CN106071513A - 一种姬松茸龙眼饮料的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种姬松茸龙眼饮料的制作方法,属于饮料加工领域。其特征在于:采用姬松茸、龙眼为原料,其加工工艺分三步:一是姬松茸→清洗→软化→打浆→离心过流→姬松茸汁;二是龙眼→清洗→预煮→打浆→浸提→离心过滤→龙眼汁;三是将姬松茸汁与龙眼汁进行混合调配→均质→脱气→灌装封口→杀菌→冷却→成品。有益效果:本发明产品汁液清亮透明,具有姬松茸及龙眼香甜之风味,酸甜适度,清香爽口,细腻润滑,本产品不仅营养丰富,可以调节、增强人体免疫力,具有健脑益肾、防癌抗癌等功效。操作简单,易于实施。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种姬松茸龙眼饮料的制作方法。
背景技术
姬松茸,是一种夏秋生长的腐生菌,生活在高温、多湿、通风的环境中,具杏仁香味,口感脆嫩。姬松茸菌盖嫩,菌柄脆,口感极好,味纯鲜香,食用价值颇高。姬松茸性平、味甘,归心、肺、肝、肾经,具有健脑、消炎、益肾、降血糖、改善糖尿病、降胆固醇、增强精力、改善动脉硬化、防治心血管病等功效。姬松茸被视为强有力抵抗滤过性病毒的物质,它能防止病毒和有害物体进入人体危害脆弱的组织,大幅度提高免疫功能,阻挠、干扰病毒生长;促进人骨髓的造血功能;且有保护肝、肾的作用。姬松茸能改善肝功能障碍,具有抗过敏作用,可促进消化道的蠕动、降低血液中的胆固醇、降低血糖值,是激活免疫功能的佳品。姬松茸中的多糖类和固醇类物质,能抑制肿瘤细胞的生长,具有抗肿瘤作用,对致癌物质有吸收、排泄作用。姬松茸可促进人的骨髓的造血功能,能干扰白血病的细胞增殖。姬松茸菌丝体粉中含能杀死癌细胞的蛋白质,及人体必需的全部氨基酸,可长期服用,老少皆宜。
姬松茸、龙眼营养价值高,用于加工成姬松茸龙眼饮料可实现对姬松茸原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决姬松茸不易储藏的问题,提供一种姬松茸龙眼饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种姬松茸龙眼饮料的制作方法,其特征在于:采用姬松茸、龙眼为原料,其加工工艺分三步:一是姬松茸→清洗→软化→打浆→离心过流→姬松茸汁;二是龙眼→清洗→预煮→打浆→浸提→离心过滤→龙眼汁;三是将姬松茸汁与龙眼汁进行混合调配→均质→脱气→灌装封口→杀菌→冷却→成品,具体操作步骤为:
(1)姬松茸提取液:
①选料、清洗、软化:选择无病害霉变、无根蒂杂质的姬松茸,洗净泥沙污物,放入锅中,加热煮沸25分钟,使姬松茸软化;
②打浆:将姬松茸和水按1:4比例放入打浆机中进行打浆,然后进入胶体磨进行细磨,使细度达到5微米;
③离心过滤:将姬松茸浆液通过离心过滤机5500转/分除去残渣,取得姬松茸汁,备用;
(2)龙眼汁的制备:
①选料、清洗:选核小肉厚、无霉烂、无虫蛀的龙眼干果为原料,洗净;
②预煮:将龙眼放入锅中,加入3倍的水,加热煮沸40分钟;
③打浆:预煮后的龙眼与预煮液一起用筛孔直径2-3毫米的打浆机打浆,并取得浆液;
④浸提:将打浆后的龙眼浆体盛于容器中,并置于恒温水浴锅中进行保温浸提,温度55℃,加入0.05%果胶酶浸提5-6小时;
⑤离心过滤:浸提后的龙眼浆体用离心过滤机3500转/分除去残渣,取得龙眼汁备用;
(3)饮料的配制:
①混合调配;将上述所制得的姬松茸汁和龙眼汁按一定比例混合,再按比例加入苹果酸、麦芽糖、抹茶粉、稳定剂;
②均质:将料液用高压均质机进行均质处理,工作压力为28兆帕,温度为50℃;
③脱气:均质后的浆体用真空脱气机脱气,温度为65℃,真空度0.15兆帕,时间12分钟;
④灌装封口:将脱气的料液立即装入已消毒的玻璃瓶中,密封;
⑤杀菌、冷却;采用115℃杀菌10分钟,杀菌后冷却到28℃,即为成品。
有益效果:本发明产品汁液清亮透明,具有姬松茸及龙眼香甜之风味,酸甜适度,清香爽口,细腻润滑,本产品不仅营养丰富,可以调节、增强人体免疫力,具有健脑益肾、防癌抗癌等功效。操作简单,易于实施。
具体实施方式
实施例1:
一种姬松茸龙眼饮料的制作方法,具体操作步骤为:
(1)姬松茸提取液:
①选料、清洗、软化:选择无病害霉变、无根蒂杂质的姬松茸,洗净泥沙污物,放入锅中,加热煮沸15分钟,使姬松茸软化;
②打浆:将姬松茸和水按1:6比例放入打浆机中进行打浆,然后进入胶体磨进行细磨,使细度达到1微米;
