Black fungus meat health-care beverage and processing technology thereof
By combining black fungus ear meat with honey, citric acid, wolfberry and antioxidants, a simple and efficient processing technology is used to prepare black fungus ear meat health drinks, which solves the problems of complex processing, large nutritional losses and poor taste in the prior art, and achieves the delicious, high health care effects and safe and hygienic effects of the beverage.
Patent Information
- Application Number
- CN202510243089.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-03
- Publication Date
- 2025-06-06
AI Technical Summary
The existing black fungus beverages have complex processing technology, large loss of nutrients, poor taste and flavor, which affects its health care effect and promotion prospects.
Black fungus ear meat is used as the main raw material, combined with honey, citric acid, wolfberry and antioxidants, and a black fungus ear meat health drink is prepared through pretreatment, soaking, beating, filtration, preparation, sterilization and filling.
This process not only retains the nutritional value of black fungus, but also adds the taste and flavor of the beverage, improves the health care effect, ensures the hygiene and safety of the beverage and the stability of long-term preservation, and has high practical value and promotion prospects.
Smart Images
Figure HDA0005294746270000011
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of health-care beverages, in particular to a black fungus flesh health-care beverage and a processing technology thereof. Background Art
[0002] Black fungus is a common edible fungus with rich nutrients and multiple health functions. Black fungus belongs to the genus Auricularia of the family Auricularia. It is mainly distributed in Heilongjiang, Jilin, Fujian, Jiangsu, Taiwan, Hubei, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan and other places. It grows on the rotten wood of broad-leaved trees, either singly or in groups. Fresh black fungus is in the form of gelatinous flakes, translucent, and grows laterally on trees. The diameter of the auricle is 5 to 10 cm, elastic, with a smooth and concave ventral surface, slightly rolled edges, and a convex back with very fine villi, which is dark brown or tea brown. After drying, it shrinks into a horny state, hard and brittle, with a dark gray or grayish white back; it swells after entering water, becomes soft and translucent, and has a smooth mucus on the surface.
[0003] Traditionally, black fungus is mostly used in cooking, but it is rarely processed into beverages. In the prior art, the processing technology of black fungus beverages is complicated, and the loss of nutrients is large, which affects its health effects. At the same time, its taste and flavor are poor, which affects its practical value and promotion prospects.
[0004] For this reason, we propose a black fungus ear meat health beverage and a processing technology thereof. Summary of the invention
[0005] The present invention mainly solves the technical problems existing in the above-mentioned prior art and provides a black fungus flesh health beverage and a processing technology thereof.
[0006] In order to achieve the above purpose, the present invention adopts the following technical scheme, a black fungus flesh health beverage, comprising the following raw materials in parts by weight: 50-70 parts of black fungus flesh, 10-20 parts of honey, 1-3 parts of citric acid, 5-10 parts of wolfberry, 0.1-0.5 parts of antioxidant, and 100-200 parts of pure water.
[0007] Preferably, the black fungus meat is fresh black fungus meat.
[0008] Preferably, the antioxidant is vitamin C.
[0009] A processing technology for a black fungus flesh health beverage, comprising the above-mentioned black fungus flesh health beverage, specifically comprises the following steps:
[0010] Step 1: Pretreatment: Wash the fresh black fungus meat and wolfberry, remove impurities, and cut into small pieces;
[0011] Step 2: Soak: Soak the cut black fungus flesh and wolfberry in clean water for 2-3 hours to allow them to fully absorb water and swell;
[0012] Step 3: Beating: Put the soaked black fungus meat and wolfberry into a beater, add appropriate amount of water, and beat into a fine slurry;
[0013] Step 4: Filtration: Filter the beaten slurry through a filter to remove residues and obtain black fungus meat and wolfberry juice;
[0014] Step 5: Preparation: Mix the black fungus flesh and wolfberry juice with honey, citric acid and antioxidants in proportion and stir evenly;
[0015] Step 6: Sterilization: Sterilize the prepared beverage;
[0016] Step 7: Filling: Fill the sterilized beverage into a sterile container and seal it for storage.
