Culture medium for auricularia auriculafermentation, fermentation method and fermented beverage

A fermentation method and technology of black fungus, applied in the direction of microorganism-based methods, biochemical equipment and methods, applications, etc., can solve the problems of antagonizing the nutritional and physiological activities of black fungus, the loss of active ingredients of black fungus, and complicated processes, etc. Achieve the effects of enhancing the body's immunity and intestinal function, the production method is simple and fast, and the process steps are simplified

Pending Publication Date: 2021-04-13
孙傲
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the taste and connotation of the beverage itself are enriched by adding the above-mentioned ingredients, it also leads to its redundant ingredients, which may easily cause unexpected edible consequences. The final result may weaken or even antagonize the nutritional and physiological activities of the black fungus itself, or It is not suitable for most people to drink for a long time
In addition, most black fungus beverages use sun-dried black fungus, and the internal components are extracted through many steps such as soaking, washing, cutting, crushing, sterilizing, extracting, purifying, and eluting. The production cycle is long and the process is complicated. And in above-mentioned process, the active ingredient loss of black fungus is more, conversion rate is lower, and cost is higher

Method used

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  • Culture medium for auricularia auriculafermentation, fermentation method and fermented beverage
  • Culture medium for auricularia auriculafermentation, fermentation method and fermented beverage
  • Culture medium for auricularia auriculafermentation, fermentation method and fermented beverage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Determine the optimal medium ratio and culture conditions

[0030] Through the investigation of literature, various factors that can affect the results of bacterial culture were determined. Through single factor investigation, the auxiliary carbon source, auxiliary nitrogen source, phosphorus and magnesium ion addition ratio, and liquid volume in the fermentation process were compared. The results are shown in the appendix Figure 1-4 ; then use L 9 (3 4 ) orthogonal experiment design table, respectively set four different factors auxiliary carbon source (A), auxiliary nitrogen source (B), phosphorus ion source (C) and magnesium ion source (D) at three different levels for analysis, the results are shown in Table 1. By analyzing the results of orthogonal experiments, it can be seen that the primary and secondary factors affecting mycelium growth are A>B>C>D, and the best combination is A 2 B 1 C 2 D. 2 .

[0031] Table 1: Addition amount of each component (%)

[...

Embodiment 2

[0037] Embodiment 2: liquid fermentation of black fungus

[0038] Purchase high-quality black fungus grown in the Changbai Mountain area of ​​Jilin, soak it in 75% ethanol, clean it, cut it into 3mm×3mm squares, and put it into a conventional PDA medium at 25°C (room temperature) for cultivation to make the strain grow adaptively. After its mycelia are covered with the culture medium, it is identified, purified and multiplied.

[0039] To prepare liquid strains:

[0040] Collect the mycelia obtained in the PDA medium, insert 4 pieces of 0.5cm 3 A certain amount of black fungus seed block was cultured at 24° C. and 150 rpm for 7 days to obtain black fungus liquid seed.

[0041] Vaccination:

[0042] In the sterilized 250mL Erlenmeyer flask, pack the aseptic culture medium that embodiment 1 obtains, liquid filling volume 100mL, 5% inoculum size inoculates the black fungus liquid bacterial classification of above-mentioned gained.

[0043] to cultivate:

[0044] Transfer the t...

Embodiment 3

[0047] Embodiment 3: the preparation of black fungus fermented beverage

[0048] Cool the liquid obtained in Example 2, and fill it: cool it under an aseptic environment at 60° C., and pour it into an aseptic package to obtain a black fungus fermented beverage.

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Abstract

The invention relates to the field of fungus fermentation, in particular to a culture medium for auricularia auricula fermentation, a fermentation method and a fermented beverage. The culture medium for auricularia auricula fermentation consists of the following raw materials in percentage by mass: 15%-25% of potato juice, 3%-5% of corn flour, 0.5%-1.5% of yeast powder, 0.05%-0.2% of KH2PO4, 0.05%-0.2% of MgSO4 and 68.1%-81.4% of water. Fermentation broth prepared by the culture medium has the nutritional value of auricularia auricula, contains polysaccharides, small molecular peptides, enzymes and other nutrients, and can enhance body immunity and intestinal functions, tonify qi, improve intelligence and moisten lung.

Description

technical field [0001] The invention relates to the field of fungi fermentation, in particular to a black fungus fermentation medium, a fermentation method and a fermented beverage. Background technique [0002] Black fungus (Auricularia auricula) is an important fungus food in traditional Chinese cuisine. It is suitable for a variety of cooking techniques. It has a soft taste and delicious taste. It can be eaten by men, women and children. In addition, black fungus is rich in polysaccharides and various vitamins, rare elements, etc. After research, it has been found that black fungus has a good effect on promoting the immune function of the body, and has anti-leukopenia, anti-tumor, anti-radiation, anti- Mutation, anti-coagulation, anti-inflammation and other cell protection effects; reduce blood lipid, cholesterol, blood viscosity, anti-thrombotic effect; reduce blood sugar, anti-diabetes, reduce lipofuscin content, enhance SOD activity, and reduce harmful free radicals f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L2/38A23L33/00A23L31/00C12R1/645
CPCA23L2/382A23V2002/00A23L31/00A23L33/00C12N1/14A23V2200/324A23V2200/32A23V2200/314
Inventor 孙傲孙炳志
Owner 孙傲
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