CN101467780A - Edible fungus beverage - Google Patents
Edible fungus beverage Download PDFInfo
- Publication number
- CN101467780A CN101467780A CNA200710060757XA CN200710060757A CN101467780A CN 101467780 A CN101467780 A CN 101467780A CN A200710060757X A CNA200710060757X A CN A200710060757XA CN 200710060757 A CN200710060757 A CN 200710060757A CN 101467780 A CN101467780 A CN 101467780A
- Authority
- CN
- China
- Prior art keywords
- edible fungi
- edible
- fermentation
- fungi beverage
- beverage according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 241000233866 Fungi Species 0.000 title claims abstract description 28
- 235000013361 beverage Nutrition 0.000 title claims description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 239000001963 growth medium Substances 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 6
- 239000012530 fluid Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 239000012452 mother liquor Substances 0.000 claims description 4
- 244000003416 Asparagus officinalis Species 0.000 claims description 3
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 3
- 240000008397 Ganoderma lucidum Species 0.000 claims description 3
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 240000000588 Hericium erinaceus Species 0.000 claims description 3
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 238000009792 diffusion process Methods 0.000 claims description 3
- 239000003792 electrolyte Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000002609 medium Substances 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 229940013618 stevioside Drugs 0.000 claims description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 2
- 235000019202 steviosides Nutrition 0.000 claims description 2
- 229960004793 sucrose Drugs 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000010413 mother solution Substances 0.000 abstract 2
- 239000011344 liquid material Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000000867 larynx Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229960004016 sucrose syrup Drugs 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
This invention provides a edible fungi drink, which is prepared by inoculating edible fungi to ferment in the culture medium liquid material having main content of potato liquor via the deep fluid fermenting method, separating fermentation liquor so as to acquire a edible fungi mother solution, performing sterilization to the mother solution, adding syrup and water, then uniformly shaking. This drink is prepared by using the biometric method, with short production period, thereby making the drink have high nutritive value. This drink with pure quality, convenience for eating and low cost is good for body health.
Description
Technical field
The present invention relates to beverage, relate in particular to a kind of edible fungi beverage.
Background technology
At present, commercially available drink variety is extremely various, and along with the improving constantly and the continuous improvement of trophic structure of people's living standard, with increasing, requires also more and more higher for the demand of various types of beverages.But, the traditional extraction concentration technique of the most employings of beverage in the market, this processing method easily makes the destroyed or loss of the effective ingredient in fresh fruit or the fresh vegetable, thereby reduces health-care effect, and eating effect is undesirable.And owing to all add anticorrisive agent in the beverage, a large amount of and long-term drinking can be brought inconvenience to the consumer, so the composition and the production method of the beverage that haves much room for improvement, and is beneficial to safeguard that people's is healthy.
Summary of the invention
Main purpose of the present invention is to overcome the above-mentioned shortcoming that existing product exists, and a kind of edible fungi beverage is provided, and it adopts the biological method preparation, and is with short production cycle, and beverage is of high nutritive value, and quality is pure, instant, and cost is low, body health benefits.
The objective of the invention is to realize by following technical scheme.
Edible fungi beverage of the present invention is characterized in that, is by the fermentation of deep fermentation method inoculation edible bacterium in the liquid medium material of leading at potato juice, zymotic fluid is obtained the edible mushroom mother liquor after separating, this mother liquor adds syrup and water after sterilization processing, shake up and make.
Aforesaid edible fungi beverage is characterized in that, the culture medium in the described fermentation method is a potato diffusion juice 10 to 30%, contains the electrolyte 0.01 to 0.10% of sodium, magnesium, corn steep liquor 0.1 to 0.5%, and glucose 1 to 3%, all the other are moisture content.
Aforesaid edible fungi beverage is characterized in that, described edible bacterium is white fungus, Asparagus, Hericium erinaceus, ganoderma lucidum mycelium.
Aforesaid edible fungi beverage is characterized in that, described fermentation method is that temperature was at 20 to 30 ℃ fermentation tank mid-deep strata fermentation 5 to 6 days.
Aforesaid edible fungi beverage is characterized in that, described syrup is the syrup of xylitol, sucrose or stevioside.
Aforesaid edible fungi beverage is characterized in that, described water is pure water.
The beneficial effect of edible fungi beverage of the present invention adopts tank fermentation method to produce edible fungi beverage, and process is simple, and is with short production cycle, and production cost is low, the industrialization degree height.This method condition is controlled easily, and realizes cultivating synchronously, and the mycelium growing way is neatly even, and culture medium is mainly middlebrow crop products, conveniently is easy to get.By this method products obtained therefrom is all-natural product, contains the necessary amino acid of human body and some trace elements.This product does not have bitter taste, salubrious tasty and refreshing, sweet lubricious larynx.Have that raw material sources are wide, cost is low, cheap, instant, production technology rationally, small investment.Nutritional labeling is good in the beverage, can long-term drinking, help healthy.
