CN102366150A - Preparation method of micro-fermented mushroom red grape beverage - Google Patents
Preparation method of micro-fermented mushroom red grape beverage Download PDFInfo
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- CN102366150A CN102366150A CN2011103238130A CN201110323813A CN102366150A CN 102366150 A CN102366150 A CN 102366150A CN 2011103238130 A CN2011103238130 A CN 2011103238130A CN 201110323813 A CN201110323813 A CN 201110323813A CN 102366150 A CN102366150 A CN 102366150A
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Abstract
The invention discloses a preparation method of a micro-fermented mushroom red grape beverage, comprising the following steps: 1) preparing a micro-fermentation liquor: washing fresh mushrooms and de-stemmed red grapes, crushing with a crusher to obtain a crushed liquid, dissolving crystal sugar with sterile water and adding in the crushed liquid, and carrying out fermentation and centrifugal filtration to obtain the micro-fermentation liquor; 2) preparing a concentrated solution: washing fresh mushroom and crushing with the crusher, adding the crushed mushroom in sterile water to obtain a mushroom crushed liquid, putting the mushroom crushed liquid in hot water for keeping warm and filtering, carrying out pressure-reducing concentration on the filtrate and placing in refrigeration, and finally carrying out separating to obtain the concentrated solution; and 3) preparing a finished product: adding sugar and the micro-fermentation liquor prepared by the step 1) in the concentrated solution prepared by the step 2) and bottling, and cultivating and then carrying out sterilization to obtain the finished product. The micro-fermented mushroom red grape beverage disclosed herein is a mushroom beverage, and has the following advantages of high content of protein, low content of fat, high nutritive values and health function, and no food additive containing.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, be specifically related to the red preparation method who carries beverage of a kind of little fermented type mushroom.
Background technology
Existing beverage just is difficult to prepare the beverage that mouthfeel is good and color is various because do not add food additives, so beverage in the market basically all contains food additives, and food additives of a great variety is very big to human health damage; The food of fungi protein content is high, and fat content is low, and nutritive value is very high, but existing drink kind seldom has the mushroom beverage.
Summary of the invention
In order to overcome the shortcoming of above-mentioned prior art; The object of the present invention is to provide the red preparation method who carries beverage of a kind of little fermented type mushroom; Adopting the red beverage of carrying of little fermented type mushroom of preparation method's preparation of the present invention is the mushroom beverage; Have the protein content height, fat content is low, and nutritive value and health care are very high and do not contain the advantage of food additives.
In order to achieve the above object, the technical scheme that the present invention adopted is:
The red preparation method who carries beverage of a kind of little fermented type mushroom comprises the steps:
Step 1: prepare little zymotic fluid:
At first get fresh mushroom 1～2 weight portion, remove red grape 6～7 weight portions of stalk, then the two being used concentration is liquor potassic permanganate immersion 2～3min of 0.1～0.3g/L, uses flushing with clean water again 3～4 times; With disintegrating machine said fresh mushroom and red carrying are mixed fragmentation subsequently, obtain mixing broken liquid; Take by weighing rock sugar subsequently, the weight of rock sugar is dissolved rock sugar for 0.1～0.2 times of the broken liquid of mixing with sterilized water, obtain rock sugar water, adds rock sugar water in the broken liquid; Adding rock sugar water and the mixed liquor sealed fermenting 24～48h under 18～23 ℃ condition that mixes broken liquid, last centrifugal filtration obtains little zymotic fluid subsequently;
Step 2: preparation concentrate:
At first get fresh mushroom 1～2 weight portion, with flushing with clean water 3～4 times; With disintegrating machine that said fresh mushroom is broken then, join in the sterilized water of 30～45 weight portions, obtain the broken liquid of mushroom; Subsequently the broken liquid of mushroom being put into temperature is that 70～100 ℃, weight are the hot water of 9～11 times of the broken liquid of mushroom, under stirring condition, is incubated 5～7h; Filter with filter subsequently, obtain filtered fluid; Subsequently filtered fluid decompression is concentrated, be concentrated into 1/4～1/6 of original volume, place 4～5 ℃ freezer to store 40～50h and separate out deposition, separate the concentrate that obtains clarifying with centrifuge at last;
Step 3: preparation finished product:
At first the concentrate of step 2 preparation is pressed one liter of concentrate sugaring 100～150g; 0.15～0.25 liter of the zymotic fluid that adds step 1 preparation; Be configured; Bottling and gland are then fast cultivated 2～3h subsequently under 30～38 ℃ condition, sterilization 20～30min promptly becomes finished product under 100 ℃ condition at last.
