A waveband conversion stewing technology and its application in processing of nourishing tremella beverage
By employing a three-stage frequency conversion stewing technology and a combination of diverse nourishing ingredients, the problems of insufficient nutrient release, poor taste, and poor stability in white fungus beverages have been solved, achieving efficient utilization of nutrients and improved product stability.
Patent Information
- Application Number
- CN202611003684.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-07-07
- Publication Date
- 2026-08-25
AI Technical Summary
Existing processing techniques for tremella beverages make it difficult to fully release the nutrients in the raw materials, resulting in products with insufficient nutritional value, poor taste, poor stability, and short shelf life. Furthermore, insufficient pretreatment of raw materials leads to the residue of impurities, and high-temperature processing causes the degradation and loss of nutrients.
Employing a three-segment frequency conversion fresh stewing technology, combined with a variety of nourishing ingredients including white fungus, sea buckthorn, Solomon's seal, goji berries, yam, and cordyceps, the product optimizes nutrient dissolution and product stability through radio frequency conversion control from 27.12MHz to 40.68MHz, combined with raw material pretreatment, homogenization, and low-temperature sterilization.
It achieves gradient dissolution of the core nutrients of white fungus, enhances its nourishing effects, has a rich and delicate taste, improves product stability, extends shelf life, and ensures the complete preservation of nutrients and drinking safety.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a frequency conversion stewing technology and its application in the processing of nourishing white fungus beverages. Background Technology
[0002] As a traditional nourishing food, white fungus is rich in polysaccharides and various nutrients. Beverages made from it combine nutrition with convenience, leading to a continuously increasing market demand. Currently, most white fungus beverages are processed using traditional stewing techniques. These techniques employ fixed frequencies and single operating conditions for heating, making it difficult to achieve a gradient dissolution of nutrients from the raw materials. Consequently, the core nutrients of white fungus are not fully released, and the product's nourishing value is not fully realized.
[0003] The existing process has a simplified raw material pretreatment step. The cleaning and crushing of white fungus is not done properly, and the root and stem raw materials are not finely crushed. This not only affects the nutrient release efficiency, but also makes the finished product have a grainy texture, which reduces the drinking experience.
[0004] Most white fungus beverage formulas have a single component and lack the scientific combination of multiple nourishing ingredients, failing to achieve synergistic effects of nutrients and resulting in significant deficiencies in product efficacy and flavor profile. Furthermore, traditional processing methods lack targeted nutrient preservation steps, and continuous high-temperature simmering easily leads to the degradation and loss of heat-sensitive nutrients, resulting in low nutrient retention rates. Regarding product stability, existing processes struggle to create a uniform and stable system, leading to stratification and sedimentation in the finished product, and a short shelf life at room temperature, limiting product circulation and use.
[0005] Although some improved processes have attempted to use frequency conversion, most of them are two-stage frequency conversion or have an unreasonable frequency conversion sequence. They do not take into account the characteristics of raw materials to coordinate the control of power and temperature, which can easily lead to local overheating problems, further aggravating nutrient loss and deterioration of taste.
[0006] The aforementioned problems collectively result in existing white fungus beverages having deficiencies such as insufficient nutrition, poor taste, poor stability, and short shelf life, failing to meet the market's demand for high-quality nourishing drinks, and urgently requiring breakthroughs through new processing technologies. Summary of the Invention
[0007] The primary objective of this invention is to provide a frequency conversion stewing technology and its application in the processing of nourishing white fungus beverages.
[0008] A further objective of this invention is to provide a nourishing white fungus beverage, comprising the following components by weight: 5 to 20 parts white fungus, 3 to 15 parts sea buckthorn, 2 to 10 parts Solomon's seal, 2 to 8 parts wolfberry, 3 to 12 parts yam, 0.5 to 3 parts cordyceps militaris, 50 to 80 parts water, 0.1 to 0.8 parts stabilizer, and 2 to 6 parts sweetener; the beverage has a white fungus polysaccharide content of not less than 12.5 mg / g, a total amino acid content of not less than 38.2 mg / 100 ml, a vitamin C content of not less than 15.3 mg / 100 ml, a centrifugal sedimentation rate of not more than 0.8%, and a total bacterial count of not more than 300 CFU / ml.
[0009] Preferably, the components also include 2 to 4 parts of mulberry, 3 to 5 parts of lily, and 3 parts of lotus seed.
[0010] Preferably, the stabilizer is one of xanthan gum, pectin, potassium alginate, and guar gum, and the sweetener is one of xylitol and maltitol.
