Instant brewing white fungi and manufacturing method thereof

Abstract

The invention relates to instant brewing white fungi and a manufacturing method thereof, and provides the novel instant white fungi. The water content of the dried instant white fungi is 3-6%. Before rehydration, the original lamina outline of the dried instant white fungi is maintained, and the section of the white fungi appears as a honeycomb, and the white fungi have cracks or fine openings on surfaces. The invention adopts the manufacturing method with lower manufacturing costs, causing no loss of beneficial components in the preparation process. In the case that the original lamina outline of the dried white fungi and the original nutrients of the dried white fungi are maintained, the instant white fungi prepared by the manufacturing method have effectively improved water-entering effect of natural botanical colloids, and greatly increased mouth feel and product quality, and the rehydration time is extremely short.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a brewed instant white fungus and a preparation method thereof. Background technique [0002] Tremella is rich in carbohydrates, proteins, fats, vitamins, minerals and other nutrients. At the same time, Tremella protein contains 17 kinds of amino acids, including several essential amino acids needed for human growth. White fungus is flat in nature, light in taste and sweet in taste. It has the effects of warming the heart and nourishing qi, nourishing yin and moistening the lungs, refreshing the brain, nourishing the stomach and promoting body fluid. Tremella polysaccharide is a natural active substance with high medicinal value. Its main health care functions include improving memory, promoting nerve cell growth, promoting protein and nucleic acid synthesis, lowering blood sugar and blood lipids, preventing and treating cardiovascular diseases, immune regulation, anti-ox...

AI Technical Summary

Problems solved by technology

But in these processes, tremella is all directly pretreated, enters microwave vacuum freeze-drying treatment and draws, and after rehydration, most of the natural vegetable colloid in tremella exists in tremella, and the obtained tremella soup and soup are all very light, Compared with the tremella soup and soup cooked daily, there is a big gap in viscosity and taste. The taste is not good, and it will not be able to meet the needs of modern people whose living material needs are greatly increased.