Fermentation preparation method for edible fungus probiotics health-care drink

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...

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 sales and exports, and a small part are processed into salted products and canned food. Hejun sauce and other products, and some medicinal fungi are processed into Chinese herbal medicines and Chinese patent medicines. These products have not fully tapped the economic value that edible fungi should have, especially do not make use of the export of edible fungi products in my country to earn foreign exchange