[0017] Preferably, the sterilization treatment in the sixth step adopts high-temperature instantaneous sterilization.
[0018] The present invention provides a black fungus meat health drink and a processing technology thereof, which has the following beneficial effects:
[0019] 1. The black fungus flesh health beverage and its processing technology, by taking the black fungus flesh as the main raw material and combining it with honey, citric acid, wolfberry and antioxidant ingredients, not only retains the nutritional value of the black fungus, but also adds taste and flavor, making the beverage more delicious; in addition, the processing technology is simple and efficient, can retain the nutrients in the raw materials to the greatest extent, improves the health care effect, and has high practical value and promotion prospects.
[0020] 2. The black fungus flesh health beverage and its processing technology ensure the hygiene and safety of the beverage and extend the shelf life by adopting a high-temperature instantaneous sterilization method.
[0021] 3. The black fungus flesh health beverage and its processing technology, through scientific and reasonable formula design, make the raw materials complement each other and enhance the health function of the beverage. The black fungus flesh is rich in dietary fiber, minerals and vitamins, which helps to promote intestinal peristalsis and improve digestive function; honey has the effects of moistening the lungs and relieving cough, invigorating the middle and replenishing qi; citric acid can enhance appetite and promote metabolism; wolfberry is rich in various antioxidants, which helps to improve immunity and delay aging.
[0022] 4. The black fungus flesh health beverage and its processing technology improve the antioxidant capacity of the beverage by adding antioxidants, which helps to resist the damage of free radicals and protect health.
[0023] 5. The black fungus flesh health beverage and its processing technology ensure the quality and health effects of the final product by paying attention to the freshness of the raw materials and the retention of nutrients during the preparation process. In the pretreatment stage, there are clear requirements for the cleaning and cutting of the black fungus flesh and wolfberry to ensure the purity and appropriate size of the raw materials, which is beneficial to subsequent processing. In the soaking stage, reasonable soaking time and conditions are used to allow the raw materials to fully absorb water and swell, which is beneficial to the acquisition of fine slurry during the beating process. In the beating and filtering stages, advanced equipment and processes are used to ensure the fineness and purity of the slurry, laying a good foundation for subsequent preparation and sterilization. In the preparation stage, various raw materials are mixed in a certain proportion and stirred evenly to ensure the taste and flavor of the beverage. In the sterilization and filling stages, advanced high-temperature instantaneous sterilization and aseptic filling technology are used to ensure the hygiene and safety of the beverage and the long-term storage stability. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] Figure 1 It is a processing flow chart of the present invention. DETAILED DESCRIPTION
[0025] In order to more clearly illustrate the implementation methods of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for the implementation methods or the description of the prior art. Obviously, the drawings described below are only exemplary, and for ordinary technicians in this field, other implementation drawings can be derived from the provided drawings without creative work.
[0026] The structures, proportions, sizes, etc. illustrated in this specification are only used to match the contents disclosed in the specification so as to facilitate understanding and reading by persons familiar with the technology. They are not used to limit the conditions under which the present invention can be implemented, and therefore have no substantial technical significance. Any structural modification, change in proportion or adjustment of size shall still fall within the scope of the technical contents disclosed in the present invention without affecting the effects and purposes that can be achieved by the present invention.
[0027] It should be noted that similar reference numerals and letters denote similar items in the following drawings, and therefore, once an item is defined in one drawing, further definition and explanation thereof is not required in subsequent drawings.
[0028] In the description of the embodiments of the present invention, it should be noted that the terms "center", "upper", "lower", "inner", "outer", "side", etc. indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, or the orientation or positional relationship in which the invented product is usually placed when in use, which is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", etc. are only used to distinguish the description, and cannot be understood as indicating or implying relative importance.
