Fermentation type Chinese caterpillar fungus beverage and preparation method thereof

Abstract

The invention relates to a fermentation type Chinese caterpillar fungus beverage and a preparation method thereof. The fermentation type Chinese caterpillar fungus beverage is prepared from the following raw materials in percentage by volume (v / v) of 12-20% of a Chinese caterpillar fungus extracting solution, 4-8% of soft white sugar, 10-30% of milk and 2-6% of direct vat set probiotics. A preparation technology comprises the steps of performing drying and crushing treatment on Chinese caterpillar fungi, performing screening with a 100-mesh sieve, taking the Chinese caterpillar fungus powder,adding the taken Chinese caterpillar fungus powder into water in a certain proportion, adding compound cellulase of which the concentration is 0.12g / 100mL, regulating pH to be 3.0-4.5, raising the temperature to 40-55 DEG C, performing heat insulation for 2h, then performing centrifugal separation at 1000r / min, and collecting supernatant; mixing the soft white sugar with the Chinese caterpillar fungus extracts and the milk in a designed proportion, performing homogenizing at the pressure of 20MPa, performing sterilization at 85 DEG C for 10min, and then performing cooling to 40 DEG C for standby application; and performing inoculation with direct vat set probiotic fermenting agents under the aseptic condition, performing fermentation, performing fermentation under the condition of 40 DEG Cfor 12h, performing after-ripening, taking out after-ripened products, and placing the taken-out after-ripened products in a refrigerator of 4 DEG C so as to obtain the fermentation type Chinese caterpillar fungus beverage with probiotics. The prepared Chinese caterpillar fungus beverage has the effects of alleviating pneumokoniosis, stopping bleeding and stopping wheezing, is used for illness state of pulmonary tuberculosis, hemoptysis, chronic dry cough caused by long-term lung yin deficiency, asthma, kidney qi deficiency, limb atrophy and weakness, besides, also has the effects of improving health of intestinal tracts and enhancing immunity of human bodies, and is a functional beverage having market development potential.

Description

Technical field: [0001] The invention relates to a fermented beverage and a preparation method thereof, in particular to a functional beverage added with probiotics and a preparation method thereof. Background technique: [0002] Cordyceps fungi are a group of fungi that parasitize arthropods such as insects and spiders and some fungi. According to the classification system of the 10th edition of the Fungal Dictionary, Sung et al. and Kepler et al. on Cordyceps fungi, they belong to 3 families and 5 genera in the fungal kingdom Ascomycota, class Hypocrea, subclass Hypocrea, respectively, including The genus Cordyceps of the family Cordyceps, the genus Macrocystis, the genus Nematodes, the genus Polycephalum and the genus Pancordyceps of the family Ergotaceae. At present, the most common Cordyceps on the market mainly include Cordyceps cicadae, Cordyceps sinensis and Cordyceps militaris. Cordyceps has a variety of pharmacological effects such as regulating the human immune ...

AI Technical Summary

Problems solved by technology

[0003] Cordyceps beverages currently on the market are mainly extracted from the active ingredients of Cordyceps and directly added to the beverage as an ingredient. On the one hand, the special taste of Cordyceps is not easily accepted by consumers, and the added content will be reduced. The active ingredients have a certain waste of Cordyceps resources