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Thin soup rich in fungus polysaccharide and fruit polysaccharide

A technology of fungal polysaccharides and polysaccharides, applied in food ingredients containing natural extracts, food science, applications, etc., can solve the problems of slow dissolution rate of broth, affect the taste, and insufficient water temperature, so as to enhance digestion and absorption. Absorption, quick dissolution effect

Inactive Publication Date: 2018-06-15
张可池
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when diluted with water, it needs to be heated at high temperature, and the oil and water are easy to float on the water surface, which affects the taste
Especially when soaking instant noodles directly in boiling water, the water temperature is not high enough, and the dissolving rate of the broth in the water is slow, which seriously affects the taste of the soup

Method used

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  • Thin soup rich in fungus polysaccharide and fruit polysaccharide
  • Thin soup rich in fungus polysaccharide and fruit polysaccharide
  • Thin soup rich in fungus polysaccharide and fruit polysaccharide

Examples

Experimental program
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Effect test

Embodiment 1

[0030] A broth rich in fungal polysaccharides and fruit polysaccharides. The broth is made of the following raw materials in terms of weight fraction: 10% freeze-dried powder of enzymatic hydrolysis extract of shiitake mushrooms, 5% freeze-dried powder of enzymatic hydrolysis extract of shiitake mushrooms, 3% freeze-dried powder of Hericium erinaceus enzymatic extract, 8% freeze-dried powder of coix seed water extract, 2% freeze-dried powder of passion fruit water extract, 3% salt, 1.0% vegetable oil, and the balance is concentrated bone broth.

[0031] The preparation method of the lyophilized powder of the enzymatic hydrolysis extract of Pleurotus ostreatus is as follows: wash and chop fresh Pleurotus chinensis, and add water to the chopped Pleurotus ostreatus, wherein, the weight ratio of Pleurotus chinensis and water is: 1: 4; Then add cellulase for enzymolysis, the mass fraction of cellulase is 0.8%, the enzymolysis pH is 4, the enzymolysis temperature is 60°C, and the enz...

Embodiment 2

[0051] A broth rich in fungal polysaccharides and fruit polysaccharides. The broth is made of the following raw materials in terms of weight fraction: 12% freeze-dried powder of enzymatic hydrolysis extract of shiitake mushrooms, 4% freeze-dried powder of enzymatic hydrolysis extract of shiitake mushrooms, 4% freeze-dried powder of Hericium erinaceus enzymatic extract, 6% freeze-dried powder of coix seed water extract, 4% freeze-dried powder of passion fruit water extract, 2% salt, 1.5% vegetable oil, and the balance is concentrated bone broth.

[0052] The preparation method of the lyophilized powder of the enzymatic hydrolysis extract of Pleurotus ostreatus is as follows: wash and chop fresh Pleurotus chinensis, and add water to the chopped Pleurotus ostreatus, wherein, the weight ratio of Pleurotus chinensis and water is: 1: 5; then add cellulase for enzymolysis, the mass fraction of cellulase is 0.7%, the enzymolysis pH is 5, the enzymolysis temperature is 55°C, and the enz...

Embodiment 3

[0063] A broth rich in fungal polysaccharides and fruit polysaccharides, the broth is made of the following raw materials in terms of weight fraction: 15% freeze-dried powder of enzymatic hydrolysis extract of shiitake mushrooms, 2% freeze-dried powder of enzymatic hydrolysis extract of shiitake mushrooms, Hericium erinaceus enzymatic hydrolysis extract 6% freeze-dried powder, coix seed water extract freeze-dried powder 5%, passion fruit water extract freeze-dried powder 5%, salt 1.5%, vegetable oil 2.0%, and the balance is concentrated bone broth.

[0064] The preparation method of the lyophilized powder of the enzymatic hydrolysis extract of Pleurotus ostreatus is as follows: wash and chop fresh Pleurotus chinensis, and add water to the chopped Pleurotus ostreatus, wherein, the weight ratio of Pleurotus chinensis and water is: 1: 6; then add cellulase for enzymolysis, the mass fraction of cellulase is 0.6%, the enzymolysis pH is 5, the enzymolysis temperature is 50°C, and the...

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Abstract

The invention belongs to the field of preparation of thin soup products, and particularly relates to thin soup rich in fungus polysaccharide and fruit polysaccharide. The thin soup is prepared from the following raw materials in percentage by weight of 10-15% of pholiota nameko enzymolysis extracting solution freeze-dried powder, 2-5% of shiitake mushroom enzymolysis extracting solution freeze-dried powder, 3-6% of hericium erinaceus enzymolysis extracting solution freeze-dried powder, 5-8% of coix seed water extract freeze-dried powder, 2-5% of passion fruit water extract freeze-dried powder,1.5-3% of table salt, 1.0-2.0% of vegetable oil and the balance of concentrated bone soup. The made thin soup is rich in fungus polysaccharide and fruit polysaccharide, is good in solubility in waterand is good in digestive absorption effect.

Description

technical field [0001] The invention belongs to the field of preparation of broth products, in particular to a broth rich in fungal polysaccharides and fruit polysaccharides. Background technique [0002] Broth is an auxiliary raw material commonly used in cooking. After a long time of boiling, the soup remains. When it is used to cook other dishes, it replaces water in the cooking process and adds it to dishes or soups to enhance freshness. , to make the taste more intense. Existing soup stock products are generally the products after vacuum decompression and concentration. When in use, a small amount of soup stock is taken and diluted with water to dissolve. However, when diluted with water, it needs to be heated at high temperature, and the oil and water are easy to float on the water surface, which affects the taste. Especially when soaking instant noodles directly in boiling water, the water temperature is not high enough, and the dissolving rate of the broth in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L13/20A23L23/10A23L29/00A23L31/00A23L33/105
CPCA23V2002/00A23L7/113A23L13/20A23L23/10A23L29/03A23L31/00A23L33/105A23V2250/208A23V2250/21
Inventor 张可池张昂
Owner 张可池
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