Edible fungus plant protein drink and preparation method thereof

A plant protein beverage and edible fungus technology, which is applied in the field of edible fungus vegetable protein beverage and its preparation, can solve the problems of unsuitability for large-scale production, low purity of solid bacteria, high pollution, etc., and achieves low cost and nutrition. Value-rich, highly automated effects

Inactive Publication Date: 2016-02-03
赵福生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the cultivation of edible fungi adopts the solid culture method, and the traditional three-level and four-level transfer of solid bacteria takes half a year, and the production is afraid of pollution before aging, and aging after production, which is cumbersome and complicated, so it is not suitable Large-scale production, on the other hand, low purity of solid strains, slow germination, high pollution, uneven mycelia, poor product quality, and high management costs

Method used

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  • Edible fungus plant protein drink and preparation method thereof
  • Edible fungus plant protein drink and preparation method thereof

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Effect test

Embodiment 1

[0049] This embodiment provides a method for preparing edible fungus vegetable protein beverage, comprising the following steps:

[0050] Step 1, preparing liquid beverage mother liquor, obtaining fermentation stock solution and mycelia, including the following steps:

[0051] Step 1.1, preparation of inclined-plane parent species:

[0052] Select any one of the following edible fungi: Ganoderma lucidum, black fungus, Hericium erinaceus, transfer the stored strains to the culture medium, and cultivate them in a constant temperature incubator at 25°C for 7 days;

[0053] The formula of the medium is: 100g of potatoes, 12-15g of brown sugar, 10-12g of glucose, 40-45g of wheat bran, 2.0g of peptone, 2.0g of potassium dihydrogen phosphate, 1.0 of magnesium sulfate, VB 1 10mg, polyoxypropylene glycerin 0.3mL, 1000mL volume, natural pH.

[0054] Specifically, potatoes were peeled, cut into pieces, boiled, filtered, and the filtrate was taken; the bran juice was boiled, filtered, a...

Embodiment 2

[0091] The present embodiment provides a kind of preparation method of ganoderma lucidum liquid beverage mother liquid fermentation, it comprises the following steps:

[0092] Take Ganoderma lucidum reserve strains and transfer them to the medium, and cultivate them in a constant temperature incubator at 25°C for 7 days;

[0093] The formula of the medium is: 100g of potatoes, 12g of brown sugar, 12g of glucose, 40g of wheat bran, 2.0g of peptone, 2.0g of potassium dihydrogen phosphate, 1.0 of magnesium sulfate, VB 110mg, polyoxypropylene glycerin 0.3mL, 1000mL volume, natural pH.

[0094] Reishi has the following beneficial effects:

[0095] Ganoderma lucidum is also known as Ganoderma lucidum, and its active ingredients can be divided into ten categories, including Ganoderma lucidum polysaccharides, Ganoderma lucidum polypeptides, triterpenoids, 16 kinds of amino acids (including seven essential amino acids), proteins, steroids, mannitol, coumarin Spermatin, alkaloids, org...

Embodiment 3

[0097] The present embodiment provides a kind of preparation method of black fungus liquid beverage mother liquid fermentation, it comprises the following steps:

[0098] Take black fungus reserve strains and transfer them to the culture medium, and cultivate them in a constant temperature incubator at 25°C for 7 days;

[0099] Potato 100g, brown sugar 15g, glucose 10g, wheat bran 40g, peptone 2.0g, potassium dihydrogen phosphate 2.0g, magnesium sulfate 1.0g, VB 1 10mg, polyoxypropylene glycerin 0.3mL, 1000mL volume, natural pH.

[0100] Black fungus has the following beneficial effects:

[0101] Black fungus is known as "the meat of vegetarians" and "the king of vegetarians". Every 100 grams of black fungus contains 185mg of iron, which is 20 times higher than spinach, which has the highest iron content in green leafy vegetables, and higher than that in animal foods. Pork liver with the highest iron content is about 7 times higher. Therefore, eating fungus often can nourish...

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Abstract

The present invention discloses an edible fungus plant protein drink and a preparation method thereof. The preparation method comprises the following steps: a liquid drink mother liquor is prepared and a fermented raw liquid and mycelia are obtained; the obtained fermented raw liquid and mycelia are subjected to mechanical crushing and / or cell autolysis technology to obtain a drink raw puree; the drink raw puree and pure water are mixed evenly at a volume ratio, flavoring agent, stabilizer and emulsifier are added and blended, and mixture is subjected to filtration to obtain a filtrate; the filtrate is homogenized under a pressure condition of 20-30 MPa using a high-pressure homogenizer; the homogenized liquid is pasteurized at 95 DEG C for 10 min, and the pasteurized liquid is subpackaged using a subpackage machine to obtain a drink finished product. The edible fungus plant protein drink achieves the following effects: (1) the edible drink is rich in nutrition; (2) the edible drink has a health-care value; (3) the edible drink tastes good; and (4) the edible fungus liquid fermentation technology has advantages of being low in cost, short in time, fast in sprout, fast in growth, high in purity, less in pollution, short in strain age, high in degree of automation, etc.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an edible mushroom vegetable protein beverage and a preparation method thereof. Background technique [0002] According to a conservative estimate by the China Beverage Industry Association, in the next five years, my country's total beverage output will maintain an average annual growth rate of 12%-15%. Among them, tea beverages and protein beverages will develop rapidly and their proportions will increase. From the 1980s to the 20th century, experts and professors in many scientific research institutes in my country began to conduct repeated, in-depth and assiduous research on edible fungus submerged fermentation, liquid strains and small and medium-sized fermentation equipment, which has contributed to the society of liquid strains in my country today. It has laid a solid foundation for popularization and application. [0003] (1) Edible mushrooms are rich in nutrition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2200/30A23V2200/308A23V2200/326A23V2250/61A23V2250/76A23V2250/628A23V2250/244A23V2250/6416A23V2250/246A23V2250/242A23V2250/032A23V2250/044A23V2250/5036A23V2250/5086A23V2250/502A23V2250/5066
Inventor 赵福生
Owner 赵福生
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