A kind of preservation method of Tibetan spirit mushroom grains
A preservation method, the technology of Tibetan spirit mushrooms, applied in the field of bioengineering, can solve the problems of reducing the vitality of mushroom grains, consuming large milk, and declining vitality, and achieve the effects of no change in the shape of mushroom grains, long storage time, and no change in flavor
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Embodiment 1
[0018] The raw milk was sterilized at 95° C. for 5 minutes, and then cooled to room temperature. Inoculate sterilized milk with 30% (w / v) inoculation amount of treated Tibetan linggu mushroom grains, and ferment at room temperature for 18 hours to obtain Tibetan linggu fermented milk. Immediately move the fermented Tibetan Linggu fermented milk into the cold storage or refrigerator freezer, and slowly lower the temperature to 0-4°C. Move the cooled Tibetan spirit mushroom fermented milk into the freezer compartment of the refrigerator to lower the temperature below -18°C, and store the frozen Tibetan spirit mushroom fermented milk together with the mushroom grains at -18°C for one year. Before use, place the fermented milk with frozen Tibetan mushrooms at room temperature, let the temperature rise gradually, and slowly thaw the fermented milk. After the fermented milk is completely thawed, use a sterile filter to remove the Tibetan Linggu mushrooms, and put them directly into...
Embodiment 2
[0020] The raw milk was sterilized at 98° C. for 8 minutes, and then cooled to room temperature. Inoculate sterilized milk with 40% (w / v) inoculum of treated Tibetan linggu mushroom grains, and ferment at room temperature for 20 hours to obtain Tibetan linggu fermented milk. Immediately move the fermented Tibetan Linggu fermented milk into the cold storage or refrigerator freezer, and slowly lower the temperature to 0-4°C. Move the cooled Tibetan spirit mushroom fermented milk into the freezer compartment of the refrigerator to lower the temperature below -18°C, and store the frozen Tibetan spirit mushroom fermented milk together with mushroom grains at -18°C for 2 years. Before use, place the fermented milk with frozen Tibetan mushrooms at room temperature, let the temperature rise gradually, and slowly thaw the fermented milk. After the fermented milk is completely thawed, use a sterile filter to remove the Tibetan Linggu mushrooms, and put them directly into the sterilized...
Embodiment 3
[0022] The raw milk was sterilized at 98° C. for 10 minutes, and then cooled to room temperature. Inoculate sterilized milk with 45% (w / v) inoculation amount of treated Tibetan linggu mushroom grains, and ferment at room temperature for 24 hours to obtain Tibetan linggu fermented milk. Immediately move the fermented Tibetan Linggu fermented milk into the cold storage or refrigerator freezer, and slowly lower the temperature to 0-4°C. Move the cooled Tibetan spirit mushroom fermented milk into the freezer compartment of the refrigerator to lower the temperature below -18°C, and store the frozen Tibetan spirit mushroom fermented milk together with the mushroom grains at -18°C for 3 years. Before use, place the fermented milk with frozen Tibetan mushrooms at room temperature, let the temperature rise gradually, and slowly thaw the fermented milk. After the fermented milk is completely thawed, use a sterile filter to remove the Tibetan Linggu mushrooms, and put them directly into...
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