CN105394184A - Instant type black fungus drink and preparation method thereof - Google Patents
Instant type black fungus drink and preparation method thereof Download PDFInfo
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- CN105394184A CN105394184A CN201510828779.0A CN201510828779A CN105394184A CN 105394184 A CN105394184 A CN 105394184A CN 201510828779 A CN201510828779 A CN 201510828779A CN 105394184 A CN105394184 A CN 105394184A
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- 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
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- 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
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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- 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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
The invention discloses an instant type black fungus drink and a preparation method thereof. The black fungus drink takes black fungus as a raw material and is prepared through soaking, freeze drying, crushing and other treatment procedures; the black fungus drink is prepared from components in percentage by weight as follows: 60%-70% of black fungus raw powder, 22%-30% of whole milk powder, 0.5%-0.7% of ethyl maltol, 6%-10% of sugar and the balance of a thickener; the thickener is prepared in the concentration ratio by taking black fungus raw powder as the standard as follows: 0.35%-0.55% of CMC-Na (sodium carboxymethylcellulose), 0.16%-0.24% of maltodextrin and 0.10%-0.20% of xanthan gum. According to the instant type black fungus drink, the convenience in taking is realized, and the drink has mild flavor and smooth taste through combination of the black fungus and the whole milk powder; by means of the thickener in a special ratio, the brewing stability is improved, the layering problem is solved, the taste and the flavor of the product are improved, and the ideal effect is realized.
Description
Technical field
The present invention relates to food processing technology field, specifically one reconstitutes formula Blackfungus beverage and preparation method thereof.
Background technology
Black fungus, has another name called black dish, and mulberry ear, this bacterium, tree chicken, wooden moth, wood are fine and soft, and because of being grown on rotten wood, it is similar to the ear of people, in addition its color pitchy and gaining the name, and black fungus is Auriculariaceae plant, and the flat taste of its property is sweet, people's stomach, large intestine channel.There is nourishing, moisturize, the effect of nourish blood beneficial stomach, promoting blood circulation and hemostasis, moistening lung, ease constipation.Black fungus is a kind of nutritious edible mushroom, is again the traditional health food of China and exporting.
The nutritional labeling of black fungus, according to modern science analysis, containing 10.6 grams, protein in every 100 grams of black fungus dry products, 0.2 gram, fat, 65 grams, carbohydrate, crude fibre 7 grams, calcium 375 milligrams, 201 milligrams, phosphorus,
iron185 milligrams, in addition containing vitaminB10 .15 milligram, vitamin B2 0.55 milligram,
nicotinic acid2.7 milligram.Therefore, black fungus always deeply by the liking of numerous people, during the Chang Zuowei cooking is various, the batching of western famous dish.Black fungus has certain adsorption capacity; Have human body and wash clearly stomach and intestine and digestion
celluloseeffect.Therefore, it is again textile worker, mine worker and the indispensable a kind of health food of barber.Although black fungus effect is obvious and taste is as delicious in chicken, but because black fungus needs to cook, edible comparatively inconvenient, and the nutrient loss of black fungus all can be made by the mode that high temperature fries boiling soon, and its mouthfeel and the not every people of taste can accept, particularly for the children in growing up.
Summary of the invention
One is the object of the present invention is to provide to reconstitute formula Blackfungus beverage and preparation method thereof, by pulverizing processing and the allotment of black fungus, combine mouthfeel and the taste of black fungus and whole milk powder, increase product stability, solve layering and viscosity problem, improve mouthfeel and the local flavor of product, reach desirable effect.
One reconstitutes formula Blackfungus beverage, described Blackfungus beverage take black fungus as raw material, send out through leaching, freeze drying, carry out allocating obtained black fungus powder after the process such as pulverizing and reconstitute and form, described black fungus powder is by following weight ratio allotment: the former powder 60% ~ 70% of black fungus, whole milk powder 22% ~ 30%, ethyl maltol 0.5% ~ 0.7%, sucrose 6% ~ 10%, and remaining is thickener; Described thickener is pressed following concentration ratio with the former powder of black fungus for benchmark and is allocated: the maltodextrin of the CMC-Na of concentration 0.35%-0.55%, concentration 0.16%-0.24% and the xanthans of concentration 0.10%-0.20%.
