CN110353143A - 一种黑木耳金针菇固体饮料及其制备方法 - Google Patents
一种黑木耳金针菇固体饮料及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种黑木耳金针菇固体饮料及其制备方法，以黑木耳和金针菇冻干超微粉为主要原料。本发明突出黑木耳富含木耳多糖、维生素B1和维生素B2及烟酸和矿质元素铁等而金针菇富含赖氨酸、精氨酸和微量元素锌的特性，辅以葡萄糖酸锌、木糖醇、乳清蛋白成分，经过科学配方，混合、制粒、干燥，制成具有食用菌特殊风味及营养成分的易于人体吸收的保健型固体饮料产品，能起到提高人体免疫力、增强智力和降低机体胆固醇、降血糖、降血脂等方面的作用，具有良好的应用前景。
Description
技术领域
本发明属于食用菌固体饮料领域，特别涉及一种黑木耳金针菇固体饮料及其制备方法。
背景技术
固体饮料是以糖、乳或乳制品、蛋或蛋制品、果汁或植物提取物等为主要原料，添加适量的辅料或食品添加剂，经加工制成的、产品水分不高于5.0g/100g的固体制品。近年来，随着社会经济发展和人们生活水平的提高，产品品种也由低值的果味固体饮料向着营养、健康、功能多样化方面发展，如豆奶粉、速溶茶粉和咖啡等，具有很大的消费市场。
黑木耳是人们喜爱的食用菌之一，含有丰富的蛋白质、碳水化合物、铁、钙、磷、多种维生素及磷脂等。黑木耳中含有多种抗凝、抗血栓、降血脂的成分，每日食用可预防、缓和冠状动脉硬化，降低心血管病发病率。黑木耳富含卵磷脂，长期服用能够延缓衰老，是美容驻颜妙品。黑木耳铁元素含量较高，是防治贫血的优良食品。黑木耳中还含有大量膳食纤维，在中可帮助人体将滞留在消化道的残渣排出体外，起到调节肠胃的作用。
金针菇学名毛柄金钱菌，因其菌柄细长，似金针菜，故称金针菇，是一种药食两用的菌菇。金针菇氨基酸含量非常丰富，高于一般菇类，尤其是赖氨酸的含量特别高，具有促进儿童智力发育的功能，因此，金针菇又被称为“益智菇”。金针菇不仅可以预防和治疗肝脏病及胃、肠道溃疡，而且也适合高血压患者、肥胖者和中老年人食用。
目前大部分食用菌固体饮料是采用常规干燥(如烘干)及粉碎的方式制成粉末，具有烘干过程对营养成分破坏大、溶解性差、易结块、服用后人体吸水性差等缺点。
发明内容
本发明所要解决的技术问题是提供一种黑木耳金针菇固体饮料及其制备方法，该固体饮料具有食用菌特有的风味及营养成分，易于人体吸收，能起到提高人体免疫力、增强智力和降低机体胆固醇、降血糖、降血脂等方面的作用。
本发明提供了一种黑木耳金针菇固体饮料，按照重量百分比，原料包括黑木耳冻干超微粉40-50％、金针菇冻干超微粉20-30％、乳清蛋白粉15-20％、木糖醇10-13％、低聚果糖0.1-0.2％、葡萄糖酸锌0.1-0.2％，其余为辅料。
所述黑木耳冻干微粉和金针菇冻干微粉的粒径为200～300目。
按照重量百分比，所述辅料包括瓜尔胶3.0-5.0％，羟丙甲基纤维素0.1-0.3％。
本发明还提供了一种黑木耳金针菇固体饮料的制备方法，包括：
(1)将黑木耳及金针菇鲜品进行搅碎处理，速冻至-20℃，然后进行冻干、粉碎，得到黑木耳冻干超微粉和金针菇冻干超微粉；
(2)按配方称取原料和部分辅料(瓜尔胶)，过筛混合，得到混合料；将另一部分辅料(羟丙甲基纤维素)加入混合料中，制粒；最后加热烘干、整粒，包装后检验合格入库。
