CN103704829A - Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof - Google Patents
Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof Download PDFInfo
- Publication number
- CN103704829A CN103704829A CN201310598843.1A CN201310598843A CN103704829A CN 103704829 A CN103704829 A CN 103704829A CN 201310598843 A CN201310598843 A CN 201310598843A CN 103704829 A CN103704829 A CN 103704829A
- Authority
- CN
- China
- Prior art keywords
- natto
- preparation
- caterpillar fungus
- chinese caterpillar
- ferment
- 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
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241001248610 Ophiocordyceps sinensis Species 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- 235000013557 nattō Nutrition 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 23
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 23
- 150000001413 amino acids Chemical class 0.000 claims abstract description 9
- 229940088594 vitamin Drugs 0.000 claims abstract description 8
- 235000013343 vitamin Nutrition 0.000 claims abstract description 8
- 239000011782 vitamin Substances 0.000 claims abstract description 8
- 229930003231 vitamin Natural products 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 3
- 235000013311 vegetables Nutrition 0.000 claims abstract description 3
- 241000233866 Fungi Species 0.000 claims description 36
- 240000001307 Myosotis scorpioides Species 0.000 claims description 36
- 230000036541 health Effects 0.000 claims description 31
- 241000196324 Embryophyta Species 0.000 claims description 21
- 239000012530 fluid Substances 0.000 claims description 17
- 241001264174 Cordyceps militaris Species 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 239000000706 filtrate Substances 0.000 claims description 11
- 244000000626 Daucus carota Species 0.000 claims description 10
- 235000002767 Daucus carota Nutrition 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 9
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 7
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 235000011430 Malus pumila Nutrition 0.000 claims description 5
- 235000015103 Malus silvestris Nutrition 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000020232 peanut Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000000832 Ayote Nutrition 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 4
- 240000004244 Cucurbita moschata Species 0.000 claims description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 235000015136 pumpkin Nutrition 0.000 claims description 4
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 229940064004 antiseptic throat preparations Drugs 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000002054 inoculum Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000019985 fermented beverage Nutrition 0.000 description 5
- 244000070406 Malus silvestris Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- 241000255789 Bombyx mori Species 0.000 description 3
- 241000190633 Cordyceps Species 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 229940121363 anti-inflammatory agent Drugs 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000012059 diaphragm disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000629 knee joint Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229940086319 nattokinase Drugs 0.000 description 1
- 108010073682 nattokinase Proteins 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses an ophiocordyceps-sinensis natto-ferment health-care beverage and a preparation method thereof. The preparation method of the beverage comprises the followings steps: 1, pulping plant raw material to prepare a fermentation liquid; 2, inoculating ophiocordyceps sinensis fungus and fermenting at 18-25 DEG C for 4-6 d; 3, inoculating bacillus natto and fermenting at 30-37 DEG C for 5-8 d; 4, inoculating beer yeast to perform mixed fermentation for 4-5 d; and 5, preparing a ferment beverage from the mixed fermentation broth, wherein the plant raw materials comprise cereal, fruits or vegetables. The beneficial effects comprise that by taking natural plants as the raw materials and employing the mixed fermentation technology for producing the ophiocordyceps-sinensis natto-ferment health-care beverage, the product not only has the drink function of beverages, but also has the health-care function of ophiocordyceps sinensis and natto; the product is added with amino acids and vitamins essential for human body, has no any antiseptics, is relatively nutritive and relatively healthy; and the production idea of the product is accord with the green, environment-friendly and healthy development trend of current international beverages.
Description
Technical field
The present invention relates to a kind of Chinese caterpillar fungus natto ferment health drink and preparation method thereof, belong to food and drink field, relate in particular to fermented beverage, zymotechnique comprises liquid deep layer fermenting and mixed culture fermentation technology.
Background technology
Fermented beverage, because it is nutritious, has certain physiological function, and unique flavor, is subject to liking of increasing consumer.On domestic market, leading fermented beverage is saccharomycetes to make fermentation beverage and lactacidase fermenting beverage, there are no Cordyceps Militaris and the listing of Bacillus natto composite fermented beverage, sells.
Ferment is also referred to as enzyme, be a kind of by amino acid, formed there is special bioactive material.It is to maintain the animal and plant of all work and the essential material of microorganism body normal function, so human body lacks the appearance that ferment easily gives rise to diseases.At present, along with the raising of people's income level, living standard is corresponding improve also, and people's health care consciousness is also more and more stronger, and it is very useful that the plant enzyme of taking pure natural plant extraction supplements the necessary enzyme of human body.Cordyceps sinensis is a kind of famous and precious tonic Chinese herbal medicine material of China, has double effects medicinal and nourishing.As far back as 1757, in < < new compilation of materia medica > >, just there is the record of " Cordyceps sinensis Gan Pingbao lung, kidney-nourishing are mended marrow, hemostasis and phlegm, phthisical cough, controls diaphragm disease all good ".The traditional Chinese medical science thinks, Chinese caterpillar fungus enters lung kidney two warps, can tonifying lung cloudy, again can kidney-replenishing, and cure mainly and suffer from a deficiency of the kidney, impotence and seminal emission, soreness of waist and knee joint, weak after being ill, chronic cough is weak, phthisical cough phlegm blood, spontaneous sweatings etc., are unique a kind of balance simultaneously, the Chinese medicine that regulates negative and positive.Bacillus natto food is Japanese most popular health food, and its fermentation base contains abundant ferment, Nattokinase and vitamin k.Research shows, the health-care effect such as that natto has is anticancer, anti-oxidant, hypotensive, Prevention and Treatment of Osteoporosis and short blood coagulation, anti-pathogenic bacteria, thrombus dissolving.American-European countries is likened to natto " century super nutritive food ".
The present invention merges Chinese caterpillar fungus and health-care natto function factor first, produces nutritiously, has and improves the health, and strengthens the novel Chinese caterpillar fungus natto ferment health drink of the effects such as body immunity.
Summary of the invention
Main purpose of the present invention is to provide a kind of fermented beverage simultaneously with Chinese caterpillar fungus and health-care natto function.Its technical scheme is as follows:
A kind of Chinese caterpillar fungus natto of the present invention ferment health drink and preparation method thereof, comprises the steps:
Zymotic fluid is prepared in S1, plant material making beating;
S2, the 10-15% access Cordyceps Militaris of pressing zymotic fluid, 170-200 Zhuan ∕ divides, 18-25 ℃ of fermentation 4-6d;
S3, the 10-15% access Bacillus natto of pressing zymotic fluid, 140-170 Zhuan ∕ divides, 30-37 ℃ of fermentation 5-8d;
S4, cordyceps sinensis fermentation liquor and fermenting bacillus natto liquid are mixed, by the 0.5-1% access brewer's yeast of mixed culture fermentation liquid, 80-100 Zhuan ∕ divides, and 28-35 ℃ of mixed culture fermentation 4-5d, makes ferment beverage.
Described plant material comprises cereal, fruit or vegetables.
Concrete upper saying, above-mentioned plant material comprises one or more of soybean, corn, peanut, apple, Momordica grosvenori, carrot, tomato etc.In addition after step S4, also comprise:
S5, by mixed culture fermentation liquid in 95-110 ℃ of sterilizing, naturally cooling rear 600-800 order filters, and with amino acid, vitamin, organic acid, Momordica grosvenori extract etc., mixed culture fermentation filtrate is deployed into Chinese caterpillar fungus natto ferment beverage.
Chinese caterpillar fungus natto ferment health drink of the present invention and preparation method thereof, in step S1, the making beating granularity of zymotic fluid is set as 80-100 order.In step S1 and S2, zymotic fluid need be through sterilization treatment.Cordyceps Militaris and Bacillus natto in step S2 and S3 obtain seed liquor by cultivation.Under optimal way, with amino acid, vitamin, organic acid, Momordica grosvenori extract etc., mixed culture fermentation filtrate is deployed into Chinese caterpillar fungus natto ferment beverage.
Chinese caterpillar fungus natto ferment health drink of the present invention and preparation method thereof, comprising: Chinese caterpillar fungus Bacillus natto solid-state fermentation technology, Chinese caterpillar fungus Bacillus natto liquid state fermentation technology and health drink compounded technology.The present invention adopts purifying Cordyceps Militaris and the safe bacterial strain Japanese Natto of food stage bacterium fermenting plant raw material production health drink out from the wild cordyceps of Qinghai snow-coated plateau growth, and the beneficial effect that compared with prior art the present invention has is:
1, the present invention adopts liquid deep layer fermenting technology to produce Chinese caterpillar fungus natto ferment health drink, comes production health drink to compare with old-fashioned by fructification, and that the present invention has is with short production cycle, controllability good and production such as is not subject to seasonal restrictions at the advantage;
2, the present invention adopts probiotic mixed fermentation technology from pure natural plant, to extract plant enzyme, and product institute matters of containing biological activities abundant species is various, and nutritional labeling has the features such as molecular weight is little and water-soluble, and utilization is more easily absorbed by the body; Product has the health care of Chinese caterpillar fungus and natto simultaneously.
Accompanying drawing explanation
Fig. 1 is product processes schematic flow sheet of the present invention.
The specific embodiment
The present invention utilizes Cordyceps Militaris and fermenting bacillus natto to produce the method for Chinese caterpillar fungus natto ferment health drink, comprises successively following process:
1, Cordyceps Militaris and Bacillus natto are inoculated in respectively to fluid nutrient medium, under control environment, cultivate, then seed liquor is made in expansion cultivation;
2, plant material coordinates rear 121 ℃ of sterilizings 30 minutes by a certain percentage, makes zymotic fluid or karusen;
3, by Cordyceps Militaris seed liquid access plant fermented liquid (wine with dregs), 170-200 turns ∕ and divides, 18-25 ℃ of fermentation 4-6d;
4, by Bacillus natto seed liquor access plant fermented liquid (wine with dregs), 140-170 Zhuan ∕ divides, 30-37 ℃ of fermentation 5-8d;
5, cordyceps sinensis fermentation liquor and fermenting bacillus natto liquid are mixed, by the 0.5-1% access brewer's yeast of mixed culture fermentation liquid, 80-100 Zhuan ∕ divides, and 28-35 ℃ of mixed culture fermentation 4-5d makes Chinese caterpillar fungus natto mixing enzyme liquid;
6, by the sterilizing of Chinese caterpillar fungus natto mixing enzyme liquid, filtration, collect and mix ferment filtrate, with amino acid, vitamin, organic acid, Momordica grosvenori extract etc., mixing ferment filtrate is deployed into Chinese caterpillar fungus natto ferment beverage.
Method for disinfection in said method can adopt the methods such as ultra high temperature sterilization, microwave disinfection, pasteurize.Product packaging material comprises vial, heat-resisting non-toxic plastic bottle.
embodiment 1
Take soybean as main material production Chinese caterpillar fungus natto ferment health drink.
Take high quality soybean 10kg, clear water rinsing is clean, adds 30-50kg pure water and soaks 8-12 hour.Take each 2kg of carrot and apple, clear water rinsing is clean, after apple peel core, is cut into small pieces together with carrot.Soybean, carrot and apple merge making beating, and granularity 80-100 order, makes 100kg plant fermented liquid, input fermentation tank, 121 ℃ of sterilizings 20 minutes.Inoculum concentration access Bacillus natto seed liquor by 10%, divides 32 ℃ of condition bottom fermentation 6d at 170 Zhuan ∕;
In above plant fermentation, add dried silkworm chrysalis meal 25kg, CaCO
3with each 0.25 kg of soya-bean oil, make 100 kg zymotic fluids, input fermentation tank, 121 ℃ of sterilizings 20 minutes.Inoculum concentration access aweto seed liquid by 15%, turns ∕ 170 and divides, 20 ℃ of condition bottom fermentation 5d;
Fermenting bacillus natto liquid and cordyceps sinensis fermentation liquor are mixed, and by 0.5% inoculum concentration access saccharomyces cerevisiae, 100 Zhuan ∕ divide, 30 ℃ of condition bottom fermentation 4d; Mixed culture fermentation liquid is filtered, collect filtrate, with fructose, Momordica grosvenori extract, salt, citric acid, malic acid, amino acid, vitamin etc., filtrate is deployed into Chinese caterpillar fungus natto ferment health drink.
embodiment 2
Take corn as main material production Chinese caterpillar fungus natto ferment health drink.
