CN104397792A - Making method for Pleurotus eryngii ginger juice beverage - Google Patents
Making method for Pleurotus eryngii ginger juice beverage Download PDFInfo
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- CN104397792A CN104397792A CN201410651927.1A CN201410651927A CN104397792A CN 104397792 A CN104397792 A CN 104397792A CN 201410651927 A CN201410651927 A CN 201410651927A CN 104397792 A CN104397792 A CN 104397792A
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- pleurotus eryngii
- ginger
- ginger juice
- mycelium
- juice
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- 240000004247 Pleurotus eryngii Species 0.000 title claims abstract description 58
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 58
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 51
- 235000008397 ginger Nutrition 0.000 title claims abstract description 51
- 235000013361 beverage Nutrition 0.000 title claims abstract description 8
- 240000007329 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 51
- GUBGYTABKSRVRQ-YOLKTULGSA-N Maltose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)O[C@H]1CO)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 GUBGYTABKSRVRQ-YOLKTULGSA-N 0.000 claims abstract description 28
- 230000001954 sterilising Effects 0.000 claims abstract description 22
- BJEPYKJPYRNKOW-UHFFFAOYSA-N Malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940099690 malic acid Drugs 0.000 claims abstract description 11
- 239000001630 malic acid Substances 0.000 claims abstract description 11
- 235000011090 malic acid Nutrition 0.000 claims abstract description 11
- 239000012530 fluid Substances 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 239000000084 colloidal system Substances 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000005360 mashing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000001963 growth media Substances 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 10
- 238000009413 insulation Methods 0.000 claims description 10
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- 238000000855 fermentation Methods 0.000 claims description 8
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- 235000014080 ginger ale Nutrition 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- CSNNHWWHGAXBCP-UHFFFAOYSA-L mgso4 Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 8
- 239000008188 pellet Substances 0.000 claims description 8
- 229940106157 CELLULASE Drugs 0.000 claims description 6
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- GNSKLFRGEWLPPA-UHFFFAOYSA-M Monopotassium phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 4
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- 238000000034 method Methods 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
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- 238000007789 sealing Methods 0.000 claims description 4
- 210000001519 tissues Anatomy 0.000 claims description 4
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- 238000005516 engineering process Methods 0.000 claims description 3
- 229960002160 Maltose Drugs 0.000 claims description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000004369 Blood Anatomy 0.000 description 2
- 210000004051 Gastric Juice Anatomy 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N HCl Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
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- WSVLPVUVIUVCRA-LEHKWIQMSA-N (2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol;hydrate Chemical compound O.O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O WSVLPVUVIUVCRA-LEHKWIQMSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
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- 241000233866 Fungi Species 0.000 description 1
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- NLDDIKRKFXEWBK-AWEZNQCLSA-N Gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
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- OJYLAHXKWMRDGS-UHFFFAOYSA-N Zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 1
- KKOXKGNSUHTUBV-LSDHHAIUSA-N Zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
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- 230000003796 beauty Effects 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cells Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 230000003522 irritant Effects 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001053 orthosympathetic Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
- 230000011514 reflex Effects 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 231100000486 side effect Toxicity 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- 150000003712 vitamin E derivatives Chemical class 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229930003231 vitamins Natural products 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 229930001895 zingiberene Natural products 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/70—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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Belonging to the field of beverage processing, the invention discloses a making method for a Pleurotus eryngii ginger juice beverage. The method is characterized in that: a Pleurotus eryngii strain, ginger, maltose, cellulose and malic acid are adopted as the raw materials. The processing technologyfalls into three steps: 1. subjecting the slant strain culture to triangular flask PDA culture and liquid culture, conducting milling by a colloid mill and taking the fluid to obtain a Pleurotus eryngii mycelium colloid milling solution; 2. washing fresh ginger, conducting peeling and mashing, performing filtering and taking the juice so as to obtain ginger juice; and 3. mixing the Pleurotus eryngii mycelium colloid milling solution with the ginger juice, adding enzyme into the mixed solution and performing heat preservation enzymolysis, and carrying out sterilizing, filtering, blending, homogenizing, filling and sterilizing, thus obtaining a finished product. The product provided by the invention is faint yellow, clear and transparent, has the composite flavor unique to Pleurotus eryngii and ginger juice, has moderate sweetness and sourness, and is pleasant to the palate, fine and smooth. The product is rich in protein, is conducive to improving human metabolism and strengthening physical fitness, and also has the efficacy of expelling phlegm to arrest coughing, delaying aging, reducing fat and lowering blood pressure. Being convenient to eat and suitable for people of all ages, the Pleurotus eryngii ginger juice beverage is a drink with extremely high nutrition and health care value.
Description
Technical field
The present invention relates to a kind of processing method of fruit juice, especially relate to a kind of preparation method of pleurotus eryngii ginger ale.
Background technology
Pleurotus eryngii, has another name called pleurotus eryngii, is to develop that cultivation successfully integrates edible, medicinal, the Rare edible fungus new varieties of dietotherapy in recent years.Pleurotus eryngii bacterial context is plump, quality is tender and crisp, particularly stem dense structure, solid, milky white, can all eat, and stem is than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", there is happy almond flavor and the mouthfeel as abalone, be applicable to fresh-keeping, processing, firmly get liking of people.Pleurotus eryngii is nutritious, be rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, have anticancer, reducing blood lipid, the effect such as ease constipation stomach and beauty treatment to human body, be the high edible mushroom of a kind of healthy nutritive value.
Through related science checking, pleurotus eryngii has following effect: lipoid and reducing blood pressure of 1, dispelling: can soften and protect blood vessel, has the effect reducing blood fat and cholesterol in human body; 2, immunity is improved: protein maintains the most important nutrient of immunity function, for forming the Main Ingredients and Appearance of white blood cell and antibody; 3, help digestion: contribute to the secretion of hydrochloric acid in gastric juice and the digestion of food, be suitable for Therapeutic diet and stagnate disease.
Ginger, Zingiber ginger, also claims " ginger "; Have yellow green flower and the rhizome of irritant fragrance, rhizome fresh goods or dry product can as flavouring.Ginger taste is pungent warm in nature, for expelling cold, eliminating, preventing phlegm from forming and stopping coughing, again can warming middle energizer to arrest vomiting, removing toxic substances, be usually used in treatment clinically and catch cold and stomach cold is vomitted the disease such as inverse, forefathers are referred to as " panacea of vomitting ".Method of stir-baking with rhizoma zingiberis recens juice is exactly these characteristics of getting ginger, concocts, strengthens the effect of medicine expelling phlegm and arresting coughing, stopping nausea and vomiting by lowering the adverse flow of QI, and reduce its toxic and side effect with this auxiliary material of ginger juice to medicine.The traditional Chinese medical science is thought, ginger has the effect of detoxicating, killing bacteria, and the gingerol in ginger enters in body, and can produce a kind of anti-oxidant enzyme, it has the very strong ability tackling oxygen radical, also more much better than than vitamin E.Ginger can stimulate gastric mucosa, causes vasomotor center and orthosympathetic reflex excitation, stimulates circulation, and reaches stomach invigorating, pain relieving, sweating, antipyretic effect.Ginger can also strengthen the secretion of gastric juice and the wriggling of intestines wall, thus helps digest; Zingiberene in ginger, zingiberone also have obvious anti-nausea effect.Ginger has inhibition cancer cell activity, reduces the toxic action of cancer, can play effect of anti-cancer.
Fresh pleurotus eryngii is not easily preserved, and red date nutrient is worth high, for being processed into the comprehensive utilization that pleurotus eryngii ginger ale can realize pleurotus eryngii raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution pleurotus eryngii is not easily stored, a kind of preparation method of pleurotus eryngii ginger ale is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of pleurotus eryngii ginger ale, it is characterized in that: adopt pleurotus eryngii quel strains, ginger, maltose, cellulase, malic acid to be raw material, its processing technology divides three steps: one is that liquid → pleurotus eryngii mycelium glue mill liquid got by slant strains → triangular flask PDA cultivation → Liquid Culture → glue mill; Two be fresh ginger clean → peeling smash → cross leaching juice → ginger juice to pieces; Three be pleurotus eryngii mycelium glue mill liquid is carried out with ginger juice mix, mixed liquor enzyme-added insulation enzymolysis → sterilizing → filtration → allotment → homogeneous → filling → sterilization → finished product, concrete operation step is:
(1) pleurotus eryngii mycelia slat chain conveyor: under sterile conditions, gets pleurotus eryngii slant strains, is inoculated on the triangular flask PAD culture medium after sterilizing by sterile working requirement, cultivates 8 days, until mycelium covers with flat board at 32 DEG C;
(2) pleurotus eryngii mycelia liquid fermentation and culture: culture medium prescription is soya-bean milk 3 kilograms, maltose 5 kilograms, potassium dihydrogen phosphate 3 grams, 0.6 gram, magnesium sulfate; Through 10-12 layer filtered through gauze after being boiled by now fried soya-bean milk, the culture medium of preparation is sub-packed in 320 milliliters of triangular flasks, often bottled 180 milliliters, adds cotton plug 0.56 × 10
