CN107022438A - A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor - Google Patents
A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor Download PDFInfo
- Publication number
- CN107022438A CN107022438A CN201610671978.XA CN201610671978A CN107022438A CN 107022438 A CN107022438 A CN 107022438A CN 201610671978 A CN201610671978 A CN 201610671978A CN 107022438 A CN107022438 A CN 107022438A
- Authority
- CN
- China
- Prior art keywords
- cordyceps militaris
- local flavor
- zymotic fluid
- fermentation
- pieces
- 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
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Toxicology (AREA)
- Food Science & Technology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor, belongs to food processing technology field, particularly belongs to technical field of food biotechnology.The fruiting bodies of cordyceps militaris leftover bits and pieces of the invention formed using artificial cultivation is raw material, carried using hot dipping with reference to Ultrasonic Wave-Assisted Extraction technical finesse raw material, inoculation yeast bacterium fermented and cultured, make sweetener using honey and the traditional white granulated sugar of xylitol replacement and allocated, fruiting bodies of cordyceps militaris leftover bits and pieces extract solution is added in zymotic fluid simultaneously to retain distinctive Cordyceps militaris local flavor in zymotic fluid, zymotic fluid is sterilized using radio frequency, more preferably retains the active component in zymotic fluid.The present invention utilizes microbial fermentation technology, with relatively low cost of material, it has been made containing Cordyceps militaris active ingredient, nutrient health, had the fermented beverage of unique Cordyceps militaris local flavor, add Cordyceps militaris product development types, for a kind of making full use of there is provided new method for fruiting bodies of cordyceps militaris leftover bits and pieces, the comprehensive utilization ratio of Cordyceps militaris resource is improved, with social and economic benefit.
Description
Technical field
The present invention relates to a kind of preparation method of the fermented beverage with Cordyceps militaris local flavor, belong to foods processing technique neck
Domain, particularly belongs to technical field of food biotechnology.
Background technology
Cordyceps militaris（Cordyceps militaris）Also known as northern Chinese caterpillar Fungus, Cordceps militaris etc., belong to Ascomycotina, very
Bacterium door, gang pyrenomycetes, Sphaerials, Clavicipitaceae, Cordyceps belongs to xenogenesis together with cordyceps sinensis, is that Cordyceps militaris colonizes in Insecta squama
The stroma grown on wing mesh noctuid pupal cell（I.e. careless part, also known as fructification）With sclerotium（That is the corpse part of insect）
Complex dimerous.
Research shows that Cordyceps militaris protein content is up to 30%, is made up of 17 kinds of amino acid, and fat content is relatively low, can expire
Demand of the sufficient people to the nutrient health of high protein and low fat.In addition, containing abundant trace element and multivitamin.Remove
Basic nutritional ingredient, finds to contain cordycepin, Cordyceps sinensis polysaccharide, cordycepic acid, ergosterol, superoxides in Cordyceps militaris
The multiple biological activities composition such as mutase.The special structure of Cordyceps militaris makes it have multiple pharmacological action with biotic component, including
Immune system is adjusted, antitumor action, anti-oxidant and aging effect, hypoglycemic, calm and syngignoscism protects respiratory system,
Adjust endocrine and immunologic function etc..
Fruiting bodies of cordyceps militaris is main edible and medicinal part, and at present, Cordyceps militaris is added to by health ministry
The Chinese medicine name single file row of medicine-food two-purpose.Due to the limitation of growing environment, the worldwide distributed quantity of Cordyceps militaris natural resources
Seldom, to meet consumer to the growing demand of Cordyceps militaris, in recent years, Artificial Cultivation of Cordyceps militaris Link technology is evolving.
Fructification leftover bits and pieces can be formed during Cordyceps militaris artificial cultivation, these leftover bits and pieces lack compared with complete fructification commodity
Weary organoleptic quality and the market competitiveness, but still containing abundant nutritional ingredient and bioactive substance, and in the last few years, fermentation
Product is gradually popular with its distinctive local flavor and nutritional characteristic.Therefore, using fruiting bodies of cordyceps militaris leftover bits and pieces as primary raw material, with phase
To relatively low cost of material, fermented beverage is processed into using biofermentation technique, not only remain Cordyceps militaris effectively into
Point, possess unique ferment local-flavor, and Cordyceps militaris product development types are added, it is favorably improved the comprehensive profit of Cordyceps militaris resource
With rate.
The product type that Cordyceps militaris concentrates on medicinal effects includes cordyceps sinensis medicinal powder capsule, oral liquid etc., and Cordyceps militaris is used as food
The product type of product has been developed, including the food variety such as cordycepin beverage, tonic wine, yoghurt product, jam product, cordyceps sinensis cream.
Existing disclosed document patent is consulted, Huang little Dan（2010）Using cordyceps mycelium zymotic fluid to be main former
Material, with tomato, white granulated sugar seasoning, develops Chinese caterpillar fungus health beverage；Yue Chun（2008）Raw material is wanted based on natural health tealeaves,
Addition can have the leaching liquor for preferably coordinating healthcare function cordyceps fructification with tealeaves, have developed health-care tea beverage；Li Jinzhe
（2016）With mulberry leaf and fruiting bodies of cordyceps militaris leaching liquor, addition flavor enhancement allotment local flavor have developed Cordyceps militaris mulberry leaf compound health
Beverage；Gao Ping（2007）With white granulated sugar mediation Artificial Cultivation of Cordyceps militaris Link fructification leaching liquor, cordycepin beverage is made；Zhong Yanmei
（2011）To have harvested the Cordyceps militaris solid deserted medium after fructification as primary raw material, using fermentation method fermentation technique, brew
Go out health fermented wine；Zeng Fanbin（2011）Raw material are wanted based on scarlet caterpiller fungus mycelia, the north with tonic effect is brewed into
Cordyceps militaris liquor；Zhao Zhijun（2007）Its tonic work is have studied by primary raw material of the complete fructification of the Cordyceps militaris manually cultivated
With；Fan Qin（2015）, Li Haizhou（2014）, Zhu Yunlan（2008）Deng utilization Cordyceps militaris fermentation mycelium and zymotic fluid, or
Other inoculating lactic acid bacterium have developed Cordyceps militaris fermented yoghourt product；Zhong Yanmei（2011）With Cordyceps militaris culture residue, milk powder and band
Viable bacteria sour milk is that primary raw material has made fermented milk-containing drink；Sun Lianhai（2015）It is main using fruiting bodies of cordyceps militaris and ossein
Raw material, is prepared for Chinese caterpillar fungus health sauce；Before this, Yue Chun（2007）Using cordyceps militaris culture medium, dregs of beans, wheat bran to be main former
Material produces edible fungus health-care soy sauce；Lin Shaojuan（2004）Using Cordyceps militaris mycelia as raw material, using carragheen as carrier, pupa is made
Cordyceps sinensis cream product.Cordyceps militaris product type is trained with complete fructification, Cordyceps militaris fermented hypha or solid more in increase
It is that raw material carries out Product processing, and mostly formulated product to support residue.The present invention is, using fruiting bodies of cordyceps militaris leftover bits and pieces as raw material, to connect
Yeasts, the fermented beverage of nutrient health is processed into using biofermentation technique.
Li Wencheng etc. is disclosed " a kind of high SOD active ferments and preparation method thereof "（Chinese Patent Application No.
201510632423.X）, it is pure under the conditions of 80 ~ 95 DEG C to fruiting bodies of cordyceps militaris powder and hericium erinaceus fruiting body powder processing method
3 ~ 4h of flooding；Cui Xueheng is disclosed a kind of " Cordceps militaris tea fungus active health drink and preparation method thereof "（Chinese patent Shen
Please numbers 200910230033.4）, water is heated to the processing method of Cordyceps militaris fruiting body and keeps slight boiling condition, extract 15 ~
20min；Liu Guoquan discloses the preparation method of " a kind of beverage of cordyceps and crystal sugar "（Chinese Patent Application No. 200610123138.6）,
Use heating means to the extraction of fruiting bodies of cordyceps militaris cordyceps sinensis liquid, 10 ~ 60min, 60 ~ 250 DEG C of temperature, or to clear water immersion 48 ~
72h cordyceps sinensis is smashed to pieces, then is extracted using water heating method.The present invention using hot dipping carry with Ultrasonic Wave-Assisted Extraction method, with reference to
The simplicity and the efficient feature of ultrasonic wave extraction of traditional leach extraction method, with relatively low temperature and shorter processing time, to the greatest extent
Destruction of the possible reduction to heat-sensitive substance in raw material and active ingredient, is conducive to the reservation of nutriment in finished product.
