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Method for making shaddock tea by utilizing needle mushroom feet

A technology of mushroom foot and grapefruit tea, applied in the direction of tea substitutes, etc., can solve the problems of high sorbic acid, not easy to carry, unhealthy, etc., to improve product crispness, improve retention and portability, and improve flavor components Effect

Active Publication Date: 2015-05-27
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In patent 201310543463.8, the additive sorbic acid is more, which is not conducive to health
Patent 201410006239.X uses bottled method and heat sterilization method, which is not conducive to maintaining the original color and nutrients, and is not easy to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Raw material selection: choose Guanxi honey pomelo with plump appearance as raw material;

[0045] (2) Rinse grapefruit with running water for 1 min;

[0046] (3) Peel the pomelo pulp, chop it, and remove the core; cut the pomelo peel into 1 cm long and 0.2 cm wide shreds, and set aside;

[0047] (4) Soak the pomelo pulp or pomelo peel processed in step (3) with 1% calcium lactate for 2 hours; keep crisp and replenish calcium;

[0048] (5) Soak the pomelo pulp or pomelo peel treated in step (4) with 0.01% disodium stannous citrate for 30 minutes;

[0049] (6) Irradiating the pomelo pulp or pomelo peel processed through step (5), and the irradiation dose is 3KGy;

[0050] (7) Soak the irradiated pomelo peel and pulp in 20% sodium chloride solution, and treat it at 350Mpa at 25°C for 10 minutes under ultra-high pressure;

[0051] (8) Wash and cut the feet of Flammulina velutipes;

[0052](9) 2700g pomelo peel, 1350g pomelo pulp, 700g Flammulina velutipes mushroom ...

Embodiment 2

[0067] Embodiment 2: with embodiment 1, the difference is,

[0068] (2) Rinse grapefruit with running water for 1.5 minutes;

[0069] (4) Soak the pomelo pulp or pomelo peel treated in step (3) with 1% calcium lactate for 1 hour;

[0070] (5) Soak the pomelo pulp or pomelo peel treated in step (4) with 0.01% disodium stannous citrate for 10 minutes;

[0071] (6) Carry out irradiation treatment to the pomelo pulp or pomelo peel processed through step (5), and the irradiation dose is 5KGy;

[0072] (7) Soak the irradiated pomelo peel and pulp in 10% sodium chloride solution, and treat it at 300Mpa at 25°C for 15 minutes under ultra-high pressure;

[0073] (9) 3000g pomelo peel, 2000g pomelo pulp, cut 600g Flammulina velutipes mushroom feet and 3% solution containing 60g xanthan gum, 3% solution containing 20g konjac gum, 400g apple raw vinegar mix;

[0074] (10) Cooking under reduced pressure: put the mixture of step (9) into a solution containing 1000 g of maltose with a ma...

Embodiment 3

[0087] Embodiment 3: with embodiment 1, the difference is,

[0088] (2) Rinse grapefruit with running water for 1 min;

[0089] (4) Soak the pomelo pulp or pomelo peel processed by step (3) with 1% calcium lactate for 1.5h;

[0090] (5) Soak the pomelo pulp or pomelo peel treated in step (4) with 0.01% disodium stannous citrate for 25 minutes;

[0091] (6) Irradiating the pomelo pulp or pomelo peel processed through step (5), the irradiation dose is 2KGy;

[0092] (7) Soak the irradiated pomelo peel and pulp in 15% sodium chloride solution, and treat at 400Mpa, 30°C, and ultra-high pressure for 25min;

[0093] (9) 3150g pomelo peel, 1300g pomelo pulp, 450g Flammulina velutipes mushroom feet and 3% solution containing 35g xanthan gum, 3% solution containing 30g konjac gum, 275g apple raw vinegar mix;

[0094] (10) Cooking under reduced pressure: put the mixture of step (9) into a solution containing 925g of maltose with a mass fraction of 75%, stir evenly, congee for 6 minu...

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PUM

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Abstract

The invention relates to a method for making shaddock tea by utilizing needle mushroom feet. The method comprises the following steps: selecting and cleaning shaddocks, denucleating shaddock flesh, chopping, shredding shaddock peels, performing color-protecting treatment by using disodium stannous citrate, performing crisp-keeping treatment by using calcium lactate, reducing the bitter taste by irradiation, performing ultrahigh pressure treatment, adding xanthan gum and konjac gum for thickening, then adding original apple vinegar, boiling in reduced pressure vacuum by using maltose, cooling, adding honey, putting into a high barrier property polyvinylidene chloride composite film package, and sterilizing with strong pulse light to obtain the shaddock tea. Abandoned needle mushroom feet are utilized, the unique flavor of shaddocks is retained, and the bitter taste is removed by the ultrahigh pressure accelerated preservation; the shaddocks are soaked in calcium lactate, so that the crispness is improved and the calcium is supplemented; the caramelization reaction is inhibited by using the maltose and a reduced pressure vacuum boiling method, and the color is protected; a wide spectral band white light sterilization technology is used and a plastic bag is used for packaging, so that the original color and flavor of the shaddock tea are well kept. The shaddock tea has the advantages of rich nutrition, unique taste, digestion promotion, convenience in carrying and the like.

Description

technical field [0001] The invention belongs to the field of food deep processing and relates to a pomelo tea, in particular to a pomelo tea made from the feet of Flammulina velutipes. Background technique [0002] The pomelo pulp is cold in nature, sweet and sour, and has the functions of relieving cough and asthma, clearing away heat and reducing phlegm, invigorating the spleen and eliminating food, relieving alcohol and eliminating troubles; The effect of expelling cold and drying dampness. Grapefruit will have a bitter and sour taste when eaten directly, which is difficult for some people to accept, and the peel of grapefruit is discarded directly, which not only pollutes the environment, is not conducive to environmental protection, but also causes a waste of resources, and at the same time makes its efficacy fail to be exerted, so Utilizing pomelo peel and pomelo meat to produce pomelo tea not only improves the utilization rate and commodity value of pomelo, but also ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 乔宇李志航程薇廖李高虹史德芳薛淑静郭鹏吴文锦汪兰丁安子
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI