CN102742897A - Grifola frondosus suspension beverage and its preparation method - Google Patents
Grifola frondosus suspension beverage and its preparation method Download PDFInfo
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- CN102742897A CN102742897A CN2011101015621A CN201110101562A CN102742897A CN 102742897 A CN102742897 A CN 102742897A CN 2011101015621 A CN2011101015621 A CN 2011101015621A CN 201110101562 A CN201110101562 A CN 201110101562A CN 102742897 A CN102742897 A CN 102742897A
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Abstract
The invention relates to the biological technology and food processing technical technology field, and concretely relates to a grifola frondosus suspension beverage and its preparation method. According to the invention, Gellan gum and calcium chloride are used for preparing the suspending agent, and the suspending agent is added to the grifola frondosus broth for preparing the grifola frondosus suspension beverage. The prepared suspension beverage has the advantages of uniform suspension, uniform mycelium size, no sinking phenomenon, clear beverage and strong stability, and possesses wide market prospect.
Description
Technical field
The invention belongs to the food processing field of biological technical field and suspending beverage.
Background technology
It is antitumor to have reported that grifola frondosus has, anti HIV-1 virus, and antifatigue improves functions such as immunity; Receive people's favor, increasing in recent years grifola frondosus health products are also come out one after another, and comprise the grifola frondosus capsule, the grifola frondosus nutrient solution; Grifola frondosa oral liquid, ash tree jasmine tea, grifola frondosus pulvis or the like.But the relevant report about the grifola frondosus suspending beverage is fewer, and product almost is in blank, has very big exploitation and is worth.
Suspension is meant that food particle can be uniformly distributed among the beverage preferably, in the shelf-life, does not produce tangible layering and sinkage.The fruits and vegetables of nature granulating like red bayberry, grape etc. and the fruits and vegetables of granulating not naturally, like citrus, peach, pears, apple etc., and pass through artificial granulation's article shaped, can be processed into suspending beverage, so suspension technology are the very wide technology of a kind of involvement aspect.Suspending beverage is a kind of new type natural beverage that China market is risen recently; Owing to intuitively, truly, be equipped with transparent wrapper; Can give lucid and lively sensation, be well received by consumers, and when overstating social uphold nature beverage; The food particle of floating smoothness just in time meets consumer's this psychology in the suspending beverage, so huge market potential is arranged.
Summary of the invention
The object of the present invention is to provide a kind of grifola frondosus suspending beverage and preparation method thereof.
The object of the invention is realized through following technical scheme, being comprised:
(1) bacterial classification is cultivated: the PDA culture medium is processed flat board by conventional method.Take 1 of maitake mushroom mycelia after the activation of soya bean size with inoculation shovel, be forwarded on the PDA plating medium, 25 ℃ of constant temperature culture 15 days.
(2) seed liquor preparation: take 10 of maitake mushroom mycelias after the soya bean size is cultivated with the inoculation shovel, be inoculated in the 250mL baffle flask that 60mL potato-glucose-protein culture medium is housed, 25 ℃, the 140r/min shaking table is cultivated 100～110h.
(3) polyporus frondosus fermenting liquor preparation: seed fermentation liquid is inoculated in the fermentation medium by 10% inoculum concentration, and 25 ℃, the 140r/min shaking table was cultivated 7 days.
(4) suction filtration: zymotic fluid obtains clarified solution and mycelium through the Buchner funnel suction filtration.
(5) suspending agent preparation: take by weighing 0.05% gellan gum and be dissolved in the distilled water, heat while stirring, boil 20～30s, in solution, add 0.06% calcium chloride, stirring and dissolving is cooled to 37～40 ℃.
(6) suspending beverage preparation: when suspending agent is cooled to 37～40 ℃, add in the grifola frondosus clarified solution of 60%～70% (v/v), add uniform maitake mushroom mycelia simultaneously, stir, obtain the grifola frondosus suspending beverage.
Beneficial effect of the present invention:
Because unique preparing process of the present invention, the grifola frondosus suspending beverage of preparing suspends evenly, does not have sinkage, the beverage clarification, and stability is strong.
Specific embodiments
In order to understand the present invention, through embodiment the present invention is described further below, but does not limit the present invention.
Case study on implementation 1:
(1) bacterial classification is cultivated: the PDA culture medium is processed flat board by conventional method.Take 1 of maitake mushroom mycelia after the activation of soya bean size with inoculation shovel, be forwarded on the PDA plating medium, 25 ℃ of constant temperature culture 15 days.
(2) seed liquor preparation: take 10 of maitake mushroom mycelias after the soya bean size is cultivated with the inoculation shovel, be inoculated in the 250mL baffle flask that 60mL potato-glucose-protein culture medium is housed, 25 ℃, the 140r/min shaking table is cultivated 100h.
(3) polyporus frondosus fermenting liquor preparation: seed fermentation liquid is inoculated in the fermentation medium by 10% inoculum concentration, and 25 ℃, the 140r/min shaking table was cultivated 7 days.
(4) suction filtration: zymotic fluid obtains clarified solution and mycelium through the Buchner funnel suction filtration.
(5) suspending agent preparation: take by weighing 0.05% gellan gum and be dissolved in the distilled water, heat while stirring, boil 20s, in solution, add 0.06% calcium chloride, stirring and dissolving is cooled to 37 ℃.
