CN105961938A - Russula beverage and preparation method thereof - Google Patents
Russula beverage and preparation method thereof Download PDFInfo
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- CN105961938A CN105961938A CN201610342892.2A CN201610342892A CN105961938A CN 105961938 A CN105961938 A CN 105961938A CN 201610342892 A CN201610342892 A CN 201610342892A CN 105961938 A CN105961938 A CN 105961938A
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- russule
- russula
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- beverage
- water
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000221987 Russula Species 0.000 title abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 67
- 239000000047 product Substances 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 22
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000006228 supernatant Substances 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 5
- 230000000996 additive effect Effects 0.000 claims abstract description 5
- 239000002253 acid Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 239000008213 purified water Substances 0.000 claims description 18
- 108010059892 Cellulase Proteins 0.000 claims description 11
- 229940106157 cellulase Drugs 0.000 claims description 11
- 230000033228 biological regulation Effects 0.000 claims description 9
- 230000002779 inactivation Effects 0.000 claims description 9
- 238000012859 sterile filling Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 2
- 238000009923 sugaring Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 230000001105 regulatory effect Effects 0.000 abstract 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000000415 inactivating effect Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 27
- 229930006000 Sucrose Natural products 0.000 description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 8
- 239000004744 fabric Substances 0.000 description 7
- 150000004676 glycans Chemical class 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 238000010792 warming Methods 0.000 description 7
- 239000000835 fiber Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 229920005610 lignin Polymers 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- -1 flavone compound Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 239000004047 hole gas Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses russula beverage and a preparation method thereof. The preparation method comprises the following steps: 1) quickly cleaning fresh russula with clear water, putting the cleaned fresh russula into hot water to soak, taking out the soaked fresh russula, immediately putting the fresh russula into icy water to soak, taking out the fresh russula, drying the russula to obtain dry russula; crushing the dry russula to 1000 meshes, adding pure water which has weight the same as that of the dry russula to obtain a mixture, adding the mixture into a high-pressure tank, pressurizing the high-pressure tank to 20-30 MPa, keeping pressure in the high-pressure tank uniform for 10-20 minutes, recovering normal pressure within 1-3 seconds, and drying to obtain fungus powder; 2) adding the fungus powder obtained in the step 1) into pure water to obtain a solution, regulating pH value of the solution, adding cellulose into the solution to carry out enzymolysis, adding beta-cyclodextrin after enzymolysis, heating up and inactivating; 3) cooling and standing the solution obtained in step 2), and filtering liquid supernatant; and 4) adding pure water into a filtrate obtained in step 3) to keep capacity constant, regulating acid, adding sugar and an additive; and 5) filling in a sterile manner, and sterilizing, thereby obtaining a finished product.
Description
Technical field
The present invention relates to biological technical field, particularly relate to a kind of russule beverage and preparation side thereof
Method.
Background technology
Russule, has another name called Russula, lives in red vertebra woods soil humic layer.Pubei russule is Guangxi Zhuang
The special product of Pubei County, Qinzhou City of autonomous region of race, the place of production based on gantry town, Pubei County, in Fujian, Guangxi,
The remote mountains mixed forests such as Sichuan, Shaanxi, Yunnan, Henan also have part to be distributed.Russule is very long
The soil humic layer of the red vertebra woods formed in the years is under hot and humid specific weather condition, naturally raw
Long natural edible bacterium, the trophophase of annual only 4 months 5-8 months, produce russule per year dry only
More than 40000 kilogram, within more than 10 year, repeatedly study through numerical digit expert, the professor of domestic university, test, mesh
Before still cannot be carried out artificial culture, russule has become the most rare pure natural wild mushroom.
State Administration for Quality Supervision and Inspection and Quarantine issues 2014, and No. 129 bulletin approval is red to Pubei
Vertebra bacterium implements geography symbol product protection.Pubei russule is nutritious, rich in needed by human body vitamin
A, B, C, D, E and vitamin V, 18 kinds of total amino acid contents reach 16.71%, containing protein 26.1%,
Iron content 53.2mg/kg, containing zinc 76.8mg/kg, containing the nutritional labelings such as selenium 0.43mg/kg and trace unit
Element, therefore russule tonic effect is notable, has and reduces blood pressure, the strong body that nourishes blood, slow down aging, subtracts
The medicinal efficacies such as few cholesterol.
Russule, there is no deep processed product at present, and development arrangement is relatively low, and product is single, and product adds
It is worth low.Russule is processed into the beverage products retaining original flavor by biotechnology, and energy consumption is less, raw
Produce low cost, more Man's Demands can be met.
Summary of the invention
It is an object of the invention to provide a kind of russule beverage and production method thereof.
The preparation method of a kind of russule beverage of the present invention, comprises the steps:
1) after fresh russule clear water being got express developed, put in hot water and soak, take out, immediately
Put in frozen water and soak, take out, drying, obtain russule dry product, by russule dry product, be crushed to 1000
Mesh, adds the pure water of identical weight, puts in pressure pan, be forced into 20-30MPa so that it is pressure
Uniformly, and keep 10-20min, in 1-3s, recover normal pressure, drying, obtain mycopowder；
2) by step 1) mycopowder that obtains, add pure water, regulate pH, add cellulase and enter
Row enzymolysis, adds beta-schardinger dextrin-after enzymolysis, heat up inactivation；
3) by step 2) cooling of gained solution, stand, supernatant liquid filtering；
4) by step 3) gained filtrate adds purified water constant volume, acid adjustment sugaring and additive；
5) sterile filling, sterilization, obtain finished product.
Step 1 of the present invention) described in put in hot water soak, be preferably placed in 90-100 DEG C of hot water leaching
Steep 1-2 minute；Described putting in frozen water is soaked, and is preferably placed in 0-4 DEG C of frozen water immersion 1-2 and divides
Clock；Described is drying, the most drying to moisture less than 5%.
Step 2) described in step 1) mycopowder that obtains and pure water, preferably according to the weight of 1:8-12
Amount ratio, preferably regulation pH is 4.6-5.0, and described enzymolysis is preferably added to 0.015-0.020% (w/w)
Cellulase, 45-50 constant temperature enzymolysis 3-5 hour, described addition beta-schardinger dextrin-, preferably add
0.5-0.7% (w/w).
Step 4) described in add purified water constant volume, preferably constant volume be step 2) described mycopowder 200
Weight portion, described acid optimization citric acid, the preferred sodium D-isoascorbate of additive；Fibre of the present invention
Dimension element enzyme, beta-schardinger dextrin-, citric acid and additive all meet food additive standard.
The invention still further relates to the russule beverage using above-mentioned preparation method to obtain, there is russule itself
Color, clear.
Compared with prior art, the invention have the advantages that
1, prior art process russule, be usually by fresh or drying after russule clear water
After getting express developed, put in suitable quantity of water and soak about ten minutes, more drying, so soak, russule
Nutrition be easy to run off；Or by direct for fresh russule drying after beat powder, so process, easily carry
Enter the impurity such as silt.The present invention first passes through hot-water soak, can remove russule with silt etc. miscellaneous
Matter, then soaked by frozen water, by the acute variation of temperature, the bavin of russule on the one hand can be removed
Astringent taste, beneficially the carrying out of subsequent technique, on the other hand, can destroy the glucosides bond of russule polysaccharide
Close and form sugar connection, the beneficially dissolution of subsequent technique polysaccharide.
2, containing abundant flavone compound, starch, crude fibre, polysaccharide etc. in russule, red
Vertebra bacterium plays mainly flavone compound, the polysaccharide of efficacy effect, and the present invention finds in an experiment, as
Russule is simply crushed to 60 mesh, 80 mesh or 100 mesh etc. by fruit, and final effect is the most bad,
Only russule is crushed to 1000 mesh, then through subsequent treatment, flavone, polysaccharide can make full use of,
Effective.
3, the starch in the plant cell such as russule, crude fibre are bondd by lignin, in high pressure effect
Under, cellulose crystallity improves, and the degree of polymerization declines, and hemicellulose fraction is degraded, and lignin softens, horizontal
Decline to strength of connection, even soften plastic, when the material sudden pressure reduction of full pressure, in hole
Gas play expand, produce " explosion " effect, can be partially stripped lignin, and by raw material tear for tiny
Fiber, follow-up enzymolysis.
4, the method taking the present invention, the russule beverage of preparation has the color of russule itself,
Clear, in production process, process conditions are gentle, and cost is the lowest, easy and simple to handle.This method is through fibre
In dimension element enzyme enzymolysis and extraction russule rich in each biostearin, aminoacid and ferrum, zinc, the trace such as selenium
Element, then use interpolation beta-schardinger dextrin-way to solve product muddiness problem.Mushroom polysaccharide contained by russule,
The effective ingredient such as aminoacid, trace element fully discharges and is retained in finished product, nutritious, protects
Stay the taste of russule, improved the sense organ of product, improve the utilization rate of russule effective ingredient.
5, the russule beverage that the present invention obtains, polypeptide is at more than 0.4g/L, polysaccharide (polyoses content
Index is the natural juice polyoses content that beverage adds before white sugar) at more than 1.2g/L, solubility is solid
Shape thing is more than 3.0%.
Detailed description of the invention
With specific embodiment, the invention will be further described below, but the invention is not limited in these
Embodiment.
Embodiment 1
The preparation method of a kind of russule beverage, comprises the steps:
(1), after fresh russule clear water being got express developed, put in 90 DEG C of hot water and soak 1 minute,
Take out, be immediately placed in 0-4 DEG C of frozen water immersion 2 minutes, take out, drying, obtain russule dry product,
Take russule dry product, be crushed to 1000 mesh, add the pure water of identical weight, put in pressure pan,
It is forced into 20MPa so that it is pressure is uniform, and keeps 20min, in 1-3s, recovers normal pressure, drying,
Obtain mycopowder；
(2) taking step (1) gained mycopowder 1kg, add 8kg purified water, regulation pH value is 4.6,
Add cellulase 1.5g (20,000 u/g) in 45 DEG C of constant temperature enzymolysis 3 hours, add β-ring after enzymolysis and stick with paste
Essence 0.05kg, is warming up to more than 90 DEG C, inactivation；
(3) step (2) gained solution is cooled down, stand, supernatant filter cloth coarse filtration；
(4) step (3) gained filtrate is added purified water and be settled to 200kg, adding citric acid about 20g,
Adjusting pH value is 4.6, with white sugar 3.5kg, sodium D-isoascorbate 30g；
(5) above-mentioned mixed liquor sterile filling, sterilization, obtain product.
Embodiment 2
The preparation method of a kind of russule beverage, comprises the steps:
(1), after fresh russule clear water being got express developed, put in 100 DEG C of hot water and soak 2 points
Clock, takes out, and is immediately placed in 0-4 DEG C of frozen water immersion 1 minute, takes out, drying, obtains russule and does
Product, take russule dry product, are crushed to 1000 mesh, add the pure water of identical weight, put into high pressure
In tank, it is forced into 30MPa so that it is pressure is uniform, and keeps 10min, in 1-3s, recovers normal pressure,
Drying, obtain mycopowder；
(2) taking step (1) gained mycopowder 1kg, add 10kg purified water, regulation pH value is 4.8,
Add cellulase 2g (20,000 u/g) in 45 DEG C of constant temperature enzymolysis 4 hours, after enzymolysis, add beta-schardinger dextrin-
0.06kg, is warming up to more than 90 DEG C, inactivation；
(3) step (2) gained solution is cooled down, stand, supernatant filter cloth coarse filtration；
(4) step (3) gained filtrate is added purified water and be settled to 200kg, adding citric acid about 20g,
Adjusting pH value is 4.8, with white sugar 4kg, sodium D-isoascorbate 30g；
(5) above-mentioned mixed liquor sterile filling, sterilization, obtain product.
Embodiment 3
The preparation method of a kind of russule beverage, comprises the steps:
(1), after fresh russule clear water being got express developed, put in 95 DEG C of hot water and soak 1 minute,
Take out, be immediately placed in 0-4 DEG C of frozen water immersion 2 minutes, take out, drying, obtain russule dry product,
Take russule dry product, be crushed to 1000 mesh, add the pure water of identical weight, put in pressure pan,
It is forced into 25MPa so that it is pressure is uniform, and keeps 15min, in 1-3s, recovers normal pressure, drying,
Obtain mycopowder；
(2) taking step (1) gained mycopowder 1kg, add 12kg purified water, regulation pH value is 5.0,
Add cellulase 2.5g (20,000 u/g) in 45 DEG C of constant temperature enzymolysis 5 hours, add β-ring after enzymolysis and stick with paste
Essence 0.08kg, is warming up to more than 90 DEG C, inactivation；
(3) step (2) gained solution is cooled down, stand, supernatant filter cloth coarse filtration；
(4) step (3) gained filtrate is added purified water and be settled to 200kg, adding citric acid about 20g,
Adjusting pH value is 5.0, with white sugar 4.5kg, sodium D-isoascorbate 30g；
(5) above-mentioned mixed liquor sterile filling, sterilization, obtain product.
Comparative example 1
(1), after fresh russule clear water being got express developed, put in 90 DEG C of hot water and soak 2 minutes,
Take out, drying, obtain russule dry product, take russule dry product, be crushed to 1000 mesh, add identical
The pure water of weight, puts in pressure pan, is forced into 20MPa so that it is pressure is uniform, and keeps 20min,
Normal pressure is recovered in 1-3s, drying, obtain mycopowder；
(2) taking step (1) gained mycopowder 1kg, add 12kg purified water, regulation pH value is 5.0,
Add cellulase 2.5g (20,000 u/g) in 45 DEG C of constant temperature enzymolysis 5 hours, add β-ring after enzymolysis and stick with paste
Essence 0.08kg, is warming up to more than 90 DEG C, inactivation；
(3) step (2) gained solution is cooled down, stand, supernatant filter cloth coarse filtration；
(4) step (3) gained filtrate is added purified water and be settled to 200kg, adding citric acid about 20g,
Adjusting pH value is 5.0, with white sugar 4.5kg, sodium D-isoascorbate 30g；
(5) above-mentioned mixed liquor sterile filling, sterilization, obtain product.
Comparative example 2
(1), after fresh russule clear water being got express developed, put in 0-4 DEG C of frozen water and soak 1 point
Clock, takes out, drying, obtains russule dry product, takes russule dry product, is crushed to 1000 mesh, adds
The pure water of identical weight, puts in pressure pan, is forced into 30MPa so that it is pressure is uniform, and protects
Hold 10min, in 1-3s, recover normal pressure, drying, obtain mycopowder；
(2) taking step (1) gained mycopowder 1kg, add 12kg purified water, regulation pH value is 5.0,
Add cellulase 2.5g (20,000 u/g) in 45 DEG C of constant temperature enzymolysis 5 hours, add β-ring after enzymolysis and stick with paste
Essence 0.08kg, is warming up to more than 90 DEG C, inactivation；
(3) step (2) gained solution is cooled down, stand, supernatant filter cloth coarse filtration；
(4) step (3) gained filtrate is added purified water and be settled to 200kg, adding citric acid about 20g,
Adjusting pH value is 5.0, with white sugar 4.5kg, sodium D-isoascorbate 30g；
(5) above-mentioned mixed liquor sterile filling, sterilization, obtain product.
Comparative example 3
(1) take russule dry product, be crushed to 100 mesh, add the pure water of identical weight, put into
In pressure pan, it is forced into 25MPa so that it is pressure is uniform, and keeps 25min, recovers in 1-3s
Normal pressure, drying, obtain mycopowder；
(2) taking step (1) gained mycopowder 1kg, add 12kg purified water, regulation pH value is 5.0,
Add cellulase 2.5g (20,000 u/g) in 45 DEG C of constant temperature enzymolysis 5 hours, add β-ring after enzymolysis and stick with paste
Essence 0.08kg, is warming up to more than 90 DEG C, inactivation；
(3) step (2) gained solution is cooled down, stand, supernatant filter cloth coarse filtration；
(4) step (3) gained filtrate is added purified water and be settled to 200kg, adding citric acid about 20g,
Adjusting pH value is 5.0, with white sugar 4.5kg, sodium D-isoascorbate 30g；
(5) above-mentioned mixed liquor sterile filling, sterilization, obtain product.
