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Needle mushroom probiotic fermented beverage and preparation method for same

A fermented beverage and Flammulina velutipes technology, which is applied to the field of Flammulina velutipes probiotic fermented beverage and its preparation, can solve the problems of reducing the nutritional value of Flammulina velutipes, poor beverage flavor, easy loss of nutrients, etc., and achieves improved immunity, unique taste, and improved immunity. force effect

Inactive Publication Date: 2017-06-13
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many types of Flammulina velutipes beverages on the market, but the flavor of the beverages is not good, and the nutrients in Flammulina velutipes are easily lost in the process of preparing beverages, which greatly reduces the nutritional value of Flammulina velutipes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A fermented beverage of Flammulina velutipes probiotics, which is made from the following components by weight: 45 parts of Flammulina velutipes, 10 parts of Amaranth, 8 parts of honeysuckle, 5 parts of Polygonum multiflorum, 6 parts of peach kernels, 1 part of skimmed milk, and 0.1 parts of mixed strains , 2 parts of wood vinegar, 0.1 part of acidity regulator, and 1 part of honey.

[0014] Specifically, the above-mentioned mixed strains are made of the following components by weight: 12 parts of Lactobacillus bulgaricus, 16 parts of Lactobacillus acidophilus, 10 parts of Lactobacillus casei, and 6 parts of Lactobacillus paracasei.

[0015] Preferably, the acidity regulator is one of lactic acid, citric acid and malic acid.

[0016] As a further solution of the invention, a preparation method of Flammulina velutipes probiotics fermented beverage comprises the following steps: (1) Take fresh Flammulina velutipes and soak in a sodium chloride solution with a volume fract...

Embodiment 2

[0019] A fermented beverage of Flammulina velutipes probiotics, which is made of the following components by weight: 47 parts of Flammulina velutipes, 11 parts of Amaranth, 9 parts of honeysuckle, 6 parts of Polygonum multiflorum, 8 parts of peach kernels, 2 parts of skimmed milk, and 0.2 parts of mixed strains , 3 parts of wood vinegar, 0.1 part of acidity regulator, and 1 part of honey.

[0020] Specifically, the above-mentioned mixed strains are made of the following components by weight: 13 parts of Lactobacillus bulgaricus, 18 parts of Lactobacillus acidophilus, 12 parts of Lactobacillus casei, and 7 parts of Lactobacillus paracasei.

[0021] Preferably, the acidity regulator is one of lactic acid, citric acid and malic acid.

[0022] As a further solution of the invention, a preparation method of Flammulina velutipes probiotics fermented beverage comprises the following steps: (1) Take fresh Flammulina velutipes and soak in a sodium chloride solution with a volume fracti...

Embodiment 3

[0025] A probiotic fermented beverage of Flammulina velutipes, which is made of the following components by weight: 50 parts of Flammulina velutipes, 12 parts of Aurantia mellifera, 10 parts of honeysuckle, 7 parts of Polygonum multiflorum, 9 parts of peach kernels, 3 parts of skimmed milk, and 0.3 parts of mixed strains , 4 parts of wood vinegar, 0.2 parts of acidity regulator, and 2 parts of honey.

[0026] Specifically, the above-mentioned mixed strains are made of the following components by weight: 15 parts of Lactobacillus bulgaricus, 19 parts of Lactobacillus acidophilus, 13 parts of Lactobacillus casei, and 8 parts of Lactobacillus paracasei.

[0027] Preferably, the acidity regulator is one of lactic acid, citric acid and malic acid.

[0028] As a further solution of the invention, a preparation method of Flammulina velutipes probiotics fermented beverage comprises the following steps: (1) Take fresh Flammulina velutipes and soak in a sodium chloride solution with a v...

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PUM

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Abstract

The invention discloses needle mushroom probiotic fermented beverage and a preparation method for the same. The needle mushroom probiotic fermented beverage is prepared from the following components in parts by weight: 45 to 50 parts of needle mushrooms, 10 to 12 parts of gomphrena globosa, 8 to 10 parts of flos lonicerae japonicae, 5 to 7 parts of radix polygoni multiflori, 6 to 9 parts of semen persicae, 1 to 3 parts of skimmed milk, 0.1 to 0.3 part of a mixed strain, 2 to 4 parts of wood vinegar, 0.1 to 0.2 part of an acidity regulator and 1 to 2 parts of mel. The prepared needle mushroom probiotic fermented beverage tastes unique, is rich in nutrition, long in storage time and high in stability, and in a storage process, is unlikely to be precipitated, clear and transparent, and tests show that the human immunity can be effectively improved after the beverage is drunk for long time.

Description

technical field [0001] The invention belongs to the field of beverage preparation, and in particular relates to a fermented beverage of Flammulina velutipes probiotics and a preparation method thereof. Background technique [0002] The amino acid content of Flammulina velutipes is very rich, higher than that of common mushrooms, especially the content of lysine is particularly high, and lysine has the function of promoting children's intellectual development. Flammulina velutipes dry product contains 8.87% protein, 60.2% carbohydrate, and 7.4% crude fiber. Regular consumption can prevent and treat ulcer disease. Studies have shown that a substance contained in Flammulina velutipes has a good anti-cancer effect. Flammulina velutipes is not only a delicious food, but also a better health food. The domestic and foreign markets of Flammulina velutipes are increasingly broad. The artificial cultivation technology of Flammulina velutipes is not complicated, as long as the enviro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2200/30A23V2200/324
Inventor 姜阔
Owner BENGBU KUNPENG FOOD & BEVERAGE