(6) suspending beverage preparation: when suspending agent is cooled to 37 ℃, add in the grifola frondosus clarified solution of 60% (v/v), add uniform maitake mushroom mycelia simultaneously, stir, obtain the grifola frondosus suspending beverage.
Case study on implementation 2:
(1) bacterial classification is cultivated: the PDA culture medium is processed flat board by conventional method.Take 1 of maitake mushroom mycelia after the activation of soya bean size with inoculation shovel, be forwarded on the PDA plating medium, 25 ℃ of constant temperature culture 15 days.
(2) seed liquor preparation: take 10 of maitake mushroom mycelias after the soya bean size is cultivated with the inoculation shovel, be inoculated in the 250mL baffle flask that 60mL potato-glucose-protein culture medium is housed, 25 ℃, the 140r/min shaking table is cultivated 110h.
(3) polyporus frondosus fermenting liquor preparation: seed fermentation liquid is inoculated in the fermentation medium by 10% inoculum concentration, and 25 ℃, the 140r/min shaking table was cultivated 7 days.
(4) suction filtration: zymotic fluid obtains clarified solution and mycelium through the Buchner funnel suction filtration.
(5) suspending agent preparation: take by weighing 0.05% gellan gum and be dissolved in the distilled water, heat while stirring, boil 30s, in solution, add 0.06% calcium chloride, stirring and dissolving is cooled to 40 ℃.
(6) suspending beverage preparation: when suspending agent is cooled to 40 ℃, add in the grifola frondosus clarified solution of 70% (v/v), add uniform maitake mushroom mycelia simultaneously, stir, obtain the grifola frondosus suspending beverage.
Claims (2)
1. grifola frondosus suspending beverage and preparation method thereof is characterized in that may further comprise the steps:
(1) bacterial classification is cultivated: the PDA culture medium is processed flat board by conventional method.Take 1 of maitake mushroom mycelia after the activation of soya bean size with inoculation shovel, be forwarded on the PDA plating medium, 25 ℃ of constant temperature culture 15 days.
(2) seed liquor preparation: take 10 of maitake mushroom mycelias after the soya bean size is cultivated with the inoculation shovel, be inoculated in the 250mL baffle flask that 60mL potato-glucose-protein culture medium is housed, 25 ℃, the 140r/min shaking table is cultivated 100～110h.
(3) polyporus frondosus fermenting liquor preparation: seed fermentation liquid is inoculated in the fermentation medium by 10% inoculum concentration, and 25 ℃, the 140r/min shaking table was cultivated 7 days.
(4) suction filtration: zymotic fluid obtains clarified solution and mycelium through the Buchner funnel suction filtration.
(5) suspending agent preparation: take by weighing 0.05% gellan gum and be dissolved in the distilled water, heat while stirring, boil 20～30s, in solution, add 0.06% calcium chloride, stirring and dissolving is cooled to 37～40 ℃.
(6) suspending beverage preparation: when suspending agent is cooled to 37～40 ℃, add in the grifola frondosus clarified solution of 60%～70% (v/v), add uniform maitake mushroom mycelia simultaneously, stir, obtain the grifola frondosus suspending beverage.
2. according to said a kind of grifola frondosus suspending beverage of claim 1 and preparation method thereof, it is characterized in that it is distilled water that step (5) and (6) suspending agent prepare institute's water, it is 37～40 ℃ that suspending agent adds temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101015621A CN102742897A (en) | 2011-04-22 | 2011-04-22 | Grifola frondosus suspension beverage and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101015621A CN102742897A (en) | 2011-04-22 | 2011-04-22 | Grifola frondosus suspension beverage and its preparation method |
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| Publication Number | Publication Date |
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| CN102742897A true CN102742897A (en) | 2012-10-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011101015621A Pending CN102742897A (en) | 2011-04-22 | 2011-04-22 | Grifola frondosus suspension beverage and its preparation method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1751694A (en) * | 2004-09-22 | 2006-03-29 | 中国食品发酵工业研究院 | Polyporus frondosus oral liquor and its prodn. method |
| CN100998611A (en) * | 2006-12-28 | 2007-07-18 | 温州大学 | Huishuhua fermentation preparation process using Chinese herb medicine as medium |
| CN101194917A (en) * | 2007-11-21 | 2008-06-11 | 贵州大学 | Grifola frondosa oral liquid rich in gastrodine, organic selenium and method for preparing the same |
-
2011
- 2011-04-22 CN CN2011101015621A patent/CN102742897A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1751694A (en) * | 2004-09-22 | 2006-03-29 | 中国食品发酵工业研究院 | Polyporus frondosus oral liquor and its prodn. method |
| CN100998611A (en) * | 2006-12-28 | 2007-07-18 | 温州大学 | Huishuhua fermentation preparation process using Chinese herb medicine as medium |
| CN101194917A (en) * | 2007-11-21 | 2008-06-11 | 贵州大学 | Grifola frondosa oral liquid rich in gastrodine, organic selenium and method for preparing the same |
Non-Patent Citations (2)
| Title |
|---|
| 马青等: "灰树花保健饮料加工工业的研究", 《食品与机械》 * |
| 黄小玲等: "灰树花保健饮料的研制", 《饮料工业》 * |
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Application publication date: 20121024 |