White fungus drink and production method thereof
A production method and technology of white fungus, applied in the field of white fungus beverage and its production, to achieve the effects of avoiding secondary pollution, wide sources and scientific formula
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Embodiment 1
[0030] A white fungus drink, characterized in that: it is made of the following raw materials in parts by weight: 5-10 parts of white fungus, 80-90 parts of water, 5-10 parts of rock sugar, and 0.1-0.5 parts of CMC-Na , 1-5 parts of red dates, 5-10 parts of resistant dextrin.
[0031] The parts by weight of various raw materials are as follows: 8 parts of white fungus, 85 parts of water, 8 parts of rock sugar, 0.3 parts of CMC-Na, 3 parts of red dates and 8 parts of resistant dextrin.
[0032] The main technological process is: cleaning, pulping, cooking, enzymatic hydrolysis, juice extraction, homogenization, blending, secondary homogenization, sterilization, filling, inspection, storage, and the specific operation method follows the following steps in sequence:
[0033] 1. Cleaning: soak the white fungus for 1-2 hours, and manually select the white fungus feet, enzymatic changes, rot, sawdust and other foreign matter, rinse with water several times for later use; rem...
Embodiment 2
[0045] The formula components of the raw materials are: 5 parts of tremella, 90 parts of water, 10 parts of rock sugar, 0.5 parts of CMC-Na, 1 part of red dates and 10 parts of resistant dextrin.
[0046] Prepare according to the following process steps and process parameters:
[0047] 1. Soak the white fungus for 1 hour. After manual selection, select the white fungus feet, enzymatic changes, rot, sawdust and other foreign matter, and rinse with clean water several times for later use; remove the core of the red dates, wash and chop them for later use;
[0048] 2. Break the rinsed white fungus in a refiner to make a slurry with a particle size of 0.5~3mm;
[0049] 3. Cook the raw material in a container with a temperature of 100°C and a pressure of 0.1Pa for 2 hours;
[0050] 4. After cooling the slurry, add 1% xylanase, adjust the pH value to 4.5, enzymolysis temperature is 50°C, and enzymolysis time is 5 hours;
[0051] 5. Juice production: add water 5 times...
Embodiment 3
[0059] The preparation method of tremella beverage comprises the following process steps:
[0060] The formula components of the raw materials are: 10 parts of white fungus, 90 parts of water, 5 parts of rock sugar, 0.1 part of CMC-Na, 1 part of jujube and 5 parts of resistant dextrin.
[0061] Prepare according to the following process steps and process parameters:
[0062] 1. Soak the white fungus for 1 hour. After manual selection, select the white fungus feet, enzymatic changes, rot, sawdust and other foreign matter, and rinse with clean water several times for later use; remove the core of the red dates, wash and chop them for later use;
[0063] 2. Break the rinsed white fungus in a refiner to make a slurry with a particle size of 3mm;
[0064] 3. Cook the raw slurry in a container with a temperature of 100°C and a pressure of 0.05Pa for 2 to 4 hours;
[0065] 4. After the slurry is cooled, add 1 pectinase, adjust the pH value to 4.5, enzymolysis temperat...
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