CN101467780A - Edible fungus beverage - Google Patents
Edible fungus beverage Download PDFInfo
- Publication number
- CN101467780A CN101467780A CNA200710060757XA CN200710060757A CN101467780A CN 101467780 A CN101467780 A CN 101467780A CN A200710060757X A CNA200710060757X A CN A200710060757XA CN 200710060757 A CN200710060757 A CN 200710060757A CN 101467780 A CN101467780 A CN 101467780A
- Authority
- CN
- China
- Prior art keywords
- edible fungi
- edible
- fermentation
- fungi beverage
- beverage according
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
This invention provides a edible fungi drink, which is prepared by inoculating edible fungi to ferment in the culture medium liquid material having main content of potato liquor via the deep fluid fermenting method, separating fermentation liquor so as to acquire a edible fungi mother solution, performing sterilization to the mother solution, adding syrup and water, then uniformly shaking. This drink is prepared by using the biometric method, with short production period, thereby making the drink have high nutritive value. This drink with pure quality, convenience for eating and low cost is good for body health.
Description
Technical field
The present invention relates to beverage, relate in particular to a kind of edible fungi beverage.
Background technology
At present, commercially available drink variety is extremely various, and along with the improving constantly and the continuous improvement of trophic structure of people's living standard, with increasing, requires also more and more higher for the demand of various types of beverages.But, the traditional extraction concentration technique of the most employings of beverage in the market, this processing method easily makes the destroyed or loss of the effective ingredient in fresh fruit or the fresh vegetable, thereby reduces health-care effect, and eating effect is undesirable.And owing to all add anticorrisive agent in the beverage, a large amount of and long-term drinking can be brought inconvenience to the consumer, so the composition and the production method of the beverage that haves much room for improvement, and is beneficial to safeguard that people's is healthy.
Summary of the invention
Main purpose of the present invention is to overcome the above-mentioned shortcoming that existing product exists, and a kind of edible fungi beverage is provided, and it adopts the biological method preparation, and is with short production cycle, and beverage is of high nutritive value, and quality is pure, instant, and cost is low, body health benefits.
The objective of the invention is to realize by following technical scheme.
Edible fungi beverage of the present invention is characterized in that, is by the fermentation of deep fermentation method inoculation edible bacterium in the liquid medium material of leading at potato juice, zymotic fluid is obtained the edible mushroom mother liquor after separating, this mother liquor adds syrup and water after sterilization processing, shake up and make.
Aforesaid edible fungi beverage is characterized in that, the culture medium in the described fermentation method is a potato diffusion juice 10 to 30%, contains the electrolyte 0.01 to 0.10% of sodium, magnesium, corn steep liquor 0.1 to 0.5%, and glucose 1 to 3%, all the other are moisture content.
Aforesaid edible fungi beverage is characterized in that, described edible bacterium is white fungus, Asparagus, Hericium erinaceus, ganoderma lucidum mycelium.
Aforesaid edible fungi beverage is characterized in that, described fermentation method is that temperature was at 20 to 30 ℃ fermentation tank mid-deep strata fermentation 5 to 6 days.
Aforesaid edible fungi beverage is characterized in that, described syrup is the syrup of xylitol, sucrose or stevioside.
Aforesaid edible fungi beverage is characterized in that, described water is pure water.
The beneficial effect of edible fungi beverage of the present invention adopts tank fermentation method to produce edible fungi beverage, and process is simple, and is with short production cycle, and production cost is low, the industrialization degree height.This method condition is controlled easily, and realizes cultivating synchronously, and the mycelium growing way is neatly even, and culture medium is mainly middlebrow crop products, conveniently is easy to get.By this method products obtained therefrom is all-natural product, contains the necessary amino acid of human body and some trace elements.This product does not have bitter taste, salubrious tasty and refreshing, sweet lubricious larynx.Have that raw material sources are wide, cost is low, cheap, instant, production technology rationally, small investment.Nutritional labeling is good in the beverage, can long-term drinking, help healthy.
The specific embodiment
Embodiment one:
In desinfection chamber, to be placed on and cultivate in the culture medium from the edible mushroom mycelium of searching for food and using the mushroom entity separation and getting, shake bottle, fermentation tank submerged fermentation through triangle successively again, the transparent limpid zymotic fluid of gained is edible fungi beverage, and the syrup and the water that add the regulation ratio in the edible fungi beverage get final product.
Culture medium in the present embodiment fermentation method is a potato diffusion juice 20%, contains the electrolyte 0.10% of sodium, magnesium, corn steep liquor 0.5%, and glucose 3%, all the other are moisture content; Fermentation time is 5 days, and temperature is about 30 ℃.The syrup that uses is sucrose syrup, and water is pure water.Described edible bacterium is white fungus, Asparagus, Hericium erinaceus, ganoderma lucidum mycelium.
Present embodiment adopts the beverage production line equipment of present technique field after the nineties to get final product.
The advantage of edible fungi beverage of the present invention is: 1, the process of tank fermentation method production edible fungi beverage of the present invention is simple, with short production cycle, only is 5 to 6 days, and production cost is low, and the industrialization degree height, can realize plant-scale production.2, this method condition is controlled easily, and realizes cultivating synchronously, and the mycelium growing way is neatly even, and culture medium is mainly middlebrow crop products, conveniently is easy to get.3, be all-natural product by this method products obtained therefrom, contain the necessary amino acid of human body and some trace elements.4, this product does not have bitter taste, salubrious tasty and refreshing, sweet lubricious larynx.5, have that raw material sources are wide, cost is low, cheap, instant, production technology rationally, small investment.6, nutritional labeling is good in the beverage, can long-term drinking, help healthy.
The above only is preferred embodiment of the present invention, non-the present invention is done form restriction, allly according to the technology of the present invention essence embodiment is done simple modification, equivalent variations and modification, still belongs to the technical solution of the present invention scope.
Claims (6)
1, a kind of edible fungi beverage is characterized in that, is by the fermentation of deep fermentation method inoculation edible bacterium in the liquid medium material of leading at potato juice, zymotic fluid is obtained the edible mushroom mother liquor after separating, this mother liquor adds syrup and water after sterilization processing, shake up and make.
2, edible fungi beverage according to claim 1 is characterized in that, the culture medium in the described fermentation method is a potato diffusion juice 10 to 30%, contains the electrolyte 0.01 to 0.10% of sodium, magnesium, corn steep liquor 0.1 to 0.5%, and glucose 1 to 3%, all the other are moisture content.
3, edible fungi beverage according to claim 1 is characterized in that, described edible bacterium is white fungus, Asparagus, Hericium erinaceus, ganoderma lucidum mycelium.
4, edible fungi beverage according to claim 1 is characterized in that, described fermentation method is that temperature was at 20 to 30 ℃ fermentation tank mid-deep strata fermentation 5 to 6 days.
5, edible fungi beverage according to claim 1 is characterized in that, described syrup is the syrup of xylitol, sucrose or stevioside.