[0029] In the description of the embodiments of the present invention, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "set", "install", "connect", and "connect" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present invention can be understood according to specific circumstances.
[0030] 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.
[0031] Embodiment 1: a kind of black fungus ear meat health beverage, such as Figure 1As shown, the raw materials are as follows: 50 parts of black fungus meat, 10 parts of honey, 1 part of citric acid, 5 parts of wolfberry, 0.1 part of antioxidant, and 100 parts of purified water. The black fungus meat is fresh black fungus meat. The antioxidant is specifically vitamin C. A processing technology of a black fungus meat health beverage, including the above-mentioned black fungus meat health beverage, specifically includes the following steps: the first step: pretreatment: clean fresh black fungus meat and wolfberry, remove impurities, and cut into small pieces; the second step: soaking: soak the cut black fungus meat and wolfberry in clean water for 2-3 hours to fully absorb water and swell; the third step: beating: put the soaked black fungus meat and wolfberry into a beater, add appropriate amount of water, and beat into a fine slurry; the fourth step: filtering: filter the beaten slurry through a filter screen to remove residues to obtain black fungus meat and wolfberry juice; the fifth step: blending: mix the black fungus meat and wolfberry juice with honey, citric acid and antioxidants in proportion and stir evenly; the sixth step: sterilization: sterilize the blended beverage; the seventh step: filling: fill the sterilized beverage into a sterile container and seal it for storage. In the sixth step, the sterilization treatment adopts a high-temperature instantaneous sterilization method. By using black fungus flesh as the main raw material and combining it with honey, citric acid, wolfberry and antioxidant ingredients, not only the nutritional value of black fungus is retained, but also the taste and flavor are enhanced, making the beverage more delicious. In addition, the processing technology is simple and efficient, which can retain the nutrients in the raw materials to the greatest extent, improve the health care effect, and has high practical value and promotion prospects.
[0032] Embodiment 2: A black fungus ear meat health drink, such as Figure 1 As shown, the raw materials include the following parts by weight: 55 parts of black fungus meat, 10 parts of honey, 1 part of citric acid, 6 parts of wolfberry, 0.2 parts of antioxidant, and 120 parts of purified water. The black fungus meat is fresh black fungus meat. The antioxidant is specifically vitamin C. A processing technology of a black fungus meat health beverage, including the above-mentioned black fungus meat health beverage, specifically includes the following steps: the first step: pretreatment: clean fresh black fungus meat and wolfberry, remove impurities, and cut into small pieces; the second step: soaking: soak the cut black fungus meat and wolfberry in clean water for 2-3 hours to fully absorb water and swell; the third step: beating: put the soaked black fungus meat and wolfberry into a beater, add appropriate amount of water, and beat into a fine slurry; the fourth step: filtering: filter the beaten slurry through a filter screen to remove residues to obtain black fungus meat and wolfberry juice; the fifth step: blending: mix the black fungus meat and wolfberry juice with honey, citric acid and antioxidants in proportion and stir evenly; the sixth step: sterilization: sterilize the blended beverage; the seventh step: filling: fill the sterilized beverage into a sterile container and seal it for storage. In the sixth step, the sterilization treatment adopts a high-temperature instantaneous sterilization method. By adopting high-temperature instantaneous sterilization method, the hygiene and safety of the beverage are ensured and the shelf life is extended.
