CN105995370A - Sparassis crispa solid beverage prepared by taking sparassis crispa fungus medium as raw material and preparation method of sparassis crispa solid beverage - Google Patents
Sparassis crispa solid beverage prepared by taking sparassis crispa fungus medium as raw material and preparation method of sparassis crispa solid beverage Download PDFInfo
- Publication number
- CN105995370A CN105995370A CN201610410067.1A CN201610410067A CN105995370A CN 105995370 A CN105995370 A CN 105995370A CN 201610410067 A CN201610410067 A CN 201610410067A CN 105995370 A CN105995370 A CN 105995370A
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- raw material
- wulf
- sparassia crispa
- solid beverage
- agent
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- 239000002994 raw material Substances 0.000 title claims abstract description 88
- 239000007787 solid Substances 0.000 title claims abstract description 50
- 235000013361 beverage Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000272503 Sparassis radicata Species 0.000 title abstract 11
- 239000000843 powder Substances 0.000 claims abstract description 81
- 239000000796 flavoring agent Substances 0.000 claims abstract description 48
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 36
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 238000004108 freeze drying Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000945 filler Substances 0.000 claims abstract description 17
- 239000000084 colloidal system Substances 0.000 claims abstract description 15
- 239000002562 thickening agent Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims description 66
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 54
- 239000000203 mixture Substances 0.000 claims description 27
- 235000013355 food flavoring agent Nutrition 0.000 claims description 25
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 23
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 23
- 239000000811 xylitol Substances 0.000 claims description 23
- 235000010447 xylitol Nutrition 0.000 claims description 23
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 23
- 229960002675 xylitol Drugs 0.000 claims description 23
- 239000002002 slurry Substances 0.000 claims description 22
- 230000002378 acidificating effect Effects 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 239000007779 soft material Substances 0.000 claims description 15
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 14
- 229930195725 Mannitol Natural products 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 239000000594 mannitol Substances 0.000 claims description 14
- 235000010355 mannitol Nutrition 0.000 claims description 14
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 13
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical group OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 229960004998 acesulfame potassium Drugs 0.000 claims description 10
- 239000000619 acesulfame-K Substances 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 239000000230 xanthan gum Substances 0.000 claims description 10
- 229940082509 xanthan gum Drugs 0.000 claims description 10
- 235000010493 xanthan gum Nutrition 0.000 claims description 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical group 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 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 229940116298 l- malic acid Drugs 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 241001093152 Mangifera Species 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000007667 floating Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 238000005469 granulation Methods 0.000 claims description 4
- 230000003179 granulation Effects 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 239000003595 mist Substances 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract 2
- 239000003765 sweetening agent Substances 0.000 abstract 2
- 230000001376 precipitating effect Effects 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 229960004106 citric acid Drugs 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 238000012216 screening Methods 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 8
- 230000035943 smell Effects 0.000 description 8
- 229910001220 stainless steel Inorganic materials 0.000 description 8
- 239000010935 stainless steel Substances 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 238000000227 grinding Methods 0.000 description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 235000004936 Bromus mango Nutrition 0.000 description 4
- 235000014826 Mangifera indica Nutrition 0.000 description 4
- 235000009184 Spondias indica Nutrition 0.000 description 4
- 230000002159 abnormal effect Effects 0.000 description 4
- 239000002585 base Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 229920000858 Cyclodextrin Polymers 0.000 description 3
- 239000001116 FEMA 4028 Substances 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 229960004543 anhydrous citric acid Drugs 0.000 description 3
- 239000012752 auxiliary agent Substances 0.000 description 3
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 3
- 229960004853 betadex Drugs 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 3
- 239000008176 lyophilized powder Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 239000010959 steel Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000190633 Cordyceps Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 240000002769 Morchella esculenta Species 0.000 description 1
- 235000002779 Morchella esculenta Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000222383 Polyporales Species 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 241000123241 Sparassis Species 0.000 description 1
- 241000009791 Tremellomycetes Species 0.000 description 1
- 241001489212 Tuber Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000013138 pruning Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000010257 thawing Methods 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/60—Sweeteners
-
- 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
Abstract
The invention discloses a sparassis crispa solid beverage prepared by taking a sparassis crispa fungus medium as a raw material and a preparation method of the sparassis crispa solid beverage. The sparassis crispa solid beverage is prepared from 1,000 parts of the sparassis crispa fungus medium, 650-700 parts of water, 30-40 parts of a freeze-drying auxiliary, 20-30 parts of a filling agent, 0.5-1 part of a thickening agent, 0-40 parts of a flavor improver, 55-65 parts of a sweetening agent and 1-1.5 parts of a sour agent; the sparassis crispa fungus medium, the freeze-drying auxiliary, the water and the sour agent are mixed to be uniform, and raw material powder A is obtained through colloid mill slurrying, high-pressure homogenizing and freeze-drying; the sweetening agent, the flavor improver, the filling agent and the thickening agent are mixed to be uniform, smashing and sieving are conducted, and raw material powder B is obtained; the raw material powder A and the raw material powder B are mixed to be uniform and then granulated, and the sparassis crispa solid beverage is obtained. The sparassis crispa solid beverage is sour and sweet and fine and smooth in mouthfeel, the making solubility, reconstitution property and uniformity of the solid beverage are all better than a product prepared from common dry powder, and layering and precipitating are not prone to generate.
Description
Technical field
The present invention relates to solid beverage preparation field, be specifically related to a kind of Sparassia crispa (Wulf.) Fr. solid with Sparassia crispa (Wulf.) Fr. ear base as raw material
Beverage and preparation method thereof.
Background technology
Sparassia crispa (Wulf.) Fr. (Sparasis crispa (Wulf.) Fr.), belong to Basidiomycotina (Basidiomycotina), different every
Basidiomycetes (Heteroba-sidiomycetes), nothing (non-) gill fungus mesh (ApHyllopHorales), silk ball Cordycepps
(Sparassidacea), silk ball Pseudomonas (Sparassis Fr.), it is a kind of to treasure famous and precious pharmaceutical fungi and edible fungi, and it is famous and precious
Degree is no less than treasures such as Cordyceps, Morchella esculenta (L.) Pers, truffles.Sparassia crispa (Wulf.) Fr. not only delicious flavour, and healthy nutritive value is high, existing
Show that Sparassia crispa (Wulf.) Fr. has in significant assistant hypoglycemic, effect of relieving constipation, simultaneously its sporophore containing substantial amounts of for result of study
Beta glucan, can improve body immunity and body hemopoietic function, has anticancer, the special efficacy of anti-cancer, to some tumor also
There are certain prevention and inhibitory action.
Sparassia crispa (Wulf.) Fr. can realize the cultivation of round-the-clock industrial artificial, stable yield at present, and quality is high.Produce Sparassia crispa (Wulf.) Fr.
During the Sparassia crispa (Wulf.) Fr. sporophore gathered need to carry out pruning away the ear base that portion's plumpness of digging up the roots is block after just can become final fresh
Product launch.Being pruned the ear base material got off, to account for the part by weight of whole sporophore higher, typically at about 10-20%, with
Time to the analysis of its composition it has also been found that its polyoses content is also above ear portion, have the highest nutritive value.But due to ear base portion
Exceptionally seeing mouthfeel poor, as its hardness height of the ear base after fresh goods sale more difficulty, and drying, toughness is big, be not easy to pulverizing
And extraction, hinder its further deep processing and utilization.
Summary of the invention
The deep processing increment that it is an object of the invention to realize Sparassia crispa (Wulf.) Fr. ear base utilizes, it is provided that one with Sparassia crispa (Wulf.) Fr. ear base is
Sparassia crispa (Wulf.) Fr. solid beverage of raw material and preparation method thereof.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material, its raw material is made up of the component of following weight portion:
Described lyophilization aid is mannitol, and filler is cycloheptaamylose, and thickening agent is xanthan gum, and flavor improving agent is lemon
Lemon powder, mango powder or Fructus Ananadis comosi powder.
Described sweeting agent be weight ratio be xylitol and the acesulfame potassium of 230-250:1.
Described acidic flavoring agent be weight ratio be citric acid and the L MALIC ACID of 5:2-3.
Further, described lyophilization aid is mannitol, and filler is cycloheptaamylose, and thickening agent is xanthan gum, and local flavor changes
Good dose is Fructus Citri Limoniae powder, described sweeting agent be weight ratio be xylitol and the acesulfame potassium of 250:1, described acidic flavoring agent be weight ratio be 5:
The citric acid of 2 and L MALIC ACID.
Preferably, described Sparassia crispa (Wulf.) Fr. solid beverage, its raw material is made up of the component of following weight portion:
Another object of the present invention is to provide the preparation method of Sparassia crispa (Wulf.) Fr. solid beverage, comprise the following steps:
1) raw material powder A is prepared: by Sparassia crispa (Wulf.) Fr. ear base, lyophilization aid, water, acidic flavoring agent mix homogeneously, by colloid mill slurrying,
High pressure homogenize and lyophilization, obtain raw material powder A；
2) raw material powder B is prepared: by sweeting agent xylitol, flavor improving agent, filler, thickening agent mix homogeneously, pulverized
Sieve, obtains raw material powder B:
3) pelletize: after raw material powder A and raw material powder B mix homogeneously, with granulator granulation, dry, pack, obtain Sparassia crispa (Wulf.) Fr.
Solid beverage.
Further: the preparation method of described Sparassia crispa (Wulf.) Fr. solid beverage is specific as follows:
1) raw material powder A is prepared:
A, pretreatment of raw material: be soaked in colour-keeping liquid after being cleaned by Sparassia crispa (Wulf.) Fr. ear base, pull out after soaking 30min and drain, standby
With；Described colour-keeping liquid by final concentration of 0.2% citric acid, the distannous citrate of final concentration of 0.03% and final concentration of
The vitamin C composition of 0.03%；
B, slurrying: by fresh Sparassia crispa (Wulf.) Fr. ear base, lyophilization aid, water and acidic flavoring agent refiner coarse crushing, the material after coarse crushing is used
Colloid mill fine grinding 5-8min, then with high pressure homogenizer high pressure homogenize 3-5min under 35-40mpa, obtain slurry, slurry is contained in
In lyophilized plate floating, control material thickness 1-1.2cm；
C, lyophilizing: the lyophilized plate filling slurry is placed in after freezing 12-15h in the refrigerator-freezer of-25 to-30 DEG C, by lyophilized plate
It is placed in vacuum freeze drier, is cooled to-55 to-60 DEG C in advance, control heating shelf temperature and be 30-40 DEG C, lyophilizing 30-35h；
D, discharging: crushed by material after lyophilizing, cross 70-80 mesh sieve, obtain raw material powder A；
2) raw material powder B is prepared:
By sweeting agent, flavor improving agent, filler, thickening agent mix homogeneously, mixed material is in high speed disintegrator
Pulverize 3-5min, cross 70-80 mesh sieve, obtain raw material powder B；
3) pelletize:
A, soft material processed: in three-dimensional mixer, after mix homogeneously, pour raw material powder A and raw material powder B into trough type mixing machine, by
Gradually the ethanol of spraying addition 90-95% all moistens to material, after being stirred for a period of time, adds the ethanol stirring of 70-80%
Can scatter easily after pinching group with hands, obtain pelletize soft material；
B, pelletize: the soft material pelletize in comminutor that will make, pelletize screen cloth 10 mesh, the material after pelletize is in 50-60 DEG C
Baking oven is dried, controls moisture and get final product discharging less than 5%, obtain Sparassia crispa (Wulf.) Fr. solid beverage.
The present invention uses above technical scheme, under Sparassia crispa (Wulf.) Fr. ear base produced during Sparassia crispa (Wulf.) Fr. factorial praluction
Heel develops a kind of Sparassia crispa (Wulf.) Fr. solid beverage technology of preparing with it as raw material, it is achieved that the deep processing increment of Sparassia crispa (Wulf.) Fr. ear base
Utilize.The present invention realizes the micropowder to unmanageable Sparassia crispa (Wulf.) Fr. ear base material by colloid mill, high pressure homogenize and Freeze Drying Technique
Changing, thus avoid the material active component occurred in tradition drying+micronizing technique and be destroyed, color and luster is deepened, ear substrates
Expect that hardening change is tough, the problems such as powder product rehydration is poor, and the inventive method is low for equipment requirements, it is not necessary to use expensive superfine powder
Broken equipment, does not has airborne dust in the course of processing, be conducive to producing the control of sanitary condition.
The present invention take into account the consumption demand of old people and diabetes patient in formula designs, and uses xylitol and An Sai
Honey is as sweeting agent so that audient's scope of product is more extensive.Use the Sparassia crispa (Wulf.) Fr. solid beverage that the method for the present invention produces
Taste is sour-sweet, delicate mouthfeel, and the dissolubility that brews, rehydration, uniformity is better than product prepared by common dry powder, and is not likely to produce
Layering and precipitation.
Figure of description
Below in conjunction with the drawings and specific embodiments, the present invention is described in further details:
Fig. 1 is the preparation technology flow chart of Sparassia crispa (Wulf.) Fr. solid beverage of the present invention.
Detailed description of the invention
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material, its raw material is made up of the component of following weight portion:
Described lyophilization aid is mannitol, and filler is cycloheptaamylose, and thickening agent is xanthan gum, and flavor improving agent is lemon
Lemon powder, mango powder or Fructus Ananadis comosi powder；
Described sweeting agent be weight ratio be xylitol and the acesulfame potassium of 230-250:1；
Described acidic flavoring agent be weight ratio be citric acid and the L MALIC ACID of 5:2-3；
The preparation method of described Sparassia crispa (Wulf.) Fr. solid beverage, comprises the following steps:
1) raw material powder A is prepared: by Sparassia crispa (Wulf.) Fr. ear base, lyophilization aid mannitol, water, acidic flavoring agent mix homogeneously, pass through colloid
Grind slurry, high pressure homogenize and lyophilization, obtain raw material powder A；
2) raw material powder B is prepared: by sweeting agent xylitol, flavor improving agent Fructus Citri Limoniae powder, filler beta-schardinger dextrin-, thickening agent Huang
Virgin rubber mix homogeneously, pulverizes and sieves, and obtains raw material powder B:
3) pelletize: after raw material powder A and raw material powder B mix homogeneously, with granulator granulation, dry, pack, obtain Sparassia crispa (Wulf.) Fr.
Solid beverage.
