Lung-moistening fruity type brewing auricularia fuscosuccinea paste and preparation method thereof

Abstract

The invention belongs to the technical field of health-care food, and discloses fruity lung-moistening type brewing auricularia fuscosuccinea paste and a preparation method thereof. The fruity lung-moistening type brewing auricularia fuscosuccinea paste is prepared from the following raw materials: high-quality dried auricularia fuscosuccinea, honey, blueberries, Chinese yams, grapefruits, fresh gingers, red jujubes, passion fruits, lotus seeds, lily bulbs, snow pears, Chinese wolfberry fruits, fructo-oligosaccharide, trehalose, cane sugar, soluble pentosan, cellulase, pectinase and purified water. The preparation method comprises the following steps: soaking the dried auricularia fuscosuccinea, performing primary curing, adding the jam for blending after the primary curing is finished, performing enzymolysis after blending, performing secondary curing, performing microwave-vacuum freezing combined drying on the secondarily cured auricularia fuscosuccinea, performing packaging, and performing sterilization so as to obtain a finished product. According to the preparation method disclosed by the invention, a preparation process is improved, and meanwhile, the taste and texture characteristics of the auricularia fuscosuccinea paste are researched and analyzed.

Description

Technical Field

[0001] The invention belongs to the technical field of health food, and in particular relates to a lung-moistening fruity flavored auricularia auricula paste and a preparation method thereof. Background Art

[0002] Jade fungus is a high-quality white variant strain selected from Auricularia auricula, and is known as the "white, rich and beautiful" in the fungus world. Jade fungus is white, crystal clear, warm like jade, delicate in taste, and delicious. Jade fungus is rich in carbohydrates, protein, vitamins, iron, calcium, phosphorus and other nutrients. Jade fungus has the effects of nourishing blood, reducing blood coagulation, moistening the lungs, and dissolving stones. Among them, the dietary fiber content of jade fungus is relatively high, so it has a good help and promotion effect on the gastrointestinal motility and digestion and absorption of the consumer. And jade fungus has health care effects such as anti-aging, anti-oxidation, lowering blood sugar, lowering blood lipids, and delaying fatigue. At present, as a high-level edible fungus for both medicine and food, jade fungus has less deep processing technology, and is mostly sold as dry and fresh and food raw materials, resulting in too low effective utilization rate of nutrients in jade fungus. And there are few reports on edible fungus paste foods, especially the composite fruity jade fungus paste with lung moistening function. Summary of the invention

[0003] In order to overcome the problems existing in the prior art, the present invention specifically relates to a method for preparing a nutritious and healthy lung-moistening fruity flavored infused wood ear paste which is economical and practical, has low processing energy consumption, is easy to operate and has good product quality.

[0004] The technical solution adopted by the present invention is specifically as follows:

[0005] The lung-nourishing fruity fungus paste is made of high-quality dried fungus as raw materials, and honey, grapefruit, blueberry, ginger, passion fruit, red dates, snow pear, wolfberry, lotus seeds, lily, trehalose, sucrose, water-soluble pentosan, cellulase, pectinase, citric acid, vitamin C, calcium chloride solution and purified water as auxiliary materials; The invention comprises five flavors of honey blueberry yam, honey grapefruit, honey ginger red dates, honey passion fruit lotus seed lily, honey snow pear wolfberry, and main and auxiliary materials of each flavor are added according to the following ratio (m:m) or percentage: fungus: blueberry: yam=5:2:1, fungus: grapefruit=5:1, fungus: ginger: red dates=7:1:3, fungus: lotus seed: lily: passion fruit=7:3:2:1, fungus: snow pear: wolfberry=7:3:1, and honey is mixed, wherein the amount of honey accounts for 5% of the main material, the amount of citric acid added is 0.3%, the amount of vitamin C added is 0.08%, the amount of CaCl2 solution added is 0.8%, 12% of mixed sugar solution (30% trehalose, 40% sucrose, 30% water-soluble pentosan), the amount of cellulase added is 3%, and the amount of pectinase added is 5%).

