Ganoderma lucidum-blueberry compound fermented beverage and preparation method therefor
A technology of blueberry and Ganoderma lucidum, applied in the direction of bacteria used in food preparation, function of food ingredients, lactobacillus, etc., can solve problems such as unfavorable ingredient analysis and complex ingredients
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Embodiment 1
[0023] A ganoderma lucidum and blueberry compound fermented beverage is prepared from the following ingredients in parts by weight: 35 parts of ganoderma lucidum, 65 parts of blueberry, 0.02 part of fermentation agent, 1 part of white sugar, 0.05 part of citric acid, 0.1 part of xanthan gum, The rest is water. The percentage by weight of each component in the fermentation inoculum of the present embodiment is: plantarum 35%, lactobacillus acidophilus 35%, lactobacillus paracasei 30%, wherein the fermentation inoculum is all selected from commercially available; preparation method is as follows:
[0024] (1) Ganoderma lucidum and blueberries were dried using variable temperature drying technology; using short-wave infrared to dry at 80°C for 30 minutes, then at 70°C for 3 hours, and finally using a heat pump to dry at 70°C for 9 hours ;
[0025] (2) Superfinely pulverize the dried Ganoderma lucidum and blueberries, and the superfine pulverization time is 3 minutes;
[0026] (...
Embodiment 2
[0028] A ganoderma lucidum and blueberry compound fermented drink is prepared from the following ingredients in parts by weight: 45 parts of ganoderma lucidum, 55 parts of blueberry, 0.03 part of fermentation agent, 2 parts of white sugar, 0.06 part of citric acid, 0.2 part of xanthan gum, The rest is water. The percentage by weight of each component in the fermentation inoculum of the present embodiment is: plantarum 40%, lactobacillus acidophilus 30%, lactobacillus paracasei 30%, wherein the fermentation inoculum is all selected from commercially available; preparation method is as follows:
[0029] (1) Ganoderma lucidum and blueberries were dried using variable temperature drying technology; using short-wave infrared to dry at 80°C for 30 minutes, then at 70°C for 3 hours, and finally using a heat pump to dry at 70°C for 9 hours ;
[0030] (2) Carry out ultrafine pulverization to the dried Ganoderma lucidum and blueberries, and the superfine pulverization time is 5 minutes...
Embodiment 3
[0033] A ganoderma lucidum and blueberry compound fermented beverage is prepared from the following ingredients in parts by weight: 50 parts of ganoderma lucidum, 50 parts of blueberry, 0.03 part of fermentation agent, 3 parts of white sugar, 1 part of citric acid, 0.5 part of xanthan gum, The rest is water. The percentage by weight of each component in the fermentation inoculum of the present embodiment is: plantarum 42%, lactobacillus acidophilus 28%, lactobacillus paracasei 30%, wherein the fermentation inoculum is all selected from commercially available; preparation method is as follows:
[0034] (1) Ganoderma lucidum and blueberries were dried using variable temperature drying technology; using short-wave infrared to dry at 80°C for 30 minutes, then at 70°C for 3 hours, and finally using a heat pump to dry at 70°C for 9 hours ;
[0035] (2) Carry out ultrafine pulverization to the dried Ganoderma lucidum and blueberries, and the superfine pulverization time is 7 minutes...
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