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White fungus thick soup microcapsule and making method thereof

The technology of tremella soup and microcapsules, which is applied in the field of tremella soup microcapsules and its preparation, can solve the problems of inconvenient carrying, decreased soil capacity, refractory degradation, etc., and achieve the effects of avoiding white pollution, various edible forms, and high health care effect

Active Publication Date: 2017-11-28
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the white fungus soups on the market are made by traditional high-temperature boiling method. The high-temperature boiling white fungus soup is actually using hot water to extract white fungus polysaccharides. This method is time-consuming and energy-intensive, and the hot water extraction is mainly exopolysaccharides. , so the tremella polysaccharide extraction rate is low, not suitable for large-scale industrial production
At present, most of the tremella soups on the market are packaged in cups and cans. The packaging methods are the same and there is nothing new
At the same time, in terms of eating means, the packaging of tremella soup in cups or cans is cumbersome, and it cannot be re-sealed after unpacking, which causes inconvenience to carry
Moreover, this kind of packaging material is difficult to degrade, and if it flows into the natural environment, it will lead to a decline in soil capacity, causing long-term and deep-seated ecological environmental problems

Method used

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  • White fungus thick soup microcapsule and making method thereof
  • White fungus thick soup microcapsule and making method thereof
  • White fungus thick soup microcapsule and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) The production of white fungus soup

[0027] Choose thick, shiny white fungus, weigh 20g, and soak in warm water at 60-80°C for 1 hour to fully swell the white fungus. Cut the swollen white fungus into a block of about 2.0×2.0cm, add 500g of water and 12g of rock sugar, simmer to 100°C on a low fire, simmer at 60°C under normal pressure for 80 minutes, and then cool to room temperature.

[0028] (2) Production of core material and wall material

[0029] Measure 500 g of water, and add 10 g of sodium alginate to the water in a small amount under stirring to make it initially dissolve. Then slowly heat to 60°C and stir while heating until the dissolution is complete. Add the white fungus soup, stir evenly, add citric acid to adjust the pH to 4.0-4.5 to prepare the core material, heat it to 40°C and keep it warm. Weigh 8g of calcium chloride, add 1000g of water, stir evenly to obtain the inner wall material, heat to 40°C and keep it warm. Measure 8 mL of acetic acid and d...

Embodiment 2

[0047] The difference between this embodiment and embodiment 1 is that the white fungus soup is frozen into a spherical shape, and then the wall material is wrapped.

[0048] (1) The production of white fungus soup ice balls

[0049] Choose thick, shiny white fungus, weigh 20g, and soak in warm water at 60-80°C for 1 hour to fully swell the white fungus. Cut the swollen white fungus into a block of about 2.0×2.0cm, add 500g of water and 12g of rock sugar, simmer to 100°C on a low fire, simmer at 60°C under normal pressure for 80 minutes, and then cool to room temperature. Pour the white fungus soup into a spherical mold with a diameter of about 5.0 cm, freeze at -18~-5°C for 4 hours to form a white fungus soup ice ball, remove the mold, and obtain a white fungus soup ice ball.

[0050] (2) Production of wall materials

[0051] Measure 500 g of water, and add 10 g of sodium alginate to the water in a small amount under stirring to make it initially dissolve. Then slowly heat to 60°C,...

Embodiment 3

[0067] The difference between this embodiment and embodiment 1 or 2 is that: weigh 8 g of calcium chloride, add 1000 g of water, add citric acid to adjust the pH to 4.0-4.5, and stir to obtain the inner wall material I. Measure 500 g of water, and add 10 g of sodium alginate to the water in a small amount under stirring to make it initially dissolve. Then slowly heat to 60°C, stir while heating until the dissolution is complete, and the inner wall material II is prepared.

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Abstract

The invention provides a white fungus thick soup microcapsule and a making method thereof. The white fungus thick soup microcapsule consists of the following raw materials in parts by weight: 10-40 parts of white fungi, 4-20 parts of rock candy, 4-20 parts of sodium alginate, 7-23 parts of chitosan, 7-15 parts of acetic acid and 7-10 parts of a calcium salt. By adopting a spherification technique, white fungus thick soup is wrapped in films, and a product, namely the white fungus thick soup microcapsule which is tough in surface and rich in elasticity, is made. When the microcapsule is taken, only an outer wall material needs to be torn off, the microcapsule is put into a mouth, an inner wall material is broken with teeth slightly, then the mouth can be full of white fungus thick soup which is fine and tasty and rich in tremella polysaccharides, and the white fungus thick soup microcapsule is convenient to carry over and eat and has multiple physiological effects of improving immunity and the like.

Description

Technical field [0001] The invention relates to the field of food and its processing, in particular to a white fungus soup microcapsule (soup packet) and a preparation method thereof. Background technique [0002] Tremella, also known as white fungus and white fungus, belongs to the fungus phylum and has the reputation of "king of edible fungi". According to modern nutrition analysis: every 100g of white fungus contains 10g of protein, 30.4g of dietary fiber, and vitamins A and B. 1 , B 2 , E, niacin, potassium, calcium, iron, salinity, phosphorus, selenium and many other minerals and Tremella polysaccharides. Tremella polysaccharide is an acidic heteropolysaccharide, which has high anti-oxidation and elimination of various metabolic free radicals, and has various physiological functions such as improving immunity, anti-tumor, anti-aging, lowering blood sugar and lowering blood lipids. Tremella soup (soup) is a traditional Chinese dessert. Tremella soup (soup) made by boiling wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L31/00A23L33/125A23L29/256
CPCA23V2002/00A23L29/256A23L31/00A23L33/00A23L33/125A23V2200/324A23V2250/5026A23V2250/50A23V2250/511
Inventor 马嫄罗鸣殷晓翠李靖孟鸽张路路
Owner XIHUA UNIV