Chen Kunxin is disclosed a kind of " Cordceps militaris SOD beverages and preparation method thereof "（Chinese Patent Application No.
201010521403.2）, by material glucose used, peptone, vegetable protein, yeast extract, fruiting bodies of cordyceps militaris pulvis and water
Put into fermentation tank, be not inoculated with or add any fermenting agent, spontaneous fermentation；Yang Yi disclose it is a kind of " cordyceps militaris oral liquid and its
Preparation method "（Chinese Patent Application No. 200910074032.5）, cordyceps sporophore is crushed, impregnated with anion water,
Again with after ultrasonication, taking filtrate and the admixing medical solutions of ganoderma lucidum, the Radix Astragali to merge, concentrate, be non-fermented drink.The present invention is used
Modern biotechnology fermentation technique, saccharomycetes to make fermentation is used to extract solution, product is possessed the ferment local-flavor of uniqueness, saccharomycete itself institute
The nutritional ingredient contained and the metabolite of generation and accumulation are conducive to increasing the nutrition in product and functional component, improve simultaneously
The absorption and utilization of nutriment.
The life of Song bird is disclosed " a kind of pawpaw fermented beverage and preparation method thereof "（Chinese Patent Application No.:
201410699150.6）, using saccharomycetes to make fermentation, the alcohol that fermentation is produced use the method blent that adds water adjust alcohol content for
0.5%~5%.The present invention controls product alcohol content by the way of vacuum distillation, can enter serve a round of liquor to the guests by adjusting temperature and vacuum
Essence evaporation, and this process temperature is relatively low, the reservation of heat-sensitive substance and flavor substance in favourable zymotic fluid.
Shao Ying et al. is disclosed " a kind of preparation method of fermented type Cordyceps militaris soyabean milk beverage "（Chinese Patent Application No.：
201510272127.3）, soya-bean milk after fermentation is to add the allotment that sucrose carries out taste；Poplar discloses greatly a kind of " composite fruit
The preparation method of vegetable juice fermented health drink "（Chinese Patent Application No.：201410396217.9）In, the liquid after fermentation is adopted
Taste flavour is carried out with the composite sweetener being made up of acesulfame potassium, Aspartame, neotame.The present invention is using honey and xylitol as sweet tea
Taste agent carries out taste flavour to the product after fermentation, and the two sugariness is close with sucrose but more nutritious, further improves
The nutritional properties of product.
The content of the invention
It is an object of the invention to provide a kind of preparation method of the fermented beverage with Cordyceps militaris local flavor, modern biotechnology is utilized
Fermentation technique, with relatively low cost, increases Cordyceps militaris product type, improves the utilization rate of Cordyceps militaris resource.
Technical scheme, a kind of preparation method of the fermented beverage with Cordyceps militaris local flavor, with artificial cultivation shape
Into fruiting bodies of cordyceps militaris leftover bits and pieces be raw material, carried using hot dipping with reference to Ultrasonic Wave-Assisted Extraction technical finesse raw material, be inoculated with ferment
Female bacterium fermented and cultured, substitutes traditional white granulated sugar using honey and xylitol and is allocated as sweetener, while in zymotic fluid
Middle addition fruiting bodies of cordyceps militaris leftover bits and pieces extract solution is to retain distinctive Cordyceps militaris local flavor in zymotic fluid, and zymotic fluid is killed using radio frequency
Bacterium, preferably retains the active component in zymotic fluid.Product is nutritious, unique flavor, short preparation period, with economy effect
Benefit.
