CN105360821A - 一种银耳莲子乳饮料的制作方法 - Google Patents
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Abstract
本发明公开了一种银耳莲子乳饮料的制作方法,属于饮料加工领域。其特征在于:采用银耳、莲子为原料,其加工工艺流程分三步:一是银耳→挑选→清洗→预煮→打浆→过滤→银耳汁;二是莲子→挑选→烘烤→碱法脱皮→浸泡→打浆→过滤→莲子乳液;三是将银耳汁和莲子乳液混合→调配→均质→脱气→灌装→封盖→杀菌→检验→成品→入库。有益效果:本发明产品呈乳黄色,口感细腻滑嫩,清香爽口,清香扑鼻,并具有银耳和莲子特有的香味,本产品不仅口感清香,甜而不腻,还可以增强人体免疫力,具有补脾开胃、益气清肠的功效。老少皆宜,绿色保健。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种银耳莲子乳饮料的制作方法。
背景技术
银耳,又称白木耳、雪耳、银耳子,有“菌中之冠”的美称。银耳性平,味甘、淡、无毒,夏秋季生于阔叶树腐木上。银耳既是名贵的营养滋补佳品,又是扶正强壮的补药。历代皇家贵族都将银耳看做是“延年益寿之品”、“长生不老良药”。银耳性平无毒,既有补脾开胃的功效,又有益气清肠的作用,还可以滋阴润肺。另外,银耳还能增强人体免疫力,以及增强肿瘤患者对放、化疗的耐受力。银耳的作用:银耳富含维生素D,能防止钙的流失,对生长发育十分有益,还富含硒等微量元素,可以增强机体抗肿瘤的免疫力。银耳具有润肺止咳、补益肺气的功效,可以提高肺组织的防御功能,提高机体的免疫能力,从而增强体质。银耳能提高肝脏解毒能力,起保肝作用,对老年慢性支气管炎、肺原性心脏病也有一定疗效。银耳富含天然植物性胶质,加上它的滋阴作用,长期服用可以润肤,并有祛除脸部黄褐斑、雀斑的功效。银耳还有补脾安神的作用,是秋冬进补的上乘佳品。
新鲜的银耳不易贮藏,用于加工成银耳莲子乳饮料可实现对银耳原料的综合利用,食用方便,且便于储存,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银耳不易储藏的问题,提供一种银耳莲子乳饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种银耳莲子乳饮料的制作方法,其特征在于:采用银耳、莲子为原料,其加工工艺流程分三步:一是银耳→挑选→清洗→预煮→打浆→过滤→银耳汁;二是莲子→挑选→烘烤→碱法脱皮→浸泡→打浆→过滤→莲子乳液;三是将银耳汁和莲子乳液混合→调配→均质→脱气→灌装→封盖→杀菌→检验→成品→入库,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、无杂质、异味、病虫害,色泽正常的优质银耳、金耳,经挑选后剪去根蒂,用清水洗净,浸入抗坏血酸溶液中护色;挑选粒大饱满、完整,无虫蛀、霉变、溢油的莲子,去皮、捅芯备用;
(2)银耳汁的制备:将银耳、金耳放入蒸煮锅中,加入含0.1%抗坏血酸和适量柠檬酸的软水,在98℃下加热4分钟,将银耳、金耳倒入打浆机打成浆液,然后经离心分离和过滤,得到银耳汁;
(3)莲子乳液的制备:将烘烤后的莲子放在1%的氢氧化钠溶液中煮沸15分钟,使莲子完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到85℃,莲子与水的质量按1:6的比例送入打浆机打浆,经120目筛过滤后再用胶体磨磨细,经140目筛过滤,冷却至2℃,得莲子乳液;
(4)调配:取银耳汁、莲子乳液,按质量2:3的比例入配料桶,加入2%抹茶粉、7%蜂蜜、4%冰糖、0.7%甜菊糖浆、0.03%单甘脂、0.1%海藻酸钠、0.15%羧甲基纤维素钠和水适量,搅拌均匀,升温至65℃,调整pH为6.7;
(5)均质、脱气:用均质机在温度为85℃、压力38兆帕下均质2次,然后经脱气机在0.5兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在80℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的银耳莲子乳饮料进行高温杀菌,在115℃恒温下保持16分钟,然后冷却至20℃,检验合格的贴标入库、上市。
有益效果:本发明产品呈乳黄色,口感细腻滑嫩,清香爽口,清香扑鼻,并具有银耳和莲子特有的香味,本产品不仅口感清香,甜而不腻,还可以增强人体免疫力,具有补脾开胃、益气清肠的功效。老少皆宜,绿色保健。
具体实施方式
实施例1:
一种银耳莲子乳饮料的制作方法,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、无杂质、异味、病虫害,色泽正常的优质银耳、茶树菇,经挑选后剪去根蒂,用清水洗净,浸入抗坏血酸溶液中护色;挑选粒大饱满、完整,无虫蛀、霉变、溢油的莲子,去皮、捅芯备用;
(2)银耳汁的制备:将银耳和茶树菇放入蒸煮锅中,加入含0.06%抗坏血酸和适量柠檬酸的软水,在85℃下加热10分钟,将银耳和茶树菇倒入打浆机打成浆液,然后经离心分离和过滤,得到银耳汁;
