Edible mushroom fermentation drink and preparation method thereof

A technology for fermented beverages and edible mushrooms, applied to bacteria used in food preparation, yeast-containing food ingredients, applications, etc., can solve the problems of no probiotic products, development, etc., achieve fast reproduction, improve nutritional value, and consume less. The effect of a large amount of oxygen

Inactive Publication Date: 2020-05-01
SHENYANG AGRI UNIV
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many probiotic products on the market, such as yogurt, cheese, etc., which are only for probiotics, but for the important nutritional and medicinal value of edible fungi, there is no corresponding development of probiotic...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Edible mushroom fermentation drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] An edible mushroom fermented beverage comprises the following components in parts by weight:

[0033] 20 parts of Flammulina velutipes, 1 part of sweet potato powder, 1 part of soybean powder, 10 parts of xylitol, 2 parts of grapefruit juice, 0.5 parts of sodium carboxymethylcellulose, 60 parts of water, 15 parts of Bacillus subtilis, Pichia mongolica 5 parts and 10 parts of Lactobacillus delbrueckii subsp.

[0034] The preparation method of edible mushroom fermented beverage comprises the following steps:

[0035] 1) Prepare the above raw materials;

[0036] 2) Select fresh, clean and dry Flammulina velutipes, and beat them into a homogenate with a homogenizer; use a homogenizer to beat pomelo into juice and weigh according to the required amount;

[0037] 3) Add sweet potato powder, soybean powder, xylitol, grapefruit juice, sodium carboxymethyl cellulose, water to the obtained homogenate, mix evenly, add in a sterilized fermenter (before using the fermenter at a hi...

Embodiment 2

[0040] 25 parts of sulfur bacteria, 3 parts of sweet potato powder, 2.5 parts of soybean powder, 13 parts of xylitol, 3 parts of kiwi fruit juice, 1.5 parts of konjac powder, 70 parts of water, 18 parts of Bacillus subtilis, 6 parts of Pichia mongolica and 15 copies of Lactobacillus delbrueckii subsp.

[0041] The preparation method of edible mushroom fermented beverage comprises the following steps:

[0042] 1) Prepare the above raw materials;

[0043] 2) Select fresh, clean and dry sulfur bacteria, and homogenize them with a homogenizer; after the kiwi is peeled, use a homogenizer to make juice and weigh according to the required amount;

[0044] 3) Add sweet potato powder, soybean powder, xylitol, kiwi fruit juice, konjac powder, and water to the obtained homogenate, mix well, add to a sterilized fermenter and sterilize at 121° C. for 30 minutes before using the fermenter);

[0045]4) Add Bacillus subtilis and Pichia mongoni to the fermenter, and carry out aerobic ferment...

Embodiment 3

[0047] Hericium erinaceus 30 parts, sweet potato powder 5 parts, soybean powder 3 parts, xylitol 15 parts, citrus juice 4 parts, xanthan collagen 2 parts, water 80 parts, Bacillus subtilis 20 parts, Pichia mongolica 10 parts And 18 copies of Lactobacillus delbrueckii subsp.

[0048] The preparation method of edible mushroom fermented beverage comprises the following steps:

[0049] 1) Prepare the above raw materials;

[0050] 2) Select fresh, clean and dry Hericium erinaceus, homogenize it with a homogenizer; after peeling the citrus, use a homogenizer to make juice and weigh according to the required amount;

[0051] 3) Add sweet potato powder, soybean powder, xylitol, citrus juice, xanthan collagen, and water to the obtained homogenate, mix well, add to a sterilized fermenter and sterilize at 121° C. for 30 minutes before using the fermenter);

[0052] 4) Add Bacillus subtilis and Pichia monteritima to the fermenter, and carry out aerobic fermentation at 32°C for 60 hours ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses an edible mushroom fermentation drink which comprises the following components in parts by weight: 20-30 parts of an edible mushroom, 1-5 parts of sweet potato powder, 1-3 parts of soybean meal, 10-15 parts of xylitol, 2-4 parts of fruit juice, 0.5-2 parts of a stabilizer and 60-80 parts of water. The invention further discloses a preparation method of the edible mushroom fermentation drink which comprises the following steps: 1, crushing and pulping the edible mushroom into homogenate; 2, adding the sweet potato powder, the soybean meal, the xylitol, the fruit juice, the stabilizer and the water into the obtained homogenate, performing uniform mixing, and adding the mixture into a fermentation tank; and 3, adding bacillus subtilis and pichia guilliermondii into thefermentation tank, performing aerobic fermentation for 48-60 hours at 28-32 DEG C, further adding lactobacillus bulgaricus, continuing fermentation for 10-18 hours, performing sterilization, and performing filling, so as to obtain the edible mushroom fermentation drink. By adopting the edible mushroom fermentation drink, deep development of edible mushrooms is achieved, and drinks which are beneficial to human bodies and have high nutrition value and healthcare value are provided.

Description

technical field [0001] The invention relates to the technical field of edible mushroom beverages, in particular to an edible mushroom fermented beverage and a preparation method thereof. Background technique [0002] Edible mushrooms refer to mushrooms (large fungi) with huge fruiting bodies and edible mushrooms, commonly known as mushrooms. There are 1,789 species of edible fungi known in China, most of which belong to the phylum Ascomycota. Common edible fungi are: shiitake mushrooms, straw mushrooms, mushrooms, fungus, white fungus, Hericium erinaceus, bamboo fungus, matsutake (matsutake), tricholoma, red mushrooms, ganoderma lucidum, cordyceps, truffles, Bailing mushrooms and boletus, etc. Edible fungi are rich in protein and amino acids, and their content is several to dozens of times that of ordinary vegetables and fruits. Because of their delicious taste and rich nutrition, they are often called healthy foods. For example, shiitake mushrooms not only contain various ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/38A23L2/56A23L2/60A23L2/84A23L2/62
CPCA23L2/382A23L2/56A23L2/60A23L2/84A23L2/62A23V2002/00A23V2400/137A23V2250/6422A23V2250/51088A23V2250/76A23V2250/5086
Inventor 于晓丹郭洪波王琴马馨彧王思雨吕淑霞马镝张良林英
Owner SHENYANG AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap