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Preparation method of tricholoma matsutake mycelium fermented vinegar beverage

A technology of mycelium fermentation and vinegar beverage, which is applied in the preparation of vinegar, etc., can solve the problems of long growth cycle, high cost, and difficulty in manual acquisition, and achieve the effect of short cultivation time and reduced raw material cost

Inactive Publication Date: 2016-11-09
TIBET AGRI & ANIMAL HUSBANDRY COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problems in the prior art that the matsutake fruiting body is used as the material, the utilization form is single, the cost is high, the growth cycle is long and it is difficult to obtain artificially, and a method for preparing matsutake mycelium fermented vinegar beverage is proposed.

Method used

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  • Preparation method of tricholoma matsutake mycelium fermented vinegar beverage
  • Preparation method of tricholoma matsutake mycelium fermented vinegar beverage
  • Preparation method of tricholoma matsutake mycelium fermented vinegar beverage

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specific Embodiment approach 1

[0043] Specific implementation mode one: as Figure 26 Shown, a kind of preparation method of matsutake mycelium fermented type vinegar beverage comprises the following steps:

[0044] Step 1: Activate matsutake thalline, inoculate the activated matsutake fungus on the liquid medium with an inoculation amount of 10% volume ratio for cultivation, homogenate and filter the culture solution containing matsutake mycelium after cultivation, and use sucrose adjusting the sugar content to 13.0% to obtain the adjusted matsutake culture solution;

[0045] Step 2: inserting yeast and acetic acid bacteria slant-preserved strains into yeast culture medium and acetic acid bacteria culture medium respectively, and carrying out expanded cultivation;

[0046] Step 3: inserting the saccharomycetes after step 2 expanded culture into the matsutake culture solution obtained in step 1 to carry out alcohol fermentation single factor test;

[0047] Step 4: Carry out the alcohol fermentation optimi...

specific Embodiment approach 2

[0051] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the specific process of matsutake thalline activation in the step one is:

[0052] Insert the preserved strains into the matsutake slant culture medium with an inoculation needle, and cultivate at 23-25°C for 7-8 days. The matsutake slant culture medium is 2g of glucose, 0.3g of peptone, KH 2 PO 4 0.1g, MgSO 4 0.05g and 2g of agar were added to the potato juice and the volume was adjusted to 100ml.

[0053] Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0054] Specific embodiment 3: The difference between this embodiment and specific embodiment 1 or 2 is that: in the step 1, the culture temperature for inoculating on the liquid medium for cultivation is 20-22°C, and the rotating speed of the shaker is 150-160r / min. Cultured for 28-30 days, the liquid medium is: 3g of sucrose, 2g of maltose, 0.25g of yeast powder, 0.25g of wheat bran, KH 2 PO 4 0.025g and MgSO 4 ·7H 2 O 0.015g was added to water and the volume was adjusted to 100ml.

[0055] Other steps and parameters are the same as those in Embodiment 1 or Embodiment 2.

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Abstract

The invention relates to a preparation method of a tricholoma matsutake mycelium fermented vinegar beverage. In order to solve the problems that in the prior art, tricholoma matsutake sporophore is used as a raw material, so that the use form is single, the cost is high, and the growth period is long, the invention provides the preparation method of the tricholoma matsutake mycelium fermented vinegar beverage. According to the preparation method, tricholoma matsutake mycelia are used as raw materials, alcohol fermentation and acetic acid fermentation are performed to obtain mycelium original vinegar, wherein a response surface optimization analysis method is used to analyze the fermentation process, so that optimum parameters are obtained, and finally, with preserved fruit syrup and honey as blending raw materials, blending is conducted by adopting an orthogonal test method. The conditions of the alcohol fermentation are determined: fermentation temperature is 28.5 DEG C, fermentation time is 6 d, pH is 5, and inoculation amount is 1.4%; the conditions of the acetic acid fermentation are also determined: fermentation temperature is 28.0 DEG C, the rotation rate of a shaker is 146 r / min, and inoculation amount is 10%; and the tricholoma matsutake mycelium fermented vinegar beverage is prepared from 10% of tricholoma matsutake original vinegar, 8% of the preserved fruit syrup, 5% of the honey and 77% of water. The preparation method can be applied to the field of development of new mycelium health-care products.

Description

technical field [0001] The invention relates to a preparation method of matsutake mycelium fermented vinegar beverage. Background technique [0002] Matsutake (Tricholoma matsutake) scientific name is matsutake, which belongs to Basidiomycota and Tricholomaceae. It is rich in proteins, amino acids, vitamins and other essential nutrients for the human body. At the same time, matsutake also has biological effects such as anti-radiation, anti-tumor, scavenging free radicals, and anti-aging. At present, the research and utilization of matsutake are all based on fruiting bodies. In autumn, matsutake naturally grows in non-polluted pine forests or mixed coniferous and broad-leaved forests at an altitude of 2000-4000 meters and above. It has a symbiotic relationship with pine roots and requires Shade conditions in broad-leaved forests such as oak trees. The season for collecting matsutake is from mid-August to early October every autumn. Because the growth and development of mat...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 刘振东李梁薛蓓蒲继锋钟政昌
Owner TIBET AGRI & ANIMAL HUSBANDRY COLLEGE
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