CN111248369A - Preparation method of hericium erinaceus beverage - Google Patents

Preparation method of hericium erinaceus beverage Download PDF

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Publication number
CN111248369A
CN111248369A CN202010074882.1A CN202010074882A CN111248369A CN 111248369 A CN111248369 A CN 111248369A CN 202010074882 A CN202010074882 A CN 202010074882A CN 111248369 A CN111248369 A CN 111248369A
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hericium erinaceus
pulp
beverage
hericium
preparing
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陈增华
仝其根
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Beijing Qianjunfang Mycological Research Institute
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Beijing Qianjunfang Mycological Research Institute
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    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
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  • Polymers & Plastics (AREA)
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  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a preparation method of a hericium erinaceus beverage, belongs to the field of edible fungus processing, and specifically comprises the following steps: cleaning fresh Hericium erinaceus, slicing, quickly deactivating enzyme, heating and maintaining at 85-90 deg.C, and soaking for 10-15 min; adding water containing antioxidant and Hericium erinaceus into a colloid mill, pulverizing by the colloid mill, and crushing to D90 of less than 50um to obtain crude Hericium erinaceus slurry; adding auxiliary raw materials, a debitterizing agent, a thickening agent and deionized water into the crude hericium erinaceus pulp, uniformly mixing, performing secondary colloid milling, and filtering by using 150-mesh filter cloth to obtain fine hericium erinaceus pulp; and (3) homogenizing the fine hericium erinaceus pulp in a high-pressure homogenizer to ensure that the particle size D50 of the homogenized hericium erinaceus is not more than 5um, and then sterilizing and packaging to obtain the hericium erinaceus beverage. The preparation method of the hericium erinaceus beverage provided by the invention is simple and convenient in steps, high in nutrient retention, sour, sweet and delicious, removes the bad taste of the hericium erinaceus, retains the original unique flavor of the hericium erinaceus, and increases the fragrance of fruits.

Description

Preparation method of hericium erinaceus beverage
Technical Field
The invention belongs to the field of processing of edible fungi, and mainly relates to the field of processing of hericium erinaceus beverages.
Background
The hericium erinaceus contains various active substances such as polysaccharide, oligosaccharide, polypeptide, sterol, terpenes, phenols and adenosine, and each 100g of the hericium erinaceus contains 26.3g of protein, 4.2g of fat, 44.9g of carbohydrate, 6.4g of crude fiber, 10.2g of water, 0.856g of phosphorus, 0.002g of calcium, 0.018g of iron, 0.00069g of thiamine, 0.00189g of riboflavin and 0.00001g of carotene.
With the acceptance of health-care function of hericium erinaceus by the public, in recent years, with the maturity of the hericium erinaceus cultivation technology and the increase of yield, the development of hericium erinaceus products is also more, for example, hericium erinaceus biscuits, hericium erinaceus rice and the like sold in the market, and medical preparations such as hericium erinaceus tablets, hericium erinaceus extract, compound hericium erinaceus granules and hericium erinaceus oral liquid are also available in the market, and in addition, products such as hericium erinaceus cans, preserved hericium erinaceus, hericium erinaceus health-care yogurt, hericium erinaceus health-care wine and the like.
Disclosure of Invention
In order to solve the above-mentioned objects, the present invention provides a method for preparing a hericium erinaceus beverage, comprising the steps of:
the method comprises the following steps: slicing and soaking, cleaning fresh Hericium erinaceus, slicing, rapidly deactivating enzyme in water containing antioxidant at 95-100 deg.C, heating and maintaining at 85-90 deg.C, and soaking for 10-15 min;
step two: primary colloid milling and quantifying, namely adding the water containing the antioxidant in the step one and the hericium erinaceus into the colloid for primary colloid milling, and crushing the hericium erinaceus until the D90 is less than 50um to obtain crude hericium erinaceus slurry;
step three: secondary colloid milling and filtering, namely adding auxiliary raw materials, a debitterizing agent, a thickening agent and deionized water into the coarse hericium erinaceus pulp obtained in the step two, uniformly mixing, carrying out secondary colloid milling, and filtering by using 150-mesh filter cloth to obtain fine hericium erinaceus pulp;
step four: and (4) homogenizing, sterilizing and packaging, namely homogenizing the fine hericium erinaceus pulp obtained in the step three in a high-pressure homogenizer to ensure that the particle size D50 of the homogenized hericium erinaceus is not more than 5um, and then sterilizing and packaging to obtain the hericium erinaceus beverage.
