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Preparation method of blood edible fungus health beverage

A technology of health drink and blood ear, which is applied in the field of preparation of blood ear health drink, to achieve the effect of simple preparation method, rich content and good taste

Inactive Publication Date: 2018-12-18
YANGTZE UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It grows in the natural wild state, and its nutritional content is particularly high. It is an excellent natural blood-enriching food on the market. It has excellent improvement and therapeutic effects on women and elderly people with weak anemia and poor complexion. However, the current blood ear Most of the eating methods are soup or cooking. Therefore, it has positive social significance to further process the blood ear to increase its added value and increase farmers' income.

Method used

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  • Preparation method of blood edible fungus health beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 (unit, kilogram):

[0022] Weigh the dried blood ear raw materials, soak them in water, the ratio of the blood ear raw materials to water is 1:5, soak for 14 hours, then take the supernatant for later use; weigh each raw material according to the following parts by weight:

[0023] Supernatant 80, sugar 80, citric acid 1.3, compound sweetener 0.4, fructose 1.5, acesulfame potassium 0.14, caramel 35, carmine 5, strawberry essence 7. Put the supernatant, white sugar, citric acid, compound sweetener, fructose, and acesulfame K in a container to fully mix, dilute to 800 with water, and filter to obtain a filtrate.

[0024] Put caramel, carmine, and strawberry essence into the filtrate, stir and mix evenly to obtain a beverage semi-finished product; the beverage semi-finished product is sterilized at a high temperature by a tubular sterilizer. The inlet temperature of the tubular sterilizer is 50°C, and the outlet temperature is 90°C, the microorganisms are steril...

Embodiment 2

[0025] Example 2 (unit, kilogram):

[0026] Weigh the dried blood ear raw materials, soak them in water, the ratio of the blood ear raw materials to water is 1:4, soak for 15 hours, then take the supernatant for later use; weigh each raw material according to the following parts by weight:

[0027] Supernatant 85, sugar 85, citric acid 1.5, compound sweetener 0.4, fructose 1.8, acesulfame potassium 0.15, caramel 38, carmine 6, strawberry essence 8. Put the supernatant, white sugar, citric acid, compound sweetener, fructose, and acesulfame K in a container to fully mix, dilute to 850 with water, and filter to obtain a filtrate.

[0028] Put caramel, carmine, and strawberry essence into the filtrate, stir and mix evenly to obtain a semi-finished beverage; the semi-finished beverage is sterilized at a high temperature by a tubular sterilizer. The inlet temperature of the tubular sterilizer is 55°C, and the outlet temperature is 95°C, the microorganisms are sterilized for the fir...

Embodiment 3

[0029] Embodiment 3 (unit, kilogram):

[0030] Weigh the dried blood ear raw materials, soak them in water, the ratio of the blood ear raw materials to water is 1:4.5, soak for 16 hours, then take the supernatant for later use; weigh each raw material according to the following parts by weight:

[0031] Supernatant 90, sugar 88, citric acid 1.6, compound sweetener 0.5, fructose 2.0, acesulfame potassium 0.16, caramel 40, carmine 7, strawberry essence 8.5. Put the supernatant, white sugar, citric acid, compound sweetener, fructose, and acesulfame K in a container to fully mix, dilute to 900 with water, and filter to obtain a filtrate.

[0032] Put caramel, carmine, and strawberry essence into the filtrate, stir and mix evenly to obtain a beverage semi-finished product; the beverage semi-finished product is sterilized at a high temperature by a tubular sterilizer. The inlet temperature of the tubular sterilizer is 60°C, and the outlet temperature is 100°C, the microorganisms ar...

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Abstract

The invention relates to a preparation method of a blood edible fungus health beverage, and belongs to the technical field of beverage production technologies. The method uses soaked blood edible fungus as a main material and white sugar, citric acid, composite sweetener, acesulfame potassium and fructose as auxiliary materials, and the raw materials are subjected to mixing, sterilization and filling so as to obtain the blood edible fungus health beverage finished product. The blood edible fungus health beverage produced by the method has a high amino acid content, moderate sweetness and sourness, a mellow and good taste, a natural blood edible fungus color, no turbidity at room temperature for one month, and good stability. The beverage is suitable for popular consumption, and nutritive and health-care, and can supplement the nutrients contained in the blood edible fungus for people under the premise of a good taste. The beverage is simple in preparation method, low in cost and easy to process and produce.

Description

technical field [0001] The invention relates to a preparation method of a blood ear health drink, which belongs to the technical field of beverage production technology. Background technique [0002] Blood fungus is also known as medicine ear, blood-colored white fungus, blood fungus, tea fungus, brown blood fungus, etc. Its appearance is mostly dark red or dark brown, with thick flesh and rich nutrition. It can be eaten or used as medicine. It is a boutique among edible fungi. . Shennongjia alpine wild blood ear is a unique natural medicinal and edible rare fungus in Shennongjia virgin forest. It mainly grows in alpine forest areas above 2000 meters. It grows in the natural wild state, and its nutritional content is particularly high. It is an excellent natural blood-enriching food on the market. It has excellent improvement and therapeutic effects on women and elderly people with weak anemia and poor complexion. However, the current blood ear Most of the eating methods ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L31/00A23L33/00
CPCA23L2/38A23L2/52A23L31/00A23L33/00
Inventor 江洪波高梦祥
Owner YANGTZE UNIVERSITY
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