CN1961758A

CN1961758A - Method for preparing white fungus beverage

Info

Publication number: CN1961758A
Application number: CNA2006100224169A
Authority: CN
Inventors: 杜建; 赵志峰; 杜曙光
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-12-06
Filing date: 2006-12-06
Publication date: 2007-05-16
Anticipated expiration: 2026-12-06
Also published as: CN100496306C

Abstract

The invention relates to a method for preparing tremella material, wherein it comprises that emerging the tremella for 1-2hours, selecting and washing with clean water; removing the corn of red date, washing and breaking; washing, drying lotus seed, matrimony vine; breaking the tremella in grinder to be the slurry whose grainness is 0.5-3mm; boiling the slurry in container at 100-121Deg. C and 0.05-0.1Pa; mixing the tremella slurry at 5-12 deals, water at 80-90 deals, sugar candy at 3-7 deals, citrate at 0.05-0.1 deals, sodium carboxymethyl cellulose at 0.1-0.5 deals, sucrose at 0.01-0.05 deals, red data at 1-3 deals, lotus seed at 1-3 deals, and matrimony vine at 1-3 deals; disinfecting the mixture at 130-140Deg. C for 3-10s; packing at 92-95Deg. C.

Description

Each method of a kind of system of tremella beverage

Technical field

The present invention relates to a kind of preparation method of tremella beverage, belong to the edible mushroom manufacture field.

Background technology

White fungus is the famous and precious edible mushroom of China's tradition, is one of famous " mountain delicacy ".White fungus is sweet flat nontoxic, and moistening lung is promoted the production of body fluid except that having, the tonifying-Yin and nourishing-stomach, qi and activate blood circulation, benefit brain cardiac stimulant effect, the beneficial gas of refreshing oneself in addition, grow delicate skin, recover muscular fatigue, effect such as antitumor.White fungus contains abundant crude protein, amino acid, crude fibre, polysaccharide, vitamin and trace element.Tremella polysaccharides can improve body immunity, delay senility, and is inhibited to tumour.

China is white fungus big producing country and exported country, but corresponding with it white fungus research seems comparatively weak.Though with the white fungus is that development of raw materials goes out products such as oral liquid, custard, beverage, many technical problems fail to be well solved.

Chinese patent discloses 94110507.5 " tremella beverage and production technologies thereof ", the processing method of this application is fairly simple, not to be primary raw material with the white fungus, but be primary raw material with the date, the date taste drive cap has been crossed this flavor of white fungus, the colloid of white fungus is not come out through long-time infusion, can not embody white fungus and clearly reach lubricious mouthfeel.

Chinese patent discloses 901103456.0 " tremella ferment beverages and preparation method thereof ", and this production method is earlier white fungus to be fermented, and is reprocessed into tremella beverage.The tremella beverage of mouthfeel, nutritive value and former taste original flavor differs greatly, and the shelf-life of product is also wayward.

Summary of the invention

The objective of the invention is to provide a kind of preparation method of tremella beverage at the deficiencies in the prior art, be characterized in the white fungus being raw material, through after the soaking and washing, with fiberizer white fungus is smashed, through the boiling water boiling, with the additive preparation, mix, adopt the aseptic bag sterile filling by TRANSIENT HIGH TEMPERATURE sterilization back.

Technology of the present invention is realized that by following measure wherein said raw material umber is parts by weight except that specified otherwise.

The preparation method of tremella beverage comprises following processing step:

The recipe ingredient of raw material is: white fungus 5-12 part, water 80-90 part, rock sugar 3-6 part, citric acid 0.05-0.1 part, sodium carboxymethylcellulose 0.1-0.5 part, Sucralose 0.01-0.05 part, red date 1-3 part, lotus seeds 1-3 part, matrimony vine 1-3 part.

Prepare by following processing step and technological parameter:

1 soaks white fungus 1-2 hour, through hand picking, selects that white fungus pin and enzyme become, rot, wood chip and other foreign matter, for several times standby with the clear water rinsing; Extracting red date stone, cleaning and chopping back is standby, clean, dry and pulverize lotus seeds, matrimony vine standby;

2 white fungus that rinsing is clean are smashed in fiberizer, make the slurry that particle diameter is 0.5-3mm;

3 with former slurry 100 ℃-121 ℃ of temperature, pressure is in the container of 0.05Pa-0.1Pa boiling 2-4 hour;

4 with white fungus slurry 5-12 part, water 80-90 part, rock sugar 3-6 part, citric acid 0.05-0.1 part, sodium carboxymethylcellulose 0.1-0.5 part, Sucralose 0.01-0.05 part, red date 1-3 part, lotus seeds 1-3 part, the mixing of matrimony vine 1-3 part, stirs;

5 materials after preparing are 130 ℃-140 ℃ of temperature, carry out the TRANSIENT HIGH TEMPERATURE sterilization under the condition of time 3-10 second, and the secondary pollution of pouring process is avoided in can when 92 ℃-95 ℃ of temperature while hot, and packaged form is a Lile packaging.

The tremella beverage that the present invention produces meets relevant national standard and regulation, and can reach following requirement, sees for details shown in the table 1,2,3.

The present invention possesses following advantage:

1. white fungus is carried out long boiling under the normal pressure, make the slow strippings of nutriment such as tremella gel, tremella polysaccharides and crude fibre to guarantee that simultaneously nutritional labeling of white fungus own and the taste of himself are constant;

2. the white fungus after the boiling is carried out UHT (ultra high temperature short time sterilization) sterilization, adopt the aseptic bag sterile filling then.When guaranteeing that the white fungus nutriment is not destroyed as far as possible, make white fungus reach the requirement of tinned food commercial sterilization;

3. adopt aseptic hot filling technology will contain edible fungi beverage and carry out sterile filling, avoided irritating the secondary pollution that may cause in the shape process, realized the tremella beverage suitability for industrialized production with sized granular solid content;

4. beverage produced according to the invention contains the graininess white fungus.Up to the present, contain the graininess beverage and also solve the technical barrier of using the aseptic quantitative filling of aseptic bag, the present invention then successfully solves this technical barrier.This is a maximum innovative point of the present invention.In the whole production technology, material adopts the continous way pipeline to carry, and the CIP purging system is adopted in the cleaning of pipeline.

The specific embodiment:

Below by embodiment the present invention is carried out concrete description; be necessary to be pointed out that at this; present embodiment only is used for the present invention is further specified; can not be interpreted as the restriction to protection scope of the present invention, the person skilled in the art in this field can make some nonessential improvement and adjustment according to the content of the invention described above.

Embodiment 1:

1 white fungus soaked 1 hour after, through hand picking, select that white fungus pin and enzyme become, rot, wood chip and other foreign matter, for several times standby with the clear water rinsing; Extracting red date stone, cleaning and chopping back is standby, clean, dry and pulverize lotus seeds, matrimony vine standby;

2 white fungus that rinsing is clean are smashed in fiberizer, make the slurry that particle diameter is 0.5mm;

3 with slurry 100 ℃ of temperature, pressure is boiling 4 hours in the container of 0.05MPa;

4 with 8 parts in white fungus slurry, 85 parts in water, 5 parts in rock sugar, 0.05 part of citric acid, 0.3 part of sodium carboxymethylcellulose, 0.03 part of Sucralose, 2 parts of red dates, 2 parts in lotus seeds, 2 parts of mixing of matrimony vine, stir;

5 materials after preparing carry out the TRANSIENT HIGH TEMPERATURE sterilization 140 ℃ of temperature under the condition of 3 seconds time, the secondary pollution of pouring process is avoided in can when 95 ℃ of temperature while hot, and packaged form is a Lile packaging;

Embodiment 2:

1 white fungus soaked 1.5 hours after, through hand picking, select that white fungus pin and enzyme become, rot, wood chip and other foreign matter, for several times standby with the clear water rinsing; Extracting red date stone, cleaning and chopping back is standby, clean, dry and pulverize lotus seeds, matrimony vine standby;

2 white fungus that rinsing is clean are smashed in fiberizer, make the slurry that particle diameter is 1.5mm;

3 with former slurry 115 ℃ of temperature, pressure is boiling 3 hours in the container of 0.08MPa;

4 with 12 parts in white fungus slurry, 80 parts in water, 6 parts in rock sugar, 0.1 part of citric acid, 0.1 part of sodium carboxymethylcellulose, 0.01 part of Sucralose, 1 part of red date, 1 part in lotus seeds, 1 part of mixing of matrimony vine, stirs;

5 materials after preparing carry out the TRANSIENT HIGH TEMPERATURE sterilization 135 ℃ of temperature under the condition of 6 seconds time, the secondary pollution of pouring process is avoided in can when 93 ℃ of temperature while hot, and packaged form is a Lile packaging;

Embodiment 3:

1 white fungus soaked 2 hours after, through hand picking, select that white fungus pin and enzyme become, rot, wood chip and other foreign matter, for several times standby with the clear water rinsing; Extracting red date stone, cleaning and chopping back is standby, clean, dry and pulverize lotus seeds, matrimony vine standby;

2 white fungus that rinsing is clean are smashed in fiberizer, make the slurry that particle diameter is 3mm;

3 with former slurry 121 ℃ of temperature, pressure is boiling 2 hours in the container of 0.1MPa;

4 with 5 parts in white fungus slurry, 90 parts in water, 3 parts in rock sugar, 0.08 part of citric acid, 0.5 part of sodium carboxymethylcellulose, 0.05 part of Sucralose, 3 parts of red dates, 3 parts in lotus seeds, 3 parts of mixing of matrimony vine, stir;

5 materials after preparing carry out the TRANSIENT HIGH TEMPERATURE sterilization 130 ℃ of temperature under the condition of 10 seconds time, the secondary pollution of pouring process is avoided in can when 92 ℃ of temperature while hot, and packaged form is a Lile packaging;

More than detailed being shown in Table 4 of relevant physical and chemical index of three routine products.

Table 1 organoleptic indicator

Project	Index
Project	Index	Color and luster	Milky white yellow partially
Suspension	Uniform suspension	Color and luster	Milky white yellow partially
Suspension	Uniform suspension	Precipitation	Put for a long time and do not have precipitation
Foreign matter	The visible impurity of no naked eyes	Precipitation	Put for a long time and do not have precipitation
Foreign matter	The visible impurity of no naked eyes	Smell and flavour	Have distinctive smell of White fungus broth and flavour
Peculiar smell	Free from extraneous odour	Smell and flavour	Have distinctive smell of White fungus broth and flavour

Table 2 physical and chemical index

Project	Index
Project	Index	Soluble solid (%) 〉=	7.5
Total acid (with citrometer) (%)	0.08～0.1	Soluble solid (%) 〉=	7.5
Total acid (with citrometer) (%)	0.08～0.1	Total arsenic (in AS, mg/L)≤	0.25
Plumbous (in Pb, mg/L)≤	0.35	Total arsenic (in AS, mg/L)≤	0.25
Plumbous (in Pb, mg/L)≤	0.35	Copper (in Cu, mg/L)≤	5.0
Sulfur dioxide residual quantity (mg/L)≤	25	Copper (in Cu, mg/L)≤	5.0

Table 3 microbiological indicator

Project	Index
Project	Index	Total plate count, cfu/ml≤	100
Coliform, MPN/100mL≤	3	Total plate count, cfu/ml≤	100
Coliform, MPN/100mL≤	3	Pathogenic bacteria (meaning detection of Salmonella, Shigella and staphylococcus aureus)	Must not detect
Mould (cfu/mL)	Must not detect		Must not detect
Mould (cfu/mL)	Must not detect	Yeast (cfu/mL)	Must not detect

The physical and chemical index of table 4 embodiment

Project	Index
	Index			Embodiment one	Embodiment two	Embodiment three
	Soluble solid (%)	8	10	Embodiment one	Embodiment two	Embodiment three	11.5
Total acid (with citrometer) (%)	Soluble solid (%)	8	10	0.1	0.095	0.098	11.5
Total acid (with citrometer) (%)	Total arsenic (in AS) (mg/L)	0.2	0.011	0.1	0.095	0.098	0.185
Lead (in Pb) (mg/L)	Total arsenic (in AS) (mg/L)	0.2	0.011	0.3	0.29	0.25	0.185
Lead (in Pb) (mg/L)	Copper (in Cu) (mg/L)	5.0	4.7	0.3	0.29	0.25	4.0
Sulfur dioxide residual quantity (mg/L)	Copper (in Cu) (mg/L)	5.0	4.7	22	12	23	4.0

Claims

1. the preparation method of a tremella beverage is characterized in that:

1) recipe ingredient of raw material is by weight:

White fungus 5-12 part, water 80-90 part, rock sugar 3-6 part, citric acid 0.05-0.1 part, sodium carboxymethylcellulose 0.1-0.5 part, Sucralose 0.01-0.05 part, red date 1-3 part, lotus seeds 1-3 part, matrimony vine 1-3 part;

2) and by following processing step and parameter prepare:

1. white fungus is soaked 1-2 hour, through hand picking, select that white fungus pin and enzyme become, rot, wood chip and other foreign matter, for several times standby with the clear water rinsing; Extracting red date stone, cleaning and chopping back is standby, clean, dry and pulverize lotus seeds, matrimony vine standby;

2. rinsing is clean white fungus is smashed in fiberizer, makes the slurry that particle diameter is 0.5-3mm;

3. with former slurry 100 ℃-121 ℃ of temperature, pressure is in the container of 0.05Pa-0.1Pa boiling 2-4 hour;

4. white fungus slurry 5-12 part, water 80-90 part, rock sugar 3-6 part, citric acid 0.05-0.1 part, sodium carboxymethylcellulose 0.1-0.5 part, Sucralose 0.01-0.05 part, red date 1-3 part, lotus seeds 1-3 part, matrimony vine 1-3 part are mixed, stir;

5. the material after preparing is 130 ℃-140 ℃ of temperature, carries out the TRANSIENT HIGH TEMPERATURE sterilization under the condition of time 3-10 second, and the secondary pollution of pouring process is avoided in can when 92 ℃-95 ℃ of temperature while hot, and packaged form is a Lile packaging.