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Tremellodon gelatinosum fermentation beverage production method
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The technology of a fermented beverage and a production method, which is applied in the field of production of fermented beverages with tiger palm, can solve the problems of high difficulty and unstable output, and achieves the effect of satisfying the demand and solving the shortage of resources.
Inactive Publication Date: 2014-08-20
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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Since ancient times, people have been striving to achieve artificial cultivation, but because Sagittarius is different from ordinary wood-rot edible fungi, it belongs to ectomycorrhizal fungi and must coexist with tree roots. Therefore, artificial cultivation is more difficult. Big
Artificial cultivation is still in the initial stage of research and development and trial planting. Although progress has been made, the yield is still very unstable and needs to be further improved.
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[0007] specific implementation plan
[0008] Weigh 2 grams of soluble starch, 2 grams of maltose, 0.5 grams of peptone, 0.1 grams of calcium chloride, 0.1 grams of potassium dihydrogen phosphate, 0.05 grams of magnesium sulfate, 0.5 mg of zinc sulfate, 0.5 mg of manganese sulfate, dissolve in 100 ml of water, stir Uniformly, sterilized at 121°C for 30 minutes, cooled to 25°C, inserted the slanted seeds of Sarcophagus sarcophagus, 26°C, 150rpm on a rotary shaker, and cultivated for 6 days to obtain the Sarcocarpus fermented liquid.
[0009] Mix the fermented liquid of Sagittarius spp. and skim milk in equal volumes, homogenize at 60°C and 15MPa, then sterilize at 115°C for 15 minutes, cool to 42°C, inoculate with 0.02% Lactobacillus bulgaricus freeze-dried powder, and inoculate Anaerobic fermentation at 42°C for 12 hours, stir the fermented liquid evenly, add 5% white sugar, 0.1% citric acid, 0.1% xanthan gum, 0.05% sodium alginate, 0.1% CMC, stir and dissolve, then store at 60...
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Abstract
The invention relates to a beverage processing method, in particular to a preparation method of a tiger palm fermented beverage. Mix the fermented liquid and skim milk in equal volumes, homogenize, sterilize, cool to 42°C, inoculate the freeze-dried powder of Lactobacillus bulgaricus, and ferment anaerobically at 42-45°C for 10-12 hours, and the fermented liquid Stir evenly, add 5% white sugar, 0.1% citric acid, 0.1% xanthan gum, 0.05% sodium alginate, 0.1% CMC, stir and dissolve, homogenize at 60°C and 15MPa, then fill and sterilize. finished product. The fermented beverage of the tiger's palm of the present invention not only has multiple nutritional components and special physiological activities inherent in the tiger's palm itself, but also has the advantages of the lactic acid bacteria beverage, which not only solves the shortage of resources and high price of the tiger's palm, It also satisfies people's demand for the product of the tiger's palm.
Description
technical field [0001] The invention relates to a beverage processing method, in particular to a preparation method of a tiger palm fermented beverage. Background technique [0002] Tiger palm fungus is a rare and valuable wild edible fungus, rich in nutrition, delicious taste, tender meat and unique fragrance, it is one of the top ten famous fungi. Tiger palm fungus has been regarded as a treasure in history, and it is one of the tributes paid to the dynasties of the past dynasties. Wild Sagittarius is widely distributed in my country, but the yield is very small. Scutellaria generally grows in arbor forests in mountainous forests. The main producing areas in my country are Sichuan, Yunnan, Heilongjiang, Jilin, Liaoning, Tibet, Gansu, Xinjiang, Anhui, Hubei, Zhejiang, Fujian, Hebei, Shanxi, Shandong, Henan, Shaanxi and other places. Tiger palm fungus is not only rich in nutrition, delicious in taste, tender in texture, but also has the functions of anti-cancer, anti-cance...
Claims
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