CN105995370B - It is a kind of using Sparassis crispa ear base as Sparassis crispa solid beverage of raw material and preparation method thereof - Google Patents
It is a kind of using Sparassis crispa ear base as Sparassis crispa solid beverage of raw material and preparation method thereof Download PDFInfo
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- CN105995370B CN105995370B CN201610410067.1A CN201610410067A CN105995370B CN 105995370 B CN105995370 B CN 105995370B CN 201610410067 A CN201610410067 A CN 201610410067A CN 105995370 B CN105995370 B CN 105995370B
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- sparassis crispa
- raw material
- parts
- ear base
- solid beverage
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- 241000272503 Sparassis radicata Species 0.000 title claims abstract description 110
- 239000002994 raw material Substances 0.000 title claims abstract description 82
- 239000007787 solid Substances 0.000 title claims abstract description 47
- 235000013361 beverage Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 77
- 238000004108 freeze drying Methods 0.000 claims abstract description 30
- 239000002253 acid Substances 0.000 claims abstract description 26
- 239000000796 flavoring agent Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 21
- 239000003765 sweetening agent Substances 0.000 claims abstract description 21
- 239000000945 filler Substances 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 239000000084 colloidal system Substances 0.000 claims abstract description 12
- 239000002562 thickening agent Substances 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims description 67
- 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
- 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
- 235000010447 xylitol Nutrition 0.000 claims description 23
- 239000000811 xylitol Substances 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 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 16
- 239000011122 softwood Substances 0.000 claims description 15
- 244000131522 Citrus pyriformis Species 0.000 claims description 14
- 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
- 238000002156 mixing Methods 0.000 claims description 14
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 13
- 235000005979 Citrus limon Nutrition 0.000 claims description 12
- 238000005469 granulation Methods 0.000 claims description 12
- 230000003179 granulation Effects 0.000 claims description 12
- 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 compound 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
- 238000001035 drying Methods 0.000 claims description 10
- 235000019441 ethanol Nutrition 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
- 229940116298 l- malic acid Drugs 0.000 claims description 9
- 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
- 238000011049 filling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 244000099147 Ananas comosus Species 0.000 claims description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims description 5
- 235000004936 Bromus mango Nutrition 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 235000014826 Mangifera indica Nutrition 0.000 claims description 5
- 235000009184 Spondias indica Nutrition 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 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
- 238000007654 immersion Methods 0.000 claims description 2
- 239000003595 mist Substances 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims 1
- 230000001376 precipitating effect Effects 0.000 abstract description 2
- 229960004106 citric acid Drugs 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 229920000858 Cyclodextrin Polymers 0.000 description 10
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 239000001116 FEMA 4028 Substances 0.000 description 9
- 229960004853 betadex Drugs 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 8
- 238000000227 grinding Methods 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
- 238000012856 packing Methods 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000012216 screening Methods 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 241001093152 Mangifera Species 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 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
- 239000002585 base Substances 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- 239000010959 steel Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 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
- 238000001514 detection method Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000011160 research 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
- 241000221198 Basidiomycota Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 241000723418 Carya Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 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
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000009791 Tremellomycetes 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
- 238000004458 analytical method Methods 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000008176 lyophilized powder Substances 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
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000009966 trimming 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 kind of using Sparassis crispa ear base as Sparassis crispa solid beverage of raw material and preparation method thereof, the Sparassis crispa solid beverage, including 1000 parts of Sparassis crispa ear base, 650-700 parts of water, 30-40 parts of lyophilization aid, 20-30 parts of filler, 0.5-1 parts of thickener, 0-40 parts of flavor improving agent, 55-65 parts of sweetener, 1-1.5 parts of acid；Sparassis crispa ear base, lyophilization aid, water, acid are uniformly mixed, pass through colloid mill slurrying, high-pressure homogeneous and freeze-drying, obtain raw material powder A, sweetener, flavor improving agent, filler, thickener are uniformly mixed again, pulverized and sieved, raw material powder B is obtained, then raw material powder A and raw material powder B is uniformly mixed, is granulated, obtain Sparassis crispa solid beverage.Product taste of the invention is sour-sweet, delicate mouthfeel, the dissolubility brewed, rehydration, and uniformity is better than the product of common dry powder preparation, and is not likely to produce layering and precipitating.
Description
Technical field
The present invention relates to solid beverage preparation fields, and in particular to a kind of using Sparassis crispa ear base as the Sparassis crispa solid of raw material
Beverage and preparation method thereof.
Background technique
Sparassis crispa (Sparasis crispa (Wulf.) Fr.), belong to Basidiomycotina (Basidiomycotina), it is different every
Basidiomycetes (Heteroba-sidiomycetes), nothing (non-) gill fungus mesh (ApHyllopHorales), silk ball Cordycepps
(Sparassidacea), silk ball Pseudomonas (Sparassis Fr.), be it is a kind of treasure rare pharmaceutical fungi and edible fungi, it is rare
Degree is no less than treasures such as cordyceps sinensis, hickory chick, ferfas.Sparassis crispa not only delicious flavour, but also healthy nutritive value height, it is existing
Show that Sparassis crispa has effects that contain largely in significant assistant hypoglycemic, defaecation while its fructification for result of study
Beta glucan, can improve the immunity of the human body and body hematopoiesis function, the special efficacy with anticancer, anti-cancer, to certain tumours
There are certain prevention and inhibiting effect.
Sparassis crispa can realize round-the-clock industrial artificial cultivation, stable yield, quality height at present.It is produced in Sparassis crispa
The Sparassis crispa fructification harvested in the process could become finally fresh after carrying out the plump block-like ear base in trimming removal root
Product launch.Trim the ear base-material to get off account for entire fructification weight ratio it is higher, generally in 10-20% or so, together
When to the analysis of its ingredient it has also been found that its polyoses content has very high nutritive value also above ear portion.But due to ear base portion
It is poor exceptionally to see mouthfeel, it is more difficult as fresh goods sale, and ear base its hardness after drying is high, toughness is big, is not easy to crush
And extraction, hinder its further deep processing and utilization.
Summary of the invention
It is an object of the invention to realize that the deep processing of Sparassis crispa ear base increment utilizes, providing one kind with Sparassis crispa ear base is
Sparassis crispa solid beverage of raw material and preparation method thereof.
To achieve the above object, the present invention adopts the following technical scheme:
It is a kind of using Sparassis crispa ear base as the Sparassis crispa solid beverage of raw material, raw material is grouped as by the group of following parts by weight:
The lyophilization aid is mannitol, and filler is cycloheptaamylose, and thickener is xanthan gum, and flavor improving agent is lemon
Lemon powder, mango powder or pineapple powder.
The sweetener is the xylitol and acesulfame potassium that weight ratio is 230-250:1.
The acid is the citric acid and L MALIC ACID that weight ratio is 5:2-3.
Further, the lyophilization aid is mannitol, and filler is cycloheptaamylose, and thickener is xanthan gum, and flavor changes
Good dose is lemon powder, and the sweetener is the xylitol and acesulfame potassium that weight ratio is 250:1, and it is 5 that the acid, which is weight ratio:
2 citric acid and L MALIC ACID.
Preferably, the Sparassis crispa solid beverage, raw material are grouped as by the group of following parts by weight:
Another object of the present invention is to provide the preparation methods of Sparassis crispa solid beverage, comprising the following steps:
1) it prepares raw material powder A: Sparassis crispa ear base, lyophilization aid, water, acid is uniformly mixed, by colloid mill slurrying,
High-pressure homogeneous and freeze-drying, obtains raw material powder A；
2) it prepares raw material powder B: sweetener xylitol, flavor improving agent, filler, thickener being uniformly mixed, crushed
Sieve, obtains raw material powder B:
3) it is granulated: after mixing by raw material powder A and raw material powder B, being granulated with pelletizer, dry, pack, obtain Sparassis crispa
Solid beverage.
