CN102293434B - Complex-formulated fermented beverage and preparation method thereof - Google Patents
Complex-formulated fermented beverage and preparation method thereof Download PDFInfo
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- CN102293434B CN102293434B CN2011101901529A CN201110190152A CN102293434B CN 102293434 B CN102293434 B CN 102293434B CN 2011101901529 A CN2011101901529 A CN 2011101901529A CN 201110190152 A CN201110190152 A CN 201110190152A CN 102293434 B CN102293434 B CN 102293434B
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- normal juice
- poria cocos
- mushroom mycelium
- golden mushroom
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Abstract
The invention relates to a complex-formulated fermented beverage and a preparation method thereof. The beverage is prepared from components of, by weight: 40% to 60% of a complex-formulated normal juice, 7% to 12% of sugar, 0.08% to 0.12% of citric acid, and 28% to 52% of water. The complex-formulated normal juice is composed of poria cocos normal juice and golden mushroom normal juice mixed according to a weight ratio of 1:1-3. The beverage is prepared through steps of: (1) pre-treating; (2) complex-formulated normal juice preparing; (3) normal juice processing; (4) blending; (5) bottle filling, air discharging, sterilizing, and product producing. The product is a novel product containing no preservative. With the product, a blank in the functional beverage market is filled up. The technological process of the method is simple. With existing mechanical equipment and technical level, an automated production line can be designed. The production cost of the method is low, the production period is short, and the production is not restricted by time and space. Therefore, the product and the method have good development value and application prospect.
Description
Technical field
The present invention relates to a kind of complex-formulated fermented beverage and preparation method thereof.
Background technology
Poria cocos (
Poria cocos) belong to the bulk medicinal materials of food and medicament dual-purpose.The main component of Poria cocos is β-pachyman, is pentosan, fructose, glucose, chitin, adenine, histidine, protein, crude fibre, choline, enzyme, lecithin, albuminoid, ergosterol and ash content secondly.In addition, also contain triterpene compound.From Poria cocos, extract the pachymaran of preparation or the different polysaccharide of Poria cocos and have the cell division of promotion, complement activation, anti-mutagenesis, antitumor and strengthen the biologically active such as immunity.
Asparagus (
Flammulina velutipes) be one of world-renowned edible mushroom, protein content is high, and 18 seed amino acids are arranged, and wherein essential amino acid is 8 kinds, and is especially abundant with arginine and lysine content, can promote to remember tap intellectual resources, and the child is increased height and body weight is very useful.In addition, also contain the plain B of little life
1, B
2, C
1, PP, can prevent and treat and treat liver systemic disease and gastric ulcer.Asparagus can also be regulated the organism metabolism level, improves the liver detoxification ability, promotes nucleic acid and protein biosynthesis, help reparation and the renewal of damaging cells, thereby delaying cell aging is of value to and promotes longevity.The flammulina velutipes that Asparagus contains has the cholesterol of reduction, antibacterial activity, immunocompetence and antitumor action.
Fungi polysaccharide can separate from food (medicine) fructification, mycelium and zymotic fluid with fungi.Cultivated fruitbody needs the long period, and output is limited, and this is unfavorable for suitability for industrialized production.
Summary of the invention
Technical problem to be solved by this invention is to propose a kind of main mycelium extract of Poria cocos and Asparagus fermentation generation and complex-formulated fermented beverage that zymotic fluid is made used for above-mentioned the deficiencies in the prior art.
Another object of the present invention provides the preparation method of described complex-formulated fermented beverage.
The present invention solves the problems of the technologies described above the technical scheme that adopts: complex-formulated fermented beverage, it is characterized in that its component and content are by weight percentage: composite Normal juice 40% ~ 60%, sugar 7% ~ 12%, citric acid 0.08 ~ 0.12%, water 28% ~ 52%, described composite Normal juice is comprised of by weight 1:1 ~ 3 Poria cocos Normal juice and Asparagus Normal juice.
