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Making method of lepista sordida hypha beverage

The invention relates to a technology for the preparation method of the mushroom, which is applied in the field of food processing, and can solve the problems of poor stability of mycelium juice and difficult preservation, and achieve the effects of excellent stability, improved stability, and excellent anti-phase separation performance.

Pending Publication Date: 2022-03-18
达州市农业科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing mycelium fruit juice drink has poor stability and is not easy to preserve

Method used

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  • Making method of lepista sordida hypha beverage
  • Making method of lepista sordida hypha beverage
  • Making method of lepista sordida hypha beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] See Figure 1-4 As shown in: The preparation method of sodium phytic acid-modified alginate includes the following steps:

[0034] (1) Sodium amino-modified alginate: 7.5 g of sodium alginate, 11.3 g of EDC · HCl, 1.5 gN-hydroxybutyimide, 600ml deionized water, adjust the pH 4, mechanically stir well, join 2.4 g of diethylenediamine, mechanical stirring for 6 h, added excess ethylenediamine during the reaction, rapidly reacting with a binding site of an amino group on the sodium alginate in the reaction process, and an amino group in the other end of the ethylenediamine is suspended in a solution , Effectively reduce the amino group on both sides of the dientine while crosslinking the sodium alginate to obtain a crosslinking gel, increase the amino graft rate of sodium alginate, resulting in dialysis, cross-linking the reaction The gel removal, the dialysate is low-temperature, and sodium amino-modified alginate is obtained.

[0035] (2) Sodium oxygen-modified alginate: 5 g ...

Embodiment 2

[0038] See Figure 1-4 As shown in: The preparation method of sodium phytic acid-modified alginate includes the following steps:

[0039](1) Sodium amino-modified alginate: 7.5 g of sodium alginate, 13GEDc · HCl, 2.2 g of hydroxybutyimide, 750ml deionized water, adjusted pH4.4, mechanically stir well, add 2.8 g of ethylenediamine, mechanical stirring for 8 h, adding excess ethylenediamine during the reaction, rapidly reacting with the amino group of the ethylenediamine and the sodium alginate, the amino group of the other end of the ethylenediamine is suspended in the solution , Effectively reduce the amino group on both sides of the dientine while crosslinking the sodium alginate to obtain a crosslinking gel, increase the amino graft rate of sodium alginate, resulting in dialysis, cross-linking the reaction The gel removal, the dialysate is low-temperature, and sodium amino-modified alginate is obtained.

[0040] (2) Sodium oxygen-modified alginate: 5 g of amino-modified alginate,...

Embodiment 3

[0043] See Figure 1-4 As shown in: The preparation method of sodium phytic acid-modified alginate includes the following steps:

[0044] (1) Sodium amino-modified alginate: 7.5 g of sodium alginate, 15GEDc · HCl, 3.7 GN-hydroxybutyramine, 1100ml deionized water, adjusted pH 5, mechanically stir well, add 3.6 g Ethylenediamine, mechanical stirring for 12 h, adding excess ethylenediamine during the reaction, the amino group at one end of the ethylenediamine is rapidly reacted with the binding site on the sodium alginate, and the amino group of the other end of the ethylenediamine is suspended in the solution, effective Reducing the amino group on both sides of the dientine while crosslinking the sodium alginate to obtain a crosslinking gel, increase the amino graft rate of sodium alginate, resulting in dialysis treatment, cross-linking the reaction Remove, dry dialyzate low temperature to obtain sodium amino-modified alginate;

[0045] (2) Sodium oxygen-modified alginate: 5 g of an ...

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Abstract

The invention discloses a making method of lepista sordida hypha beverage, and belongs to the technical field of food processing. The preparation method of the lepista sordida hypha beverage comprises the following steps: inoculating a lepista sordida liquid strain into a culture medium for culturing to obtain fermentation liquor; filtering the fermentation liquor to obtain lepista sordida mycelia and fermented mash; the phytic acid modified sodium alginate, a stabilizer, auxiliary materials, water, lepista sordida mycelia and fermented mash are mixed in proportion and then stirred uniformly, and the lepista sordida mycelium beverage is obtained after degassing, bottling, capping, sterilizing and cooling. The lepista sordida hypha beverage prepared by the application has excellent safe oxidation resistance, and the phytic acid modified sodium alginate added in the lepista sordida hypha beverage has excellent phase separation resistance, so that the lepista sordida hypha beverage is endowed with excellent stability.

Description

Technical field [0001] The present invention relates to the field of food processing technology, and a method of fabricating a mushroom beverage in a face mushroom. Background technique [0002] The human body produces a large number of free radicals during metabolism, and these free radicals are an important factor in trigger arteriosclerosis and cancer. Human body supplementary antioxidants can effectively remove excessive free radicals in vivo, reduce harm. At present, the antioxidant such as butylhydroxyhydrate ether, dibutylhydroxymethyltol is present in the process of conducting animal experiments, and therefore developing natural antioxidants have become a development trend. [0003] Flower face scented ipista sordida (fr.) Sing is a mushroom in white mushroom, is a famous herbiotic bacterium, and the floral mushroom has an odor flavor, and the color is pleasant, and the taste is delicious. The bacteria is not only protein content, calcium, iron, carotene and nicotinic con...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/02A23L2/62A23L33/00C08B37/04C12N1/14C12N1/38C12R1/645
CPCA23L2/382A23L2/02A23L2/62A23L33/00C08B37/0084C12N1/14C12N1/38A23V2002/00A23V2200/30A23V2250/5026A23V2250/51088A23V2250/5086A23V2250/032
Inventor 赵辉卫其巍何雪梅孙传齐马洁李彪徐德王志德赖泉淏邓力章攀
Owner 达州市农业科学研究院
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