Mushroom, white pear and red yeast rice combined edible mushroom fermented beverage and preparation method thereof

Abstract

The invention discloses a mushroom, white pear and red yeast rice combined edible mushroom fermented beverage and a preparation method thereof, and the beverage comprises the following components in percentage by mass: 30-50% of mushroom juice, 20-40% of white pear juice, 20-40% of beet juice, 5-20% of sucrose, 5-10% of red yeast rice and 1-3% of yeast strain. 1-3% of lactic acid bacteria; and the balance of various fermentation nutrition additives. According to the preparation method of the mushroom, white pear and red yeast rice combined edible mushroom, the red yeast rice and a red yeast rice fermentation technology are introduced into mushroom and edible mushroom beverage development for the first time, physicochemical indexes and microbiological indexes of the product meet relevant national standards, and the mushroom, white pear and red yeast rice combined edible mushroom is rich and balanced in nutrition; the beverage contains rich protein, various amino acids, trace elements such as calcium, iron and zinc, various vitamins and the like, and is a multifunctional natural nutritional beverage with dietary therapy and health care values. The mushroom, white pear and red yeast rice combined preparation method further enriches mushroom deep processing products and promotes sustainable development of the mushroom industry.

Description

technical field [0001] The disclosure of the invention relates to the technical field of edible fungus fermented beverages, in particular to a fermented beverage with mushrooms, white pears and red yeast rice combined with edible fungi and a preparation method thereof. Background technique [0002] Shiitake mushroom is a famous edible fungus in my country. It is not only rich in various amino acids, proteins, minerals, vitamins and essential fatty acids, but also rich in physiologically active substances such as lentinan. Regular consumption can reduce blood fat and cholesterol and inhibit the formation of arterial thrombus. Modern medical research results show that shiitake mushrooms have medical and health care values ​​such as preventing and treating tumors, enhancing immunity, anti-thrombosis, invigorating the stomach and protecting the liver, preventing and treating rickets and anemia. Although the nutritional value and health function of shiitake mushrooms are increasi...

AI Technical Summary

Problems solved by technology

Ordinary fermentation process cannot fundamentally improve the flavor of shiitake mushrooms, but instead creates new problems, such as disharmonious flavors, unpleasant taste, easy layering of beverages, rough taste of mushroom dregs at the bottom of the bottle, easy to deteriorate, and difficult to store, etc., especially not completely Mask the unpleasant smell and taste of shiitake mushrooms, etc.