[0011] Preferably, the preparation of the nourishing white fungus beverage includes raw material pretreatment, frequency conversion stewing, and post-processing steps; the frequency conversion stewing adopts a three-segment radio frequency conversion control with a frequency range of 27.12 MHz to 40.68 MHz; the raw material pretreatment includes soaking the white fungus in light salt water, ultrasonically cleaning and slicing it, pressing sea buckthorn to extract juice, drying Solomon's seal and yam at low temperature and then pulverizing them, and soaking wolfberry and cordyceps militaris in warm water; the post-processing includes homogenization, low-temperature sterilization, filtration, filling and sealing.
[0012] Preferably, the soaking time for tremella is 30 to 40 minutes, and the ultrasonic cleaning frequency is 50 kHz to 60 kHz.
[0013] Preferably, the three-band frequency conversion stewing process consists of low-frequency band stewing, mid-to-high frequency band stewing, and low-frequency band heat preservation; the low-frequency band is 27.12 MHz, and the mid-to-high frequency band is 30 MHz to 40.68 MHz.
[0014] Preferably, the power of low-frequency band stewing is 110 watts to 140 watts, the temperature is 58 degrees Celsius to 65 degrees Celsius, and the time is 18 minutes to 25 minutes; the power of medium-high frequency band stewing is 200 watts to 250 watts, the temperature is 80 degrees Celsius to 88 degrees Celsius, and the time is 40 minutes to 45 minutes; and the power of low-frequency band heat preservation is 90 watts to 110 watts, the temperature is 70 degrees Celsius to 75 degrees Celsius, and the time is 15 minutes to 20 minutes.
[0015] Preferably, the homogenization pressure is 20 MPa to 25 MPa, the number of homogenization cycles is 2 to 3, the low-temperature sterilization temperature is 82 degrees Celsius to 85 degrees Celsius, and the sterilization time is 10 minutes to 12 minutes.
[0016] Preferably, the stewing process uses continuous or intermittent stirring at a speed of 50 to 60 revolutions per minute.
[0017] Preferably, the frequency conversion stewing technology is the frequency conversion stewing technology in the processing method, and the nourishing white fungus beverage is the nourishing white fungus beverage.
[0018] Compared with the prior art, the beneficial effects of the present invention are: 1. The three-stage frequency conversion stewing method of this invention can adapt to the characteristics of raw materials to achieve nutrient gradient dissolution, fully release the core nutrients of white fungus, and form a synergistic effect with a variety of nourishing raw materials, significantly improving the nourishing effect of the product, and allowing the nutrients to be completely preserved and efficiently utilized.
[0019] 2. The customized raw material pretreatment process of this invention can thoroughly remove impurities from raw materials, optimize the structure of raw materials, improve the efficiency of nutrient release, and at the same time avoid the deterioration of taste caused by high temperature treatment of raw materials, so that the finished product has a mellow and delicate taste, no graininess or astringency, and a rich flavor.
[0020] 3. This invention effectively optimizes the structure of beverage systems, reduces product sedimentation, improves product stability, and extends the shelf life at room temperature through the coordinated control of frequency conversion parameters and process steps, making it suitable for industrial production and market circulation.
[0021] 4. The processing of this invention adopts a low-temperature synergistic treatment method to avoid the degradation of nutrients caused by high temperature, retain the natural nutrition and flavor of the raw materials to the greatest extent, and effectively control the microbial level of the product to ensure drinking safety.
[0022] 5. The process parameters of this invention can be flexibly adjusted to adapt to different raw material ratios and production needs, resulting in strong controllability of the production process and consistent and stable product quality. Compared with traditional processes, this invention achieves a synergistic improvement in nutrition, taste, stability, and safety, possessing outstanding practical value. Detailed Implementation
[0023] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0024] Example 1: Raw material ratio: The ingredients are: 5 parts white fungus, 3 parts sea buckthorn, 2 parts Solomon's seal rhizome, 2 parts wolfberry, 3 parts yam, 0.5 parts cordyceps militaris, 50 parts water, 0.1 parts xanthan gum, and 2 parts xylitol. The cordyceps militaris used are artificially cultured fruiting bodies that meet food safety enterprise standards. No wild cordyceps militaris or pupae are used. The total bacterial count is ≤10^5 CFU per gram, and no Salmonella or Staphylococcus aureus were detected. It can be purchased from regular food ingredient suppliers.
