Russula beverage and preparation method thereof

A technology of Rhodochromyces and Rhodochromycetes dry products, applied in the direction of food ingredients as color, food science, etc., can solve the problems of low development level, single product, low added value of products, etc., and achieve good results

Inactive Publication Date: 2016-09-28
QINZHOU FENGYUANQUAN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Rhodochromyces, currently there is no deep-processed product, the level of d

Method used

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  • Russula beverage and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of rhodochrobacter beverage, comprising the steps of:

[0025] (1) Rinse the fresh Rhodochromyces quickly with clean water, soak them in 90°C hot water for 1 minute, take them out, and immediately put them into 0-4°C ice water for 2 minutes, take them out, and dry them to obtain dried Rhodochromyces. For the product, take the dry product of Rhodochromyces, crush it to 1000 mesh, add the same weight of purified water, put it into a high-pressure tank, pressurize it to 20MPa, make the pressure uniform, and keep it for 20min, and return to normal pressure within 1-3s. Dried to obtain bacterial powder;

[0026] (2) Take 1 kg of the bacterial powder obtained in step (1), add 8 kg of purified water, adjust the pH value to 4.6, add 1.5 g of cellulase (20,000 u / g) to enzymolyze at a constant temperature of 45°C for 3 hours, add 0.05kg of β-cyclodextrin, heated to above 90°C, inactivated;

[0027] (3) cooling the solution obtained in step (2), leaving stan...

Embodiment 2

[0031] A preparation method of rhodochrobacter beverage, comprising the steps of:

[0032] (1) Rinse the fresh Rhodochromyces quickly with clean water, soak them in hot water at 100°C for 2 minutes, take them out, immediately put them in ice water at 0-4°C for 1 minute, take them out, and dry them to obtain dried Rhodochromyces. For the product, take the dry product of Rhodochromyces, crush it to 1000 mesh, add the same weight of purified water, put it into a high-pressure tank, pressurize it to 30MPa, make the pressure uniform, and keep it for 10min, and return to normal pressure within 1-3s. Dried to obtain bacterial powder;

[0033] (2) Take 1 kg of the bacteria powder obtained in step (1), add 10 kg of purified water, adjust the pH value to 4.8, add 2 g of cellulase (20,000 u / g) for enzymolysis at a constant temperature of 45°C for 4 hours, and add β after enzymolysis - Cyclodextrin 0.06kg, heated to above 90°C, inactivated;

[0034] (3) cooling the solution obtained in ...

Embodiment 3

[0038] A preparation method of rhodochrobacter beverage, comprising the steps of:

[0039] (1) Rinse the fresh Rhodochromyces quickly with clean water, soak in 95°C hot water for 1 minute, take it out, immediately put it into 0-4°C ice water for 2 minutes, take it out, dry it, and get the dried Rhodochromium For the product, take the dry product of Rhodochromyces, crush it to 1000 mesh, add the same weight of purified water, put it into a high-pressure tank, pressurize it to 25MPa, make the pressure uniform, and keep it for 15min, and return to normal pressure within 1-3s. Dried to obtain bacterial powder;

[0040] (2) Take 1 kg of the bacterial powder obtained in step (1), add 12 kg of purified water, adjust the pH value to 5.0, add 2.5 g of cellulase (20,000 u / g) to enzymolyze at a constant temperature of 45°C for 5 hours, add 0.08kg of β-cyclodextrin, heated to above 90°C, inactivated;

[0041] (3) cooling the solution obtained in step (2), leaving standstill, and coarsel...

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Abstract

The invention discloses russula beverage and a preparation method thereof. The preparation method comprises the following steps: 1) quickly cleaning fresh russula with clear water, putting the cleaned fresh russula into hot water to soak, taking out the soaked fresh russula, immediately putting the fresh russula into icy water to soak, taking out the fresh russula, drying the russula to obtain dry russula; crushing the dry russula to 1000 meshes, adding pure water which has weight the same as that of the dry russula to obtain a mixture, adding the mixture into a high-pressure tank, pressurizing the high-pressure tank to 20-30 MPa, keeping pressure in the high-pressure tank uniform for 10-20 minutes, recovering normal pressure within 1-3 seconds, and drying to obtain fungus powder; 2) adding the fungus powder obtained in the step 1) into pure water to obtain a solution, regulating pH value of the solution, adding cellulose into the solution to carry out enzymolysis, adding beta-cyclodextrin after enzymolysis, heating up and inactivating; 3) cooling and standing the solution obtained in step 2), and filtering liquid supernatant; and 4) adding pure water into a filtrate obtained in step 3) to keep capacity constant, regulating acid, adding sugar and an additive; and 5) filling in a sterile manner, and sterilizing, thereby obtaining a finished product.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a rhododendron beverage and a preparation method thereof. Background technique [0002] Red vertebral fungus, also known as red mushroom, lives in the humus layer of red vertebral forest soil. Pubei red vertebral fungus is a special product of Pubei County, Qinzhou City, Guangxi Zhuang Autonomous Region. It is mainly produced in Longmen Town, Pubei County. The red cone fungus is a pure natural edible fungus that grows naturally in the soil humus layer of the red cone forest formed over a long period of time under the specific climate conditions of high temperature and high humidity. It only has a growth period of 4 months from May to August every year. The annual output of dried red vertebral fungus is only more than 40,000 kilograms. After more than 10 years of repeated research and testing by several experts and professors from domestic universities, it is still impossible to cult...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/84
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/04
Inventor 孟宪福陈书勤黄浩苏凤池
Owner QINZHOU FENGYUANQUAN BIOTECH
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