Refreshing mint tremella dairy drink and making method thereof

A technology of tremella lactic acid and refreshing, applied in dairy products, milk preparations, applications, etc., can solve the problems of few reports, no in-depth research on tremella lactic acid fermentation, and less development of processed products, so as to improve health care value and taste Unique, antioxidant-boosting effect

Inactive Publication Date: 2015-12-16
方炜
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the research on Tremella fungus mainly focuses on the functional aspects of its nutritional components, but there are few researches

Method used

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Examples

Experimental program
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Example Embodiment

[0014] A mint refreshing Tremella lactic acid drink, made of the following parts by weight (kg) of raw materials: Tremella 190, skimmed milk powder 10, sweet tea 12, hawthorn 7, perilla leaves 6, mint leaves 3, stevia 0.4, osmanthus 4, Linden honey 13, Gynostemma 15, soft white sugar 15, gelatin 1, appropriate amount of Streptococcus thermophilus, appropriate amount of Lactobacillus bulgaricus.

[0015] The method for preparing a mint refreshing Tremella lactic acid beverage includes the following steps:

[0016] (1) Select high-quality white fungus, first wash with clean water and then soak in enough water to soften the white fungus, remove and drain, cut the white fungus into pieces, pour it into 150 times water and cook for 90 minutes, cool and grind Pulp to obtain Tremella Pulp;

[0017] (2) Add a certain amount of 60% ethanol solution to the white fungus slurry, stir for 30 minutes and then add sodium hydroxide, stir quickly at 40°C for 40 minutes to alkalize the white fungus s...

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PUM

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Abstract

The invention discloses a refreshing mint tremella dairy drink. The refreshing mint tremella dairy drink is made from, by weight, 190-200 parts of tremella, 10-12 parts of dried skim milk, 12-13 parts of sweet tea, 7-10 parts of hawthorn, 6-9 parts of perilla leaves, 3-4 parts of mint, 0.4-0.5 part of stevioside, 4-6 parts of osmanthus fragrans, 13-15 parts of linden honey, 15-18 parts of gynostemma pentaphylla, 15-18 parts of soft sugar, 1-2 parts of gelatin and appropriate streptococcus thermophiles and lactobacillus bulgaricus. Tremella fluid undergoes etherification reaction with sodium citrate in the production process of the dairy drink, polysaccharide molecules of the tremella are subjected to hydroxylation modification, water solubility of the polysaccharide molecules can be improved, and antioxidant activity of the product is improved. The added perilla leaves, osmanthus fragrans and the like make the dairy drink have a unique taste and mellow fragrance; the added mint makes the dairy drink refreshing, the added herb ingredients such as the sweet tea and the hawthorn improve healthcare value of the dairy drink, and the dairy drink has efficacy of promoting urination for depressurization, improving digestion and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a refreshing mint tremella lactic acid beverage and a preparation method thereof. Background technique [0002] Tremella is not only an edible fungus with high economic value, but also a well-known medicine in Chinese medicine. Medical scientists of all dynasties believe that white fungus has the effect of "tonifying the kidney, moistening the lung, promoting body fluid and relieving cough". Tremella protein contains 17 kinds of amino acids, which are very beneficial to the human body. Especially acidic isopolysaccharides can improve the immunity of the human body, strengthen the body, and have a significant effect on chronic bronchitis and pulmonary heart disease in the elderly. It can improve the detoxification ability of the liver, protect the liver, and protect the liver Improve the body's ability to protect against atomic radiation. [0003] At present, the resear...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 方炜
Owner 方炜
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