Further, in the first step, the mass ratio of the water containing the antioxidant to the hericium erinaceus is 1.5-2: 1.
further, the antioxidant in the first step is sodium bisulfite, EDTA-2Na and trisodium citrate, and the added amount is 0.003-0.01%, 0.003-0.005% and 0.03-0.1% of the weight of the crude Hericium erinaceus slurry, respectively.
Furthermore, the grinding head of the colloid mill in the second step and the third step is made of ceramic, nano ceramic and zirconia materials.
Furthermore, the auxiliary raw materials in the third step are sucrose, fructose syrup and fruit juice, and the added mass is 4-8%, 2-6% and 8-15% of the mass of the fine hericium erinaceus pulp respectively.
Further, the fruit juice in the third step is pineapple juice or kiwi fruit juice.
Furthermore, the debitterizing agent in the third step is β -cyclodextrin and disodium glycyrrhizinate, and the added weight of the debitterizing agent is 0.05-0.15% and 0.002-0.01% of the weight of the fine hericium erinaceus pulp respectively.
Further, the thickening agents in the third step are pectin, gellan gum and propylene glycol alginate, and the added mass of the thickening agents is 0.10-0.12%, 0.005-0.01% and 0.03-0.08% of the mass of the refined hericium erinaceus pulp respectively.
Furthermore, in the fine hericium erinaceus pulp obtained in the third step, the weight of hericium erinaceus accounts for 10% -15% of the weight of the fine hericium erinaceus pulp.
Advantageous effects
The hericium erinaceus beverage is prepared by crushing the hericium erinaceus, adding the fruit juice, the auxiliary raw materials, the food additive, the thickening agent and the like, the obtained product is high in nutritive value and particularly good in stability, and the obtained hericium erinaceus beverage is not layered or precipitated, is sour, sweet and delicious and is popular.
Detailed Description
Example 1
The best embodiment is that 100kg of hericium erinaceus frozen mushroom is taken, unfreezed and washed in water, surface water is drained, the hericium erinaceus frozen mushroom is cut into hericium erinaceus slices with the thickness of less than 5mm, the hericium erinaceus slices are quickly placed into 180kg of mixed liquid with 0.0196kg of sodium bisulfite, 0.0084kg of EDTA-2Na and 0.196kg of trisodium citrate, the temperature is kept to be 87 ℃ for soaking for 12 minutes by heating, the hericium erinaceus slices and the mixed liquid are uniformly mixed and added into a colloid mill, the hericium erinaceus slices are smashed into D90<40 mu m in the colloid mill and then injected into a mixing tank, 46.14kg of cane sugar, 30.76kg of fruit syrup, 92.28kg of pineapple juice, 0.769kg of β -cyclodextrin, 0.062kg of disodium glycyrrhizinate, 0.846kg of pectin, 0.0615kg of gellan gum and 0.385kg of propylene glycol alginate are added into the mixing tank, 317.6965kg of deionized water are added, after the uniform stirring is carried out, after secondary pulping by utilizing the colloid mill, the filtration is carried out, the hericium erinaceus frozen and the beverage is obtained, the hericium erinaceus frozen beverage, the high-pressure filtration is the homogenized under the high-pressure, the hericium erinaceus MP 2.