[0025] Processing steps: Step 1: Raw material pretreatment: Remove the stems from the white fungus, soak it in lightly salted water for 30 minutes. The lightly salted water is made by boiling a mixture of edible salt, vinegar, and water in a mass ratio of 1:0.8:15 for 4 minutes and then cooling it. Then, it is ultrasonically cleaned for 8 minutes using a commercial food-grade ultrasonic cleaner at 50kHz. After cleaning, it is sliced into 0.5 cm thick slices and drained. Remove the stems and impurities from the sea buckthorn, press it with a commercial juicer to extract the juice, and filter to remove the residue. Wash the Solomon's seal and yam, slice them, and dry them at a low temperature of 60 degrees Celsius until the moisture content is ≤5.0%. The drying equipment used is a food-grade low-temperature dryer. Grind them into 80-mesh powder using a food-grade universal grinder. Wash the goji berries and cordyceps militaris, soak them in warm water at 30 degrees Celsius for 15 minutes, and drain them.
[0026] The second step is frequency conversion stewing: Add the pre-treated white fungus, Solomon's seal powder, yam powder, goji berries, cordyceps militaris, and water to the frequency conversion stewing equipment. The equipment used is a commercial radio frequency frequency conversion stewing device, capable of frequency band control from 27.12MHz to 40.68MHz. Activate the frequency conversion mode and set the three-stage frequency conversion parameters: The first stage is a low-frequency band of 27.12MHz, power of 120 watts, temperature of 60 degrees Celsius, stewing for 20 minutes to preheat and initially soften the ingredients. The first stage involves initial dissolution of nutrients; the second stage uses a mid-to-high frequency band of 40.68MHz, 200W power, and 85°C temperature for 40 minutes of stewing. High-frequency vibration breaks down the cell walls of the white fungus, promoting the full dissolution of polysaccharides, amino acids, and other nutrients, while simultaneously achieving synergistic integration of nourishing components. The third stage uses a low frequency band of 27.12MHz, 100W power, and 75°C temperature for 15 minutes of heat preservation to lock in freshness and nutrients, preventing nutrient degradation, and adjusting the consistency. During the stewing process, continuous stirring is maintained at 60 rpm using the equipment's built-in stirring components to ensure even heating of the ingredients and full nutrient dissolution.
[0027] The third step is post-processing: After the freshly stewed material is cooled to 40 degrees Celsius, sea buckthorn juice, xanthan gum, and xylitol are added and stirred evenly. Then, homogenization is performed at 20 MPa pressure using a food-grade high-pressure homogenizer, and the homogenization is performed twice to ensure the beverage system is uniform and stable. Subsequently, it is sterilized at 85 degrees Celsius for 12 minutes using a food-grade pasteurizer. After sterilization, it is quickly cooled to 25 degrees Celsius and filtered through a 100-mesh filter to remove a small amount of undissolved residue. The filtration equipment is a food-grade filter. Filling and sealing are performed using commercial filling and sealing equipment to obtain the finished nourishing white fungus beverage.
[0028] Example 2: Based on Example 1, this embodiment addresses the issues of room for improvement in nutrient dissolution rate and narrow raw material ratio range found in Example 1. It optimizes the frequency conversion parameters and expands the raw material ratio to the middle range. It follows the processing framework of Example 1, only specifically adjusting the raw material ratio and core frequency conversion parameters to further improve the nutritional content and taste quality of the beverage.
[0029] Raw material ratio: The ingredients included 12 parts white fungus, 9 parts sea buckthorn, 6 parts Solomon's seal rhizome, 5 parts wolfberry, 7 parts yam, 1.5 parts cordyceps militaris, 65 parts water, 0.4 parts pectin, and 4 parts xylitol. The cordyceps militaris used were artificially cultured fruiting bodies that met the enterprise food safety standards, with a total bacterial count ≤10^5 CFU per gram, and no Salmonella or Staphylococcus aureus detected. The procurement channel was the same as in Example 1.
[0030] Key optimization parameters: Frequency conversion optimization parameters for stewing: Phase 1: Low frequency band 27.12MHz, power 140W, temperature 65°C, stewing time 25 minutes. Extending the preheating time and increasing the temperature promotes rapid softening of ingredients, reduces subsequent stewing time, and improves the initial nutrient dissolution efficiency. Phase 2: Mid-to-high frequency band 35MHz to 40.68MHz, using a gradient frequency conversion mode, adjusting the frequency every 10 minutes, gradually increasing from 35MHz to 40.68MHz, and the power gradually increasing from 220W to 250W, while maintaining the same temperature. The temperature was gradually increased from 82 degrees Celsius to 88 degrees Celsius, and the simmering time was 45 minutes. Gradient frequency conversion and coordinated control of power and temperature prevented nutrient loss due to localized overheating, while further improving the nutrient dissolution rate, effectively solving the problem of insufficient dissolution of some nutrients in Example 1. In the third stage, a low-frequency band of 27.12MHz, a power of 110 watts, and a temperature of 72 degrees Celsius were used for 20 minutes to optimize the heat preservation parameters, further locking in freshness and nutrients, improving the smoothness of the beverage's taste, and resolving the slightly rough texture issue in Example 1. During the simmering process, continuous stirring was maintained at a speed of 60 revolutions per minute, using the same equipment as in Example 1.
