A compound fermented beverage and its preparation method

A technology for compound fermentation and beverage, applied in the field of compound fermented beverage and its preparation, can solve problems such as unfavorable industrial production, limited output, long time, etc., achieve great development value and application prospect, short production cycle and simple process flow Effect

Inactive Publication Date: 2011-12-28
WUHAN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It takes a long time to cultivate fruiting bodies, and the output is limited, which is not conducive to industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Pre-treatment: The parent species of Poria cocos and Flammulina velutipes were activated and cultured on a slant, and fermented in shake flasks respectively for 10 days to obtain the shake flask fermentation broth of Poria cocos and Flammulina velutipes mycelium.

[0019] 2) Preparation of compound raw juice: Filter the shake flask fermentation broth of Poria cocos and Flammulina velutipes mycelium by suction filtration or 8 layers of gauze, respectively collect the fermentation filtrates of Poria cocos and Flammulina velutipes mycelium, and obtain filtered Poria cocos and Flammulina velutipes mycelium The filaments were dried in an oven at 60°C, weighed after drying, added water at a material-to-water ratio of 1:15 (kg / liter), extracted in hot water at 98°C for 2 hours, then filtered, and the Poria cocos and The leaching filtrate of Flammulina velutipes mycelium merges with the fermented filtrate of Poria cocos and Flammulina velutipes mycelium collected by filtratio...

Embodiment 2

[0033] 1) Pre-treatment: The parent species of Poria cocos and Flammulina velutipes were activated and cultured on a slant, and fermented in shake flasks respectively for 10 days to obtain the shake flask fermentation broth of Poria cocos and Flammulina velutipes mycelium.

[0034] 2) Preparation of compound raw juice: Filter the shake flask fermentation broth of Poria cocos and Flammulina velutipes mycelium by suction filtration or 8 layers of gauze, respectively collect the fermentation filtrates of Poria cocos and Flammulina velutipes mycelium, and obtain filtered Poria cocos and Flammulina velutipes mycelium The filaments were dried in an oven at 60°C, weighed after drying, added water at a material-to-water ratio of 1:15 (kg / liter), extracted in hot water at 98°C for 2 hours, then filtered, and the Poria cocos and The extraction filtrate of Flammulina velutipes mycelium is combined with the fermentation filtrate of Poria cocos and Flammulina velutipes mycelia collected by ...

Embodiment 3

[0048] 1) Pre-treatment: The parent species of Poria cocos and Flammulina velutipes were activated and cultured on a slant, and fermented in shake flasks respectively for 10 days to obtain the shake flask fermentation broth of Poria cocos and Flammulina velutipes mycelium.

[0049]2) Preparation of fermented raw juice: filter the shake flask fermentation liquid of Poria cocos and Flammulina velutipes mycelium by suction filtration or 8 layers of gauze respectively, collect the fermentation filtrates of Poria cocos and Flammulina velutipes mycelium respectively, and obtain filtered Poria cocos and Flammulina velutipes mycelia The body was dried in a 60°C oven, weighed after drying, added water according to the material-to-water ratio of 1:30 (kg / liter), and extracted in hot water at 80°C for 2.5 hours, then filtered, and the Poria cocos and The extraction filtrate of Flammulina velutipes mycelium is combined with the fermentation filtrate of Poria cocos and Flammulina velutipes ...

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PUM

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Abstract

The invention relates to a complex-formulated fermented beverage and a preparation method thereof. The beverage is prepared from components of, by weight: 40% to 60% of a complex-formulated normal juice, 7% to 12% of sugar, 0.08% to 0.12% of citric acid, and 28% to 52% of water. The complex-formulated normal juice is composed of poria cocos normal juice and golden mushroom normal juice mixed according to a weight ratio of 1:1-3. The beverage is prepared through steps of: (1) pre-treating; (2) complex-formulated normal juice preparing; (3) normal juice processing; (4) blending; (5) bottle filling, air discharging, sterilizing, and product producing. The product is a novel product containing no preservative. With the product, a blank in the functional beverage market is filled up. The technological process of the method is simple. With existing mechanical equipment and technical level, an automated production line can be designed. The production cost of the method is low, the productionperiod is short, and the production is not restricted by time and space. Therefore, the product and the method have good development value and application prospect.

Description

technical field [0001] The invention relates to a compound fermented beverage and a preparation method thereof. Background technique [0002] Poria cocos ( Poria cocos ) is a bulk medicinal material for both food and medicine. The main component of Poria cocos is β-pachyan, followed by pentosan, fructose, glucose, chitin, adenine, histidine, protein, crude fiber, choline, enzyme, lecithin, hard protein, ergosterol and ash. In addition, it also contains triterpenoids. The polysaccharide or heteropolysaccharide extracted from Poria cocos has biological activities such as promoting cell division, complement activation, anti-mutation, anti-tumor and enhancing immunity. [0003] Flammulina velutipes ( Flammulina velutipes ) is one of the world's famous edible fungi, with high protein content and 18 kinds of amino acids, including 8 kinds of essential amino acids for human body, especially rich in arginine and lysine, which can promote memory, develop intelligence, and incre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L1/28A23L33/00
Inventor 胡国元李伟伟
Owner WUHAN INSTITUTE OF TECHNOLOGY
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