5handkerchief sterilized under pressure 30 minutes, with the sterile working of equivalent inocalation method, the bacterium block of every bottle graft 0.5 square centimeter, after 28 DEG C of infuses cultivate 7 days, upper shaking table is cultivated, and rotating speed 650 turns of ∕ divide, stroke 8 centimetres, temperature 35 DEG C; Occur mycelium pellet after 4 days, mycelium pellet diameter 10 millimeters after 8 days, bacterium ball is faint yellow, and zymotic fluid brown color is transparent, and fragrance is dense, dry mycelial weight 7.2-8.6 Ke ∕ 100 milliliters; Lower shaking table, colloid mill grinding put into by mycelium and zymotic fluid simultaneously, obtains pleurotus eryngii mycelium fermentation sol mill liquid;
(3) ginger juice preparation: the fresh ginger getting large thick fleshiness, cleans peeling, adds the water of its weight 6 times, pulverizes with tissue mashing machine, filters to obtain ginger juice;
(4) the enzyme-added insulation hydrolysis of mixed liquor: the ratio of pleurotus eryngii mycelium glue mill liquid and ginger juice is 5:2,0.37 % cellulase and appropriate cyclodextrin is added in mixed liquor, within 15 hours, boil sterilizing in 28 minutes again in 37 DEG C of insulation hydrolysis after mixing, essence filters to obtain the filtrate of clear;
(5) auxiliary tone: auxiliary tone material is pleurotus eryngii ginger juice enzymolysis filtrate 42%, maltose 23%, malic acid 0.1-0.3%, xanthans 0.07%, get pleurotus eryngii ginger juice enzymolysis filtrate 42%, add maltose, malic acid, xanthans first mixes with adding after appropriate water filtration again, and add water constant volume;
(6) homogeneous, sterilizing: deployed beverage, through high-pressure homogeneous process, homogenization pressure 2.18 × 10
6handkerchief, filling after homogeneous, sealing, sterilization 8-10 minute under 115 DEG C of conditions.
Beneficial effect: product of the present invention is faint yellow, limpid transparent, there is composite flavor specific to pleurotus eryngii and ginger juice, moderately sour and sweet, pleasant to the palate, fine and smooth lubrication, this product is rich in protein, be conducive to improving human metabolism, build up health, also there is expelling phlegm and arresting coughing, delay senility, effect of lipoid and reducing blood pressure of dispelling; Instant, all-ages, be the high drink of a kind of healthy nutritive value.
Detailed description of the invention
Embodiment 1:
A preparation method for pleurotus eryngii ginger ale, concrete operation step is:
(1) pleurotus eryngii mycelia slat chain conveyor: under sterile conditions, gets pleurotus eryngii slant strains, is inoculated on the triangular flask PAD culture medium after sterilizing by sterile working requirement, cultivates 15 days, until mycelium covers with flat board at 20-22 DEG C;
(2) pleurotus eryngii mycelia liquid fermentation and culture: culture medium prescription is 1 kilogram, bean curd water, maltose 2 kilograms, potassium dihydrogen phosphate 2 grams, 1 gram, magnesium sulfate; The liquid that bean curd water squeezes out when being and cooking bean curd, through 5 layers of filtered through gauze after boiling, the culture medium of preparation is sub-packed in 300 milliliters of triangular flasks, often bottled 150 milliliters, adds cotton plug 1.05 × 10
5handkerchief sterilized under pressure 40 minutes, with the sterile working of equivalent inocalation method, the bacterium block of every bottle graft 2 square centimeters, after 26 DEG C of infuses cultivate 8 days, upper shaking table is cultivated, and rotating speed 350 turns of ∕ divide, stroke 12 centimetres, temperature 26 DEG C; Occur mycelium pellet after 8 days, mycelium pellet diameter 7 millimeters after 14 days, bacterium ball is faint yellow, and zymotic fluid brown color is transparent, and fragrance is dense, dry mycelial weight 7.2 Ke ∕ 100 milliliters; Lower shaking table, colloid mill grinding put into by mycelium and zymotic fluid simultaneously, obtains pleurotus eryngii mycelium fermentation sol mill liquid;
(3) ginger juice preparation: the fresh ginger getting large thick fleshiness, cleans peeling, adds the water of its weight 5 times, pulverizes with tissue mashing machine, filters to obtain ginger juice;
(4) the enzyme-added insulation hydrolysis of mixed liquor: the ratio of pleurotus eryngii mycelium glue mill liquid and ginger juice is 2:1,0.4 % cellulase and appropriate cyclodextrin is added in mixed liquor, within 8 hours, boil sterilizing in 25 minutes again in 37 DEG C of insulation hydrolysis after mixing, essence filters to obtain the filtrate of clear;
(5) auxiliary tone: auxiliary tone material is pleurotus eryngii ginger juice enzymolysis filtrate 35%, maltose 10%, malic acid 0.25%, agar 0.25%, get pleurotus eryngii ginger juice enzymolysis filtrate 35%, add maltose, malic acid, agar first mixes with adding after appropriate water filtration again, and add water constant volume;
(6) homogeneous, sterilizing: deployed beverage, through high-pressure homogeneous process, homogenization pressure 5 × 10
5handkerchief, filling after homogeneous, sealing, sterilization 10-15 minute under 100 DEG C of conditions.
