CN1513373A - Process for preparing Awei-mushroom drink - Google Patents
Process for preparing Awei-mushroom drink Download PDFInfo
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- CN1513373A CN1513373A CNA031536263A CN03153626A CN1513373A CN 1513373 A CN1513373 A CN 1513373A CN A031536263 A CNA031536263 A CN A031536263A CN 03153626 A CN03153626 A CN 03153626A CN 1513373 A CN1513373 A CN 1513373A
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- slurries
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- asafoetide mushroom
- asafoetide
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Abstract
A ferula mushroom beverage is prepared from fresh ferula mushroom through washing, cutting, beating to become pulp, grinding, filtering, vacuum degrassing, mixing with additives, preheating, homogenizing, high-temp sterilizing, loading in bottles, sterilizing again and cooling. Its advantages are rich nutrients including 17 amino acids and vitamines, and good in color, smell and taste.
Description
Technical field
The invention belongs to edible fungi beverage and processing method thereof, particularly the preparation technology of asafoetide mushroom beverage.
Background technology
Along with the raising of people's living standard, people are also more and more higher to the pursuit of dietetic nutritionization, rationalization, and in numerous drinks, having released is the health drink that raw material is made with the edible mushroom.ZL92108700.4, denomination of invention " a kind of is the method that raw material is made beverage with the glossy ganoderma and hericium bacterium ", glossy ganoderma and Hericium erinaceus are produced glossy ganoderma and hericium mushroom concentrate through selecting materials, clean, cut into slices, decoct, filter, heating after concentrating, glossy ganoderma and hericium mushroom concentrate is added in the various beverages, produces various glossy ganoderma and hericium mushroom health drinks.The preparation method of this invention is to form with glossy ganoderma, two kinds of material combination of Hericium erinaceus, and is its concentrate to be added in the various beverages go.Its weak point is to be mingled with bubble in the concentrated juice made from this method, and inspissated juice easily precipitates.
Summary of the invention
The object of the present invention is to provide a kind of preparation technology of asafoetide mushroom beverage, the asafoetide mushroom beverage of producing with this method is a juice beverage, and is not only nutritious, distinctive fragrance of asafoetide mushroom and flavour have been kept, and asafoetide mushroom juice beverage is pure, does not have bubble, the difficult precipitation.
The object of the present invention is achieved like this: a kind of preparation technology of asafoetide mushroom beverage comprises fresh asafoetide mushroom is cleaned, shreds; Following steps are arranged:
1, boiling: the asafoetide mushroom of chopping is put into digester, added the pure water boiling 8-10 minute, steam pressure is the 1.2-1.5 MPa;
2, making beating: break into slurries with the asafoetide mushroom of beater after with boiling;
3, grind filtration: slurries enter colloid mill and ground 3-5 minute, make the fineness of slurries reach 300 orders, and through 300 purpose strainer filterings;
4, vacuum outgas: under the negative pressure of-0.65--0.7 MPa, slough the bubble in the slurries;
5, batching: be incorporated as the low polyprotein sugar of the heavy 0.03-0.05% of slurries in slurries, the malic acid of 0.02-0.05% and the citric acid of 0.02-0.05% make acidity≤18 of allocating rear slurry;
6, pre-thermally homogenising: carry out pre-thermally homogenising in high pressure homogenizer, preheat temperature is 65 ℃-70 ℃, and pressure is the 20-25 MPa;
7, high-temperature sterilization: the instantaneous steam sterilizing of high temperature, 118 ℃-210 ℃ of vapor (steam) temperatures, time 2-5 second;
8, bottling: bottling back two-stage sterilization, in autoclave, sterilize 95 ℃-105 ℃ of temperature, time 25-35 minute; Be cooled to 18 ℃-25 ℃ after the sterilization rapidly, can obtain the finished product of this product.
Asafoetide mushroom formal name used at school is Pleurotus ferulae Lanzi, among the people being referred to as " the white glossy ganoderma of snow mountain ".Because its meat exquisiteness is delicious fresh and tender, the universal feature that not only has bacterium mushroom class, and also nutritious, especially content of elements such as protein, zinc all is higher than other mushroom, and has effects such as anti-ageing, increase immunity of organisms.
Its every performance indications of product made from method of the present invention detect as follows:
Table 1
| Project | Feature |
| Color and luster | Be creamy white and be with little yellow slightly |
| Grow smell | Have distinctive fragrance of asafoetide mushroom and flavour, mouthfeel is moderate |
| Structural state | Be homogeneous (uniform) fluid, small amount of precipitate and grumeleuse are arranged |
Table 2 sanitary index
| Project | Unit | Index | Testing result |
| Total number of bacteria | Individual/ml | ??≤100 | ????16 |
| The colibacillus group | Individual/100ml | ??≤6 | ????＜3 |
| Pathogenic bacteria | Must not detect | Do not detect |
Table 3 physical and chemical index
| Project | Unit | Standard | Testing result |
| Solids content | ????％ | ????≥8 | ????10 |
| Pol | ????％ | ????≥5 | ????8 |
| Acidity | ????g/l | ????≤18 | ????12 |
| Plumbous (in Pb) | ????mg/kg | ????≤1.0 | ????0.02 |
| Mercury | ????mg/kg | ????≤0.1 | ????0.002 |
| Arsenic (in As) | ????mg/kg | ????≤0.5 | ????0.04 |
| BHC | ????mg/kg | ????≤0.1 | ????0.001 |
| ????DDT | ????mg/kg | ????≤0.1 | ????0.0008 |
Through test analysis center, academy of agricultural sciences, Xinjiang the composition of the asafoetide mushroom of artificial cultivation is checked, it the results are shown in Table 4
Table 4
| Project | Component content | Project | Constituent content |
| Crude protein (%) | ????25.6 | Carbohydrate (%) | 57.6 |
| Moisture (%) | ????83.6 | Vitamin B1 (mg/100g) | 0.30 |
| Ash content (%) | ????7.07 | Vitamin B2 (mg/100g) | 2.62 |
| Crude fat (%) | ????2.4 | Vitamin C (mg/100g) | 10.12 |
| Crude fibre (%) | ????7.32 |
Asafoetide mushroom amino acid content to artificial cultivation has carried out analyzing and testing, and the gas analysis result sees Table 5
Table 5
| Title | Content (%) (butt) | Title | Content (%) (butt) |
| Asparatate | ??2.68 | Phenylalanine | ??1.16 |
| Threonine | ??0.98 | Lysine | ??0.98 |
| Serine | ??1.10 | Ammonia | ??/ |
| Glutamic acid | ??2.68 | Histidine | ??0.73 |
| Glycine | ??0.91 | Arginine | ??2.38 |
| Alanine | ??1.04 | Proline | ??1.10 |
| Cystine | ??0.37 | Tryptophan | ??/ |
| Valine | ??1.04 | ????/ | ??/ |
| Methionine | ??0.91 | ????/ | ??/ |
| Isoleucine | ??1.10 | ????/ | ??/ |
| Leucine | ??1.83 | ????/ | ??/ |
| Tyrosine | ??1.04 | Summation | ??22.03 |
As can be seen, the asafoetide mushroom contains rich nutrient contents from table 4, table 5, and contains 17 seed amino acids.Drink the asafoetide mushroom beverage that the inventive method is made, can replenish necessary amino acid of human body and vitamin.Kept color and the nutritional labeling of asafoetide mushroom in process preferably, palatability is strong, both can be used as beverage and has quenched one's thirst, and abundant nutrition is arranged again, is desirable health drink.
The specific embodiment
1, selects asafoetide mushroom fresh, that nothing is rotten, clean with clear water;
2, the asafoetide mushroom is cut into 0.3 * 10 millimeter silk;
3, boiling: with pure water boiling asafoetide mushroom silk in digester of handling, steam pressure is 1.2 MPas, and digestion time is 10 minutes;
4, making beating, grind: break into slurries with the asafoetide mushroom of beater after, and enter colloid mill and ground 4 minutes, make the fineness of slurries reach 300 orders boiling;
5, filter: filter through 300 purpose filter screens;
6, vacuum outgas: under the negative pressure of-0.65 MPa, slough the bubble in the slurries;
7, allotment: in slurries, be incorporated as slurries and weigh 0.04% low polyprotein sugar, add 0.035% malic acid and 0.035% citric acid, make acidity≤18 of allotment rear slurry;
8, pre-thermally homogenising: carry out pre-thermally homogenising in high pressure homogenizer, preheat temperature is 65 ℃, and pressure is 25 MPas, behind the pre-thermally homogenising of slurry, can prevent slurries layering or precipitation, has improved mouthfeel, has improved the quality of product;
9, high-temperature sterilization: ultra high temperature short time sterilization, 120 ℃ of vapor (steam) temperatures, 3 seconds time;
10, bottling back two-stage sterilization is sterilized in autoclave, and 100 ℃ of temperature, are cooled to about 20 ℃ check, packing, warehouse-in rapidly at 30 minutes time after the sterilization.
Claims (6)
1, a kind of preparation technology of asafoetide mushroom beverage comprises fresh asafoetide mushroom is cleaned, shreds; Following steps are arranged:
(1), boiling: the asafoetide mushroom of chopping is put into digester, added the pure water boiling 8-10 minute, steam pressure is the 1.2-1.5 MPa;
(2), making beating: break into slurries with the asafoetide mushroom of beater after with boiling;
(3), grind to filter: slurries enter colloid mill and ground 3-5 minute, make the fineness of slurries reach 300 orders, and through 300 purpose strainer filterings;
(4), vacuum outgas: under the negative pressure of-0.65--0.7 MPa, slough the bubble in the slurries;
(5), batching: be incorporated as the low polyprotein sugar of the heavy 0.03-0.05% of slurries in slurries, the malic acid of 0.02-0.05% and the citric acid of 0.02-0.05% make acidity≤18 of allocating rear slurry;
(6), pre-thermally homogenising: carry out pre-thermally homogenising in high pressure homogenizer, preheat temperature is 65 ℃-70 ℃, and pressure is the 20-25 MPa;
(7), high-temperature sterilization: the instantaneous steam sterilizing of high temperature, 118 ℃-210 ℃ of vapor (steam) temperatures, time 2-5 second;
(8), bottling: bottling is two-stage sterilization afterwards, sterilizes 95 ℃-105 ℃ of temperature, time 25-35 minute in autoclave; Be cooled to 18 ℃-25 ℃ after the sterilization rapidly, can obtain the finished product of this product.
2, the preparation technology of asafoetide mushroom beverage according to claim 1 is characterized in that: the steam pressure of boiling is 1.2 MPas, and digestion time is 10 minutes.
3, the preparation technology of asafoetide mushroom beverage according to claim 1, it is characterized in that: the negative pressure of vacuum outgas is-0.65 MPa.
4, the preparation technology of asafoetide mushroom beverage according to claim 1 is characterized in that: the low polyprotein sugar that the allotment slurries add for slurries heavy 0.04%, malic acid, citric acid are respectively 0.035% of slurry weight.
5, the preparation technology of asafoetide mushroom beverage according to claim 1 is characterized in that: the preheat temperature of pre-thermally homogenising is 65 ℃, and pressure is 25 MPas.
6, the preparation technology of asafoetide mushroom beverage according to claim 1 is characterized in that: the vapor (steam) temperature of high-temperature sterilization is 120 ℃, and 3 seconds time, the temperature of two-stage sterilization is 100 ℃, and the time is 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031536263A CN1298247C (en) | 2003-08-18 | 2003-08-18 | Process for preparing Awei-mushroom drink |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031536263A CN1298247C (en) | 2003-08-18 | 2003-08-18 | Process for preparing Awei-mushroom drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1513373A true CN1513373A (en) | 2004-07-21 |
| CN1298247C CN1298247C (en) | 2007-02-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031536263A Expired - Fee Related CN1298247C (en) | 2003-08-18 | 2003-08-18 | Process for preparing Awei-mushroom drink |
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| CN (1) | CN1298247C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305803B (en) * | 2008-07-17 | 2010-06-30 | 乌鲁木齐食用菌研究所 | Health products for relieving fatigue and its production method |
| CN101954098A (en) * | 2010-09-17 | 2011-01-26 | 北京东方诚益通工业自动化技术有限公司 | New continuous sterilization process for biological fermentation basic materials |
| CN102885372A (en) * | 2012-10-29 | 2013-01-23 | 徐州工程学院 | Pleurotus nebrodensis, aloe and honeysuckle compounded health-care beverage and production method thereof |
| CN104207247A (en) * | 2014-08-01 | 2014-12-17 | 安徽省家乡食品有限公司 | Beverage including olive and pleurotus ferulae lanzi and preparation method thereof |
| CN106071513A (en) * | 2016-06-30 | 2016-11-09 | 程龙凤 | A kind of manufacture method of Agaricus blazei Murrill longan beverage |
| CN108371267A (en) * | 2018-03-05 | 2018-08-07 | 乌鲁木齐利多人宇生物科技有限公司 | A kind of Pleurotus ferulae fig drink and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0823938A (en) * | 1994-07-20 | 1996-01-30 | Takizawa Kanpoushiyou:Kk | Production of agaricus beverage |
| CN1086281C (en) * | 1995-04-14 | 2002-06-19 | 沈明珠 | Fresh hericium erinaceum drink and its industrialized production method |
| CN1093388C (en) * | 1999-10-22 | 2002-10-30 | 王凤才 | Composition and production process of xiangguo mushroom beverage |
-
2003
- 2003-08-18 CN CNB031536263A patent/CN1298247C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305803B (en) * | 2008-07-17 | 2010-06-30 | 乌鲁木齐食用菌研究所 | Health products for relieving fatigue and its production method |
| CN101954098A (en) * | 2010-09-17 | 2011-01-26 | 北京东方诚益通工业自动化技术有限公司 | New continuous sterilization process for biological fermentation basic materials |
| CN102885372A (en) * | 2012-10-29 | 2013-01-23 | 徐州工程学院 | Pleurotus nebrodensis, aloe and honeysuckle compounded health-care beverage and production method thereof |
| CN104207247A (en) * | 2014-08-01 | 2014-12-17 | 安徽省家乡食品有限公司 | Beverage including olive and pleurotus ferulae lanzi and preparation method thereof |
| CN104207247B (en) * | 2014-08-01 | 2016-04-13 | 安徽省家乡食品有限公司 | A kind of olive Pleurotus nebrodensis beverage and preparation method thereof |
| CN106071513A (en) * | 2016-06-30 | 2016-11-09 | 程龙凤 | A kind of manufacture method of Agaricus blazei Murrill longan beverage |
| CN108371267A (en) * | 2018-03-05 | 2018-08-07 | 乌鲁木齐利多人宇生物科技有限公司 | A kind of Pleurotus ferulae fig drink and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1298247C (en) | 2007-02-07 |
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Granted publication date: 20070207 Termination date: 20120818 |