CN105661211B - A kind of ears particle suspending beverage and the preparation method and application thereof - Google Patents
A kind of ears particle suspending beverage and the preparation method and application thereof Download PDFInfo
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- CN105661211B CN105661211B CN201610200815.3A CN201610200815A CN105661211B CN 105661211 B CN105661211 B CN 105661211B CN 201610200815 A CN201610200815 A CN 201610200815A CN 105661211 B CN105661211 B CN 105661211B
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- black fungus
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 104
- 210000005069 ears Anatomy 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000233866 Fungi Species 0.000 claims abstract description 145
- 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 108
- 241001506047 Tremella Species 0.000 claims abstract description 64
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- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 2
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of ears particle suspending beverages and the preparation method and application thereof, belong to technical field of beverage processing.Provided ears particle suspending beverage of the invention, each component and weight percent are black fungus extracting solution 50%-90%, black fungus particle 0.2%-1.0%, dried tremella granules 0.2%-1.0%, white granulated sugar 2%-10% or sweetener 0.01%-0.05%, citric acid 0.03%-0.11%, honey 2%-6%, carragheen 0.04%-0.06%, xanthan gum 0.015%-0.035%, moisturizing to 100%.The ears particle beverage, product is in colorless and transparent, suspended state, homogeneous, has the natural fragrance of honey, cool taste is slightly sweet.
Description
Technical field
The present invention relates to a kind of ears particle suspending beverages and the preparation method and application thereof, belong to beverage processing technology neck
Domain.
Background technique
Black fungus is also known as agaric, cloud ear, brightness program etc., and not only meat is fine and smooth, tender delicious, but also nutrition rich in
Substance and medicinal ingredient have QI invigorating salubrity, enrich blood, invigorate blood circulation, improving immunity, reducing blood lipid, anti-oxidant, anticancer, anti-Hemostatic Oral Liquid
Solidification reduces artery sclerosis, prevention and treatment headstroke, myocardial infarction and coronary heart disease and other effects, and medical value is higher, therefore black fungus
It is the health food that the elderly prolongs life.Current clear black fungus health-care effect more outstanding is prevention and treatment cardiovascular and cerebrovascular
Disease, the flavone compound in sea-buckthorn pomace can cooperate with and enhance black fungus in the health-care efficacy for the treatment of cardiac and cerebral vascular diseases.2010
Year, the author is improved by the general flavone content of the black fungus product of addition 20% sea-buckthorn pomace cultivation production than blank control group
140% or so, there is certain application value in terms of enhancing black edible fungus health care function and exploitation deep processed product.Tremella is also named white
Agaric, tremella, have moistening lung ventilation, cough-relieving of promoting the production of body fluid, heart tonifying and brain strengthening, enriching yin and nourishing kidney, invigorating the blood, removing toxic substances liver protection, strengthen immunity,
Moisturizing despeckle and antitumor and other effects.This research is intended to make full use of the black wood of the high-quality high flavones produced under the weather conditions of northeast
Convenient particle beverage is made in ear and tremella, deep processing, so that it is prevented and treated cardiovascular and cerebrovascular disease, improves immunity and clearing lung-heat profit
Lung and other effects is sufficiently excavated, and is extended high flavones black fungus industry chain (supply chain), is actively promoted black fungus and tremella deep process technology
Industrial upgrading improves product economy added value, improves the income of wood-fungus farmer and relevant enterprise, economic benefit is significantly increased.
Though drink variety is more currently on the market, such as fruit beverage, lactic acid drink etc. is had no with black fungus, tremella as original
Expect the composite particle beverage product of exploitation.Meanwhile there are particle suspension unevenness and nutritional ingredient deficiencies etc. to ask for particle beverage product
Topic.
Summary of the invention
To solve the deficiencies in the prior art, it the present invention provides a kind of ears particle suspending beverage and preparation method thereof, adopts
Technical solution is as follows:
The purpose of the present invention is to provide a kind of ears particle suspending beverage, the beverage each component and weight percent are as follows:
Black fungus extracting solution 50%-90%, black fungus particle 0.2%-1.0%, dried tremella granules 0.2%-1.0%, white granulated sugar 2%-
10% or sweetener 0.01%-0.05%, citric acid 0.03%-0.11%, honey 2%-6%, carragheen 0.04%-
0.06%, xanthan gum 0.015%-0.035%, moisturizing to 100%.
Preferably, the ears particle suspending beverage, each component and weight percent are as follows: black fungus extracting solution 50%-
90%, black fungus particle 0.4%-0.8%, dried tremella granules 0.4%-0.8%, white granulated sugar 4%-8% or sweetener 0.01%-
0.05%, citric acid 0.05%-0.09%, honey 2%-6%, carragheen 0.04%-0.06%, xanthan gum 0.015%-
0.035%, moisturizing to 100%.
It is highly preferred that the ears particle suspending beverage, each component and weight percent are as follows: black fungus extracting solution 90%,
Black fungus particle 0.4%, dried tremella granules 0.6%, white granulated sugar 6% or sweetener 0.02%, citric acid 0.07%, honey 4%, card
Draw glue 0.06%, xanthan gum 0.035%, moisturizing to 100%.
Preferably, the sweetener is Aspartame, honey element, acesulfame potassium, one or more of Sucralose.
