CN106616170A - 固体饮料的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
一种固体饮料的制备方法,1)将原料送入粉碎机粉碎,然后烘干至水分含量在12%以内,送入研磨机;2)先在煮料锅内打入纯净水,加热至80℃关掉蒸气,加入已提前准备好的粉料,在煮料锅内蒸煮20分钟后,对煮料锅进行冷却降温;3)待煮料锅中的料液温度冷却至60℃~65℃时,取出物料进行脱水处理,得到湿润料待用;4)将湿润料装瓶,利用蒸汽高压灭菌,再将灭菌后的物料推入冷却车间,在无菌室内降到20℃;5)利用机械手自动将冷却好的无菌瓶子放到接种线上,按序送入无菌接种机内,送入恒温培养室,培养20天;6)灭菌完成后倒出物料,于80℃恒温干燥,至水分含量在8%以内;7)对干燥后的物料进行膨化杀菌,然后计量包装即可。
Description
技术领域
本发明涉及饮料技术领域,具体涉及一种固体饮料的制备方法。
背景技术
现代医学研究证明:食用菌中所含的药理活性物质之一的真菌多糖具有多种生物活性,但一种真菌多糖通常对某一生理效应有明显作用或效果单一。在国际上,真菌多糖被称为称为“生物反应调节物”,简称“BRM”,经研究表明,一些多糖具有生物反应调节物的特征,可做为免疫增强剂和免疫激活剂等,这些活性多糖具有一个的结构,即主链由β-D(1-3)连接的葡萄糖基组成,沿主链随机分布着同β-D(1-3)边接的葡萄糖基呈梳状结构,分子量的大小随多糖的精细结构和构象不同而变化。
按研究表明,食用菌的活性多糖成份β-D(1-3)葡萄糖对异源的、同源的甚至遗传性的肿瘤都有变化。此外,它一般还具有抗细菌、抗病毒和抗凝聚的作用,提高肝功能和解毒力,提高动物耐缺氧能力和氧的利用率,降低血液的粘稠度,增加心肌收缩力,改善心律,降血糖、镇静、镇痛、平喘、止咳、化痰等的不同的功效。对于提高人体免疫能力有良好的效果。例如虫草多糖有提高免疫力延缓衰老,扶正固本,保护心脏,肝脏,抗痉挛的作用;黑木耳多糖具有增强免疫力、抗氧化、抑制肿瘤的功效;姬松茸多糖具有降血糖、提高免疫力、抗病毒、抗肿瘤等作用;灰树花多糖在抗肿瘤、调节机体免疫力、抗HIV、抗氧化和清除自由基等方面重要的生物活性;猴头菇多糖可达到提高免疫力、抗肿瘤、抗衰老、降血脂等多种生理功能。近年来,对真菌多糖的研究逐渐向多种食用菌多糖复合的生理效应的研究方向发展。许多实验证明,一些食药用真菌多糖复合作用时,效果比单味多糖更佳,且它们之间的药理作用呈现协同性。现在,许多学者对复合真菌多糖的结构分析、提取纯化工艺和临床应用等方面的研究也越来越关注。
现代食用菌饮料常是由单一食用菌制成,并且制备技术常以白砂糖作为载体做成固态颗粒,饮用时用开水冲泡,形成液态饮品。这种食用菌固体饮料因饮品中的葡萄糖含量很高,食用菌多糖成分单一,使其受益人群和产品效果都不理想。需求市场也往往因为多糖提取技术等原因,存在空白。
发明内容
本发明所要解决的技术问题在于提供一种营养成分含量高,饮用安全的固体饮料的制备方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种固体饮料的制备方法,具体方法如下:
(1)将原料送入粉碎机粉碎,过80目筛网,然后烘干至水分含量在12%以内,送入研磨机,连续研磨2小时,过120-160目筛板,得到粉料待用;
(2)先在煮料锅内打入纯净水,加热至80℃关掉蒸气,加入已提前准备好的粉料,在煮料锅内蒸煮20分钟后,打开循环冷却水,对煮料锅进行冷却降温;
(3)待煮料锅中的料液温度冷却至60℃~65℃时,取出物料进行脱水处理,使物料含水量在30-35%,得到湿润料待用;
