Preparation method of hericium erinaceus fermented beverage

Abstract

The invention relates to the technical field of hericium erinaceus beverages, in particular to a preparation method of a hericium erinaceus fermented beverage. The preparation method comprises the following steps: (1) alkalization microwave treatment, (2) acidification enzymolysis; (3) homogenization, (4) fermentation and (5) stabilization treatment. The hericium erinaceus fermented beverage is rich in nutrition, not only can supplement nutrient substances such as vitamins, minerals and dietary fibers required by a human body, but also can supplement activated lactobacillus required by the human body, regulates intestinal health, further has good stability, is not prone to being hydrolyzed or oxidized, has the fragrance of lactic acid and hericium erinaceus, and is harmonious in odor.

Description

technical field [0001] The invention relates to the technical field of Hericium erinaceus drinks, in particular to a preparation method of Hericium erinaceus fermented drinks. Background technique [0002] Hericium erinaceus is a famous medicinal and edible fungus, which is rich in nutrients, rich in polypeptides and multivitamins. Medicine has proved that it has preventive and therapeutic effects on chronic atrophic gastritis, indigestion, gastric mucosal injury, esophageal cancer, gastric cancer, duodenal cancer and other digestive system diseases and tumors. [0003] Hericium erinaceus belongs to Basidiomycota, Basidiomycetes, Rhodobacteria, Hericiumaceae, and Hericium genus. Hericium erinaceus is rich in 16 kinds of amino acids, of which 8 kinds of essential amino acids are close to the needs of the human body. The medicinal ingredients of Hericium erinaceus mainly include polysaccharides, oligosaccharides, ergosterol, adenosine, laccase, erinacein and erinone. Accordi...

AI Technical Summary

Problems solved by technology

[0004] Patent No. CN201810181019.9 discloses a lactic acid bacteria fermented drink of Hericium erinaceus and its preparation method, which makes the lactic acid bacteria fermented drink of Hericium erinaceus orange-yellow in color, uniform in color, turbid, without sedimentation, sweet and sour in taste, and rich in flavor. It has the unique smell of Hericium erinaceus and lactic acid bacteria fermentation, without bad smell, but Hericium erinaceus drink is easily affected by oxygen, temperature, light, microorganisms, etc., resulting in unsatisfactory sensory quality, although the oleic acid content in Hericium erinaceus is about 774.14mg / 100g, the linoleic acid content reaches 655.35mg / 100g, but the beverage undergoes hydrolysis or oxidation during storage to produce hydroperoxides, which decompose into small molecular compounds such as aldehydes, ketones, acids, etc., which produce strong pungent odors and affect the taste. Affect product quality and nutritional value. In addition, lipid oxidation products such as hexanal, propionaldehyde, acrolein and malondialdehyde have adverse effects on the human body, such as cytotoxicity and genotoxicity.