CN104839843A - Chanterelle fermentation-type beverage processing technology - Google Patents
Chanterelle fermentation-type beverage processing technology Download PDFInfo
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- CN104839843A CN104839843A CN201510194292.1A CN201510194292A CN104839843A CN 104839843 A CN104839843 A CN 104839843A CN 201510194292 A CN201510194292 A CN 201510194292A CN 104839843 A CN104839843 A CN 104839843A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 41
- 238000012545 processing Methods 0.000 title claims abstract description 24
- 238000005516 engineering process Methods 0.000 title claims abstract description 23
- 235000015722 Cantharellus cibarius Nutrition 0.000 title claims abstract description 9
- 244000191482 Cantharellus cibarius Species 0.000 title claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000011068 loading method Methods 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000012530 fluid Substances 0.000 claims description 61
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 32
- 239000002609 medium Substances 0.000 claims description 32
- 235000015097 nutrients Nutrition 0.000 claims description 26
- 239000003381 stabilizer Substances 0.000 claims description 23
- 235000019985 fermented beverage Nutrition 0.000 claims description 20
- 239000001963 growth medium Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 16
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 16
- 239000008103 glucose Substances 0.000 claims description 16
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 16
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 16
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 16
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 241000446313 Lamella Species 0.000 claims description 10
- 239000003651 drinking water Substances 0.000 claims description 10
- 235000020188 drinking water Nutrition 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- 235000010443 alginic acid Nutrition 0.000 claims description 5
- 229920000615 alginic acid Polymers 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 238000012009 microbiological test Methods 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 238000000265 homogenisation Methods 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 238000011177 media preparation Methods 0.000 abstract 1
- 238000011160 research Methods 0.000 description 5
- -1 wherein Substances 0.000 description 4
- 241000233866 Fungi Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002622 anti-tumorigenesis Effects 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/60—Sweeteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a chanterelle fermentation-type beverage processing technology. The chanterelle fermentation-type beverage processing technology comprises mother seed preparation, liquid medium preparation, disinfection, inoculation, culture fermentation, filtration, homogenization, blending, sterilization, cooling, loading and examination. The processing technology is simple and easy and has a low making cost. The produced chanterelle fermentation-type beverage has a unique local flavor, is refreshing and has high medical and health care effects.
Description
Technical field
The present invention relates to a kind of processing of edible fungi beverage, be specifically related to a kind of processing technology of pixie stool fermenting beverage.
Background technology
Pixie stool is nutritious, is one of global four your name bacterium; According to estimates, whole world pixie stool annual production about 200,000 t, total sales volume 16.2 hundred million dollars; As one of area that pixie stool resource is enriched the most, the pixie stool not only wide variety of Southwest China, and also output is high; Except domestic, a large amount of pixie stools exports to Continental Europe and American market with new fresh goods, dried product or quick frozen product form; On German market, the commodity pixie stool of nearly 40% is all originated Chinese yunnan; Pixie stool is one of important monoid of China's wild edible fungus foreign exchange earning.
Pixie stool is a kind of rare wild edible mushroom, has higher edible, medicinal, economic worth, once pixie stool artificial growth is studied successfully, will produce great economic benefit; First utilize pixie stool and bacterium to set up symbiosis, go to develop as a kind of bio-bacterial manure, increase crop yield is offered help with raising quality and agricultural sustainable development; Secondly the research of pixie stool active component is contributed to exploitation and the research of novel product; Finally the active ingredient extracting pixie stool is conducive to the research of pixie stool chemical composition and bioactivator, particularly its anticancer, antitumorigenic substance, be developed to health foodstuff series and the product such as medicine, cosmetics, China has the many-sided advantage of pixie stool, make full use of pixie stool to develop the novel health food containing pixie stool polysaccharide, the research as pixie stool beverage, soy sauce inherently becomes one of important research direction.
Summary of the invention
Technical problem to be solved by this invention is, for the shortcoming that above prior art exists, a kind of processing technology of pixie stool fermenting beverage is proposed, this processing technology is simple, cost of manufacture is low, the pixie stool fermenting beverage unique flavor processed, pure and fresh tasty and refreshing, there is very high medical care effect.
