CN107372830A - A kind of preparation method of white fungus jujube milk beverage - Google Patents
A kind of preparation method of white fungus jujube milk beverage Download PDFInfo
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- CN107372830A CN107372830A CN201710681737.8A CN201710681737A CN107372830A CN 107372830 A CN107372830 A CN 107372830A CN 201710681737 A CN201710681737 A CN 201710681737A CN 107372830 A CN107372830 A CN 107372830A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 36
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- 241001247821 Ziziphus Species 0.000 claims abstract description 59
- 239000000843 powder Substances 0.000 claims abstract description 31
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/16—Organic compounds
- C11D3/37—Polymers
- C11D3/3703—Macromolecular compounds obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds
- C11D3/3719—Polyamides or polyimides
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/02—Inorganic compounds
- C11D7/20—Water-insoluble oxides
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/22—Organic compounds
- C11D7/26—Organic compounds containing oxygen
- C11D7/268—Carbohydrates or derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/22—Organic compounds
- C11D7/32—Organic compounds containing nitrogen
- C11D7/3263—Amides or imides
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/22—Organic compounds
- C11D7/40—Products in which the composition is not well defined
- C11D7/44—Vegetable products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Emergency Medicine (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of white fungus jujube milk beverage, it is related to milk beverage technical field, comprises the following steps：(1) preparation of white fungus powder, the preparation of (two) jujube juice, the allotment of (three) white fungus jujube milk beverage.Product of the present invention is creamy white, and has the unique taste, comfortable acid, has fragrant and sweet and cow's milk the mellow sense of jujube；And nutrition very abundant, there are the unique effects such as nourishing the liver anti-cancer, enriching the blood and tonifying qi, nourishing Yin and moistening lung, nourishing beauty treatment；Green health, naturally pure, nutrient health.
Description
Technical field：
The present invention relates to milk beverage technical field, and in particular to a kind of preparation method of white fungus jujube milk beverage.
Background technology：
White fungus is the fructification for being grown in Tremellaceae plant on loose wooden, also known as tremella, tremella, white fungus, mild-natured,
It is sweet, light, nontoxic, there is the good reputation of " hat in bacterium ".White fungus has the effect of nourishing Yin and moistening lung, QI invigorating and blood, contains in white fungus rich
Rich protein, amino acid, enzyme, polysaccharide, inorganic elements and multivitamin etc., it is considered as always precious excellent tonic product,
Available for preventing and treating hypertension, vascular sclerosis, Neuroleptic Leukocytopenia etc., antitumor immunocompetence can also be strengthened.
Jujube, also known as jujube, dry jujube, it is that a kind of medicine eats two suitable fruits, nutritious, be known as " vitamin pill living " it
Claim.Jujube rich in protein, organic acid, fat, vitamin, amino acid and and trace elements iron, calcium etc., it is warm-natured sweet, fresh
It is aromatic strongly fragrant, there are strengthening spleen and nourishing stomach, enriching the blood and tonifying qi, anticancer and other effects of calming the nerves.Often edible jujube can effectively treat neurasthenia, disappear
Change bad, incoordination between the spleen and the stomach, anaemia the symptom such as to become thin, be known as saying for " three jujubes of solar eclipse, at the age of one hundred years old to bear one's age well ", therefore in food processing
In be made into a variety of Chinese date foods, the jujube milk and date cake such as sold currently on the market, be the daily one kind liked of people
Food.
With the improvement of people ' s living standards and beverage market flourishes, the not only nutrition but also drink of health care has been got over
Favored to get over by consumer.This research produces a kind of pure natural health-care breast using white fungus, jujube, milk powder as primary raw material
Beverage, the original nutritive value of white fungus, jujube and healthcare function are not only maintained, and one kind is provided newly for white fungus and jujube
Development approach, be it is a kind of integrate natural, nutrition, nourishing and portable health care good merchantable brand, have wide exploitation sharp
With prospect and market economy benefit.