[0031] Example 3: Based on Example 2, this embodiment addresses the issues of limited nourishing effects and insufficient flavor profile that existed in Example 2. It further expands the ingredient ratio to the upper limit, adds two nourishing ingredients, mulberry and lily, optimizes the raw material pretreatment process, and uses the frequency conversion parameters of Example 2 with targeted adjustments.
[0032] Raw material ratio: The ingredients are: 20 parts white fungus, 15 parts sea buckthorn, 10 parts Solomon's seal rhizome, 8 parts goji berries, 12 parts Chinese yam, 3 parts cordyceps militaris, 4 parts mulberry, 5 parts lily bulb, 80 parts water, 0.8 parts potassium alginate, and 6 parts maltitol. The cordyceps militaris is selected from artificially cultured fruiting bodies, meeting food safety enterprise standards, with a total bacterial count ≤10^5 CFU per gram, and no Salmonella or Staphylococcus aureus detected. The mulberry and lily bulb are selected from high-quality dried products, meeting food-grade standards, and can be purchased from regular food ingredient suppliers.
[0033] Key optimization steps: Raw material pretreatment optimization: The soaking time of white fungus was extended to 40 minutes, the ultrasonic cleaning frequency was adjusted to 60kHz, the cleaning time was 10 minutes, and the slice thickness was adjusted to 0.3 cm to further improve the cell wall breaking efficiency of white fungus and lay the foundation for full nutrient dissolution; the stems of mulberries were removed, washed, and juiced together with sea buckthorn using a commercial juicer. After filtration, the juice was mixed with sea buckthorn juice to increase the flavor and nutrition of the beverage and enrich the taste; after washing, lilies were freeze-dried at low temperature using a food-grade freeze dryer and pulverized into 100-mesh powder. This powder was added to the stewing equipment along with Solomon's seal powder and yam powder to avoid the astringent taste caused by high-temperature stewing of lilies, while maximizing the retention of its nutrients; the soaking time of cordyceps was extended to 20 minutes, and after soaking, it was dried at a low temperature of 60 degrees Celsius until the moisture content was ≤5.0%, and pulverized into 60-mesh powder to promote the dissolution of its effective components.
[0034] Frequency Conversion Adjustment for Fresh Stewing: After adding mulberry juice and lily powder, the lowest frequency of the high-frequency band in the second stage was adjusted to 32MHz, and the lowest power was adjusted to 210 watts. This ensures the effective dissolution of the newly added nourishing components while preventing the loss of flavor substances, thus solving the problem of difficult dissolution of the newly added components in Example 2. Maltitol was added during the heat preservation stage and stirred evenly to further adjust the taste and improve the stability of the beverage, avoiding system instability caused by the increased proportion of raw materials. Continuous stirring was maintained during the fresh stewing process at a speed of 60 revolutions per minute, using the same equipment as in Example 2.
[0035] Example 4: Based on Example 3, this embodiment addresses the issues of room for optimization and potential for improvement in the overall process of Example 3. It optimizes the entire process from raw material pretreatment, frequency conversion stewing, and post-processing, further expanding the protection range of process parameters and adding lotus seeds, citric acid, and vitamin C to improve the nutrient retention rate, stability, and taste of the beverage.
[0036] Raw material ratio: The ingredients are: 8 parts white fungus, 6 parts sea buckthorn, 4 parts Solomon's seal rhizome, 4 parts goji berries, 5 parts yam, 1 part cordyceps militaris, 2 parts mulberry, 3 parts lily bulb, 3 parts lotus seeds, 70 parts water, 0.3 parts guar gum, 3 parts xylitol, 0.05 parts citric acid, and 0.02 parts vitamin C. The cordyceps militaris uses artificially cultured fruiting bodies that meet food safety enterprise standards, with a total bacterial count ≤10^5 CFU per gram and no Salmonella or Staphylococcus aureus detected. The lotus seeds are used after removing the core and meet food-grade standards. Citric acid and vitamin C are food-grade additives that meet relevant food safety standards. All raw materials can be purchased from regular food ingredient suppliers.
