Fermentation preparation method for edible fungus probiotics health-care drink

A health drink and edible fungus technology, applied to the bacteria used in food preparation, the function and application of food ingredients, etc., can solve the problem of not using edible fungus products to earn foreign exchange through exports, not fully exploiting the economic value of edible fungi, and deep processing of edible fungi In order to improve the competitiveness of the international market, the production operation is simple and efficient, and the shelf life is long.

Active Publication Date: 2014-07-23
湖北九公堂生物科技有限公司
View PDF1 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the 1980s, my country's edible fungus industry has developed rapidly, and it ranks among the top in the world regardless of the type of edible fungi, cultivation volume and output. , Flammulina velutipes, Bailing mushrooms, and Cordyceps militaris rank first in the world. However, there are too few deep-processed edible fungus products in my country. Most of them are fresh and dried for domestic sa

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031]Filter or centrifuge the Ganoderma lucidum mycelium fermented liquid obtained from submerged fermentation, discard the culture medium, keep the Ganoderma lucidum mycelium, then mix the mycelium with water at a mass ratio of 1:1, and crush it with a high-speed tissue grinder into Homogenate solution, then add 0.1~1.5 times the volume of water of the homogenate solution, stir evenly to obtain the basic fermentation liquid, add the following nutrients in the percentage of the mass of the basic fermentation liquid: 5% sucrose, 0.4% soybean powder, 0.4% peptone powder, yeast extract 0.4% powder, 0.04% dipotassium hydrogen phosphate, 0.02% ammonium phosphate, 1% gelatinized corn steep liquor, 1% apple juice, add while stirring, and finally mix evenly to obtain a complete nutritional fermentation liquid, which is loaded into a fermentation tank. The fermentation tank and the fermentation liquid in the tank are subjected to atmospheric pressure intermittent steam sterilization tw...

Embodiment 2

[0033] Dry the fruiting bodies of Lentinus edodes and Hericium erinaceus in an oven at 65°C for 3 hours, then pulverize them into fine powders with a high-speed pulverizer, and mix the fruiting bodies of Lentinus edodes and Hericium erinaceus in a ratio of 2:1 to obtain both Mix the above-mentioned mixed powder with water at a mass ratio of 1:15, stir and mix to obtain a fruit body powder suspension, which is the basic fermentation liquid, and the following nutrients are added as a percentage of the mass of the basic fermentation liquid: Glucose 6%, soybean powder 0.4%, milk powder 0.6%, potassium dihydrogen phosphate 0.05%, gelatinized corn syrup 2%, grape juice 1%, orange juice 1%, add while stirring, and finally mix evenly to obtain a complete nutritional fermentation liquid. Put into fermenter. The fermentation tank and the fermentation liquid in the tank are subjected to atmospheric pressure intermittent steam sterilization twice, that is, the first sterilization at 100°C...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a fermentation preparation method for an edible fungus probiotics health-care drink. The method comprises the following steps: adding proper amounts of sugar, albumen powder, inorganic salt, gelatinized corn steep liquor, fruit juice and water to obtain a mixture, wherein edible fungus mycelium homogenate or fruiting body powder is used as a raw material, filing a fermentation tank with the mixture, performing steam sterilization, cooling, and fermenting according to the following stages: (1) introducing sterile air into the fermentation liquor, wherein the tank pressure is 0.04-0.08MPa, inoculating a bacillus subtilis seed solution, wherein the compression-ventilation ratio is 0.5-1.0, the temperature is 26-30 DEG C, the stirring rotating speed is 150-220r/min, and fermenting for 24-36 hours; (2) raising the temperature to 34-40 DEG C, wherein the stirring rotating speed is 180-260r/min, and ventilating and fermenting for 8-16 hours; (3) stopping ventilating, closing all connected valves on the fermentation tank, raising the temperature to 46-50 DEG C, wherein the stirring rotating speed is 200-250r/min, and fermenting for 5-10 hours; and (4) inoculating a lactic acid bacteria seed solution, wherein the temperature is 40-44 DEG C, the stirring rotating speed is 150-200r/min, fermenting for 4-6 hours, reducing the temperature to 30-35 DEG C, inoculating a bifidobacterium seed solution, wherein the stirring rotating speed is 100-180r/min, and fermenting for 6-10 hours, so as to obtain a viable type health-care drink containing bacillus subtilis and lactic acid bacteria after the fermentation is ended.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a method for preparing a probiotic health-care beverage by fermenting Bacillus subtilis and lactic acid bacteria by using edible fungus mycelia or fruit bodies as raw materials. Background technique [0002] The general characteristics of edible fungi are delicious taste, rich nutrition and therapeutic value. Research data show that all kinds of edible fungi are rich in active fungal polysaccharides, and all have different degrees of anti-cancer, anti-cancer and anti-oxidation effects. Edible mushrooms also contain active proteins, active peptides, triterpenoids, steroidal compounds, selenium, organic germanium and other active ingredients, which have the effects of enhancing human immunity, lowering blood pressure, lowering blood fat, anti-aging, protecting liver and gallbladder. Human beings gradually pay attention to the nutritional value and medicinal va...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/38A23L2/84A23L2/52
CPCA23L2/382A23L2/84A23L33/135A23V2002/00A23V2400/123A23V2400/51A23V2400/249A23V2200/30A23V2250/208A23V2300/24
Inventor 张腾霄王斌周凤超赵东江王广慧黄守磊苏适
Owner 湖北九公堂生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap