Method for preparing composite fruit juice by cordyceps sinensis fermentation liquid

A compound fruit juice and fermented liquid technology, applied in food preparation, application, food science, etc., can solve the problems of unutilized functional components of fermented liquid, a large number of Cordyceps resources, environmental pollution, etc., and achieve protection from damage and sterilization Short time, good stability effect

Inactive Publication Date: 2012-07-04
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the fermentation of Cordyceps mycelium is completed, the filtrate is discarded, which not only makes the functional components in the fermentation broth unusable, but also causes serious environmental pollution.
[0003] There are domestic patents on the use of Cordyceps to develop beverages, but most of them are developed by extracting the fruiting bodies of Cordyceps, which requires a lot of Cordyceps resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The Cordyceps fermented liquid was separated by a 3000r / min centrifuge for 20 minutes to obtain a supernatant. Take 750g of the above supernatant, 90g blackberry juice, 30g apple juice, 100g sucrose, 0.5g citric acid, 0.2g sodium citrate, 0.5g sodium erythorbate, 0.05g blackberry essence, 28.75g water, and stir to mix evenly. The prepared feed liquid is filtered with a 0.2 μm ceramic membrane, and the filtrate is instantaneously sterilized by a tubular sterilizer with an inlet temperature of 30°C, an outlet temperature of 85°C, a sterilization temperature of 135°C, and a sterilization time of 3s. The sterilized material liquid is filled while it is hot, and then kept in 85°C water for 15 minutes, immediately cooled with cold water to below 30°C, wiped and kept warm for 5 days to pass the inspection, and then it can be packaged as a finished product.

Embodiment 2

[0039] The Cordyceps fermented liquid was separated by a 3000r / min centrifuge for 20 minutes to obtain a supernatant. Take 700g of the above supernatant, 100g of blueberry juice, 80g of apple juice, 80g of sucrose, 1g of citric acid, 0.6g of sodium citrate, 0.2g of sodium erythorbate, 0.1g of blueberry essence, and 38.1g of water, and stir and mix evenly. The prepared feed liquid is filtered with a 0.2 μm ceramic membrane, and the filtrate is sterilized instantaneously with a tubular sterilizer, the inlet temperature is 35°C, the outlet temperature is 82°C, the sterilization temperature is 135°C, and the sterilization time is 3s. The sterilized material liquid is filled while it is hot, and then kept in 83°C water for 20 minutes, and immediately cooled to below 30°C with cold water.

Embodiment 3

[0041] The Cordyceps fermented liquid was separated by a 3000r / min centrifuge for 20 minutes to obtain a supernatant. Take 800g of the above supernatant, 80g of strawberry juice, 20g of grape juice, 70g of sucrose, 0.6g of citric acid, 0.2g of sodium citrate, 0.5g of sodium erythorbate, 0.1g of strawberry essence, and 28.6g of water, and stir and mix evenly. The prepared feed liquid is filtered with a 0.2 μm ceramic membrane, and the filtrate is instantaneously sterilized by a tubular sterilizer with an inlet temperature of 30°C, an outlet temperature of 85°C, a sterilization temperature of 135°C, and a sterilization time of 3s. The sterilized material liquid is filled while it is hot, and then kept in 88°C water for 15 minutes, and immediately cooled to below 30°C with cold water.

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PUM

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Abstract

The invention discloses a cordyceps sinensis fruit juice beverage and a preparation method of the cordyceps sinensis fruit juice beverage. The cordyceps sinensis fruit juice beverage is a beverage prepared from the ingredients in percentage by weight: 70 to 80 percent of the cordyceps sinensis fermentation liquid, 5 percent to 20 percent of fruit juice, 4 percent to 10 percent of sugarcane sugar,0.05 percent to 0.2 percent of citric acid, 0.02 percent to 0.08 percent of sodium citrate, 0.02 percent to 0.05 percent of color protecting agents and a proper amount of water for reaching the totalpercentage of 100 percent. The beverage is prepared from the concrete steps of fermentation liquid centrifugation, proportioning, filtering, sterilization, filling and secondary sterilization. The beverage prepared by the method sufficiently utilizes the fermentation waste liquid generated in the cordyceps sinensis entity fermentation process, the juice nutrition ingredients and the functions arematched, the production process is simple, the environment is favorably protected, and the requirement of customers for functional beverages is met.

Description

Technical field: [0001] The invention relates to a cordyceps juice drink and a preparation method thereof. Background technique: [0002] Cordyceps mycelium is rich in active ingredients such as Cordyceps polysaccharides, sterols and nucleosides, which have similar pharmacological effects and clinical efficacy to natural Cordyceps sinensis, and are less toxic than natural Cordyceps sinensis. Cordyceps fermented liquid also contains a variety of functional active ingredients, such as cordycepin, which has an inhibitory effect on germs, biological polysaccharides with anti-cancer effects, and adenosine, ergosterol, polypeptides, mannitol, Monosaccharides, polysaccharides, organic acids, polyamines, phosphatidylcholine, trace elements and other components. After the fermentation of Cordyceps mycelium is completed, the filtrate is discarded, which not only makes the functional components in the fermentation broth unusable, but also causes serious environmental pollution. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/28A23L1/09
Inventor 孙月娥陈安徽王卫东曹泽虹郑义
Owner XUZHOU UNIV OF TECH
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