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Method for preparing mushroom mycelial fermentation broth original drink

A technology of mycelium fermentation and fungi, applied in the functions of food ingredients, food ingredients as taste improvers, food science and other directions, to achieve the effects of energy saving, mild taste, and delicate taste

Inactive Publication Date: 2016-10-26
辽宁省微生物科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that it is necessary to add inorganic salt auxiliary materials to adjust the carbon-nitrogen ratio and pH value to optimize the fermentation process, and finally bring it into the product. During the processing, stabilizers and flavoring agents need to be used to neutralize the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Preparation of cordyceps militaris (Cordyceps militaris) mycelium fermented liquid puree drink:

[0038] (1), use a 1t liquid fermenter to make Cordyceps militaris pulp drink, add red sweet potato powder (the mass ratio of carbohydrates and protein in sweet potato powder ≥ 25:1) 12Kg, konjac powder ( Viscosity ≥ 28000mPa s) 1.2Kg, reverse osmosis pure water 600Kg and fully mix;

[0039] (2), heat up the fermenter to 60±2°C, put in 13.2g of starch glucoamylase (enzyme activity 100,000 units / g), and maintain the temperature for 60min;

[0040] (3), the actual elimination temperature of the fermenter is kept at 121°C for 30min, and the sterilization and raw material cooking are completed; the temperature is lowered to 25°C, and 3% of the inoculum is inoculated with the Cordyceps militaris liquid parent species to carry out mycelia liquid fermentation; the fermentation control condition is: temperature ( 25±1)℃, stirring at 200r / min, air pressure 40kPa~50kPa, air flow 1:0....

Embodiment 2

[0044] Preparation of Grifola frondosa (Grifola frondosa) mycelium fermented liquid puree drink:

[0045] (1) Use a 1t liquid fermenter to make maitake frondosa puree drink, and add sweet potato powder (the mass ratio of carbohydrates to protein in sweet potato powder ≥ 25:1) 16Kg, konjac powder after emptying according to the operating procedures of the fermenter (Viscosity ≥ 28000mPa s) 1.6Kg, reverse osmosis pure water 600Kg, fully mix;

[0046] (2), heat up the fermenter to 60±2°C, put in 17.6g of starch glucoamylase (enzyme activity 100,000 units / g), and maintain the temperature for 60min;

[0047] (3), the actual temperature of the fermenter is maintained at 121°C for 30min, and the sterilization and raw material cooking are completed; the temperature is lowered to 25°C, and 5% of the inoculum is inoculated with the liquid mother species of Grifola frondosa to carry out mycelia liquid fermentation; the fermentation control condition is: temperature (22±1)℃, stirring at ...

Embodiment 3

[0051] Preparation of Hericium erinaceus mycelium fermented liquid puree drink:

[0052] (1) Use a 1t liquid fermenter to make Hericium erinaceus puree beverage, add purple sweet potato powder (the mass ratio of carbohydrate to protein is 30:1) 12Kg, konjac powder (viscosity ≥ 28000mPa) s) 1.2Kg, reverse osmosis pure water 600Kg and fully mix;

[0053] (2), heat up the fermenter to 60±2°C, put in 13.2g of starch glucoamylase (enzyme activity 100,000 units / g), and maintain the temperature for 60min;

[0054] (3), the actual temperature of the fermentation tank is maintained at 121°C for 30min, and the sterilization and raw material cooking are completed; the temperature is lowered to 25°C, and 5% of the inoculum is inoculated with the liquid mother species of Hericium erinaceus to carry out mycelia liquid fermentation; the fermentation control condition is: temperature (25±1)℃, stirring at 180r / min, air pressure 40~50kPa, ventilation rate 1:0.5(V / V min), fermentation time 72h; ...

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Abstract

A method for preparing mushroom mycelial fermentation broth original drink includes: using sweet potato starch and konjac flour as materials, adding to a fermentation tank, adding diastase, heating, holding the temperature, performing enzymatic hydrolysis, after enzymatic hydrolysis, sterilizing with steam, curing the materials, deactivating the diastase, cooling, inoculating mushroom strain liquid, and cultivating by fermentation; homogenizing, and sterilizing instantaneously at very high temperature to obtain an original drink. The method has the advantages that original pulp produced by the method is free of any artificially synthetic material, is low in sugar and heat and is natural and healthy; carbon-nitrogen ratio of the sweet potato starch and konjac four in proportional mixture is suitable for the growth of most mushroom mycelia, and taste of a product is significantly improved; the fermentation broth contains rich mushroom mycelial extracellular secretion, giving no loss of nutrients; the homogenized mycelia are beneficial dietary fiber supplement; the original pulp of mushrooms such as Cordyceps militaris, Hericium erinaceus and Grifola frondosa is rich in various natural products such as polysaccharides, proteins, glucosides, alkaloids, ketones, terpenes, phenols and quinones and is good for health.

Description

technical field [0001] The invention belongs to the field of beverage production, and in particular relates to a method for preparing a puree beverage of fermented liquid of mushroom mycelia. Background technique [0002] Mushroom refers to the general term for higher fungi that can form large fruiting bodies or sclerotia, also known as mushrooms, edible fungi, defined from the perspective of medicinal, edible value and fruiting body characteristics, the name of mushrooms is more conform to. Due to the high nutritional value and health value, there are more and more researches on the cultivation, development and deep processing technology of mushrooms. The traditional mushroom fruiting body has a long cultivation cycle, large investment, relatively cumbersome cooking methods, and high requirements for transportation and storage. However, the nutrients in mycelium are similar to or even richer in the fruiting body, and can be industrialized. indicators, so the research and ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00A23L33/135A23L31/00
CPCA23L2/382A23V2002/00A23V2200/14A23V2200/30
Inventor 朱巍巍李莉陈飞李杨张疏雨杨云桥孟庆国邓春海陈德伟陈超
Owner 辽宁省微生物科学研究院
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