Comprise the following steps that：
（1）Cordyceps militaris pretreatment of raw material：Take the size-reduced machine of fruiting bodies of cordyceps militaris leftover bits and pieces to crush, according to material water quality than 1 ︰ 15 ~
20 add water, 60 ~ 80 DEG C of 70 ~ 100min of hot water extraction of constant temperature, be cooled to after 40 ~ 50 DEG C and feed liquid is aided in using low-frequency ultrasonic waves
Extracted again, 300 ~ 600W of ultrasonic power, frequency 20-30kHz, 15 ~ 30min of extraction time, through being filtrated to get pupa worm
Grass seed entity leftover bits and pieces extract solution；
Fruiting bodies of cordyceps militaris leftover bits and pieces moisture before crushing is less than 7%, and 80 ~ 100 mesh sieves are crossed after crushing, and hot dipping is carried and ultrasound
Ripple auxiliary uses 5 ~ 7 layers of filtered through gauze after extracting again；
（2）Addition fermentation auxiliary material and sterilizing：To step（1）Extract solution matter is added in gained fruiting bodies of cordyceps militaris leftover bits and pieces extract solution
The white granulated sugar of gauge 5% ~ 10%, and fermentation auxiliary material, dissolving are mixed, and sterilize 15 ~ 20min at 115 ~ 120 DEG C；
Ferment auxiliary material be food additives, based on fruiting bodies of cordyceps militaris leftover bits and pieces extract solution quality, have peptone 0.5% ~
0.8%, yeast extract 0.1% ~ 0.5%, dipotassium hydrogen phosphate 0.1% ~ 0.2%, magnesium sulfate 0.03% ~ 0.06%；
（3）Inoculation fermentation：By step（2）In gained feed liquid input sterilization fermentation bottle, using YPD culture mediums, inclined-plane low temperature is protected
The barms of Tibetan is activated and is seeded in fermentation flask after expanding culture 2 ~ 3 times, inoculum concentration 1% ~ 3%, sealing, under normal pressure,
28 ~ 30 DEG C of progress saccharomycetes to make fermentation of temperature, 2 ~ 5 days time；
（4）Filtering fermentation liquor and vacuum distillation：By step（3）Gained saccharomycetes to make fermentation liquid is filtered, vacuum distillation control zymotic fluid
Alcohol content is no more than 0.5%, 40 ~ 45 DEG C of evaporating temperature, the MPa of vacuum 0.08 ~ 0.095；
（5）The allotment of zymotic fluid：Using honey, xylitol as sweetener, citric acid carries out taste as acid to zymotic fluid
Allotment, based on zymotic fluid weight, honey 1% ~ 3%, xylitol 0.5% ~ 1%, citric acid 0.03% ~ 0.10%；Continue to be added to step
（1）The volume ratio of gained fruiting bodies of cordyceps militaris leftover bits and pieces extract solution, zymotic fluid and addition extract solution is 2 ︰ 1 ~ 2；To make after fermentation
Liquid still retain the peculiar taste of Cordyceps militaris, add adding Cordyceps militaris leftover bits and pieces after sweetener and acid and extract to zymotic fluid
Liquid, the characteristic flavor on basis after allotment carries out evaluation comparison using electronic nose；
So that DI values are as evaluation index obtained by electronic nose PCA, LDA analysis method, to the addition of Cordyceps militaris leftover bits and pieces extract solution
It is determined, wherein DI value >=80%, illustrates that the zymotic fluid after allotment has conspicuousness poor with Cordyceps militaris leftover bits and pieces extract solution local flavor
Different, DI values ＜ 80% illustrates that there was no significant difference with Cordyceps militaris leftover bits and pieces extract solution local flavor for the zymotic fluid after allotment, i.e. zymotic fluid
Contain Cordyceps militaris peculiar flavour；
（6）Post processing：To step（5）Gained allotment mixed liquor homogeneous, radio frequency sterilization, the pole plate spacing 80 that radio frequency is sterilized ~
120mm, 120 ~ 210s of processing time, sterile filling, that is, obtaining finished product has the fermented beverage of Cordyceps militaris local flavor, room temperature or low temperature
Preservation.
Beneficial effects of the present invention：
1st, the fruiting bodies of cordyceps militaris leftover bits and pieces that the present invention is formed using artificial cultivation is raw material, using modern biotechnology fermentation technique, with
Relatively low cost, increases Cordyceps militaris product type, improves the utilization rate of Cordyceps militaris resource.
2nd, the present invention is carried using hot dipping and combined with Ultrasonic Wave-Assisted Extraction technology, and raw material is pre-processed, simple behaviour
Extraction time is not only shortened, and causes the active ingredient in raw material to be fully extracted utilization.
3rd, the present invention uses modern biotechnology fermentation technique, and inoculation yeast bacterium, product possesses the fermentation fragrance of uniqueness, while ferment
Female bacterium own metabolism product and vital movement are conducive to the nutritional ingredient of abundant product and promote the absorption of nutriment.
4th, the life cycle of the product that the present invention is prepared is short, and the liquid after saccharomycetes to make fermentation is carried out using vacuum distillation
Alcohol content is controlled, and operating efficiency is high.
5th, the present invention carries out the allotment of zymotic fluid local flavor using honey and xylitol as sweetener, further increases product
Nutrition, improves local flavor；Cordyceps militaris leftover bits and pieces extract solution is added simultaneously, is remained the characteristic flavor on basis of Cordyceps militaris in zymotic fluid, is adopted
The evaluation comparison of characteristic flavor on basis is carried out with electronic nose.
6th, the present invention carries out post-processing to zymotic fluid using radio frequency sterilization mode, and flexible sterilization mode is inactivating micro- life
Retain the active component in zymotic fluid while thing as far as possible.
Embodiment
Embodiment 1：A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor
（1）Cordyceps militaris pretreatment of raw material：The size-reduced machine of fruiting bodies of cordyceps militaris leftover bits and pieces that moisture is less than 7% is crushed, mistake
100 mesh sieves, weigh powder 300g, add drinking water 5kg, 70 DEG C of hot water extraction 90min of constant temperature, using ultrasonic wave to feed liquid again
Assisted extraction is carried out, low frequency ultrasound wave power 400W, frequency 20kHz, extraction time 18min obtain pupa worm through 6 layers of filtered through gauze
Grass seed entity leftover bits and pieces extract solution；
（2）Addition fermentation auxiliary material and sterilizing：To step（1）It is made in fruiting bodies of cordyceps militaris leftover bits and pieces extract solution and adds 7% white granulated sugar
And fermentation auxiliary material peptone 0.6%, yeast extract 0.3%, dipotassium hydrogen phosphate 0.15%, magnesium sulfate 0.04%, dissolving is mixed, and 120 DEG C go out
Bacterium 15min；
（3）Inoculation fermentation：By step（2）In gained feed liquid input sterilization fermentation bottle, using YPD culture mediums, inclined-plane low temperature is protected
The barms of Tibetan is activated and is seeded in fermentation flask after expanding culture 3 times, inoculum concentration 2%, sealing, under normal pressure, temperature 28
DEG C saccharomycetes to make fermentation 3 days；
（4）Filtering fermentation liquor and vacuum distillation：By step（3）Gained saccharomycetes to make fermentation liquid is filtered, vacuum distillation control zymotic fluid
Alcohol content is no more than 0.5%, 45 DEG C of evaporating temperature, vacuum 0.09MPa；
（5）The allotment of zymotic fluid：To step（4）Honey 2% is added in gained liquid, xylitol 0.6%, citric acid 0.05% is carried out
Saccharic acid is allocated, while adding step（1）Gained fruiting bodies of cordyceps militaris leftover bits and pieces extract solution, Cordyceps militaris feature is evaluated using electronic nose
Local flavor, the ratio for determining zymotic fluid and extract solution is 2 ︰ 1.
（6）Post processing：After zymotic fluid homogeneous, radio frequency sterilization, pole plate spacing 100cm, processing time 120s, sterile filling is obtained
To finished product, finished product is placed in room temperature preservation, shelf life 7 months.
Embodiment 2：A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor
（1）Cordyceps militaris pretreatment of raw material：The size-reduced machine of fruiting bodies of cordyceps militaris leftover bits and pieces that moisture is less than 7% is crushed, mistake
100 mesh sieves, weigh powder 600g, add drinking water 10kg, 80 DEG C of hot water extraction 100min of constant temperature, using low-frequency ultrasonic waves to material
Liquid carries out assisted extraction again, and ultrasonic power 500W, frequency 30kHz, extraction time 25min obtain pupa through 7 layers of filtered through gauze
Cordyceps militaris sporocarp leftover bits and pieces extract solution；
（2）Addition fermentation auxiliary material and sterilizing：To step（1）It is made in fruiting bodies of cordyceps militaris leftover bits and pieces extract solution and adds white granulated sugar 8%
And fermentation auxiliary material peptone 0.7%, yeast extract 0.4%, dipotassium hydrogen phosphate 0.15%, magnesium sulfate 0.05%, dissolving is mixed, and 120 DEG C go out
Bacterium 15min；
（3）Inoculation fermentation：By step（2）In gained feed liquid input sterilization fermentation bottle, using YPD culture mediums, inclined-plane low temperature is protected
The barms of Tibetan is activated and is seeded in fermentation flask after expanding culture 3 times, inoculum concentration 3%, sealing, under normal pressure, temperature 28
DEG C saccharomycetes to make fermentation 4 days；
（4）Filtering fermentation liquor and vacuum distillation：By step（3）Gained saccharomycetes to make fermentation liquid is filtered, vacuum distillation control zymotic fluid
Alcohol content is no more than 0.5%, 45 DEG C of evaporating temperature, vacuum 0.095MPa；
（5）The allotment of zymotic fluid：To step（4）Honey 2% is added in gained liquid, xylitol 0.8%, citric acid 0.07% is carried out
Saccharic acid is allocated, while adding step（1）Gained fruiting bodies of cordyceps militaris leftover bits and pieces extract solution, Cordyceps militaris feature is evaluated using electronic nose
Local flavor, the ratio for determining zymotic fluid and extract solution is 2 ︰ 2；
（6）Post processing：After zymotic fluid homogeneous, radio frequency sterilization, pole plate spacing 110cm, processing time 180s, sterile filling is obtained into
Product；Finished product is placed in 2 ~ 4 DEG C of Cord bloods, shelf life 12 months.
