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Preparation method of flammulina velutipes and ginger juice beverage

A production method and enoki mushroom technology are applied in the field of fruit juice processing, which can solve the problem that enoki mushroom is not easy to store, and achieve the effects of being easy to implement, enhancing intelligence, and preventing and treating diabetes.

Inactive Publication Date: 2015-02-04
杨燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the invention is to solve the problem that Flammulina velutipes is not easy to store, and to provide a preparation method of Flammulina velutipes ginger juice drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of Flammulina velutipes ginger juice beverage, concrete operation steps are:

[0018] (1) Plate culture of Flammulina velutipes hyphae: Under sterile conditions, take the slanted strains of Flammulina velutipes, inoculate them on the PAD medium of the sterilized Erlenmeyer flask according to the requirements of aseptic operation, and cultivate them at 20-22°C for 15 days. Until the mycelium covers the plate;

[0019] (2) Liquid fermentation culture of Flammulina velutipes mycelium: The formula of the medium is 1 kg of tofu water, 2 kg of sucrose, 2 grams of potassium dihydrogen phosphate, and 1 gram of magnesium sulfate; the tofu water is the liquid squeezed out when making tofu. Filter with a layer of gauze, the prepared culture medium is divided into 300 ml Erlenmeyer flasks, each bottle is filled with 150 ml, and plugged with cotton cloth in 1.05×10 5 Sterilize under Pa pressure for 40 minutes, use the same amount of inoculation aseptic...

Embodiment 2

[0025] A kind of preparation method of Flammulina velutipes ginger juice beverage, concrete operation steps are:

[0026] (1) Plate culture of Flammulina velutipes hyphae: Under sterile conditions, take the slanted strains of Flammulina velutipes, inoculate them on the PAD medium of the sterilized Erlenmeyer flask according to the requirements of aseptic operation, and cultivate them at 36°C for 8 days until the bacteria The filaments are covered with flat plates;

[0027] (2) Liquid fermentation culture of Flammulina velutipes mycelium: The formula of the culture medium is 3 kg of tofu water, 5 kg of sucrose, 2 g of potassium dihydrogen phosphate, and 1.5 g of magnesium sulfate; the tofu water is the liquid squeezed out when making tofu. Filter with a layer of gauze, the prepared culture medium is divided into 250 ml Erlenmeyer flasks, each bottle is filled with 150 ml, and plugged with cotton cloth in 3.25×10 5 Sterilize under Pa pressure for 10 minutes, use the same amoun...

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Abstract

The invention discloses a preparation method of a flammulina velutipes and ginger juice beverage, belonging to the field of processing of beverages. The preparation method is characterized in that flammulina velutipes strains, fresh ginger, sucrose, cellulase and malic acid are used as raw materials; and a processing process is divided into three steps: step 1 taking inclined plane strains, carrying out PDA culture in a triangular flask, carrying out liquid culture, carrying out colloid milling and taking liquid, and taking a colloid milling liquid of flammulina velutipes mycelia; step 2 washing the fresh ginger, peeling off and mashing, filtering and taking juice and obtaining ginger juice; and step 3 mixing the colloid milling liquid of the flammulina velutipes mycelia and the ginger juice, adding an enzyme into a mixed liquid, preserving the heat and carrying out enzymolysis, sterilizing, filtering, blending, homogenizing, filling, and disinfecting to obtain a finished product. The production method of the flammulina velutipes and ginger juice beverage has the beneficial effects that the product is light yellow, is bright and transparent, has the specific compound flavor of flammulina velutipes and the ginger juice, has moderate sour and sweetness, is fragrant and tasty and is fine and smooth; the product contains abundant amino acids and contains vitamin E and amino acid microelements; and the product has the effects of enhancing brain intelligence, coordinating internal secretion, invigorating stomach and tonifying spleen, preventing and treating diabetes mellitus, enhancing myocardial functions and inhibiting tumors. The production method is simple to operate and easy to implement.

Description

technical field [0001] The invention relates to a processing method of fruit juice, in particular to a preparation method of Flammulina velutipes ginger juice drink. Background technique [0002] The scientific name of Flammulina velutipes is Chrysanthemum velutipes, also known as Flammulina velutipes, Structural mushrooms, Prickly pear mushrooms, Winter mushrooms, Wild mushrooms, Frozen mushrooms, Golden mushrooms, Intellectual mushrooms, etc. Because of its slender stipe, it looks like golden needles, so it is called Flammulina velutipes. It belongs to the genus Flammulina velutipes of the family Agaricaceae, which is a kind of algal lichen. [0003] The role of Flammulina velutipes: Flammulina velutipes is very rich in amino acids, especially lysine, which has the function of promoting children's intellectual development; it can not only prevent and treat liver diseases, stomach and intestinal ulcers, but also suitable for hypertensive patients, Obese people and middle-a...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/84A23L1/29A23L33/00
CPCA23L2/04A23L2/52A23L2/84A23L33/00
Inventor 杨燕
Owner 杨燕
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