Collybia albuminosa beverage and preparation method thereof

A technology of Gallus pilosula and beverages, which can be used in food preparation, application, food science, etc., and can solve the problems of short refrigerated storage period

Inactive Publication Date: 2015-02-18
JINING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the post-harvest refrigerated storage period of P. albuminosa is extremely short, and there are very few high-value-added products processed by P. pilosae, which is extremely disproportionate to the rapidly developing industry of P. pilosae cultivation and food storage and processing in my country.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: thick type (material-to-liquid ratio 1:5) Gallus firsum beverage is realized through the following steps:

[0010] (1) Select fresh, non-rotten and non-rotten chicken fir fungus, and wash them with clean water; (2) Blanch: Put the cleaned chicken fir mushrooms into a jacketed pot to blanch, add pure water according to the ratio of material to water 1:5, Add 0.2% citric acid according to the amount of water added, cook at 90°C~95°C for 5 minutes; (3) beating: the cooked raw materials are first beaten with a beater, and then the resulting slurry is ground with a colloid mill for 5 minutes; (4) Filter : Filter the slurry with a 300-mesh filter cloth; (5) Blending: In the filtered slurry, add white sugar and 0.2% sodium carboxymethyl cellulose according to the weight of the slurry at 6.0%; (6) Homogeneous: blended Heat the slurry to 65°C~70°C, homogenize at 25~30 MPa for 25 minutes; (7) Degassing: vacuum degassing at -0.5~-0.6 MPa for 10 minutes; (8) Steriliza...

Embodiment 2

[0012] Embodiment 2: Dilute type (material-to-liquid ratio 1:10) Gallus pilosula beverage is realized through the following steps:

[0013] (1) Select fresh and non-rotten chicken fir fungus, and wash them with water; (2) Blanch: put the cleaned chicken fir mushrooms into a jacketed pot to blanch, add pure water according to the ratio of material to water 1:10, Add 0.2% citric acid according to the amount of water added, and cook at 90°C~95°C for 5 minutes; (3) The cooked raw materials are beaten with a beater first, and then the resulting slurry is ground with a colloid mill for 3 minutes; (4) Filtration: use 300 mesh filter cloth to filter the slurry; (5) Deployment: Add xylitol and 0.1% carrageenan to the filtered slurry according to 7.0% of the slurry weight; (6) Homogeneous: heat the prepared slurry to 65°C~ 70°C, homogenize at 25-30 MPa for 25 minutes; (7) Degassing: Vacuum degassing at -0.5-0.6 MPa for 10 minutes; (8) Sterilization: Sterilize with boiling water at 100°C...

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PUM

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Abstract

The invention discloses a Collybia albuminosa beverage and a preparation method thereof, belonging to the technical field of processing of edible mushrooms. The Collybia albuminosa beverage takes Collybia albuminosa as a raw material and is prepared by the steps of hot boiling, pulping, filtering, blending, homogenizing, degassing, filling and sterilizing. The Collybia albuminosa beverage has unique Collybia albuminosa flavor and taste and nutritional ingredients in Collybia albuminosa are kept to the greatest extent; and the Collybia albuminosa beverage is less prone to precipitation and layering, has prominent typicality and is an ideal health beverage. The production of the Collybia albuminosa beverage can meet the increasing market requirements on edible mushroom beverages of consumers, and the income of mushroom farmers can be increased, so that the sustainable development of a Collybia albuminosa industry is promoted.

Description

technical field [0001] The content of the invention belongs to the technical field of edible fungus processing, and relates to a drink of collybia miltiorrhiza and a preparation method thereof. Background technique [0002] Gallium fruticosa ( Collybia albuminosa ), also known as ant fir, chicken shiitake mushroom, etc., belong to the genus Agaricaceae of the Basidiomycetes Agaricaceae Agaricaceae, and the entire growth cycle needs to rely on soil-dwelling termites. It is named for its internal fiber structure, color and luster like chicken, and the special fragrance of chicken when eaten. It is known as "the crown of seedlings" and "the best mountain delicacy". It has medicinal effects such as treating hemorrhoids, invigorating the spleen and stomach, and increasing appetite. The fruiting body of Gallus pilosula contains 32.82% crude protein, 26.79% total sugar, 4.40% crude fat, 6.38% crude fiber, 7.02% ash, and 13.08% moisture; the amino acid content in the fruiting body...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/28A23L31/00
CPCA23L2/38A23L2/382A23L31/00
Inventor 李湘利刘静周生稳杜东东
Owner JINING UNIV
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