CN105249085A - 一种枸杞猴头菇发酵饮料的加工方法 - Google Patents
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Abstract
本发明公开了一种枸杞猴头菇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：本发明产品用澄清透明，口感细腻滑嫩，清甜适口，具有猴头菇特有的清香风味。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，尤其是涉及一种枸杞猴头菇发酵饮料的加工方法。
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。
猴头菇营养价值高、功效多，加工成枸杞猴头菇发酵饮料可实现对猴头菇的综合利用，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猴头菇不易贮藏的问题，提供一种枸杞猴头菇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：
一种枸杞猴头菇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）原料处理：将猴头菇、枸杞研磨粉碎，用65℃热水浸泡，浸泡时间24小时，促使其有效成分大量浸出；
（2）杀菌：将枸杞、猴头菇浸提液在102℃进行巴氏杀菌15分钟，杀菌后立刻冷却至45℃；
（3）发酵：先配制由35%木糖醇、1%蜂蜜和3%蛋白粉组成的发酵液，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，在发酵罐中进行厌氧发酵，温度保持在32-35℃，发酵时间为12小时，直至pH值为2-3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桑白皮提取汁、阿胶、栀子、山梨酸钾、天门冬粉和黄原胶，搅拌均匀；
（5）均质、杀菌：将调配好的饮料在均质机中以5.6兆帕压力均质，再采用巴氏杀菌，在105℃下杀菌5-8分钟；
（6）灌装：将杀菌后的饮料在12-15℃条件下冷却，灌装即为成品。
有益效果：本发明产品用澄清透明，口感细腻滑嫩，清甜适口，具有猴头菇特有的清香风味。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绿色饮品。
具体实施方式
实施例1：
一种枸杞猴头菇发酵饮料的加工方法，具体操作步骤为：
（1）原料处理：将猴头菇、党参、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100℃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：
一种枸杞猴头菇发酵饮料的加工方法，具体操作步骤为：
（1）原料处理：将猴头菇、茭白、菱角、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)
1.一种枸杞猴头菇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）原料处理：将猴头菇、枸杞研磨粉碎，用65℃热水浸泡，浸泡时间24小时，促使其有效成分大量浸出；
（2）杀菌：将枸杞、猴头菇浸提液在102℃进行巴氏杀菌15分钟，杀菌后立刻冷却至45℃；
（3）发酵：先配制由35%木糖醇、1%蜂蜜和3%蛋白粉组成的发酵液，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，在发酵罐中进行厌氧发酵，温度保持在32-35℃，发酵时间为12小时，直至pH值为2-3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桑白皮提取汁、阿胶、栀子、山梨酸钾、天门冬粉和黄原胶，搅拌均匀；
（5）均质、杀菌：将调配好的饮料在均质机中以5.6兆帕压力均质，再采用巴氏杀菌，在105℃下杀菌5-8分钟；
（6）灌装：将杀菌后的饮料在12-15℃条件下冷却，灌装即为成品。
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| CN104137975A (zh) * | 2014-06-16 | 2014-11-12 | 浙江百兴生物科技有限公司 | 一种保健菌菇蔬果酵素及其制备方法 |
| CN104187947A (zh) * | 2014-08-07 | 2014-12-10 | 河北大学 | 一种猴头菇液体发酵饮料及其制备方法 |
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| CN104137975A (zh) * | 2014-06-16 | 2014-11-12 | 浙江百兴生物科技有限公司 | 一种保健菌菇蔬果酵素及其制备方法 |
| CN104187947A (zh) * | 2014-08-07 | 2014-12-10 | 河北大学 | 一种猴头菇液体发酵饮料及其制备方法 |
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