Below in conjunction with specific embodiment, the present invention is elaborated:
Embodiment 1
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material, its raw material is made up of the component of following weight portion:
The preparation method of described Sparassia crispa (Wulf.) Fr. solid beverage, comprises the following steps:
1) raw material powder A is prepared:
A, pretreatment of raw material: use fresh Sparassia crispa (Wulf.) Fr. ear base leftover bits and pieces, remove impurity removing, remove color and luster obfuscation, texture stick soft,
The putrid and deteriorated product such as abnormal smells from the patient acid is smelly, are soaked in colour-keeping liquid after being cleaned by Sparassia crispa (Wulf.) Fr. ear base, and liquid level requires more than material, soak
Pull out after 30min and drain, standby；Described colour-keeping liquid by final concentration of 0.2% citric acid, the citric acid of final concentration of 0.03%
The vitamin C composition of Distannous and final concentration of 0.03%；
B, slurrying: by fresh Sparassia crispa (Wulf.) Fr. ear base, mannitol, water, acesulfame potassium and acidic flavoring agent refiner coarse crushing, the thing after coarse crushing
Material colloid mill fine grinding 5min, then with high pressure homogenizer high pressure homogenize 3min under 35mpa, obtain slurry, slurry is contained in not
Rust steel disk on floating, control material thickness about 1cm；
C, lyophilizing: the stainless steel disc filling slurry is placed in after freezing 12h in the refrigerator-freezer of-30 DEG C, lyophilized plate is placed in very
In vacuum freecing-dry machine, being cooled to-60 DEG C in advance, controlling heating shelf temperature is 35 DEG C, lyophilizing 30h；
D, discharging: crushed by material after lyophilizing, cross 80 mesh sieves, obtain raw material powder A；
2) raw material powder B is prepared:
A, Feedstock treating: xylitol, beta cyclodextrin should measure moisture, if water content is more than 5%, should be carried out at drying
Reason, controls moisture less than 5%；
B, co-grinding: in cleaning enclosed environment, xylitol, beta-schardinger dextrin-, Fructus Citri Limoniae powder, xanthan gum are mixed at slot type
Mix homogeneously in machine, mixed material is pulverized 3min in high speed disintegrator, is crossed 80 mesh sieves, obtain raw material powder B；
3) pelletize:
A, soft material processed: in three-dimensional mixer, after mix homogeneously, pour raw material powder A and raw material powder B into trough type mixing machine, by
Gradually the ethanol of spraying addition 95% all moistens to material, and after being stirred for a period of time, the ethanol adding 70% stirs to using hands
Can scatter easily after the group of pinching, obtain pelletize soft material；
B, pelletize: by the soft material made in waving pelletize in comminutor, pelletize screen cloth 10 mesh, the material after pelletize is connected to do
In clean stainless steel disc, spread even after dry in 60 DEG C of baking ovens, control moisture and get final product discharging less than 5%, obtain Sparassia crispa (Wulf.) Fr. solid drink
Material；
C, packaging: use three banding automatic film rolling packers to pack, packing specification: 6g every bag, 10 bags of a box, finished product
It is stored in and is dried at shady and cool.
Embodiment 2
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material, its raw material is made up of the component of following weight portion:
The preparation method of described Sparassia crispa (Wulf.) Fr. solid beverage, comprises the following steps:
1) raw material powder A is prepared:
A, pretreatment of raw material: use fresh Sparassia crispa (Wulf.) Fr. ear base leftover bits and pieces, remove impurity removing, remove color and luster obfuscation, texture stick soft,
The putrid and deteriorated product such as abnormal smells from the patient acid is smelly, are soaked in colour-keeping liquid after being cleaned by Sparassia crispa (Wulf.) Fr. ear base, and liquid level requires more than material, soak
Pull out after 40min and drain, standby；Described colour-keeping liquid by final concentration of 0.2% citric acid, the citric acid of final concentration of 0.03%
The vitamin C composition of Distannous and final concentration of 0.03%；
B, slurrying: by fresh Sparassia crispa (Wulf.) Fr. ear base, mannitol, water, acesulfame potassium and acidic flavoring agent refiner coarse crushing, the thing after coarse crushing
Material colloid mill fine grinding 8min, then with high pressure homogenizer high pressure homogenize 5min under 40mpa, obtain slurry, slurry is contained in not
On rust steel, dish is floating, controls material thickness 1.2cm；
C, lyophilizing: the stainless steel disc filling slurry is placed in after freezing 15h in the refrigerator-freezer of-25 DEG C, lyophilized plate is placed in very
In vacuum freecing-dry machine, being cooled to-55 DEG C in advance, controlling heating shelf temperature is 30 DEG C, lyophilizing 35h；
D, discharging: crushed by material after lyophilizing, cross 70 mesh sieves, obtain raw material powder A；
2) raw material powder B is prepared:
A, Feedstock treating: xylitol, beta cyclodextrin should measure moisture, if water content is more than 5%, should be carried out at drying
Reason, controls moisture less than 5%；
B, co-grinding: in cleaning enclosed environment, xylitol, beta-schardinger dextrin-, Fructus Citri Limoniae powder, xanthan gum are mixed at slot type
Mix homogeneously in machine, mixed material is pulverized 5min in high speed disintegrator, is crossed 70 mesh sieves, obtain raw material powder B；
3) pelletize:
A, soft material processed: in three-dimensional mixer, after mix homogeneously, pour raw material powder A and raw material powder B into trough type mixing machine, by
Gradually the ethanol of spraying addition 90% all moistens to material, and after being stirred for a period of time, the ethanol adding 80% stirs to using hands
Can scatter easily after the group of pinching, obtain pelletize soft material；
B, pelletize: by the soft material made in waving pelletize in comminutor, pelletize screen cloth 10 mesh, the material after pelletize is connected to do
In clean stainless steel disc, spread even after dry in 50 DEG C of baking ovens, control moisture and get final product discharging less than 5%, obtain Sparassia crispa (Wulf.) Fr. solid drink
Material；
C, packaging: use three banding automatic film rolling packers to pack, packing specification: 6g every bag, 10 bags of a box, finished product
It is stored in and is dried at shady and cool.
