Process for producing mushroom concentrated juice

A production process and technology of concentrated juice, which is applied in the field of production process of mushroom concentrated juice, can solve the problems of long production cycle, flavor damage of mushrooms, high temperature, etc., and achieve the effect of simple production process, short production cycle and smooth production

Inactive Publication Date: 2011-03-30
FUJIAN CHANGLYU FOOD & BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The step of distillation, condensation and reflux in this patent takes a long time, resulting in a long production cycle; the high temperature required for distillation results in the destruction of the flavor of shiitake mushrooms, and the too low brix of the liquid is not conducive to preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: This embodiment discloses a kind of production process of shiitake mushroom concentrated juice, and its production steps are as follows:

[0018] (1) Put the shiitake mushroom feet and water with a weight ratio of 1:13 into the extraction tank, continue to stir and heat the mixed solution (the solution of shiitake mushroom feet and water) to 90°C, stir at a constant temperature for 1.5 hours, and then heat the mixed solution At 95°C, the mixed liquid passes through the 60-mesh filter at the bottom of the extraction tank for primary filtration. At this time, because there are too many impurities on the 60-mesh filter, the filtration speed is slow, and the air is pressurized into the extraction tank to increase the filtration speed. The filtered liquid enters the fine filter; after the filtration, the extraction tank is opened to remove the residue in the extraction tank for the next process production.

[0019] The structure of the extraction tank is a holl...

Embodiment 2

[0034] Put the shiitake mushroom legs and water with a weight ratio of 1:20 into the extraction tank, continue to stir and heat the mixture to 90°C, and stir at constant temperature for 3 hours, and the rest of the steps are the same as in Example 1.

[0035] In each of the above-mentioned production process steps, the weight ratio of the shiitake mushrooms to water is all feasible in the ratio range of 1:10 to 1:20, and different ratios have the same effect on the invention; the heating temperature range in each process step , the number of meshes of the filter screen, and the sterilization time are all feasible within the scope limited by the corresponding steps, which can also achieve the purpose of the present invention, and will not cause obvious or obvious differences in the prepared concentrated solution due to different values. Fundamentally, the various devices involved are well known in the field of food machinery and can be purchased from known markets.

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PUM

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Abstract

The invention discloses a process for producing mushroom concentrated juice which has the advantages of convenience of production, no enzymic preparation addition, short production cycle, mushroom taste reservation and convenience of conservation. The process comprises the steps of: leaching mushroom handles or refuse parts, filtering, performing centrifugal separation, oscillation filtering and vacuum low-temperature instantaneous concentration, sterilizing the concentrated liquid, and filling, cooling and refrigerating.

Description

technical field [0001] The invention relates to a production process of mushroom concentrated juice. Background technique [0002] Shiitake mushroom is a fungus food with high protein, low fat, polysaccharide, multiple amino acids and multiple vitamins. The mushroom juice is not only delicious, but also has high nutritional value and can lower blood pressure to achieve health care. Usually people can eat mushroom umbrella and mushroom handle or leftovers separately, and the use value of common mushroom handles or leftovers is not fully utilized, resulting in waste. [0003] Chinese patent ZL89104134.6 discloses a kind of "enzyme preparation enhanced extraction of shiitake mushroom juice", which uses shiitake mushrooms as materials, adopts biological enzyme method to forcibly ferment shiitake mushroom fruiting body crushed material or shiitake mushroom solid culture medium crushed material, and is obtained by cooking, fermenting, filtering and concentrating. Mushroom juice, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L2/02A23L31/00
Inventor 郑振华
Owner FUJIAN CHANGLYU FOOD & BEVERAGE CO LTD
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