Honey tremella tea

A technology of white fungus and honey, which is applied in the directions of food ingredients as thickeners, food ingredients as taste improvers, and food ingredients as odor improvers, etc., can solve the problems of long softening time, high equipment requirements, loss of polysaccharide substances in white fungus, etc. , to speed up the softening process, simple production process, and enhance the effect of nourishing yin and moisturizing dryness

Active Publication Date: 2016-01-06
CHENGDU SHIWEITIAN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are two commonly used softening methods for white fungus, including high-pressure softening and normal-pressure cooking. The former has a short softening time but requires high equipment, while the latter does not require high equipment, but the softening time is too long, which is easy to cause Loss of Polysaccharides in Tremella

Method used

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  • Honey tremella tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of honey tremella tea, its preparation method is as follows:

[0042] (1) Softening of white fungus

[0043] Soak 2.5kg white fungus in drinking water for 30 minutes, remove the yellow roots and other impurities, wash it, cut it into 0.5cm long and 0.5cm wide slices, and put it into 40kg (16 times its dry weight) In a citric acid solution with a mass concentration of 0.3%, stirring and heating at 90°C until no free water precipitates out in the mixture, to obtain softened white fungus;

[0044] (2) deployment

[0045] Add 44kg of white sugar powder and an appropriate amount of pure water to the softened white fungus obtained in step (1), heat and stir at 70°C to dissolve, then add apple juice and honey in turn, then use purified water to weigh to 100kg and stir evenly to obtain the blended material ;

[0046] (3) Filling and sterilization

[0047] Put the blended material obtained in step (2) into a glass bottle while it is hot, vacuum seal it, keep it in a w...

Embodiment 2

[0054] A kind of honey tremella tea, its preparation method is as follows:

[0055] (1) Softening of white fungus

[0056]Soak 3.2kg tremella in drinking water for 35 minutes, remove the yellow roots and other impurities, wash, cut into slices with a length of 0.8cm and a width of 0.8cm, and then put 57.6kg (18 times its dry weight) in mass In the citric acid solution with a concentration of 0.4%, stirring and heating at 93°C until no free water precipitates out in the mixed material, and softened white fungus is obtained;

[0057] (2) deployment

[0058] Add 45kg of rock sugar powder and an appropriate amount of pure water to the softened white fungus obtained in step (1), heat and stir at 70°C to dissolve, then add 4.5kg of mulberry juice and 5.5kg of honey in turn, then use purified water to weigh to 100kg and stir evenly. get the allocated materials;

[0059] (3) Filling and sterilization

[0060] Put the blended material obtained in step (2) into a glass bottle while ...

Embodiment 3

[0067] A kind of honey tremella tea, its preparation method is as follows:

[0068] (1) Softening of white fungus

[0069] Soak 4.0kg Tremella in drinking water for 40min, remove its yellow roots and other impurities, wash it, cut it into 1.0cm long and 1.2cm wide slices, and then put it into 80kg (20 times its dry weight) mass concentration In a 0.5% citric acid solution, stir, heat and concentrate at 95°C until no free water precipitates out of the mixture to obtain softened white fungus;

[0070] (2) deployment

[0071] Add 23kg of white granulated sugar powder, 23kg of rock sugar powder and an appropriate amount of pure water to the softened white fungus obtained in step (1), heat and stir at 70°C to dissolve, then add 5.0kg of grape juice and 6.0kg of honey in sequence, and then weigh it with pure water to Stir evenly after 100kg to obtain the blended material;

[0072] (3) Filling and sterilization

[0073] Put the blended material obtained in step (2) into a glass b...

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Abstract

The invention discloses honey tremella tea. The honey tremella tea is prepared from, by weight, 2.5 parts to 4.0 parts of tremella, 5.0 parts to 6.0 parts of honey, 4.0 parts to 5.0 parts of fruit juice, 44 parts to 46 parts of powdered sugar and a proper amount of purified water. A preparing technology of the honey tremella tea includes the steps of tremella softening, mixing, filling, sterilizing and the like. The honey tremella tea is simple in production technology, low in production cost and easy to brew; the brewed product has the advantages of being sour, sweet, tasty, refreshing, high in physical feeling and obvious in yin nourishing effect, dryness moistening effect and bowel relaxing effect; the honey tremella tea is particularly suitable for fire-excess-from-yin-deficiency persons, intestinal-dryness-with-constipation persons and persons always staying up late.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to honey tremella tea and a preparation method thereof. Background technique [0002] Tremella is not only rich in dietary fiber, protein, potassium, magnesium and other nutrients, but also rich in tremella polysaccharides, whose content accounts for 60%~70% of the dry weight of tremella, and acid polysaccharides are the main polysaccharides, accounting for about 70% of the total polysaccharides of tremella. %~75%, is a good product for nourishing yin and moistening dryness, has high nutritional and health value, and is worthy of vigorous development and utilization. At present, a variety of tremella drinks have been developed in China. In order to obtain a sweet and sour taste, citric acid is usually added as a sour agent in these tremella drinks. [0003] Tremella can also be made into various tremella tea beverages, but in preparing these tremella tea beverag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70A23L1/29
CPCA23L2/38A23L2/70A23V2002/00A23V2200/242A23V2200/16A23V2200/15A23V2200/14A23V2200/32
Inventor 贾冬英姚开迟原龙吴琴赵甲元
Owner CHENGDU SHIWEITIAN TECH CO LTD
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