Further, the preparation method of the Sparassis crispa solid beverage is specific as follows:
1) raw material powder A is prepared:
A, pretreatment of raw material: being soaked in colour protecting liquid after Sparassis crispa ear base is cleaned, and pulls out and drains after immersion 30min, standby
With；The colour protecting liquid is by final concentration of 0.2% citric acid, final concentration of 0.03% distannous citrate and final concentration of
0.03% vitamin C composition；
B, slurrying: by fresh Sparassis crispa ear base, lyophilization aid, water and acid refiner coarse crushing, the material after coarse crushing is used
Colloid mill fine grinding 5-8min, then with high pressure homogenizer at 35-40mpa high-pressure homogeneous 3-5min, obtain slurry, slurry be contained in
It is smoothed out in lyophilized plate, controls material thickness 1-1.2cm；
C, it is lyophilized: the lyophilized plate for filling slurry being placed in -25 to -30 DEG C of refrigerator-freezer after freezing 12-15h, by lyophilized plate
It is placed in vacuum freeze drier, is cooled to -55 to -60 DEG C in advance, control heating shelf temperature is 30-40 DEG C, and 30-35h is lyophilized；
D, it discharges: being crushed material after freeze-drying, cross 70-80 mesh, obtain raw material powder A；
2) raw material powder B is prepared:
Sweetener, flavor improving agent, filler, thickener are uniformly mixed, mixed material is in high speed disintegrator
3-5min is crushed, 70-80 mesh is crossed, obtains raw material powder B；
3) it is granulated:
A, softwood processed: in three-dimensional mixer after mixing by raw material powder A and raw material powder B, pouring into trough type mixing machine, by
The ethyl alcohol that 90-95% is gradually added by spraying is all wet to material, and after being stirred for a period of time, the ethyl alcohol stirring of 70-80% is added
It can scatter easily to after pinching group with hand, obtain granulation softwood；
B, it is granulated: manufactured softwood is granulated in pelletizer, be granulated 10 mesh of sieve, the material after granulation is in 50-60 DEG C
It is dried in baking oven, control moisture can discharge less than 5%, obtain Sparassis crispa solid beverage.
The invention adopts the above technical scheme, under Sparassis crispa ear base generated during Sparassis crispa the factorial production
Heel develops a kind of Sparassis crispa solid beverage technology of preparing made from it, realizes the deep processing increment of Sparassis crispa ear base
It utilizes.The present invention realizes the micro mist to unmanageable Sparassis crispa ear base-material by colloid mill, high-pressure homogeneous and Freeze Drying Technique
Change, is destroyed so as to avoid the material active constituent occurred in traditional drying+ultramicro grinding technique, color intensification, ear substratess
Material is hardened tough, the problems such as powder product rehydration is poor, and the method for the present invention is low for equipment requirements, does not need using expensive Ultramicro-powder
Broken equipment does not have fugitive dust in process, is conducive to the control for producing sanitary condition.
The present invention considers the consumption demand of the elderly and diabetes patient in formula design, using xylitol and An Sai
Honey is used as sweetener, so that audient's range of product is more extensive.The Sparassis crispa solid beverage produced using method of the invention
Taste is sour-sweet, delicate mouthfeel, the dissolubility that brews, rehydration, and uniformity is better than the product of common dry powder preparation, and is not likely to produce
Layering and precipitating.
Figure of description
The present invention is described in further details below in conjunction with the drawings and specific embodiments:
Fig. 1 is the preparation technology flow chart of Sparassis crispa solid beverage of the present invention.
Specific embodiment
It is a kind of using Sparassis crispa ear base as the Sparassis crispa solid beverage of raw material, raw material is grouped as by the group of following parts by weight:
The lyophilization aid is mannitol, and filler is cycloheptaamylose, and thickener is xanthan gum, and flavor improving agent is lemon
Lemon powder, mango powder or pineapple powder；
The sweetener is the xylitol and acesulfame potassium that weight ratio is 230-250:1；
The acid is the citric acid and L MALIC ACID that weight ratio is 5:2-3；
The preparation method of the Sparassis crispa solid beverage, comprising the following steps:
1) it prepares raw material powder A: Sparassis crispa ear base, lyophilization aid mannitol, water, acid being uniformly mixed, colloid is passed through
Slurry is ground, high-pressure homogeneous and freeze-drying obtains raw material powder A；
2) raw material powder B is prepared: sweetener xylitol, flavor improving agent lemon powder, filler beta-cyclodextrin, thickener is yellow
Virgin rubber is uniformly mixed, and is pulverized and sieved, is obtained raw material powder B:
3) it is granulated: after mixing by raw material powder A and raw material powder B, being granulated with pelletizer, dry, pack, obtain Sparassis crispa
Solid beverage.
The present invention will be described in detail below with reference to specific embodiments:
Embodiment 1
It is a kind of using Sparassis crispa ear base as the Sparassis crispa solid beverage of raw material, raw material is grouped as by the group of following parts by weight:
The preparation method of the Sparassis crispa solid beverage, comprising the following steps:
1) raw material powder A is prepared:
A, pretreatment of raw material: using fresh Sparassis crispa ear base leftover bits and pieces, remove impurity removing, removal pale colour, texture stick it is soft,
The smell acid putrid and deteriorated product such as smelly, are soaked in colour protecting liquid after Sparassis crispa ear base is cleaned, and liquid level requires more than material, impregnate
It pulls out and drains after 30min, it is spare；The colour protecting liquid is by final concentration of 0.2% citric acid, final concentration of 0.03% citric acid
Distannous and final concentration of 0.03% vitamin C forms；
B, slurrying: the object by fresh Sparassis crispa ear base, mannitol, water, acesulfame potassium and acid refiner coarse crushing, after coarse crushing
Material use colloid mill fine grinding 5min, then with high pressure homogenizer at 35mpa high-pressure homogeneous 3min, obtain slurry, slurry be contained in not
It is smoothed out on rust steel disk, control material thickness 1cm or so；
C, it is lyophilized: the stainless steel disc for filling slurry being placed in -30 DEG C of refrigerator-freezer after freezing 12h, lyophilized plate is placed in very
In vacuum freecing-dry machine, it is cooled to -60 DEG C in advance, control heating shelf temperature is 35 DEG C, and 30h is lyophilized；
D, it discharges: being crushed material after freeze-drying, cross 80 meshes, obtain raw material powder A；
2) raw material powder B is prepared:
A, feedstock processing: xylitol, beta cyclodextrin should measure moisture content, if water content is greater than 5%, should carry out at drying
Reason controls moisture content less than 5%；
B, co-grinding: xylitol, beta-cyclodextrin, lemon powder, xanthan gum are mixed in slot type in cleaning enclosed environment
It is uniformly mixed in machine, mixed material crushes 3min in high speed disintegrator, crosses 80 meshes, obtains raw material powder B；
3) it is granulated:
A, softwood processed: in three-dimensional mixer after mixing by raw material powder A and raw material powder B, pouring into trough type mixing machine, by
Gradually be added by spraying 95% ethyl alcohol it is all wet to material, after being stirred for a period of time, the ethyl alcohol for being added 70% is stirred to using hand
It can scatter easily after the group of pinching, obtain granulation softwood；
B, it is granulated: manufactured softwood being granulated in waving in pelletizer, is granulated 10 mesh of sieve, the material after granulation is connected to dry
It in net stainless steel disc, is dried in 60 DEG C of baking ovens after spreading, control moisture can discharge less than 5%, obtain Sparassis crispa solid drink
Material；
C, it packs: being packed using three banding automatic film rolling packing machines, packing specification: every bag of 6g, 10 bags of a box, finished product
It is stored in dry shady place.
Embodiment 2
It is a kind of using Sparassis crispa ear base as the Sparassis crispa solid beverage of raw material, raw material is grouped as by the group of following parts by weight:
The preparation method of the Sparassis crispa solid beverage, comprising the following steps:
1) raw material powder A is prepared:
A, pretreatment of raw material: using fresh Sparassis crispa ear base leftover bits and pieces, remove impurity removing, removal pale colour, texture stick it is soft,
The smell acid putrid and deteriorated product such as smelly, are soaked in colour protecting liquid after Sparassis crispa ear base is cleaned, and liquid level requires more than material, impregnate
It pulls out and drains after 40min, it is spare；The colour protecting liquid is by final concentration of 0.2% citric acid, final concentration of 0.03% citric acid
Distannous and final concentration of 0.03% vitamin C forms；
B, slurrying: the object by fresh Sparassis crispa ear base, mannitol, water, acesulfame potassium and acid refiner coarse crushing, after coarse crushing
Material use colloid mill fine grinding 8min, then with high pressure homogenizer at 40mpa high-pressure homogeneous 5min, obtain slurry, slurry be contained in not
Disk smoothes out on rust steel, controls material thickness 1.2cm；
C, it is lyophilized: the stainless steel disc for filling slurry being placed in -25 DEG C of refrigerator-freezer after freezing 15h, lyophilized plate is placed in very
In vacuum freecing-dry machine, it is cooled to -55 DEG C in advance, control heating shelf temperature is 30 DEG C, and 35h is lyophilized；
D, it discharges: being crushed material after freeze-drying, cross 70 meshes, obtain raw material powder A；
2) raw material powder B is prepared:
A, feedstock processing: xylitol, beta cyclodextrin should measure moisture content, if water content is greater than 5%, should carry out at drying
Reason controls moisture content less than 5%；
B, co-grinding: xylitol, beta-cyclodextrin, lemon powder, xanthan gum are mixed in slot type in cleaning enclosed environment
It is uniformly mixed in machine, mixed material crushes 5min in high speed disintegrator, crosses 70 meshes, obtains raw material powder B；
3) it is granulated:
A, softwood processed: in three-dimensional mixer after mixing by raw material powder A and raw material powder B, pouring into trough type mixing machine, by
Gradually be added by spraying 90% ethyl alcohol it is all wet to material, after being stirred for a period of time, the ethyl alcohol for being added 80% is stirred to using hand
It can scatter easily after the group of pinching, obtain granulation softwood；
B, it is granulated: manufactured softwood being granulated in waving in pelletizer, is granulated 10 mesh of sieve, the material after granulation is connected to dry
It in net stainless steel disc, is dried in 50 DEG C of baking ovens after spreading, control moisture can discharge less than 5%, obtain Sparassis crispa solid drink
Material；
C, it packs: being packed using three banding automatic film rolling packing machines, packing specification: every bag of 6g, 10 bags of a box, finished product
It is stored in dry shady place.
