CN103404842A - Fast white fungus combination and preparation method thereof - Google Patents

Fast white fungus combination and preparation method thereof Download PDF

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Publication number
CN103404842A
CN103404842A CN2013103220263A CN201310322026A CN103404842A CN 103404842 A CN103404842 A CN 103404842A CN 2013103220263 A CN2013103220263 A CN 2013103220263A CN 201310322026 A CN201310322026 A CN 201310322026A CN 103404842 A CN103404842 A CN 103404842A
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white fungus
drying
fast food
composition
dry
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CN2013103220263A
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Chinese (zh)
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廖庆禄
李文革
陈真
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福建永生活力生物工程有限公司
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Priority to CN2013103220263A priority Critical patent/CN103404842A/en
Publication of CN103404842A publication Critical patent/CN103404842A/en

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Abstract

The invention provides a fast white fungus combination and a preparation method thereof. The fast white fungus combination comprises the following components by mass percent: 10-50% of white fungus, 6-50% sweetener, 0.5-10% of konjac power or konjac glucomannan, 0.5-10% of L-arabinose and 5-25% of seasoning. The preparation method comprises the steps of separation, soaking, cleaning, mixing, sterilizing by curing, drying and packaging. The fast white fungus combination provided by the invention is good in taste, can efficiently inhibit sugar absorption, is healthy and nutritive, and can be brewed or eaten directly.

Description

A kind of fast food white fungus composition and method of making the same

Technical field

The present invention relates to the white fungus technical field, particularly a kind of fast food white fungus composition and method of making the same.

Background technology

White fungus, the Mycophyta Tremellaceae, also be tremella, tremella etc., and property is flat, distinguishes the flavor of sweet, light, nontoxic.Have the effects such as moistening lung is promoted the production of body fluid, tonifying-Yin and nourishing-stomach, benefiting qi for tranquillization, heart tonifying and brain strengthening.The laudatory title that " hat in bacterium " arranged.White fungus is flat nontoxic, the effect of existing tonifying spleen appetizing, and the effect of useful gas gut purge again, can also be nourishing Yin and moistening lung, also can strengthen body immunity.Active ingredient acidic polysaccharose class material in white fungus, transfer lymphocyte, strengthens leukocytic phagocytic activity, excited hemopoietic function of bone marrow.White fungus is rich in the natural plant colloid, adds its nourishing yin effect, and long-term taking can moisturizing, and the effect of dispelling face's chloasma, freckle is arranged.White fungus is distributed widely in tens provinces such as China Fujian, Jiangxi, Jiangsu, Anhui, and the white fungus of Gutian Area, Fujian Province is large with its output, quality is cited as well the china national geography sign.

Making White fungus broth is the most common culinary art way of white fungus, as rock sugar snow pear white fungus, rock sugar red date lotus seed custard etc., all have nourishing Yin and moistening lung, the effect promoted the production of body fluid to quench thirst, can treat the cough caused by dryness in time autumn and winter, the product of all right nourishing as the person of having a delicate constitution, waste time and energy more inconvenient but boil White fungus broth.

The domestic patent that at present also has some to be similar to the fast food white fungus of White fungus broth, but due to these technology in process or added alkali or alcohol the nutrition of white fungus is had destruction or runs off; Or gained white fungus product rehydration is poor; Or after rehydration, can't keep the natural pure shape of white fungus, look, flavor; What is more important Yin Yiner itself does not have any taste, no matter be other fast food white fungus product existed from enduring White fungus broth or existing market, very more outstanding is exactly to add a large amount of white granulated sugars or rock sugar, when therefore edible, can take in more sugar, this need to control edible this series products of a sugar part absorption crowd to obesity and the higher crowd of blood sugar and other considerable influence.The fast food white fungus majority that utilizes in addition other technology to produce can only reconstitute with boiling water edible, and the dry-eating mouthfeel is poor.

Summary of the invention

The object of the invention is to propose a kind of features good taste, effectively suppress sugar absorption, health-nutrition, reconstitute dry-eating all can fast food white fungus composition and method of making the same.

Technical scheme of the present invention is achieved in that

A kind of fast food white fungus composition, be grouped into by the one-tenth of following mass percent: white fungus 10-50%, sweetener 6-50%, konjaku powder or konjac glucomannan 0.5-10%, Arabinose 0.5-10%, auxiliary and condiment 5-25%.

