Tremella and Hami melon compound beverage for relieving internal heat and moisturizing dryness and preparation method thereof
A technology for reducing fire and moistening dryness and cantaloupe, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of reducing the health care function of cantaloupe and wasting raw materials, and achieve super antioxidant capacity and strengthen Digestion process, health care function comprehensive effect
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preparation example Construction
[0033] The preparation method of described a kind of white fungus cantaloupe compound drink for reducing internal heat and moistening dryness comprises the following steps:
[0034] Step 1, prepare white fungus powder
[0035] Clean the white fungus and crush it, put the crushed white fungus in a casserole, add water 10-20 times the weight of the white fungus, first control the temperature in the casserole to 55-60°C, seal and soak for 1-3 hours, then change the casserole The internal temperature is 85-95°C, sealed and soaked for 2-4 hours, aired to room temperature after soaking, dried by freeze-drying method, placed in an ultrafine pulverizer and pulverized to 300 mesh to obtain white fungus powder, which is set aside;
[0036] Step 2. Prepare cantaloupe juice
[0037] a. Take the cantaloupe and clean it, then separate the skin, seeds and pulp of the cantaloupe to obtain the cantaloupe skin, cantaloupe seeds and cantaloupe pulp, and set aside;
[0038]b. Mix and mash the c...
Embodiment 1
[0050] A white fungus and cantaloupe compound beverage for reducing fire and moistening dryness, which is made from the following raw materials in parts by weight: 20 parts of white fungus powder, 20 parts of cantaloupe juice, 10 parts of chestnut puree, 10 parts of maltose, 2 parts of ginger juice, and 0.14 parts of stabilizer 0.28 parts of carrageenan and 80 parts of water;
[0051] The cantaloupe juice is prepared by mixing cantaloupe rind and cantaloupe seed extract, and cantaloupe pulp juice obtained by adding water and beating the cantaloupe pulp;
[0052] The chestnut puree is obtained by shelling and mashing raw chestnuts after high-pressure steaming.
[0053] The preparation method of described a kind of white fungus cantaloupe compound drink for reducing internal heat and moistening dryness comprises the following steps:
[0054] Step 1, prepare white fungus powder
[0055] Clean the white fungus and grind it, put the crushed white fungus in a casserole, add water ...
Embodiment 2
[0068] A white fungus and cantaloupe compound beverage for reducing fire and moistening dryness, which is made of the following raw materials in parts by weight: 25 parts of white fungus powder, 25 parts of cantaloupe juice, 15 parts of chestnut puree, 15 parts of maltose, 3 parts of ginger juice, and 0.21 parts of stabilizer part, 0.91 part of carrageenan and 90 parts of water;
[0069] The cantaloupe juice is prepared by mixing cantaloupe rind and cantaloupe seed extract, and cantaloupe pulp juice obtained by adding water and beating the cantaloupe pulp;
[0070] The chestnut puree is obtained by shelling and mashing raw chestnuts after high-pressure steaming.
[0071] The preparation method of described a kind of white fungus cantaloupe compound drink for reducing internal heat and moistening dryness comprises the following steps:
[0072] Step 1, prepare white fungus powder
[0073] Take the white fungus and clean it and crush it, put the crushed white fungus in a casser...
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