CN107125523A - 一种马勃乳酸汁的制作方法 - Google Patents
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- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/52—Adding ingredients
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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Abstract
本发明公开了一种马勃乳酸汁的制作方法,属于饮料加工领域。其特征在于:采用发酵液制备→马勃乳酸发酵→均质、过滤→调配、杀菌→成品的加工工艺流程。有益效果:本发明产品口感柔和,香味浓郁,具有马勃的鲜美风味;本产品不仅口感清香,酸甜适口,可以调节、增强人体免疫力,具有清热解毒、宣肺利咽、健胃补脾、消食化积等功效。操作简单,便于实施,是一种营养保健价值高的饮料。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种马勃乳酸汁的制作方法。
背景技术
马勃,属担子菌类马勃科。嫩时色白,圆球形如蘑菇,但较大,鲜美可食,嫩如豆腐。马勃味辛性平,含蛋白氨基酸、干酪基酸、尿素、麦角淄醇、类脂质、马勃素等营养成分,此外还含有磷酸、钠、铝、镁、硅酸、硫酸盐等,主要用作局部止血药,兼治咽喉痛、失音等症状,对金黄色葡萄球菌、绿脓杆菌、变形杆菌及肺炎双球菌有一定的抑制作用,对少数致病真菌也有抑制作用,具有清热解毒、宣肺利咽,抗菌止血等功效。
马勃营养价值高、功效多,用于加工成马勃乳酸汁可实现对马勃原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是提供一种马勃乳酸汁的制作方法,提高其经济价值。
本发明解决其技术问题所采取的技术方案是:
一种马勃乳酸汁的制作方法,其特征在于:采用发酵液制备→马勃乳酸发酵→均质、过滤→调配、杀菌→成品的加工工艺流程,具体操作步骤为:
(1)发酵液的制备:用脱脂牛奶作培养基,将鲜牛奶在4500转/分下离心15分钟,然后于108℃下灭菌20分钟即成,发酵液采用三级培养法:
①试管培养:在试管内装入培养基30毫升,灭菌后接入乳酸菌,在42℃下培养10h,并置于3℃下保存4天备用;
②三角瓶培养:在容积为270毫升三角瓶内装入培养基200毫升,灭菌后接入试管菌液2毫升,在42℃下培养5天,于4℃下保存8天备用;
③发酵液培养:在1200毫升三角瓶内装入650毫升培养基,灭菌后接入2.5%的三角瓶培养菌种,在40℃培养12天,使酸度达1.85%,置冷库备用;
(2)马勃乳酸发酵:取马勃菌盖、菌托干品3千克,洗净,稍加研磨,用75℃热水浸泡2小时,滤取浸出液;在浸出液中加入脱脂奶粉1千克、蛋白糖8千克、琼脂胶液5千克、柠檬酸80克,加水至50千克,装入发酵罐内,然后在96℃下进行巴氏杀菌7分钟,立即冷却至35℃;按发酵液的量接入4.5%已制备好的发酵液,立即冷却,停止发酵;
(3)均质、过滤:将发酵液在均质机中在118.37千帕的压力下均质,过滤后进行调配;
(4)调配、杀菌:在均质液中加入经果胶处理过的山楂汁4千克、拐枣汁1千克,柠檬酸80克,麦芽香精和山梨酸钾适量,混合均匀后,在100℃下灭菌10分钟,然后装罐后置于2℃下贮存。
有益效果:本发明产品口感柔和,香味浓郁,具有马勃的鲜美风味;本产品不仅口感清香,酸甜适口,可以调节、增强人体免疫力,具有清热解毒、宣肺利咽、健胃补脾、消食化积等功效。操作简单,便于实施,是一种营养保健价值高的饮料。
具体实施方式
实施例1:
一种马勃乳酸汁的制作方法,具体操作步骤为:
(1)发酵液的制备:用全脂牛奶作培养基,将鲜牛奶在3200转/分下离心20分钟,然后于110℃下灭菌10分钟即成,发酵液采用三级培养法:
①试管培养:在试管内装入培养基20毫升,灭菌后接入乳酸菌,在28℃下培养12h,并置于5℃下保存6天备用;
