CN105942078A

CN105942078A - Making method of oyster mushroom composite fiber drink

Info

Publication number: CN105942078A
Application number: CN201610337838.9A
Authority: CN
Inventors: 王伟家; 仝小秋
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-05-22
Filing date: 2016-05-22
Publication date: 2016-09-21

Abstract

The invention discloses a making method of oyster mushroom composite fiber drink and belongs to the field of drink processing. The making method is characterized by a process flow of (1) preparing original liquids: preparing original liquid A: picking and cleaning oyster mushroom stems, washing, pre-boiling, beating, and roughly filtering to obtain the original liquid; preparing original liquid B: cleaning and soaking Chinese magnoliavine fruit, crushing, water-extracting, and roughly filtering to obtain the original liquid B; preparing original liquid C: washing and skinning galangal, softening, beating, and roughly filtering to obtain the original liquid C; (2), preparing a finished product: subjecting the original liquids A, B and C to blending, degassing, homogenizing, filling, sterilizing and finishing. The making method has the advantages that the product is orange yellow in color, has the composite flavor unique to oyster mushroom, galangal and Chinese magnoliavine fruit, has smooth and fresh and moist taste and is palatably sour and sweet; the product is rich in nutrition, helps improve human body metabolism and enhance physique, is effective in dispelling wind and reliving cold, activating blood to remove stasis, and relaxing tendons and collaterals, is easy to consume, suitable for people of all ages, and also can improve human immunity; the drink is easy to consume and suitable for people of all ages.

Description

A kind of manufacture method of Pleurotus ostreatus handle composite fibre beverage

Technical field

The processing method that the present invention relates to a kind of beverage, especially relates to the manufacture method of a kind of Pleurotus ostreatus handle composite fibre beverage.

Background technology

Pleurotus ostreatus, belongs to Agaricales, and Pleurotaceae, is one the most common in daily edible fungi.Pleurotus ostreatus cap is conchoidal, is cinerous during children, after become light grey, yellow time old；Stem side is raw, and bacterium face is flat and thin, and edge is the most involute, open and flat, and lamella is careless.Meat is less old, soft good to eat, has the fragrance of similar Concha Ostreae, and Pleurotus ostreatus is white with color, Bai Houzhi is tender, and delicious flavour person be preferred.No matter Pleurotus ostreatus is eaten element stir-fry and is also formed into meat dish, the freshest and the tenderest tempting, and price is cheap in addition, is the good merchantable brand on common people's dining table.

Pleurotus ostreatus is put down, and sweet in the mouth has qi-restoratives, anticancer effect, can improve human metabolism, health invigorating, regulate cerebral nerve；Pleurotus ostreatus contains polysaccharide body, has the strongest inhibitory action to tumor cell, and has immunological characteristic；Pleurotus ostreatus also has the effect of wind-evil dispelling and cold-evil expelling, relaxing muscles and tendons and activating QI and blood in the collateral, can control the diseases such as lumbago and skelalgia, numb hand and foot, meridians discomfort.Additionally, Pleurotus ostreatus has certain curative effect to hepatitis, chronic gastritis, stomach and duodenal ulcer, osteomalacia, hypertension, to reducing cholesterolemia and preventing and treating calculus of urethra and also have certain effect, female dimacteric syndrome be may also function as opsonic action.

Fresh Pleurotus ostreatus the most easily aoxidizes, and is difficult to storage, can realize the comprehensive utilization to Pleurotus ostreatus raw material, instant for being processed into Pleurotus ostreatus handle composite fibre beverage, and be easy to store, improve its economic worth.

Summary of the invention

Present invention aim to address the problem that Pleurotus ostreatus is difficult to storage, it is provided that the manufacture method of a kind of Pleurotus ostreatus handle composite fibre beverage.

The present invention solves its technical problem and is adopted the technical scheme that:

A kind of manufacture method of Pleurotus ostreatus handle composite fibre beverage, it is characterised in that: use (1) to prepare stock solution: preparation stock solution A: Pleurotus ostreatus handle → select and clean → precook → → coarse filtration → stock solution A of pulling an oar；Preparation stock solution B: Fructus Schisandrae Chinensis → roguing immersion → broken → water puies forward → coarse filtration → stock solution B；Preparation stock solution C: Rhizoma Alpiniae Officinarum → washing peeling → softening → making beating → coarse filtration → stock solution C；(2) prepared by finished product: the processing process of stock solution A, stock solution B, stock solution C → allotment → degassing → homogenizing → fill → sterilization → finished product, and concrete operation step is:

