CN107048126A - 一种新型黑木耳露的制备方法 - Google Patents
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 10
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims abstract description 5
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims abstract description 5
- 229930003451 Vitamin B1 Natural products 0.000 claims abstract description 5
- 229930003471 Vitamin B2 Natural products 0.000 claims abstract description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 5
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 5
- 239000011575 calcium Substances 0.000 claims abstract description 5
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 5
- 239000001913 cellulose Substances 0.000 claims abstract description 5
- 229920002678 cellulose Polymers 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 235000012041 food component Nutrition 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- 229910052742 iron Inorganic materials 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
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- 229910052698 phosphorus Inorganic materials 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 5
- 229960002477 riboflavin Drugs 0.000 claims abstract description 5
- 229960003495 thiamine Drugs 0.000 claims abstract description 5
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims abstract description 5
- 235000010374 vitamin B1 Nutrition 0.000 claims abstract description 5
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 5
- 235000019164 vitamin B2 Nutrition 0.000 claims abstract description 5
- 239000011716 vitamin B2 Substances 0.000 claims abstract description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 4
- 239000000787 lecithin Substances 0.000 claims abstract description 4
- 229940067606 lecithin Drugs 0.000 claims abstract description 4
- 235000010445 lecithin Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 4
- 229930003268 Vitamin C Natural products 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 235000019154 vitamin C Nutrition 0.000 abstract description 4
- 239000011718 vitamin C Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000019621 digestibility Nutrition 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 244000248349 Citrus limon Species 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000037081 physical activity Effects 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
-
- 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
- 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
本发明公开了一种新型黑木耳露的制备方法,其原料成分和用量包括:黑木耳650g‑700g番茄酱4%‑6%、蔗糖10%、苹果酸0.05‑0.08%、柠檬酸0.1‑0.3%,其余为纯净水,所述黑木耳富含碳水化合物、胶质、脑磷脂、纤维素、葡萄糖、木糖、卵磷脂、胡萝卜素、维生素B1、维生素B2、维生素C、蛋白质、铁、钙、磷等多种营养成分。本发明解决了黑木耳传统的食用方法,采用细胞软化破壁、浆渣分离、高压均质等技术处理,使营养物质充分溶出,消化吸收性好,保健作用更明显,真正体现了食品的方便性、营养性、功能性、消化性、新颖性、实用性。
Description
技术领域
本实用发明是一种新型黑木耳露的制备方法,属于黑木耳露的制备方法技术领域。
背景技术
黑木耳起源于我国,目前年产量达6万吨左右,约占世界总产量的 95%,有“素中之荤,菜中之肉”的称号,是公认的“天然保健食品”。同时黑木耳又有较高的药用价值,最新研究成果认为,黑木耳有改变人血小板的凝状、防治心脑血管疾病的奇效。特别是近几年来科学研究发现,黑木耳多糖对癌细胞具有明显的抑制作用,并有增强人体活性的医疗保健功能。
但是,目前现有市场还有采用黑木耳传统的食用方法,不能使其营养物质充分溶出,黑木耳的营养价值没有得到充分利用,生产的饮料稳定性比较差,经济效益低。
实用发明内容
针对现有技术存在的不足,本实用发明目的是提供一种新型黑木耳露的制备方法,以解决。
为了实现上述目的,本实用发明是通过如下的技术方案来实现:其原料成分和用量包括:黑木耳650g-700g番茄酱4%-6%、蔗糖10%、苹果酸 0.05-0.08%、柠檬酸0.1-0.3%,其余为纯净水,所述黑木耳富含碳水化合物、胶质、脑磷脂、纤维素、葡萄糖、木糖、卵磷脂、胡萝卜素、维生素 B1、维生素B2、维生素C、蛋白质、铁、钙、磷等多种营养成分。
浸泡:将选优质黑木耳用纯净水浸泡40-60min,至木耳上浮、变软;
预煮浸提:木耳:水=1:20,90℃预煮30min,再降温至70-80℃,
浸提30min,用纱布过滤取汁备用;
过滤打浆:将滤渣加水(1:60)打浆,然后与浸提汁混合;
配料:番茄酱6%、蔗糖10%、苹果酸0.05%、柠檬酸0.1%;
细磨:胶体磨将料液磨至5-8μm;
高压均质:采取两次均质法,使料液粒径<2μm,将调配汁温度控制在60~70℃,经高压均质机均质,压力控制在60兆帕,使果肉汁细化呈乳浊状;
杀菌:根据杀菌原理,木耳饮料为酸性,食品(pH≤4.6),选用巴氏杀菌,95℃,25min。
具体实施方式
为使本实用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,下面结合具体实施方式,进一步阐述本实用发明。
实施例一:黑木耳露总量为700g
其原料成分和用量包括:黑木耳650g番茄酱4%、蔗糖10%、苹果酸 0.05%、柠檬酸0.1%,其余为纯净水,所述黑木耳富含碳水化合物、胶质、脑磷脂、纤维素、葡萄糖、木糖、卵磷脂、胡萝卜素、维生素B1、维生素 B2、维生素C、蛋白质、铁、钙、磷等多种营养成分。
浸泡:将选优质黑木耳用纯净水浸泡40-60min,至木耳上浮、变软;
预煮浸提:木耳:水=1:20,90℃预煮30min,再降温至70-80℃,浸提30min,用纱布过滤取汁备用;
过滤打浆:将滤渣加水(1:60)打浆,然后与浸提汁混合;
配料:番茄酱2g、蔗糖5g、苹果酸0.025g、柠檬酸0.05g;
细磨:胶体磨将料液磨至5-8μm;
高压均质:采取两次均质法,使料液粒径<2μm,将调配汁温度控制在60~70℃,经高压均质机均质,压力控制在60兆帕,使果肉汁细化呈乳浊状;
杀菌:根据杀菌原理,木耳饮料为酸性,食品(pH≤4.6),选用巴氏杀菌,95℃,25min。
实施例二:黑木耳露总量为750g
其原料成分和用量包括:黑木耳700g番茄酱6%、蔗糖10%、苹果酸 0.08%、柠檬酸0.3%,其余为纯净水,所述黑木耳富含碳水化合物、胶质、脑磷脂、纤维素、葡萄糖、木糖、卵磷脂、胡萝卜素、维生素B1、维生素 B2、维生素C、蛋白质、铁、钙、磷等多种营养成分。
浸泡:将选优质黑木耳用纯净水浸泡40-60min,至木耳上浮、变软;
预煮浸提:木耳:水=1:20,90℃预煮30min,再降温至70-80℃,浸提30min,用纱布过滤取汁备用;
过滤打浆:将滤渣加水(1:60)打浆,然后与浸提汁混合;
配料:番茄酱3g、蔗糖5g、苹果酸0.04g、柠檬酸0.015g;
细磨:胶体磨将料液磨至5-8μm;
高压均质:采取两次均质法,使料液粒径<2μm,将调配汁温度控制在60~70℃,经高压均质机均质,压力控制在60兆帕,使果肉汁细化呈乳浊状;
杀菌:根据杀菌原理,木耳饮料为酸性,食品(pH≤4.6),选用巴氏杀菌,95℃,25min。
以上显示和描述了本实用发明的基本原理和主要特征和本实用发明的优点,对于本领域技术人员而言,显然本实用发明不限于上述示范性实施例的细节,而且在不背离本实用发明的精神或基本特征的情况下,能够以其他的具体形式实现本实用发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本实用发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本实用发明内。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (3)
1.一种新型黑木耳露的制备方法,其特征在于:其原料成分和用量包括:黑木耳650g-700g番茄酱4%-6%、蔗糖10%、苹果酸0.05-0.08%、柠檬酸0.1-0.3%,其余为纯净水。
2.根据权利要求1所述的一种新型黑木耳露的制备方法,其特征在于:所述黑木耳富含碳水化合物、胶质、脑磷脂、纤维素、葡萄糖、木糖、卵磷脂、胡萝卜素、维生素B1、维生素B2、维生素C、蛋白质、铁、钙、磷等多种营养成分。
3.一种新型黑木耳露的制备方法:其特征在于:
浸泡:将选优质黑木耳用纯净水浸泡40-60min,至木耳上浮、变软;
预煮浸提:木耳:水=1:20,90℃预煮30min,再降温至70-80℃,
浸提30min,用纱布过滤取汁备用;
过滤打浆:将滤渣加水(1:60)打浆,然后与浸提汁混合;
配料:番茄酱6%、蔗糖10%、苹果酸0.05%、柠檬酸0.1%;
细磨:胶体磨将料液磨至5-8μm;
高压均质:采取两次均质法,使料液粒径<2μm,将调配汁温度控制在60~70℃,经高压均质机均质,压力控制在60兆帕,使果肉汁细化呈乳浊状;
杀菌:根据杀菌原理,木耳饮料为酸性,食品(pH≤4.6),选用巴氏杀菌,95℃,25min。
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