Take high-grade maize 20kg, clear water rinsing is clean.Take each 4kg of carrot and pumpkin, clear water rinsing is clean, after pumpkin peeling, is cut into small pieces together with carrot.Corn, carrot and pumpkin merge making beating, and granularity 80-100 order, makes 200kg plant fermented liquid, input fermentation tank, 121 ℃ of sterilizings 25 minutes.Inoculum concentration access Bacillus natto seed liquor by 13%, divides 30 ℃ of condition bottom fermentation 5d at 180 Zhuan ∕;
In above plant fermentation, add dried silkworm chrysalis meal 50kg, CaCO
3with each 0.5 kg of soya-bean oil, make 200 kg zymotic fluids, input fermentation tank, 121 ℃ of sterilizings 25 minutes.Inoculum concentration access aweto seed liquid by 12%, turns ∕ 190 and divides, 22 ℃ of condition bottom fermentation 4d;
Fermenting bacillus natto liquid and cordyceps sinensis fermentation liquor are mixed, and by 1% inoculum concentration access saccharomyces cerevisiae, 80 Zhuan ∕ divide, 32 ℃ of condition bottom fermentation 4d; Mixed culture fermentation liquid is filtered, collect filtrate, with fructose, Momordica grosvenori extract, salt, citric acid, malic acid, amino acid, vitamin etc., filtrate is deployed into Chinese caterpillar fungus natto ferment health drink.
embodiment 3
Take peanut as main material production Chinese caterpillar fungus natto ferment health drink.
Take high-quality peanut 10kg, soybean 5 kg, clear water rinsing is clean, adds 70-100kg pure water and soaks 8-12 hour.Take carrot 3kg, clear water rinsing is clean, is cut into small pieces.Peanut, soybean, carrot merge making beating, and granularity 80-100 order, makes 150kg plant fermented liquid, input fermentation tank, 121 ℃ of sterilizings 30 minutes.Inoculum concentration access Bacillus natto seed liquor by 13%, divides 35 ℃ of condition bottom fermentation 4d at 190 Zhuan ∕;
In above plant fermentation, add dried silkworm chrysalis meal 35kg, CaCO
3with each 0.4 kg of soya-bean oil, make 150 kg zymotic fluids, input fermentation tank, 121 ℃ of sterilizings 30 minutes.Inoculum concentration access aweto seed liquid by 12%, turns ∕ 190 and divides, 25 ℃ of condition bottom fermentation 4d;
Fermenting bacillus natto liquid and cordyceps sinensis fermentation liquor are mixed, and by 0.8% inoculum concentration access saccharomyces cerevisiae, 100 Zhuan ∕ divide, 28 ℃ of condition bottom fermentation 4d; Mixed culture fermentation liquid is filtered, collect filtrate, with fructose, Momordica grosvenori extract, salt, citric acid, malic acid, amino acid, vitamin etc., filtrate is deployed into Chinese caterpillar fungus natto ferment health drink.
The present invention has larger improvement in production technology and properties of product.The present invention produces Chinese caterpillar fungus natto health drink with liquid deep layer fermenting technology and probiotic mixed fermentation technology and has following advantage:
1, take cordyceps militaris sporocarp and as raw materials for production, produce cordyceps drink and compare with old-fashioned, the advantages such as that production technology of the present invention has is with short production cycle, output is large, controllability good, the easily separated extraction of product;
2, the present invention adopts the health drink that Cordyceps sinensis and Japanese Natto bacterium mixed culture fermentation technology are produced, with beverage that on present market, exchange forms and compare with the beverage of single culture fermenting and producing, this product has unique local flavor and taste, contained nutritious, bioactivator is more rich and varied, and health care is more extensive;
3, product of the present invention contains the multiple active material with effects such as anti-bacteria and anti-virus, anti-inflammatories, therefore product of the present invention does not need any anticorrisive agent, more green more healthy;
4, the present invention's Cordyceps Militaris used be from the wild cordyceps of Qinghai snow-coated plateau growth through purifying repeatedly, bacterial classification, through the evaluation of microbe research institute of the Chinese Academy of Sciences, is defined as aweto; The Japanese high-quality Bacillus natto of natto Pseudomonas used; Guaranteed the high-quality of product of the present invention.
