CN113057271A - Fresh stewed bird's nest and tremella beverage and preparation method thereof - Google Patents
Fresh stewed bird's nest and tremella beverage and preparation method thereof Download PDFInfo
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- CN113057271A CN113057271A CN202110338754.8A CN202110338754A CN113057271A CN 113057271 A CN113057271 A CN 113057271A CN 202110338754 A CN202110338754 A CN 202110338754A CN 113057271 A CN113057271 A CN 113057271A
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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
- A23L2/02—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
- 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
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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
- 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
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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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- A—HUMAN NECESSITIES
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Abstract
The invention relates to a freshly stewed bird's nest and tremella beverage and a preparation method thereof, and relates to the technical field of food processing, the freshly stewed bird's nest and tremella beverage comprises 5-10 parts of tremella, 1-5 parts of bird's nest, 1-5 parts of Chinese date, 1-5 parts of Chinese wolfberry, 1-5 parts of lotus seed, 1-5 parts of lily, 0.5-2 parts of peach gum and 5-10 parts of rock candy, and the freshly stewed bird's nest and tremella beverage is prepared through the steps of material selection, extraction, boiling, sugar dissolution, blending and. The fresh stewed bird's nest and tremella beverage is rich in nutrition, stable in quality, convenient to carry and long in storage time, is a health-care bird's nest and tremella beverage product, and solves the problems that the bird's nest product in the current market is single in form and narrow in selection range. Different from the traditional production process of the compound cubilose beverage and the tremella beverage sold on the market, solves a series of product problems of high labor cost, uneven feeding, uneven product color and taste, unstable storage period, poor appearance state and the like in the traditional mixing and boiling. The invention has no strict requirements on the form and the size of the raw materials, can fully utilize some leftover materials, reduces the resource waste and improves the utilization rate of the raw materials.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a freshly stewed cubilose and tremella beverage and a preparation method thereof.
Background
The bird's nest, also called swallow root, swallow vegetable, is a temporary nest built by condensation of saliva or saliva secreted by various birds in the swiftlet of the family delphinidae and their down feathers, and is mainly produced in southeast Asia and south China Hainan island southeast coast and Australia. Modern scientific research shows that the cubilose is rich in various nutritional ingredients, such as protein, trace elements, carbohydrate, amino acid epidermal growth factor, sialoglycoprotein, sialic acid and the like, and has the functions of resisting oxidation, improving immunity, resisting aging and virus, inhibiting blood coagulation, enhancing memory, improving skin, promoting epidermal growth, promoting metabolism, blood circulation and the like. At present, through modern science and technology, the effective components of the edible bird's nest and the efficacy, action mechanism, effective path or target spot of various extracts are further excavated, for example, the latest research finds that the edible bird's nest acid can resist acute cerebral ischemiaThe extract has effects in regulating intestinal flora, improving intestinal immunity, preventing insulin resistance, resisting oxidation and H5N1Avian influenza virus, and can improve memory, lower blood pressure, and promote uterus repair. Bird's nest as a high-end medicine-food homologous treasure suitable for medicine and diet, has been the name of rare famous medicine and oriental treasure, and is popular with consumers.
Tremella, also called Tremella and Tremella, is a long-standing nutritional health product. Tremella is a high-grade natural nourishing edible and medicinal fungus, contains abundant colloid, various vitamins, inorganic salt and amino acid, is one of famous "mountain delicacies" and is known as "crown of fungus". Research data show that each hundred grams of dry tremella contains 5.0g of protein, 0.6g of fat, 79g of carbohydrate, 2.6g of crude fiber, 3.1g of ash, 380mg of calcium, 250mg of phosphorus, 30.4mg of iron, 0.002mg of thiamine, 0.14mg of riboflavin and 1.5mg of nicotinic acid. The tremella is used as a product for prolonging the life of royal aristocrats in ancient times, and the modern medicine proves that the main pharmacological active component of the tremella is polysaccharide, and the polysaccharide is the most important component of the tremella and accounts for 60-70% of the dry weight of the tremella.
The edible bird's nest products sold in the market at present are two main types of dry edible bird's nest and edible bird's nest products. The edible bird's nest product mainly comprises a freeze-dried edible bird's nest product, a fresh stewed edible bird's nest product, a prepared edible bird's nest beverage and the like. The inventor surprisingly discovers in long-term research that a health-care cubilose tremella product is developed by taking cubilose as a main raw material, matching with tremella, Chinese date, Chinese wolfberry, lotus seed, lily, peach gum, crystal sugar and other raw materials, and carrying out the process flows of pretreatment (cleaning, impurity removal and slicing), soaking, boiling, leaching, filtering, blending, degassing, filling, high-pressure steam sterilization, cooling and the like, so that the current situations that the cubilose product in the market is single in form and narrow in selection range are solved.
Disclosure of Invention
The fresh stewed cubilose and tremella beverage of the invention adopts an independent production process technical mode of 'leaching and stewing'. Wherein, the extraction refers to extracting Chinese date, medlar, lotus seed, lily and the like in the raw materials by hot water, and finally filtering to obtain the extract of the product. The boiling refers to that the raw materials such as the cubilose, the tremella, the peach gum and the like are directly boiled to obtain the gum, and then the gum is directly added into the product. The preparation method provided by the invention is different from the traditional production process of the compound cubilose beverage and the tremella beverage sold in the market, and solves a series of product problems of high labor cost, uneven feeding, uneven product color and taste, unstable storage period, poor appearance state and the like in the traditional mixing and boiling.
Aiming at the technical defects of the existing products, the invention provides the fresh stewed cubilose and tremella beverage which has good flavor, rich nutrition, stable quality and good health care effect and the preparation method thereof.
In order to achieve the purpose, the invention provides a freshly stewed cubilose and tremella beverage in a first aspect, which comprises the following raw materials in parts by weight: 5-10 parts of tremella, 1-5 parts of bird's nest, 1-5 parts of Chinese date, 1-5 parts of medlar, 1-5 parts of lotus seed, 1-5 parts of lily, 0.5-2 parts of peach gum and 5-10 parts of rock candy, and finally adding drinking water to a constant volume of 100 parts.
The preferred raw materials of the fresh stewed cubilose and tremella beverage comprise: 6-8 parts of tremella, 3-5 parts of bird's nest, 2-5 parts of Chinese date, 1-3 parts of medlar, 1-3 parts of lotus seed, 1-3 parts of lily, 0.5-1.5 parts of peach gum and 6-8 parts of rock candy, and finally adding drinking water to a constant volume of 100 parts.
The invention provides a preparation method of a freshly stewed cubilose and tremella beverage, which is characterized by comprising the following steps:
(1) pretreatment of raw materials:
firstly, the dry tremella is selected from the tremella which has natural color, luster, light weight, thick colloid and good rehydration. Soaking the selected dry Tremella in tap water at 30-40 deg.C for 1-2 hr with water amount 15-30 times of Tremella. After the tremella is soaked and rehydrated, the woody stipe of the tremella is cut off by scissors and rinsed clean by tap water. Removing blotchy and discolored Tremella, removing wood stipe, slicing, washing with tap water, draining, and cutting into 0.2-0.5cm slices.
Secondly, the fresh tremella is natural in color, glossy, light in weight and thick in colloid. Soaking the selected fresh Tremella in tap water at 20-30 deg.C for 0.5-1 hr with water amount 10-20 times of that of Tremella. After the tremella is soaked, the woody stipe of the tremella is cut off by scissors and rinsed by tap water. Removing blotchy and discolored Tremella, removing wood stipe, slicing, washing with tap water, draining, and cutting into 0.2-0.5cm slices.
Thirdly, the red dates are selected from crisp red dates with thick flesh, thin skin, small kernels and full red, and unqualified red dates such as broken red dates, worm-eaten red dates, rotten red dates and empty shells are removed. Elutriating with tap water once, draining off water, and cutting into 0.2-0.5cm slices for later use.
Selecting fruits with good maturity, no mildew and rot, no insect damage and medlar, removing rotten fruits, washing with tap water once, draining water after fully soaking, and cutting into 0.2-0.5cm slices for later use.
Eliminating unqualified lotus seeds such as worm eaten, spot scars, lotus seeds, broken lotus seeds, rotten lotus seeds and the like. Poking off the lotus plumule by using a round-head bamboo stick with the diameter of about 1-2mm to align with the protruding point of the lotus base, rinsing with running water once, fully soaking, and cutting into 0.2-0.5cm pieces for later use.
Sixthly, the lily is preferably selected to be a lily tablet with round and smooth surface, and is preferably dry, free of impurities and thick in meat, and is glittering and translucent. Impurities, black petals, rotten hearts or mildewed samples should be removed. Washing with tap water, draining, soaking, and cutting into 0.2-0.5cm slices.
And the bird's nest is white and beige in appearance, complete in cup shape, hard in texture, and free of mildew, rot, odor, caking, insects or foreign matters (except fluff). Soaking dry nidus Collocaliae in purified water for 4-8 hr, wherein the water content for soaking is 30-40 times of dry weight of nidus Collocaliae, and the water temperature for soaking is 30-60 deg.C. And then cleaning the soaked bird's nest to remove dust and impurities in the production and collection process, performing a secondary manual cleaning process to remove impurities, and cutting into 0.5-0.5cm slices for later use.
Selecting raw materials with uniform size and without mildew and rot and worm damage. After fully soaking, cutting into 0.5-0.5cm slices for later use.
(2) Raw material leaching:
adding the red dates, the medlar, the lotus seeds, the lily and other raw materials for standby in the step (1) into an extraction tank according to a certain weight ratio, wherein the material-water ratio is 1:20-1:40, the extraction temperature is 75-95 ℃, and the extraction time is 40-80 minutes.
And (3) performing three-stage filtration on the leaching liquor obtained in the step (2) by adopting a filtering device with the aperture of 150 microns, 100 microns and 50 microns in sequence, and cooling to normal temperature by adopting a stainless steel plate type heat exchanger for later use.
(3) Decocting raw materials
Adding the tremella, the bird's nest, the peach gum and the like prepared in the step (1) into a boiling pot according to a certain weight ratio, wherein the material-water ratio is 1:20-1:40, the boiling temperature is 70-90 ℃, and the boiling time is 40-80 minutes.
And (4) cooling the boiled raw materials in the step (3) to normal temperature by adopting a stainless steel plate type heat exchanger for later use.
(4) Sugar dissolving
The syrup is prepared by dissolving crystal sugar in hot water of 85 deg.C or higher at a certain weight ratio to obtain syrup of 60.0 + -1.0 ° Brix; filtering the syrup by a filtering device with the pore diameter not more than 50 mu m, and then temporarily storing the filtered syrup in a heat-preservation sugar storage tank for later use. The syrup with Brix of 60.0 +/-1.0 ℃ is stored for less than or equal to 24 hours at the temperature of not higher than 60 ℃.
(5) Blending
And (3) sequentially adding the leaching liquor in the step (2), the decoction in the step (3) and the syrup in the step (4) according to the formula proportion, then heating the soup to 80-90 ℃, and preserving heat for later use.
(6) Perfusion
The perfusion amount is as follows: pouring according to the designed pouring capacity; the allowable short-cut amount of the filling amount is in accordance with the State quality and technology supervision, inspection and quarantine administration [2005] No. 75 order 'quantitative packaging commodity measurement supervision and management method'. After pouring, the central temperature of the feed liquid in the tank is 70-75 ℃.
(7) Sealing the cover; (8) the high-pressure steam sterilization strength is 121-;
(9) labeling; (10) printing codes; (11) boxing; (12) stacking; (13) warehousing: the warehouse temperature is 28 ℃, the humidity is 60%, the shady, cool, dry and ventilated are good, and the shelf life of the product is 24 months.
The invention has the beneficial effects that: the freshly stewed bird's nest and tremella beverage is rich in nutrition, stable in quality, convenient to carry and long in storage time, is a health-care bird's nest and tremella beverage product, and solves the problems that the bird's nest product in the current market is single in form and narrow in selection range. The fresh stewed cubilose and tremella beverage of the invention adopts an independent production process technical mode of 'leaching and stewing'. Different from the traditional production process of the compound cubilose beverage and the tremella beverage sold on the market, solves a series of product problems of high labor cost, uneven feeding, uneven product color and taste, unstable storage period, poor appearance state and the like in the traditional mixing and boiling. The invention has no strict requirements on the form and the size of the raw materials, can fully utilize some leftover materials, reduces the resource waste and improves the utilization rate of the raw materials.
In addition, the freshly stewed cubilose and tremella beverage meets the increasing requirements of people on product quality and taste, and meanwhile, the freshly stewed cubilose and tremella beverage has strong export foreign exchange and deep processing products. Meanwhile, a new idea is provided for the development and utilization of the bird's nest, and the deep processing level of agricultural products in China is improved.