(1) preparation of Pleurotus ostreatus handle stock solution A: select fresh, without the Pleurotus ostreatus handle that goes mouldy, by rustless steel shears stalk, put in the clear water of flowing and clean, precook with the hot water of 95 DEG C, in handle without the white heart, cool down rapidly；Tremella after the water of the Pleurotus ostreatus handle addition equivalent after cooling and rehydration, pulls an oar with multi-functional beater, uses 80 mesh screen, obtain Pleurotus ostreatus handle stock solution A after making beating；

(2) preparation of Fructus Schisandrae Chinensis stock solution B: soak, Fructus Schisandrae Chinensis after roguing with water soaking 8-10 hour of 8 times, drain standby；Soaked Fructus Schisandrae Chinensis pulverizer is pulverized, and carries with diuretic；Broken Fructus Schisandrae Chinensis, adds 6 times of water heating and cookings 45 minutes, keeps 102 DEG C, crosses 100 mesh sieves and obtains Fructus Schisandrae Chinensis stock solution B；

(3) preparation of Rhizoma Alpiniae Officinarum stock solution C: annual output, Rhizoma Alpiniae Officinarum fresh, Fresh & Tender in Texture are worked as in choosing, puts in the clear water of flowing and cleans, and taking-up drains；With the alkali liquor of 2%, peel 3-5 minute at 100 DEG C, rinse peeling with clear water；Rhizoma Alpiniae Officinarum and the weight ratio of alkali liquor after decortication are 1:1, are precooked 10 minutes by the Rhizoma Alpiniae Officinarum after peeling, make tissue fully soften, add the citric acid of Rhizoma Alpiniae Officinarum weight 0.1% when boiling, remove the bad smell of Rhizoma Alpiniae Officinarum under 100 DEG C of alkali liquor；The Rhizoma Alpiniae Officinarum of softening is added the water of 1.5 times, puts in multi-functional beater and pull an oar, cross 120 mesh sieves and obtain Rhizoma Alpiniae Officinarum stock solution C；

(4) allotment: 45% Pleurotus ostreatus handle stock solution A, 12% Fructus Schisandrae Chinensis stock solution B, 8% Rhizoma Alpiniae Officinarum stock solution C, Radix Glycyrrhizae 5%, sucrose 20%, jujube juice 8%, Bulbus Lilii powder 11.5%, citric acid 0.4%, 0.1% stabilizer CMC-Na；

(5) degassing: deployed juice, at 75 DEG C, is de-gassed under vacuum 0.12 MPa；

(6) homogenizing: use high pressure homogenizer homogenizing, homogenization pressure 30 MPas, temperature is 80 DEG C；

(7) fill, sterilization: the beverage after homogenizing carries out fill immediately, seals, sterilizes, sterilization conditions: 110 DEG C, 15 minutes.

Beneficial effect: product color of the present invention is orange-yellow, has composite flavor specific to Pleurotus ostreatus, Rhizoma Alpiniae Officinarum, Fructus Schisandrae Chinensis, and mouthfeel silk is sliding clear and rich, sour and sweet palatability；This product is the most nutritious, and this product is conducive to improving human metabolism, health invigorating, has the effect of wind-evil dispelling and cold-evil expelling, blood circulation promoting and blood stasis dispelling, relaxing muscles and tendons and activating QI and blood in the collateral, and instant, all-ages, moreover it is possible to improve body immunity.Instant, all-ages.

Detailed description of the invention

Embodiment 1:

A kind of manufacture method of Pleurotus ostreatus handle composite fibre beverage, concrete operation step is:

(1) preparation of Pleurotus ostreatus handle stock solution A: select fresh, the Pleurotus ostreatus handle without going mouldy, Lentinus Edodes handle, Pleurotus sajor-caju, by rustless steel shears stalk, puts in the clear water of flowing and cleans, precook with the hot water of 100 DEG C, in handle without the white heart, cool down rapidly；Mushroom handle after cooling adds the water of equivalent, pulls an oar with multi-functional beater, uses 120 mesh screen, obtain Pleurotus ostreatus handle stock solution A after making beating；

(2) preparation of Fructus Schisandrae Chinensis stock solution B: soak, the Fructus Schisandrae Chinensis after roguing, Fructus Lycii, Pericarpium Citri Reticulatae, with the water soaking 1 day of 3 times, drain standby；Soaked Fructus Schisandrae Chinensis pulverizer is pulverized, and carries with diuretic；Broken Fructus Schisandrae Chinensis, adds 3 times of water heating and cookings 30 minutes, keeps 100 DEG C, crosses 120 mesh sieves and obtains Fructus Schisandrae Chinensis stock solution B；

