CN1093388C - Composition and production process of xiangguo mushroom beverage - Google Patents
Composition and production process of xiangguo mushroom beverage Download PDFInfo
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- CN1093388C CN1093388C CN99121251A CN99121251A CN1093388C CN 1093388 C CN1093388 C CN 1093388C CN 99121251 A CN99121251 A CN 99121251A CN 99121251 A CN99121251 A CN 99121251A CN 1093388 C CN1093388 C CN 1093388C
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Abstract
The present invention relates to components and a production technology of a mushroom beverage, and the mushroom beverage belongs to one kind of beverages. The mushroom beverage mainly comprises fluid-shaped colloid made of fresh mushrooms, water, sand, sugar, honey, citric acid, etc. The mushroom beverage has the advantages of altering the conventional eating method of mushrooms, making the mushrooms into beverages, extending the retention period of the fresh mushrooms, improving the taste of the mushrooms when the mushrooms are eaten, leading people to generally accept the mouth feel of the mushrooms, leading the mushrooms to be conveniently eaten, leading people to drink at any time and at any place, increasing the varieties of beverages on markets at present, and creating the first kind of fungus beverage. The mushroom beverage is especially convenient for circulation.
Description
The present invention relates to a kind of mushroom beverage and production method thereof, belong to a kind of in the beverage.
At present, the beverage on the market is mainly calcareous type thirst relieving beverage and juice-type beverage, and real health drink seldom, especially mycoprotein class beverage.Mushroom is a kind of natural food of fungi that is rich in amino acid and vitamin, has the effect that reduces cholesterol, prevents cardiovascular disease and diabetes, the various enzymes that mushroom includes are built taste, digestant function in addition, in addition, mushroom also contains keeps fit nourishing, clearing heat and detoxicating, resisiting influenza virus, antineoplastic material, therefore, mushroom is described as premier healthy food.Yet the mushroom eating method is simple, is difficult for fresh-keepingly and deposit, and the distinctive taste of mushroom makes the amount of China's mushroom very low in addition, and is also very not general.
The purpose of this invention is to provide a kind of mushroom beverage and production method thereof, with solve the conventional eating method of new fresh mushroom simply be difficult for fresh-keeping and deposit, people are to the problems such as discomfort of mushroom particular tastes, can eat at any time for people provide a kind of, be convenient to preserve, be convenient to circulate, the Mycophyta beverage of body health benefits.
The present invention is achieved through the following technical solutions: the mushroom beverage is produced required component and is mainly contained: fresh mushroom, water, granulated sugar, honey, citric acid, the mushroom beverage is produced the required content (weight ratio) of respectively forming: fresh mushroom is 5%～20%, water is 72.10%～87.40%, granulated sugar is 7%, honey is 0.40%～1.00%, and citric acid is 0.02%～0.07%.The mushroom drink producing method is: (1) is primary raw material with the fresh mushroom, it is removed root cleans, (2) with jacketed pan the fresh mushroom of cleaning is boiled, (3) filter with the filter that has gauze, filter back liquid is standby, (4) with fresh mushroom circulation the carrying out coarse crushing of boiling, form the flow-like colloid after the ultramicro grinding, (5) water of adding proper proportion in colloid, granulated sugar, honey, citric acid, and mix with the filtrate in the technology (3), (6) with homogenizer mixed liquor is carried out homogeneous, (7) abundant mixed solution is canned, capping, high temperature sterilization, (8) carry out quality inspection, coding, whole production technology is finished.
Advantage of the present invention: the one, changed the conventional eating method of new fresh mushroom, first with new fresh mushroom by being processed into beverage, the 2nd, the storage life that has prolonged new fresh mushroom is preserved whole nutritional labelings of mushroom fully.The 3rd, improve the taste of mushroom when edible, make people can generally accept its mouthfeel, the 4th, instant edible can allow people drink whenever and wherever possible, and the 5th, increase the kind of beverage in the market, the beginning of developing Mycophyta beverage.The 6th, be convenient to circulation, can exchange each other's needs, the mushroom that China is produced is transported to abroad continuously, and the kind of the product of expanding export is for country earns foreign exchange.
Below the present invention is done the detail explanation:
The component of mushroom beverage mainly contains flow-like colloid, water, granulated sugar, honey, the citric acid of being made by new fresh mushroom, the mushroom beverage is produced the required content of respectively forming: fresh mushroom is 5%～20%, water is 72.10%～87.40%, granulated sugar is 7%, honey is 0.40%～1.00%, and citric acid is 0.02%～0.07%.
Above-mentioned mushroom drink producing method is: (1) is primary raw material with the fresh mushroom, new fresh mushroom is cut off root, in rinse bath or container, clean, (2) mushroom of Xi Jinging is packed into and is boiled in the jacketed pan, boiling time is about 5 minutes, (3) mushroom that boils is poured on the filter filtered, mushroom and liquid are separated, structure of filter is made up of screen pack and cylindrical container, screen pack is seated on the container, filtrate flows in the container, filter back liquid for future use, (4) mushroom that leaches is carried out coarse crushing in killing the dish machine, (5) mushroom after the coarse crushing grinds in colloid mill, in this process, add an amount of water, the water that adds is charged in the total amount of water, circular grinding makes mushroom further obtain forming the flow-like colloid after the ultramicro grinding for several times, and (6) add the water of proper proportion in colloid, granulated sugar, honey, citric acid, and mix with the filtrate in (3), wherein, each is formed content and is: fresh mushroom is 5%～20%, and water is 72.10%～87.40%, granulated sugar is 7%, honey is 0.40%～1.00%, and citric acid is 0.02%～0.07%, specifically can carry out production and processing by embodiment as follows.
