Supercharge Your Innovation With Domain-Expert AI Agents!

Domestic fungus fermenting method

A fermentation method and technology of edible fungi, applied in the direction of botanical equipment and methods, bacteria, applications, etc., can solve the problems of few processing methods and limited development of edible fungi, and achieve the effects of low processing cost, easy operation and convenient consumption

Inactive Publication Date: 2007-04-04
GUANGZHOU UNIVERSITY
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few processing methods for edible fungi, which limits its development.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Prepare fermentation broth: add the pure culture of Lactobacillus bulgaricus and Streptococcus thermophilus to the fermentation vessel, then add various condiments of the following weight concentrations in the fermentation vessel: salt 6%, sharp red pepper 3%, ginger 3%, sugar 3%, Chinese prickly ash 0.2%, add water with a hardness greater than 16 degrees and a temperature of 40°C to 2 / 3 of the volume of the fermentation vessel to make a fermentation liquid;

[0021] (2) Sealed mushrooms: Wash the mushrooms and filter them dry. It is best to make them wilt slightly. Then cut the mushrooms into 20cm long segments and put them into the fermentation container so that the fermentation liquid surface is 1cm away from the container mouth. , cover and seal;

[0022] (3) Fermentation: move the fermentation container into the fermentation room, and ferment for 12 days at 20° C., and take out the mushroom after the pH value of the fermentation liquid is 3.

[0023] After the...

Embodiment 2

[0027] (1) Prepare fermentation broth: add the pure culture of Lactobacillus bulgaricus and Streptococcus thermophilus to the fermentation vessel, then add various condiments of the following weight concentrations in the fermentation vessel: salt 6%, sharp red pepper 3%, ginger 3%, sugar 3%, Chinese prickly ash 0.2%, add water with a hardness greater than 16 degrees and a temperature of 50°C to 2 / 3 of the volume of the fermentation vessel to make a fermentation broth;

[0028] (2) Sealed edible fungus: Wash the straw mushrooms and filter them dry. It is best to make them wilt slightly. Then cut the straw mushrooms into slices and put them into the fermentation container so that the fermentation liquid surface is 2cm away from the container mouth. Cover the lid seal;

[0029] (3) Fermentation: move the fermentation container into the fermentation room, ferment at 30° C. for 4 days, and take out the straw mushroom after the pH value of the fermentation liquid is 5.

[0030] Aft...

Embodiment 3

[0034] (1) Prepare fermentation broth: add the pure culture of Lactobacillus bulgaricus and Streptococcus thermophilus to the fermentation vessel, then add various condiments of the following weight concentrations in the fermentation vessel: salt 6%, sharp red pepper 3%, ginger 3%, sugar 3%, Chinese prickly ash 0.2%, add water with a hardness greater than 16 degrees and a temperature of 45°C to 2 / 3 of the volume of the fermentation vessel to make a fermentation broth;

[0035] (2) Sealed edible mushrooms: wash the straw mushrooms and filter them dry. It is best to make them wilt a little. Then cut the straw mushrooms into slices and put them into the fermentation container so that the surface of the fermentation liquid is 1cm away from the container mouth. Cover the lid seal;

[0036] (3) Fermentation: move the fermentation container into the fermentation room, and ferment for 10 days at 25° C., and take out the straw mushroom after the pH value of the fermentation liquid is 4...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention refers to a producing method for a kind of food, which is concretely a method for yeasting edible fungus with pure natural lactic acid, which includes (1) producing yeast liquid: the pure incubation materials of Bulgaria Lactobacillaceae and the thermophil streptocoaus are put into the yeasting container, and adds in water whose temperature is 40deg.C-50deg.C, and whose rigidity is bigger than 16 degrees, the water is added in until it reaches the 2 / 3 point of the container, and produces the yeasting liquid; (2) seals the edible fungus: the filtered edible fungus are put into the yeasting container, the yeasting liquid surface has a 1-2cm distance with the container mouth, and covers the cover; (3) yeasting: the yeasting device are transferred to the yeasting room, and it is yeasted for 4-12 days under 20deg.C-30deg.C, takes out the edible fungus when the pH value is 3-5; it tastes well, it has special flavor.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a fermentation method of edible fungi. Background technique [0002] As we all know, edible fungi contain polysaccharides that are beneficial to health and various vitamins and minerals needed by the human body, so it has high nutritional value and has always been one of the products that the public likes to eat every day. There are many kinds of edible fungi in our country, most of them are grown naturally or artificially, and the yield is high and the growth rate is fast, which provides a rich source of goods for the edible fungi processing industry and creates opportunities for development. However, there are few processing methods for edible fungi, which limits its development. Contents of the invention [0003] The purpose of the present invention is to provide a fermentation method of edible fungi, which uses lactic acid fermenta...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L1/23A01G1/04A23L27/24
Inventor 王正询田长恩雷德柱
Owner GUANGZHOU UNIVERSITY
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com