Mango and worm grass liquid culture drink

Abstract

The invention discloses a mango and worm grass liquid culture drink. Mature mangos are squeezed into juice and used as a liquid culture medium, the mango juice culture medium is sterilized and inoculated with worm grass culture, then, culture is carried out till hypha or fungus balls overgrow on the mango juice culture medium, and the mango and worm grass liquid culture drink is obtained. By implementing the mango and worm grass liquid culture drink, mango juice and worm grass culture are deeply fermented to form the special combination-mango and worm grass liquid culture drink, the nutrient, effect and effect are more remarkable, and the value is increased by a hundred times compared with common mangos. Meanwhile, pure mango juice is used as the raw material, a small amount of plant starch is added for increasing the thickness of the culture medium, no additive or even edible sugar is added, the sugar of mangos is used as a carbon source, and the mango and worm grass liquid culture drink is kept pure and natural. The mango and worm grass liquid culture drink has strong mango fragrance and light worm grass fragrance, the clear liquid contains yellow hypha or fungus balls, and the formed mango and worm grass liquid culture drink is good in color, smell and taste.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and in particular relates to a mango cordyceps liquid strain drink. Background technique [0002] Mango is one of the famous tropical fruits. Because of its delicate flesh and unique flavor, it is deeply loved by people, so it is known as the "king of tropical fruits". Mango has good color, fragrance and taste, and is rich in nutrition. Every 100 grams of pulp contains 56.4-137.5 mg of vitamin C, and some can be as high as 189 mg; the sugar content reaches 14-16%. The precursor carotene of vitamin A contained in mango is particularly high, which is rare in all fruits; secondly, the content of vitamin C is not low. In addition, the crude fiber, protein, minerals, etc. contained in mango fruit are also one of its main nutrients. [0003] At a temperature of 28°C to 32°C, the post-ripening speed of mango fruit is relatively fast, and it will reach the third level of maturity in an average o...

AI Technical Summary

Problems solved by technology

[0003] At a temperature of 28°C to 32°C, the post-ripening speed of mango fruit is relatively fast, and it will reach the third level of maturity in an average of 3 to 5 days. However, the fruit of the third level post-ripening cannot be stored, and the preservation time is short, and it is easy to rot and deteriorate. Therefore, mature mangoes It is not suitable for external sales, and the mature mango market will be limited