Embodiment 3
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material, its raw material is made up of the component of following weight portion:
The preparation method of described Sparassia crispa (Wulf.) Fr. solid beverage, comprises the following steps:
1) raw material powder A is prepared:
A, pretreatment of raw material: use fresh Sparassia crispa (Wulf.) Fr. ear base leftover bits and pieces, remove impurity removing, remove color and luster obfuscation, texture stick soft,
The putrid and deteriorated product such as abnormal smells from the patient acid is smelly, are soaked in colour-keeping liquid after being cleaned by Sparassia crispa (Wulf.) Fr. ear base, and liquid level requires more than material, soak
Pull out after 30min and drain, standby；Described colour-keeping liquid by final concentration of 0.2% citric acid, the citric acid of final concentration of 0.03%
The vitamin C composition of Distannous and final concentration of 0.03%；
B, slurrying: by fresh Sparassia crispa (Wulf.) Fr. ear base, mannitol, water, acesulfame potassium and acidic flavoring agent refiner coarse crushing, the thing after coarse crushing
Material colloid mill fine grinding 5-8min, then with high pressure homogenizer high pressure homogenize 3min under 35mpa, obtain slurry, slurry is contained in
On stainless steel disc floating, control material thickness about 1cm；
C, lyophilizing: the stainless steel disc filling slurry is placed in after freezing 15h in the refrigerator-freezer of-30 DEG C, lyophilized plate is placed in very
In vacuum freecing-dry machine, being cooled to-60 DEG C in advance, controlling heating shelf temperature is 40 DEG C, lyophilizing 30h；
D, discharging: crushed by material after lyophilizing, cross 80 mesh sieves, obtain raw material powder A；
2) raw material powder B is prepared:
A, Feedstock treating: xylitol, beta cyclodextrin should measure moisture, if water content is more than 5%, should be carried out at drying
Reason, controls moisture less than 5%；
B, co-grinding: in cleaning enclosed environment, xylitol, beta-schardinger dextrin-, Fructus Citri Limoniae powder, xanthan gum are mixed at slot type
Mix homogeneously in machine, mixed material is pulverized 3min in high speed disintegrator, is crossed 80 mesh sieves, obtain raw material powder B；
3) pelletize:
A, soft material processed: in three-dimensional mixer, after mix homogeneously, pour raw material powder A and raw material powder B into trough type mixing machine, by
Gradually the ethanol of spraying addition 95% all moistens to material, and after being stirred for a period of time, the ethanol adding 70% stirs to using hands
Can scatter easily after the group of pinching, obtain pelletize soft material；
B, pelletize: by the soft material made in waving pelletize in comminutor, pelletize screen cloth 10 mesh, the material after pelletize is connected to do
In clean stainless steel disc, spread even after dry in 55 DEG C of baking ovens, control moisture and get final product discharging less than 5%, obtain Sparassia crispa (Wulf.) Fr. solid drink
Material；
C, packaging: use three banding automatic film rolling packers to pack, packing specification: 6g every bag, 10 bags of a box, finished product
It is stored in and is dried at shady and cool.
Embodiment 4
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material, its raw material is made up of the component of following weight portion:
The preparation method of the Sparassia crispa (Wulf.) Fr. solid beverage of the present embodiment, with embodiment 1.
Embodiment 5
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material, its raw material is made up of the component of following weight portion:
The preparation method of the Sparassia crispa (Wulf.) Fr. solid beverage of the present embodiment, with embodiment 1.
It is below Sparassia crispa (Wulf.) Fr. solid beverage formula of the present invention and the process of optimization of technique:
One, Sparassia crispa (Wulf.) Fr. ear base colloid mill pulping process research
The determination of material-water ratio:
Fresh ear base and different material-water ratios, ground 10 minutes by colloid mill circulation, observe the mobility of material, thickness
Degree and uniformity.Experimental result shows that improving to 1:0.5 the mobility of material at material-water ratio starts to be deteriorated, and follows in colloid mill
Endless tube road there will be material interrupt.After material-water ratio is reduced to 1:1, mobility and the uniformity of material is all fine, but material glues
Degree concentration is the dilutest, it is contemplated that the later stage uses lyophilizing technique, should reduce the water content of material as far as possible, to save man-hour and cost, because of
And the dilutest slurry is inappropriate, the ratio selecting 1:0.7 through contrast is more suitable, the mobility of material and uniformity
Good, and concentration is the highest.