The content of the invention：
The technical problems to be solved by the invention are that providing one kind enriches drink variety and meet that people protect to nutrition
The preparation method of the white fungus jujube milk beverage of strong drink demand.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of preparation method of white fungus jujube milk beverage, comprises the following steps：
(1) preparation of white fungus powder
(1) sorting cleans：The selection white fungus that color and luster is white, meat is thick, goes the removal of impurity and pallet；
(2) soaking and washing：Dry white fungus is soaked into 4h with warm water, fully cleaned after immersion；
(3) drying is cooked：Clean white fungus is added into boiling to 100 DEG C, pulls out and is placed in cold water immediately after maintenance 1min, fill
Pull out and drain after dividing cooling, then be put in 70 DEG C of baking ovens and dry；
(4) ultramicro grinding：Successively crushed after the white fungus of drying is taken out with high-speed multifunctional pulverizer and micronizer,
It is standby that obtained white fungus powder loads hermetic bag；
(2) preparation of jujube juice
(1) screening and cleaning：Choose fresh, ripe and full dry red date as raw materials, reject rot, disease pest fruit and miscellaneous
Matter, the dirts such as the dust on jujube surface are rinsed with clear water, clean and drain；
(2) soften：It is put into pot and is boiled together with jujube with the water of 6 times of weight, so that jujube core can be sloughed as terminal；
(3) it is beaten：Softened jujube is removed into jujube core, beater mashing is put into together with pre-boiled liquid；
(4) extraction and filtering：30min is extracted in 70 DEG C of water-bath, removes residue with filtered through gauze, reserved filtrate is standby
With；
(3) allotment of white fungus jujube milk beverage
(1) mixing preparation：White fungus powder, jujube juice are taken, is added according to a certain percentage in pill tank, while add appropriate ox
Milk powder, white granulated sugar, citric acid, CMC-Na, agar, xanthans and monoglyceride, being stirred continuously is sufficiently mixed it；
(2) degassing, homogeneous：Degassed machine is de-gassed processing 3-5min under 70-100KPa vacuums, then uses high pressure
Homogenizer carries out homogenization at twice, and pressure is respectively 30MPa and 40MPa, and temperature is 60-70 DEG C；
(3) filling, capping：It will load in 450mL bottles and cover with the feed liquid after homogeneous by deaerating；
(4) sterilize, cool down：Sterilize 40-60s under 118-121 DEG C of constant temperature, after the completion of sterilization, is rapidly cooled to normal temperature, inspection
Eligible is tested to label into warehouse for finished product.
The white fungus adds cleaning additive in soaking and washing into warm water, and the mass ratio of warm water and cleaning additive is 100-
150:1-5。
The specific preparation method of the cleaning additive is：Deionized water is added dropwise until completely into polyglutamic acid under grinding
Dissolving, hydroxypropyl-β-cyclodextrin and NIPA are added after standing 5min, deionized water is added dropwise in continuation under milling
Until hydroxypropyl-β-cyclodextrin is completely dissolved, and utilizes microwave treater microwave reflow treatment 10min, continue after standing 5min
Microwave reflow treatment 10min, ethoxylated hydrogenated castor oil and talcum powder are then added, after being sufficiently mixed again at microwave backflow
10min is managed, gained mixture is ground to moisture at 70-80 DEG C and volatilized, and produces cleaning additive.
The polyglutamic acid, hydroxypropyl-β-cyclodextrin, NIPA, ethoxylated hydrogenated castor oil and
The mass ratio of talcum powder is 15-25:5-10:0.5-1:1-5:0.05-0.5.
The condition of work of the microwave treater is microwave frequency 2450MHz, power output 700W.
The polyglutamic acid and talcum powder are selected from food-grade specification.
