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Production method for agaric beverage

A production method and technology of fungus, which is applied in the field of food processing, can solve the problems of long extraction time and complicated operation steps, and achieve the effects of unique flavor, easy control of heating temperature, and high polysaccharide content

Active Publication Date: 2013-12-25
LONGHAI YINGXIN AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention with the patent number 201110207999.3 discloses a functional black fungus drink and its preparation method. The invention uses boiling water extraction to prepare the fungus drink. The prepared drink has good functionality, but the extraction time is long and the operation steps are relatively complex. complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Pretreatment of raw materials

[0024] 1) Choose high-quality fungus with no mildew, roughly loose flowers, thick gelatin, and luster. Soak the fungus in pure water (about 1:500) for 40 minutes to make it soft, and rinse it off.

[0025] 2) Put the washed fungus and purified water into a high-pressure cooker at a weight ratio of 1:15, and treat them at 121°C and 0.1MPa for 10 minutes.

[0026] 3) Pour the matured fungus and water into the beater for beating.

[0027] 2. Microwave extraction and filtration

[0028] 1) Prepare the slurry obtained in step 3) of raw material pretreatment with purified water to make a solid-liquid ratio of 1:60, and perform microwave extraction. The microwave power is 400W, and the microwave time is 70s.

[0029] 2) Filter the slurry after microwave with 120 mesh.

[0030] 3) Add water to the filtered residue and perform microwave extraction once, and mix the obtained filtered juice with the extracted filtered juice to obtain fungus ...

Embodiment 2

[0036] 1. Pretreatment of raw materials

[0037] 1) Choose high-quality fungus with no mildew, roughly loose flowers, thick gelatin, and luster. Soak the fungus in purified water (about 1:500) for 50 minutes to make it soft, and rinse it off.

[0038] 2) Put the washed fungus and purified water in a high-pressure cooker at a weight ratio of 1:16, and treat them at 135°C and 0.12MPa for 13 minutes.

[0039] 3) Pour the matured fungus and water into the beater for beating.

[0040] 2. Microwave extraction and filtration

[0041] 1) Add purified water to the slurry obtained in step 3) of raw material pretreatment to make a solid-liquid ratio of 1:70, and then perform microwave extraction. The microwave power is 450W, and the microwave time is 70s.

[0042] 2) Filter the slurry after microwave with 130 mesh.

[0043] 3) Add water to the filtered filter residue and perform microwave extraction once, and mix the obtained filtered juice with the filtered juice extracted once to ...

Embodiment 3

[0049] 1. Pretreatment of raw materials

[0050] 1) Choose high-quality fungus with no mildew, roughly loose flowers, thick gelatin, and luster. Soak the fungus in pure water (about 1:500) for 60 minutes to make it soft, and rinse it off.

[0051] 2) Put the washed fungus and purified water into a high-pressure cooker at a weight ratio of 1:20, and treat them at 121°C and 0.08MPa for 15 minutes.

[0052] 3) Pour the matured fungus and water into the beater for beating.

[0053] 2. Microwave extraction and filtration

[0054] 1) Prepare the slurry obtained in step 3) of raw material pretreatment with purified water to make a solid-liquid ratio of 1:75, and perform microwave extraction. The microwave power is 450W, and the microwave time is 73s.

[0055] 2) Filter the slurry after microwave with 140 mesh.

[0056] 3) Add water to the filtered filter residue and perform microwave extraction once, and mix the obtained filtered juice with the filtered juice extracted once to o...

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PUM

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Abstract

The invention discloses a production method for an agaric beverage. An agaric raw material is processed by an integrated technology including a high-pressure steaming and cooking method and a microwave extracting method; and the prepared agaric juice is blended to obtain the agaric beverage. The agaric beverage prepared by the technology has the advantages of high water-soluble vitamin and polysaccharide content, mild and pure taste, high nutritional value and unique flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method of fungus beverage. Background technique [0002] Fungus, also known as black fungus, light fungus. Mycological classification belongs to Basidiomycetes, Auricularia, Agaricaceae. The color is dark brown, the texture is soft, the taste is delicious, the nutrition is rich, and it can be vegetarian or meat. It not only adds style to Chinese dishes, but also nourishes the blood and keeps the skin radiant, making the skin rosy and radiant. It can also prevent iron deficiency anemia and other diseases. Medicinal effect. Fungus is rich in nutrition, rich in various amino acids, trace elements and vitamins necessary for the human body, especially its protein content is as high as more than 20% of the dry weight. It is a delicacy and a healthy drink for people, and can be used as medicine. Unique curative effect. [0003] The invention with the patent nu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38
Inventor 黄建实
Owner LONGHAI YINGXIN AGRI TECH
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