The impact on Sparassia crispa (Wulf.) Fr. ear base colloid mill effects on slurry making of table 1 material-water ratio
Two, Sparassia crispa (Wulf.) Fr. ear based slurries freeze drying process research:
The type selecting of 2.1 lyophilization aids
After Sparassia crispa (Wulf.) Fr. ear base leftover bits and pieces color retention, according to the material-water ratio 10:7 determined, add the difference of 3% mass fraction
Lyophilization aid, colloid mill circulation grind 10min, the slurry of high pressure homogenizer 30mpa twice acquisition of high pressure homogenize is not as
In rust steel disk, material thickness 1cm, in-25 DEG C of prefreezings of low temperature refrigerator 12 hours, after in vacuum freeze drier after pre-cooling,
Arranging dry shelf temperature 30 DEG C and carry out lyophilizing 30h, after terminating, physical appearance and the moisture content of cake is expected in detection.
The different lyophilization aid impact on material effect of table 2
The auxiliary agent of sugar alcohols has preferable effect for the loose property after keeping the form expecting cake and improving dry materials,
Though wherein sucrose and xylitol effect are good, but owing to the moisture absorption of itself causes expecting cake easily moisture absorption softening in atmosphere, crisp
Property easily lowers and is unfavorable for follow-up mixing granulation operation.Maltodextrin is obvious as collapsing during the dry materials of auxiliary agent, and
Dried material cake quality is harder, is difficult to pulverize.Mannitol is minimum as the moisture content after the dry materials of auxiliary agent, rate of collapsing and
The crispness of material cake is all preferable, and owing to the hygroscopicity of itself is little so material cake is not easy to moisture absorption, after keeping crisp being beneficial to
Continuous operation.
The selection of 2.2 lyophilizing shelf temperatures
Adding the slurry of mannitol of 3% mass fraction as in stainless steel disc, material thickness 1cm, in low temperature refrigerator-25
DEG C prefreezing 12 hours, after after pre-cooling, different dry shelf temperature 30 DEG C is set and carries out lyophilizing in vacuum freeze drier
24h, after terminating, rate of collapsing and the moisture content of cake is expected in detection, investigates the impact of shelf temperature in being dried.
The impact on slurry effect of table 3 shelf temperature
From the moisture content being dried the material cake obtained for 24 hours it can be seen that in observation scope, along with shelf temperature
Increasing, in material, the rate of sublimation of moisture is gradually accelerated, and reaches maximum when temperature is increased to 35 DEG C, and its moisture is
Low.But its speed being dried the most does not continues to accelerate when temperature reaches 40 DEG C, on the contrary because the thawing of material causes being dried
Efficiency reduces and material is collapsed.Visible, shelf temperature is too high does not has substantial effect to shortening freeze-drying time, can make material on the contrary
Bottom is slightly melted, and material contraction distortion causes bottom material bad with contact heater plate, affects rate of drying.Therefore test
Determine that heating plate suitable temperature is 35 DEG C.
Three, Sparassia crispa (Wulf.) Fr. solid beverage formula research:
3.1 basic components composition research:
Only to add the Sparassia crispa (Wulf.) Fr. starch after the material cake high speed disintegrator of the 3% cryodesiccated preparation of mannitol is smashed
Material, is aided with different sweeting agent, acidic flavoring agent, filler, flavor improving agent carry out the screening of formula constitutive material.
3.1.1 sweeting agent screening: screening formula consists of+255 parts of different sweeting agents of 50 parts of Sparassia crispa (Wulf.) Fr. starches
Table 4 sweeting agent the selection result
Different sweeting agents all can produce preferable sugariness mouthfeel.But consider product to old people and the guarantor of diabetes patient
Strong being worth, should not add sucrose as sweeting agent, xylitol should be used as sweeting agent, the solubility property of xylitol is also simultaneously
Good, solid beverage also has the scattered effect of hydrotropy.But it is used alone the sugariness that xylitol to reach required, needs bigger
Consumption, in order to solve this problem, it is possible to use artificial sweetening agent with its with the use of.In view of the safety of product, preferentially
Select xylitol+acesulfame potassium (250:1) as the sweeting agent of product.
3.1.2 acidic flavoring agent screening: screening formula consists of+25 parts of xylitol+acesulfame potassiums (250:1) of 50 parts of Sparassia crispa (Wulf.) Fr. starches
+ 0.5 part of different acidic flavoring agent
Table 5 acidic flavoring agent the selection result
It is used alone citric acid and tart flavour that malic acid is formed is the most stiff, unnatural, but when citric acid and Fructus Mali pumilae
It is tasty and refreshing that the tart flavour that acid collocation in proportion is formed when using just compares nature, selects the compound of anhydrous citric acid+L MALIC ACID (5:2)
Acidic flavoring agent can meet the requirement of product substantially.
3.1.3 filler screening: screening formula consists of+25 parts of xylitol+acesulfame potassiums (250:1) of 50 parts of Sparassia crispa (Wulf.) Fr. starches
+ 10 parts of filleies of+0.5 part of anhydrous citric acid+L MALIC ACID (5:2)
Table 6 filler the selection result
Filler its primarily serve in formula and fill bonding and suitably increase the effect of viscosity, predominantly starch kind material
Matter, has the taste of burst fecula, this province of beta-schardinger dextrin-to have the function covering bad smell, therefore exist unavoidably after therefore adding
With the addition of in the experimental group of beta-schardinger dextrin-, that mushroom fishy smell of this life of Sparassia crispa (Wulf.) Fr. has obtained preferable alleviation.
