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Truffle health drink prepared by liquid-submerged fermentation and preparation method of truffle health drink

A liquid submerged fermentation and health beverage technology, which is applied in botany equipment and methods, food preparation, horticulture, etc., can solve problems such as shortage of inventory, difficult manual production, and difficult commercial use in the technical field, so as to reduce production costs, The effect of controllable cost and simple process

Inactive Publication Date: 2012-11-14
黄晓青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the field of artificial cultivation of truffle fruiting bodies, it is subject to many technical limitations, and it is seldom carried out on a large scale for industrial production and widespread civilian use. At the same time, this technical field is also difficult to commercialize.
Ten years ago, the annual holdings of truffle fruiting bodies in nature were about 10,000 tons, but the current holdings are only about 5,000 tons. Moreover, as mentioned above, due to technical reasons, it is difficult to artificially collect a large amount of truffle fruiting bodies. production, therefore, there is a marked conflict between the desire for health and healing properties of truffles and the shortage of truffle fruiting bodies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The following is a preferred embodiment of the method for preparing a truffle health drink by liquid submerged fermentation of the present invention. The preparation method of the present invention includes the following main steps:

[0018] A, first, insert the truffle bacteria into the culture fluid, the culture fluid of the present invention can be various culture fluids suitable for the liquid culture of the truffle bacteria in the prior art, and at a temperature of 18°C, at a temperature of 300 times / minute Oscillation frequency Shaking culture on a shaker for 72 hours to obtain the seed liquid; B, then, insert the seed liquid obtained in step A into a liquid medium containing 8% barley malt by weight and 6% soybean by weight, and inoculate The content is 5%, and it is aerated and cultured at 27°C for 48 hours, and after biological fermentation, fermented truffle mycelium and truffle bacteria fermentation broth are obtained; C, and then the truffle mycelium obtained...

Embodiment 2

[0025] Another preferred example of the production method of the present invention will be provided as follows. The preparation method of this embodiment includes: A. First, select edible and medicinal fungus truffles, insert the truffles into the culture solution, and shake and cultivate on a shaker at a temperature of 28°C with a shaking frequency of 200 times / min for 96 hour, obtain the bacterial seed liquid; B, the bacterial seed liquid that obtains in step A is inserted in the liquid culture medium that contains weight portion 12% barley malt, weight portion 3% soybean, inoculum size is 10%, and at 23 ℃ Under aerated culture at high temperature for 72 hours, after biological fermentation, fermented truffle mycelium and truffle bacteria fermentation liquid were obtained; C, the truffle mycelium obtained in step B was broken into cell tissue, extracted with water, and the extraction ratio was 1 : 2, the leaching temperature is 90 ℃, and the leaching time is 3 hours, thereby...

Embodiment 3

[0027] Still another preferred example of the production method of the present invention will be provided as follows. The preparation method of the present embodiment comprises the following steps: A. inserting the truffle bacteria into the culture solution, and shaking and culturing on a shaker at a shaking frequency of 260 times / min at a temperature of 22° C. for 80 hours to obtain a strain solution; B. 1. Insert the strain solution obtained in step A into the liquid culture medium containing 10% barley malt by weight and 5% soybean by weight, the inoculum size is 7%, and it is aerated and cultivated for 60 hours at a temperature of 25°C. After Biological fermentation to obtain fermented truffle mycelium and truffle bacteria fermentation liquid; C. After the truffle mycelium obtained in step B is broken into cell tissue, extract with water, the extraction ratio is 0.9:4, and the extraction temperature is 93 ℃, the leaching time is 2.5 hours, so as to obtain the truffle mycel...

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PUM

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Abstract

The invention relates to truffle health drink prepared by liquid-submerged fermentation and a preparation method of truffle health drink. The preparation method includes steps of A, inoculating truffle to culture solution and allowing for shake culture on a shaking table to obtain strain liquor; B, inoculating the strain liquor obtained in step A to liquid medium containing barley malt and soybeans and allowing for aerobic culture to obtain fermented truffle mycelia and truffle fermentation liquor; C, subjecting the truffle mycelia obtained in step B to cell tissue disruption and extracting with water to obtain truffle mycelia extract; and D, mixing the truffle fermentation liquor obtained in step B and the truffle mycelia extract obtained in step C and diluting the mixed liquor for 2-5 times to obtain the truffle health drink. Since the liquid-submerged fermentation technique is used, industrialized mass breeding of the truffle in the liquid culture media is achieved, and the preparation method is simple in process and low in cost.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a truffle health beverage prepared by submerged liquid fermentation and a preparation method thereof. Background technique [0002] Truffle (scientific name: Tuber magnatum; melanosporum; sinensis; indicum) is an annual natural fungal plant that mostly grows under pine trees, oak trees, and oak trees. Because it is arched out of the ground by pigs, Chinese people call it "pig arch fungus" and "arch fungus", also known as "rootless vine fruit" and "geshan pry"; the French name is "perigord truffle", and the British name is "truffle". Belongs to Fungi, Ascomycetes, Truffles, and Truffles are edible fungi. Together with foie gras and caviar, it is called "the three major delicacies of France". Truffles are extremely demanding on the growing environment, which makes them rare and expensive. [0003] The inherent unique fragrance of truffle makes it an extremely precio...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L1/28A01G1/04A23L33/00
Inventor 黄晓青
Owner 黄晓青