CN106666308A - 一种猴头菇白果仁饮料的制作方法 - Google Patents
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Abstract
本发明公开了一种猴头菇白果仁饮料的制作方法,属于饮料加工领域。其特征在于:采用猴头菇、白果仁为原料,其加工工艺流程分三步:一是猴头菇→挑选→清洗→预煮→打浆→过滤→猴头菇汁;二是白果仁→挑选→烘烤→碱法脱皮→浸泡→打浆→过滤→白果仁乳液;三是将猴头菇汁和白果仁乳液混合→调配→均质→脱气→灌装→封盖→杀菌→检验→成品→入库。有益效果:本发明产品口感细腻滑嫩,清香爽口,菇味香浓,并具有猴头菇和白果仁特有的香味,酸甜适度,本产品可利于血液循环,降低血胆固醇含量,具有提高肌体免疫力的功能,可延缓衰老,还具有抑制癌细胞作用。食用方便,老少皆宜,集保健食疗于一身的纯天然无公害的饮品。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种猴头菇白果仁饮料的制作方法。
背景技术
猴头菇是我国著名的八大山珍之一,在封建社会,只有皇室和权贵之家方能享用。近年来,由于人工栽培获得成功,才得以普惠于民间,成为一种大众化美味食用菌。
猴头菇含不饱和脂肪酸,利于血液循环,能降低血胆固醇含量,具有提高肌体免疫力的功能,可延缓衰老,能抑制癌细胞中遗传物质的合成,从而预防和治疗消化道癌症和其他恶性肿瘤,对胃溃疡、十二指肠溃疡,胃炎等消化道疾病的疗效令人瞩目。猴头菇性平、味甘;猴头菇具有健胃,补虚,抗癌,益肾精之功效;主治食少便溏、胃及十二指肠溃疡、神经衰弱、食道癌、胃癌、眩晕、阳痿等病症。猴头菇老少皆宜,胃病患者,体质虚弱,营养不良,神经衰弱者,痛症患者,心血管疾病,食道癌、贲门癌、胃癌、咳喘患者亦可食用。
新鲜的猴头菇不易贮藏,且白果仁所含的营养成分较高,用于加工成猴头菇白果仁饮料可实现对猴头菇原料的综合利用,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猴头菇不易储藏的问题,提供一种猴头菇白果仁饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种猴头菇白果仁饮料的制作方法,其特征在于:采用猴头菇、白果仁为原料,其加工工艺流程分三步:一是猴头菇→挑选→清洗→预煮→打浆→过滤→猴头菇汁;二是白果仁→挑选→烘烤→碱法脱皮→浸泡→打浆→过滤→白果仁乳液;三是将猴头菇汁和白果仁乳液混合→调配→均质→脱气→灌装→封盖→杀菌→检验→成品→入库,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、菇形完整、无杂质、异味、病虫害的猴头菇和少许茶树菇,经挑选后剪去菇根,用清水洗净,浸入抗坏血酸溶液中护色;挑选粒大饱满、完整,无虫蛀、霉变、溢油的白果仁,去皮备用;
(2)猴头菇汁的制备:将猴头菇和茶树菇放入蒸煮锅中,加入含0.06%抗坏血酸和适量柠檬酸的软水,在85℃下加热10分钟,将猴头菇和茶树菇倒入打浆机打成浆液,然后经离心分离和过滤,得到菇汁;
(3)白果仁乳液的制备:将烘烤后的白果仁放在0.3%的氢氧化钠溶液中煮沸20分钟,使白果仁完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到95℃,白果仁与水的质量按1:10的比例送入打浆机打浆,经220目筛过滤后再用胶体磨磨细,经240目筛过滤,冷却至3℃,得白果仁乳液;
(4)调配:取猴头菇汁、白果仁乳液,按质量2:1的比例入配料桶,加入8%脱脂奶粉、6%蜂蜜、3%蔗糖、0.2%甜菊糖浆、0.16%单甘脂、0.05%海藻酸钠、0.08%羧甲基纤维素钠和水适量,搅拌均匀,升温至42℃,调整pH为7.2;
(5)均质、脱气:用均质机在温度为65℃、压力为45兆帕下均质2次,然后经脱气机在12-15兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在85℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的猴头菇白果仁饮料进行高温杀菌,在105℃恒温下保持35分钟,然后冷却至36℃,检验合格的贴标入库或上市。
有益效果:本发明产品口感细腻滑嫩,清香爽口,菇味香浓,并具有猴头菇和白果仁特有的香味,酸甜适度,本产品可利于血液循环,降低血胆固醇含量,具有提高肌体免疫力的功能,可延缓衰老,还具有抑制癌细胞作用。食用方便,老少皆宜,集保健食疗于一身的纯天然无公害的饮品。
具体实施方式
实施例1:
一种猴头菇白果仁饮料的制作方法,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、菇形完整、无杂质、异味、病虫害的猴头菇,经挑选后剪去菇根,用清水洗净,浸入抗坏血酸溶液中护色;挑选粒大饱满、完整,无虫蛀、霉变、溢油的白果仁,去皮备用;
(2)猴头菇汁的制备:将猴头菇放入蒸煮锅中,加入含0.08%抗坏血酸和适量乳酸的软水,在85-88℃下加热20-25分钟,将猴头菇倒入打浆机打成浆液,然后经离心分离和过滤,得到猴头菇汁;
(3)白果仁乳液的制备:将烘烤后的白果仁放在0.6-0.8%的氢氧化钠溶液中煮沸25分钟,使白果仁完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到100℃,白果仁与水的质量按1: 12的比例送入打浆机打浆,经220目筛过滤后再用胶体磨磨细,经260目筛过滤,冷却至3-5℃,得白果仁乳液;
(4)调配:取猴头菇汁、白果仁乳液,按质量5:3的比例入配料桶,加入8%全脂奶粉、7%蜂蜜、12%红糖、0.3%甘草、0.02%单甘脂、0.15%琼脂、0.02%羧甲基纤维素钠和水适量,搅拌均匀,升温至48-52℃,调整pH为5-6;
(5)均质、脱气:用均质机在温度为68-75℃、压力为8-12兆帕下均质1-2次,然后经脱气机在0.6-0.8兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在70-75℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的猴头菇白果仁饮料进行高温杀菌,在123-128℃恒温下保持5-7分钟,然后冷却至35-37℃,检验合格的贴标入库或上市。
实施例2:
一种猴头菇白果仁饮料的制作方法,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、菇形完整、无杂质、异味、病虫害,色泽乳黄的猴头菇,经挑选后剪去菇根,用清水洗净,浸入抗坏血酸溶液中护色;挑选粒大饱满、完整,无虫蛀、霉变、溢油的白果仁,去皮备用;
(2)猴头菇汁的制备:将猴头菇放入蒸煮锅中,加入含0.1%抗坏血酸和适量柠檬酸的软水,在98℃下加热4分钟,将猴头菇倒入打浆机打成浆液,然后经离心分离和过滤,得到猴头菇汁;
(3)白果仁乳液的制备:将烘烤后的白果仁放在1%的氢氧化钠溶液中煮沸15分钟,使白果仁完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到85℃,白果仁与水的质量按1: 6的比例送入打浆机打浆,经120目筛过滤后再用胶体磨磨细,经140目筛过滤,冷却至2℃,得白果仁乳液;
(4)调配:取猴头菇汁、白果仁乳液,按质量1:1的比例入配料桶,加入2%可可粉、7%蜂蜜、4%冰糖、0.7%糖浆、0.03%单甘脂、0.1%海藻酸钠、0.15%羧甲基纤维素钠和柠檬酸、水适量,搅拌均匀,升温至65℃,调整pH为6.7;
(5)均质、脱气:用均质机在温度为85℃、压力38兆帕下均质2次,然后经脱气机在0.5兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在80℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的猴头菇白果仁饮料进行高温杀菌,在115℃恒温下保持16分钟,然后冷却至20℃,检验合格的贴标入库或上市。
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)
1.一种猴头菇白果仁饮料的制作方法,其特征在于:采用猴头菇、白果仁为原料,其加工工艺流程分三步:一是猴头菇→挑选→清洗→预煮→打浆→过滤→猴头菇汁;二是白果仁→挑选→烘烤→碱法脱皮→浸泡→打浆→过滤→白果仁乳液;三是将猴头菇汁和白果仁乳液混合→调配→均质→脱气→灌装→封盖→杀菌→检验→成品→入库,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、菇形完整、无杂质、异味、病虫害的猴头菇和少许茶树菇,经挑选后剪去菇根,用清水洗净,浸入抗坏血酸溶液中护色;挑选粒大饱满、完整,无虫蛀、霉变、溢油的白果仁,去皮备用;
(2)猴头菇汁的制备:将猴头菇和茶树菇放入蒸煮锅中,加入含0.06%抗坏血酸和适量柠檬酸的软水,在85℃下加热10分钟,将猴头菇和茶树菇倒入打浆机打成浆液,然后经离心分离和过滤,得到菇汁;
(3)白果仁乳液的制备:将烘烤后的白果仁放在0.3%的氢氧化钠溶液中煮沸20分钟,使白果仁完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到95℃,白果仁与水的质量按1:10的比例送入打浆机打浆,经220目筛过滤后再用胶体磨磨细,经240目筛过滤,冷却至3℃,得白果仁乳液;
(4)调配:取猴头菇汁、白果仁乳液,按质量2:1的比例入配料桶,加入8%脱脂奶粉、6%蜂蜜、3%蔗糖、0.2%甜菊糖浆、0.16%单甘脂、0.05%海藻酸钠、0.08%羧甲基纤维素钠和水适量,搅拌均匀,升温至42℃,调整pH为7.2;
(5)均质、脱气:用均质机在温度为65℃、压力为45兆帕下均质2次,然后经脱气机在12-15兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在85℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的猴头菇白果仁饮料进行高温杀菌,在105℃恒温下保持35分钟,然后冷却至36℃,检验合格的贴标入库或上市。
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