CN105285632A - 一种香菇清凉饮料的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种香菇清凉饮料的加工方法，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，微带苦味，具有香菇特有的清香风味。本产品不仅营养丰富，易于消化，还可提高人体免疫力，具有延缓衰老、降压降脂、防癌抗癌的功效，食用方便，老少皆宜，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，尤其是涉及一种香菇清凉饮料的加工方法。
背景技术
香菇，又名冬菇、香蕈、北菇、厚菇、薄菇、花菇、椎茸，是一种食用真菌。菌肉白色，稍厚，细密，具香味。幼时边缘内卷，有白色的绒毛，随着生长而消失。菌盖下面有菌幕，后破裂，形成不完整的菌环。老熟后盖缘反卷，开裂。菌褶白色，密，弯生，不等长。菌柄常偏生，白色，弯曲，菌环以下有纤毛状鳞片，纤维质，内部实心。孢子光滑，无色，椭圆形至卵圆形，用孢子生殖。
香菇的作用：1.提高机体免疫功能：香菇多糖可促进淋巴细胞的产生，并提高淋巴细胞的杀伤活性；2.延缓衰老：香菇的水提取物对过氧化氢有清除作用，对人体内的过氧化氢有一定的消除作用；3.防癌抗癌：香菇菌盖部分含有双链结构的核糖核酸，进入人体后，会产生具有抗癌作用的干扰素；4.降血压、降血脂、降胆固醇：香菇中含有嘌呤、胆碱、酪氨酸、氧化酶以及某些核酸物质，能起到降血压、降胆固醇、降血脂的作用，又可预防动脉硬化、肝硬化等疾病。
香菇营养价值高、功效多，加工成香菇清凉饮料可实现对香菇的综合利用，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香菇不易贮藏的问题，提供一种香菇清凉饮料的加工方法。
本发明解决其技术问题所采取的技术方案是：
一种香菇清凉饮料的加工方法，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）香菇干燥：将鲜香菇洗净后切成3厘米长的碎块，连同金荞麦、苦丁茶入不锈钢锅中加热，温度100℃煮10分钟，干燥，预煮水过滤备用；
（2）灭菌：将干燥后的香菇子实体放入75％乙醇中消毒灭菌，取出风干，除去乙醇成分；
（3）调配：将去醇后的香菇放入碳酸水中浸泡一下，分段取出，每段入一个瓶中，加入适量香菇预煮水、醋栗汁、冰糖、甘草液、竹叶粉、柠檬酸、苹果酸、维生素C和食用香精，再加适量桂花浸出液配成调味香菇液；
（4）装瓶、灭菌：将调味香菇液注入装有香菇的瓶中，加盖密封，在112℃热水中灭菌5-8分钟即成成品。
有益效果：本发明产品用澄清透明，口感细腻滑嫩，清甜适口，微带苦味，具有香菇特有的清香风味。本产品不仅营养丰富，易于消化，还可提高人体免疫力，具有延缓衰老、降压降脂、防癌抗癌的功效，食用方便，老少皆宜，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：
一种香菇清凉饮料的加工方法，具体操作步骤为：
（1）香菇干燥：将鲜香菇洗净后切成3厘米长的碎块，连同积雪草、酸豆入不锈钢锅中加热，温度100℃煮10分钟，干燥，预煮水过滤备用；
（2）灭菌：将干燥后的香菇子实体放入75％乙醇中消毒灭菌，取出风干，除去乙醇成分；
（3）调配：将去醇后的香菇放入碳酸水中浸泡一下，分段取出，每段入一个瓶中，加入适量香菇预煮水、青柠汁、蛋白糖、甘草、牡丹皮粉、柠檬酸、苹果酸、维生素C和食用香精，再加适量红花油浸出液配成调味香菇液；
（4）装瓶、灭菌：将调味香菇液注入装有香菇的瓶中，加盖密封，在98℃热水中灭菌20分钟即成成品。
实施例2：
一种香菇清凉饮料的加工方法，具体操作步骤为：
（1）香菇干燥：将鲜香菇洗净后切成2厘米长的碎块，连同枇杷叶、菊花入不锈钢锅中加热，温度78℃煮20分钟，干燥，预煮水过滤备用；
（2）灭菌：将干燥后的香菇子实体放入80％乙醇中消毒灭菌，取出风干，除去乙醇成分；
（3）调配：将去醇后的香菇放入碳酸水中浸泡一下，分段取出，每段入一个瓶中，加入适量香菇预煮水、西柚汁、葡萄糖、饴糖、拐枣粉、橘皮粉、柠檬酸、苹果酸、维生素C和食用香精，再加适量红花油浸出液配成调味香菇液；
（4）装瓶、灭菌：将调味香菇液注入装有香菇的瓶中，加盖密封，在112℃热水中灭菌5分钟即成成品。
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)
1.一种香菇清凉饮料的加工方法，其特征在于：采用香菇干燥→消毒灭菌→调配→装瓶灭菌→成品的加工工艺流程，具体操作步骤为：
（1）香菇干燥：将鲜香菇洗净后切成3厘米长的碎块，连同金荞麦、苦丁茶入不锈钢锅中加热，温度100℃煮10分钟，干燥，预煮水过滤备用；
（2）灭菌：将干燥后的香菇子实体放入75％乙醇中消毒灭菌，取出风干，除去乙醇成分；
（3）调配：将去醇后的香菇放入碳酸水中浸泡一下，分段取出，每段入一个瓶中，加入适量香菇预煮水、醋栗汁、冰糖、甘草液、竹叶粉、柠檬酸、苹果酸、维生素C和食用香精，再加适量桂花浸出液配成调味香菇液；
（4）装瓶、灭菌：将调味香菇液注入装有香菇的瓶中，加盖密封，在112℃热水中灭菌5-8分钟即成成品。
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