Preparation method of pleurotus citrinopileatus beverage

A technology of elm yellow mushroom and beverage, which is applied in the field of preparation of elm yellow mushroom beverage, to achieve the effects of delicate flavor, harmonious and soft taste, and simple process

Inactive Publication Date: 2015-07-22
TIANJIN FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The production of the above yellow mushroom beverages is to extract the polysaccharides from the yellow mushrooms by extraction and then further make the yellow mushroom beverages. There is no report on the preparation of yellow mushroom beverages by enzymatic hydrolysis with compound enzymes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Cleaning and cutting into sections: Wash the yellow mushrooms in clean water to remove impurities such as sediment, then cut them into small sections of 1-2 cm, pre-boil them in water at 95°C for 5 minutes, and take them out for later use.

[0022] (2) Beating: mix the small pieces of yellow mushrooms with purified water 4 times the weight of the yellow mushrooms, and then beat; then carry out ultrasonic-assisted crushing at a frequency of 80 Hz, and the ultrasonic time is 8 minutes.

[0023] (3) Enzymolysis: using protease and cellulase to enzymolyze the slurry obtained in step (2). First adjust the pH to 3.5, the temperature is 50°C, add protease for enzymolysis for 3 hours, then adjust the pH to 4, add cellulase for enzymolysis for 4 hours, and the temperature is 50°C.

[0024] (4) Filtration: filter the enzymatic solution with a 200-mesh sieve;

[0025] (5) Allocate: take above-mentioned filtrate and add the white granulated sugar of filtrate weight 5%-10%, the...

Embodiment 2

[0028] (1) Cleaning and cutting into sections: Wash the yellow mushrooms in clean water to remove impurities such as sediment, then cut them into small sections, pre-boil them in water at 95°C for 5-10 minutes, and take them out for later use;

[0029] (2) Beating: Mix small pieces of yellow mushrooms with purified water 8 times the weight of yellow mushrooms, and then beat, and then carry out ultrasonic-assisted crushing at a frequency of 80 Hz, and the ultrasonic time is 10 minutes.

[0030] (3) Enzymolysis: using protease and cellulase to enzymolyze the slurry obtained in step (2). First adjust the pH to 4.5, the temperature is 55°C, add protease for enzymolysis, the enzymolysis time is 4.5h; then adjust the pH to 5, the temperature is 55°C, add cellulase for enzymolysis, the enzymolysis time is 5h.

[0031] (4) Filtration: filter the enzymolysis solution with a 200-mesh sieve.

[0032] (5) Preparation: Take the above filtrate and add 5%-10% white granulated sugar by weigh...

Embodiment 3

[0035] (1) Cleaning and cutting into sections: Wash the yellow elm mushrooms in clean water to remove impurities such as sediment, then cut them into small sections of 1-2cm, pre-boil them in water at 95°C for 5-10min, and remove them for later use;

[0036] (2) Beating: Mix small sections of yellow mushrooms with pure water 10 times the weight of yellow mushrooms, then beat, and then carry out ultrasonic-assisted crushing at a frequency of 80 Hz, and the ultrasonic time is 12 minutes;

[0037] (3) Enzymolysis: using protease and cellulase to enzymolyze the slurry obtained in step (2). First adjust the pH to 4.5, the temperature is 55°C, add protease for enzymolysis, and the enzymolysis time is 5h; then adjust the pH to 5.5, the temperature is 55°C, add cellulase for enzymolysis, and the enzymolysis time is 6h.

[0038] (4) Filtration: filter the enzymolysis solution with a 200-mesh sieve.

[0039] (5) Preparation: Take the above filtrate and add 5%-10% white granulated sugar...

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PUM

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Abstract

The invention provides a preparation method of a pleurotus citrinopileatus beverage and belongs to the technical field of beverage preparation. The preparation method of the pleurotus citrinopileatus beverage comprises the steps of cleaning, beating, enzymolysis, mixing, sterilization and the like. Protease and cellulase are used for the enzymolysis of the pleurotus citrinopileatus, and nutrient substances in the pleurotus citrinopileatus are decomposed into micromolecular substances easily absorbed by a human body. The preparation method of the pleurotus citrinopileatus beverage is simple in technology, and the obtained pleurotus citrinopileatus beverage has a faint scent flavor, co-ordinated and soft taste, is sweet, sour and palatable, has a natural flavor of the pleurotus citrinopileatus and can better keep nutritional ingredients of the pleurotus citrinopileatus. The prepared pleurotus citrinopileatus beverage is rich in the nutritional ingredients such as amino acid, small peptide, microelement, mineral substance and polysaccharide and is easily enjoyed by people.

Description

technical field [0001] The invention relates to the technical field of beverage preparation, in particular to a method for preparing an elm yellow mushroom beverage. Background technique [0002] Ulmus chrysanthemum, also known as golden top ear, elm yellow mushroom, and golden top swallow, has a bright yellow color, delicious taste, unique fragrance, and is rich in protein, amino acid, polysaccharide, minerals, and trace elements. Experiments have shown that the methanol extract of Astragalus ulmoides can significantly reduce the content of blood lipid and cholesterol in the serum of mice with hyperlipidemia, and the water-soluble fumaric acid of Astragalus ulmoides has anti-asthma activity. Combined with another active substance-mannitol, it can be used to treat pulmonary Emphysema [Zhang Ying, Bao Haiying, Li Yu. Research status of precious edible and medicinal fungus Pleurotus aureus [J]. Journal of Jilin Agricultural University, 2003,25(1):54-57]. Polysaccharides of Pl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 赵丽
Owner TIANJIN FOOD RES INST
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