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Tremella and lily lotus seed soup and preparation method thereof

A technology of white fungus lily lotus seeds and lily lotus seeds, which is applied to the field of white fungus lily lotus seed soup and preparation thereof, can solve the problems of too little colloid precipitation, single taste, and thin nutritional components in white fungus soup, and achieves unique flavor, rich and reasonable nutrition, The effect of good market share

Inactive Publication Date: 2015-01-28
福建乐隆隆食品科技有限公司
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  • Application Information

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Problems solved by technology

[0005] At present, canned white fungus soup in the market is mainly made of pure white fungus, which has a relatively single taste and thin nutritional components, and there is too little white fungus colloid in the white fungus soup; in view of the combination of white fungus, Lanzhou lily, lotus seeds and red dates Beverage cans have not found any relevant cases

Method used

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Embodiment

[0020] Tremella lily and lotus seed soup is composed of tremella, Lanzhou lily, lotus seeds, red dates, essence and sugar water, wherein the weight ratio of the components of white fungus, Lanzhou lily, lotus seeds and red dates is 8:2:1:1.

[0021] The sugar water is composed of sodium erythorbate, citric acid and sodium citrate, and the weight ratio of each component is 4:1:1.

[0022] The preparation method of above-mentioned tremella lily lotus seed soup, comprises the steps:

[0023] A. Treatment of white fungus: first remove impurities and soak the white fungus in water at a temperature of 42°C for 1.5 hours, then wash it with clean water, and smash it with a refiner to make white fungus with a particle size of 1.5 cm. Finally, put the white fungus at temperature Cook in a container at 118°C for 5 minutes, and cool in time;

[0024] B. Treatment of lilies: first remove impurities and put lilies in water at a temperature of 55°C for 1 hour, then put lilies soaked in wate...

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Abstract

The invention discloses tremella and lily lotus seed soup which is prepared by mixing tremella, Lanzhou lily, lotus seeds, Chinese red dates, essence and sweet water, wherein the weight ratio of the components such as the tremella, Lanzhou lily, lotus seeds and Chinese red dates is 8:2:1:1; the sweet water consists of sodium erythorbate, citric acid and sodium citrate according to a weight ratio of 4:1:1. According to the preparation method comprising the steps of treating tremella, treating lily, treating the lotus seeds, automatically canning and checking and packaging the finished product in a warehouse, the tremella and lily lotus seed soup which is rich and reasonable in nutrition, unique in flavor and unique in market can be obtained, so that the high market share is guaranteed, and the tremella and lily lotus seed soup is suitable for wide popularization.

Description

[0001] technical field [0002] The invention relates to the field of beverage health, in particular to tremella lily lotus seed soup and a preparation method thereof. [0003] Background technique [0004] Tremella, also known as white fungus, is a food resource with both medicine and food. Modern medical research shows that Tremella has various effects such as enhancing human immune function, anti-tumor and anti-radiation. Lily is also a kind of nutrient-rich food and medicine, which has many functions such as nourishing yin and moistening lung, eliminating phlegm, antitussive, clearing heart and tranquilizing mind, anti-fatigue, hypoxia resistance, anti-oxidation, anti-tumor and hypoglycemic. [0005] At present, canned white fungus soup in the market is mainly made of pure white fungus, which has a relatively single taste and thin nutritional components, and there is too little white fungus colloid in the white fungus soup; in view of the combination of white fungus, La...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/28A23L1/36A23L1/212A23L1/20A23L31/00
CPCA23L19/00A23L23/00A23L25/00A23L29/30A23L31/00
Inventor 蔡笃佳
Owner 福建乐隆隆食品科技有限公司
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