Edible mushroom nutritive powder and preparation method thereof
A technology of nutrition powder and edible fungus, which is applied in food science and other fields, can solve problems such as single product structure and inability to meet consumers' health needs, and achieve the effect of preventing calcium loss and good control effect
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Embodiment 1
[0017] 1) Soak 90g russula, 60g porcini mushroom, 40g goose egg mushroom, and 40g coral fungus in water for 20 minutes, rinse to remove surface impurities, then blanch in boiling water for 3 minutes, remove and drain;
[0018] 2) Add 5 times the weight of water to 60g of perilla leaves, heat and decoct for 30min, filter, and take the filtrate for later use;
[0019] 3) Cut the russula, porcini mushroom, goose egg mushroom and coral fungus pretreated in step 1) into small pieces and pour them into a beater, add 10g of powdered sugar and the filtrate prepared in step 2), and beat them into a slurry ;
[0020] 4) The slurry obtained in step 3) is treated twice with a colloid mill, heated and boiled, and then spray-dried, and the obtained powder is dried at 60°C until the water content is less than 2% to obtain edible fungus nutrition powder. The protein content in the obtained edible mushroom nutrition powder is about 52g / 100g.
Embodiment 2
[0022] 1) Soak 100g russula, 80g porcini mushroom, 30g goose egg mushroom, and 20g coral fungus in water for 20 minutes, rinse to remove surface impurities, then blanch in boiling water for 5 minutes, remove and drain;
[0023] 2) Add 5 times the weight of water to 60g of perilla leaves, heat and decoct for 90min, filter, and take the filtrate for later use;
[0024] 3) Cut the russula, porcini mushroom, goose egg mushroom and coral fungus pretreated in step 1) into small pieces and pour them into a beater, add 10g of powdered sugar and the filtrate prepared in step 2), and beat them into a slurry ;
[0025] 4) The slurry obtained in step 3) is treated twice with a colloid mill, heated and boiled, and then spray-dried, and the obtained powder is dried at 60°C until the water content is less than 2% to obtain edible fungus nutrition powder. The protein content in the obtained edible mushroom nutrition powder is about 56g / 100g.
Embodiment 3
[0027] 1) Soak 80g russula, 70g porcini mushroom, 50g goose egg mushroom, and 30g coral fungus in water for 20 minutes, rinse to remove surface impurities, then blanch in boiling water for 5 minutes, remove and drain;
[0028] 2) Add 5 times the weight of water to 60g of perilla leaves, heat and decoct for 60min, filter, and take the filtrate for later use;
[0029] 3) Cut the russula, porcini mushroom, goose egg mushroom and coral fungus pretreated in step 1) into small pieces and pour them into a beater, add 10g of powdered sugar and the filtrate prepared in step 2), and beat them into a slurry ;
[0030] 4) The slurry obtained in step 3) is treated twice with a colloid mill, heated and boiled, and then spray-dried, and the obtained powder is dried at 60°C until the water content is less than 2% to obtain edible fungus nutrition powder. The protein content in the obtained edible mushroom nutrition powder is about 58g / 100g.
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