Preferably, the black fungus extracting solution the preparation method comprises the following steps: by black fungus add bubble hair, cleaning, add water, be homogenized,
Water-bath is extracted twice, and centrifugation merges supernatant, and it is dense that the corn oil progress rotary evaporation containing vitamin E is added dropwise into supernatant
Contracting obtains black fungus extracting solution.
It is highly preferred that the black fungus extracting solution the preparation method comprises the following steps: by black fungus add bubble hair, cleaning, be added 40 times
~60 times of water are homogenized 0.5min~3min, extract twice in 60~90 DEG C of water-baths, extract 60min~120min every time,
It is centrifuged under 8000rpm/min~10000rpm/min, supernatant is taken to merge, be added dropwise 30 μ of μ L~150 L's in clear liquid to often going up
Corn oil containing vitamin E carries out rotary evaporation concentration, and being concentrated into solid content is 1.5%~4.0%, obtains black fungus
Extracting solution；The vitamin E, concentration 100mg/mL.
The present invention also provides a kind of above-mentioned ears particle suspending beverage the preparation method is as follows:
1) black fungus is added into bubble hair, cleaning, 40 times~60 times water is added, 0.5min~3min is homogenized, in 60~90 DEG C
Water-bath is extracted twice, is extracted 60min~120min every time, is centrifuged at 8000rpm/min~10000rpm/min, takes supernatant
Merge, carries out rotary evaporation concentration, concentration to the corn oil containing vitamin E that 30 μ of μ L~150 L are added dropwise in clear liquid is often gone up
It is 1.5%~4.0% to solid content, obtains black fungus extracting solution；
2) particle is shredded into after impregnating black fungus and tremella, obtains black fungus particle and dried tremella granules；
3) carragheen, xanthan gum, citric acid and white granulated sugar are weighed, heating stirring after water is added to be allowed to dissolve, then with step
1) black fungus particle obtained by step 2) and dried tremella granules are added after the mixing of gained black fungus extracting solution, stir evenly, obtains ears
Particle suspending beverage；
4) the ears particle suspending beverage hot filling that step 3) obtains is entered into sterile glass when temperature is higher than 60 DEG C
In tank, cooling finished product is sterilized.
Preferably, the step 1) vitamin E, concentration 100mg/mL.
Preferably, step 2) the black fungus particle and dried tremella granules, size are 2mm-4mm × 4mm-6mm.
Preferably, the step 4) sterilization is in 75 DEG C of water dip sterilizations, and first by bottle cap, there are gaps to sterilize 5min, excludes
Bottle cap is obturaged into water dip sterilization 30min after cold air in bottle.
It is highly preferred that the method, specific steps are as follows:
1) black fungus is added into bubble hair, cleaning, 50 times of water is added, be homogenized 2min, extracted twice in 80 DEG C of water-baths, mention every time
90min is taken, is centrifuged at 8000rpm/min~10000rpm/min, supernatant is taken to merge, 80 μ L are added dropwise in clear liquid to often going up
Corn oil containing vitamin E carry out rotary evaporation concentration, being concentrated into solid content is 3.0%, obtains black fungus and extracts
Liquid；The vitamin E, concentration 100mg/mL；
2) particle is shredded into after impregnating black fungus and tremella, obtains black fungus particle and dried tremella granules；
3) carragheen, xanthan gum, citric acid and white granulated sugar are weighed, heating stirring after water is added to be allowed to dissolve, then with step
1) black fungus particle obtained by step 2) and dried tremella granules are added after the mixing of gained black fungus extracting solution, stir evenly, obtains ears
Particle suspending beverage；
4) the ears particle suspending beverage hot filling that step 3) obtains is entered into sterile glass when temperature is higher than 60 DEG C
In tank, cooling finished product is sterilized.
Either method described above is preparing the application in particle suspending beverage.
The invention has the advantages that:
1, the work that biology extracts such as accounting of the black fungus raw material in converted products is improved, while adding Blackfungus polyhexose
Property ingredient, realizes the exploitation objective of the product deep processing based on black fungus.The black fungus active constituent concentrate of addition is assigned
Product preferably nutrition and effect is given, the present invention makes people really conveniently enjoy the black fungus of natural nutrition health
Deep processing healthy food.
2, the present invention use black fungus extracting solution, adhesive can be played the role of, due to black fungus extracting solution contain it is black
The ingredients such as agaric mucopolysaccharide are sticky, and gluing effect is very good, greatly reduce the use of foodstuff glue, only divided with original usual amounts four
One of gluing agent content can achieve the effect that it is ideal.
3, the albumen and polyoses content of black fungus extracting solution group increase separately 30%, make product more nutrient health and rich
Effect makes people really conveniently enjoy the black fungus deep processing healthy food of natural nutrition health.
4, this invention also solves black fungus extracting solution is sticky, reduced pressure, which will lead to, to spume, so that concentration operation mistake
The relatively difficult technical bottleneck of journey, makes it possible black fungus extracting solution industrialization.The present invention is rotated in black fungus extracting solution
The corn oil containing vitamin E is added dropwise in evaporating concentration process, the dimension through the 100mg/mL that its additive amount of repetition test is 80 μ L
Raw element E corn oil effect is best, and technique substantially increases the efficiency of black fungus extracting solution rotary evaporation concentration.
5, main component of the black fungus extract as the suspension system of ears suspending beverage class is used in the present invention, not only
Playing good viscosity keeps particle suspension effect good, and contains the Blackfungus polyhexose etc. with bacteriostasis due to extracting solution
Active constituent can not add or add less additive, and can extend so that beverage has the characteristics that certain inhibition miscellaneous bacteria
The shelf-life of beverage.
6, the ears particle for the high flavones content that unique flavor is made in high flavones content black fungus, tremella is drunk in this research
Material, not only increases flavor and the nutrition of beverage, has the characteristics that " high protein, low fat, low in calories ", and adapted to be intended to
Mitigate consumption demand of the haze to the crowd of human injury by diet, explore a road Tiao Xin for black fungus, tremella deep processing,
It has a large promotion value and realistic meaning.This research is tested repeatedly has determined the experimental formula of ears particle beverage, section
Learn the data for the sensory evaluation for analyzing experiment of single factor and orthogonal experiment and as a result, obtaining the best reality of ears particle beverage
Proved recipe case.
Detailed description of the invention
Fig. 1 is that black fungus dosage influences product quality.
Fig. 2 is that tremella dosage influences product quality.
Fig. 3 is that white granulated sugar dosage influences product quality.
Fig. 4 is that citric acid additive amount influences product quality.
Fig. 5 honey additive amount influences product quality.
Specific embodiment
The present invention will be further described combined with specific embodiments below, but the present invention should not be limited by the examples.
Embodiment 1:
1 materials and methods
1.1 experimental material
(Institute of Microbiology, Heilongjiang Academy of Sciences is raw by enrichment Hippophate flavone cultivation of auricularia auricula technology for black fungus 2
It produces, " black 29 " bacterial strain is by national edible fungus variety identification (assert certificate number: state's product recognize bacterium 2007018), product to black fungus
Kind title: black fungus 2 (black 29), the black meat of the black fungus fructification color of the variety production is thick, nutrition foot, good quality), general flavone
Content is measured using literature method, and No. 2 general flavone contents of black fungus of this law cultivation are 4.2mg/100g), it is common black fungus
2 times or more.
Tremella, white granulated sugar, honey (being purchased from supermarket)；(the sensible chemistry of Yixing City has food additives sodium carboxymethylcellulose
Limit company)；Food additives xanthan gum (Shandong Fufeng Fermentation Co., Ltd)；Food additives carragheen (summus, USA,
Lot#72295SV)；Citric acid, phenolphthalein, dehydrated alcohol, anthrone, the concentrated sulfuric acid, glucose, lactose, sodium hydroxide, agar powder, pig
Cholate, beef extract are analytical reagents.
1.2 experimental method
1.2.1 the process flow of ears particle beverage preparation and key points for operation
Process flow:
Key points for operation:
(1) prepared by black fungus extracting solution: by black fungus 2 (black 29) plus bubble hair, cleaning, are added 40 times~60 times water,
Be homogenized 0.5min~3min, extracted twice in 60~90 DEG C of water-baths, extract 60min~120min every time, 8000rpm/min~
Be centrifuged under 10000rpm/min, supernatant taken to merge, to often go up be added dropwise in clear liquid 30 μ of μ L~150 L containing vitamin E
Corn oil (Vitamin E levels 100mg/mL；) carry out rotary evaporation concentration, be concentrated into solid content be 1.5%~
4.0%, obtain black fungus extracting solution.
(2) impregnate and be granulated: by the high flavones content black fungus 2 after impurity elimination and cleaning, (black 29) and tremella are immersed in 35
2h in DEG C hot water；Soaked black fungus, tremella are cut into the particle of 2mm-4mm × 4mm-6mm or so, obtain black fungus particle
And dried tremella granules.
(3) it deploys: weighing carragheen, xanthan gum, citric acid and white granulated sugar, add water, heating is allowed to dissolve, 20min is stirred,
Black fungus and dried tremella granules are added after mixing in appropriate proportions with black fungus extracting solution, stir evenly.
(4) filling: by deployed ears particle suspending beverage, when temperature is higher than 60 DEG C, hot filling enters sterile glass
In glass tank.It is required that staying bottom clearance to cover rapidly less, prevent that beverage is stained on tank mouth and tank wall.
(5) it sterilizes: 75 DEG C of water dip sterilizations.First by bottle cap, there are gaps to sterilize 5min, by bottle cap after cold air in exclusion bottle
Obturage water dip sterilization 30min, cooling finished product.
1.2.2 ears particle beverage basic recipe experiment of single factor
1.2.2.1 influence of the carragheen additive amount to beverage quality by the Different adding amount of carragheen (0.20%,
0.25%, it 0.30%, 0.35%, 0.40%) tests, it is found that 0.30% carragheen additive amount meets the product of the beverage and wants
It asks, i.e., suspension is preferable, and has certain fluidity.
1.2.2.2 black fungus particle, influence of the dried tremella granules additive amount to beverage quality are in the consistent (tremella of other formulas
Particle 0.6%, white granulated sugar 4%, citric acid 0.05%, honey 5%, carragheen 0.3%) in the case where, by adding not same amount
Black fungus particle (0.2%, 0.4%, 0.6%, 0.8%, 1.0%), through it is canned, sterilization, using sensory test as evaluation index,
Determine the most suitable additive amount of black fungus.In kind to tremella Different adding amount (0.2%, 0.4%, 0.6%, 0.8%,
1.0%) beverage carries out testing determining tremella additive amount.
1.2.2.4 the influence white granulated sugar of white granulated sugar and sweetener additive amount to beverage quality: 2%, 4%, 6%, 8%,
10%.Black fungus particle 0.6%, dried tremella granules 0.6%, citric acid 0.05%, honey 5%, carragheen 0.3%.It is tried with sense organ
It tests as evaluation index, determines white granulated sugar additive amount.
Sweetener (Aspartame, honey element, acesulfame potassium, Sucralose): 0.01%, 0.02%, 0.03%, 0.05%,
0.06%.Black fungus particle 0.6%, dried tremella granules 0.6%, citric acid 0.05%, honey 5%, carragheen 0.3%.With sense organ
Test is evaluation index, determines sweetener additive amount.
1.2.2.5 influence citric acid of the citric acid additive amount to beverage quality: 0.01%, 0.03%, 0.05%,
0.07%, 0.09%.Black fungus particle 0.6%, dried tremella granules 0.6%, white granulated sugar 6%, honey 5%, carragheen 0.3%.With
Sensory test is evaluation index, determines the most suitable additive amount of citric acid.
1.2.2.6 influence honey of the honey additive amount to beverage quality: 2%, 4%, 6%, 8%, 10%.Black fungus
Grain 0.6%, dried tremella granules 0.6%, white granulated sugar 6%, citric acid 0.07%, carragheen 0.3%.It is that evaluation refers to sensory test
Mark, determines the most suitable additive amount of honey.
1.2.2.7 the above-mentioned single factor experiment of the determination basis of ears particle beverage optimization formula is suitble to water as a result, choosing
It is flat, using A black fungus particle additive amount, B dried tremella granules additive amount, C white granulated sugar additive amount, D citric acid additive amount as experimental factor,
Using the horizontal L of four factor three9(3)4Table orthogonal test carries out optimum formula test.Sensory evaluation is carried out to experimental result.
1.2.3 the sensory evaluation criteria of ears particle beverage
According to experimental designs, product is made by technology point.10 people form judging panel, respectively from color, fragrance, tissue
4 aspects of state and flavour carry out organoleptic quality evaluations.
1.2.4 the determination of ears particle beverage thickener optimization formula
With A carragheen B xanthan gum C black fungus extracting solution for three factors, the experiment of three horizontal quadratures is done, is periodically seen at normal temperature
A Ge Yue inner tissue state by a definite date is examined, sensory evaluation scores are carried out.
1.2.5 ears particle beverage optimum stabilization evaluation criterion
According to experimental designs, corresponding product is produced by technology point.Observation one month, respectively hangs product
3 buoyancy, mobility, transparency aspects are evaluated.
1.2.6 the measurement of physical and chemical index and coliform
Total sugar content measurement uses anthrone-sulphuric acid method；The measurement of total acidity and pH value is counted using titration and PH.Large intestine bar
Bacterium measurement includes four steps: sampling and dilution；Lactose just fermentation test；It is separately cultured；Lactose answers fermentation test
1.3 sensory evaluation criteria
Organoleptic quality appraise is that a kind of energy is true, objectively responds the effective ways of food quality, at home and abroad Food Science
It is used widely in research, there is no any instrument test that can replace sense organ appraise completely at present.Selected bromatology at random
10 classmates (men and women is fifty-fifty) of institute are tasted.Overall merit is carried out with organoleptic quality of the comprehensive scoring method to product, everyone is right
Formula combination scoring respectively evaluates 4 color of product, fragrance, structural state and flavour aspects, each combination is commented
Index of the average value divided as sense organ taste, full marks are 100 points, and taking its average value is final result.Subjective appreciation standard is shown in
Table 1.
1 ears particle beverage sensory evaluation criteria of table
2 results and analysis
The influence of 2.1 black fungus, tremella, white granulated sugar, citric acid, honey additive amount to beverage quality
The influence result such as Fig. 1 of different black fungus additive amounts to ears particle suspending beverage sensory evaluation.With black fungus
Additive amount increases, and sensory evaluation scores reduce again after being first gradually increasing.From the point of view of actual effect, black fungus particle additive amount is to product
Sensory evaluation scores are affected, with 0.6% for optimum additive amount.When black fungus particle additive amount is more than 0.6%, due to black wood
Ear color is overweight to be decreased obviously sensory evaluation scores.
The result such as Fig. 2 of different tremella additive amounts to ears particle beverage sensory evaluation.With the additive amount of dried tremella granules
Increase, sensory evaluation score first gradually rises up to decline again after maximum value.From the point of view of actual effect, the additive amount of dried tremella granules
To the sensory evaluation score obvious effect of product, and the additive amount of dried tremella granules is optimum additive amount 0.6%.If silver-colored
Ear particle adding too much causes beverage tremella density excessive to influence the visual impression of beverage.
The influence result such as Fig. 3 of different white granulated sugar additive amounts to ears particle beverage quality.From the point of view of actual effect, white sand
Sugared additive amount is optimum additive amount 6%.With the increase of white granulated sugar additive amount, sensory evaluation score is first gradually risen up to most
Decline again after big value.When white granulated sugar additive amount reaches 6%, sensory evaluation highest scoring.When white granulated sugar additive amount is more than 6%,
Sensory evaluation score is begun to decline again, and reason may be to lead to the excessively high influence drink of beverage sweetness due to white granulated sugar adding too much
Material mouth sense.
White granulated sugar is substituted with sweetener, the experimental results showed that sweetener (Aspartame, honey element, acesulfame potassium, trichlorine sugarcane
Sugar) preferred scope be 0.01%-0.05%, optimal value 0.02%.Different citric acid additive amounts are to ears particle beverage
Sensory evaluation influences result such as Fig. 4.Citric acid additive amount is affected to the sensory evaluation of product.As additive amount increases, sense
Official evaluates score and is gradually increasing, and is gradually reduced after reaching maximum value, the reason is that excessive citric acid will affect product mouthfeel and stream
Dynamic property, weakens product consistency, so that it is uneven so that beverage is suspended.Citric acid additive amount 0.07% is to be most suitable for additive amount.
Different honey additive amounts are to ears particle beverage sensory evaluation acquired results such as Fig. 5.Honey additive amount is to product shadow
Sound is unobvious, and with the increase of honey additive amount, sensory evaluation score first rises very rapidly up to gentle decline again after maximum value.Honey is most
Good additive amount is 4%, if honey adding too much, will lead to that beverage honey flavour is overweight, sugariness is excessively high to influencing beverage mouthfeel,
And increased costs.
The determination of 2.2 ears particle suspending beverage basic recipes
Pass through optimization of orthogonal test allocating technology on the basis of experiment of single factor result.Selection 4 is affected to experiment
Single factor test, i.e. the additive amount of black fungus, tremella, white granulated sugar and citric acid is scored at measurement index with sensory evaluation, determines and produce
Product optimization formula, the results are shown in Table 2.
Table 2 matches orthogonal experiments
Intuitive analysis, experiment exam index is that the higher the better for sensory evaluation score, and table 2 illustrates that each factor is to ears particle
The influence degree of beverage quality is followed successively by D > A > B > C, be optimised process formula is A1B2C2D2, i.e. black fungus particle additive amount
0.4%, dried tremella granules additive amount 0.6%, white granulated sugar additive amount 6%, citric acid additive amount 0.07%, honey additive amount 4%, card
Draw glue additive amount 0.3%, remaining moisturizing.The ears particle beverage of preparation is homogeneous in colorless and transparent, there is the natural perfume of honey
Gas, cool taste are slightly sweet tasty and refreshing.
2.3 ears particle suspending beverage suspending agent optimization formulas determine
Using A carragheen, B xanthan gum, C black fungus extracting solution as single factor test, the experiment of three horizontal quadratures is done, is tracked at normal temperature
One month by a definite date its structural state of observation scores, and the results are shown in Table 3.
3 black fungus extracting solution of table is as suspension stabilizer orthogonal experiments
Experiment discovery, initial stage No. 1-9 equal mobility of mixing is preferable, can suspend, but suspends gradually after No. 1-2 cooling after sterilizing
Sedimentation, is all precipitated after static 30 minutes, and No. 3 and No. 9 partly precipitateds, and 4,5,6,7, No. 8 can suspend, and mobility is preferable,
4, slightly inhomogenous state is found after static 30d after 5, No. 6 sterilizings, and No. 8 moderate viscosities, the uniformity and suspended state are best.
Therefore, No. 8 are selected to match for optimum stabilization.Observation 30d is good without layering and deposited phenomenon, particle suspended state at normal temperature
It is good, and mobility is preferable.
As shown in Table 3, the optimal suspending stabilized agent prescription of organoleptic quality is carragheen additive amount 0.06%, xanthan gum addition
Amount 0.035%, black fungus extracting solution additive amount 90%；The black fungus extracting solution that 70-90% is added in formula can match beverage
The conventional amount used of foodstuff glue in side is reduced to original a quarter, and organoleptic quality remains unchanged, or even is slightly promoted.
2.4 ears particle beverage physical and chemical indexes, microorganism and organoleptic indicator's measurement result
Ears beverage total sugar content is 10.2g/100ml after measured；Total acidity is 0.06g/100ml；PH is 4.12；Micro- life
Object number average is respectively less than 20CFU/100mL.All lactose cholate fermentation tube does not produce gas, then Escherichia coli are feminine gender, should
Product is free of Escherichia coli.Ears particle beverage organoleptic indicator's testing result is as follows: color: being in colorless and transparent, uniformity；It is fragrant
Taste: there is the distinctive fragrance of honey, flavor is agreeable to the taste, free from extraneous odour；Tissue morphology: clarification type, no precipitating, without grumeleuse, without layering, outstanding
It is floating uniform；Free from admixture exists.
3 conclusions
1) raw material to the influence degree of ears particle suspending beverage exterior quality and mouthfeel be followed successively by citric acid > black fungus >
Tremella > white granulated sugar, optimum formula are as follows: black fungus particle 0.4%, dried tremella granules 0.6%, white granulated sugar 6%, citric acid 0.07%,
Honey 4%, carragheen 0.06%, xanthan gum 0.035%, black fungus extracting solution 90%, moisturizing to 100%.
2) it is ineffective in beverage to show that single stable agent is added to for result of study, and addition compounding suspending agent can make particle big
The small black fungus dried tremella granules even suspension for 2mm-4mm × 4mm-6mm (3mm~5mm is more excellent), the suspending beverage being prepared into are steady
It is qualitative it is good, system is uniform, moderate viscosity, at room temperature, 30d is without lamination.
3) total sugar content is 10.2g/100mL, total acidity 0.06g/100mL, beverage pH=4.12 in ears beverage.
4) total plate count of ears particle beverage is 20CFU/100mL, and Escherichia coli are not detected.
Embodiment 2: control experiment
The present embodiment is using carragheen, xanthan gum, sodium carboxymethylcellulose as suspending agent, with A carragheen, B xanthan gum, C carboxylic
Sodium carboxymethylcellulose pyce be 3 factors, do three horizontal quadratures experiment, at normal temperature one month by a definite date its structural state of follow-up observation, into
Row scoring, the results are shown in Table 4.
4 suspending agent orthogonal experiments of table
Experiment discovery, No. 1-9 can suspend uniform before sterilizing, and mobility is preferable, after sterilizing after No. 1-5 cooling suspension by
It gradually settles, is all precipitated after static 30 minutes, and No. 6 partly precipitateds, No. 7 are poor compared with viscous flow, and No. 8 have certain flowing
Property, and moderate viscosity, suspended particulate settles rapidly after No. 9 sterilizings, therefore, selects No. 8 to match for optimum stabilization.At normal temperature
30d is observed without layering and deposited phenomenon, particle suspended state is good, and mobility is preferable.
Orthogonal experiments are A by the ears particle beverage compound gel optimal case that theory analysis obtains3B3C3, will most
Excellent option A3B3C3With No. 8 experiment A best in orthogonal arrage3B1C3Compare experiment, the results showed that, A3B3C3Formula beverage exists
Observe at room temperature, which is creamy white, and suspension situation is good, more sticky, observed under room temperature after sterilizing 30d discovery beverage viscosity compared with
Height, poor fluidity, and poor transparency, it is thus determined that optimal case is A3B1C3, i.e. thickener optimization formula is determined as carragheen
0.25%, xanthan gum 0.07% and the compounding of sodium carboxymethylcellulose 0.15% have good suspension effect.
Therefore optimum formula of the carragheen+xanthan gum+CMCC-Na as suspending agent is used are as follows: black fungus particle 0.4%,
Dried tremella granules 0.6%, white granulated sugar 6%, citric acid 0.07%, honey 4%, carragheen 0.25%, sodium carboxymethylcellulose
0.15%, xanthan gum 0.07%, moisturizing to 100%.
The present invention substitutes carragheen+xanthan gum+CMCC- as suspending agent using black fungus extracting solution+carragheen+xanthan gum
Na, suspension effect is very good, greatly reduces the use of foodstuff glue, can only be reached with the gluing agent content of original a quarter
To ideal suspension effect.
Using the optimum formula of black fungus extracting solution group are as follows: black fungus particle 0.4%, dried tremella granules 0.6%, white granulated sugar
6%, citric acid 0.07%, honey 4%, carragheen 0.06%, xanthan gum 0.035%, black fungus extracting solution 90%, moisturizing is extremely
100%.
By according to the method for 2 optimization formula of the optimization formula of embodiment 1 and embodiment prepare ears particle suspending beverage into
Row sensory evaluation scores, shelf-life measurement and Analysis of primary nutritive compositions, the results are shown in Table 5.
5 Examples 1 and 2 method of table prepares the sensory evaluation scores of ears particle suspending beverage
As shown in Table 5, the black fungus extracting solution viscosity height that embodiment 1 uses can be used as the suspension of ears suspending beverage class
System makes the holding suspended state and preferable sensory effects of particle beverage for substituting Partial Food glue, and the uniformity is also very
Good, also performance is preferable in terms of color, fragrance and flavour；The higher nutritive value of product is most importantly imparted, due to black
The nutritional ingredient of edible tree fungi extracting liquid is high, such as containing Blackfungus polyhexose, protein, adenosine etc., so that the granular pattern prepared with it
The nutritional ingredient of beverage improves, and wherein total sugar content is 10.2g/100mL, improve 30% than embodiment 2 (wherein active polysaccharide at
Divide and increase considerably, 1.1g/100mL is increased to by 0.2g/100mL, improves 5.5 times), protein content 0.42g/
100mL improves 1.6 times than embodiment 2 (0.27g/100mL), thus the product of embodiment 1 has more than the product of embodiment 2
Good effect.Black fungus extracting solution contains the Blackfungus polyhexose isoreactivity ingredient with bacteriostasis, so that beverage has centainly
Inhibition foreign-bacteria active, product handles through same process for sterilizing, and the black fungus extracting solution of example 1 group addition can make beverage guarantee the quality
Phase extends 4 months, thus the product of embodiment 1 has better practical function than the product of embodiment 2.
Embodiment 3:
Present embodiments provide a kind of preparation method of ears particle suspending beverage, the specific steps are as follows:
1) black fungus is added into bubble hair, cleaning, 40 times of water is added, be homogenized 0.5minmin, extracted twice in 60 DEG C of water-baths,
60minmin is extracted every time, is centrifuged at 8000rpm/min~10000rpm/min, supernatant is taken to merge, to often going up clear liquid
The middle corn oil containing vitamin E that 30 μ L are added dropwise carries out rotary evaporation concentration, and being concentrated into solid content is 1.5%, obtains
Black fungus extracting solution；The vitamin E, concentration 100mg/mL；
2) it is 2mm-4mm × 4mm-6mm particle that size is shredded into after impregnating black fungus and tremella, obtains black fungus particle
And dried tremella granules；
3) carragheen, xanthan gum, citric acid and white granulated sugar are weighed, heating stirring after water is added to be allowed to dissolve, then with step
1) black fungus particle obtained by step 2) and dried tremella granules are added after the mixing of gained black fungus extracting solution, stir evenly, obtains ears
Particle suspending beverage；
4) the ears particle suspending beverage hot filling that step 3) obtains is entered into sterile glass when temperature is higher than 60 DEG C
In tank, then in 75 DEG C of water dip sterilizations, first by bottle cap, there are gaps to sterilize 5min, excludes that bottle cap is obturaged water after cold air in bottle
Bath sterilization 30min it is cooling finished product.
