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Russula vinosa drink and preparation method thereof

A technology of rhodochromycetes and beverages, which is applied in the field of rhodochromycetes, can solve the problems of low utilization rate of the effective active substances of rhodochromycetes and few deep-processed products of rhodochromycetes, so as to inhibit the metastasis of cancer cells, improve immunity, and benefit The effect of blood circulation

Inactive Publication Date: 2017-10-24
广西浦北龙升红椎菌有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to propose a rhodochrobacter beverage and a preparation method thereof, so as to solve the problems in the above-mentioned prior art that there are few deep-processed products of the rhodochrobacter and the low utilization rate of the effective active substances of the rhodochrobacter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A red vertebral fungus beverage comprises the following raw materials in parts by weight: 33 parts of no-cleaning red vertebral fungus, 5 parts of red dates, 5 parts of longan, 10 parts of honey, 6 parts of sorbitol, 3 parts of citric acid and 70 parts of water.

[0023] The no-cleaning rhodochromycetes are obtained through the following method: when the weather does not rain for three consecutive days and the sun is out, select and pick fresh rhodochromycetes with a canopy thickness of 5 cm, and cut off the roots of the picked rhodochromycetes , and then use a damp cloth to wipe the surface of the entire Rhodobacteria more than two times, and remove sand and dust. Put the pruned and cleaned red vertebral fungus sideways on the baking sieve, put them in a ventilated place to dry, and then put them in a temperature-controlled oven for the first baking and dehumidification. According to the difference in water content of red vertebral fungi, place them There are different...

Embodiment 2

[0030] A red vertebral fungus beverage comprises the following raw materials in parts by weight: 48 parts of no-cleaning red vertebral fungus, 8 parts of red dates, 8 parts of longan, 20 parts of honey, 9 parts of sorbitol, 7 parts of citric acid and 80 parts of water.

[0031] The no-cleaning rhodochromycetes are obtained through the following method: when the weather does not rain for three consecutive days and the sun is out, select and pick fresh rhodochromycetes with a canopy thickness of 5 cm, and cut off the roots of the picked rhodochromycetes , and then use a damp cloth to wipe the surface of the entire Rhodobacteria more than two times, and remove sand and dust. Put the pruned and cleaned red vertebral fungus sideways on the baking sieve, put them in a ventilated place to dry, and then put them in a temperature-controlled oven for the first baking and dehumidification. According to the difference in water content of red vertebral fungi, place them There are different...

Embodiment 3

[0038] A red vertebral fungus beverage comprises the following raw materials in parts by weight: 42 parts of no-cleaning red vertebral fungus, 8 parts of red dates, 8 parts of longan, 18 parts of honey, 6 parts of sorbitol, 5 parts of citric acid and 75 parts of water.

[0039]The no-cleaning rhodochromycetes are obtained through the following method: when the weather does not rain for three consecutive days and the sun is out, select and pick fresh rhodochromycetes with a canopy thickness of 5 cm, and cut off the roots of the picked rhodochromycetes , and then use a damp cloth to wipe the surface of the entire Rhodobacteria more than two times, and remove sand and dust. Put the pruned and cleaned red vertebral fungus sideways on the baking sieve, put them in a ventilated place to dry, and then put them in a temperature-controlled oven for the first baking and dehumidification. According to the difference in water content of red vertebral fungi, place them There are different ...

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Abstract

The present invention discloses russula vinosa drink and a preparation method thereof. The russula vinosa drink is prepared from washing free russula vinosa as a main raw material and prepared by combining red dates, longan, honey, sorbitol and citric acid. Firstly, originally ecological russula vinosa is treated to obtain the washing free russula vinosa; then an ultrasonic extraction method is used to obtain a washing free russula vinosa extract, an extract of the red dates and longan is obtained by a hot water extraction method, and finally, the washing free russula vinosa extract, the extract of the red dates and longan, honey, sorbitol and citric acid are mixed and stirred, the stirred materials are sterilized, and the sterilized materials are filled to obtain the russula vinosa drink. The russula vinosa drink can fully exert effects of delaying aging, improving immunity, strengthening brain and soothing nerves, etc., and increases a utilization way of the russula vinosa.

Description

technical field [0001] The invention relates to the technical field of rhodochromycetes, in particular to a rhodochrobacter beverage and a preparation method thereof. Background technique [0002] Russula, also known as russula, is a wild edible mushroom that grows under specific climate and soil conditions in the natural red vertebrae forest. The fungus has a bright color and a bright red surface, and contains vitamins A, B, C, D, E, V and 18 kinds of amino acids and a variety of trace elements needed by the human body, especially rich in anticancer substances-trace elements Selenium has health benefits such as nourishing blood and strengthening the body, skin care and beauty, anti-cancer and anti-cancer, and delaying aging. At present, most of the red vertebrae are picked by the villagers, washed, dried, and then directly sealed and packaged for sale. There are few deep-processed products of the red vertebrae on the market. [0003] The disclosure of the above background...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/60A23L2/56A23L33/105A23L33/10
CPCA23L2/02A23L2/56A23L2/60A23L33/10A23L33/105A23V2002/00A23V2200/308A23V2200/326A23V2200/3262A23V2200/302A23V2200/318A23V2200/324A23V2250/21
Inventor 陈能波
Owner 广西浦北龙升红椎菌有限公司
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