3.1.4 flavor improving agent screening: screening formula consists of+25 parts of xylitol+acesulfame potassiums of 50 parts of Sparassia crispa (Wulf.) Fr. starches
(250:1)+0.5 part of anhydrous citric acid+L MALIC ACID (5:2)+20 parts of flavoring agent of+10 parts of beta-schardinger dextrin-s
Table 7 flavor improving agent the selection result
Owing to Sparassia crispa (Wulf.) Fr. itself has a kind of special mushroom fishy smell, this abnormal flavour many eaters are difficult to accept, so needing
Adding a little flavoring agent to cover, the flavoring agent used in this test is the lyophilized powder of natural fruit and vegetables, uses safety, wind
Taste is natural.Contrasted by the additive effect of the fruit and vegetable lyophilized powder different to 8 kinds, find wherein Fructus Citri Limoniae powder, mango powder, Fructus Ananadis comosi
The taste and flavor that powder, Fructus Musae powder are formed is all preferable, and wherein the mouthfeel of Fructus Citri Limoniae powder is best, and it is to the mushroom fishy smell of Sparassia crispa (Wulf.) Fr.
Covering effect best, Fructus Ananadis comosi powder and mango powder take second place.Although Fructus Musae powder aromatic flavor, also can preferably cover mushroom fishy smell, but its
Easily oxidation blackening makes the solution color blackening brewed, and affects outward appearance.Consider, select Fructus Citri Limoniae lyophilized powder to adjust as local flavor
Joint agent, the most properly.
3.2 formula adjustment and optimization
On the basis of the sweet acid ratio keeping basic components, adjust flavoring agent (Fructus Citri Limoniae powder) consumption and brew the viscosity of liquid
(by adding xanthan gum), determines a more excellent formula after test of many times.
Formula composition (in terms of Sparassia crispa (Wulf.) Fr. starch) that table 8 optimizes
Sparassia crispa (Wulf.) Fr. starch is scaled Sparassia crispa (Wulf.) Fr. fresh ear base, mannitol, water (by flour extraction 12.5%) formula such as following table (i.e.
The embodiment of the present invention 1):
Formula composition (in terms of Sparassia crispa (Wulf.) Fr. fresh ear base) that table 9 optimizes
Claims (8)
1. the Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material, it is characterised in that: its raw material is by following weight portion
Component forms:
1000 parts of Sparassia crispa (Wulf.) Fr. ear base；
Water 650-700 part；
Lyophilization aid 30-40 part；
Filler 20-30 part；
Thickening agent 0.5-1 part；
Flavor improving agent 30-40 part；
Sweeting agent 55-65 part；
Acidic flavoring agent 1-1.5 part.
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material the most according to claim 1, it is characterised in that: institute
Stating lyophilization aid is mannitol, and filler is cycloheptaamylose, and thickening agent is xanthan gum, and flavor improving agent is Fructus Citri Limoniae powder, Fructus Mangifera Indicae
Powder or Fructus Ananadis comosi powder.
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material the most according to claim 1, it is characterised in that: institute
State sweeting agent be weight ratio be xylitol and the acesulfame potassium of 230-250:1.
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material the most according to claim 1, it is characterised in that: institute
State acidic flavoring agent be weight ratio be citric acid and the L MALIC ACID of 5:2-3.
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material the most according to claim 1, it is characterised in that: institute
Stating lyophilization aid is mannitol, and filler is cycloheptaamylose, and thickening agent is xanthan gum, and flavor improving agent is Fructus Citri Limoniae powder, described
Sweeting agent be weight ratio be xylitol and the acesulfame potassium of 250:1, described acidic flavoring agent be weight ratio be citric acid and the L-Fructus Mali pumilae of 5:2
Acid.
A kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material the most according to claim 5, it is characterised in that: its
Raw material is made up of the component of following weight portion:
1000 parts of Sparassia crispa (Wulf.) Fr. ear base；
700 parts of water；
30 parts of mannitol；
Cycloheptaamylose 20 parts；
Xanthan gum 0.75 part；
Fructus Citri Limoniae powder 37.5 parts；
Xylitol 62.5 parts；
Acesulfame potassium 0.25 part；
Acidic flavoring agent 1.25 parts；
Described acidic flavoring agent be weight ratio be citric acid and the L MALIC ACID of 5:2.
7. according to the preparation side of a kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material one of claim 1-6 Suo Shu
Method, it is characterised in that: it comprises the following steps:
1) raw material powder A is prepared: by Sparassia crispa (Wulf.) Fr. ear base, lyophilization aid, water, acidic flavoring agent mix homogeneously, by colloid mill slurrying, high pressure
Homogenizing and lyophilization, obtain raw material powder A；
2) raw material powder B is prepared: by sweeting agent, flavor improving agent, filler, thickening agent mix homogeneously, pulverize and sieve, obtain raw material
Powder B:
3) pelletize: after raw material powder A and raw material powder B mix homogeneously, with granulator granulation, dry, pack, obtain Sparassia crispa (Wulf.) Fr. solid
Beverage.
