High-nutrition white fungus beverage having typical flavor of white funguses, and making method of high-nutrition white fungus beverage

A typical, high-nutrition technology, applied to the functions of food ingredients, polysaccharide/gum-containing food ingredients, food science, etc., can solve problems such as difficulties and difficulties in obtaining functional ingredients, and achieve high content of functional nutrients and satisfy The effect of flavor demand

Active Publication Date: 2018-05-18
龚雪梅 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as white fungus is concerned, the general fermentation process is difficult to obtain enough functional ingredients, and at the same time

Method used

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  • High-nutrition white fungus beverage having typical flavor of white funguses, and making method of high-nutrition white fungus beverage
  • High-nutrition white fungus beverage having typical flavor of white funguses, and making method of high-nutrition white fungus beverage
  • High-nutrition white fungus beverage having typical flavor of white funguses, and making method of high-nutrition white fungus beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The mixed bacteria used in this embodiment are mixed bacteria of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus casei subsp. casei wild-type strains.

[0048] The Tremella polysaccharide extract is sterilized. After the sterilization, the Tremella polysaccharide extract is cooled to 32℃ for 20 minutes in a constant temperature water bath, and then the activated, rejuvenated, and expanded Lactobacillus bulgaricus BNCC 223619, thermophilic Streptococcus CICC 20370, Lactobacillus acidophilus CICC 22150, Lactobacillus plantarum subsp. plant CICC 20022, Lactobacillus casei subsp. casei BNCC182568 mixed strains, each strain is mixed in the same proportion and inoculated (inoculation amount is 1%) to Sterilized Tremella polysaccharide extract. Finally, the inoculated extract is placed in a constant temperature shaking incubator. During the fermentation process, the fermentation temperature is strictly c...

Embodiment 2

[0054] The mixed bacteria used in this example is a combination of 10 species, namely Streptococcus thermophilus CICC 20370, Lactobacillus bulgaricus BNCC 173178, Lactobacillus casei CICC 20251, Lactobacillus paracasei CICC 20246, and Bifidobacterium lactis CICC 21714 , Bifidobacterium animalis subsp. lactis CICC 10395, Lactobacillus acidophilus CICC 20248, Lactobacillus plantarum subsp. Plant BNCC187903, Lactobacillus helveticus BNCC187926, Lactobacillus rhamnosus BNCC 186487 of 10 kinds of compound mixed bacteria. Sterilize the white fungus polysaccharide extract and cool it to a constant temperature of 33°C and keep it unchanged for 20 minutes. Then, mix the activated, rejuvenated, and expanded 10 species of bacteria in the same proportion in an ultra-clean workbench to obtain a mixed bacteria liquid. And inoculate the polysaccharide extract of Tremella fuciformis with 1% inoculum. After the inoculation, the culture was placed in a constant temperature shaking incubator, and...

Embodiment 3

[0059] The mixed bacteria used in this example is a combination of 11 types of bacteria, except that the mixed bacteria are Lactobacillus bulgaricus BNCC223619, Streptococcus thermophilus CICC 20370, Lactococcus lactis subsp. lactis BNCC 185907, and Lactococcus lactis subsp. creatus CICC 20406 Lactococcus lactis subsp. diacetyl BNCC 341428, Leuconostoc mesenteroides subsp. mesenteric BNCC

[0060] 193209, Lactobacillus acidophilus CICC22150, Bifidobacterium infantis CICC 21716, Bifidobacterium animalis subsp. lactis CICC 21710, Bifidobacterium longum subsp. infantis BNCC 185971, Bifidobacterium breve BNCC 186497 are mixed in equal proportions, The rest is consistent with Example 2.

[0061] The nutritional content of amino acids after fermentation by 11 kinds of probiotics is shown in Table 3, and the growth and pH of microorganisms are shown in Table 3. Figure 4 Shown:

[0062] Table 3 Amino acid content after fermentation at different times

[0063]

[0064]

[0065] Note: 0.000 m...

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Abstract

The invention provides a making method of a high-nutrition white fungus beverage having typical flavor of white funguses. According to the method, special mixed bacteria are used for fermentation. Themethod comprises the following steps of (1) preparing fermentation substrates, wherein the fermentation substrates consist of the following components in percentage by weight: 0.2% of food grade glucose, 0.1-0.2% of food grade casein tryptone, 0.05-1% of a yeast extract and the balance of a white fungus polysaccharide extraction solution; (2) sterilizing the fermentation substrates, inoculating the sterilized fermentation substrates with mixed bacteria, and performing vibrating fermentation culture at 32-35 DEG C for 3-7 days so as to obtain a fermentation solution; and (3) adding an appropriate quantity of food auxiliary materials to the fermentation solution obtained in the step (2) so as to obtain the high-nutrition white fungus beverage. The white fungus polysaccharide fermentation solution has typical white fungus flavor, contains rich functional nutrient components and contains various probiotics, so that functional requirements of people for a plant-derived beverage are met, and the flavor requirements of people for a plant-derived beverage are also met.

Description

Technical field [0001] The invention belongs to the field of food technology, and specifically relates to a high-nutrition Tremella Beverage with the typical flavor of Tremella and a preparation method thereof. Background technique [0002] China's beverage industry is the world's most diverse, large-scale, and most competitive industry, and one of the most market-oriented industries. Over the past 20 years, the compound growth rate of China's beverage industry has exceeded 20%. By 2016, the growth rate had dropped to single digits, and the entire industry was facing problems such as structural adjustments, product upgrades, brand rebuilding, marketing reforms, and channel restructuring. At this stage, large companies such as Wahaha, Tingyi, Coca-Cola, and Uni-President have experienced negative growth. At the same time, small and medium-sized enterprises have ushered in new development opportunities, and they are even on the same starting line as the industry leaders in certain...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/125A23L33/135
CPCA23L2/382A23L33/125A23L33/135A23V2002/00A23V2250/51A23V2200/30
Inventor 苏海锋高官珍
Owner 龚雪梅
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