Drawings
FIG. 1 is a flow chart of the preparation process of the present invention.
Detailed Description
The present invention is further illustrated by the following specific examples.
Example 1
A fresh stewed cubilose and tremella beverage comprises the following raw materials in parts by weight: 8 parts of tremella, 4 parts of bird's nest, 3 parts of Chinese date, 2 parts of medlar, 1 part of lotus seed, 1 part of lily, 1 part of peach gum and 8 parts of rock candy, and finally drinking water is added to the mixture to reach a constant volume of 100 parts.
The preparation method of the fresh stewed cubilose and tremella beverage is characterized by comprising the following steps:
(1) pretreatment of raw materials:
firstly, the dry tremella is selected from the tremella which has natural color, luster, light weight, thick colloid and good rehydration. The selected dry tremella is put into tap water to be soaked for 1.5 hours, the temperature is maintained at 40 ℃, and the water amount is 20 times of that of the tremella. After the tremella is soaked and rehydrated, the woody stipe of the tremella is cut off by scissors and rinsed clean by tap water. Removing blotchy and discolored Tremella, removing wood stipe, slicing, washing with tap water, draining, and cutting into 0.2-0.4cm slices.
Secondly, the red dates are selected from crisp red dates with thick flesh, thin skin, small kernels and full red, and unqualified red dates such as broken red dates, worm-eaten red dates, rotten red dates and empty shells are removed. Elutriating with tap water once, draining off water, and cutting into 0.2-0.2cm slices for later use.
And thirdly, selecting the fruits without mildew and rot, insect pests and good maturity, removing rotten fruits, washing the fruits once by using tap water, draining water after fully soaking the fruits, and cutting the fruits into 0.2-0.2cm slices for later use.
Fourthly, the unqualified lotus seeds such as worm-eaten lotus seeds, spotted scars, lobelia, broken lotus seeds, rotten lotus seeds and the like are removed from the lotus seeds. Poking off the lotus plumule by using a round-head bamboo stick with the diameter of about 1-2mm to align with the protruding point of the lotus base, rinsing with running water once, fully soaking, and cutting into 0.2-0.2cm slices for later use.
Lily is preferably selected to be dry, free of impurities and thick in flesh, and is glittering and translucent. Impurities, black petals, rotten hearts or mildewed samples should be removed. Washing with tap water, draining, soaking, and cutting into 0.2-0.2cm slices.
The bird's nest is white and beige in appearance, complete in cup shape, hard in texture, and free of mildew, decay, odor, caking, insects or foreign matter (except fluff). Soaking dry nidus Collocaliae in purified water for 5 hr, wherein the water content for soaking is 30 times of dry weight of nidus Collocaliae, and the water temperature for soaking is 50 deg.C. And then cleaning the soaked bird's nest to remove dust and impurities in the production and collection process, performing a secondary manual cleaning process to remove impurities, and cutting into 0.2-0.4cm slices for later use.
Seventhly, selecting raw materials which are uniform in size and free from mildew, rot and worm damage. After fully soaking, cutting into 0.2-0.4cm slices for later use.
(2) Raw material extraction
Adding the red dates, the medlar, the lotus seeds, the lily and other raw materials for standby in the step (1) into an extraction tank according to a certain weight ratio, wherein the material-water ratio is 1:25, the extraction temperature is 80 ℃, and the extraction time is 60 minutes.
And (3) performing three-stage filtration on the leaching liquor obtained in the step (2) by adopting a filtering device with the aperture of 150 microns, 100 microns and 50 microns in sequence, and cooling to normal temperature by adopting a stainless steel plate type heat exchanger for later use.
(3) Decocting raw materials
Adding the tremella, the bird's nest, the peach gum and the like prepared in the step (1) into a boiling pot according to a certain weight ratio, wherein the ratio of materials to water is 1:30, the boiling temperature is 85 ℃, and the boiling time is 45 minutes.
And (4) cooling the boiled raw materials in the step (3) to normal temperature by adopting a stainless steel plate type heat exchanger for later use.