Reconstitute a preparation method for formula Blackfungus beverage, described preparation method is undertaken by following concrete making step:
(1) Feedstock treating:
Select materials: select surperficial cyan, bottom ash brown, glossy, a shape is complete, and without the dry black fungus that silt is damaged by worms, impurity elimination is cleaned;
Leaching is sent out: add water by weight the ratio of 1: 18-22, and in 50 DEG C of waters bath with thermostatic control, 0.5-1.5h is sent out in leaching, is placed in 100 DEG C of hot water blanching 4-6min;
(2) freeze drying: it is 3.52-3.62% that dryness storehouse pressure 55-65Pa, temperature of heating plate 45-55 DEG C, material thickness 6-8mm are refrigerated to black fungus water content;
(3) pulverize: it is broken that the black fungus after freeze drying carries out fine powder, by 100 mesh sieves, then carry out the obtained former powder of black fungus of micro mist processing with planetary ball mill; The rotating speed of planetary ball mill is 485-505r/min, and milling time is 0.5-1.5h, and cross 240 mesh standard sieves, making charge ratio of media be 15-25%, is 15-25% by the filling rate of comminuting matter;
(4) flavor mixing: carry out by weight being deployed into black fungus powder, the former powder 60% ~ 70% of black fungus, whole milk powder 22% ~ 30%, ethyl maltol 0.5% ~ 0.7%, sucrose 6% ~ 10%;
(5) thickener is added: described thickener is allocated for benchmark carries out increase by concentration ratio with the former powder of black fungus: the maltodextrin of the CMC-Na of concentration 0.35%-0.55%, concentration 0.16%-0.24% and the xanthans of concentration 0.10%-0.20%.
(6) packaging sterilizing also in steps after described step (5): by above-mentioned deployed black fungus powder vacuum packaging, finished product is through the sterilizing of 60Co-gamma-ray irradiation.
Described black fungus powder is undertaken brewing making Blackfungus beverage by following: get above-mentioned black fungus powder 30g, adds 200mL50-60 DEG C of warm water and reconstitutes, stir and become instant Blackfungus beverage.
Compared with prior art, the present invention has the following advantages:
(1) Blackfungus beverage that obtains of this preparation method reconstituting formula Blackfungus beverage, solves black fungus and eats problem, improve instant, be particularly convenient to weave, the tradesman such as mine and haircut edible; By the collocation of primary raw material black fungus and whole milk powder and comprehensive, mouthfeel is smooth, and local flavor is soft, and without any particle, natural in color, has good chewiness; By the interpolation of the specific proportioning of thickener, add reconstitute formula Blackfungus beverage brew stability, solve layering and viscosity problem, improve mouthfeel and the local flavor of product, reach desirable effect, and remain the nutriment of black fungus to greatest extent; (2) by the determination of cryodesiccated setting and condition, reach the fastest rate of drying, guarantee that minimum water content utilizes again follow-up pulverizing, and this water content can effectively suppress microbial growth to be bred; (3) by the determination of breaking method and technique, reach the highest crush efficiency, improve and pulverize fineness, also improve eating mouth feel.
detailed description of the invention:
By the following examples the present invention is described in further detail for the ease of it will be appreciated by those skilled in the art that, but the present invention is not limited only to this.
Reconstitute a preparation method for formula Blackfungus beverage, described preparation method is undertaken by following concrete making step:
(1) Feedstock treating:
Select materials: select surperficial cyan, bottom ash brown, glossy, a shape is complete, and without the dry black fungus that silt is damaged by worms, impurity elimination is cleaned;
Leaching is sent out: add water by weight the ratio of 1: 20, and in 50 DEG C of waters bath with thermostatic control, 1h is sent out in leaching, is placed in 100 DEG C of hot water blanching 5min, makes black fungus slaking and the multiple enzyme existed in passivation black fungus, increases the stability of product;
(2) freeze drying: dryness storehouse pressure 60Pa, temperature of heating plate 55 DEG C, it is 3.52% that material thickness 6mm is refrigerated to black fungus water content;
(3) pulverize: it is broken that the black fungus multifunctional crusher after freeze drying carries out fine powder, by 100 mesh sieves, then carry out the obtained former powder of black fungus of micro mist processing with planetary ball mill; The rotating speed of planetary ball mill is 485r/min, and milling time is 1h, and cross 240 mesh standard sieves, making charge ratio of media be 20%, is 20% by the filling rate of comminuting matter;
(4) flavor mixing: carry out by weight being deployed into black fungus powder, the former powder 65% of black fungus, whole milk powder 30%, ethyl maltol 0.5%, sucrose 8%;
(5) thickener is added: described thickener is allocated for benchmark carries out increase by concentration ratio with the former powder of black fungus: the CMC-Na of concentration 0.45%, the maltodextrin of concentration 0.24% and the xanthans of concentration 0.10%;
(6) packaging sterilizing: by above-mentioned deployed black fungus powder vacuum packaging, finished product is through the sterilizing of 60Co-gamma-ray irradiation;
(7) brew: described black fungus powder is undertaken brewing making Blackfungus beverage by following: get above-mentioned black fungus powder 30g, add 200mL50-60 DEG C of warm water and reconstitute, stir and become instant Blackfungus beverage.
