CN108813256A - A kind of rose black fungus dew and preparation method thereof - Google Patents
A kind of rose black fungus dew and preparation method thereof Download PDFInfo
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- CN108813256A CN108813256A CN201810753321.7A CN201810753321A CN108813256A CN 108813256 A CN108813256 A CN 108813256A CN 201810753321 A CN201810753321 A CN 201810753321A CN 108813256 A CN108813256 A CN 108813256A
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- black fungus
- rose
- dew
- preparation
- hawthorn
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- 241000233866 Fungi Species 0.000 title claims abstract description 68
- 241000220317 Rosa Species 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 30
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 21
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 21
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 21
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 21
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 21
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 21
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 21
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 21
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 21
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 21
- 241001247821 Ziziphus Species 0.000 claims abstract description 20
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 16
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241001092040 Crataegus Species 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 11
- 238000001802 infusion Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 244000285940 beete Species 0.000 claims 1
- 235000011222 chang cao shi Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000006210 lotion Substances 0.000 abstract description 2
- 230000003821 menstrual periods Effects 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000003958 fumigation Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of rose black fungus dew and preparation method thereof, are made from the following raw materials in parts by weight:Black fungus 16-18, roseleaf 25-35, fructus lycii 1-2, hawthorn 5-8, jujube 20-24, honey 10-15, lemon juice 0.1-0.3, water 80-90.The viscosity and stability of black fungus dew of the invention are more preferable, mouthfeel also more smooth exquisiteness.The present invention, as major ingredient, while being added to rose flavored juice using black fungus, can beautifying face and moistering lotion, taken especially suitable for women, if taking in female menstrual period, jujube and fructus lycii all have good effect of enriching blood, and can obviously slow down pain.
Description
Technical field
The present invention relates to black fungus dew；Reveal more particularly to a kind of rose black fungus, further relates to the preparation of this kind of black fungus dew
Method.
Background technique
Black fungus is under the jurisdiction of fungi, edible, and quality is crisp, and China is cultivated extensively at present.It is with QI invigorating salubrity, nourshing kidney
Nourishing the stomach, promoting blood circulation, anti-aging and the functions such as hypoglycemic.Moreover, black fungus plant collagen ingredient rich in, it have compared with
Strong suction-operated, often eating black fungus can play the role of clearing up lung and gastral.
Rose belongs to rosaceae defoliation bush plant, and flower aubergine, fragrant odour, it is that essence famous in the world is former
Material, the sweet slight bitter of property is warm, nontoxic, and as crops, flower is mainly used for refining essence attar of rose.Attar of rose is applied to change
The industry such as cosmetic, food, fine chemistry industry.Rose originates in Asia-Europe Arid Area, China North China, northwest and southwest and Japan, Korea,
North African, Mexico, India are distributed.Like sunlight, it is drought-enduring, waterlogging, also can cold resistant, suitable growth is in more fertile sandy soil
In earth.
Currently with the beverage that black fungus is made, mouthfeel is not good enough, cannot be sufficiently molten by the colloid in black fungus well
Solution has aggravated stomach burden into beverage.And without the black fungus dew beverage using the mixing of rose health-care effect.
Summary of the invention
Present invention aims at：It is of the existing technology in above-mentioned background technique in order to solve the problems, such as, a kind of rose is provided
Rare black fungus dew and preparation method thereof.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of rose black fungus dew, is made from the following raw materials in parts by weight:Black fungus 16-18, roseleaf 25-35, fructus lycii 1-
2, hawthorn 5-8, jujube 20-24, honey 10-15, lemon juice 0.1-0.3, water 80-90.
Preferably, it is made from the following raw materials in parts by weight:17 roseleaf 30 of black fungus, fructus lycii 2, hawthorn 7, jujube 22,
Honey 12, lemon juice 0.2, water 85.
A kind of preparation method of rose black fungus dew, includes the following steps：
（1）Black fungus is placed in clear water and is impregnated, is added lemon juice in clear water, after impregnating 50-60 minutes, then is rinsed with circulating water
Minute, it is dried at 40-60 DEG C, smashes it through 80-100 mesh, obtain black fungus powder；
（2）By roseleaf, fructus lycii, hawthorn, jujube, that rose flavored juice is made in honey is spare；
（3）Homogeneous after the black fungus powder is dissolved with water, is added rose flavored juice thereto, the infusion at 80-100 DEG C；
(4) solution after infusion is sterilized at 110-120 DEG C, obtains the rose black fungus dew.
Preferably, in step (1), the root base of a fruit for removing the black fungus is further included the steps that before drying.
Preferably, in step (3), the infusion time is 0.3-0.5h.
Preferably, in step (3), the fineness of material is 300-500 mesh after homogeneous.
Preferably, step（2）The middle method for preparing rose flavored juice includes the following steps：
Step 1: roseleaf is cleaned up, dry, is then placed in brewed 10min in 20ml boiled water, adds honey, stir
It mixes, rose-tee is made, for use；
Step 2: fructus lycii and jujube are put into brewed 5min in 30ml boiled water, hawthorn is placed into, mixed liquor is made；
Step 3: rose-tee is added in mixed liquor, stir evenly to get rose flavored juice.
Preferably, the jujube is in brewed preceding slice.
Preferably, the hawthorn is ground into hawthorn powder before brewed.
Compared with prior art, the invention has the advantages that：
The present invention first pre-processes black fungus, and black fungus is placed in clear water and is foamed, and lemon juice is added in clear water,
Since lemon juice is in acidity, if the black fungus is crossed with sulfur fumigation, can be reacted with remaining sulfur dioxide etc.,
It is rinsed well again with circulating water, it is possible to reduce the damage to human body；If the black fungus is not with sulfur fumigation mistake, the lemon of addition
Lemon juice can also cooperate the softening rate of pectase quickening black fungus, thus during precooking to black fungus, it can be more preferable
Precipitation black fungus glue and Blackfungus polyhexose so that the viscosity of the black fungus dew of production and stability are more preferable, mouthfeel is also more refreshing
It is sliding fine and smooth.
The present invention, as major ingredient, while being added to rose flavored juice using black fungus, can beautifying face and moistering lotion, especially suitable for women clothes
With if taking in female menstrual period, jujube and fructus lycii all have effect of enriching blood well, can obviously slow down pain.
Specific embodiment
The present invention is described in further detail now.
Embodiment one：
A kind of rose black fungus dew, is made from the following raw materials in parts by weight:Black fungus 16, roseleaf 25, fructus lycii 1, hawthorn 5,
Jujube 20, honey 10, lemon juice 0.1, water 80.
Embodiment two：
A kind of rose black fungus dew, is made from the following raw materials in parts by weight:It is 17 roseleaf 30 of black fungus, fructus lycii 2, hawthorn 7, red
Jujube 22, honey 12, lemon juice 0.2, water 85.
Embodiment three：
A kind of rose black fungus dew, is made from the following raw materials in parts by weight:It is 18 roseleaf 35 of black fungus, fructus lycii 2, hawthorn 8, red
Jujube 24, honey 15, lemon juice 0.3, water 90.
Example IV：
A kind of preparation method of rose black fungus dew, includes the following steps：
（1）Black fungus is placed in clear water and is impregnated, lemon juice is added in clear water, after impregnating 50 minutes, then is rinsed and is divided with circulating water
Clock, is dried at 60 DEG C, and the root base of a fruit for removing the black fungus is further included the steps that before drying.100 meshes are smashed it through, are obtained
To black fungus powder；
（2）By roseleaf, fructus lycii, hawthorn, jujube, that rose flavored juice is made in honey is spare；
（3）Homogeneous after the black fungus powder is dissolved with water, the fineness of material is 500 mesh after homogeneous.Rose flavored juice is added thereto,
The infusion 0.5h at 100 DEG C；
(4) solution after infusion is sterilized at 120 DEG C, obtains the rose black fungus dew.
The method for preparing rose flavored juice includes the following steps：
Step 1: roseleaf is cleaned up, dry, is then placed in brewed 10min in 20ml boiled water, adds honey, stir
It mixes, rose-tee is made, for use；
Step 2: fructus lycii and jujube are put into brewed 5min in 30ml boiled water, hawthorn is placed into, mixed liquor is made；
Step 3: rose-tee is added in mixed liquor, stir evenly to get rose flavored juice.
Wherein, the jujube is in brewed preceding slice.The hawthorn is ground into hawthorn powder before brewed.
Embodiment five：
A kind of preparation method of rose black fungus dew, includes the following steps：
（1）Black fungus is placed in clear water and is impregnated, lemon juice is added in clear water, is impregnated after sixty minutes, then is rinsed and is divided with circulating water
Clock, is dried at 60 DEG C, and the root base of a fruit for removing the black fungus is further included the steps that before drying.100 meshes are smashed it through, are obtained
To black fungus powder；
（2）By roseleaf, fructus lycii, hawthorn, jujube, that rose flavored juice is made in honey is spare；
（3）Homogeneous after the black fungus powder is dissolved with water, the fineness of material is 500 mesh after homogeneous.Rose flavored juice is added thereto,
The infusion 0.3h at 100 DEG C；
(4) solution after infusion is sterilized at 120 DEG C, obtains the rose black fungus dew.
Remaining same example IV.
Taking the above-mentioned ideal embodiment according to the present invention as inspiration, through the above description, relevant staff is complete
Various changes and amendments can be carried out without departing from the scope of the technological thought of the present invention' entirely.The technology of this invention
Property range is not limited to the contents of the specification, it is necessary to which the technical scope thereof is determined according to the scope of the claim.
Claims (9)
1. a kind of rose black fungus dew, it is characterised in that be made from the following raw materials in parts by weight:Black fungus 16-18, roseleaf
25-35, fructus lycii 1-2, hawthorn 5-8, jujube 20-24, honey 10-15, lemon juice 0.1-0.3, water 80-90.
2. a kind of rose black fungus dew as described in claim 1, it is characterised in that be made from the following raw materials in parts by weight:Black wood
17 roseleaf 30 of ear, fructus lycii 2, hawthorn 7, jujube 22, honey 12, lemon juice 0.2, water 85.
3. a kind of preparation method of rose black fungus dew as described in claim 1, it is characterised in that include the following steps：
（1）Black fungus is placed in clear water and is impregnated, is added lemon juice in clear water, after impregnating 50-60 minutes, then is rinsed with circulating water
Minute, it is dried at 40-60 DEG C, smashes it through 80-100 mesh, obtain black fungus powder；
（2）By roseleaf, fructus lycii, hawthorn, jujube, that rose flavored juice is made in honey is spare；
（3）Homogeneous after the black fungus powder is dissolved with water, is added rose flavored juice thereto, the infusion at 80-100 DEG C；
(4) solution after infusion is sterilized at 110-120 DEG C, obtains the rose black fungus dew.
4. a kind of preparation method of rose black fungus dew as claimed in claim 3, it is characterised in that in step (1), drying
Further include the steps that the root base of a fruit for removing the black fungus before dry.
5. a kind of preparation method of rose black fungus dew as claimed in claim 3, it is characterised in that：In step (3), infusion
Time is 0.3-0.5h.
6. a kind of preparation method of rose black fungus dew as claimed in claim 3, it is characterised in that：In step (3), homogeneous
The fineness of material is 300-500 mesh afterwards.
7. a kind of preparation method of rose black fungus dew as claimed in claim 3, it is characterised in that：Step（2）In prepare rose
The method of rare dew includes the following steps：
Step 1: roseleaf is cleaned up, dry, is then placed in brewed 10min in 20ml boiled water, adds honey, stir
It mixes, rose-tee is made, for use；
Step 2: fructus lycii and jujube are put into brewed 5min in 30ml boiled water, hawthorn is placed into, mixed liquor is made；
Step 3: rose-tee is added in mixed liquor, stir evenly to get rose flavored juice.
8. a kind of preparation method of rose black fungus dew as claimed in claim 7, it is characterised in that：The jujube is before brewed
Slice.
9. a kind of preparation method of rose black fungus dew as claimed in claim 7, it is characterised in that：The hawthorn is before brewed
It is ground into hawthorn powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810753321.7A CN108813256A (en) | 2018-07-10 | 2018-07-10 | A kind of rose black fungus dew and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810753321.7A CN108813256A (en) | 2018-07-10 | 2018-07-10 | A kind of rose black fungus dew and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN108813256A true CN108813256A (en) | 2018-11-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201810753321.7A Pending CN108813256A (en) | 2018-07-10 | 2018-07-10 | A kind of rose black fungus dew and preparation method thereof |
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| CN (1) | CN108813256A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146244A (en) * | 2015-08-27 | 2015-12-16 | 方炜 | Slimming black fungus jelly and production method thereof |
| WO2016004057A1 (en) * | 2014-07-03 | 2016-01-07 | Eetbe, Inc. | Textured ingestible products |
| CN106261422A (en) * | 2016-09-30 | 2017-01-04 | 贵州兴荣保健有限公司 | A kind of Liquor Rosae Rugosae Distillata and preparation method thereof |
| CN107095108A (en) * | 2017-05-03 | 2017-08-29 | 石台依然农产品有限公司 | A kind of black fungus dew containing rose sealwort |
| CN107302959A (en) * | 2016-04-20 | 2017-10-31 | 四川大学 | A kind of floating type black fungus particle beverage and preparation method thereof |
-
2018
- 2018-07-10 CN CN201810753321.7A patent/CN108813256A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016004057A1 (en) * | 2014-07-03 | 2016-01-07 | Eetbe, Inc. | Textured ingestible products |
| CN105146244A (en) * | 2015-08-27 | 2015-12-16 | 方炜 | Slimming black fungus jelly and production method thereof |
| CN107302959A (en) * | 2016-04-20 | 2017-10-31 | 四川大学 | A kind of floating type black fungus particle beverage and preparation method thereof |
| CN106261422A (en) * | 2016-09-30 | 2017-01-04 | 贵州兴荣保健有限公司 | A kind of Liquor Rosae Rugosae Distillata and preparation method thereof |
| CN107095108A (en) * | 2017-05-03 | 2017-08-29 | 石台依然农产品有限公司 | A kind of black fungus dew containing rose sealwort |
Non-Patent Citations (2)
| Title |
|---|
| KONG XIANGHUI等: "Preparation of suspended beverage of Auricularia auricular and Tremella sensory", 《FOOD RESEARCH AND DEVELOPMENT》 * |
| 孔祥辉等: "调味黑木耳饮品生产工艺研究", 《中国调味品》 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181116 |
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