Example 2
Taking 100kg of frozen hericium erinaceus, unfreezing in water, cleaning, draining surface water, cutting into hericium erinaceus slices with the thickness of less than 5mm, quickly placing the hericium erinaceus slices into 150kg of mixed solution of 0.0075kg of sodium bisulfite, 0.0075kg of EDTA-2Na and 0.075kg of trisodium citrate at 95 ℃, heating and maintaining the temperature at 85 ℃ for 10 minutes, uniformly mixing the hericium erinaceus slices and the mixed solution, adding the hericium erinaceus slices into a colloid mill, crushing the hericium erinaceus slices into D90<50 mu m, injecting into a mixing tank, adding 40kg of sucrose, 20kg of glucose syrup, 80kg of pineapple juice, 0.5kg of β -cyclodextrin, 0.02kg of disodium glycyrrhizic acid, 1kg of pectin, 0.05kg of gellan gum and 0.3kg of alginic acid propylene glycol ester, adding 608.13kg of deionized water, uniformly stirring, dispersing a thickening agent, performing secondary pulping by using the colloid mill, filtering by using 150 meshes to obtain 10% fine hericium erinaceus pulp, placing the fine hericium erinaceus pulp into a high-pressure homogenizer, performing instantaneous homogenization, and filling the homogenized hericium erinaceus under 30-time pressure to obtain a sterilized drink, and obtaining the drink.
Example 3
Taking 100kg of frozen hericium erinaceus, unfreezing and cleaning in water, draining surface water, cutting into hericium erinaceus slices with the thickness of less than 5mm, quickly placing the hericium erinaceus slices into 200kg of mixed solution of 100 ℃ and 0.03kg of sodium bisulfite, 0.015kg of EDTA-2Na and 0.3kg of trisodium citrate, heating and maintaining the temperature at 90 ℃ for 15 minutes, uniformly mixing the hericium erinaceus slices and the mixed solution, adding the hericium erinaceus slices into a colloid mill, crushing the hericium erinaceus slices into D90<30 mu m in the colloid mill, injecting the hericium erinaceus slices into a mixing tank, adding 53.36kg of sucrose, 40.02kg of fructose syrup, 100.05kg of pineapple juice, 1.0005kg of β -cyclodextrin, 0.0667kg of disodium glycyrrhizinate, 0.8004kg of pectin, 0.0667kg of constant-volume gellan gum and 0.5336kg of propylene glycol alginate, adding 171.1021kg of deionized water, uniformly stirring and dispersing a thickening agent, filtering by using the colloid mill for secondary pulping, placing filter cloth containing 15% of hericium erinaceus essence, homogenizing under high-pressure, and filling into a high-pressure homogenizing machine to obtain a sterilized MP 2-time homogenized hericium erinaceus beverage.
Comparative example 1
The comparative example provides a preparation method of a hericium erinaceus beverage, the method steps can refer to the scheme in the example 1, the method steps are different from the scheme in the example 1, in the comparative example, in the second step or the third step, a colloid grinding head is replaced by an iron grinding head, other steps and parameters are the same as those in the example 1, and the effect of the hericium erinaceus jelly prepared by the comparative example is shown in the table 1.
Comparative example 2
The comparative example provides a preparation method of a hericium erinaceus beverage, the method steps can refer to the scheme in the example 1, the method steps are different from the scheme in the example 1, in the comparative example, in the third step, the mass of the thickening agent is adjusted to 0.4kg of pectin, 0.02kg of gellan gum and 0.1kg of propylene glycol alginate, other steps and parameters are the same as those in the example 1, and the effect of the hericium erinaceus jelly prepared by the comparative example is shown in the table 1.
Comparative example 3
The comparative example provides a preparation method of a hericium erinaceus beverage, the method steps can refer to the scheme in the example 1, the method steps are different from the scheme in the example 1, in the comparative example, in the third step, the mass of the thickening agent is adjusted to 1.5kg of pectin, 0.2kg of gellan gum and 0.8kg of propylene glycol alginate, other steps and parameters are the same as those in the example 1, and the effect of the hericium erinaceus jelly prepared by the comparative example is shown in the table 1.
Comparative example 4
The comparative example provides a preparation method of a hericium erinaceus beverage, the method steps can refer to the scheme in the example 1, the method steps are different from the scheme in the example 1, in the comparative example, the types of the thickening agents are reduced in the third step, only pectin and gellan gum are added, other steps and parameters are consistent with those in the example 1, and the effect of the hericium erinaceus jelly prepared by the comparative example is shown in the table 1.
