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Lotus-seed white-fungus soup and preparation technology thereof

The technology of lotus seed tremella and its production process is applied in the field of lotus seed tremella soup and its production process, which can solve the problems of lotus seed nutrients that affect the taste of desserts, not enough waxy, and inconvenient absorption of tremella's nutritional components, etc., and achieve unique flavor, rich nutrition and easy production. The effect of simple process operation

Inactive Publication Date: 2018-02-09
FUJIAN XINGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tremella is rich in vitamin D, which can prevent the loss of calcium and is very beneficial to growth and development. However, it is difficult to separate out the gelatin in the tremella during cooking, which makes the nutrition of the tremella difficult for the human body to absorb.
Lotus seeds have the effects of invigorating the spleen, nourishing the heart and kidney, aphrodisiac, and consolidating essence. The lotus seeds in the lotus seed dessert are either too rotten to form, or not cooked enough, which seriously affects the taste of the dessert and the nutritional content of the lotus seeds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation process of lotus seed tremella soup, which comprises the following process steps:

[0041] 1) Sorting and removing impurities: sorting dried lotus seeds and dried white fungus to remove defective products and impurities;

[0042] 2) Treatment of lotus seeds: After cleaning the qualified dried lotus seeds, put them into a jacketed pot filled with boiling water for precooking. During precooking, control the temperature in the jacketed pot to always be kept at 98°C, and the precooking time is controlled at 55 minutes;

[0043] 3) Treatment of white fungus: Soak the selected dried white fungus in water at room temperature for 1 hour, wash and remove impurities, then chop the washed white fungus, put them in a sandwich pot with boiling water, and pre-cook them. Control the temperature in the jacketed pot at all times to keep at 100°C, and control the precooking time at 70min;

[0044] 4) Preparation of sugar water:

[0045] a. Add pure water into the ingredie...

Embodiment 2

[0056] Embodiment two: this embodiment is the best embodiment of the present invention, and the mouthfeel of the lotus seed white fungus soup that this embodiment obtains is the best and the white fungus colloid release amount is the largest.

[0057] The preparation technology of the lotus seed tremella soup of this embodiment, it comprises the following processing steps:

[0058] 1) Sorting and removing impurities: sorting dried lotus seeds and dried white fungus to remove defective products and impurities;

[0059] 2) Treatment of lotus seeds: After cleaning the qualified dried lotus seeds, put them into a jacketed pot filled with boiling water for precooking. During precooking, control the temperature in the jacketed pot to keep at 100°C, and control the precooking time at 60 minutes;

[0060] 3) Treatment of white fungus: Soak the qualified dried white fungus in room temperature water for 1.2 hours, wash and remove impurities, then chop the washed white fungus, put them i...

Embodiment 3

[0074] A preparation process of lotus seed tremella soup, which comprises the following process steps:

[0075] 1) Sorting and removing impurities: sorting dried lotus seeds and dried white fungus to remove defective products and impurities;

[0076] 2) Treatment of lotus seeds: After cleaning the qualified dried lotus seeds, put them into a jacketed pot filled with boiling water for precooking. During precooking, control the temperature in the jacketed pot to always be kept at 100°C, and the precooking time is controlled at 58 minutes;

[0077] 3) Treatment of white fungus: Soak the qualified dry white fungus in normal temperature water for 1.5 hours, wash and remove impurities, then chop the washed white fungus, put them into a sandwich pot with boiling water for pre-boiling, pre-cooking When cooking, control the temperature in the jacketed pot to keep at 98°C, and control the pre-cooking time at 80 minutes;

[0078] 4) Preparation of sugar water:

[0079] a. Add pure wate...

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PUM

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Abstract

The invention relates to a lotus-seed white-fungus soup and a preparation technology thereof. The lotus-seed white-fungus soup comprises the following ingredients in parts by weight: 100-180 parts ofwhite fungi, 80-150 parts of lotus seeds, 80-100 parts of crystal sugar, 20-50 parts of preserved fruit syrup, 2-4 parts of citric acid, 0.01-0.02 part of acesulfame, 3-5 parts of D-sodium isoascorbate, and 400-500 parts of water. The preparation technology of the lotus-seed white-fungus soup comprises the following technological steps: 1), carrying out sorting, and removing impurities; 2), treating lotus seeds; 3), treating white fungi; 4), preparing syrup; 5), carrying out filling; 6), performing heating, exhausting and sealing on the filled lotus-seed white-fungus soup; and 7), carrying outsterilization. The lotus-seed white-fungus soup and the preparation technology thereof have the following advantages: the lotus seeds, the white fungi and the other auxiliary materials are scientifically matched so that the prepared lotus-seed white-fungus soup is richer in nutrition, and unique in flavor; moreover, a large amount of white fungus colloid is extracted in the lotus-seed white-fungus soup, and thus, absorption of nutrients in the white fungi by the human body is facilitated.

Description

technical field [0001] The invention relates to a lotus seed tremella soup and a preparation process thereof. Background technique [0002] At present, most of the canned foods on the market are canned fruits, and some nutritious instant cans are lacking. Tremella is rich in vitamin D, which can prevent the loss of calcium and is very beneficial to growth and development. However, it is difficult to separate out the colloid in the tremella during the cooking process, making the nutrition of the tremella difficult for the human body to absorb. Lotus seeds have the effects of invigorating the spleen, nourishing the heart and kidney, aphrodisiac, and consolidating essence. The lotus seeds in the lotus seed dessert are either too rotten to form, or not glutinous enough, which seriously affects the taste of the dessert and the nutritional content of the lotus seeds. Contents of the invention [0003] The object of the present invention is to provide a lotus seed white fungus ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/00
CPCA23L23/00A23L33/00
Inventor 邹先林
Owner FUJIAN XINGHUI FOOD