Further, described sweetener comprise that white granulated sugar, rock sugar, honey, xylitol, glucose, maltose, D-sorbite, isomaltoketose, HFCS, fructose, A Siba are sweet, one or more in Sucralose.

Further, described auxiliary and condiment comprise red date, matrimony vine, pawpaw, smoked plum, hawthorn, lily, coconut palm fruit, lotus seeds, apple, banana, mango, carrot, blueberry, wood frog’s fallopian tube, bird's nest, roxburgh anoectochilus terminal bud, gingko, dictyophora phalloidea, walnut, sesame, longan, pineapple, Li, ?one or more in auricularia auriculajudae, mushroom, konjaku, sweet osmanthus, rose, milk powder, milk, fruit powder, fruit juice.

Further, red date in described auxiliary and condiment, matrimony vine, pawpaw, smoked plum, hawthorn, lily, coconut palm fruit, shredded coconut meat, shredded coconut stuffing, lotus seeds, apple, banana, mango, carrot, blueberry, wood frog’s fallopian tube, bird's nest, roxburgh anoectochilus terminal bud, gingko, dictyophora phalloidea, walnut, sesame, longan, pineapple, Li, ?auricularia auriculajudae, mushroom, konjaku, sweet osmanthus, rose according to material characteristic select to dry, dry, freeze-drying or sugaring processing, also one or more of aforementioned material can be made to powdery or liquid seasoning.

Further, in described auxiliary and condiment, material, if be the solid-state of water content≤18%, can directly add in processing drying good white fungus, also can make separately a parcel or a cuvette, as for water content higher or need to make separately a parcel or a cuvette for liquid state.

Further, the preparation process of fast food white fungus composition is as follows:

1) sorting: select without brown stain, without mouldy, without the high-quality dry tremella of insect pest, the foreign matters such as the rejecting white fungus basal part of the ear, silt impurity;

2) soak: white fungus is added in clear water and is dipped to whole rehydrations;

3) clean: pour soaked white fungus into the white fungus cleaning machine and clean, wash away after the impurity adhered on white fungus to take out and drain;

4) spice: after taking in proportion sugar, Arabinose, konjaku powder and adding the white fungus drained fully to stir, dipping 10-100 minute;

5) slaking sterilization: the white fungus flooded is carried out to the slaking sterilization;

6) drying: the white fungus after the slaking sterilization is carried out to drying, baking temperature≤90 ℃, dry rear product water content≤10%;

7) packing: by dried white fungus, add on demand auxiliary and condiment, pack, dress cup or mounted box.

Further, described slaking sterilization adopts boiling, infusion, heating using microwave or high steam to process.

Further, described boiling is with 90-105 ℃ of slaking sterilization 30-60 minute of flowing steam, described infusion is white fungus to be added to water after boiled 10 minutes, control 80 ± 10 ℃ of infusion 1-2 hour of temperature, described heating using microwave slaking sterilization is by the heating using microwave slaking sterilization 10-50 minute of the white fungus after spice, microwave power is 2000-3000W, described high pressure steam process is that white fungus is sent into to high steam retort or high steam bactericidal cabinet, controlled pressure is at 0.043-0.105MPa, temperature is at 110-121 ℃, and the time is 10-30 minute.

Further, described drying is oven drying, microwave drying, fluidized drying, freeze drying or vacuum drying.

Arabinose, claim again pectinose, arabinose; It is a kind of aldopentose.Arabinose mainly contains two in the use function of food and pharmaceutical preparations, and the one, can suppress to be hydrolyzed the enzyme of disaccharide, therefore suppress to raise because taking in the blood sugar that sucrose (resolve into glucose under the effect of small intestine invertase and fructose is absorbed) causes; Be called for short the blood sugar reducing function that suppresses the disaccharide hydrolysis.The 2nd, because of the inhibitory action of Arabinose to the disaccharide hydrolase, make by microorganism, to be decomposed and produce a large amount of organic acids in large intestine at the sucrose be not decomposed in small intestine, this organic acid has inhibitory action to the liver synthctic fat, add Arabinose inhibitory action to absorption sucrose in small intestine, thereby reduce the generation of new fats in body.Arabinose can be used and also can eat separately with the sucrose compatibility.In sucrose, add 3.5% ratio, can suppress the absorption of human body 60-70% sucrose, long-term use can reduce blood sugar.Separately edible Arabinose, effect is identical.Arabinose has the effect that suppresses obesity, prevents and treat diabetes.Han Wei, Wu Hanzhou, the people such as Yang Caixia research shows that in the situation of people with dosage 6g/d, Arabinose has the health care of auxiliary hyperglycemic and fat-reducing.

Konjaku powder or konjac glucomannan, konjaku are edible vegetable, almost there is no heat, and it is " stomach and intestine street cleaner " for Japan's person, are the healthy food of natural high fibre.Konjaku is useful basic food, and to the too much people of edible animal acid food, konjaku is eaten in collocation, can reach food acid, soda balance, favourable to health; Konjaku contains abundant cellulose and trace element, also has 16 seed amino acids, and fat and heat all very low, be rare nutrient weight-loss food.The soluble dietary fiber of konjaku, in stomach, can absorb water to become expands, thereby increases satiety; Also can in stomach, become glial state, stop fatty absorption.In addition, konjaku also has that level is hypoglycemic, reducing blood lipid, step-down, loose poison, beauty treatment, promote blood circulation, lose weight, appetizing etc. is multi-functional.After adding konjaku powder or konjac glucomannan, can make product have brittleness preferably and be applicable to dry-eating, after brewing, thickness is smooth more.

Beneficial effect of the present invention is:

1, can select dry-eating or boiling water to brew edible according to each one hobby, this product dry-eating has the characteristics of delicious sweet, can be used as a kind of novel, healthy leisure food, this product brews edible with boiling water, save white fungus and soak the infusion trouble, a few minutes get final product soft glutinous tasty and refreshingly, the dense thick smooth White fungus broth of soup juice.

2, for part population, sugar part is taken in to sensitivity and maybe need to control sugar part, the special 0.5-10%L-arabinose that adds, after adding Arabinose, because Arabinose has the absorption effect of remarkable inhibition human body to sucrose, thereby greatly reduced the absorption of human body to sugar part.

3, after adding konjaku powder or konjac glucomannan, the product dry-eating is delicious and crisp more, and after brewing, thickness is smooth more, and konjaku, as a kind of fat-reducing non-defective unit, makes this product have more VALUE OF CONNOTATION OF HEALTH after adding simultaneously.

4, all raw materials of the present invention and auxiliary and condiment are bread and cheese, do not contain any anticorrisive agent, essence, pigment etc., have the characteristics of safety and Health, white fungus often edible can be nourishing Yin and moistening lung, promote the production of body fluid to quench thirst, skin maintenance.

The accompanying drawing explanation

In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, below will the accompanying drawing of required use in embodiment or description of the Prior Art be briefly described, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skills, under the prerequisite of not paying creative work, can also obtain according to these accompanying drawings other accompanying drawing.

Fig. 1 is the preparation technology's of fast food white fungus of the present invention FB(flow block).

The specific embodiment

Embodiment 1

White fungus 20%, white granulated sugar 20%, glucose 15%, honey 10%, konjaku powder 5%, Arabinose 5%, red date 10%, lotus seeds 10%, konjaku grain 5%.

With reference to Fig. 1, preparation according to the following steps:

1) sorting: select without brown stain, without mouldy, without the high-quality dry tremella of insect pest, the foreign matters such as impurity such as the rejecting white fungus basal part of the ear, silt;

2) soak: white fungus is added in clear water and is dipped to whole rehydrations;

3) clean: pour soaked white fungus into the white fungus cleaning machine and clean, wash away after the impurity adhered on white fungus to take out and drain;

4) spice: after taking in proportion table sugar, Arabinose, konjaku powder and adding the white fungus drained fully to stir, flooded 30 minutes;

5) slaking sterilization: the white fungus flooded is used to 90-105 ℃ of slaking sterilization of flowing steam 40 minutes;

6) drying: the white fungus after the slaking sterilization is selected to oven drying, 80 ℃ of baking temperatures, dry rear product water content≤10%;

7) packing: by dried white fungus, add red date, the sugaring lotus seeds, konjaku grain batching, pack, mounted box.

