Process for producing mushroom concentrated juice

Abstract

The invention discloses a process for producing mushroom concentrated juice which has the advantages of convenience of production, no enzymic preparation addition, short production cycle, mushroom taste reservation and convenience of conservation. The process comprises the steps of: leaching mushroom handles or refuse parts, filtering, performing centrifugal separation, oscillation filtering and vacuum low-temperature instantaneous concentration, sterilizing the concentrated liquid, and filling, cooling and refrigerating.

Description

technical field [0001] The invention relates to a production process of mushroom concentrated juice. Background technique [0002] Shiitake mushroom is a fungus food with high protein, low fat, polysaccharide, multiple amino acids and multiple vitamins. The mushroom juice is not only delicious, but also has high nutritional value and can lower blood pressure to achieve health care. Usually people can eat mushroom umbrella and mushroom handle or leftovers separately, and the use value of common mushroom handles or leftovers is not fully utilized, resulting in waste. [0003] Chinese patent ZL89104134.6 discloses a kind of "enzyme preparation enhanced extraction of shiitake mushroom juice", which uses shiitake mushrooms as materials, adopts biological enzyme method to forcibly ferment shiitake mushroom fruiting body crushed material or shiitake mushroom solid culture medium crushed material, and is obtained by cooking, fermenting, filtering and concentrating. Mushroom juice, ...

AI Technical Summary

Problems solved by technology

The step of distillation, condensation and reflux in this patent takes a long time, resulting in a long production cycle; the high temperature required for distillation results in the destruction of the flavor of shiitake mushrooms, and the too low brix of the liquid is not conducive to preservation