(4)将湿润料装瓶,每瓶500g,利用蒸汽高压灭菌,再将灭菌后的物料推入冷却车间,2-4小时将90℃的无菌物料,在无菌室内降到20℃;蒸汽高压灭菌不破坏原料属性,不产生污染,无残留;
(5)利用机械手自动将冷却好的无菌瓶子放到接种线上,按序送入无菌接种机内,机器自动打开瓶盖,迅速接入菌种,自动封好瓶口,传入提升机,自动送入恒温培养室,恒温恒湿,自动培养20天;标准高、操作严,产品内在质量高,缩短原有培菌周期三个月以上;
上述菌种的接种量为0.5-5%;
(6)灭菌完成后倒出物料,于80℃恒温干燥,至水分含量在8%以内;快速干燥,营养成分不损失;耗能较低,产出高;
(7)对干燥后的物料进行膨化杀菌,然后计量包装即可;采用瞬间膨化杀菌不破坏物料的营养成分,瞬间杀死大量的微生物,改变物料的特性,提高产品质量,改善产品的口感。
上述原料是由以下重量的组分制成:有机玉米200g、猴头菇80g、香菇40g、木耳50g、草菇30g、白术2g、茶多酚0.01g、活性钙0.6g、生物活性肽1g、马铃薯雪花全粉60g、山药多糖3g、富硒蛋白粉0.5g、雪莲提取物1g、黄芪提取物0.5g、芝麻叶提取物1g、芦荟提取物2g、绞股蓝提取物1.5g;
上述马铃薯雪花全粉的加工方法如下:
(1)将新鲜马铃薯洗净后去皮,放入温度为6-8℃,湿度为78-82%的保鲜库中存放待用;
(2)将保鲜库中的马铃薯取出,切成颗粒,送入滚揉机进行滚揉处理,滚揉时每隔5-8分钟抽真空一次,每次抽完真空后滚揉5-10分钟,然后排真空,如此循环2-4次,使得马铃薯颗粒在滚揉过程中能够达到呼吸按摩的效果,提高内部物质的活性;
(3)将滚揉后的马铃薯颗粒送入研磨机,连续研磨2小时,过120-160目筛板,然后送入反应釜中,边搅拌边注入蒸气,使反应釜内的蒸气温度达到110℃-130℃,充分搅拌,使马铃薯浆料受热均匀,加热搅拌5-8分钟;通过加热可以提高马铃薯浆料的稳定性;
(4)将加热后的马铃薯浆料取出,冷却至常温,放入不锈钢容器中,加温水稀释,温水的加入量为马铃薯浆料重量的3-5倍,连续搅拌20分钟左右,再泵入离心式喷雾干燥塔,采用离心式喷雾干燥塔进行喷雾干燥,干燥塔进风温度为145℃,出风温度为125℃,收集干燥物即为马铃薯雪花全粉。
采用上述方法制得的马铃薯雪花全粉,既能充分提取马铃薯中的有效成分,使马铃薯的活性物质得到最大限度的保留,又便于人体全面吸收,工艺先进、合理,质量可控。
茶多酚(TP)是从茶叶特别是绿茶中分离提纯的多酚类化合物,是茶叶的主要活性成分,具有广泛的药理作用。通过调节免疫球蛋白的活性,间接实现提高人体综合免疫能力、抗风湿因子、抗菌抗病毒的功效,能够促进人体对VC、钙、锌等元素的吸收。
活性钙中含有微量的天然矿物质钾、钠、铁、锰、硅、磷、锌等元素,在加工过程中被活化,成为优良的营养素。这些元素大部分具有生理功能,是酶和蛋白质系统的关键成份,对核酸激素、细胞膜等起着稳定或激活作用。其中不少元素随着人们年龄的增长和衰老,人体含量逐渐减少,食用含活性钙可得以补充。
生物活性肽是从植物中提取分离出的活性因子,由两个以上氨基酸链合而成的蛋白多肽,这种活性多肽可以清除人体口腔中常见的自由基,与荔枝壳提取物、活性钙、茶多酚等发挥协同作用,促进有益元素的吸收。
本发明的有益效果是:本发明工艺路线合理,便于实际操作,流水线生产,效率高,质量可控,生产过程清洁无污染,符合农副产品深加工的要求。制得的固体饮料富含微量元素,能够促进人体新陈代谢、健脑益智,提高了食用菌的经济效益,使其用途更为广泛,制备的饮料口感好,保健效果佳。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种固体饮料的制备方法,具体方法如下:
