CN101125019B - Pholiota adiposa mycelium fermentation vinegar beverage and preparation method - Google Patents
Pholiota adiposa mycelium fermentation vinegar beverage and preparation method Download PDFInfo
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- CN101125019B CN101125019B CN2007101394725A CN200710139472A CN101125019B CN 101125019 B CN101125019 B CN 101125019B CN 2007101394725 A CN2007101394725 A CN 2007101394725A CN 200710139472 A CN200710139472 A CN 200710139472A CN 101125019 B CN101125019 B CN 101125019B
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Abstract
The invention provides a yellow umbrella mycelium ferment vinegar drink. The invention comprises yellow umbrella mycelium vinegar solution of ten to fifty percent, honey of five to ten percent and water. A preparing method comprises: A. the yellow umbrella mycelium ferment; B. the extracting of the ferment mash fluid; C. the ferment of the acetic acid; D. the mixing; E. the filtering, the split charging and the Barcol disinfection. The preparing product of the yellow umbrella mycelium solution of the invention has a good taste and a special flavor; the product contains the protein, the carbohydrate, the vitamin and a plurality of mineral elements and also contains the amino acid, the amylose, the ergot sterol and other organic active substances. The taste experiment proves that when the adding proportion of the yellow umbrella vinegar solution and the honey is forty percent and five to ten percent, the obtained product has higher evaluation in the appearance, the flavor and the taste and the product is golden and even without precipitate and suspended substance; the product has a special faint scent of honey and yellow umbrella; the product is sweet and sour and is tasty without stimulation; and the product is applicable to all kinds of people.
Description
Technical field
The present invention relates to a kind of yellow agaric fermentation vinegar beverage and preparation method, especially pholiota adiposa mycelium and make the preparation method of yellow umbrella local flavor vinegar beverage, belong to the biological processing technical field of edible and medicinal fungi beverage through acetic fermentation.
Background technology
Yellow umbrella is the higher edible and medicinal fungi of a kind of commodity value, is one of 10 kinds of rare mushrooms of at present tool development prospect.Yellow umbrella not only contains rich in protein, multivitamin but also contains the several amino acids of a large amount of carrotene and needed by human and multiple bioactivators such as trace element and polysaccharide, ergosterol, not only have higher nutritive value, also have protecting the liver, detoxify, strengthen immunity, anticancer, reduce many medical health care functions such as blood fat.Yellow agaric meat plumpness, the tender handle of matter is crisp, and aromatic flavour, nutritious is covered with on the cap stem that shallow scale comes off during the cooking in vain to the yellowish-brown scale, and it is smooth to enter the mouth, the tool peculiar flavour.There is one deck mucus on its cap surface, it is a kind of nucleic acid substances, human body energy and the mental special effect of recovering arranged, the pholiota adiosapose polysaccharide first of extracting from mucus that studies show that in recent years has the effect of immunopotentiator, activating macrophage effectively, by strengthen cytokine secretion, strengthen NO the generation level, to strengthen its phagocytic function and external killing activity etc. multiple by way of regulating immune system, and can play the effect that suppresses tumor growth.Yellow umbrella is as its aromatic flavour of edible fungus, nutritious, and the tool peculiar flavour does not still have report for the deep processing of yellow umbrella at present.
Summary of the invention
Technical problem to be solved by this invention provides a kind of liquid fermentation process that utilizes pholiota adiposa mycelium fermentation is prepared the method for vinegar beverage, to promote the deep processing and utilization of yellow agaric, enriches the market kind.
Technical scheme of the present invention is achieved in that this pholiota adiposa mycelium fermentation vinegar beverage, it is characterized in that: comprise that volume ratio is original vinegar liquid of Pholiota adiposa, 5-10% honey and the water surplus composition of the pholiota adiposa mycelium fermentation of 10-50%.
Described pholiota adiposa mycelium fermentation vinegar beverage comprises that volume ratio is that original vinegar liquid of Pholiota adiposa, 7% honey and the water surplus of 40% pholiota adiposa mycelium fermentation formed.
The preparation method of described pholiota adiposa mycelium fermentation vinegar beverage comprises the steps preparation:
A, yellow umbrella liquid fermentation: connect the triangular flask fluid nutrient medium with yellow agaric liquid spawn, temperature 24-26 ℃, shaking speed 150r/min, initial pH value is 6.0, shake bottled amount 300ml/1000mL triangular flask, inoculum concentration 30lm, shaking speed 150r/min, cultivation cycle 144 hours reaches more than the fresh weight of mycelium 25g/100mL;
B, fermentation liquid extract: the ratio of fermentation liquid and amount of water is 1: 1, and pressure filtration is extracted under pressure 0.1MPa condition;
C, acetic fermentation: in the yellow umbrella fermentation liquid of step B, add edible alcohol and make its alcohol concentration reach 7%, 80 ℃ of sterilization 15min, insert 10% acetic acid bacteria, in 32-34 ℃, shaking speed is 120r/min, and the submerged fermentation time is 72 hours, obtains original vinegar liquid of Pholiota adiposa;
D, collude right: the volume ratio according to 10-50% original vinegar liquid of Pholiota adiposa, 5-10% honey and water surplus mixes original vinegar liquid of Pholiota adiposa with honey and water surplus;
E, filtration, packing, pasteurization, promptly.
The preparation method of described pholiota adiposa mycelium fermentation vinegar beverage, step C acetic fermentation comprises:
1. yeast is joined in 2% sucrose solution of sterilization with 10% concentration, mix, at first activate 15-20min in 38 ℃-40 ℃, activation 1-2h can obtain the yeast liquid spawn in 28-34 ℃ then;
2. in the yellow umbrella fermentation extract that step B extracts, add sucrose, its pol is adjusted to 12%;
3. alcoholic fermentation: get step yellow umbrella fermentation extract 400ml 2., contain in the 1000ml triangular flask, stir, cover, tighten with packet header cloth then, 80 ℃ of sterilization 15min are cooled to 34 ℃, insert step yeast liquid spawn 1. by 10% inoculum concentration, fermented 96 hours, alcohol concentration reaches more than 6.0 and gets final product;
4. acetic fermentation: step alcohol fermentation liquid is 3. inserted 10% acetic acid bacteria, and in 32-34 ℃, shaking speed is 120r/min, and the submerged fermentation time is 72 hours, obtains original vinegar liquid of Pholiota adiposa.
The preparation method of described pholiota adiposa mycelium fermentation vinegar beverage, among the described yellow umbrella liquid ferment procedure A:
The slant medium preparation method of yellow agaric comprises: potato 15.0%, wheat bran 5.0%, potato slice and wheat bran are boiled 20min altogether, four layers of filtered through gauze discard filter residue, and 2.0% glucose, 2.0% agar are dissolved in filtrate, water surplus, at 0.1MPa, 121 ℃ of sterilization 30min, condition of culture: incubated at room temperature.
The preparation method of described pholiota adiposa mycelium fermentation vinegar beverage, among the described yellow umbrella liquid ferment procedure A:
Yellow agaric liquid seed culture medium preparation method comprises: press peptone 1.0%, glucose 2.0%, yeast extract 0.2%, KH
2PO
40.1%, MgSO
47H
2O 0.1%, the preparation of water surplus ratio, at 0.1MPa, 121 ℃ of 30min that sterilize down, condition of culture: connect the triangular flask fluid nutrient medium with the yellow agaric kind in inclined-plane, temperature 24-26 ℃, shaking speed 150r/min, initial pH value is 6.0, inoculum concentration 10ml, liquid amount 100ml, shaking speed 150r/min, cultivation cycle 144 hours.
The preparation method of described pholiota adiposa mycelium fermentation vinegar beverage, among the described yellow umbrella liquid ferment procedure A:
The medium preparation method of yellow agaric silk liquid fermentation comprises: glucose 2.0%, soya-bean cake powder 2.0%, K
2HPO
40.05%, MgSO4.7H
2O 0.1%, yeast extract 0.2%, and water surplus, at 0.1MPa, 121 ℃ sterilization 30min is standby down.
