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Edible fungus beverage preparation method

A technology for edible fungi and beverages, applied in the field of food processing, can solve the problems of affecting the release of nutrients and medicinal active substances, unfavorable absorption of nutrients, and inability to ensure product quality, etc.

Active Publication Date: 2015-08-12
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

An appropriate amount of cellulose substances can promote the body's intestinal peristalsis and improve the physiological functions of intestinal flora, while too much cellulose substances can cause the body to feel full because it cannot be digested and absorbed by the human body, which is not conducive to the body's absorption of other nutrients
Moreover, cellulose substances will also affect the release of nutrients and medicinal active substances in edible fungi, which will also limit or weaken the physiological functions of these nutrients and active substances.
[0003] At present, edible fungus beverages are mainly liquid beverages, as well as solid beverages. The main preparation method is to dry, sun-dry, and freeze-dry the fruiting body or mycelia directly or after cooking, and then pulverize them into powder products, and then Extract part of the nutrients or active substances by water or organic solvent extraction, and then filter, concentrate, blend, spray dry and other processes to prepare edible fungus liquid beverages or solid beverages. The process is relatively complicated and the equipment requirements are relatively high. High; in addition, there is also a liquid submerged fermentation technology to dilute and prepare the fermented liquid of edible fungi to make a liquid beverage. However, this method often contains magnesium sulfate, potassium dihydrogen phosphate, dihydrogen phosphate Potassium, yeast extract, peptone, ferric chloride and other substances, and these substances are harmful to human health, and the composition of yeast extract and peptone is complex, and the preparation methods and sources are extensive, so the quality of the fermentation broth cannot be controlled or guaranteed ; There is also the use of "coconut juice", "almond milk" and other emulsion juices as the nitrogen source of the liquid submerged fermentation medium, and then cooperate with substances such as glucose and magnesium sulfate to prepare liquid fermented beverages or oral liquids. This method cannot guarantee the same. Product quality, because the protein and other components of coconut milk obtained from different origins and different harvesting periods are different, even the coconut milk components of the same origin, the same harvesting period but different years are also different, which makes this method unique. Disadvantages such as complex process and high cost are not conducive to the virtuous circle of the edible fungus industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Preparation of Hericium erinaceus drink:

[0017] 1) Preparation of liquid fermentation medium: add 30g of glucose, 0.5g of arginine, and 0.005g of vitamin B per 1000mL of water 1 , 0.005g Vitamin B 2 , 0.05g taurine, carry out the preparation of liquid fermentation medium;

[0018] 2) Liquid submerged fermentation: Sterilize the liquid fermentation medium prepared in step 1) in cans, add Hericium erinaceus strains after cooling, and carry out liquid fermentation for 10 days to obtain Hericium erinaceus fermentation liquid;

[0019] 3) Filtration: filtering the Hericium erinaceus fermented liquid obtained in step 2) to obtain filtrate and filter residue;

[0020] 4) Preparation of liquid beverage: the filtrate obtained in step 3) is directly divided into bottles for sterilization and cooling, and the preparation of Hericium erinaceus liquid beverage is completed;

[0021] 5) Preparation of solid beverage: drying and pulverizing the filter residue obtained in step 3...

Embodiment 2

[0023] Preparation of ganoderma drink:

[0024] 1) Preparation of liquid fermentation medium: add 55g of glucose, 0.8g of arginine, and 0.03g of vitamin B per 1000mL of water 1 , 0.02g Vitamin B 2 , 0.3g taurine, carry out the preparation of liquid fermentation medium;

[0025] 2) Submerged liquid fermentation: sterilize the liquid fermentation medium prepared in step 1), add ganoderma strains after cooling, and carry out liquid fermentation for 15 days to obtain edible fungus fermentation liquid;

[0026] 3) Filtration: filter the ganoderma lucidum fermentation liquid obtained in step 2) to obtain filtrate and filter residue;

[0027] 4) Preparation of liquid beverage: the filtrate obtained in step 3) is directly divided into bottles for sterilization and cooling, and the preparation of Ganoderma lucidum liquid beverage is completed;

[0028] 5) Preparation of solid beverage: dry and pulverize the filter residue obtained in step 3), and then bag and sterilize to complete...

Embodiment 3

[0030] Preparation of Cordyceps militaris drink:

[0031] 1) Preparation of liquid fermentation medium: Add 45g of glucose, 0.1g of arginine, and 0.02g of vitamin B per 1000mL of water 1 , 0.02g Vitamin B 2 , 0.1g taurine, carry out the preparation of liquid fermentation medium;

[0032] 2) Submerged liquid fermentation: sterilize the liquid fermentation medium prepared in step 1) in cans, add the strain of Cordyceps militaris after cooling, and carry out liquid fermentation for 10 days to obtain the edible fungus fermentation liquid;

[0033] 3) Filtration: filtering the edible fungus fermentation liquid obtained in step 2) to obtain filtrate and filter residue;

[0034] 4) Preparation of liquid beverage: the filtrate obtained in step 3) is directly divided into bottles for sterilization and cooling, and the preparation of the Cordyceps militaris liquid beverage is completed;

[0035] 5) Preparation of solid beverage: dry and pulverize the filter residue obtained in step...

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PUM

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Abstract

The invention relates to an edible fungus beverage preparation method, which is generally suitable for various types of edible fungus in the prior art. According to the present invention, with the formula of the used liquid fermentation culture medium, the generation and the accumulation of polysaccharides, triterpene and other edible fungus main active substances are easily achieved, and magnesium sulfate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, yeast extract, peptone, ferric chloride and other substances harmful for human health, coconut juice and other emulsion substances do not exist in the formula; the edible fungus beverage prepared through the method has characteristics of high contents of polysaccharides, triterpene and other main active components, good taste, no requirement of sugar-acid-ratio blending, and direct drinking, and the defects of low safety, difficult quality control, high cost, complex process and the like of the traditional method are overcome; and with the method, the liquid beverage and the solid beverage can be concurrently prepared, the edible fungus fermentation broth and the mycelium are completely utilized, the nutritional values and the physiological functions are well ensured, and advantages of no waste water generation, no waste gas generation, no waste residue generation, environmental protection, and energy saving are provided.

Description

technical field [0001] The invention discloses a method for preparing an edible fungus beverage, which belongs to the technical field of food processing. Background technique [0002] Edible fungi are not only rich in various nutrients such as protein and amino acid, but also mostly rich in polysaccharides, polypeptides, alkaloids, triterpenes and other components, which have certain medicinal and health value. In addition, edible fungi are also rich in vitamins, etc., which play an important role in human physiological metabolism; they are also rich in minerals and carbohydrates. The content of cellulose substances that cannot be digested and absorbed by the human body in the fruiting bodies of edible fungi is also relatively high. An appropriate amount of cellulose substances can promote the body's intestinal peristalsis and improve the physiological functions of intestinal flora, while too much cellulose substances can cause the body to feel full because it cannot be dig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/39A23L1/28A23L1/29A23L33/00
CPCA23L2/382A23L2/39
Inventor 陈晓明张志军宋洋李淑芳罗莹李凤美刘连强訾惠君周永斌翟宏伟王玫张崇雪
Owner 天津市农业科学院