(3)莲子乳液的制备:将烘烤后的莲子放在0.3%的氢氧化钠溶液中煮沸20分钟,使莲子完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到95℃,莲子与水的质量按1:12的比例送入打浆机打浆,经220目筛过滤后再用胶体磨磨细,经240目筛过滤,冷却至3℃,得莲子乳液;
(4)调配:取银耳汁、莲子乳液,按质量2:1的比例入配料桶,加入8%脱脂奶粉、6%蜂蜜、3%蔗糖、0.2%甜菊糖浆、0.16%单甘脂、0.05%海藻酸钠、0.08%羧甲基纤维素钠和水适量,搅拌均匀,升温至42℃,调整pH为7.2;
(5)均质、脱气:用均质机在温度为65℃、压力为45兆帕下均质2次,然后经脱气机在12-15兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在85℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的银耳莲子乳饮料进行高温杀菌,在105℃恒温下保持25分钟,然后冷却至36℃,检验合格的贴标入库或上市。
实施例2:
一种银耳莲子乳饮料的制作方法,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、无杂质、异味、病虫害,色泽正常的优质银耳、桂花耳,经挑选后剪去根蒂,用清水洗净,浸入抗坏血酸溶液中护色;挑选粒大饱满、完整,无虫蛀、霉变、溢油的莲子,去皮、捅芯备用;
(2)银耳汁的制备:将银耳放入蒸煮锅中,加入含0.2%抗坏血酸和适量柠檬酸的软水,在100℃下加热5-6分钟,将银耳倒入打浆机打成浆液,然后经离心分离和过滤,得到银耳汁;
(3)莲子乳液的制备:将烘烤后的莲子放在2-3%的氢氧化钠溶液中煮沸15分钟,使莲子完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到85℃,莲子与水的质量按1:10的比例送入打浆机打浆,经180目筛过滤后再用胶体磨磨细,经220目筛过滤,冷却至6-8℃,得莲子乳液;
(4)调配:取银耳汁、莲子乳液,按质量3:2的比例入配料桶,加入5%脱脂奶粉、3%百香果汁、3%蜂蜜、7%蔗糖、0.5%甜菊糖浆、0.08%单甘脂、0.2%海藻酸钠、0.15%羧甲基纤维素钠和水适量,搅拌均匀,升温至65℃,调整pH为6-7;
(5)均质、脱气:用均质机在温度为70℃、压力为28兆帕下均质3次,然后经脱气机在1-2兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在70-75℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的银耳莲子乳饮料进行高温杀菌,在130℃恒温下保持8-10分钟,然后冷却至28℃,检验合格的贴标入库或上市。
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)
1.一种银耳莲子乳饮料的制作方法,其特征在于:采用银耳、莲子为原料,其加工工艺流程分三步:一是银耳→挑选→清洗→预煮→打浆→过滤→银耳汁;二是莲子→挑选→烘烤→碱法脱皮→浸泡→打浆→过滤→莲子乳液;三是将银耳汁和莲子乳液混合→调配→均质→脱气→灌装→封盖→杀菌→检验→成品→入库,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、无杂质、异味、病虫害,色泽正常的优质银耳、金耳,经挑选后剪去根蒂,用清水洗净,浸入抗坏血酸溶液中护色;挑选粒大饱满、完整,无虫蛀、霉变、溢油的莲子,去皮、捅芯备用;
(2)银耳汁的制备:将银耳、金耳放入蒸煮锅中,加入含0.1%抗坏血酸和适量柠檬酸的软水,在98℃下加热4分钟,将银耳、金耳倒入打浆机打成浆液,然后经离心分离和过滤,得到银耳汁;
(3)莲子乳液的制备:将烘烤后的莲子放在1%的氢氧化钠溶液中煮沸15分钟,使莲子完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到85℃,莲子与水的质量按1:6的比例送入打浆机打浆,经120目筛过滤后再用胶体磨磨细,经140目筛过滤,冷却至2℃,得莲子乳液;
(4)调配:取银耳汁、莲子乳液,按质量2:3的比例入配料桶,加入2%抹茶粉、7%蜂蜜、4%冰糖、0.7%甜菊糖浆、0.03%单甘脂、0.1%海藻酸钠、0.15%羧甲基纤维素钠和水适量,搅拌均匀,升温至65℃,调整pH为6.7;
(5)均质、脱气:用均质机在温度为85℃、压力38兆帕下均质2次,然后经脱气机在0.5兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在80℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的银耳莲子乳饮料进行高温杀菌,在115℃恒温下保持16分钟,然后冷却至20℃,检验合格的贴标入库、上市。
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