The specific embodiment
Embodiment one:
In desinfection chamber, to be placed on and cultivate in the culture medium from the edible mushroom mycelium of searching for food and using the mushroom entity separation and getting, shake bottle, fermentation tank submerged fermentation through triangle successively again, the transparent limpid zymotic fluid of gained is edible fungi beverage, and the syrup and the water that add the regulation ratio in the edible fungi beverage get final product.
Culture medium in the present embodiment fermentation method is a potato diffusion juice 20%, contains the electrolyte 0.10% of sodium, magnesium, corn steep liquor 0.5%, and glucose 3%, all the other are moisture content; Fermentation time is 5 days, and temperature is about 30 ℃.The syrup that uses is sucrose syrup, and water is pure water.Described edible bacterium is white fungus, Asparagus, Hericium erinaceus, ganoderma lucidum mycelium.
Present embodiment adopts the beverage production line equipment of present technique field after the nineties to get final product.
The advantage of edible fungi beverage of the present invention is: 1, the process of tank fermentation method production edible fungi beverage of the present invention is simple, with short production cycle, only is 5 to 6 days, and production cost is low, and the industrialization degree height, can realize plant-scale production.2, this method condition is controlled easily, and realizes cultivating synchronously, and the mycelium growing way is neatly even, and culture medium is mainly middlebrow crop products, conveniently is easy to get.3, be all-natural product by this method products obtained therefrom, contain the necessary amino acid of human body and some trace elements.4, this product does not have bitter taste, salubrious tasty and refreshing, sweet lubricious larynx.5, have that raw material sources are wide, cost is low, cheap, instant, production technology rationally, small investment.6, nutritional labeling is good in the beverage, can long-term drinking, help healthy.
The above only is preferred embodiment of the present invention, non-the present invention is done form restriction, allly according to the technology of the present invention essence embodiment is done simple modification, equivalent variations and modification, still belongs to the technical solution of the present invention scope.
Claims (6)
1, a kind of edible fungi beverage is characterized in that, is by the fermentation of deep fermentation method inoculation edible bacterium in the liquid medium material of leading at potato juice, zymotic fluid is obtained the edible mushroom mother liquor after separating, this mother liquor adds syrup and water after sterilization processing, shake up and make.
2, edible fungi beverage according to claim 1 is characterized in that, the culture medium in the described fermentation method is a potato diffusion juice 10 to 30%, contains the electrolyte 0.01 to 0.10% of sodium, magnesium, corn steep liquor 0.1 to 0.5%, and glucose 1 to 3%, all the other are moisture content.
3, edible fungi beverage according to claim 1 is characterized in that, described edible bacterium is white fungus, Asparagus, Hericium erinaceus, ganoderma lucidum mycelium.
4, edible fungi beverage according to claim 1 is characterized in that, described fermentation method is that temperature was at 20 to 30 ℃ fermentation tank mid-deep strata fermentation 5 to 6 days.
5, edible fungi beverage according to claim 1 is characterized in that, described syrup is the syrup of xylitol, sucrose or stevioside.
6, edible fungi beverage according to claim 1 is characterized in that, described water is pure water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710060757XA CN101467780A (en) | 2007-12-27 | 2007-12-27 | Edible fungus beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710060757XA CN101467780A (en) | 2007-12-27 | 2007-12-27 | Edible fungus beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101467780A true CN101467780A (en) | 2009-07-01 |
Family
ID=40825772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710060757XA Pending CN101467780A (en) | 2007-12-27 | 2007-12-27 | Edible fungus beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101467780A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805335A (en) * | 2012-07-20 | 2012-12-05 | 黄晓青 | Method for preparing edible fungus health-care product |
| CN102813269A (en) * | 2012-09-21 | 2012-12-12 | 黄勇 | Edible fungus beverage and preparation method thereof |
| CN104187947A (en) * | 2014-08-07 | 2014-12-10 | 河北大学 | Hericium erinaceus liquid fermented beverage and preparation method thereof |
| CN104824768A (en) * | 2015-04-14 | 2015-08-12 | 天津市林业果树研究所 | Edible fungus beverage preparation method |
| CN104824767A (en) * | 2014-02-12 | 2015-08-12 | 于汇 | Hericium erinaceus fermentation appetite-enhancing and digestion-promoting beverage |
| CN105167090A (en) * | 2015-09-29 | 2015-12-23 | 江苏阜丰生物科技有限公司 | Hericium erinaceus, fruit and vegetable drink and production method thereof |
| CN105558735A (en) * | 2016-01-25 | 2016-05-11 | 四川保兴现代农业科技股份有限公司 | Edible fungus mycelium fermented drink and making method thereof |
| CN105707312A (en) * | 2016-02-02 | 2016-06-29 | 贵州省生物研究所 | Preparation method of hericium erinaceus and black tea brick tea |
| CN105942092A (en) * | 2016-05-22 | 2016-09-21 | 王伟家 | Method for processing hericium erinaceus cooling beverage |
| CN106071584A (en) * | 2016-06-29 | 2016-11-09 | 黄秀英 | Ganoderma biotype beverage is cultivated for carrier with brown rice |
| CN106106736A (en) * | 2016-08-10 | 2016-11-16 | 翔天农业开发集团股份有限公司 | A kind of Flammulina velutiper (Fr.) Sing lactobacillus beverage and preparation method thereof |
| CN106136001A (en) * | 2016-06-29 | 2016-11-23 | 黄秀英 | A kind of Ganoderma biological drink is cultivated for carrier with ink rice juice |
| CN106261221A (en) * | 2016-08-10 | 2017-01-04 | 翔天农业开发集团股份有限公司 | A kind of Flammulina velutiper (Fr.) Sing child's beverage and preparation method thereof |
| CN106418070A (en) * | 2016-09-15 | 2017-02-22 | 天津替代医学科技股份有限公司 | Edible mushroom health-care beverage |
| CN107594260A (en) * | 2017-09-21 | 2018-01-19 | 广西南宁桂尔创环保科技有限公司 | A kind of method that continuous submerged fermentation prepares tremella beverage |
| CN110122186A (en) * | 2019-06-10 | 2019-08-16 | 黑龙江省科学院微生物研究所 | A method of hedgehog hydnum fermented liquid is prepared for the high sterol Hericium erinaceus submerged fermentation culture medium of beverage and using it |
| CN115644245A (en) * | 2022-11-11 | 2023-01-31 | 重庆三峡学院 | A kind of Ganoderma lucidum-hericium erinaceus compound yoghurt and its preparation method and application |
-
2007
- 2007-12-27 CN CNA200710060757XA patent/CN101467780A/en active Pending
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805335A (en) * | 2012-07-20 | 2012-12-05 | 黄晓青 | Method for preparing edible fungus health-care product |
| CN102813269A (en) * | 2012-09-21 | 2012-12-12 | 黄勇 | Edible fungus beverage and preparation method thereof |
| CN104824767A (en) * | 2014-02-12 | 2015-08-12 | 于汇 | Hericium erinaceus fermentation appetite-enhancing and digestion-promoting beverage |
| CN104187947A (en) * | 2014-08-07 | 2014-12-10 | 河北大学 | Hericium erinaceus liquid fermented beverage and preparation method thereof |
| CN104187947B (en) * | 2014-08-07 | 2016-06-15 | 河北大学 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. liquid fermenting beverage and its preparation method |
| CN104824768A (en) * | 2015-04-14 | 2015-08-12 | 天津市林业果树研究所 | Edible fungus beverage preparation method |
| CN105167090A (en) * | 2015-09-29 | 2015-12-23 | 江苏阜丰生物科技有限公司 | Hericium erinaceus, fruit and vegetable drink and production method thereof |
| CN105558735A (en) * | 2016-01-25 | 2016-05-11 | 四川保兴现代农业科技股份有限公司 | Edible fungus mycelium fermented drink and making method thereof |
| CN105707312A (en) * | 2016-02-02 | 2016-06-29 | 贵州省生物研究所 | Preparation method of hericium erinaceus and black tea brick tea |
| CN105942092A (en) * | 2016-05-22 | 2016-09-21 | 王伟家 | Method for processing hericium erinaceus cooling beverage |
| CN106071584A (en) * | 2016-06-29 | 2016-11-09 | 黄秀英 | Ganoderma biotype beverage is cultivated for carrier with brown rice |
| CN106136001A (en) * | 2016-06-29 | 2016-11-23 | 黄秀英 | A kind of Ganoderma biological drink is cultivated for carrier with ink rice juice |
| CN106106736A (en) * | 2016-08-10 | 2016-11-16 | 翔天农业开发集团股份有限公司 | A kind of Flammulina velutiper (Fr.) Sing lactobacillus beverage and preparation method thereof |
| CN106261221A (en) * | 2016-08-10 | 2017-01-04 | 翔天农业开发集团股份有限公司 | A kind of Flammulina velutiper (Fr.) Sing child's beverage and preparation method thereof |
| CN106418070A (en) * | 2016-09-15 | 2017-02-22 | 天津替代医学科技股份有限公司 | Edible mushroom health-care beverage |
| CN107594260A (en) * | 2017-09-21 | 2018-01-19 | 广西南宁桂尔创环保科技有限公司 | A kind of method that continuous submerged fermentation prepares tremella beverage |
| CN110122186A (en) * | 2019-06-10 | 2019-08-16 | 黑龙江省科学院微生物研究所 | A method of hedgehog hydnum fermented liquid is prepared for the high sterol Hericium erinaceus submerged fermentation culture medium of beverage and using it |
| CN110122186B (en) * | 2019-06-10 | 2022-03-04 | 黑龙江省科学院微生物研究所 | High-sterol hericium erinaceus submerged fermentation culture medium for beverage and method for preparing hericium erinaceus fermentation liquor by using same |
| CN115644245A (en) * | 2022-11-11 | 2023-01-31 | 重庆三峡学院 | A kind of Ganoderma lucidum-hericium erinaceus compound yoghurt and its preparation method and application |
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Open date: 20090701 |