Making method for Pleurotus eryngii ginger juice beverage

A production method and technology of ginger juice beverage, applied in the production field of Pleurotus eryngii ginger juice beverage, can solve the problems that Pleurotus eryngii is not easy to store, and achieve the effects of improving metabolism, delaying aging, and being convenient to eat

Inactive Publication Date: 2015-03-11
黄金凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that Pleurotus eryngii is not easy to store, and to provide a preparation method of Pleurotus eryngii 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 Pleurotus eryngii ginger juice beverage, concrete operation steps are:

[0018] (1) Plate culture of Pleurotus eryngii hyphae: Under sterile conditions, take the slanted strain of Pleurotus eryngii and inoculate it on the PAD medium of the sterilized Erlenmeyer flask according to the requirements of aseptic operation, at 20-22°C Cultivate for 15 days until the mycelia cover the plate;

[0019] (2) Liquid fermentation culture of Pleurotus eryngii mycelium: The medium formula is 1 kg of tofu water, 2 kg of maltose, 2 grams of potassium dihydrogen phosphate, and 1 gram of magnesium sulfate; tofu water is the liquid squeezed out when making tofu, boiled After filtering through 5 layers of gauze, the prepared culture medium was divided into 300 ml Erlenmeyer flasks, each bottle was filled with 150 ml, and plugged with cotton cloth at 1.05×10 5 Sterilize under Pa pressure for 40 minutes, use the same amount of inoculation aseptic operation, p...

Embodiment 2

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

[0026] (1) Plate culture of Pleurotus eryngii hyphae: under sterile conditions, take the slanted strain of Pleurotus eryngii, inoculate it on the PAD medium of the sterilized Erlenmeyer flask according to the requirements of aseptic operation, and cultivate it at 36°C for 8 days, until the mycelium covered the plate;

[0027] (2) Liquid fermentation culture of Pleurotus eryngii mycelium: The medium formula is 3 kg of tofu water, 5 kg of maltose, 2 grams of potassium dihydrogen phosphate, and 1.5 grams of magnesium sulfate; tofu water is the liquid squeezed out when making tofu, boiled After filtering through 6 layers of gauze, the prepared culture medium was divided into 250 ml Erlenmeyer flasks, each bottle was filled with 150 ml, and plugged with cotton cloth in 3.25×10 5 Sterilize under Pa pressure for 10 minutes, use the same amount of inoculation aseptic opera...

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Abstract

Belonging to the field of beverage processing, the invention discloses a making method for a Pleurotus eryngii ginger juice beverage. The method is characterized in that: a Pleurotus eryngii strain, ginger, maltose, cellulose and malic acid are adopted as the raw materials. The processing technologyfalls into three steps: 1. subjecting the slant strain culture to triangular flask PDA culture and liquid culture, conducting milling by a colloid mill and taking the fluid to obtain a Pleurotus eryngii mycelium colloid milling solution; 2. washing fresh ginger, conducting peeling and mashing, performing filtering and taking the juice so as to obtain ginger juice; and 3. mixing the Pleurotus eryngii mycelium colloid milling solution with the ginger juice, adding enzyme into the mixed solution and performing heat preservation enzymolysis, and carrying out sterilizing, filtering, blending, homogenizing, filling and sterilizing, thus obtaining a finished product. The product provided by the invention is faint yellow, clear and transparent, has the composite flavor unique to Pleurotus eryngii and ginger juice, has moderate sweetness and sourness, and is pleasant to the palate, fine and smooth. The product is rich in protein, is conducive to improving human metabolism and strengthening physical fitness, and also has the efficacy of expelling phlegm to arrest coughing, delaying aging, reducing fat and lowering blood pressure. Being convenient to eat and suitable for people of all ages, the Pleurotus eryngii ginger juice beverage is a drink with extremely high nutrition and health care value.

Description

technical field [0001] The invention relates to a processing method of fruit juice, in particular to a preparation method of Pleurotus eryngii ginger juice drink. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a new species of rare edible fungi that has been successfully developed and cultivated in recent years and integrates edible, medicinal, and dietotherapy. The flesh of Pleurotus eryngii mushroom is thick, crisp and tender, especially the stipe is dense, firm and milky white, and can be eaten entirely, and the stipe is more crispy and refreshing than the cap. ", with a pleasant almond aroma and abalone-like taste, suitable for preservation and processing, and is deeply loved by people. Pleurotus eryngii is rich in nutrition, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the immune function of the human body. An edible fungus with high nutritional and health ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
CPCA23L2/02A23L2/04A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2200/302A23V2200/326
Inventor 黄金凤
Owner 黄金凤
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