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Method for preparing white fungus beverage

A technology for white fungus and beverages, which is applied in the directions of food preparation, medical preparations containing active ingredients, liquid materials, etc., can solve the problems such as the refreshing and smooth taste of white fungus cannot be reflected, and the shelf life of products is difficult to control, and achieves the problem of avoiding secondary pollution. Effect

Inactive Publication Date: 2009-06-10
杜建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chinese patent discloses 94110507.5 "Tremella beverage and its production process". The processing method of this application is relatively simple. Instead of using tremella as the main raw material, jujube is the main raw material. The taste of jujube has covered the original taste of tremella, and there is no The white fungus gelatin is boiled for a long time, which cannot reflect the refreshing and smooth taste of the white fungus
The taste and nutritional value are far from the original tremella drink, and the shelf life of the product is not easy to control

Method used

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  • Method for preparing white fungus beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Soak white fungus for 1 hour. After manual selection, pick out white fungus feet, mildewed, rotten white fungus, sawdust and other foreign matter, and rinse with water for several times for later use; remove the core of red dates, wash and chop them for later use, and put lotus seeds, Lycium barbarum is washed, dried and crushed for later use;

[0025] 2 Break the rinsed white fungus in a refiner to make a slurry with a particle size of 0.5mm;

[0026] 3 Cook the raw material in a container with a temperature of 100°C and a pressure of 0.05MPa for 4 hours;

[0027] 4 Mix 8 parts of tremella paste, 85 parts of water, 5 parts of rock sugar, 0.05 parts of citric acid, 0.3 parts of sodium carboxymethyl cellulose, 0.03 parts of sucralose, 2 parts of red dates, 2 parts of lotus seeds, and 2 parts of wolfberry, and stir Uniform;

[0028] 5 The prepared material is sterilized at a temperature of 140°C for 3 seconds, and filled at a temperature of 95°C while it is still hot...

Embodiment 2

[0030] 1. Soak the white fungus for 1.5 hours. After manual selection, pick out the white fungus feet, mildewed, rotten white fungus, sawdust and other foreign matter, and rinse it with clean water several times for later use; remove the core of the red dates, wash and chop them for later use, and put the lotus seeds, Lycium barbarum is washed, dried and crushed for later use;

[0031] 2 Break the rinsed white fungus in a refiner to make a slurry with a particle size of 1.5 mm;

[0032] 3 Cook the raw slurry in a container with a temperature of 115°C and a pressure of 0.08MPa for 3 hours;

[0033] 4 Mix 12 parts of white fungus slurry, 80 parts of water, 6 parts of rock sugar, 0.1 part of citric acid, 0.1 part of sodium carboxymethyl cellulose, 0.01 part of sucralose, 1 part of red dates, 1 part of lotus seeds, and 1 part of wolfberry, and stir Uniform;

[0034] 5 The prepared materials are subjected to instantaneous high-temperature sterilization at a temperature of 135°C f...

Embodiment 3

[0036] 1. Soak the white fungus for 2 hours. After manual selection, select the white fungus feet, mildewed, rotten white fungus, sawdust and other foreign objects, and rinse it with clean water several times for later use; remove the core of the red dates, wash and chop them for later use, and put the lotus seeds, Lycium barbarum is washed, dried and crushed for later use;

[0037] 2 Break the rinsed white fungus in a refiner to make a slurry with a particle size of 3mm;

[0038] 3 Cook the raw slurry in a container with a temperature of 121°C and a pressure of 0.1MPa for 2 hours;

[0039] 4 Mix 5 parts of white fungus slurry, 90 parts of water, 3 parts of rock sugar, 0.08 parts of citric acid, 0.5 parts of sodium carboxymethyl cellulose, 0.05 parts of sucralose, 3 parts of red dates, 3 parts of lotus seeds, and 3 parts of wolfberry, and stir Uniform;

[0040] 5 The prepared materials are subjected to instantaneous high-temperature sterilization at a temperature of 130°C fo...

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Abstract

The invention relates to a method for preparing tremella material, wherein it comprises that emerging the tremella for 1-2hours, selecting and washing with clean water; removing the corn of red date, washing and breaking; washing, drying lotus seed, matrimony vine; breaking the tremella in grinder to be the slurry whose grainness is 0.5-3mm; boiling the slurry in container at 100-121Deg. C and 0.05-0.1Pa; mixing the tremella slurry at 5-12 deals, water at 80-90 deals, sugar candy at 3-7 deals, citrate at 0.05-0.1 deals, sodium carboxymethyl cellulose at 0.1-0.5 deals, sucrose at 0.01-0.05 deals, red data at 1-3 deals, lotus seed at 1-3 deals, and matrimony vine at 1-3 deals; disinfecting the mixture at 130-140Deg. C for 3-10s; packing at 92-95Deg. C.

Description

technical field [0001] The invention relates to a preparation method of white fungus beverage, which belongs to the field of edible fungus processing. Background technique [0002] Tremella is a traditional famous and precious edible fungus in my country, and it is one of the famous "mountain treasures". Tremella Ganping is non-toxic. In addition to the effects of nourishing the lungs and promoting body fluid, nourishing yin and nourishing the stomach, nourishing qi and blood circulation, nourishing the brain and strengthening the heart, it also has the effects of refreshing and replenishing qi, nourishing the skin, restoring muscle fatigue, and anti-tumor. Tremella is rich in crude protein, amino acid, crude fiber, polysaccharides, vitamins and trace elements. Tremella polysaccharides can improve human immunity, delay aging, and have inhibitory effects on tumors. [0003] my country is a big producer and exporter of white fungus, but the research on white fungus correspon...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/28A23L1/212A23L2/56A23L2/60A23L2/62A23L1/29A23L3/16A61K36/815B65B3/00A23L31/00
Inventor 杜建赵志峰杜曙光
Owner 杜建
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