Processing method for bamboo mushroom and nostoc commune nutritional fungus-vegetable tablets

A processing method and technology of ground fungus, which is applied in the field of processing bamboo mushroom and ground fungus nutritional bacteria and vegetable slices, can solve problems such as products that have not been seen on the market, and achieve the effects of enriching varieties, increasing nutrients, and long storage period

Inactive Publication Date: 2016-02-10
吴义顺
View PDF5 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, bamboo mushrooms and ground ears are processed into porridge, medicine, beverages, cakes and other products due to their rich nutrients, and bamboo mushrooms and ground ears are used as raw materials to process them into nutritionally balanced and easy-to-carry mushroom and vegetable slices. Related products listed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method of bamboo mushroom and ground ear vegetative bacteria and vegetable slices, characterized in that the processing method adopts the following steps:

[0021] a. Raw material pretreatment: select mature bamboo mushrooms and ground ears, after cleaning, cut bamboo mushrooms into cubes and ground ears into pieces with a length of 4mm, take 5.5kg of bamboo mushrooms, 4.5kg of ground Ear pieces, mixed evenly to prepare mixed raw materials, immediately put the mixed raw materials into 8% calcium chloride solution and soak for 20 minutes, remove them after soaking, put them in warm water at 84°C for 30 seconds, and blanch Remove, and drain the water;

[0022] B. crushing and beating: add 14kg of 15% malic acid solution to the mixed raw materials after blanching to 10kg, then crush and make beating to obtain raw material slurry;

[0023] c. Enzyme treatment: add 0.04 kg of cellulase and 0.02 kg of pectinase to 10 kg of raw material slurry, the temperature is...

Embodiment 2

[0032] A processing method of bamboo mushroom and ground ear vegetative bacteria and vegetable slices, characterized in that the processing method adopts the following steps:

[0033] a. Raw material pretreatment: select mature bamboo mushrooms and ground ears, after cleaning, cut bamboo mushrooms into cubes and ground ears into pieces with a length of 2mm, take 10kg of bamboo mushroom dices and 5kg of ground ears Broken pieces, 3kg of stevia leaves, 2kg of honeysuckle, 2kg of kaguo leaves, and 1kg of loquat leaves are mixed and mashed into a mince to prepare the auxiliary material, and the auxiliary material is steamed at 125°C for 20 seconds;

[0034] B. crushing and beating: after adding 7kg of citric acid solution with a concentration of 16% to 10kg of auxiliary material after finishing, carry out crushing and beating to obtain raw material slurry;

[0035] c. Enzyme treatment: add 0.06 kg of cellulase and 0.03 kg of pectinase to 10 kg of raw material slurry, the temperatu...

Embodiment 3

[0044]A processing method of bamboo mushroom and ground ear vegetative bacteria and vegetable slices, characterized in that the processing method adopts the following steps:

[0045] a. Raw material pretreatment: select mature bamboo mushrooms and ground ears, after cleaning, cut bamboo mushrooms into cubes, ground ears into 0.4cm long fragments, 3kg of peony flowers, 2kg of peony flowers, 2kg of roses and 1kg of camellia are mixed and chopped into diced auxiliary materials. Take 8kg of diced bamboo mushrooms, 4kg of ground ear fragments, and 3kg of diced auxiliary materials, and mix them evenly to obtain mixed raw materials. % sodium bisulfate solution for 50 minutes, remove immediately after soaking and put into warm water at 95°C for 30 seconds, remove after blanching, and drain the water;

[0046] B. crushing and beating: after adding 18kg of 5% vitamin C solution to the mixed raw materials after 10kg of greening, carry out crushing and beating to obtain raw material slurr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing method for bamboo mushroom and nostoc commune nutritional fungus-vegetable tablets. The processing method is characterized in that the bamboo mushroom and nostoc commune nutritional fungus-vegetable tablets are prepared from environment-friendly, healthy and nutrient-rich bamboo mushrooms and nostoc commune which are used as main raw materials through the steps of pre-processing, smashing, pulping, enzyme treatment, homogenizing, freeze-drying, mixing, softening, pelleting, tabletting, drying, shaping, drying and the like. According to the method, the raw materials are subjected to compound enzyme treatment, so that nutrient substances in the raw materials are fully retained, and the utilization ratio of the raw materials is increased; environment-friendly, healthy and nutrient-rich bamboo mushrooms and nostoc commune are used as main raw materials, so that the nutrient substances of the nutritional fungus-vegetable tablets are increased, the variety of the nutritional fungus-vegetable tablets is increased, the bamboo mushroom and nostoc commune nutritional fungus-vegetable tablets are complete in nutrition, delicious in taste and convenient to carry or eat, can be eaten directly, can also be dissolved in drinking water to be drunk, is long in storage period and has the effects of clearing heat, dissipating phlegm, relieving restlessness, stopping vomiting, clearing away heat and toxic materials, clearing away heat and improving eyesight, astringing, benefiting qi, boosting essence and refreshing of the bamboo mushrooms and nostoc commune.

Description

technical field [0001] The invention relates to a processing method of vegetative fungus and vegetable slices, in particular to a processing method of bamboo mushroom and ground ear vegetative fungal slices. Background technique [0002] Bamboo mushroom is a fungus that grows on bamboo roots, also known as bamboo meat and bamboo stalks. , red, as big as a bullet, and taste like a white tree chicken." It has the functions of clearing away heat and resolving phlegm, eliminating restlessness and relieving vomiting. [0003] Ground fungus, also known as ground fungus, ground seed skin, and ground vegetable, is a symbiotic plant combined with fungi and algae. It is sweet, cold in nature, and non-toxic. Ground ear is distributed all over the world and has strong adaptability. The color, taste, shape are all good, and the taste is very good. It is as crisp as fungus, but more tender than fungus; as soft as vermicelli, but more brittle than vermicelli, moist but not stagnant, smoo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/10
CPCA23V2002/00
Inventor 吴义顺
Owner 吴义顺
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap