CN105285576A - 一种银耳复合饮料的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种银耳复合饮料的制作方法,属于食品加工领域。其特征在于:采用银耳→浸泡→分选、清洗→切分→浸提→过滤→滤渣→配料→细磨→调配→均质→脱气→装瓶→杀菌→冷却→成品为加工工艺流程。有益效果:本发明产品呈乳白色,口感酸甜适口,具有银耳的鲜美和绞股蓝的清香风味,本产品不仅营养丰富,还可以增强人体免疫力,具有补脾开胃、益气清肠的功效,是一种美味健康、自然纯正的绿色饮品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种银耳复合饮料的制作方法。
背景技术
银耳,又称白银耳、雪耳、银耳子,有“菌中之冠”的美称。银耳性平,味甘、淡、无毒,夏秋季生于阔叶树腐木上。银耳既是名贵的营养滋补佳品,又是扶正强壮的补药。历代皇家贵族都将银耳看做是“延年益寿之品”、“长生不老良药”。银耳性平无毒,既有补脾开胃的功效,又有益气清肠的作用,还可以滋阴润肺。另外,银耳还能增强人体免疫力,以及增强肿瘤患者对放、化疗的耐受力。银耳的作用:银耳富含维生素D,能防止钙的流失,对生长发育十分有益,还富含硒等微量元素,可以增强机体抗肿瘤的免疫力。银耳具有润肺止咳、补益肺气的功效,可以提高肺组织的防御功能,提高机体的免疫能力,从而增强体质。银耳能提高肝脏解毒能力,起保肝作用,对老年慢性支气管炎、肺原性心脏病也有一定疗效。银耳富含天然植物性胶质,加上它的滋阴作用,长期服用可以润肤,并有祛除脸部黄褐斑、雀斑的功效。银耳还有补脾安神的作用,是秋冬进补的上乘佳品。
银耳营养价值高、功效多,用于加工成银耳复合饮料可实现对银耳原料的综合利用,可以直接食用,味道鲜美,贮藏时间长,提高其经济价值。
发明内容
本发明的目的是提供一种银耳复合饮料的制作方法,可以直接食用,味道鲜美,贮藏时间长。
本发明解决其技术问题所采取的技术方案是:
一种银耳复合饮料的制作方法,其特征在于:采用银耳→浸泡→分选、清洗→切分→浸提→过滤→滤渣→配料→细磨→调配→均质→脱气→装瓶→杀菌→冷却→成品为加工工艺流程,具体操作步骤为:
(1)选料、浸泡:选优质干银耳,浸泡4h,至银耳下沉、***;
(2)预煮浸提:按银耳∶水=1∶6的比例预煮30分钟,再降温至50℃,浸提45分钟,用纱布过滤,取汁备用;按上述方法制得绞股蓝浸提液;
(3)打浆:将浸提后的银耳滤渣、绞股蓝滤渣,加入枸杞、百合、清水打浆,过120目筛过滤,然后与浸提汁混合;
(4)配料:银耳汁中加入适量的冰糖、柠檬酸、桂花粉、甘草液、荷叶粉,调制pH为4.5;
(5)细磨:用胶体磨将料液磨至粒径6-8毫米;
(6)均质:采取高压均质法,使液粒径为2-3微米;
(7)杀菌:采用巴氏杀菌法,即115℃/10分钟;
(8)包装:将杀菌后的饮料趁热分装与干净的玻璃瓶中,封口,即为成品。
有益效果:本发明产品呈乳白色,口感酸甜适口,具有银耳的鲜美和绞股蓝的清香风味,本产品不仅营养丰富,还可以增强人体免疫力,具有补脾开胃、益气清肠的功效,是一种美味健康、自然纯正的绿色饮品。
具体实施方式
实施例1:
一种银耳复合饮料的制作方法,具体操作步骤为:
(1)选料、浸泡:选优质干银耳、银耳为原料,浸泡1-2h,至银耳下沉、***;
(2)预煮浸提:按原料∶水=1∶16的比例预煮55分钟,再降温至78℃,浸提15分钟,用纱布过滤,取汁备用;
(3)打浆:将浸提后的原料滤渣和醋栗加水打浆,过180目筛过滤,然后与浸提汁混合;
(4)配料:银耳汁中加入适量的果糖、苹果酸、桂花酱、丁香粉、绞股蓝粉,调制PH为4.5;
(5)细磨:用胶体磨将料液磨至粒径8毫米;
(6)均质:采取高压均质法,使液粒径为0.8微米;
(7)杀菌:采用巴氏杀菌法,即121℃/3分钟;
(8)包装:将杀菌后的饮料趁热分装与干净的玻璃瓶中,封口,即为成品。
实施例2:
一种银耳复合饮料的制作方法,具体操作步骤为:
(1)选料、浸泡:选优质干银耳,浸泡6h,至银耳下沉、***;
(2)预煮浸提:按银耳∶水=1∶25的比例预煮60分钟,再降温至85℃,浸提12分钟,用纱布过滤,取汁备用;
(3)打浆:将浸提后的银耳滤渣、红橘皮加水打浆,过120目筛过滤,然后与浸提汁混合;
(4)配料:银耳汁中加入适量的甜菊糖浆、土枸杞粉、薄荷粉、天门冬粉、何首乌粉,调制PH为3.5;
(5)细磨:用胶体磨将料液磨至粒径2毫米;
(6)均质:采取高压均质法,使液粒径为5微米;
(7)杀菌:采用巴氏杀菌法,即112℃/20分钟;
(8)包装:将杀菌后的饮料趁热分装与干净的玻璃瓶中,封口,即为成品。
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)
1.一种银耳复合饮料的制作方法,其特征在于:采用银耳→浸泡→分选、清洗→切分→浸提→过滤→滤渣→配料→细磨→调配→均质→脱气→装瓶→杀菌→冷却→成品为加工工艺流程,具体操作步骤为:
(1)选料、浸泡:选优质干银耳,浸泡4h,至银耳下沉、***;
(2)预煮浸提:按银耳∶水=1∶6的比例预煮30分钟,再降温至50℃,浸提45分钟,用纱布过滤,取汁备用;按上述方法制得绞股蓝浸提液;
(3)打浆:将浸提后的银耳滤渣、绞股蓝滤渣,加入枸杞、百合、清水打浆,过120目筛过滤,然后与浸提汁混合;
(4)配料:银耳汁中加入适量的冰糖、柠檬酸、桂花粉、甘草液、荷叶粉,调制pH为4.5;
(5)细磨:用胶体磨将料液磨至粒径6-8毫米;
(6)均质:采取高压均质法,使液粒径为2-3微米;
(7)杀菌:采用巴氏杀菌法,即115℃/10分钟;
(8)包装:将杀菌后的饮料趁热分装与干净的玻璃瓶中,封口,即为成品。
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Cited By (4)
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CN105995339A (zh) * | 2016-05-25 | 2016-10-12 | 陶峰 | 一种五味子复合饮料的制作方法 |
CN105995313A (zh) * | 2016-05-12 | 2016-10-12 | 陈志冲 | 枸杞银耳爽的制备方法 |
CN106360659A (zh) * | 2016-08-29 | 2017-02-01 | 王少琼 | 一种枸杞银耳咀嚼片及其生产工艺 |
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CN106360659A (zh) * | 2016-08-29 | 2017-02-01 | 王少琼 | 一种枸杞银耳咀嚼片及其生产工艺 |
CN113057271A (zh) * | 2021-03-30 | 2021-07-02 | 四川工大西南食品研究有限责任公司 | 一种鲜炖燕窝银耳饮料及其制备方法 |
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