[0037] Full process optimization steps: Step 1: Raw material pretreatment: White fungus was soaked in lightly salted water for 35 minutes. The ratio of the lightly salted water was adjusted to 1:0.5:12 (salt, vinegar, and water), boiled for 3 minutes, and cooled. It was then ultrasonically cleaned for 5 minutes and sliced to a thickness of 0.4 cm. The pretreatment parameters for white fungus were optimized to balance cleaning effectiveness and nutrient retention. Lotus seeds were cored, washed, and soaked in 25°C warm water for 20 minutes, then drained and set aside. This added lotus seed pretreatment step ensured the dissolution of effective components. The pretreatment of the remaining raw materials was the same as in Example 3, with further optimization of the pretreatment process to ensure effective removal of impurities and microorganisms, while improving raw material utilization and addressing the low utilization rate in Example 3. The equipment used was the same as in Example 3.
[0038] The second step involves frequency conversion stewing: optimizing the three-stage frequency conversion parameter range. The first stage uses a low-frequency band of 27.12MHz, with a power of 110W and a temperature of 58°C, for stewing for 18 minutes. The second stage uses a mid-to-high frequency band of 30MHz, with a power of 200W and a temperature of 80°C, for stewing for 40 minutes. Intermittent stirring is used at a speed of 50 rpm, stirring for 5 minutes every 15 minutes to prevent material sedimentation and reduce mechanical loss of nutrients, addressing the issues of easy sedimentation and mechanical loss of nutrients in Example 3. The third stage uses a low-frequency band of 27.12MHz, with a power of 90W and a temperature of 70°C, for heat preservation for 15 minutes. Citric acid is added to adjust the pH to 4.5, improving the stability and flavor of the beverage, addressing the issue of room for improvement in beverage stability in Example 3. Vitamin C is added before bottling to further lock in freshness and nutrients, prevent oxidation, and improve nutrient retention. The frequency conversion stewing equipment used is the same as in Example 3.
[0039] The third step of post-processing: The homogenization pressure was adjusted to 25 MPa, and the homogenization was performed 3 times to ensure that the beverage system was uniform and delicate, thus solving the problem of the beverage having a slightly grainy texture in Example 3; the sterilization temperature was adjusted to 82 degrees Celsius, and the sterilization time was 10 minutes, which was flexibly adjusted according to the amount of material to ensure the sterilization effect while reducing the loss of nutrients; after cooling, a food-grade vacuum filter was used for filtration with a filtration precision of 100 mesh to further remove undissolved residues; after filling, a secondary sealing was used to prevent air leakage and extend the shelf life, thus solving the problem of the shelf life being further extended in Example 3. All equipment used was existing commercial equipment.
[0040] Comparative Example 1: The raw material ratio is exactly the same as in Example 1. In the processing steps, the band frequency conversion stewing is changed to single frequency stewing, using a fixed frequency of 27.12MHz, power of 150 watts, temperature of 80 degrees Celsius, and continuous stewing for 75 minutes. The three-stage frequency conversion and temperature and power control are not performed. The remaining pre-treatment and post-treatment steps are the same as in Example 1.
[0041] This comparative simulation of the existing traditional single-frequency stewing process lacks the core technology of the present invention's band frequency conversion, and cannot achieve nutrient gradient dissolution. It addresses the main defects of the existing technology and is used to verify the creativity and necessity of the present invention's band frequency conversion technology.
[0042] Comparative Example 2: The raw material ratio was adjusted to: 25 parts of tremella, 20 parts of sea buckthorn, 4 parts of cordyceps militaris, and 45 parts of water. The remaining raw materials and their amounts were the same as in Example 1, which is outside the scope of protection of the raw material ratio of this invention. The processing steps were completely the same as in Example 1.
[0043] This comparative example simulates the problem of unreasonable raw material ratios in existing technologies, and is used to verify the rationality and necessity of the raw material ratio range of the present invention, highlighting the creativity of the raw material ratio design of the present invention.
[0044] Comparative Example 3: The ingredient ratio is the same as in Example 1. The frequency conversion parameters for stewing are adjusted as follows: 40.68MHz for the first stage, 27.12MHz for the second stage, and 40.68MHz for the third stage. The frequency conversion order is reversed, and there is no adjustment of power or temperature gradient. The stewing time is the same as in Example 1, and the remaining steps are the same as in Example 1.
