Flammulina velutipes/walnut functional beverage and preparation method thereof

A technology of functional drinks and Flammulina velutipes, applied in food preparation, application, food science, etc., to achieve the effects of improving flavor and grade, improving preservation quality, and high stability

Inactive Publication Date: 2014-03-05
张明远
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for now, the edible method of Flammulina velutipes is generally limited to cooking or other methods to make dishes; the edible method of walnuts is gen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A Flammulina velutipes walnut functional drink, comprising the following components in parts by weight: 10 Flammulina velutipes, 3 walnut kernels, 6 maltitol, 0.01 acesulfame potassium, 0.2 sucrose fatty acid lipids, 0.05 distilled glyceryl monostearate, 0.05 sodium tripolyphosphate, Sodium D-Ascorbate 0.05, Xanthan Gum 0.05, Sodium Carboxymethyl Cellulose 0.1, Sodium Alginate 0.05, Nisin 0.02, Food Flavor 0.1.

[0023] A preparation method of Flammulina velutipes walnut functional drink, comprising the following steps:

[0024] (1) Wash the Flammulina velutipes and soak them in 0.1% citric acid solution for 3 minutes to make the color more vivid and play a role of anti-mildew and anti-oxidation. Take out the soaked Flammulina velutipes, boil in boiling water for 4 minutes, and inactivate the enzyme;

[0025] (2) Put the walnut kernels in a sandwich pot, add sodium carbonate aqueous solution to soak, then heat and boil for 3 minutes, rinse and peel with clean water rep...

Embodiment 2

[0031] A Flammulina velutipes walnut functional drink, comprising the following components in parts by weight: 0.1 of Flammulina velutipes, 0.1 of walnut kernels, 0.1 of maltitol, 0.001 of acesulfame potassium, 0.002 of sucrose fatty acid esters, 0.005 of distilled glyceryl monostearate, 00.05 of sodium tripolyphosphate, Sodium D-Ascorbate 0.005, Xanthan Gum 0.005, Sodium Carboxymethyl Cellulose 0.005, Sodium Alginate 0.005, Nisin 0.001, Food Flavor 0.001.

[0032] A preparation method of Flammulina velutipes walnut functional drink, comprising the following steps:

[0033] (1) Wash the Flammulina velutipes and soak them in 0.1% citric acid solution for 5 minutes to make the color more vivid and play an anti-mildew and anti-oxidative role. Take out the soaked Flammulina velutipes, boil in boiling water for 4 minutes, and inactivate the enzyme;

[0034] (2) Put the walnut kernels in a sandwich pot, add sodium carbonate aqueous solution to soak, then heat and boil for 5 minutes...

Embodiment 3

[0040] A Flammulina velutipes walnut functional drink, comprising the following components in parts by weight: 90% Flammulina velutipes, 20% walnut kernels, 20% maltitol, 1% acesulfame potassium, 2% sucrose fatty acid lipids, 5% distilled glycerol monostearate, 5% sodium tripolyphosphate, D-Sodium Ascorbate 5, Xanthan Gum 5, Carboxymethyl Cellulose Sodium 5, Sodium Alginate 5, Nisin 4, Food Flavor 4.

[0041] A preparation method of Flammulina velutipes walnut functional drink, comprising the following steps:

[0042] (1) Wash the Flammulina velutipes, soak in 0.1% citric acid solution for 4 minutes, remove the soaked Flammulina velutipes, boil in boiling water for 6 minutes, and inactivate the enzyme;

[0043] (2) Put the walnut kernels in a sandwich pot, soak in sodium carbonate aqueous solution, then heat and boil for 6 minutes, rinse and peel with clean water repeatedly;

[0044] (3) Put Flammulina velutipes and walnut kernels pretreated in steps (1) and (2) in a sandwich...

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PUM

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Abstract

The invention discloses a Flammulina velutipes/walnut functional beverage and a preparation method thereof, relating to a natural health-care functional beverage. The functional beverage comprises the following components in parts by weight: 0.1-90 parts of Flammulina velutipes, 0.1-20 parts of walnut kernel, 0.1-20 parts of maltitol, 0.001-1 part of acesulfame, 0.002-2 parts of sucrose fatty acid ester, 0.005-5 parts of distilled glycerol monostearate, 0.005-5 parts of sodium tripolyphosphate, 0.005-5 parts of D-sodium ascorbate, 0.005-5 parts of xanthan gum, 0.005-5 parts of sodium carboxymethyl cellulose, 0.005-5 parts of sodium alginate, 0.001-4 parts of nisin and 0.001-4 parts of edible essence. The preparation method comprises the following steps: uniformly stirring the components, and adding pure water to dilute the solution to 100%, thereby obtaining the beverage. The functional beverage disclosed by the invention has the functions of lowering the blood fat and blood sugar, softening the heart and blood vessels, strengthening the brain and benefiting the intelligence, and is medicinal and edible; the functional beverage is a popularized flavor beverage having a unique style, and has certain vitality in the market; and the product prepared by performing ultramicro homogenization treatment on the beverage has very high stability, so the storage quality of the product can be improved, the flavor and grade of the product can be enhanced, and the product achieves the high-quality peak.

Description

technical field [0001] The invention relates to a natural health-care functional drink, in particular to a Flammulina velutipes walnut functional drink and a preparation method thereof. Background technique [0002] Flammulina velutipes and walnuts contain a large number of nutrients and medicinal active ingredients that people often need to supplement. They have the functions of lowering blood fat, lowering blood sugar, softening cardiovascular, strengthening brain and improving intelligence. But, for now, the eating method of Flammulina velutipes is generally limited to cooking or other methods to make dishes; the eating method of walnuts is generally limited to peeling or being processed into beverages. To combine the two to give full play to their various effects, there is no such precedent in the prior art. Contents of the invention [0003] In order to overcome the above-mentioned defects, the technical problem to be solved in the present invention is: to provide a ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/09A23L33/125
CPCA23L2/38A23L33/00A23V2002/00A23V2250/032A23V2300/26A23V2300/24A23V2200/326A23V2200/3262A23V2200/328A23V2200/30
Inventor 张明远
Owner 张明远
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