CN106418078A - 一种姬松茸发酵饮料的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
本发明公开了一种姬松茸发酵饮料的加工方法,属于饮料加工领域。其特征在于:采用原料处理→发酵→冷却→过滤→调配→均质→杀菌→灌装→成品的加工工艺流程。有益效果:本发明产品口感细腻滑嫩,酸甜适口,具有姬松茸特有的清香风味。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,是一种美味健康、自然纯正的绿色饮品。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种姬松茸发酵饮料的加工方法。
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。
姬松茸营养价值高、功效多,加工成姬松茸发酵饮料可实现对姬松茸的综合利用,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姬松茸不易贮藏的问题,提供一种姬松茸发酵饮料的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种姬松茸发酵饮料的加工方法,其特征在于:采用原料处理→发酵→冷却→过滤→调配→均质→杀菌→灌装→成品的加工工艺流程,具体操作步骤为:
(1)姬松茸处理:将姬松茸及适量的白首乌研磨粉碎,用68℃热水浸泡,浸泡时间8小时,促使其有效成分大量浸出;
(2)杀菌:将浸提液在100℃进行巴氏杀菌2分钟,杀菌后立刻冷却至40℃;
(3)发酵:先配制由23%葡萄糖和3%莲子芯粉组成的发酵液,按发酵液5%的量加入已制好备用的生产用发酵剂中,加入乳酸菌,在发酵罐中进行缺氧发酵,温度保持在28℃,发酵时间为20小时,直至pH值为1.7时停止,立即冷却;
(4)过滤、调配:将发酵液滤过去渣,在发酵液中加入适量的火龙果汁、麦芽香精、苯甲酸钠、石斛粉和果胶,搅拌均匀;
(5)均质、杀菌:将调配好的饮料在均质机中以3.4兆帕压力均质,再采用巴氏杀菌,在100℃下杀菌5分钟;
(6)灌装:将杀菌后的饮料在3℃条件下冷却,灌装即为成品。
有益效果:本发明产品口感细腻滑嫩,酸甜适口,具有姬松茸特有的清香风味。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,是一种美味健康、自然纯正的绿色饮品。
具体实施方式
实施例1:
一种姬松茸发酵饮料的加工方法,具体操作步骤为:
(1)姬松茸处理:将姬松茸、莲子、何首乌研磨粉碎,用85℃热水浸泡,浸泡时间10小时,促使其有效成分大量浸出;
(2)杀菌:将浸提液在85℃进行巴氏杀菌20分钟,杀菌后立刻冷却至45℃;
(3)发酵:先配制由15%果糖和3%全脂奶粉组成的发酵液,按发酵液1%的量加入已制好备用的生产用发酵剂中,加入乳酸菌,在发酵罐中进行缺氧发酵,温度保持在32℃,发酵时间为10小时,直至pH值为4.5时停止,立即冷却;
(4)过滤、调配:将发酵液滤过去渣,在发酵液中加入适量的浓缩蛋黄果汁、柠檬香精、苯甲酸钠、紫菀粉和海藻酸钠,搅拌均匀;
(5)均质、杀菌:将调配好的饮料在均质机中以4.5兆帕压力均质,再采用巴氏杀菌,在98℃下杀菌10分钟;
(6)灌装:将杀菌后的饮料在2-4℃条件下冷却,灌装即为成品。
实施例2:
一种姬松茸发酵饮料的加工方法,具体操作步骤为:
(1)姬松茸处理:将姬松茸、五味子、红参研磨粉碎,用95℃热水浸泡,浸泡时间8小时,促使其有效成分大量浸出;
(2)杀菌:将浸提液在100℃进行巴氏杀菌5分钟,杀菌后立刻冷却至40℃;
(3)发酵:先配制由25%蛋白糖和2%脱脂奶粉组成的发酵液,按发酵液5%的量加入已制好备用的生产用发酵剂中,加入乳酸菌,在发酵罐中进行缺氧发酵,温度保持在28-32℃,发酵时间为12小时,直至pH值为5时停止,立即冷却;
(4)过滤、调配:将发酵液滤过去渣,在发酵液中加入适量的浓缩菠萝蜜汁、桂花浸膏、苯甲酸钠、薏苡仁粉和明胶,搅拌均匀;
(5)均质、杀菌:将调配好的饮料在均质机中以8.9兆帕压力均质,再采用巴氏杀菌,在121℃下杀菌1分钟;
(6)灌装:将杀菌后的饮料在5℃条件下冷却,灌装即为成品。
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)
1.一种姬松茸发酵饮料的加工方法,其特征在于:采用原料处理→发酵→冷却→过滤→调配→均质→杀菌→灌装→成品的加工工艺流程,具体操作步骤为:
(1)姬松茸处理:将姬松茸及适量的白首乌研磨粉碎,用68℃热水浸泡,浸泡时间8小时,促使其有效成分大量浸出;
(2)杀菌:将浸提液在100℃进行巴氏杀菌2分钟,杀菌后立刻冷却至40℃;
(3)发酵:先配制由23%葡萄糖和3%莲子芯粉组成的发酵液,按发酵液5%的量加入已制好备用的生产用发酵剂中,加入乳酸菌,在发酵罐中进行缺氧发酵,温度保持在28℃,发酵时间为20小时,直至pH值为1.7时停止,立即冷却;
(4)过滤、调配:将发酵液滤过去渣,在发酵液中加入适量的火龙果汁、麦芽香精、苯甲酸钠、石斛粉和果胶,搅拌均匀;
(5)均质、杀菌:将调配好的饮料在均质机中以3.4兆帕压力均质,再采用巴氏杀菌,在100℃下杀菌5分钟;
(6)灌装:将杀菌后的饮料在3℃条件下冷却,灌装即为成品。
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CN105380056A (zh) * | 2015-11-26 | 2016-03-09 | 陈伟 | 一种五味子香菇发酵饮料的加工方法 |
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CN105146657A (zh) * | 2015-09-08 | 2015-12-16 | 李千林 | 一种营养银耳发酵饮料的加工方法 |
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CN105380056A (zh) * | 2015-11-26 | 2016-03-09 | 陈伟 | 一种五味子香菇发酵饮料的加工方法 |
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CN107125507A (zh) * | 2017-06-08 | 2017-09-05 | 芜湖市三山区绿色食品产业协会 | 一种姬松茸发酵饮料的加工方法 |
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