CN115581268A - Hericium erinaceus and tricholoma matsutake mixed beverage and preparation method thereof - Google Patents
Hericium erinaceus and tricholoma matsutake mixed beverage and preparation method thereof Download PDFInfo
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- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 37
- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
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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
- A23L2/02—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
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a hericium erinaceus and tricholoma matsutake mixed beverage and a preparation method thereof, the mixed beverage is composed of hericium erinaceus extract, tricholoma matsutake extract, dried longan, medlar, apple condensed juice, banana condensed juice, papaya condensed juice, gluconolactone, citric acid, crystal sugar, white granulated sugar, pectin, xanthan gum, calcium chloride and potassium sorbate, and the components in parts by weight are as follows: 1-20 parts of hericium erinaceus extract. The hericium erinaceus used for traditional stomach-nourishing food is applied to the beverage industry, the tricholoma matsutake which is rich in nutrient substances is added for compounding, the dried longan and the medlar are added as taste additives, the mouth feel is rich, the color value is ultrahigh, the value sense is sufficient, meanwhile, the composite beverage is not added with pigments, essence and artificial synthetic sweeteners, the components are healthy, the finished product is 6 times of concentrated composite beverage, and the hericium erinaceus can be directly mixed with water according to the ratio of 1:5 proportion, or can be used with milk, vegetable fat powder, fruit, tea, etc.
Description
Technical Field
The invention relates to the technical field of plant beverages, in particular to a hericium erinaceus and tricholoma matsutake mixed beverage and a preparation method thereof.
Background
The hericium erinaceus belongs to the family of the dentistry and the genus of the hericium erinaceus, is similar to the head of a monkey in appearance, is named as the hericium erinaceus, is a fungus for both food and medicine, is one of the most noble ten edible fungi in China, is one of eight delicacies in China, is superior in color, fragrance and taste, is delicious in mouth, tender in meat, fragrant in flavor and rich in nutrient substances, is combined with a bear paw, sea cucumber and shark fin to be named as four famous Chinese dishes, and has the characteristics of 'foreign body in water and soil in the sea': "the monkey head soup is eaten by people, although five meats \33243cannotbe reached, which is commonly said: ning loaded with millets, unwilling to load with monkey head soup, folk adage: the hericium erinaceus is also a traditional Chinese famous and precious traditional Chinese medicine, has the functions of helping digestion, benefiting five internal organs, nourishing and nourishing the stomach, and has the functions of improving immunity, resisting tumors, resisting aging and reducing blood fat and has certain curative effects on digestive tract tumors, gastric ulcer, gastritis and the like as modern medical and pharmacological researches show that the hericium erinaceus contains active ingredients such as hericium erinaceus polysaccharides, fats and proteins.
The matsutake is a wild precious fungus, also called matsutake and matsutake, belongs to the Tricholomataceae family, is named as matsutake, is a rare wild edible fungus, has white mushroom flesh, tender and thick meat, unique strong fragrance, delicious taste, smoothness and refreshing taste and high nutritional and aesthetic values, is also a rare and rare medicinal fungus in the world, is rich in various precious proteins, amino acids, fats, cellulose and vitamins, and also contains active ingredients such as matsutake alcohol, isopachal matsutake alcohol, mannitol, matsutake polysaccharide and the like, has the effects of strengthening body, promoting digestion, relieving pain, regulating qi, reducing phlegm, expelling worms and the like, is regarded as mountain delicacy in Europe and Japan as a high-grade gift, and is taken as a tribute for people to royal jelly in ancient times.
The dried longan is also called longan, is a special fruit in southern areas of China, is prepared by directly drying the longan, contains abundant sugar and various vitamins, retinol, nicotinic acid and the like, also contains nutrient substances necessary for human bodies, such as crude protein, vitamins, inorganic salts and the like, has the effects of tonifying heart and spleen, nourishing blood and soothing nerves and the like, can be used as a medicine, is taken as a precious tonic by people, and has remarkable activities of oxidation resistance, antibiosis, cancer resistance, blood sugar reduction, immunity enhancement and the like.
