CN109275816A - Edible mushroom drink processing method - Google Patents
Edible mushroom drink processing method Download PDFInfo
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- CN109275816A CN109275816A CN201810361316.1A CN201810361316A CN109275816A CN 109275816 A CN109275816 A CN 109275816A CN 201810361316 A CN201810361316 A CN 201810361316A CN 109275816 A CN109275816 A CN 109275816A
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- edible mushroom
- enzymolysis liquid
- lotus rhizome
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- enzyme
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Abstract
The invention discloses a kind of edible mushroom drink processing methods, juice, centrifugation is taken to remove slag and obtain lotus rhizome enzymolysis liquid and edible mushroom enzymolysis liquid using ultrasonic wave added enzymatic hydrolysis, it is made of the material of following weight percent: lotus rhizome enzymolysis liquid 40~50%, edible mushroom enzymolysis liquid 20~30%, functional sweetener 6~10%, stabilizer 0.1~0.3%, excess water；The present invention reduces the molecular weight of effective component by enzymatic hydrolysis, enzymolysis liquid is full of nutrition, conducive to absorption of human body, it is sterilized using instantaneous ultrapasteurized mode, avoid effective nutritional ingredient by long-time high temperature, edible mushroom drink has reduction cholesterol, conditioning viscera, heat-clearing solution dry and the healthcare function of relax bowel and defecation, and can promote new katabolism, helps to improve body immunity.
Description
Technical field
The present invention relates to field of beverage, and in particular to a kind of edible mushroom drink processing method.
Background technique
Presently commercially available lotus rhizome product is mainly Lotus root congee and lotus root juice.Lotus root congee passes through after pulverizing using fresh lotus rhizome is clean
Repeatedly the drying of rinsing precipitating forms, and passes through addition rock sugar, white granulated sugar, honey, almond powder, almond grain, milk powder, vegetable milk and tremella
Deng the different types of product of processing.And lotus root juice is process with the lotus rhizome extraction Normal juice of belt leather, lotus root juice additive amount is 20
~30% or so, different types of product is made by addition citric acid, sodium isoascorbate, xanthan gum and rhizoma imperatae etc..Mesh
Preceding commercially available Lotus root congee is using Lotus Root Starch as primary raw material, and lotus root juice is mainly based on squeezing juice, patent of invention and Research Literature
By amylase enzymolysis, enzymolysis process does not use supplementary means, therefore fails to make full use of the effective component of lotus rhizome for middle part.
Summary of the invention
The object of the present invention is to provide a kind of edible mushroom drink processing methods, improve the added value of lotus rhizome, enrich beverage
Kind.
The technical solution of the invention is as follows: the edible mushroom drink is mixed by the material of following weight percent: lotus
Lotus root enzymolysis liquid 40~50%, edible mushroom enzymolysis liquid 20~30%, functional sweetener 6~10%, stabilizer 0.1~0.3% are remaining
Measure water.
Wherein, the processing method of the lotus rhizome enzymolysis liquid is: fresh lotus rhizome is sliced after over cleaning, peeling, and carrot piece is thick
Spend 0.3~0.5cm；By carrot piece be placed in 0.1~0.2% citric acid of mass content and mass content 1~2%NaCl solution into
Row impregnates 15~30min；Flowing water rinses 3~5min after taking-up, carries out further color protection using microwave, and microwave power is 500~
600W, 1~3min of time；The quality pure water such as addition are taken out after color protection, are placed in high-speed organization beater and are beaten；Slurries are set
Carrying out ultrasonic wave added enzymatic hydrolysis in container, ultrasonic power is 400~500W, the revolving speed of stepless time adjustment blender is 1000~
1200rpm, be added 10000~20000U mesophilicα-diastase digested, enzyme concentration be lotus rhizome grind slurries quality 0.04~
0.06%, 55 DEG C~65 DEG C of hydrolysis temperature, digest 30~40min；Enzyme deactivation, microwave function are carried out to enzymolysis liquid using microwave after enzymatic hydrolysis
Rate is 700~800W, 1~2min of time；Enzymolysis solution after enzyme deactivation is centrifuged rapidly, 7000~8000rpm centrifugation 5~
6min, removal precipitating, gained upper layer juice is lotus rhizome enzymolysis liquid.
Wherein, the processing method of the edible mushroom enzymolysis liquid is: the pure of 2-3 times of edible mushroom quality being added in fresh food bacterium
The pure water of dry 5~6 times of quality of edible mushroom is added in water purification, or edible mushroom after being soaked, using high-speed organization beater into
Row mashing；Slurries are placed in progress ultrasonic wave added enzymatic hydrolysis in container, and ultrasonic power is 400~500W, and stepless time adjustment blender turns
Speed is 1000~1200rpm, and the medium temperature cellulase that 8000U-10000U/g is added is digested, and enzyme concentration is grind slurries quality
0.02~0.03%, 45 DEG C~55 DEG C of hydrolysis temperature, digest 1~2h；The pH value of enzymolysis liquid is adjusted to 5.5~6.0, ultrasonic function
Rate is 400~500W, and the revolving speed of stepless time adjustment blender is 1000~1200rpm, and the pawpaw of 100000~200000U/g is added
Protease continues to digest, and enzyme concentration is the 0.002~0.005% of virgin pulp liquid quality, and hydrolysis temperature is 45 DEG C~55 DEG C, enzymatic hydrolysis 1
~2h；Microwave deactivating enzyme is used after enzymatic hydrolysis, microwave power is 700~800W, 1~2min of time；Enzymolysis solution after enzyme deactivation is carried out
Centrifugation, 7000~8000rpm are centrifuged 5~6min, and removal precipitating, gained upper layer juice is edible mushroom enzymolysis liquid.
Wherein, the edible mushroom is mushroom, ganoderma lucidum, tremella, oyster mushroom, Hericium erinaceus, needle mushroom, Poria cocos, one in white mushroom
Kind or several combinations.
Wherein, the functional sweetener is high fructose syrup, xylitol, antierythrite, oligofructose, oligomeric gala
The combination of one or more of sugar, oligoisomaltose, lactosucrose.
Wherein, the stabilizer is gelatin, in sodium alginate, guar gum, xanthan gum, agar, sodium carboxymethylcellulose
One or more combinations.
Wherein, the processing method of above-mentioned edible mushroom drink is the following steps are included: by lotus rhizome enzymolysis liquid and edible mushroom enzymolysis liquid
It mixes well in proportion, obtains mixed liquor；Functional sweetener is dry-mixed in proportion with stabilizer, adds water sufficiently molten in proportion after dry-mixed
Solution, obtains lysate；Lysate is slowly added in mixed liquor, quickly heats up to 65 DEG C~75 DEG C, and 10~20MPa homogeneous 2~3 times,
0.06~0.08MPa of vacuum degassing；135 DEG C~137 DEG C 3~5s of sterilizing after degassing, sterile filling sealing obtain edible mushroom drink
Product.
The advantages of the present invention over the prior art are that:
One, lotus rhizome enzymolysis liquid, edible mushroom enzymolysis liquid add water to be directly beaten by lotus rhizome, edible mushroom respectively, then auxiliary by ultrasound
It helps enzymatic hydrolysis and microwave deactivating enzyme to obtain, improves the dissolution of active principle in lotus rhizome and edible mushroom, while instantaneously killing using superhigh temperature
The mode of bacterium sterilizes, and effectively retains effective nutritional ingredient in lotus rhizome and edible mushroom；
Two, in lotus rhizome enzymolysis liquid and edible mushroom enzymolysis liquid process, amylase, cellulase and wood are separately added into
Melon protease, improves the dissolution of effective component in lotus rhizome and edible mushroom, while the ingredient in raw material being digested, and makes it more
Conducive to absorption of human body；
Three, edible mushroom contains a variety of nutrition such as amino acid, protein, carbohydrate, lipid, vitamin, mineral element, nucleotide
Ingredient has the characteristics that high protein, low sugar, low fat, a variety of amino acid and deposits, by cellulase and papain into
The processing of one step obtains human body and is easier to the small-molecule substance being absorbed and utilized；
Four, edible mushroom drink is full of nutrition, has reduction cholesterol, conditioning viscera, heat-clearing solution dry and the guarantor of relax bowel and defecation
Health-care function, and new katabolism can be promoted, help to improve body immunity.
Five, the dissolution of active principle in lotus rhizome can be improved using immersion and the dual color protection treatment of microwave, microwave treatment, simultaneously
In enzymatic hydrolysis by the way of ultrasonic wave added enzymatic hydrolysis, the dissolution of lotus rhizome effective component is further increased, obtains lotus root polysaccharide content
Lotus rhizome enzymolysis liquid abundant, the edible mushroom enzymolysis liquid that addition is handled by ultrasonic wave added cellulase and papain enzymolysis,
Obtain the drink being worth rich in lotus rhizome and edible mushroom double nutrition, it is the drink polysaccharide rich in being easily absorbed by the human body, more
The nutriments such as peptide and amino acid, improve value-added content of product.
Specific embodiment
Technical solution of the invention is further illustrated combined with specific embodiments below, these embodiments should not be understood as
It is the limitation to technical solution.
Embodiment 1: according to following steps processing and eating bacterium drink
(1) process lotus rhizome enzymolysis liquid: fresh lotus rhizome is sliced after over cleaning, peeling, carrot piece thickness 0.3cm；By lotus rhizome
Piece is placed in 0.1% citric acid of mass content and mass content 1%NaCl solution and carries out immersion 15min；Flowing water rinses after taking-up
3min carries out further color protection, microwave power 500W, time 1min using microwave；It is pure that the quality such as addition are taken out after color protection
Water is placed in high-speed organization beater and is beaten；Slurries, which are placed in container, carries out ultrasonic wave added enzymatic hydrolysis, ultrasonic power 400W,
The revolving speed of stepless time adjustment blender is 1000rpm, and the mesophilicα-diastase that 10000U is added is digested, and enzyme concentration is lotus rhizome slurry
The 0.04% of liquid quality, digests 30min by 55 DEG C of hydrolysis temperature；Enzyme deactivation, microwave power are carried out to enzymolysis liquid using microwave after enzymatic hydrolysis
For 700W, time 1min；Enzymolysis solution after enzyme deactivation is centrifuged rapidly, 7000rpm is centrifuged 5min, and removal precipitates, on gained
Layer juice is lotus rhizome enzymolysis liquid；
(2) processing and eating bacterium enzymolysis liquid: commercially available new fresh mushroom, oyster mushroom, needle mushroom and white mushroom according to mass ratio 2:3:1:2 into
Row is weighed, and the pure water of 2 times of edible mushroom quality is added in edible mushroom, is beaten using high-speed organization beater；Slurries are placed in
Ultrasonic wave added enzymatic hydrolysis, ultrasonic power 400W are carried out in container, the revolving speed of stepless time adjustment blender is 1000rpm, is added
The medium temperature cellulase of 8000U/g is digested, and enzyme concentration is the 0.02% of grind slurries quality, 45 DEG C of hydrolysis temperature, digests 1h；It will
The pH value of enzymolysis liquid is adjusted to 5.5, and ultrasonic power 400W, the revolving speed of stepless time adjustment blender is 1000rpm, is added
The papain of 100000U/g continues to digest, and enzyme concentration is the 0.002% of virgin pulp liquid quality, and hydrolysis temperature is 45 DEG C, enzymatic hydrolysis
1h；Microwave deactivating enzyme, microwave power 700W, time 1min are used after enzymatic hydrolysis；Enzymolysis solution after enzyme deactivation is centrifuged,
7000rpm is centrifuged 5min, and removal precipitating, gained upper layer juice is edible mushroom enzymolysis liquid；
(3) machining function sweetener: high fructose syrup, xylitol, oligofructose and lactosucrose are according to mass ratio 3:
1:1:2 is mixed；
(4) processing stabilizers: sodium alginate, guar gum and sodium carboxymethylcellulose are mixed according to mass ratio 1:1:2；
(5) lotus rhizome enzymolysis liquid 40%, edible mushroom enzymolysis liquid 20%, function processing and eating bacterium drink: are taken with mass percent
Property sweetener 10%, stabilizer 0.1%, water 29.9%；Lotus rhizome enzymolysis liquid and edible mushroom enzymolysis liquid are mixed well in proportion, obtained
Mixed liquor；Functional sweetener is dry-mixed in proportion with stabilizer, adds water sufficiently to dissolve in proportion after dry-mixed, obtains lysate；Dissolution
Liquid is slowly added in mixed liquor, quickly heats up to 65 DEG C, 10MPa homogeneous 2 times, vacuum 0.06MPa deaerates；It goes out for 135 DEG C after degassing
Bacterium 5s, sterile filling sealing, obtains edible mushroom drink.
Above-mentioned gained edible mushroom drink is light yellow, and be translucent state, flavor and flavour with lotus rhizome and edible mushroom, can
Dissolubility solid content is 12.3%.
Embodiment 2: according to following steps processing and eating bacterium drink
(1) process lotus rhizome enzymolysis liquid: fresh lotus rhizome is sliced after over cleaning, peeling, carrot piece thickness 0.4cm；By lotus rhizome
Piece is placed in 0.15% citric acid of mass content and mass content 1.5%NaCl solution and carries out immersion 22min；Flowing water rushes after taking-up
4min is washed, further color protection, microwave power 550W, time 2min are carried out using microwave；It is pure that the quality such as addition are taken out after color protection
Water purification is placed in high-speed organization beater and is beaten；Slurries are placed in progress ultrasonic wave added enzymatic hydrolysis, ultrasonic power in container
The revolving speed of 450W, stepless time adjustment blender are 1100rpm, and the mesophilicα-diastase that 15000U is added is digested, and enzyme concentration is
The 0.05% of lotus rhizome grind slurries quality, digests 35min by 60 DEG C of hydrolysis temperature；Enzyme deactivation is carried out to enzymolysis liquid using microwave after enzymatic hydrolysis, it is micro-
Wave power is 750W, time 1.5min；Enzymolysis solution after enzyme deactivation is centrifuged rapidly, 7500rpm is centrifuged 5.5min, and removal is heavy
It forms sediment, gained upper layer juice is lotus rhizome enzymolysis liquid；
(2) processing and eating bacterium enzymolysis liquid: commercially available dry glossy ganoderma, tremella, Hericium erinaceus and poria mushroom are according to mass ratio 1:2:1:1's
Ratio is weighed, and bubble is added to send out, and is added the pure water of 5 times of dry edible mushroom, is beaten using high-speed organization beater；
Slurries are placed in progress ultrasonic wave added enzymatic hydrolysis in container, ultrasonic power 450W, and the revolving speed of stepless time adjustment blender is 1100rpm,
The medium temperature cellulase that 9000U/g is added is digested, and enzyme concentration is the 0.025% of grind slurries quality, 50 DEG C of hydrolysis temperature, is digested
1.5h；The pH value of enzymolysis liquid is adjusted to 5.8, the revolving speed of ultrasonic power 450W, stepless time adjustment blender are 1100rpm, are added
The papain for entering 150000U/g continues to digest, and enzyme concentration is the 0.0035% of virgin pulp liquid quality, and hydrolysis temperature is 50 DEG C,
Digest 1.5h；Microwave deactivating enzyme, microwave power 750W, time 1.5min are used after enzymatic hydrolysis；By enzymolysis solution after enzyme deactivation carry out from
The heart, 7500rpm are centrifuged 5.5min, and removal precipitating, gained upper layer juice is edible mushroom enzymolysis liquid；
(3) machining function sweetener: antierythrite, oligofructose, lactosucrose and oligoisomaltose are according to matter
Amount is mixed than 1:1:2:1；[
(4) processing stabilizers: gelatin, xanthan gum and agar are mixed according to mass ratio 2:1:1；
(5) lotus rhizome enzymolysis liquid 45%, edible mushroom enzymolysis liquid 25%, function processing and eating bacterium drink: are taken with mass percent
Property sweetener 8%, stabilizer 0.2%, water 21.8%；Lotus rhizome enzymolysis liquid and edible mushroom enzymolysis liquid are mixed well in proportion, obtained
Mixed liquor；Functional sweetener is dry-mixed in proportion with stabilizer, adds water sufficiently to dissolve in proportion after dry-mixed, obtains lysate；Dissolution
Liquid is slowly added in mixed liquor, quickly heats up to 70 DEG C, 15MPa homogeneous 3 times, vacuum 0.07MPa deaerates；It goes out for 136 DEG C after degassing
Bacterium 4s, sterile filling sealing, obtains edible mushroom drink.
Above-mentioned gained edible mushroom drink is light yellow, and be translucent state, the compound fragrance with lotus rhizome and edible mushroom used
And flavour, soluble solid reach 10.84%.
