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Black fungus beverage and preparation method thereof

A black fungus and beverage technology, applied in food preparation, food ingredients containing natural extracts, food science and other directions, can solve the problems affecting the quality and flavor of beverages, precipitation and water separation, and single nutrition, and achieve outstanding beauty and health care effects. Better, Nutritious Results

Active Publication Date: 2014-07-09
迟玉杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, during the processing of fungus beverages, flocculation, precipitation and water precipitation will occur due to the polysaccharides contained, which will affect the quality and flavor of the beverages.
In addition, choose black fungus alone as raw material with single nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 A kind of preparation method of black fungus drink is prepared according to the following steps:

[0024] First, soak the black fungus and white fungus in warm water at 40-50°C at a ratio of 1:700 for 1-2 hours until the root pedicles swell, wash the black fungus and white fungus after soaking to remove impurities, and drain the water Reserve later; wash and drain Flammulina velutipes for later use;

[0025] Then get 55 parts by weight of black fungus, 12 parts by weight of white fungus, 12 parts by weight of Flammulina velutipes, 18 parts by weight of donkey-hide gelatin, 12 parts by weight of longan meat, and 12 parts by weight of hawthorn meat;

[0026] According to raw materials (55 parts by weight of black fungus, 12 parts by weight of white fungus, 12 parts by weight of Flammulina velutipes, 18 parts by weight of donkey-hide gelatin, 12 parts by weight of longan meat, 12 parts by weight of hawthorn meat): brown sugar: pure water The mass ratio is 100:5...

Embodiment 2

[0028] A kind of preparation method of black fungus drink is prepared according to the following steps:

[0029] First, soak the black fungus and white fungus in warm water at 40-50°C at a ratio of 1:700 for 1-2 hours until the root pedicles swell, wash the black fungus and white fungus after soaking to remove impurities, and drain the water Reserve later; wash and drain Flammulina velutipes for later use;

[0030] Then get 55 parts by weight of black fungus, 12 parts by weight of white fungus, 12 parts by weight of Flammulina velutipes, 18 parts by weight of donkey-hide gelatin, 12 parts by weight of longan meat, and 12 parts by weight of hawthorn meat;

[0031] According to raw materials (55 parts by weight of black fungus, 12 parts by weight of white fungus, 12 parts by weight of Flammulina velutipes, 18 parts by weight of donkey-hide gelatin, 12 parts by weight of longan meat, 12 parts by weight of hawthorn meat): brown sugar: pure water The mass ratio is 100:50:2500 , 80...

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PUM

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Abstract

The invention discloses a preparation method for a black fungus beverage to overcome a plurality of problems like poor stability, a great addition amount of a stabilizing agent or thickening agent, incomplete nutrients and poor taste of conventional black fungus beverages. Synergism between adsorptivity of black fungus and substances like tremella and donkey-hide gelatin endows the black fungus beverage with abundant nutrients, agreeable sensory quality and excellent stability, and the addition amount of a stabilizing agent or thickening agent in conventional beverages is substantially reduced; with further assistance of a stabilizing agent of a specific proportion, the black fungus beverage has better quality. It is found by accident that rich flavor can be obtained after extraction, natural cooling to 35 to 38 DEG C and maintenance at the temperature for 2 to 3 h which are carried out successively, and unexpected technical effects are achieved.

Description

technical field [0001] The invention relates to a method for preparing a beverage, in particular to a method for preparing a beverage with black fungus as a main raw material and a product prepared by the method, belonging to the field of food processing. Background technique [0002] Fungus, also known as black fungus, light fungus. Mycological classification belongs to Basidiomycetes, Auricularia, Agaricaceae. It is dark brown in color and soft in texture. The fruit body of black fungus is gelatinous, disc-shaped, irregular in shape, and 3-12 cm in diameter. Soft when fresh, horny when dry. It has a delicate taste and a special flavor. It is a well-known edible fungus rich in nutrition. Delicious, nutritious, vegetarian or meat. Dried black fungus contains carbohydrates, 10.6 grams of protein, 0.2 grams of fat, 306 calories of heat, amino acids, vitamins and minerals. The protein of water hair fungus is extremely low, containing 1.5 grams per 100 grams. It has the e...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/62A23L2/46A23L1/29A23L33/00
CPCA23L2/04A23L2/46A23L2/52A23L2/62A23L33/00A23V2002/00A23V2200/216A23V2200/30A23V2200/318A23V2250/208A23V2250/204A23V2250/21A23V2250/5086A23V2250/5036A23V2250/51082
Inventor 迟玉杰赵英沈青张倩
Owner 迟玉杰
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