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A kind of fresh Cordyceps sinensis product and preparation method thereof

A technology for fresh Cordyceps sinensis and Cordyceps sinensis is applied in the field of fresh Cordyceps sinensis products and preparation thereof, and can solve the problems that the preservation of fresh Cordyceps needs to be studied, and the requirements for fresh-keeping conditions of fresh Cordyceps are relatively high.

Active Publication Date: 2022-03-04
DONGGUAN HEC CORDYCEPS R&D CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh consumption can retain the nutrition and taste of Cordyceps sinensis to the greatest extent, but the preservation conditions for fresh Cordyceps sinensis are relatively high
[0003] At present, the preservation of fresh Cordyceps remains to be studied

Method used

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  • A kind of fresh Cordyceps sinensis product and preparation method thereof
  • A kind of fresh Cordyceps sinensis product and preparation method thereof
  • A kind of fresh Cordyceps sinensis product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The influence of embodiment 1 honey concentration on fresh Cordyceps sinensis quality

[0035] Purified water is used to prepare 100% Vitex honey, 90% Vitex honey, 80% Vitex honey, 65% Vitex honey, and 40% Vitex honey by weight, and stir evenly. Then select 50 complete and cleaned fresh Cordyceps sinensis, put them into glass tubes individually, inject different concentrations of Vitex twig honey into the corresponding glass tubes according to the ratio of root number to volume 1:6.6, each concentration Set up 10 glass tubes, immerse the whole Cordyceps sinensis, cover with a screw cap and seal, and store at room temperature (about 25°C) away from light and obliquely.

[0036] After setting out, the sensory evaluation of fresh Cordyceps sinensis was carried out regularly, the evaluation content included the amount of sedimentation, fermentability, etc., and the hardness was tested with a texture analyzer on the 13th day. The results are shown in Tables 1 and 2.

[0037...

Embodiment 2

[0043] The impact of embodiment 2 honey varieties on the quality of fresh Cordyceps sinensis

[0044] Method 1: adopt pure Vitex twig honey, prepare Vitex twig honey liquid with a weight percent content of 80% with pure water, and stir evenly. Then select 10 complete and cleaned fresh Cordyceps sinensis, put them into glass tubes individually, and then inject 80% Vitex honey liquid into the glass tube according to the ratio of root number to volume 1:6.6, immerse the whole Cordyceps sinensis, cover After the upper screw cap is sealed, store it obliquely at room temperature (about 25°C) away from light.

[0045] Method 2: Follow method 1, the difference is that the pure Vitex honey is replaced with pure acacia honey.

[0046] Method 3: Follow method 1, the difference is that the pure Vitex honey is replaced with pure longan honey.

[0047] Method 4: Follow method 1, the difference is that pure Vitex honey is replaced with pure lychee honey.

[0048] Method 5: Operate accordi...

Embodiment 3

[0083] The effect of embodiment 3 solid-liquid ratio on fresh Cordyceps sinensis quality

[0084] Method 1: adopt pure acacia honey, prepare acacia honey with a weight percentage of 80% with pure water, and stir evenly. Then select 6 complete and cleaned fresh Cordyceps sinensis, put them into a glass tube individually, inject 80% acacia honey liquid into the glass tube according to the ratio of root number to volume 1:6.6, and immerse the whole Cordyceps sinensis, cover The upper screw cap is sealed and stored at room temperature (about 25°C) away from light and obliquely.

[0085] Method 2: Operate according to method 1, the difference is that the ratio of root number to volume is 1:15.

[0086]Method 3: Operate according to method 1, the difference is that the ratio of root number to volume is 1:25.

[0087] Method 4: Operate according to method 1, the difference is that the ratio of root number to volume is 1:30.

[0088] After setting out, sensory evaluation was carrie...

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Abstract

The invention provides fresh Cordyceps sinensis products, a preparation method thereof and the use of honey in keeping Cordyceps sinensis fresh. The fresh Cordyceps sinensis product includes: liquid honey; and fresh Cordyceps sinensis, the fresh Cordyceps sinensis is immersed in the liquid honey, wherein the concentration of the liquid honey is 65-90% by mass. The fresh cordyceps sinensis product of the present invention further enriches the taste while retaining the nutritional components, moisture, taste and appearance of the fresh cordyceps sinensis grassland, has improved nutritional value, and has a longer shelf life. In addition, the preparation method of the present invention is simple to operate and suitable for large-scale production.

Description

technical field [0001] The invention relates to the field of preservation of Cordyceps sinensis. Specifically, the present invention relates to fresh Cordyceps sinensis products, a preparation method thereof and the use of honey liquid in preservation of Cordyceps sinensis. Background technique [0002] Proteins, nucleosides, sterols, polysaccharides and other substances in Cordyceps sinensis are the material basis for its important health care and pharmacological effects. As we all know, the product form of Cordyceps sinensis is divided into raw grass, broken grass, powder, etc. It is generally taken in the form of soup, tea, wine or fresh food. The temperature of soup and tea needs to be controlled to avoid damage to Cordyceps sinensis. Active ingredients. Soaking in wine makes the Cordyceps sinensis soft and tough, with a prominent wine taste, and loses the original chewy and mushroom flavor of Cordyceps sinensis. Fresh consumption can retain the nutrition and taste of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/153
CPCA23B7/153
Inventor 李光荣赖琳青张文祥梁关海钱正明李文佳白洁琼
Owner DONGGUAN HEC CORDYCEPS R&D CO LTD