Preparation method of bolete compound beverage

Abstract

The invention discloses a preparation method of a bolete compound beverage, and relates to the technical field of production of beverages. The preparation method comprises the following steps of pressing mango fruit into fruit juice and fruit residue, crushing bolete into bolete powder, fermenting the crushed fruit residue and the bolete powder, distilling at low pressure, continuing to ferment, centrifuging, and separating, so as to obtain a flavoring liquid; adding pectinase into the fruit juice, hydrolyzing by enzyme, deactivating the enzyme, centrifuging, and separating, so as to obtain acorrigent; mixing the flavoring agent, the corrigent and water, so as to obtain a finished beverage; finally, canning and sterilizing. The prepared bolete compound beverage has the advantages that byutilizing the produced flavor matter, the nutrient absorption is accelerated, and the mouth feel is improved; under the mutual action of the mango fruit and the bolete, the fragrance and mouth feel are better than the fragrance and mouth feel of the existing bolete beverage; after pressure-relief distillation, the deeply fermented fruit residue and bolete can be well decomposed into nutrient matters with easy absorption and good mouth feel; by using the original mango juice as the corrigent, the mouth feel is integrated and uniform.

Description

technical field [0001] The invention relates to the technical field of beverage production, in particular to a preparation method of boletus compound beverage. Background technique [0002] Boletus is the general designation of fungi such as Boletaceae and Pine Cone Boletaceae. It is a wild and edible mushroom fungus. Except for a few varieties that are poisonous or bitter and cannot be eaten, most of them are edible. There are mainly white, yellow and black boletus. [0003] White boletus is delicious and nutritious. The fungus has a large body, thick flesh, strong stalk, sweet and delicious taste, and rich nutrition. It is a world-renowned edible fungus. Western European countries also have the habit of eating white boletus widely. In addition to fresh cooking, most of them are sliced ​​and dried, processed into various small packages, used to prepare soup or made into soy sauce extract, and also made into salted products for consumption. . [0004] The main components...

AI Technical Summary

Problems solved by technology

Although the boletus beverage of this invention is rich in nutrients, and contains a large amount of beneficial effects such as polysaccharides on improving human immunity, lowering blood sugar, lowering cholesterol, anti-aging, etc., the beverage fragrance and mouthfeel prepared according to this method Poor, the nutrient absorption rate of boletus is not high enough