Pleurotus eryngii juice and preparation method thereof

A technology of Pleurotus eryngii and mushroom juice, which is applied in the field of comprehensive utilization of edible fungi, can solve the problems of not utilizing its medicinal and therapeutic properties, and not being widely and conveniently used, so as to enhance the body's immunity and promote gastrointestinal The effect of simple digestion and preparation methods

Inactive Publication Date: 2011-07-27
湖南三湘菌业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a new variety of edible fungi that has been successfully developed and cultivated in recent years; its mushroom body has an almond aroma, thick meat, fresh and tender taste, fragrant taste, and rich nutrition. It is a rare fungus that integrates medicine and food therapy. It has the effects of anti-aging, anti-tumor, improving immunity, lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, and preventing cardiovascular disease. However, it is still limited to being an edible fungus. It is eaten as a dish, so that this rare strain that integrates food, medicine, and dietotherapy has not exerted its medicinal and dietotherapy functions, and has not been used more widely and conveniently.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Take 100 kg of Pleurotus eryngii, use flowing water to remove the sediment, dust and microorganisms on the surface of the fruit through a brush, and select to remove rotten, broken and foreign matter; crush the qualified Pleurotus eryngii to a size of 3-10mm piece;

[0015] (2) Squeeze fresh Pleurotus eryngii into juice by conventional means;

[0016] (3) Add 0.1kg of pectinase; after enzymolysis at 35°C for 1 hour, centrifuge at 2400-3500rpm for 10-20 minutes;

[0017] (4) Cross-flow microfiltration is carried out on the fruit juice obtained above by using a ceramic membrane cross-flow filtration process to obtain fresh Pleurotus eryngii clear liquid and mushroom pulp containing mushroom flesh;

[0018] (5) Freshly squeezed Pleurotus eryngii clear juice is obtained by aseptic cold filling the fresh Pleurotus eryngii clear liquid.

Embodiment 2

[0020] (1) Take 100 kg of Pleurotus eryngii, use flowing water to remove the sediment, dust and microorganisms on the surface of the fruit through a brush, and select to remove rotten, broken and foreign matter; crush the qualified Pleurotus eryngii to a size of 3-10mm piece;

[0021] (2) Squeeze fresh Pleurotus eryngii into juice by conventional means;

[0022] (3) Add 0.2 kg of pectinase; after enzymolysis at 45°C for 0.5 hour, centrifuge at 2400-3500rpm for 10-20 minutes;

[0023] (4) Cross-flow microfiltration is carried out on the fruit juice obtained above by using a ceramic membrane cross-flow filtration process to obtain fresh Pleurotus eryngii clear liquid and mushroom pulp containing mushroom flesh;

[0024] (5) Freshly squeezed Pleurotus eryngii clear juice is obtained by aseptic cold filling the fresh Pleurotus eryngii clear liquid.

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PUM

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Abstract

The invention discloses a pleurotus eryngii juice and a preparation method thereof. The preparation method of 100% all-natural fresh juice of pleurotus eryngii comprises the steps of: adding 0.1-0.2% of pectinase in all-natural fresh juice of pleurotus eryngii according to the juice weight, and then performing enzymolysis and filtering. In the 100% all-natural fresh juice of the pleurotus eryngii, not only can all the nutrient components of the pleurotus eryngii be remained, but also the original taste and flavor can be remained; the pleurotus eryngii juice can be used as the beverage for direct drinking, so that the effects of reducing blood fat and cholesterol, promoting the gastrointestinal digestion, strengthening the immunocompetence of organism human body and preventing the cardiovascular disease and the like of the pleurotus eryngii can be more widely utilized; and after the pleurotus eryngii juice prepared by the preparation method is stored for three months, no pathogenic bacterium or putrefying bacteria are detected and the sanitation standard is reached.

Description

technical field [0001] The invention relates to a comprehensive utilization of edible fungi, in particular to a king oyster mushroom juice and a preparation method thereof. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a new variety of edible fungi that has been successfully developed and cultivated in recent years; its mushroom body has an almond aroma, thick meat, fresh and tender taste, fragrant taste, and rich nutrition. It is a rare fungus that integrates medicine and food therapy. It has the effects of anti-aging, anti-tumor, improving immunity, lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, and preventing cardiovascular disease. However, it is still limited to being an edible fungus. Make it into a dish to eat, so that this rare strain that integrates edible, medicinal, and dietotherapy has not brought into play its medicinal and dietotherapy functions, and has not been more widely and convenientl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/84A23L1/29A23L2/02A23L33/00
Inventor 文福军夏志兰
Owner 湖南三湘菌业股份有限公司
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