CN105231219A - 一种猴头菇保健果醋饮料的制备方法 - Google Patents
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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
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种猴头菇保健果醋饮料的制备方法，属于食品加工领域。其特征在于：采用猴头菇→切片、粉碎→热水浸提→过滤→浓缩→调配→装瓶→灭菌→成品的加工工艺流程。有益效果：本发明产品呈淡黄棕色液体，清亮透明，酸甜爽口，口味纯正自然，具有猴头菇和竹荪特有的清香风味。本产品营养丰富，口感鲜美，还可起到延缓衰老、美容护肤、降胆固醇的功效，且食用方便，口感香脆，清脆滑口，风味独特。老少皆宜，绿色保健。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种猴头菇保健果醋饮料的制备方法。
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。
猴头菇营养价值极高，用于加工成猴头菇保健果醋饮料可实现对猴头菇的综合利用，便于储存，提高其经济价值和营养价值。
发明内容
本发明的目的提供一种猴头菇保健果醋饮料的制备方法，能够发挥中药的保健治病功效的保健食品，能够利用保健食品的载体作用，使人们在日常的饮食中就能食用猴头菇，增强体质。
本发明解决其技术问题所采取的技术方案是：
一种猴头菇保健果醋饮料的制备方法，其特征在于：采用猴头菇→切片、粉碎→热水浸提→过滤→浓缩→调配→装瓶→灭菌→成品的加工工艺流程，具体操作步骤为：
（1）猴头菇液的提取：将猴头菇、竹荪的子实体切成3毫米厚的片，用组织粉碎机粉碎为40目的粉末，然后按每10克原料∶1升水的比例，加入85℃的热水浸提6-8小时，过滤取液；将滤渣再用108℃的清水1升浸提4小时，过滤取液，合并2次滤液备用；
（2）浓缩、调配：将猴头菇提取液用减压浓缩机浓缩，在浓缩液中加入适量米醋、百合汁汁、天麻提取液、橘皮粉、玳玳花粉和甘草；
（3）装瓶、灭菌：将调配好的猴头菇醋液分装于消毒洗净的玻璃瓶中，密封瓶口，入高压灭菌锅内灭菌，在112℃下灭菌10分钟即为成品。
有益效果：本发明产品呈淡黄棕色液体，清亮透明，酸甜爽口，口味纯正自然，具有猴头菇和竹荪特有的清香风味。本产品营养丰富，口感鲜美，还可起到延缓衰老、美容护肤、降胆固醇的功效，且食用方便，口感香脆，清脆滑口，风味独特。老少皆宜，绿色保健。
具体实施方式
实施例1：
一种猴头菇保健果醋饮料的制备方法，具体操作步骤为：
（1）猴头菇液的提取：将猴头菇、杏鲍菇、金耳的子实体切成5毫米厚的片，用组织粉碎机粉碎为120目的粉末，然后按每10克原料∶0.8升水的比例，加入78℃的温水浸提6-8小时，过滤取液；将滤渣再用55℃的清水1升浸提3-4小时，过滤取液，合并2次滤液备用；
（2）浓缩、调配：将猴头菇提取液用减压浓缩机浓缩，在浓缩液中加入适量白醋、莲雾汁、黄精粉、牛蒡根粉、白扁豆粉、枇杷汁和甘草；
（3）装瓶、灭菌：将调配好的猴头菇醋液分装于消毒洗净的玻璃瓶中，密封瓶口，入高压灭菌锅内灭菌，在112℃下灭菌5分钟即为成品。
实施例2：
一种猴头菇保健果醋饮料的制备方法，具体操作步骤为：
（1）猴头菇液的提取：将猴头菇、鸡腿菇、香菇的子实体切成12毫米厚的片，用组织粉碎机粉碎为60目的粉末，然后按每30克原料∶1.5升水的比例，加入100℃的温水浸提3-4小时，过滤取液；将滤渣再用85℃的清水0.5升浸提5小时，过滤取液，合并2次滤液备用；
（2）浓缩、调配：将猴头菇提取液用减压浓缩机浓缩，在浓缩液中加入适量陈醋、百香果汁、薏苡仁粉、薄荷粉、荷叶粉、鱼腥草粉和蜂蜜；
（3）装瓶、灭菌：将调配好的猴头菇醋液分装于消毒洗净的玻璃瓶中，密封瓶口，入高压灭菌锅内灭菌，在100℃下灭菌30分钟即为成品。
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)
1.一种猴头菇保健果醋饮料的制备方法，其特征在于：采用猴头菇→切片、粉碎→热水浸提→过滤→浓缩→调配→装瓶→灭菌→成品的加工工艺流程，具体操作步骤为：
（1）猴头菇液的提取：将猴头菇、竹荪的子实体切成3毫米厚的片，用组织粉碎机粉碎为40目的粉末，然后按每10克原料∶1升水的比例，加入85℃的热水浸提6-8小时，过滤取液；将滤渣再用108℃的清水1升浸提4小时，过滤取液，合并2次滤液备用；
（2）浓缩、调配：将猴头菇提取液用减压浓缩机浓缩，在浓缩液中加入适量米醋、百合汁汁、天麻提取液、橘皮粉、玳玳花粉和甘草；
（3）装瓶、灭菌：将调配好的猴头菇醋液分装于消毒洗净的玻璃瓶中，密封瓶口，入高压灭菌锅内灭菌，在112℃下灭菌10分钟即为成品。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106244411A (zh) * | 2016-10-14 | 2016-12-21 | 福建农林大学 | 一种竹荪保健醋的制备方法 |
| CN107674814A (zh) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | 一种黑木耳猴头菇米醋制备方法 |
| CN108936496A (zh) * | 2018-07-02 | 2018-12-07 | 神农架林区蜜蜂天堂食品有限公司 | 猴菇蜂蜜的制作方法 |
-
2015
- 2015-10-21 CN CN201510681729.4A patent/CN105231219A/zh active Pending
Non-Patent Citations (1)
| Title |
|---|
| 刘俊华，等: "富硒灵芝醋饮料的生产工艺研究", 《食用菌》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106244411A (zh) * | 2016-10-14 | 2016-12-21 | 福建农林大学 | 一种竹荪保健醋的制备方法 |
| CN107674814A (zh) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | 一种黑木耳猴头菇米醋制备方法 |
| CN108936496A (zh) * | 2018-07-02 | 2018-12-07 | 神农架林区蜜蜂天堂食品有限公司 | 猴菇蜂蜜的制作方法 |
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