As people's living standards increase, they not only need to quench their thirst and cool, but also require high nutritional value. The development of Tremella jujube health drink coincides with this trend. It is based on red dates and white fungus as the main raw material, together with honey, citric acid and other accessories processed by the composite health drinks, with a variety of nutrient and health functions, is a suitable health care products for the elderly to drink. Regular drinking Tremella jujube health drink can reduce cholesterol, enhance human immune function, inhibit aging factors, and prolong cell life.
1 Process flow
1.1 Preparation of white fungus Tremella Tremella → impurity → soak → cleaning → chopping → hot extraction → filtration → Tremella aqueous extract.
1.2 Jujube jujube preparation of red dates → pick → cleaning → baking → soak → boiled → beater → filter → date pulp.
1.3 Preparation of white fungus jujube beverage Tremella extract, small pieces of white fungus, jujube pulp, honey and citric acid → mixing and mixing → homogenization → bottling → sterilization → cooling → finished products.
2 operating points
2.1 Tremella treatment
2.1.1 Choosing materials to remove impurities Select high-quality white fungus with pure color and thick flesh as the raw material to remove impurities.
2.1.2 Soaking and Washing Soak the selected white fungus with water of 25°C to 30°C for 2h to 3h until the white fungus fully absorbs water and expands. Wash the white fungus after soaking.
2.1.3 Cutting debris The washed white fungus is cut into small pieces of about 3mm4mm with stainless steel scissors, which facilitates extraction and, on the other hand, it is to increase the taste and sensory effects of the beverage.
2.1.4 Hot extraction and filtration Put the processed tremella pieces into the pot and add water to cook. Scoop up until the small pieces are pinch-off with your fingers. Place the mouth with chewing sensation. The general cooking time is 20min ~ 25min. The broth can be filtered to obtain tremella extract and tremella small debris.
2.2 Processing of dates
2.2.1 Selection and cleaning of red jujube Red jujubes with high maturity, small flesh core, tight flesh, and rich dates are selected, and mildew and moth-eaten parts are removed and cleaned with water.
2.2.2 Baking Drain the washed red dates and bake them. If the processing volume is large, a drying room can be used; if the processing volume is small, an oven can also be used. The jujube was baked at 60°C for 1 hour and continued to be baked at 80°C-90°C for about 1 hour. After the jujube emits aroma, remove it and allow it to cool.
2.2.3 cooking, beating, filtering will be baked with the amount of water added to the jujube soaked into the jujube meat, then boil until the jujube meat rotten, beaten with a beater. It is preferable to conduct two beatings, the first beating screen with a pore size of 0.8 mm and the second beating sieve with a pore size of 0.4 mm. Slurry through 80 mesh sieve, control the amount of water, so that the quality of jujube pulp is about 20%.
2.3 Preparation of Tremella Jujube Health Drink
2.3.1 Formulation The proportion of raw and auxiliary materials for producing 100kg beverages is: Tremella fuciformis extract 65.70kg, Tremella fuciformis 10.00kg, Red jujube pulp 15.00kg, Honey 9.00kg, Citric acid 0.15kg, Agar and sodium alginate mixture 0.15kg (The mass ratio of agar to sodium alginate is 2:1).
2.3.2 Mixing and mixing The above main auxiliary materials are placed in a blending tank, and after being evenly mixed, the homogenizer is homogenized twice at a pressure of 15 MPa to 18 MPa to obtain a homogeneous and stable mixed liquid.
2.3.3 Bottling The homogenized material solution is filled into a transparent glass bottle with a capacity of 250 mL to increase the sensory effect of the Tremella jujube drink. According to the recipe requirements, small pieces of white fungus should be weighed into a glass bottle and sealed with a sealer.
2.3.4 Sterilization and Cooling Seal the sealed bottled beverage in hot water at a temperature of 95°C to 100°C for 30 min at normal pressure and then cool it. The glass container should be cooled in sections, that is, 100°C→80°C→60°C→40°C→room temperature. If other container packaging is used, it can be quickly cooled to room temperature after sterilization, and the finished product can be obtained.
3 Quality indicators
3.1 Sensory index Tremella aurantium small pieces of uniform size, uniform suspension; beverage was translucent, stable, non-delamination, no precipitation; color was orange-red, natural and beautiful; has obvious jujube and tremella flavor, taste mellow, sweet and sour Moderate.
3.2 Hygiene indicators meet the requirements of GB2729-81 and are free of pathogenic bacteria and signs of corruption caused by microorganisms.
4 Summary (1) Tremella, red dates as the main raw material, after a reasonable deployment, can produce a ruddy taste, fresh and elegant taste, nutritious high-end drinks, ideal for middle-aged and elderly people to drink.
(2) The process technology of this product is in line with the current trend of the development of the food industry. Processing Tremella jujube health drink, its rich resources, low prices, short production cycle, the process is simple and easy to grasp, small investment costs, high economic efficiency, the family workshops and food processing plants can organize processing and production.
Melting point 256-258 °C (dec.)(lit.)
Boiling point 275°C
1 Process flow
1.1 Preparation of white fungus Tremella Tremella → impurity → soak → cleaning → chopping → hot extraction → filtration → Tremella aqueous extract.
1.2 Jujube jujube preparation of red dates → pick → cleaning → baking → soak → boiled → beater → filter → date pulp.
1.3 Preparation of white fungus jujube beverage Tremella extract, small pieces of white fungus, jujube pulp, honey and citric acid → mixing and mixing → homogenization → bottling → sterilization → cooling → finished products.
2 operating points
2.1 Tremella treatment
2.1.1 Choosing materials to remove impurities Select high-quality white fungus with pure color and thick flesh as the raw material to remove impurities.
2.1.2 Soaking and Washing Soak the selected white fungus with water of 25°C to 30°C for 2h to 3h until the white fungus fully absorbs water and expands. Wash the white fungus after soaking.
2.1.3 Cutting debris The washed white fungus is cut into small pieces of about 3mm4mm with stainless steel scissors, which facilitates extraction and, on the other hand, it is to increase the taste and sensory effects of the beverage.
2.1.4 Hot extraction and filtration Put the processed tremella pieces into the pot and add water to cook. Scoop up until the small pieces are pinch-off with your fingers. Place the mouth with chewing sensation. The general cooking time is 20min ~ 25min. The broth can be filtered to obtain tremella extract and tremella small debris.
2.2 Processing of dates
2.2.1 Selection and cleaning of red jujube Red jujubes with high maturity, small flesh core, tight flesh, and rich dates are selected, and mildew and moth-eaten parts are removed and cleaned with water.
2.2.2 Baking Drain the washed red dates and bake them. If the processing volume is large, a drying room can be used; if the processing volume is small, an oven can also be used. The jujube was baked at 60°C for 1 hour and continued to be baked at 80°C-90°C for about 1 hour. After the jujube emits aroma, remove it and allow it to cool.
2.2.3 cooking, beating, filtering will be baked with the amount of water added to the jujube soaked into the jujube meat, then boil until the jujube meat rotten, beaten with a beater. It is preferable to conduct two beatings, the first beating screen with a pore size of 0.8 mm and the second beating sieve with a pore size of 0.4 mm. Slurry through 80 mesh sieve, control the amount of water, so that the quality of jujube pulp is about 20%.
2.3 Preparation of Tremella Jujube Health Drink
2.3.1 Formulation The proportion of raw and auxiliary materials for producing 100kg beverages is: Tremella fuciformis extract 65.70kg, Tremella fuciformis 10.00kg, Red jujube pulp 15.00kg, Honey 9.00kg, Citric acid 0.15kg, Agar and sodium alginate mixture 0.15kg (The mass ratio of agar to sodium alginate is 2:1).
2.3.2 Mixing and mixing The above main auxiliary materials are placed in a blending tank, and after being evenly mixed, the homogenizer is homogenized twice at a pressure of 15 MPa to 18 MPa to obtain a homogeneous and stable mixed liquid.
2.3.3 Bottling The homogenized material solution is filled into a transparent glass bottle with a capacity of 250 mL to increase the sensory effect of the Tremella jujube drink. According to the recipe requirements, small pieces of white fungus should be weighed into a glass bottle and sealed with a sealer.
2.3.4 Sterilization and Cooling Seal the sealed bottled beverage in hot water at a temperature of 95°C to 100°C for 30 min at normal pressure and then cool it. The glass container should be cooled in sections, that is, 100°C→80°C→60°C→40°C→room temperature. If other container packaging is used, it can be quickly cooled to room temperature after sterilization, and the finished product can be obtained.
3 Quality indicators
3.1 Sensory index Tremella aurantium small pieces of uniform size, uniform suspension; beverage was translucent, stable, non-delamination, no precipitation; color was orange-red, natural and beautiful; has obvious jujube and tremella flavor, taste mellow, sweet and sour Moderate.
3.2 Hygiene indicators meet the requirements of GB2729-81 and are free of pathogenic bacteria and signs of corruption caused by microorganisms.
4 Summary (1) Tremella, red dates as the main raw material, after a reasonable deployment, can produce a ruddy taste, fresh and elegant taste, nutritious high-end drinks, ideal for middle-aged and elderly people to drink.
(2) The process technology of this product is in line with the current trend of the development of the food industry. Processing Tremella jujube health drink, its rich resources, low prices, short production cycle, the process is simple and easy to grasp, small investment costs, high economic efficiency, the family workshops and food processing plants can organize processing and production.
Potassium Tert-butoxide CAS No.865-47-4
Potassium tert-butoxide Basic Information
CAS: 865-47-4
MF: C4H9KO
MW: 112.21
EINECS: 212-740-3
Mol File: 865-47-4.mol
Potassium Tert-butoxide Structure
Melting point 256-258 °C (dec.)(lit.)
Boiling point 275°C
density 0.910 g/mL at 20 °C
Potassium Tert-butoxide Application
1. Used in pesticides, medicines, printing and dyeing, Catalysts, etc.
2. As a strong base, it is widely used in the condensation, rearrangement and ring opening reactions in organic synthesis such as chemical, pharmaceutical and pesticide.
3. It is a moderately strong base commonly used in organic synthesis.
4. The reason why t-BuOK is widely used is that it is inexpensive and readily available, and its basicity changes depending on the selected reaction solvent.
5. For Stobbe condensation, t-BuOK is a better base than EtONa, with higher reaction yield, shorter reaction time, and no side reactions of ketone or aldehyde reduction.
Potassium Tert-Butoxide,Potassium Tert-Butoxide Cas No,Potassium Tert-Butoxide Msds,Potassium Tert Butoxide Formula
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