Preparation method of composite-flavor tremella fresh dew

Abstract

The invention relates to the technical field of healthy food, in particular to a preparation method of composite-flavor tremella fresh dew. The fresh tremella juice is prepared from the following raw materials by weight: 10-15g of dried orange peel, 20-30g of tremella polysaccharide and 35-45g of fresh tremella juice, and the preparation method specifically comprises the following steps: selecting dried orange peel of more than 5 years according to a formula, then soaking the dried orange peel in a 5% beta-cyclodextrin solution for 2 hours in an environment with a vacuum degree of-0.09 MPa and a temperature of 45 DEG C, and filtering the soaked dried orange peel to obtain the fresh tremella juice. Putting the soaked dried orange peel into a steamer, and adding tremella polysaccharide according to the formula; steaming over water for 10 hours; the steamed mixture is fished out and smashed, and paste is obtained; adding fresh white fungus juice into the paste according to a formula, and performing sterilization treatment; and packaging the finished product of the fresh white fungus juice with the composite flavor. Through the synergistic effect of the high-quality pericarpium citri reticulatae and the tremella polysaccharide, the flavor and nutritional value of the tremella product can be greatly improved, so that the dual requirements of consumers on health and delicious taste are met.

Description

Technical Field

[0001] The invention relates to the technical field of healthy food, in particular to a method for preparing a compound-flavored tremella dew. Background Art

[0002] Tremella is a kind of fungus, belonging to the fruiting body of the phylum Basidiomycetes, class Tremellales, family Tremella, and genus Tremella. It is often called white fungus or snow fungus. Tremella mainly grows in warm and humid forests and mountains. Tremella, as a precious edible fungus, is widely favored because it is rich in colloid, multiple vitamins and minerals. It is often used as a tonic and health food in traditional Chinese medicine. In recent years, with the increasing demand for healthy food, the development and utilization of Tremella has gradually diversified.

[0003] In the conventional processing of Tremella, although nutritious Tremella soup can be produced, there is a lack of innovation in flavor and mouthfeel, resulting in more homogenized products on the market and a lack of competitive advantage. At the same time, dried tangerine peel, as a traditional Chinese medicinal material, has good functions of digestion, expectoration, and regulating qi, and its unique aroma and mouthfeel can be combined with the flavor of Tremella to form a rich composite mouthfeel. However, in the production of Tremella-related beverages, there is still a lack of a preparation method for effectively combining dried tangerine peel with Tremella.

[0004] Therefore, researching and developing a new type of Tremella product with unique flavor and nutritional value that conforms to the consumption trends of modern people is an important direction of current food technology development. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing a composite-flavored tremella fresh juice, so as to solve the problem proposed in the above-mentioned background technology that in the conventional processing of tremella, although nutritious tremella soup can be produced, it lacks innovation in flavor and taste, resulting in a large number of homogeneous products on the market and a lack of competitive advantage.

[0006] To achieve the above object, the present invention provides a method for preparing a composite flavored tremella extract, wherein the tremella extract is prepared from the following raw materials by weight: 10-15 g of tangerine peel, 20-30 g of tremella polysaccharide and 35-45 g of tremella extract, and the preparation method specifically comprises the following steps:

[0007] S1, according to the formula, select tangerine peel more than 5 years old, then soak in 5% beta-cyclodextrin solution for 2 hours under vacuum degree of-0.09MPa, temperature is 45 ℃ environment;

[0008] S2, putting the soaked dried tangerine peel into a steamer, and adding Tremella polysaccharide according to the recipe;

[0009] S3, steaming for 10 hours;

[0010] S4, scooping up the steamed mixture and breaking it into a paste;

[0011] S5. Add Tremella fuciformis extract to the paste according to the recipe and sterilize it;

[0012] S6, obtaining the finished product of the composite flavor Tremella fuciformis fresh extract, and packaging it.

