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Antrodia camphorata fermented product and preparation method thereof

A technology for fermented products and fermented liquid, applied in the field of Antrodia camphorata fermented products and their preparation, can solve the problems of limited health care function, inconvenience in taking, poor palatability, etc., and achieve the effects of increasing health care function, improving utilization rate, and comprehensive and balanced nutrients

Active Publication Date: 2016-04-20
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides an Antrodia camphorata fermented product and a preparation method thereof, which are used to solve the technical defects of the Antrodia camphorata products in the prior art, such as inconvenient taking, single ingredients, poor palatability, and limited health care functions.

Method used

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  • Antrodia camphorata fermented product and preparation method thereof
  • Antrodia camphorata fermented product and preparation method thereof
  • Antrodia camphorata fermented product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] 1. First fermentation

[0051] Antrodia camphorata with a water content of 52% is soaked in water according to the weight ratio of 1:20 (that is, the ratio of solid to liquid is 1:20), extracted at 90°C for about 30 minutes, crushed and beaten to 60 mesh, and the obtained pH value is about 5.5 of the slurry.

[0052] Add sucrose, black-bone peptide and calcium carbonate to the above slurry, so that the mass content of sucrose in the slurry is about 8%, the mass content of black-bone peptide in the slurry is about 0.5%, and the mass content of calcium carbonate in the slurry is about 0.18%. %, after stirring and mixing, insert Leuconostoc enterococci into the slurry according to the inoculum amount of about 0.1% for the first fermentation, control the temperature of the first fermentation to be about 25°C, and the stirring speed to be about 100r / min. When the pH value of the liquid decreases by more than 0.5, and the reducing sugar content of the fermented liquid is low...

Embodiment 2

[0068] 1. First fermentation

[0069] Soak Antrodia camphorata with a water content of 50% in water according to the weight ratio of 1:15 (that is, the ratio of solid to liquid is 1:15), extract at 85°C for about 50 minutes, crush and beat to 50 mesh, and obtain a pH value of about 5 of the slurry.

[0070] Add sucrose, black-bone peptide and magnesium sulfate to the above slurry, so that the mass content of sucrose in the slurry is about 10%, the mass content of black-bone peptide in the slurry is about 0.3%, and the mass content of magnesium sulfate in the slurry is about 0.15%. %, after stirring and mixing, insert Leuconostoc enterococci into the slurry according to the inoculum amount of about 0.05% for the first fermentation, control the temperature of the first fermentation to be about 22°C, and the stirring speed to be about 90r / min. The pH value of liquid reduces more than 0.5, and when the reducing sugar content of fermented liquid is lower than 1.5%, finish the firs...

Embodiment 3

[0081] 1. First fermentation

[0082] Antrodia camphorata with a water content of 55% is soaked in water according to the weight ratio of 1:25 (that is, the ratio of solid to liquid is 1:25), extracted at 95°C for about 20 minutes, crushed and beaten to 80 mesh, and the obtained pH value is about 5.5 of the slurry.

[0083] Add sucrose, black-bone peptide, potassium chloride and Span-80 to the above slurry, so that the mass content of sucrose in the slurry is about 5%, the mass content of black-bone peptide in the slurry is about 0.6%, and potassium chloride in the slurry The mass content of Span-80 in the slurry is about 0.3%, and the mass content of Span-80 in the slurry is about 0.05%. After stirring and mixing, add Leuconostoc enterococci into the slurry according to the inoculation amount of about 0.2% for the first fermentation , the temperature of the first fermentation is controlled to be about 25°C, the stirring speed is about 110r / min, when the pH value of the ferme...

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Abstract

The invention provides an Antrodia fermented product and a preparation method thereof. The preparation method comprises the following steps that (1) Antrodia is soaked in water, extracted, crushed and subjected to mashing, and mash is obtained; (2) after culture medium components are added into the mash, leuconostoc mesenteroides are added to carry out first fermentation, and first fermentation liquor is obtained; (3) pectinase is added into fruit and vegetable liquid with the pH value being 4.5-6 to carry out enzymolysis, and zymolytic fruit and vegetable liquid is obtained; (4) after culture medium components are added into the zymolytic fruit and vegetable liquid, compound lactic acid bacteria are added to carry out second fermentation, and second fermentation liquor is obtained; (5) after culture medium components are added into the second fermentation liquor, compound microzyme is added to carry out third fermentation, and third fermentation liquor is obtained; (6) the first fermentation liquor and the third fermentation liquor are evenly mixed and then centrifuged, and the Antrodia fermented product is obtained after homogenization and sterilization are carried out on centrifuged supernate. The Antrodia fermented product is good in taste and unique in flavor, has good immune adjustment and oxidation resistance functions, and is suitable for the crowd.

Description

technical field [0001] The invention relates to a fermented product, in particular to a fermented product of Antrodia camphorata and a preparation method thereof. Background technique [0002] Antrodia cinnamomea, also known as Antrodia cinnamomea, belongs to the order Aphylloides. It is a new species published by the biochemical community in 1990. Its growth area is in the mountains and forests at an altitude of 450-2000 meters in the mountains of Taiwan. It is a unique fungus in Taiwan. It only grows on the unique camphor tree in Taiwan, so it is extremely precious. The polysaccharides, terpenoids, superoxide dismutase and nucleic acid substances contained in it can fight cancer, strengthen immunity, resist allergy, resist oxidation and lower blood fat, and have extremely high medical value. The general way of taking it is to boil it with water or soak it in alcohol, and it tastes bitter. [0003] Although Antrodia Cinnamomea is rich in various active ingredients, due to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L2/84
CPCA23L2/84A23V2002/00A23V2200/324
Inventor 蔡木易谷瑞增鲁军陆路潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮刘文颖魏颖张海欣刘艳马涛曹珂璐姜思萌王憬
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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