The technical scheme that preparation method of the present invention adopts is: the preparation method of complex-formulated fermented beverage includes following steps:
1) pre-treatment: mother's kind of Poria cocos and Asparagus is carried out slant activation cultivate, carry out respectively shake flask fermentation, obtain the shake flask fermentation liquid of Poria cocos and golden mushroom mycelium;
2) preparation of composite Normal juice: the shake flask fermentation liquid that filters respectively Poria cocos and golden mushroom mycelium, obtain the ferment filtrate of Poria cocos and golden mushroom mycelium, Poria cocos after the filtration of gained and golden mushroom mycelium, place respectively 60 ℃ of oven for drying, weigh after the oven dry, by material-water ratio 1:15 ~ 30(kg/liter) in Poria cocos and golden mushroom mycelium, add water, 70 ℃ ~ 98 ℃ lower hot water lixiviates 1.5 hours ~ 2.5 hours, then filter, the lixiviate filtrate of Poria cocos and golden mushroom mycelium is merged with the ferment filtrate of Poria cocos and Asparagus respectively, obtain respectively Poria cocos Normal juice and Asparagus Normal juice, Poria cocos Normal juice and Asparagus Normal juice are mixed by weight 1:1 ~ 3, namely get composite Normal juice;
3) Normal juice is processed: composite Normal juice is 0 ~ 3 ℃ of lower cold putting 24 hours, centrifugal, add the gelatin integrated treatment;
4) allotment: in ingredients pot, add composite Normal juice 40% ~ 60%, sugar 7% ~ 12%, citric acid 0.08 ~ 0.12% and water 28% ~ 52%, mixing preparation;
5) bottling, exhaust, sterilization, finished product: deployed beverage is filtered, immediately bottling, and put into the digester exhaust, then add a cover, and carry out immediately autoclaving, and sterilize complete rear 37 ℃ of lower insulations 10 days, namely get the complex-formulated fermented beverage of Poria cocos and Asparagus.
This beverage merges Normal juice as preparation of drinks to Poria cocos and Asparagus zymotic fluid and mycelium extract, is to utilize for intracellular polyse and exocellular polysaccharide are merged, and the while has also been utilized the catabolite of the analysis for soybean powder in the culture medium, corn flour etc.From the nutrition angle, this not only can strengthen polyoses content in the beverage, also can strengthen the content of other active material in the beverage, thereby improves the health care of product.
This product does not contain any anticorrisive agent, is a kind of novel product, and it has replenished a blank in drink with function market.Simultaneously this technological process is simple, can design an automatic production line fully according to existing plant equipment and level, and cost is lower in addition, and is with short production cycle, is not subjected to temporal and spatial constraints, thereby has larger exploitation value and application prospect.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1:
1) pre-treatment: mother's kind of Poria cocos and Asparagus is carried out slant activation cultivate, carry out respectively shake flask fermentation, fermented 10 days, obtain the shake flask fermentation liquid of Poria cocos and golden mushroom mycelium.
2) composite Normal juice preparation: adopt suction filtration or 8 layers of gauze to filter respectively the shake flask fermentation liquid of Poria cocos and golden mushroom mycelium, collect respectively the ferment filtrate of Poria cocos and golden mushroom mycelium, Poria cocos after the filtration of gained and golden mushroom mycelium, place respectively 60 ℃ of oven for drying, weigh after the oven dry, by material-water ratio 1:15(kg/liter) add water, 98 ℃ of lower hot water lixiviates 2 hours, then filter, the Poria cocos that the lixiviate filtrate of Poria cocos and golden mushroom mycelium is collected with previous filtration respectively and golden mushroom mycelium ferment filtrate merge, obtain respectively Poria cocos and Asparagus Normal juice, Poria cocos Normal juice and Asparagus Normal juice are added by weight 1:1, mix namely getting composite Normal juice;
3) Normal juice is processed: with composite Normal juice 0 ~ 3 ℃ of lower cold putting 24 hours, centrifugal 20 minutes (5000 r/min), add gelatin 1%(percentage by weight) integrated treatment;
4) flavor mixing prescription: in preparing boiler, add composite Normal juice 60%, sugar 8%, citric acid 0.12%, water 31.88%, by weight percentage, mixing preparation;
5) bottling, exhaust, sterilization, finished product: after deployed in ingredients pot, filter, immediately bottling, and put into the digester exhaust about 15 minutes, then add a cover, and carry out autoclaving immediately.Sterilize complete rear 37 ℃ of lower insulations 10 days, get product.
After testing: product quality indicator of the present invention:
(1) organoleptic indicator
Color and luster: golden yellow (or slightly brown), homogeneous, bright.
Local flavor: the distinctive delicate flavour of Poria cocos and Asparagus is dense, distinguishes the flavor of sweet, with lemon delicate fragrance, delicate mouthfeel.
Tissue morphology: juice is even, slightly a little precipitation.
(2) physical and chemical index
Soluble solid 〉=11
0B
XPH 4.10 ± 0.05; Arsenic (in As)≤0. 5 mg/kg; Plumbous (in Pb)≤1 mg/kg copper (in Cu)≤10 mg/kg.
(3) sanitary index
Total plate count≤100/ml; Coliform≤6/100 ml; Pathogenic bacteria must not detect.
Embodiment 2:
1) pre-treatment: mother's kind of Poria cocos and Asparagus is carried out slant activation cultivate, carry out respectively shake flask fermentation, fermented 10 days, obtain the shake flask fermentation liquid of Poria cocos and golden mushroom mycelium.
2) composite Normal juice preparation: adopt suction filtration or 8 layers of gauze to filter respectively the shake flask fermentation liquid of Poria cocos and golden mushroom mycelium, collect respectively the ferment filtrate of Poria cocos and golden mushroom mycelium, Poria cocos after the filtration of gained and golden mushroom mycelium, place respectively 60 ℃ of oven for drying, weigh after the oven dry, by material-water ratio 1:15(kg/liter) add water, 98 ℃ of lower hot water lixiviates 2 hours, then filter, the lixiviate filtrate of Poria cocos and golden mushroom mycelium is merged with the Poria cocos of previous filtration collection and the ferment filtrate of golden mushroom mycelium respectively, obtain respectively Poria cocos and Asparagus Normal juice, Poria cocos Normal juice and Asparagus Normal juice are added by weight 1:3, mix namely getting composite Normal juice;
3) Normal juice is processed: with composite Normal juice 0 ~ 3 ℃ of lower cold putting 24 hours, centrifugal 20 minutes (5000 r/min), add gelatin 1%(percentage by weight) integrated treatment;
4) flavor mixing prescription: in preparing boiler, add composite Normal juice 60%, sugar 8%, citric acid 0.12%, water 31.88%, by weight percentage, mixing preparation;
5) bottling, exhaust, sterilization, finished product: after deployed in ingredients pot, filter, immediately bottling, and put into the digester exhaust about 15 minutes, then add a cover, and carry out autoclaving immediately.Sterilize complete rear 37 ℃ of lower insulations 10 days, get product.
After testing: product quality indicator of the present invention:
(1) organoleptic indicator
Color and luster: golden yellow (or slightly brown), homogeneous, bright.
Local flavor: the distinctive delicate flavour of Poria cocos and Asparagus is dense, distinguishes the flavor of sweet, with lemon delicate fragrance, delicate mouthfeel.
Tissue morphology: juice is even, slightly a little precipitation.
(2) physical and chemical index
Soluble solid 〉=11
0B
XPH 4.10 ± 0.05; Arsenic (in As)≤0. 5 mg/kg; Plumbous (in Pb)≤1 mg/kg copper (in Cu)≤10 mg/kg.
(3) sanitary index
Total plate count≤100/ml; Coliform≤6/100 ml; Pathogenic bacteria must not detect.
Embodiment 3:
1) pre-treatment: mother's kind of Poria cocos and Asparagus is carried out slant activation cultivate, carry out respectively shake flask fermentation, fermented 10 days, obtain the shake flask fermentation liquid of Poria cocos and golden mushroom mycelium.
