Mushroom beverage and preparation method thereof

• Main Author: HU HANZHONG
• Format: Patent
• Language: English
• Published: 15.04.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to the field of food, and in particular relates to a mushroom beverage and a preparation method thereof. Every 500ml of the mushroom beverage is prepared from the following raw materials by weight: 0.2-1 parts of fresh mushroom, 40-70 parts of sugar, 420-460 parts of water, 0.2-0.6 part of apple, 0.4-1.2 parts of lemon, 0.02-0.1 part of papaya and 0.2-1 part of jujube. The mushroom beverage is prepared by directly adding the water into the fresh mushroom for boiling, mushroom nutrients are dissolved into the water in the boiling process, the loss of the mushroom nutrient is reduced, and the destruction of the mushroom nutrient is reduced. At the same time, by addition of the papaya and jujube ingredients, the mushroom beverage with the effects of invigorating qi, tonifying spirit, reducing blood pressure, reducing fat and enhancing immunity can be prepared by combination of China's traditional Chinese medicine theory.