Mushroom and white pear combined fermented beverage and preparation method thereof
Pending Publication Date: 2022-04-26
SHENYANG AGRI UNIV
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[0004] In the prior art, there are many unfavorable factors in the deep processing of shiitake mushrooms, such as easy browning, dull color, unpleasant smell and mouthfeel of shiitake mushrooms, etc.
Ordinary lactic acid bacteria fermentation 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 There will be problems such as not being able to completely cover the unpleasant smell and taste of shiitake mushrooms
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[0055] In addition, this embodiment also provides a method for preparing a combined fermented beverage of shiitake mushrooms and white pears, comprising the following steps:
[0056] 1) Select the raw materials of shiitake mushrooms, white pears and sugar beets, and select the strains of lactic acid bacteria and yeast;
[0057] Among them, the selected shiitake mushrooms are fresh shiitake mushrooms stored at 4-10°C, which are required to be harvested on the same day. They are healthy, free from diseases and insect pests, fresh and tender, and do not open umbrellas.
[0058] The storage temperature of the selected white pear is 6-15°C, and it is required to be healthy and free from diseases and insect pests, and the sugar content should be >6%.
[0059] The storage temperature of the selected sugar beet is 6-15°C, and it is required to be healthy and free from diseases and insect pests, and the sugar content should be >14%.
[0060] The lactic acid bacteria strains are mixed ...
Embodiment 1
[0077] A combined fermentation process of mushrooms and white pears, comprising the steps of:
[0078]Preparation of shiitake mushroom juice: select fresh shiitake mushrooms harvested on the same day, which are required to be fresh, tender, healthy, free from diseases and insect pests, and do not open umbrellas. Wash after removing the stalk, and cook to inactivate the enzyme after cleaning at a temperature of 90°C for 3 minutes. After killing the enzyme, add 0.1% Vc antioxidant, 0.01% citric acid color protection solution and 0.1% sodium chloride solution, and grind it into a slurry with a pulverizer. Then add 0.1% hemicellulase and 0.1% pectinase to the crushed shiitake mushroom pulp, and perform enzymolysis at 46° C. for 1 hour, stirring properly during the enzymolysis. Finally, squeeze and filter with 40 mesh gauze, and sterilize for later use. The sterilization temperature is 110°C and the time is 120 seconds.
[0079] Preparation of white pear juice: select medium-siz...
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Abstract
The invention discloses a mushroom and white pear combined fermented beverage and a preparation method thereof. The preparation method mainly comprises the following steps: carrying out combined fermentation on lactic acid and alcohol; the lactic acid bacteria are mixed strains and are subjected to high-temperature fermentation; the saccharomycetes are mixed strains and are subjected to low-temperature fermentation; besides mushroom, white pears and beet are added to the raw materials, so that the flavor and nutritional value of the mushroom beverage are improved; the process comprises the treatment measures of sterilization, blanching, color protection, enzyme deactivation, homogenization, addition of an antioxidant, a preservative, essence and the like. The lentinus edodes and white pear combined fermentation process provided by the invention further enriches lentinus edodes deep processing products, and promotes sustainable development of the lentinus edodes industry.
Description
technical field [0001] The disclosure of the invention relates to the technical field of deep processing of edible fungi, in particular to a combined fermented beverage of shiitake mushrooms and white pears and a fermentation process 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 increasingly recognized by people, ...
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