Embodiment 3
It is a kind of using Sparassis crispa ear base as the Sparassis crispa solid beverage of raw material, raw material is grouped as by the group of following parts by weight:
The preparation method of the Sparassis crispa solid beverage, comprising the following steps:
1) raw material powder A is prepared:
A, pretreatment of raw material: using fresh Sparassis crispa ear base leftover bits and pieces, remove impurity removing, removal pale colour, texture stick it is soft,
The smell acid putrid and deteriorated product such as smelly, are soaked in colour protecting liquid after Sparassis crispa ear base is cleaned, and liquid level requires more than material, impregnate
It pulls out and drains after 30min, it is spare；The colour protecting liquid is by final concentration of 0.2% citric acid, final concentration of 0.03% citric acid
Distannous and final concentration of 0.03% vitamin C forms；
B, slurrying: the object by fresh Sparassis crispa ear base, mannitol, water, acesulfame potassium and acid refiner coarse crushing, after coarse crushing
Material use colloid mill fine grinding 5-8min, then with high pressure homogenizer at 35mpa high-pressure homogeneous 3min, obtain slurry, slurry be contained in
It is smoothed out on stainless steel disc, control material thickness 1cm or so；
C, it is lyophilized: the stainless steel disc for filling slurry being placed in -30 DEG C of refrigerator-freezer after freezing 15h, lyophilized plate is placed in very
In vacuum freecing-dry machine, it is cooled to -60 DEG C in advance, control heating shelf temperature is 40 DEG C, and 30h is lyophilized；
D, it discharges: being crushed material after freeze-drying, cross 80 meshes, obtain raw material powder A；
2) raw material powder B is prepared:
A, feedstock processing: xylitol, beta cyclodextrin should measure moisture content, if water content is greater than 5%, should carry out at drying
Reason controls moisture content less than 5%；
B, co-grinding: xylitol, beta-cyclodextrin, lemon powder, xanthan gum are mixed in slot type in cleaning enclosed environment
It is uniformly mixed in machine, mixed material crushes 3min in high speed disintegrator, crosses 80 meshes, obtains raw material powder B；
3) it is granulated:
A, softwood processed: in three-dimensional mixer after mixing by raw material powder A and raw material powder B, pouring into trough type mixing machine, by
Gradually be added by spraying 95% ethyl alcohol it is all wet to material, after being stirred for a period of time, the ethyl alcohol for being added 70% is stirred to using hand
It can scatter easily after the group of pinching, obtain granulation softwood；
B, it is granulated: manufactured softwood being granulated in waving in pelletizer, is granulated 10 mesh of sieve, the material after granulation is connected to dry
It in net stainless steel disc, is dried in 55 DEG C of baking ovens after spreading, control moisture can discharge less than 5%, obtain Sparassis crispa solid drink
Material；
C, it packs: being packed using three banding automatic film rolling packing machines, packing specification: every bag of 6g, 10 bags of a box, finished product
It is stored in dry shady place.
Embodiment 4
It is a kind of using Sparassis crispa ear base as the Sparassis crispa solid beverage of raw material, raw material is grouped as by the group of following parts by weight:
The preparation method of the Sparassis crispa solid beverage of the present embodiment, with embodiment 1.
Embodiment 5
It is a kind of using Sparassis crispa ear base as the Sparassis crispa solid beverage of raw material, raw material is grouped as by the group of following parts by weight:
The preparation method of the Sparassis crispa solid beverage of the present embodiment, with embodiment 1.
The following are Sparassis crispa solid beverage formula of the present invention and the process of optimization of technique:
One, Sparassis crispa ear base rubber body grinds sizing process research
The determination of material-water ratio:
Fresh ear base and different material-water ratios are ground 10 minutes by colloid mill circulation, observe the mobility, sticky of material
Degree and uniformity.The mobility that experimental result is shown in material after material-water ratio is improved to 1:0.5 starts to be deteriorated, and follows in colloid mill
It will appear material interruption in endless tube road.The mobility and uniformity of material are all fine after material-water ratio is reduced to 1:1, but material is viscous
It is partially dilute to spend concentration, it is contemplated that the later period uses lyophilized technique, should reduce the water content of material to the greatest extent, to save working hour and cost, because
And excessively dilute slurry is inappropriate, the mobility and uniformity of material more appropriate by the ratio for comparing selection 1:0.7
It is good, and concentration is also higher.
Influence of 1 material-water ratio of table to Sparassis crispa ear base rubber body mill effects on slurry making
Two, Sparassis crispa ear based slurries freeze drying process is studied:
The type selecting of 2.1 lyophilization aids
After Sparassis crispa ear base leftover bits and pieces color protection treatment, according to determining material-water ratio 10:7, the difference of 3% mass fraction is added
Lyophilization aid, grind 10min in colloid mill circulation, the slurry of high-pressure homogeneous twice of the acquisition of high pressure homogenizer 30mpa is not as
Become rusty in steel disk, material thickness 1cm, in -25 DEG C of prefreezings of low temperature refrigerator 12 hours, after be pre-chilled in vacuum freeze drier after,
Dry 30 DEG C of shelf temperature is set and carries out freeze-drying 30h, after detection material cake physical appearance and moisture content.
Influence of the different lyophilization aids of table 2 to material effect
The auxiliary agent of glycitols has preferable effect for the loose property after keeping the form for expecting cake and raising dry materials,
Though wherein sucrose and xylitol effect are good, crisp since the moisture absorption of itself causes to expect that cake is easy moisture absorption softening in air
Property easily lower be unfavorable for subsequent mixing granulation process.Maltodextrin is obvious as collapsing during the dry materials of auxiliary agent, and
Material cake quality after drying is harder, is not easy to crush.Mannitol is minimum as the moisture content after the dry materials of auxiliary agent, rate of collapsing and
Expect that the crispness of cake is all preferable, and since the hygroscopicity of itself is small so material cake is not also easy to moisture absorption, after being able to maintain crisp be conducive to
Continuous operation.
The selection of 2.2 freeze-drying shelf temperatures
The slurry of the mannitol of 3% mass fraction is added as in stainless steel disc, material thickness 1cm, in low temperature refrigerator -25
DEG C prefreezing 12 hours, after be pre-chilled in vacuum freeze drier after, 30 DEG C of different drying shelf temperatures are set and are lyophilized
For 24 hours, collapse rate and the moisture content of detection material cake, investigate the influence of shelf temperature in dry after.
Influence of 3 shelf temperature of table to slurry effect
In the moisture content of the material cake obtained from dry 24 hours as can be seen that in observation scope, with shelf temperature
Increase, the rate of sublimation of moisture is gradually accelerated in material, maximum value is reached when temperature is increased to 35 DEG C, moisture content is most
It is low.But when temperature reaches 40 DEG C, its speed dried does not continue not only to accelerate, instead because the thawing of material leads to drying
Efficiency reduces and material is collapsed.Shortening freeze-drying time is had no substantial effect as it can be seen that shelf temperature is excessively high, material can be made instead
Bottom is slightly melted, material contraction distortion, is caused material bottom bad with contact heater plate, is influenced rate of drying.Therefore it tests
Determine that heating plate suitable temperature is 35 DEG C.
Three, Sparassis crispa solid beverage formula is studied:
3.1 basic components composition research:
With only add 3% mannitol freeze-drying preparation material cake high speed disintegrator smash after Sparassis crispa starch based on
Material is aided with the screening that different sweeteners, acid, filler, flavor improving agent carry out formula composition raw material.
3.1.1 sweetener screens: screening formula group becomes+255 parts of 50 parts of Sparassis crispa starches different sweeteners
4 sweetener the selection result of table
Different sweeteners can generate preferable sugariness mouthfeel.But consider the guarantor to the elderly and diabetes patient of product
Strong value should not add sucrose as sweetener, xylitol should be used as sweetener, while the solubility property of xylitol
Good, there are also the effects of hydrotropy dispersion in solid beverage.But xylitol, which is used alone, will reach required sugariness, need biggish
In order to solve this problem dosage can be used artificial sweetener and be used cooperatively with it.In view of the safety of product, preferentially
Select sweetener of the xylitol+acesulfame potassium (250:1) as product.
3.1.2 acid screens: screening formula group becomes+25 parts of xylitol+acesulfame potassiums (250:1) of 50 parts of Sparassis crispa starches
+ 0.5 portion of different acid
5 acid the selection result of table
Citric acid and malic acid is used alone, and to be formed by tart flavour all more stiff, unnatural, but works as citric acid and apple
Acid when collocation uses in proportion the tart flavour that is formed just compare that nature is tasty and refreshing, select the compound of anhydrous citric acid+L MALIC ACID (5:2)
Acid can satisfy the requirement of product substantially.
3.1.3 filler screens: screening formula group becomes+25 parts of xylitol+acesulfame potassiums (250:1) of 50 parts of Sparassis crispa starches
+ 10 parts of fillers of+0.5 part of anhydrous citric acid+L MALIC ACID (5:2)
6 filler the selection result of table
Its effect for primarily serving filling bonding and appropriate increase viscosity in formula of filler, predominantly starch kind material
Matter, therefore add the taste for inevitably having burst fecula afterwards, this province of beta-cyclodextrin have the function of covering bad smell, therefore
It is added in the experimental group of beta-cyclodextrin, that mushroom fishy smell of this life of Sparassis crispa has obtained preferable alleviation.
3.1.4 flavor improving agent screens: screening formula group becomes+25 parts of xylitol+acesulfame potassiums of 50 parts of Sparassis crispa starches
(250:1)+0.5 part of anhydrous citric acid+L MALIC ACID (5:2)+20 parts of flavouring agents of+10 parts of beta-cyclodextrins
7 flavor improving agent the selection result of table
Since Sparassis crispa itself has a kind of special mushroom fishy smell, many eaters of the peculiar smell are difficult to receive, so needing
A little flavouring agents are added to be covered, the flavouring agent used in this test is the freeze-dried powder of natural fruit and vegetables, and use is safe, wind
Taste is natural.It is compared by the additive effect to 8 kinds of different fruit and vegetable lyophilized powders, finds wherein lemon powder, mango powder, pineapple
The taste and flavor that powder, banaina are formed is all preferable, and wherein the mouthfeel of lemon powder is best, and it is to the mushroom fishy smell of Sparassis crispa
Cover effect is best, and pineapple powder and mango powder take second place.Although banaina aromatic flavour, mushroom fishy smell also can be preferably covered, its
Blackening easy to oxidize makes the solution color blackening brewed, influences appearance.Comprehensively consider, selects lemon freeze-dried powder as flavor tune
Agent is saved, it is more appropriate.
3.2 formula adjustment and optimization
On the basis of keeping the sweet tea acid ratio of basic components, the viscosity of flavouring agent (lemon powder) dosage and brewing liquid is adjusted
(pass through addition xanthan gum) determines a more excellent formula after test of many times.
The formula composition that table 8 optimizes (in terms of Sparassis crispa starch)
Sparassis crispa starch is scaled the fresh ear base of Sparassis crispa, mannitol, water (by flour extraction 12.5%) formula such as following table (i.e.
The embodiment of the present invention 1):
The formula composition that table 9 optimizes (in terms of the fresh ear base of Sparassis crispa)
Claims (8)
1. a kind of using Sparassis crispa ear base as the preparation method of the Sparassis crispa solid beverage of raw material, it is characterised in that: the beverage by
The component of following parts by weight is prepared:
1000 parts of Sparassis crispa ear base；
650-700 parts of water；
30-40 parts of lyophilization aid；
20-30 parts of filler；
0.5-1 parts of thickener；
30-40 parts of flavor improving agent；
55-65 parts of sweetener；
1-1.5 parts of acid；
The preparation method comprises the following steps:
1) raw material powder A is prepared:
A, pretreatment of raw material: being soaked in colour protecting liquid after Sparassis crispa ear base is cleaned, and pulls out and drains after immersion 30min, spare；
B, slurrying: the material colloid by fresh Sparassis crispa ear base, lyophilization aid, water and acid refiner coarse crushing, after coarse crushing
Levigate mill 5-8min, then with high pressure homogenizer at 35-40mpa high-pressure homogeneous 3-5min, obtain slurry, slurry be contained in freeze-drying
It is smoothed out on disk, controls material thickness 1-1.2cm；
C, it is lyophilized: the lyophilized plate for filling slurry being placed in -25 to -30 DEG C of refrigerator-freezer after freezing 12-15h, lyophilized plate is placed in
In vacuum freeze drier, it is cooled to -55 to -60 DEG C in advance, control heating shelf temperature is 30-40 DEG C, and 30-35h is lyophilized；
D, it discharges: being crushed material after freeze-drying, cross 70-80 mesh, obtain raw material powder A；
2) raw material powder B is prepared:
Sweetener, flavor improving agent, filler, thickener are uniformly mixed, mixed material crushes in high speed disintegrator
3-5min crosses 70-80 mesh, obtains raw material powder B；
3) it is granulated: after mixing by raw material powder A and raw material powder B, being granulated with pelletizer, dry, pack, obtain Sparassis crispa solid
Beverage.
2. it is according to claim 1 a kind of using Sparassis crispa ear base as the preparation method of the Sparassis crispa solid beverage of raw material,
Be characterized in that: the lyophilization aid is mannitol, and filler is cycloheptaamylose, and thickener is xanthan gum, and flavor improving agent is
Lemon powder, mango powder or pineapple powder.
3. it is according to claim 1 a kind of using Sparassis crispa ear base as the preparation method of the Sparassis crispa solid beverage of raw material,
Be characterized in that: the sweetener is the xylitol and acesulfame potassium that weight ratio is 230-250:1.
4. it is according to claim 1 a kind of using Sparassis crispa ear base as the preparation method of the Sparassis crispa solid beverage of raw material,
Be characterized in that: the acid is the citric acid and L MALIC ACID that weight ratio is 5:2-3.
5. it is according to claim 1 a kind of using Sparassis crispa ear base as the preparation method of the Sparassis crispa solid beverage of raw material,
Be characterized in that: the lyophilization aid is mannitol, and filler is cycloheptaamylose, and thickener is xanthan gum, and flavor improving agent is
Lemon powder, the sweetener are the preparation method of the xylitol that weight ratio is 250:1 and acesulfame potassium, and the acid is weight ratio
For the citric acid and L MALIC ACID of 5:2.
6. it is according to claim 5 a kind of using Sparassis crispa ear base as the preparation method of the Sparassis crispa solid beverage of raw material,
Be characterized in that: the solid beverage is prepared from the following parts by weight of the components:
1000 parts of Sparassis crispa ear base；
700 parts of water；
30 parts of mannitol；
20 parts of cycloheptaamylose；
0.75 part of xanthan gum；
37.5 parts of lemon powder；
62.5 parts of xylitol；
0.25 part of acesulfame potassium；
1.25 parts of acid；
The acid is the citric acid and L MALIC ACID that weight ratio is 5:2.
7. it is according to claim 1 a kind of using Sparassis crispa ear base as the preparation method of the Sparassis crispa solid beverage of raw material,
Be characterized in that: the colour protecting liquid is dense by final concentration of 0.2% citric acid, final concentration of 0.03% distannous citrate and end
Degree forms for 0.03% vitamin C.
8. it is according to claim 1 a kind of using Sparassis crispa ear base as the preparation method of the Sparassis crispa solid beverage of raw material,
Be characterized in that: the granulation step is specific as follows:
A, softwood processed: in three-dimensional mixer after mixing by raw material powder A and raw material powder B, trough type mixing machine is poured into, is gradually sprayed
The ethyl alcohol that 90-95% is added in mist is all wet to material, and after being stirred for a period of time, the ethyl alcohol that 70-80% is added is stirred to using hand
It can scatter easily after the group of pinching, obtain granulation softwood；
B, it is granulated: manufactured softwood is granulated in pelletizer, be granulated 10 mesh of sieve, the material after granulation is in 50-60 DEG C of baking oven
Middle drying, control moisture can discharge less than 5%, obtain Sparassis crispa solid beverage.
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| 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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| 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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