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Preparing method of nostoc commune beverage

A production method and the technology of ground fungus, which are applied in the field of beverage processing, can solve the problems of low utilization rate and incomplete utilization of ground fungus, and achieve the effects of being easy to master, avoiding stratification and precipitation, and rich in nutrition

Inactive Publication Date: 2015-05-06
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the defects of incomplete development and utilization and low utilization rate of the existing ground ear vegetables. Vegetable beverage, providing a processing method of ground ear vegetable beverage which is rich in nutrition, delicious in taste and convenient to drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of preparation method of ground ear vegetable beverage adopts the following steps:

[0016] A. Raw material pretreatment: take fresh and mature ground ear vegetables free from diseases and insect pests, clean them, soak them in 0.1% sodium ascorbate solution for 40 minutes, take out and filter to dry the water;

[0017] B. Finishing: The ground fungus after the color protection treatment is steamed, the temperature of the steam is 120°C, and the finishing time is 5s. After finishing, it is immediately spread to cool and dissipate heat;

[0018] C. Beating: Add 20kg of water to 10kg of ground ear vegetables, fully beat the pulp, filter through a 120-mesh sieve, add 1 times the water of the filter residue to the obtained filter residue and continue beating, mix the two slurries evenly, and prepare the ground ear vegetables pulp;

[0019] D. Blending: Take 1.5kg of ground ear vegetable juice, 1kg of fructose syrup, 0.2kg of honey, 0.05kg of citric aci...

Embodiment 2

[0024] Embodiment 2: a kind of preparation method of ground ear vegetable beverage adopts the following steps:

[0025] A. Raw material pretreatment: take fresh and mature ground ear vegetables and gexianmi without pests and diseases, mix 9 kg of ground ear vegetables and 1 kg of gexianmi evenly, and put them into a vitamin c solution with a concentration of 0.2%. Soak for 30min, take out and filter dry water;

[0026] B. Finishing: The raw materials after the color protection treatment are steamed, the steam finishing temperature is 125°C, the finishing time is 4s, and immediately spread to cool and dissipate heat after finishing;

[0027] C. Beating: Add 25kg of water to 10kg of raw materials, fully beat the pulp, filter through a 130-mesh screen, add water 1.5 times the filter residue to continue beating, and mix the two slurries evenly to obtain the ground ear vegetable pulp ;

[0028] D. Blending: Take 2kg of ground ear vegetable juice, 1.2kg of fructose syrup, 0.4kg of...

Embodiment 3

[0033] Embodiment 3: a kind of preparation method of ground ear vegetable beverage adopts the following steps:

[0034] A. Raw material pretreatment: take no pests and diseases, fresh and mature ground ear vegetables, poplar flowers, peony flowers, peony flowers, roses, clean 8kg ground ear vegetables, 0.8kg poplar flowers, 0.7kg peony flowers, Mix 0.3kg of peony flowers and 0.2kg of roses evenly, soak in 0.3% sodium bisulfite solution for 20min, take out and filter to dry;

[0035] B. Finishing: steam the raw materials after the color protection treatment, the steam finishing temperature is 130°C, the finishing time is 3s, and immediately spread to cool and dissipate heat after finishing;

[0036] C. Beating: Add 30kg of water to 10kg of raw materials, fully beat the pulp, filter through a 140-mesh screen, add 2 times the water to the obtained filter residue to continue beating, and mix the two slurries evenly to obtain the ground ear vegetable pulp ;

[0037] D. Blending: ...

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Abstract

The invention discloses a preparing method of a nostoc commune beverage. The preparing method comprises the following steps: adopting nostoc commune as a main raw material, and adopting steps of pretreating the raw materials, mashing, filtering, mixing, homogenizing, sterilizing, canning, inspecting, storing and the like so as to obtain the nostoc commune beverage. According to the invention, the beverage produced by the method can fully reserve the nutrient substances of the nostoc commune, fructose syrup is adopted as a sweetening agent, the beverage is not only delicious in taste but also suitable for a consumer with hyperglycemia to drink, the color of the beverage is steady through the repeated homogenizing, and the layered precipitation is avoid; the preparing method is simple in operation and easy to control, the beverage is rich in nutrition and convenient to drink, and has the health care efficacies of reducing lipid, improving eyesight, clearing heat and reducing pathogenic fire, invigorating spleen-stomach and replenishing qi and the like.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a preparation method of a ground ear vegetable beverage. Background technique [0002] Dirnaceous vegetables, also known as "Dipi vegetables", "Diqu lotus", "Lei Gongshi", "rescue desert vegetables", "Taoyu" and so on. It is rich in a variety of nutrients, and has a fragrant and soft taste, contains seafood, is edible and medicinal, and can be fried or made into soup. Ground ear vegetables are rich in protein, calcium, phosphorus, iron, etc., which can provide a variety of nutrients for the human body, and have the functions of nourishing deficiency and Qi, and nourishing the liver and kidney. Indications red eyes and swelling, night blindness, burns, chronic dysentery, rectal prolapse and other diseases. At present, most of the ground fungus is eaten as a kind of wild vegetable. This instant method cannot fully utilize the nutritional components of the ground fungus, and has the...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/60A23L2/70A23L1/29A23L33/00
CPCA23L2/02A23L2/60A23L2/70A23V2002/00A23V2200/30A23V2250/606
Inventor 彭常安陈正宏
Owner 彭常安
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