[0006] The preparation method of a lung-moistening fruity fungus paste of the present invention specifically comprises the following steps:

[0007] Step 1, select high-quality dried fungus, add warm water at about 40°C, the material-liquid ratio is 1:45, and the amount of sucrose added is 12%, and ripen once;

[0008] The primary ripening is to cook the fungus mixed with sucrose and water at 60° C. for 30 minutes, and weigh the pretreated fungus of the above weight portion.

[0009] Step 2, preparing jam, first preparing seasoning jam, that is, washing, peeling, pitting, cutting, color protection, blanching, and impregnating with light concentration compound sugar for grapefruit, passion fruit, blueberry, ginger, passion fruit, red dates, snow pear, wolfberry, lotus seeds, and lily according to the mass ratio described above;

[0010] Use 0.3% citric acid, 0.08% Vc, and 0.8% CaCl2 solution for color protection, and the soaking time is 10 minutes; after color protection, blanching is carried out at a temperature of 95°C and the time is 3 minutes; after blanching, add water to the fruits and vegetables in a 1:1 ratio and homogenize; after homogenization, add 12% mixed sugar solution (30% trehalose, 40% sucrose, 30% water-soluble pentosan) and soak in the sugar solution for 3 hours; when mixing, the mixed jam addition amount is 20% and the honey addition amount is 5%.

[0011] Step 3, enzymolysis after mixing with jam, adding 3% cellulase and 5% pectinase, and enzymolysis at 30°C for 1 hour;

[0012] Step 4, the enzymatically hydrolyzed fungus is subjected to secondary ripening;

[0013] The secondary ripening is to ripen the enzymatically hydrolyzed wood ear mushroom under high pressure at 121°C for 30 minutes.

[0014] Step 5, the second-ripened fungus is subjected to microwave-vacuum freeze-drying;

[0015] First, vacuum microwave freeze pre-drying is performed: the frozen material is placed in a processing chamber, the pressure in the chamber is reduced to 40-90Pa, and the temperature of the cold trap is controlled at -70--80℃; secondly, microwave technology is used: the material temperature is controlled at 30-60℃, the moisture content of the material reaches 25-30%, and the drying time is 15h; then, puffing technology is used: microwaves are used to increase the material temperature to 100-110℃, balance for 12min, adjust the pressure to 0.2-0.6MPa, and reduce the pressure in the pressure chamber to 4-8kPa to achieve material puffing; finally, vacuum microwave drying is performed: the pressure in the chamber is 2-4Pa, the low temperature is -60℃, and the drying is continued for 24h. Maintain the vacuum degree in the processing chamber, the material temperature is 50℃, and cold water is passed into the cooling pipe. When the material temperature drops to 30℃, open the air inlet valve, and take out the material after balancing the pressure;

[0016] Step 6, packaging;

[0017] Step 7, sterilization, finished product storage;

[0018] The sterilization temperature is 80℃ for 30 minutes. After cooling, let it stand for 24 hours for secondary sterilization. The finished product is put into storage after sterilization. Beneficial Effects