The above; it is only the preferably specific embodiment of the present invention; but protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; according to technical scheme of the present invention and inventive concept thereof, be equal to replacement or changed, within all should being encompassed in protection scope of the present invention.
Claims (8)
1. Chinese caterpillar fungus natto ferment health drink and preparation method thereof; It is characterized in that, comprise the steps:
Zymotic fluid is prepared in S1, plant material making beating;
S2, the 10-15% access Cordyceps Militaris of pressing zymotic fluid, 170-200 Zhuan ∕ divides, 18-25 ℃ of fermentation 4-6d;
S3, the 10-15% access Bacillus natto of pressing zymotic fluid, 140-170 Zhuan ∕ divides, 30-37 ℃ of fermentation 5-8d;
S4, cordyceps sinensis fermentation liquor and fermenting bacillus natto liquid are mixed, by the 0.5-1% access brewer's yeast of mixed culture fermentation liquid, 80-100 Zhuan ∕ divides, and 28-35 ℃ of mixed culture fermentation 4-5d, makes ferment beverage;
Described plant material comprises cereal, fruit or vegetables.
2. Chinese caterpillar fungus natto ferment health drink and preparation method thereof according to claim 1, is characterized in that, described plant material comprises one or more of soybean, corn, peanut, apple, Momordica grosvenori, carrot, pumpkin, tomato etc.
3. Chinese caterpillar fungus natto ferment health drink and preparation method thereof according to claim 1, is characterized in that, after step S4, also comprises:
S5, by mixed culture fermentation liquid in 95-110 ℃ of sterilizing, naturally cooling rear 600-800 order filters, and with amino acid, vitamin, organic acid, Momordica grosvenori extract etc., mixed culture fermentation filtrate is deployed into Chinese caterpillar fungus natto ferment beverage.
4. Chinese caterpillar fungus natto ferment health drink and preparation method thereof according to claim 3, is characterized in that, the zymotic fluid in step S1 and S2 need be through sterilization treatment.
5. Chinese caterpillar fungus natto ferment health drink and preparation method thereof according to claim 4, it is characterized in that, the Cordyceps Militaris in step S2 obtains seed liquor by cultivation, concrete mode: Cordyceps Militaris is inoculated in fluid nutrient medium, 18-25 ℃ of cultivation, then seed liquor is made in expansion cultivation.
6. Chinese caterpillar fungus natto ferment health drink and preparation method thereof according to claim 5, it is characterized in that, the Bacillus natto in step S3 obtains seed liquor by cultivation, concrete mode: Bacillus natto is inoculated in fluid nutrient medium, 30-37 ℃ of cultivation, then seed liquor is made in expansion cultivation.
7. Chinese caterpillar fungus natto ferment health drink and preparation method thereof according to claim 4, is characterized in that, in step S1, the making beating granularity of described zymotic fluid is 80-100 order.