Embodiment 4
Present embodiments provide a kind of preparation method of ears particle suspending beverage, the specific steps are as follows:
1) black fungus is added into bubble hair, cleaning, 60 times of water is added, be homogenized 3min, extracted twice in 90 DEG C of water-baths, mention every time
120min is taken, is centrifuged at 10000rpm/min, supernatant is taken to merge, giving birth to containing dimension for 150 μ L is added dropwise in clear liquid to often going up
The corn oil of plain E carries out rotary evaporation concentration, and being concentrated into solid content is 4.0%, obtains black fungus extracting solution；The dimension life
Plain E, concentration 100mg/mL；
2) it is 2mm-4mm × 4mm-6mm particle that size is shredded into after impregnating black fungus and tremella, obtains black fungus particle
And dried tremella granules；
3) carragheen, xanthan gum, citric acid and white granulated sugar are weighed, heating stirring after water is added to be allowed to dissolve, then with step
1) black fungus particle obtained by step 2) and dried tremella granules are added after the mixing of gained black fungus extracting solution, stir evenly, obtains ears
Particle suspending beverage；
4) the ears particle suspending beverage hot filling that step 3) obtains is entered into sterile glass when temperature is higher than 60 DEG C
In tank, then in 75 DEG C of water dip sterilizations, first by bottle cap, there are gaps to sterilize 5min, excludes that bottle cap is obturaged water after cold air in bottle
Bath sterilization 30min it is cooling finished product.
Embodiment 5:
Present embodiments provide a kind of preparation method of ears particle suspending beverage, the specific steps are as follows:
1) black fungus is added into bubble hair, cleaning, 50 times of water is added, be homogenized 2min, extracted twice in 80 DEG C of water-baths, mention every time
90min is taken, is centrifuged at 8000rpm/min~10000rpm/min, supernatant is taken to merge, 80 μ L are added dropwise in clear liquid to often going up
Corn oil containing vitamin E carry out rotary evaporation concentration, being concentrated into solid content is 3.0%, obtains black fungus and extracts
Liquid；The vitamin E, concentration 100mg/mL；
2) it is 2mm-4mm × 4mm-6mm particle that size is shredded into after impregnating black fungus and tremella, obtains black fungus particle
And dried tremella granules；
3) carragheen, xanthan gum, citric acid and white granulated sugar are weighed, heating stirring after water is added to be allowed to dissolve, then with step
1) black fungus particle obtained by step 2) and dried tremella granules are added after the mixing of gained black fungus extracting solution, stir evenly, obtains ears
Particle suspending beverage；
4) the ears particle suspending beverage hot filling that step 3) obtains is entered into sterile glass when temperature is higher than 60 DEG C
In tank, then in 75 DEG C of water dip sterilizations, first by bottle cap, there are gaps to sterilize 5min, excludes that bottle cap is obturaged water after cold air in bottle
Bath sterilization 30min it is cooling finished product.
Embodiment 6
With the optimum formula in embodiment 1, prepare ears particle suspending beverage according to the method for embodiment 3-5, to its into
Row sensory evaluation, comparison result are as shown in table 6.
6 embodiment 3-5 method of table prepares the sensory evaluation scores of ears particle suspending beverage
As shown in Table 6, the black fungus extracting solution viscosity that embodiment 5 uses ears particle that is moderate, thus being prepared with it
Structural state, that is, suspension of beverage, mobility and the uniformity are best, and also show most in terms of color, fragrance and flavour
It is good, therefore embodiment 5 is best implementation result.
Advantage of the invention: the first, according to the technology of traditional fabrication food cake, to reach the compact feeling of black fungus cake
The adhesive for needing to add larger dosage is just able to achieve, and the present invention uses black fungus extracting solution as adhesive, so that product
The dosage of middle foodstuff glue substantially reduces.Black fungus extracting solution is sticky, and alternative Partial Food glue plays same figuration and bonding
Effect, makes the additive amount of foodstuff glue be reduced to original a quarter, and product is closer to naturally.The second, product is imparted
More nutrition and functional component, product health care effect are more preferable.The albumen and polyoses content of black fungus extracting solution group are distinguished
Increase by 30%, make product more nutrient health and rich in effect, people is made really conveniently to enjoy natural nutrition health
Black fungus deep processing healthy food.Third, black fungus extract as ears suspending beverage class suspension system it is main at
Point, not only acting as good viscosity keeps particle suspension effect good, and contains the black wood with bacteriostasis due to extracting solution
Fungus polysaccharides isoreactivity ingredient can not add so that beverage has the characteristics that certain inhibition miscellaneous bacteria or add preservative less, adopt
With same process for sterilizing, the present invention can extend the shelf-life of beverage.
