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Method for preparing white fungus beverage

A technology of tremella and beverages, which is applied in the direction of food preparation, medical preparations containing active ingredients, liquid materials, etc., can solve the problems that the refreshing and smooth taste of tremella cannot be reflected, and the product shelf life is difficult to control, so as to avoid secondary pollution. Effect

Inactive Publication Date: 2007-05-16
杜建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chinese patent discloses 94110507.5 "Tremella beverage and its production process". The processing method of this application is relatively simple. Instead of using tremella as the main raw material, jujube is the main raw material. The taste of jujube has covered the original taste of tremella, and there is no The white fungus gelatin is boiled for a long time, which cannot reflect the refreshing and smooth taste of the white fungus
The taste and nutritional value are far from the original tremella drink, and the shelf life of the product is not easy to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1 After soaking the white fungus for 1 hour, manually select the white fungus feet and enzyme changes, rot, sawdust and other foreign objects, and rinse them with clean water several times for use; the red dates are pitted, washed and chopped for later use, and the lotus seeds and medlar Wash, dry and crush for later use;

[0025] 2 Break the rinsed white fungus in a refiner to make a slurry with a particle size of 0.5mm;

[0026] 3 Steam the slurry in a container with a temperature of 100°C and a pressure of 0.05MPa for 4 hours;

[0027] 4Mix 8 parts of Tremella paste, 85 parts of water, 5 parts of rock sugar, 0.05 parts of citric acid, 0.3 parts of sodium carboxymethyl cellulose, 0.03 parts of sucralose, 2 parts of red dates, 2 parts of lotus seeds, and 2 parts of Chinese wolfberry. ;

[0028] 5 The prepared materials are sterilized at a temperature of 140°C for 3 seconds, and then filled at a temperature of 95°C while they are hot to avoid secondary pollution during the ...

Embodiment 2

[0030] 1 After soaking the white fungus for 1.5 hours, after manual selection, select the white fungus feet and enzyme changes, rot, sawdust and other foreign matter, and rinse them with clean water several times for use; the red dates are pitted, washed and chopped for later use, and the lotus seeds and medlar Wash, dry and crush for later use;

[0031] 2 Break the rinsed white fungus in a refiner to make a slurry with a particle size of 1.5mm;

[0032] 3 Steam the raw slurry in a container with a temperature of 115°C and a pressure of 0.08MPa for 3 hours;

[0033] 4 Mix 12 parts of white fungus slurry, 80 parts of water, 6 parts of rock sugar, 0.1 part of citric acid, 0.1 part of sodium carboxymethyl cellulose, 0.01 part of sucralose, 1 part of red dates, 1 part of lotus seeds, 1 part of wolfberry, and stir. ;

[0034] 5 The prepared materials are sterilized at a temperature of 135°C for 6 seconds, and filled at a temperature of 93°C while they are hot to avoid secondary polluti...

Embodiment 3

[0036] 1 After soaking the white fungus for 2 hours, manually select the white fungus feet, enzyme changes, rot, sawdust and other foreign objects, and rinse them with clean water several times for later use; the red dates are pitted, washed and chopped for later use, and the lotus seeds and medlar Wash, dry and crush for later use;

[0037] 2 Break the rinsed white fungus in a refiner to make a slurry with a particle size of 3mm;

[0038] 3 Steam the raw slurry in a container with a temperature of 121°C and a pressure of 0.1MPa for 2 hours;

[0039] 4 Mix 5 parts of white fungus slurry, 90 parts of water, 3 parts of rock sugar, 0.08 parts of citric acid, 0.5 parts of sodium carboxymethyl cellulose, 0.05 parts of sucralose, 3 parts of red dates, 3 parts of lotus seeds, 3 parts of wolfberry, and stir. ;

[0040] 5. The prepared materials are sterilized at a temperature of 130°C for 10 seconds, and filled at 92°C while they are hot to avoid secondary pollution during the filling pro...

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Abstract

The invention relates to a method for preparing tremella material, wherein it comprises that emerging the tremella for 1-2hours, selecting and washing with clean water; removing the corn of red date, washing and breaking; washing, drying lotus seed, matrimony vine; breaking the tremella in grinder to be the slurry whose grainness is 0.5-3mm; boiling the slurry in container at 100-121Deg. C and 0.05-0.1Pa; mixing the tremella slurry at 5-12 deals, water at 80-90 deals, sugar candy at 3-7 deals, citrate at 0.05-0.1 deals, sodium carboxymethyl cellulose at 0.1-0.5 deals, sucrose at 0.01-0.05 deals, red data at 1-3 deals, lotus seed at 1-3 deals, and matrimony vine at 1-3 deals; disinfecting the mixture at 130-140Deg. C for 3-10s; packing at 92-95Deg. C.

Description

Technical field [0001] The invention relates to a method for preparing a white fungus beverage, which belongs to the field of edible fungus processing. Background technique [0002] Tremella is a traditional rare edible fungus in my country and is one of the famous "mountain treasures". Tremella Ganping is non-toxic. In addition to moisturizing the lungs, nourishing body fluid, nourishing yin, nourishing stomach, replenishing qi and activating blood, invigorating the brain and strengthening the heart, it also has the functions of refreshing and replenishing qi, nourishing skin, restoring muscle fatigue, and anti-tumor. Tremella is rich in crude protein, amino acids, crude fiber, polysaccharides, vitamins and trace elements. Tremella polysaccharides can improve human immunity, delay aging, and inhibit tumors. [0003] my country is a large producer and exporter of Tremella, but the corresponding research on Tremella is relatively weak. Although oral liquids, soups, drinks and othe...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/28A23L1/212A23L2/56A23L2/60A23L2/62A23L1/29A23L3/16A61K36/815B65B3/00A23L31/00
Inventor 杜建赵志峰杜曙光
Owner 杜建
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