[0013] As a further improvement of the technical solution, the Tremella polysaccharide is prepared by the following steps:

[0014] a. Material selection: select dried Tremella fuciformis;

[0015] b. Soaking: Soak the dried Tremella in clean water for 4-6 hours until the Tremella softens and expands;

[0016] c. Cleaning: Rinse the soaked Tremella with running water to remove impurities and sand;

[0017] d. Cutting: Cut the washed Tremella into small pieces. Small pieces of Tremella help to effectively release polysaccharide components;

[0018] e. Extraction: Put the cut Tremella into a pot, add 8-10 times the weight of Tremella in water, boil over medium heat, and continue to boil for 1-2 hours until the effective ingredients of Tremella are fully released into the water to obtain a Tremella mixture;

[0019] f. Filter: Filter the cooked Tremella mixture through a fine mesh sieve or gauze to collect the liquid;

[0020] g. Concentration: The filtered liquid is further heated and concentrated at low temperature to reduce the volume of the liquid to 1 / 3 or 1 / 4 of the original volume, thereby obtaining Tremella polysaccharide.

[0021] As a further improvement of the technical solution, the specific operation steps of step S2 are: adding an appropriate amount of water into a steamer, and placing the processed tangerine peel completely on the steaming plate of the steamer, and at the same time, spreading the tremella polysaccharide evenly on the tangerine peel.

[0022] As a further improvement of the technical solution, the specific operating steps of step S3 are: heat the steamer until the water boils, maintain medium-low heat, and steam for 10 hours. During this period, check the water level regularly and replenish water in time to maintain the amount of water required for evaporation.

[0023] As a further improvement of the present technical solution, step S4 specifically includes the following steps:

[0024] S41, scooping up the mixture: after steaming is completed, use a clip to take out the steaming plate;

[0025] S42, put the steamed mixture into a fine mesh sieve or gauze, and gently squeeze to remove excess water until it is filtered to a semi-dry state;

[0026] S43. Break into paste: put the filtered semi-dry mixture into a blender, start at low speed, and break into a uniform paste.

[0027] As a further improvement of the technical solution, the Tremella fuciformis extract is prepared by the following steps:

[0028] a. Material selection: Choose fresh Tremella fuciformis and make sure it has no odor or mildew;

[0029] b. Cleaning: Put the fresh Tremella into clean water to clean it and remove the dirt and impurities on the surface;

[0030] c. Peeling: Tear the cleaned Tremella into small pieces to increase the surface area for extraction;

[0031] d. Soak: Put the torn white fungus into a large bowl, add clean water, and soak for 2-4 hours to allow the white fungus to fully absorb water;

[0032] e. Extraction: put the soaked Tremella into a juicer or blender, add 1.5-2 times the weight of Tremella water, stir until it is in a fine liquid state to obtain a mixture;

[0033] f. Filtration: Use a fine mesh sieve or gauze to filter the stirred mixture and collect the filtered liquid, which is the Tremella fuciformis dew.

[0034] As a further improvement of the present technical solution, step S5 specifically includes the following steps:

[0035] S51, adding Tremella fuciformis extract: putting the crushed paste into a clean container, and adding Tremella fuciformis extract according to the recipe;

[0036] S52, mixing evenly: using a clean blender or manually stirring, fully mix the Tremella fuciformis extract and the paste until they are evenly mixed to obtain a mixed liquid;

[0037] S53, sterilization treatment: put the mixed liquid into a sterilization container, sterilize it with high-pressure steam, maintain the temperature at 120°C, and last for 15-20 minutes.

[0038] As a further improvement of the present technical solution, step S6 specifically includes the following steps:

[0039] S61, cooling treatment: cooling the sterilized mixed liquid to room temperature;

[0040] S62, Bottling: Use clean glass bottles or food-grade plastic bottles to package the cooled mixed liquid and ensure that there is no foreign matter at the bottle mouth;

[0041] S63. Sealing and storage: Tighten the bottle cap, seal it well, mark the production date, and obtain the finished product of compound-flavored Tremella fuciformis extract. Store it in a cool and dry place or in a refrigerator.

