CN106509144A - Making method of pleurotus nebrodensis soybean milk juice - Google Patents

Abstract

The invention discloses a making method of pleurotus nebrodensis soybean milk juice, and belongs to the field of beverage processing. The making method is characterized in that pleurotus nebrodensis and soybeans are used as raw materials. A processing technology of the pleurotus nebrodensis soybean milk juice comprises three steps of: I, selecting the pleurotus nebrodensis, cleaning the selected pleurotus nebrodensis, precooking the cleaned pleurotus nebrodensis, and mashing the precooked pleurotus nebrodensis so as to obtain pleurotus nebrodensis juice; II, thoroughly cleaning soybeans, soaking the cleaned soybeans, peeling the soaked soybeans, grinding the peeled soybeans, and performing separation so as to obtain soybean milk; and III, mixing and blending the pleurotus nebrodensis juice with the soybean milk, performing homogenizing, performing deaeration, performing filling, performing sealing, performing sterilization, and performing heat preservation so as to obtain finished products. The making method disclosed by the invention has the beneficial effects that the juice of products is milky yellow, the products have specific delicious taste of the pleurotus nebrodensis and the refreshing fragrance of the soybean milk, are delicately fragrant and refreshing, fine, smooth, high in nutrient value, easy to digest, are also capable of regulating the physiologic equilibrium of human bodies, have the effect of enhancing the immune function of the human bodies, have the health-care efficacies of removing food stagnancy, relieving a cough and the like, and are simple to operate and easy to implement.

Description

The manufacture method of Pleurotus nebrodensis soyabean milk juice

Technical field

The present invention relates to a kind of processing method of fruit juice, more particularly, to a kind of manufacture method of Pleurotus nebrodensis soyabean milk juice.

Background technology

Pleurotus nebrodensis, also known as asafoetida mushroom, Pleurotus ferulae Lanzi, Pleurotus ferulae Lanzi, its fine and tender taste are delicious and tasty, eat with higher Value, is described as " bolete on grassland " and " picking up the ears ", rather well received.It is pleurotus ferulae nutritious abundant, determine according to science, its albumen Matter content accounts for the 20% of dry mushroom, containing 17 kinds of aminoacid, multivitamin and inorganic salt.Pleurotus nebrodensis also have certain medical valency Value, the effects such as having removing food stagnancy, parasite killing, antitussive, antiinflammatory and prevent and treat gynecological tumor.The medical value of Pleurotus nebrodensis is very high, and it contains funguses The biological active substanceies such as polysaccharide and vitamin and several mineral materials, with Human Physiology balance is adjusted, strengthen immune function of human body Effect.

Fresh Pleurotus nebrodensis are difficult storage, and soyabean nutrient value is high, for be processed into Pleurotus nebrodensis soyabean milk juice be capable of achieving it is right The comprehensive utilization of Pleurotus nebrodensis raw material, instant, and it is easy to storage, improve its nutritive value and economic worth.

The content of the invention

Present invention aim to address Pleurotus nebrodensis are difficult the problem stored, there is provided a kind of making side of Pleurotus nebrodensis soyabean milk juice Method.

The present invention solves its technical problem and is adopted the technical scheme that：

A kind of manufacture method of Pleurotus nebrodensis soyabean milk juice, it is characterised in that：Pleurotus nebrodensis, Semen Glyciness are adopted for raw material, its processing technique point Three steps：One is Pleurotus nebrodensis → select → clean → precook → be beaten → Pleurotus nebrodensis juice；Two is Semen Glyciness → clean → immersion → decortication → grind → separate → soyabean milk；Three be by Pleurotus nebrodensis juice and soyabean milk carry out mixing preparation → homogenizing → degassing → fill → sealing → Sterilization → insulation → finished product, concrete operation step is：

（1）Material choice and process：Fresh Pleurotus nebrodensis are selected, mushroom shape is complete, and without deformity, impurity, abnormal flavour, pest and disease damage, Jing chooses Mushroom root is cut off after choosing, is cleaned with clear water, immersion is containing in 0.1% vitamin c solution；Select bright in color, full seed, free from insect pests Semen Glyciness, be aided with Semen Phaseoli, Semen phaseoli radiati, by bean material be placed in sodium bicarbonate solution soak 2 hours；

