CN112841493A - 桦树茸固体饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23L2/58—Colouring agents
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/52—Adding ingredients
- A23L2/64—Re-adding volatile aromatic ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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Abstract
本发明提供桦树茸固体饮料及其制备方法,涉及医疗保健饮品技术领域。该基于桦树茸固体饮料及其制备方法,包括饮料配方和制备方法,饮料配方为桦褐孔菌破壁粉、麦芽糊精、甜菊糖苷和添加剂,所述配方比例为:桦褐孔菌破壁粉50‑65%、麦芽糊精34‑48%、甜菊糖苷1‑3%,添加剂0.5‑0.8%。本发明使用通过低温破壁形成桦树茸破壁粉,可最大程度的保留桦树茸的有效成分,提高了固体饮料的药用效果,加强了本发明的实用性。
Description
技术领域
本发明涉及医疗保健饮品技术领域,具体为桦树茸固体饮料及其制备方法。
背景技术
桦树茸是桦褐孔菌的商用名称,又叫桦褐灵芝、白桦茸,是一种生长于白桦树上的药用真菌。主要生长在北半球北纬40°~50°的地区,即俄罗斯西伯利亚、远东地区、北欧、日本北海道、朝鲜、中国北部的黑龙江、吉林长白山等处,桦褐孔菌为不孕子实体近球形或不定形块状。直径7~36cm,表面坚硬,黄褐色至黑色,有明显凹凸不平开裂的小块。菌肉黄褐色,菌丝为二系菌丝系统。生殖菌丝淡黄色,有隔,无锁状联合,直径4~6μm。骨架菌丝为刚毛状菌丝,黄褐色,直径5~6μm,难发现子实体。菌肉组织由褐色刚毛状菌丝和淡黄色生殖菌丝组成,厚壁,有轻微的、模糊不清的坏纹,明亮淡黄褐色,刚毛体暗褐色,野生桦褐孔菌核呈现瘤状(不育性的块状物),外表黑灰,有不规则沟痕,内部黄色,无柄,直径25—40cm,深色,表面深裂,很硬,干时脆,可育部分厚5mm,皮壳状薄,暗褐色;菌管3—10mm,脆、通常菌管的前端开裂,菌孔每mm6—8个,圆形,浅白色,后变暗褐色;菌肉木柱质,有轻微的、模糊不清的环纹,鲜(明亮)淡黄褐色。孢子阔椭圆状至卵状,光滑,9—10μm×5.5—6.5μm,有刚毛,桦褐孔菌含有大量的抗癌、降血糖、降血压,降血脂,复活免疫作用的植物纤维类多糖体。可以提高免疫细胞的活力,抑制癌细胞扩散和复发,在胃肠内防止致癌物质等有害物质的吸收,并促进排泄。
近年来,人们从药理作用和临床应用对白桦茸做大量研究,但人工驯化栽培方面较少,且重复性较差。在液体深层发酵方面主要集中在菌丝体生物量和多糖、酚类物质研究上。食品加工方面,已被制成饼干、面包、香肠、调味品、饮料、食用色素等,现有的桦树茸固体饮料一般是将直接桦树茸打成粉状后进行萃取形成萃取液,然后通过浓缩萃取液混合其他物料形成固体饮料,粉碎和萃取时容易造成有效成分的损失,且口味不佳。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了桦树茸固体饮料及其制备方法,解决了现有技术在粉碎和萃取时容易造成有效成分的损失,且口味不佳的问题。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:桦树茸固体饮料的制备方法,制备步骤为:
S1.收集桦树茸孢子粉和桦树茸干制品,并将桦树茸干制品进行快速冲洗后,利用温度在50-60摄氏度的热风进行烘干;
S2.将烘干后的桦树茸干制品粗略分离出菌核,菌丝和子实体;
S3.将菌核、菌丝、子实体和孢子粉按比例放入冷却罐内,加入液氮后搅拌混合1-3min;
S4.将冷却后的原料连液氮一同倒入破壁机内进行3-5min的破壁粉碎,形成桦褐孔菌破壁粉;
S5.将桦褐孔菌破壁粉与麦芽糊精一同放入搅拌设备内进行2-4min的混合后加入甜菊糖苷和添加剂再次搅拌3-5min,形成混合粉末;
S6.将搅拌后的混合粉末通过造粒机进行造粒和整粒,形成颗粒物料;
S7.将颗粒物料进行充氮密封包装后,即可入库。
桦树茸固体饮料配方,包括桦褐孔菌破壁粉、麦芽糊精、甜菊糖苷和添加剂,所述配方比例为:桦褐孔菌破壁粉50-65%、麦芽糊精34-48%、甜菊糖苷1-3%,添加剂0.5-0.8%。
优选的,所述桦褐孔菌破壁粉按质量比例为:10-35%菌核、15-35%菌丝、15-35%子实体和5-8%孢子粉。
优选的,所述添加剂配方为20-25%柠檬酸、35-45%水果香精、10-15%L-抗坏血酸和10-15%维生素C和与水果香精相对应的食用色素。
优选的,所述颗粒物料的目数为-30目到+40目。
优选的,所述水果香精为柠檬香精、橘子香精或水蜜桃香精等。
(三)有益效果
本发明提供了桦树茸固体饮料及其制备方法。具备以下有益效果:
1、本发明使用通过低温破壁形成桦树茸破壁粉,可最大程度的保留桦树茸的有效成分,提高了固体饮料的药用效果,加强了本发明的实用性。
2、本发明通过添加麦芽糊精进行颗粒制料,可有效避免粉末物料易飘散,导致冲泡时出现到处散落的情况,加强了本发明的实用性。
3、本发明通过加入不同的香精和色素,可形成不同口味的饮料,便于入口,且使用代糖形成甜味,有利于糖尿病患者的饮用,加强了本发明的实用性。
4、本发明添加维生素c添加剂,在增加营养组分的基础上,可提高饮料的抗氧化性有效提高饮料的保质期,加强了本发明的实用性。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一:
本发明实施例提供桦树茸固体饮料的制备方法,制备步骤为:
S1.收集桦树茸孢子粉和桦树茸干制品,并将桦树茸干制品进行快速冲洗后,利用温度在50摄氏度的热风进行烘干;
S2.将烘干后的桦树茸干制品粗略分离出菌核,菌丝和子实体;
S3.将菌核、菌丝、子实体和孢子粉按比例放入冷却罐内,加入液氮后搅拌混合3min;
S4.将冷却后的原料连液氮一同倒入破壁机内进行5min的破壁粉碎,形成桦褐孔菌破壁粉,本发明使用通过低温破壁形成桦树茸破壁粉,可最大程度的保留桦树茸的有效成分,提高了固体饮料的药用效果,加强了本发明的实用性;
S5.将桦褐孔菌破壁粉与麦芽糊精一同放入搅拌设备内进行4min的混合后加入甜菊糖苷和添加剂再次搅拌3min,形成混合粉末;
S6.将搅拌后的混合粉末通过造粒机进行造粒和整粒,形成颗粒物料,颗粒物料的目数为-30目到+40目;
S7.将颗粒物料进行充氮密封包装后,即可入库。
桦树茸固体饮料配方,包括桦褐孔菌破壁粉、麦芽糊精、甜菊糖苷和添加剂,配方比例为:桦褐孔菌破壁粉63%、麦芽糊精34%、甜菊糖苷1.2%,添加剂0.8%,桦褐孔菌破壁粉按质量比例为:35%菌核、35%菌丝、22%子实体和8%孢子粉,添加剂配方为30%柠檬酸、45%柠檬香精、15%L-抗坏血酸和15%维生素C和与柠檬香精相对应的食用色素,形成柠檬口味。
实施例二:
本实施例与实施例一的不同之处在于:桦树茸固体饮料的制备方法,制备步骤为:
S1.收集桦树茸孢子粉和桦树茸干制品,并将桦树茸干制品进行快速冲洗后,利用温度在50摄氏度的热风进行烘干;
S2.将烘干后的桦树茸干制品粗略分离出菌核,菌丝和子实体;
S3.将菌核、菌丝、子实体和孢子粉按比例放入冷却罐内,加入液氮后搅拌混合3min;
S4.将冷却后的原料连液氮一同倒入破壁机内进行5min的破壁粉碎,形成桦褐孔菌破壁粉;
S5.将桦褐孔菌破壁粉与麦芽糊精一同放入搅拌设备内进行4min的混合后加入甜菊糖苷和添加剂再次搅拌3min,形成混合粉末;
