CN105146657A - 一种营养银耳发酵饮料的加工方法 - Google Patents
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Abstract
本发明公开了一种营养银耳发酵饮料的加工方法,属于饮料加工领域。其特征在于:采用原料处理→发酵→冷却→过滤→调配→均质→杀菌→灌装→成品的加工工艺流程。有益效果:本发明产品呈乳白色,口感细腻滑嫩,酸甜适口,具有银耳特有的清香风味。本产品不仅营养丰富,还可以增强人体免疫力,具有补脾开胃、益气清肠的功效,是一种美味健康、自然纯正的绿色饮品。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种营养银耳发酵饮料的加工方法。
背景技术
银耳,又称白木耳、雪耳、银耳子,有“菌中之冠”的美称。银耳性平,味甘、淡、无毒,夏秋季生于阔叶树腐木上。银耳既是名贵的营养滋补佳品,又是扶正强壮的补药。历代皇家贵族都将银耳看做是“延年益寿之品”、“长生不老良药”。银耳性平无毒,既有补脾开胃的功效,又有益气清肠的作用,还可以滋阴润肺。另外,银耳还能增强人体免疫力,以及增强肿瘤患者对放、化疗的耐受力。银耳的作用:银耳富含维生素D,能防止钙的流失,对生长发育十分有益,还富含硒等微量元素,可以增强机体抗肿瘤的免疫力。银耳具有润肺止咳、补益肺气的功效,可以提高肺组织的防御功能,提高机体的免疫能力,从而增强体质。银耳能提高肝脏解毒能力,起保肝作用,对老年慢性支气管炎、肺原性心脏病也有一定疗效。银耳富含天然植物性胶质,加上它的滋阴作用,长期服用可以润肤,并有祛除脸部黄褐斑、雀斑的功效。银耳还有补脾安神的作用,是秋冬进补的上乘佳品。
银耳营养价值高、功效多,加工成营养银耳发酵饮料可实现对银耳的综合利用,便于储存,提高其营养价值和经济价值。
发明内容
本发明的目的是解决银耳不易贮藏的问题,提供一种营养银耳发酵饮料的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种营养银耳发酵饮料的加工方法,其特征在于:采用原料处理→发酵→冷却→过滤→调配→均质→杀菌→灌装→成品的加工工艺流程,具体操作步骤为:
(1)银耳处理:将银耳研磨粉碎,用75℃热水浸泡,浸泡时间12-15小时,促使其有效成分大量浸出;
(2)杀菌:将浸提液在92℃进行巴氏杀菌8-10分钟,杀菌后立刻冷却至30-35℃;
(3)发酵:先配制由20%蔗糖和5%脱脂奶粉组成的发酵液,按发酵液3%的量加入已制好备用的生产用发酵剂中,加入乳酸菌,在发酵罐中进行缺氧发酵,温度保持在38-42℃,发酵时间为8小时,直至pH值为3.5时停止,立即冷却;
(4)过滤、调配:将发酵液滤过去渣,在发酵液中加入适量的浓缩醋栗汁、玫瑰香精、苯甲酸钠、百合粉和果胶,搅拌均匀;
(5)均质、杀菌:将调配好的饮料在均质机中以6.8-7.4兆帕压力均质,再采用巴氏杀菌,在100℃下杀菌12-15分钟;
(6)灌装:将杀菌后的饮料在6-8℃条件下冷却,灌装即为成品。
有益效果:本发明产品呈乳白色,口感细腻滑嫩,酸甜适口,具有银耳特有的清香风味。本产品不仅营养丰富,还可以增强人体免疫力,具有补脾开胃、益气清肠的功效,是一种美味健康、自然纯正的绿色饮品。
具体实施方式
实施例1:
一种营养银耳发酵饮料的加工方法,具体操作步骤为:
(1)银耳处理:将银耳、莲子、何首乌研磨粉碎,用85℃热水浸泡,浸泡时间10小时,促使其有效成分大量浸出;
(2)杀菌:将浸提液在85℃进行巴氏杀菌20分钟,杀菌后立刻冷却至45℃;
(3)发酵:先配制由15%果糖和3%全脂奶粉组成的发酵液,按发酵液1%的量加入已制好备用的生产用发酵剂中,加入乳酸菌,在发酵罐中进行缺氧发酵,温度保持在32℃,发酵时间为10小时,直至pH值为4.5时停止,立即冷却;
(4)过滤、调配:将发酵液滤过去渣,在发酵液中加入适量的浓缩蛋黄果汁、柠檬香精、苯甲酸钠、紫菀粉和海藻酸钠,搅拌均匀;
(5)均质、杀菌:将调配好的饮料在均质机中以4.5兆帕压力均质,再采用巴氏杀菌,在98℃下杀菌10分钟;
(6)灌装:将杀菌后的饮料在2-4℃条件下冷却,灌装即为成品。
实施例2:
一种营养银耳发酵饮料的加工方法,具体操作步骤为:
(1)银耳处理:将银耳、五味子、红参研磨粉碎,用95℃热水浸泡,浸泡时间8小时,促使其有效成分大量浸出;
(2)杀菌:将浸提液在100℃进行巴氏杀菌5分钟,杀菌后立刻冷却至40℃;
(3)发酵:先配制由25%蛋白糖和2%脱脂奶粉组成的发酵液,按发酵液5%的量加入已制好备用的生产用发酵剂中,加入乳酸菌,在发酵罐中进行缺氧发酵,温度保持在28-32℃,发酵时间为12小时,直至pH值为5时停止,立即冷却;
(4)过滤、调配:将发酵液滤过去渣,在发酵液中加入适量的浓缩菠萝蜜汁、桂花浸膏、苯甲酸钠、薏苡仁粉和明胶,搅拌均匀;
(5)均质、杀菌:将调配好的饮料在均质机中以8.9兆帕压力均质,再采用巴氏杀菌,在121℃下杀菌1分钟;
(6)灌装:将杀菌后的饮料在5℃条件下冷却,灌装即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种营养银耳发酵饮料的加工方法,其特征在于:采用原料处理→发酵→冷却→过滤→调配→均质→杀菌→灌装→成品的加工工艺流程,具体操作步骤为:
(1)银耳处理:将银耳研磨粉碎,用75℃热水浸泡,浸泡时间12-15小时,促使其有效成分大量浸出;
(2)杀菌:将浸提液在92℃进行巴氏杀菌8-10分钟,杀菌后立刻冷却至30-35℃;
(3)发酵:先配制由20%蔗糖和5%脱脂奶粉组成的发酵液,按发酵液3%的量加入已制好备用的生产用发酵剂中,加入乳酸菌,在发酵罐中进行缺氧发酵,温度保持在38-42℃,发酵时间为8小时,直至pH值为3.5时停止,立即冷却;
(4)过滤、调配:将发酵液滤过去渣,在发酵液中加入适量的浓缩醋栗汁、玫瑰香精、苯甲酸钠、百合粉和果胶,搅拌均匀;
(5)均质、杀菌:将调配好的饮料在均质机中以6.8-7.4兆帕压力均质,再采用巴氏杀菌,在100℃下杀菌12-15分钟;
(6)灌装:将杀菌后的饮料在6-8℃条件下冷却,灌装即为成品。
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Cited By (7)
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CN105981805A (zh) * | 2015-12-28 | 2016-10-05 | 芜湖润蓝生物科技有限公司 | 一种发酵鱼骨高钙乳酸饮料 |
CN105995321A (zh) * | 2016-05-21 | 2016-10-12 | 杨新阳 | 一种玫瑰茄复合果汁的加工方法 |
CN106071492A (zh) * | 2016-06-30 | 2016-11-09 | 余林岚 | 一种枸杞银耳保健饮料的制作方法 |
CN106418078A (zh) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | 一种姬松茸发酵饮料的加工方法 |
CN106616152A (zh) * | 2016-12-14 | 2017-05-10 | 济南大学 | 一种银耳发酵固体饮料的制作方法 |
CN106722885A (zh) * | 2017-01-16 | 2017-05-31 | 四川省大真科技有限责任公司 | 一种发酵银耳浸提液及其制备方法与制备的果冻 |
CN107048118A (zh) * | 2017-03-29 | 2017-08-18 | 安徽阜南常晖食品有限公司 | 一种银耳发酵饮料 |
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Cited By (7)
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CN105995321A (zh) * | 2016-05-21 | 2016-10-12 | 杨新阳 | 一种玫瑰茄复合果汁的加工方法 |
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