The weight of the described sterilized water of step 1 is 3～6 times of rock sugar.
The roll clearance of the described disintegrating machine of step 1 and step 2 is 2～3mm.
The aperture of the described filter of step 2 is 0.5mm.
Step 2 is described to concentrate the filtered fluid decompression, and pressure is 0.08～0.09Mpa.
Compare with prior art, the beverage of preparation method's preparation of the present invention has following advantage:
1, owing in the raw material among the preparation method of the present invention the food of fungi mushroom is arranged; Mushroom have the protein content height and fat content low; The multiple medical health care function that also has anticancer, hypotensive, hypoglycemic and regulate organism metabolism, therefore, the beverage nutritive value and the health care of preparation are very high.
2, because one of raw material among the preparation method of the present invention is red carrying, the sugar in red the carrying mainly is glucose and fructose, when hypoglycemia appears in human body; Can be absorbed by the body very soon, regain one's strength, the flavonoids that contains in red the carrying is a kind of powerful anti-oxidant; Can be anti-ageing, and can remove interior free yl.
3, pass through the adding of rock sugar and sugar and the peculiar taste of the tunnings such as carbohydrate that little fermentation produces, abandoned food additives such as citric acid, sweetener and essence, can not cause harm health.
4, whole process of preparation is all cleaned raw material completely, and carries out little fermentation and killed harmful bacterium, and natural fermented liquid replaces various additives, with mushroom and maximized the bringing into play of the red health-care components of carrying.
The specific embodiment
With specific embodiment the present invention is explained further details below.
Embodiment one
The red preparation method who carries beverage of a kind of little fermented type mushroom of present embodiment comprises the steps:
Step 1: prepare little zymotic fluid:
At first get fresh mushroom 1 weight portion, remove red grape 6.5 weight portions of stalk, uses concentration as the liquor potassic permanganate of 0.3g/L immersion 2 minutes the two then, use flushing with clean water again 3 times; With disintegrating machine said fresh mushroom and red carrying are mixed fragmentation subsequently, the roll clearance of disintegrating machine is 2mm, obtains mixing broken liquid; Take by weighing rock sugar subsequently, the weight of rock sugar is 0.1 times of the broken liquid of mixing, and rock sugar is used the sterilized water dissolving of weight as 3 times in rock sugar, obtains rock sugar water, adds rock sugar water in the broken liquid; Adding rock sugar water and the mixed liquor sealed fermenting 48h under 18 ℃ condition that mixes broken liquid, last centrifugal filtration obtains little zymotic fluid subsequently;
Step 2: preparation concentrate:
At first get fresh mushroom 2 weight portions, with flushing with clean water 4 times; Use roll clearance said fresh mushroom is broken then, join in the sterilized water of 38 weight portions, obtain the broken liquid of mushroom as the disintegrating machine of 2mm; Subsequently the broken liquid of mushroom being put into temperature is that 70 ℃, weight are the hot water of 9 times of the broken liquid of mushroom, under stirring condition, is incubated 7h; Use the aperture to filter subsequently, obtain filtered fluid as the 0.5mm filter; Subsequently the filtered fluid decompression is concentrated, be concentrated into 1/4 of original volume, place 4 ℃ freezer storage 40h to separate out deposition, separate the concentrate that obtains clarifying with centrifuge at last;
Step 3: preparation finished product:
At first the concentrate of step 2 preparation is pressed one liter of concentrate sugaring 100g; The zymotic fluid that adds step 1 preparation is configured for 0.25 liter; Bottling and gland are then fast cultivated 3h subsequently under 30 ℃ condition, sterilization 20min promptly becomes finished product under 100 ℃ condition at last.
Embodiment two
The red preparation method who carries beverage of a kind of little fermented type mushroom of present embodiment comprises the steps:
Step 1: prepare little zymotic fluid:
At first get fresh mushroom 1.5 weight portions, remove red grape 6 weight portions of stalk, uses concentration as the liquor potassic permanganate of 0.3g/L immersion 2 minutes the two then, use flushing with clean water subsequently 3 times; With disintegrating machine said fresh mushroom and red carrying are mixed fragmentation subsequently, the roll clearance of disintegrating machine is 2mm, obtains mixing broken liquid; Take by weighing rock sugar subsequently, the weight of rock sugar is 0.15 times of the broken liquid of mixing, and rock sugar is used the sterilized water dissolving of weight as 5 times in rock sugar, obtains rock sugar water, adds rock sugar water in the broken liquid; Adding rock sugar water and the mixed liquor sealed fermenting 36h under 20 ℃ condition that mixes broken liquid, last centrifugal filtration obtains little zymotic fluid subsequently;
Step 2: preparation concentrate:
At first get fresh mushroom 1.5 weight portions, with flushing with clean water 4 times; Use roll clearance said fresh mushroom is broken then, join in the sterilized water of 35 weight portions, obtain the broken liquid of mushroom as the disintegrating machine of 2mm; Subsequently the broken liquid of mushroom being put into temperature is that 85 ℃, weight are the hot water of 10 times of the broken liquid of mushroom, under stirring condition, is incubated 6h; Use the aperture to filter subsequently, obtain filtered fluid as the 0.5mm filter; Subsequently the filtered fluid decompression is concentrated, be concentrated into 1/5 of original volume, place 4 ℃ freezer storage 45h to separate out deposition, separate the concentrate that obtains clarifying with centrifuge at last;
Step 3: preparation finished product:
At first the concentrate of step 2 preparation is pressed one liter of concentrate sugaring 130g; The zymotic fluid that adds step 1 preparation is configured for 0.20 liter; Bottling and gland are then fast cultivated 2.5h subsequently under 34 ℃ condition, sterilization 25min promptly becomes finished product under 100 ℃ condition at last.
Embodiment three
The red preparation method who carries beverage of a kind of little fermented type mushroom of present embodiment comprises the steps:
Step 1: prepare little zymotic fluid:
At first get fresh mushroom 2 weight portions, remove red grape 7 weight portions of stalk, uses concentration as the liquor potassic permanganate of 0.3g/L immersion 3 minutes the two then, use flushing with clean water again 4 times; With disintegrating machine said fresh mushroom and red carrying are mixed fragmentation subsequently, the roll clearance of disintegrating machine is 3mm, obtains mixing broken liquid; Take by weighing rock sugar subsequently, the weight of rock sugar is 0.2 times of the broken liquid of mixing, and rock sugar is used the sterilized water dissolving of weight as 6 times in rock sugar, obtains rock sugar water, adds rock sugar water in the broken liquid; Adding rock sugar water and the mixed liquor sealed fermenting 24h under 23 ℃ condition that mixes broken liquid, last centrifugal filtration obtains little zymotic fluid subsequently;
Step 2: preparation concentrate:
At first get fresh mushroom 1 weight portion, with flushing with clean water 3 times; Use roll clearance said fresh mushroom is broken then, join in the sterilized water of 40 weight portions, obtain the broken liquid of mushroom as the disintegrating machine of 3mm; Subsequently the broken liquid of mushroom being put into temperature is that 100 ℃, weight are the hot water of 11 times of the broken liquid of mushroom, under stirring condition, is incubated 5h; Use the aperture to filter subsequently, obtain filtered fluid as the 0.5mm filter; Subsequently the filtered fluid decompression is concentrated, be concentrated into 1/6 of original volume, place 5 ℃ freezer storage 50h to separate out deposition, separate the concentrate that obtains clarifying with centrifuge at last;
Step 3: preparation finished product:
At first the concentrate of step 2 preparation is pressed one liter of concentrate sugaring 150g; The zymotic fluid that adds step 1 preparation is configured for 0.15 liter; Bottling and gland are then fast cultivated 2h subsequently under 38 ℃ condition, sterilization 30min promptly becomes finished product under 100 ℃ condition at last.
Little fermented type mushroom of the foregoing description preparation is red, and to put forward the quality index of beverage following: product quality indicator:
(1) organoleptic indicator's color and luster: be light yellow
Mouthfeel: sour-sweet moderate, have a little tasty and refreshing sense
Grow smell: have mushroom, red distinctive fragrance, the free from extraneous odour carried
Structural state: clear, no deposited phenomenon
(2) physical and chemical index soluble solid (%) >=9.0
Total acid (with acetometer, %) 0.15-0.20
Eritadenine (mg/100mL) 3-5
Lentinan (mg/100mL)≤16
Ammonium nitrogen (mg/100mL)≤1.0
Plumbous (in Pb, mg/Kg)≤1.0
Arsenic is (in As, mg/Kg)≤0.5
Copper is (in Au, mg/Kg)≤10
(3) the microbiological indicator total number of bacteria (individual/mL)≤100
Coli-group (individual/100mL)≤6
Pathogenic bacteria must not detect.
Claims (8)
1. the red preparation method who carries beverage of little fermented type mushroom comprises the steps:
Step 1: prepare little zymotic fluid:
At first get fresh mushroom 1～2 weight portion, remove red grape 6～7 weight portions of stalk, then the two being used concentration is liquor potassic permanganate immersion 2～3min of 0.1～0.3g/L, uses flushing with clean water again 3～4 times; With disintegrating machine said fresh mushroom and red carrying are mixed fragmentation subsequently, obtain mixing broken liquid; Take by weighing rock sugar then, the weight of rock sugar is dissolved rock sugar for 0.1～0.2 times of the broken liquid of mixing with sterilized water, obtain rock sugar water, adds rock sugar water in the broken liquid; Adding rock sugar water and the mixed liquor sealed fermenting 24～48h under 18～23 ℃ condition that mixes broken liquid, last centrifugal filtration obtains little zymotic fluid subsequently;
Step 2: preparation concentrate:
At first get fresh mushroom 1～2 weight portion, with flushing with clean water 3～4 times; With disintegrating machine that said fresh mushroom is broken then, join in the sterilized water of 30～45 weight portions, obtain the broken liquid of mushroom; Subsequently the broken liquid of mushroom being put into temperature is that 70～100 ℃, weight are the hot water of 9～11 times of the broken liquid of mushroom, under stirring condition, is incubated 5～7h; Filter with filter subsequently, obtain filtered fluid; Subsequently filtered fluid decompression is concentrated, be concentrated into 1/4～1/6 of original volume, place 4～5 ℃ freezer to store 40～50h and separate out deposition, separate the concentrate that obtains clarifying with centrifuge at last;
Step 3: preparation finished product:
At first the concentrate of step 2 preparation is pressed one liter of concentrate sugaring 100～150g; 0.15～0.25 liter of the zymotic fluid that adds step 1 preparation; Be configured; Bottling and gland are then fast cultivated 2～3h subsequently under 30～38 ℃ condition, sterilization 20～30min promptly becomes finished product under 100 ℃ condition at last.
2. preparation method according to claim 1 is characterized in that: the weight of the described sterilized water of step 1 is 3～6 times of rock sugar.
3. preparation method according to claim 1 is characterized in that: the roll clearance of the described disintegrating machine of step 1 and step 2 is 2～3mm.
4. preparation method according to claim 1 is characterized in that: the aperture of the described filter of step 2 is 0.5mm.
5. preparation method according to claim 1 is characterized in that: step 2 is described to concentrate the filtered fluid decompression, and pressure is 0.08～0.09Mpa.
