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

Active Publication Date: 2018-03-30
吉林海王健康生物科技有限公司
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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 provide a preparation method of agaric and red dates suspension beverage, so as to solve the problems of complicated production process of agaric beverage, uneven particle size of agaric, low utilization rate of agaric, and soft taste of agaric beverage after high-temperature sterilization

Method used

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  • Preparation method of suspended beverage with agaric and red dates
  • Preparation method of suspended beverage with agaric and red dates

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a preparation method of suspended beverage with agaric and red dates. The preparation method comprises the following steps of (S1) immersion of agaric: immersing the agaric atroom temperature and ensuring that the agaric is completely soaked; (S2) crispiness preservation of the agaric: immersing the soaked agaric in a solution containing 0.3-0.7% of sodium alginate and 0.03-0.07% of calcium lactate for 1-2 hours, then taking out and cleaning; (S3) chopping of the agaric: chopping the agaric in a chopping machine and obtaining raw agaric pulp; (S4) obtaining of red datejuice: immersing the red dates in water, boiling for 10-15 minutes at the temperature of 70-80 DEG C, filtering and obtaining the red date juice; (S5) blending: adding 85-95 parts of the raw agaric pulp, 5-10 parts of the red date juice, 4-5 parts of white granulated sugar and 1.5-2.0 parts of mixed stabilizer into a dosing tank, decocting for 10-30 minutes at the temperature of 70-80 DEG C, filling, and after filling, carrying out high-temperature sterilization. The preparation method of the suspended beverage is simple, and the mouthfeel of the suspended beverage is good.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing a suspension drink of fungus and red dates. Background technique [0002] Fungus is praised by nutritionists as "the meat of vegetarians" and "the king of vegetarians". Every 100 grams of black fungus contains 185 mg of iron, which is 20 times higher than spinach, which has the highest iron content in green leafy vegetables, and is higher than that of animals. Pork liver with the highest iron content in sexual food is about 7 times higher. It has the effect of nourishing qi and blood. , Prevent the occurrence of thrombus, prevent the occurrence of atherosclerosis and coronary heart disease. In addition, fungus can also promote gastrointestinal motility, promote the excretion of fatty food in the intestine, reduce the absorption of fat in food, and prevent obesity; Clear and excrete in time, so as to prevent rectal cancer and other digestive syst...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/105A23L2/62A23L2/52
CPCA23L2/02A23L2/52A23L2/62A23L33/105A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2250/21A23V2250/5026A23V2250/5112A23V2250/51082
Inventor 王庆
Owner 吉林海王健康生物科技有限公司
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