CN106107322A - A kind of kelp peanut dew and preparation method thereof - Google Patents
A kind of kelp peanut dew and preparation method thereof Download PDFInfo
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- CN106107322A CN106107322A CN201510619593.4A CN201510619593A CN106107322A CN 106107322 A CN106107322 A CN 106107322A CN 201510619593 A CN201510619593 A CN 201510619593A CN 106107322 A CN106107322 A CN 106107322A
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- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 39
- 235000020232 peanut Nutrition 0.000 title claims abstract description 28
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 22
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 22
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 19
- 238000011049 filling Methods 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 239000000706 filtrate Substances 0.000 claims description 14
- 235000000346 sugar Nutrition 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims 4
- 235000001715 Lentinula edodes Nutrition 0.000 claims 3
- 235000020234 walnut Nutrition 0.000 abstract description 13
- 235000009496 Juglans regia Nutrition 0.000 abstract description 12
- 238000007670 refining Methods 0.000 abstract description 12
- 238000000265 homogenisation Methods 0.000 abstract description 7
- 230000032683 aging Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 2
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000007049 Juglans regia Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 11
- 235000013361 beverage Nutrition 0.000 description 6
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- 238000010411 cooking Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
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- 238000004537 pulping Methods 0.000 description 4
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- 229930003231 vitamin Natural products 0.000 description 4
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- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
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- 210000004369 blood Anatomy 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 229920000855 Fucoidan Polymers 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000014461 bone development Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 241000758791 Juglandaceae Species 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
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- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
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- 150000008163 sugars Chemical class 0.000 description 1
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/04—Extraction of 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种海带花生露及其制备方法。其主要原料包括海带、花生、香菇、红枣、核桃仁等,制备该花生露主要通过以下步骤实现:原料的预处理、煮制磨浆、匀质、灌装灭菌。采用本发明生产的产品营养丰富、口感好、食用安全,而且具有延缓人体衰老、减肥、美容预防心脑血管病,提高免疫力等多种功效。The invention provides a kelp peanut dew and a preparation method thereof. Its main raw materials include kelp, peanuts, shiitake mushrooms, red dates, walnut kernels, etc. The preparation of the peanut dew is mainly realized through the following steps: pretreatment of raw materials, boiling and refining, homogenization, filling and sterilization. The product produced by the invention is rich in nutrition, good in taste, safe to eat, and has multiple effects such as delaying human aging, losing weight, beautifying and preventing cardiovascular and cerebrovascular diseases, and improving immunity.
Description
技术领域 technical field
本发明属于食品加工领域,具体地说,是涉及一种海带花生露及其制备方法。 The invention belongs to the field of food processing, and in particular relates to a kelp peanut dew and a preparation method thereof.
背景技术 Background technique
海带是营养价值很高的大型褐藻,含有丰富的糖类、维生素和矿物质,尤其是碘、钙、硒等对人体有益的成分含量较高。海带中的生物活性物质如褐藻胶、褐藻糖胶、甘露醇、海带淀粉等,具有抗肿瘤、降血压、降血糖、调节血脂、抗凝血、增强免疫力等多种药用保健功能。我国的海带产量在世界上居于前列,开发了较多种类的海带产品,虽然在食品开发方面对海带已有较广泛的利用,但目前市场上尚没有营养美味的海带花生露产品。花生仁中含有蛋白质、脂肪、维生素及矿物质,具有延缓人体衰老、促进儿童骨骼发育、预防肿瘤等作用。若将海带、花生相互结合开发出食品,其营养和保健功效能够相互补充、相得益彰。经专利检索和资料查阅,尚未见到利用海带和花生制备花生露的报道。 Kelp is a large brown algae with high nutritional value. It is rich in sugars, vitamins and minerals, especially iodine, calcium, selenium and other ingredients that are beneficial to the human body. The biologically active substances in kelp, such as algin, fucoidan, mannitol, and kelp starch, have various medicinal and health functions such as anti-tumor, lowering blood pressure, lowering blood sugar, regulating blood lipids, anticoagulation, and enhancing immunity. The output of kelp in our country is in the forefront in the world, and many kinds of kelp products have been developed. Although kelp has been widely used in food development, there is no nutritious and delicious kelp peanut milk product on the market. Peanuts contain protein, fat, vitamins and minerals, which can delay human aging, promote bone development in children, and prevent tumors. If kelp and peanuts are combined to develop food, their nutritional and health benefits can complement each other and bring out the best in each other. Through patent retrieval and data review, there is no report of using kelp and peanuts to prepare peanut dew.
发明内容 Contents of the invention
本发明就是针对上述问题,提供一种营养丰富、口感好、食用方便,可作为日常饮食中经常食用的海带花生露。 The present invention aims at the above problems and provides a kelp peanut dew that is rich in nutrition, good in taste, convenient to eat, and can be used as a regular edible in daily diet.
为解决上述技术问题,本发明是通过以下技术方案实现的: In order to solve the problems of the technologies described above, the present invention is achieved through the following technical solutions:
一种海带花生露中的原料和重量含量为:海带5.0~10.0%;花生仁3.0~5.0%;香菇1.0~3.0%;核桃仁1.0~3.0%;去核红枣3.0~5.0%;糖1.0~6.0%;白醋0.5~2.0%;余量为水。 The raw materials and weight content of the kelp peanut dew are as follows: 5.0-10.0% of kelp; 3.0-5.0% of peanut kernel; 1.0-3.0% of shiitake mushroom; 1.0-3.0% of walnut kernel; 6.0%; white vinegar 0.5-2.0%; the balance is water.
一种海带花生露的制备方法,包括如下操作步骤: A preparation method of kelp peanut dew, comprising the following steps:
1) 原料预处理:将干海带蒸10~30分钟后,用清水洗净,然后在清水浸泡10~20小时,期间换水3~5次,将其切成小块;将花生和核桃炒熟,把香菇和红枣切成丁; 1) Raw material pretreatment: steam the dried kelp for 10-30 minutes, wash it with clean water, then soak it in clean water for 10-20 hours, change the water 3-5 times during the period, cut it into small pieces; fry the peanuts and walnuts When it’s cooked, cut the shiitake mushrooms and red dates into cubes;
2)煮制磨浆:将海带块、香菇丁、红枣放入加热容器中,加入固形物3~5倍量的清水,用大火烧开后,小火煮30~50分钟;然后加入其他所有原料,用磨浆机磨浆,过滤得滤液; 2) Cooking and refining: Put the kelp pieces, shiitake mushrooms, and red dates into a heating container, add water 3 to 5 times the amount of solids, boil on high heat, and cook on low heat for 30 to 50 minutes; then add all other ingredients Raw materials are refined with a refiner and filtered to obtain the filtrate;
3) 匀质:采用40~50兆帕的均质机将滤液匀质; 3) Homogenization: Use a 40-50 MPa homogenizer to homogenize the filtrate;
4)灌装、灭菌:在50~60˚C的温度条件下进行热灌装,然后将灌装好的瓶装饮料放置杀菌釜内,灭菌温度119~121˚C,保持20~25分钟。 4) Filling and sterilization: Hot filling is carried out at a temperature of 50-60°C, and then the filled bottled beverage is placed in a sterilizing kettle at a sterilization temperature of 119-121°C for 20-25 minutes .
本发明的有益效果: Beneficial effects of the present invention:
本发明中的主要原料为海带和花生,海带是含有丰富的糖类、蛋白质、维生素和矿物质等营养物质,尤其是碘、钙、硒等对人体有益的成分含量较高。海带中的生物活性物质如褐藻胶、褐藻糖胶、甘露醇、等,具有降糖、减肥、美容、抑制肿瘤、降压、降脂、可延缓衰老,预防心脑血管病,提高免疫力;花生仁中含有丰富的蛋白质、脂肪、维生素及矿物质,具有延缓人体衰老、促进儿童骨骼发育、预防肿瘤等作用。 The main raw materials in the present invention are kelp and peanuts, and kelp is rich in nutrients such as carbohydrates, proteins, vitamins and minerals, especially iodine, calcium, selenium and other components that are beneficial to the human body. The bioactive substances in kelp, such as algin, fucoidan, mannitol, etc., have the functions of lowering blood sugar, losing weight, beautifying, inhibiting tumors, lowering blood pressure, lowering fat, delaying aging, preventing cardiovascular and cerebrovascular diseases, and improving immunity; Peanut kernels are rich in protein, fat, vitamins and minerals, which can delay human aging, promote bone development in children, and prevent tumors.
本发明所用的生产原料来源丰富,使其容易实现大规模的批量生产。 The production raw materials used in the present invention are rich in sources, making it easy to realize large-scale batch production.
本发明所用的原材料全部为纯天然制品,安全无副作用,可长期食用。 The raw materials used in the invention are all pure natural products, which are safe and have no side effects, and can be eaten for a long time.
具体实施方式 detailed description
实施例1 : Embodiment 1:
1. 原料及其重量百分比%:海带6.0%;花生仁3.0%;香菇2.0%;核桃仁1.5%;去核红枣3.0%;糖2.0%;白醋1.0%;余量为水。 1. Raw materials and their weight percentages: 6.0% kelp; 3.0% peanut kernels; 2.0% mushrooms; 1.5% walnut kernels; 3.0% pitted red dates; 2.0% sugar; 1.0% white vinegar; the balance is water.
2. 其操作步骤如下: 2. The operation steps are as follows:
1) 原料预处理:将干海带蒸10分钟后,用清水洗净,然后在清水浸泡10小时,期间换水5次,将其切成小块;将花生仁和核桃仁炒熟,把香菇和红枣切成丁; 1) Raw material pretreatment: steam the dried kelp for 10 minutes, wash it with clean water, then soak it in clean water for 10 hours, change the water 5 times during the period, cut it into small pieces; fry the peanut kernels and walnut kernels until cooked, put the shiitake mushrooms and red dates cut into cubes;
2)煮制磨浆:将海带块、香菇丁、红枣放入加热容器中,加入固形物5倍量的清水,用大火烧开后,小火煮40分钟;然后加入其他所有原料,用磨浆机磨浆,过滤得滤液; 2) Cooking and refining: Put the kelp pieces, shiitake mushrooms, and red dates into a heating container, add water 5 times the amount of solids, boil on high heat, and cook on low heat for 40 minutes; then add all other raw materials, grind Pulping machine refining, filtering to obtain the filtrate;
3) 匀质:采用40兆帕的均质机将滤液匀质; 3) homogenization: adopt the homogenizer of 40 MPa to homogenize the filtrate;
4)灌装、灭菌:在60˚C的温度条件下进行热灌装,接着将灌装好的瓶装饮料放置杀菌釜内,灭菌温度121˚C,保持20分钟。 4) Filling and sterilization: Hot filling is carried out at a temperature of 60°C, and then the filled bottled beverage is placed in a sterilizing kettle at a sterilization temperature of 121°C for 20 minutes.
实施例2 : Embodiment 2:
1. 原料及其重量百分比%:海带8.0%;花生仁4.0%;香菇1.0%;核桃仁1.0%;去核红枣2.5%;糖3.0%;白醋1.5%;余量为水。 1. Raw materials and their weight percentages: kelp 8.0%; peanut kernels 4.0%; shiitake mushrooms 1.0%; walnut kernels 1.0%; pitted red dates 2.5%; sugar 3.0%; white vinegar 1.5%; the balance is water.
2. 其操作步骤如下: 2. The operation steps are as follows:
1) 原料预处理:将干海带蒸20分钟后,用清水洗净,然后在清水浸泡15小时,期间换水5次,将其切成小块;将花生仁和核桃仁炒熟,把香菇和红枣切成丁; 1) Raw material pretreatment: Steam the dried kelp for 20 minutes, wash it with clean water, then soak it in clean water for 15 hours, change the water 5 times during the period, cut it into small pieces; fry the peanut kernels and walnut kernels, put the shiitake mushrooms and red dates cut into cubes;
2)煮制磨浆:将海带块、香菇丁、红枣放入加热容器中,加入固形物4倍量的清水,用大火烧开后,小火煮50分钟;然后加入其他所有原料,用磨浆机磨浆,过滤得滤液; 2) Cooking and refining: Put the kelp pieces, shiitake mushrooms, and red dates into a heating container, add water 4 times the amount of solids, boil on high heat, and simmer for 50 minutes on low heat; then add all other ingredients, grind Pulping machine refining, filtering to obtain the filtrate;
3) 匀质:采用50兆帕的均质机将滤液匀质; 3) Homogenization: the filtrate is homogenized by a 50 MPa homogenizer;
4)灌装、灭菌:在60˚C的温度条件下进行热灌装,接着将灌装好的瓶装饮料放置杀菌釜内,灭菌温度121˚C,保持20分钟。 4) Filling and sterilization: Hot filling is carried out at a temperature of 60°C, and then the filled bottled beverage is placed in a sterilizing kettle at a sterilization temperature of 121°C for 20 minutes.
实施例3 : Embodiment 3:
1. 原料及其重量百分比%:海带5.0%;花生仁5.0%;香菇3.0%;核桃仁2.0%;去核红枣5.0%;糖1.0%;白醋0.5%;余量为水。 1. Raw materials and their weight percentages: 5.0% kelp; 5.0% peanut kernels; 3.0% mushrooms; 2.0% walnut kernels; 5.0% pitted red dates; 1.0% sugar; 0.5% white vinegar; the balance is water.
2. 其操作步骤如下: 2. The operation steps are as follows:
1) 原料预处理:将干海带蒸30分钟后,用清水洗净,然后在清水浸泡10小时,期间换水4次,将其切成小块;将花生仁和核桃仁炒熟,把香菇和红枣切成丁; 1) Raw material pretreatment: steam the dried kelp for 30 minutes, wash it with clean water, then soak it in clean water for 10 hours, change the water 4 times during this period, cut it into small pieces; fry the peanut kernels and walnut kernels until cooked, put the shiitake mushrooms and red dates cut into cubes;
2)煮制磨浆:将海带块、香菇丁、红枣放入加热容器中,加入固形物3倍量的清水,用大火烧开后,小火煮30分钟;然后加入其他所有原料,用磨浆机磨浆,过滤得滤液; 2) Cooking and refining: Put the kelp pieces, shiitake mushrooms, and red dates into a heating container, add water three times the amount of solids, boil on high heat, and cook on low heat for 30 minutes; then add all other ingredients, grind Pulping machine refining, filtering to obtain the filtrate;
3) 匀质:采用45兆帕的均质机将滤液匀质; 3) Homogenization: the filtrate is homogenized by a homogenizer of 45 MPa;
4)灌装、灭菌:在50˚C的温度条件下进行热灌装,接着将灌装好的瓶装饮料放置杀菌釜内,灭菌温度121˚C,保持25分钟。 4) Filling and sterilization: Hot filling is carried out at a temperature of 50°C, and then the filled bottled beverage is placed in a sterilizer at a sterilization temperature of 121°C for 25 minutes.
实施例4: Example 4:
1. 原料及其重量百分比%:海带10.0%;花生仁3.5%;香菇2.5%;核桃仁2.5%;去核红枣4.0%;糖2.0%;白醋2.0%;余量为水。 1. Raw materials and their weight percentages: kelp 10.0%; peanut kernels 3.5%; shiitake mushrooms 2.5%; walnut kernels 2.5%; pitted red dates 4.0%; sugar 2.0%; white vinegar 2.0%; the balance is water.
2. 其操作步骤如下: 2. The operation steps are as follows:
1) 原料预处理:将干海带蒸15分钟后,用清水洗净,然后在清水浸泡10小时,期间换水4次,将其切成小块;将花生仁和核桃仁炒熟,把香菇和红枣切成丁; 1) Raw material pretreatment: steam the dried kelp for 15 minutes, wash it with clean water, then soak it in clean water for 10 hours, change the water 4 times during this period, cut it into small pieces; fry the peanut kernels and walnut kernels until cooked, put the shiitake mushrooms and red dates cut into cubes;
2)煮制磨浆:将海带块、香菇丁、红枣放入加热容器中,加入固形物4倍量的清水,用大火烧开后,小火煮45分钟;然后加入其他所有原料,用磨浆机磨浆,过滤得滤液; 2) Cooking and refining: Put the kelp pieces, shiitake mushrooms, and red dates into a heating container, add water 4 times the amount of solids, boil on high heat, and cook on low heat for 45 minutes; then add all other ingredients, grind Pulping machine refining, filtering to obtain the filtrate;
3) 匀质:采用40兆帕的均质机将滤液匀质; 3) homogenization: adopt the homogenizer of 40 MPa to homogenize the filtrate;
4)灌装、灭菌:在55˚C的温度条件下进行热灌装,然后将灌装好的瓶装饮料放置杀菌釜内,灭菌温度119˚C,保持23分钟。 4) Filling and sterilization: Hot filling is carried out at a temperature of 55°C, and then the filled bottled beverage is placed in a sterilizing kettle at a sterilization temperature of 119°C for 23 minutes.
实施例5 : Embodiment 5:
1. 原料及其重量百分比%:海带9.2%;花生仁4.8%;香菇1.5%;核桃仁3.0%;去核红枣4.6%;糖2.4%;白醋1.0%;余量为水。 1. Raw materials and their weight percentages: kelp 9.2%; peanut kernels 4.8%; shiitake mushrooms 1.5%; walnut kernels 3.0%; pitted red dates 4.6%; sugar 2.4%; white vinegar 1.0%; the balance is water.
2. 其操作步骤如下: 2. The operation steps are as follows:
1) 原料预处理:将干海带蒸15分钟后,用清水洗净,然后在清水浸泡15小时,期间换水4次,将其切成小块;将花生仁和核桃仁炒熟,把香菇和红枣切成丁; 1) Raw material pretreatment: steam the dried kelp for 15 minutes, wash it with clean water, then soak it in clean water for 15 hours, change the water 4 times during this period, cut it into small pieces; fry the peanut kernels and walnut kernels, put the mushrooms and red dates cut into cubes;
2)煮制磨浆:将海带块、香菇丁、红枣放入加热容器中,加入固形物3~5倍量的清水,用大火烧开后,小火煮45分钟;然后加入其他所有原料,用磨浆机磨浆,过滤得滤液; 2) Cooking and refining: Put the kelp pieces, shiitake mushrooms, and red dates into a heating container, add water 3 to 5 times the amount of solids, boil on high heat, and cook on low heat for 45 minutes; then add all other ingredients, Refining with a refiner, and filtering to obtain the filtrate;
3) 匀质:采用50兆帕的均质机将滤液匀质; 3) Homogenization: the filtrate is homogenized by a 50 MPa homogenizer;
4)灌装、灭菌:在50˚C的温度条件下进行热灌装,然后将灌装好的瓶装饮料放置杀菌釜内,灭菌温度120˚C,保持22分钟。 4) Filling and sterilization: Hot filling is carried out at a temperature of 50°C, and then the filled bottled beverage is placed in a sterilizing kettle at a sterilization temperature of 120°C for 22 minutes.
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