CN103750451A - 一种羊肚菌保健饮料的生产方法 - Google Patents
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种羊肚菌保健饮料的生产方法,采用的加工步骤主要为,原料预处理、打浆、过滤、调配、均质、杀菌、罐装、检验、贮藏。有益效果:本发明是以羊肚菌为主要原料,产品风味独特,营养丰富,具有益肠胃,助消化、降血糖、补肾壮阳和补脑提神之功效,是一种无任何副作用的纯天然保健产品。可增强机体的免疫功效,同时本方法操作简单、易于实现。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种羊肚菌保健饮料的生产方法。
背景技术
羊肚菌(学名:Morchella esculenta),别名:羊肚蘑、羊肚子、阳雀菌、蜂窝蘑 。羊肚菌是一种珍稀名贵的野生食用菌,属于“菌中之王”,“蘑菇皇后”等美誉,是世界上历代皇家贵族的健康养身佳品,在菌类中,除了身价几百万一公斤的白松露和几十万一公斤的冬虫夏草而外,最名贵的就是羊肚菌了。
羊肚菌过去靠野生,生长在大山区森林之中,一年只长一次,由于受地区、资源气候等条件的限制,产量稀少,采集十分困难,绝大部分没有被人们发现,而在山上自生自灭。由于它功能齐全、香味独特、食效显著、价值相当昂贵。
羊肚菌是世界上很名贵的食用菌,属高级营养滋补品,它有很多种奇特效果,现代医学表明,羊肚菌含丰富的蛋白质、多糖肽、碳水化合物、多种维生素和20多种氨基酸及微量元素。具有补肾、壮阳、补脑、提神的功能;对精肾亏损、阳萎不举、性功能减退、***冷淡有明显的改善作用;对头晕失眠、肠胃炎症、脾胃虚弱、消化不良、饮食不振有良好的疗效。长期食用可防癌、抗癌、抑制肿瘤、预防感冒、增加人体免疫力的效果。
羊肚菌是子囊菌中最著名的食用菌和药用菌,它不仅味道鲜美、营养丰富,还有强身健体、防病治病、延年益寿的功能;从《本草纲目》和医学的角度表明,羊肚菌具有益肠胃,助消化、降血糖、补肾壮阳和补脑提神之功效,是一种不含任何激素,无任何副作用的纯天然滋补品。
新鲜羊肚菌营养价值高,不容易长期贮藏,通过加工利用可提高羊肚菌的经济价值,可开辟羊肚菌利用的新途径。
发明内容
本发明的目的在于解决不容易贮藏的问题,开辟羊肚菌利用的新途径,提高其经济效益。
本发明解决其技术问题所采取的技术方案是:
一种羊肚菌保健饮料的生产方法,采用以下步骤:
A、原料处理:挑选新鲜、成熟、完整的羊肚菌,洗净羊肚菌表面的泥沙,切成5-10克的块状;
B、打浆:向羊肚菌丁中加其重量5-8倍的水进行打浆处理,加工成浆液;
C、过滤:将打浆处理后的浆液通过120-150目网筛过滤,制得羊肚菌汁;
D、调配:按重量份将羊肚菌汁50-60%、35-40%的42型果葡糖浆8-10%、
蜂蜜3-5%、柠檬酸0.5-0.8%,其余为水,按比例混合,搅拌均匀,制成混合液;
E、均质:将混合液均质处理,温度为75-83℃,均质压力为25-30Mpa;
F、杀菌:高温杀菌法,温度92-96℃,时间3-5min;
G、罐装:采用真空无菌罐装,规格为227-310ml;
H、检验、贮藏:检验罐装是否合格,常温下贮藏。
有益效果:本发明是以羊肚菌为主要原料,产品风味独特,营养丰富,具有益肠胃,助消化、降血糖、补肾壮阳和补脑提神之功效,是一种无任何副作用的纯天然保健产品。可增强机体的免疫功效,同时本方法操作简单、易于实现。
具体实施方式
实施例1:
一种羊肚菌保健饮料的生产方法,采用以下步骤:
A、原料处理:挑选新鲜、成熟、完整的羊肚菌,洗净羊肚菌表面的泥沙,切成12-15克的块状;
B、打浆:向羊肚菌丁中加其重量6倍的水进行打浆处理,加工成浆液;
C、过滤:将打浆处理后的浆液通过120目网筛过滤,制得羊肚菌汁;
D、调配:按重量份将羊肚菌汁50%、35-40%的42型果葡糖浆8%、
蜂蜜4.5%、柠檬酸0.5%,其余为水,按比例混合,搅拌均匀,制成混合液;
