Lotus root edible fungi beverage and preparation method thereof

Abstract

The invention discloses a lotus root edible fungi beverage and a preparation method thereof. The lotus root edible fungi beverage is characterized in that lotus root enzymatic hydrolysate and edible fungi enzymatic hydrolysate are obtained by adopting an ultrasonic auxiliary type enzymatic juicing way and a centrifugal slag removing way. The lotus root edible fungi beverage is prepared from the following materials by weight percent: 40 to 50 percent of the lotus root enzymatic hydrolysate, 20 to 30 percent of the edible fungi enzymatic hydrolysate, 6 to 10 percent of a functional sweetening agent, 0.1 to 0.3 percent of a stabilizing agent and the balance being water. According to the lotus root edible fungi beverage, the molecular weight of active ingredients can be reduced in an enzymolysis manner, the enzymatic hydrolysate is rich in nutrients and favorable to absorb by a human body, an instantaneous ultrahigh temperature sterilization way is adopted, the active nutritional components can be prevented from being damaged at the high temperature for a long time, and the lotus root edible fungi beverage has health-care functions of reducing the cholesterol, regulating internal organs, clearing away internal heat and relaxing bowels and is capable of promoting the metabolism and favorable for improving the immunity of the human body.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a lotus root edible mushroom drink and a preparation method thereof. Background technique [0002] Currently commercially available lotus root products are mainly lotus root powder and lotus root juice. Lotus root powder is made from fresh lotus root washed and crushed, rinsed, precipitated and dried many times. Different types of products are prepared by adding rock sugar, white sugar, honey, almond powder, almond grains, milk powder, plant milk and white fungus. The lotus root juice is prepared by extracting the raw lotus root juice with the skin. The amount of lotus root juice added is about 20-30%. Different types of products are made by adding citric acid, sodium erythorbate, xanthan gum, and imperina root. In the journal literature, there are studies on the preparation of lactic acid bacteria beverages by using fresh mushrooms and fresh lotus roots as the main raw materials and ad...

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Problems solved by technology

Patent CN201410022183.7 A method for making lotus root juice with passion fruit flavor, which discloses a method for preparing lotus root juice by adding passion fruit juice and other auxiliary materials after beating lotus root; patent CN201010580137.0 A processing method for digestible chestnut-lotus root compound beverage , discloses a method for preparing compound beverages by adding auxiliary materials after superfine powdering chestnuts and lotus roots, enzymolysis, and adding auxiliary materials; patent CN201310238158. A method for preparing lotus root juice by grinding pulp, amylase and pectinase double enzymatic hydrolysis; patent CN200410012651.9 The preparation method of lotus root beverage discloses a method for preparing lotus root beverage by enzymatic hydrolysis of fresh lotus root water; patent CN201110366776. 1 A production method of lotus root sweet corn composite solid beverage and its products, which discloses a method for preparing instant products after drying lotus root juice and sweet corn juice; patent CN201110271560.7 A lotus root grape juice and its preparation method discloses a A method for preparing a compound drink from lotus root juice, grape juice, and honey; currently commercially available lotus root powder uses lotus root starch as the main raw material, and lotus root juice is mainly squeezed juice. The process does not use auxiliary means, so the active ingredients of lotus root are not fully utilized