[0033] Embodiment 3: A black fungus ear meat health drink, such as Figure 1 As shown, the raw materials include the following parts by weight: 60 parts of black fungus meat, 15 parts of honey, 2 parts of citric acid, 8 parts of wolfberry, 0.3 parts of antioxidant, and 140 parts of purified water. The black fungus meat is fresh black fungus meat. The antioxidant is specifically vitamin C. A processing technology of a black fungus meat health beverage, including the above-mentioned black fungus meat health beverage, specifically includes the following steps: the first step: pretreatment: clean fresh black fungus meat and wolfberry, remove impurities, and cut into small pieces; the second step: soaking: soak the cut black fungus meat and wolfberry in clean water for 2-3 hours to fully absorb water and swell; the third step: beating: put the soaked black fungus meat and wolfberry into a beater, add appropriate amount of water, and beat into a fine slurry; the fourth step: filtering: filter the beaten slurry through a filter screen to remove residues to obtain black fungus meat and wolfberry juice; the fifth step: blending: mix the black fungus meat and wolfberry juice with honey, citric acid and antioxidants in proportion and stir evenly; the sixth step: sterilization: sterilize the blended beverage; the seventh step: filling: fill the sterilized beverage into a sterile container and seal it for storage. In the sixth step, the sterilization treatment adopts a high-temperature instantaneous sterilization method. Through scientific and reasonable formula design, the various raw materials complement each other, enhancing the health function of the beverage. The black fungus meat is rich in dietary fiber, minerals and vitamins, which helps promote intestinal peristalsis and improve digestive function; honey has the effects of moistening the lungs and relieving cough, replenishing the middle and invigorating qi; citric acid can enhance appetite and promote metabolism; wolfberry is rich in various antioxidants, which helps to improve immunity and delay aging.
[0034] Embodiment 4: A black fungus ear meat health drink, such as Figure 1As shown, the raw materials include the following parts by weight: 65 parts of black fungus meat, 20 parts of honey, 3 parts of citric acid, 9 parts of wolfberry, 0.4 parts of antioxidant, and 180 parts of purified water. The black fungus meat is fresh black fungus meat. The antioxidant is specifically vitamin C. A processing technology of a black fungus meat health beverage, including the above-mentioned black fungus meat health beverage, specifically includes the following steps: the first step: pretreatment: clean fresh black fungus meat and wolfberry, remove impurities, and cut into small pieces; the second step: soaking: soak the cut black fungus meat and wolfberry in clean water for 2-3 hours to fully absorb water and swell; the third step: beating: put the soaked black fungus meat and wolfberry into a beater, add appropriate amount of water, and beat into a fine slurry; the fourth step: filtering: filter the beaten slurry through a filter screen to remove residues to obtain black fungus meat and wolfberry juice; the fifth step: blending: mix the black fungus meat and wolfberry juice with honey, citric acid and antioxidants in proportion and stir evenly; the sixth step: sterilization: sterilize the blended beverage; the seventh step: filling: fill the sterilized beverage into a sterile container and seal it for storage. In the sixth step, the sterilization treatment adopts a high-temperature instantaneous sterilization method. By adding antioxidants, the antioxidant capacity of the beverage is improved, which helps to resist damage from free radicals and protect body health.
[0035] Embodiment 5: A black fungus ear meat health drink, such as Figure 1As shown, the raw materials include the following parts by weight: 70 parts of black fungus meat, 20 parts of honey, 3 parts of citric acid, 10 parts of wolfberry, 0.5 parts of antioxidant, and 200 parts of purified water. The black fungus meat is fresh black fungus meat. The antioxidant is specifically vitamin C. A processing technology of a black fungus meat health beverage, including the above-mentioned black fungus meat health beverage, specifically includes the following steps: the first step: pretreatment: clean fresh black fungus meat and wolfberry, remove impurities, and cut into small pieces; the second step: soaking: soak the cut black fungus meat and wolfberry in clean water for 2-3 hours to fully absorb water and swell; the third step: beating: put the soaked black fungus meat and wolfberry into a beater, add appropriate amount of water, and beat into a fine slurry; the fourth step: filtering: filter the beaten slurry through a filter screen to remove residues to obtain black fungus meat and wolfberry juice; the fifth step: blending: mix the black fungus meat and wolfberry juice with honey, citric acid and antioxidants in proportion and stir evenly; the sixth step: sterilization: sterilize the blended beverage; the seventh step: filling: fill the sterilized beverage into a sterile container and seal it for storage. In the sixth step, the sterilization treatment adopts a high-temperature instantaneous sterilization method. By focusing on the freshness of the raw materials and the retention of nutrients during the preparation process, the quality and health benefits of the final product are ensured. In the pretreatment stage, there are clear requirements for the cleaning and cutting of black fungus flesh and wolfberry to ensure the purity and appropriate size of the raw materials, which is conducive to subsequent processing. In the soaking stage, reasonable soaking time and conditions are used to allow the raw materials to fully absorb water and swell, which is conducive to obtaining fine slurry during the beating process. In the beating and filtration stages, advanced equipment and processes are used to ensure the fineness and purity of the slurry, laying a good foundation for subsequent blending and sterilization. In the blending stage, various raw materials are mixed in a certain proportion and stirred evenly to ensure the taste and flavor of the beverage. In the sterilization and filling stages, advanced high-temperature instantaneous sterilization and aseptic filling technology are used to ensure the hygiene and safety of the beverage and its long-term storage stability.
