Preparation method of suspended beverage with agaric and red dates
A fungus and beverage technology, which is applied in the functions of food ingredients, food ingredients containing natural extracts, and food ingredients as taste improvers, etc. problem, to achieve the effect of unique appearance, enhanced nutritional value, and uniform size
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Embodiment 1
[0021] A preparation method of fungus and red dates suspension beverage, specifically comprising the following steps:
[0022] Step S1, soaking the fungus: soak the black fungus at room temperature for 3-4 hours to ensure that the fungus is completely soaked;
[0023] Step S2, protecting the crispness of the fungus: soak the soaked fungus in a solution containing 0.3-0.7% sodium alginate and 0.03-0.07% calcium lactate for 1-2 hours, then take it out and wash it;
[0024] Step S3, cutting and mixing fungus: put the fungus in the chopping machine, add water 3 to 5 times the wet weight of the fungus to chop and mix, the cutting speed is 1800~3600r / min, the chopping speed is 80~120r / min Chopping and mixing for 3-5 minutes, the diameter of the chopped fungus particles is 5-10mm, which is the fungus puree;
[0025] Step S4. Obtaining jujube juice: soak the dried jujube in water 4-5 times the dry weight of the jujube for 20-30 minutes, cook at 70-80°C for 10-15 minutes, and filter t...
Embodiment 2
[0028] A preparation method of fungus and red dates suspension beverage, specifically comprising the following steps:
[0029] In step S2, when the fungus is protected from brittleness, soak the soaked fungus in a solution containing 0.0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, and 0.7% sodium alginate for 1 hour, then take it out and wash it ; All the other steps are with embodiment 1.
[0030] Results: From the single factor experiment, it can be seen that the effect of sodium alginate on protecting the brittleness is obvious. With the increase of the concentration of sodium alginate, the brittleness of the fungus also gradually increases. When the concentration of sodium alginate is 0.5%. Works best, after which the changes level off. The analysis reason may be that sodium alginate is easy to form hydrogel in aqueous solution, and the formed gel can form a protective layer on the surface of fungus particles, which can avoid the inactivation of active substances in sensitive c...
Embodiment 3
[0032] A preparation method of fungus and red dates suspension beverage, specifically comprising the following steps:
[0033] Step S2: When the fungus is protected from brittleness, soak the soaked fungus in a calcium lactate solution containing 0.5% sodium alginate and 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, and 0.07% for 1 hour, Take out and clean afterwards; All the other steps are with embodiment 1.
[0034] Result: from figure 2 It can be seen that in the 0.5% sodium alginate solution, the brittleness of the fungus increases significantly with the increase of the calcium lactate content, and when the calcium lactate concentration is 0.05%, the brittleness protection effect of the fungus tends to be gentle. Analysis may be caused by Ca 2+ Can form a gel with the colloidal components of fungus, and Ca 2+ Can also be combined with Na of sodium alginate + Form ion exchange, and gradually accumulate and accumulate to form a cross-linked network structure, which plays a...
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