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Method for producing fruit juice of germinant unpolished rice and ganoderma lucidum, and production

A technology of germinated brown rice and its production method, which is applied in the fields of food biology and health care products, can solve the problems of heavy bitterness of drinks, easy precipitation, single nutrition, etc., and achieve the effect of high industrialization, low price and rich nutrition

Inactive Publication Date: 2006-04-19
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Technical Problems The present invention aims at the problem that the existing Ganoderma lucidum submerged fermentation medium has single nutrition, high cost, heavy bitter taste and poor taste of the drink produced, and the problem that precipitation is easy to occur when the Ganoderma lucidum fermented liquid is compounded with acidic fruit juice, and proposes a Ganoderma lucidum germination The production method of the brown rice fruit juice is to prepare the Ganoderma lucidum submerged fermentation medium from three natural raw materials of germinated brown rice, malt and soybean sprouts with comprehensive nutrition, wide sources and low cost; High-temperature instantaneous sterilization process to make beverages with good flavor and uniform and stable body shape

Method used

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Examples

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Effect test

preparation example Construction

[0031] 1.1 Preparation of germinated brown rice pulp

[0032] Germinated brown rice pulp preparation process: paddy → hulling → brown rice → germination → germinated brown rice → crushing → gelatinization → liquefaction → refining → saccharification → filtration → germinated brown rice pulp.

[0033] Key points of the process: Brown rice without mildew, insects and impurities is selected as raw material. The brown rice is germinated in a hypoxic and acidified environment for 48h to 60h and then dried to obtain dry germinated brown rice (the content of γ-aminobutyric acid is between 300 μg / g and 400 μg / g). After crushing germinated brown rice through a 60-mesh sieve, mix it in water according to the ratio of material to liquid 1:4, adjust the pH to 4.0-4.5 with citric acid, and keep it warm at 90°C-95°C for 30 minutes to fully gelatinize the starch. Add glucoamylase to germinated brown rice porridge for liquefaction and saccharification. The amount of glucoamylase added is 500...

Embodiment 1

[0055] Germinated brown rice pulp, wort juice and soybean sprout pulp are selected as raw materials for submerged fermentation medium of ganoderma lucidum. The volume ranges of the three raw materials are: 40%-80% of germinated brown rice milk, 10%-50% of wort juice and 10%-50% of soybean sprout milk.

[0056] First-level seed culture: use a sterile puncher to punch 4 pieces of hyphae with a diameter of 1cm in a petri dish, inoculate them in a 250ml Erlenmeyer flask containing 60ml of seed medium, and cultivate them under the conditions of 28°C to 30°C and 100r / min 5 to 6 days; secondary seed tank cultivation: use 8% to 10% of the primary seed culture solution to inoculate in the seed tank, at a temperature of 28°C to 30°C and an air flow of 1:0.8 to 1.0 (v / v), Cultivate for 2 to 3 days at a tank pressure of 0.05MPa to 0.06MPa; fermenter culture: inoculate the fermenter with 8% to 10% of the secondary seed tank culture solution, at 28°C to 30°C, the ventilation rate is 1: 0.8...

Embodiment 2

[0059] According to the fermentation medium formula described in Example 1, the ganoderma lucidum fermented liquid obtained by the method for cultivating ganoderma strains. Apple juice, white grape juice and orange juice are prepared by adding corresponding concentrated juice and pure water. According to the content of Ganoderma lucidum fermentation broth at 26%-29%, apple juice 25%-29%, white grape juice 20%-23% and orange juice 25%-30%, add 0.1% CMC and 0.1% xanthan gum , homogenized twice at 20MPa~30MPa, vacuum degassed at 0.06MPa~0.08MPa, canned while hot, sealed and sterilized with boiling water at 100°C for 15min, after cooling, you can get Ganoderma lucidum germinated brown rice juice for direct drinking .

[0060] In the present invention, Korean Ganoderma lucidum is used as the fermentation strain, germinated brown rice pulp is used as the main raw material, and wort juice and soybean sprout pulp are supplemented as the substratum components of the submerged fermenta...

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Abstract

A nutritive health-care fruit juice is prepared through choosing Korean ganoderma as bacterial strain, preparing culture medium from germinated long-grained non-glutinous rice mild, malt juice and germinated soybean juice for deep ferment, slant culture, stage-one shaker culture, stage-two seeding tank culture, deep fermenting, mixing the fermented liquid with grape jice, apple juice and orange juice, homogenizing, degassing, sterilizing and cooling. Its advantage is rich bioactive substances (ganoderma polyose, gamma-aminobutanoic acid, etc).

Description

1. Technical field [0001] The invention relates to a production method of ganoderma lucidum germinated brown rice juice and its products. Specifically, the present invention relates to a method of using germinated brown rice as the main medium material, inoculating ganoderma strains, and carrying out liquid fermentation. The obtained fermented liquid is mixed with The method for preparing beverage from fruit juice belongs to the field of food biotechnology and also belongs to the field of health product production technology. 2. Background technology [0002] Ganoderma lucidum (Ganoderma lucidum), commonly known as Ganoderma lucidum, is a famous higher medicinal fungus and new food resource in my country. As early as the "Shen Nong's Materia Medica" in the Eastern Han Dynasty and the "Compendium of Materia Medica" written by Li Shizhen in the Ming Dynasty, it was recorded that Ganoderma lucidum has health effects such as "benefiting heart qi", "soothing the nerves", "benefit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A61K36/074A23L1/172A23L1/185A23L1/202A23L7/152A23L7/20
Inventor 顾振新韩永斌陈志杰沈昌
Owner SUZHOU JINJI FOODS
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