Cordyceps sinensis and monacolin drink and preparation method thereof

A koji enzyme and beverage technology, applied in food preparation, application, food science, etc., to achieve the effect of rich nutrients and amino acids

Active Publication Date: 2011-04-20
西藏月王藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many functional drinks on the market, but there is n

Method used

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  • Cordyceps sinensis and monacolin drink and preparation method thereof
  • Cordyceps sinensis and monacolin drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take each raw material according to the following weight ratio:

[0030] Highland barley red yeast rice 8, highland barley malt 12, Ganoderma lucidum mycelium 0.7, Cordyceps mycelium 1, matsutake 8, seabuckthorn 22, coriander root 90, papaya 220.

[0031] Its preparation method comprises the following steps:

[0032] 1) Preparation of highland barley red yeast rice:

[0033] ①Steaming: Take 8 parts of highland barley, add water to cover 8-10cm of highland barley, boil for 50min;

[0034] ② Spreading to cool: Drain the cooked highland barley, spread out to a thickness not exceeding 3cm, and cool to 29°C;

[0035] 3. Inoculation: inoculate 0.8 parts by weight of Monascus bacterium liquid onto 10 parts of cooked highland barley, stir evenly, ferment at 31.5°C for 4 days, spray 0.2% acetic acid solution twice a day, and dry the finished product to obtain highland barley red yeast rice;

[0036] 2) Fermentation of highland barley red yeast rice:

[0037] ① Add 0.7 parts ...

Embodiment 2

[0043] Take each raw material according to the following weight ratio:

[0044] Highland barley red yeast rice 12, highland barley malt 8, ganoderma lucidum mycelium 1, cordyceps mycelium 0.7, matsutake 12, seabuckthorn 18, coriander root 110, papaya 180.

[0045] Its preparation method comprises the following steps:

[0046] 1) Preparation of highland barley red yeast rice:

[0047] ①Steaming: Take 10 portions of highland barley, add water to cover 8-10cm of highland barley, and boil for 70 minutes;

[0048] ② Spreading to cool: drain the boiled highland barley, spread out to a thickness not exceeding 3cm, and cool to 31°C;

[0049] 3. Inoculation: inoculate 1 part by weight of Monascus bacterium liquid onto 12 parts of cooked highland barley, stir evenly, ferment at 32.5°C for 5 days, spray 0.2% acetic acid solution twice a day, and dry the finished product to get Highland barley red yeast rice;

[0050] 2) Fermentation of highland barley red yeast rice:

[0051] ①Add 1 ...

Embodiment 3

[0057] Take each raw material according to the following weight ratio:

[0058]Highland barley red yeast rice 10, highland barley malt 10, Ganoderma lucidum mycelium 0.8, Cordyceps mycelium 0.8, matsutake 10, seabuckthorn 20, coriander root 100, papaya 200.

[0059] Its preparation method comprises the following steps:

[0060] 1) Preparation of highland barley red yeast rice:

[0061] ①Steaming: Take 9 portions of highland barley, add water to cover 8-10cm of highland barley, and boil for 60 minutes;

[0062] ② Cooling: Drain the boiled highland barley, spread it out, the thickness should not exceed 3cm, and cool to 30°C;

[0063] 3. Inoculation: inoculate 0.9 parts by weight of Monascus bacterium liquid onto 11 parts of cooked highland barley, stir evenly, ferment for 5 days at 32°C, spray 0.2% acetic acid solution twice a day, and dry the finished product to obtain highland barley red yeast rice;

[0064] 2) Fermentation of highland barley red yeast rice:

[0065] ① Add...

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PUM

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Abstract

The invention relates to an enzyme drink and a preparation method thereof, belonging to the field of food and drinks, in particular to a ferment drink which mainly comprises the following raw materials of 8-12 parts of barley monacolin, 8-12 parts of barley malt, 0.7-1 part of lucid ganoderma mycelium, 07-1 part of cordyceps sinensis mycelium, 8-12 parts of tricholoma matsutake, 18-22 parts of sea-buckthorn, 90-110 parts of coriander root and 180-220 parts of pawpaw. The preparation method comprises the steps of: preparing the barley monacolin, fermenting the barley monacolin, gelatinizing, cooling, filtering and the like. The invention has the advantages that: plant enzymes are extracted by adopting pure natural plants, the enzyme drink contains abundant nutrients and amino acid and is rich in vitamins and functional factors, and the enzyme drink has the drinking function of the drink and the health care function of cordyceps sinensis and monacolin.

Description

Technical field: [0001] An enzyme drink and a preparation method thereof belong to the field of food and drink, in particular to fermented drinks. Background technique: [0002] Enzyme, commonly known as "enzyme", is a protein with catalytic activity. Whether animals or plants, all biological activities require the participation of enzymes. The human body not only cannot digest and absorb the food it takes in every day, the operation of various organs in the body, and the metabolism of cells cannot do without enzymes, but also needs the activity of enzymes to decompose any substance that enters the body. At present, with the continuous progress of society, people's health awareness is getting stronger and stronger, and it is very beneficial to take plant enzymes extracted from natural plants to supplement the enzymes necessary for the human body. Traditional Chinese medicine believes that Cordyceps enters the two meridians of the lung and kidney, which can not only nourish...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L1/186A23L1/308A23L31/00A23L33/10A23L33/21
Inventor 赵辉
Owner 西藏月王藏药科技有限公司
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