Embodiment 3: according to following steps processing and eating bacterium drink
(1) process lotus rhizome enzymolysis liquid: fresh lotus rhizome is sliced after over cleaning, peeling, carrot piece thickness 0.5cm；By lotus rhizome
Piece is placed in 0.2% citric acid of mass content and mass content 2%NaCl solution and carries out immersion 30min；Flowing water rinses after taking-up
5min carries out further color protection, microwave power 600W, time 3min using microwave；It is pure that the quality such as addition are taken out after color protection
Water is placed in high-speed organization beater and is beaten；Slurries, which are placed in container, carries out ultrasonic wave added enzymatic hydrolysis, ultrasonic power 500W,
The revolving speed of stepless time adjustment blender is 1200rpm, and the mesophilicα-diastase that 20000U is added is digested, and enzyme concentration is lotus rhizome slurry
The 0.06% of liquid quality, digests 40min by 65 DEG C of hydrolysis temperature；Enzyme deactivation, microwave power are carried out to enzymolysis liquid using microwave after enzymatic hydrolysis
For 800W, time 2min；Enzymolysis solution after enzyme deactivation is centrifuged rapidly, 8000rpm is centrifuged 6min, and removal precipitates, on gained
Layer juice is lotus rhizome enzymolysis liquid；
(2) processing and eating bacterium enzymolysis liquid: fresh white mushroom, be added its 5 times amount pure water, using high-speed organization beater into
Row mashing；Slurries are placed in progress ultrasonic wave added enzymatic hydrolysis, the revolving speed of ultrasonic power 500W, stepless time adjustment blender in container
1200rpm, the medium temperature cellulase that 10000U/g is added are digested, and enzyme concentration is the 0.03% of grind slurries quality, hydrolysis temperature
55 DEG C, digest 2h；The pH value of enzymolysis liquid is adjusted to 6.0, the revolving speed of ultrasonic power 500W, stepless time adjustment blender are
1200rpm, the papain that 200000U/g is added continue to digest, and enzyme concentration is the 0.005% of virgin pulp liquid quality, enzymatic hydrolysis temperature
Degree is 55 DEG C, digests 2h；Microwave deactivating enzyme, microwave power 800W, time 2min are used after enzymatic hydrolysis；By enzymolysis solution after enzyme deactivation into
Row centrifugation, 8000rpm are centrifuged 6min, and removal precipitating, gained upper layer juice is edible mushroom enzymolysis liquid；
(3) machining function sweetener: galactooligosaccharide, oligoisomaltose and lactosucrose are according to mass ratio 1:1:
2 mix；
(4) processing stabilizers: gelatin, sodium alginate and sodium carboxymethylcellulose are mixed according to mass ratio 1:1:2；
(5) lotus rhizome enzymolysis liquid 50%, edible mushroom enzymolysis liquid 30%, function processing and eating bacterium drink: are taken with mass percent
Property sweetener 6%, stabilizer 0.3%, water 13.7%；Lotus rhizome enzymolysis liquid and edible mushroom enzymolysis liquid are mixed well in proportion, obtained
Mixed liquor；Functional sweetener is dry-mixed in proportion with stabilizer, adds water sufficiently to dissolve in proportion after dry-mixed, obtains lysate；Dissolution
Liquid is slowly added in mixed liquor, quickly heats up to 75 DEG C, 20MPa homogeneous 2 times, vacuum 0.08MPa deaerates；It goes out for 137 DEG C after degassing
Bacterium 3s, sterile filling sealing, obtains edible mushroom drink.
Upper gained edible mushroom drink is light yellow, and be translucent state, has lotus rhizome and the distinctive smell of white mushroom and flavour, can
Dissolubility solid content reaches 8.45%.
Claims (6)
1. edible mushroom drink, which is mixed by the material of following weight percent: lotus rhizome enzymolysis liquid 40~50%, is eaten
Bacterium enzymolysis liquid 20~30%, functional sweetener 6~10%, stabilizer 0.1~0.3%, excess water；It is characterized in that the lotus rhizome
The processing method of enzymolysis liquid is: fresh lotus rhizome is sliced after over cleaning, peeling, 0.3~0.5cm of carrot piece thickness；By carrot piece
It is placed in 0.1~0.2% citric acid of mass content and mass content 1~2%NaCl solution and carries out 15~30min of immersion；It takes out
Flowing water rinses 3~5min afterwards, carries out further color protection using microwave, microwave power is 500~600W, 1~3min of time；Color protection
The quality pure water such as addition are taken out afterwards, are placed in high-speed organization beater and are beaten；Slurries, which are placed in container, carries out ultrasonic wave added
Enzymatic hydrolysis, ultrasonic power are 400~500W, and the revolving speed of stepless time adjustment blender is 1000~1200rpm, it is added 10000~
The mesophilicα-diastase of 20000U is digested, enzyme concentration be lotus rhizome grind slurries quality 0.04~0.06%, 55 DEG C of hydrolysis temperature
~65 DEG C, digest 30~40min；Enzyme deactivation is carried out to enzymolysis liquid using microwave after enzymatic hydrolysis, microwave power is 700~800W, time 1
~2min；Enzymolysis solution after enzyme deactivation is centrifuged rapidly, 7000~8000rpm is centrifuged 5~6min, and removal precipitates, on gained
Layer juice is lotus rhizome enzymolysis liquid.