Embodiment 2

White fungus 30%, rock sugar 25%, glucose 20%, konjaku powder 5%, Arabinose 5%, red date 10%, matrimony vine 5%.

With reference to Fig. 1, preparation according to the following steps:

1) sorting: select without brown stain, without mouldy, without the high-quality dry tremella of insect pest, the foreign matters such as the rejecting white fungus basal part of the ear, silt impurity;

2) soak: white fungus is added in clear water and is dipped to whole rehydrations;

3) clean: pour soaked white fungus into the white fungus cleaning machine and clean, wash away after the impurity adhered on white fungus to take out and drain;

4) spice: after taking in proportion sugar, Arabinose, konjaku powder and adding the white fungus drained fully to stir, flooded 40 minutes;

5) slaking sterilization: the white fungus flooded is carried out to the slaking sterilization, white fungus is added to water and control 80 ± 10 ℃ of infusions of temperature 1.5 hours after boiled 10 minutes;

6) drying: the white fungus after the slaking sterilization is carried out to vacuum drying, and vacuum 0.05Mpa is set in vacuum drying, and 45 ℃ of baking temperatures, be about 10 hours drying time, dry rear product water content≤10%;

7) packing: by dried white fungus, add red date and matrimony vine, pack, mounted box.

Embodiment 3

White fungus 25%, white granulated sugar 45%, konjaku powder 5%, Arabinose 5%, red date 15%, milk powder 5%.

With reference to Fig. 1, preparation according to the following steps:

1) sorting: select without brown stain, without mouldy, without the high-quality dry tremella of insect pest, the foreign matters such as the rejecting white fungus basal part of the ear, silt impurity;

2) soak: white fungus is added in clear water and is dipped to whole rehydrations;

3) clean: pour soaked white fungus into the white fungus cleaning machine and clean, wash away after the impurity adhered on white fungus to take out and drain;

4) spice: after taking in proportion sugar, Arabinose, konjaku powder and adding the white fungus drained fully to stir, flooded 40 minutes;

5) slaking sterilization: the white fungus flooded is used to heating using microwave slaking sterilization 35 minutes, and microwave power is 3000W;

6) drying: the white fungus after the slaking sterilization is carried out to microwave drying, and microwave frequency is 2480HZ, and power is 10KW, is about 18 minutes drying time, dry rear product water content≤10%;

7) packing: by dried white fungus, add red date and milk powder, pack, mounted box.

Embodiment 4

White fungus 30%, rock sugar 25%, fructose 10%, konjac glucomannan 5%, Arabinose 5%, candied lotus seeds 10%, sugared lily 10%, apple powder 5%.

With reference to Fig. 1, preparation according to the following steps:

1) sorting: select without brown stain, without mouldy, without the high-quality dry tremella of insect pest, the foreign matters such as the rejecting white fungus basal part of the ear, silt impurity;

2) soak: white fungus is added in clear water and is dipped to whole rehydrations;

3) clean: pour soaked white fungus into the white fungus cleaning machine and clean, wash away after the impurity adhered on white fungus to take out and drain;

4) spice: after taking in proportion sugar, Arabinose, konjac glucomannan and adding the white fungus drained fully to stir, flooded 40 minutes;

5) slaking sterilization: the white fungus flooded is sent into to the high steam retort, controlled pressure (gauge pressure) 0.105MPa, 121 ℃ of temperature, 15 minutes time;

6) drying: the white fungus after the slaking sterilization is carried out to microwave drying, and microwave frequency is 2480HZ, and power is 10KW, is about 16 minutes drying time, dry rear product water content≤10%;

7) packing: by dried white fungus, add candied lotus seeds, sugared lily and apple powder, pack, mounted box.

Embodiment 5

White fungus 20%, white granulated sugar 45%, konjaku powder 5%, Arabinose 5%, matrimony vine 10%, sugaring black fungus dry 15%.

