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Making method of tricholoma matsutake active fungus sea cucumber health-care beverage

The technology of active mushroom and preparation method is applied in the field of beverage preparation, which can solve the problems of single function and low nutrient composition, and achieve the effects of improving nutrition, increasing nutrient composition and low cost.

Pending Publication Date: 2022-05-13
大连富森智能科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There is no drink made of matsutake on the market today, and the existing sea cucumber drink has a single function and low nutritional content. How to add matsutake ingredients to the sea cucumber drink and how to realize the full utilization of matsutake nutrition is the technical problem to be solved by the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a method of making sea cucumber health drinks with matsutake active bacteria, comprising the following steps:

[0025] 1. Strain cultivation on slant: Take matsutake sporocarp that has not broken the bacterium film, and after repeated surface sterilization with 70% ethanol by mass, remove a small piece with sterile tweezers and a knife, and insert it into the slant medium Seal it well, put it in an incubator, and cultivate it under a constant temperature condition of 25°C. After the mycelium grows all over the slope, it will be transferred to the next step of cultivation;

[0026] 2. Liquid seed culture: according to the conventional process, insert the slant strain cultured in step 1 into the shake flask corn flour liquid seed medium, and cultivate it for 8 days at 25°C and 190r / min shaker to obtain the liquid shake flask seed ;

[0027] 3. Fermentation culture:

[0028] 1. The fermenter is autoclaved, and under aseptic conditions, 30g of corn flour, 15...

Embodiment 2

[0036] Embodiment 2, a method of making sea cucumber health drinks with matsutake active bacteria, comprising the following steps:

[0037] 1. Strain cultivation on slant: Take matsutake sporocarp that has not broken the bacterium film, and after repeated surface sterilization with 70% ethanol by mass, remove a small piece with sterile tweezers and a knife, and insert it into the slant medium Seal it well, put it in an incubator, and cultivate it under a constant temperature condition of 25°C. After the mycelium grows all over the slope, it will be transferred to the next step of cultivation;

[0038] 2. Liquid seed culture: according to the conventional process, insert the slant strain cultured in step 1 into the shake flask corn flour liquid seed medium, and cultivate it for 8 days at 25°C and 190r / min shaker to obtain the liquid shake flask seed .

[0039] 3. Fermentation culture:

[0040] 1. Autoclave the fermentation tank, add corn flour 40g / L, matsutake powder 10-g / L, ...

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PUM

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Abstract

The making method of the tricholoma matsutake active fungus sea cucumber health-care beverage comprises the following steps: step 1, preparing a culture medium which comprises the following components: adding 10-40g of corn flour and 10-25g of tricholoma matsutake powder into each liter of water; step 2, preparing a fermentation broth, performing conventional fermentation on the culture medium, inoculating a tricholoma matsutake shake flask strain, and performing fermentation culture, with the inoculation amount being 1-3% of the weight of the culture medium; 3, pulping the soaked sea cucumbers, and filtering, wherein the filtering mesh number is 400-600; and step 4, filtering and homogenizing: the prepared fermentation liquor and the sea cucumber slurry with the weight fraction of 2-5% of the fermentation liquor are jointly pulped, filtered and homogenized, and the filtering mesh number is 800-1000 meshes. According to the making method of the tricholoma matsutake active fungus sea cucumber health-care beverage, a tricholoma matsutake liquid fermentation technology is adopted, tricholoma matsutake powder and herba epimedii are added into a submerged fermentation culture medium, so that nutritional ingredients are increased, the content of hyphae is increased, and the beverage is rich in active hyphae; the tricholoma matsutake fermentation liquor is added into the sea cucumber pulp, so that the nutrition of the beverage is further improved, and the fermentation culture medium is simple in process and low in cost.

Description

technical field [0001] The invention relates to the technical field of drink preparation. Background technique [0002] Matsutake, scientific name Matsutake, alias matsutake, genus, and tai, belongs to Basidiomycotina, Trichomonas, is an exogenous mycorrhizal fungus of trees such as pine oak, and has a unique strong fragrance. Matsutake is a wild edible and medicinal fungus rich in a variety of nutrients and functional active ingredients. It is regarded as a treasure among mushrooms and is known as the "King of Mushrooms" and "Diamond in the Mountain". However, its growth environment is harsh At present, complete artificial cultivation cannot be realized. The market demand mainly depends on wild resources, coupled with changes in the ecological environment, climatic conditions and unreasonable harvesting methods, the output of matsutake has decreased, and the contradiction between supply and demand in the market has become increasingly prominent, resulting in the increasing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/10C12N1/14C12R1/645
CPCA23L2/382A23L33/10C12N1/14A23V2002/00A23V2200/30
Inventor 罗连富
Owner 大连富森智能科技有限公司