CN103719973A - Fish-fragrant agaric beverage and preparation method thereof - Google Patents
Fish-fragrant agaric beverage and preparation method thereof Download PDFInfo
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- CN103719973A CN103719973A CN201310700941.1A CN201310700941A CN103719973A CN 103719973 A CN103719973 A CN 103719973A CN 201310700941 A CN201310700941 A CN 201310700941A CN 103719973 A CN103719973 A CN 103719973A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 244000028550 Auricularia auricula Species 0.000 claims description 20
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- 235000020778 linoleic acid Nutrition 0.000 abstract 1
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- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
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- 239000002253 acid Substances 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses fish-fragrant agaric beverage and a preparation method thereof. The fish-fragrant agaric beverage is prepared from the following raw materials in parts by weight: 60-65 parts of agaric, 1-1.2 parts of lindera aggregate leaves, 2.2-2.4 parts of rhizoma cibotii, 1.8-2 parts of horsetail, 1.3-1.5 parts of lychee exocarp, 2.4-2.7 parts of pumpkin leaves, 1.8-2 parts of ginseng rhizome, 1.6-1.8 parts of holly root leaves, 4-5 parts of grape seed oil, 50-55 parts of sophora flower buds, 2-3 parts of bamboo salt, 3-4 parts of lemons, 4-5 parts of leaf mustard, 12-14 parts of pork intestines, 15-17 parts of grass carp meat, 0.5-0.6 part of yeast and 7-8 parts of nutritional health-protection liquid. The fish-fragrant agaric beverage tastes delicious and has unique flavor; the added grass carp meat enables the fish-fragrant agaric beverage to taste delicious and contains rich unsaturated fatty acid and selenium elements, so that the fish-fragrant agaric beverage is favorable for blood circulation and can resist aging and cancers; moreover, the grape seed oil contains linoleic acid and proanthocyanidin, so that free radicals can be resisted; meanwhile, the fish-fragrant agaric beverage also contains various traditional Chinese herbal components, so that the effects of warming the middle qi, regulating qi, removing nebula, dispelling rheumatism and clearing heat can be achieved.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of auricularia auriculajudae beverage with sweet and sour flavor and preparation method thereof.
Background technology
Auricularia auriculajudae is a kind of of fungi, and its delicious flavour is nutritious, containing rich in protein, fat, polysaccharide, electrolytes and minerals.The beverage taste kind of the relevant auricularia auriculajudae of market sale now is few, and how not to have health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of auricularia auriculajudae beverage with sweet and sour flavor and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
An auricularia auriculajudae beverage with sweet and sour flavor, is characterized in that being made by the raw material of following weight portion:
Auricularia auriculajudae 60-65, combined spicebush leaf 1-1.2, rhizoma cibotii 2.2-2.4, scouring rush 1.8-2, lychee exocarp 1.3-1.5, cushaw leaf 2.4-2.7, ginseng rhizome 1.8-2, holly leaf 1.6-1.8, grape-kernel oil 4-5, sophora bud 50-55, bamboo salt 2-3, lemon 3-4, leaf mustard 4-5, Radix Polygalae Crotalarioidis 12-14, grass carp meat 15-17, yeast 0.5-0.6, nourishing health care liquid 7-8;
Described nourishing additive agent is made by the raw material of following weight portion: Herba Setariae palmifoliae 0.8-1, Smallfruit Fig Aerial Root 1.1-1.2, adhesive rehmannia leaf 1.2-1.4, Gorgon fruit 0.9-1.1, gynostemma pentaphylla 1-1.3, cabbage juice 18-20, dragon fruit 4-5, honey 1-1.5, coix seed oil 0.1-0.2;
Preparation method is: mix Herba Setariae palmifoliae, Smallfruit Fig Aerial Root, adhesive rehmannia leaf, Gorgon fruit, gynostemma pentaphylla to be placed in cabbage juice sealing immersion 7-8 hour (1), and filter cleaner, collects filtrate;
(2) get dragon fruit pulp, section, adds honey to mix thoroughly, after drying, pulverizes, and mixes and mixes thoroughly with filtrate, leftover materials, and big fire is boiled, and obtains.
The preparation method of described auricularia auriculajudae beverage with sweet and sour flavor, is characterized in that comprising the following steps:
(1) pack combined spicebush leaf, rhizoma cibotii, scouring rush, lychee exocarp, cushaw leaf, ginseng rhizome, holly leaf into gauze bag, mix drop into boiled water pot with auricularia auriculajudae, big fire is pulled auricularia auriculajudae to drain out after boiling 20-22, is mixed into pot with grape-kernel oil, little fiery frying 5-8 minute;
(2) lemon, leaf mustard are mixed to as many again water making beating, filter cleaner, gained filtrate and bamboo salt, Radix Polygalae Crotalarioidis, grass carp meat are mixed into pot, at 60-65 ℃, boil in a covered pot over a slow fire and after 40-50 processed minute, Radix Polygalae Crotalarioidis, grass carp meat are pulled out, after drying, pulverize;
(3) sophora bud is added to 8-9 water doubly, big fire is boiled, and with the making beating of step (1) gained mixing of materials, filter cleaner, gained filtrate adds yeast at 30-40 ℃, fermentation 2-3 hour;
(4) step (2), (3) gained material are mixed with leftover materials, send into high pressure homogenizer and carry out homogeneous, obtain.
Beneficial effect of the present invention is:
Mouthfeel of the present invention is good, unique flavor, the grass carp meat wherein adding not only can make delicious flavour of the present invention, and it contains abundant unrighted acid and selenium element simultaneously, is conducive to blood circulation, and can be anti-ageing, antitumor, and in grape-kernel oil, contain linolenic acid and proanthocyanidin, can resist free radical, in addition, the present invention also contains multiple medicinal herb components, have in temperature regulate the flow of vital energy, the effect of removing nebula, wind and heat dispersing.
The specific embodiment
An auricularia auriculajudae beverage with sweet and sour flavor, it is characterized in that by following weight portion (kilogram) raw material make:
Auricularia auriculajudae 60, combined spicebush leaf 1.2, rhizoma cibotii 2.4, scouring rush 2, lychee exocarp 1.5, cushaw leaf 2.7, ginseng rhizome 1.8, holly leaf 1.8, grape-kernel oil 4, the sophora bud 55, bamboo salt 3, lemon 3, leaf mustard 5, Radix Polygalae Crotalarioidis 14, grass carp meat 17, yeast 0.6, nourishing health care liquid 8;
Described nourishing additive agent by following weight portion (kilogram) raw material make: Herba Setariae palmifoliae 0.8, Smallfruit Fig Aerial Root 1.2, adhesive rehmannia leaf 1.4, Gorgon fruit 0.9, gynostemma pentaphylla 1.3, cabbage juice 20, dragon fruit 5, honey 1.5, coix seed oil 0.1;
Preparation method is: mix Herba Setariae palmifoliae, Smallfruit Fig Aerial Root, adhesive rehmannia leaf, Gorgon fruit, gynostemma pentaphylla to be placed in cabbage juice sealing immersion 7-8 hour (1), and filter cleaner, collects filtrate;
(2) get dragon fruit pulp, section, adds honey to mix thoroughly, after drying, pulverizes, and mixes and mixes thoroughly with filtrate, leftover materials, and big fire is boiled, and obtains.
The preparation method of described auricularia auriculajudae beverage with sweet and sour flavor, comprises the following steps:
(1) pack combined spicebush leaf, rhizoma cibotii, scouring rush, lychee exocarp, cushaw leaf, ginseng rhizome, holly leaf into gauze bag, mix drop into boiled water pot with auricularia auriculajudae, big fire is pulled auricularia auriculajudae to drain out after boiling 20-22, is mixed into pot with grape-kernel oil, little fiery frying 5-8 minute;
(2) lemon, leaf mustard are mixed to as many again water making beating, filter cleaner, gained filtrate and bamboo salt, Radix Polygalae Crotalarioidis, grass carp meat are mixed into pot, at 60-65 ℃, boil in a covered pot over a slow fire and after 40-50 processed minute, Radix Polygalae Crotalarioidis, grass carp meat are pulled out, after drying, pulverize;
(3) sophora bud is added to 8-9 water doubly, big fire is boiled, and with the making beating of step (1) gained mixing of materials, filter cleaner, gained filtrate adds yeast at 30-40 ℃, fermentation 2-3 hour;
(4) step (2), (3) gained material are mixed with leftover materials, send into high pressure homogenizer and carry out homogeneous, obtain.
Claims (2)
1. an auricularia auriculajudae beverage with sweet and sour flavor, is characterized in that being made by the raw material of following weight portion:
Auricularia auriculajudae 60-65, combined spicebush leaf 1-1.2, rhizoma cibotii 2.2-2.4, scouring rush 1.8-2, lychee exocarp 1.3-1.5, cushaw leaf 2.4-2.7, ginseng rhizome 1.8-2, holly leaf 1.6-1.8, grape-kernel oil 4-5, sophora bud 50-55, bamboo salt 2-3, lemon 3-4, leaf mustard 4-5, Radix Polygalae Crotalarioidis 12-14, grass carp meat 15-17, yeast 0.5-0.6, nourishing health care liquid 7-8;
Described nourishing additive agent is made by the raw material of following weight portion: Herba Setariae palmifoliae 0.8-1, Smallfruit Fig Aerial Root 1.1-1.2, adhesive rehmannia leaf 1.2-1.4, Gorgon fruit 0.9-1.1, gynostemma pentaphylla 1-1.3, cabbage juice 18-20, dragon fruit 4-5, honey 1-1.5, coix seed oil 0.1-0.2;
Preparation method is: mix Herba Setariae palmifoliae, Smallfruit Fig Aerial Root, adhesive rehmannia leaf, Gorgon fruit, gynostemma pentaphylla to be placed in cabbage juice sealing immersion 7-8 hour (1), and filter cleaner, collects filtrate;
(2) get dragon fruit pulp, section, adds honey to mix thoroughly, after drying, pulverizes, and mixes and mixes thoroughly with filtrate, leftover materials, and big fire is boiled, and obtains.
2. the preparation method of auricularia auriculajudae beverage with sweet and sour flavor according to claim 1, is characterized in that comprising the following steps:
(1) pack combined spicebush leaf, rhizoma cibotii, scouring rush, lychee exocarp, cushaw leaf, ginseng rhizome, holly leaf into gauze bag, mix drop into boiled water pot with auricularia auriculajudae, big fire is pulled auricularia auriculajudae to drain out after boiling 20-22, is mixed into pot with grape-kernel oil, little fiery frying 5-8 minute;
(2) lemon, leaf mustard are mixed to as many again water making beating, filter cleaner, gained filtrate and bamboo salt, Radix Polygalae Crotalarioidis, grass carp meat are mixed into pot, at 60-65 ℃, boil in a covered pot over a slow fire and after 40-50 processed minute, Radix Polygalae Crotalarioidis, grass carp meat are pulled out, after drying, pulverize;
(3) sophora bud is added to 8-9 water doubly, big fire is boiled, and with the making beating of step (1) gained mixing of materials, filter cleaner, gained filtrate adds yeast at 30-40 ℃, fermentation 2-3 hour;
(4) step (2), (3) gained material are mixed with leftover materials, send into high pressure homogenizer and carry out homogeneous, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310700941.1A CN103719973A (en) | 2013-12-19 | 2013-12-19 | Fish-fragrant agaric beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310700941.1A CN103719973A (en) | 2013-12-19 | 2013-12-19 | Fish-fragrant agaric beverage and preparation method thereof |
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| CN103719973A true CN103719973A (en) | 2014-04-16 |
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| CN201310700941.1A Pending CN103719973A (en) | 2013-12-19 | 2013-12-19 | Fish-fragrant agaric beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146088A (en) * | 2014-07-22 | 2014-11-19 | 当涂县黄池蔬菜产销专业合作社 | Caraway-platycodon grandiflorum tea-flavored beverage and preparation method thereof |
| CN104223290A (en) * | 2014-07-30 | 2014-12-24 | 安徽省百益食品有限公司 | Pleurotus geesteranus and oyster beverage and preparation method thereof |
| CN104286320A (en) * | 2014-11-07 | 2015-01-21 | 何寒 | Litchi rind and red tea fungus drink |
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| CN102907732A (en) * | 2012-11-13 | 2013-02-06 | 沈阳信达信息科技有限公司 | Nutrient health-care fluid |
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2013
- 2013-12-19 CN CN201310700941.1A patent/CN103719973A/en active Pending
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| CN1381558A (en) * | 2002-04-26 | 2002-11-27 | 徐铁龙 | Nutritive health-care beverage |
| CN101606687A (en) * | 2009-03-13 | 2009-12-23 | 彭真中 | The making processing technology of blackfungus foods |
| CN102349676A (en) * | 2011-09-30 | 2012-02-15 | 吴雨龙 | Nano black-fungus drink capable of reducing blood-fat and preparation method thereof |
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| CN104146088A (en) * | 2014-07-22 | 2014-11-19 | 当涂县黄池蔬菜产销专业合作社 | Caraway-platycodon grandiflorum tea-flavored beverage and preparation method thereof |
| CN104223290A (en) * | 2014-07-30 | 2014-12-24 | 安徽省百益食品有限公司 | Pleurotus geesteranus and oyster beverage and preparation method thereof |
| CN104286320A (en) * | 2014-11-07 | 2015-01-21 | 何寒 | Litchi rind and red tea fungus drink |
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