[0045] This comparative simulation demonstrates the shortcomings of simple frequency conversion and gradient-less frequency conversion in existing technologies, and is used to verify the inventiveness of the three-stage frequency conversion sequence and gradient parameters of this invention, clarifying the difference between this invention and existing simple frequency conversion technologies.
[0046] Comparative Example 4: The raw material ratio is the same as in Example 1, but the raw material pretreatment steps are omitted. The white fungus is directly washed and sliced without soaking in light salt water or ultrasonic cleaning. The Solomon's seal and yam are not dried and crushed, but directly sliced and added to the stewing equipment. The cordyceps is not soaked. The remaining steps are the same as in Example 1.
[0047] This comparative simulation demonstrates the shortcomings of simplified pretreatment processes in existing technologies, and is used to verify the necessity and inventiveness of the pretreatment process of this invention, highlighting the technical advantages of the proprietary pretreatment process of this invention.
[0048] Comparative Example 5: The raw material ratio was adjusted to: 5 parts white fungus, 50 parts water, 0.1 parts xanthan gum, and 2 parts xylitol. The nourishing ingredients such as sea buckthorn, Solomon's seal, wolfberry, yam, and cordyceps were removed. The processing steps were the same as in Example 1.
[0049] This comparative example simulates the shortcomings of existing single-component tremella beverages without the synergistic effect of multiple nourishing components, and is used to verify the advantages and inventiveness of the synergistic effect of multiple nourishing components in this invention, and to clarify the difference between this invention and existing single-component tremella beverage processing technology.
[0050] Comparative Example 6: The ingredient ratio is the same as in Example 1. The frequency conversion stewing uses the existing two-stage frequency conversion parameters: the first stage is 27.12MHz, power is 120W, temperature is 60 degrees Celsius, and stewing time is 30 minutes; the second stage is 40.68MHz, power is 200W, temperature is 85 degrees Celsius, and stewing time is 45 minutes. There is no low-frequency heat preservation stage. The remaining steps are the same as in Example 1.
[0051] This comparative simulation of existing simple two-stage frequency conversion technology is used to further verify the inventiveness of the three-stage frequency conversion logic of the present invention and clarify the essential difference between the present invention and existing simple frequency conversion technology.
[0052] To enable those skilled in the art to fully implement this invention, the following additional disclosure is provided: Raw material quality standards: The white fungus, sea buckthorn, Solomon's seal, wolfberry, yam, cordyceps militaris, mulberry, lily, and lotus seeds used in this invention are all food-grade raw materials that comply with the "List of Food and Medicinal Herbs"; the cordyceps militaris is an artificially cultivated fruiting body, without wild cordyceps militaris or pupae, and meets the enterprise standards for food raw material safety; the stabilizers, sweeteners, citric acid, and vitamin C all comply with GB2760-2014 "National Food Safety Standard for the Use of Food Additives"; the production water complies with GB5749-2022 "Standards for Drinking Water Quality".
[0053] Production equipment description: The ultrasonic cleaner, radio frequency conversion stewing equipment, high pressure homogenizer, pasteurizer, vacuum filter, and filling and sealing equipment used in this invention are all conventional commercial equipment in the food industry. Those skilled in the art can select the appropriate equipment based on the production scale, and the equipment parameters can be adapted to the process requirements of this invention.
[0054] Performance testing standards: All performance tests were conducted in accordance with current national food testing standards. The content of tremella polysaccharide was determined by the phenol-sulfuric acid method (GB5009.10-2022), the total amino acid content was determined by the ninhydrin colorimetric method (GB5009.124-2016), the vitamin C content was determined by the iodometric method (GB5009.86-2016), the centrifugal sedimentation rate was determined by the conventional stability test method for plant beverages, the total bacterial count was determined by GB4789.2-2022, and the shelf life was verified by the accelerated storage test method for food at room temperature.
[0055] Indicator definitions: The content of tremella polysaccharide is calculated on a dry basis; the total amino acid content and vitamin C content are calculated on a liquid basis in the finished beverage; the centrifugation sedimentation rate is the percentage of the sediment volume after centrifugation at room temperature to the total sample volume; and the total colony count is the colony forming units per milliliter of the finished beverage (CFU / mL).
[0056] Process parameter adaptability: The process parameters such as waveband, power, temperature, time, and homogenization pressure described in this invention are optimized parameters adapted to the characteristics of tremella and nourishing raw materials. Those skilled in the art can make minor adjustments according to the batch of raw materials and the production scale without affecting the core technology effect.