The preparation method of described pholiota adiposa mycelium fermentation vinegar beverage, among the described yellow umbrella acetic fermentation step C:
The first order seed culture medium of acetic acid bacteria is: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 2.5%, water surplus; Condition of culture: temperature 32-34 ℃, shaken cultivation 24 hours;
The preparation method of described pholiota adiposa mycelium fermentation vinegar beverage, among the described yellow umbrella acetic fermentation step C: the secondary seed medium of acetic acid bacteria is: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 3%, water surplus; Condition of culture: temperature 32-34 ℃, shaken cultivation 24 hours;
The preparation method of described pholiota adiposa mycelium fermentation vinegar beverage, among the described yellow umbrella acetic fermentation step C: acetic acid bacteria is preserved culture medium and is: yeast extract 1%, glucose 1%, calcium carbonate 0.5%, 95% ethanol 3%, agar 2%, water surplus.
Yellow umbrella vinegar beverage delicious flavour of the present invention, unique flavor are rich in protein, carbohydrate, vitamin and multiple mineral element, also contain multiple bioactivators such as amino acid, polysaccharide, ergosterol.Show through tasting experiment, when the adding proportion of original vinegar liquid of Pholiota adiposa and honey is 40% during with 5-10%, no matter the product of gained all obtains higher rating from outward appearance, smell and flavour, and it is apparent to be golden yellow, uniformity, there is not precipitation, no suspended substance has unique delicate fragrance of honey and yellow umbrella, and is sour-sweet tasty and refreshing, inlet has no stimulation, and is fit to all kinds of drunk by people.
The specific embodiment
Preparation method's example below in conjunction with the yellow umbrella health-care vinegar beverage of fermentation of the present invention illustrates the specific embodiment of the present invention, and yellow agaric kind of the present invention is available from China Agricultural University, and acetic acid bacteria strain, barms are common commercially available.
Embodiment 1, one-step fermentation prepare pholiota adiposa mycelium fermentation vinegar beverage (ratio in the no specified otherwise prescription all is weight percentage)
A, yellow umbrella liquid fermentation
The preparation and the cultivation of 1. yellow agaric kind slant medium: beans 15.0% fetch earth, wheat bran 5.0%, potato slice and wheat bran are boiled 20min altogether, and four layers of filtered through gauze discard filter residue, 2.0% glucose, 2.0% agar are dissolved in filtrate, water surplus is about pH7, at 0.1MPa, 121 ℃ of sterilization 30min, incubated at room temperature.
2. the preparation of liquid seed culture medium and cultivation: press peptone 1.0%, glucose 2.0%, yeast extract 0.2%, KH
2PO
40.1%, MgSO
47H
2O 0.1%, the preparation of water surplus ratio, and about pH7, at 0.1MPa, 121 ℃ of 30min that sterilize down.Condition of culture is: connect the triangular flask fluid nutrient medium with the yellow agaric kind in inclined-plane, and temperature 24-26 ℃, shaking speed 150r/min, initial pH value is 6.0, inoculum concentration 10ml, liquid amount 100ml, shaking speed 150r/min, cultivation cycle 144 hours.
The preparation and the cultivation of the culture medium of 3. yellow agaric silk liquid fermentation: glucose 2.0%, soya-bean cake powder 2.0%, K
2HPO
40.05%, MgSO4.7H
2O 0.1% yeast extract 0.2%, water surplus; At 0.1MPa, 121 ℃ of sterilization 30min.Transferring initial pH value is 6.0, treats that above-mentioned yellow umbrella liquid fermentation bacterial classification is cultured to fresh weight of mycelium 25g/100mL, can sterile working inoculate fermented and cultured down.
Condition of culture is: initial pH value 6.0, and 25 ℃ of cultivation temperature insert the 10ml liquid seeds, shake bottled amount 300ml/1000mL triangular flask, shaking speed 150r/min, fermentation period 144h, with this understanding, it is 38.5g that every 100mL zymotic fluid produces the mycelium fresh weight.
The extraction of B, fermentation liquid
With pholiota adiposa mycelium fermentation liquid, add equal-volume water after the homogenate, at 0.1MPa pressurization lixiviate 20min, obtain the fermentation extract with four layers of filtered through gauze.
C, acetic fermentation
1. acetic acid bacteria first order seed culture medium: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 2.5%, water surplus; Being used for strain Acetobacter xylinum cultivates: inoculum concentration three rings, 32 ℃ of temperature, shaken cultivation 24h.
2. acetic acid bacteria secondary seed medium: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 3%, water surplus; Be used for strain Acetobacter xylinum and enlarge cultivation: inoculum concentration 10%, 32 ℃ of temperature, shaken cultivation 24h.
3. acetic acid bacteria preservation culture medium is: yeast extract 1%, glucose 1%, calcium carbonate 0.5%, 95% ethanol 3%, agar 2%, water surplus.
4. in step B fermentation extract, add alcohol, its alcohol concentration is adjusted into 7%, 80 ℃ of sterilization 15min, 10% acetic acid bacteria is inserted in the cooling back, carries out liquid deep layer fermenting, fermentation temperature 32-34 ℃, shaking speed is 120rpm/min, cultivates can obtain original vinegar liquid of Pholiota adiposa in 3 days.
Colluding of D, yellow umbrella vinegar fermentation beverage is right
It is right that original vinegar liquid of Pholiota adiposa and honey collude, according to original vinegar liquid of Pholiota adiposa, the 5-10% honey of volume ratio 10-50%, and water surplus.
E, filtration, packing, pasteurization: earlier above-mentioned vinegar liquid is carried out coarse filtration with four layers of gauze, again with the smart filter of filter paper, promptly get the yellow umbrella vinegar beverage of clear afterwards.Quantitatively bottling is sterilized with pasteurization immediately then, gets product.
The quality standard of product: sense index finished product glossy ganoderma vinegar is golden yellow, and clear, glossy, uniformity, permission small amount of precipitate are sour-sweet suitable, pure taste.
Physical and chemical index total acid (with acetometer): 3.36g/100mL; Soluble solid: 〉=6%; Polyoses content: 2.52mg/mL; Arsenic (in As) :≤0.5mg/Kg, plumbous (in Pb) :≤1.0mg/Kg.
Sanitary index total number of bacteria :≤100/mL; Escherichia coli :≤3/100mL; Pathogenic bacteria: must not detect.
Embodiment 2, two-step fermenting pholiota adiposa mycelium fermentation vinegar beverage (ratio in the no specified otherwise prescription all is weight percentage)
A, yellow umbrella liquid fermentation are with embodiment 1
The extraction of B, fermentation liquid is with embodiment 1
C, alcoholic fermentation
1. yeast is joined in 2% sucrose solution of sterilization with 10% concentration, mix, at first activate 15-20min in 38 ℃-40 ℃, activation 1-2h can obtain the yeast liquid spawn in 28-34 ℃ then;
2. in the yellow umbrella fermentation of step B extract, add sucrose, its pol is adjusted to 12%;
3. alcoholic fermentation: get the above-mentioned yellow umbrella fermentation extract 400ml that mends material, contain in the 1000ml triangular flask, stir, cover, tighten with packet header cloth then, 80 ℃ of sterilization 15min are cooled to 34 ℃, insert above-mentioned yeast liquid spawn by 10% inoculum concentration, fermentation 96h, alcohol concentration reaches more than 6.0 can descend the step acetic fermentation;
D, acetic fermentation
1. the preparation of acetic acid bacteria first order seed culture medium and cultivation: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 2.5%, water surplus; The bacterial classification that is used for acetic acid bacteria is cultivated: 32 ℃ of temperature, shaken cultivation 24h.
2. the preparation of acetic acid bacteria secondary seed medium and cultivation: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 3%, water surplus; The bacterial classification that is used for acetic acid bacteria is cultivated: 32 ℃ of temperature, shaken cultivation 24h.
3. insert 10% acetic acid bacteria in step C alcohol fermentation liquid, carry out liquid deep layer fermenting, fermentation temperature 32-34 ℃, shaking speed is 120rpm/min, cultivates 3 days.
Colluding with embodiment 1 of E, yellow umbrella vinegar fermentation beverage
F, filtration, packing, pasteurization is with embodiment 1, and quality standard is with embodiment 1.
In the foregoing description, the yellow umbrella submerged fermentation mycelium of the present invention has close trophic component with fructification, and wherein therefore part nutrient composition content even surpassed fructification has better nutritivity value and medical value.Because yellow umbrella artificial cultivation fructification, the production cycle is long, yields poorly, and utilizes the accessory substance of agricultural product, produces pholiota adiposa mycelium by the anniversary batch production of submerged fermentation technology, the output height, and cost is low, and the cycle lacks, and has significant advantage.Therefore replace fructification exploitation fermented type vinegar beverage practical and have a very big advantage with yellow umbrella fermentation mycelium.
With generally blend vinegar beverage and compare, zymotechnique of the present invention has made full use of the active ingredient of yellow umbrella, and kept its flavour, and and formed the secondary metabolite of multiple beneficial at sweat, obtain sour-sweet tasty and refreshing, unique flavor, be rich in the vinegar beverage of amino acid, polysaccharide.The fermentation original vinegar liquid of Pholiota adiposa also can with juice combination, make the health-care vinegar beverage of various local flavors.
Listed examples of the present invention is intended to further illustrate the preparation method of this yellow umbrella submerged fermentation mycelium health-care vinegar beverage, and scope of the present invention is not constituted any restriction.
Claims (8)
1. a pholiota adiposa mycelium fermentation vinegar beverage is characterized in that: comprise that volume ratio is original vinegar liquid of Pholiota adiposa, 5-10% honey and the water surplus composition of the pholiota adiposa mycelium fermentation of 10-50%;
The preparation method comprises the steps:
A, yellow umbrella liquid fermentation: connect the triangular flask fluid nutrient medium with yellow agaric liquid spawn, temperature 24-26 ℃, shaking speed 180r/min, initial pH value is 6.0, shake bottled amount 300ml/1000mL triangular flask, inoculum concentration 30ml, shaking speed 150r/min, cultivation cycle 144 hours reaches more than the fresh weight of mycelium 25g/100mL;
B, fermentation liquid extract: the ratio of fermentation liquid and amount of water is 1: 1, and pressure filtration is extracted under pressure 0.1MPa condition;
C, acetic fermentation: in the yellow umbrella fermentation liquid of step B, add edible alcohol and make its alcohol concentration reach 7%, 80 ℃ of sterilization 15min, insert 10% acetic acid bacteria, in 32-34 ℃, shaking speed is 120r/min, and the submerged fermentation time is 72 hours, obtains original vinegar liquid of Pholiota adiposa;
D, blend: the volume ratio according to 10-50% original vinegar liquid of Pholiota adiposa, 5-10% honey and water surplus mixes original vinegar liquid of Pholiota adiposa with honey and water surplus;
E, filtration, packing, pasteurization, promptly;
Wherein step C acetic fermentation comprises:
1. yeast is joined in 2% sucrose solution of sterilization with 10% concentration, mix, at first activate 15-20min in 38 ℃-40 ℃, activation 1-2h can obtain the yeast liquid spawn in 28-34 ℃ then;
2. in the yellow umbrella fermentation extract that step B extracts, add sucrose, its pol is adjusted to 12%;
3. alcoholic fermentation: get step yellow umbrella fermentation extract 400ml 2., contain in the 1000ml triangular flask, stir, cover, tighten with packet header cloth then, 80 ℃ of sterilization 15min are cooled to 34 ℃, insert step yeast liquid spawn 1. by 10% inoculum concentration, fermented 96 hours, alcohol concentration reaches more than 6.0 and gets final product;
4. acetic fermentation: step alcohol fermentation liquid is 3. inserted 10% acetic acid bacteria, and in 32-34 ℃, shaking speed is 120r/min, and the submerged fermentation time is 72 hours, obtains original vinegar liquid of Pholiota adiposa.
2. pholiota adiposa mycelium fermentation vinegar beverage according to claim 1 is characterized in that: comprise that volume ratio is that original vinegar liquid of Pholiota adiposa, 7% honey and the water surplus of 40% pholiota adiposa mycelium fermentation formed.
3. according to the described pholiota adiposa mycelium fermentation vinegar beverage of claim 1, it is characterized in that: among the described yellow umbrella liquid ferment procedure A:
The slant medium preparation method of yellow agaric comprises: potato 15.0%, wheat bran 5.0%, potato slice and wheat bran are boiled 20min altogether, four layers of filtered through gauze discard filter residue, and 2.0% glucose, 2.0% agar are dissolved in filtrate, water surplus, at 0.1MPa, 121 ℃ of sterilization 30min, condition of culture: incubated at room temperature.
4. according to the described pholiota adiposa mycelium fermentation vinegar beverage of claim 1, it is characterized in that: among the described yellow umbrella liquid ferment procedure A:
Yellow agaric liquid seed culture medium preparation method comprises: press peptone 1.0%, glucose 2.0%, yeast extract 0.2%, KH
2PO
40.1%, MgSO
47H
2O 0.1%, the preparation of water surplus ratio, at 0.1MPa, 121 ℃ of 30min that sterilize down, condition of culture: connect the triangular flask fluid nutrient medium with the yellow agaric kind in inclined-plane, temperature 24-26 ℃, shaking speed 150r/min, initial pH value is 6.0, inoculum concentration 10ml, liquid amount 100ml, shaking speed 150r/min, cultivation cycle 144 hours.
5. according to the described pholiota adiposa mycelium fermentation vinegar beverage of claim 1, it is characterized in that: among the described yellow liquor body fermentation step A:
The medium preparation method of yellow agaric silk liquid fermentation comprises: glucose 2.0%, soya-bean cake powder 2.0%, K
2HPO
40.05%, MgSO4.7H
2O 0.1%, yeast extract 0.2%, and water surplus, at 0.1MPa, 121 ℃ sterilization 30min is standby down.
6. according to the described pholiota adiposa mycelium fermentation vinegar beverage of claim 1, it is characterized in that: among the described yellow umbrella acetic fermentation step C:
The first order seed culture medium of acetic acid bacteria is: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 2.5%, water surplus; Condition of culture: temperature 32-34 ℃, shaken cultivation 24 hours.
7. according to the described pholiota adiposa mycelium fermentation vinegar beverage of claim 3, it is characterized in that: among the described yellow umbrella acetic fermentation step C:
The secondary seed medium of acetic acid bacteria is: glucose 1%, yeast extract 1%, calcium carbonate 2%, 95% ethanol 3%, water surplus; Condition of culture: temperature 32-34 ℃, shaken cultivation 24 hours.
8. according to the described pholiota adiposa mycelium fermentation vinegar beverage of claim 1, it is characterized in that: among the described yellow umbrella acetic fermentation step C:
Acetic acid bacteria is preserved culture medium: yeast extract 1%, glucose 1%, calcium carbonate 0.5%, 95% ethanol 3%, agar 2%, water surplus.
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| EP2581378A1 (en) | 2011-10-13 | 2013-04-17 | Straitmark Holding AG | Method for the esterification of P-O components |
| CN103919224A (en) * | 2014-04-08 | 2014-07-16 | 德州学院 | Pholiota adipose fermentation liquor fermented lactic acid beverage and preparation method thereof |
| CN103919223A (en) * | 2014-04-08 | 2014-07-16 | 德州学院 | Pholiota adipose composite health beverage |
| CN105285638A (en) * | 2015-11-19 | 2016-02-03 | 河北大学 | Pholiota adipose-cattail solid fermented functional beverage and preparation method thereof |
| CN106085792A (en) * | 2016-06-03 | 2016-11-09 | 西藏大学农牧学院 | A kind of preparation method of tricholoma matsutake mycelium fermented type vinegar beverage |
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