| Component % embodiment | Water | Fresh mushroom % | Granulated sugar % | Honey % | Citric acid etc. |
| 1 2 3 | 87.58 84.47 82.36 | 5 8 10 | 7 7 7 | 0.40 0.50 0.60 | 0.02 0.03 0.04 |
| 4 5 6 | 80.29 77.23 74.17 | 12 15 18 | 7 7 7 | 0.65 0.70 0.80 | 0.06 0.07 0.03 |
| 7 8 9 | 72.05 77.25 83.96 | 20 15 8 | 7 7 7 | 0.90 0.70 1.00 | 0.05 0.05 0.04 |
(7) mixed solution in the last process is carried out homogeneous with homogenizer, make each component reach sufficient dissolving and mixing, forming the stable solution of physical state is the mushroom beverage, in this process, homogenizer is carried out further solution and is filtered, and (8) are the tinning of mushroom beverage, use the capsuling machine capping that with the solution behind the homogeneous mushroom beverage after (9) tinning is placed in the pressure cooker, carry out high-temperature sterilization, carry out quality inspection, coding, whole production technology at last and finish.
Claims (2)
1, a kind of mushroom drink producing method is:
(1) is primary raw material with the fresh mushroom, new fresh mushroom is cut off root, in rinse bath or container, clean;
(2) mushroom of Xi Jinging is packed into and is boiled in the jacketed pan;
(3) mushroom that boils is poured on the filter and filters, and mushroom and its liquid are separated, and filtrate flows in the container and preserves, for future use;
(4) mushroom that leaches is carried out coarse crushing in killing the dish machine;
(5) mushroom after the coarse crushing grinds in colloid mill again, adds an amount of water in this process, and the water of adding is charged in the total amount of water, and circular grinding makes mushroom further obtain forming the flow-like colloid after the ultramicro grinding for several times;
(6) water, granulated sugar, honey, the citric acid of adding proper proportion in colloid, and mix with the filtrate in (3), the required content (weight) of respectively forming is in its mushroom beverage preparation: fresh mushroom is 5%～20%, water is 72.10%～87.40%, granulated sugar is 7%, honey is 0.40%～1.00%, and citric acid is 0.02%～0.07%;
(7) mixed solution in the last process is carried out homogeneous with homogenizer, make each component reach sufficient dissolving and mixing, form the stable solution of physical state;
(8) be the tinning of mushroom beverage with the solution behind the homogeneous, use the capsuling machine capping;
(9) the mushroom beverage after the tinning is placed in the pressure cooker, carries out high-temperature sterilization, carries out quality inspection, coding, whole production technology at last and finishes.
2, a kind of mushroom beverage of method production as claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99121251A CN1093388C (en) | 1999-10-22 | 1999-10-22 | Composition and production process of xiangguo mushroom beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99121251A CN1093388C (en) | 1999-10-22 | 1999-10-22 | Composition and production process of xiangguo mushroom beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1265291A CN1265291A (en) | 2000-09-06 |
| CN1093388C true CN1093388C (en) | 2002-10-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99121251A Expired - Fee Related CN1093388C (en) | 1999-10-22 | 1999-10-22 | Composition and production process of xiangguo mushroom beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1093388C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100463612C (en) * | 2003-04-30 | 2009-02-25 | 李炳文 | Mushroom beverage process |
| CN1298247C (en) * | 2003-08-18 | 2007-02-07 | 青河县银河食品厂 | Process for preparing Awei-mushroom drink |
| CN101181087A (en) * | 2007-07-22 | 2008-05-21 | 丁振洲 | Method for preparing shiitake fungus mulberry fruity nutrition health care beverage |
| CN102488278A (en) * | 2011-12-08 | 2012-06-13 | 北京东方兴企食品工业技术有限公司 | Composite fungus nutrient solution with bifunctional health care effect |
| WO2013156587A1 (en) * | 2012-04-20 | 2013-10-24 | Othmar Kaeppeli | Biomass hetero-colloidal systems, production and uses thereof |
| CN103284250A (en) * | 2013-06-25 | 2013-09-11 | 广盛居生物科技发展有限公司 | Mushroom drink and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044388A (en) * | 1989-01-28 | 1990-08-08 | 福州大学 | With the fresh mushroom is the method for raw material preparation of drinks |
| CN1140060A (en) * | 1995-09-27 | 1997-01-15 | 杭州五洋水产有限公司 | "Guibiewang" tortoise turtle capsule and preparing method thereof |
-
1999
- 1999-10-22 CN CN99121251A patent/CN1093388C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044388A (en) * | 1989-01-28 | 1990-08-08 | 福州大学 | With the fresh mushroom is the method for raw material preparation of drinks |
| CN1140060A (en) * | 1995-09-27 | 1997-01-15 | 杭州五洋水产有限公司 | "Guibiewang" tortoise turtle capsule and preparing method thereof |
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| Publication number | Publication date |
|---|---|
| CN1265291A (en) | 2000-09-06 |
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Granted publication date: 20021030 Termination date: 20111022 |