(1)将原料送入粉碎机粉碎,过80目筛网,然后烘干至水分含量在12%以内,送入研磨机,连续研磨2小时,过120-160目筛板,得到粉料待用;
(2)先在煮料锅内打入纯净水,加热至80℃关掉蒸气,加入已提前准备好的粉料,在煮料锅内蒸煮20分钟后,打开循环冷却水,对煮料锅进行冷却降温;
(3)待煮料锅中的料液温度冷却至60℃~65℃时,取出物料进行脱水处理,使物料含水量在30-35%,得到湿润料待用;
(4)将湿润料装瓶,每瓶500g,利用蒸汽高压灭菌,再将灭菌后的物料推入冷却车间,2-4小时将90℃的无菌物料,在无菌室内降到20℃;蒸汽高压灭菌不破坏原料属性,不产生污染,无残留;
(5)利用机械手自动将冷却好的无菌瓶子放到接种线上,按序送入无菌接种机内,机器自动打开瓶盖,迅速接入菌种,自动封好瓶口,传入提升机,自动送入恒温培养室,恒温恒湿,自动培养20天;标准高、操作严,产品内在质量高,缩短原有培菌周期三个月以上;
上述菌种的接种量为0.5-5%;
(6)灭菌完成后倒出物料,于80℃恒温干燥,至水分含量在8%以内;快速干燥,营养成分不损失;耗能较低,产出高;
(7)对干燥后的物料进行膨化杀菌,然后计量包装即可;采用瞬间膨化杀菌不破坏物料的营养成分,瞬间杀死大量的微生物,改变物料的特性,提高产品质量,改善产品的口感。
实施例2
一种固体饮料的制备方法,具体方法如下:
(1)将原料送入粉碎机粉碎,过80目筛网,然后烘干至水分含量在12%以内,送入研磨机,连续研磨2小时,过120-160目筛板,得到粉料待用;
(2)先在煮料锅内打入纯净水,加热至80℃关掉蒸气,加入已提前准备好的粉料,在煮料锅内蒸煮20分钟后,打开循环冷却水,对煮料锅进行冷却降温;
(3)待煮料锅中的料液温度冷却至60℃~65℃时,取出物料进行脱水处理,使物料含水量在30-35%,得到湿润料待用;
(4)将湿润料装瓶,每瓶500g,利用蒸汽高压灭菌,再将灭菌后的物料推入冷却车间,2-4小时将90℃的无菌物料,在无菌室内降到20℃;蒸汽高压灭菌不破坏原料属性,不产生污染,无残留;
(5)利用机械手自动将冷却好的无菌瓶子放到接种线上,按序送入无菌接种机内,机器自动打开瓶盖,迅速接入菌种,自动封好瓶口,传入提升机,自动送入恒温培养室,恒温恒湿,自动培养20天;标准高、操作严,产品内在质量高,缩短原有培菌周期三个月以上;
上述菌种的接种量为0.5-5%;
(6)灭菌完成后倒出物料,于80℃恒温干燥,至水分含量在8%以内;快速干燥,营养成分不损失;耗能较低,产出高;
(7)对干燥后的物料进行膨化杀菌,然后计量包装即可;采用瞬间膨化杀菌不破坏物料的营养成分,瞬间杀死大量的微生物,改变物料的特性,提高产品质量,改善产品的口感。
上述原料是由以下重量的组分制成:有机玉米200g、猴头菇80g、香菇40g、木耳50g、草菇30g、白术2g、茶多酚0.01g、活性钙0.6g、生物活性肽1g、马铃薯雪花全粉60g、山药多糖3g、富硒蛋白粉0.5g、雪莲提取物1g、黄芪提取物0.5g、芝麻叶提取物1g、芦荟提取物2g、绞股蓝提取物1.5g。
实施例3
一种固体饮料的制备方法,具体方法如下:
(1)将原料送入粉碎机粉碎,过80目筛网,然后烘干至水分含量在12%以内,送入研磨机,连续研磨2小时,过120-160目筛板,得到粉料待用;
(2)先在煮料锅内打入纯净水,加热至80℃关掉蒸气,加入已提前准备好的粉料,在煮料锅内蒸煮20分钟后,打开循环冷却水,对煮料锅进行冷却降温;
(3)待煮料锅中的料液温度冷却至60℃~65℃时,取出物料进行脱水处理,使物料含水量在30-35%,得到湿润料待用;
(4)将湿润料装瓶,每瓶500g,利用蒸汽高压灭菌,再将灭菌后的物料推入冷却车间,2-4小时将90℃的无菌物料,在无菌室内降到20℃;蒸汽高压灭菌不破坏原料属性,不产生污染,无残留;