6. preparation method according to claim 1 is characterized in that: comprise the steps:
Step 1: prepare little zymotic fluid:
At first get fresh mushroom 1 weight portion, remove red grape 6.5 weight portions of stalk, then the two is used the liquor potassic permanganate immersion 2min of concentration as 0.3g/L, use flushing with clean water again 3 times; With disintegrating machine said fresh mushroom and red carrying are mixed fragmentation subsequently, the roll clearance of disintegrating machine is 2mm, obtains mixing broken liquid; Take by weighing rock sugar subsequently, the weight of rock sugar is 0.1 times of the broken liquid of mixing, and rock sugar is used the sterilized water dissolving of weight as 3 times in rock sugar, obtains rock sugar water, adds rock sugar water in the broken liquid; Adding rock sugar water and the mixed liquor sealed fermenting 48h under 18 ℃ condition that mixes broken liquid, last centrifugal filtration obtains little zymotic fluid subsequently;
Step 2: preparation concentrate:
At first get fresh mushroom 2 weight portions, with flushing with clean water 4 times; Use roll clearance said fresh mushroom is broken then, join in the sterilized water of 38 weight portions, obtain the broken liquid of mushroom as the disintegrating machine of 2mm; Subsequently the broken liquid of mushroom being put into temperature is that 70 ℃, weight are the hot water of 9 times of the broken liquid of mushroom, under stirring condition, is incubated 7h; Use the aperture to filter subsequently, obtain filtered fluid as the 0.5mm filter; Subsequently the filtered fluid decompression is concentrated, be concentrated into 1/4 of original volume, place 4 ℃ freezer storage 40h to separate out deposition, separate the concentrate that obtains clarifying with centrifuge at last;
Step 3: preparation finished product:
At first the concentrate of step 2 preparation is pressed one liter of concentrate sugaring 100g; The zymotic fluid that adds step 1 preparation is configured for 0.25 liter; Bottling and gland are then fast cultivated 3h subsequently under 30 ℃ condition, sterilization 20min promptly becomes finished product under 100 ℃ condition at last.
7. preparation method according to claim 1 is characterized in that: comprise the steps:
Step 1: prepare little zymotic fluid:
At first get fresh mushroom 1.5 weight portions, remove red grape 6 weight portions of stalk, then the two is used the liquor potassic permanganate immersion 2min of concentration as 0.3g/L, use flushing with clean water again 3 times; With disintegrating machine said fresh mushroom and red carrying are mixed fragmentation subsequently, the roll clearance of disintegrating machine is 2mm, obtains mixing broken liquid; Take by weighing rock sugar subsequently, the weight of rock sugar is 0.15 times of the broken liquid of mixing, and rock sugar is used the sterilized water dissolving of weight as 5 times in rock sugar, obtains rock sugar water, adds rock sugar water in the broken liquid; Adding rock sugar water and the mixed liquor sealed fermenting 36h under 20 ℃ condition that mixes broken liquid, last centrifugal filtration obtains little zymotic fluid subsequently;
Step 2: preparation concentrate:
At first get fresh mushroom 1.5 weight portions, with flushing with clean water 4 times; Use roll clearance said fresh mushroom is broken then, join in the sterilized water of 35 weight portions, obtain the broken liquid of mushroom as the disintegrating machine of 2mm; Subsequently the broken liquid of mushroom being put into temperature is that 85 ℃, weight are the hot water of 10 times of the broken liquid of mushroom, under stirring condition, is incubated 6h; Use the aperture to filter subsequently, obtain filtered fluid as the 0.5mm filter; Subsequently the filtered fluid decompression is concentrated, be concentrated into 1/5 of original volume, place 4 ℃ freezer storage 45h to separate out deposition, separate the concentrate that obtains clarifying with centrifuge at last;
Step 3: preparation finished product:
At first the concentrate of step 2 preparation is pressed one liter of concentrate sugaring 130g; The zymotic fluid that adds step 1 preparation is configured for 0.20 liter; Bottling and gland are then fast cultivated 2.5h subsequently under 34 ℃ condition, sterilization 25min promptly becomes finished product under 100 ℃ condition at last.
8. preparation method according to claim 1 is characterized in that: comprise the steps:
Step 1: prepare little zymotic fluid:
At first get fresh mushroom 2 weight portions, remove red grape 7 weight portions of stalk, uses concentration as the liquor potassic permanganate of 0.3g/L immersion 3 minutes the two then, use flushing with clean water again 4 times; With disintegrating machine said fresh mushroom and red carrying are mixed fragmentation subsequently, the roll clearance of disintegrating machine is 3mm, obtains mixing broken liquid; Take by weighing rock sugar subsequently, the weight of rock sugar is 0.2 times of the broken liquid of mixing, and rock sugar is used the sterilized water dissolving of weight as 6 times in rock sugar, obtains rock sugar water, adds rock sugar water in the broken liquid; Adding rock sugar water and the mixed liquor sealed fermenting 24h under 23 ℃ condition that mixes broken liquid, last centrifugal filtration obtains little zymotic fluid subsequently;
Step 2: preparation concentrate:
At first get fresh mushroom 1 weight portion, with flushing with clean water 3 times; Use roll clearance said fresh mushroom is broken then, join in the sterilized water of 40 weight portions, obtain the broken liquid of mushroom as the disintegrating machine of 3mm; Subsequently the broken liquid of mushroom being put into temperature is that 100 ℃, weight are the hot water of 11 times of the broken liquid of mushroom, under stirring condition, is incubated 5h; Use the aperture to filter subsequently, obtain filtered fluid as the 0.5mm filter; Subsequently the filtered fluid decompression is concentrated, be concentrated into 1/6 of original volume, place 5 ℃ freezer storage 50h to separate out deposition, separate the concentrate that obtains clarifying with centrifuge at last;
Step 3: preparation finished product:
At first the concentrate of step 2 preparation is pressed one liter of concentrate sugaring 150g; The zymotic fluid that adds step 1 preparation is configured for 0.15 liter; Bottling and gland are then fast cultivated 2h subsequently under 38 ℃ condition, sterilization 30min promptly becomes finished product under 100 ℃ condition at last.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110323813.0A CN102366150B (en) | 2011-10-21 | 2011-10-21 | Preparation method of micro-fermented mushroom red grape beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110323813.0A CN102366150B (en) | 2011-10-21 | 2011-10-21 | Preparation method of micro-fermented mushroom red grape beverage |
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| Publication Number | Publication Date |
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| CN102366150A true CN102366150A (en) | 2012-03-07 |
| CN102366150B CN102366150B (en) | 2012-12-19 |
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| CN201110323813.0A Expired - Fee Related CN102366150B (en) | 2011-10-21 | 2011-10-21 | Preparation method of micro-fermented mushroom red grape beverage |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052029A (en) * | 1989-12-01 | 1991-06-12 | 李全才 | Process for forced extraction of mushroom juice with enzyme preparation |
| CN1086399A (en) * | 1992-11-03 | 1994-05-11 | 河北师范大学 | The method of edible fungi submerged fermentation production health drink |
| CN1356121A (en) * | 2001-07-02 | 2002-07-03 | 刘仁健 | Composite health-care food and beverage for improving intelligence, taking care of brain health and delaying sanility and its preparing process |
| JP2002209572A (en) * | 2001-01-19 | 2002-07-30 | Yamanashi Yagen Kk | Method for producing agaricaceous mushroom wine |
| CN1441045A (en) * | 2003-03-29 | 2003-09-10 | 罗永林 | Xianggu mushroom wine and its prepn |
-
2011
- 2011-10-21 CN CN201110323813.0A patent/CN102366150B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052029A (en) * | 1989-12-01 | 1991-06-12 | 李全才 | Process for forced extraction of mushroom juice with enzyme preparation |
| CN1086399A (en) * | 1992-11-03 | 1994-05-11 | 河北师范大学 | The method of edible fungi submerged fermentation production health drink |
| JP2002209572A (en) * | 2001-01-19 | 2002-07-30 | Yamanashi Yagen Kk | Method for producing agaricaceous mushroom wine |
| CN1356121A (en) * | 2001-07-02 | 2002-07-03 | 刘仁健 | Composite health-care food and beverage for improving intelligence, taking care of brain health and delaying sanility and its preparing process |
| CN1441045A (en) * | 2003-03-29 | 2003-09-10 | 罗永林 | Xianggu mushroom wine and its prepn |
Non-Patent Citations (1)
| Title |
|---|
| 郝涤非 等: "猴头菇葡萄汁保健饮料的研制", 《农产品加工》 * |
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