CN104082809A - 一种草菇膳食纤维饮料的制作方法 - Google Patents
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Abstract
本发明公开了一种草菇膳食纤维饮料的制作方法,属于饮料加工领域。其特征在于:采用(1)制备原液:制备原液A:草菇柄→挑选清洗→预煮→打浆→粗滤→原液A;制备原液B:枸杞子→去杂浸泡→破碎→水提→粗滤→原液B;制备原液C:胡萝卜→水洗去皮→软化→打浆→粗滤→原液C;(2)成品制备:原液A、原液B、原液C→调配→脱气→均质→灌装→杀菌→成品的加工工艺流程。有益效果:本发明产品色泽橙黄色,具有草菇、胡萝卜、枸杞子所特有的复合风味,口感滑爽润滑,酸甜适口;本产品不仅营养丰富,而且含有大量的膳食纤维,可促进肠胃蠕动,能有效预防肠癌、消化道癌、痔疮等疾病的发生,还能提高人体免疫力。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种草菇膳食纤维饮料的制作方法。
背景技术
草菇,为光柄菇科真菌草菇的子实体。起源于广东韶关的南华寺中,原本是生长在腐烂禾草上的一种野生食用菌,由南华寺僧人首先采摘食用的。新鲜的草菇颜色黑白分明,形态呈卵球形,手感坚实,不松软,味甘,性寒。
草菇的作用: 1.提高人体免疫力:草菇的维生素C含量高,能促进人体新陈代谢,提高机体免疫力,增强抗病能力;2.解毒:草菇具有解毒作用,如铅、砷、苯进入人体时,可与其结合,形成抗坏血元,随小便排出;3.抗癌:草菇还含有一种异种蛋白物质,有消灭人体癌细胞、抑制癌细胞生长的作用,特别是对消化道肿瘤有辅助治疗作用,能加强肝肾的活力;4.消暑:适宜炎夏季节食用,草菇有一定的解暑作用。
新鲜的草菇在空气中容易氧化,不易贮藏,用于加工成草菇膳食纤维饮料可实现对草菇原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决草菇不易贮藏的问题,提供一种草菇膳食纤维饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种草菇膳食纤维饮料的制作方法,其特征在于:采用(1)制备原液:制备原液A :草菇柄→挑选清洗→预煮→打浆→粗滤→原液A;制备原液B:枸杞子→去杂浸泡→破碎→水提→粗滤→原液B;制备原液C:胡萝卜→水洗去皮→软化→打浆→粗滤→原液C;(2)成品制备:原液A、原液B、原液C→调配→脱气→均质→灌装→杀菌→成品的加工工艺流程,具体操作步骤为:
(1)草菇柄原液A的制备:选新鲜、无霉变的草菇柄,用不锈钢剪刀去蒂,放入流动的清水中洗净,用100℃的热水预煮,至柄内无白心为止,迅速冷却;冷却后的草菇柄加入等量的水,用多功能打浆机打浆,打浆后用120目筛过滤,得草菇柄原液A;
(2)枸杞子原液B的制备:浸泡、去杂后的枸杞子用3倍的水浸泡1天,沥干备用;浸泡好的枸杞子用粉碎机粉碎,以利水提;破碎的枸杞子,加3倍水加热煮制30分钟,保持100℃,过120目筛得枸杞子原液B;
(3)胡萝卜原液C的制备:选当年产、新鲜、果肉橙红色的胡萝卜,放入流动的清水中洗净,取出沥干;用5%的碱液,在100℃下脱皮1分钟,用清水冲洗去皮;脱皮后的胡萝卜和碱液的重量比为1:2,将去皮后的胡萝卜在100℃下预煮25分钟,使组织充分软化,在煮制时加入胡萝卜重量0.3%的柠檬酸,除去胡萝卜的不良气味;将软化的胡萝卜加1倍的水,放入多功能打浆机中打浆,过120目筛得胡萝卜原液C;
(4)调配:30%草菇柄原液A,5%枸杞子原液B,10%胡萝卜原液C,蜂蜜5%,白砂糖8%,柠檬酸0.3%,0.2%稳定剂CMC-Na;
(5)脱气:调配好的汁液在55℃,真空度0.07兆帕下进行脱气;
(6)均质:用高压均质机均质,均质压力23兆帕,温度为55-65℃;
(7)灌装、杀菌:均质后的饮料立即进行灌装、密封、杀菌,杀菌条件:100℃,25分钟。
有益效果:本发明产品色泽橙黄色,具有草菇、胡萝卜、枸杞子所特有的复合风味,口感滑爽润滑,酸甜适口;本产品不仅营养丰富,而且含有大量的膳食纤维,可促进肠胃蠕动,能有效预防肠癌、消化道癌、痔疮等疾病的发生,还能提高人体免疫力。
具体实施方式
实施例1:
一种草菇膳食纤维饮料的制作方法,具体操作步骤为:
(1)草菇柄原液A的制备:选新鲜、无霉变的草菇柄,用不锈钢剪刀去蒂,放入流动的清水中洗净,用100℃的热水预煮,至柄内无白心为止,迅速冷却;冷却后的草菇柄加入等量的水,用多功能打浆机打浆,打浆后用120目筛过滤,得草菇柄原液A;
