Edible fungus beverage

A technology for edible fungi and beverages, applied in the application, fungi, food preparation and other directions, can solve the problems of unsatisfactory edible effect, reduced health care effect, destruction of active ingredients, etc. short effect

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the vast majority of beverages currently on the market use the traditional extraction and concentration process. This processing method is likely to destroy or lose the active ingredients in fresh fruits or fresh vegetables, thereby reducing the health care effect and unsatisfactory eating effect.
And because preservatives are all added in the beverage, drinking in a large amount and for a long time can bring a lot of inconvenience to the consumer, so the composition and production method of beverage need to be improved, to help maintain people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] In the aseptic room, the edible fungus mycelia separated from the fruiting body of the edible fungus is cultured in the culture medium, and then submerged in a triangular shaker flask and a fermenter in turn, and the transparent and clear fermentation liquid obtained is the edible fungus Beverage, edible fungus drink can be added with syrup and water in a specified ratio.

[0014] The medium in the fermentation method of this example is 20% of potato extract juice, 0.10% of electrolytes containing sodium and magnesium, 0.5% of corn steep liquor, 3% of glucose, and the rest is water; the fermentation time is 5 days, and the temperature is about 30°C . The syrup used is sucrose syrup, and the water is purified water. The edible fungus species are white fungus, enoki mushroom, Hericium erinaceus and Ganoderma lucidum mycelium.

[0015] In this embodiment, beverage production line equipment after the 1990s in the technical field can be used.

[0016] The advantages of th...

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PUM

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Abstract

This invention provides a edible fungi drink, which is prepared by inoculating edible fungi to ferment in the culture medium liquid material having main content of potato liquor via the deep fluid fermenting method, separating fermentation liquor so as to acquire a edible fungi mother solution, performing sterilization to the mother solution, adding syrup and water, then uniformly shaking. This drink is prepared by using the biometric method, with short production period, thereby making the drink have high nutritive value. This drink with pure quality, convenience for eating and low cost is good for body health.

Description

technical field [0001] The invention relates to beverages, in particular to an edible mushroom beverage. Background technique [0002] At present, there are various types of beverages on the market, and with the continuous improvement of people's living standards and nutritional structure, the demand for various beverages will become larger and higher, and the requirements will be higher and higher. However, the vast majority of beverages currently on the market adopt the traditional extraction and concentration process. This processing method easily destroys or loses the active ingredients in fresh fruits or fresh vegetables, thereby reducing the health care effect, and the edible effect is not ideal. And because preservatives are all added in the beverage, drinking in a large amount and for a long time can bring many inconveniences to the consumer, so the composition and production method of beverage need to be improved, to help maintain people's health. Contents of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/28A23L1/29C12N1/14
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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