The talcum powder passes through modification before using, and its specific method of modifying is：Dripped under grinding into polyethylene glycol 400
Add deionized water until being completely dissolved, add talcum powder and laruyl alcohol sulfosuccinate disodium, be heated to reflux state guarantor
Temperature stirring 15min, and be incubated after being cooled to 0-5 DEG C with 5 DEG C/min cooling velocity and stand 3h, it is again heated to reflux state guarantor
Temperature stirring 15min, gained mixture are sent into spray dryer, dry gained particle and micro mist is made through micronizer.
The mass ratio of the polyethylene glycol 400, talcum powder and laruyl alcohol sulfosuccinate disodium is 0.1-1:1-5:
0.05-0.5。
Cleaning additive add can Rapid Cleaning remove the dust and impurity that adhere on white fungus, shortening scavenging period
Cleaning water consumption is saved simultaneously, so as to reduce the input cost of matting；The cleaning additive is after white fungus immersion simultaneously
It can be rapidly removed in flushing process, edible safety hidden danger will not be produced to white fungus.
Talcum powder forms one layer of adsorbed film after the processing of above-mentioned physical modification in its microparticle surfaces, so as to further enhance
The cleaning efficiency of cleaning additive processed.
The beneficial effects of the invention are as follows：
(1) white fungus is typically to be extracted into juice or be granulated to add in beverage, and by the direct ultramicro grinding of white fungus into powder system
Standby then rarely found into beverage, this not only takes full advantage of raw material, also greatlys save the cost of Feedstock treating so that economic value
Further improved with social value；
(2) product of the present invention is creamy white, and has the unique taste, comfortable acid, has the fragrant and sweet and cow's milk mellow of jujube
Sense；Nutrition very abundant, there are the unique effects such as nourishing the liver anti-cancer, enriching the blood and tonifying qi, nourishing Yin and moistening lung, nourishing beauty treatment；Green health, from
Right pure, nutrient health.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
(1) preparation of white fungus powder
(1) sorting cleans：The selection white fungus that color and luster is white, meat is thick, goes the removal of impurity and pallet；
(2) soaking and washing：Dry white fungus is soaked into 4h with 40 DEG C of warm water, fully cleaned after immersion；
(3) drying is cooked：Clean white fungus is added into boiling to 100 DEG C, pulls out and is placed in cold water immediately after maintenance 30s, fill
Pull out and drain after dividing cooling, then be put in 60 DEG C of baking ovens and dry 24h untill drying；
(4) ultramicro grinding：Successively crushed after the white fungus of drying is taken out with high-speed multifunctional pulverizer and micronizer,
It is standby that obtained white fungus powder loads hermetic bag.
(2) preparation of jujube juice
(1) screening and cleaning：Choose fresh, ripe and full dry red date as raw materials, reject rot, disease pest fruit and miscellaneous
Matter, the dirts such as the dust on jujube surface are rinsed with clear water, clean and drain；
(2) soften：It is put into pot and is boiled together with jujube with the water of 6 times of weight, (is paid attention to often as terminal so that jujube core can be sloughed
Add water, reduced to prevent water due to evaporation)；
(3) it is beaten：Softened jujube is removed into jujube core, beater mashing is put into together with pre-boiled liquid；
(4) extraction and filtering：30min is extracted in 70 DEG C of water-bath, removes residue with filtered through gauze, reserved filtrate is standby
With.
(3) allotment of white fungus jujube milk beverage
(1) mixing preparation：Take white fungus powder 0.1%, jujube juice 20% add pill tank in, while add milk powder 1.5%,
White granulated sugar 6%, citric acid 0.08%, CMC-Na 0.15%, agar 0.1%, xanthans 0.05% and monoglyceride 0.15%,
Boiling water is added, total amount 500g, being stirred continuously is sufficiently mixed it；
(2) degassing, homogeneous：Degassed machine is de-gassed under 100KPa vacuum handles 3min, then equal with high pressure
Matter machine carries out homogenization at twice, and pressure is respectively 30MPa and 40MPa, and temperature is 60-70 DEG C；
(3) filling, capping：It will load in 450mL bottle and cover with the feed liquid after homogeneous by deaerating；
(4) sterilize, cool down：Sterilize 40-60s under 118-121 DEG C of constant temperature, after the completion of sterilization, is rapidly cooled to normal temperature, inspection
Eligible is tested to label into warehouse for finished product.
Wherein, white fungus adds cleaning additive into warm water in soaking and washing, and 50g cleanings are added in every 1000g warm water and are helped
Agent.
The preparation of cleaning additive：Deionized water is added dropwise until being completely dissolved into 15g food-grade polyglutamic acids under grinding,
5g hydroxypropyl-β-cyclodextrins and 0.5g NIPAs are added after standing 5min, deionization is added dropwise in continuation under milling
Water is until hydroxypropyl-β-cyclodextrin is completely dissolved, and utilizes microwave frequency 2450MHz, power output 700W microwave treater
Microwave reflow treatment 10min, continue microwave reflow treatment 10min after standing 5min, then add the ethoxylated hydrogenated castor-oil plants of 2g
Oil and 0.3g food grade talc powder, microwave reflow treatment 10min, gained mixture are ground at 70-80 DEG C again after being sufficiently mixed
It is milled to moisture to volatilize, produces cleaning additive.
The modification of talcum powder：Deionized water is added dropwise until being completely dissolved into 1g polyethylene glycol 400s under grinding, then adds
Enter 5g talcum powder and 0.2g laruyl alcohol sulfosuccinate disodiums, be heated to reflux state insulated and stirred 15min, and with 5 DEG C/
Insulation stands 3h after min cooling velocity is cooled to 0-5 DEG C, is again heated to reflux state insulated and stirred 15min, gained mixing
Thing is sent into spray dryer, dries gained particle and micro mist is made through micronizer.
Embodiment 2
(1) preparation of white fungus powder
(1) sorting cleans：The selection white fungus that color and luster is white, meat is thick, goes the removal of impurity and pallet；
(2) soaking and washing：Dry white fungus is soaked into 3h with 60 DEG C of warm water, fully cleaned after immersion；
(3) drying is cooked：Clean white fungus is added into boiling to 100 DEG C, pulls out and is placed in cold water immediately after maintenance 1min, fill
Pull out and drain after dividing cooling, then be put in 70 DEG C of baking ovens and dry 12h untill drying；
(4) ultramicro grinding：Successively crushed after the white fungus of drying is taken out with high-speed multifunctional pulverizer and micronizer,
It is standby that obtained white fungus powder loads hermetic bag.
(2) preparation of jujube juice
(1) screening and cleaning：Choose fresh, ripe and full dry red date as raw materials, reject rot, disease pest fruit and miscellaneous
Matter, the dirts such as the dust on jujube surface are rinsed with clear water, clean and drain；
(2) soften：It is put into pot and is boiled together with jujube with the water of 6 times of weight, (is paid attention to often as terminal so that jujube core can be sloughed
Add water, reduced to prevent water due to evaporation)；
(3) it is beaten：Softened jujube is removed into jujube core, beater mashing is put into together with pre-boiled liquid；
(4) extraction and filtering：2h is extracted in 55 DEG C of water-bath, removes residue with filtered through gauze, reserved filtrate is standby.
(3) allotment of white fungus jujube milk beverage
(1) mixing preparation：Take white fungus powder 0.1%, jujube juice 20% add pill tank in, while add milk powder 1.5%,
White granulated sugar 6%, citric acid 0.08%, CMC-Na 0.15%, agar 0.15%, xanthans 0.1% and monoglyceride 0.05%,
Boiling water is added, total amount 500g, being stirred continuously is sufficiently mixed it；
(2) degassing, homogeneous：Degassed machine is de-gassed processing 5min under 70KPa vacuum, then with high-pressure homogeneous
Machine carries out homogenization at twice, and pressure is respectively 30MPa and 40MPa, and temperature is 60-70 DEG C；
(3) filling, capping：It will load in 450mL bottle and cover with the feed liquid after homogeneous by deaerating；
(4) sterilize, cool down：The super-pressure instantaneous sterilizing 6s at 135 DEG C, after the completion of sterilization, normal temperature is rapidly cooled to, examined
Eligible is labelled into warehouse for finished product.
Wherein, white fungus adds cleaning additive into warm water in soaking and washing, and 50g cleanings are added in every 1500g warm water and are helped
Agent.
The preparation of cleaning additive：Deionized water is added dropwise until being completely dissolved into 25g food-grade polyglutamic acids under grinding,
Add 10g hydroxypropyl-β-cyclodextrins and 0.5g NIPAs after standing 5min, continue to be added dropwise under milling go from
Sub- water is until hydroxypropyl-β-cyclodextrin is completely dissolved, and utilizes microwave frequency 2450MHz, power output 700W microwave treatment
Device microwave reflow treatment 10min, continue microwave reflow treatment 10min after standing 5min, then add the ethoxylated hydrogenated castors of 3g
Sesame oil and 0.5g food grade talc powder, microwave reflow treatment 10min again after being sufficiently mixed, gained mixture is at 70-80 DEG C
It is ground to moisture to volatilize, produces cleaning additive.
The modification of talcum powder：Deionized water is added dropwise until being completely dissolved into 0.5g polyethylene glycol 400s under grinding, then
Add 5g talcum powder and 0.5g laruyl alcohol sulfosuccinate disodiums, be heated to reflux state insulated and stirred 15min, and with 5 DEG C/
Insulation stands 3h after min cooling velocity is cooled to 0-5 DEG C, is again heated to reflux state insulated and stirred 15min, gained mixing
Thing is sent into spray dryer, dries gained particle and micro mist is made through micronizer.
Embodiment 3
(1) preparation of white fungus powder
(1) sorting cleans：The selection white fungus that color and luster is white, meat is thick, goes the removal of impurity and pallet；
(2) soaking and washing：Dry white fungus is soaked into 4h with 40 DEG C of warm water, fully cleaned after immersion；
(3) drying is cooked：Clean white fungus is added into boiling to 100 DEG C, pulls out and is placed in cold water immediately after maintenance 30s, fill
Pull out and drain after dividing cooling, then be put in 60 DEG C of baking ovens and dry 24h untill drying；
(4) ultramicro grinding：Successively crushed after the white fungus of drying is taken out with high-speed multifunctional pulverizer and micronizer,
It is standby that obtained white fungus powder loads hermetic bag.
(2) preparation of jujube juice
(1) screening and cleaning：Choose fresh, ripe and full dry red date as raw materials, reject rot, disease pest fruit and miscellaneous
Matter, the dirts such as the dust on jujube surface are rinsed with clear water, clean and drain；
(2) soften：It is put into pot and is boiled together with jujube with the water of 6 times of weight, (is paid attention to often as terminal so that jujube core can be sloughed
Add water, reduced to prevent water due to evaporation)；
(3) it is beaten：Softened jujube is removed into jujube core, beater mashing is put into together with pre-boiled liquid；
(4) extraction and filtering：30min is extracted in 70 DEG C of water-bath, removes residue with filtered through gauze, reserved filtrate is standby
With.
(3) allotment of white fungus jujube milk beverage
(1) mixing preparation：Take white fungus powder 0.1%, jujube juice 20% add pill tank in, while add milk powder 1.5%,
White granulated sugar 6%, citric acid 0.08%, CMC-Na 0.15%, agar 0.1%, xanthans 0.05% and monoglyceride 0.15%,
Boiling water is added, total amount 500g, being stirred continuously is sufficiently mixed it；
(2) degassing, homogeneous：Degassed machine is de-gassed under 100KPa vacuum handles 3min, then equal with high pressure
Matter machine carries out homogenization at twice, and pressure is respectively 30MPa and 40MPa, and temperature is 60-70 DEG C；
(3) filling, capping：It will load in 450mL bottle and cover with the feed liquid after homogeneous by deaerating；
(4) sterilize, cool down：Sterilize 40-60s under 118-121 DEG C of constant temperature, after the completion of sterilization, is rapidly cooled to normal temperature, inspection
Eligible is tested to label into warehouse for finished product.