The preparation method of a kind of Sparassia crispa (Wulf.) Fr. solid beverage with Sparassia crispa (Wulf.) Fr. ear base as raw material the most according to claim 7, its
It is characterised by: described preparation method is specific as follows:
1) raw material powder A is prepared:
A, pretreatment of raw material: be soaked in colour-keeping liquid after being cleaned by Sparassia crispa (Wulf.) Fr. ear base, pull out after soaking 30min and drain, standby；Institute
State citric acid, the distannous citrate of final concentration of 0.03% and final concentration of 0.03% that colour-keeping liquid is by final concentration of 0.2%
Vitamin C forms；
B, slurrying: by fresh Sparassia crispa (Wulf.) Fr. ear base, lyophilization aid, water and acidic flavoring agent refiner coarse crushing, the material colloid after coarse crushing
Levigate mill 5-8min, then with high pressure homogenizer high pressure homogenize 3-5min under 35-40mpa, obtain slurry, slurry is contained in lyophilizing
On dish floating, control material thickness 1-1.2cm；
C, lyophilizing: the lyophilized plate filling slurry is placed in after freezing 12-15h in the refrigerator-freezer of-25 to-30 DEG C, lyophilized plate is placed in
In vacuum freeze drier, it is cooled to-55 to-60 DEG C in advance, controls heating shelf temperature and be 30-40 DEG C, lyophilizing 30-35h；
D, discharging: crushed by material after lyophilizing, cross 70-80 mesh sieve, obtain raw material powder A；
2) raw material powder B is prepared:
By sweeting agent, flavor improving agent, filler, thickening agent mix homogeneously, mixed material is pulverized in high speed disintegrator
3-5min, crosses 70-80 mesh sieve, obtains raw material powder B；
3) pelletize:
A, soft material processed: in three-dimensional mixer, after mix homogeneously, pour raw material powder A and raw material powder B into trough type mixing machine, gradually spray
Mist adds the ethanol of 90-95% and all moistens to material, and after being stirred for a period of time, the ethanol adding 70-80% stirs to using hands
Can scatter easily after the group of pinching, obtain pelletize soft material；
B, pelletize: the soft material pelletize in comminutor that will make, pelletize screen cloth 10 mesh, the material after pelletize is in 50-60 DEG C of baking oven
Middle drying, controls moisture and gets final product discharging less than 5%, obtain Sparassia crispa (Wulf.) Fr. solid beverage.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538774A (en) * | 2016-11-04 | 2017-03-29 | 福建农业职业技术学院 | Formula and its method except raw meat making that Sparassia crispa (Wulf.) Fr. generation drinks tea |
| CN106901345A (en) * | 2017-03-22 | 2017-06-30 | 山东木婉清食品有限公司 | A kind of effective anti-aging, the Sparassis crispa meal replacement powder for removing interior free yl |
| CN111955578A (en) * | 2020-09-10 | 2020-11-20 | 贵州食品工程职业学院 | Coix seed compound granular tea and preparation method thereof |
| CN115299536A (en) * | 2022-06-23 | 2022-11-08 | 福建容益菌业科技研发有限公司 | Sparassis crispa raw stock beverage and preparation method thereof |
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|---|---|---|---|---|
| CN101897358A (en) * | 2009-05-27 | 2010-12-01 | 光明乳业股份有限公司 | Solid beverage and preparation method thereof |
| CN104432394A (en) * | 2014-12-16 | 2015-03-25 | 福清市火麒麟食用菌技术开发有限公司 | Sparassis crispa solid drink and preparation method thereof |
| CN104432098A (en) * | 2014-12-16 | 2015-03-25 | 福清市火麒麟食用菌技术开发有限公司 | Sparassis crispa chewable tablets and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897358A (en) * | 2009-05-27 | 2010-12-01 | 光明乳业股份有限公司 | Solid beverage and preparation method thereof |
| CN104432394A (en) * | 2014-12-16 | 2015-03-25 | 福清市火麒麟食用菌技术开发有限公司 | Sparassis crispa solid drink and preparation method thereof |
| CN104432098A (en) * | 2014-12-16 | 2015-03-25 | 福清市火麒麟食用菌技术开发有限公司 | Sparassis crispa chewable tablets and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538774A (en) * | 2016-11-04 | 2017-03-29 | 福建农业职业技术学院 | Formula and its method except raw meat making that Sparassia crispa (Wulf.) Fr. generation drinks tea |
| CN106901345A (en) * | 2017-03-22 | 2017-06-30 | 山东木婉清食品有限公司 | A kind of effective anti-aging, the Sparassis crispa meal replacement powder for removing interior free yl |
| CN111955578A (en) * | 2020-09-10 | 2020-11-20 | 贵州食品工程职业学院 | Coix seed compound granular tea and preparation method thereof |
| CN115299536A (en) * | 2022-06-23 | 2022-11-08 | 福建容益菌业科技研发有限公司 | Sparassis crispa raw stock beverage and preparation method thereof |
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| CN105995370B (en) | 2019-07-02 |
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