2) fermentation Normal juice preparation: adopt suction filtration or 8 layers of gauze to filter respectively the shake flask fermentation liquid of Poria cocos and golden mushroom mycelium, collect respectively the ferment filtrate of Poria cocos and golden mushroom mycelium, Poria cocos after the filtration of gained and golden mushroom mycelium, place respectively 60 ℃ of oven for drying, weigh after the oven dry, by material-water ratio 1:30(kg/liter) add water, 80 ℃ of lower hot water lixiviates 2.5 hours, then filter, the lixiviate filtrate of Poria cocos and golden mushroom mycelium is merged with the Poria cocos of previous filtration collection and the ferment filtrate of golden mushroom mycelium respectively, obtain respectively Poria cocos and Asparagus Normal juice, Poria cocos Normal juice and Asparagus Normal juice are added by weight 1:1, mix namely getting composite Normal juice;
3) Normal juice is processed: with composite Normal juice 0 ~ 3 ℃ of lower cold putting 24 hours, centrifugal 20 minutes (5000 r/min), add gelatin 1%(percentage by weight) integrated treatment;
4) flavor mixing prescription: in preparing boiler, add composite Normal juice 40%, sugar 12%, citric acid 0.08%, water 47.92%, by weight percentage, mixing preparation;
5) bottling, exhaust, sterilization, finished product: after deployed in ingredients pot, filter, immediately bottling, and put into the digester exhaust about 15 minutes, then add a cover, and carry out autoclaving immediately.Sterilize complete rear 37 ℃ of lower insulations 10 days, get product.
After testing: product quality indicator of the present invention:
(1) organoleptic indicator
Color and luster: golden yellow (or slightly brown), homogeneous, bright.
Local flavor: the distinctive delicate flavour of Poria cocos and Asparagus is dense, distinguishes the flavor of sweet, with lemon delicate fragrance, delicate mouthfeel.
Tissue morphology: juice is even, slightly a little precipitation.
(2) physical and chemical index
Soluble solid 〉=11
0B
XPH 4.10 ± 0.05; Arsenic (in As)≤0. 5 mg/kg; Plumbous (in Pb)≤1 mg/kg copper (in Cu)≤10 mg/kg.
(3) sanitary index
Total plate count≤100/ml; Coliform≤6/100 ml; Pathogenic bacteria must not detect.
Embodiment 4:
1) pre-treatment: mother's kind of Poria cocos and Asparagus is carried out slant activation cultivate, carry out respectively shake flask fermentation, fermented 10 days, obtain the shake flask fermentation liquid of Poria cocos and golden mushroom mycelium.
2) fermentation Normal juice preparation: adopt suction filtration or 8 layers of gauze to filter respectively the shake flask fermentation liquid of Poria cocos and golden mushroom mycelium, collect respectively the ferment filtrate of Poria cocos and golden mushroom mycelium, Poria cocos after the filtration of gained and golden mushroom mycelium, place respectively 60 ℃ of oven for drying, weigh after the oven dry, by material-water ratio 1:30(kg/liter) add water, 80 ℃ of lower hot water lixiviates 2.5 hours, then filter, the lixiviate filtrate of Poria cocos and golden mushroom mycelium is merged with the Poria cocos of previous filtration collection and the ferment filtrate of golden mushroom mycelium respectively, obtain respectively Poria cocos and Asparagus Normal juice, Poria cocos Normal juice and Asparagus Normal juice are added by weight 1:3, mix namely getting composite Normal juice;
3) Normal juice is processed: with composite Normal juice 0 ~ 3 ℃ of lower cold putting 24 hours, centrifugal 20 minutes (5000 r/min), add gelatin 1%(percentage by weight) integrated treatment;
4) flavor mixing prescription: in preparing boiler, add composite Normal juice 40%, sugar 12%, citric acid 0.08%, water 47.92%, by weight percentage, mixing preparation;
5) bottling, exhaust, sterilization, finished product: after deployed in ingredients pot, filter, immediately bottling, and put into the digester exhaust about 15 minutes, then add a cover, and carry out autoclaving immediately.Sterilize complete rear 37 ℃ of lower insulations 10 days, get product.
