Flammulina velutipes and red date functional beverage and preparation method thereof
A technology for functional beverages and Flammulina velutipes, which is applied in food preparation, application, food science and other directions to achieve the effects of improving flavor and grade, improving preservation quality and high stability
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Embodiment 1
[0022] A functional drink of Flammulina velutipes and red dates, comprising the following components in parts by weight: 10 Flammulina velutipes, 6 red dates, 6 maltitol, 0.02 acesulfame potassium, 0.14 citric acid, 0.05 sodium citrate, 0.05 sodium pyrophosphate, 0.05 sodium D-ascorbate, yellow Raw gum 0.05, sodium carboxymethyl cellulose 0.05, carrageenan 0.05, food flavor 0.1.
[0023] A preparation method of Flammulina velutipes and red dates functional drink, comprising the following steps:
[0024] (1) Wash the Flammulina velutipes and soak them in 0.1% citric acid solution for 3 minutes. Take out the soaked Flammulina velutipes, boil in boiling water for 4 minutes, and inactivate the enzyme;
[0025] (2) Wash the red dates and place them in a sandwich pot, add 1:6 water, then heat and boil for 15 minutes;
[0026] (3) Put Flammulina velutipes and red dates pretreated in steps (1) and (2) in a sandwich pot, adjust the ratio of material to water to 1:4, heat at 90°C for ...
Embodiment 2
[0031] A functional beverage of Flammulina velutipes and red dates and a preparation method thereof, comprising the following components in parts by weight:
[0032] Flammulina velutipes 0.1, red dates 0.1, maltitol 0.1, acesulfame potassium 0.001, citric acid 0.002, sodium citrate 0.005, sodium pyrophosphate 0.005, D-sodium ascorbate 0.005, xanthan gum 0.005, sodium carboxymethylcellulose 0.005, carrageenan 0.005, food flavor 0.001.
[0033] A preparation method of Flammulina velutipes and red dates functional drink, comprising the following steps:
[0034] (1) Wash the Flammulina velutipes and soak them in 0.1% citric acid solution for 5 minutes. Take out the soaked Flammulina velutipes, boil in boiling water for 5 minutes, and inactivate the enzyme;
[0035] (2) Wash the red dates and place them in a sandwich pot, add 1:6 water, then heat and boil for 15 minutes;
[0036] (3) Put Flammulina velutipes and red dates pretreated in steps (1) and (2) in a sandwich pot, adjust...
Embodiment 3
[0041] A functional beverage of Flammulina velutipes and red dates and a preparation method thereof, comprising the following components in parts by weight:
[0042]Flammulina velutipes 90, red dates 20, maltitol 20, acesulfame potassium 1, citric acid 2, sodium citrate 5, sodium pyrophosphate 5, D-sodium ascorbate 5, xanthan gum 5, carboxymethyl cellulose sodium 5, carrageenan 5. Edible essence4.
[0043] (1) Wash the Flammulina velutipes and soak them in 0.1% citric acid solution for 4 minutes. Take out the soaked Flammulina velutipes, boil in boiling water for 6 minutes, and inactivate the enzyme;
[0044] (2) Wash the red dates and place them in a sandwich pot, add 1:6 water, then heat and boil for 15 minutes;
[0045] (3) Put Flammulina velutipes and red dates pretreated in steps (1) and (2) in a sandwich pot, adjust the material-to-water ratio to 1:4, heat at 95°C for 10 minutes, beat with a bracket beater, peel the core, 250 mesh Filtration obtains Flammulina velutip...
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