6, edible fungi beverage according to claim 1 is characterized in that, described water is pure water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710060757XA CN101467780A (en) | 2007-12-27 | 2007-12-27 | Edible fungus beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710060757XA CN101467780A (en) | 2007-12-27 | 2007-12-27 | Edible fungus beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101467780A true CN101467780A (en) | 2009-07-01 |
Family
ID=40825772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710060757XA Pending CN101467780A (en) | 2007-12-27 | 2007-12-27 | Edible fungus beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101467780A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805335A (en) * | 2012-07-20 | 2012-12-05 | 黄晓青 | Method for preparing edible fungus health-care product |
| CN102813269A (en) * | 2012-09-21 | 2012-12-12 | 黄勇 | Edible fungus beverage and preparation method thereof |
| CN104187947A (en) * | 2014-08-07 | 2014-12-10 | 河北大学 | Hericium erinaceus liquid fermented beverage and preparation method thereof |
| CN104824768A (en) * | 2015-04-14 | 2015-08-12 | 天津市林业果树研究所 | Edible fungus beverage preparation method |
| CN104824767A (en) * | 2014-02-12 | 2015-08-12 | 于汇 | Hericium erinaceus fermentation appetite-enhancing and digestion-promoting beverage |
| CN105167090A (en) * | 2015-09-29 | 2015-12-23 | 江苏阜丰生物科技有限公司 | Hericium erinaceus, fruit and vegetable drink and production method thereof |
| CN105558735A (en) * | 2016-01-25 | 2016-05-11 | 四川保兴现代农业科技股份有限公司 | Edible fungus mycelium fermented drink and making method thereof |
| CN105707312A (en) * | 2016-02-02 | 2016-06-29 | 贵州省生物研究所 | Preparation method of hericium erinaceus and black tea brick tea |
| CN105942092A (en) * | 2016-05-22 | 2016-09-21 | 王伟家 | Method for processing hericium erinaceus cooling beverage |
| CN106071584A (en) * | 2016-06-29 | 2016-11-09 | 黄秀英 | Ganoderma biotype beverage is cultivated for carrier with brown rice |
| CN106106736A (en) * | 2016-08-10 | 2016-11-16 | 翔天农业开发集团股份有限公司 | A kind of Flammulina velutiper (Fr.) Sing lactobacillus beverage and preparation method thereof |
| CN106136001A (en) * | 2016-06-29 | 2016-11-23 | 黄秀英 | A kind of Ganoderma biological drink is cultivated for carrier with ink rice juice |
| CN106261221A (en) * | 2016-08-10 | 2017-01-04 | 翔天农业开发集团股份有限公司 | A kind of Flammulina velutiper (Fr.) Sing child's beverage and preparation method thereof |
| CN106418070A (en) * | 2016-09-15 | 2017-02-22 | 天津替代医学科技股份有限公司 | Edible mushroom health-care beverage |
| CN107594260A (en) * | 2017-09-21 | 2018-01-19 | 广西南宁桂尔创环保科技有限公司 | A kind of method that continuous submerged fermentation prepares tremella beverage |
| CN110122186A (en) * | 2019-06-10 | 2019-08-16 | 黑龙江省科学院微生物研究所 | A method of hedgehog hydnum fermented liquid is prepared for the high sterol Hericium erinaceus submerged fermentation culture medium of beverage and using it |
| CN115644245A (en) * | 2022-11-11 | 2023-01-31 | 重庆三峡学院 | Lucid ganoderma-hericium erinaceus compound yogurt and preparation method and application thereof |
-
2007
- 2007-12-27 CN CNA200710060757XA patent/CN101467780A/en active Pending
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805335A (en) * | 2012-07-20 | 2012-12-05 | 黄晓青 | Method for preparing edible fungus health-care product |
| CN102813269A (en) * | 2012-09-21 | 2012-12-12 | 黄勇 | Edible fungus beverage and preparation method thereof |
| CN104824767A (en) * | 2014-02-12 | 2015-08-12 | 于汇 | Hericium erinaceus fermentation appetite-enhancing and digestion-promoting beverage |
| CN104187947A (en) * | 2014-08-07 | 2014-12-10 | 河北大学 | Hericium erinaceus liquid fermented beverage and preparation method thereof |
| CN104187947B (en) * | 2014-08-07 | 2016-06-15 | 河北大学 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. liquid fermenting beverage and its preparation method |
| CN104824768A (en) * | 2015-04-14 | 2015-08-12 | 天津市林业果树研究所 | Edible fungus beverage preparation method |
| CN105167090A (en) * | 2015-09-29 | 2015-12-23 | 江苏阜丰生物科技有限公司 | Hericium erinaceus, fruit and vegetable drink and production method thereof |
| CN105558735A (en) * | 2016-01-25 | 2016-05-11 | 四川保兴现代农业科技股份有限公司 | Edible fungus mycelium fermented drink and making method thereof |
| CN105707312A (en) * | 2016-02-02 | 2016-06-29 | 贵州省生物研究所 | Preparation method of hericium erinaceus and black tea brick tea |
| CN105942092A (en) * | 2016-05-22 | 2016-09-21 | 王伟家 | Method for processing hericium erinaceus cooling beverage |
| CN106071584A (en) * | 2016-06-29 | 2016-11-09 | 黄秀英 | Ganoderma biotype beverage is cultivated for carrier with brown rice |
| CN106136001A (en) * | 2016-06-29 | 2016-11-23 | 黄秀英 | A kind of Ganoderma biological drink is cultivated for carrier with ink rice juice |
| CN106106736A (en) * | 2016-08-10 | 2016-11-16 | 翔天农业开发集团股份有限公司 | A kind of Flammulina velutiper (Fr.) Sing lactobacillus beverage and preparation method thereof |
| CN106261221A (en) * | 2016-08-10 | 2017-01-04 | 翔天农业开发集团股份有限公司 | A kind of Flammulina velutiper (Fr.) Sing child's beverage and preparation method thereof |
| CN106418070A (en) * | 2016-09-15 | 2017-02-22 | 天津替代医学科技股份有限公司 | Edible mushroom health-care beverage |
| CN107594260A (en) * | 2017-09-21 | 2018-01-19 | 广西南宁桂尔创环保科技有限公司 | A kind of method that continuous submerged fermentation prepares tremella beverage |
| CN110122186A (en) * | 2019-06-10 | 2019-08-16 | 黑龙江省科学院微生物研究所 | A method of hedgehog hydnum fermented liquid is prepared for the high sterol Hericium erinaceus submerged fermentation culture medium of beverage and using it |
| CN110122186B (en) * | 2019-06-10 | 2022-03-04 | 黑龙江省科学院微生物研究所 | High-sterol hericium erinaceus submerged fermentation culture medium for beverage and method for preparing hericium erinaceus fermentation liquor by using same |
| CN115644245A (en) * | 2022-11-11 | 2023-01-31 | 重庆三峡学院 | Lucid ganoderma-hericium erinaceus compound yogurt and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101467780A (en) | Edible fungus beverage | |
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN103045429B (en) | Preparation method of okra wine | |
| CN103330258B (en) | Cordyceps militaris health-care beverage prepared by liquid submerged fermentation and preparation method thereof | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN101880616B (en) | Preparation process of fermented cordyceps health-care yellow wine | |
| CN103798890A (en) | Tea fungus apple vinegar and production method thereof | |
| Escalante et al. | Pulque fermentation | |
| CN106190691A (en) | A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine | |
| CN105647756B (en) | A kind of thick wine of selenium-rich cordyceps mulberry health care | |
| CN1786145A (en) | Prunus Humilis bunge fruit vinegar and its production method | |
| CN103642632A (en) | Preparation method of masa parasdisiac fruit wine | |
| CN111493247A (en) | Large-fruit hawthorn and hericium erinaceus fermented beverage and preparation method thereof | |
| KR101182145B1 (en) | Preparation Methods of Vinegar and Vinegar Drink with Improved Fermentation Time, Yield and Sensory Attributes Using Liquid Glucose Derived from Corn | |
| CN105647755B (en) | A kind of Se-rich lucid ganoderma mulberry health-care ice wine | |
| CN106635681B (en) | Preparation method of hericium erinaceus and strawberry compound wine | |
| CN103156253A (en) | Preparation method of needle mushroom and lucid ganoderma mixed fermentation functional beverage | |
| CN113057274A (en) | Pomegranate juice probiotic beverage and preparation method thereof | |
| CN101270326B (en) | Method for preparing strawberry fermented juice | |
| CA2623211C (en) | Mushroom wine | |
| CN1055966C (en) | Production of glossy ganoderma health drink by submerged fermentation method | |
| CN108157065A (en) | A kind of mycelial cultural method of Antrodia camphorata and its application | |
| CN102690746A (en) | Method for producing fruit wine by utilizing pineapple fermentation | |
| CN1081234C (en) | Process for producing sea-buckthorn vinegar | |
| CN106544224A (en) | A kind of preparation method of feature ice pomegranate wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090701 |