Method of culturing eurotium cristatum on coffee bean solid medium
A technology of coronoid saccharomyces and coffee beans, which is applied in the direction of microorganism-based methods, coffee, and roasted coffee, etc., can solve the problems of unstable production effect and complicated production process, and achieve stable production effect and excellent cultivation process. Simple, easy-to-control culture conditions
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Embodiment 1
[0018] Embodiment 1: This embodiment provides a kind of method that uses the solid medium of coffee bean to prepare the method for the powder of S. coronoidis " Jinhua ", comprising the following steps:
[0019] (1) Take by weighing 10kg coffee bean solid medium, 0.1kg sucrose;
[0020] (2) Dissolve 0.1kg sucrose in 2.5L water;
[0021] (3) Mix 10kg of coffee bean solid medium with the sucrose water obtained in step (2), and place in a closed pressure-resistant culture container;
[0022] (4) Pass 121°C steam into the culture container in step (3), and sterilize for 15 minutes;
[0023] (5) Get 1L of the cultured liquid of Saccharomyces coronarii obtained in the laboratory culture, inoculate it into the culture container, and mix it with the coffee bean solid medium;
[0024] (6) Control the temperature in the culture container at 28° C., and continuously feed sterile air, and cultivate for 20 days;
[0025] (7) Pass dry hot air at 60°C into the culture container to dry the...
Embodiment 2
[0028] Embodiment 2: This embodiment provides a kind of method for preparing golden flower coffee with Saccharomyces coronoides golden flower powder, comprising the following steps:
[0029] (1) Get 1kg of Coronoidis chrysanthemum powder, inactivate and dry the powder;
[0030] (2) Take 10kg of coffee beans, steam for 10min, and control the temperature at 140°C;
[0031] (3) Bake the steamed coffee beans in step (2) for 10-15 minutes, and control the temperature at 180°C to dehydrate;
[0032] (4) heating the coffee beans roasted in step (3) to 210°C, and roasting for 18mins;
[0033] (5) After the coffee beans roasted in step (4) are cooled, spray the coronoid saccharomyces liquid on the surface, then mix the golden pollen in the step (1) and wrap them on the outer surface of the coffee beans;
[0034] (6) Cool the roasted coffee beans in step (4) and grind them into coffee powder, and mix them with the golden pollen powder in step (1).
[0035] This method can wrap S. cor...
Embodiment 3
[0036] Embodiment 3: This embodiment provides a method for preparing wrapped coffee with edible materials, comprising the following steps:
[0037] (1) Take 1 kg of edible material and dry it;
[0038] (2) Take 10kg of coffee beans, steam for 10min, and control the temperature at 140°C;
[0039] (3) Bake the steamed coffee beans in step (2) for 10-15 minutes, and control the temperature at 180°C to dehydrate;
[0040] (4) heating the coffee beans roasted in step (3) to 210°C, and roasting for 18mins;
[0041] (5) After cooling the roasted coffee beans in step (4), spray sucrose juice on the surface of the coffee beans with a watering can, mix the edible materials in the step (1), and wrap them outside the coffee beans.
[0042] The method can combine the edible ingredients with the coffee beans to prepare the coffee beans wrapped with the available ingredients, so that the coffee beans can add some functions to meet the needs of different people and improve their performance...
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