The medlar is a plant of lycium of solanaceae, is a general name of lycium species such as commercial medlar, plant Ningxia medlar, chinese medlar and the like, the medlar which is edible and medicinal in daily life is mostly the fruit medlar of the Ningxia medlar, the Ningxia medlar is the only variety loaded in Chinese pharmacopoeia of 2010 edition, the medlar is really (the traditional Chinese medicine is named as medlar) with flat nature and sweet taste, and belongs to liver, kidney and lung channels, the medicinal function is the same as that of the Ningxia medlar, and the root bark (the traditional Chinese medicine is named as cortex lycii) has the effects of relieving fever and stopping cough.
Concentrated fruit juice is mainly matched with fresh fruits and ice blocks to be subjected to snow-eating and then directly taken out of a cup in summer, hot drinks such as milk tea are mainly used in winter, the variety is single, the selectivity is low, and a proper amount of pigment, essence and artificial synthetic sweetener are usually supplemented in the production process of the traditional concentrated fruit juice to modify the product, so that the color, the fragrance and the taste of the product reach a perfect state, and the nutritional value of the product is low.
Disclosure of Invention
The invention aims to provide a hericium erinaceus and tricholoma matsutake mixed beverage and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a hericium erinaceus and tricholoma matsutake mixed beverage is composed of hericium erinaceus extract, tricholoma matsutake extract, dried longan, medlar, apple condensed juice, banana condensed juice, papaya condensed juice, gluconolactone, citric acid, crystal sugar, white granulated sugar, pectin, xanthan gum, calcium chloride and potassium sorbate, and comprises the following components in parts by weight: 1-20 parts of hericium erinaceus extract, 1-20 parts of tricholoma matsutake extract, 1-5 parts of dried longan, 1-5 parts of medlar, 0.1-5 parts of apple condensed juice, 0.1-5 parts of banana condensed juice, 0.1-5 parts of papaya condensed juice, 0.05-0.5 part of gluconolactone, 0.01-0.5 part of citric acid, 10-50 parts of rock candy, 10-50 parts of white granulated sugar, 0.1-0.5 part of pectin, 0.01-0.3 part of xanthan gum, 0.01-0.05 part of calcium chloride and 0.01-0.05 part of potassium sorbate.
A preparation method of a hericium erinaceus and tricholoma matsutake mixed beverage comprises the following steps:
(1) Selecting raw materials: selecting the medlar to remove insect pests and impurities;
(2) Pretreatment of raw materials: cleaning dried longan, soaking in hot water, taking out dried longan, shredding, and filtering the soaking solution;
(3) Blending and boiling: adding the dried longan after shredding, the medlar, the crystal sugar, the white granulated sugar and the filtered dried longan soaking solution into a blending tank for boiling, adding pectin, xanthan gum, calcium chloride and potassium sorbate in proportion after boiling, stirring while adding, and finally adding glucolactone, citric acid, apple concentrated juice, banana concentrated juice, papaya concentrated juice, hericium erinaceus extract and matsutake extract in proportion;
(4) And (3) sterilization: heating and sterilizing the mixed beverage in the blending tank for 3min, and discharging to a cooling tank;
(5) And (3) cooling: cooling the sterilized composite beverage to 50 +/-5 ℃;
(6) Pipeline formula metal detector: and filling the cooled mixed beverage after passing through a pipeline type metal detector.
Preferably, the hericium erinaceus in the patent names are hericium erinaceus extract liquor, and the tricholoma matsutake extract liquor.
Preferably, the soaking proportion in the step (2) is dried longan: hot water (80 ± 5 ℃) =1:1, soaking time is 20min, the number of filter screens of a soak solution is 80 meshes, and wolfberry: normal-temperature water =1:1, the soaking time is 30s, and the mesh number of a soaking solution filtering screen is 80 meshes.
Preferably, the boiling temperature in the step (3) is 100 ℃, and the boiling time is 20min.
Preferably, the sterilization temperature in the step (4) is 87 +/-2 ℃.
