Method for producing edible fungus beverage based on subcritical hydrothermal treatment

Abstract

The invention relates to the technical field of food processing, and discloses a method for producing an edible fungus beverage based on subcritical hydrothermal treatment. The method comprises the following steps of S1, cleaning edible fungi, mixing the cleaned edible fungi with water for soaking to obtain a mixed solution; S2, mixing the mixed solution with edible acetic acid, and carrying out cutting and slurrying treatment to obtain a fungal suspension; S3, carrying out subcritical hydrothermal treatment on the fungal suspension to obtain a reaction solution; and S4, carrying out subsequent treatment on the reaction solution to obtain the edible fungus beverage. On the basis of the subcritical hydrothermal treatment technology, extraction, blending and sterilization of nutrient substances are integrated, so that the original fragrance and nutrition of edible fungi can be reserved to the maximum extent, the production technological process of the edible fungus beverage can be shortened, the cost can be reduced, and a possibility is provided for marketization of the edible fungus beverage.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing edible mushroom beverages based on subcritical hydrothermal treatment. Background technique [0002] In the 21st century, people's demand for beverages is getting higher and higher, and beverages have become people's daily consumer goods. The development of beverages has experienced carbonated beverages, fruit and vegetable juice beverages, milk beverages, vegetable protein beverages, and tea beverages. These beverages still occupy a huge market. As people's living standards get higher and higher, it is more and more important to develop new beverage varieties. Edible fungus is an important food that integrates nutrition and health care value. It is more and more popular in the market. It has high protein content, rich amino acids necessary for human body, low fat content, and dietary fiber, carbohydrates, vitamins, It is a multifunctional nutriti...

AI Technical Summary

Problems solved by technology

Among them, direct pressing extraction is to use the dried or fresh fruiting bodies of edible fungi to squeeze juice directly, and then add some auxiliary materials to make beverages, but this method is difficult to maximize the nutritional value of edible fungi, and at the same time will cause a lot of waste residue Problem: The submerged fermentation method is used to obtain fermented liquid and mycelia, but the process is complicated, it is difficult to control the quality, and the cost is too high; the enzymatic hydrolysis technology is used to process the mycelium and filter to obtain the fermented beverage stock solution, which is further blended into various beverages. This kind of beverage also faces the disadvantages of high cost, complex process, difficulty in enzymatic hydrolysis efficiency and insufficient utilization of nutrients in the mycelium, and still needs to face the problem of discharge of mycelium residue waste; at the same time, the above Sterilization required by the process further increases costs

In addition, the current production of edible fungus beverages cannot be standardized. It can be crushed-pressed or enzymatically hydrolyzed-modulated-sterilized-packaged-finished, or cultured strains-fermented-modulated-sterilized- Package - finished product

All in all, the inability to standardize the production process, the problems with the discharge of waste residue and liquid, the inability to simplify and the high cost are the reasons why edible fungus beverages cannot be marketed

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