[0036] Working principle of the present invention: By precisely controlling the conditions and parameters of each processing step and using high-quality raw materials, the present invention ensures the excellent quality and significant health-care effects of the final product. In the pretreatment stage, strict cleaning and cutting of the raw materials not only remove impurities, but also ensure the purity and appropriate size of the raw materials, which is crucial for subsequent processing. Reasonable time and conditions in the soaking stage enable the raw materials to fully absorb water and swell, laying the foundation for obtaining fine slurry during the beating process. In the beating and filtering stages, advanced equipment and processes ensure the fineness and purity of the slurry, which directly affects the taste and flavor of the final beverage. In the blending stage, the precise proportion and uniform mixing of various raw materials ensure the consistency of the nutritional components and taste of the beverage. Finally, in the sterilization and filling stages, the high-temperature instantaneous sterilization method and aseptic filling technology used effectively extend the shelf life of the beverage and ensure the hygiene and safety of the beverage. The entire processing technology is not only efficient, but also retains the nutritional components in the raw materials to the greatest extent, thereby improving the health-care effects of the beverage.
[0037] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of 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 to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.
Claims
1. A black fungus meat health drink, characterized in that: The invention comprises the following raw materials in parts by weight: 50-70 parts of black fungus flesh, 10-20 parts of honey, 1-3 parts of citric acid, 5-10 parts of wolfberry, 0.1-0.5 parts of antioxidant and 100-200 parts of purified water.
2. The black fungus flesh health drink according to claim 1, characterized in that: The black fungus ear meat is fresh black fungus ear meat.
3. The black fungus flesh health drink according to claim 1, characterized in that: The antioxidant is specifically vitamin C.
4. A processing technology for a black fungus meat health drink, characterized in that: The black fungus flesh health beverage comprising any one of claims 1 to 3, specifically The following steps are involved: first step: Pretreatment: Wash the fresh black fungus flesh and wolfberry, remove impurities, and cut into small pieces; Step 2: Soak: Soak the cut black fungus flesh and wolfberry in clean water for 2-3 hours to allow them to fully absorb water and swell; Step 3: Beating: Put the soaked black fungus meat and wolfberry into a beater, add appropriate amount of water, and beat into a fine slurry; Step 4: Filtration: Filter the beaten slurry through a filter to remove residues and obtain black fungus meat and wolfberry juice; Step 5: Preparation: Mix the black fungus flesh and wolfberry juice with honey, citric acid and antioxidants in proportion and stir evenly; Step 6: Sterilization: sterilize the prepared beverage; Step 7: Filling: Fill the sterilized beverage into a sterile container and seal it for storage.
5. The processing technology of the black fungus flesh health beverage according to claim 3 is characterized in that: The sterilization treatment in the sixth step adopts high temperature instantaneous sterilization method.