Although the present invention has been disclosed in the preferred embodiment as above, it is not intended to limit the invention, any to be familiar with this
The people of technology can do various changes and modification, therefore protection of the invention without departing from the spirit and scope of the present invention
Range should subject to the definition of the claims.
Claims (6)
1. a kind of ears particle suspending beverage, which is characterized in that each component and weight percent are as follows: black fungus extracting solution 50%-
90%, black fungus particle 0.2%-1.0%, dried tremella granules 0.2%-1.0%, white granulated sugar 2%-10% or sweetener 0.01%-
0.05%, citric acid 0.03%-0.11%, honey 2%-6%, carragheen 0.04%-0.06%, xanthan gum 0.015%-
0.035%, moisturizing to 100%；The black fungus extracting solution the preparation method comprises the following steps: by black fungus add bubble hair, cleaning, be added 40
Times~60 times of water, it is homogenized 0.5min~3min, is extracted twice in 60~90 DEG C of water-baths, extracts 60min~120min every time,
It is centrifuged under 8000rpm/min~10000rpm/min, supernatant is taken to merge, be added dropwise 30 μ of μ L~150 L's in clear liquid to often going up
Corn oil containing vitamin E carries out rotary evaporation concentration, and being concentrated into solid content is 1.5%~4.0%, obtains black fungus
Extracting solution；The vitamin E, concentration 100mg/mL.
2. ears particle suspending beverage according to claim 1, which is characterized in that each component and weight percent are as follows: black wood
Ear extracting solution 50%-90%, black fungus particle 0.4%-0.8%, dried tremella granules 0.4%-0.8%, white granulated sugar 4%-8% or sweet tea
Taste agent 0.01%-0.05%, citric acid 0.05%-0.09%, honey 2%-6%, carragheen 0.04%-0.06%, xanthan gum
0.015%-0.035%, moisturizing to 100%.
3. ears particle suspending beverage according to claim 1, which is characterized in that each component and weight percent are as follows: black wood
Ear extracting solution 90%, black fungus particle 0.4%, dried tremella granules 0.6%, white granulated sugar 6% or sweetener 0.02%, citric acid
0.07%, honey 4%, carragheen 0.06%, xanthan gum 0.035%, moisturizing to 100%.
4. a kind of preparation method of the ears particle suspending beverage as described in claim 1-3 is any, which is characterized in that step is such as
Under:
1) black fungus is added into bubble hair, cleaning, 40 times~60 times water is added, 0.5min~3min is homogenized, in 60~90 DEG C of water-baths
It extracts twice, extracts 60min~120min every time, be centrifuged at 8000rpm/min~10000rpm/min, supernatant is taken to close
And rotary evaporation concentration is carried out to the corn oil containing vitamin E that 30 μ of μ L~150 L are added dropwise in clear liquid is often gone up, it is concentrated into
Solid content is 1.5%~4.0%, obtains black fungus extracting solution；
2) particle is shredded into after impregnating black fungus and tremella, obtains black fungus particle and dried tremella granules；
3) carragheen, xanthan gum, citric acid, honey and white granulated sugar are weighed, heating stirring after water is added to be allowed to dissolve, then with step
1) black fungus particle obtained by step 2) and dried tremella granules are added after the mixing of gained black fungus extracting solution, stir evenly, obtains ears
Particle suspending beverage；
4) the ears particle suspending beverage hot filling that step 3) obtains is entered in sterile glass tank when temperature is higher than 60 DEG C,
Sterilize cooling finished product.
5. according to the method described in claim 4, it is characterized in that, the step 4) sterilization, first will in 75 DEG C of water dip sterilizations
There are gaps to sterilize 5min for bottle cap, excludes that bottle cap is obturaged water dip sterilization 30min after cold air in bottle.
6. method according to claim 4, which is characterized in that specific steps are as follows:
1) black fungus is added into bubble hair, cleaning, 50 times of water is added, be homogenized 2min, extracted twice in 80 DEG C of water-baths, extract every time
90min is centrifuged at 8000rpm/min~10000rpm/min, supernatant is taken to merge, and is added dropwise 80 μ L's in clear liquid to often going up
Corn oil containing vitamin E carries out rotary evaporation concentration, and being concentrated into solid content is 3.0%, obtains black fungus extracting solution；
The vitamin E, concentration 100mg/mL；
2) particle is shredded into after impregnating black fungus and tremella, obtains black fungus particle and dried tremella granules；
3) carragheen, xanthan gum, citric acid, honey and white granulated sugar are weighed, heating stirring after water is added to be allowed to dissolve, then with step
1) black fungus particle obtained by step 2) and dried tremella granules are added after the mixing of gained black fungus extracting solution, stir evenly, obtains ears
Particle suspending beverage；
4) the ears particle suspending beverage hot filling that step 3) obtains is entered in sterile glass tank when temperature is higher than 60 DEG C,
Sterilize cooling finished product.
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| GB2551738B (en) * | 2016-06-28 | 2018-11-14 | Marlow Foods Ltd | Foodstuff comprising filamentous fungus and agar |
| CN110432415B (en) * | 2019-08-27 | 2022-08-19 | 黑龙江八一农垦大学 | Artificial sorghum, suspended sorghum beverage containing artificial sorghum and preparation method of suspended sorghum beverage |
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