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Fermented mushroom drink

A technology for shiitake mushrooms and beverages is applied in the directions of oligosaccharide-containing food ingredients, natural extract-containing food ingredients, bacteria used in food preparation, etc. Nutrient-rich, rich in raw materials, and the effect of extending shelf life

Inactive Publication Date: 2017-06-06
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few deep-processed products of shiitake mushrooms on the market, only a small amount of shiitake mushroom sauce, and the taste is single, which cannot meet the nutritional and health needs of consumers, and there is no fermented shiitake mushroom beverage on the market

Method used

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  • Fermented mushroom drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A fermented mushroom beverage, made of the following raw materials in parts by weight: mushroom 56, wax gourd 15, cauliflower 15, kelp 11, barley 5, onion 5, xylo-oligosaccharide 12, Lactobacillus bulgaricus 3, vitamin C 0.4, nutritional agent 0.4.

[0022] For the shiitake mushrooms, parts by weight are dry weight.

[0023] The nutritional agent is made of the following raw materials in parts by weight: jasmine 27, corn silk 23, fetal chrysanthemum 23, licorice 18, honeysuckle 17, rose 12, lotus leaf 12, all raw materials are mixed and crushed to 2~3cm , add 2 times the weight of all raw materials in water, freeze for 13 hours, add 50 times the weight of raw materials in an alcohol solution with a volume fraction of 63%, ultrasonically extract at 32kHz for 40 minutes, filter to remove impurities, and dry the extract to the water content It is 3~5% to obtain nutritional supplements.

[0024] The corn silk mentioned is the corn silk at the filling stage.

[0025] A pr...

Embodiment 2

[0035] A fermented mushroom beverage, made from the following raw materials in parts by weight: mushroom 57, winter melon 16, cauliflower 16, kelp 12, barley 6, onion 6, xylo-oligosaccharide 13, Lactobacillus bulgaricus 4, vitamin C 0.5, nutritional agent 0.5.

[0036] For the shiitake mushrooms, parts by weight are dry weight.

[0037] The nutritional agent is made of the following raw materials in parts by weight: Jasmine 28, corn silk 24, fetal chrysanthemum 24, licorice 19, honeysuckle 18, rose 13, lotus leaf 13, all raw materials are mixed and crushed to 2~3cm , add 2.5 times the weight of all raw materials in water, freeze for 14 hours, add 55 times the weight of raw materials in an alcohol solution with a volume fraction of 64%, ultrasonically extract at 33kHz for 45 minutes, filter to remove impurities, and dry the extract to the water content It is 3~5% to obtain nutritional supplements.

[0038] The corn silk mentioned is the corn silk at the filling stage.

[003...

Embodiment 3

[0041] A fermented mushroom beverage, made of the following raw materials in parts by weight: mushroom 58, winter melon 17, cauliflower 17, kelp 13, barley 7, onion 7, xylo-oligosaccharide 14, Lactobacillus bulgaricus 5, vitamin C 0.6, nutritional agent 0.6.

[0042] For the shiitake mushrooms, parts by weight are dry weight.

[0043] The nutritional agent is made of the following raw materials in parts by weight: jasmine 29, corn silk 25, chrysanthemum chrysanthemum 25, licorice 20, honeysuckle 19, rose 14, lotus leaf 14, all raw materials are mixed and crushed to 2~3cm , add 3 times the weight of all raw materials in water, freeze for 15 hours, add 60 times the weight of raw materials in an alcohol solution with a volume fraction of 65%, ultrasonically extract at 34kHz for 50 minutes, filter to remove impurities, and dry the extract to the water content It is 3~5% to obtain nutritional supplements.

[0044] The corn silk mentioned is the corn silk at the filling stage.

...

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Abstract

The invention mainly relates to the field of food technology and discloses a fermented mushroom drink. The fermented mushroom drink is prepared from the following raw materials: mushroom, wax gourd, cauliflower, kelp, pearl barley, onion, xylooligosaccharide, lactobacillus bulgaricus, vitamin C and nutritional agents, and has the advantages of strong fragrance, sour-sweet mouthfeel and abundant nutrition andhasthe functions of enhancing immunity, beautifying and protecting skin, protecting eyesight, delaying aging, protecting heart and cerebral vessels and resisting and inhibiting cancer; the raw materials are abundant and widely available, the price is low, and the cost is saved by 9.7%; the pearl barley and onion are stir-fried but not burnt in a medical stone pot, the nutrition is rich, and the nutritional and healthcare functions are enhanced; by fermenting the raw materials twice and adding the nutritional agents extracted from multiple plants, the mouthfeel is moderately sour-sweet, the nutritional and healthcare functions are enhanced, and the digestive absorption is promoted; without any additive, the fermented mushroom drink is safe and healthy and suitable for all people; and moreover, a new deep processing way of mushroom is developed, and the economic income is raised by 13.6%.

Description

technical field [0001] The invention mainly relates to the technical field of food, in particular to a fermented shiitake mushroom drink. Background technique [0002] Shiitake mushrooms, also known as winter mushrooms, shiitake mushrooms, northern mushrooms, and thick mushrooms, are delicious in taste, rich in nutrients, rich in protein, amino acids, vitamins and mineral elements, and have comprehensive health functions. They can improve the immune function of the body, protect the cardiovascular and cerebrovascular, and promote gastric Intestinal function, treatment of diabetes, anti-aging, anti-cancer and anti-cancer. [0003] Currently commercially available shiitake mushroom deep-processing products are seldom, only a small amount of shiitake mushroom sauce, and the taste is single, which cannot meet the nutritional and health needs of consumers, and there is no fermented shiitake mushroom drink on the market at present. Contents of the invention [0004] In order to...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L2/52A23L33/105
CPCA23L2/382A23L2/52A23L2/84A23V2002/00A23V2400/123A23V2200/318A23V2200/302A23V2200/326A23V2200/308A23V2250/21A23V2250/28A23V2250/708
Inventor 姜阔
Owner BENGBU KUNPENG FOOD & BEVERAGE
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