S6.将搅拌后的混合粉末通过造粒机进行造粒和整粒,形成颗粒物料,颗粒物料的目数为-30目到+40目;
S7.将颗粒物料进行充氮密封包装后,即可入库。
桦树茸固体饮料配方,包括桦褐孔菌破壁粉、麦芽糊精、甜菊糖苷和添加剂,配方比例为:桦褐孔菌破壁粉50、麦芽糊精48%、甜菊糖苷1.5%,添加剂0.5%,桦褐孔菌破壁粉按质量比例为:35%菌核、35%菌丝、25%子实体和5%孢子粉,添加剂配方为25%柠檬酸、45%橘子香精、15%L-抗坏血酸和15%维生素C和与橘子香精相对应的食用色素,形成橘子口味。
实施例三:
本实施例与实施例一和实施例二的不同之处在于:桦树茸固体饮料的制备方法,制备步骤为:
S1.收集桦树茸孢子粉和桦树茸干制品,并将桦树茸干制品进行快速冲洗后,利用温度在50摄氏度的热风进行烘干;
S2.将烘干后的桦树茸干制品粗略分离出菌核,菌丝和子实体;
S3.将菌核、菌丝、子实体和孢子粉按比例放入冷却罐内,加入液氮后搅拌混合3min;
S4.将冷却后的原料连液氮一同倒入破壁机内进行5min的破壁粉碎,形成桦褐孔菌破壁粉;
S5.将桦褐孔菌破壁粉与麦芽糊精一同放入搅拌设备内进行4min的混合后加入甜菊糖苷和添加剂再次搅拌3min,形成混合粉末;
S6.将搅拌后的混合粉末通过造粒机进行造粒和整粒,形成颗粒物料,颗粒物料的目数为-30目到+40目;
S7.将颗粒物料进行充氮密封包装后,即可入库。
桦树茸固体饮料配方,包括桦褐孔菌破壁粉、麦芽糊精、甜菊糖苷和添加剂,配方比例为:桦褐孔菌破壁粉50%、麦芽糊精48%、甜菊糖苷1.5%,添加剂0.5%,桦褐孔菌破壁粉按质量比例为:35%菌核、35%菌丝、25%子实体和5%孢子粉,添加剂配方为25%柠檬酸、45%水蜜桃香精、15%L-抗坏血酸和15%维生素C和与水蜜桃香精相对应的食用色素,形成水蜜桃口味,本发明通过加入不同的香精和色素,可形成不同口味的饮料,便于入口,且使用代糖形成甜味,有利于糖尿病患者的饮用,加强了本发明的实用性。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.桦树茸固体饮料的制备方法,其特征在于:制备步骤为:
S1.收集桦树茸孢子粉和桦树茸干制品,并将桦树茸干制品进行快速冲洗后,利用温度在50-60摄氏度的热风进行烘干;
S2.将烘干后的桦树茸干制品粗略分离出菌核,菌丝和子实体;
S3.将菌核、菌丝、子实体和孢子粉按比例放入冷却罐内,加入液氮后搅拌混合1-3min;
S4.将冷却后的原料连液氮一同倒入破壁机内进行3-5min的破壁粉碎,形成桦褐孔菌破壁粉;
S5.将桦褐孔菌破壁粉与麦芽糊精一同放入搅拌设备内进行2-4min的混合后加入甜菊糖苷和添加剂再次搅拌3-5min,形成混合粉末;
S6.将搅拌后的混合粉末通过造粒机进行造粒和整粒,形成颗粒物料;
S7.将颗粒物料进行充氮密封包装后,即可入库。
2.桦树茸固体饮料配方,包括桦褐孔菌破壁粉、麦芽糊精、甜菊糖苷和添加剂,其特征在于:所述配方比例为:桦褐孔菌破壁粉50-65%、麦芽糊精34-48%、甜菊糖苷1-3%,添加剂0.5-0.8%。
3.根据权利要求2所述的桦树茸固体饮料配方,其特征在于:所述桦褐孔菌破壁粉按质量比例为:10-35%菌核、15-35%菌丝、15-35%子实体和5-8%孢子粉。
4.根据权利要求2所述的桦树茸固体饮料配方,其特征在于:所述添加剂配方为20-25%柠檬酸、35-45%水果香精、10-15%L-抗坏血酸和10-15%维生素C和与水果香精相对应的食用色素。
5.根据权利要求1所述的桦树茸固体饮料制备方法,其特征在于:所述颗粒物料的目数为-30目到+40目。
6.根据权利要求4所述的桦树茸固体饮料配方,其特征在于:所述水果香精为柠檬香精、橘子香精或水蜜桃香精等。
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