③离心过滤:将姬松茸浆液通过离心过滤机6000转/分除去残渣,取得姬松茸汁,备用;
(2)龙眼汁的制备:
①选料、清洗:选核小肉厚、无霉烂、无虫蛀的龙眼干果为原料,洗净;
②预煮:将龙眼放入锅中,加入3倍的水,加热煮沸50分钟;
③打浆:预煮后的龙眼与预煮液一起用筛孔直径1-2毫米的打浆机打浆,并取得浆液;
④浸提:将打浆后的龙眼浆体盛于容器中,并置于恒温水浴锅中进行保温浸提,温度65℃,加入0.25%果胶酶浸提6-8小时;
⑤离心过滤:浸提后的龙眼浆体用离心过滤机4500转/分除去残渣,取得龙眼汁备用;
(3)饮料的配制:
①混合调配;将上述所制得的姬松茸汁和龙眼汁按一定比例混合,再按比例加入柠檬酸、果糖、牛奶、蜂蜜、稳定剂;
②均质:将料液用高压均质机进行均质处理,工作压力为20兆帕,温度为65℃;
③脱气:均质后的浆体用真空脱气机脱气,温度为65℃,真空度0.35兆帕,时间5-6分钟;
④灌装封口:将脱气的料液立即装入已消毒的玻璃瓶中,密封;
⑤杀菌、冷却;采用125℃杀菌5-7分钟,杀菌后冷却到26℃,即为成品。
实施例2:
一种姬松茸龙眼饮料的制作方法,具体操作步骤为:
(1)姬松茸提取液:
①选料、清洗、软化:选择无病害霉变、无根蒂杂质的姬松茸,洗净泥沙污物,放入锅中,加热煮沸5-10分钟,使姬松茸软化;
②打浆:将姬松茸和水按1:3比例放入打浆机中进行打浆,然后进入胶体磨进行细磨,使细度达到2-4微米;
③离心过滤:将姬松茸浆液通过离心过滤机6500转/分除去残渣,取得姬松茸汁,备用;
(2)龙眼汁的制备:
①选料、清洗:选核小肉厚、无霉烂、无虫蛀的龙眼干果为原料,洗净;
②预煮:将龙眼放入锅中,加入6倍的水,加热煮沸30分钟;
③打浆:预煮后的龙眼与预煮液一起用筛孔直径2-3毫米的打浆机打浆,并取得浆液;
④浸提:将打浆后的龙眼浆体盛于容器中,并置于恒温水浴锅中进行保温浸提,温度50-60℃,加入0.15%果胶酶浸提3-4小时;
⑤离心过滤:浸提后的龙眼浆体用离心过滤机6000转/分除去残渣,取得龙眼汁备用;
(3)饮料的配制:
①混合调配;将上述所制得的姬松茸汁和龙眼汁按一定比例混合,再按比例加入苹果酸、蔗糖、蜂蜜、稳定剂;
②均质:将料液用高压均质机进行均质处理,工作压力为35兆帕,温度为65℃;
③脱气:均质后的浆体用真空脱气机脱气,温度为70-75℃,真空度0.5兆帕,时间5-6分钟;
④灌装封口:将脱气的料液立即装入已消毒的玻璃瓶中,密封;
⑤杀菌、冷却;采用105℃杀菌15-20分钟,杀菌后冷却到30℃,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种姬松茸龙眼饮料的制作方法,其特征在于:采用姬松茸、龙眼为原料,其加工工艺分三步:一是姬松茸→清洗→软化→打浆→离心过流→姬松茸汁;二是龙眼→清洗→预煮→打浆→浸提→离心过滤→龙眼汁;三是将姬松茸汁与龙眼汁进行混合调配→均质→脱气→灌装封口→杀菌→冷却→成品,具体操作步骤为:
(1)姬松茸提取液:
①选料、清洗、软化:选择无病害霉变、无根蒂杂质的姬松茸,洗净泥沙污物,放入锅中,加热煮沸25分钟,使姬松茸软化;
②打浆:将姬松茸和水按1:4比例放入打浆机中进行打浆,然后进入胶体磨进行细磨,使细度达到5微米;
③离心过滤:将姬松茸浆液通过离心过滤机5500转/分除去残渣,取得姬松茸汁,备用;
(2)龙眼汁的制备:
①选料、清洗:选核小肉厚、无霉烂、无虫蛀的龙眼干果为原料,洗净;
②预煮:将龙眼放入锅中,加入3倍的水,加热煮沸40分钟;
③打浆:预煮后的龙眼与预煮液一起用筛孔直径2-3毫米的打浆机打浆,并取得浆液;
④浸提:将打浆后的龙眼浆体盛于容器中,并置于恒温水浴锅中进行保温浸提,温度55℃,加入0.05%果胶酶浸提5-6小时;
⑤离心过滤:浸提后的龙眼浆体用离心过滤机3500转/分除去残渣,取得龙眼汁备用;
(3)饮料的配制:
①混合调配;将上述所制得的姬松茸汁和龙眼汁按一定比例混合,再按比例加入苹果酸、麦芽糖、抹茶粉、稳定剂;
②均质:将料液用高压均质机进行均质处理,工作压力为28兆帕,温度为50℃;
③脱气:均质后的浆体用真空脱气机脱气,温度为65℃,真空度0.15兆帕,时间12分钟;
④灌装封口:将脱气的料液立即装入已消毒的玻璃瓶中,密封;
⑤杀菌、冷却;采用115℃杀菌10分钟,杀菌后冷却到28℃,即为成品。
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