CN106387588A - 一种食用菌固体饮料口感改良剂 - Google Patents
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Abstract
本发明公开了一种食用菌固体饮料口感改良剂,涉及食用菌产品技术领域,由如下重量份数的原料制成:水溶性壳聚糖20‑25份、预糊化淀粉6‑11份、香椿叶5‑9份、甜玉米鲜粒5‑9份、韭菜4‑8份、田菁胶4‑8份、黄豆4‑8份、苦荞粉3‑6份、莲藕粉3‑6份、紫苏叶2‑4份、松树叶2‑4份、奶酪粉2‑4份、薏仁米粉2‑4份、葡萄籽1‑2份、山楂核1‑2份、蛋黄粉1‑2份、熟地黄0.5‑1份、淡豆豉0.5‑1份、卵磷脂0.5‑1份、水80‑100份。本发明口感改良剂不仅能改善所制食用菌固体饮料的口感,扩大消费人群;而且与食用菌固体颗粒在一定湿度下混合后能在颗粒表面形成一层保护膜,该保护膜能增强食用菌固体颗粒的水溶解性,还能防止食用菌固体颗粒中的有效成分变质。
Description
技术领域:
本发明涉及食用菌产品技术领域,具体涉及一种食用菌固体饮料口感改良剂。
背景技术:
真菌多糖是食用菌中含有的重要药理活性物质,被称为“生物反应调节剂”,可作为免疫增强剂和免疫激活剂,具有抗细菌、抗病毒和抗凝聚的作用,增强肝功能和解毒力,提高动物缺耐氧能力和氧的利用率,降低血液的粘稠度,增加心肌收缩力,改善心率,降血糖、镇静、镇痛、平喘、止咳、化痰等多种功效。
目前,市售的食用菌固体饮料以白砂糖作为载体制成固态颗粒,饮用时用温水冲泡,形成液态饮品。白砂糖的使用是为了改善口感,但会增加饮料中的含糖量,从而降低饮料的健康指数。
发明内容:
本发明所要解决的技术问题在于提供一种不仅能增强食用菌粉溶解性,还能防止食用菌粉变质的食用菌固体饮料口感改良剂。
本发明所要解决的技术问题采用以下的技术方案来实现:
一种食用菌固体饮料口感改良剂,由如下重量份数的原料制成:
水溶性壳聚糖20-25份、预糊化淀粉6-11份、香椿叶5-9份、甜玉米鲜粒5-9份、韭菜4-8份、田菁胶4-8份、黄豆4-8份、苦荞粉3-6份、莲藕粉3-6份、紫苏叶2-4份、松树叶2-4份、奶酪粉2-4份、薏仁米粉2-4份、葡萄籽1-2份、山楂核1-2份、蛋黄粉1-2份、熟地黄0.5-1份、淡豆豉0.5-1份、卵磷脂0.5-1份、水80-100份。
其制备方法包括如下步骤:
(1)将香椿叶、韭菜和紫苏叶加入3倍重量水中,浸泡30min后利用功率1.5kW磨浆机反复磨浆三次,过滤,将所得滤液加热至50-55℃后加入松树叶和熟地黄,浸泡5h后再次过滤,将滤液送入喷雾干燥机,所得颗粒研磨成粉末,即得粉料;
(2)将葡萄籽、山楂核和淡豆豉粉碎成粉末后加入剩余水中,并加热至沸腾状态保温搅拌1h,过滤,将所得滤液自然冷却至30-35℃,再加入甜玉米鲜粒和黄豆,浸泡30min后与蛋黄粉一起利用功率1.5kW磨浆机反复磨浆三次,再次过滤,将滤液加热至沸腾状态保温搅拌10min,即得浆料;
(3)向所得浆料中加入田菁胶、苦荞粉、莲藕粉和薏仁米粉,先加热至沸腾状态保温搅拌15min,然后在冰水浴下以10℃/min的速度降温,待温度降至35-40℃后将混合物转入0-5℃环境中静置3h,再加入粉料、水溶性壳聚糖、预糊化淀粉、奶酪粉和卵磷脂,充分混合均匀后送入冷冻干燥机,充分干燥,最后将所得固体粉碎成粉末。