[0019] The invention prepares the lung-moistening fruity flavored auricularia auricula paste, and the product has good sensory quality. It can be brewed with hot water, has a strong fruity aroma, restores the soft and glutinous taste of auricularia auricula, and is rich in the sour and sweet taste of jam. In addition, the auricularia auricula has high nutritional value, is an ideal health food, and has good social and economic benefits. The segmented ripening increases the soft and glutinous characteristics of the product; the microwave-vacuum freeze-drying improves the efficiency and effect of the taste of the product after brewing; the enzymatic hydrolysis process promotes the melting of the polysaccharide of the fungus; and finally the lung-moistening fruity brewing fungus paste with high nutritional value, excellent color quality, and good taste and flavor is obtained. Combined with the high nutritional value of fungus, it is an ideal health food with good social and economic benefits. The high hydrocarbons generated by the Maillard reaction at high temperature during the secondary ripening can also give it a rich aroma, and can play a role in inactivating enzymes, extending the shelf life of fungus, and having a synergistic effect on improving the quality or nutritional value of fungus. By conducting group experiments on 50 patients who suffered from persistent coughing and phlegm in the throat after catching a cold, it was found that the Auricularia auricula paste has the effect of relieving cough and reducing phlegm, and compared with general cough syrups, it tastes better when taken with water. At the same time, the cough and phlegm paste also has the effects of detoxification, cooling blood, soothing the liver and regulating qi, and it also has a certain therapeutic effect on sore throat and tonsillitis caused by cough. In addition, due to the addition of substances such as red dates and wolfberries in the wood ear paste, after the secondary ripening process, it has the health care effect of increasing hemoglobin levels, assisting in the treatment of mild and moderate anemia, and can also improve the symptoms associated with anemia and improve the quality of life. And because it uses pure food as raw materials, it has the advantages of being safe, reliable, and can be taken for a long time. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The present invention is a process flow chart of a method for preparing the lung-moistening fruity flavored infused wood ear paste.

[0021] Figure 2 It is a rehydration diagram of the lung-moistening fruity flavored infused wood ear paste provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0022] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0023] In the following examples, unless otherwise specified, all equipment and raw materials used were commercially available.

[0024] Embodiment 1:

[0025] A honey, blueberry and yam type infused fungus paste is prepared according to the following steps: (1) Select high-quality dried fungus, add warm water at about 40° C., with a solid-liquid ratio of 1:45 and sucrose added in an amount of 12%, and perform primary ripening; The above-mentioned primary ripening is to cook the fungus mixed with sucrose and water at 60° C. for 30 minutes, and weigh the above-mentioned pre-treated fungus; (2) preparing flavored jam, blueberry: yam = 2:1; peeling, core removal, cutting, color protection, blanching, homogenization, and impregnation with light concentration complex sugar on blueberries and yam; The above-mentioned method adopts 0.3% citric acid, 0.08% Vc, and 0.8% CaCl2 solution for color protection, and the soaking time is 10 minutes; after color protection, blanching is performed, the blanching temperature is 95°C, and the time is 3 minutes; after blanching, the fruits and vegetables are homogenized with water in a ratio of 1:1; after homogenization, 12% mixed sugar solution (30% trehalose, 40% sucrose, 30% water-soluble pentosan) is added, and the mixture is soaked in the sugar solution for 3 hours; when mixing, the ratio of edamame: blueberry: yam is 5:2:1; the mixture is soaked in the sugar solution for 3 hours; when mixing, the amount of mixed jam added is 20%, and the amount of honey added is 5%; (3) performing enzymatic hydrolysis on the prepared jam, adding 3% cellulase and 5% pectinase, and performing enzymatic hydrolysis at 30° C. for 1 h; blending the jam after enzymatic hydrolysis with fungus; (4) the prepared fungus is subjected to secondary ripening; The above-mentioned secondary ripening is to ripen the enzymatically hydrolyzed Auricularia auricula at high pressure at 121° C. for 30 minutes; (5) the Auricularia auricula after secondary ripening is subjected to microwave-vacuum freeze-drying; The steps described above firstly carry out vacuum microwave freeze pre-drying: the frozen material is placed in a processing chamber, the pressure in the chamber is reduced to 40-90Pa, and the cold hydrazine temperature is controlled at -70--80℃; secondly, microwave technology is used: the material temperature is controlled at 30-60℃, the moisture content of the material reaches 25-30%, and the drying time is 15h; then puffing technology is used: microwave is used to increase the material temperature to 100-110℃, balance for 12min, adjust the pressure to 0.2-0.6MPa, and reduce the pressure of the pressure chamber to 4-8kPa to achieve material puffing; finally, vacuum microwave drying is carried out: the pressure in the chamber is 2-4Pa, the low temperature is -60℃, and the drying is continued for 24h. Maintain the vacuum degree in the processing chamber, the material temperature is 50℃, and cold water is passed into the cooling pipe. When the material temperature drops to 30℃, open the air inlet valve, and take out the material after balancing the pressure; (6) Packaging; (7) Sterilization and storage of finished products; The sterilization temperature is 80°C for 30 minutes, and after cooling, the product is placed for 24 hours for secondary sterilization. After sterilization, the finished product is put into storage.

[0026] Embodiment 2:

[0027] A honey grapefruit type brewing fungus paste is prepared according to the following steps: (1) Select high-quality dried fungus, add warm water at about 40° C., with a solid-liquid ratio of 1:45 and sucrose added in an amount of 12%, and perform primary ripening; The above-mentioned primary ripening is to cook the fungus mixed with sucrose and water at 60° C. for 30 minutes, and weigh the above-mentioned pre-treated fungus; (2) preparing flavored jam, peeling, cutting, color protection, blanching, homogenizing, and impregnating grapefruit with a light concentration of complex sugar; The above-mentioned method adopts 0.3% citric acid, 0.08% Vc, and 0.8% CaCl2 solution for color protection, and the soaking time is 10 minutes; after color protection, blanching is performed, the blanching temperature is 95°C, and the time is 3 minutes; after blanching, the fruits and vegetables are homogenized with water in a ratio of 1:1; after homogenization, 12% mixed sugar solution (30% trehalose, 40% sucrose, 30% water-soluble pentosan) is added, and the mixture is immersed in the sugar solution for 3 hours; when mixing, the ratio of yugu: grapefruit is 5:1; the amount of mixed jam added is 20%, and the amount of honey added is 5%; (3) performing enzymatic hydrolysis on the prepared jam, adding 3% cellulase and 5% pectinase, and performing enzymatic hydrolysis at 30° C. for 1 h; blending the jam after enzymatic hydrolysis with fungus; (4) the prepared fungus is subjected to secondary ripening; The above-mentioned secondary ripening is to ripen the enzymatically hydrolyzed Auricularia auricula at high pressure at 121° C. for 30 minutes; (5) the Auricularia auricula after secondary ripening is subjected to microwave-vacuum freeze-drying; The steps described above firstly carry out vacuum microwave freeze pre-drying: the frozen material is placed in a processing chamber, the pressure in the chamber is reduced to 40-90Pa, and the cold hydrazine temperature is controlled at -70--80℃; secondly, microwave technology is used: the material temperature is controlled at 30-60℃, the moisture content of the material reaches 25-30%, and the drying time is 15h; then puffing technology is used: microwave is used to increase the material temperature to 100-110℃, balance for 12min, adjust the pressure to 0.2-0.6MPa, and reduce the pressure of the pressure chamber to 4-8kPa to achieve material puffing; finally, vacuum microwave drying is carried out: the pressure in the chamber is 2-4Pa, the low temperature is -60℃, and the drying is continued for 24h. Maintain the vacuum degree in the processing chamber, the material temperature is 50℃, and cold water is passed into the cooling pipe. When the material temperature drops to 30℃, open the air inlet valve, and take out the material after balancing the pressure; (6) Packaging; (7) Sterilization and storage of finished products; The sterilization temperature is 80°C for 30 minutes, and after cooling, the product is placed for 24 hours for secondary sterilization. After sterilization, the finished product is put into storage.

[0028] Embodiment 3:

[0029] A honey, ginger and red dates infused fungus paste is prepared according to the following steps: (1) Select high-quality dried fungus, add warm water at about 40° C., with a solid-liquid ratio of 1:45 and sucrose added in an amount of 12%, and perform primary ripening; The above-mentioned primary ripening is to cook the fungus mixed with sucrose and water at 60° C. for 30 minutes, and weigh the above-mentioned pre-treated fungus; (2) preparing seasoning jam, ginger: red dates = 1:3, peeling, pitting, cutting, color protection, blanching, homogenization, and impregnation with light concentration complex sugar; The above-mentioned method adopts 0.3% citric acid, 0.08% Vc, and 0.8% CaCl2 solution for color protection, and the soaking time is 10 minutes; after color protection, blanching is performed, the blanching temperature is 95°C, and the time is 3 minutes; after blanching, the fruits and vegetables are homogenized with water in a ratio of 1:1; after homogenization, 12% mixed sugar solution (30% trehalose, 40% sucrose, 30% water-soluble pentosan) is added, and the mixture is immersed in the sugar solution for 3 hours; when mixing, the ratio of edamame: ginger: red dates is 7:1:3; the amount of mixed jam added is 20%, and the amount of honey added is 5%; (3) performing enzymatic hydrolysis on the prepared jam, adding 3% cellulase and 5% pectinase, and performing enzymatic hydrolysis at 30° C. for 1 h; blending the jam after enzymatic hydrolysis with fungus; (4) the prepared fungus is subjected to secondary ripening; The above-mentioned secondary ripening is to ripen the enzymatically hydrolyzed Auricularia auricula at high pressure at 121° C. for 30 minutes; (5) the Auricularia auricula after secondary ripening is subjected to microwave-vacuum freeze-drying; The steps described above firstly carry out vacuum microwave freeze pre-drying: the frozen material is placed in a processing chamber, the pressure in the chamber is reduced to 40-90Pa, and the cold hydrazine temperature is controlled at -70--80℃; secondly, microwave technology is used: the material temperature is controlled at 30-60℃, the moisture content of the material reaches 25-30%, and the drying time is 15h; then puffing technology is used: microwave is used to increase the material temperature to 100-110℃, balance for 12min, adjust the pressure to 0.2-0.6MPa, and reduce the pressure of the pressure chamber to 4-8kPa to achieve material puffing; finally, vacuum microwave drying is carried out: the pressure in the chamber is 2-4Pa, the low temperature is -60℃, and the drying is continued for 24h. Maintain the vacuum degree in the processing chamber, the material temperature is 50℃, and cold water is passed into the cooling pipe. When the material temperature drops to 30℃, open the air inlet valve, and take out the material after balancing the pressure; (6) Packaging; (7) Sterilization and storage of finished products; The sterilization temperature is 80°C for 30 minutes, and after cooling, the product is placed for 24 hours for secondary sterilization. After sterilization, the finished product is put into storage.

[0029] Embodiment 4:

[0030] A honey, passion fruit, lotus seed and lily infused fungus paste is prepared according to the following steps: (1) Select high-quality dried fungus, add warm water at about 40° C., with a solid-liquid ratio of 1:45 and sucrose added in an amount of 12%, and perform primary ripening; The above-mentioned primary ripening is to cook the fungus mixed with sucrose and water at 60° C. for 30 minutes, and weigh the above-mentioned pre-treated fungus; (2) preparing seasoning jam, lotus seeds: lily: passion fruit = 3:2:1, peeling, cutting, color protection, blanching, homogenization, and impregnation with light concentration compound sugar for lotus seeds, lily, and passion fruit; The above-mentioned method adopts 0.3% citric acid, 0.08% Vc, and 0.8% CaCl2 solution for color protection, and the soaking time is 10 minutes; after color protection, blanching is performed, the blanching temperature is 95°C, and the time is 3 minutes; after blanching, the fruits and vegetables are homogenized with water in a ratio of 1:1; after homogenization, 12% mixed sugar solution (30% trehalose, 40% sucrose, 30% water-soluble pentosan) is added, and the mixture is immersed in the sugar solution for 3 hours; when mixing, the ratio of edamame: lotus seeds: lily: passion fruit is 7:3:2:1; the amount of mixed jam added is 20%, and the amount of honey added is 5%; (3) performing enzymatic hydrolysis on the prepared jam, adding 3% cellulase and 5% pectinase, and performing enzymatic hydrolysis at 30° C. for 1 h; blending the jam after enzymatic hydrolysis with fungus; (4) the prepared fungus is subjected to secondary ripening; The above-mentioned secondary ripening is to ripen the enzymatically hydrolyzed Auricularia auricula at high pressure at 121° C. for 30 minutes; (5) the Auricularia auricula after secondary ripening is subjected to microwave-vacuum freeze-drying; The steps described above firstly carry out vacuum microwave freeze pre-drying: the frozen material is placed in a processing chamber, the pressure in the chamber is reduced to 40-90Pa, and the cold hydrazine temperature is controlled at -70--80℃; secondly, microwave technology is used: the material temperature is controlled at 30-60℃, the moisture content of the material reaches 25-30%, and the drying time is 15h; then puffing technology is used: microwave is used to increase the material temperature to 100-110℃, balance for 12min, adjust the pressure to 0.2-0.6MPa, and reduce the pressure of the pressure chamber to 4-8kPa to achieve material puffing; finally, vacuum microwave drying is carried out: the pressure in the chamber is 2-4Pa, the low temperature is -60℃, and the drying is continued for 24h. Maintain the vacuum degree in the processing chamber, the material temperature is 50℃, and cold water is passed into the cooling pipe. When the material temperature drops to 30℃, open the air inlet valve, and take out the material after balancing the pressure; (6) Packaging; (7) Sterilization and storage of finished products; The sterilization temperature is 80°C for 30 minutes, and after cooling, the product is placed for 24 hours for secondary sterilization. After sterilization, the finished product is put into storage.

[0031] Embodiment 5:

[0032] A honey, snow pear and wolfberry infused fungus paste is prepared according to the following steps: (1) Select high-quality dried fungus, add warm water at about 40° C., with a solid-liquid ratio of 1:45 and sucrose added in an amount of 12%, and perform primary ripening; The above-mentioned primary ripening is to cook the fungus mixed with sucrose and water at 60° C. for 30 minutes, and weigh the above-mentioned pre-treated fungus; (2) preparing seasoning jam, with the ratio of pear to wolfberry being 3:1, peeling, core-removing, cutting, color-protecting, blanching, homogenizing, and impregnating with a light concentration of complex sugar on the pear and wolfberry; The above-mentioned method adopts 0.3% citric acid, 0.08% Vc, and 0.8% CaCl2 solution for color protection, and the soaking time is 10 minutes; after color protection, blanching is performed, the blanching temperature is 95°C, and the time is 3 minutes; after blanching, the fruits and vegetables are homogenized with water in a ratio of 1:1; after homogenization, 12% mixed sugar solution (30% trehalose, 40% sucrose, 30% water-soluble pentosan) is added, and the mixture is immersed in the sugar solution for 3 hours; when mixing, the ratio of edamame: snow pear: wolfberry is 7:3:1, the amount of mixed jam added is 20%, and the amount of honey added is 5%; (3) performing enzymatic hydrolysis on the prepared jam, adding 3% cellulase and 5% pectinase, and performing enzymatic hydrolysis at 30° C. for 1 h; blending the jam after enzymatic hydrolysis with fungus; (4) the prepared fungus is subjected to secondary ripening; The above-mentioned secondary ripening is to ripen the enzymatically hydrolyzed Auricularia auricula at high pressure at 121° C. for 30 minutes; (5) the Auricularia auricula after secondary ripening is subjected to microwave-vacuum freeze-drying; The steps described above firstly carry out vacuum microwave freeze pre-drying: the frozen material is placed in a processing chamber, the pressure in the chamber is reduced to 40-90Pa, and the cold hydrazine temperature is controlled at -70--80℃; secondly, microwave technology is used: the material temperature is controlled at 30-60℃, the moisture content of the material reaches 25-30%, and the drying time is 15h; then puffing technology is used: microwave is used to increase the material temperature to 100-110℃, balance for 12min, adjust the pressure to 0.2-0.6MPa, and reduce the pressure of the pressure chamber to 4-8kPa to achieve material puffing; finally, vacuum microwave drying is carried out: the pressure in the chamber is 2-4Pa, the low temperature is -60℃, and the drying is continued for 24h. Maintain the vacuum degree in the processing chamber, the material temperature is 50℃, and cold water is passed into the cooling pipe. When the material temperature drops to 30℃, open the air inlet valve, and take out the material after balancing the pressure; (6) Packaging; (7) Sterilization and storage of finished products; The sterilization temperature is 80°C for 30 minutes, and after cooling, the product is placed for 24 hours for secondary sterilization. After sterilization, the finished product is put into storage.

[0033] The present invention is further described by combining implementation cases with specific experiments and analysis.

[0034] If the ratio of various materials is not appropriate, it will greatly affect the taste and appearance of the final product. How to determine the optimal material ratio? The present invention is measured according to the method of Table 1-Table 3.

[0035] Table 1 Factor level table of a lung-moistening fruity fungus paste

[0036]

[0037] Table 2 Uniform design experimental plan and results (main material)

[0038]

[0039] Under the above ratio, the product can have a certain degree of satisfaction in appearance, color and taste.

[0040] Table 3 Sensory quality evaluation score table of fruity brewed wood ear paste

[0041]

[0042] From the results in Table 3, it can be seen that since the uniform design ensures that the test points are evenly distributed, the number of levels is large and the interval is not large, the real optimal condition is not much different from the actual one. Therefore, including five flavors of honey blueberry yam, honey grapefruit, honey ginger red dates, honey passion fruit lotus seed lily, and honey snow pear wolfberry, according to the experimental optimization, the optimal results of the best main and auxiliary ingredients of each flavor are obtained as follows: dry jade fungus: blueberry: yam = 5:2:1; dry jade fungus: grapefruit = 5:1; dry jade fungus: ginger: red dates = 7:1:3; dry jade fungus: lotus seed: lily: passion fruit = 7:3:2:1; dry jade fungus: snow pear: wolfberry = 7:3:1, and mixed with honey, of which the amount of honey accounts for 5% of the total amount of jade fungus. At this time, the product is in good condition, with a smooth and delicate taste and rich fragrance.

Claims

1. A lung-moistening fruity flavored infusion of wood ear paste, characterized in that: The lung-nourishing fruit-flavored fungus paste uses high-quality dried fungus as the main ingredient, and uses honey, grapefruit, blueberry, ginger, passion fruit, red dates, snow pear, wolfberry, lily, lotus seed, trehalose, sucrose, water-soluble pentosan, cellulase, pectinase, citric acid, vitamin C, calcium chloride solution and purified water as auxiliary ingredients; the fungus paste includes five flavors: honey blueberry yam, honey grapefruit, honey ginger red dates, honey passion fruit lotus seed lily, honey snow pear wolfberry, and the main and auxiliary ingredients of each flavor are added according to the following mass ratio or percentage: Fungus: blueberry: yam = 5:2:1, fungus: grapefruit = 5:1, fungus: ginger: red dates = 7:1:3, fungus: lotus seeds: lily: passion fruit = 7:3:2:1, fungus: snow pear: wolfberry = 7:3:1, and mixed with honey, wherein the amount of honey accounts for 5% of the main ingredient, the added amount of citric acid is 0.3%, the added amount of vitamin C is 0.08%, the added amount of CaCl2 solution is 0.8%, 12% of the mixed sugar solution, the added amount of cellulase is 3%, and the added amount of pectinase is 5%.

2. The method for preparing the lung-nourishing fruity flavored infusion of wood ear paste as claimed in claim 1, characterized in that: The following steps are involved: (1) selecting high-quality dried fungus, adding warm water at about 40° C., with a solid-liquid ratio of 1:45, and adding 12% sucrose, and performing a primary ripening; wherein the primary ripening is to cook the fungus mixed with sucrose and water at 60° C. for 30 minutes, and weighing the pretreated fungus of the above weight portion; (2) preparing jam, first preparing seasoning jam, namely, washing, peeling, pitting, cutting, color protection, blanching, and soaking in light concentration complex sugar for grapefruit, passion fruit, blueberry, ginger, red dates, snow pear, wolfberry, lily, and lotus seeds according to the mass ratio of claim 1; wherein, 0.3% citric acid, 0.08% Vc, and 0.8% CaCl2 solution are used for color protection, and the soaking time is 10 minutes; blanching is performed after color protection, and the blanching temperature is 95° C. and the time is 3 minutes; after blanching, the fruits and vegetables are homogenized with water in a ratio of 1:1; after homogenization, 12% mixed sugar solution is added, and the mixture is soaked in the sugar solution for 3 hours; when preparing, the amount of mixed jam added is 20%, and the amount of honey added is 5%; (3) performing enzymatic hydrolysis on the prepared jam at 30° C. for 1 h; blending the jam after enzymatic hydrolysis with fungus; (4) The prepared Auricularia auricula is subjected to secondary ripening, wherein the secondary ripening is to ripen the Auricularia auricula after enzymolysis under high pressure at 121° C. for 30 min; (5) the secondary ripened fungus is subjected to microwave-vacuum freeze-drying and packaging; (7) Sterilization and storage of finished products, wherein the sterilization temperature is 80° C. for 30 minutes, and after cooling, the products are allowed to stand for 24 hours for secondary sterilization. After sterilization, the finished products are stored.

3. A method for preparing a lung-moistening fruity flavored infused wood ear paste as claimed in claim 2, characterized in that: The flavors of Jade Fungus Paste include: Honey Blueberry Yam, Honey Grapefruit, Honey Ginger Red Dates, Honey Passion Fruit Lotus Seed Lily, and Honey Snow Pear Wolfberry.

4. A method for preparing a lung-moistening fruity flavored infused wood ear paste as claimed in claim 2, characterized in that: The 12% mixed sugar solution includes 30% trehalose, 40% sucrose, and 30% water-soluble pentosan.

5. A method for preparing a lung-moistening fruity flavored infused wood ear paste as claimed in claim 2, characterized in that: The microwave-vacuum freezing combined drying step comprises the following steps: firstly, vacuum microwave freezing pre-drying is performed: the frozen material is placed in a processing chamber, the pressure in the chamber is reduced to 40-90 Pa, and the cold trap temperature is controlled to be -70--80°C; secondly, microwave technology is used: the material temperature is controlled at 30-60°C, the moisture content of the material reaches 25-30%, and the drying time is 15 hours; then, puffing technology is used: microwave is used to increase the material temperature to 100-110°C, balance for 12 minutes, adjust the pressure to 0.2-0.6MPa, and reduce the pressure in the pressure chamber to 4-8kPa to achieve material puffing; finally, vacuum microwave drying is performed: the pressure in the chamber is 2-4Pa, the low temperature is -60°C, and the drying is continued for 24 hours; the vacuum degree in the processing chamber is maintained, the material temperature is 50°C, cold water is introduced into the cooling pipe, and when the material temperature drops to 30°C, the air inlet valve is opened, and the material is taken out after the pressure is balanced;.

6. A method for preparing a lung-moistening fruity flavored infused wood ear paste as claimed in claim 2, characterized in that: In the enzymolysis step, the added enzymes include 3% cellulase and 5% pectinase.

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