CN106071492A - 一种枸杞银耳保健饮料的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种枸杞银耳保健饮料的制作方法,属于食品加工领域。其特征在于:采用原料选择→原料处理→调配→过滤→冷却→胶磨→均质→脱气→灌装→封口→杀菌→冷却→包装→成品为主要加工步骤。有益效果:本发明产品色泽浅黄,酸甜适口,风味纯正、清爽,具有银耳的清香和枸杞的甘甜,而且营养丰富,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、自然纯正的绿色滋补食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种枸杞银耳保健饮料的制作方法。
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,用于加工成枸杞银耳保健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枸杞银耳保健饮料的制作方法,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:
一种枸杞银耳保健饮料的制作方法,其特征在于:采用原料选择→原料处理→调配→过滤→冷却→胶磨→均质→脱气→灌装→封口→杀菌→冷却→包装→成品为主要加工步骤,具体操作步骤为:
(1)原料选择:选用新鲜、饱满干燥、无霉烂、香气浓郁的宁夏枸杞子,选择肉质肥厚、蒂头无黑点杂质的上好银耳;
(2)原料处理:
①枸杞子:用清水洗去泥沙杂质,加入其干重12倍的过滤水,并加入适量柠檬酸和维生素C,加热至98℃保温20分钟,降温到80℃浸提15分钟,送入打浆机打浆过滤,滤渣采用上述方法进行第2次浸提、打浆、过滤,并合并2次滤液;
②银耳:用清水清洗泥沙,加入其干重18倍的45℃温水浸泡2-4小时至充分发胀,用不锈钢刀切除耳蒂沥干,然后加热至65℃浸提30分钟,将银耳和浸提水送入打浆机打浆过滤,滤渣采用上述方法进行第2次浸提、打浆、过滤,并合并2次滤液;
③将复合稳定剂与5倍质量的蔗糖混合均匀,撒入100℃热水中,开机搅打至均匀无粒状物;
④将木糖醇、冰糖、橘皮粉用适量热水溶解后用120目绢布过滤;
(3)调配:在配料桶中加入适量的过滤水,加热至80℃,然后加入糖液、枸杞汁、银耳汁、百合粉、稳定剂液、苯甲酸钠液、柠檬酸的顺序加料,边搅边加,最后加香草香精,搅拌均匀待用;
(4)过滤、冷却、均质、脱气:过滤用100目绢布,物料经板式换热器冷却至50-55℃,经胶体磨处理后送均质机均质1-3次,均质压力为20兆帕,然后送入真空脱气机脱气,真空条件为0.12兆帕;
(5)灌装、封口:将符合质量的塑料空杯放入灌装机,料液经高位桶通过120目滤布后灌装,然后热封,热封温度为160-180℃,封好口的饮料经检漏后装入杀菌筐中;
(6)杀菌、冷却:将杀菌筐送入预先备好的杀菌池中,杀菌水温为95-100℃,杀菌时间18分钟,杀菌结束后送入一级冷却池,水温为50℃,时间3-5分钟,最后送入二级冷却池中,水温常温,冷却至28℃;
(7)装箱:杀菌后,剔除不合格产品,装箱入库。
有益效果:本发明产品色泽浅黄,酸甜适口,风味纯正、清爽,具有银耳的清香和枸杞的甘甜,而且营养丰富,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、自然纯正的绿色滋补食品。
具体实施方式
实施例1:
一种枸杞银耳保健饮料的制作方法,具体操作步骤为:
(1)原料选择:选用新鲜、饱满干燥、无霉烂、香气浓郁的宁夏枸杞子,选择肉质肥厚、蒂头无黑点杂质的上好银耳,选用新鲜干燥的五味子、当归;
(2)原料处理:
①枸杞子:用清水洗去泥沙杂质,加入其干重8倍的过滤水,并加入适量苹果酸和蜂蜜,加热至75℃保温20分钟,降温到60℃浸提15分钟,送入打浆机打浆过滤,滤渣采用上述方法进行第2次浸提、打浆、过滤,并合并2次滤液;采用以上方法制得五味子、当归提取液;
②银耳:用清水清洗泥沙,加入其干重12倍的65℃稀释牛奶液浸泡5小时至充分发胀,用不锈钢刀切除耳蒂沥干,然后加热至85℃浸提10分钟,将银耳和浸提水送入打浆机打浆过滤,滤渣采用上述方法进行第2次浸提、打浆、过滤,并合并2次滤液;
③将复合稳定剂与6倍质量的木糖醇混合均匀,撒入90℃热水中,开机搅打至均匀无粒状物;
④将麦芽糖、饴糖、甘草浸膏用适量热水溶解后用150目绢布过滤;
(3)调配:在配料桶中加入适量的过滤水,加热至98℃,然后加入糖液、枸杞汁、银耳汁、五味子当归提取液、玫瑰酱、稳定剂液、山梨酸钾液、苹果酸的顺序加料,边搅边加,最后加红橘精油,搅拌均匀待用;
(4)过滤、冷却、均质、脱气:过滤用140目绢布,物料经板式换热器冷却至45℃,经胶体磨处理后送均质机均质2次,均质压力为15兆帕,然后送入真空脱气机脱气,真空条件为0.08兆帕;
(5)灌装、封口:将符合质量的塑料空杯放入灌装机,料液经高位桶通过80目滤布后灌装,然后热封,热封温度为200-220℃,封好口的饮料经检漏后装入杀菌筐中;
(6)杀菌、冷却:将杀菌筐送入预先备好的杀菌池中,杀菌水温为108℃,杀菌时间8-10分钟,杀菌结束后送入一级冷却池,水温为45℃,时间12分钟,最后送入二级冷却池中,水温常温,冷却至30℃;
(7)装箱:杀菌后,剔除不合格产品,装箱入库。
实施例2:
一种枸杞银耳保健饮料的制作方法,具体操作步骤为:
(1)原料选择:选用新鲜、饱满干燥、无霉烂、香气浓郁的宁夏枸杞子,选择肉质肥厚、蒂头无黑点杂质的上好银耳;
(2)原料处理:
①枸杞子:用清水洗去泥沙杂质,加入其干重15倍的过滤水,并加入适量柠檬酸和维生素C,加热至85℃保温35分钟,降温到60℃浸提15分钟,送入打浆机打浆过滤,滤渣采用上述方法进行第2次浸提、打浆、过滤,并合并2次滤液;
②银耳:用清水清洗泥沙,加入其干重10倍的60℃淘米水浸泡8-10小时至充分发胀,用不锈钢刀切除耳蒂沥干,然后加热至88℃浸提45分钟,将银耳和浸提水送入打浆机打浆过滤,滤渣采用上述方法进行第2次浸提、打浆、过滤,并合并2次滤液;
③将复合稳定剂与10倍质量的蛋白糖混合均匀,撒入88℃热水中,开机搅打至均匀无粒状物;
④将麦芽糖、果葡糖浆、甘草用适量热水溶解后用180目绢布过滤;
(3)调配:在配料桶中加入适量的过滤水,加热至55℃,然后加入糖液、枸杞汁、银耳汁、麦芽糊精、白芍粉、稳定剂液、山梨酸钾液、柠檬酸的顺序加料,边搅边加,最后加香草香精,搅拌均匀待用;
(4)过滤、冷却、均质、脱气:过滤用60目绢布,物料经板式换热器冷却至45℃,经胶体磨处理后送均质机均质4次,均质压力为15兆帕,然后送入真空脱气机脱气,真空条件为0.05兆帕;
(5)灌装、封口:将符合质量的塑料空杯放入灌装机,料液经高位桶通过160目滤布后灌装,然后热封,热封温度为260℃,封好口的饮料经检漏后装入杀菌筐中;
(6)杀菌、冷却:将杀菌筐送入预先备好的杀菌池中,杀菌水温为85℃,杀菌时间25分钟,杀菌结束后送入一级冷却池,水温为45℃,时间15分钟,最后送入二级冷却池中,水温常温,冷却至20℃;
(7)装箱:杀菌后,剔除不合格产品,装箱入库。
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)
1.一种枸杞银耳保健饮料的制作方法,其特征在于:采用原料选择→原料处理→调配→过滤→冷却→胶磨→均质→脱气→灌装→封口→杀菌→冷却→包装→成品为主要加工步骤,具体操作步骤为:
(1)原料选择:选用新鲜、饱满干燥、无霉烂、香气浓郁的宁夏枸杞子,选择肉质肥厚、蒂头无黑点杂质的上好银耳;
(2)原料处理:
①枸杞子:用清水洗去泥沙杂质,加入其干重12倍的过滤水,并加入适量柠檬酸和维生素C,加热至98℃保温20分钟,降温到80℃浸提15分钟,送入打浆机打浆过滤,滤渣采用上述方法进行第2次浸提、打浆、过滤,并合并2次滤液;
②银耳:用清水清洗泥沙,加入其干重18倍的45℃温水浸泡2-4小时至充分发胀,用不锈钢刀切除耳蒂沥干,然后加热至65℃浸提30分钟,将银耳和浸提水送入打浆机打浆过滤,滤渣采用上述方法进行第2次浸提、打浆、过滤,并合并2次滤液;
③将复合稳定剂与5倍质量的蔗糖混合均匀,撒入100℃热水中,开机搅打至均匀无粒状物;
④将木糖醇、冰糖、橘皮粉用适量热水溶解后用120目绢布过滤;
(3)调配:在配料桶中加入适量的过滤水,加热至80℃,然后加入糖液、枸杞汁、银耳汁、百合粉、稳定剂液、苯甲酸钠液、柠檬酸的顺序加料,边搅边加,最后加香草香精,搅拌均匀待用;
(4)过滤、冷却、均质、脱气:过滤用100目绢布,物料经板式换热器冷却至50-55℃,经胶体磨处理后送均质机均质1-3次,均质压力为20兆帕,然后送入真空脱气机脱气,真空条件为0.12兆帕;
(5)灌装、封口:将符合质量的塑料空杯放入灌装机,料液经高位桶通过120目滤布后灌装,然后热封,热封温度为160-180℃,封好口的饮料经检漏后装入杀菌筐中;
(6)杀菌、冷却:将杀菌筐送入预先备好的杀菌池中,杀菌水温为95-100℃,杀菌时间18分钟,杀菌结束后送入一级冷却池,水温为50℃,时间3-5分钟,最后送入二级冷却池中,水温常温,冷却至28℃;
(7)装箱:杀菌后,剔除不合格产品,装箱入库。
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