Sparassis crispa solid beverage prepared by taking sparassis crispa fungus medium as raw material and preparation method of sparassis crispa solid beverage

A technology of solid beverage and fungus ear base is applied in the directions of sugar-containing food ingredients, function of food ingredients, food ingredients as taste improvers, etc. Achieve the effect of not easy stratification and precipitation, excellent uniformity, sweet and sour taste

Active Publication Date: 2016-10-12
INST OF EDIBLE FUNGI FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor appearance and taste of the ear base part, it is difficult to sell it as a fresh product, and the dried ear base has high hardness, high toughness, and is not easy to crush and extract, which hinders its further deep processing and utilization.

Method used

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  • Sparassis crispa solid beverage prepared by taking sparassis crispa fungus medium as raw material and preparation method of sparassis crispa solid beverage
  • Sparassis crispa solid beverage prepared by taking sparassis crispa fungus medium as raw material and preparation method of sparassis crispa solid beverage
  • Sparassis crispa solid beverage prepared by taking sparassis crispa fungus medium as raw material and preparation method of sparassis crispa solid beverage

Examples

Experimental program
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Effect test

preparation example Construction

[0040] The preparation method of described hydrangea solid beverage comprises the following steps:

[0041] 1) Preparation of raw material powder A: Mix hydrangea auricularia base, freeze-drying aid mannitol, water, and sour agent uniformly, pulp through a colloid mill, high-pressure homogenize and freeze-dry to obtain raw material powder A;

[0042] 2) Preparation of raw material powder B: Mix the sweetener xylitol, flavor improver lemon powder, filler β-cyclodextrin, and thickener xanthan gum evenly, crush and sieve to obtain raw material powder B:

[0043] 3) Granulation: Mix raw material powder A and raw material powder B evenly, granulate with a granulator, dry and pack to obtain hydrangea solid beverage.

Embodiment 1

[0046] A kind of hydrangea solid beverage with hydrangea ear base as raw material, its raw material is composed of the following components by weight:

[0047]

[0048]

[0049] The preparation method of described hydrangea solid beverage comprises the following steps:

[0050] 1) Preparation of raw material powder A:

[0051] a. Raw material pretreatment: Use fresh hydrangea ear base scraps to remove sundries, dark color, sticky texture, sour smell and other spoilage and deterioration products, wash hydrangea ear base and soak in color protection solution , the liquid level needs to exceed the material, and after soaking for 30min, pull out and drain, and set aside; the color protecting solution consists of citric acid with a final concentration of 0.2%, disodium stannous citrate with a final concentration of 0.03% and a final concentration of 0.03%. vitamin C composition;

[0052] b. Pulping: Coarsely crush fresh hydrangea fungus base, mannitol, water, acesulfame pot...

Embodiment 2

[0063] A kind of hydrangea solid beverage with hydrangea ear base as raw material, its raw material is composed of the following components by weight:

[0064]

[0065] The preparation method of described hydrangea solid beverage comprises the following steps:

[0066] 1) Preparation of raw material powder A:

[0067] a. Raw material pretreatment: Use fresh hydrangea ear base scraps to remove sundries, dark color, sticky texture, sour smell and other spoilage and deterioration products, wash hydrangea ear base and soak in color protection solution , the liquid level needs to exceed the material, and after soaking for 40min, pull out and drain, and set aside; the color protecting solution is composed of citric acid with a final concentration of 0.2%, disodium stannous citrate with a final concentration of 0.03% and a final concentration of 0.03%. vitamin C composition;

[0068] b. Pulping: Coarsely crush fresh hydrangea fungus base, mannitol, water, acesulfame potassium an...

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Abstract

The invention discloses a sparassis crispa solid beverage prepared by taking a sparassis crispa fungus medium as a raw material and a preparation method of the sparassis crispa solid beverage. The sparassis crispa solid beverage is prepared from 1,000 parts of the sparassis crispa fungus medium, 650-700 parts of water, 30-40 parts of a freeze-drying auxiliary, 20-30 parts of a filling agent, 0.5-1 part of a thickening agent, 0-40 parts of a flavor improver, 55-65 parts of a sweetening agent and 1-1.5 parts of a sour agent; the sparassis crispa fungus medium, the freeze-drying auxiliary, the water and the sour agent are mixed to be uniform, and raw material powder A is obtained through colloid mill slurrying, high-pressure homogenizing and freeze-drying; the sweetening agent, the flavor improver, the filling agent and the thickening agent are mixed to be uniform, smashing and sieving are conducted, and raw material powder B is obtained; the raw material powder A and the raw material powder B are mixed to be uniform and then granulated, and the sparassis crispa solid beverage is obtained. The sparassis crispa solid beverage is sour and sweet and fine and smooth in mouthfeel, the making solubility, reconstitution property and uniformity of the solid beverage are all better than a product prepared from common dry powder, and layering and precipitating are not prone to generate.

Description

technical field [0001] The invention relates to the field of solid beverage preparation, in particular to a hydrangea solid beverage using hydrangea auricularia as a raw material and a preparation method thereof. Background technique [0002] Hydrangea (Sparasis crispa (Wulf.) Fr.), Basidiomycotina, Heteroba-sidiomycetes, ApHyllopHorales, Sparassidacea , Hydrangea (Sparassis Fr.), it is a kind of precious food, medicinal fungus, its famous and precious degree is no less than treasures such as Cordyceps sinensis, morel, truffle. Hydrangea is not only delicious, but also has high nutritional and health value. Modern research results show that Hydrangea has a significant auxiliary hypoglycemic and laxative effect. At the same time, its fruiting body contains a large amount of β-glucan, which can improve human immunity And the body's hematopoietic function, has the special effect of anti-cancer and anti-cancer, and also has certain preventive and inhibitory effects on certain t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/60A23L31/00A23L33/00
CPCA23L2/39A23L2/60A23V2002/00A23V2200/14A23V2200/30A23V2250/64A23V2250/242
Inventor 张迪
Owner INST OF EDIBLE FUNGI FUJIAN ACAD OF AGRI SCI
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