Preparation method of bolete compound beverage

A bolete and beverage technology, which is applied in the field of preparation of bolete compound beverages, can solve the problems of insufficient nutrient absorption rate of boletus, poor beverage flavor and taste, etc. Good absorption, reduce the effect of product inhibition

Inactive Publication Date: 2018-11-16
FUQING BRANCH OF FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A preparation method for boletus compound beverage, comprising the following steps:

[0039] A. Processing of raw materials: 1) Mango pressing: Squeeze cleaned fresh mangoes to obtain fruit juice and pomace, 2) Preparation of porcini powder: cut the cleaned porcini into small pieces, and grind the small pieces Dried until the moisture content is 10%, crushing the dried small pieces at below 0°C, and then classifying through a vibrating sieve to obtain 80-120 mesh boletus powder;

[0040]B. Preparation of flavor liquid: 1) pomace treatment: dry and pulverize the pomace obtained in step A, and then pass through a vibrating sieve to obtain 4-8 mesh pomace granules. 2) Mixed fermentation: mix 10 parts of pomace granules , 28 parts of boletus powder, 32 parts of starch saccharification liquid and the mixed material of yeast are put into a clean and sterilized first fermentation tank and fermented at 21°C for 20 days to obtain the fermented material. The yeast is active dry y...

Embodiment 2

[0044] A preparation method for boletus compound beverage, comprising the following steps:

[0045] A. Processing of raw materials: 1) Mango pressing: Squeeze cleaned fresh mangoes to obtain fruit juice and pomace, 2) Preparation of porcini powder: cut the cleaned porcini into small pieces, and grind the small pieces Drying until the moisture content is 5%, crushing the dried small pieces at below 0°C, and then classifying through a vibrating sieve to obtain 80-120 mesh boletus powder;

[0046] B. Preparation of flavor liquid: 1) pomace treatment: dry and pulverize the pomace obtained in step A, and then pass through a vibrating sieve to obtain 4-8 mesh pomace granules. 2) Mixed fermentation: mix 18 parts of pomace granules , 16 parts of boletus powder, 25 parts of starch saccharification liquid and the mixed material of yeast are put into a clean and sterilized first fermentation tank and fermented at 15°C for 15 days to obtain the fermented material. The yeast is active dry ...

Embodiment 3

[0050] A preparation method for boletus compound beverage, comprising the following steps:

[0051] A. Processing of raw materials: 1) Mango pressing: Squeeze cleaned fresh mangoes to obtain fruit juice and pomace, 2) Preparation of porcini powder: cut the cleaned porcini into small pieces, and grind the small pieces Dried until the moisture content is 10%, crushing the dried small pieces at below 0°C, and then classifying through a vibrating sieve to obtain 80-120 mesh boletus powder;

[0052] B. Preparation of flavor liquid: 1) pomace treatment: dry and pulverize the pomace obtained in step A, and then pass through a vibrating sieve to obtain 4-8 mesh pomace granules. 2) Mixed fermentation: mix 14 parts of pomace granules , 22 parts of boletus powder, 40 parts of starch saccharification liquid and the mixed material of yeast are put into a clean and sterilized first fermenter and fermented at 28°C for 25 days to obtain the fermented material. The yeast is active dry yeast. ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L31/00
CPCA23L2/382A23L2/52A23L2/84A23L31/00A23V2002/00A23V2250/76
Inventor 邓加聪王志辉徐慧诠林凡
Owner FUQING BRANCH OF FUJIAN NORMAL UNIV
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