CN105265952A - Processing method of morchella fungi fruity drink - Google Patents
Processing method of morchella fungi fruity drink Download PDFInfo
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- CN105265952A CN105265952A CN201510668293.5A CN201510668293A CN105265952A CN 105265952 A CN105265952 A CN 105265952A CN 201510668293 A CN201510668293 A CN 201510668293A CN 105265952 A CN105265952 A CN 105265952A
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- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 241000221638 Morchella Species 0.000 title abstract 7
- 239000000463 material Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 241000723418 Carya Species 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000013361 beverage Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 239000003292 glue Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000009288 screen filtration Methods 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 244000241838 Lycium barbarum Species 0.000 claims description 2
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims description 2
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- 229920000159 gelatin Polymers 0.000 claims description 2
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- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
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- 239000001630 malic acid Substances 0.000 claims description 2
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- 238000012856 packing Methods 0.000 claims description 2
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- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 11
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- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
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- 238000005406 washing Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 210000001519 tissue Anatomy 0.000 description 4
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- 241000233866 Fungi Species 0.000 description 3
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
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- 230000002218 hypoglycaemic effect Effects 0.000 description 2
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- 235000004439 Coprinus comatus Nutrition 0.000 description 1
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- 235000018783 Dacrycarpus dacrydioides Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
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- 235000007858 Hedysarum occidentale Nutrition 0.000 description 1
- 206010058359 Hypogonadism Diseases 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 240000002769 Morchella esculenta Species 0.000 description 1
- 235000002779 Morchella esculenta Nutrition 0.000 description 1
- MSFSPUZXLOGKHJ-UHFFFAOYSA-N Muraminsaeure Natural products OC(=O)C(C)OC1C(N)C(O)OC(CO)C1O MSFSPUZXLOGKHJ-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
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- 241000287127 Passeridae Species 0.000 description 1
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- 230000001093 anti-cancer Effects 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000001856 erectile effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
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- 210000000952 spleen Anatomy 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
Classifications
-
- 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
- A23L2/52—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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a processing method of a morchella fungi fruity drink and belongs to the field of drink processing. The morchella fungi fruity drink is characterized by being processed from the following processing technology: material selecting and washing, precooking and converting, performing pulping and colloidal milling, blending, homogenizing, filling, sealing and sterilizing, cooling and packaging, and finished product warehousing . The beneficial effects are as follows: The morchella fungi fruity drink is fine and smooth, and uniform in texture, harmonious and soft in mouthfeel, moderate in sweet and sour taste, fragrant, sweet and delicious, and rich in various essential amino acids for human body, and have a unique mushroom fragrance flavor of morchella fungi. The morchella fungi fruity drink is unique in flavor, and rich in nutrition, has efficacies of benefiting intestines and stomach, aiding digestion, lowering blood sugar, invigorating the kidney and strengthening Yang, and boosting brain and refreshing, can enhance immune function, and is a pure natural health-care drink which is free of any side effects. The processing method of the morchella fungi fruity drink is simple to operate and easy to implement.
Description
Technical field
The present invention relates to a kind of processing method of beverage, especially relate to a kind of processing method of hickory chick fruit-flavored beverage.
Background technology
Hickory chick (formal name used at school: Morchellaesculenta), another name: sheep tripe mushroom, sheep belly, positive sparrow bacterium, honeycomb mushroom.Hickory chick is a kind of rare famous and precious wild edible fungus, belong to " king in bacterium ", good reputations such as " mushroom queenes ", that the health of successive dynasties imperial family noble in the world takes care of health good merchantable brand, in mushroom, except personal value hundreds of just in case kilogram kahikatea dew and tens contingency kilogram Cordyceps sinensis and except, the famousst and precious has been exactly hickory chick.
Hickory chick is in the past by wild, and grow among Mountainous region forest, 1 year only once long, and due to the restriction by conditions such as area, resource weathers, output is rare, and gather very difficult, the overwhelming majority not it is found that, and runs its course on mountain.Because it is multiple functional, fragrance is unique, food effect is remarkable, it is quite expensive to be worth.