Wherein, white fungus adds cleaning additive into warm water in soaking and washing, and 50g cleanings are added in every 1000g warm water and are helped
Agent.
The preparation of cleaning additive：Deionized water is added dropwise until being completely dissolved into 15g food-grade polyglutamic acids under grinding,
5g hydroxypropyl-β-cyclodextrins and 0.5g NIPAs are added after standing 5min, deionization is added dropwise in continuation under milling
Water is until hydroxypropyl-β-cyclodextrin is completely dissolved, and utilizes microwave frequency 2450MHz, power output 700W microwave treater
Microwave reflow treatment 10min, continue microwave reflow treatment 10min after standing 5min, then add the ethoxylated hydrogenated castor-oil plants of 2g
Oil and 0.3g food grade talc powder, microwave reflow treatment 10min, gained mixture are ground at 70-80 DEG C again after being sufficiently mixed
It is milled to moisture to volatilize, produces cleaning additive.
Reference examples 1
(1) preparation of white fungus powder
(1) sorting cleans：The selection white fungus that color and luster is white, meat is thick, goes the removal of impurity and pallet；
(2) soaking and washing：Dry white fungus is soaked into 4h with 40 DEG C of warm water, fully cleaned after immersion
(3) drying is cooked：Clean white fungus is added into boiling to 100 DEG C, pulls out and is placed in cold water immediately after maintenance 30s, fill
Pull out and drain after dividing cooling, then be put in 60 DEG C of baking ovens and dry 24h untill drying；
(4) ultramicro grinding：Successively crushed after the white fungus of drying is taken out with high-speed multifunctional pulverizer and micronizer,
It is standby that obtained white fungus powder loads hermetic bag.
(2) preparation of jujube juice
(1) screening and cleaning：Choose fresh, ripe and full dry red date as raw materials, reject rot, disease pest fruit and miscellaneous
Matter, the dirts such as the dust on jujube surface are rinsed with clear water, clean and drain；
(2) soften：It is put into pot and is boiled together with jujube with the water of 6 times of weight, (is paid attention to often as terminal so that jujube core can be sloughed
Add water, reduced to prevent water due to evaporation)；
(3) it is beaten：Softened jujube is removed into jujube core, beater mashing is put into together with pre-boiled liquid；
(4) extraction and filtering：30min is extracted in 70 DEG C of water-bath, removes residue with filtered through gauze, reserved filtrate is standby
With.
(3) allotment of white fungus jujube milk beverage
(1) mixing preparation：Take white fungus powder 0.1%, jujube juice 20% add pill tank in, while add milk powder 1.5%,
White granulated sugar 6%, citric acid 0.08%, CMC-Na 0.15%, agar 0.1%, xanthans 0.05% and monoglyceride 0.15%,
Boiling water is added, total amount 500g, being stirred continuously is sufficiently mixed it；
(2) degassing, homogeneous：Degassed machine is de-gassed under 100KPa vacuum handles 3min, then equal with high pressure
Matter machine carries out homogenization at twice, and pressure is respectively 30MPa and 40MPa, and temperature is 60-70 DEG C；
(3) filling, capping：It will load in 450mL bottle and cover with the feed liquid after homogeneous by deaerating；
(4) sterilize, cool down：Sterilize 40-60s under 118-121 DEG C of constant temperature, after the completion of sterilization, is rapidly cooled to normal temperature, inspection
Eligible is tested to label into warehouse for finished product.
Wherein, white fungus adds cleaning additive into warm water in soaking and washing, and 50g cleanings are added in every 1000g warm water and are helped
Agent.
