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Preparation method of needle mushroom and soybean compound beverage

A production method and technology of Flammulina velutipes, which are applied in the field of fruit juice processing, can solve problems such as difficult storage of Flammulina velutipes, and achieve the effects of improving human body immune function, refreshing soybean milk fragrance, and simple operation

Inactive Publication Date: 2015-02-25
杨燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the invention is to solve the problem that Flammulina velutipes is not easy to store, and to provide a preparation method of Flammulina velutipes soybean compound beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of Flammulina velutipes soybean compound beverage, the specific operation steps are:

[0019] (1) Selection and processing of raw materials: Select fresh Flammulina velutipes mushrooms, which have a complete shape, no deformities, impurities, odors, pests and diseases, and milky yellow color. After selection, cut off the mushroom roots, wash them with clean water, and immerse them in vitamin C solution; For soybeans with bright color, full grains and no insects, soak soybeans in sodium bicarbonate solution for 8 hours;

[0020] (2) Preparation of Flammulina velutipes juice: Put Flammulina velutipes into a cooking pot, add soft water containing 0.2% ascorbic acid and an appropriate amount of citric acid, heat at 100°C for 20 minutes; put Flammulina velutipes into a beater to make a slurry, and then centrifuge and filter to obtain Flammulina velutipes juice;

[0021] (3) Soymilk preparation: Peel the soaked soybeans, add hot water at 90°C, the ratio ...

Embodiment 2

[0026] A preparation method of Flammulina velutipes soybean compound beverage, the specific operation steps are:

[0027] (1) Selection and processing of raw materials: Select fresh Flammulina velutipes mushrooms, which have a complete shape, no deformities, impurities, odors, pests and diseases, and milky yellow color. After selection, cut off the mushroom roots, wash them with clean water, and immerse them in vitamin C solution; For soybeans with bright color, plump grains and no insects, soak soybeans in sodium bicarbonate solution for 12 hours;

[0028] (2) Preparation of Flammulina velutipes juice: Put Flammulina velutipes into a cooking pot, add soft water containing 0.1% ascorbic acid and an appropriate amount of citric acid, heat at 100°C for 40 minutes; put Flammulina velutipes into a beater to make a slurry, and then centrifuge and filter to obtain Flammulina velutipes juice;

[0029] (3) Soymilk preparation: Peel the soaked soybeans, add hot water at 90°C, the rati...

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PUM

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Abstract

The invention discloses a preparation method of a needle mushroom and soybean compound beverage and belongs to the field of beverage processing. The preparation method is characterized by taking needle mushrooms and soybeans as raw materials and comprising the following three processing steps: step (1), selecting the needle mushrooms, washing, pre-cooking and pulping to obtain needle mushroom juice; step (2) washing the soybeans, soaking, peeling, grinding and separating to obtain soybean milk; and step (3), mixing the needle mushroom juice with the soybean milk, homogenizing, degassing, filling, sealing, sterilizing and performing heat preservation to obtain the finished product. The needle mushroom and soybean compound beverage prepared by the method disclosed by the invention has the beneficial effects of being cream yellow, being moderate in sourness and sweetness, having a unique fresh and delicious flavor of the needle mushrooms and a fresh soybean milk flavor and being fragrant, delicious, fine and smooth; the needle mushroom and soybean compound beverage is favorable for improving the immunologic function of a human body, reducing blood pressure and blood fat and inhibiting cancer cells, and also has the effects of softening blood vessels and promoting the growth of bones. The preparation method is simple to operate and easy to implement.

Description

technical field [0001] The invention relates to a processing method of fruit juice, in particular to a preparation method of Flammulina velutipes soybean compound drink. Background technique [0002] The scientific name of Flammulina velutipes is Chrysanthemum velutipes, also known as Flammulina velutipes, Structural mushrooms, Prickly pear mushrooms, Winter mushrooms, Wild mushrooms, Frozen mushrooms, Golden mushrooms, Intellectual mushrooms, etc. Because of its slender stipe, it looks like golden needles, so it is called Flammulina velutipes. It belongs to the genus Flammulina velutipes of the family Agaricaceae, which is a kind of algal lichen. [0003] The role of Flammulina velutipes: Flammulina velutipes is very rich in amino acids, especially lysine, which has the function of promoting children's intellectual development; it can not only prevent and treat liver diseases, stomach and intestinal ulcers, but also suitable for hypertensive patients, Obese people and midd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/70A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L33/00A23V2002/00
Inventor 杨燕
Owner 杨燕
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