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Manufacturing method for black fungus nutrient solid beverage

A solid beverage and production method technology, applied in food science and other directions, can solve the problems of difficult storage, short growth cycle of black fungus, etc., and achieve the effects of preventing thrombosis and other diseases, easy to brew, and strong adsorption.

Inactive Publication Date: 2016-01-27
刘世文
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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 has a short growth cycle and is not easy to store, and provides a method for making black fungus nutritional solid drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of black fungus nutritional solid beverage, the specific operation steps are:

[0017] (1) Selection and cleaning: Choose high-quality black fungus without mildew and moths, and wash them with clean water;

[0018] (2) Extract the original solution: add 10 times the water to the cleaned black fungus, put it in a stainless steel jacketed pot, heat and boil for 3-4 hours, after extracting the original solution for the first time, add 5 times the water and heat to boil for 3-4 hours , to extract the second raw material;

[0019] (3) Centrifugal filtration: the two raw liquids are mixed and filtered through a centrifugal filter;

[0020] (4) Vacuum concentration: the filtered stock solution is concentrated in vacuum with a vacuum degree of 7.18×10 7 Pa, the feed concentration is 4-5%, after concentration it is 8-12%;

[0021] (5) Ingredients: Add 40% maltose, 3% honey, 6-8% thorn rose juice, 3% desiccant dextrin powder to the concentrated solution, s...

Embodiment 2

[0025] A preparation method of black fungus nutritional solid beverage, the specific operation steps are:

[0026] (1) Selection and cleaning: Choose high-quality black fungus without mildew and moths, and wash them with clean water;

[0027] (2) Extract the original solution: add 8 times the water to the cleaned black fungus, put it in a stainless steel jacketed pot, heat and boil for 6 hours, after extracting the first original solution, add 4 times the water and heat to boil for 6 hours, extract the second secondary raw materials;

[0028] (3) Centrifugal filtration: the two raw liquids are mixed and filtered through a centrifugal filter;

[0029] (4) Vacuum concentration: the filtered stock solution is concentrated in vacuum, the vacuum degree is 8.69×106 Pa, the feed concentration is 12%, and the concentration is 16%;

[0030] (5) Ingredients: Add 50% protein sugar, 10% concentrated lemon pulp, 3% honey, 0.5% Gynostemma granules, 2.5% desiccant dextrin powder, a little ...

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Abstract

The invention discloses a manufacturing method for a black fungus nutrient solid beverage and belongs to the field of food processing. The manufacturing method is characterized in that the processing technological process of preparing of a dried black fungus product, picking and washing, stock solution extracting, centrifugal filtration, vacuum concentration, burdening, heat preservation, spray drying, cooling packaging and finished product forming is adopted. The manufacturing method has the advantages that thalli of the product are brown, granular, easy to brew, and aromatic and sweet in taste and have the fresh flavor of black fungi; the product has rich nutrients, contained plant colloid has high adsorption capacity, and the product can clear the stomach and the intestines, has the effects of tonifying qi, invigorating the circulation of blood, cooling, nourishing the blood and retaining youthful looks, can further prevent thrombus and other diseases, is convenient to drink, nutrient and capable of achieving health care.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of black fungus nutritional solid drink. 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, sand, meta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L33/00
CPCA23L2/39A23L2/52A23V2002/00
Inventor 刘世文
Owner 刘世文
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