所述步骤(1)中的冻干的工艺参数为：一次升华至30℃，压力100pa，保持30～35h，解析干燥至30℃处理1h，至水分≤4.0％。
所述步骤(1)中的粉碎的工艺参数为：温度为-5至-10℃，振幅5-10，粉碎10-15分钟。
所述步骤(2)中制粒得到的湿颗粒的粒径为16目。
所述步骤(2)中加热烘干的工艺参数为：温度55～65℃，至水分≤3.5％。
所述步骤(2)中整粒得到的颗粒的粒径为18目。
本发明以冻干黑木耳和金针菇粉为主要原料，选择性添加乳清蛋白粉补充蛋白成分；添加葡萄糖酸锌补充锌元素；添加木糖醇和低聚果糖作为调味成分；再加入适量的瓜尔胶和羟丙甲基纤维素作为造粒助剂。
有益效果
(1)本发明突出黑木耳富含木耳多糖、维生素B1和维生素B2及烟酸和矿质元素铁等而金针菇富含赖氨酸、精氨酸和微量元素锌的特性，辅以葡萄糖酸锌、木糖醇、乳清蛋白成分，经过科学配伍，混合、制粒、干燥，制成具有食用菌特殊鲜、香味及营养成分的易于人体吸收的保健型固体饮料产品，能起到提高人体免疫力、增强智力和降低机体胆固醇、降血糖、降血脂等作用。
(2)利用本发明制备的黑木耳和金针菇固体饮料，可有效保持黑木耳和金针菇特有的营养及功效成分，使之进入人体后能快速有效地被人体吸收，产品具有色、香、味性俱佳的商品感官性状，且解决了目前市面上大部分食用菌类饮料制备过程对原料营养和功能成分的破坏、溶解性差及易结块的问题，且大幅度提高物料的溶解性、吸附性、分散性，提高有效成分的溶出，更有利于人体的吸收和利用。
附图说明
图1为本发明的制备工艺流程图；其中，方块区域代表10万级洁净区，★为质量控制关键点。
具体实施方式
下面结合具体实施例，进一步阐述本发明。应理解，这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解，在阅读了本发明讲授的内容之后，本领域技术人员可以对本发明作各种改动或修改，这些等价形式同样落于本申请所附权利要求书所限定的范围。
实施例1
(1)制备冻干金针菇和黑木耳粉
①原料预处理
将黑木耳及金针菇鲜品进行搅碎处理，称取40kg放入料盘，同时放入超低温冰箱中速冻至-20℃，保持2小时。
②冻干升华干燥工艺
将上步骤速冻料盘置于Lyo-5.4m2型冻干机中，设定一次升华温度30℃，压力100pa，保持32小时；解析干燥30℃，保持1小时，至水分≤4.0％。
③粉碎
将上步骤真空冻干金针菇和黑木耳放置在BFM100B型超微粉碎机内，装量5kg；设定振动粉碎磨筒冷却温度为-5至-10℃，振幅5-10，粉碎15分钟，经振动式筛粉机筛分，收集200-300目冻干微粉，铝箔袋真空包装，待用。
(2)称取黑木耳冻干超微粉(原料1)、金针菇冻干超微粉(原料2)、乳清蛋白粉(原料3)、木糖醇(原料4)、低聚果糖(原料5)、葡萄糖酸锌(原料6)、瓜尔胶(辅料1)、羟丙甲基纤维素(辅料2)，按表1搅拌混合均匀后制粒、烘干、装袋，分别制成10组产品小样。以制粒后细粉数、蛋白质和多糖含量及冲调后口味、色泽、香气和均质度为参数指标，对产品小样反复进行多次的对比实验，进行配方的优化。
表1不同配方产品感官及含量对比
结果表明：不同配方中的多糖及蛋白质含量较为接近。不同的粘合剂的浓度及配料比例导致不同配方制成颗粒的细粉数的不同，而细粉数的多少又对冲泡后的饮料的均质度及口感产生不同程度的影响，通过多方位的综合评价，最终确定配方5为最佳，原料包括黑木耳冻干超微粉46％、金针菇冻干超微粉22％、乳清蛋白粉16％、木糖醇11.5％、低聚果糖0.1％、葡萄糖酸锌0.2％，瓜尔胶4.0％、羟丙甲基纤维素0.2％。
