Preparation method of mushroom soup with natural antibacterial function
A natural antibacterial, mushroom soup technology, applied in the direction of Streptococcus/Lactococcus, bacteria used in food preparation, food ingredients as anti-microbial preservation, etc., to achieve stable and long-lasting flavor quality, stable nutrients, reduce spoilage or Effects of security risks
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Embodiment 1
[0083] steaming and boiling the mushrooms to obtain the mushroom soup, extracting the mushroom soup to obtain the mushroom extract;
[0084] Preparation of bacterial seed solution:
[0085] Take 2g of glucose, 0.3g of peptone, 0.5g of yeast extract, 0.5g of sodium chloride, 2g of calcium carbonate, and 100ml of mushroom extract. , plugged with a silicone plug, and sterilized for 20 minutes at 121°C and 0.1MPa pressure. When cooled to 30°C, insert the bacteria in the test tube, and the inoculum amount is about 0.1%. Anaerobic static culture was carried out in a constant temperature incubator at 30°C for 16-18 hours. Then artificially shake to make all the calcium carbonate float, then shake once every 1-2 hours, and ferment for 24-36 hours until the calcium carbonate is almost completely dissolved.
[0086] Fermentation (expansion propagation) of mushroom culture liquid:
[0087] Take 60g of glucose, 9g of peptone, 15g of yeast extract, 15g of sodium chloride, 60g of calciu...
Embodiment 1-1
[0122] Preparation of bacterial seed solution:
[0123] Glucose 1.5g-2.5g, peptone 0.2g-0.4g, yeast extract 0.4g-0.6g, sodium chloride 0.4g-0.6g, calcium carbonate 1.5g-2.5g, the optimal values are 2.0g, 0.3g, 0.5g, 0.5g, 2.0g, 100ml of bone broth extract, mix well and put into 250ml Erlenmeyer flasks, fill each Erlenmeyer flask with 50ml, plug with silica gel stopper, at 121℃, 0.1MPa , sterilized for 20 minutes. When cooled to 30±2°C, insert the strain into the test tube, the inoculum amount is about 0.09-0.11%, the optimal value is 0.10g, and carry out anaerobic static culture in a constant temperature incubator at 30°C for 16-18 hours. Afterwards, shake manually to make all the calcium carbonate float, and then shake it every 1-2 hours. Ferment for 24-36 hours until the calcium carbonate is almost completely dissolved.
[0124] Bone broth broth and fermentation:
[0125] Glucose 60g, peptone 9g, yeast extract 15g, sodium chloride 15g, calcium carbonate 60g, bone broth...
example 2-1
[0140] Antibacterial Effect Experiment of Bone Broth
[0141] Fermented bone broth was prepared according to the steps in Example 1-1, and then mixed into the original bone broth in different proportions. The initial bacterial content in the original bone broth is 53cfu / ml. All the prepared bone broths were stored at room temperature for one month, and then the number of bacteria was detected, and the appearance and smell were observed. The results are shown in Table 2-1. In addition, the initial product and the product quality after 30 days of storage, including color, taste, smell, etc., were also professionally identified (Table 3-1).
[0142] Table 2-1 Bacteriostasis test results containing fermented broth
[0143]
[0144] Table 3-1 Quality identification of bone broth
[0145]
[0146] The experimental results show that the samples containing fermented bone broth can effectively inhibit the growth of bacillus during storage at room temperature, and can significa...
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