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Preparation method of blackcurrant and hericium erinaceus compound beverage

A technology of Hericium erinaceus and blackcurrant juice, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food ingredients as taste improvers, etc., can solve the problem of economic value and nutritional value of blackcurrant fruit. Fully transform the problems of economic advantages and difficulties in fresh fruit transportation and circulation, and achieve the effects of clear and transparent appearance, improved immunity and good aftertaste

Inactive Publication Date: 2018-12-11
句容市华达农产品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the ripening period of blackcurrant fruit is short, and the taste is too sour, so it is not suitable for fresh consumption, and most of its planting areas are in remote areas with inconvenient transportation. The economic value and nutritional value of black currant fruit are inhibited

Method used

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  • Preparation method of blackcurrant and hericium erinaceus compound beverage
  • Preparation method of blackcurrant and hericium erinaceus compound beverage
  • Preparation method of blackcurrant and hericium erinaceus compound beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A preparation method of Hericium erinaceus compound beverage, comprising the steps of:

[0028] (1) Preparation of blackcurrant juice raw material: first, add 0.05% pectinase of the fresh blackcurrant fruit mass into the fresh blackcurrant fruit, and carry out enzymolysis treatment with an enzymolysis temperature of 45° C. and an enzymolysis time of 4 hours to obtain blackcurrant juice raw material;

[0029] (2) Preparation of compound beverage base material: prepare the following raw materials by mass: sodium chloride 0.03%, vitamin C 0.01%, vitamin B 1 0.004‰, Vitamin B 2 0.003‰, and the remaining drinking water, mix the above raw materials evenly to prepare a compound beverage base;

[0030] (3) on a mass basis, add Hericium erinaceus polysaccharides, 7.0% sucrose, 0.15% citric acid, 16% black erinaceous polysaccharides of the compound beverage base quality 0.30% in the compound beverage base prepared in step (2). The gallon juice raw material is prepared through ...

Embodiment 2- Embodiment 6

[0032] The rest of the preparation steps are the same, and the addition of pectinase, enzymolysis temperature, and enzymolysis time in step (1) are different, as shown in Table 1 for details.

[0033] In fact, during the preparation of blackcurrant juice raw materials, the addition amount of pectinase, enzymolysis temperature and enzymolysis time will all affect the juice yield of blackcurrant, and the juice yield of blackcurrant is calculated according to the following formula:

[0034] Juicing rate / % = (weight of squeezed juice / weight of fresh fruit) × 100%

[0035] With the addition of pectinase, the juice yield will increase accordingly, but if the amount of enzyme is too much, it will also affect its taste. For the specific juice yield comparison results, please refer to Table 1:

[0036] Table 1 Effect of enzymatic hydrolysis conditions on blackcurrant juice yield

[0037]

[0038]

[0039] Drawn through the test, comprehensively including the consideration of man...

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Abstract

The invention discloses a preparation method of blackcurrant and hericium erinaceus compound beverage. The preparation method comprises the following steps: performing enzymolysis on blackcurrants under suitable conditions of enzymolysis so as to improve juice yield of the blackcurrants and prepare into a blackcurrant juice raw material, and preparing the blackcurrant and hericium erinaceus compound beverage by compounding base materials, hericium erinaceus polysaccharide, sucrose, citric acid with the best ratio, the most suitable preparation condition and method, the finished product is goodin taste and harmonious in flavor, has no peculiar smell, has unique flavor of both blackcurrant and hericium erinaceus polysaccharide, is clear and transparent in appearance, good in texture, good in aftertaste, has the nutritional value of both blackcurrant and hericium erinaceus polysaccharide, is high in vitamin content, has functions of improving immunity, resisting tumor, age defying, lowering blood lipids and the like.

Description

technical field [0001] The invention relates to the field of compound beverages, in particular to a preparation method of Hericium erinaceus compound beverage. Background technique [0002] Blackcurrant is mainly planted in Heilongjiang, Inner Mongolia and Xinjiang in China. Blackcurrant fruit is favored by more and more consumers for its rich flavonols, anthocyanins and other antioxidant substances and rich vitamins. favor. However, the ripening period of blackcurrant fruit is short, and the taste is too sour, so it is not suitable for fresh consumption, and most of its planting areas are in remote areas with inconvenient transportation. The economic value and nutritional value of blackcurrant fruit are inhibited. Therefore, it is urgent to use the characteristic fruit and vegetable resources to carry out the industrialization research of blackcurrant processing, increase the added value of blackcurrant, and promote the development of regional economy. [0003] As an ing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/84A23L2/46A23L33/00A23L33/15
CPCA23L2/02A23L2/04A23L2/46A23L2/52A23L2/60A23L2/68A23L2/84A23V2002/00A23L33/00A23L33/105A23L33/125A23L33/15A23V2200/324A23V2200/308A23V2200/302A23V2200/3262A23V2250/1614A23V2250/708A23V2250/7042A23V2250/7044A23V2250/208A23V2250/628A23V2250/032A23V2250/21A23V2300/14A23V2200/30A23V2200/14
Inventor 童斌张明洪文龙杨薇红韩艳丽操庆国曹淼许俊齐赵学鹏许立润
Owner 句容市华达农产品加工有限公司
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