CN105146663A - 一种猴头菇固体饮料的制作方法 - Google Patents
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Abstract
本发明公开了一种猴头菇固体饮料的制作方法,属于食品加工领域。其特征在于:采用猴头菇干品→挑选、清洗→提取原液→离心过滤→真空浓缩→配料→保温→喷雾干燥→冷却包装→成品的加工工艺流程。有益效果:本发明产品菌体呈浅咖啡色,疏松颗粒,速溶性好,具有猴头菇浓郁的鲜香和美味;本产品有利于提高机体免疫功能,延缓衰老,温暖脾胃,补益中气,还具有舒缓神经衰弱的功效,是一种不可多得的高蛋白、低脂肪、富含矿物质和维生素的保健饮料。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种猴头菇固体饮料的制作方法。
背景技术
猴头菇,是中国传统的名贵菜肴,肉嫩、味香、鲜美可口,是四大名菜(猴头、熊掌、海参、鱼翅)之一。有“山珍猴头、海味燕窝”之称。这种齿菌科的菌类,菌伞表面长有毛茸状肉刺,长约1~3厘米,它的子实体圆而厚,新鲜时白色,干后由浅黄至浅褐色,基部狭窄或略有短柄,上部膨大,直径3.5~10厘米,远远望去似金丝猴头,故称“猴头菇”,又像刺猬,故又有“刺猬菌”之称。猴头菇是鲜美无比的山珍,菌肉鲜嫩,香醇可口,具有“素中荤”之称。
中医认为,猴头菇性平味甘,有利五脏、助消化、滋补身体等功效。科学临床实验表明,猴头菇可治疗消化不良、胃溃疡、胃窦炎、胃痛、胃胀及神经衰弱等疾病。猴头菌的营养成分很高,每一百克含蛋白质26.3克,是香菇的二倍。它含有氨基酸多达17种,其中人体所需的占8种。每一百克猴头含脂肪4.2克,是名副其实的高蛋白、低脂肪食品,还富含各种维生素和无机盐。猴头菇具有增进食欲、增强胃粘膜屏障机能、提高淋巴细胞转化率、提升白细胞等作用,故可以提高人体的免疫能力。猴头菇还是很好的滋补食品,对神经衰弱、消化道溃疡有良好的疗效。近年来,在抗癌药物筛选中,发现其对皮肤、肌肉癌肿有明显作用。所以常吃猴头菇,无病可以增强抗病能力,有病可以其治疗疾病的作用。
猴头菇的生长周期短,不易贮藏,且营养价值非常高,用于加工成猴头菇固体饮料可实现对猴头菇原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决猴头菇生长周期短,不易贮藏的问题,提供一种猴头菇固体饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种猴头菇固体饮料的制作方法,其特征在于:采用猴头菇干品→挑选、清洗→提取原液→离心过滤→真空浓缩→配料→保温→喷雾干燥→冷却包装→成品的加工工艺流程,具体操作步骤为:
(1)挑选、清洗:剔除猴头菇干品中的光头菇、珊瑚菇、霉变菇和杂质后,用清水清洗干净;
(2)提取原液:将清洗后的猴头菇加入8倍的水,放入不锈钢夹层锅中加热煮沸6小时,提取第一次原液后,再加入4倍水加热至沸6小时,提取第二次原料;
(3)离心过滤:两次原液混合经离心过滤机过滤;
(4)真空浓缩:过滤的原液经真空浓缩,真空度6.35×100帕,进料浓度为7-9%,浓缩后为12%;
(5)配料:将浓缩液中加入35%果糖、5%豆浆、0.5%代代花粉、2.5%干燥剂糊精粉,搅拌充分溶解,配成浓度20%,加热至68℃;
(6)喷雾干燥:采用高压喷雾设备,进料温度65℃,高压泵工作压力2.516×108帕,进风温度135℃,出风温度80℃;
(7)冷却包装:干燥后的产品迅速冷却,先用聚丙烯复合袋进行防湿包装,然后用纸盒包装即为成品。
有益效果:本发明产品菌体呈浅咖啡色,疏松颗粒,速溶性好,具有猴头菇浓郁的鲜香和美味;本产品有利于提高机体免疫功能,延缓衰老,温暖脾胃,补益中气,还具有舒缓神经衰弱的功效,是一种不可多得的高蛋白、低脂肪、富含矿物质和维生素的保健饮料。
具体实施方式
实施例1:
一种猴头菇固体饮料的制作方法,具体操作步骤为:
(1)挑选、清洗:剔除猴头菇干品中的光头菇、珊瑚菇、霉变菇和杂质后,用清水清洗干净;
(2)提取原液:将清洗后的猴头菇加入10倍的水,放入不锈钢夹层锅中加热煮沸4小时,提取第一次原液后,再加入3倍水加热至沸4小时,提取第二次原料;
(3)离心过滤:两次原液混合经离心过滤机过滤;
(4)真空浓缩:过滤的原液经真空浓缩,真空度8.36×107帕,进料浓度为4-5%,浓缩后为10%;
(5)配料:将浓缩液中加入45%红糖、10%牛奶、0.5%百合粉、2.5%干燥剂糊精粉,搅拌充分溶解,配成浓度30%,加热至75℃;