(3) preparation of tender ginger stock solution C: annual output, fresh tender ginger are worked as in choosing, puts in the clear water of flowing and cleans, and taking-up drains；With the alkali liquor of 5%, peel 1 minute at 100 DEG C, rinse peeling with clear water；Tender ginger and the weight ratio of alkali liquor after decortication are 1:2, are precooked 25 minutes by the tender ginger after peeling, make tissue fully soften, add the citric acid of tender ginger weight 0.3% when boiling, remove the bad smell of tender ginger at 100 DEG C；The tender ginger of softening is added the water of 1 times, puts in multi-functional beater and pull an oar, cross 120 mesh sieves and obtain tender ginger stock solution C；

(4) allotment: 30% Pleurotus ostreatus handle stock solution A, 5% Fructus Schisandrae Chinensis stock solution B, 10% tender ginger stock solution C, Mel 5%, 10% guava juice, white sugar 8%, crystal sugar 5%, citric acid 0.3%, 0.2% stabilizer CMC-Na；

(5) degassing: deployed juice, at 55 DEG C, is de-gassed under vacuum 0.07 MPa；

(6) homogenizing: using high pressure homogenizer homogenizing, homogenization pressure 23 MPas, temperature is 55-65 DEG C；

(7) fill, sterilization: the beverage after homogenizing carries out fill immediately, seals, sterilizes, sterilization conditions: 100 DEG C, 25 minutes.

Embodiment 2:

(1) preparation of Pleurotus ostreatus handle stock solution A: select fresh, without the Pleurotus ostreatus handle that goes mouldy, add a little Tremella, Rhizoma Dioscoreae, Radix Platycodonis, by rustless steel shears stalk, put in the clear water of flowing and clean, precook with the hot water of 85 DEG C, in handle without the white heart, cool down rapidly；Pleurotus ostreatus handle after cooling adds the water of equivalent, pulls an oar with multi-functional beater, uses 150 mesh screen, obtain Pleurotus ostreatus handle stock solution A after making beating；

(2) preparation of Fructus Schisandrae Chinensis stock solution B: soak, the Fructus Schisandrae Chinensis after roguing, Cortex Mori, the Rhizoma Atractylodis Macrocephalae, Folium Perillae, with the water soaking 1 day of 3 times, drains standby；Soaked raw material pulverizer is pulverized, and carries with diuretic；Broken raw material, adds 3 times of water heating and cookings 30 minutes, keeps 100 DEG C, crosses 100 mesh sieves and obtains Fructus Schisandrae Chinensis stock solution B；

(3) preparation of Rhizoma Alpiniae Officinarum stock solution C: annual output, fresh Rhizoma Alpiniae Officinarum are worked as in choosing, puts in the clear water of flowing and cleans, and taking-up drains；With the alkali liquor of 5%, peel 1 minute at 100 DEG C, rinse peeling with clear water；Rhizoma Alpiniae Officinarum and the weight ratio of alkali liquor after decortication are 1:2, are precooked 25 minutes by the Rhizoma Alpiniae Officinarum after peeling, make tissue fully soften, add the citric acid of Rhizoma Alpiniae Officinarum weight 0.3% when boiling, remove the bad smell of Rhizoma Alpiniae Officinarum at 100 DEG C；The Rhizoma Alpiniae Officinarum of softening is added the water of 1 times, adds a little brown sugar, Rhizoma Phragmitis, Fructus Phyllanthi, put in multi-functional beater and pull an oar, cross 120 mesh sieves and obtain Rhizoma Alpiniae Officinarum stock solution C；

(4) allotment: 30% Pleurotus ostreatus handle stock solution A, 5% Fructus Schisandrae Chinensis stock solution B, 10% Rhizoma Alpiniae Officinarum stock solution C, Mel 5%, white sugar 8%, citric acid 0.3%, 0.2% stabilizer CMC-Na；

Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.

Claims

1. the manufacture method of a Pleurotus ostreatus handle composite fibre beverage, it is characterised in that: use (1) to prepare stock solution: preparation stock solution A: Pleurotus ostreatus handle → select and clean → precook → → coarse filtration → stock solution A of pulling an oar；Preparation stock solution B: Fructus Schisandrae Chinensis → roguing immersion → broken → water puies forward → coarse filtration → stock solution B；Preparation stock solution C: Rhizoma Alpiniae Officinarum → washing peeling → softening → making beating → coarse filtration → stock solution C；(2) prepared by finished product: the processing process of stock solution A, stock solution B, stock solution C → allotment → degassing → homogenizing → fill → sterilization → finished product, and concrete operation step is: