Black fungus beverage and preparation method thereof

A technology of black fungus and black fungus slurry, which is applied in food preparation, application, food science, etc., can solve the problems of not soft and sour taste, product aroma and flavor inconsistency, etc., to reduce blood viscosity, prolong food shelf life, Reduce the effect of cardiovascular disease

Inactive Publication Date: 2013-01-16
NANCHANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sour taste in its products is mainly produced through the blending of citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in it

Method used

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  • Black fungus beverage and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh the raw materials according to the following ratio: black fungus pulp 10%, citric acid 0.1%, glucose 10%, purified water 79.9%.

[0030] Preparation method: Choose fresh, mildew-free dry fungus as raw material and soak in cold water for 22 hours, steam the soaked fungus in a high-pressure cooking pot for 20 minutes, control the pressure at 1atm, and grind the cooked fungus into a slurry with a colloid. Reserve; other raw materials are weighed in proportion, added to the black fungus slurry and stirred evenly, sterilized, the sterilization temperature is 100 ℃, the sterilization time is 2 minutes; after sterilization, the black fungus slurry is cooled to 35 ℃, and the compound lactic acid bacteria ( Lactobacillus paracasei, Lactobacillus bulgaricus, Lactobacillus johnsonii) according to 10 3 The ratio of cfu / mL was inoculated into the sterilized and cooled black fungus slurry, fermented at 35°C for 26 hours, and the pH value was 4.0 as the end of the fermentation. The ...

Embodiment 2

[0032] Weigh the raw materials according to the following ratio: black fungus pulp 5%, citric acid 0.2%, aspartame 0.06%, purified water 94.74%.

[0033] Preparation method: Choose fresh, mildew-free dry fungus as raw material and soak in hot water for 6 hours, steam the soaked fungus in a high-pressure cooking pot for 30 minutes, control the pressure at 0.8atm, and grind the steamed fungus with a colloid. Make a slurry for later use; weigh other raw materials in proportion, add the black fungus slurry and stir evenly, sterilize, the sterilization temperature is 85°C, and the sterilization time is 10 minutes; after sterilization, cool the black fungus slurry to 40°C, and compound Lactic acid bacteria (Lactobacillus delbrueckii subsp. lactis, Lactobacillus bulgaricus, Streptococcus thermophilus) according to 10 5 The ratio of cfu / mL was inoculated into the sterilized and cooled black fungus slurry, fermented at 40°C for 18 hours, and the pH value was 4.0 as the end of fermentation....

Embodiment 3

[0035] Weigh the raw materials according to the following ratio: 15% black fungus pulp, 0.15% citric acid, 15% xylitol, and 69.85% purified water.

[0036] Preparation method: Choose fresh, mildew-free dry fungus as raw material and soak in cold water for 18 hours, steam the soaked fungus in a high-pressure cooking pot for 10 minutes, control the pressure at 1.5atm, and grind the cooked fungus into a slurry with colloid Reserve; other raw materials are weighed in proportion, added to the black fungus slurry and stirred evenly, sterilized, the sterilization temperature is 132℃, and the sterilization time is 2 seconds; after sterilization, the black fungus slurry is cooled to 42℃, and the compound lactic acid bacteria (Lactobacillus gasseri, Lactobacillus rhamnosus, Lactobacillus paracasei) according to 10 8 The ratio of cfu / mL was inoculated into the sterilized and cooled black fungus slurry, fermented at 42°C for 15 hours, and the pH value was 3.8 as the end of the fermentation. A...

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PUM

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Abstract

The invention relates to a black fungus beverage and a preparation method of the black fungus beverage, wherein the black fungus beverage is prepared by fermenting black fungus pulp with citric acid, sweetener and purified water together with lactic acid bacteria. The black fungus beverage prepared by the method has perfect taste, good nutrition and strong functionality; and the fermentation by the lactic acid bacteria is capable of increasing the content of amino acid in the black fungus pulp to over 20% and increasing flavor substances to over 30%, effectively improving the flavor and the taste of the product, fully retaining nutritional substances such as vitamins, pectin and mineral substances in the black fungus, prolonging the quality guarantee period of the food, and achieving functions of reducing blood viscosity, softening blood vessels, resisting against blood coagulation and reducing blood fat.

Description

1. Technical Field [0001] The invention relates to a black fungus beverage and a preparation method thereof, and belongs to the technical field of fruit and vegetable beverage production. 2. Background technology [0002] At present, the main products of fruit and vegetable beverages at home and abroad are mango juice, kiwi juice, strawberry juice, apple juice, tomato juice, carrot juice drinks and so on. The production process includes cleaning, beating (juice), blending, canning, and sterilization. The sourness of the product is mainly produced by the blending of citric acid or lactic acid, and the product has a non-soft sour and astringent taste; the fragrance of the product is mainly produced by the blending of flavors, and the top fragrance of the product is not coordinated with the original taste; and more preservatives are added. The invention adopts lactic acid bacteria to ferment to prepare black fungus beverage without adding any flavors, spices and preservatives, and ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 熊涛钟虹光谢明勇卢建中吕毅斌廖群
Owner NANCHANG UNIV
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