Compared with the prior art, the invention has the following beneficial effects:
the hericium erinaceus used for traditional stomach-nourishing food is applied to the beverage industry, the tricholoma matsutake which is rich in nutrient substances is added for compounding, the dried longan and the medlar are added as taste additives, the mouth feel is rich, the color value is ultrahigh, the value sense is sufficient, meanwhile, the composite beverage is not added with pigments, essence and artificial synthetic sweeteners, the components are healthy, the finished product is 6 times of concentrated composite beverage, and the hericium erinaceus can be directly mixed with water according to the ratio of 1: the instant tea is directly applied after being brewed according to the proportion of 5, can also be matched with milk, non-dairy creamer, fruits, tea and the like, is suitable for drinking milk tea, fruit tea and the like at present, is suitable for both cold and hot drinks, is better for hot drinks, is fresh and delicious for cold drinks in summer, is warm-keeping and nourishing the stomach for hot drinks in winter, and creates a new market for drinking tea in winter.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A hericium erinaceus and tricholoma matsutake mixed beverage comprises the following ingredients in parts by weight: 6 parts of hericium erinaceus extract, 2 parts of tricholoma matsutake extract, 5 parts of dried longan, 3 parts of medlar, 10 parts of apple concentrated juice, 3 parts of banana concentrated juice, 3 parts of papaya concentrated juice, 0.05 part of gluconolactone, 0.5 part of citric acid, 20 parts of rock candy, 50 parts of white granulated sugar, 0.35 part of pectin, 0.05 part of xanthan gum, 0.04 part of calcium chloride and 0.05 part of potassium sorbate.
A preparation method of a lycium ruthenicum, tremella and chrysanthemum composite beverage comprises the following steps:
(1) Selecting raw materials: selecting Lycium ruthenicum Murr, tremella and flos Chrysanthemi, and removing insect pest and impurities;
(2) Pretreatment of raw materials: cleaning tremella, drying with dried tremella: hot water (80 ± 5 ℃) =1: soaking in 20% hot water for 1 hr, taking out Tremella, and sieving with 120 mesh sieve;
(3) Blending and boiling: adding Lycium ruthenicum Murr, tremella fuciformis, flos Chrysanthemi and filtered Tremella soaking solution into a blending tank, decocting to 97 + -2 deg.C, adding crystal sugar, white sugar, red cherry concentrated juice, blueberry concentrated juice, apple concentrated juice, gluconolactone, citric acid, gellan gum, D-sodium erythorbate, potassium sorbate and other adjuvants in proportion, and stirring;
(4) And (3) sterilization: heating the compound beverage in the blending tank to 87 +/-2 ℃, sterilizing for 3min, and discharging to a cooling tank;
(5) And (3) cooling: cooling the sterilized composite beverage to 50 +/-5 ℃;
(6) Pipeline formula metal detector: and filling the cooled composite beverage after passing through a pipeline type metal detector to obtain the lycium ruthenicum murr, tremella and chrysanthemum composite beverage.
Example 2
The lycium ruthenicum, tremella and chrysanthemum composite beverage comprises the following ingredients in parts by weight: 2 parts of lycium ruthenicum, 1 part of tremella, 9 parts of chrysanthemum, 1 part of red cherry concentrated juice, 2 parts of blueberry concentrated juice, 5 parts of apple concentrated juice, 0.3 part of glucolactone, 0.05 part of citric acid, 10 parts of rock sugar, 30 parts of white granulated sugar, 0.05 part of gellan gum, 0.1 part of D-sodium erythorbate and 0.05 part of potassium sorbate.
A preparation method of a lycium ruthenicum, tremella and chrysanthemum composite beverage comprises the following steps:
(1) Selecting raw materials: selecting Lycium ruthenicum Murr, tremella and flos Chrysanthemi, and removing insect pest and impurity;
(2) Pretreatment of raw materials: cleaning tremella, drying with tremella: hot water (80 ± 5 ℃) =1: soaking in 20% hot water for 1 hr, taking out Tremella, and filtering the soaking solution with 120 mesh filter screen;
(3) Blending and boiling: adding Lycium ruthenicum Murr, tremella fuciformis, flos Chrysanthemi and filtered Tremella soaking solution into a blending tank, decocting to 97 + -2 deg.C, adding crystal sugar, white sugar, red cherry concentrated juice, blueberry concentrated juice, apple concentrated juice, gluconolactone, citric acid, gellan gum, D-sodium erythorbate, potassium sorbate and other adjuvants in proportion, and stirring;
(4) And (3) sterilization: heating the compound beverage in the blending tank to 87 +/-2 ℃, sterilizing for 3min, and discharging to a cooling tank;
(5) And (3) cooling: cooling the sterilized composite beverage to 50 +/-5 ℃;
(6) Pipeline formula metal detector: and filling the cooled compound beverage after passing through a pipeline type metal detector to obtain the lycium ruthenicum murr, tremella and chrysanthemum compound beverage.
Example 3
The lycium ruthenicum murr tremella and chrysanthemum composite beverage comprises the following ingredients in parts by weight: 5 parts of black medlar, 2 parts of tremella, 5 parts of chrysanthemum, 1 part of red cherry concentrated juice, 1 part of blueberry concentrated juice, 8 parts of apple concentrated juice, 0.2 part of glucolactone, 0.05 part of citric acid, 30 parts of rock sugar, 10 parts of white granulated sugar, 0.03 part of gellan gum, 0.05 part of D-sodium erythorbate and 0.05 part of potassium sorbate.
A preparation method of a lycium ruthenicum, tremella and chrysanthemum composite beverage comprises the following steps:
(1) Selecting raw materials: selecting Lycium ruthenicum Murr, tremella and flos Chrysanthemi, and removing insect pest and impurity;
(2) Pretreatment of raw materials: cleaning tremella, drying with dried tremella: hot water (80 ± 5 ℃) =1: soaking in 20% hot water for 1 hr, taking out Tremella, and filtering the soaking solution with 120 mesh filter screen;
(3) Blending and boiling: adding Lycium ruthenicum Murr, tremella fuciformis and Chrysanthemum morifolium Ramat together with the filtered Tremella fuciformis soak solution into a blending tank, decocting to 97 +/-2 ℃, adding crystal sugar, white granulated sugar, red cherry concentrated juice, blueberry concentrated juice, apple concentrated juice, gluconolactone, citric acid, gellan gum, D-sodium erythorbate, potassium sorbate and other raw and auxiliary materials in proportion, and stirring while adding;
(4) And (3) sterilization: heating the compound beverage in the blending tank to 87 +/-2 ℃, sterilizing for 3min, and discharging to a cooling tank;
(5) And (3) cooling: cooling the sterilized composite beverage to 50 +/-5 ℃;
(6) Pipeline formula metal detector: and filling the cooled compound beverage after passing through a pipeline type metal detector to obtain the lycium ruthenicum murr, tremella and chrysanthemum compound beverage.
Example 4
The lycium ruthenicum murr tremella and chrysanthemum composite beverage comprises the following ingredients in parts by weight: 4 parts of lycium ruthenicum, 1 part of tremella, 8 parts of chrysanthemum, 2 parts of red cherry concentrated juice, 1 part of blueberry concentrated juice, 5 parts of apple concentrated juice, 0.2 part of gluconolactone, 0.05 part of citric acid, 30 parts of rock candy, 10 parts of white granulated sugar, 0.03 part of gellan gum, 0.05 part of D-sodium erythorbate and 0.05 part of potassium sorbate.
A preparation method of a lycium ruthenicum murr and tremella chrysanthemum composite beverage comprises the following steps:
(1) Selecting raw materials: selecting Lycium ruthenicum Murr, tremella and flos Chrysanthemi, and removing insect pest and impurity;
(2) Pretreatment of raw materials: cleaning tremella, drying with dried tremella: hot water (80 ± 5 ℃) =1: soaking in 20% hot water for 1 hr, taking out Tremella, and filtering the soaking solution with 120 mesh filter screen;
(3) Blending and boiling: adding Lycium ruthenicum Murr, tremella fuciformis, flos Chrysanthemi and filtered Tremella soaking solution into a blending tank, decocting to 97 + -2 deg.C, adding crystal sugar, white sugar, red cherry concentrated juice, blueberry concentrated juice, apple concentrated juice, gluconolactone, citric acid, gellan gum, D-sodium erythorbate, potassium sorbate and other adjuvants in proportion, and stirring;
(4) And (3) sterilization: heating the compound beverage in the blending tank to 87 +/-2 ℃, sterilizing for 3min, and discharging to a cooling tank;
(5) And (3) cooling: cooling the sterilized composite beverage to 50 +/-5 ℃;
(6) Pipeline formula metal detector: and filling the cooled composite beverage after passing through a pipeline type metal detector to obtain the lycium ruthenicum murr, tremella and chrysanthemum composite beverage.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A hericium erinaceus and tricholoma matsutake mixed beverage is characterized in that: the mixed beverage comprises hericium erinaceus extract, matsutake extract, dried longan, medlar, apple condensed juice, banana condensed juice, papaya condensed juice, gluconolactone, citric acid, crystal sugar, white granulated sugar, pectin, xanthan gum, calcium chloride and potassium sorbate, and comprises the following components in parts by weight: 1-20 parts of hericium erinaceus extract, 1-20 parts of tricholoma matsutake extract, 1-5 parts of dried longan, 1-5 parts of medlar, 0.1-5 parts of apple condensed juice, 0.1-5 parts of banana condensed juice, 0.1-5 parts of papaya condensed juice, 0.05-0.5 part of gluconolactone, 0.01-0.5 part of citric acid, 10-50 parts of rock candy, 10-50 parts of white granulated sugar, 0.1-0.5 part of pectin, 0.01-0.3 part of xanthan gum, 0.01-0.05 part of calcium chloride and 0.01-0.05 part of potassium sorbate.
2. A preparation method of a hericium erinaceus and tricholoma matsutake mixed beverage is characterized by comprising the following steps: the preparation method comprises the following steps:
(1) Selecting raw materials: selecting the medlar to remove insect pests and impurities;
(2) Pretreatment of raw materials: cleaning dried longan, soaking in hot water, taking out dried longan, shredding, and filtering the soaking solution;
(3) Blending and boiling: adding the dried longan after shredding, the medlar, the crystal sugar, the white granulated sugar and the filtered dried longan soaking solution into a blending tank for boiling, adding pectin, xanthan gum, calcium chloride and potassium sorbate in proportion after boiling, stirring while adding, and finally adding glucolactone, citric acid, apple concentrated juice, banana concentrated juice, papaya concentrated juice, hericium erinaceus extract and matsutake extract in proportion;
(4) And (3) sterilization: heating and sterilizing the mixed beverage in the blending tank for 3min, and discharging to a cooling tank;
(5) And (3) cooling: cooling the sterilized composite beverage to 50 +/-5 ℃;
(6) Pipeline formula metal detector: and filling the cooled mixed beverage after passing through a pipeline type metal detector.
3. The method for preparing a hericium erinaceus and tricholoma matsutake mixed beverage according to claim 2, wherein the method comprises the following steps: the hericium erinaceus in the patent names are hericium erinaceus extract liquor, and the tricholoma matsutake is tricholoma matsutake extract liquor.
4. The method for preparing a hericium erinaceus and tricholoma matsutake mixed beverage according to claim 2, wherein the method comprises the following steps: the soaking proportion in the step (2) is that dried longan: hot water (80 ± 5 ℃) =1:1, soaking time is 20min, the number of filter screens of a soak solution is 80 meshes, and wolfberry: normal-temperature water =1:1, soaking time is 30s, and the mesh number of a soaking solution filtering screen is 80 meshes.
5. The method for preparing a hericium erinaceus and tricholoma matsutake mixed beverage according to claim 2, characterized in that: the boiling temperature in the step (3) is 100 ℃, and the boiling time is 20min.
6. The method for preparing a hericium erinaceus and tricholoma matsutake mixed beverage according to claim 2, wherein the method comprises the following steps: the sterilization temperature in the step (4) is 87 +/-2 ℃.
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