Claims (5)
1. a kind of preparation method of the fermented beverage with Cordyceps militaris local flavor, it is characterised in that step is as follows：
（1）Cordyceps militaris pretreatment of raw material：Take the size-reduced machine of fruiting bodies of cordyceps militaris leftover bits and pieces to crush, according to material water quality than 1 ︰ 15 ~
20 add water, 60 ~ 80 DEG C of 70 ~ 100min of hot water extraction of constant temperature, be cooled to after 40 ~ 50 DEG C and feed liquid is aided in using low-frequency ultrasonic waves
Extracted again, 300 ~ 600W of ultrasonic power, frequency 20-30kHz, 15 ~ 30min of extraction time, through being filtrated to get pupa worm
Grass seed entity leftover bits and pieces extract solution；
（2）Addition fermentation auxiliary material and sterilizing：To step（1）Extract solution matter is added in gained fruiting bodies of cordyceps militaris leftover bits and pieces extract solution
The white granulated sugar of gauge 5% ~ 10%, and fermentation auxiliary material, dissolving are mixed, and sterilize 15 ~ 20min at 115 ~ 120 DEG C；
（3）Inoculation fermentation：By step（2）In gained feed liquid input sterilization fermentation bottle, the barms of inclined-plane low-temperature preservation is passed through
Activate and be seeded to after expanding culture 2 ~ 3 times in fermentation flask, inoculum concentration 1% ~ 3%, sealing, under normal pressure, 28 ~ 30 DEG C of progress of temperature
Saccharomycetes to make fermentation, 2 ~ 5 days time；
（4）Filtering fermentation liquor and vacuum distillation：By step（3）Gained saccharomycetes to make fermentation liquid is filtered, vacuum distillation control zymotic fluid
Alcohol content is no more than 0.5%, 40 ~ 45 DEG C of evaporating temperature, the MPa of vacuum 0.08 ~ 0.095；
（5）The allotment of zymotic fluid：Using honey, xylitol as sweetener, citric acid carries out taste as acid to zymotic fluid
Allotment, based on zymotic fluid weight, honey 1% ~ 3%, xylitol 0.5% ~ 1%, citric acid 0.03% ~ 0.10%；Continue to be added to step
（1）The volume ratio of gained fruiting bodies of cordyceps militaris leftover bits and pieces extract solution, zymotic fluid and addition extract solution is 2 ︰ 1 ~ 2, the spy after allotment
Levy local flavor and evaluation comparison is carried out using electronic nose；
（6）Post processing：To step（5）Gained allotment mixed liquor homogeneous, radio frequency sterilization, filling, that is, obtaining finished product has Cordyceps militaris
The fermented beverage of local flavor, room temperature or low-temperature preservation.
2. there is the preparation method of the fermented beverage of Cordyceps militaris local flavor according to claim 1, it is characterised in that：Step（1）
Middle fruiting bodies of cordyceps militaris leftover bits and pieces moisture before crushing is less than 7%, 80 ~ 100 mesh sieves is crossed after crushing, hot dipping is carried and ultrasonic wave
Auxiliary uses 5 ~ 7 layers of filtered through gauze after extracting again.
3. there is the preparation method of the fermented beverage of Cordyceps militaris local flavor according to claim 1, it is characterised in that step（2）In
The fermentation auxiliary material of addition is specific as follows based on fruiting bodies of cordyceps militaris leftover bits and pieces extract solution quality：Peptone 0.5% ~ 0.8%, yeast
Cream 0.1% ~ 0.5%, dipotassium hydrogen phosphate 0.1% ~ 0.2%, magnesium sulfate 0.03% ~ 0.06%.
4. there is the preparation method of the fermented beverage of Cordyceps militaris local flavor according to claim 1, it is characterised in that step（3）In
The activation and expansion culture of the barms of inclined-plane low-temperature preservation use YPD culture mediums.
5. there is the preparation method of the fermented beverage of Cordyceps militaris local flavor according to claim 1, it is characterised in that step（6）In
Allocate and the zymotic fluid after homogeneous is sterilized using radio frequency, pole plate 80 ~ 120mm of spacing of radio frequency sterilization, processing time 120 ~ 210
S, then sterile filling, which obtains finished product, has the fermented beverage of Cordyceps militaris local flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610671978.XA CN107022438A (en) | 2016-08-16 | 2016-08-16 | A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610671978.XA CN107022438A (en) | 2016-08-16 | 2016-08-16 | A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107022438A true CN107022438A (en) | 2017-08-08 |
Family
ID=59524064
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610671978.XA Pending CN107022438A (en) | 2016-08-16 | 2016-08-16 | A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107022438A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402352A (en) * | 2018-02-08 | 2018-08-17 | 广东嘉豪食品有限公司 | It is a kind of using blended fruit juice underflow as the production method of the high activity fruit juice ferment of raw material |
| CN108949455A (en) * | 2018-09-14 | 2018-12-07 | 楚雄师范学院 | A kind of open country embankment brews wine and preparation method thereof and its application |
| CN109717340A (en) * | 2019-03-01 | 2019-05-07 | 江南大学 | A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis |
| WO2019169806A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Preparation method for protein-polysaccharide complex coacervation-stabilized nano-sized cordyceps militaris complex powder |
| CN110468005A (en) * | 2019-09-11 | 2019-11-19 | 河南科技学院 | A kind of preparation method of Cordyceps militaris alcoholic beverage |
| CN110484404A (en) * | 2019-09-11 | 2019-11-22 | 河南科技学院 | A kind of Cordyceps militaris alcoholic beverage and its application |
| WO2020260690A1 (en) * | 2019-06-28 | 2020-12-30 | Empirical Aps | Method and apparatus for preparation of an alcoholic beverage |
| CN113498836A (en) * | 2021-07-19 | 2021-10-15 | 辽宁中科北和科技有限公司 | Cordyceps sinensis and eucommia ulmoides beverage and preparation method thereof |
| CN114949077A (en) * | 2021-12-17 | 2022-08-30 | 江苏食品药品职业技术学院 | Cordyceps militaris polysaccharide paste with antioxidant effect and preparation method thereof |
| CN114958508A (en) * | 2022-06-14 | 2022-08-30 | 大时代生物工程(深圳)有限公司 | Preparation method of cordyceps sinensis health-care wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150017112A (en) * | 2013-08-06 | 2015-02-16 | 영동대학교 산학협력단 | Composition including mulberry, vegetative wasp, silkworm and nut of raisin tree |
| CN104893950A (en) * | 2015-06-25 | 2015-09-09 | 广东东阳光药业有限公司 | Method for preparing cordyceps sinensis fermented vinegar beverage |
| CN105732832A (en) * | 2014-12-10 | 2016-07-06 | 黑龙江众生生物工程有限公司 | Preparation method of cordyceps militaris polysaccharide |
-
2016
- 2016-08-16 CN CN201610671978.XA patent/CN107022438A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150017112A (en) * | 2013-08-06 | 2015-02-16 | 영동대학교 산학협력단 | Composition including mulberry, vegetative wasp, silkworm and nut of raisin tree |
| CN105732832A (en) * | 2014-12-10 | 2016-07-06 | 黑龙江众生生物工程有限公司 | Preparation method of cordyceps militaris polysaccharide |
| CN104893950A (en) * | 2015-06-25 | 2015-09-09 | 广东东阳光药业有限公司 | Method for preparing cordyceps sinensis fermented vinegar beverage |
Non-Patent Citations (3)
| Title |