With reference to Fig. 1, preparation according to the following steps:

1) sorting: select without brown stain, without mouldy, without the high-quality dry tremella of insect pest, rejecting white fungus and the foreign matters such as the ?auricularia auriculajudae basal part of the ear, silt impurity;

2) soak: white fungus is added in clear water and is dipped to whole rehydrations;

3) clean: pour soaked white fungus into the white fungus cleaning machine and clean, wash away after the impurity adhered on white fungus to take out and drain;

4) spice: after taking in proportion sugar, Arabinose, konjac glucomannan and adding the white fungus drained fully to stir, flooded 40 minutes;

5) slaking sterilization: the white fungus flooded is sent into to the high steam retort, controlled pressure (gauge pressure) 0.105MPa, 121 ℃ of temperature, 15 minutes time;

6) drying: the white fungus after the slaking sterilization is carried out to microwave drying.Microwave frequency is 2480HZ, and power is 10KW, is about 18 minutes drying time, dry rear product water content≤10%;

7) packing: by dried white fungus, add matrimony vine and sugaring black fungus dry, pack, mounted box.

Embodiment 6

White fungus 25%, rock sugar 45%, konjaku powder 5%, Arabinose 5%, matrimony vine 10%, pawpaw freezed dry grain 10%.

With reference to Fig. 1, preparation according to the following steps:

1) sorting: select without brown stain, without mouldy, without the high-quality dry tremella of insect pest, the foreign matters such as the rejecting white fungus basal part of the ear, silt impurity;

2) soak: white fungus is added in clear water and is dipped to whole rehydrations;

3) clean: pour soaked white fungus into special-purpose white fungus cleaning machine and clean, wash away after the impurity adhered on white fungus to take out and drain;

4) spice: after taking in proportion sugar, Arabinose, konjaku powder and adding the white fungus drained fully to stir, flooded 40 minutes;

5) slaking sterilization: the white fungus flooded is sent into to the high steam retort, controlled pressure (gauge pressure) 0.105MPa, 121 ℃ of temperature, 15 minutes time;

6) drying: the white fungus after the slaking sterilization is carried out to microwave drying, and microwave frequency is 2480HZ, and power is 10KW, is about 16 minutes drying time, dry rear product water content≤10%;

7) packing: by dried white fungus, add matrimony vine and pawpaw freezed dry grain, pack, mounted box.

Embodiment 7

White fungus 20%, white granulated sugar 45%, konjaku powder 5%, Arabinose 5%, matrimony vine 10%, longan inspissated juice 15%.

With reference to Fig. 1, preparation according to the following steps:

1) sorting: select without brown stain, without mouldy, without the high-quality dry tremella of insect pest, rejecting white fungus and the foreign matters such as the ?auricularia auriculajudae basal part of the ear, silt impurity;

2) soak: white fungus is added in clear water and is dipped to whole rehydrations;

3) clean: pour soaked white fungus into the white fungus cleaning machine and clean, wash away after the impurity adhered on white fungus to take out and drain;

4) spice: after taking in proportion sugar, Arabinose, konjac glucomannan and adding the white fungus drained fully to stir, flooded 40 minutes;

5) slaking sterilization: the white fungus flooded is sent into to the high steam retort, controlled pressure (gauge pressure) 0.105MPa, 121 ℃ of temperature, 15 minutes time;

6) drying: the white fungus after the slaking sterilization is carried out to microwave drying.Microwave frequency is 2480HZ, and power is 10KW, is about 18 minutes drying time, dry rear product water content≤10%;

7) packing: dried white fungus is added to matrimony vine pack sealing in proportion, and simultaneously and the cuvette dress longan inspissated juice of good seal adds in mug together, and dress cup, mounted box get final product.

The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.

Claims (9)

1. a fast food white fungus composition, is characterized in that, by the one-tenth of following mass percent, is grouped into: white fungus 10-50%, sweetener 6-50%, konjaku powder or konjac glucomannan 0.5-10%, Arabinose 0.5-10%, auxiliary and condiment 5-25%.
2. fast food white fungus composition as claimed in claim 1, it is characterized in that, described sweetener comprises that white granulated sugar, rock sugar, honey, xylitol, glucose, maltose, D-sorbite, isomaltoketose, HFCS, fructose, A Siba are sweet, one or more in Sucralose.
3. fast food white fungus composition as claimed in claim 1, it is characterized in that, described auxiliary and condiment comprise red date, matrimony vine, pawpaw, smoked plum, hawthorn, lily, coconut palm fruit, lotus seeds, apple, banana, mango, carrot, blueberry, wood frog’s fallopian tube, bird's nest, roxburgh anoectochilus terminal bud, gingko, dictyophora phalloidea, walnut, sesame, longan, pineapple, Li, ?one or more in auricularia auriculajudae, mushroom, konjaku, sweet osmanthus, rose, milk powder, milk, fruit powder, fruit juice.
4. fast food white fungus composition as claimed in claim 3, it is characterized in that, red date in described auxiliary and condiment, matrimony vine, pawpaw, smoked plum, hawthorn, lily, coconut palm fruit, shredded coconut meat, shredded coconut stuffing, lotus seeds, apple, banana, mango, carrot, blueberry, wood frog’s fallopian tube, bird's nest, roxburgh anoectochilus terminal bud, gingko, dictyophora phalloidea, walnut, sesame, longan, pineapple, Li, ?auricularia auriculajudae, mushroom, konjaku, sweet osmanthus, rose according to material characteristic select to dry, dry, freeze-drying or sugaring processing, one or more of aforementioned material can be made to powdery or liquid seasoning.
5. fast food white fungus composition as claimed in claim 4, it is characterized in that, in described auxiliary and condiment, material is if be the solid-state of water content≤18%, can directly add in processing drying good white fungus, also can make separately a parcel or a cuvette, as for water content higher or need to make separately a parcel or a cuvette for liquid state.
6. the preparation method of fast food white fungus composition as claimed in claim 1, is characterized in that, its preparation process is as follows:
1) sorting: select without brown stain, without mouldy, without the high-quality dry tremella of insect pest, the foreign matters such as the rejecting white fungus basal part of the ear, silt impurity;
2) soak: white fungus is added in clear water and is dipped to whole rehydrations;
3) clean: pour soaked white fungus into the white fungus cleaning machine and clean, wash away after the impurity adhered on white fungus to take out and drain;
4) spice: after taking in proportion sugar, Arabinose, konjaku powder and adding the white fungus drained fully to stir, dipping 10-100 minute;
5) slaking sterilization: the white fungus flooded is carried out to the slaking sterilization;
6) drying: the white fungus after the slaking sterilization is carried out to drying, baking temperature≤90 ℃, dry rear product water content≤10%;
7) packing: by dried white fungus, add on demand auxiliary and condiment, pack, dress cup or mounted box.
7. fast food white fungus preparation method of composition as claimed in claim 6, is characterized in that, described slaking sterilization adopts boiling, infusion, heating using microwave or high steam to process.
8. fast food white fungus preparation method of composition as claimed in claim 7, it is characterized in that, described boiling is with 90-105 ℃ of slaking sterilization 30-60 minute of flowing steam, described infusion is white fungus to be added to water after boiled 10 minutes, control 80 ± 10 ℃ of infusion 1-2 hour of temperature, described heating using microwave slaking sterilization is by the heating using microwave slaking sterilization 10-50 minute of the white fungus after spice, microwave power is 2000-3000W, described high pressure steam process is that white fungus is sent into to high steam retort or high steam bactericidal cabinet, controlled pressure is at 0.043-0.105MPa, temperature is at 110-121 ℃, time is 10-30 minute.
9. fast food white fungus preparation method of composition as claimed in claim 6, is characterized in that, described drying is oven drying, microwave drying, fluidized drying, freeze drying or vacuum drying.
CN2013103220263A 2013-07-29 2013-07-29 Fast white fungus combination and preparation method thereof CN103404842A (en)

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CN103610058A (en) * 2013-11-30 2014-03-05 大连润扬科技发展有限公司 Winter nourishing paste and processing process thereof
CN103815216A (en) * 2014-03-12 2014-05-28 四川华信能源集团有限公司 Vacuum-freeze-dried soup containing fruit juice, tremella fuciformis berk and quinoa and production method thereof
CN103999987A (en) * 2014-06-11 2014-08-27 卢秦 Preparation method of instant-brewing type tremella polysaccharide health tea
CN104146314A (en) * 2014-09-01 2014-11-19 李勇 Drink containing ginkgo nuts, white fungus and Stachys floridana, and manufacture method thereof
CN104770796A (en) * 2015-03-30 2015-07-15 方明 L-arabinose functional fruit juice beverage production method
CN103918774B (en) * 2014-05-05 2015-09-30 吉林黑尊食品有限公司 A kind of black fungus processing technology
CN105011120A (en) * 2015-07-08 2015-11-04 青岛农业大学 Beauty maintaining and young keeping edible fungus instant soup and preparation method thereof
CN105166867A (en) * 2015-07-28 2015-12-23 四川大学 Convenient tremella food and preparation method thereof
CN105495562A (en) * 2015-12-29 2016-04-20 厦门市年轻益品食品有限公司 Beautifying and young keeping instant tremella enzyme thick soup and manufacturing method thereof
CN105533668A (en) * 2015-12-29 2016-05-04 厦门市年轻益品食品有限公司 Ready-to-eat instant white fungus thick soup and production method thereof
CN105639616A (en) * 2016-01-18 2016-06-08 福建古甜食品科技股份有限公司 Method for producing fast food tremella fuciformis in large scale
CN105876708A (en) * 2016-04-19 2016-08-24 渤海大学 Abelmoschus esculentus, red date and white fungus thick soup and preparation method thereof
CN107136460A (en) * 2017-05-18 2017-09-08 福建立兴食品有限公司 A kind of preparation method of the fresh dried tremella soup product of vacuum freeze drying
CN107467636A (en) * 2016-06-08 2017-12-15 优然食品生技股份有限公司 Tremella liquid vacuum freeze-drying technique and finished product
CN108433104A (en) * 2018-04-04 2018-08-24 李涛 A kind of nutrition bird's nest custard and preparation method thereof

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CN103610058A (en) * 2013-11-30 2014-03-05 大连润扬科技发展有限公司 Winter nourishing paste and processing process thereof
CN103815216A (en) * 2014-03-12 2014-05-28 四川华信能源集团有限公司 Vacuum-freeze-dried soup containing fruit juice, tremella fuciformis berk and quinoa and production method thereof
CN103918774B (en) * 2014-05-05 2015-09-30 吉林黑尊食品有限公司 A kind of black fungus processing technology
CN103999987B (en) * 2014-06-11 2015-10-21 卢秦 A kind of preparation method brewing instant type tremella polysaccharides health protection tea
CN103999987A (en) * 2014-06-11 2014-08-27 卢秦 Preparation method of instant-brewing type tremella polysaccharide health tea
CN104146314A (en) * 2014-09-01 2014-11-19 李勇 Drink containing ginkgo nuts, white fungus and Stachys floridana, and manufacture method thereof
CN104146314B (en) * 2014-09-01 2016-01-06 李勇 A kind of three silver medal drink and manufacture methods thereof
CN104770796A (en) * 2015-03-30 2015-07-15 方明 L-arabinose functional fruit juice beverage production method
CN105011120A (en) * 2015-07-08 2015-11-04 青岛农业大学 Beauty maintaining and young keeping edible fungus instant soup and preparation method thereof
CN105166867A (en) * 2015-07-28 2015-12-23 四川大学 Convenient tremella food and preparation method thereof
CN105495562A (en) * 2015-12-29 2016-04-20 厦门市年轻益品食品有限公司 Beautifying and young keeping instant tremella enzyme thick soup and manufacturing method thereof
CN105533668A (en) * 2015-12-29 2016-05-04 厦门市年轻益品食品有限公司 Ready-to-eat instant white fungus thick soup and production method thereof
CN105495562B (en) * 2015-12-29 2018-09-14 厦门市年轻益品食品有限公司 A kind of instant tremella ferment custard of beautifying face and moistering lotion and preparation method thereof
CN105533668B (en) * 2015-12-29 2018-09-14 厦门市年轻益品食品有限公司 A kind of instant tremella custard of instant and preparation method thereof
CN105639616A (en) * 2016-01-18 2016-06-08 福建古甜食品科技股份有限公司 Method for producing fast food tremella fuciformis in large scale
CN105876708A (en) * 2016-04-19 2016-08-24 渤海大学 Abelmoschus esculentus, red date and white fungus thick soup and preparation method thereof
CN107467636A (en) * 2016-06-08 2017-12-15 优然食品生技股份有限公司 Tremella liquid vacuum freeze-drying technique and finished product
CN107136460A (en) * 2017-05-18 2017-09-08 福建立兴食品有限公司 A kind of preparation method of the fresh dried tremella soup product of vacuum freeze drying
CN108433104A (en) * 2018-04-04 2018-08-24 李涛 A kind of nutrition bird's nest custard and preparation method thereof

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Application publication date: 20131127