Comparative example 5
The comparative example provides a preparation method of a hericium erinaceus beverage, the method steps can refer to the scheme in the example 1, the method steps are different from the scheme in the example 1, in the comparative example, the type of the thickening agent is replaced, the addition of pectin, gellan gum and xanthan gum is adjusted in the step three, other steps and parameters are the same as those in the example 1, and the effect of the hericium erinaceus jelly prepared by the comparative example is shown in the table 1.
Comparative example 6
The comparative example provides a preparation method of a hericium erinaceus beverage, the method steps can refer to the scheme in the example 1, the method is different from the scheme in the example 1, in the comparative example, in the third step, the quality of pineapple juice is adjusted to be 30kg of pineapple juice, other steps and parameters are the same as those in the example 1, and the effect of the hericium erinaceus jelly prepared by the comparative example is shown in the table 1.
Comparative example 7
The comparative example provides a preparation method of a hericium erinaceus beverage, the method steps can refer to the scheme in the example 1, the method is different from the scheme in the example 1, in the comparative example, in the third step, the quality of pineapple juice is adjusted to 200kg, other steps and parameters are the same as those in the example 1, and the effect of the hericium erinaceus jelly prepared by the comparative example is shown in the table 1.
Comparative example 8
The comparative example provides a preparation method of a hericium erinaceus beverage, the method steps can refer to the scheme in the example 1, the method is different from the scheme in the example 1, in the step three, the strawberry juice is used for replacing the pineapple juice, other steps and parameters are the same as those in the example 1, and the effect of the hericium erinaceus jelly prepared by the comparative example is shown in the table 1.
The obtained beverage was evaluated in three aspects of flavor, mouthfeel and stability to obtain an evaluation comparison table.
Table 1 evaluation comparison table
Figure BDA0002378230690000041
Figure BDA0002378230690000051
As is apparent from the evaluation and comparison table in Table 1, the flavor of the Hericium erinaceus beverage is significantly related to the content and kind of the thickener, the content and kind of the fruit juice, and the like, and the thickener has a large influence on the stability of the Hericium erinaceus beverage, as in comparative examples 2 to 3, when the content of the thickener added is out of the range of the present invention, the beverage has a bad influence such as delamination or poor fluidity even though the flavor of the beverage is good. Experiments show that the type of the thickening agent has a large influence on the stability, and as comparative examples 4-5, not only can a layering phenomenon be generated, but also large difference is generated in the taste, and the effect is obvious and poor, so that the type of the thickening agent has a large influence on the stability of the hericium erinaceus beverage, and therefore, the hericium erinaceus beverage with excellent taste and good stability can be produced by selecting the type of the thickening agent and the content of the thickening agent within the range of the invention.
The hericium erinaceus has natural bitter taste and mushroom fishy smell, the flavor of the hericium erinaceus is not suitable for producing beverages, the inventor finds that the pineapple or kiwi fruit compound hericium erinaceus can create favorite taste, if the pineapple juice is replaced by the strawberry juice as in the comparative example 8, not only the flavor cannot be fused, but also the produced hericium erinaceus beverage has the layering phenomenon and poor stability, the hericium erinaceus beverage added with the pineapple juice or the kiwi fruit juice is not only sour and sweet, but also not layered and precipitated, researches show that other 20 varieties of vegetables and fruits on the market are not fused with the hericium erinaceus due to self components after juicing, mainly show that the hericium erinaceus beverage is layered, browned, cannot cover the bad flavor of the hericium erinaceus and even has worse flavor, therefore, only by selecting the kiwi fruit or the pineapple in the invention, the hericium erinaceus beverage with strong stability can be produced. However, the amount of pineapple or kiwi fruit added is not optional, as in comparative examples 6-7, no matter the amount of pineapple juice added is too small or too much, bad effects are produced, the bitter taste of hericium erinaceus cannot be covered, or the pineapple taste is too strong, so that the flavor of hericium erinaceus is lost, and the hericium erinaceus beverage obtained by adding the fruit juice in the amount within the range of the invention is sour, sweet and delicious, so that the hericium erinaceus beverage conforming to the taste of the public can be produced by selecting the variety and the content of the fruit juice within the range of the invention.
When the hericium erinaceus is smashed, the colloid mill process is selected, the grinding head of the colloid mill is made of ceramic, and when the iron grinding head is selected, the hericium erinaceus beverage is obviously changed in flavor, oxidized flavor is generated, and the hericium erinaceus beverage has rust taste, so that the hericium erinaceus beverage with good taste can be produced only by selecting the ceramic grinding head.
According to the invention, the proper thickener content and type, fruit juice content and type and the like are selected to produce the sour, sweet and delicious hericium erinaceus beverage, so that the stability is good and the nutritional value is high.
It should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the present invention, and those skilled in the art can make other variations or modifications based on the above description, and not all embodiments are exhaustive. All obvious changes and modifications which are obvious to the technical scheme of the invention are covered by the protection scope of the invention.

Claims (9)

1. A preparation method of a hericium erinaceus beverage is characterized by comprising the following steps:
the method comprises the following steps: slicing and soaking, cleaning fresh Hericium erinaceus, slicing, rapidly deactivating enzyme in water containing antioxidant at 95-100 deg.C, heating and maintaining at 85-90 deg.C, and soaking for 10-15 min;
step two: primary colloid milling and quantifying, namely adding the water containing the antioxidant in the step one and the hericium erinaceus into the colloid for primary colloid milling, and crushing the hericium erinaceus until the D90 is less than 50um to obtain crude hericium erinaceus slurry;
step three: secondary colloid milling and filtering, namely adding auxiliary raw materials, a debitterizing agent, a thickening agent and deionized water into the coarse hericium erinaceus pulp obtained in the step two, uniformly mixing, carrying out secondary colloid milling, and filtering by using 150-mesh filter cloth to obtain fine hericium erinaceus pulp;
step four: and (4) homogenizing, sterilizing and packaging, namely homogenizing the fine hericium erinaceus pulp obtained in the step three in a high-pressure homogenizer to ensure that the particle size D50 of the homogenized hericium erinaceus is not more than 5um, and then sterilizing and packaging to obtain the hericium erinaceus beverage.
2. The method for preparing a hericium erinaceus beverage according to claim 1, characterized in that: in the first step, the mass ratio of the water containing the antioxidant to the hericium erinaceus is 1.5-2: 1.
3. the method for preparing a hericium erinaceus beverage according to claim 1, characterized in that: the antioxidant in the first step is sodium bisulfite, EDTA-2Na and trisodium citrate, and the added weight is 0.003-0.01%, 0.003-0.005% and 0.03-0.1% of the weight of the crude Hericium erinaceus pulp respectively.
4. The method for preparing a hericium erinaceus beverage according to claim 1, characterized in that: and the grinding head of the colloid mill in the second step and the third step is made of ceramic, nano ceramic and zirconia materials.
5. The method for preparing a hericium erinaceus beverage according to claim 1, characterized in that: the auxiliary raw materials in the third step are cane sugar, fruit syrup and fruit juice, and the added mass of the auxiliary raw materials is 4-8%, 2-6% and 8-15% of the mass of the refined hericium erinaceus pulp respectively.
6. The method for preparing a hericium erinaceus beverage according to claim 5, characterized in that: the fruit juice in the third step is pineapple juice or kiwi fruit juice.
7. The preparation method of the hericium erinaceus beverage as claimed in claim 1, wherein the debitterizing agent in the third step is β -cyclodextrin and disodium glycyrrhizinate, and the added amounts are 0.05-0.15% and 0.002-0.01% of the refined hericium erinaceus pulp, respectively.
8. The method for preparing a hericium erinaceus beverage according to claim 1, characterized in that: the thickening agent in the third step is pectin, gellan gum and propylene glycol alginate, and the added mass of the thickening agent is 0.10-0.12%, 0.005-0.01% and 0.03-0.08% of the mass of the refined hericium erinaceus pulp respectively.
9. The method for preparing a hericium erinaceus beverage according to claim 1, characterized in that: in the fine hericium erinaceus pulp obtained in the third step, the weight of hericium erinaceus accounts for 10% -15% of the weight of the fine hericium erinaceus pulp.
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