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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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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 on its processed products, and there has been no in-depth research on the lactic acid fermentation of Tremella fungus, and there are few related reports.

Method used

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Embodiment Construction

[0014] A mint refreshing white fungus lactic acid drink, made from the following raw materials in parts by weight (kg): white fungus 190, skimmed milk powder 10, sweet tea 12, hawthorn 7, perilla leaf 6, mint leaf 3, stevioside 0.4, osmanthus 4, Linden honey 13, gynostemma 15, soft white sugar 15, gelatin 1, Streptococcus thermophilus, and Lactobacillus bulgaricus.

[0015] The preparation method of described a kind of peppermint refreshing white fungus lactic acid beverage comprises the following steps:

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

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

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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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