按照表2配方，以四种不同粒径(0～100目、100～200目、200～300目、＞300目)的黑木耳和金针菇冻干微粉为原料，分别制成固体饮料。冲调时加入量为10克/杯，每杯加入200毫升的热水冲调。分别对冲调前颗粒干粉的色泽、状态、流动性及冲调后溶解性、气味、口感和杂质情况进行感官比较。结果见表2。
表2不同粒径食用菌冻干超微粉制成的固体饮料产品感官对比
结果表明，以200～300目的黑木耳和金针菇冻干超微粉制成的固体饮料产品在外观和冲调性上都明显优于其它粒径制成的固体饮料产品。
(3)原辅料过筛、混合：在洁净间，控制室内湿度。分别将原料1-原料6及辅料1通过200～300目筛网，配料、称量，置混合机内，混合10-15分钟，充分混合均匀。
(4)造粒、干燥：先用50％食用酒精配制成2％羟丙甲基纤维素(辅料2)粘合剂，逐步加入上述混合料中，制成软材；将软材置摇摆颗粒机中制成过16目筛网的湿颗粒。湿颗粒置电热烘箱中干燥，控制温度55～65℃，测水分≤3.5％，出箱；用18目筛网整粒。
(5)包装、检验：上述颗粒料置于颗粒包装机上内包装，每包装量净重10g，装量误差控制在每包重±4％内，随时检查密封性，不得漏气。按企标检测，合格入库。
Claims (9)
1.一种黑木耳金针菇固体饮料，其特征在于：按照重量百分比，原料包括黑木耳冻干超微粉40-50％、金针菇冻干超微粉20-30％、乳清蛋白粉15-20％、木糖醇10-13％、低聚果糖0.1-0.2％、葡萄糖酸锌0.1-0.2％，其余为辅料。
2.根据权利要求1所述的一种黑木耳金针菇固体饮料，其特征在于：所述黑木耳冻干超微粉和金针菇冻干超微粉的粒径为200～300目。
3.根据权利要求1所述的一种黑木耳金针菇固体饮料，其特征在于：按照重量百分比，所述辅料包括瓜尔胶3.0-5.0％，羟丙甲基纤维素0.1-0.3％。
4.一种如权利要求1所述的黑木耳金针菇固体饮料的制备方法，包括：
(1)将黑木耳及金针菇鲜品进行搅碎处理，速冻至-20℃，然后进行冻干、超微粉碎，得到黑木耳冻干超微粉和金针菇冻干超微粉；
(2)按配方称取原料和部分辅料，过筛混合，得到混合料；将另一部分辅料加入混合料中，制粒；最后加热烘干、整粒，包装后检验合格入库。
5.根据权利要求4所述的一种黑木耳金针菇固体饮料的制备方法，其特征在于：所述步骤(1)中的冻干的工艺参数为：一次升华至30℃，压力100pa，保持30～35h，解析干燥至30℃处理1h，至水分≤4.0％。
6.根据权利要求4所述的一种黑木耳金针菇固体饮料的制备方法，其特征在于：所述步骤(1)中的粉碎的工艺参数为：温度为-5至-10℃，振幅5-10，粉碎10-15分钟。
7.根据权利要求4所述的一种黑木耳金针菇固体饮料的制备方法，其特征在于：所述步骤(2)中制粒得到的湿颗粒的粒径为16目。
8.根据权利要求4所述的一种黑木耳金针菇固体饮料的制备方法，其特征在于：所述步骤(2)中加热烘干的工艺参数为：温度55～65℃，至水分≤3.5％。
9.根据权利要求4所述的一种黑木耳金针菇固体饮料的制备方法，其特征在于：所述步骤(2)中整粒得到的颗粒的粒径为18目。
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