Hickory chick is edible mushroom very famous and precious in the world, and belong to high-grade nutrient invigorant, it has a variety of fancy effect, and modern medicine shows, hickory chick is containing rich in protein, peptidoglycan, carbohydrate, multivitamin and 20 several amino acids and trace element.There is kidney tonifying, establishing-Yang, benefit brain, the function of refreshing oneself; Smart deficiency of the kidney damage, impotence erectile problem, hypogona dism, sexual desire indifference are improved significantly; To dizziness insomnia, stomach inflammation, weakness of the spleen and the stomach, indigestion, diet are depressed good curative effect.Long-term edible can to give protection against cancer, anticancer, Tumor suppression, preventing cold, increase body immunity effect.Hickory chick is foremost edible mushroom and medicinal fungus in sac fungus, and it is delicious flavour, nutritious not only, the function of improve the health in addition, prevent and cure diseases, promoting longevity; Show from the angle of Compendium of Material Medica and medical science, hickory chick has beneficial stomach, effect that aid digestion, hypoglycemic, tonifying kidney and strengthening yang and benefit brain are refreshed oneself, be one not containing any hormone, pure natural invigorant without any side effects.
The easier ageing of fresh hickory chick, not easily preserves, and for being processed into the comprehensive utilization that hickory chick fruit-flavored beverage can realize hickory chick raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution hickory chick not easily preserves, a kind of processing method of hickory chick fruit-flavored beverage is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for hickory chick fruit-flavored beverage, is characterized in that: employing is selected materials and cleaned → precook the processing process of conversion → making beating glue mill → allotment → homogeneous → filling → sealing sterilization → cooling packing → finished product warehouse-in, and concrete operation step is:
(1) to select materials cleaning: select best in quality, fresh, free from extraneous odour, the hickory chick without corrupt and brown stain, dictyophora phalloidea, matrimony vine, wash away the dirt and foreign material that stick with clear water;
(2) precook softening: add pot in raw material and water in 2:3 ratio and precook, to prevent brown stain, and softening tissue;
(3) glue of pulling an oar grinds: first with beater, raw material is broken, then uses colloid mill levigate, the mixed material ground 120 order screen filtration;
(4) allotment, homogeneous: filtered juice is added appropriate donkey-hide gelatin, fleece-flower root powder, kudzuvine root starch, lantern fruit juice, Herba Menthae powder, liquorice liquid, brown sugar, malic acid and a little stabilizing agent allotment evenly, mixing juice is heated to 108 DEG C, adopt high pressure homogenizer to carry out 2 homogeneous process, homogenization pressure is 46 MPas;
(5) filling, sterilization: be sub-packed in while hot in vial after homogeneous, with the capping of Manual cap pressing machine, is placed in boiling water pasteurization 30 minutes, is then cooled to room temperature rapidly, is finished product by the finished product after capping.
Beneficial effect: product tissue of the present invention is evenly fine and smooth, mouthfeel is coordinated, soft, sour-sweet moderate, fragrant and sweet good to eat, is rich in the several amino acids of needed by human, the distinctive bacterium Flavor of tool hickory chick; Product special flavour is unique, nutritious, has beneficial stomach, effect that aid digestion, hypoglycemic, tonifying kidney and strengthening yang and benefit brain are refreshed oneself, and can strengthen the immunologic function of body, be a kind of pure natural health-care beverage without any side effects.Simple to operate, easy to implement.
Detailed description of the invention
Embodiment 1
:
A processing method for hickory chick fruit-flavored beverage, concrete operation step is:
(1) to select materials cleaning: select best in quality, fresh, free from extraneous odour, the hickory chick without corrupt and brown stain, coprinus comatus, blueberry, wash away the dirt and foreign material that stick with clear water;
(2) precook softening: add pot in mushroom water than 1:1 ratio and precook, to prevent brown stain, and softening thalline tissue;
(3) to pull an oar glue mill: first with beater by bacterial cell disruption, then use colloid mill levigate, the mixed material ground 120 order screen filtration;
(4) allotment, homogeneous: filtered juice is added appropriate extract of licorice root, green soya bean flour, sweet osmanthus, wax-apple juice, fructose, citric acid, Aspartame and a little stabilizing agent allotment evenly, mixing juice is heated to 85 DEG C, adopt high pressure homogenizer to carry out 2 homogeneous process, homogenization pressure is 23 MPas;
(5) filling, sterilization: be sub-packed in while hot in vial after homogeneous, with the capping of Manual cap pressing machine, is placed in boiling water pasteurization 15 minutes, is then cooled to room temperature rapidly, is finished product by the finished product after capping.
Embodiment 2
:
A processing method for hickory chick fruit-flavored beverage, concrete operation step is:
(1) to select materials cleaning: select best in quality, fresh, free from extraneous odour, hickory chick without corrupt and brown stain, phoenix-tail mushroom and mushroom, wash away the dirt and foreign material that stick with clear water;
(2) precook softening: add pot in mushroom water than 1:2 ratio and precook, to prevent brown stain, and softening thalline tissue;
(3) to pull an oar glue mill: first with beater by bacterial cell disruption, then use colloid mill levigate, the mixed material ground 100 order screen filtration;
(4) allotment, homogeneous: filtered juice is added appropriate collagen, Radix Glycyrrhizae, orange peel powder, gooseberry juice, cloves, citric acid and a little stabilizing agent allotment evenly, mixing juice is heated to 88 DEG C, adopt high pressure homogenizer to carry out 1-2 homogeneous process, homogenization pressure is 35 MPas;
(5) filling, sterilization: be sub-packed in while hot in vial after homogeneous, with the capping of Manual cap pressing machine, is placed in boiling water pasteurization 22 minutes, is then cooled to room temperature rapidly, is finished product by the finished product after capping.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a processing method for hickory chick fruit-flavored beverage, is characterized in that: employing is selected materials and cleaned → precook the processing process of conversion → making beating glue mill → allotment → homogeneous → filling → sealing sterilization → cooling packing → finished product warehouse-in, and concrete operation step is:
(1) to select materials cleaning: select best in quality, fresh, free from extraneous odour, the hickory chick without corrupt and brown stain, dictyophora phalloidea, matrimony vine, wash away the dirt and foreign material that stick with clear water;
(2) precook softening: add pot in raw material and water in 2:3 ratio and precook, to prevent brown stain, and softening tissue;
(3) glue of pulling an oar grinds: first with beater, raw material is broken, then uses colloid mill levigate, the mixed material ground 120 order screen filtration;
(4) allotment, homogeneous: filtered juice is added appropriate donkey-hide gelatin, fleece-flower root powder, kudzuvine root starch, lantern fruit juice, Herba Menthae powder, liquorice liquid, brown sugar, malic acid and a little stabilizing agent allotment evenly, mixing juice is heated to 108 DEG C, adopt high pressure homogenizer to carry out 2 homogeneous process, homogenization pressure is 46 MPas;
(5) filling, sterilization: be sub-packed in while hot in vial after homogeneous, with the capping of Manual cap pressing machine, is placed in boiling water pasteurization 30 minutes, is then cooled to room temperature rapidly, is finished product by the finished product after capping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668293.5A CN105265952A (en) | 2015-10-17 | 2015-10-17 | Processing method of morchella fungi fruity drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668293.5A CN105265952A (en) | 2015-10-17 | 2015-10-17 | Processing method of morchella fungi fruity drink |
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| Publication Number | Publication Date |
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| CN105265952A true CN105265952A (en) | 2016-01-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510668293.5A Withdrawn CN105265952A (en) | 2015-10-17 | 2015-10-17 | Processing method of morchella fungi fruity drink |
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| Country | Link |
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| CN (1) | CN105265952A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107280A (en) * | 2016-06-30 | 2016-11-16 | 胡本奎 | A kind of processing method of Pleurotus nebrodensis fruit-flavored beverage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750451A (en) * | 2013-12-28 | 2014-04-30 | 陶峰 | Production method of toadstool healthcare drink |
| CN104305447A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of morchell esculenta and red bean beverage |
| CN104304570A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of health tea containing pleurotus eryngii and fruit of Chinese wolfberry |
-
2015
- 2015-10-17 CN CN201510668293.5A patent/CN105265952A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750451A (en) * | 2013-12-28 | 2014-04-30 | 陶峰 | Production method of toadstool healthcare drink |
| CN104305447A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of morchell esculenta and red bean beverage |
| CN104304570A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of health tea containing pleurotus eryngii and fruit of Chinese wolfberry |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107280A (en) * | 2016-06-30 | 2016-11-16 | 胡本奎 | A kind of processing method of Pleurotus nebrodensis fruit-flavored beverage |
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