[0057] Performance testing and results analysis: Performance tests were conducted on the finished nourishing Tremella fuciformis beverages from Examples 1 to 4 and Comparative Examples 1 to 6. The test items included sensory indicators, nutritional indicators, stability indicators, and microbiological indicators. The test methods complied with relevant food testing standards. The content of Tremella fuciformis polysaccharides was determined by the phenol-sulfuric acid method, the total amino acid content was determined by the ninhydrin colorimetric method, and the vitamin C content was determined by the iodometric method. The microbiological indicators were determined in accordance with the relevant safety standards for Cordyceps militaris food and beverages. The test results are shown in the table below. All tests were conducted in triplicate, and the average value was taken.
[0058] The test results are shown in Table 1 below: Results analysis: In terms of sensory indicators, the sensory scores of Examples 1 to 4 were all above 8.5 points, and gradually improved with the optimization of the examples. Example 4 scored the highest at 9.5 points, characterized by a uniform, light golden color, natural aromas from ingredients such as tremella, sea buckthorn, and cordyceps, and a mellow and delicate taste without any graininess or astringency. The sensory scores of all comparative examples were below 7.5 points. Comparative examples 1, 2, and 4 had a rough texture with noticeable graininess; comparative example 5 had a single flavor; and comparative example 6, lacking a low-frequency warming stage, had a slightly astringent taste and insufficient nutrient retention. The comparison clearly shows that the frequency conversion technology, ingredient ratio, and pretreatment process of this invention can significantly improve the sensory quality of the beverage, surpassing existing traditional processing techniques and existing simple frequency conversion technologies, highlighting the inventiveness of this invention.
[0059] In terms of nutritional indicators, the content of Tremella polysaccharide, total amino acids, and vitamin C in Examples 1 to 4 were significantly higher than those in the comparative examples. Specifically, Example 4 had a Tremella polysaccharide content of 17.6 mg / g, a total amino acid content of 52.3 mg / 100 ml, and a vitamin C content of 22.1 mg / 100 ml, far exceeding the 8.2 mg / g of Tremella polysaccharide in Comparative Example 1 and the 10.8 mg / g of Tremella polysaccharide in Comparative Example 6. This result demonstrates that the frequency conversion fresh stewing technology of this invention, especially the three-stage frequency conversion logic, can effectively promote the dissolution of nutrients, and the synergistic effect of multiple nourishing components can further enhance the nutritional content. Comparative Example 2 had uneven nutrient dissolution and lower content due to the raw material ratio exceeding the protection range; Comparative Example 5 had significantly lower total amino acid and vitamin C content due to the lack of nourishing components; and Comparative Example 6 had lower content than Example 1 due to nutrient degradation and loss because it lacked a low-frequency heat preservation stage. These results fully highlight the creativity and rationality of the raw material ratio design and the three-stage frequency conversion technology of this invention.
[0060] Regarding stability indicators, the centrifugal sedimentation rates of Examples 1 to 4 were all below 0.8%, and the shelf life was all above 6 months. Example 4 had a centrifugal sedimentation rate of only 0.3% and a shelf life of 8 months. The centrifugal sedimentation rates of all comparative examples were above 1.2%, and the shelf life was below 5 months. Comparative example 2, due to an unreasonable raw material ratio, had a sedimentation rate as high as 4.5% and a shelf life of only 2 months, exhibiting extremely poor stability. Comparative example 6, lacking a low-frequency heat preservation stage, had insufficient stability in its beverage system, with a centrifugal sedimentation rate of 1.8% and a shelf life of 4 months. The comparison shows that the frequency conversion technology, homogenization process, and reasonable use of stabilizers in this invention can significantly improve the stability of beverages and extend their shelf life, solving the defects of poor beverage stability and short shelf life in existing technologies, highlighting the creativity of the entire process optimization in this invention.
[0061] Regarding microbiological indicators, the total bacterial count in Examples 1 to 4 was ≤300 CFU / mL, meeting the food microbiological safety standards. Example 4 showed the best microbiological control effect with a total bacterial count ≤180 CFU / mL. All comparative examples had total bacterial counts higher than 350 CFU / mL, with Comparative Example 2 reaching 600 CFU / mL. Comparative Example 4, due to the omission of the pretreatment step, had a total bacterial count of 550 CFU / mL, indicating a higher risk of microbial contamination. This comparative result demonstrates that the pretreatment process, low-temperature sterilization, and variable-frequency stewing technology of this invention can effectively control microbial contamination and ensure beverage safety, outperforming existing simplified processes and highlighting the inventiveness and necessity of the pretreatment process of this invention.
