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Preparation method of tremella sanguinea and mulberry fruit brewed wine

A technology of mulberry and blood ear, which is applied in the field of preparation of blood ear mulberry fruit brew, to achieve the effect of ensuring product quality, low temperature, and improving taste and flavor

Active Publication Date: 2019-12-31
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] But at present, there is no report on the application of ultra-high voltage and high-voltage pulsed electric field technology in the development of blood ear food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of blood ear mulberry fruit stuffing, the specific steps are as follows:

[0025] (1) Blood ear pretreatment: select blood ear, remove impurities and root culture materials; take 50 parts of dried blood ear fruiting bodies, add drinking water at a ratio of 1:30, soak for 10 minutes, and chop into small pieces with a diameter of no more than 1.5 cm spare;

[0026] (2) Mulberry pretreatment: wash mulberry (fresh or frozen), pick out moldy and bad fruit; take 180 parts of mulberry in total (wet weight), beat 150 parts of them, filter and remove slag, and set aside; the remaining 30 parts are processed Or no treatment, control the pulp particle size below 2 cm;

[0027] (3) Ultra-high pressure treatment: the blood ear and water in step (1) were treated together under a pressure of 300 MPa for 8 minutes; then the mulberry pulp in step (2) was added and treated under a pressure of 300 MPa for 6 minutes;

[0028] (4) Vacuum-high voltage pulsed electric f...

Embodiment 2

[0031] A preparation method of blood ear mulberry fruit stuffing, the specific steps are as follows:

[0032] (1) Blood ear pretreatment: select blood ear, remove impurities and root culture materials; take 50 parts of dried blood ear fruiting bodies, add drinking water at a ratio of 1:10, soak for 30 minutes, and chop into small pieces with a diameter of no more than 1.5 cm spare;

[0033] (2) Mulberry pretreatment: wash mulberry (fresh or frozen), pick out moldy and bad fruit; take 80 parts of mulberry in total (wet weight), beat 60 parts of it, filter and remove slag for later use; the remaining 20 parts are processed Or no treatment, control the pulp particle size below 2 cm;

[0034] (3) Ultra-high pressure treatment: the blood ear and water in step (1) were treated together under a pressure of 100 MPa for 12 minutes; then the mulberry pulp in step (2) was added and treated under pressure at 400 MPa for 4 minutes;

[0035] (4) Vacuum-high voltage pulsed electric field p...

Embodiment 3

[0038] A preparation method of blood ear mulberry fruit stuffing, the specific steps are as follows:

[0039] (1) Blood ear pretreatment: select blood ear, remove impurities and root culture materials; take 50 parts of dried blood ear fruiting bodies, add drinking water to soak for 20 minutes at a ratio of 1:50, and chop into small pieces with a diameter of no more than 1.5 cm spare;

[0040](2) Mulberry pretreatment: wash mulberries (fresh or frozen), pick out moldy and bad fruits; take 100 parts of mulberries (wet weight), beat 80 parts of them, filter and remove slag for later use; the remaining 20 parts are processed Or no treatment, control the pulp particle size below 2 cm;

[0041] (3) Ultra-high pressure treatment: the blood ear and water in step (1) were treated together under a pressure of 600 MPa for 4 minutes; then the mulberry pulp in step (2) was added and treated under a pressure of 100 MPa for 8 minutes;

[0042] (4) Vacuum-high voltage pulsed electric field ...

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PUM

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Abstract

The invention relates to a preparation method of tremella sanguinea and mulberry fruit brewed wine, and belongs to the field of deep processing of edible mushrooms. According to the preparation methoddisclosed by the invention, tremella sanguinea is used as a main raw material, mulberries and yellow wine are added, and through superhigh pressure treatment, vacuum-high voltage pulse electric fieldpermeation and impregnation, and cooking, the tremella sanguinea and mulberry fruit brewed wine is obtained. According to the preparation method disclosed by the invention, the tremella sanguinea andmulberry fruit brewed wine is blended through cooperation of flavor of the raw materials, the tremella sanguinea and mulberry fruit brewed wine is free from additives, rich in flavor and moderate insour and sweet degree, can be directly brewed for drinking, and can also be cooked with rice dumplings and the like. The product namely the tremella sanguinea and mulberry fruit brewed wine has the functions of beautifying the features, keeping young, improving digestion, replenishing blood, nourishing blood and the like, and is particularly suitable for lying-in women, crowds suffering from anemia and the like to eat.

Description

technical field [0001] The invention belongs to the field of deep processing of edible fungi, and in particular relates to a preparation method of blood ear mulberry fruit brew. Background technique [0002] blood ear ( Tremella sanguinea Peng) also known as blood fungus and medicine ear, is an edible fungus belonging to the same genus as Tremella. Because there is a thin layer of reddish-brown pigment on the surface of the fruit body, it is named after a large amount of rust-brown pigment oozes out after being placed in water, making the water turn rusty red. Blood ear has high nutritional value, and the fruiting body is rich in amino acids, which can supplement the nutrients needed by the human body. In addition, blood ear also has the effects of nourishing qi and blood, nourishing yin and moistening dryness, enhancing the body's immunity, treating hepatitis, dysentery, strengthening the stomach, strengthening the body, beautifying and rejuvenating the skin, and prolong...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/05C12G3/055C12G3/06
CPCC12G3/05C12G3/055C12G3/06Y02A50/30
Inventor 高虹范秀芝姚芬殷朝敏史德芳刘大青叶罗娜郭鹏
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI