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Tremella-lotus seed beverage and preparation method

A technology for white fungus lotus seeds and beverages, which is applied in the field of beverage processing, can solve the problem of no natural health care beverages, etc., and achieve the effects of improving product color, good fluidity and pure taste.

Inactive Publication Date: 2014-05-28
王金玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, there are various kinds of beverages on the market with different functions, but there is no natural health beverage with lotus seeds and white fungus as raw materials.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A white fungus and lotus seed juice beverage, the components of which are in parts by weight: 320 parts of lotus seeds, 60 parts of white fungus, 100 parts of white sugar, 100 parts of rock sugar, 5 parts of citric acid, 6 parts of sucrose citrate, and carboxymethyl cellulose 5 parts of plain sodium, 8 parts of carrageenan, and 1 part of gellan gum.

[0023] Above-mentioned tremella lotus seed juice beverage is realized through the following steps:

[0024] (1) Put 320 parts of peeled and cored fresh white lotus seeds into the soaking solution for 6 hours. The ratio of lotus seeds to soaking solution is 1:10. The soaking solution is made of 0.06% EDTA-2Na, 0.07% citric acid, Prepared with 0.1% sodium D-erythorbate and demineralized water;

[0025] (2) Put the soaked lotus seeds and soaking liquid into the refiner for refining and extracting the juice. The filter residue is subjected to secondary refining with demineralized water to make lotus seed pulp containing 5% lo...

Embodiment 2

[0034] A white fungus and lotus seed juice beverage, the components of which are in parts by weight: 400 parts of lotus seeds, 80 parts of white fungus, 150 parts of white granulated sugar, 150 parts of rock sugar, 10 parts of citric acid, 9 parts of sucrose citrate, carboxymethyl cellulose 8 parts of plain sodium, 15 parts of carrageenan, and 3 parts of gellan gum.

[0035] (1) Put 400 parts of peeled and cored fresh white lotus seeds into the soaking solution for 8 hours, the ratio of lotus seeds to soaking solution is 1:10, and the soaking solution is made of 0.06% EDTA-2Na, 0.07% citric acid, Prepared with 0.1% sodium D-erythorbate and demineralized water;

[0036] (2) Put the soaked lotus seeds and soaking liquid into the refiner for refining and extracting the juice. The filter residue is subjected to secondary refining with demineralized water to make lotus seed pulp containing 5% lotus seeds, and then heat the lotus seed pulp to 95°C , and keep it for 15 minutes;

[...

Embodiment 3

[0045] A white fungus and lotus seed juice beverage, the components of which are in parts by weight: 350 parts of lotus seeds, 65 parts of white fungus, 120 parts of white sugar, 120 parts of rock sugar, 6 parts of citric acid, 7 parts of sucrose citrate, carboxymethyl cellulose 6 parts of plain sodium, 10 parts of carrageenan, and 1.5 parts of gellan gum.

[0046] (1) Put 350 parts of peeled and cored fresh white lotus seeds into the soaking solution for 7 hours. The ratio of lotus seeds to soaking solution is 1:10. The soaking solution is made of 0.06% EDTA-2Na, 0.07% citric acid, Prepared with 0.1% sodium D-erythorbate and demineralized water;

[0047] (2) Put the soaked lotus seeds and soaking liquid into the refiner for refining and extracting the juice. The filter residue is subjected to secondary refining with demineralized water to make lotus seed pulp containing 5% lotus seeds, and then heat the lotus seed pulp to 95°C , and keep it for 10min;

[0048](3) Preparatio...

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PUM

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Abstract

The invention discloses a tremella-lotus seed beverage and its preparation method. The tremella-lotus seed beverage is composed of the following raw materials: lotus seed, tremella, white sugar, rock sugar, citric acid, sucrose citrate, carboxymethylcellulose sodium, carragheenan and gellan gum. The preparation method comprises the following steps: immersion, pulp refining, preparation of tremella juice, enzymatic hydrolysis, merging, blending of tremella and lotus seed juice, PH addition, micronizing, sterilization, packaging and storage. The invention has the following characteristics: as composite salt is used for color protection, enzymatic browning and maillard reaction are effectively controlled during the production process, the color of the product is improved, and the product is milk white to cream yellow and has good glossiness; the tremella-lotus seed beverage has delicate fragrance, has a pure taste, is fine and smooth in taste, is uniformly emulsified and has no layers or deposition; and the tremella-lotus seed beverage has good fluidity, has rich nutrients, has long shelf-life and has effects of benefiting the stomach, tonifying qi, making harmonious flow of blood, strengthening the heart, strengthening the body, nourishing brain, raising spirit, beautifying the features, tendering skin, prolonging life span and the like.

Description

technical field [0001] The invention belongs to the field of beverage processing, and in particular relates to a tremella lotus seed juice beverage and a preparation method thereof. Background technique [0002] Lotus seeds are sweet and astringent in nature, flat in nature. According to the records of Compendium of Materia Medica, lotus seeds "communicate the heart and kidney, thicken the stomach, strengthen the essence, nourish the kidney damage, benefit the eyes and ears, have the effects of nourishing the heart and kidney, strengthening the spleen and stopping diarrhea." Lotus seeds contain starch, sugar, protein, fat and trace elements such as calcium, phosphorus, iron and zinc, as well as alkaloids such as nuciferine and liensinine. Oxygeninine has the effect of inhibiting nasopharyngeal carcinoma, and liensinine has the effect of lowering blood pressure. [0003] Tremella, sweet, light, flat, non-toxic. The royal nobles of all dynasties regarded tremella as "a prod...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/02A23L2/58A23L33/00A23V2002/00A23V2200/048A23V2200/30
Inventor 王金玉
Owner 王金玉
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