experimental data
1, freeze drying parameter optimization
On single factor experiment basis, select dryness storehouse pressure, temperature of heating plate and material thickness as investigation factor respectively, adopt orthogonal test method, using rate of drying as index, determine cryodesiccated optimal parameter scheme, as table 1 freeze drying factor level table and table 2 freeze drying experimental design and result.
Table 1 freeze drying factor level table
Table 2 freeze drying experimental design and result
| A | B | C | D | Rate of drying (%/h) | |
| 1 | 1 | 1 | 1 | 1 | 3.8 |
| 2 | 1 | 2 | 2 | 2 | 3.81 |
| 3 | 1 | 3 | 3 | 3 | 3.74 |
| 4 | 2 | 1 | 2 | 3 | 3.99 |
| 5 | 2 | 2 | 3 | 1 | 4.07 |
| 6 | 2 | 3 | 1 | 2 | 4.27 |
| 7 | 3 | 1 | 3 | 2 | 3.89 |
| 8 | 3 | 2 | 1 | 3 | 3.69 |
| 9 | 3 | 3 | 2 | 1 | 3.95 |
| K 1 | 3.783 | 3.893 | 3.920 | 3.940 | |
| K 2 | 4.110 | 3.857 | 3.917 | 3.990 | |
| K 3 | 3.843 | 3.987 | 3.900 | 3.807 | |
| R | 0.327 | 0.130 | 0.020 | 0.183 |
As can be seen from table 2 extreme difference value, the impact order of each factor is A > B > C, cryodesiccated optimal parameter is A2B3C1, i.e. dryness storehouse pressure 60Pa, temperature of heating plate 55 DEG C, material thickness 6mm, now cryodesiccated speed is the fastest, black fungus water content after freeze-drying can be down to 3.52%, is beneficial to again follow-up pulverizing, and this water content can effectively suppress microbial growth to be bred.
2, the optimization of disintegrating process
According to the grain size characteristic of micro mist, to be accounted for the percentage of whole quality of material by the powder granule quality of 240 order standard inspection sieves by the powder quality percentage M(of 240 order standard inspection sieves) for evaluating crush efficiency index, M value is larger, and crush efficiency is higher.In order to determine the technological parameter of the former powder of planetary ball mill machined black fungus, carry out L9(3
4) orthogonal test, test evaluation index is crush efficiency (M value), as table 3 disintegrating process factor level table and table 4 disintegrating process experimental design and result.
Table 3 disintegrating process factor level table
Table 4 disintegrating process experimental design and result
| A | B | C | D | M（%） | |
| 1 | 1 | 1 | 1 | 1 | 37 |
| 2 | 1 | 2 | 2 | 2 | 42 |
| 3 | 1 | 3 | 3 | 3 | 38 |
| 4 | 2 | 1 | 2 | 3 | 35 |
| 5 | 2 | 2 | 3 | 1 | 36 |
| 6 | 2 | 3 | 1 | 2 | 31 |
| 7 | 3 | 1 | 3 | 2 | 34 |
| 8 | 3 | 2 | 1 | 3 | 33 |
| 9 | 3 | 3 | 2 | 1 | 32 |
| K 1 | 39.000 | 35.333 | 33.667 | 35.000 | |
| K 2 | 34.000 | 37.000 | 36.333 | 35.667 | |
| K 3 | 33.000 | 33.667 | 36.000 | 35.333 | |
| R | 6.000 | 3.333 | 2.666 | 0.667 |
According to test and analysis result, the optimal processing parameter of the former powder of planetary ball mill machined black fungus is A1B2C2D2, that is: the rotating speed of planetary ball mill is 485r/min, milling time is 1h, the filling rate of medium is 20%, be 20% by the filling rate of comminuting matter, be now 42% by 240 order powder quality percentages, crush efficiency is the highest.
3, the selection of complex thickener
Polysaccharides in Auricularia auricula rich content, brews rear product and presents certain pasty state, but its viscosity is not very large, is easy to layering, forms bulk in bottom.Therefore in order to increase the stability of product, CMC-Na, maltodextrin and xanthans is selected to carry out the composite thickener as product.When learning that CMC-Na concentration is 0.35%-0.55%, maltodextrin concentration is 0.16%-0.24%, xanthans concentration is 0.10%-0.20% by single factor experiment, to reconstitute rear product stability the highest for black fungus powder.On this basis, by orthogonal test, place the stable case after 7d as index using product, determine the optimum addition of complex thickener, as table 5 increases the suitableeest proportioning test of mixting ratio factor water-glass and table 6 thickener.
Table 5 increases mixting ratio factor water-glass
The suitableeest proportioning test of table 6 thickener
| A | B | C | D | Suspension outward appearance | |
| 1 | 1 | 1 | 1 | 1 | 79.86 |
| 2 | 1 | 2 | 2 | 2 | 77.63 |
| 3 | 1 | 3 | 3 | 3 | 78.39 |
| 4 | 2 | 1 | 2 | 3 | 75.67 |
| 5 | 2 | 2 | 3 | 1 | 79.18 |
| 6 | 2 | 3 | 1 | 2 | 83.49 |
| 7 | 3 | 1 | 3 | 2 | 80.14 |
| 8 | 3 | 2 | 1 | 3 | 75.63 |
| 9 | 3 | 3 | 2 | 1 | 78.64 |
| K 1 | 78.627 | 78.557 | 79.660 | 79.227 | |
| K 2 | 79.447 | 77.480 | 77.313 | 80.420 | |
| K 3 | 78.137 | 80.173 | 79.237 | 76.563 | |
| R | 1.310 | 2.693 | 2.347 | 3.857 |
According to orthogonal experiments, the stability influence after the consumption of maltodextrin reconstitutes for black fungus powder is maximum, is secondly the consumption of xanthans and CMC-Na.By the comparison of k value, can show that best factor level is B3C1A2, i.e. maltodextrin 0.24%, xanthans 0.1%, CMC-Na0.45% is arranged in pairs or groups use simultaneously.Under this technological parameter, the Blackfungus beverage that black fungus powder reconstitutes not only can solve layering and viscosity problem, further improves mouthfeel and the local flavor of product, reaches desirable effect.
4, black fungus powder flavor mixing
According to single factor experiment result, Orthogonal Experiment and Design is adopted to be optimized combination to the former powder addition (%) of black fungus, whole milk powder addition (%), ethyl maltol addition (%), sucrose addition (%), and finally determine the optimal proportion of black fungus powder, as table 7 black fungus powder formula factors water-glass and table 8 black fungus powder formula factors water-glass.
Table 7 black fungus powder formula factors water-glass
Table 8 black fungus powder formula test and result
| A | B | C | D | Sensory evaluation score | |
| 1 | 1 | 1 | 1 | 1 | 83 |
| 2 | 1 | 2 | 2 | 2 | 81 |
| 3 | 1 | 3 | 3 | 3 | 86 |
| 4 | 2 | 1 | 2 | 3 | 87 |
| 5 | 2 | 2 | 3 | 1 | 85 |
| 6 | 2 | 3 | 1 | 2 | 95 |
| 7 | 3 | 1 | 3 | 2 | 90 |
| 8 | 3 | 2 | 1 | 3 | 84 |
| 9 | 3 | 3 | 2 | 1 | 82 |
| K 1 | 83.333 | 86.667 | 87.333 | 83.333 | |
| K 2 | 89.000 | 83.333 | 83.333 | 88.667 | |
| K 3 | 85.333 | 87.667 | 87.000 | 85.667 | |
| R | 5.667 | 4.334 | 4.000 | 5.334 |
Orthogonal experiments shows, the primary and secondary order of factor impact is black fungus former powder > sucrose > whole milk powder > ethyl maltol, therefore best programs is A2D2B3C1, i.e. the former powder 65% of black fungus, sucrose 8.5%, whole milk powder 26%, ethyl maltol 0.5%.Now products taste is smooth, and local flavor is soft, and without any particle, natural in color, has good chewiness.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. one kind reconstitutes formula Blackfungus beverage, it is characterized in that: described Blackfungus beverage take black fungus as raw material, send out through leaching, freeze drying, carry out allocating obtained black fungus powder after the process such as pulverizing and reconstitute and form, described black fungus powder is by following weight ratio allotment: the former powder 60% ~ 70% of black fungus, whole milk powder 22% ~ 30%, ethyl maltol 0.5% ~ 0.7%, sucrose 6% ~ 10%, and remaining is thickener; Described thickener is pressed following concentration ratio with the former powder of black fungus for benchmark and is allocated: the maltodextrin of the CMC-Na of concentration 0.35%-0.55%, concentration 0.16%-0.24% and the xanthans of concentration 0.10%-0.20%.