2. edible mushroom drink according to claim 1, it is characterized in that the processing method of the edible mushroom enzymolysis liquid is: fresh
The pure water of 2-3 times of edible mushroom quality is added in edible mushroom, or dry 5~6 times of matter of edible mushroom are added in the edible mushroom after being soaked
The pure water of amount is beaten using high-speed organization beater；Slurries are placed in progress ultrasonic wave added enzymatic hydrolysis, ultrasonic power in container
Revolving speed for 400~500W, stepless time adjustment blender is 1000~1200rpm, and the medium temperature fiber of 8000U-10000U/g is added
Plain enzyme is digested, and enzyme concentration is the 0.02~0.03% of grind slurries quality, 45 DEG C~55 DEG C of hydrolysis temperature, digests 1~2h；By enzyme
The pH value of solution liquid is adjusted to 5.5~6.0, and ultrasonic power is 400~500W, and the revolving speed of stepless time adjustment blender is 1000~
1200rpm, be added 100000~200000U/g papain continue to digest, enzyme concentration be virgin pulp liquid quality 0.002~
0.005%, hydrolysis temperature is 45 DEG C~55 DEG C, digests 1~2h；After enzymatic hydrolysis use microwave deactivating enzyme, microwave power be 700~
800W, 1~2min of time；Enzymolysis solution after enzyme deactivation is centrifuged, 7000~8000rpm is centrifuged 5~6min, and removal precipitates,
Gained upper layer juice is edible mushroom enzymolysis liquid.
3. edible mushroom drink according to claim 2, it is characterized in that the edible mushroom is mushroom, ganoderma lucidum, tremella, puts down
The combination of one or more of mushroom, Hericium erinaceus, needle mushroom, Poria cocos, white mushroom.
4. edible mushroom drink according to claim 1, it is characterized in that the functional sweetener is high fructose syrup, xylose
The combination of one or more of alcohol, antierythrite, oligofructose, galactooligosaccharide, oligoisomaltose, lactosucrose.
5. edible mushroom drink according to claim 1, it is characterized in that the stabilizer is gelatin, sodium alginate, Guar
One of glue, xanthan gum, agar, sodium carboxymethylcellulose or a variety of combinations.
6. the processing method of edible mushroom drink according to claim 1, it is characterized in that the processing method of the drink include with
Lower step: lotus rhizome enzymolysis liquid and edible mushroom enzymolysis liquid are mixed well in proportion, obtain mixed liquor；Functional sweetener and stabilizer
It is dry-mixed in proportion, add water sufficiently to dissolve in proportion after dry-mixed, obtains lysate；Lysate is slowly added in mixed liquor, is quickly heated
To 65 DEG C~75 DEG C, 10~20MPa homogeneous 2~3 times, 0.06~0.08MPa of vacuum deaerates；135 DEG C~137 DEG C sterilizings after degassing
3~5s, sterile filling sealing, obtains edible mushroom drink.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810361316.1A CN109275816A (en) | 2018-04-20 | 2018-04-20 | Edible mushroom drink processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810361316.1A CN109275816A (en) | 2018-04-20 | 2018-04-20 | Edible mushroom drink processing method |
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| Publication Number | Publication Date |
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| CN109275816A true CN109275816A (en) | 2019-01-29 |
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ID=65186199
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| CN201810361316.1A Withdrawn CN109275816A (en) | 2018-04-20 | 2018-04-20 | Edible mushroom drink processing method |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041883A (en) * | 2014-06-23 | 2014-09-17 | 江苏食品药品职业技术学院 | Lotus root edible fungi beverage and preparation method thereof |
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2018
- 2018-04-20 CN CN201810361316.1A patent/CN109275816A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041883A (en) * | 2014-06-23 | 2014-09-17 | 江苏食品药品职业技术学院 | Lotus root edible fungi beverage and preparation method thereof |
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Application publication date: 20190129 |