Tricholoma matsutake tea drink and preparation method thereof

A production method and technology for pine mushroom tea, applied in the field of beverages, can solve the problems of inconvenience to eat, lack of instant drinking tea, etc., and achieve the effects of easy entry, promotion, and high nutritional value.

Pending Publication Date: 2020-05-19
ZHEJIANG BAIXING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the common ways to eat matsutake on the market are frying or stewing soup. There is a lack of tea that can be drunk immediately, and it is inconvenient for people to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The matsutake tea drink is prepared from the following ingredients by weight: 20 parts of matsutake and 8 parts of wolfberry powder.

[0019] Further, the method for making the above-mentioned matsutake tea drink includes the following steps:

[0020] The first step is matsutake selection, select fresh matsutake with no damage on the surface as the raw material of matsutake tea;

[0021] The second step is cleaning. Soak the selected fresh matsutake in water for 10 minutes. After soaking, use running water to clean it. Clean it and set it aside;

[0022] The third step, enzymatic hydrolysis, selects protease, cellulase, and pectinase to make enzymolysis solution, and puts it in a stainless steel container, wherein the weight ratio of protease, cellulase, and pectinase is 1:1:1, Then put the cleaned matsutake into the enzymolysis solution for enzymolysis, and enzymolysis for 8 hours;

[0023] The fourth step is drying. Put the enzymatically hydrolyzed matsutake togethe...

Embodiment 2

[0026] The matsutake tea drink is prepared from the following ingredients by weight: 25 parts of matsutake and 9 parts of wolfberry powder.

[0027] Further, the method for making the above-mentioned matsutake tea drink includes the following steps:

[0028] The first step is matsutake selection, select fresh matsutake with no damage on the surface as the raw material of matsutake tea;

[0029] The second step, cleaning, first soak the selected fresh matsutake in clear water for 15 minutes, then wash it with running water after soaking, clean it and set it aside;

[0030] The third step, enzymatic hydrolysis, selects protease, cellulase, and pectinase to make enzymolysis solution, and puts it in a stainless steel container, wherein the weight ratio of protease, cellulase, and pectinase is 1:1:1, Then put the cleaned matsutake into the enzymolysis solution for enzymolysis, and enzymolysis for 9 hours;

[0031] The fourth step is drying. Put the enzymatically hydrolyzed matsut...

Embodiment 3

[0034] The matsutake tea drink is prepared from the following ingredients by weight: 30 parts of matsutake and 10 parts of wolfberry powder.

[0035] Furthermore, the above-mentioned matsutake tea drink is prepared from the following raw material proportions by weight: 25 parts of matsutake and 9 parts of wolfberry powder.

[0036] Further, the method for making the above-mentioned matsutake tea drink includes the following steps:

[0037] The first step is matsutake selection, select fresh matsutake with no damage on the surface as the raw material of matsutake tea;

[0038] The second step, cleaning, first soak the selected fresh matsutake in water for 20 minutes, and then wash it with running water after soaking, and then set it aside after cleaning;

[0039] The third step, enzymatic hydrolysis, selects protease, cellulase, and pectinase to make enzymolysis solution, and puts it in a stainless steel container, wherein the weight ratio of protease, cellulase, and pectinase...

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PUM

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Abstract

The invention provides a tricholoma matsutake tea drink and a preparation method thereof. The tricholoma matsutake tea drink is composed of tricholoma matsutake and wolfberry. The tricholoma matsutaketea drink has the following beneficial effects: nutrient ingredients of the produced tricholoma matsutake tea drink are quickly separated out, and the nutrient ingredients can be quickly separated out when the tricholoma matsutake tea drink is added into boiling water, so that the nutrient ingredient content of the tricholoma matsutake tea drink is high, the nutrient ingredients can be taken without stir frying or stewing, the nutrient ingredients can be applied immediately, and the tricholoma matsutake tea drink is convenient and quick; and through combined use of the tricholoma matsutake and the wolfberry, the taste of tricholoma matsutake unpleasant to human bodies is eliminated, so that the tricholoma matsutake tea drink is easy to drink, convenient to drink, high in nutrient value, and conducive to promotion.

Description

technical field [0001] The invention relates to the technical field of drinks, in particular to a matsutake tea drink and a preparation method thereof. Background technique [0002] Matsutake, the scientific name is Matsutake mushroom, alias matsutake, genus, and Taiwan fungus. It belongs to Basidiomycotina and Trichomonas. It is an exogenous mycorrhizal fungus of trees such as pine oak. Medicinal bacteria. [0003] Matsutake is not only high in protein content but also complete in variety, including 8 kinds of amino acids necessary for the human body, among which the content of glutamic acid is the first among all kinds of amino acids. The crude fat of matsutake is unsaturated fatty acid. The contained mannose, trehalose, pentosan and methyl pentosan can improve human immune function. Fresh matsutake contains vitamins B1, B2, C and vitamin PP (niacin). The ashes of matsutake contain a variety of nutrients, among which potassium, iron, magnesium, and zinc are mostly. In...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 吴其耀蓝荣英
Owner ZHEJIANG BAIXING FOOD
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