(2)枸杞子原液B的制备:浸泡、去杂后的枸杞子用3倍的水浸泡1天,沥干备用;浸泡好的枸杞子用粉碎机粉碎,以利水提;破碎的枸杞子,加3倍水加热煮制30分钟,保持100℃,过120目筛得枸杞子原液B;
(3)胡萝卜原液C的制备:选当年产、新鲜、果肉橙红色的胡萝卜,放入流动的清水中洗净,取出沥干;用5%的碱液,在100℃下脱皮1分钟,用清水冲洗去皮;脱皮后的胡萝卜和碱液的重量比为1:2,将去皮后的胡萝卜在100℃下预煮25分钟,使组织充分软化,在煮制时加入胡萝卜重量0.3%的柠檬酸,除去胡萝卜的不良气味;将软化的胡萝卜加1倍的水,放入多功能打浆机中打浆,过120目筛得胡萝卜原液C;
(4)调配:30%草菇柄原液A,5%枸杞子原液B,10%胡萝卜原液C,蜂蜜5%,白砂糖8%,冰糖5%,柠檬酸0.3%,0.2%稳定剂CMC-Na;
(5)脱气:调配好的汁液在55℃,真空度0.07兆帕下进行脱气;
(6)均质:用高压均质机均质,均质压力23兆帕,温度为55-65℃;
(7)灌装、杀菌:均质后的饮料立即进行灌装、密封、杀菌,杀菌条件:100℃,25分钟。
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。
实施例2:
一种草菇膳食纤维饮料的制作方法,具体操作步骤为:
(1)草菇柄原液A的制备:选新鲜、无霉变的草菇柄,加入少许香菇柄,用不锈钢剪刀去蒂,放入流动的清水中洗净,用100℃的热水预煮,至柄内无白心为止,迅速冷却;冷却后的草菇柄加入等量的水,用多功能打浆机打浆,打浆后用120目筛过滤,得草菇柄原液A;
(2)枸杞子原液B的制备:浸泡、去杂后的枸杞子用3倍的水浸泡1天,沥干备用;浸泡好的枸杞子用粉碎机粉碎,以利水提;破碎的枸杞子,加3倍水加热煮制30分钟,保持100℃,过120目筛得枸杞子原液B;
(3)胡萝卜原液C的制备:选当年产、新鲜、果肉橙红色的胡萝卜,放入流动的清水中洗净,取出沥干;用5%的碱液,在100℃下脱皮1分钟,用清水冲洗去皮;脱皮后的胡萝卜和碱液的重量比为1:2,将去皮后的胡萝卜在100℃下预煮25分钟,使组织充分软化,在煮制时加入胡萝卜重量0.3%的柠檬酸,除去胡萝卜的不良气味;将软化的胡萝卜加1倍的水,放入多功能打浆机中打浆,过120目筛得胡萝卜原液C;
(4)调配:30%草菇柄原液A,5%枸杞子原液B,10%胡萝卜原液C,蜂蜜5%,白砂糖8%,柠檬酸0.3%,0.2%稳定剂CMC-Na;
(5)脱气:调配好的汁液在55℃,真空度0.07兆帕下进行脱气;
(6)均质:用高压均质机均质,均质压力23兆帕,温度为55-65℃;
(7)灌装、杀菌:均质后的饮料立即进行灌装、密封、杀菌,杀菌条件:100℃,25分钟。
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)
1.一种草菇膳食纤维饮料的制作方法,其特征在于:采用(1)制备原液:制备原液A :草菇柄→挑选清洗→预煮→打浆→粗滤→原液A;制备原液B:枸杞子→去杂浸泡→破碎→水提→粗滤→原液B;制备原液C:胡萝卜→水洗去皮→软化→打浆→粗滤→原液C;(2)成品制备:原液A、原液B、原液C→调配→脱气→均质→灌装→杀菌→成品的加工工艺流程,具体操作步骤为:
(1)草菇柄原液A的制备:选新鲜、无霉变的草菇柄,用不锈钢剪刀去蒂,放入流动的清水中洗净,用100℃的热水预煮,至柄内无白心为止,迅速冷却;冷却后的草菇柄加入等量的水,用多功能打浆机打浆,打浆后用120目筛过滤,得草菇柄原液A;
(2)枸杞子原液B的制备:浸泡、去杂后的枸杞子用3倍的水浸泡1天,沥干备用;浸泡好的枸杞子用粉碎机粉碎,以利水提;破碎的枸杞子,加3倍水加热煮制30分钟,保持100℃,过120目筛得枸杞子原液B;
(3)胡萝卜原液C的制备:选当年产、新鲜、果肉橙红色的胡萝卜,放入流动的清水中洗净,取出沥干;用5%的碱液,在100℃下脱皮1分钟,用清水冲洗去皮;脱皮后的胡萝卜和碱液的重量比为1:2,将去皮后的胡萝卜在100℃下预煮25分钟,使组织充分软化,在煮制时加入胡萝卜重量0.3%的柠檬酸,除去胡萝卜的不良气味;将软化的胡萝卜加1倍的水,放入多功能打浆机中打浆,过120目筛得胡萝卜原液C;
(4)调配:30%草菇柄原液A,5%枸杞子原液B,10%胡萝卜原液C,蜂蜜5%,白砂糖8%,柠檬酸0.3%,0.2%稳定剂CMC-Na;
(5)脱气:调配好的汁液在55℃,真空度0.07兆帕下进行脱气;
(6)均质:用高压均质机均质,均质压力23兆帕,温度为55-65℃;
(7)灌装、杀菌:均质后的饮料立即进行灌装、密封、杀菌,杀菌条件:100℃,25分钟。
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