Armillaria mellea beverage
By processing hazel mushrooms into powder or keeping them intact, combining water soaking and seasoning processes, the problem of difficulty in effectively utilizing hazel mushrooms in the prior art is solved, and high-quality hazel mushroom drinks are prepared, and the safety of the drinks is ensured through sterilization.
Patent Information
- Application Number
- CN202411996971.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-24
- Publication Date
- 2025-04-08
AI Technical Summary
It is difficult for the prior art to effectively utilize the nutrients of hazel mushrooms to prepare high-quality hazel mushroom drinks.
By processing the hazel mushrooms into powder or keeping them intact, add water to soak at room temperature to 100°C, add ingredients to adjust the taste after filtering, such as citric acid, white sugar, egg white sugar, etc., mix evenly, and sterilize in a water bath of 70°C-100°C for 30 minutes to prepare the finished product.
Effective extraction and utilization of hazel mushrooms is achieved, high-quality hazel mushroom drinks are prepared, the nutrients of hazel mushrooms are retained, and the safety of the drink is ensured through sterilization.
Abstract
Description
Technical Field The invention relates to a method for preparing a hazel mushroom beverage. Background Art Hazel mushroom is the fruiting body of Armillaria mellea, a fungus of the phylum Fungi. It is a well-known wild mushroom and a veritable "mountain treasure". It is known as the "fourth treasure of Northeast China". Hazel mushroom is smooth, tender, delicious and nutritious. Hazel mushroom is rich in protein, carbohydrates, phospholipids, ergosterol, chitin, multiple vitamins and mineral elements such as potassium, calcium, magnesium, iron and zinc. Summary of the invention
[0003] The purpose of the invention is to provide a method for preparing a high-quality hazel mushroom beverage based on the characteristics of hazel mushrooms being rich in multiple beneficial ingredients.
[0004] The first method for preparing the hazel mushroom beverage is: weigh clean and dry hazel mushrooms, process them into powder to a size of 50 mm, or keep them intact. Add water, soak at room temperature to 100°C, filter, add other ingredients for adjusting the taste to the filtrate, and mix them evenly. The added ingredients include but are not limited to the following ingredients: citric acid, white sugar, protein sugar, sodium carboxymethyl cellulose, taurine, etc., and the seasoning ingredients and proportions can be adjusted appropriately as needed. Then filter and bottle, and sterilize the bottled hazel mushroom health drink in a 70°C-100°C water bath for 30 minutes to obtain the finished product.
[0005] The second method for preparing the hazel mushroom beverage is: weigh clean and dry hazel mushrooms, process them into powder to a size of 50 mm, or keep them intact. Add water, soak at room temperature to 100°C, add other ingredients for adjusting the taste, and mix them evenly. Added ingredients include but are not limited to the following ingredients: citric acid, white sugar, protein sugar, sodium carboxymethyl cellulose, taurine, etc., and the seasoning ingredients and proportions can be adjusted appropriately as needed. Then mix and bottle directly, and sterilize the bottled hazel mushroom health drink in a 70°C-100°C water bath for 30 minutes to obtain a finished product containing hazel mushroom solids.
[0006] The third method for preparing the hazel mushroom beverage is: weigh clean and fresh hazel mushrooms, process them into powder to a size of 50 mm, or keep them intact. Add water, soak at room temperature to 100°C, filter, add other ingredients for adjusting the taste to the filtrate, and mix evenly. Added ingredients include but are not limited to the following ingredients: citric acid, white sugar, protein sugar, sodium carboxymethyl cellulose, taurine, etc., and the seasoning ingredients and proportions can be adjusted appropriately as needed. Then filter and bottle, and sterilize the bottled hazel mushroom health drink in a 70°C-100°C water bath for 30 minutes to obtain the finished product.
[0007] The fourth method for preparing the hazel mushroom beverage is: weigh clean and fresh hazel mushrooms, process them into powder to a size of 50 mm, or keep them intact. Add water, soak at room temperature to 100°C, add other ingredients for adjusting the taste, and mix them evenly. Added ingredients include but are not limited to the following ingredients: citric acid, white sugar, protein sugar, sodium carboxymethyl cellulose, taurine, etc., and the seasoning ingredients and proportions can be adjusted appropriately as needed. Then mix and bottle directly, and sterilize the bottled hazel mushroom health drink in a 70°C-100°C water bath for 30 minutes to obtain a finished product containing hazel mushroom solids. DETAILED DESCRIPTION
[0008] Embodiment 1
[0009] Weigh 100g of clean and dry hazel mushrooms and process them into 10mm size. Add 10,000g of water and soak at 70℃ for 2 hours with intermittent stirring. Add 150g of white sugar, 100g of protein sugar, 50g of sodium carboxymethyl cellulose and 10g of benzoic acid to adjust the taste. Mix well and bottle directly. Sterilize the bottled hazel mushroom health drink in a 70℃ water bath for 30 minutes to obtain the finished product containing hazel mushroom solids.
[0010] Embodiment 2
[0011] Weigh 100g of clean and dry hazel mushrooms and process them into 10mm size. Add 10,000g of water and soak at 70℃ for 2 hours with intermittent stirring. Add 150g of white sugar, 100g of protein sugar, 50g of sodium carboxymethyl cellulose and 10g of benzoic acid to adjust the taste. After filtering, mix well and bottle. Sterilize the bottled hazel mushroom health drink in a 70℃ water bath for 30 minutes to obtain the finished hazel mushroom drink.
[0012] Embodiment 3
[0013] Weigh 100g of clean and fresh hazel mushrooms and process them into 10mm size. Add 2000g of water and soak at 70℃ for 2 hours, stir intermittently, add 15g of white sugar, 20g of protein sugar, 10g of sodium carboxymethyl cellulose and 2g of benzoic acid to adjust the taste. Stir well and bottle, sterilize the bottled hazel mushroom health drink in a 70℃ water bath for 30 minutes to obtain the finished product containing hazel mushroom solids.
[0014] Embodiment 4
[0015] Weigh 100g of clean and fresh hazel mushrooms and process them into 10mm size. Add 2000g of water and soak at 70℃ for 2 hours. Stir intermittently. After filtering, add 15g of white sugar, 20g of protein sugar, 10g of sodium carboxymethyl cellulose and 2g of benzoic acid to adjust the taste. Stir well and bottle. Stir the bottled hazel mushroom health drink in a 70℃ water bath for 30 minutes to obtain the finished hazel mushroom drink.
Claims
1. A method for preparing a hazel mushroom beverage, characterized in that: Add clean and dry hazel mushrooms into a container, process them into powder to a size of 50 mm, or keep them intact, add water, soak them at room temperature to 100°C, filter them, add other ingredients for adjusting the taste to the filtrate, mix them evenly, the added ingredients include but are not limited to the following ingredients: citric acid, white sugar, protein sugar, sodium carboxymethyl cellulose, taurine, etc., the seasoning ingredients and proportions can be adjusted appropriately according to needs, then filter and bottle, and sterilize the bottled hazel mushroom beverage in a 70°C-100°C water bath to obtain the finished product.
2. A method for preparing a hazel mushroom beverage, characterized in that: Add clean and dry hazel mushrooms into a container, process them into powder to a size of 50 mm, or keep them intact, add water, soak them at room temperature to 100°C, add other ingredients for adjusting the taste, mix them evenly, the added ingredients include but are not limited to the following ingredients: citric acid, white sugar, protein sugar, sodium carboxymethyl cellulose, taurine, etc., the seasoning ingredients and proportions can be adjusted as needed, then directly mix and bottle them, sterilize the bottled hazel mushroom beverage in a 70°C-100°C water bath to obtain a finished product containing hazel mushroom solids.
3. A method for preparing a hazel mushroom beverage, characterized in that: Add clean and fresh hazel mushrooms into a container, process them into powder to a size of 50 mm, or keep them in a whole size, add water, soak them at room temperature to 100°C, filter them, add other ingredients for adjusting the taste to the filtrate, mix them evenly, the added ingredients include but are not limited to the following ingredients: citric acid, white sugar, protein sugar, sodium carboxymethyl cellulose, taurine, etc., the seasoning ingredients and proportions can be adjusted appropriately according to needs, then filter and bottle, and sterilize the bottled hazel mushroom beverage in a 70°C-100°C water bath to obtain the finished product.
4. A method for preparing a hazel mushroom beverage, characterized in that: Add clean and fresh hazel mushrooms into a container, process them into powder to a size of 50 mm, or keep them intact, add water, soak them at room temperature to 100°C, add other ingredients for adjusting the taste, mix them evenly, the added ingredients include but are not limited to the following ingredients: citric acid, white sugar, protein sugar, sodium carboxymethyl cellulose, taurine, etc., the seasoning ingredients and proportions can be adjusted as needed, then directly mix and bottle them, sterilize the bottled hazel mushroom beverage in a 70°C-100°C water bath to obtain a finished product containing hazel mushroom solids.