Fermented white fungus leaching solution, preparation method thereof, and prepared jelly

The technology of extracting liquid and fermentation liquid is applied in the field of fermented white fungus extracting liquid, preparation method and prepared jelly, and achieves the effects of crispy white fungus slices, good molding degree and excellent taste.

Inactive Publication Date: 2017-05-31
SICHUAN DAZHEN SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But do not see suitable method at present and tremella can be made in

Method used

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  • Fermented white fungus leaching solution, preparation method thereof, and prepared jelly
  • Fermented white fungus leaching solution, preparation method thereof, and prepared jelly
  • Fermented white fungus leaching solution, preparation method thereof, and prepared jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] (1) Raw material selection: choose large and loose ear flowers, thick ear flesh, white or slightly yellowish color, no black spots or impurities on the pedicle, round flower shape, large and beautiful, no sour smell or other Smell, fresh white fungus with flexible texture;

[0049] (2) Cleaning, removing impurities, chopping: remove the impurities on the surface of white fungus, wash with clear water and chop;

[0050] (3) Preparation of white fungus extract: according to the ratio of white fungus net weight 1:100, the chopped white fungus was boiled on high fire for 15 minutes, and after low heat was boiled for 20 minutes, it was filtered with a 100-mesh mesh sieve to obtain white fungus extract and white fungus. The slices are sealed separately for later use.

Embodiment 2

[0052] (1) Sterilization: earlier the Tremella extract prepared in Example 1 was pasteurized at 90 to 92° C. for 8 to 10 minutes, and immediately cooled to 30 to 35° C. after sterilization;

[0053] (2) Fermentation of the extraction liquid: the preparation is made by dissolving 20g of sucrose and 5g of skimmed milk powder in 100mL of water to make a fermentation liquid, and adding 3% to the prepared extraction liquid (97mL of the extraction liquid is added to 3mL of the fermentation liquid) , add lactic acid bacteria (addition amount is 3%), carry out anaerobic fermentation in fermenter, temperature is kept on 35 ℃, fermentation time is 8h, stops when pH value is 3.5, immediately cools down.

Embodiment 3

[0055] (1) Sterilization: earlier the Tremella extract prepared in Example 1 was pasteurized at 90 to 92° C. for 8 to 10 minutes, and immediately cooled to 30 to 35° C. after sterilization;

[0056](2) Fermentation of the extraction liquid: the preparation is made by dissolving 20g of sucrose and 5g of skimmed milk powder in 100mL of water to make a fermentation liquid, and adding 3% to the prepared extraction liquid (97mL of the extraction liquid is added to 3mL of the fermentation liquid) , add lactic acid bacteria (addition amount is 3.5%), carry out anaerobic fermentation in fermenter, temperature is kept on 35 ℃, fermentation time is 8h, stops when pH value is 3.5, immediately cools down.

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PUM

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Abstract

The invention relates to the technical field of foods, in particular to a fermented white fungus leaching solution, a preparation method thereof, and prepared jelly. The fermented white fungus leaching solution provided by the invention is rich in nutrition; and the prepared white fungus jelly is good in forming degree, easy to demould, fine and smooth when being put in mouths, and is flexible, natural, refreshing and prominent in delicately fragrant flavor of white funguses, wherein white funguses in the jelly are high in transparency and brilliant white, the jelly is uniform, consistent and transparent, free from visible impurities, moderate in chewy degree, and moderate in gelatiniform mouth feel,; and white fungus slices are fragrant, crisp and good in mouth feel.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a fermented white fungus extract, a preparation method thereof, and a prepared jelly. Background technique [0002] National standard GB 19299-2015 defines jelly as: water, sugar, etc. , Sterilization, cooling and other processes processed jelly food. The types include: milky jelly, gel jelly, and inhalable jelly. Thickeners commonly used in jelly include sodium alginate, agar, edible gelatin, carrageenan, etc. Other food additives often added in jelly include various artificial flavors, colorants, sweeteners, sour agents, etc. In daily life, jelly is a kind of snack food, which is loved by children because of its crystal appearance, bright color, soft taste and certain elasticity. However, it can be seen from the jelly formula that the nutrient content is extremely low, and the use of a large number of additives is difficult to guarantee that it will not have adverse effects on...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L21/00
Inventor 顾世马嫄古小露罗鸣陶璇王冬肖奎
Owner SICHUAN DAZHEN SCI & TECH CO LTD
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