(5)利用机械手自动将冷却好的无菌瓶子放到接种线上,按序送入无菌接种机内,机器自动打开瓶盖,迅速接入菌种,自动封好瓶口,传入提升机,自动送入恒温培养室,恒温恒湿,自动培养20天;标准高、操作严,产品内在质量高,缩短原有培菌周期三个月以上;
上述菌种的接种量为0.5-5%;
(6)灭菌完成后倒出物料,于80℃恒温干燥,至水分含量在8%以内;快速干燥,营养成分不损失;耗能较低,产出高;
(7)对干燥后的物料进行膨化杀菌,然后计量包装即可;采用瞬间膨化杀菌不破坏物料的营养成分,瞬间杀死大量的微生物,改变物料的特性,提高产品质量,改善产品的口感。
上述原料是由以下重量的组分制成:有机玉米200g、猴头菇80g、香菇40g、木耳50g、草菇30g、白术2g、茶多酚0.01g、活性钙0.6g、生物活性肽1g、马铃薯雪花全粉60g、山药多糖3g、富硒蛋白粉0.5g、雪莲提取物1g、黄芪提取物0.5g、芝麻叶提取物1g、芦荟提取物2g、绞股蓝提取物1.5g;
上述马铃薯雪花全粉的加工方法如下:
(1)将新鲜马铃薯洗净后去皮,放入温度为6-8℃,湿度为78-82%的保鲜库中存放待用;
(2)将保鲜库中的马铃薯取出,切成颗粒,送入滚揉机进行滚揉处理,滚揉时每隔5-8分钟抽真空一次,每次抽完真空后滚揉5-10分钟,然后排真空,如此循环2-4次,使得马铃薯颗粒在滚揉过程中能够达到呼吸按摩的效果,提高内部物质的活性;
(3)将滚揉后的马铃薯颗粒送入研磨机,连续研磨2小时,过120-160目筛板,然后送入反应釜中,边搅拌边注入蒸气,使反应釜内的蒸气温度达到110℃-130℃,充分搅拌,使马铃薯浆料受热均匀,加热搅拌5-8分钟;通过加热可以提高马铃薯浆料的稳定性;
(4)将加热后的马铃薯浆料取出,冷却至常温,放入不锈钢容器中,加温水稀释,温水的加入量为马铃薯浆料重量的3-5倍,连续搅拌20分钟左右,再泵入离心式喷雾干燥塔,采用离心式喷雾干燥塔进行喷雾干燥,干燥塔进风温度为145℃,出风温度为125℃,收集干燥物即为马铃薯雪花全粉。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (5)
1.一种固体饮料的制备方法,其特征在于,具体方法如下:
(1)将原料送入粉碎机粉碎,过80目筛网,然后烘干至水分含量在12%以内,送入研磨机,连续研磨2小时,过120-160目筛板,得到粉料待用;
(2)先在煮料锅内打入纯净水,加热至80℃关掉蒸气,加入已提前准备好的粉料,在煮料锅内蒸煮20分钟后,打开循环冷却水,对煮料锅进行冷却降温;
(3)待煮料锅中的料液温度冷却至60℃~65℃时,取出物料进行脱水处理,使物料含水量在30-35%,得到湿润料待用;
(4)将湿润料装瓶,每瓶500g,利用蒸汽高压灭菌,再将灭菌后的物料推入冷却车间,2-4小时将90℃的无菌物料,在无菌室内降到20℃;
(5)利用机械手自动将冷却好的无菌瓶子放到接种线上,按序送入无菌接种机内,机器自动打开瓶盖,迅速接入菌种,自动封好瓶口,传入提升机,自动送入恒温培养室,恒温恒湿,自动培养20天;
(6)灭菌完成后倒出物料,于80℃恒温干燥,至水分含量在8%以内;
(7)对干燥后的物料进行膨化杀菌,然后计量包装即可。
2.根据权利要求3所述的方法,其特征在于,步骤(7)中菌种的接种量为0.5-5%。
3.根据权利要求4所述的方法,其特征在于,步骤(7)中菌种的接种量为1%。
4.根据权利要求所述的方法,其特征在于,步骤(7)中菌种的接种量为2%。
5.根据权利要求所述的方法,其特征在于,步骤(7)中菌种的接种量为5%。
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