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A kind of Hericium erinaceus jujube vinegar and its preparation method and application

A technology of Hericium erinaceus and jujube vinegar, applied in the preparation of vinegar, biochemical equipment and methods, bacteria used in food preparation, etc., to achieve high edible value, long shelf life, and refreshing taste

Inactive Publication Date: 2020-01-10
清徐县溢美源醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, there is no report on using active lactic acid bacteria to ferment the extracts of Hericium erinaceus and red dates, and further blending the fermented liquid into Shanxi mature vinegar to prepare Hericium erinaceus red date vinegar

Method used

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  • A kind of Hericium erinaceus jujube vinegar and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Hericium erinaceus jujube vinegar, the preparation method comprises the following steps:

[0041] (1) Prepare compound juice of Hericium erinaceus and red dates, and make the number of viable bacteria 1×10 9 The cfu / mL Lactobacillus plantarum liquid is added to the sterilized Hericium erinaceus jujube compound juice according to the inoculum amount of 2% (i.e. volume ratio 2:100), and fermented at a constant temperature of 37°C until the pH of the liquid reaches 4.3, and the fermentation compound is obtained. Juice, in which the number of live bacteria of Lactobacillus plantarum S35 is 1.5×10 9 cfu / mL.

[0042] The compound juice of Hericium erinaceus and red dates comprises the following components: 20 g of Hericium erinaceus powder, 20 g of red date concentrated juice, 20 g of yeast extract powder, 1 g of glucose, 1 g of sodium acetate, and 1000 g of distilled water. The preparation method of the compound juice of Hericium erinaceus and red dates specifically compri...

Embodiment 2

[0047] Hericium erinaceus jujube vinegar, the preparation method comprises the following steps:

[0048] (1) Prepare compound juice of Hericium erinaceus and red dates, and make the number of viable bacteria 1×10 9 The cfu / mL Lactobacillus plantarum liquid is added to the sterilized Hericium erinaceus jujube compound juice according to the inoculation amount of 2% (that is, the volume ratio is 2:100), and fermented at a constant temperature of 37°C until the pH of the liquid reaches 4.1, and the fermentation is obtained. Compound juice, wherein the number of live bacteria of Lactobacillus plantarum S35 is 1.6×10 9 cfu / mL.

[0049] The compound juice of Hericium erinaceus and red dates comprises the following components: Hericium erinaceus powder 15g, red date concentrated juice 40g, yeast extract powder 21g, glucose 5g, sodium acetate 2g, distilled water 1000g. The preparation method of this Hericium erinaceus jujube compound juice is the same as in Example 1.

[0050] (2) ...

Embodiment 3

[0054] Hericium erinaceus jujube vinegar, the preparation method comprises the following steps:

[0055] (1) Prepare compound juice of Hericium erinaceus and red dates, and make the number of viable bacteria 1×10 9 The cfu / mL Lactobacillus plantarum liquid is added to the sterilized compound juice of Hericium erinaceus and jujube according to the inoculation amount of 3% (i.e. volume ratio 3:100), and fermented at a constant temperature of 37°C until the pH of the liquid reaches 3.9, and the fermentation is obtained. Compound juice, wherein the number of live bacteria of Lactobacillus plantarum S35 is 2.1×10 9 cfu / mL.

[0056] The compound juice of Hericium erinaceus and red dates comprises the following components: 25g of Hericium erinaceus powder, 45g of concentrated red date juice, 21g of yeast extract powder, 8g of glucose, 2g of sodium acetate, and 1000g of distilled water. The preparation method of this Hericium erinaceus jujube compound juice is the same as in Example...

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Abstract

The invention discloses Hericium erinaceus jujube vinegar as well as its preparation method and application. The preparation method comprises: adding the Lactobacillus plantarum liquid into Hericium erinaceus jujube compound juice to ferment to obtain the fermented compound juice; centrifuging to collect the supernatant; adding the supernatant in proportion to Shanxi mature vinegar, mixing evenly, Instantly. The polysaccharide content of Hericium erinaceus jujube vinegar prepared by the method of the invention is as high as 9.0mg / L, the shelf life is long, the nutritional value is high, and the sensory quality is good, and it can be used as a drink or condiment, and has good market development potential.

Description

technical field [0001] The invention relates to the field of food fermentation, in particular to Hericium erinaceus jujube vinegar fermented by lactic acid bacteria. Background technique [0002] Hericium erinaceus is also known as Hericium erinaceus, monkey mushroom, Hericium erinaceus, Hericium erinaceus, etc. Hericium erinaceus is delicious, and it is as famous as bear's paw, sea cucumber and shark's fin. It is a traditional Chinese precious dish. Hericium erinaceus contains protein, fat, polypeptide, cellulose, polysaccharide and other nutrients. According to the theory of traditional Chinese medicine, Hericium erinaceus is flat in nature and sweet in taste, enters the stomach meridian, helps digestion, and benefits the five internal organs. Modern scientific research has proved that the medicinal ingredients of Hericium erinaceus are mainly polysaccharides, oligosaccharides, erinacein and erinacein, etc., which have the functions of protecting the liver and stomach, en...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04A23L27/20A23L33/00C12R1/25
CPCC12J1/04A23V2002/00A23V2400/169A23V2200/302A23V2200/308A23V2200/32A23V2200/324A23V2200/328A23V2200/30
Inventor 施海滨王建东王洋郜全卫刘义刘力
Owner 清徐县溢美源醋业有限公司
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