CN105265976A - 一种营养羊肚菌发酵饮料的加工方法 - Google Patents
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Abstract
本发明公开了一种营养羊肚菌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:本发明产品口感细腻滑嫩,酸甜适口,具有羊肚菌特有的清香风味。产品风味独特,营养丰富,具有益肠胃,助消化、降血糖、补肾壮阳和补脑提神之功效,可增强机体的免疫功能,是一种美味健康、自然纯正的绿色饮品。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种营养羊肚菌发酵饮料的加工方法。
背景技术
羊肚菌(学名:Morchellaesculenta),别名:羊肚蘑、羊肚子、阳雀菌、蜂窝蘑。羊肚菌是一种珍稀名贵的野生食用菌,属于“菌中之王”,“蘑菇皇后”等美誉,是世界上历代皇家贵族的健康养身佳品,在菌类中,除了身价几百万一公斤的白松露和几十万一公斤的冬虫夏草而外,最名贵的就是羊肚菌了。
羊肚菌是世界上很名贵的食用菌,属高级营养滋补品,它有很多种奇特效果,现代医学表明,羊肚菌含丰富的蛋白质、多糖肽、碳水化合物、多种维生素和20多种氨基酸及微量元素。具有补肾、壮阳、补脑、提神的功能;对精肾亏损、阳萎不举、性功能减退、性欲冷淡有明显的改善作用;对头晕失眠、肠胃炎症、脾胃虚弱、消化不良、饮食不振有良好的疗效。长期食用可防癌、抗癌、抑制肿瘤、预防感冒、增加人体免疫力的效果。羊肚菌是子囊菌中最著名的食用菌和药用菌,它不仅味道鲜美、营养丰富,还有强身健体、防病治病、延年益寿的功能;从《本草纲目》和医学的角度表明,羊肚菌具有益肠胃,助消化、降血糖、补肾壮阳和补脑提神之功效,是一种不含任何激素,无任何副作用的纯天然滋补品。
羊肚菌营养价值高、功效多,加工成营养羊肚菌发酵饮料可实现对羊肚菌的综合利用,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羊肚菌不易贮藏的问题,提供一种营养羊肚菌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:
一种营养羊肚菌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)羊肚菌处理:将羊肚菌、五味子、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乌梅汁、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。
有益效果:本发明产品口感细腻滑嫩,酸甜适口,具有羊肚菌特有的清香风味。产品风味独特,营养丰富,具有益肠胃,助消化、降血糖、补肾壮阳和补脑提神之功效,可增强机体的免疫功能,是一种美味健康、自然纯正的绿色饮品。
具体实施方式
实施例1:
一种营养羊肚菌发酵饮料的加工方法,具体操作步骤为:
(1)羊肚菌处理:将羊肚菌、莲子、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85℃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:
一种营养羊肚菌发酵饮料的加工方法,具体操作步骤为:
(1)羊肚菌处理:将羊肚菌研磨粉碎,用75℃热水浸泡,浸泡时间12-15小时,促使其有效成分大量浸出;
(2)杀菌:将浸提液在92℃进行巴氏杀菌8-10分钟,杀菌后立刻冷却至30-35℃;
(3)发酵:先配制由20%蔗糖和5%脱脂奶粉组成的发酵液,按发酵液3%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38-42℃,发酵时间为8小时,直至pH值为3.5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醋栗汁、玫瑰香精、苯甲酸钠、百合粉和果胶,搅拌均匀;
(5)均质、杀菌:将调配好的饮料在均质机中以6.8-7.4兆帕压力均质,再采用巴氏杀菌,在100℃下杀菌12-15分钟;
(6)灌装:将杀菌后的饮料在6-8℃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)
1.一种营养羊肚菌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)羊肚菌处理:将羊肚菌、五味子、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乌梅汁、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。
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CN105995321A (zh) * | 2016-05-21 | 2016-10-12 | 杨新阳 | 一种玫瑰茄复合果汁的加工方法 |
CN106418078A (zh) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | 一种姬松茸发酵饮料的加工方法 |
CN108450552A (zh) * | 2018-03-09 | 2018-08-28 | 南阳理工学院 | 一种羊肚菌风味发酵乳的制备工艺 |
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