[0042] Compared with the prior art, the present invention has the following beneficial effects:

[0043] 1. In the present invention, by selecting tangerine peel that is more than 5 years old, the flavor of the tremella product can be effectively improved, so that the finished product not only presents a strong sweet and sour aroma, but also forms a good complement with the soft taste of tremella, so that consumers can enjoy richer taste levels and sensory enjoyment when tasting, which meets the taste preferences of modern consumers. At the same time, the tangerine peel after the root is cut off is processed by adopting low-temperature vacuum penetration technology, which can absorb bitter substances such as naringin and retain active ingredients such as hesperidin.

[0044] 2. In the present invention, by combining Tremella polysaccharide with Tremella fresh juice, the overall nutritional value of the product is enhanced, which meets the consumer's demand for healthy food. At the same time, it can effectively distinguish it from other competing products, enhance the competitiveness of the product in the market, and also conform to the current consumer trend of pursuing health and diversity.

[0045] 3. In the present invention, by adopting an efficient water-insulated steaming method, the effective ingredients of Tremella and its polysaccharides are retained to the greatest extent, avoiding the loss and oxidation of nutrients. At the same time, this cooking process not only improves the taste of Tremella, but also ensures that it is not easily destroyed during high-temperature steaming, thereby ensuring the quality and safety of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 The present invention is a schematic diagram of the overall steps of the preparation method of the composite flavored Tremella fuciformis dew.

[0047] Figure 2 It is a schematic diagram of the preparation steps of Tremella polysaccharide of the present invention.

[0048] Figure 3 It is a schematic diagram of the preparation steps of Tremella fuciformis dew of the present invention. DETAILED DESCRIPTION

[0049] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0050] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0051] In a specific embodiment, Figure 1 As shown, the present invention provides a method for preparing a composite flavored tremella fresh juice, wherein the tremella fresh juice is prepared by the following raw materials by weight: 10-15g of tangerine peel, 20-30g of tremella polysaccharide and 35-45g of tremella fresh juice, and the preparation method specifically comprises the following steps:

[0052] The first step is to select tangerine peel that is more than 5 years old according to the formula, and then soak it in a 5% beta-cyclodextrin solution for 2 hours at a vacuum degree of -0.09 MPa and a temperature of 45° C. (low-temperature vacuum penetration technology) to adsorb bitter substances such as naringin (removal rate ≥ 65%) and retain active ingredients such as hesperidin.

[0053] Step 2: Add appropriate amount of water into the steamer, and place the soaked tangerine peel completely on the steaming plate of the steamer. At the same time, add Tremella polysaccharide according to the recipe and spread it evenly on the tangerine peel.

[0054] Step 3: Heat the steamer until the water boils, maintain medium-low heat, and steam for 10 hours. Check the water level regularly during this period and add water in time to maintain the amount of water required for evaporation.

[0055] Among them, the steaming process adopts three-stage temperature control steaming, and the specific operation is as follows:

[0056] The first stage (0-2h): 100℃ wet heat softens the fiber;

[0057] The second stage (2-6h): slow extraction of flavor substances at 85℃;

[0058] The third stage (6-10h): 75℃ combined with ultrasonic assistance (frequency 28kHz) to promote the fusion of ingredients.

[0059] The total time was shortened to 10 hours, and the polysaccharide retention rate was increased from 68% to 92%.

[0060] Step 4: Scoop up the steamed mixture and break it into a paste.

[0061] 1. Remove the mixture: After steaming, use tongs to remove the steaming tray.

[0062] 2. Filter semi-dry: Place the steamed mixture into a fine mesh sieve or gauze and squeeze gently to remove excess water until it is filtered to a semi-dry state.

[0063] 3. Break into a paste: Put the filtered semi-dry mixture into a blender, start at low speed, and break it into a uniform paste.

[0064] Step 5. Add Tremella fuciformis extract to the paste according to the recipe and sterilize it.

[0065] 1. Add Tremella fuciformis extract: Put the crushed powder into a clean container and add Tremella fuciformis extract according to the recipe.

[0066] 2. Mix evenly: Use a clean blender or stir manually to fully mix the Tremella dew and paste until they are uniform to obtain a mixed liquid.

[0067] 3. Sterilization: Put the mixed liquid into a sterilization container and sterilize it with high-pressure steam, maintaining the temperature at 120°C for 15-20 minutes.

[0068] Step 6: Obtain the finished product of the compound-flavored Tremella fuciformis decoction and package it.

[0069] 1. Cooling treatment: Cool the sterilized mixed liquid to room temperature.

[0070] 2. Bottling: Use clean glass bottles or food-grade plastic bottles to package the cooled mixed liquid, and make sure there is no foreign matter in the bottle mouth.

[0071] 3. Sealing and storage: Tighten the bottle cap, seal it well, mark the production date, and obtain the finished product of compound-flavored Tremella fuciformis dew, and store it in a cool and dry place or in the refrigerator.

[0072] The invention can effectively improve the flavor of the Tremella product by selecting tangerine peels of more than 5 years, so that the finished product not only presents a strong sweet and sour aroma, but also forms a good complement with the soft taste of Tremella, so that consumers can enjoy richer taste levels and sensory enjoyment when tasting, which meets the taste preferences of modern consumers. At the same time, by adopting an efficient water-insulated steaming method, the effective ingredients of Tremella and its polysaccharides are retained to the greatest extent, and the loss and oxidation of nutrients are avoided. At the same time, this cooking process not only improves the taste of Tremella, but also ensures that it is not easily destroyed during high-temperature steaming, thereby ensuring the quality and safety of the product.

[0073] like Figure 2 As shown, Tremella polysaccharide is prepared by the following steps:

[0074] a. Material selection: select dried Tremella fuciformis;

[0075] b. Soaking: Soak the dried Tremella in clean water for 4 hours (5 hours or 6 hours) until the Tremella softens and expands;

[0076] c. Cleaning: Rinse the soaked Tremella with running water to remove impurities and sand;

[0077] d. Cutting: Cut the washed Tremella into small pieces. Small pieces of Tremella help to effectively release polysaccharide components;

[0078] e. Extraction: Put the cut Tremella into a pot, add 8 times (9 times or 10 times) the weight of Tremella in water, boil over medium heat, and continue boiling for 1 hour (1.5 hours or 2 hours) until the effective ingredients of Tremella are fully released into the water to obtain a Tremella mixture;

[0079] f. Filter: Filter the cooked Tremella mixture through a fine mesh sieve or gauze to collect the liquid;

[0080] g. Concentration: The filtered liquid is further heated and concentrated at low temperature to reduce the volume of the liquid to 1 / 3 or 1 / 4 of the original volume, thereby obtaining Tremella polysaccharide.

[0081] like Figure 3 As shown in the figure, Tremella fuciformis decoction is made by the following steps:

[0082] a. Material selection: Choose fresh Tremella fuciformis and make sure it has no odor or mildew;

[0083] b. Cleaning: Put the fresh Tremella into clean water to clean it and remove the dirt and impurities on the surface;

[0084] c. Peeling: Tear the cleaned Tremella into small pieces to increase the surface area for extraction;

[0085] d. Soak: Put the torn white fungus into a large bowl, add clean water, and soak for 2 hours (3 hours or 4 hours) to allow the white fungus to fully absorb water;

[0086] e. Extraction: put the soaked Tremella into a juicer or blender, add 1.5 times (1.8 times, or 2 times) the weight of Tremella in clean water, stir until it is in a fine liquid state to obtain a mixture;

[0087] f. Filtration: Use a fine mesh sieve or gauze to filter the stirred mixture and collect the filtered liquid, which is the Tremella fuciformis dew.

[0088] In addition, the present invention enhances the overall nutritional value of the product by combining tremella polysaccharide with tremella fresh juice, meets consumers' demand for healthy food, and can effectively distinguish it from other competing products, thereby improving the competitiveness of the product in the market, and is also in line with the current trend of consumers pursuing health and diversity.

[0089] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are usually measured according to national standards. If there is no corresponding national standard, then proceed according to general international standards, conventional conditions or according to the conditions recommended by the manufacturer.

[0090] Example 1: A method for preparing a composite-flavored tremella decoction, wherein the tremella decoction is prepared using the following raw materials by weight: 15 g of tangerine peel, 15 g of tremella polysaccharide and 28 g of tremella decoction.

[0091] Material Tangerine peel Tremella polysaccharide Tremella fuciformis sauce weight 15g 20g 35g

[0092] The preparation method specifically comprises the following steps:

[0093] The first step is to select 5-year-old tangerine peel according to the formula, and then soak it in a 5% beta-cyclodextrin solution at a vacuum degree of -0.09 MPa and a temperature of 45° C. for 2 hours.

[0094] Step 2: Add appropriate amount of water into the steamer, and place the soaked tangerine peel completely on the steaming plate of the steamer. At the same time, add Tremella polysaccharide according to the recipe and spread it evenly on the tangerine peel.

[0095] Step 3: Heat the steamer until the water boils, maintain medium-low heat, and steam for 10 hours. Check the water level regularly during this period and add water in time to maintain the amount of water required for evaporation.

[0096] Among them, the steaming process adopts three-stage temperature control steaming, and the specific operation is as follows:

[0097] The first stage (0-2h): 100℃ wet heat softens the fiber;

[0098] The second stage (2-6h): slow extraction of flavor substances at 85℃;

[0099] The third stage (6-10h): 75℃ combined with ultrasonic assistance (frequency 28kHz) to promote the fusion of ingredients.

[0100] Step 4: Scoop up the steamed mixture and break it into a paste.

[0101] 1. Remove the mixture: After steaming, use tongs to remove the steaming tray.

[0102] 2. Filter semi-dry: Place the steamed mixture into a fine mesh sieve or gauze and squeeze gently to remove excess water until it is filtered to a semi-dry state.

[0103] 3. Break into a paste: Put the filtered semi-dry mixture into a blender, start at low speed, and break it into a uniform paste.

[0104] Step 5. Add Tremella fuciformis extract to the powder according to the recipe and sterilize it.

[0105] 1. Add Tremella fuciformis extract: Put the crushed paste into a clean container and add Tremella fuciformis extract according to the recipe.

[0106] 2. Mix evenly: Use a clean blender or stir manually to fully mix the Tremella dew and paste until they are uniform to obtain a mixed liquid.

[0107] 3. Sterilization: Put the mixed liquid into a sterilization container and sterilize it with high-pressure steam, maintaining the temperature at 120°C for 15 minutes.

[0108] Step 6: Obtain the finished product of the compound-flavored Tremella fuciformis decoction and package it.

[0109] 1. Cooling treatment: Cool the sterilized mixed liquid to room temperature.

[0110] 2. Bottling: Use clean glass bottles or food-grade plastic bottles to package the cooled mixed liquid, and make sure there is no foreign matter in the bottle mouth.

[0111] 3. Sealing and storage: Tighten the bottle cap, seal it well, mark the production date, and obtain the finished product of compound-flavored Tremella fuciformis dew, and store it in a cool and dry place or in the refrigerator.

[0112] Example 2: The method and steps are the same as those of Example 1, except that: in the composition of the "Tremella decoction", the Tremella decoction is prepared by using the following raw materials by weight: 15 g of tangerine peel, 30 g of Tremella polysaccharide and 45 g of Tremella decoction.

[0113] Material Tangerine peel Tremella polysaccharide Tremella fuciformis sauce weight 15g 30g 45g

[0114] In the "first step", 6-year-old tangerine peel is selected according to the formula. In the "fifth step", sterilization treatment is performed: the mixed liquid is placed in a sterilization container and sterilized using high-pressure steam, maintaining the temperature at 120°C for 20 minutes.

[0115] Example 3: The method and steps are the same as those of Example 1, except that: among the components of the "tremella fresh juice", the tremella fresh juice is prepared by the following raw materials by weight: 13g of tangerine peel, 25g of tremella polysaccharide and 40g of tremella fresh juice.

[0116] Material Tangerine peel Tremella polysaccharide Tremella fuciformis sauce weight 13g 25g 40g

[0117] In the "first step", 7-year-old tangerine peel is selected according to the formula. In the "fifth step", sterilization treatment is performed: the mixed liquid is placed in a sterilization container and sterilized using high-pressure steam, maintaining the temperature at 120°C for 17 minutes.

[0118] Example 4: The method and steps are the same as those of Example 1, except that: among the components of the "tremella fresh juice", the tremella fresh juice is prepared by using the following raw materials by weight: 14g tangerine peel, 29g tremella polysaccharide and 44g tremella fresh juice.

[0119] Material Tangerine peel Tremella polysaccharide Tremella fuciformis sauce weight 14g 29g 44g

[0120] In the "first step", 8-year-old tangerine peel is selected according to the formula. In the "fifth step", sterilization treatment is performed: the mixed liquid is placed in a sterilization container and sterilized using high-pressure steam, maintaining the temperature at 120°C for 18 minutes.

[0121] Example 5. The method and steps are the same as Example 1, except that: among the components of the "Tremella decoction", the Tremella decoction is prepared by using the following raw materials by weight: 12g of tangerine peel, 27g of Tremella polysaccharide and 42g of Tremella decoction.

[0122] Material Tangerine peel Tremella polysaccharide Tremella fuciformis sauce weight 12g 27g 42g

[0123] In the "first step", 9-year-old tangerine peel is selected according to the formula. In the "fifth step", sterilization treatment is performed: the mixed liquid is placed in a sterilization container and sterilized using high-pressure steam, maintaining the temperature at 120°C for 19 minutes.

[0124] Example 6. The method and steps are the same as Example 1, except that: among the components of the "Tremella decoction", the Tremella decoction is prepared by using the following raw materials by weight: 11 g of tangerine peel, 23 g of Tremella polysaccharide and 38 g of Tremella decoction.

[0125] Material Tangerine peel Tremella polysaccharide Tremella fuciformis sauce weight 11g 23g 38g

[0126] In the "first step", 10-year-old tangerine peel is selected according to the formula. In the "fifth step", sterilization treatment is performed: the mixed liquid is placed in a sterilization container and sterilized using high-pressure steam, maintaining the temperature at 120°C for 16 minutes.

[0127] Comparative Example 1. This example provides a method for preparing a composite flavor Tremella fuciformis fresh juice, which differs from Example 1 only in that: the tangerine peel in Example 1 is deleted (i.e., tangerine peel is not selected as a raw material, and the corresponding tangerine peel adding step is omitted); the remaining steps and parameters are all the same.

[0128] Comparative Example 2: This example provides a method for preparing a composite-flavored Tremella fuciformis dew, which differs from Example 1 only in that the Tremella fuciformis polysaccharide in Example 1 is deleted (i.e., Tremella fuciformis polysaccharide is not selected as a raw material, and the corresponding Tremella fuciformis polysaccharide addition step is omitted); the remaining steps and parameters are the same.

[0129] Comparative Example 3: This example provides a method for preparing a composite-flavored tremella sauce, which differs from Example 1 only in that the tremella sauce in Example 1 is deleted (i.e., the tremella sauce is not selected as the raw material, and the corresponding tremella sauce adding step is omitted); the remaining steps and parameters are the same.

[0130] Test Example 1: This example tests the compound-flavored Tremella extract obtained in Examples 1-6 and Comparative Examples 1-3. In this test, 10 passers-by were randomly selected to taste the compound-flavored Tremella extract and rate its taste (1-10 points), and the content of trace elements in the compound-flavored Tremella extract was determined.

[0131] Table 1: Passerby taste rating data table.

[0132]

[0133]

[0134] Table 2: Trace element content determination table.

