Mushroom and white pear combined fermented beverage and preparation method thereof

Abstract

The invention discloses a mushroom and white pear combined fermented beverage and a preparation method thereof. The preparation method mainly comprises the following steps: carrying out combined fermentation on lactic acid and alcohol; the lactic acid bacteria are mixed strains and are subjected to high-temperature fermentation; the saccharomycetes are mixed strains and are subjected to low-temperature fermentation; besides mushroom, white pears and beet are added to the raw materials, so that the flavor and nutritional value of the mushroom beverage are improved; the process comprises the treatment measures of sterilization, blanching, color protection, enzyme deactivation, homogenization, addition of an antioxidant, a preservative, essence and the like. The lentinus edodes and white pear combined fermentation process provided by the invention further enriches lentinus edodes deep processing products, and promotes sustainable development of the lentinus edodes industry.

Description

technical field [0001] The disclosure of the invention relates to the technical field of deep processing of edible fungi, in particular to a combined fermented beverage of shiitake mushrooms and white pears and a fermentation process thereof. Background technique [0002] Shiitake mushroom is a famous edible fungus in my country. It is not only rich in various amino acids, proteins, minerals, vitamins and essential fatty acids, but also rich in physiologically active substances such as lentinan. Regular consumption can reduce blood fat and cholesterol and inhibit the formation of arterial thrombus. Modern medical research results show that shiitake mushrooms have medical and health care values ​​such as preventing and treating tumors, enhancing immunity, anti-thrombosis, invigorating the stomach and protecting the liver, preventing and treating rickets and anemia. Although the nutritional value and health function of shiitake mushrooms are increasingly recognized by people, ...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are many unfavorable factors in the deep processing of shiitake mushrooms, such as easy browning, dull color, unpleasant smell and mouthfeel of shiitake mushrooms, etc.

Ordinary lactic acid bacteria fermentation cannot fundamentally improve the flavor of shiitake mushrooms, but instead creates new problems, such as disharmonious flavors, unpleasant taste, easy layering of beverages, rough taste of mushroom dregs at the bottom of the bottle, easy to deteriorate, and difficult to store, etc., especially There will be problems such as not being able to completely cover the unpleasant smell and taste of shiitake mushrooms