CN105167040A - 一种杏鲍菇桑椹复合固体饮料的制作方法 - Google Patents
一种杏鲍菇桑椹复合固体饮料的制作方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
本发明公开了一种杏鲍菇桑椹复合固体饮料的制作方法,属于食品加工领域。其特征在于:采用杏鲍菇干品→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:本发明产品菌体呈疏松颗粒状,速溶性好,具有杏鲍菇浓郁的鲜香和美味;本产品有助于胃酸的分泌和食物的消化,软化和保护血管,降低人体中血脂和胆固醇,具有提高肌体免疫力的功能,美容祛脂,抑制癌细胞作用。操作简单,便于实施,是一种营养保健价值极高的食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种杏鲍菇桑椹复合固体饮料的制作方法。
背景技术
杏鲍菇,又名刺芹侧耳,是近年来开发成功的集食用、药用、食疗于一体的珍稀食用菌新品种。杏鲍菇菌肉肥厚,质地脆嫩,特别是菌柄组织致密、结实、乳白,可全部食用,且菌柄比菌盖更脆滑、爽口,被称为“平菇王”、“干贝菇”,具有愉快的杏仁香味和如鲍鱼的口感,适合保鲜、加工,深得人们的喜爱。杏鲍菇营养丰富,富含蛋白质、碳水化合物、维生素及钙、镁、锌等矿物质,可以提高人体免疫功能,对人体具有抗癌、降血脂、润肠胃以及美容等作用,是一种营养保健价值极高的食用菌。经相关科学验证,杏鲍菇具有以下作用:1、祛脂降压:能软化和保护血管,有降低人体中血脂和胆固醇的作用;2、提高免疫力:蛋白质是维持免疫机能最重要的营养素,为构成白血球和抗体的主要成份;3、消食:有助于胃酸的分泌和食物的消化,适宜用于治疗饮食积滞症。
杏鲍菇的生长周期短,不易贮藏,且营养价值非常高,用于加工成杏鲍菇桑椹复合固体饮料可实现对杏鲍菇原料的综合利用,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杏鲍菇生长周期短,不易贮藏的问题,提供一种杏鲍菇桑椹复合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:
一种杏鲍菇桑椹复合固体饮料的制作方法,其特征在于:采用杏鲍菇干品→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:剔除杏鲍菇干品中的不合格品和杂质后,用清水清洗干净;
(2)提取原液:将清洗后的杏鲍菇加入12倍的水,放入不锈钢夹层锅中加热煮沸8小时,提取第一次原液后,再加入6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4.35×107帕,进料浓度为10%,浓缩后为18%;
(5)配料:将浓缩液中加入45%麦芽糖、8%牛奶、3%肉豆蔻粉、20%桑葚汁、5%干燥剂糊精粉,搅拌充分溶解,配成浓度38%,加热至75℃;
(6)喷雾干燥:采用高压喷雾设备,进料温度80℃,高压泵工作压力3.2×107帕,进风温度102℃,出风温度85℃;
(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:本发明产品菌体呈疏松颗粒状,速溶性好,具有杏鲍菇浓郁的鲜香和美味;本产品有助于胃酸的分泌和食物的消化,软化和保护血管,降低人体中血脂和胆固醇,具有提高肌体免疫力的功能,美容祛脂,抑制癌细胞作用。操作简单,便于实施,是一种营养保健价值极高的食品。
具体实施方式
实施例1:
一种杏鲍菇桑椹复合固体饮料的制作方法,具体操作步骤为:
(1)挑选、清洗:剔除杏鲍菇干品中的光头菇、珊瑚菇、霉变菇和杂质后,用清水清洗干净;
(2)提取原液:将清洗后的杏鲍菇加入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、桑葚汁10%、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:
一种杏鲍菇桑椹复合固体饮料的制作方法,具体操作步骤为:
(1)挑选、清洗:剔除杏鲍菇干品中的光头菇、珊瑚菇、霉变菇和杂质后,用清水清洗干净;
(2)提取原液:将清洗后的杏鲍菇加入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、桑葚汁18%、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)
1.一种杏鲍菇桑椹复合固体饮料的制作方法,其特征在于:采用杏鲍菇干品→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:剔除杏鲍菇干品中的不合格品和杂质后,用清水清洗干净;
(2)提取原液:将清洗后的杏鲍菇加入12倍的水,放入不锈钢夹层锅中加热煮沸8小时,提取第一次原液后,再加入6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4.35×107帕,进料浓度为10%,浓缩后为18%;
(5)配料:将浓缩液中加入45%麦芽糖、8%牛奶、3%肉豆蔻粉、20%桑葚汁、5%干燥剂糊精粉,搅拌充分溶解,配成浓度38%,加热至75℃;
(6)喷雾干燥:采用高压喷雾设备,进料温度80℃,高压泵工作压力3.2×107帕,进风温度102℃,出风温度85℃;
(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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CN114304464A (zh) * | 2022-01-25 | 2022-04-12 | 福建省顺昌县饶氏佰钰食品有限公司 | 一种海鲜菇人参复合固体饮料及其制备方法 |
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Cited By (3)
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CN105995967A (zh) * | 2016-06-30 | 2016-10-12 | 余林岚 | 一种猴头菇保健精粉的制作方法 |
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CN114304464A (zh) * | 2022-01-25 | 2022-04-12 | 福建省顺昌县饶氏佰钰食品有限公司 | 一种海鲜菇人参复合固体饮料及其制备方法 |
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