（2）The preparation of Pleurotus nebrodensis juice：Pleurotus nebrodensis are put in digester, are added containing 0.05% ascorbic acid and appropriate malic acid In soft water, heat 5 minutes at 100 DEG C；Pleurotus nebrodensis are entered into beater and breaks into serosity, be then centrifuged and filter, obtain Pleurotus nebrodensis juice；

（3）The preparation of soyabean milk：Soaked bean material is peeled, 88 DEG C of hot water is added, bean water ratio is 1:8, ground with grinder, Constant temperature 40 minutes at 100 DEG C, the separated removing bean dregs of slurry, obtain soyabean milk；

（4）Allotment：Add natural juice content to be 20% Pleurotus nebrodensis natural juice, 40% soyabean milk juice, add a little Bulbus Lilii juice, citric acid, adjust When section pH is 7, beverage flavor is optimal, finally plus 0.01% agar solution of stabilizer, 0.02%CMC-Na and 0.4% Fructus Hordei Germinatus essence；

（5）Homogenizing：The serosity for preparing is heated to into 68 DEG C, Jing high pressure homogenize twice, homogenization pressure are 28 MPas；

（6）Fill, sterilization：Hot serosity is loaded in bottle, gland, is sterilized within 3 minutes using 102 DEG C of insulations, be subsequently cooled to 30 DEG C, 3 days are incubated at 20 DEG C, its situation and stability is observed, phenomenon without exception is qualified products.

Beneficial effect：Product juice of the present invention into milk yellow, with the distinctive delicious taste of Pleurotus nebrodensis and salubrious soyabean milk Fragrance, pleasant to the palate, fine and smooth lubrication, this product nutritive value are very high, it is easy to digest, and can also adjust Human Physiology balance, increase The effect of strong man's body immunity function, with health-care effecies such as removing food stagnancy antitussives.It is simple to operate, it is easy to implement.

Specific embodiment

Embodiment 1：

A kind of manufacture method of Pleurotus nebrodensis soyabean milk juice, concrete operation step is：

（1）Material choice and process：Fresh Pleurotus nebrodensis are selected, mushroom shape is complete, and without deformity, impurity, abnormal flavour, pest and disease damage, Jing chooses Mushroom root is cut off after choosing, is cleaned with clear water, in immersion vitamin c solution；The Semen Glyciness of bright in color, full seed, free from insect pests are selected, Semen Glyciness are placed in sodium bicarbonate solution and are soaked 8 hours；

（2）The preparation of Pleurotus nebrodensis juice：Pleurotus nebrodensis are put in digester, are added containing 0.2 % ascorbic acid and appropriate citric acid In soft water, heat 20 minutes at 100 DEG C；Pleurotus nebrodensis are entered into beater and breaks into serosity, be then centrifuged and filter, obtain Pleurotus nebrodensis juice；

（3）The preparation of soyabean milk：Soaked Semen Glyciness are peeled, 90 DEG C of hot water is added, bean water ratio is 1:7, ground with grinder, Constant temperature 35 minutes at 90 DEG C, the separated removing bean dregs of slurry, obtain soyabean milk；

（4）Allotment：Natural juice content is added to be 20%, Pleurotus nebrodensis natural juice：Semen Glyciness natural juice is 2:1, soluble solid content is 6%, Add a little lactic acid, when to adjust PH be 7, beverage flavor is optimal, finally plus 0.02% sodium alginate of stabilizer, 0.01%CMC-Na and 0.4% xanthan gum；

（5）Homogenizing：The serosity for preparing is heated to into 75 DEG C, Jing high pressure homogenize twice, homogenization pressure are 28 MPas；

（6）Fill, sterilization：Hot serosity is loaded in bottle, gland, sterilized using 150 DEG C of insulation 3-5 minutes, be subsequently cooled to 30 DEG C, 12 days are incubated at 20 DEG C, observe its situation and stability, phenomenon without exception is qualified products.

Embodiment 2：

A kind of manufacture method of Pleurotus nebrodensis soyabean milk juice, concrete operation step is：

（1）Material choice and process：Fresh Pleurotus nebrodensis are selected, mushroom shape is complete, and without deformity, impurity, abnormal flavour, pest and disease damage, Jing chooses Mushroom root is cut off after choosing, is cleaned with clear water, in immersion vitamin c solution；The Semen Glyciness of bright in color, full seed, free from insect pests are selected, Semen Glyciness are placed in sodium bicarbonate solution and are soaked 12 hours；

（2）The preparation of Pleurotus nebrodensis juice：Pleurotus nebrodensis are put in digester, are added containing 0.1 % ascorbic acid and appropriate citric acid In soft water, heat 40 minutes at 100 DEG C；Pleurotus nebrodensis are entered into beater and breaks into serosity, be then centrifuged and filter, obtain Pleurotus nebrodensis juice；

（3）The preparation of soyabean milk：Soaked Semen Glyciness are peeled, 90 DEG C of hot water is added, bean water ratio is 1:6, ground with grinder, Constant temperature 25 minutes at 85 DEG C, the separated removing bean dregs of slurry, obtain soyabean milk；

（4）Allotment：Natural juice content is added to be 23%, Pleurotus nebrodensis natural juice：Semen Glyciness natural juice is 5:3, soluble solid content is 10%, Add a little Mel, citric acid, when to adjust PH be 7, beverage flavor is optimal, finally plus 0.04% sodium alginate of stabilizer, 0.02% CMC-Na and 0.35% agar；

（5）Homogenizing：The serosity for preparing is heated to into 98 DEG C, Jing high pressure homogenize twice, homogenization pressure are 15 MPas；

（6）Fill, sterilization：Hot serosity is loaded in bottle, gland, sterilized within 15 minutes using 115 DEG C of insulations, be subsequently cooled to 30 DEG C, 15 days are incubated at 25 DEG C, observe its situation and stability, phenomenon without exception is qualified products.

Part that the present invention does not relate to is same as the prior art or can be realized using prior art.

Claims (1)

1. a kind of manufacture method of Pleurotus nebrodensis soyabean milk juice, it is characterised in that：Pleurotus nebrodensis, Semen Glyciness are adopted for raw material, its processing technique Divide three steps：One is Pleurotus nebrodensis → select → clean → precook → be beaten → Pleurotus nebrodensis juice；Two is Semen Glyciness → clean → immersion → de- Skin → grind → separate → soyabean milk；Three is that Pleurotus nebrodensis juice and soyabean milk are carried out mixing preparation → homogenizing → degassing → fill → sealing → sterilization → insulation → finished product, concrete operation step is：

（1）Material choice and process：Fresh Pleurotus nebrodensis are selected, mushroom shape is complete, and without deformity, impurity, abnormal flavour, pest and disease damage, Jing chooses Mushroom root is cut off after choosing, is cleaned with clear water, immersion is containing in 0.1% vitamin c solution；Select bright in color, full seed, free from insect pests Semen Glyciness, be aided with Semen Phaseoli, Semen phaseoli radiati, by bean material be placed in sodium bicarbonate solution soak 2 hours；

（2）The preparation of Pleurotus nebrodensis juice：Pleurotus nebrodensis are put in digester, are added containing 0.05% ascorbic acid and appropriate malic acid In soft water, heat 5 minutes at 100 DEG C；Pleurotus nebrodensis are entered into beater and breaks into serosity, be then centrifuged and filter, obtain Pleurotus nebrodensis juice；

（3）The preparation of soyabean milk：Soaked bean material is peeled, 88 DEG C of hot water is added, bean water ratio is 1:8, ground with grinder, Constant temperature 40 minutes at 100 DEG C, the separated removing bean dregs of slurry, obtain soyabean milk；

（4）Allotment：Add natural juice content to be 20% Pleurotus nebrodensis natural juice, 40% soyabean milk juice, add a little Bulbus Lilii juice, citric acid, adjust When section pH is 7, beverage flavor is optimal, finally plus 0.01% agar solution of stabilizer, 0.02%CMC-Na and 0.4% Fructus Hordei Germinatus essence；

（5）Homogenizing：The serosity for preparing is heated to into 68 DEG C, Jing high pressure homogenize twice, homogenization pressure are 28 MPas；

（6）Fill, sterilization：Hot serosity is loaded in bottle, gland, is sterilized within 3 minutes using 102 DEG C of insulations, be subsequently cooled to 30 DEG C, 3 days are incubated at 20 DEG C, its situation and stability is observed, phenomenon without exception is qualified products.