CN105029619A - 一种金针菇莲子乳饮料的制作方法 - Google Patents
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种金针菇莲子乳饮料的制作方法,属于饮料加工领域。其特征在于:采用金针菇、莲子为原料,其加工工艺流程分三步:一是金针菇→挑选→清洗→预煮→打浆→过滤→金针菇汁;二是莲子→挑选→烘烤→碱法脱皮→浸泡→打浆→过滤→莲子乳液;三是将金针菇汁和莲子乳液混合→调配→均质→脱气→灌装→封盖→杀菌→检验→成品→入库。有益效果:本发明产品口感细腻滑嫩,清香爽口,菇味香浓,并具有金针菇和莲子特有的香味,酸甜适度,不仅营养丰富,易于消化,而且含有丰富的赖氨酸,可促进儿童智力的发育,具有抑制血脂升高,降低胆固醇,滋补养性、补中益气、养血安神、防治心脑血管疾病的功效,集保健食疗于一身的纯天然无公害的饮品。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种金针菇莲子乳饮料的制作方法。
背景技术
金针菇学名毛柄金钱菌,又称毛柄小火菇、构菌、朴菇、冬菇、朴菰、冻菌、金菇、智力菇等,因其菌柄细长,似金针菜,故称金针菇,属伞菌目白蘑科金针菇属,是一种菌藻地衣类。金针菇氨基酸的含量非常丰富,尤其是赖氨酸的含量特别高,具有促进儿童智力发育的功能;不仅可以预防和治疗肝脏病及胃、肠道溃疡,而且也适合高血压患者、肥胖者和中老年人食用,因为它是一种高钾低钠食品;还具有抑制血脂升高,降低胆固醇,防治心脑血管疾病的功能;经常食用金针菇可以起到抵抗疲劳、抗菌消炎、消除重金属盐类物质、抗肿瘤的作用。
莲子,为小坚果,是睡莲科水生草本植物莲的种子,又称白莲、莲实、莲米。果实呈椭圆形、卵形或卵圆形,其大小因品种而异,幼果期果皮绿色,革质,后由绿转褐色,成熟时呈棕褐色、灰褐色和黑褐色。有细纵纹和较宽的脉纹。一端中心呈***状突起,深棕色,多有裂口,其周边略下陷。质硬。种皮薄,不易剥离。中医认为:莲子含有丰富的蛋白质、脂肪和碳水化合物以及钙、磷和钾等矿物质,除可以构成骨骼和牙齿的成分外,还有促进凝血,使某些酶活化,维持神经传导性,镇静神经,维持肌肉的伸缩性和心跳的节律等作用;丰富的磷还是细胞核蛋白的主要组成部分,帮助机体进行蛋白质、脂肪、糖类代谢等。莲子善于补五脏不足,通利十二经脉气血,使气血畅而不腐,莲子所含氧化黄心树宁碱对鼻咽癌有抑制作用,故莲子具有防癌抗癌的营养保健功能;莲子芯所含生物碱具有显著的强心作用,莲芯碱则有较强抗钙及抗心律不齐的作用;莲子中还含有的棉子糖,是老少皆宜的滋补品,对于久病、产后或老年体虚者,更是常用营养佳品。
新鲜的金针菇不易贮藏,且莲子所含的营养成分较高,用于加工成金针菇莲子乳饮料可实现对金针菇原料的综合利用,食用方便,且便于储存,提高其营养价值和经济价值。
发明内容
本发明的目的是解决金针菇不易储藏的问题,提供一种金针菇莲子乳饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种金针菇莲子乳饮料的制作方法,其特征在于:采用金针菇、莲子为原料,其加工工艺流程分三步:一是金针菇→挑选→清洗→预煮→打浆→过滤→金针菇汁;二是莲子→挑选→烘烤→碱法脱皮→浸泡→打浆→过滤→莲子乳液;三是将金针菇汁和莲子乳液混合→调配→均质→脱气→灌装→封盖→杀菌→检验→成品→入库,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、菇形完整、无杂质、异味、病虫害的金针菇,经挑选后剪去菇根,用清水洗净,浸入维生素C溶液中护色;选九成熟、新鲜、无病虫害、无腐烂的果实,洗涤,去除外壳和内衣备用;
(2)金针菇汁的制备:将金针菇放入蒸煮锅中,加入含0.2%抗坏血酸和适量柠檬酸的软水,在100℃下加热40分钟,将金针菇倒入打浆机打成浆液,然后经离心分离和过滤,得到金针菇汁;
(3)莲子乳液的制备:将烘烤后的莲子放在0.12%的氢氧化钠溶液中煮沸30分钟,使莲子完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到75℃,莲子与水的质量按1:8的比例送入打浆机打浆,经180目筛过滤后再用胶体磨磨细,经200目筛过滤,冷却至1-3℃,得莲子乳液;
(4)调配:取金针菇汁、莲子乳液,按质量2:1的比例入配料桶,加入3%全脂奶粉、5%蜂蜜、12%蔗糖、5%甘草、0.3%单甘脂、0.35%琼脂、0.45%羧甲基纤维素钠和水适量,搅拌均匀,升温至60℃,调整pH为2-3;
(5)均质、脱气:用均质机在温度为85℃、压力为15兆帕下均质3次,然后经脱气机在0.12兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在102℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的金针菇莲子乳饮料进行高温杀菌,在108℃恒温下保持12分钟,然后冷却至45℃,检验合格的贴标入库或上市。
有益效果:本发明产品口感细腻滑嫩,清香爽口,菇味香浓,并具有金针菇和莲子特有的香味,酸甜适度,不仅营养丰富,易于消化,而且含有丰富的赖氨酸,可促进儿童智力的发育,具有抑制血脂升高,降低胆固醇,滋补养性、补中益气、养血安神、防治心脑血管疾病的功效,集保健食疗于一身的纯天然无公害的饮品。
具体实施方式
实施例1:
一种金针菇莲子乳饮料的制作方法,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、菇形完整、无杂质、异味、病虫害的金针菇和少许茶树菇,经挑选后剪去菇根,用清水洗净,浸入抗坏血酸溶液中护色;选九成熟、新鲜、无病虫害、无腐烂的果实,洗涤,去除外壳和内衣备用;
(2)金针菇汁的制备:将金针菇和茶树菇放入蒸煮锅中,加入含0.06%抗坏血酸和适量柠檬酸的软水,在85℃下加热10分钟,将金针菇和茶树菇倒入打浆机打成浆液,然后经离心分离和过滤,得到菇汁;
(3)莲子乳液的制备:将烘烤后的莲子放在0.3%的氢氧化钠溶液中煮沸20分钟,使莲子完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到95℃,莲子与水的质量按1:10的比例送入打浆机打浆,经220目筛过滤后再用胶体磨磨细,经240目筛过滤,冷却至3℃,得莲子乳液;
(4)调配:取金针菇汁、莲子乳液,按质量2:1的比例入配料桶,加入8%脱脂奶粉、6%蜂蜜、3%蔗糖、0.2%甜菊糖浆、0.16%单甘脂、0.05%海藻酸钠、0.08%羧甲基纤维素钠和水适量,搅拌均匀,升温至42℃,调整pH为7.2;
(5)均质、脱气:用均质机在温度为65℃、压力为45兆帕下均质2次,然后经脱气机在12-15兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在85℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的金针菇莲子乳饮料进行高温杀菌,在105℃恒温下保持35分钟,然后冷却至36℃,检验合格的贴标入库或上市。
实施例2:
一种金针菇莲子乳饮料的制作方法,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、菇形完整、无杂质、异味、病虫害,色泽乳黄的金针菇,经挑选后剪去菇根,用清水洗净,浸入抗坏血酸溶液中护色;选九成熟、新鲜、无病虫害、无腐烂的果实,洗涤,去除外壳和内衣备用;
(2)金针菇汁的制备:将金针菇放入蒸煮锅中,加入含0.1%抗坏血酸和适量柠檬酸的软水,在98℃下加热4分钟,将金针菇倒入打浆机打成浆液,然后经离心分离和过滤,得到金针菇汁;
(3)莲子乳液的制备:将烘烤后的莲子放在1%的氢氧化钠溶液中煮沸15分钟,使莲子完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到85℃,莲子与水的质量按1:6的比例送入打浆机打浆,经120目筛过滤后再用胶体磨磨细,经140目筛过滤,冷却至2℃,得莲子乳液;
(4)调配:取金针菇汁、莲子乳液,按质量1:1的比例入配料桶,加入2%可可粉、7%蜂蜜、4%冰糖、0.7%糖浆、0.03%单甘脂、0.1%海藻酸钠、0.15%羧甲基纤维素钠和柠檬酸、水适量,搅拌均匀,升温至65℃,调整pH为6.7;
(5)均质、脱气:用均质机在温度为85℃、压力38兆帕下均质2次,然后经脱气机在0.5兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在80℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的金针菇莲子乳饮料进行高温杀菌,在115℃恒温下保持16分钟,然后冷却至20℃,检验合格的贴标入库或上市。
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)
1.一种金针菇莲子乳饮料的制作方法,其特征在于:采用金针菇、莲子为原料,其加工工艺流程分三步:一是金针菇→挑选→清洗→预煮→打浆→过滤→金针菇汁;二是莲子→挑选→烘烤→碱法脱皮→浸泡→打浆→过滤→莲子乳液;三是将金针菇汁和莲子乳液混合→调配→均质→脱气→灌装→封盖→杀菌→检验→成品→入库,具体操作步骤为:
(1)原料选择与处理:挑选新鲜、菇形完整、无杂质、异味、病虫害的金针菇,经挑选后剪去菇根,用清水洗净,浸入维生素C溶液中护色;选九成熟、新鲜、无病虫害、无腐烂的果实,洗涤,去除外壳和内衣备用;
(2)金针菇汁的制备:将金针菇放入蒸煮锅中,加入含0.2%抗坏血酸和适量柠檬酸的软水,在100℃下加热40分钟,将金针菇倒入打浆机打成浆液,然后经离心分离和过滤,得到金针菇汁;
(3)莲子乳液的制备:将烘烤后的莲子放在0.12%的氢氧化钠溶液中煮沸30分钟,使莲子完全为溶液所浸泡,用清水反复冲洗脱皮,然后加热到75℃,莲子与水的质量按1:8的比例送入打浆机打浆,经180目筛过滤后再用胶体磨磨细,经200目筛过滤,冷却至1-3℃,得莲子乳液;
(4)调配:取金针菇汁、莲子乳液,按质量2:1的比例入配料桶,加入3%全脂奶粉、5%蜂蜜、12%蔗糖、5%甘草、0.3%单甘脂、0.35%琼脂、0.45%羧甲基纤维素钠和水适量,搅拌均匀,升温至60℃,调整pH为2-3;
(5)均质、脱气:用均质机在温度为85℃、压力为15兆帕下均质3次,然后经脱气机在0.12兆帕的真空度下进行脱气处理;
(6)灌装、封盖:经脱气后的料液在102℃的温度下进行灌装、封盖;
(7)杀菌:将灌装封盖好的金针菇莲子乳饮料进行高温杀菌,在108℃恒温下保持12分钟,然后冷却至45℃,检验合格的贴标入库或上市。
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