Processing technology of compound black fungus fruit juice

A technology of compound juice and processing technology, applied in the functions of food ingredients, food preparation, food science, etc., can solve the problem of black fungus being difficult to store, and achieve the effects of preventing thrombosis and other diseases, low calorie, and strong adsorption.

Inactive Publication Date: 2015-11-25
章新华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that black fungus is not easy to store, and to provide a processing technology for black fungus compound juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of processing technology of black fungus compound fruit juice, concrete operation steps are:

[0018] (1) Raw materials: use dried black fungus, shiitake mushrooms, and lotus seeds as raw materials, and reject unqualified products;

[0019] (2) Grinding: Put the raw materials into the grinder for crushing until the particle size is 0.4cm;

[0020] (3) Extraction: Jacketed extraction tank is used, raw materials and deionized water are added from the top material port of the tank, 3 kg of raw materials and 200 liters of deionized water are added in each batch, and stirring is maintained at a speed of 100 rpm. Steam is introduced into the interlayer, and the amount of steam is controlled through the valve, so that the extraction temperature reaches 80°C in 35 minutes, and is maintained at this temperature for 1.5 hours;

[0021] (4) Centrifugation: After the leaching is completed, the leachate and residue are separated by a sedimentation centrifugal clarifier, inte...

Embodiment 2

[0027] A kind of processing technology of black fungus compound fruit juice, concrete operation steps are:

[0028] (1) Raw materials: use dried black fungus, astragalus, and schisandra as raw materials, and reject unqualified products;

[0029] (2) Crushing: Put the raw materials, jasmine, and sagittarius into a pulverizer for pulverization, and the pulverized particles are 0.2cm;

[0030] (3) Extraction: use a jacketed extraction tank, add raw materials and deionized water from the top material port of the tank, add 5-6 kg of raw materials and 280 liters of deionized water in each batch, and keep stirring at a speed of 45 rpm , put steam into the interlayer, and control the steam volume through the valve, so that the extraction temperature reaches 85°C in 45 minutes, and maintains at this temperature for 80 minutes;

[0031] (4) Centrifugation: After the leaching is completed, the leachate and residue are separated by a sedimentation centrifugal clarifier, intermittent oper...

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PUM

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Abstract

The invention discloses a processing technology of compound black fungus fruit juice and belongs to the field of beverage processing. The processing technology is characterized by comprising the technological steps of raw material adoption, smashing, digestion, centrifugation, liquid preparation, blending, bottling and sterilization, secondary sterilization, degassing and finished product processing. The processing technology has the advantages that the product juice produced by means of the processing technology is ivory yellow, clear, agreeable in sweet-sour taste, low in caloric and rich in nutrition, has the specific delicious taste of black fungi, has the effects of tonifying qi, invigorating blood circulation, cooling blood, moistening, nourishing blood and retaining youthful looks, can further prevent thrombus and other diseases, is convenient to eat and is nutritional and health-care, and the plant colloid contained in the compound black fungus fruit juice has stronger adsorption capacity and can clear stomach and intestines.

Description

technical field [0001] The invention relates to a processing method of compound beverage, in particular to a processing technology of black fungus compound juice. Background technique [0002] Black fungus, also known as light fungus, mycological classification belongs to Basidiomycetes, Auricularia, Agaricaceae. The color is dark brown, the texture is soft, the taste is delicious, the nutrition is rich, and it can be vegetarian or meat. It has many medicinal effects, and is praised by modern nutritionists as "the meat of the vegetarian". Traditional Chinese medicine believes that it has the functions of invigorating qi and promoting blood circulation, cooling blood and nourishing, and can eliminate heat toxins in the blood. The plant gum in black fungus has a strong adsorption force, which can excrete the impurities remaining in the human digestive system and play a role in clearing the stomach and intestines. Black fungus has a dissolving effect on chaff, wood residue, ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L1/28A23L1/29
CPCA23L2/02A23L2/52A23V2002/00A23V2200/30A23V2200/318A23V2200/326A23V2200/32
Inventor 章新华李一民
Owner 章新华
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