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Processing method of edible fungi beverage

A technology for edible fungi and beverages, which is applied in the field of preparation of edible fungi beverages, can solve problems such as no published materials, and achieve the effects of improved flavor, stable organization and uniform structure

Inactive Publication Date: 2012-05-30
QIQIHAR UNIVERSITY
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  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no public information about the technology and product design in this area

Method used

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  • Processing method of edible fungi beverage
  • Processing method of edible fungi beverage
  • Processing method of edible fungi beverage

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Embodiment Construction

[0021] The concrete production technological process of preparing binaural beverage is as follows:

[0022] (1) Material selection and cleaning Select high-quality fungus and white fungus with white color and thick flesh as raw materials to remove impurities.

[0023] (2) Soaking Soak the selected white fungus and fungus (1:1) in water at 45°C to 50°C for 2h to 3h, until both ears fully absorb water and swell and become soft and elastic when pinched. The ratio of material to water is 1:200.

[0024] (3) Beating Use a high-speed beater to beat the soaked fungus and white fungus into a homogenous slurry. Stirring speed 10000r / min, 5min.

[0025] (4) Mix sucrose and stabilizer (carrageenan 0.1% and gellan gum 0.05%). Weigh and dry mix well, dissolve with 80-85°C treated water, high-speed shear 1500r / min, 20-25min to fully dissolve, pump into the blending tank, and wait for blending.

[0026] (5) Deployment The ratio of raw and auxiliary materials for the production of 100kg b...

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PUM

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Abstract

The invention discloses a processing method of edible fungi beverage, which is processed from jelly fungi and white fungus as raw materials. The processing method comprises the following steps: cleaning jelly fungi and white fungus, immersing, pulping, mixing, filling, sterilizing, and cooling. The beverage contains the following components (producing 100kg beverage): homogenate of white fungus and jelly fungi 40kg, sucrose 4.00kg, citric acid 0.1kg, sweetener (protein sugar) 10g, and stabilizer 0.15%. The beverage processed using the method of the invention has the advantages of convenience in storage and drinking and high bioavailability, and has the characteristics of homogeneous tissue and stable structural properties.

Description

technical field [0001] The invention relates to a preparation method of edible mushroom beverage. Background technique [0002] In recent years, human beings have been under the double attack of external environmental pollution and internal ecological imbalance. Facing the repeated attacks of various viruses, the human body's own immune function is quietly declining, causing many people's health to face great risks. threaten. Therefore, modern people are eager for some functional foods that can enhance the body's immunity. After a long period of in-depth excavation, people found that the traditional Shuanger Decoction has real effects in enhancing the body's immunity, anti-virus, and anti-tumor, which can just meet people's current urgent needs. [0003] The traditional double-ear soup raw materials are white fungus, black fungus, plus rock sugar, and other components can be added as appropriate according to different needs. In the past, the common decoction method was us...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/28A23L1/29A23L33/00
Inventor 吴红艳郭成宇王岩
Owner QIQIHAR UNIVERSITY
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