②三角瓶培养:在容积为420毫升三角瓶内装入培养基300毫升,灭菌后接入试管菌液5毫升,在45℃下培养8天,于3℃下保存10天备用;
③发酵液培养:在800毫升三角瓶内装入370毫升培养基,灭菌后接入3%的三角瓶培养菌种,在40℃培养7天,使酸度达1.65%,置冷库备用;
(2)马勃乳酸发酵:取马勃菌盖、菌托干品5千克、竹荪干品1千克,洗净,稍加研磨,用65℃热水浸泡5小时,滤取浸出液;在浸出液中加入蛋白粉0.85千克、葡萄糖5千克、明胶液1千克、柠檬酸50克,加水至35千克,装入发酵罐内,然后在85℃下进行巴氏杀菌15分钟,立即冷却至42℃;按发酵液的量接入8%已制备好的发酵液,立即冷却,停止发酵;
(3)均质、过滤:将发酵液在均质机中在125.46千帕的压力下均质,过滤后进行调配;
(4)调配、杀菌:在均质液中加入经果胶处理过的山楂汁2千克、火龙果汁2千克,柠檬酸30克,柠檬香精和苯甲酸钠适量,混合均匀后,在112℃下灭菌1分钟,然后装罐后置于4℃下贮存。
实施例2:
一种马勃乳酸汁的制作方法,具体操作步骤为:
(1)发酵液的制备:用脱脂牛奶作培养基,将鲜牛奶在2700转/分下离心25分钟,然后于88℃下灭菌18分钟即成,发酵液采用三级培养法:
①试管培养:在试管内装入培养基45毫升,灭菌后接入乳酸菌,在35℃下培养6h,并置于2℃下保存7天备用;
②三角瓶培养:在容积为200毫升三角瓶内装入培养基120毫升,灭菌后接入试管菌液1毫升,在25℃下培养7天,于6℃下保存10天备用;
③发酵液培养:在1000毫升三角瓶内装入600毫升培养基,灭菌后接入3%的三角瓶培养菌种,在38℃培养5天,使酸度达1.2%,置冷库备用;
(2)马勃乳酸发酵:取马勃菌盖、菌托干品2千克、姬松茸干品1千克,洗净,稍加研磨,用55℃热水浸泡6小时,滤取浸出液;在浸出液中加入绿茶粉0.5千克、乳糖5千克、黄原胶液2千克、柠檬酸30克,加水至20千克,装入发酵罐内,然后在102℃下进行巴氏杀菌5分钟,立即冷却至40℃;按发酵液的量接入2.5%已制备好的发酵液,立即冷却,停止发酵;
(3)均质、过滤:将发酵液在均质机中在98.36千帕的压力下均质,过滤后进行调配;
(4)调配、杀菌:在均质液中加入经果胶处理过的山楂汁2千克、百香果汁1.5千克,柠檬酸25克,玫瑰香精和山梨酸钾适量,混合均匀后,在105℃下灭菌6分钟,然后装罐后置于5℃下贮存。
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)
1.一种马勃乳酸汁的制作方法,其特征在于:采用发酵液制备→马勃乳酸发酵→均质、过滤→调配、杀菌→成品的加工工艺流程,具体操作步骤为:
(1)发酵液的制备:用脱脂牛奶作培养基,将鲜牛奶在4500转/分下离心15分钟,然后于108℃下灭菌20分钟即成,发酵液采用三级培养法:
①试管培养:在试管内装入培养基30毫升,灭菌后接入乳酸菌,在42℃下培养10h,并置于3℃下保存4天备用;
②三角瓶培养:在容积为270毫升三角瓶内装入培养基200毫升,灭菌后接入试管菌液2毫升,在42℃下培养5天,于4℃下保存8天备用;
③发酵液培养:在1200毫升三角瓶内装入650毫升培养基,灭菌后接入2.5%的三角瓶培养菌种,在40℃培养12天,使酸度达1.85%,置冷库备用;
(2)马勃乳酸发酵:取马勃菌盖、菌托干品3千克,洗净,稍加研磨,用75℃热水浸泡2小时,滤取浸出液;在浸出液中加入脱脂奶粉1千克、蛋白糖8千克、琼脂胶液5千克、柠檬酸80克,加水至50千克,装入发酵罐内,然后在96℃下进行巴氏杀菌7分钟,立即冷却至35℃;按发酵液的量接入4.5%已制备好的发酵液,立即冷却,停止发酵;
(3)均质、过滤:将发酵液在均质机中在118.37千帕的压力下均质,过滤后进行调配;
(4)调配、杀菌:在均质液中加入经果胶处理过的山楂汁4千克、拐枣汁1千克,柠檬酸80克,麦芽香精和山梨酸钾适量,混合均匀后,在100℃下灭菌10分钟,然后装罐后置于2℃下贮存。
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