Instant white fungus broth and processing method thereof

Abstract

The invention relates to instant white fungus broth and a processing method thereof. The instant white fungus broth is prepared from the following raw materials in part by mass: 26 to 28 parts of white fungus slice, 18 to 20 parts of white fungus extract, 19 to 21 parts of red bean, 14 to 16 parts of mung bean, 8 to 10 parts of lotus root powder and 3 to 5 parts of medlar. The powdered white fungus extract is added into the white fungus broth and is absorbed by a human body conveniently; the white fungus broth comprises the red bean and the mung bean which are abundant in mineral substances and vitamin, so the nutritional substances are combined comprehensively, and the white fungus broth is soft, fragrant and sweet and convenient to eat; and the raw materials are dried by a hot air-vacuum microwave-hot air combined drying method in the processing process, so that instant solubility of the product can be improved obviously, quality of the product is improved, drying time is shortened,and energy consumption is reduced.

Description

(1) Technical field [0001] The invention relates to an instant white fungus soup and a processing method. The raw materials include white fungus leaves and white fungus extracts, and the drying adopts a hot air-vacuum microwave-hot air combined drying method, which belongs to the field of food processing. (2) Background technology [0002] Tremella, also known as white fungus, is a colloidal fungus that grows on dead wood. It is named Tremella because its color is as white as silver. It has always had the same outstanding reputation as ginseng and pilose antler. "Pearl", "Crown of Fungi". Ancient medical scientists believe that tremella has the effects of "strengthening essence, nourishing kidney, moistening lung, promoting body fluid, relieving cough, clearing heat, nourishing stomach, nourishing qi, harmonizing blood, strengthening heart, strengthening body, nourishing brain and refreshing". Modern medical research shows that white fungus is rich in protein, carbohydrates...

AI Technical Summary

Problems solved by technology

In the traditional drying method, hot air drying is widely used in fruit and vegetable drying processing due to its advantages of low cost and easy operation. However, the shortcomings of this method such as long drying time, poor quality of dried products, and high energy consumption largely limit the use of hot air drying in modern times. Application in mechanized and large-scale fruit and vegetable processing industry; vacuum microwave drying belongs to the combined drying of vacuum field and microwave field. No discoloration, the loss of bioactive functional components is greatly reduced

However, the moisture removal capacity of vacuum microwave equipment is limited. When free water is removed by vacuum microwave method for raw materials with high moisture content, a large number of water droplets will condense in the equipment due to poor moisture removal, which will increase the drying load and reduce drying efficiency.

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