Comparative example 4
(1) take russule dry product, be crushed to 100 mesh, obtain mycopowder；
(2) taking step (1) gained mycopowder 1kg, add 12kg purified water, regulation pH value is 5.0,
Add cellulase 2.5g (20,000 u/g) in 45 DEG C of constant temperature enzymolysis 5 hours, add β-ring after enzymolysis and stick with paste
Essence 0.08kg, is warming up to more than 90 DEG C, inactivation；
(3) step (2) gained solution is cooled down, stand, supernatant filter cloth coarse filtration；
(4) step (3) gained filtrate is added purified water and be settled to 200kg, adding citric acid about 20g,
Adjusting pH value is 5.0, with white sugar 4.5kg, sodium D-isoascorbate 30g；
(5) above-mentioned mixed liquor sterile filling, sterilization, obtain product.
Data Comparison:
Claims (8)
1. the preparation method of a russule beverage, it is characterised in that comprise the steps:
1) after fresh russule clear water being got express developed, put in hot water and soak, take out, immediately
Put in frozen water and soak, take out, drying, obtain russule dry product, by russule dry product, be crushed to 1000
Mesh, adds the pure water of identical weight, puts in pressure pan, be forced into 20-30MPa so that it is pressure
Uniformly, and keep 10-20min, in 1-3s, recover normal pressure, drying, obtain mycopowder；
2) by step 1) mycopowder that obtains, add pure water, regulate pH, add cellulase and enter
Row enzymolysis, adds beta-schardinger dextrin-after enzymolysis, heat up inactivation；
3) by step 2) cooling of gained solution, stand, supernatant liquid filtering；
4) by step 3) gained filtrate adds purified water constant volume, acid adjustment sugaring and additive；
5) sterile filling, sterilization, obtain finished product.
The preparation method of a kind of russule beverage the most according to claim 1, it is characterised in that:
Step 1) described in put in hot water soak, be put in 90-100 DEG C of hot water soak 1-2 minute,
Described putting in frozen water is soaked, and is to put in 0-4 DEG C of frozen water to soak 1-2 minute.
The preparation method of a kind of russule beverage the most according to claim 1, it is characterised in that:
Step 2) described in step 1) material that obtains and pure water, according to the weight ratio of 1:8-12.
The preparation method of a kind of russule beverage the most according to claim 1, it is characterised in that:
Step 2) described in regulation pH, for 4.6-5.0.
The preparation method of a kind of russule beverage the most according to claim 1, it is characterised in that:
Step 2) described in enzymolysis, for add 0.015-0.020% cellulase, 45-50 constant temperature enzymolysis
3-5 hour.
The preparation method of a kind of russule beverage the most according to claim 1, it is characterised in that:
Step 2) described in addition beta-schardinger dextrin-, for add 0.5-0.7%.
The preparation method of a kind of russule beverage the most according to claim 1, it is characterised in that:
Step 4) described in add purified water constant volume, constant volume is step 2) 200 weight portions of described mycopowder.
8. the russule beverage that the preparation method described in claim 1-7 obtains.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107279612A (en) * | 2017-06-14 | 2017-10-24 | 广西浦北龙升红椎菌有限公司 | A kind of russule beverage and preparation method thereof |
| CN107549564A (en) * | 2017-10-12 | 2018-01-09 | 浦北县龙腾食品有限公司 | A kind of preparation method of russule beverage |
| CN107692202A (en) * | 2017-09-25 | 2018-02-16 | 常州市天宁区鑫发织造有限公司 | A kind of preparation method of holothurian oral liquid |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279612A (en) * | 2017-06-14 | 2017-10-24 | 广西浦北龙升红椎菌有限公司 | A kind of russule beverage and preparation method thereof |
| CN107692202A (en) * | 2017-09-25 | 2018-02-16 | 常州市天宁区鑫发织造有限公司 | A kind of preparation method of holothurian oral liquid |
| CN107549564A (en) * | 2017-10-12 | 2018-01-09 | 浦北县龙腾食品有限公司 | A kind of preparation method of russule beverage |
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