CN102940298A - Method for preparing needle mushroom lactobacillus fermentation beverage - Google Patents

Abstract

The invention belongs to the field of beverage preparation methods and in particular relates to a method for preparing a needle mushroom lactobacillus fermentation beverage. The method for preparing the needle mushroom lactobacillus fermentation beverage comprises the following steps: preparing raw materials, color-protecting, making juice, performing enzymolysis, centrifuging, sterilizing and mixing. The method has the beneficial effects that needle mushroom polysaccharide and other nutritional ingredients in the needle mushrooms are fully dissolved out through enzymolysis, the beverage is endowed with specific nutrition and flavor due to lactobacillus fermentation, and the beverage is pure and soft in flavor and sour and sweet, does not contain coloring matters or preservatives and is a novel nutritious drink with multiple health-care effects; and a novel process is provided for needle mushroom processing and utilization. The main raw material, the needle mushroom, required for research, is high in yield, the required fungicide is easy to culture, and the method has high development value.

Description

A kind of preparation method of Flammulina velutipes lactic acid bacteria fermented beverage

technical field

The invention belongs to the field of beverage preparation methods, and in particular relates to a preparation method of Flammulina velutipes lactic acid bacteria fermented beverage.

Background technique

The scientific name of Flammulina velutipes is "Enoki Mushroom", also known as "Enoki Mushroom", and the Latin literary name is Flammulina velutiper (Fr.) Sing. Because of its slender stipe, like day lily, it is called Flammulina velutipes, which belongs to the genus Flammulina velutipes of the family Agaricaceae, and is a kind of algae lichen. Flammulina velutipes has a high medicinal and therapeutic effect. the

Flammulina velutipes are widely distributed in nature, and are distributed in China, Japan, Russia, Europe, North America, Australia and other places. From Heilongjiang in the north of China, to Yunnan in the south, to Jiangsu in the east, and to Xinjiang in the west, it is suitable for the growth of Flammulina velutipes. Flammulina velutipes does not contain chlorophyll, does not have photosynthesis, cannot produce carbohydrates, but can grow in a dark environment completely, must absorb ready-made organic substances from the medium, such as carbohydrates, protein and fat degradation products, and is saprotrophic , is a heterotrophic organism belonging to the basidiomycetes. Flammulina velutipes is a kind of wood saprophytic fungus, which is easy to grow on the dry trunks and stumps of broad-leaved trees such as willow, elm and poplar. the

Flammulina velutipes is an edible fungus cultivated in autumn, winter and early spring. It is famous all over the world for its smooth and tender cap, crisp handle, rich nutrition and delicious taste. It is especially a good ingredient for cold dishes and hot pots. It is rich in nutrition, fragrant and delicious. , deeply loved by the public. According to the determination, the amino acid content of Flammulina velutipes is very rich, higher than that of common mushrooms, especially the content of lysine is particularly high, and lysine has the function of promoting children's intellectual development. Flammulina velutipes dry product contains 8.87% protein, 60.2% carbohydrate, and 7.4% crude fiber. Regular consumption can prevent and treat ulcer disease. Recent research shows again that a kind of material contained in Flammulina velutipes has good anticancer effect. Flammulina velutipes is not only a delicious food, but also a better health food. The domestic and foreign markets of Flammulina velutipes are increasingly broad. The artificial cultivation technology of Flammulina velutipes is not complicated, as long as the environmental conditions can be well controlled, it is easy to obtain stable and reliable yields.

Lactobacillus rhamnosus (LGG) is a strain of Lactobacillus isolated from the intestinal tract of healthy people. It is easy to cultivate and has a strong ability to resist digestion in the gastrointestinal tract. It can colonize the intestinal tract of humans and animals and can regulate the intestinal tract Flora, prevention and treatment of diarrhea, elimination of toxins, prevention of dental caries and improvement of immunity. A large number of probiotic preparations and foods containing LGG have entered the market. Lactobacillus brevis has many functional properties such as high acid production capacity, detoxification, antibacterial, and improvement of body immunity.

There are not many researches on Flammulina velutipes drink in China, most of which focus on compound beverages. Shi Ying et al. studied the processing technology of Flammulina velutipes and red dates compound milk beverage. Flammulina velutipes and red dates are blended according to a certain proportion after being squeezed, and then mixed with milk powder and other ingredients, and the finished product is obtained through homogenization, sterilization and filling. Xiao Hong etc. utilize the compound of Flammulina velutipes and soybean to develop the compound beverage of Flammulina velutipes and soybeans with functions of puzzle and health care. Yang Shengao developed Flammulina velutipes walnut drink, which can promote the growth of intelligence of teenagers and increase the nutrition of the elderly. There are fewer studies on Flammulina velutipes fermented beverages. Sun Limei et al. used Flammulina velutipes as raw material, added skim milk powder, and fermented with domesticated Lactobacillus acidophilus to make lactic acid fermented Flammulina velutipes beverage. the

Contents of the invention

In order to solve the above-mentioned technical problems, the invention provides a preparation method of Flammulina velutipes lactic acid bacteria fermented beverage.

A preparation method for Flammulina velutipes lactic acid bacteria fermented beverage, comprising the following steps:

a. Raw material selection: select fresh Flammulina velutipes, wash and remove impurities;

B. color protection: the color protection treatment of Flammulina velutipes after removing impurities in step a, add color protection agent, described color protection agent is citric acid for food, its concentration is 0.1%, boil 5-6 after adding color protection agent Minutes, remove the Flammulina velutipes;

c. Juicing: Treat the enoki mushroom after the color protection treatment in the sample mill for 10-15s to get the enoki mushroom juice;

d. Enzymolysis: add 0.2-0.8% papain and 0.8-1.2% pectinase, and centrifuge at 45-55°C for 3-5 hours;

e. Centrifugation: Centrifuge at a speed of 3500-4500r/min for 20-40 minutes, leave the supernatant and remove the precipitate;

f. Sterilization: Add water twice the weight of the supernatant to the supernatant, boil to sterilize, and set aside;

g. Irradiation sterilization: use ⁶⁰ Co to irradiate brown sugar, add it to the boiled and sterilized Flammulina velutipes supernatant according to the brown sugar concentration of 2-4%, and insert the cultured mixed strains at the same time. The bacterial content of species> ¹⁰⁹ /ml, the mixed species is 1-2% Lactobacillus rhamnosus and 1-2% Lactobacillus brevis, sealed, sealed with plastic film, anaerobic treatment;

Ferment and cultivate at 37°C for 8-12 hours, when the pH value reaches 4.0-4.2, stop the fermentation to obtain a fermentation broth;

h. Flavor blending: Add 1.5% sucrose and 1.5% honey, then add 0.02% taurine, add 0.1% propylene glycol alginate as a stabilizer, and mix thoroughly after adding to obtain a finished beverage. is a percentage by weight.

In the above step h, the stabilizer is added and mixed, and then the sterilization operation is carried out. The sterilization condition is: sterilize at 90-95° C. for 5 minutes.

Preferably, during the enzymatic hydrolysis in step d, 0.5% papain and 1% pectinase are added, enzymatic hydrolysis at 50°C for 4 hours and then centrifuged.

Preferably, in step e, centrifuge at a rotational speed of 4000r/min for 30 minutes, retain the supernatant, and remove the precipitate.

Preferably, in step g irradiation sterilization, the brown sugar is irradiated and sterilized in the cobalt chamber, added to the boiled and sterilized Flammulina velutipes supernatant at a brown sugar concentration of 3%, and simultaneously inserted into the cultured mixed strains, the The bacterial content of the mixed strain is >10 ⁹ cells/ml, the mixed strain is 1.5% Lactobacillus rhamnosus and 1.5% Lactobacillus brevis, sealed, sealed with plastic film, and anaerobically treated;

Ferment and cultivate at 37° C. for 10 hours, and when the pH value reaches 4.0-4.2, stop the fermentation to obtain a fermentation broth.

The Flammulina velutipes lactic acid beverage of the present invention does not need to add supplementary materials such as soybeans and walnuts. Advanced equipment is used to extract pure flavored Flammulina velutipes juice, and lactic acid bacteria beneficial to the human body are added for fermentation to produce a taste that does not lose the fragrance of Flammulina velutipes and has the functions of health care and improving the human body. Flammulina velutipes fermented drink for immune function.

In Flammulina velutipes fermented beverage of the present invention, added taurine, taurine (Taurine) chemical name is 2-aminoethanesulfonic acid, has another name called taurine, taurine, is a kind of non-protein amino acid. Although taurine is not an integral part of the body's protein, it has special physiological functions, such as anti-inflammatory, analgesic, antipyretic, anti-convulsant, and antihypertensive effects. The improvement of the ability and the absorption of calcium have a good effect, and it is an important nutritional enhancer for children's nutrition.

The beneficial effect of the present invention is that, adopting above-mentioned method to prepare the advantage of Flammulina velutipes lactic acid bacteria fermented beverage has:

(1) The present invention uses Flammulina velutipes as a raw material and inserts a high-efficiency compound lactic acid bacteria starter to obtain active Flammulina velutipes lactic acid bacteria fermented beverage and inactive Flammulina velutipes lactic acid bacteria fermented beverage;

(2) The mixed fermentation strains used in the present invention are Lactobacillus rhamnosus and Lactobacillus breve after screening, and 16srDNA sequencing is carried out, the product obtained after fermentation has pure color, strong fragrance and soft sour taste;

(3) This process uses protease and pectinase to enzymolyze Flammulina velutipes juice, so that more nutrients such as Flammulina velutipes polysaccharides can be dissolved, reducing waste and making it easy for human body to absorb;

(4) This process uses the compound lactic acid bacteria starter to ferment and enzymolyze Flammulina velutipes juice to endow the product with unique nutrition and flavor;

(5) The lactic acid bacteria used in this process produce organic nutrients such as lactic acid and bacteriocin during the fermentation process, which have the functions of regulating immunity and promoting nutrient absorption for the human body, while Flammulina velutipes contains organic substances such as Flammulina velutipes polysaccharides, which can resist tumors and viruses , anti-fatigue and other effects;

(6) This study uses lactic acid bacteria to ferment Flammulina velutipes to combine the health functions of the two, which meets the nutritional needs of modern people and has better development prospects.

Detailed ways

The present invention will be further described below in conjunction with specific embodiments, so that those skilled in the art can better understand the present invention, but the present invention is not limited thereby.

Example 1

A preparation method for Flammulina velutipes lactic acid bacteria fermented beverage, comprising the following steps:

a. Raw material selection: select fresh Flammulina velutipes, wash and remove impurities;

B. color protection: to the treatment of Flammulina velutipes color protection after removing impurities in step a, add color protection agent, described color protection agent is citric acid for food, its concentration is 0.1%, boil 5 minutes after adding color protection agent, Take out the Flammulina velutipes;

c. Juicing: Treat the enoki mushroom after the color protection treatment in the sample mill for 10-15s to get the enoki mushroom juice;

d. Enzymolysis: add 0.5% papain and 1% pectinase, and centrifuge at 50°C for 4 hours;

e. Centrifugation: Centrifuge at a speed of 4000r/min for 30 minutes, leave the supernatant, and remove the precipitate;

f. Sterilization: Add water twice the weight of the supernatant to the supernatant, boil to sterilize, and set aside;

g. Irradiation sterilization: use ⁶⁰ Co to irradiate brown sugar, add it into the supernatant of Flammulina velutipes after boiling and sterilization according to the brown sugar concentration of 3%, and insert the cultured mixed strains at the same time. Bacteria content > ¹⁰⁹ /ml, the mixed strains are 1.5% Lactobacillus rhamnosus and 1.5% Lactobacillus brevis, sealed, sealed with plastic film, anaerobic treatment;

Ferment and cultivate at 37°C for about 10 hours, when the pH value reaches 4.0-4.2, stop the fermentation to obtain the fermentation broth;

h. Flavor blending: add 1.5% sucrose and 1.5% honey, then add 0.02% taurine, add 0.1% propylene glycol alginate as a stabilizer, mix well after adding, and get the finished beverage, the above percentages are all by weight percentage.

Comparative example 1

A preparation method for Flammulina velutipes lactic acid bacteria fermented beverage, comprising the following steps:

a. Raw material selection: select fresh Flammulina velutipes, wash and remove impurities;

B. color protection: to the treatment of Flammulina velutipes color protection after removing impurities in step a, add color protection agent, described color protection agent is citric acid for food, its concentration is 0.1%, boil 5 minutes after adding color protection agent, Take out the Flammulina velutipes;

c. Juicing: Process the enoki mushroom after the color protection treatment in the sample mill for 10-15s to obtain the enoki mushroom juice;

d. Centrifugation: Centrifuge at a speed of 4000r/min for 30 minutes, leave the supernatant and remove the precipitate;

e. Sterilization: add water twice the weight of the supernatant to the supernatant, boil to sterilize, and set aside;

f. Irradiation sterilization: Brown sugar is irradiated with ⁶⁰ Co, added to the supernatant of Flammulina velutipes after boiling and sterilized according to the brown sugar concentration of 3%, and at the same time inserted into the cultured mixed strains, the mixed strains Bacteria content > ¹⁰⁹ /ml, the mixed strains are 1.5% Lactobacillus rhamnosus and 1.5% Lactobacillus brevis, sealed, sealed with plastic film, anaerobic treatment;

Ferment and cultivate at 37°C for about 10 hours, when the pH value reaches 4.0-4.2, stop the fermentation to obtain the fermentation broth;

g. Flavor blending: Add 1.5% sucrose and 1.5% honey, then add 0.02% taurine, add 0.1% propylene glycol alginate as a stabilizer, mix well after adding, and get the finished beverage. The above percentages are all by weight percentage.

The difference between Comparative Example 1 and Example 1 is that, in the Comparative Example, the raw material Flammulina velutipes was not treated with papain and pectinase.

The comparison of the product of comparative example 1 and embodiment 1 is as follows:

the Juice Polysaccharide content in Flammulina velutipes juice Purity of Flammulina velutipes polysaccharide in juice Example 1 77.72ml/100ml 1.279g/100ml 92.12 Comparative example 1 70.44ml/100ml 0.643g/100ml 50.01%

The rest of the conditions remain unchanged, only the concentration of the enzyme is adjusted, and the data are as follows:

Example 2

A preparation method for Flammulina velutipes lactic acid bacteria fermented beverage, comprising the following steps:

a. Raw material selection: select fresh Flammulina velutipes, wash and remove impurities;

B. color protection: to the treatment of Flammulina velutipes color protection after removing impurities in step a, add color protection agent, described color protection agent is citric acid for food, its concentration is 0.1%, boil 5 minutes after adding color protection agent, Take out the Flammulina velutipes;

c. Juicing: Treat the enoki mushroom after the color protection treatment in the sample mill for 10-15s to get the enoki mushroom juice;

d. Enzymolysis: add 0.2% papain and 0.8% pectinase, and centrifuge at 45°C for 5 hours;

e. Centrifugation: Centrifuge at a speed of 3500r/min for 20 minutes, leave the supernatant, and remove the precipitate;

f. Sterilization: Add water twice the weight of the supernatant to the supernatant, boil to sterilize, and set aside;

g. Irradiation sterilization: use ⁶⁰ Co to irradiate brown sugar, add the brown sugar concentration of 2% into the supernatant of Flammulina velutipes after boiling and sterilization, and insert the cultured mixed strains at the same time, the mixed strains Bacteria content > ¹⁰⁹ /ml, the mixed strains are 1.5% Lactobacillus rhamnosus and 1.5% Lactobacillus brevis, sealed, sealed with plastic film, anaerobic treatment;

Ferment and cultivate at 37°C for about 10 hours, when the pH value reaches 4.0-4.2, stop the fermentation to obtain the fermentation liquid;

h. Flavor blending: add 1.5% sucrose and 1.5% honey, then add 0.02% taurine, add 0.1% propylene glycol alginate as a stabilizer, mix well to get a finished beverage, the above percentages are all by weight percentage.

Example 3

A preparation method for Flammulina velutipes lactic acid bacteria fermented beverage, comprising the following steps:

a. Raw material selection: select fresh Flammulina velutipes, wash and remove impurities;

B. color protection: to the treatment of Flammulina velutipes color protection after removing impurities in step a, add color protection agent, described color protection agent is citric acid for food, its concentration is 0.1%, boil 5 minutes after adding color protection agent, Take out the Flammulina velutipes;

c. Juicing: Treat the enoki mushroom after the color protection treatment in the sample mill for 10-15s to get the enoki mushroom juice;

d. Enzymolysis: Add 0.6% papain and 1% pectinase, and centrifuge at 55°C for 3 hours;

e. Centrifugation: Centrifuge at a speed of 4000r/min for 30 minutes, leave the supernatant, and remove the precipitate;

f. Sterilization: Add water twice the weight of the supernatant to the supernatant, boil to sterilize, and set aside;

g. Irradiation sterilization: Brown sugar is irradiated with ⁶⁰ Co, and added to the boiled and sterilized Flammulina velutipes supernatant according to the brown sugar concentration of 4%. Bacterial content > ¹⁰⁹ /ml, the mixed strains are 2% Lactobacillus rhamnosus and 2% Lactobacillus brevis, sealed, sealed with plastic film, anaerobic treatment;

Ferment and cultivate at 37°C for about 10 hours, when the pH value reaches 4.0-4.2, stop the fermentation to obtain the fermentation liquid;

h. Flavor blending: add 1.5% sucrose and 1.5% honey, then add 0.02% taurine, add 0.1% propylene glycol alginate as a stabilizer, mix well to get a finished beverage, the above percentages are all by weight percentage.

Example 4

The difference from Example 3 is that in step h, the flavor is blended, the stabilizer is added and mixed, and then the sterilization operation is carried out. The sterilization conditions are: sterilize at 90-95°C for 5 minutes, and the remaining conditions are the same as those in the implementation Example 3 is exactly the same.

Claims (5)

1. a preparation method of Flammulina velutipes lactic acid bacteria fermented beverage, comprises the following steps: a. Raw material selection: select fresh Flammulina velutipes, wash and remove impurities; B. color protection: the color protection treatment of Flammulina velutipes after removing impurities in step a, add color protection agent, described color protection agent is citric acid for food, its concentration is 0.1%, boil 5-6 after adding color protection agent Minutes, remove the Flammulina velutipes; c. Juicing: Treat the enoki mushroom after the color protection treatment in the sample mill for 10-15s to get the enoki mushroom juice; d. Enzymolysis: add 0.2-0.8% papain and 0.8-1.2% pectinase, and centrifuge at 45-55°C for 3-5 hours; e. Centrifugation: Centrifuge at a speed of 3500-4500r/min for 20-40 minutes, leave the supernatant and remove the precipitate; f. Sterilization: Add water twice the weight of the supernatant to the supernatant, boil to sterilize, and set aside; g. Irradiation sterilization: use ⁶⁰ Co to irradiate brown sugar, add it to the boiled and sterilized Flammulina velutipes supernatant according to the brown sugar concentration of 2-4%, and insert the cultured mixed strains at the same time. The bacterial content of species> ¹⁰⁹ /ml, the mixed species is 1-2% Lactobacillus rhamnosus and 1-2% Lactobacillus brevis, sealed, sealed with plastic film, anaerobic treatment; Ferment and cultivate at 37°C for 8-12 hours, when the pH value reaches 4.0-4.2, stop the fermentation to obtain a fermentation broth; h. Flavor blending: add 1.5% sucrose and 1.5% honey, add 0.02% taurine, add 0.1% propylene glycol alginate as a stabilizer, and mix thoroughly after adding to obtain a finished beverage. is a percentage by weight. 2. the preparation method of a kind of Flammulina velutipes lactic acid bacteria fermented beverage as claimed in claim 1, is characterized in that, in described h step, after adding stabilizing agent and mixing, carry out sterilizing operation again, described sterilizing condition is: Sterilize at 90-95°C for 5 minutes. 3. the preparation method of a kind of Flammulina velutipes lactic acid bacteria fermented beverage as claimed in claim 1 is characterized in that, in the enzymolysis process of described step d, add 0.5% papain and 1% pectinase, at 50 ℃ Enzymatic hydrolysis under conditions for 4 hours and then centrifuged. 4. The preparation method of a kind of Flammulina velutipes lactic acid bacteria fermented drink as claimed in claim 1, is characterized in that, in described step e, centrifuge at 4000r/min at a rotating speed for 30 minutes, leave the supernatant, and remove the precipitate. 5. the preparation method of a kind of Flammulina velutipes lactic acid bacteria fermented beverage as claimed in claim 1, is characterized in that, in described step g irradiation sterilization, brown sugar is irradiated with ⁶⁰ Co, adds by brown sugar concentration 3%. Into the boiled and sterilized Flammulina velutipes supernatant, insert the cultured mixed strain at the same time, the bacterial content of the mixed strain> ¹⁰⁹ /ml, and the described strain is 1.5% rhamnose milk Bacillus and 1.5% Lactobacillus brevis, sealed, plastic film sealed, anaerobic treatment; Ferment and cultivate at 37° C. for 10 hours, and when the pH value reaches 4.0-4.2, stop the fermentation to obtain a fermentation broth.