8. Chinese caterpillar fungus natto ferment health drink and preparation method thereof according to claim 5, is characterized in that, in step S2, Cordyceps Militaris comprises aweto and northern Chinese caterpillar Fungus bacterium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598843.1A CN103704829A (en) | 2013-11-25 | 2013-11-25 | Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598843.1A CN103704829A (en) | 2013-11-25 | 2013-11-25 | Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704829A true CN103704829A (en) | 2014-04-09 |
Family
ID=50398500
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310598843.1A Pending CN103704829A (en) | 2013-11-25 | 2013-11-25 | Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704829A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105286014A (en) * | 2015-10-21 | 2016-02-03 | 湖北省农业科学院农产品加工与核农技术研究所 | Production method of Cordyceps militaris-Bafillus natto compound fermented functional raw-food material |
| CN105505992A (en) * | 2016-01-08 | 2016-04-20 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for producing functional food through probiotics compound biological fermentation |
| CN105725195A (en) * | 2016-02-22 | 2016-07-06 | 鹤山市中春生物科技有限公司 | Composite cordyceps militaris probiotic enzyme and preparation method thereof |
| CN106107945A (en) * | 2016-06-28 | 2016-11-16 | 黄秀英 | Cordyceps mycelium is prepared for culture medium with Ganoderma, Fructus Momordicae |
| CN107981322A (en) * | 2017-11-16 | 2018-05-04 | 桐核麥生物科技股份有限公司 | Adjust immune, maintenance hepatic injury and promote the work candy of mental development |
| CN111345457A (en) * | 2020-03-18 | 2020-06-30 | 山东惠仕莱生物科技有限公司 | Preparation method of fruit and vegetable puree rich in vitamin K2 |
| CN114468276A (en) * | 2022-02-15 | 2022-05-13 | 晨日不老莓(辽宁)大健康有限责任公司 | Aronia melanocarpa enzyme powder and preparation method thereof |
-
2013
- 2013-11-25 CN CN201310598843.1A patent/CN103704829A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105286014A (en) * | 2015-10-21 | 2016-02-03 | 湖北省农业科学院农产品加工与核农技术研究所 | Production method of Cordyceps militaris-Bafillus natto compound fermented functional raw-food material |
| CN105505992A (en) * | 2016-01-08 | 2016-04-20 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for producing functional food through probiotics compound biological fermentation |
| CN105725195A (en) * | 2016-02-22 | 2016-07-06 | 鹤山市中春生物科技有限公司 | Composite cordyceps militaris probiotic enzyme and preparation method thereof |
| CN106107945A (en) * | 2016-06-28 | 2016-11-16 | 黄秀英 | Cordyceps mycelium is prepared for culture medium with Ganoderma, Fructus Momordicae |
| CN107981322A (en) * | 2017-11-16 | 2018-05-04 | 桐核麥生物科技股份有限公司 | Adjust immune, maintenance hepatic injury and promote the work candy of mental development |
| CN111345457A (en) * | 2020-03-18 | 2020-06-30 | 山东惠仕莱生物科技有限公司 | Preparation method of fruit and vegetable puree rich in vitamin K2 |
| CN114468276A (en) * | 2022-02-15 | 2022-05-13 | 晨日不老莓(辽宁)大健康有限责任公司 | Aronia melanocarpa enzyme powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103039883B (en) | Yangtao lucid ganoderma composite ferment and preparation method thereof | |
| CN103704829A (en) | Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof | |
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN104921222A (en) | Preparation method of mushroom ferment beverage with effect of improving immunity | |
| CN102676333B (en) | Fruit wine production process of citrus fruit | |
| CN104187947A (en) | Hericium erinaceus liquid fermented beverage and preparation method thereof | |
| CN104172100A (en) | Functional fermented kelp sauce and brewing method thereof | |
| CN104856026A (en) | Preparation method of cordyceps and arctium lappa enzyme | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN103719965A (en) | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof | |
| CN102084896A (en) | Method for manufacturing selenium-rich fruit-flavored tremella yoghurt | |
| CN104694344A (en) | Mulberry wine preparing method | |
| CN102972713A (en) | Onion sauce fermentation production method | |
| CN106036320A (en) | Method for preparing mushroom mycelial fermentation broth original drink | |
| CN103704800A (en) | Technology research for producing low-molecule cherry ferment beverage by bacillus natto fermentation | |
| CN110089651A (en) | A kind of production method of capsicum leaf enzyme beverage | |
| CN104273628A (en) | Biological beverage taking coix seed as raw material and preparation of biological beverage | |
| CN106306962A (en) | Anti-fatigue health drink and preparing method thereof | |
| CN104365858B (en) | A kind of preparation method of fermented type ginkgo peanut milk drink | |
| CN102771765A (en) | Grifola frondosa health product containing traditional Chinese medicine extract and preparation method thereof | |
| CN105602821B (en) | A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same | |
| CN105725163B (en) | A kind of Lenlinus edodes black garlic sauce | |
| CN104388253A (en) | Method for preparing pollen and honey wine by using wine returning fermentation | |
| CN103981048A (en) | Production method of Huai Chinese yam yellow rice wine | |
| CN106222055A (en) | A kind of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140409 |