Alcoholic beverage with edible-medicinal fungus

A technology of edible and medicinal fungi and alcoholic beverages, applied in the field of alcoholic beverages, can solve the problems of alcoholic beverages that have not yet been discovered, and achieve the effects of promoting the proliferation of lactic acid bacteria, reducing calories, and improving intestinal function

Inactive Publication Date: 2018-05-15
山东惠民齐发果蔬有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There is no report on the preparation of alcoholic beverages by direct fermentation using edible and medicinal fungi and dietary fiber

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Preparation of Edible and Medicinal Fungus Alcoholic Beverage

[0056] (1) Preparation of edible and medicinal fungus enzymatic hydrolyzate

[0057] Grind the raw material of Agaricus bisporus, and use α-amylase to carry out enzymatic hydrolysis treatment at a temperature of 40°C. The enzymatic hydrolysis is carried out in water. The ratio is 2:100, the enzymolysis time is 20 hours, and the pH is adjusted to 5-7 during enzymolysis treatment. After enzymolysis, filter with 20 μm filter paper to obtain the enzymatic hydrolyzate slurry of edible and medicinal fungi.

[0058] (2) Preparation of water-soluble dietary fiber

[0059] (i) Pulverize the chicory fleshy root, then reflux extraction with water at 75° C. for 3 hours, filter to obtain the extract, and the ratio of dietary fiber raw material to water is 1:6. ;

[0060] (ii) Add milk of lime to the extract of step (i), adjust the pH to 9-13, let stand at 70-90°C for 30min, after filtering, adjust the pH of the solu...

Embodiment 2

[0066] Preparation of Edible and Medicinal Fungus Alcoholic Beverage

[0067] (1) Preparation of edible and medicinal fungus enzymatic hydrolyzate

[0068] Tea tree mushroom and shiitake mushroom were mixed and crushed according to the weight ratio of 1:1, and pectinase was used for enzymolysis treatment at a temperature of 45°C. The enzymolysis was carried out in water, and the ratio of solid to liquid during enzymolysis treatment was 1:5. The weight ratio of the enzyme to the edible and medicinal fungus is 3:100, the enzymolysis time is 15 hours, and the pH is adjusted to 5-7 during the enzymolysis treatment. After enzymolysis, filter with 25 μm filter paper to obtain the enzymatic hydrolyzate slurry of edible and medicinal fungi.

[0069] (2) Preparation of water-soluble dietary fiber

[0070] (i) Pulverize the tuberous stem of Jerusalem artichoke, then reflux extraction with water at 80°C for 2.5 hours, filter to obtain the extract, and the ratio of dietary fiber raw mat...

Embodiment 3

[0077] Preparation of Edible and Medicinal Fungus Red Alcohol Beverage

[0078] (1) Preparation of edible and medicinal fungus enzymatic hydrolyzate

[0079] Grind the raw material of Hericium erinaceus, and use glucoamylase to carry out enzymolysis treatment at a temperature of 45 ° C. The enzymolysis is carried out in water. The ratio of solid to liquid during enzymolysis treatment is 1:5, and the weight ratio of enzyme to Hericium erinaceus is 2.5:100, the enzymatic hydrolysis time is 20 hours, and the pH is adjusted to 5-7 during the enzymatic hydrolysis treatment. After enzymolysis, filter with 20 μm filter paper to obtain the enzymatic hydrolyzate slurry of edible and medicinal fungi.

[0080] (2) Preparation of water-soluble dietary fiber

[0081] (i) Pulverize the chicory fleshy root, then reflux extraction with water at 75° C. for 3 hours, filter to obtain the extract, and the ratio of solid to liquid of dietary fiber raw material and water is 1:5;

[0082] (ii) Ad...

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PUM

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Abstract

The invention provides alcoholic beverage with edible-medicinal fungus. The alcoholic beverage is prepared by combined fermentation of edible-medicinal fungus zymolyte, chicory and / or jerusalem artichoke extract, lactic acid bacteria and yeast, wherein the alcoholic beverage is prepared by the following steps: (1) preparation of the edible-medicinal fungus zymolyte: crushing edible-medicinal fungus materials, carrying out enzymolysis treatment at the temperature of 4-60 DEG C, and filtering to obtain edible-medicinal fungus slurry with rich polysaccharide; (2) preparation of the chicory and / orjerusalem artichoke extract: crushing the chicory and / or jerusalem artichoke materials, then using water to carry out reflux extraction for 1-5 hours at the temperature of 55-85 DEG C, filtering to obtain extracting solution, then carrying out impurity-removing treatment on the obtained extracting solution; (3) combined fermentation: mixing the edible-medicinal fungus slurry in the step (1) and the chicory and / or jerusalem artichoke extract solution in the step (2), then adding lactic acid bacteria and yeast, fermenting for 10 days to 9 months at the temperature of 0-30 DEG C, and obtaining the alcoholic beverage with the edible-medicinal fungus.

Description

technical field [0001] The invention relates to an alcoholic beverage based on edible and medicinal fungi. Background technique [0002] Edible and medicinal fungi are rich in polysaccharides, carbohydrates, and various amino acids, which can not only improve human food composition, improve nutrition levels, and enhance immunity, but also have anti-cancer and anti-cancer effects and prevent various diseases. [0003] Dietary fiber is one of the seven essential nutrients for the human body. The recommended standard of the Food Science Committee of the European Community is 30 grams per person per day, and the American Cancer Society recommends 40 grams per person per day. The intake amount is 30 grams per person per day. At present, the dietary fiber intake of adults in our country is only 8 to 12 grams per day, that is, at least 18 grams of dietary fiber should be supplemented every day. [0004] Water-soluble dietary fiber can dilute and accelerate the removal of carcinog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G1/00
CPCC12G1/00C12G3/02
Inventor 福原理加吴元元姚静
Owner 山东惠民齐发果蔬有限责任公司
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