(4) Sugar dissolving
The syrup is prepared by dissolving crystal sugar in hot water of 85 deg.C or higher at a certain weight ratio to obtain syrup of 60.0 + -1.0 ° Brix; filtering the syrup by a filtering device with the pore diameter not more than 50 mu m, and then temporarily storing the filtered syrup in a heat-preservation sugar storage tank for later use. The syrup with Brix of 60.0 +/-1.0 ℃ is stored for less than or equal to 24 hours at the temperature of not higher than 60 ℃.
(5) Blending
And (3) adding the leaching liquor in the step (2), the decoction in the step (3) and the syrup in the step (4) in sequence according to the formula proportion, then heating the soup to 85 ℃, and preserving heat for later use.
(6) Perfusion
The perfusion amount is as follows: pouring according to the designed pouring capacity; the allowable short-cut amount of the filling amount is in accordance with the State quality and technology supervision, inspection and quarantine administration [2005] No. 75 order 'quantitative packaging commodity measurement supervision and management method'. After pouring, the central temperature of the feed liquid in the tank is 70-75 ℃.
(7) Sealing the cover; (8) sterilizing with high pressure steam at 123 deg.C for 22 min; (9) labeling; (10) printing codes; (11) boxing; (12) stacking; (13) warehousing: the warehouse temperature is 28 ℃, the humidity is 60%, the shady, cool, dry and ventilated are good, and the shelf life of the product is 24 months.
The microbial acceptability of the freshly stewed bird's nest and tremella beverage prepared according to the method in example 1 is 100% after being stored for 30 days at 37 ℃. The product keeps good color, texture state and smell, the juice is clear and transparent, the flavor is rich, the taste is moderate, the mouth feel is soft, glutinous and smooth, and the product is suitable for people of all ages to eat.
Example 2
A fresh stewed cubilose and tremella beverage comprises the following raw materials in parts by weight: 7 parts of tremella, 5 parts of bird's nest, 2 parts of Chinese date, 3 parts of medlar, 1 part of lotus seed, 1 part of lily, 0.5 part of peach gum and 7 parts of rock candy, and finally adding drinking water to a constant volume of 100 parts.
The preparation method of the fresh stewed cubilose and tremella beverage is characterized by comprising the following steps:
(1) pretreatment of raw materials
Firstly, the dry tremella is selected from the tremella which has natural color, luster, light weight, thick colloid and good rehydration. The selected dry tremella is put into tap water to be soaked for 2 hours, the temperature is maintained at 35 ℃, and the water amount is 25 times of that of the tremella. After the tremella is soaked and rehydrated, the woody stipe of the tremella is cut off by scissors and rinsed clean by tap water. Removing blotchy and discolored Tremella, removing wood stipe, slicing, washing with tap water, draining, and cutting into 0.2-0.4cm slices.
Secondly, the red dates are selected from crisp red dates with thick flesh, thin skin, small kernels and full red, and unqualified red dates such as broken red dates, worm-eaten red dates, rotten red dates and empty shells are removed. Elutriating with tap water once, draining off water, and cutting into 0.2-0.2cm slices for later use.
And thirdly, selecting the fruits without mildew and rot, insect pests and good maturity, removing rotten fruits, washing the fruits once by using tap water, draining water after fully soaking the fruits, and cutting the fruits into 0.2-0.2cm slices for later use.
Fourthly, the unqualified lotus seeds such as worm-eaten lotus seeds, spotted scars, lobelia, broken lotus seeds, rotten lotus seeds and the like are removed from the lotus seeds. Poking off the lotus plumule by using a round-head bamboo stick with the diameter of about 1-2mm to align with the protruding point of the lotus base, rinsing with running water once, fully soaking, and cutting into 0.2-0.2cm slices for later use.
Lily is preferably selected to be dry, free of impurities and thick in flesh, and is glittering and translucent. Impurities, black petals, rotten hearts or mildewed samples should be removed. Washing with tap water, draining, soaking, and cutting into 0.2-0.2cm slices.
The bird's nest is white and beige in appearance, complete in cup shape, hard in texture, and free of mildew, decay, odor, caking, insects or foreign matter (except fluff). Soaking dry nidus Collocaliae in purified water for 6 hr, wherein the water content is controlled to be 25 times of dry weight of nidus Collocaliae, and the water temperature is controlled to be 45 deg.C. And then cleaning the soaked bird's nest to remove dust and impurities in the production and collection process, performing a secondary manual cleaning process to remove impurities, and cutting into 0.2-0.4cm slices for later use.
Seventhly, selecting raw materials which are uniform in size and free from mildew, rot and worm damage. After fully soaking, cutting into 0.2-0.4cm slices for later use.
(2) Raw material extraction
Adding the red dates, the medlar, the lotus seeds, the lily and other raw materials for standby in the step (1) into an extraction tank according to a certain weight ratio, wherein the material-water ratio is 1:35, the extraction temperature is 85 ℃, and the extraction time is 55 minutes.
And (3) performing three-stage filtration on the leaching liquor obtained in the step (2) by adopting a filtering device with the aperture of 150 microns, 100 microns and 50 microns in sequence, and cooling to normal temperature by adopting a stainless steel plate type heat exchanger for later use.
(3) Decocting raw materials
Adding the tremella, the bird's nest, the peach gum and the like prepared in the step (1) into a boiling pot according to a certain weight ratio, wherein the ratio of materials to water is 1:40, the boiling temperature is 80 ℃, and the boiling time is 40 minutes.
And (4) cooling the boiled raw materials in the step (3) to normal temperature by adopting a stainless steel plate type heat exchanger for later use.
(4) Sugar dissolving
The syrup is prepared by dissolving crystal sugar in hot water of 85 deg.C or higher at a certain weight ratio to obtain syrup of 60.0 + -1.0 ° Brix; filtering the syrup by a filtering device with the pore diameter not more than 50 mu m, and then temporarily storing the filtered syrup in a heat-preservation sugar storage tank for later use. The syrup with Brix of 60.0 +/-1.0 ℃ is stored for less than or equal to 24 hours at the temperature of not higher than 60 ℃.
(5) Blending
And (3) adding the leaching liquor in the step (2), the decoction in the step (3) and the syrup in the step (4) in sequence according to the formula proportion, then heating the soup to 85 ℃, and preserving heat for later use.
(6) Perfusion
The perfusion amount is as follows: pouring according to the designed pouring capacity; the allowable short-cut amount of the filling amount is in accordance with the State quality and technology supervision, inspection and quarantine administration [2005] No. 75 order 'quantitative packaging commodity measurement supervision and management method'. After pouring, the central temperature of the feed liquid in the tank is 70-75 ℃.
(7) Sealing the cover; (8) sterilizing with high pressure steam at 123 deg.C for 22 min; (9) labeling; (10) printing codes; (11) boxing; (12) stacking; (13) warehousing: the warehouse temperature is 28 ℃, the humidity is 60%, the shady, cool, dry and ventilated are good, and the shelf life of the product is 24 months.
The microbial acceptability of the freshly stewed bird's nest and tremella beverage prepared according to the method in example 2 is 100% after being stored for 30 days at 37 ℃. The product keeps good color, texture state and smell, the juice is clear and transparent, the flavor is rich, the taste is moderate, the mouth feel is soft, glutinous and smooth, and the product is suitable for people of all ages to eat.
Example 3
A fresh stewed cubilose and tremella beverage comprises the following raw materials in parts by weight: 10 parts of tremella, 5 parts of bird's nest, 3 parts of Chinese date, 3 parts of medlar, 1 part of lotus seed, 2 parts of lily, 0.5 part of peach gum and 6 parts of rock candy, and finally adding drinking water to a constant volume of 100 parts.
The preparation method of the fresh stewed cubilose and tremella beverage is characterized by comprising the following steps:
(1) pretreatment of raw materials:
the fresh tremella is natural, glossy, light and thick in colloid. The selected fresh tremella is put into tap water to be soaked for 1 hour, the temperature is maintained at 30 ℃, and the water amount is 15 times of that of the tremella. After the tremella is soaked, the woody stipe of the tremella is cut off by scissors and rinsed by tap water. Removing blotchy and discolored Tremella, removing wood stipe, slicing, washing with tap water, draining, and cutting into 0.2-0.4cm slices.
Secondly, the red dates are selected from crisp red dates with thick flesh, thin skin, small kernels and full red, and unqualified red dates such as broken red dates, worm-eaten red dates, rotten red dates and empty shells are removed. Elutriating with tap water once, draining off water, and cutting into 0.2-0.2cm slices for later use.
And thirdly, selecting the fruits without mildew and rot, insect pests and good maturity, removing rotten fruits, washing the fruits once by using tap water, draining water after fully soaking the fruits, and cutting the fruits into 0.2-0.2cm slices for later use.