The preparation of cleaning additive：Deionized water is added dropwise until being completely dissolved into 15g food-grade polyglutamic acids under grinding,
5g hydroxypropyl-β-cyclodextrins and 0.5g NIPAs are added after standing 5min, deionization is added dropwise in continuation under milling
Water is until hydroxypropyl-β-cyclodextrin is completely dissolved, and utilizes microwave frequency 2450MHz, power output 700W microwave treater
Microwave reflow treatment 10min, continue microwave reflow treatment 10min after standing 5min, microwave reflow treatment again after being sufficiently mixed
10min, gained mixture are ground to moisture at 70-80 DEG C and volatilized, and produce cleaning additive.
Reference examples 2
(1) preparation of white fungus powder
(1) sorting cleans：The selection white fungus that color and luster is white, meat is thick, goes the removal of impurity and pallet；
(2) soaking and washing：Dry white fungus is soaked into 4h with 40 DEG C of warm water, fully cleaned after immersion；
(3) drying is cooked：Clean white fungus is added into boiling to 100 DEG C, pulls out and is placed in cold water immediately after maintenance 30s, fill
Pull out and drain after dividing cooling, then be put in 60 DEG C of baking ovens and dry 24h untill drying；
(4) ultramicro grinding：Successively crushed after the white fungus of drying is taken out with high-speed multifunctional pulverizer and micronizer,
It is standby that obtained white fungus powder loads hermetic bag.
(2) preparation of jujube juice
(1) screening and cleaning：Choose fresh, ripe and full dry red date as raw materials, reject rot, disease pest fruit and miscellaneous
Matter, the dirts such as the dust on jujube surface are rinsed with clear water, clean and drain；
(2) soften：It is put into pot and is boiled together with jujube with the water of 6 times of weight, (is paid attention to often as terminal so that jujube core can be sloughed
Add water, reduced to prevent water due to evaporation)；
(3) it is beaten：Softened jujube is removed into jujube core, beater mashing is put into together with pre-boiled liquid；
(4) extraction and filtering：30min is extracted in 70 DEG C of water-bath, removes residue with filtered through gauze, reserved filtrate is standby
With.
(3) allotment of white fungus jujube milk beverage
(1) mixing preparation：Take white fungus powder 0.1%, jujube juice 20% add pill tank in, while add milk powder 1.5%,
White granulated sugar 6%, citric acid 0.08%, CMC-Na 0.15%, agar 0.1%, xanthans 0.05% and monoglyceride 0.15%,
Boiling water is added, total amount 500g, being stirred continuously is sufficiently mixed it；
(2) degassing, homogeneous：Degassed machine is de-gassed under 100KPa vacuum handles 3min, then equal with high pressure
Matter machine carries out homogenization at twice, and pressure is respectively 30MPa and 40MPa, and temperature is 60-70 DEG C；
(3) filling, capping：It will load in 450mL bottle and cover with the feed liquid after homogeneous by deaerating；
(4) sterilize, cool down：Sterilize 40-60s under 118-121 DEG C of constant temperature, after the completion of sterilization, is rapidly cooled to normal temperature, inspection
Eligible is tested to label into warehouse for finished product.
Wherein, white fungus adds cleaning additive into warm water in soaking and washing, and 50g cleanings are added in every 1000g warm water and are helped
Agent.
The preparation of cleaning additive：Mixed by 15g food-grades polyglutamic acid and 5g hydroxypropyl-β-cyclodextrins.
Embodiment 4
Take and added with batch 100g white fungus of purchase in 1000g warm water, and add embodiment 1, embodiment 2, embodiment 3, right
As usual 1, the cleaning additive of weight described in reference examples 2, soak in 40 DEG C and rinsed using 2L clear water after 4h, and set and do not add cleaning
The blank control example 3 of auxiliary agent, the cleaning rate of its white fungus is determined respectively, as a result as shown in table 1.
Influence of the cleaning additive to white fungus cleaning rate described in table 1
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Reference examples 1 | Reference examples 2 | Reference examples 3 |
| Cleaning rate/% | 99.99 | 99.99 | 99.95 | 99.86 | 99.65 | 98.67 |
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of preparation method of white fungus jujube milk beverage, it is characterised in that comprise the following steps：
(1) preparation of white fungus powder
(1) sorting cleans：The selection white fungus that color and luster is white, meat is thick, goes the removal of impurity and pallet；
(2) soaking and washing：Dry white fungus is soaked into 4h with warm water, fully cleaned after immersion；
(3) drying is cooked：Clean white fungus is added into boiling to 100 DEG C, pulls out and is placed in cold water immediately after maintenance 1min, it is fully cold
But pull out and drain afterwards, then be put in 70 DEG C of baking ovens and dry；
(4) ultramicro grinding：Successively crushed, obtained with high-speed multifunctional pulverizer and micronizer after the white fungus of drying is taken out
White fungus powder load hermetic bag it is standby；
(2) preparation of jujube juice
(1) screening and cleaning：Fresh, ripe and full dry red date as raw materials is chosen, rejects rotten, disease pest fruit and impurity, is used
Clear water rinses the dirts such as the dust on jujube surface, cleans and drains；
(2) soften：It is put into pot and is boiled together with jujube with the water of 6 times of weight, so that jujube core can be sloughed as terminal；
(3) it is beaten：Softened jujube is removed into jujube core, beater mashing is put into together with pre-boiled liquid；
(4) extraction and filtering：30min is extracted in 70 DEG C of water-bath, removes residue with filtered through gauze, reserved filtrate is standby；
(3) allotment of white fungus jujube milk beverage
(1) mixing preparation：White fungus powder, jujube juice are taken, is added according to a certain percentage in pill tank, while add appropriate cow's milk
Powder, white granulated sugar, citric acid, CMC-Na, agar, xanthans and monoglyceride, being stirred continuously is sufficiently mixed it；
(2) degassing, homogeneous：Degassed machine is de-gassed processing 3-5min under 70-100KPa vacuums, then with high-pressure homogeneous
Machine carries out homogenization at twice, and pressure is respectively 30MPa and 40MPa, and temperature is 60-70 DEG C；
(3) filling, capping：It will load in 450mL bottles and cover with the feed liquid after homogeneous by deaerating；
(4) sterilize, cool down：Sterilize 40-60s under 118-121 DEG C of constant temperature, after the completion of sterilization, is rapidly cooled to normal temperature, examines and close
Lattice person is labelled into warehouse for finished product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102022119160A1 (en) | 2022-03-28 | 2023-09-28 | Well Youth Biotech Co.,Ltd | Process for producing a filler bag product from tremella mixed with raw materials |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971881A (en) * | 2010-09-07 | 2011-02-16 | 浙江大学 | Red date diglyceride micro milk beverage and preparation method thereof |
| CN102047971A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of walnut and Chinese date milk beverage |
| CN102113558A (en) * | 2009-12-30 | 2011-07-06 | 王继廷 | Method for preparing tremella and jujube juice yoghourt |
| CN103039956A (en) * | 2012-12-28 | 2013-04-17 | 四川同道堂药业集团股份有限公司 | White fungus effervescent tablet and preparation method thereof |
-
2017
- 2017-08-10 CN CN201710681737.8A patent/CN107372830A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047971A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of walnut and Chinese date milk beverage |
| CN102113558A (en) * | 2009-12-30 | 2011-07-06 | 王继廷 | Method for preparing tremella and jujube juice yoghourt |
| CN101971881A (en) * | 2010-09-07 | 2011-02-16 | 浙江大学 | Red date diglyceride micro milk beverage and preparation method thereof |
| CN103039956A (en) * | 2012-12-28 | 2013-04-17 | 四川同道堂药业集团股份有限公司 | White fungus effervescent tablet and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102022119160A1 (en) | 2022-03-28 | 2023-09-28 | Well Youth Biotech Co.,Ltd | Process for producing a filler bag product from tremella mixed with raw materials |
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