After testing: product quality indicator of the present invention:
(1) organoleptic indicator
Color and luster: golden yellow (or slightly brown), homogeneous, bright.
Local flavor: the distinctive delicate flavour of Poria cocos and Asparagus is dense, distinguishes the flavor of sweet, with lemon delicate fragrance, delicate mouthfeel.
Tissue morphology: juice is even, slightly a little precipitation.
(2) physical and chemical index
Soluble solid 〉=11
0B
XPH 4.10 ± 0.05; Arsenic (in As)≤0. 5 mg/kg; Plumbous (in Pb)≤1 mg/kg copper (in Cu)≤10 mg/kg.
(3) sanitary index
Total plate count≤100/ml; Coliform≤6/100 ml; Pathogenic bacteria must not detect.
Claims (1)
1. the preparation method of a complex-formulated fermented beverage includes following steps:
1) pre-treatment: mother's kind of Poria cocos and Asparagus is carried out slant activation cultivate, carry out respectively shake flask fermentation, obtain the shake flask fermentation liquid of Poria cocos and golden mushroom mycelium;
2) preparation of composite Normal juice: the shake flask fermentation liquid that filters respectively Poria cocos and golden mushroom mycelium, obtain the ferment filtrate of Poria cocos and golden mushroom mycelium, Poria cocos after the filtration of gained and golden mushroom mycelium, place respectively 60 ℃ of oven for drying, weigh after the oven dry, by 1 kilogram of material-water ratio: 15 ~ 30 liters add water in Poria cocos and golden mushroom mycelium, 70 ℃ ~ 98 ℃ lower hot water lixiviates 1.5 hours ~ 2.5 hours, then filter, the lixiviate filtrate of Poria cocos and golden mushroom mycelium is merged with the ferment filtrate of Poria cocos and golden mushroom mycelium respectively, obtain respectively Poria cocos Normal juice and Asparagus Normal juice, Poria cocos Normal juice and Asparagus Normal juice are mixed by weight 1:1 ~ 3, namely get composite Normal juice;
3) Normal juice is processed: composite Normal juice is 0 ~ 3 ℃ of lower cold putting 24 hours, centrifugal, add the gelatin integrated treatment;
4) allotment: in ingredients pot, add composite Normal juice 40% ~ 60%, sugar 7% ~ 12%, citric acid 0.08 ~ 0.12% and water 28% ~ 52%, by weight percentage, mixing preparation;
5) bottling, exhaust, sterilization, finished product: deployed beverage is filtered, immediately bottling, and put into the digester exhaust, then add a cover, and carry out immediately autoclaving, and sterilize complete rear 37 ℃ of lower insulations 10 days, namely get the complex-formulated fermented beverage of Poria cocos and Asparagus.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176756A (en) * | 1997-09-13 | 1998-03-25 | 解玉岗 | Nutrient and health-care liquid produced from dible fungi extract |
| CN101248869A (en) * | 2008-04-09 | 2008-08-27 | 李勇 | Method for preparing health care food by edible fungus mycelium or seed |
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2011
- 2011-07-08 CN CN2011101901529A patent/CN102293434B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176756A (en) * | 1997-09-13 | 1998-03-25 | 解玉岗 | Nutrient and health-care liquid produced from dible fungi extract |
| CN101248869A (en) * | 2008-04-09 | 2008-08-27 | 李勇 | Method for preparing health care food by edible fungus mycelium or seed |
Non-Patent Citations (3)
| Title |
|---|
| 卫军等.茯苓液体发酵条件研究及保健饮料研制.《食品研究与开发》.2006,(第05期), * |
| 唐玉琴等.增智金针菇液体发酵保健饮料的研究.《吉林农业科技学院学报》.2008,(第03期), * |
| 薛平等.几种食用菌保健饮料加工技术.《河北农业科技》.2001,(第04期), * |
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