所述水溶性壳聚糖使用前经过改性处理,其处理方法为:将15-20份水溶性壳聚糖加入等量糯米酒中,搅拌形成均匀浆体,再加入2-3份交联聚乙烯吡咯烷酮和1-2份氢化蓖麻油,充分混合后于微波频率2450MHz、功率700W下微波处理3min,然后加入0.5-1份松香甘油酯和0.5-1份棕榈油,混合均匀后继续微波处理2min,所得混合物送入喷雾干燥机,最后将所得颗粒研磨成粉末。
水溶性壳聚糖通过改性处理,增强其成膜性。
本发明的有益效果是:本发明以水溶性壳聚糖为主要原料,辅以多种辅料与助剂制得食用菌固体饮料口感改良剂,该口感改良剂不仅能改善所制食用菌固体饮料的口感,扩大消费人群;而且与食用菌固体颗粒在一定湿度下混合后能在颗粒表面形成一层保护膜,该保护膜能增强食用菌固体颗粒的水溶解性,缩短溶解时间,还能防止食用菌固体颗粒中的有效成分变质,大大延长所制食用菌固体饮料的货架期。
具体实施方式:
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
(1)将5份香椿叶、4份韭菜和3份紫苏叶加入36份水中,浸泡30min后利用功率1.5kW磨浆机反复磨浆三次,过滤,将所得滤液加热至50-55℃后加入2份松树叶和1份熟地黄,浸泡5h后再次过滤,将滤液送入喷雾干燥机,所得颗粒研磨成粉末,即得粉料;
(2)将2份葡萄籽、1份山楂核和1份淡豆豉粉碎成粉末后加入50份水中,并加热至沸腾状态保温搅拌1h,过滤,将所得滤液自然冷却至30-35℃,再加入6份甜玉米鲜粒和5份黄豆,浸泡30min后与1份蛋黄粉一起利用功率1.5kW磨浆机反复磨浆三次,再次过滤,将滤液加热至沸腾状态保温搅拌10min,即得浆料;
(3)向所得浆料中加入5份田菁胶、4份苦荞粉、3份莲藕粉和3份薏仁米粉,先加热至沸腾状态保温搅拌15min,然后在冰水浴下以10℃/min的速度降温,待温度降至35-40℃后将混合物转入0-5℃环境中静置3h,再加入粉料、20份水溶性壳聚糖、8份预糊化淀粉、2份奶酪粉和0.5份卵磷脂,充分混合均匀后送入冷冻干燥机,充分干燥,最后将所得固体粉碎成粉末。
水溶性壳聚糖的改性处理:将20份水溶性壳聚糖加入等量糯米酒中,搅拌形成均匀浆体,再加入3份交联聚乙烯吡咯烷酮和1份氢化蓖麻油,充分混合后于微波频率2450MHz、功率700W下微波处理3min,然后加入0.5份松香甘油酯和0.5份棕榈油,混合均匀后继续微波处理2min,所得混合物送入喷雾干燥机,最后将所得颗粒研磨成粉末。
实施例2
(1)将8份香椿叶、4份韭菜和2份紫苏叶加入42份水中,浸泡30min后利用功率1.5kW磨浆机反复磨浆三次,过滤,将所得滤液加热至50-55℃后加入3份松树叶和0.5份熟地黄,浸泡5h后再次过滤,将滤液送入喷雾干燥机,所得颗粒研磨成粉末,即得粉料;
(2)将2份葡萄籽、2份山楂核和0.5份淡豆豉粉碎成粉末后加入50份水中,并加热至沸腾状态保温搅拌1h,过滤,将所得滤液自然冷却至30-35℃,再加入9份甜玉米鲜粒和4份黄豆,浸泡30min后与1份蛋黄粉一起利用功率1.5kW磨浆机反复磨浆三次,再次过滤,将滤液加热至沸腾状态保温搅拌10min,即得浆料;
(3)向所得浆料中加入5份田菁胶、4份苦荞粉、5份莲藕粉和2份薏仁米粉,先加热至沸腾状态保温搅拌15min,然后在冰水浴下以10℃/min的速度降温,待温度降至35-40℃后将混合物转入0-5℃环境中静置3h,再加入粉料、25份水溶性壳聚糖、6份预糊化淀粉、3份奶酪粉和0.5份卵磷脂,充分混合均匀后送入冷冻干燥机,充分干燥,最后将所得固体粉碎成粉末。
水溶性壳聚糖的改性处理:将15份水溶性壳聚糖加入等量糯米酒中,搅拌形成均匀浆体,再加入2份交联聚乙烯吡咯烷酮和1份氢化蓖麻油,充分混合后于微波频率2450MHz、功率700W下微波处理3min,然后加入0.5份松香甘油酯和0.5份棕榈油,混合均匀后继续微波处理2min,所得混合物送入喷雾干燥机,最后将所得颗粒研磨成粉末。