E、均质:将混合液均质处理,温度为75℃,均质压力为21Mpa;
F、杀菌:高温杀菌法,温度95℃,时间4min;
G、罐装:采用真空无菌罐装,规格为227ml;
H、检验、贮藏:检验罐装是否合格,常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种羊肚菌保健饮料的生产方法,采用以下步骤:
A、原料处理:挑选新鲜、成熟、完整的羊肚菌,洗净羊肚菌表面的泥沙,切成5-10克的块状;
B、打浆:向羊肚菌丁中加其重量5-8倍的水进行打浆处理,加工成浆液;
C、过滤:将打浆处理后的浆液通过120-150目网筛过滤,制得羊肚菌汁;
D、调配:按重量份将羊肚菌汁50-60%、35-40%的42型果葡糖浆8-10%、
蜂蜜3-5%、柠檬酸0.5-0.8%,其余为水,按比例混合,搅拌均匀,制成混合液;
E、均质:将混合液均质处理,温度为75-83℃,均质压力为25-30Mpa;
F、杀菌:高温杀菌法,温度92-96℃,时间3-5min;
G、罐装:采用真空无菌罐装,规格为227-310ml;
H、检验、贮藏:检验罐装是否合格,常温下贮藏。
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105124047A (zh) * | 2015-09-10 | 2015-12-09 | 陈伟 | 一种羊肚菌保健果茶的加工方法 |
CN105265952A (zh) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | 一种羊肚菌果味饮料的加工方法 |
CN105309978A (zh) * | 2015-11-17 | 2016-02-10 | 张佳成 | 一种羊肚菌保健果醋饮料的制备方法 |
CN105326005A (zh) * | 2015-09-24 | 2016-02-17 | 南陵县襄荷产业协会 | 一种羊肚菌调味液的制作方法 |
CN106071594A (zh) * | 2016-06-30 | 2016-11-09 | 程龙凤 | 一种香菇银耳保健饮料的加工方法 |
CN106417773A (zh) * | 2016-08-29 | 2017-02-22 | 蔡凤文 | 一种柠檬果醋菌饮料的制备方法 |
CN115281294A (zh) * | 2021-11-02 | 2022-11-04 | 辽东学院 | 一种羊肚菌饮料及其制备方法 |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105124047A (zh) * | 2015-09-10 | 2015-12-09 | 陈伟 | 一种羊肚菌保健果茶的加工方法 |
CN105326005A (zh) * | 2015-09-24 | 2016-02-17 | 南陵县襄荷产业协会 | 一种羊肚菌调味液的制作方法 |
CN105265952A (zh) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | 一种羊肚菌果味饮料的加工方法 |
CN105309978A (zh) * | 2015-11-17 | 2016-02-10 | 张佳成 | 一种羊肚菌保健果醋饮料的制备方法 |
CN106071594A (zh) * | 2016-06-30 | 2016-11-09 | 程龙凤 | 一种香菇银耳保健饮料的加工方法 |
CN106417773A (zh) * | 2016-08-29 | 2017-02-22 | 蔡凤文 | 一种柠檬果醋菌饮料的制备方法 |
CN115281294A (zh) * | 2021-11-02 | 2022-11-04 | 辽东学院 | 一种羊肚菌饮料及其制备方法 |
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