Fourthly, the unqualified lotus seeds such as worm-eaten lotus seeds, spotted scars, lobelia, broken lotus seeds, rotten lotus seeds and the like are removed from the lotus seeds. Poking off the lotus plumule by using a round-head bamboo stick with the diameter of about 1-2mm to align with the protruding point of the lotus base, rinsing with running water once, fully soaking, and cutting into 0.2-0.2cm slices for later use.
Lily is preferably selected to be dry, free of impurities and thick in flesh, and is glittering and translucent. Impurities, black petals, rotten hearts or mildewed samples should be removed. Washing with tap water, draining, soaking, and cutting into 0.2-0.2cm slices.
The bird's nest is white and beige in appearance, complete in cup shape, hard in texture, and free of mildew, decay, odor, caking, insects or foreign matter (except fluff). Soaking dry nidus Collocaliae in purified water for 5 hr, wherein the water content for soaking is 30 times of dry weight of nidus Collocaliae, and the water temperature for soaking is controlled at 40 deg.C. And then cleaning the soaked bird's nest to remove dust and impurities in the production and collection process, performing a secondary manual cleaning process to remove impurities, and cutting into 0.2-0.4cm slices for later use.
Seventhly, selecting raw materials which are uniform in size and free from mildew, rot and worm damage. After fully soaking, cutting into 0.2-0.4cm slices for later use.
(2) Raw material extraction
Adding the red dates, the medlar, the lotus seeds, the lily and other raw materials for standby in the step (1) into an extraction tank according to a certain weight ratio, wherein the material-water ratio is 1:30, the extraction temperature is 85 ℃, and the extraction time is 60 minutes.
And (3) performing three-stage filtration on the leaching liquor obtained in the step (2) by adopting a filtering device with the aperture of 150 microns, 100 microns and 50 microns in sequence, and cooling to normal temperature by adopting a stainless steel plate type heat exchanger for later use.
(3) Decocting raw materials
Adding the tremella, the bird's nest, the peach gum and the like prepared in the step (1) into a boiling pot according to a certain weight ratio, wherein the ratio of materials to water is 1:35, the boiling temperature is 85 ℃, and the boiling time is 45 minutes.
And (4) cooling the boiled raw materials in the step (3) to normal temperature by adopting a stainless steel plate type heat exchanger for later use.
(4) Sugar dissolving
The syrup is prepared by dissolving crystal sugar in hot water of 85 deg.C or higher at a certain weight ratio to obtain syrup of 60.0 + -1.0 ° Brix; filtering the syrup by a filtering device with the pore diameter not more than 50 mu m, and then temporarily storing the filtered syrup in a heat-preservation sugar storage tank for later use. The syrup with Brix of 60.0 +/-1.0 ℃ is stored for less than or equal to 24 hours at the temperature of not higher than 60 ℃.
(5) Blending
And (3) adding the leaching liquor in the step (2), the decoction in the step (3) and the syrup in the step (4) in sequence according to the formula proportion, then heating the soup to 85 ℃, and preserving heat for later use.
(6) Perfusion
The perfusion amount is as follows: pouring according to the designed pouring capacity; the allowable short-cut amount of the filling amount is in accordance with the State quality and technology supervision, inspection and quarantine administration [2005] No. 75 order 'quantitative packaging commodity measurement supervision and management method'. After pouring, the central temperature of the feed liquid in the tank is 70-75 ℃.
(7) Sealing the cover; (8) sterilizing with high pressure steam at 123 deg.C for 22 min; (9) labeling; (10) printing codes; (11) boxing; (12) stacking; (13) warehousing: the warehouse temperature is 28 ℃, the humidity is 60%, the shady, cool, dry and ventilated are good, and the shelf life of the product is 24 months.
The microbial acceptability of the freshly stewed bird's nest and tremella beverage prepared according to the method in example 3 is 100% after being stored for 30 days at 37 ℃. The product keeps good color, texture state and smell, the juice is clear and transparent, the flavor is rich, the taste is moderate, the mouth feel is soft, glutinous and smooth, and the product is suitable for people of all ages to eat.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (4)
1. A fresh stewed cubilose and tremella beverage is characterized in that: the raw materials comprise: 5-10 parts of tremella, 1-5 parts of bird's nest, 1-5 parts of Chinese date, 1-5 parts of medlar, 1-5 parts of lotus seed, 1-5 parts of lily, 0.5-2 parts of peach gum and 5-10 parts of rock candy, and finally adding drinking water to a constant volume of 100 parts.
