Method for preparing mushroom mycelial fermentation broth original drink
A technology of mycelium fermentation and fungi, applied in the functions of food ingredients, food ingredients as taste improvers, food science and other directions, to achieve the effects of energy saving, mild taste, and delicate taste
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[0036] Example 1
[0037] Preparation of Cordyceps militaris mycelium fermentation broth puree beverage:
[0038] (1) Use a 1t liquid fermentation tank to make pupae grassland pulp beverage, and add sweet potato flour (the mass ratio of carbohydrate to protein in the sweet potato flour ≥ 25:1) 12Kg, konjac flour ( Viscosity ≥28000mPa·s) 1.2Kg, reverse osmosis pure water 600Kg, fully mix;
[0039] (2). Raise the temperature of the fermentation tank to 60±2°C, put 13.2g of starch glucoamylase (enzyme activity 100,000 units / g), and maintain the temperature for 60 minutes;
[0040] (3) Maintain the actual elimination temperature of the fermentation tank at 121°C for 30 minutes to complete the sterilization and raw material ripening; reduce the temperature to 25°C, inoculate the cordyceps militaris liquid mother seed with 3% inoculum for hyphal liquid fermentation; the fermentation control conditions are: temperature ( 25±1)℃, stirring at 200r / min, air pressure 40kPa~50kPa, ventilation vo...
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[0043] Example 2
[0044] Preparation of Grifola frondosa (Grifola frondosa) mycelium fermentation liquid puree beverage:
[0045] (1) Use a 1t liquid fermentation tank to make a Grifola frondosa puree beverage, and add sweet potato flour (the mass ratio of carbohydrates to protein in the sweet potato flour ≥25:1) 16Kg, konjac flour after air elimination according to the operating procedures of the fermentation tank (Viscosity ≥28000mPa·s) 1.6Kg, reverse osmosis pure water 600Kg, fully mix;
[0046] (2). Raise the temperature of the fermentor to 60±2℃, put in 17.6g of starch glucoamylase (enzyme activity 100,000 units / g), and maintain the temperature for 60 minutes;
[0047] (3) Maintain the actual elimination temperature of the fermentation tank at 121°C for 30 minutes to complete the sterilization and maturation of the raw materials; reduce the temperature to 25°C, inoculate the liquid mother of Grifola frondosa with 5% of the inoculum for hyphal liquid fermentation; the fermentatio...
Example Embodiment
[0050] Example 3
[0051] Preparation of Hericium erinaceus mycelium fermentation liquid puree beverage:
[0052] (1) Use 1t liquid fermenter to make Hericium erinaceus puree beverage, and add purple sweet potato powder (mass ratio of carbohydrate to protein 30:1) 12Kg, konjac powder (viscosity ≥28000mPa) after air elimination according to the operating procedures of the fermenter ·S) 1.2Kg and 600Kg of reverse osmosis pure water are fully mixed;
[0053] (2). Raise the temperature of the fermentation tank to 60±2°C, put 13.2g of starch glucoamylase (enzyme activity 100,000 units / g), and maintain the temperature for 60 minutes;
[0054] (3) Maintain the actual elimination temperature of the fermentation tank at 121°C for 30 minutes to complete the sterilization and raw material ripening; reduce the temperature to 25°C, inoculate the Hericium erinaceus liquid mother seed with 5% of the inoculum for hyphal liquid fermentation; the fermentation control conditions are: temperature (25±1)...
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