(6)喷雾干燥:采用高压喷雾设备,进料温度50℃,高压泵工作压力3.08×110帕,进风温度125℃,出风温度70℃;
(7)冷却包装:干燥后的产品迅速冷却,先用聚丙烯复合袋进行防湿包装,然后用纸盒包装即为成品。
实施例2:
一种猴头菇固体饮料的制作方法,具体操作步骤为:
(1)挑选、清洗:剔除猴头菇干品中的光头菇、珊瑚菇、霉变菇和杂质后,用清水清洗干净;
(2)提取原液:将清洗后的猴头菇加入8倍的水,放入不锈钢夹层锅中加热煮沸6小时,提取第一次原液后,再加入4倍水加热至沸6小时,提取第二次原料;
(3)离心过滤:两次原液混合经离心过滤机过滤;
(4)真空浓缩:过滤的原液经真空浓缩,真空度8.69×106帕,进料浓度为12%,浓缩后为16%;
(5)配料:将浓缩液中加入50%蛋白糖、3%蜂蜜、0.5%绞股蓝颗粒、2.5%干燥剂糊精粉及少许葛根粉和高良姜汁,搅拌充分溶解,配成浓度35%,加热至58℃;
(6)喷雾干燥:采用高压喷雾设备,进料温度52℃,高压泵工作压力0.965×101帕,进风温度110℃,出风温度68℃;
(7)冷却包装:干燥后的产品迅速冷却,拌入适量的芝麻糖粉,先用聚丙烯复合袋进行防湿包装,然后用纸盒包装即为成品。
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)
1.一种猴头菇固体饮料的制作方法,其特征在于:采用猴头菇干品→挑选、清洗→提取原液→离心过滤→真空浓缩→配料→保温→喷雾干燥→冷却包装→成品的加工工艺流程,具体操作步骤为:
(1)挑选、清洗:剔除猴头菇干品中的光头菇、珊瑚菇、霉变菇和杂质后,用清水清洗干净;
(2)提取原液:将清洗后的猴头菇加入8倍的水,放入不锈钢夹层锅中加热煮沸6小时,提取第一次原液后,再加入4倍水加热至沸6小时,提取第二次原料;
(3)离心过滤:两次原液混合经离心过滤机过滤;
(4)真空浓缩:过滤的原液经真空浓缩,真空度6.35×100帕,进料浓度为7-9%,浓缩后为12%;
(5)配料:将浓缩液中加入35%果糖、5%豆浆、0.5%代代花粉、2.5%干燥剂糊精粉,搅拌充分溶解,配成浓度20%,加热至68℃;
(6)喷雾干燥:采用高压喷雾设备,进料温度65℃,高压泵工作压力2.516×108帕,进风温度135℃,出风温度80℃;
(7)冷却包装:干燥后的产品迅速冷却,先用聚丙烯复合袋进行防湿包装,然后用纸盒包装即为成品。
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CN105918759A (zh) * | 2016-05-21 | 2016-09-07 | 杨新阳 | 一种银耳风味固体饮料的制作方法 |
CN106036340A (zh) * | 2016-05-28 | 2016-10-26 | 卢国孝 | 一种三菇复合固体饮料的制作方法 |
CN107080029A (zh) * | 2017-03-21 | 2017-08-22 | 河南洛阳红牡丹产业研发有限公司 | 一种猴头菇咖啡的制备方法 |
CN109170471A (zh) * | 2018-10-12 | 2019-01-11 | 湖北美宝生物科技股份有限公司 | 一种猴头菇陈皮固体饮料的制作工艺 |
CN111134315A (zh) * | 2019-12-23 | 2020-05-12 | 福州康来生物科技有限公司 | 一种猴头菇速溶粉的制备方法 |
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CN105918759A (zh) * | 2016-05-21 | 2016-09-07 | 杨新阳 | 一种银耳风味固体饮料的制作方法 |
CN106036340A (zh) * | 2016-05-28 | 2016-10-26 | 卢国孝 | 一种三菇复合固体饮料的制作方法 |
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CN111134315A (zh) * | 2019-12-23 | 2020-05-12 | 福州康来生物科技有限公司 | 一种猴头菇速溶粉的制备方法 |
CN115281335A (zh) * | 2022-08-18 | 2022-11-04 | 襄阳康纳豪生物科技有限公司 | 一种高纯度猴头菇精粉提取方法 |
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