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Composite fungus mixed fermented functional beverage and preparation method thereof

A technology of mixed fermentation and compound strains, applied in the functions of food ingredients, food science, applications, etc., can solve problems such as shortages, achieve the effects of perfect biochemical reactions, reduce production costs, and simplify process equipment

Inactive Publication Date: 2016-12-07
HUAINAN HENGTIAN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application of mixed fermentation in beverages is more common in the development of yogurt and non-alcoholic beverages, and there is a lack of products that use medicinal and edible fungi for mixed fermentation to produce beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: This embodiment provides a method for preparing a mixed fermented functional beverage with complex strains, which includes the following steps.

[0031] ①Preparation of composite fungal superfine powder: select Poria cocos 9g, Dictyophora 10g, Golden ear 6g, Grifola frondosa 10g, Hericium erinaceus 10g, Armillaria 30g, Schizophyllum 9g, wash and dry, carry out superfine pulverization, and divide into 2 spares.

[0032] ② Activated strains: Select Paecilomyces hepiali Chen et Dai, sp.nov, CICC 14065, Hirsutella hepiali Chen et Shen, CICC 14016, Ganoderma lucidum, CICC 50006 , Ganoderma sinense (CICC 14049) strains were transferred to PDA slant medium and cultured at 27°C for 5 days. The PDA slant medium is: peel and cut 300 g of potatoes, add 1000 mL of distilled water, and boil for 10 min. Filter with gauze, add glucose 10.0 g, agar 20.0 g, peptone 5.0 g, potassium dihydrogen phosphate 1.0 g, magnesium sulfate (anhydrous) 0.5 g, heat to dissolve, add dis...

Embodiment 2

[0036] Embodiment 2: This embodiment provides a method for preparing a mixed fermented functional beverage with complex strains, which includes the following steps.

[0037] ①Preparation of composite fungal ultrafine powder: select 12g of Poria cocos, 15g of Dictyophora, 9g of golden ear, 15g of Grifola frondosa, 15g of Hericium erinaceus, 45g of Armillaria armillaria, 13g of Schizophyllum, wash and dry, and carry out ultrafine pulverization, and divide into 2 spares.

[0038] ② Activated strains: Select Paecilomyces hepiali Chen et Dai, sp.nov, CICC 14065, Hirsutella hepiali Chen et Shen, CICC 14016, Ganoderma lucidum, CICC 50006 , Ganoderma sinense (CICC 14049) strains were transferred to PDA slant medium and cultured at 28°C for 5 days. The PDA slant medium is: peel and cut 300 g of potatoes, add 1000 mL of distilled water, and boil for 15 min. Filter with gauze, add glucose 15.0 g, agar 20.0 g, peptone 5.0 g, potassium dihydrogen phosphate 1.0 g, magnesium sulfate (anhyd...

Embodiment 3

[0042] Embodiment 3: This embodiment provides a method for preparing a mixed fermented functional beverage with complex strains, which includes the following steps.

[0043] ①Preparation of composite fungal superfine powder: select 15g of Poria cocos, 30g of Dictyophora, 12g of golden ear, 20g of Grifola frondosa, 30g of Hericium erinaceus, 60g of Armillaria armillaria, 16g of Schizophyllum fungus, wash and dry, carry out superfine pulverization, and divide into 2 spares.

[0044] ② Activated strains: Select Paecilomyces hepiali Chen et Dai, sp.nov, CICC 14065, Hirsutella hepiali Chen et Shen, CICC 14016, Ganoderma lucidum, CICC 50006 , Ganoderma sinense (CICC 14049) strains were transferred to PDA slant medium and cultured at 29°C for 5 days. The PDA slant medium is: peel and cut 300 g of potatoes, add 1000 mL of distilled water, and boil for 20 min. Filter with gauze, add glucose 20.0 g, agar 20.0 g, peptone 5.0 g, potassium dihydrogen phosphate 1.0 g, magnesium sulfate (a...

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PUM

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Abstract

The invention relates to a composite fungus mixed fermented functional beverage and a preparation method thereof. Each 1000 mL of purified water comprises: 9 to 15 grams of poria cocos, 10 to 30 grams of bamboo fungus, 6 to 12 grams of tremella aurantialba, 10 to 20 grams of grifola frondosa, 10 to 30 grams of hericium erinaceus, 30 to 60 grams of armillaria mellea, 9 to 16 grams of schizophyllum commune, 1 to 5 grams of sweetener, 0.1 to 0.5 gram of acidity regulator, and 0.1 to 0.5 gram of thickening agent and stabilizer. The solid content is not less than 10%, the total acid is less than 1.0%, the color of the beverage is yellowish-brown, the beverage is uniform, is difficult to precipitate even if the beverage is stored for a long time, has a unique fragrance and taste of fermentation, has a proper sweet taste, and has a fine, full, unique and pure flavor. The preparation method comprises the following steps: (1) preparing composite fungus ultrafine powder; (2) activating the bacterial strain; (3) preparing a single bacterium fermentation seed solution; (4) carrying out mixed fungus mixed fermentation in different groups; (5) performing homogenization, blending, and canning.

Description

technical field [0001] The invention relates to the field of functional beverages, in particular to a composite bacterial strain mixed fermented functional beverage and a preparation method thereof. Background technique [0002] The fungal food with the same source of medicine and food has nutritional value and health care function. Medicinal and edible fungi are rich in protein and cellulose, low in carbohydrates and fats, 8 kinds of amino acids necessary for the human body, more than 30 kinds of vitamins, minerals and other nutrients. Life activities all play a very important role. The nutritional functional components of medicinal and edible fungi determine their health care functions. At present, it has been found that fungal polysaccharides, glycoproteins, polypeptides, terpenes, steroids, alkaloids, volatile oils, nucleic acids, octadecenoic acid derivatives and various trace elements in fungal food homologous fungi have anti-fatigue, Various health functions such a...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L33/10
CPCA23L2/02A23L2/84A23V2002/00A23V2200/30
Inventor 杨颖夏凯陈东海
Owner HUAINAN HENGTIAN BIOTECH CO LTD
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