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Preparation method of black fungus beverage and products produced thereby

A technology of black fungus and black fungus powder, which is applied in the field of food processing, can solve the problems of affecting nutritional value and flavor, complicated components of black fungus, and easy water precipitation, etc., and achieves the effects of good fluidity, mellow taste and high stability

Inactive Publication Date: 2008-12-10
张聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, due to the complex composition of black fungus, especially polysaccharides, water precipitation is prone to occur after heating
Therefore, it is easy to appear flocculation, precipitation and water analysis in the production of beverages.
Thus greatly affecting the nutritional value and flavor of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Soaking: Use high-quality dried fungus (or fresh fungus) from Heilongjiang as raw materials, soak in warm water at 40°C at a ratio of 1:750 for 5 hours, until the root part swells;

[0028] Manual selection: remove the sawdust at the root of the swollen fungus, empty the swollen fungus, add water at a ratio of 1:4, boil, and then air-dry:

[0029] Grinding: Grind the boiled and air-dried fungus with water in a weight ratio of 1:5 to particles with a diameter of 0.5-1.0 cm, heat and boil the ground material, and add 5-10% according to the viscosity of the material water (depending on the amount of water needed for actual production); the boiled liquid is filtered, and the filtrate is used for subsequent use; the filter residue is smashed and combined with the filtrate to obtain the black fungus extract, which is used for subsequent use;

[0030] Preparation of sugar liquid: Weigh a certain amount of white granulated sugar, add quantitative pure water, boil, wait until th...

Embodiment 2

[0034] Soaking: Use high-quality dried fungus (or fresh fungus) from Heilongjiang as raw materials, soak in warm water at 50°C at a ratio of 1:750 for 4 hours, until the root part swells;

[0035] Manual selection: remove the sawdust at the root of the swollen fungus, empty the swollen fungus, add water at a ratio of 1:4, boil, and then air-dry:

[0036]Pulverization: add water to the boiled fungus in a weight ratio of 1:5 and grind it to a particle-free slurry, heat and boil the ground slurry material, and add 5 to 10% of water according to the viscosity of the material ( Depending on the amount of water needed for actual production); filter the boiled liquid to obtain filtrate 1, which is set aside; after the filter residue is pulverized, extract at high temperature (80-85°C), filter the extract to obtain filtrate 2, which is set aside; The filter residue is subjected to high-temperature leaching again, and the leaching solution is filtered to obtain filtrate 3; the filtrate...

Embodiment 3

[0041] Soaking: Use high-quality dried fungus (or fresh fungus) from Heilongjiang as raw materials, soak in warm water at 45°C at a ratio of 1:750 for 4.5 hours, until the roots swell;

[0042] Manual selection: remove the sawdust at the root of the swollen fungus, empty the swollen fungus, add water at a ratio of 1:4, boil, and then air-dry:

[0043] Grinding: Grind the boiled and air-dried fungus with water in a weight ratio of 1:5 to particles with a diameter of 0.5-1.0 cm, heat and boil the ground material, and add 5-10% according to the viscosity of the material water (depending on the amount of water needed for actual production); the boiled liquid is filtered, and the filtrate is used for subsequent use; the filter residue is smashed and combined with the filtrate to obtain the black fungus extract, which is used for subsequent use;

[0044] Preparation of sugar liquid: Weigh a certain amount of white granulated sugar, add quantitative pure water, boil, wait until the w...

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Abstract

The invention discloses a preparation method for black fungus beverage (including the pulp type and the pulp-less type). The preparation method comprises the following steps that: (1) dried or fresh black fungus is cleaned with water, kept away from impurities and soaked, or the black fungus is ground into powders; (2) the black fungus or the black fungus powder is boiled; (3) the black fungus or the black fungus powder is crushed and ground into slurry; (4) the black fungus or the black fungus powder is filtrated, and the filtrate is reserved for subsequent steps; (5) the filter residue is broken into pieces and combined with the filtrate, to obtain the extract; (6) the extract is flavored; (7) the extract is homogenized; (8) the extract is bottled or flash pasteurized and sterilely filled or sterilized under high heat and pressure. In the invention, the optimal leaching condition of black fungus is determined according to such factors as temperature, time and the ratio of the materials to water, and the adding quantity of honey, stabilizer, xylitol and white sugar are also determined in the way alike; the prepared beverage preserves the effective components of the black fungus, and has the advantages of rich nutrition, mellow mouth feeling, strong flavor, high stability and good fluidity, and no such phenomena as precipitation and elutriation are found after being observed in a static state at constant temperature for a month and at normal temperature for 12 months.

Description

technical field [0001] The invention relates to a method for preparing a drink, in particular to a method for preparing a black fungus drink and a product prepared by the method, and belongs to the field of food processing. Background technique [0002] Fungus, also known as black fungus, light fungus. Mycological classification belongs to Basidiomycetes, Auricularia, Agaricaceae. The fungus Basidiomycetes Auricularia Auricularia Auricularia auricula (L.) Underw. is used as medicine with fruiting bodies. Harvested in summer and autumn, sun-dried. The fungus fruiting body is gelatinous, disc-shaped, and the ear shape is irregular, with a diameter of 3-12 cm. Soft when fresh, horny when dry. It has a delicate taste and a special flavor. It is a well-known edible fungus rich in nutrition. Contains carbohydrates, 10.6 grams of protein, 0.2 grams of fat, 306 calories of calories, amino acids, vitamins and minerals. Sweet in nature, flat, function cures mainly: invigorate qi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L1/28A23L2/62A23L31/00
Inventor 张聪
Owner 张聪
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