CN105360859A - Method for processing termitomyces albuminosus milk beverage - Google Patents
Method for processing termitomyces albuminosus milk beverage Download PDFInfo
- Publication number
- CN105360859A CN105360859A CN201510817508.5A CN201510817508A CN105360859A CN 105360859 A CN105360859 A CN 105360859A CN 201510817508 A CN201510817508 A CN 201510817508A CN 105360859 A CN105360859 A CN 105360859A
- Authority
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- China
- Prior art keywords
- milk
- termitomyces albuminosus
- mushroom
- beverage
- contained
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Links
- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000020124 milk-based beverage Nutrition 0.000 title abstract description 6
- 241001327916 Termitomyces albuminosus Species 0.000 title abstract 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 108091005804 Peptidases Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- 239000003513 alkali Substances 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000000047 product Substances 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000004108 freeze drying Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 235000013336 milk Nutrition 0.000 claims abstract description 4
- 239000008267 milk Substances 0.000 claims abstract description 4
- 210000004080 milk Anatomy 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 239000003381 stabilizer Substances 0.000 claims abstract description 4
- 239000006228 supernatant Substances 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 32
- 235000013361 beverage Nutrition 0.000 claims description 13
- 238000003672 processing method Methods 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 9
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 4
- 230000003247 decreasing effect Effects 0.000 claims description 3
- 238000012423 maintenance Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 230000002265 prevention Effects 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 12
- 239000000203 mixture Substances 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract 2
- 239000002244 precipitate Substances 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 238000011068 loading method Methods 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 description 4
- 241000222680 Collybia Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- FPVGTPBMTFTMRT-NSKUCRDLSA-L fast yellow Chemical compound [Na+].[Na+].C1=C(S([O-])(=O)=O)C(N)=CC=C1\N=N\C1=CC=C(S([O-])(=O)=O)C=C1 FPVGTPBMTFTMRT-NSKUCRDLSA-L 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for processing a termitomyces albuminosus milk beverage. The method comprises the following steps: 1) cleaning termitomyces albuminosus and cutting the termitomyces albuminosus into small blocks with a size of 2 cm, adding distilled water according to a ratio of material to water being 1:40, extracting by a NaOH solution, centrifuging the material and removing precipitate, adjusting a pH value of a supernatant to 3.5, centrifuging the material to obtain termitomyces albuminosus protein precipitate, performing freeze-drying for standby; 2) adding the distilled water according to the ratio of material to water being 1:50, dropping alkali protease for enzymatic hydrolysis for 3 hours and then centrifuging, taking the termitomyces albuminosus protein clear liquid at an upper layer for standby; 3) uniformly mixing citric acid, soft white sugar and a stabilizing agent, adding warm water for stirring a mixture for dissolving the mixture, heating the material for boiling, sterilizing the material and cooling the material, and filtering the material to obtain a syrup, recovering milk powder by the warm water and uniformly mixing the materials with the termitomyces albuminosus protein clear liquid in the step 2), adding the syrup for metering volume to obtain the milk beverage; and 4) loading and sealing. The termitomyces albuminosus milk beverage has the advantages of good mouthfeel, keeps abundant nutrition of termitomyces albuminosus, and is an ideal health product.
Description
Technical field
The present invention relates to edible mushroom, specifically a kind of processing method of three or eight mushroom milk-contained drinks.
Background technology
Three or eight mushrooms, also claim the fructification that collybia albuminosa (formal name used at school: Collybiaalbuminosa) is Bai Mo section plant chicken fir.It is one of treasure in edible mushroom." Guizhou Province book " road: " collybia albuminosa, in July in autumn raw shallow grass, just put forth energy then as large bamboo hat with a conical crown and broad brim, gradually as covered, it is spreading out in all directions as chicken plumage that the sun's shadow moves, and therefore named chicken, goes out from soil with it, therefore named fir." meat is thick big and fleshy, matter filament is white, the fresh and sweet delicious and crisp of taste.Containing the necessary amino acid of human body, protein, fat, also containing the material such as various vitamin and calcium, phosphorus, core yellow acid.The eating method of chicken fir is a lot, can be dish, can also arrange in pairs or groups with vegetables, the flesh of fish and various all kinds of delicacies by thin material, no matter can fry, explode, salt down, decoct, mix, braised, roasting, stewing, and steam in clear soup or cook soup, its flavour is all very fresh, is the hat in bacterium.
Because some areas in three or eight mushrooms only southwest, a few province in the southeast and Taiwan produce, therefore output is few, price is high, meanwhile, is also inconvenient to preserve, just be difficult to eat three or eight mushrooms from the people away from the place of production, and three or eight mushrooms are processed into drink, and especially also leaved for development containing milk beverage, increase the kind of milk-contained drink, allow people can obtain its abundant nutrition, be very have market value more conveniently.
Summary of the invention
The object of this invention is to provide a kind of processing method of three or eight mushroom milk-contained drinks, thus increase the kind of milk-contained drink, especially promote the development of mushroom drink, for people provide the product of green health.
Technical scheme of the present invention: a kind of processing method of three or eight mushroom milk-contained drinks, described processing method comprises following steps:
(1) claim a certain amount of three or eight mushrooms, after cleaning, be cut into about 2cm fritter, by material-water ratio 1: 40(
m/
v) add distilled water, extract by the NaOH solution of 1mol/L, 50 DEG C are extracted after 120min, and the centrifugal 15min of 3800r/min removes precipitation, and by supernatant adjust pH to 3.5, centrifugally obtain three or eight mushroom albumen precipitations, freeze-drying is for subsequent use;
(2) a certain amount of three or eight mushroom albumen are taken, by material-water ratio 1: 50(
m/
v) add distilled water, 50 DEG C, under the condition of pH9, add alkali protease, adopt the maintenance solution ph dripping alkali protease constant, enzymolysis 3h, enzymolysis terminates rear enzymolysis liquid and to go out under 90 DEG C of conditions ferment treatment 20min, the then centrifugal 18min of 3800r/min, stays three or the eight mushroom albumen clear liquids on upper strata for subsequent use;
(3) allocate: citric acid, soft white sugar and stabilizing agent are mixed, slowly adding warm water stirring makes it dissolve, heating is boiled (100 DEG C, 5min), sterilization cools, filtration obtains syrup, with warm water milk powder restored and stir with three or eight mushroom albumen clear liquids in step (2), then adding above-mentioned syrup constant volume, obtain milk-contained drink;
(4) filling and sealing: in advance by vial sterilization, immediately filling and sealing, keep germ-free condition in operation, prevention beverage is polluted.
Further, obtained milk-contained drink is utilized homogenizer 50 DEG C, homogeneous process is carried out to milk-contained drink under 25MPa condition, improve the stability of beverage, increase the fine and smooth soft mouthfeel of beverage.
Further, in order to improve product stability, Shelf-life, by the beverage after filling 100 DEG C, carry out re-pasteurization under 5 ~ 8min condition, then adopt the mode of successively decreasing step by step to cool.
Three or the eight mushroom milk-contained drink composition collocation adopting method of the present invention to process rationally, ratio between various composition is selected rationally, not only features good taste, also retains the nutrition that three or eight mushrooms are abundant, local flavor is given prominence to, and especially can meet people to the demand containing milk beverage with special fragrance, materials cost is low simultaneously, the more important thing is that milk-contained drink of the present invention can make raw materials used health care, improvement is tired, skin-care functional has waited until further lifting, is a kind of desirable health products.
Detailed description of the invention
A processing method for three or eight mushroom milk-contained drinks, described processing method comprises following steps:
(1) claim a certain amount of three or eight mushrooms, after cleaning, be cut into about 2cm fritter, by material-water ratio 1: 40(
m/
v) add distilled water, extract by the NaOH solution of 1mol/L, 50 DEG C are extracted after 120min, and the centrifugal 15min of 3800r/min removes precipitation, and by supernatant adjust pH to isoelectric point (pH3.5), centrifugally obtain three or eight mushroom albumen precipitations, freeze-drying is for subsequent use;
(2) a certain amount of three or eight mushroom albumen are taken, by material-water ratio 1: 50(
m/
v) add distilled water, 50 DEG C, under the condition of pH9, add alkali protease, adopt the maintenance solution ph dripping alkali protease constant, enzymolysis 3h, enzymolysis terminates rear enzymolysis liquid and to go out under 90 DEG C of conditions ferment treatment 20min, the then centrifugal 18min of 3800r/min, stays three or the eight mushroom albumen clear liquids on upper strata for subsequent use;
(3) allocate: citric acid, soft white sugar and stabilizing agent are mixed, slowly adding warm water stirring makes it dissolve, heating is boiled (100 DEG C, 5min), sterilization cools, filtration obtains syrup, with warm water milk powder restored and stir with three or eight mushroom albumen clear liquids in step (2), then adding above-mentioned syrup constant volume, obtain milk-contained drink;
(4) filling and sealing: in advance by vial sterilization, immediately filling and sealing, keep germ-free condition in operation, prevention beverage is polluted.
Further, obtained milk-contained drink is utilized homogenizer 50 DEG C, homogeneous process is carried out to milk-contained drink under 25MPa condition, improve the stability of beverage, increase the fine and smooth soft mouthfeel of beverage.
Further, in order to improve product stability, Shelf-life, by the beverage after filling 100 DEG C, carry out re-pasteurization under 5 ~ 8min condition, then adopt the mode of successively decreasing step by step to cool, avoid bottle to burst, retain thermal sensitivity nutritional labeling in beverage to greatest extent simultaneously.Concrete operations are: after 80 DEG C of heat water-spraying 3min, and 60 DEG C of warm water spraying bottle surfaces, until bottle reaches room temperature.
Claims (3)
1. a processing method for three or eight mushroom milk-contained drinks, is characterized in that: described processing method comprises following steps:
(1) claim a certain amount of three or eight mushrooms, after cleaning, be cut into about 2cm fritter, by material-water ratio 1: 40(
m/
v) add distilled water, extract by the NaOH solution of 1mol/L, 50 DEG C are extracted after 120min, and the centrifugal 15min of 3800r/min removes precipitation, and by supernatant adjust pH to 3.5, centrifugally obtain three or eight mushroom albumen precipitations, freeze-drying is for subsequent use;
(2) a certain amount of three or eight mushroom albumen are taken, by material-water ratio 1: 50(
m/
v) add distilled water, 50 DEG C, under the condition of pH9, add alkali protease, adopt the maintenance solution ph dripping alkali protease constant, enzymolysis 3h, enzymolysis terminates rear enzymolysis liquid and to go out under 90 DEG C of conditions ferment treatment 20min, the then centrifugal 18min of 3800r/min, stays three or the eight mushroom albumen clear liquids on upper strata for subsequent use;
(3) allocate: citric acid, soft white sugar and stabilizing agent are mixed, slowly adding warm water stirring makes it dissolve, heating is boiled, sterilization cools, filtration obtains syrup, with warm water milk powder restored and stir with three or eight mushroom albumen clear liquids in step (2), then adding above-mentioned syrup constant volume, obtain milk-contained drink;
(4) filling and sealing: in advance by vial sterilization, immediately filling and sealing, keep germ-free condition in operation, prevention beverage is polluted.
2. the processing method of three or eight mushroom milk-contained drinks as claimed in claim 1, it is characterized in that: obtained milk-contained drink is utilized homogenizer 50 DEG C, homogeneous process is carried out to milk-contained drink under 25MPa condition, improve the stability of beverage, increase the fine and smooth soft mouthfeel of beverage.
3. the processing method of three or eight mushroom milk-contained drinks as claimed in claim 1, it is characterized in that: in order to improve product stability, Shelf-life, by the beverage after filling 100 DEG C, carry out re-pasteurization under 5 ~ 8min condition, then adopt the mode of successively decreasing step by step to cool.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510817508.5A CN105360859A (en) | 2015-11-23 | 2015-11-23 | Method for processing termitomyces albuminosus milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510817508.5A CN105360859A (en) | 2015-11-23 | 2015-11-23 | Method for processing termitomyces albuminosus milk beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360859A true CN105360859A (en) | 2016-03-02 |
Family
ID=55363947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510817508.5A Pending CN105360859A (en) | 2015-11-23 | 2015-11-23 | Method for processing termitomyces albuminosus milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105360859A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261444A (en) * | 2016-10-08 | 2017-01-04 | 福建农林大学 | A kind of antioxidative mushroom beverage concentrate and preparation method |
| CN106472934A (en) * | 2016-10-08 | 2017-03-08 | 福建农林大学 | A kind of mushroom beverage concentrate of enhance immunity and preparation method |
| CN106520422A (en) * | 2016-10-08 | 2017-03-22 | 福建农林大学 | Anti-aging mushroom concentrated beverage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1903070A (en) * | 2006-07-28 | 2007-01-31 | 朱华高 | Food containing protein of mushroom |
-
2015
- 2015-11-23 CN CN201510817508.5A patent/CN105360859A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1903070A (en) * | 2006-07-28 | 2007-01-31 | 朱华高 | Food containing protein of mushroom |
Non-Patent Citations (2)
| Title |
|---|
| 于晓平，等: "香菇肽乳饮料的工艺优化", 《乳业科学与技术》 * |
| 罗晓妙等: "鸡枞菌酶解工艺研究", 《食品研究与开发》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261444A (en) * | 2016-10-08 | 2017-01-04 | 福建农林大学 | A kind of antioxidative mushroom beverage concentrate and preparation method |
| CN106472934A (en) * | 2016-10-08 | 2017-03-08 | 福建农林大学 | A kind of mushroom beverage concentrate of enhance immunity and preparation method |
| CN106520422A (en) * | 2016-10-08 | 2017-03-22 | 福建农林大学 | Anti-aging mushroom concentrated beverage and preparation method thereof |
| CN106472934B (en) * | 2016-10-08 | 2019-12-20 | 福建农林大学 | Mushroom concentrated beverage for improving immunity and preparation method thereof |
| CN106261444B (en) * | 2016-10-08 | 2019-12-20 | 福建农林大学 | Antioxidant mushroom concentrated beverage and preparation method thereof |
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Application publication date: 20160302 |
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