CN106071594A - 一种香菇银耳保健饮料的加工方法 - Google Patents
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- 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
- A23L2/38—Other non-alcoholic beverages
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- 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
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Abstract
本发明涉及一种香菇银耳保健饮料的加工方法,采用的加工步骤主要为,原料预处理、打浆、过滤、调配、均质、杀菌、罐装、检验、贮藏。有益效果:本发明是以香菇为主要原料,辅以银耳,产品风味独特,营养丰富,具有延缓衰老、降压降脂、防癌抗癌的功效,是一种无任何副作用的纯天然保健产品。可增强机体的免疫功效,同时本方法操作简单、易于实现。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种香菇银耳保健饮料的加工方法。
背景技术
香菇,又名冬菇、香蕈、北菇、厚菇、薄菇、花菇、椎茸,是一种食用真菌。菌肉白色,稍厚,细密,具香味。幼时边缘内卷,有白色的绒毛,随着生长而消失。菌盖下面有菌幕,后破裂,形成不完整的菌环。老熟后盖缘反卷,开裂。菌褶白色,密,弯生,不等长。菌柄常偏生,白色,弯曲,菌环以下有纤毛状鳞片,纤维质,内部实心。孢子光滑,无色,椭圆形至卵圆形,用孢子生殖。
香菇的作用:1.提高机体免疫功能:香菇多糖可促进淋巴细胞的产生,并提高淋巴细胞的杀伤活性;2.延缓衰老:香菇的水提取物对过氧化氢有清除作用,对人体内的过氧化氢有一定的消除作用;3.防癌抗癌:香菇菌盖部分含有双链结构的核糖核酸,进入人体后,会产生具有抗癌作用的干扰素;4.降血压、降血脂、降胆固醇:香菇中含有嘌呤、胆碱、酪氨酸、氧化酶以及某些核酸物质,能起到降血压、降胆固醇、降血脂的作用,又可预防动脉硬化、肝硬化等疾病。
新鲜香菇营养价值高,将其加工成香菇银耳保健饮料,可提高香菇的经济价值,可开辟香菇利用的新途径。
发明内容
本发明的目的在于解决不容易贮藏的问题,开辟香菇利用的新途径,提高其经济效益。
本发明解决其技术问题所采取的技术方案是:
一种香菇银耳保健饮料的加工方法,采用以下步骤:
A、原料处理:挑选新鲜、成熟、完整的香菇,辅以适量的银耳,洗净表面的泥沙,切成3克的块状,混合均匀,制得原料;
B、打浆:向原料中加其重量4倍的水进行打浆处理,加工成浆液;
C、过滤:将打浆处理后的浆液通过100目网筛过滤,制得香菇汁;
D、调配:按重量份将香菇汁65%、浓度为25%的果葡糖浆15%、蜂蜜8%、柠檬酸0.3%,其余为水,按比例混合,搅拌均匀,制成混合液;
E、均质:将混合液均质处理,温度为65℃,均质压力为32MPa;
F、杀菌:高温杀菌法,温度100℃,时间1min;
G、罐装:采用真空无菌罐装,规格为350ml;
H、检验、贮藏:检验罐装是否合格,常温下贮藏。
有益效果:本发明是以香菇为主要原料,辅以银耳,产品风味独特,营养丰富,具有延缓衰老、降压降脂、防癌抗癌的功效,是一种无任何副作用的纯天然保健产品。可增强机体的免疫功效,同时本方法操作简单、易于实现。
具体实施方式
实施例1:
一种香菇银耳保健饮料的加工方法,采用以下步骤:
A、原料处理:挑选新鲜、成熟、完整的香菇,辅以银耳、山楂果,洗净表面的泥沙,切成12-15克的块状,制得原料;
B、打浆:向原料中加其重量6倍的水进行打浆处理,加工成浆液;
C、过滤:将打浆处理后的浆液通过120目网筛过滤,制得香菇汁;
D、调配:按重量份将香菇汁50%、浓度为35-40%的果葡糖浆8%、蜂蜜4.5%、柠檬酸0.5%,其余为水,按比例混合,搅拌均匀,制成混合液;
E、均质:将混合液均质处理,温度为75℃,均质压力为21Mpa;
F、杀菌:高温杀菌法,温度95℃,时间4min;
G、罐装:采用真空无菌罐装,规格为227ml;
H、检验、贮藏:检验罐装是否合格,常温下贮藏。
实施例1:
一种香菇银耳保健饮料的加工方法,采用以下步骤:
A、原料处理:挑选新鲜、成熟、完整的香菇,辅以银耳、花菇,洗净表面的泥沙,切成12克的块状,制得原料;
B、打浆:向原料中加其重量10倍的水进行打浆处理,加工成浆液;
C、过滤:将打浆处理后的浆液通过200目网筛过滤,制得香菇汁;
D、调配:按重量份将香菇汁45%、浓度为30%的麦芽糖浆22%、蜂蜜10%、柠檬酸0.4%,其余为水,按比例混合,搅拌均匀,制成混合液;
E、均质:将混合液均质处理,温度为45℃,均质压力为18Mpa;
F、杀菌:高温杀菌法,温度88℃,时间10min;
G、罐装:采用真空无菌罐装,规格为450ml;
H、检验、贮藏:检验罐装是否合格,常温下贮藏。
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)
1.一种香菇银耳保健饮料的加工方法,采用以下步骤:
A、原料处理:挑选新鲜、成熟、完整的香菇,辅以适量的银耳,洗净表面的泥沙,切成3克的块状,混合均匀,制得原料;
B、打浆:向原料中加其重量4倍的水进行打浆处理,加工成浆液;
C、过滤:将打浆处理后的浆液通过100目网筛过滤,制得香菇汁;
D、调配:按重量份将香菇汁65%、浓度为25%的果葡糖浆15%、蜂蜜8%、柠檬酸0.3%,其余为水,按比例混合,搅拌均匀,制成混合液;
E、均质:将混合液均质处理,温度为65℃,均质压力为32MPa;
F、杀菌:高温杀菌法,温度100℃,时间1min;
G、罐装:采用真空无菌罐装,规格为350ml;
H、检验、贮藏:检验罐装是否合格,常温下贮藏。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58129960A (ja) * | 1982-01-29 | 1983-08-03 | Toyo Seikan Kaisha Ltd | 流動性可食物内蔵浮遊カプセル体を添加したキノコ風味を有する飲料およびその製造方法 |
CN103750451A (zh) * | 2013-12-28 | 2014-04-30 | 陶峰 | 一种羊肚菌保健饮料的生产方法 |
CN104585819A (zh) * | 2015-02-22 | 2015-05-06 | 彭常安 | 乌刺茄饮料的加工方法 |
CN105124672A (zh) * | 2014-07-15 | 2015-12-09 | 张俊辉 | 一种菊苣灯笼果保健饮料 |
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- 2016-06-30 CN CN201610492570.6A patent/CN106071594A/zh not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58129960A (ja) * | 1982-01-29 | 1983-08-03 | Toyo Seikan Kaisha Ltd | 流動性可食物内蔵浮遊カプセル体を添加したキノコ風味を有する飲料およびその製造方法 |
CN103750451A (zh) * | 2013-12-28 | 2014-04-30 | 陶峰 | 一种羊肚菌保健饮料的生产方法 |
CN105124672A (zh) * | 2014-07-15 | 2015-12-09 | 张俊辉 | 一种菊苣灯笼果保健饮料 |
CN104585819A (zh) * | 2015-02-22 | 2015-05-06 | 彭常安 | 乌刺茄饮料的加工方法 |
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