The invention is a black fungus beverage and its production process, from black fungus powder, black fungus powder, broken ear activated enzyme, corn starch, black water, Rice noodles preparation, which is characterized in that the content by weight percent: black fungus powder 1-3%, black fungus Ganoderma powder 1-3%, ear base active enzyme 1-2% 2-6%, corn starch, black Rice noodles 2-6%, the rest of water. The process of material selection, sterilization, sterilization machine with high temperature of 95 degrees Celsius for 15 seconds instant sterilization and killing enzyme; broken pieces, ear wall crack into 600-800 mesh; activating enzyme solution into 40% water bottom material and water by activated liquid fermentation, 2 hours, bottom material and water ratio is 1: 5, the use of edible lactic acid to adjust the pH value to 3.5, adding water activating enzyme, reaction for 3-4 hours; slurry modulation, make it become the paste evenly, again after sterilization, can be canned, the drink, after drinking, can quench their thirst, and clean the intestines, detoxification, anti-aging, prevention of cardiovascular and cerebrovascular diseases calcium, strong muscle, prevention and anti-cancer, improve human immunity effect, is a pure natural and pollution-free black fungus beverage.
【技术实现步骤摘要】
本专利技术涉及一种保健饮品,具体地说是黑木耳饮料及其生产工艺。
技术介绍
目前,全国各商场、超市所出售的饮品,尽管种类繁多,但都是人们在日 常生活中用来解渴的饮品;有些保健饮料,虽说对人体具有一定的保健功能,但功能都较单 一,有些饮品还含防腐剂、色素等对人体不利的有害物质成份。
技术实现思路
本专利技术的目的在于,配制出一种长期饮用,既能解渴、又具有清理肠道、 排毒、延缓衰老、预防心脑血管疾病、补钙强肌、预防和抗癌、提高人体免疫力作用、纯天然、 无污染的黑木耳饮料。其
技术实现思路
是,黑木耳饮料,由黑木耳基粉、黑木耳破壁粉、耳基活性 酶、玉米淀粉、黑米粉、水配制而成,其特征是,含量按重量百分比计黑木耳基粉1_3%,黑 木耳破壁粉1-3 %,耳基活性酶1-2 %,玉米淀粉2-6 %,黑米粉2-6 %,其余为水。黑木耳因 生长环境独特、纯天然生长,有着极特殊的保健作用。黑木耳在肠内排泄的过程中有抗病毒 作用。能将肠道各类细菌包裹并清除,同时能将对肠道有害的各类物质排除,促进肠道蠕动 功能,有良好的排毒作用。木耳胶因含大量维生素E,其胶性物质是人类皮肤不可缺少的有 效成份,有增加皮肤弹性,延缓衰老和美容作用。木耳的油酸、亚油酸能增加心脑血管的弹 性,使胆固醇不易沉着于血管内部,具有清理血管和降血脂作用。木耳的粘多胶原物质能 保护胃肠道粘膜,使溃疡面和炎症的局部得到保护,对胃溃疡和慢性胃炎有预防和保护作 用。因木耳所含的各类物质具有排毒和促进排便功能,使肠道的细菌和毒素得到有效地清 除,减少毒素对肠道的侵蚀,有预防和取代大肠癌的发生,玉米淀粉起调浆,黑米粉增强黑 色素作用 ...
【技术保护点】
1.黑木耳饮料及其生产工艺,由黑木耳基粉、黑木耳破壁粉、耳基活性酶、玉米淀粉、黑米粉、水配制而成,其特征是,含量按重量百分比计:黑木耳基粉1-3%,黑木耳破壁粉1-3%,耳基活性酶1-2%,玉米淀粉2-6%,黑米粉2-6%,其余为水。
【技术特征摘要】
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