Auricularia auricula beverage and preparation method thereof

A fungus and beverage technology, applied in the field of beverages, can solve the problems of unfavorable large-scale production, tedious fermentation and long time, and achieve the effects of protection from damage, low sugar content, and prevention of starch aging

Inactive Publication Date: 2020-12-29
北京汇源食品饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN201511030622 discloses a stevia oat germ fermented black fungus beverage and a preparation method thereof. The beverage is made from fungus and stevia oat germ fermentation liquid, and has a low sugar content, but the stevia oat germ fermentation liquid is fermented by Saccharomyces cerevisiae The product contains alcohol, and the fermentation takes a long time, which is not conducive to large-scale production

Method used

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  • Auricularia auricula beverage and preparation method thereof

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Effect test

Embodiment 1

[0057] The present embodiment provides a fungus beverage, comprising components by weight: 10% wet fungus, 1.5% jujube juice concentrate, 3% brown sugar, 0.1% trehalose and 85.4% water, wherein the grade of fungus is First grade, the light transmittance of jujube concentrated juice is 95%, the mass percentage of soluble solids in jujube concentrated juice is 90%, the grade of brown sugar is first grade, trehalose is superior anhydrous trehalose, and the conductivity of water The rate is 20μs / cm, and the total number of colonies is 75CFU / mL.

[0058] Present embodiment also provides a kind of preparation method of fungus beverage, comprises the steps:

[0059] (1) First put the dried fungus in warm water at 35°C (the weight of the warm water is 10 times the weight of the dry fungus), soak for 30 minutes, clean it, drain it and crush it into diced fungus, diced fungus ≤ 4mm×4mm; 30kg of brown sugar is mixed with water into a brown sugar solution (quality 50kg) with a sugar cont...

Embodiment 2

[0083] The present embodiment provides a fungus beverage, comprising components by weight: 5% wet fungus, 2% jujube juice concentrate, 4% brown sugar, 0.05% trehalose and 88.95% water, wherein the grade of fungus is First grade, the light transmittance of jujube concentrated juice is 90%, the mass percentage of soluble solids in jujube concentrated juice is 80%, the grade of brown sugar is first grade, trehalose is superior anhydrous trehalose, and the conductivity of water The rate is 30μs / cm, and the total number of colonies is 60CFU / mL.

[0084] Present embodiment also provides a kind of preparation method of fungus beverage, comprises the steps:

[0085] (1) First put the dried fungus in warm water at 30°C (the weight of the warm water is 10 times the weight of the dry fungus), soak for 30 minutes, clean it, drain it and crush it into diced fungus, diced fungus ≤ 4mm×4mm; 30kg of brown sugar is mixed with water into a brown sugar solution (quality 50kg) with a sugar conte...

Embodiment 3

[0102] The present embodiment provides a fungus beverage, comprising components by weight: 15% wet fungus, 1% jujube juice concentrate, 1% brown sugar, 0.2% trehalose and 82.8% water, wherein the grade of fungus is First grade, the light transmittance of jujube concentrated juice is 99%, the mass percentage of soluble solids in jujube concentrated juice is 70%, the grade of brown sugar is first grade, trehalose is superior anhydrous trehalose, and the conductivity of water The rate is 10μs / cm, and the total number of colonies is 100CFU / mL.

[0103] Present embodiment also provides a kind of preparation method of fungus beverage, comprises the steps:

[0104] (1) First put the dried fungus in warm water at 40°C (the weight of the warm water is 10 times the weight of the dry fungus), soak for 30 minutes, clean it, drain it and crush it into diced fungus, diced fungus ≤ 4mm×4mm 30kg of brown sugar is mixed with water into a brown sugar solution (quality 50kg) with a sugar conten...

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Abstract

The invention provides an auricularia auricula beverage and a preparation method thereof. The auricularia auricula beverage comprises the following components in percentage by weight of 5-15% of wet auricularia auricula, 1-2% of concentrated jujube juice, 1-4% of brown sugar and the balance of water. The auricularia auricula beverage is low in sugar content, all nutrients in the raw materials canbe reserved to the maximum extent, insoluble solids in the auricularia auricula do not need to be removed, and no food additive is added; the preparation method is simple, available in raw materials,low in price, easy to implement and convenient for large-scale production; and high-pressure extraction is adopted, so that on one hand, polysaccharides in the auricularia auricula can be extracted tothe maximum extent, and the extraction time is short, and on the other hand, the auricularia auricula is easily softened to form fine particles to suspend in a beverage under the condition of relatively high pressure, filtering is not needed, and nutrition in the auricularia auricula can be reserved to the maximum extent, especially, dietary fibers in the auricularia auricula can be completely reserved.

Description

technical field [0001] The invention belongs to the field of drinks, and relates to a fungus drink and a preparation method thereof. Background technique [0002] Fungus black fungus, light fungus, because of the shape of the ear, in addition to its color dark brown and named. Fungus belongs to the Basidiomycota Agaricaceae Agaricaceae Agaricaceae Auricularia genus, and is one of the four most important cultivated edible fungi in the world. The fruit body of black fungus is gelatinous, disc-shaped, irregular in shape, and 3-12 cm in diameter. Soft when fresh, horny when dry. It has a delicate taste and a special flavor. It is a well-known edible fungus rich in nutrition. Black fungus contains 48 kinds of macro and trace elements such as protein, dietary fiber, polysaccharides, amino acids, melanin, flavonoids, polyphenols and iron, zinc, calcium and manganese. Fungus has the effect of replenishing and stopping bleeding, astringent intestines and promoting blood circulati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L5/00A23L31/00A23L33/105
CPCA23L2/02A23L5/00A23L31/00A23L33/105A23V2002/00A23V2200/30A23V2200/32A23V2250/208A23V2250/21A23V2250/636A23V2300/14
Inventor 刘文慧
Owner 北京汇源食品饮料有限公司
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