[0135] Specimen Trace element content (mg / 100ml) Remark Example 1 50 potassium / 25 calcium Benchmark Example Example 2 55 potassium / 27 calcium Tangerine peel increase Example 3 53 potassium / 26 calcium Increased age of tangerine peel Example 4 52 potassium / 28 calcium Increased age of tangerine peel Example 5 54 potassium / 29 calcium Increased age of tangerine peel Example 6 51 potassium / 30 calcium Increased age of tangerine peel Comparative Example 1 20 potassium / 15 calcium Lack of tangerine peel Comparative Example 2 40 potassium / 20 calcium Lack of Tremella polysaccharide Comparative Example 3 35 potassium / 17 calcium Lack of Tremella fuciformis extract

[0136] Taste score: Examples 1 to 6 have a high overall taste score due to the diversity of the recipes and the use of dried tangerine peel. After using dried tangerine peel of different ages and adjusting the ratio, the taste score did not drop significantly, but remained at a high level with the appropriate adjustment of the recipe. The taste scores of Comparative Examples 1 to 3 were all significantly lower than those of the examples, especially Comparative Example 1, which completely lacked dried tangerine peel, resulting in a single and bland taste.

[0137] Trace element content: The trace element content of Examples 1 to 6 is generally high, especially the content of potassium and calcium, which significantly improves the health value of the overall beverage. The potassium and calcium in tangerine peel help promote body functions. Due to the lack of main ingredients, the trace element content of Comparative Examples 1 to 3 is significantly reduced, which is particularly insufficient in the health requirements of beverages.

[0138] It can be seen from Table 1 and Table 2 that the tremella fresh juice prepared by the preparation method of the composite-flavor tremella fresh juice provided by the present invention has better taste and higher nutritional value.

[0139] Test Example 2: The experimental group used the compound flavor Tremella fuciformis extract prepared by the method of the present invention, while the control group used a similar product on the market: a certain brand of Tremella fuciformis extract (the ingredient list contained Tremella fuciformis, sucrose, and preservatives).

[0140]

[0141] Note: ▲ indicates a significant improvement compared with the control group (p < 0.05), ▲▲ indicates a significant improvement compared with the commercially available product (p < 0.01).

[0142] It can be seen from the above table that the commercially available products in the experimental group are significantly higher than those in the control group in terms of sweetness, tangerine peel aroma, and layered texture.

[0143] In summary, the present invention can effectively improve the flavor of Tremella products by selecting dried orange peel of more than 5 years, so that the finished product not only presents a strong sweet and sour aroma, but also can form a good complement with the soft mouthfeel of Tremella, so that consumers can enjoy a richer taste level and sensory enjoyment when tasting, in line with the taste preferences of modern consumers. At the same time, the present invention is combined with Tremella fresh dew by adopting Tremella polysaccharide, which enhances the overall nutritional value of the product, meets the demand of consumers for healthy food, and can effectively distinguish from other competing products at the same time, improve the competitiveness of the product in the market, and also meet the current trend of consumers pursuing health and diversification. In addition, the present invention, by adopting an efficient water-insulated steaming method, maintains the effective ingredients of Tremella and its polysaccharide to the greatest extent, avoids the loss and oxidation of nutrients, and this cooking process not only improves the mouthfeel of Tremella, but also ensures that it is not easily destroyed during high-temperature steaming, and ensures the quality and safety of the product.

[0144] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and descriptions are only preferred examples of the present invention and are not intended to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing a composite flavor Tremella fuciformis dew, characterized in that: The Tremella fuciformis extract is prepared by using the following raw materials by weight: 10-15g of dried tangerine peel, 20-30g of Tremella fuciformis polysaccharide and 35-45g of Tremella fuciformis extract, and the preparation method specifically comprises the following steps: S1, according to the formula, select tangerine peel more than 5 years old, then soak in 5% beta-cyclodextrin solution for 2 hours under vacuum degree of-0.09MPa, temperature is 45 ℃ environment; S2, putting the soaked dried tangerine peel into a steamer, and adding Tremella polysaccharide according to the recipe; S3, steaming for 10 hours; S4, scooping up the steamed mixture and breaking it into a paste; S5. Add Tremella fuciformis extract to the paste according to the recipe and sterilize it; S6, obtaining the finished product of the composite flavor Tremella fuciformis fresh extract, and packaging it.

2. The method for preparing the composite flavor Tremella fuciformis dew according to claim 1, characterized in that: The Tremella polysaccharide is prepared by the following steps: a. Material selection: select dried Tremella fuciformis; b. Soaking: Soak the dried Tremella in clean water for 4-6 hours until the Tremella softens and expands; c. Cleaning: Rinse the soaked Tremella with running water to remove impurities and sand; d. Cutting: Cut the washed Tremella into small pieces; e. Extraction: Put the cut Tremella into a pot, add 8-10 times the weight of Tremella in water, boil over medium heat, and continue to boil for 1-2 hours until the effective ingredients of Tremella are fully released into the water to obtain a Tremella mixture; f. Filter: Filter the cooked Tremella mixture through a fine mesh sieve or gauze to collect the liquid; g. Concentration: The filtered liquid is further heated and concentrated at low temperature to reduce the volume of the liquid to 1 / 3 or 1 / 4 of the original volume, thereby obtaining Tremella polysaccharide.

3. The method for preparing the composite flavor Tremella fuciformis dew according to claim 1, characterized in that: The specific operation steps of step S2 are: adding an appropriate amount of water into a steamer, placing the processed tangerine peel completely on the steaming plate of the steamer, and evenly spreading the tremella polysaccharide on the tangerine peel.

4. The method for preparing the composite flavor Tremella fuciformis dew according to claim 1, characterized in that: The specific operation steps of step S3 are: heating the steamer until the water boils, maintaining a medium-low heat, and steaming for 10 hours. During this period, the water level is regularly checked and water is added in time to maintain the amount of water required for evaporation.

5. The method for preparing the composite flavor Tremella fuciformis dew according to claim 1, characterized in that: The step S4 specifically comprises the following steps: S41, scooping up the mixture: after steaming is completed, use a clip to take out the steaming plate; S42, put the steamed mixture into a fine mesh sieve or gauze, and gently squeeze to remove excess water until it is filtered to a semi-dry state; S43. Break into paste: put the filtered semi-dry mixture into a blender, start at low speed, and break into a uniform paste.

6. The method for preparing the composite flavor Tremella fuciformis dew according to claim 1, characterized in that: The white fungus fresh juice is prepared by the following steps: a. Material selection: Choose fresh Tremella fuciformis and make sure it has no odor or mildew; b. Cleaning: Put the fresh Tremella into clean water to clean it and remove the dirt and impurities on the surface; c. Peeling: tear the cleaned Tremella into small pieces; d. Soak: Put the torn white fungus into a large bowl, add clean water, and soak for 2-4 hours to allow the white fungus to fully absorb water; e. Extraction: put the soaked Tremella into a juicer or blender, add 1.5-2 times the weight of Tremella water, stir until it is in a fine liquid state to obtain a mixture; f. Filtration: Use a fine mesh sieve or gauze to filter the stirred mixture and collect the filtered liquid, which is the Tremella fuciformis dew.

7. The method for preparing the composite flavor Tremella fuciformis dew according to claim 1, characterized in that: The step S5 specifically comprises the following steps: S51, adding Tremella fuciformis extract: putting the crushed paste into a clean container, and adding Tremella fuciformis extract according to the recipe; S52, mixing evenly: using a clean blender or manually stirring, fully mix the Tremella fuciformis extract and the paste until they are evenly mixed to obtain a mixed liquid; S53, sterilization treatment: put the mixed liquid into a sterilization container, sterilize it with high-pressure steam, maintain the temperature at 120°C, and last for 15-20 minutes.

8. The method for preparing the composite flavor Tremella fuciformis dew according to claim 1, characterized in that: The step S6 specifically comprises the following steps: S61, cooling treatment: cooling the sterilized mixed liquid to room temperature; S62, Bottling: Use clean glass bottles or food-grade plastic bottles to package the cooled mixed liquid and ensure that there is no foreign matter at the bottle mouth; S63. Sealing and storage: Tighten the bottle cap, seal it well, mark the production date, and obtain the finished product of compound-flavored Tremella fuciformis extract. Store it in a cool and dry place or in a refrigerator.

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