[0062] In summary, the frequency conversion stewing technology of this invention, applied to the processing of nourishing white fungus beverages, overcomes many shortcomings of existing technologies through reasonable raw material ratios and optimized process steps, significantly improving the nutritional content, sensory quality, stability, and safety of the beverage. The various embodiments are closely linked and progressively optimized, comprehensively covering everything from raw material ratio ranges to process parameter ranges, fully verifying the rationality and feasibility of the scope of protection of this invention. Compared with existing technologies and comparative examples, this invention is not a simple combination of existing technologies, but rather an organic integration of three-stage frequency conversion logic, multi-element synergistic nourishing ratios, and a dedicated pretreatment process, achieving a synergistic improvement in technical effects. It possesses outstanding substantive characteristics and significant progress, meeting the inventiveness requirements of patent law, and can be widely applied to industrial production.
[0063] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention.
Claims
1. A nourishing white fungus beverage, characterized in that, The beverage comprises the following components by weight: 5 to 20 parts of Tremella fuciformis, 3 to 15 parts of Hippophae rhamnoides, 2 to 10 parts of Polygonatum odoratum, 2 to 8 parts of Lycium barbarum, 3 to 12 parts of Dioscorea opposita, 0.5 to 3 parts of Cordyceps militaris, 50 to 80 parts of water, 0.1 to 0.8 parts of stabilizer, and 2 to 6 parts of sweetener; the beverage contains not less than 12.5 mg of Tremella fuciformis polysaccharide per gram, not less than 38.2 mg of total amino acids per 100 ml, not less than 15.3 mg of vitamin C per 100 ml, a centrifugal sedimentation rate not higher than 0.8%, and a total bacterial count not higher than 300 CFU per ml.
2. The nourishing white fungus beverage according to claim 1, characterized in that, The components also include 2 to 4 parts mulberry, 3 to 5 parts lily, and 3 parts lotus seed.
3. The nourishing white fungus beverage according to claim 1, characterized in that, The stabilizer is one of xanthan gum, pectin, potassium alginate, and guar gum, and the sweetener is one of xylitol and maltitol.
4. A processing method for a nourishing white fungus beverage, characterized in that, The preparation of the nourishing white fungus beverage according to claim 1 includes raw material pretreatment, frequency conversion stewing, and post-processing steps; the frequency conversion stewing adopts a three-segment radio frequency conversion control with a frequency range of 27.12 MHz to 40.68 MHz; the raw material pretreatment includes soaking white fungus in light salt water, ultrasonically cleaning and slicing it, pressing sea buckthorn to extract juice, drying Solomon's seal and yam at low temperature and then pulverizing them, and soaking wolfberry and cordyceps militaris in warm water; the post-processing includes homogenization, low-temperature sterilization, filtration, filling and sealing.
5. The processing method according to claim 4, characterized in that, The soaking time for white fungus is 30 to 40 minutes, and the ultrasonic cleaning frequency is 50 to 60 kHz.
6. The processing method according to claim 4, characterized in that, The three-band frequency conversion stewing system consists of low-frequency band stewing, mid-to-high frequency band stewing, and low-frequency band heat preservation. The low-frequency band is 27.12 MHz, and the mid-to-high frequency band is 30 MHz to 40.68 MHz.
7. The processing method according to claim 6, characterized in that, The power for low-frequency stewing is 110 to 140 watts, the temperature is 58 to 65 degrees Celsius, and the time is 18 to 25 minutes; the power for mid-to-high frequency stewing is 200 to 250 watts, the temperature is 80 to 88 degrees Celsius, and the time is 40 to 45 minutes; the power for low-frequency heat preservation is 90 to 110 watts, the temperature is 70 to 75 degrees Celsius, and the time is 15 to 20 minutes.
8. The processing method according to claim 4, characterized in that, The homogenization pressure is 20 MPa to 25 MPa, and the homogenization is repeated 2 to 3 times; the low-temperature sterilization temperature is 82 degrees Celsius to 85 degrees Celsius, and the sterilization time is 10 to 12 minutes.
9. The processing method according to claim 4, characterized in that, The stewing process involves continuous or intermittent stirring at a speed of 50 to 60 revolutions per minute.
10. The application of frequency conversion stewing technology in the processing of nourishing white fungus beverages, characterized in that, The frequency conversion stewing technology is the frequency conversion stewing technology in the processing method of any one of claims 4 to 9, and the nourishing white fungus beverage is the nourishing white fungus beverage of any one of claims 1 to 3.