2. a kind of preparation method reconstituting formula Blackfungus beverage as claimed in claim 1, is characterized in that: described preparation method is undertaken by following concrete making step:
(1) Feedstock treating:
Select materials: select surperficial cyan, bottom ash brown, glossy, a shape is complete, and without the dry black fungus that silt is damaged by worms, impurity elimination is cleaned;
Leaching is sent out: add water by weight the ratio of 1: 18-22, and in 50 DEG C of waters bath with thermostatic control, 0.5-1.5h is sent out in leaching, is placed in 100 DEG C of hot water blanching 4-6min;
(2) freeze drying: it is 3.52-3.62% that dryness storehouse pressure 55-65Pa, temperature of heating plate 45-55 DEG C, material thickness 6-8mm are refrigerated to black fungus water content;
(3) pulverize: it is broken that the black fungus after freeze drying carries out fine powder, by 100 mesh sieves, then carry out the obtained former powder of black fungus of micro mist processing with planetary ball mill; The rotating speed of planetary ball mill is 485-505r/min, and milling time is 0.5-1.5h, and cross 240 mesh standard sieves, making charge ratio of media be 15-25%, is 15-25% by the filling rate of comminuting matter;
(4) flavor mixing: carry out by weight being deployed into black fungus powder, the former powder 60% ~ 70% of black fungus, whole milk powder 22% ~ 30%, ethyl maltol 0.5% ~ 0.7%, sucrose 6% ~ 10%;
(5) thickener is added: described thickener is allocated for benchmark carries out increase by concentration ratio with the former powder of black fungus: the maltodextrin of the CMC-Na of concentration 0.35%-0.55%, concentration 0.16%-0.24% and the xanthans of concentration 0.10%-0.20%.
3. a kind of preparation method reconstituting formula Blackfungus beverage according to claim 2, it is characterized in that: (6) packaging sterilizing also in steps after described step (5): by above-mentioned deployed black fungus powder vacuum packaging, finished product is through the sterilizing of 60Co-gamma-ray irradiation.
4. a kind of preparation method reconstituting formula Blackfungus beverage according to claim 3: it is characterized in that: described black fungus powder is undertaken brewing making Blackfungus beverage by following: get above-mentioned black fungus powder 30g, add 200mL50-60 DEG C of warm water to reconstitute, stir and become instant Blackfungus beverage.
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| CN201510828779.0A CN105394184A (en) | 2015-11-25 | 2015-11-25 | Instant type black fungus drink and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901458A (en) * | 2016-04-22 | 2016-08-31 | 佛山科学技术学院 | Black rice solid beverage and preparation method thereof |
| CN106616943A (en) * | 2016-12-19 | 2017-05-10 | 黑龙江省科学院微生物研究所 | Instant black fungus nutrition paste and preparation method thereof |
| CN108771121A (en) * | 2018-06-27 | 2018-11-09 | 杨洪 | A kind of pure bitter buckwheat processing technology and eating method that ecosystem convenient and instant is edible |
| CN109007768A (en) * | 2018-07-11 | 2018-12-18 | 戴家庆 | A kind of washing series black fungus sauce and preparation method thereof |
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| CN1430923A (en) * | 2003-01-20 | 2003-07-23 | 王春广 | Method for preparing beverage of black tree mushroom |
| CN102125100A (en) * | 2011-01-26 | 2011-07-20 | 北京三元食品股份有限公司 | Black heath-preserving milk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1430923A (en) * | 2003-01-20 | 2003-07-23 | 王春广 | Method for preparing beverage of black tree mushroom |
| CN102125100A (en) * | 2011-01-26 | 2011-07-20 | 北京三元食品股份有限公司 | Black heath-preserving milk and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901458A (en) * | 2016-04-22 | 2016-08-31 | 佛山科学技术学院 | Black rice solid beverage and preparation method thereof |
| CN106616943A (en) * | 2016-12-19 | 2017-05-10 | 黑龙江省科学院微生物研究所 | Instant black fungus nutrition paste and preparation method thereof |
| CN106616943B (en) * | 2016-12-19 | 2020-07-21 | 黑龙江省科学院微生物研究所 | Instant black fungus nutritional paste and preparation method thereof |
| CN108771121A (en) * | 2018-06-27 | 2018-11-09 | 杨洪 | A kind of pure bitter buckwheat processing technology and eating method that ecosystem convenient and instant is edible |
| CN109007768A (en) * | 2018-07-11 | 2018-12-18 | 戴家庆 | A kind of washing series black fungus sauce and preparation method thereof |
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Application publication date: 20160316 |