CN1568721A

CN1568721A - Mushroom immune milk and production method thereof

Info

Publication number: CN1568721A
Application number: CNA031439578A
Authority: CN
Inventors: 王凤才
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-08-08
Filing date: 2003-08-08
Publication date: 2005-01-26

Abstract

The invention discloses a mushroom immune milk and production method thereof, wherein the milk comprises protein, fats, milk-like solid, lentinan and the preparation comprises the steps of, (1) preparing mushroom infusion, (2) mixing mushroom infusion with fresh milk, (3) subjecting the miscible liquid to filtering, homogenizing, (4) subjecting the emulsion obtained in step (3) to extraordinarily high temperature disinfection, canning, code spraying, quality inspection and boxing.

Description

Mushroom immune milk and production method thereof

Affiliated technical field: the present invention relates to a kind of mushroom immune milk and production method thereof, belong to a kind of functional drink.

Background technology: at present, the plain chocolate on the market is that to adopt fresh milk be raw material, through UHTS with aseptic canning is refining forms.Plain chocolate is popular to people deeply, and consumption figure improves year by year, to satisfy the demand of people to milk protein.Yet plain chocolate does not strengthen the health care of body immunity.Be rich in lentinan in the mushroom, lentinan is a kind of internationally recognized immunomodulator, has the effect of obvious enhancing body immunity, antitumor, resisiting influenza virus.

Summary of the invention: the purpose of this invention is to provide a kind of mushroom immune milk and production method thereof, the key technical indexes of mushroom immune milk: protein 〉=2.9%, fat 〉=3.0%, real milk solids 〉=11.2%, lentinan are 20-60mg/100ml, make the mushroom immune milk have the health care that strengthens immunity, improve demand day by day to satisfy people, improve the people's premunition and the general level of the health immune food.

The technology of the present invention embodiment: mushroom immune milk production method is: the preparation of (1) mushroom infusion: 1. do (or bright) mushroom and clean, 2. the jacketed pan boiling water boils, 3. ultramicro grinding in the colloid mushroom, 4. enzymolysis hot dipping, 5. centrifugal filtration, 6. take off flavor, 7. smart filter, 8. concentrate mushroom infusion (lentinan content 〉=1000mg/100ml) wherein; (2) (wherein lentinan content 〉=1000mg/100ml) adds in the 90-99% fresh milk and mixes with 1-10% mushroom infusion; (3) mixed liquor that (2) is obtained gets emulsion through filtration, homogeneous; (4) emulsion that (3) are obtained forms mushroom immune milk finished product through UHTS, canned, coding, quality inspection, vanning.

Advantage of the present invention: the one, increased the kind of functional drink, develop brand-new mushroom immune milk; The 2nd, borrowing milk is carrier, allows people absorb nourishing healthy composition, particularly lentinan in the mushroom more, to strengthen body immunity.

Below the present invention is elaborated:

The key technical indexes of mushroom immune milk: protein 〉=2.9%, fat 〉=3.0%, real milk solids 〉=11.2%, lentinan are 20-60mg/100ml.

Mushroom immune milk production method is: the preparation of (1) mushroom infusion: 1. will do weighing behind (or bright) mushroom decontamination, and clean with water purification in rinse bath or container; 2. the mushroom of Xi Jinging is packed into and is boiled in the jacketed pan, and boiling does not have hard-core to mushroom and get final product, and the mushroom that boils is pulled out in the container of packing into strainer, and will be boiled mushroom water and filter to get filtrate with 200 order filter clothes, again with in the mushroom that boils and the container of packing into filtrate mixing; 3. the above-mentioned mushroom that 2. boils is added with filtrate and carry out ultramicro grinding in the colloid mushroom, it is above that mushroom flow-like colloid is packed in the enzymolysis lixiviate jar to reach 100 orders; 4., in the ratio of dried thin mushroom after the impurity elimination and water is that the ratio of fresh mushroom and water after 1: 50 ratio or the impurity elimination is that 1: 5 ratio is in enzymolysis lixiviate jar behind the polishing water, add citric acid and make PH=2-5, add 0.1-0.5% (accounting for the volume ratio of whole hydrolyzate) hydrolase again, temperature rises to 30-60 ℃, enzymolysis 0.5-3 hour, and then be heated to 70-95 ℃, hot dipping 0.5-3 hour; The muddy liquid of the hydrolysis lixiviate that 5. will 4. obtain filters to get filtrate to pack into sedimentation centrifuge and takes off in the flavor jar; 6. the active carbon of the flavor jar interior 0.05-0.3% of adding is taken off in the decolouring that will contain above-mentioned 5. filtrate, decolours, takes off flavor 10-60 minute; The liquid that 7. will 6. decolour, take off behind the flavor filters with diatomite filter, filtrate is packed in the basin; 8. the above-mentioned filtrate that 7. obtains is added in the concentration tank and concentrate, make its lentinan content 〉=1000mg/100ml, the concentrate that obtains is the mushroom infusion and packs in the basin.

(2) (wherein lentinan 〉=1000mg/100ml) adds in the high speed blend tank fully evenly mixed with the 90-99% fresh milk with 1-10% mushroom infusion.

(3) mixed liquor that (2) are obtained filters to get filtrate, and carries out homogeneous in high pressure homogenizer, and milk is fully mixed with the mushroom infusion, forms even emulsion.

(4) emulsion that (3) are obtained is mushroom immune milk finished product through UHTS, canned, coding, quality inspection, vanning.

Claims

1, a kind of mushroom immune milk is characterized in that protein 〉=2.9%, fat 〉=3.0%, real milk solids 〉=11.2%, lentinan are 20-60mg/100ml.

2, a kind of mushroom immune milk production method:

(1) preparation of mushroom infusion: 1. will do weighing behind (or bright) mushroom decontamination, and in rinse bath or container, clean with water purification; 2. the mushroom of Xi Jinging is packed into and is boiled in the jacketed pan, and boiling does not have hard-core to mushroom and get final product, and the mushroom that boils is pulled out in the container of packing into strainer, and will be boiled mushroom water and filter to get filtrate with 200 order filter clothes, again with in the mushroom that boils and the container of packing into filtrate mixing; 3. the above-mentioned mushroom that 2. boils is added with filtrate and carry out ultramicro grinding in the colloid mushroom, it is above that mushroom flow-like colloid is packed in the enzymolysis lixiviate jar to reach 100 orders; 4. be that the ratio of fresh mushroom and water after 1: 50 ratio or the impurity elimination is that 1: 5 ratio is in enzymolysis lixiviate jar behind the polishing water in the ratio of dried thin mushroom after the impurity elimination and water, add citric acid and make PH=2-5, add 0.1-0.5% (accounting for the volume ratio of whole hydrolyzate) hydrolase again, temperature rises to 30-60 ℃, enzymolysis 0.5-3 hour, and then be heated to 70-95 ℃, hot dipping 0.5-3 hour; The muddy liquid of the hydrolysis lixiviate that 5. will 4. obtain filters to get filtrate to pack into sedimentation centrifuge and takes off in the flavor jar; 6. the active carbon of the flavor jar interior 0.05-0.3% of adding is taken off in the decolouring that will contain above-mentioned 5. filtrate, decolours, takes off flavor 10-60 minute; The liquid that 7. will 6. decolour, take off behind the flavor filters with diatomite filter, filtrate is packed in the basin; 8. the above-mentioned filtrate that 7. obtains is added in the concentration tank and concentrate, make its lentinan content 〉=1000mg/100ml, the concentrate that obtains is the mushroom infusion and packs in the basin.

3, a kind of mushroom immune milk of method production as claimed in claim 2.