CN105475759A - 一种猴头菇醋酸饮料的制备方法 - Google Patents
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Abstract
本发明公开了一种猴头菇醋酸饮料的制备方法，属于食品加工领域。其特征在于：采用猴头菇→切片、粉碎→热水浸提→过滤→浓缩→调配→装瓶→灭菌→成品的加工工艺流程。有益效果：本发明产品呈淡黄棕色液体，清亮透明，酸甜爽口，口味纯正自然，具有猴头菇和猴头菇特有的清香风味。本产品营养丰富，口感鲜美，还可起到延缓衰老、美容护肤、降胆固醇的功效，且食用方便，口感香脆，清脆滑口，风味独特，是集高蛋白，低脂肪，低糖份，保健食疗于一身的纯天然无公害的营养饮品。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种猴头菇醋酸饮料的制备方法。
背景技术
猴头菇，是中国传统的名贵菜肴，肉嫩、味香、鲜美可口，是四大名菜（猴头、熊掌、海参、鱼翅）之一。有“山珍猴头、海味燕窝”之称。这种齿菌科的菌类，菌伞表面长有毛茸状肉刺，长约1～3厘米，它的子实体圆而厚，新鲜时白色，干后由浅黄至浅褐色，基部狭窄或略有短柄，上部膨大，直径3.5～10厘米，远远望去似金丝猴头，故称“猴头菇”，又像刺猬，故又有“刺猬菌”之称。猴头菇是鲜美无比的山珍，菌肉鲜嫩，香醇可口，具有“素中荤”之称。
中医认为，猴头菇性平味甘，有利五脏、助消化、滋补身体等功效。科学临床实验表明，猴头菇可治疗消化不良、胃溃疡、胃窦炎、胃痛、胃胀及神经衰弱等疾病。猴头菌的营养成分很高，每一百克含蛋白质26.3克，是香菇的二倍。它含有氨基酸多达17种，其中人体所需的占8种。每一百克猴头含脂肪4.2克，是名副其实的高蛋白、低脂肪食品，还富含各种维生素和无机盐。猴头菇具有增进食欲、增强胃粘膜屏障机能、提高淋巴细胞转化率、提升白细胞等作用，故可以提高人体的免疫能力。猴头菇还是很好的滋补食品，对神经衰弱、消化道溃疡有良好的疗效。近年来，在抗癌药物筛选中，发现其对皮肤、肌肉癌肿有明显作用。所以常吃猴头菇，无病可以增强抗病能力，有病可以其治疗疾病的作用。
猴头菇营养价值极高，用于加工成猴头菇果醋可实现对猴头菇的综合利用，便于储存，提高其经济价值和营养价值。
发明内容
本发明的目的提供一种猴头菇醋酸饮料的制备方法，能够发挥中药的保健治病功效的保健食品，能够利用保健食品的载体作用，使人们在日常的饮食中就能食用猴头菇，增强体质。
本发明解决其技术问题所采取的技术方案是：
一种猴头菇醋酸饮料的制备方法，其特征在于：采用猴头菇→切片、粉碎→热水浸提→过滤→浓缩→调配→装瓶→灭菌→成品的加工工艺流程，具体操作步骤为：
（1）猴头菇液的提取：将猴头菇、香菇、花菇的子实体切成3毫米厚的片，用组织粉碎机粉碎为50目的粉末，然后按每10克原料∶2升水的比例，加入80℃的温水浸提6小时，过滤取液；将滤渣再用70℃的清水1升浸提3小时，过滤取液，合并2次滤液备用；
（2）浓缩、调配：将猴头菇提取液用减压浓缩机浓缩，在浓缩液中加入适量米醋、五味子提取汁、枸杞粉、黄芩粉、蔷薇花粉、益智仁粉和甘草；
（3）装瓶、灭菌：将调配好的猴头菇醋液分装于消毒洗净的玻璃瓶中，密封瓶口，入高压灭菌锅内灭菌，在112℃下灭菌8分钟即为成品。
有益效果：本发明产品呈淡黄棕色液体，清亮透明，酸甜爽口，口味纯正自然，具有猴头菇和猴头菇特有的清香风味。本产品营养丰富，口感鲜美，还可起到延缓衰老、美容护肤、降胆固醇的功效，且食用方便，口感香脆，清脆滑口，风味独特，是集高蛋白，低脂肪，低糖份，保健食疗于一身的纯天然无公害的营养饮品。
具体实施方式
实施例1：
一种猴头菇醋酸饮料的制备方法，具体操作步骤为：
（1）猴头菇液的提取：将猴头菇、凤尾菇、金耳的子实体切成5毫米厚的片，用组织粉碎机粉碎为120目的粉末，然后按每10克原料∶0.8升水的比例，加入78℃的温水浸提6-8小时，过滤取液；将滤渣再用55℃的清水1升浸提3-4小时，过滤取液，合并2次滤液备用；
（2）浓缩、调配：将猴头菇提取液用减压浓缩机浓缩，在浓缩液中加入适量米醋、莲雾汁、黄精粉、牛蒡根粉、白扁豆粉、枇杷汁和甘草；
（3）装瓶、灭菌：将调配好的猴头菇醋液分装于消毒洗净的玻璃瓶中，密封瓶口，入高压灭菌锅内灭菌，在112℃下灭菌5分钟即为成品。
实施例2：
一种猴头菇醋酸饮料的制备方法，具体操作步骤为：
（1）猴头菇液的提取：将猴头菇、富硒灵芝、香菇的子实体切成12毫米厚的片，用组织粉碎机粉碎为60目的粉末，然后按每30克原料∶1.5升水的比例，加入100℃的温水浸提3-4小时，过滤取液；将滤渣再用85℃的清水0.5升浸提5小时，过滤取液，合并2次滤液备用；
（2）浓缩、调配：将猴头菇提取液用减压浓缩机浓缩，在浓缩液中加入适量白醋、百香果汁、薏苡仁粉、薄荷粉、荷叶粉、鱼腥草粉和蜂蜜；
（3）装瓶、灭菌：将调配好的猴头菇醋液分装于消毒洗净的玻璃瓶中，密封瓶口，入高压灭菌锅内灭菌，在100℃下灭菌30分钟即为成品。
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)
1.一种猴头菇醋酸饮料的制备方法，其特征在于：采用猴头菇→切片、粉碎→热水浸提→过滤→浓缩→调配→装瓶→灭菌→成品的加工工艺流程，具体操作步骤为：
（1）猴头菇液的提取：将猴头菇、香菇、花菇的子实体切成3毫米厚的片，用组织粉碎机粉碎为50目的粉末，然后按每10克原料∶2升水的比例，加入80℃的温水浸提6小时，过滤取液；将滤渣再用70℃的清水1升浸提3小时，过滤取液，合并2次滤液备用；
（2）浓缩、调配：将猴头菇提取液用减压浓缩机浓缩，在浓缩液中加入适量米醋、五味子提取汁、枸杞粉、黄芩粉、蔷薇花粉、益智仁粉和甘草；
（3）装瓶、灭菌：将调配好的猴头菇醋液分装于消毒洗净的玻璃瓶中，密封瓶口，入高压灭菌锅内灭菌，在112℃下灭菌8分钟即为成品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106258373A (zh) * | 2016-08-12 | 2017-01-04 | 柳州市勤瑞农副产品有限公司 | 一种富硒百香果的种植方法 |
| CN107149124A (zh) * | 2017-05-04 | 2017-09-12 | 安徽元贞川崎食品有限公司 | 具有保健功能的菌菇液体酸性调味组合物及其制备方法 |
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Non-Patent Citations (1)
| Title |
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| 刘俊华，等: "富硒灵芝醋饮料的生产工艺研究", 《食用菌》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106258373A (zh) * | 2016-08-12 | 2017-01-04 | 柳州市勤瑞农副产品有限公司 | 一种富硒百香果的种植方法 |
| CN107149124A (zh) * | 2017-05-04 | 2017-09-12 | 安徽元贞川崎食品有限公司 | 具有保健功能的菌菇液体酸性调味组合物及其制备方法 |
| CN107149124B (zh) * | 2017-05-04 | 2021-03-02 | 上海天天商务实业有限公司 | 具有保健功能的菌菇液体酸性调味组合物及其制备方法 |
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