CN106071595A - 一种豆豉羌保健饮料的制作方法 - Google Patents
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013361 beverage Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 238000010025 steaming Methods 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- FXLJDRXREUZRIC-BAOOBMCLSA-N (3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO FXLJDRXREUZRIC-BAOOBMCLSA-N 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 240000008892 Helianthus tuberosus Species 0.000 claims description 2
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
- 235000019082 Osmanthus Nutrition 0.000 claims description 2
- 241000333181 Osmanthus Species 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
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- 230000000694 effects Effects 0.000 abstract description 4
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- 208000011580 syndromic disease Diseases 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 2
- 230000002159 abnormal effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
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- 230000036737 immune function Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 230000035943 smell Effects 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 2
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- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
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- 235000012141 vanillin Nutrition 0.000 description 1
Classifications
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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
- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种豆豉羌保健饮料的制作方法,属于饮料加工领域。其特征在于:采用豆豉羌—破碎—浸泡—蒸煮—冷却—拌曲—下缸发酵—调配—蒸煮—冷却—装罐、封罐—杀菌—冷却—成品的加工工艺流程。有益效果:本发明产品营养成分全面,风味纯正、口感好,具有淡淡的醇香气味和豆豉羌的清香气。本产品富含蛋白质和淀粉,有利于提高人机体免疫功能、具有疏风解表,行气利湿,益肾平肝的功效,是一种集营养和保健功能于一体的营养滋补佳品。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种豆豉羌保健饮料的制作方法。
背景技术
豆豉羌,为芸香科黄皮属植物, 其以根、叶入药 ,味苦、性辛温,具有疏风解表,行气利湿,截疟,解毒之功效,主要分布在我国云南南部、海南、广东、广西、福建、台湾以及东南亚地区。
豆豉羌虽然营养价值高,功效多,但忌受潮受热,不易贮存,用于加工成豆豉羌保健饮料可实现对豆豉羌的综合利用,食用方便,且便于储存,提高其营养价值和经济价值。
发明内容
本发明的目的是解决豆豉羌不易贮藏的问题,提供一种豆豉羌保健饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种豆豉羌保健饮料的制作方法,其特征在于:采用豆豉羌—破碎—浸泡—蒸煮—冷却—拌曲—下缸发酵—调配—蒸煮—冷却—装罐、封罐—杀菌—冷却—成品的加工工艺流程,具体操作步骤为:
①破碎、浸泡:用破碎机将豆豉羌、菊芋破碎成直径0.8毫米的颗粒,漂洗干净后,放入足量的水浸泡6小时,浸泡后的原料,手捏易碎即可;
②蒸煮:将浸泡好的原料沥去水分,装入蒸盘,用蒸饭机蒸熟;
③冷却:将蒸煮的原料取出,自然冷却至45℃;
④拌曲:将5%的麦曲粉均匀拌入冷却的原料中,边搅拌边加入适量的温水,搅拌均匀后,将原料堆置一定时间;
⑤下缸发酵:将发酵缸洗净、消毒,装入拌好曲的原料,中间搭成倒喇叭形,稍压实,盖上盖,控制发酵间的温度在36℃,发酵48h即成熟;
⑥调配:加入42%的果糖水于成熟的原料醪中,再加入适量的柠檬香油、桂花浸膏,加至适口为止,搅拌均匀,同时加1%的苹果酸液调pH值为2;
⑦预煮:将调配好的原料醪置于夹层锅中蒸煮,煮沸35分钟为宜;
⑧装罐和封罐:原料醪的温度降至55℃时开始装罐,灌入灭过菌的空罐中,封罐时温度在40℃,剔除密封不合格的产品;
⑨杀菌、冷却:在106℃下杀菌8分钟,速冷至28℃,包装入库。
有益效果:本发明产品营养成分全面,风味纯正、口感好,具有淡淡的醇香气味和豆豉羌的清香气。本产品富含蛋白质和淀粉,有利于提高人机体免疫功能、具有疏风解表,行气利湿,益肾平肝的功效,是一种集营养和保健功能于一体的营养滋补佳品。
具体实施方式
实施例1:
一种豆豉羌保健饮料的制作方法,具体操作步骤为:
①破碎、浸泡:用破碎机将豆豉羌破碎成直径5-6毫米的颗粒,漂洗干净后,放入足量的水浸泡12小时,浸泡后的原料,手捏易碎即可;
②蒸煮:将浸泡好的原料沥去水分,装入蒸盘,用蒸饭机蒸熟;
③冷却:将蒸煮的原料取出,自然冷却至50℃;
④拌曲:将0.85%的曲粉均匀拌入冷却的原料中,边搅拌边加入适量的温水,搅拌均匀后,将原料堆置一定时间;
⑤下缸发酵:将发酵缸洗净、消毒,装入拌好曲的原料,中间搭成倒喇叭形,稍压实,盖上盖,控制发酵间的温度在28-32℃,发酵24h即成熟;
⑥调配:加入45%的绵白糖水于成熟的原料醪中,加入适量的蜂蜜、香兰素,加至适口为止,搅拌均匀,同时加18%的柠檬酸液调pH值为4-5;
⑦预煮:将调配好的原料醪置于夹层锅中蒸煮,煮沸15分钟为宜;
⑧装罐和封罐:原料醪的温度降至75℃时开始装罐,灌入灭过菌的空罐中,封罐时温度在55℃,剔除密封不合格的产品;
⑨杀菌、冷却:在112℃下杀菌20分钟,速冷至30℃,包装入库。
实施例2:
一种豆豉羌保健饮料的制作方法,具体操作步骤为:
①破碎、浸泡:用破碎机将豆豉羌破碎成直径3-5毫米的颗粒,漂洗干净后,放入足量的水浸泡5-8小时,浸泡后的豆豉羌,手捏易碎即可;
②蒸煮:将浸泡好的豆豉羌沥去水分,装入蒸盘,用蒸饭机蒸熟;
③冷却:将蒸煮的豆豉羌取出,自然冷却至30℃;
④拌曲:将0.3%的曲粉均匀拌入冷却的豆豉羌中,边搅拌边加入适量的温水,搅拌均匀后,将豆豉羌堆置一定时间;
⑤下缸发酵:将发酵缸洗净、消毒,装入拌好曲的豆豉羌,中间搭成倒喇叭形,稍压实,盖上盖,控制发酵间的温度在40-45℃,发酵1-2d即成熟;
⑥调配:加入60%的冰糖水于成熟的豆豉羌醪中,加至适口为止,搅拌均匀,同时加25%的柠檬酸液调pH值为2-3;
⑦预煮:将调配好的豆豉羌醪置于夹层锅中蒸煮,煮沸15分钟为宜;
⑧装罐和封罐:豆豉羌醪的温度降至55℃时开始装罐,灌入灭过菌的空罐中,封罐时温度在35-40℃,剔除密封不合格的产品;
⑨杀菌、冷却:在108℃下杀菌10分钟,速冷至26℃,包装入库。
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)
1.一种豆豉羌保健饮料的制作方法,其特征在于:采用豆豉羌—破碎—浸泡—蒸煮—冷却—拌曲—下缸发酵—调配—蒸煮—冷却—装罐、封罐—杀菌—冷却—成品的加工工艺流程,具体操作步骤为:
①破碎、浸泡:用破碎机将豆豉羌、菊芋破碎成直径0.8毫米的颗粒,漂洗干净后,放入足量的水浸泡6小时,浸泡后的原料,手捏易碎即可;
②蒸煮:将浸泡好的原料沥去水分,装入蒸盘,用蒸饭机蒸熟;
③冷却:将蒸煮的原料取出,自然冷却至45℃;
④拌曲:将5%的麦曲粉均匀拌入冷却的原料中,边搅拌边加入适量的温水,搅拌均匀后,将原料堆置一定时间;
⑤下缸发酵:将发酵缸洗净、消毒,装入拌好曲的原料,中间搭成倒喇叭形,稍压实,盖上盖,控制发酵间的温度在36℃,发酵48h即成熟;
⑥调配:加入42%的果糖水于成熟的原料醪中,再加入适量的柠檬香油、桂花浸膏,加至适口为止,搅拌均匀,同时加1%的苹果酸液调pH值为2;
⑦预煮:将调配好的原料醪置于夹层锅中蒸煮,煮沸35分钟为宜;
⑧装罐和封罐:原料醪的温度降至55℃时开始装罐,灌入灭过菌的空罐中,封罐时温度在40℃,剔除密封不合格的产品;
⑨杀菌、冷却:在106℃下杀菌8分钟,速冷至28℃,包装入库。
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CN107348363A (zh) * | 2017-08-01 | 2017-11-17 | 重庆保卫食品有限公司 | 用于破碎豆豉结块的方法 |
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CN105167039A (zh) * | 2015-07-22 | 2015-12-23 | 程龙凤 | 一种发酵莲子醪的加工工艺 |
CN105192771A (zh) * | 2015-08-25 | 2015-12-30 | 高磊 | 一种保健蕨麻莲子醪的加工工艺 |
CN105266159A (zh) * | 2015-11-09 | 2016-01-27 | 刘世文 | 一种乌梅甘薯发酵果醪的加工方法 |
CN105285810A (zh) * | 2015-11-28 | 2016-02-03 | 南陵百绿汇农业科技有限公司 | 一种豆薯发酵乳的加工工艺 |
CN105380211A (zh) * | 2015-10-19 | 2016-03-09 | 南陵县振辉绿色农产品产销农民专业合作社 | 一种果味发酵板栗乳醪的加工方法 |
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CN105167039A (zh) * | 2015-07-22 | 2015-12-23 | 程龙凤 | 一种发酵莲子醪的加工工艺 |
CN105192771A (zh) * | 2015-08-25 | 2015-12-30 | 高磊 | 一种保健蕨麻莲子醪的加工工艺 |
CN105380211A (zh) * | 2015-10-19 | 2016-03-09 | 南陵县振辉绿色农产品产销农民专业合作社 | 一种果味发酵板栗乳醪的加工方法 |
CN105266159A (zh) * | 2015-11-09 | 2016-01-27 | 刘世文 | 一种乌梅甘薯发酵果醪的加工方法 |
CN105285810A (zh) * | 2015-11-28 | 2016-02-03 | 南陵百绿汇农业科技有限公司 | 一种豆薯发酵乳的加工工艺 |
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CN107348363A (zh) * | 2017-08-01 | 2017-11-17 | 重庆保卫食品有限公司 | 用于破碎豆豉结块的方法 |
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