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Burdock-hericium erinaceus fermentation type beverage and preparation method thereof

A Hericium erinaceus, fermented technology, applied in the field of burdock-hericium erinaceus fermented beverage and its preparation, can solve the problems of low utilization of burdock roots and leaves, and achieve the effect of convenient preparation

Inactive Publication Date: 2018-01-19
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of this, the present invention provides a kind of burdock-hericium erinaceus fermented beverage and its preparation method for the above-mentioned problems. Types of Bacteria Compound Fermented Beverages

Method used

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  • Burdock-hericium erinaceus fermentation type beverage and preparation method thereof
  • Burdock-hericium erinaceus fermentation type beverage and preparation method thereof
  • Burdock-hericium erinaceus fermentation type beverage and preparation method thereof

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preparation example Construction

[0032] The invention provides a kind of preparation method of burdock-hericium erinaceus fermented beverage, comprising the following steps:

[0033] Step 1, strain activation: take Hericium erinaceus strains and inoculate them on the slant medium to activate 1 to 2 times. The slant medium is a common medium for cultivating edible fungi by researchers in this field, which can be potato dextrose agar slant medium;

[0034] Hericium erinaceus: Hericium erinaceus strains described in the present invention are edible fungi commonly used in the field, such as CGMCC No.5.581 purchased from China General Microorganism Culture Collection Center (CGMCC).

[0035] Step 2. Preparation of liquid medium: wash the burdock root and leaves, peel the burdock root, and cut into 0.5-1cm 3 Size, burdock leaves cut into 0.2 ~ 0.5cm 2 Size, the composition of the liquid fermentation medium is 8-15g of peeled burdock root and 1-3g of burdock leaf per 100mL of water, and the pH is natural;

[0036]...

Embodiment 1

[0041] A preparation method of burdock-hericium erinaceus fermented beverage, comprising the following steps:

[0042] Step 1, strain activation: take Hericium erinaceus strains and inoculate them on the slant medium to activate 1 to 2 times. The slant medium is a common medium for cultivating edible fungi by researchers in this field, which can be potato dextrose agar slant medium;

[0043] Hericium erinaceus: Hericium erinaceus strains described in the present invention are edible fungi commonly used in the field, such as CGMCC No.5.581 purchased from China General Microorganism Culture Collection Center (CGMCC).

[0044] Step 2. Preparation of liquid medium: wash the burdock root and leaves, peel the burdock root, cut into 0.5cm 3 Size, burdock leaves cut into 0.5cm 2 Size, the composition of the liquid fermentation medium is 8g of peeled burdock root and 3g of burdock leaf per 100mL of water, and the pH is natural;

[0045]Step 3. Liquid fermentation culture: Inoculate t...

Embodiment 2

[0050] A preparation method of burdock-hericium erinaceus fermented beverage, comprising the following steps:

[0051] Step 1, strain activation: take Hericium erinaceus strains and inoculate them on the slant medium to activate 1 to 2 times. The slant medium is a common medium for cultivating edible fungi by researchers in this field, which can be potato dextrose agar slant medium;

[0052] Hericium erinaceus: Hericium erinaceus strains described in the present invention are edible fungi commonly used in the field, such as CGMCC No.5.581 purchased from China General Microorganism Culture Collection Center (CGMCC).

[0053] Step 2. Preparation of liquid medium: wash the burdock root and leaves, peel the burdock root, cut into 0.8cm 3 Size, burdock leaves cut into 0.3cm 2 Size, the composition of the liquid fermentation medium is 11g of peeled burdock root and 2g of burdock leaf per 100mL of water, and the pH is natural;

[0054] Step 3. Liquid fermentation culture: Inoculate...

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Abstract

The invention discloses a burdock-hericium erinaceus fermentation type beverage and a preparation method thereof. The method comprises the following steps of thoroughly cleaning roots and leaves of burdock, peeling the cleaned roots, cutting the peeled roots into dices, cutting the cleaned leaves into slices, adding water, and performing uniform mixing; performing inoculation with hericium erinaceus slant strains, and performing liquid submerged culture; and homogenizing fermentation liquid, performing filtration, and adding honey, citric acid and cane sugar according to the compounding ratioof components, to obtain the burdock-hericium erinaceus fermentation type beverage rich in polysaccharide. According to the burdock-hericium erinaceus fermentation type beverage and the preparation method thereof disclosed by the invention, the nutrient value of the roots and the leaves of the burdock is effectively utilized, a plant-edible mushroom composite type beverage is developed, the beverage is free of preservatives, the used raw materials are green, natural and safe, and nutrient components are comprehensive.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a burdock-hericium erinaceus fermented beverage and a preparation method thereof. Background technique [0002] Fungi-eating fungi can be used as a nutritious delicacy, a high-protein, low-fat nutritional health food, and can be used as a precious medicine. It is a component of Chinese herbal medicine and plays an important role in traditional Chinese medicine. The hericium erinaceus adopted in the invention is a famous and precious edible fungus, which is delicious, delicious, high in protein, low in fat, rich in minerals and vitamins, and has the effects of improving immunity of the body, anti-aging and the like. [0003] Burdock root contains rich nutrients such as inulin, polysaccharides, saponins, flavonoid glycosides, dietary fiber, polyphenols (such as caffeic acid, chlorogenic acid, isochlorogenic acid, etc.), aldehydes and polyacetylenes. Burdock leaves contai...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00C12N1/14C12R1/645
Inventor 董玉玮胡传银李文张传丽王陶高明侠
Owner XUZHOU UNIV OF TECH
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