CN105265986A - 一种黑木耳营养固体饮料的制作方法 - Google Patents
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Abstract
本发明公开了一种黑木耳营养固体饮料的制作方法,属于食品加工领域。其特征在于:采用黑木耳干品→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:本发明产品菌体呈咖啡色,呈颗粒状,易冲泡,味香而甜美,具有黑木耳鲜美的风味;本产品营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,食用方便,营养保健。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种黑木耳营养固体饮料的制作方法。
背景技术
黑木耳,别名光木耳,真菌学分类属担子菌纲,木耳目,木耳科。色泽黑褐,质地柔软,味道鲜美,营养丰富,可素可荤,不但为中国菜肴大添风采,而且能养血驻颜,令人肌肤红润,容光焕发,并可防治缺铁性贫血等,具有很多药用功效,被现代营养学家盛赞为“素中之荤”。中医学认为它具有补气活血、凉血滋润的作用,能够消除血液里的热毒。黑木耳中的植物胶质有较强的吸附力,可将残留在人体消化系统内的杂质排出体外,起到清胃涤肠的作用。黑木耳对体内难以消化的谷壳、木渣、沙子、金属屑等具有溶解作用,对胆结石、肾结石等也有化解功能。黑木耳还能减少血液凝块,预防血栓病的发生。
黑木耳的生长周期短,不易贮藏,且营养价值非常高,用于加工成黑木耳营养固体饮料可实现对黑木耳原料的综合利用,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黑木耳生长周期短,不易贮藏的问题,提供一种黑木耳营养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:
一种黑木耳营养固体饮料的制作方法,其特征在于:采用黑木耳干品→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:选择无霉烂、虫蛀的优质黑木耳,用清水清洗干净;
(2)提取原液:将清洗后的黑木耳加入12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%黑糖、15%银耳汁、85阿胶、5%白何首乌粉、0.5%枸杞粉、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。
有益效果:本发明产品菌体呈咖啡色,呈颗粒状,易冲泡,味香而甜美,具有黑木耳鲜美的风味;本产品营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,食用方便,营养保健。
具体实施方式
实施例1:
一种黑木耳营养固体饮料的制作方法,具体操作步骤为:
(1)挑选、清洗:选择无霉烂、虫蛀的优质黑木耳,用清水清洗干净;
(2)提取原液:将清洗后的黑木耳加入10倍的水,放入不锈钢夹层锅中加热煮沸3-4小时,提取第一次原液后,再加入5倍水加热至沸3-4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7.18×107帕,进料浓度为4-5%,浓缩后为8-12%;
(5)配料:将浓缩液中加入40%麦芽糖、3%蜂蜜、6-8%刺玫果汁、3%干燥剂糊精粉,搅拌充分溶解,配成浓度35%,加热至78℃;
(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1.437×107帕,进风温度121℃,出风温度100℃;
(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:
一种黑木耳营养固体饮料的制作方法,具体操作步骤为:
(1)挑选、清洗:选择无霉烂、虫蛀的优质黑木耳,用清水清洗干净;
(2)提取原液:将清洗后的黑木耳加入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、10%浓缩柠檬浆、3%蜂蜜、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)
1.一种黑木耳营养固体饮料的制作方法,其特征在于:采用黑木耳干品→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:选择无霉烂、虫蛀的优质黑木耳,用清水清洗干净;
(2)提取原液:将清洗后的黑木耳加入12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%黑糖、15%银耳汁、85阿胶、5%白何首乌粉、0.5%枸杞粉、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。
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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 |
CN106879901A (zh) * | 2017-02-08 | 2017-06-23 | 王永福 | 一种山珍冲剂及其制备方法 |
CN109998006A (zh) * | 2018-01-05 | 2019-07-12 | 黑龙江省宏达大健康产业有限公司 | 一种黑木耳小分子肽固体饮料的配方及其制备方法 |
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Cited By (5)
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CN105661211A (zh) * | 2016-03-31 | 2016-06-15 | 黑龙江省科学院微生物研究所 | 一种双耳颗粒悬浮饮料及其制备方法与应用 |
CN105661211B (zh) * | 2016-03-31 | 2019-02-26 | 黑龙江省科学院微生物研究所 | 一种双耳颗粒悬浮饮料及其制备方法与应用 |
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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