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Processing method of agaricus blazei murill fermented beverage

A technology of fermented beverages and processing methods, which is applied in the direction of sugar-containing food ingredients, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems that Agaricus Blazei is not easy to store, etc., and achieve the enhancement of human immunity, rich nutrition, and taste Delicate and smooth effect

Inactive Publication Date: 2017-09-05
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that Agaricus blazei is not easy to store, and to provide a processing method of Agaricus blazei fermented beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of Agaricus blazei fermented beverage, the specific operation steps are:

[0016] (1) Agaricus blazei treatment: Grind Agaricus blazei, lotus seeds, and Polygoni multiflorum, soak them in hot water at 85°C for 10 hours, and promote the leaching of a large amount of active ingredients;

[0017] (2) Sterilization: Pasteurize the extract at 85°C for 20 minutes, and immediately cool to 45°C after sterilization;

[0018] (3) Fermentation: first prepare a fermented liquid consisting of 15% fructose and 3% whole milk powder, add 1% of the fermented liquid to the prepared starter for production, add lactic acid bacteria, and carry out deficient fermentation in the fermenter. Oxygen fermentation, the temperature is kept at 32°C, the fermentation time is 10 hours, until the pH value is 4.5, it stops, and it is cooled immediately;

[0019] (4) Filtration and blending: filter the fermented liquid to remove residue, add an appropriate amount of concentrated egg ...

Embodiment 2

[0023] A processing method of Agaricus blazei fermented beverage, the specific operation steps are:

[0024] (1) Agaricus blazei treatment: Grind and pulverize Agaricus blazei, Schisandra chinensis, and red ginseng, soak them in hot water at 95°C for 8 hours, and promote the leaching of a large amount of active ingredients;

[0025] (2) Sterilization: Pasteurize the extract at 100°C for 5 minutes, and immediately cool to 40°C after sterilization;

[0026] (3) Fermentation: first prepare a fermented liquid consisting of 25% protein sugar and 2% skimmed milk powder, add 5% of the fermented liquid to the prepared starter for production, add lactic acid bacteria, and carry out deficient fermentation in the fermenter. Oxygen fermentation, the temperature is kept at 28-32 ° C, the fermentation time is 12 hours, until the pH value is 5, stop, and immediately cool down;

[0027] (4) Filtration and blending: filter the fermented liquid to remove residue, add appropriate amount of conc...

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PUM

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Abstract

The invention discloses a processing method of an agaricus blazei murill fermented beverage, and belongs to the field of beverage processing. The processing method is characterized by comprising the processing flow of raw material treatment, fermentation, cooling, filtering, blending, homogenizing, sterilizing, filling and preparation of a finished product. The processing method has the beneficial effects that the product has fine and smooth mouthfeel, proper acidity and sweetness, and the unique scent flavor of agaricus blazei murill. The product is rich in nutrition, can regulate and enhance body immunity, has the effects of strengthening brain and kidney, preventing and resisting cancers, and the like, and is a delicious, healthy, natural, pure and environmentally friendly beverage.

Description

technical field [0001] The invention relates to a processing method of a beverage, in particular to a processing method of Agaricus blazei fermented beverage. Background technique [0002] Agaricus Blazei is a saprophytic fungus that grows in summer and autumn. It lives in a high-temperature, humid, and ventilated environment. It has an almond fragrance and a crisp and tender taste. Agaricus blazei has a tender cap, crisp stipe, excellent taste, pure and delicious taste, and high edible value. Agaricus blazei is mild in nature and sweet in taste, and it guides the heart, lung, liver, and kidney channels. It has the functions of strengthening the brain, reducing inflammation, nourishing the kidney, lowering blood sugar, improving diabetes, lowering cholesterol, enhancing energy, improving arteriosclerosis, and preventing and treating cardiovascular diseases. Agaricus blazei is regarded as a strong anti-filtering virus substance. It can prevent viruses and harmful objects fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/38A23L2/52A23L31/00A23L33/105
CPCA23L2/02A23L2/382A23L2/52A23L31/00A23L33/105A23V2002/00A23V2400/11A23V2200/15A23V2200/30A23V2200/324A23V2200/322A23V2200/308A23V2250/208A23V2250/21A23V2250/5072A23V2250/61A23V2300/26A23V2250/606A23V2250/5026
Inventor 高雅婷刘金伟
Owner 芜湖市三山区绿色食品产业协会
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