Embodiment 2
:
A preparation method for pleurotus eryngii ginger ale, concrete operation step is:
(1) pleurotus eryngii mycelia slat chain conveyor: under sterile conditions, gets pleurotus eryngii slant strains, is inoculated on the triangular flask PAD culture medium after sterilizing by sterile working requirement, cultivates 8 days, until mycelium covers with flat board at 36 DEG C;
(2) pleurotus eryngii mycelia liquid fermentation and culture: culture medium prescription is 3 kilograms, bean curd water, maltose 5 kilograms, potassium dihydrogen phosphate 2 grams, 1.5 grams, magnesium sulfate; The liquid that bean curd water squeezes out when being and cooking bean curd, through 6 layers of filtered through gauze after boiling, the culture medium of preparation is sub-packed in 250 milliliters of triangular flasks, often bottled 150 milliliters, adds cotton plug 3.25 × 10
5handkerchief sterilized under pressure 10 minutes, with the sterile working of equivalent inocalation method, the bacterium block of every bottle graft 0.8 square centimeter, after 28 DEG C of infuses cultivate 7 days, upper shaking table is cultivated, and rotating speed 450 turns of ∕ divide, stroke 10 centimetres, temperature 32 DEG C; Occur mycelium pellet after 7 days, mycelium pellet diameter 6 millimeters after 10 days, bacterium ball is faint yellow, and zymotic fluid brown color is transparent, and fragrance is dense, dry mycelial weight 5.4 Ke ∕ 100 milliliters; Lower shaking table, colloid mill grinding put into by mycelium and zymotic fluid simultaneously, obtains pleurotus eryngii mycelium fermentation sol mill liquid;
(3) ginger juice preparation: the fresh ginger getting large thick fleshiness, cleans peeling, adds the water of its weight 3 times, pulverizes with tissue mashing machine, filters to obtain ginger juice;
(4) the enzyme-added insulation hydrolysis of mixed liquor: the ratio of pleurotus eryngii mycelium glue mill liquid and ginger juice is 3:1,0.32 % cellulase and appropriate cyclodextrin is added in mixed liquor, within 18 hours, boil sterilizing in 28 minutes again in 42 DEG C of insulation hydrolysis after mixing, essence filters to obtain the filtrate of clear;
(5) auxiliary tone: auxiliary tone material is pleurotus eryngii ginger juice enzymolysis filtrate 45%, maltose 25%, malic acid 0.5%, agar 0.15%, get pleurotus eryngii ginger juice enzymolysis filtrate 45%, add maltose, malic acid, agar first mixes with adding after appropriate water filtration again, and add water constant volume;
(6) homogeneous, sterilizing: deployed beverage, through high-pressure homogeneous process, homogenization pressure 2.75 × 10
5handkerchief, filling after homogeneous, sealing, sterilization 30 minutes under 75 DEG C of conditions.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of a pleurotus eryngii ginger ale, it is characterized in that: adopt pleurotus eryngii quel strains, ginger, maltose, cellulase, malic acid to be raw material, its processing technology divides three steps: one is that liquid → pleurotus eryngii mycelium glue mill liquid got by slant strains → triangular flask PDA cultivation → Liquid Culture → glue mill; Two be fresh ginger clean → peeling smash → cross leaching juice → ginger juice to pieces; Three be pleurotus eryngii mycelium glue mill liquid is carried out with ginger juice mix, mixed liquor enzyme-added insulation enzymolysis → sterilizing → filtration → allotment → homogeneous → filling → sterilization → finished product, concrete operation step is:
(1) pleurotus eryngii mycelia slat chain conveyor: under sterile conditions, gets pleurotus eryngii slant strains, is inoculated on the triangular flask PAD culture medium after sterilizing by sterile working requirement, cultivates 8 days, until mycelium covers with flat board at 32 DEG C;
(2) pleurotus eryngii mycelia liquid fermentation and culture: culture medium prescription is soya-bean milk 3 kilograms, maltose 5 kilograms, potassium dihydrogen phosphate 3 grams, 0.6 gram, magnesium sulfate; Through 10-12 layer filtered through gauze after being boiled by now fried soya-bean milk, the culture medium of preparation is sub-packed in 320 milliliters of triangular flasks, often bottled 180 milliliters, adds cotton plug 0.56 × 10
5handkerchief sterilized under pressure 30 minutes, with the sterile working of equivalent inocalation method, the bacterium block of every bottle graft 0.5 square centimeter, after 28 DEG C of infuses cultivate 7 days, upper shaking table is cultivated, and rotating speed 650 turns of ∕ divide, stroke 8 centimetres, temperature 35 DEG C; Occur mycelium pellet after 4 days, mycelium pellet diameter 10 millimeters after 8 days, bacterium ball is faint yellow, and zymotic fluid brown color is transparent, and fragrance is dense, dry mycelial weight 7.2-8.6 Ke ∕ 100 milliliters; Lower shaking table, colloid mill grinding put into by mycelium and zymotic fluid simultaneously, obtains pleurotus eryngii mycelium fermentation sol mill liquid;
(3) ginger juice preparation: the fresh ginger getting large thick fleshiness, cleans peeling, adds the water of its weight 6 times, pulverizes with tissue mashing machine, filters to obtain ginger juice;
(4) the enzyme-added insulation hydrolysis of mixed liquor: the ratio of pleurotus eryngii mycelium glue mill liquid and ginger juice is 5:2,0.37 % cellulase and appropriate cyclodextrin is added in mixed liquor, within 15 hours, boil sterilizing in 28 minutes again in 37 DEG C of insulation hydrolysis after mixing, essence filters to obtain the filtrate of clear;
(5) auxiliary tone: auxiliary tone material is pleurotus eryngii ginger juice enzymolysis filtrate 42%, maltose 23%, malic acid 0.1-0.3%, xanthans 0.07%, get pleurotus eryngii ginger juice enzymolysis filtrate 42%, add maltose, malic acid, xanthans first mixes with adding after appropriate water filtration again, and add water constant volume;
(6) homogeneous, sterilizing: deployed beverage, through high-pressure homogeneous process, homogenization pressure 2.18 × 10
6handkerchief, filling after homogeneous, sealing, sterilization 8-10 minute under 115 DEG C of conditions.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105087345A (en) * | 2015-08-28 | 2015-11-25 | 襄汾县侯临农业科技有限公司 | Method of making pleurotus eryngii mushroom aged vinegar |
| CN105285602A (en) * | 2015-11-30 | 2016-02-03 | 福建绿宝食品集团有限公司 | Pleurotus eryngii beverage and preparation method thereof |
| CN105995992A (en) * | 2016-05-28 | 2016-10-12 | 卢国孝 | Preparation method for antrodia and tremella fuciformis health oral liquid |
| CN110236175A (en) * | 2019-07-05 | 2019-09-17 | 福建省农业科学院农业工程技术研究所 | A kind of Semen Coicis rich in Pleurotus eryngii erythrothioneine smears sauce and preparation method thereof |
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| WO2005107496A1 (en) * | 2004-05-06 | 2005-11-17 | Maruasaen Corporation | Method of producing fresh mushroom extract, extract and extract-containing material |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105087345A (en) * | 2015-08-28 | 2015-11-25 | 襄汾县侯临农业科技有限公司 | Method of making pleurotus eryngii mushroom aged vinegar |
| CN105285602A (en) * | 2015-11-30 | 2016-02-03 | 福建绿宝食品集团有限公司 | Pleurotus eryngii beverage and preparation method thereof |
| CN105995992A (en) * | 2016-05-28 | 2016-10-12 | 卢国孝 | Preparation method for antrodia and tremella fuciformis health oral liquid |
| CN110236175A (en) * | 2019-07-05 | 2019-09-17 | 福建省农业科学院农业工程技术研究所 | A kind of Semen Coicis rich in Pleurotus eryngii erythrothioneine smears sauce and preparation method thereof |
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