CN105285640A - 一种杏鲍菇保健饮料的加工方法 - Google Patents
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Abstract
本发明公开了一种杏鲍菇保健饮料的加工方法，属于饮料加工领域。其特征在于：采用选料清洗→预煮转化→打浆胶磨→调配→均质→灌装→密封杀菌→冷却包装→成品入库的加工工艺流程。有益效果：本发明产品组织细腻均匀，口感协调、柔和，酸甜适中，香甜可口，具杏鲍菇特有的菌香风味；本产品不仅营养丰富，易于消化，还富含蛋白质及其他营养物质，有利于改善人体新陈代谢，增强体质，还具有滋阴补气、延缓衰老、祛脂降压的功效；食用方便，老少皆宜。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种杏鲍菇保健饮料的加工方法。
背景技术
杏鲍菇，又名刺芹侧耳，是近年来开发栽培成功的集食用、药用、食疗于一体的珍稀食用菌新品种。杏鲍菇菌肉肥厚，质地脆嫩，特别是菌柄组织致密、结实、乳白，可全部食用，且菌柄比菌盖更脆滑、爽口，被称为“平菇王”、“干贝菇”，适合保鲜、加工，深得人们的喜爱。杏鲍菇营养丰富，富含蛋白质、碳水化合物、维生素及钙、镁、铜、锌等矿物质，可以提高人体免疫功能，对人体具有抗癌、降血脂、润肠胃以及美容等作用，是一种营养保健价值极高的食用菌。经相关科学验证，杏鲍菇具有以下作用：1、祛脂降压：能软化和保护血管，有降低人体中血脂和胆固醇的作用；2、提高免疫力：蛋白质是维持免疫机能最重要的营养素，为构成白血球和抗体的主要成份；3、消食：有助于胃酸的分泌和食物的消化，适宜用于治疗饮食积滞症。
新鲜的杏鲍菇较易变老，不易贮藏，用于加工成杏鲍菇保健饮料可实现对杏鲍菇原料的综合利用，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杏鲍菇不易贮藏的问题，提供一种杏鲍菇保健饮料的加工方法。
本发明解决其技术问题所采取的技术方案是：
一种杏鲍菇保健饮料的加工方法，其特征在于：采用选料清洗→预煮转化→打浆胶磨→调配→均质→灌装→密封杀菌→冷却包装→成品入库的加工工艺流程，具体操作步骤为：
（1）选料清洗：选择品质优良、新鲜、无异味、无腐败和褐变的杏鲍菇，用清水洗去黏附的污垢和杂物；
（2）预煮软化：按菇水比2:3比例加入锅预煮，以防止褐变，并软化菌体组织；
（3）打浆胶磨：先用打浆机将菌体破碎，再用胶体磨磨细，磨碎的混合物料用80目网筛过滤；
（4）调配、均质：将滤汁加入适量的枸杞汁、阿胶、蛋白粉、百香果汁、麦芽糖、柠檬酸及少许稳定剂调配均匀，将混合汁液加热至70℃，采用高压均质机进行3次均质处理，均质压力为15兆帕；
（5）灌装、杀菌：均质后趁热分装于玻璃瓶中，用手动压盖机封盖，将封盖后的成品置于沸水中加热杀菌30分钟，然后迅速冷却至室温，即为成品。
有益效果：本发明产品组织细腻均匀，口感协调、柔和，酸甜适中，香甜可口，具杏鲍菇特有的菌香风味；本产品不仅营养丰富，易于消化，还富含蛋白质及其他营养物质，有利于改善人体新陈代谢，增强体质，还具有滋阴补气、延缓衰老、祛脂降压的功效；食用方便，老少皆宜。
具体实施方式
实施例1：
一种杏鲍菇保健饮料的加工方法，具体操作步骤为：
（1）选料清洗：选择品质优良、新鲜、无异味、无腐败和褐变的杏鲍菇、鸡腿菇，用清水洗去黏附的污垢和杂物；
（2）预煮软化：按菇水比1:1比例加入锅预煮，以防止褐变，并软化菌体组织；
（3）打浆胶磨：先用打浆机将菌体破碎，再用胶体磨磨细，磨碎的混合物料用120目网筛过滤；
（4）调配、均质：将滤汁加入适量的甘草浸膏、青豆粉、桂花、莲雾汁、果糖、柠檬酸、阿斯巴甜及少许稳定剂调配均匀，将混合汁液加热至85℃，采用高压均质机进行2次均质处理，均质压力为23兆帕；
（5）灌装、杀菌：均质后趁热分装于玻璃瓶中，用手动压盖机封盖，将封盖后的成品置于沸水中加热杀菌15分钟，然后迅速冷却至室温，即为成品。
实施例2：
一种杏鲍菇保健饮料的加工方法，具体操作步骤为：
（1）选料清洗：选择品质优良、新鲜、无异味、无腐败和褐变的杏鲍菇、凤尾菇和香菇，用清水洗去黏附的污垢和杂物；
（2）预煮软化：按菇水比1:2比例加入锅预煮，以防止褐变，并软化菌体组织；
（3）打浆胶磨：先用打浆机将菌体破碎，再用胶体磨磨细，磨碎的混合物料用100目网筛过滤；
（4）调配、均质：将滤汁加入适量的胶原蛋白、甘草、橘皮粉、醋栗汁、丁香、柠檬酸及少许稳定剂调配均匀，将混合汁液加热至88℃，采用高压均质机进行1-2次均质处理，均质压力为35兆帕；
（5）灌装、杀菌：均质后趁热分装于玻璃瓶中，用手动压盖机封盖，将封盖后的成品置于沸水中加热杀菌22分钟，然后迅速冷却至室温，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)
1.一种杏鲍菇保健饮料的加工方法，其特征在于：采用选料清洗→预煮转化→打浆胶磨→调配→均质→灌装→密封杀菌→冷却包装→成品入库的加工工艺流程，具体操作步骤为：
（1）选料清洗：选择品质优良、新鲜、无异味、无腐败和褐变的杏鲍菇，用清水洗去黏附的污垢和杂物；
（2）预煮软化：按菇水比2:3比例加入锅预煮，以防止褐变，并软化菌体组织；
（3）打浆胶磨：先用打浆机将菌体破碎，再用胶体磨磨细，磨碎的混合物料用80目网筛过滤；
（4）调配、均质：将滤汁加入适量的枸杞汁、阿胶、蛋白粉、百香果汁、麦芽糖、柠檬酸及少许稳定剂调配均匀，将混合汁液加热至70℃，采用高压均质机进行3次均质处理，均质压力为15兆帕；
（5）灌装、杀菌：均质后趁热分装于玻璃瓶中，用手动压盖机封盖，将封盖后的成品置于沸水中加热杀菌30分钟，然后迅速冷却至室温，即为成品。
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|---|---|---|---|---|
| CN106107280A (zh) * | 2016-06-30 | 2016-11-16 | 胡本奎 | 一种白灵菇果味饮料的加工方法 |
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