The invention discloses a compound suspension beverage of tremella and bird's nest and a preparation method thereof. The preparation method is: after picking the fresh tremella, cutting the root and removing the impurities, cleaning, selecting, chopping and putting it into the mixer, the selected bird's nest is also chopped and put into the mixer together, xylitol and borneol are melted by adding water and put into the mixer, in addition, after the red dates are boiled, they are boiled slowly to obtain The jujube juice is put into the mixer; after the wolfberry is boiled, it is boiled slowly to obtain the wolfberry juice, which is also put into the mixer to adjust the concentration and the appropriate temperature. Under the condition of mixing, it is bottled, the materials in the bottle are properly pressurized, capped, and then sterilized at 120 \u2011 122 \u2103 for 3 \u2011 5 minutes, and finally labeled to obtain the tremella compound suspension beverage product Features: without any suspending agent, preservative and additive, tremella has very good suspending performance. The shelf life can guarantee 18 months without deterioration. Tremella does not polymerize in the bottle, does not precipitate, remains in suspension, has rich nutrition and good taste.
【技术实现步骤摘要】
银耳燕窝复合悬浮饮料及其制备方法
本专利技术涉及一种饮料生产的
,具体是银耳燕窝复合悬浮饮料及其制备方法。
技术介绍
银耳,别称:白木耳、雪耳、银耳子;拉丁学名:TremellafuciformisBerk.;是担子菌门、银耳纲、银耳目、银耳科、银耳属真菌的子实体,有“菌中之冠”的美称。银耳一般呈菊花状或鸡冠状,直径5-10厘米,柔软洁白,半透明,富有弹性。银耳为担子菌门真菌银耳的子实体,由10余片薄而多皱褶的扁平形瓣片组成,其实体纯白至乳白色,一般呈菊花状或鸡冠状,柔软洁白,半透明,富有弹性;干后收缩,角质,硬而脆,白色或米黄色。在子实体上下两面,均覆盖子实层,由无数担子组成,担子近球形,纵分隔,大小介于10×9(微米)-13×10(微米)之间,担子上生微细孢子,无色,光滑,近球形,大小介于6×4(微米)-8.5×7(微米)之间。银耳菌丝体由担孢子萌发生成,是多细胞,呈灰白色,极细,起着吸收和运送养分的作用。菌丝体在条件适宜时,形成子实体,子实体是人们食用部分,由薄而多皱褶的瓣片组成,白色、表面光滑、有弹性、半透明,干后微黄呈硬角质,体积剧烈收缩变小、脆硬,为湿重的1/3~1/8,遇水浸泡又可恢复原状。野生银耳主要分布于亚热带,也分布于寒带、温带和热带。我国国内野生银耳主要分布于四川、云南、福建、贵州、安徽、湖南、广西、台湾等省市的山林地区。目前多为人工栽培。银耳是一种极其名贵的营养滋补佳品,历代皇家贵族均把银耳看作延年益寿之品。现代医学证明,银耳主要的药理有效成分是多糖,银耳多糖是银 ...
【技术保护点】
1.一种银耳燕窝复合悬浮饮料的制备方法,其特征在于,其步骤如下:/n(1)将新鲜银耳采摘后削根去杂,然后清洗,精选,切碎,在搅拌的情况下放到混合器中;/n(2)将精选的燕窝切碎,在搅拌的情况下放到混合器中;/n(3)木糖醇与冰糖加水熔化,投入到混合器中;木糖醇与冰糖的质量比为1:1;/n(4)将红枣煮开以后,用慢火熬煮2-3小时,去渣,得到红枣汁,投入到混合器中;每公斤红枣加水3-8公斤;/n(5)枸杞煮开以后,用慢火煮熬2-3小时,得到枸杞汁,也投入到混合器中;每公斤枸杞加水5-10公斤;/n所述混合器中物料新鲜银耳重量比为20-30%;燕窝重量比为,3-8%,木糖醇与冰糖为8-10%;干红枣为5-8%;干枸杞为3-5%,其余为水;/n(5)开动混合器中的搅拌器,调节浓度和适宜温度,在物料翻滚的情况下装瓶,对瓶内物料适当加压,压力为0.3-0.5Mpa,封盖,然后在120-122 ℃的温度下灭菌3-5分钟,最后贴上标识,得到银耳的复合悬浮饮料产品。/n
【技术特征摘要】
1.一种银耳燕窝复合悬浮饮料的制备方法,其特征在于,其步骤如下:
(1)将新鲜银耳采摘后削根去杂,然后清洗,精选,切碎,在搅拌的情况下放到混合器中;
(2)将精选的燕窝切碎,在搅拌的情况下放到混合器中;
(3)木糖醇与冰糖加水熔化,投入到混合器中;木糖醇与冰糖的质量比为1:1;
(4)将红枣煮开以后,用慢火熬煮2-3小时,去渣,得到红枣汁,投入到混合器中;每公斤红枣加水3-8公斤;
(5)枸杞煮开以后,用慢火煮熬2-3小时,得到枸杞汁,也投入到混合器中;每公斤枸杞加水5-10公斤;
所述混合器中物料新鲜银耳重量比为20-30%;燕窝重量比为,3-8%,木糖醇与冰糖为8-10%;干红枣为5-8%;干枸杞为3-5%,其余为水;
(5)开动混合器中的搅拌器,...
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