Method for processing flammulina velutipes-mango beverage

Abstract

The invention discloses a method for processing a flammulina velutipes-mango beverage, which belongs to the field of beverage processing. The method is characterized by adopting a processing technological process including raw material selection, cleaning, pulping, colour protection, mango selection and treatment, blending, homogenizing, degasification, sterilization, filling and finished product obtainment. The method disclosed by the invention has the following beneficial effects that the problems of short harvesting time, difficulty to store, preserve and transport, and short fresh-keeping time of flammulina velutipes are solved; the method for processing the flammulina velutipes-mango beverage is provided, and the flammulina velutipes-mango beverage is rich in nutrition and strong in taste, and has the healthcare effects of reducing cholesterol content, relieving fatigue, inhibiting cancer cells, and enhancing body immunity.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a processing method of Flammulina velutipes mango beverage. Background technique [0002] Mango is an evergreen tree native to India, with leathery leaves and alternate; warm in nature, small flowers, yellow or light red, in terminal panicles, producing mangoes and low-quality light gray wood. Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare in all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. Mango is one of the famous tropical fruits. Because of its delicate flesh, unique flavor and rich nutrition, it is deeply loved by people, so it is known as the "king of tropical fruits". [0003] Flammulina velutipes is famous all over the world for its smooth and tender cap, crisp stalk, rich nutrition, and delicious...

AI Technical Summary

Problems solved by technology

[0004] Flammulina velutipes has a short harvest period, it is difficult to store, store and transport, and the preservation time is short. If it is not eaten in time within 2-3 days, it will rot and deteriorate, so it has to be thrown away , resulting in a waste of rare nutrients; or it can be stored for a long time after drying, but dry food is very inconvenient when cooking dishes, and generally needs to be soaked for a long time, which increases the cooking time and is not suitable for today's fast-paced life; When selecting Flammulina velutipes, the usual practice is to throw away the scraps or scraps of Flammulina velutipes produced by extrusion during transportation, and the scraps or scraps of Flammulina velutipes that are thrown away still contain a variety of rich natural ingredients. Nutritional elements, resulting in a waste of a lot of rare resources

The discarded pieces or leftovers of Flammulina velutipes become garbage, moldy and rotten, and the sour smell spreads in the air, breeding bacteria and pests, polluting the environment, and is not conducive to people's health

The existing methods are: one is to bury, the other is to burn, and the third is to process it as fertilizer and fill it into a biogas pit to make biogas; these methods have low utilization rate of resources and energy, low added value, labor-intensive, time-consuming, laborious, and costly. A large number of resources, energy and time increase the burden of people's expenditures, and have a great impact on environmental management and governance