对本发明食用菌固体饮料口感改良剂进行动物毒性试验和疗效研究:
1、动物急性毒性试验
试验对象:小白鼠,体重18-22g,雌雄各半;
供试液:将所制口感改良剂以0.1g粉末加水10ml溶解制成供试液;
试验方法:取小白鼠50只,分成5组,每组10只,其中一组为空白组,其余四组为试验组,试验组给药前禁食12h,按每只每次5ml灌喂小白鼠,24h内分别灌喂1、2、3、4次,灌喂后观察7天;
试验结果:试验小白鼠活动正常,无毒性反应,无死亡。
2、动物长期毒性试验
试验对象:大白鼠,体重120-150g,雌雄各半;
供试液:将所制口感改良剂以0.1g粉末加水10ml溶解制成供试液;
试验方法:取大白鼠50只,分成5组,每组10只,其中一组为空白组,其余四组为试验组,试验组每日分别灌喂供试液5ml、10ml、20ml、30ml,连续灌喂90天,监测体重,于最后一次给药后24h断头处死,测血、尿常规、肝功能、肾功能、取心、肾等内脏,观察组织形态的变化;
试验结果:试验组活动正常,无毒性反应,无死亡,处死后的各项检查与空白组无任何区别。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种食用菌固体饮料口感改良剂,其特征在于,由如下重量份数的原料制成:
水溶性壳聚糖20-25份、预糊化淀粉6-11份、香椿叶5-9份、甜玉米鲜粒5-9份、韭菜4-8份、田菁胶4-8份、黄豆4-8份、苦荞粉3-6份、莲藕粉3-6份、紫苏叶2-4份、松树叶2-4份、奶酪粉2-4份、薏仁米粉2-4份、葡萄籽1-2份、山楂核1-2份、蛋黄粉1-2份、熟地黄0.5-1份、淡豆豉0.5-1份、卵磷脂0.5-1份、水80-100份。
2.根据权利要求1所述的食用菌固体饮料口感改良剂,其特征在于,其制备方法包括如下步骤:
(1)将香椿叶、韭菜和紫苏叶加入3倍重量水中,浸泡30min后利用功率1.5kW磨浆机反复磨浆三次,过滤,将所得滤液加热至50-55℃后加入松树叶和熟地黄,浸泡5h后再次过滤,将滤液送入喷雾干燥机,所得颗粒研磨成粉末,即得粉料;
(2)将葡萄籽、山楂核和淡豆豉粉碎成粉末后加入剩余水中,并加热至沸腾状态保温搅拌1h,过滤,将所得滤液自然冷却至30-35℃,再加入甜玉米鲜粒和黄豆,浸泡30min后与蛋黄粉一起利用功率1.5kW磨浆机反复磨浆三次,再次过滤,将滤液加热至沸腾状态保温搅拌10min,即得浆料;
(3)向所得浆料中加入田菁胶、苦荞粉、莲藕粉和薏仁米粉,先加热至沸腾状态保温搅拌15min,然后在冰水浴下以10℃/min的速度降温,待温度降至35-40℃后将混合物转入0-5℃环境中静置3h,再加入粉料、水溶性壳聚糖、预糊化淀粉、奶酪粉和卵磷脂,充分混合均匀后送入冷冻干燥机,充分干燥,最后将所得固体粉碎成粉末。
3.根据权利要求1或2所述的食用菌固体饮料口感改良剂,其特征在于:所述水溶性壳聚糖使用前经过改性处理,其处理方法为:将15-20份水溶性壳聚糖加入等量糯米酒中,搅拌形成均匀浆体,再加入2-3份交联聚乙烯吡咯烷酮和1-2份氢化蓖麻油,充分混合后于微波频率2450MHz、功率700W下微波处理3min,然后加入0.5-1份松香甘油酯和0.5-1份棕榈油,混合均匀后继续微波处理2min,所得混合物送入喷雾干燥机,最后将所得颗粒研磨成粉末。
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