|---|
| 中国科学技术协会等: "《2012-2013食品科学技术学科发展报告》", 30 April 2014, 中国科学技术出版社 * |
| 杜双田等: "《蛹虫草、灰树花、天麻高产栽培新技术》", 31 March 2002, 中国农业出版社 * |
| 高平等: "人工栽培蛹虫草饮料的研制", 《食品工程》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402352A (en) * | 2018-02-08 | 2018-08-17 | 广东嘉豪食品有限公司 | It is a kind of using blended fruit juice underflow as the production method of the high activity fruit juice ferment of raw material |
| WO2019169806A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Preparation method for protein-polysaccharide complex coacervation-stabilized nano-sized cordyceps militaris complex powder |
| US11363832B2 (en) | 2018-03-05 | 2022-06-21 | Jiangnan University | Method for preparing cordyceps militaris nano-composite powder with protein-polysaccharide complex coacervation stability |
| CN108949455A (en) * | 2018-09-14 | 2018-12-07 | 楚雄师范学院 | A kind of open country embankment brews wine and preparation method thereof and its application |
| CN109717340A (en) * | 2019-03-01 | 2019-05-07 | 江南大学 | A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis |
| CN109717340B (en) * | 2019-03-01 | 2022-07-08 | 江南大学 | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis |
| WO2020260690A1 (en) * | 2019-06-28 | 2020-12-30 | Empirical Aps | Method and apparatus for preparation of an alcoholic beverage |
| CN110468005A (en) * | 2019-09-11 | 2019-11-19 | 河南科技学院 | A kind of preparation method of Cordyceps militaris alcoholic beverage |
| CN110484404A (en) * | 2019-09-11 | 2019-11-22 | 河南科技学院 | A kind of Cordyceps militaris alcoholic beverage and its application |
| CN113498836A (en) * | 2021-07-19 | 2021-10-15 | 辽宁中科北和科技有限公司 | Cordyceps sinensis and eucommia ulmoides beverage and preparation method thereof |
| CN114949077A (en) * | 2021-12-17 | 2022-08-30 | 江苏食品药品职业技术学院 | Cordyceps militaris polysaccharide paste with antioxidant effect and preparation method thereof |
| CN114958508A (en) * | 2022-06-14 | 2022-08-30 | 大时代生物工程(深圳)有限公司 | Preparation method of cordyceps sinensis health-care wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107022438A (en) | A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor | |
| CN103300330A (en) | Production and processing technology of fermented pickled pepper | |
| CN102676333B (en) | Fruit wine production process of citrus fruit | |
| CN104187930B (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN102919355B (en) | Method for processing compound sour goat milk drink | |
| CN102086432A (en) | Production technique of persimmon mead | |
| CN104222922B (en) | Spicy pickles with beef and fermented soybean and preparation method thereof | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN105995489A (en) | Edible mushroom fermented corn flour and corn product | |
| CN107691704A (en) | A kind of black-tea fungus drink and preparation method thereof | |
| CN107296266A (en) | A kind of jujube ferment and preparation method thereof | |
| CN105567496B (en) | A kind of thick wine of gold cordyceps sinensis lotus seeds | |
| CN103031220A (en) | Wolfberry ganoderma wine and its brewing method | |
| CN110089651A (en) | A kind of production method of capsicum leaf enzyme beverage | |
| CN105505718B (en) | A kind of thick wine of cordyceps sinensis mulberry juice health amber rich in DNJ | |
| CN101125019B (en) | Pholiota adiposa mycelium fermentation vinegar beverage and preparation method | |
| CN101305825A (en) | Morel oral liquid and its preparation method | |
| CN106136005A (en) | A kind of preparation method of Antrodia Camphorata health breast acid beverage | |
| CN104222278A (en) | Milk vinegar and green tea health drink with weight-losing function | |
| CN106962716B (en) | Lucid ganoderma germinated brown rice fruit and vegetable beverage and preparation method thereof | |
| CN110269097A (en) | A kind of tonifying Qi probiotic products | |
| CN105002060B (en) | A kind of amber thick wine of ganoderma lucidum okra and preparation method | |
| CN107586691A (en) | A kind of processing method of jujube vinegar beverage | |
| CN107118890A (en) | The brewing method of raspberry milk fruit health liquor | |
| CN106010931A (en) | Preparation method of phellinus igniarius composite health vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170808 |