2. The freshly stewed bird's nest and tremella beverage as claimed in claim 1, which is characterized in that: 6-8 parts of tremella, 3-5 parts of bird's nest, 2-5 parts of Chinese date, 1-3 parts of wolfberry, 1-3 parts of lotus seed, 1-3 parts of lily, 0.5-1.5 parts of peach gum and 6-8 parts of rock candy, and finally adding drinking water to achieve a constant volume of 100 parts.
3. A method for preparing a freshly stewed cubilose and tremella beverage is characterized by comprising the following steps:
(1) pretreating tremella:
selecting white fungus with natural color, luster, light weight and thick colloid, soaking the white fungus in drinking water for 1-2 hours, maintaining the temperature at 30-40 ℃ and the water amount at 15-30 times of the white fungus, after soaking and rehydration, cutting off wood stipes, rinsing, removing spotted and discolored white fungus, removing wood stipes which are not removed completely, tearing into slices, washing once, draining water, and cutting into 0.2-0.5cm slices for later use;
(2) pretreating bird's nest:
selecting dry edible bird's nest which is white and beige in appearance, complete in shape, hard in texture, free of mildew, putrefaction, peculiar smell, caking, vermin or mixed with foreign matters (except villi), soaking the dry edible bird's nest in drinking water for 4-8 hours, controlling the soaking water amount to be 30-40 times of the dry weight of the edible bird's nest and controlling the soaking water temperature to be 30-60 ℃; then cleaning the soaked bird's nest, performing secondary manual cleaning to remove impurities, and cutting into 0.5-0.5cm slices for later use;
(3) peach gum preparation
The peach gum is prepared from raw materials with uniform size and without mildew, rot or worm damage. Cutting into 0.5-0.5cm slices after fully soaking;
(4) preparation of leach liquors
Selecting red dates with thick meat, thin skin, small core and full red, removing unqualified red dates such as broken, worm-eaten, rotten and empty shells, washing once, draining water, and cutting into 0.2-0.5 cm;
selecting fructus Lycii without mildew and rot, insect pest and mature degree, removing rotten fruit, soaking thoroughly, draining water, and cutting into 0.2-0.5cm slices;
removing worm-eaten, scar, Chinese lobelia, broken lotus and rotten products from the lotus seeds, removing lotus cores, rinsing once, fully soaking, and cutting into 0.2-0.5cm slices;
selecting Bulbus Lilii with round shape, smooth surface, dry, no impurities, thick flesh, and glittering and translucent, removing impurities, black petal, rotten heart or mildewed part, elutriating once, draining water, soaking thoroughly, and cutting into 0.2-0.5cm slice;
mixing the red dates, the medlar, the lotus seeds and the lilies according to a mass ratio of 20:7:7:2, and leaching at 80 ℃ for 60 minutes according to a material-water ratio of 1: 25;
performing three-stage filtration on the leaching liquor by adopting a filtering device with the aperture of 150 microns, 100 microns and 50 microns in sequence, and cooling to normal temperature;
(5) decocting and boiling
Decocting the tremella in the step 1, the cubilose in the step 2 and the peach gum in the step 3 according to the mass ratio of 20:5:1, wherein the material-water ratio is 1:20-1:40, the decocting temperature is 70-90 ℃, and the decocting time is 40-80 minutes;
(6) sugar dissolving
The syrup is prepared by fully dissolving crystal sugar in a certain weight ratio into syrup of 60.0 +/-1.0 DEG Brix by using hot water at the temperature of 85-95 ℃; filtering the syrup by a filtering device with the aperture of 30 mu m, and temporarily storing the filtered syrup in a heat-preservation sugar storage tank for later use, wherein the storage time of the 60.0 +/-1.0 DEG Brix syrup at the temperature of between 40 and 60 ℃ is less than or equal to 24 hours;
(7) blending
And (3) sequentially adding the leaching liquor in the step (2), the decoction in the step (3) and the syrup in the step (4) according to the formula proportion, then heating the soup to 80-90 ℃, and preserving heat for later use.
4. The method for making the freshly stewed cubilose and tremella beverage as claimed in claim 3, wherein the tremella can be one of dried tremella or fresh tremella.
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