Brewing type solid tremella aurantialba and tremella fuciformis soup base and preparation method thereof

Abstract

The invention discloses a brewing type solid tremella aurantialba and tremella fuciformis soup base and a preparation method thereof. The brewing type solid tremella aurantialba and tremella fuciformis soup base is prepared from raw materials in parts by weight as follows: 30-50 parts of tremella aurantialba, 15-25 parts of tremella fuciformis, 4-8 parts of red jujubes and 20-40 parts of auxiliarymaterials. After tremella aurantialba and tremella fuciformis sporophores are subjected to ultrasonic treatment, the auxiliary materials including rock candy, the red jujubes and the like in a certain ratio are added, and flavor substances and functional components in the tremella aurantialba and the tremella fuciformis are promoted to be released with a boiling process; boiled tremella aurantialba and tremella fuciformis soup is repeatedly homogenized and concentrated, then maltodextrin in proper proportion is added, and the solid tremella aurantialba and tremella fuciformis soup base is obtained by staged microwave vacuum-hot air combined drying. According to the obtained brewing type solid tremella aurantialba and tremella fuciformis soup base, flavor and nutrients of the tremella aurantialba and tremella fuciformis are released and retained to the greatest extent, and the soup base can be brewed with both cold and hot water, has good dispersity, fine and smooth taste and strong flavor, can be eaten instantly once brewed, and is convenient to eat and carry and suitable for any consumer group.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a brewed solid soup stock of golden ear and white fungus and a preparation method thereof. Background technique [0002] Golden fungus, also known as yellow fungus, golden fungus, golden fungus, and brain ear, is golden or orange when fresh, hard when dried, and can be restored to its original state after soaking. Golden ear is rich in protein and amino acids, especially 8 kinds of amino acids necessary for the human body; it also contains a variety of mineral elements and vitamins, including calcium, potassium, iron, selenium, germanium, etc., as well as vitamins A, B vitamins, niacin Wait. Golden ear polysaccharide is one of the main active components of golden ear, and has various pharmacological activities such as anti-tumor, hypoglycemic and antioxidant. Golden ear has the functions of relieving cough, resolving phlegm, regulating qi, and calming a...

AI Technical Summary

Problems solved by technology

[0004] Most of the golden fungus and white fungus currently on the market are dry products. After consumers buy them, they generally need to go through a long period of soaking, stewing, boiling and other processes before they can be eaten according to traditional eating habits, which cannot satisfy the needs of people in modern society. The pace of life accelerates the demand for quick products

At present, there are a small number of soups, beverages, and jams developed with golden fungus and white fungus as the main raw materials in the market. Most of them are in liquid form, which is not convenient to carry.