The technical scheme that the present invention solves above technical problem is:
A kind of processing technology of pixie stool fermenting beverage, it is characterized in that, the technological process of this fermenting beverage is: the preparation-sterilizing-inoculation-cultivation and fermentation-filtration-homogeneous-allotment-sterilization-cooling-filling-inspection-finished product of female preparation-fluid nutrient medium of planting, wherein:
(1) female preparation of planting, concrete operations are: the fructification of pixie stool is carried out spore collection, the hook method of hanging is adopted to get several lamella or a fritter auricle of ripe pixie stool cap, the top of PDA culture medium in blake bottle is hung on aseptic stainless steel wire, cultivate under blake bottle being placed in 23-25 DEG C of constant temperature, treat that ripe spore drops on culture medium, lamella or auricle will be removed at once in sterile board, spore continues in bottle, cultivate 8-10h and obtains female kind, then spore separation is carried out, after spore sterilized water in heaps being carried out the dilution of appropriateness, be coated on PDA test tube slant culture medium, then the bacterium colony that picking is wherein excellent, the bacterial classification picked out is carried out on PDA culture medium the cultivation of 5-8 days, obtain excellent mother to plant,
(2) preparation of fluid nutrient medium, fluid nutrient medium comprises following component according to the mass fraction: malt flour: 20-25 part, glucose: 15-20 part, magnesium sulfate: 0.5-1 part, potassium dihydrogen phosphate: 0.5-0.8 part; Being prepared as of fluid nutrient medium: take malt flour and glucose with electronic balance and be dissolved in the water of 1000ml, be heated to 80-85 DEG C, then magnesium sulfate and potassium dihydrogen phosphate is added, until component wherein all dissolves rear loading in advance with stand-by in the triangular flask of high-pressure sterilizing pot process;
(3) triangular flask of liquid medium taking-up 100ml loading 250ml will be obtained in step (2), and sterilizing 20-30min at delivering to 120-125 DEG C, after its cooling, aseptically access the mother's kind prepared in step (1), inoculum concentration controls at 10-15%, then cultivates at 20-25 DEG C, and is placed on shaking table and ferments, the speed controlling shaking table is 120-150r/min, and namely fermentation 118-121h obtains liquid strain of chanterelle;
When liquid medium ferments, fermentation time of the present invention controls at 118-121h, the organoleptic quality of zymotic fluid is best, when being less than 118-121 DEG C, change is little, vigorous to microbial activities during 118-121 DEG C when fermenting, mycelium cracking, zymotic fluid fermentation highly seasoned, fragrance and flavour mellow and dense, time when fermenting more than 118-121 DEG C, a large amount of energy matter in zymotic fluid due to microbial consumption, zymotic fluid transparency starts change, color also changes, and the time period selected by the present invention, as well fermentation was best;
(4) pretreatment of zymotic fluid, together grinds mycelium with zymotic fluid after having fermented, and by the mixed liquor constant temperature 5-6h at 30-45 DEG C after grinding, is then warming up to 60-75 DEG C, insulation 15-20min, then crosses its filtered fluid of leaching stand-by;
(5) allotment of fermented beverage, gets drinking water, then in drinking water, adds honey, and then adds filtered fluid, citric acid, stabilizing agent, and white granulated sugar is allocated;
(6) homogeneous, by deployed fermented beverage homogeneous 2-4min under room temperature, pressure are 15-20MPa;
(7) be placed in thermostat water bath by deployed beverage, sterilizing 10-15min at 100-110 DEG C, then cooling loading obtains finished product in advance in the vial of high temperature sterilization;
(8) carry out organoleptic examination, physical and chemical inspection, Micro biological Tests to the finished product processed, indices all meets beverage industry relevant criterion and is qualified finished product.
The technical scheme that the present invention limits further is:
In the processing technology of aforementioned pixie stool fermenting beverage, fluid nutrient medium comprises following component according to the mass fraction: malt flour: 20 parts, glucose: 20 parts, magnesium sulfate: 1 part, potassium dihydrogen phosphate: 0.5 part.
In the processing technology of aforementioned pixie stool fermenting beverage, fluid nutrient medium comprises following component according to the mass fraction: malt flour: 25 parts, glucose: 15 parts, magnesium sulfate: 0.8 part, potassium dihydrogen phosphate: 0.8 part.
In the processing technology of aforementioned pixie stool fermenting beverage, fluid nutrient medium comprises following component according to the mass fraction: malt flour: 22 parts, glucose: 18 parts, magnesium sulfate: 0.5 part, potassium dihydrogen phosphate: 0.7 part.
In the processing technology of aforementioned pixie stool fermenting beverage, step (5) fermented beverage is when allocating, the amount of each composition added comprises following component according to the mass fraction: citric acid: 0.1-0.3%, stabilizing agent: 0.2-0.5%, zymotic fluid: 50-60%, white granulated sugar: 6-8%, its surplus is water, wherein, stabilizing agent is that compound stabilizer comprises following component according to the mass fraction: xanthans: 1-2 part, pectin: 3-5 part, carragheen: 1-3 part, sodium carboxymethylcellulose: 4-8 part, algin: 1-2 part.
The invention has the beneficial effects as follows:
The present invention adopts stabilizing agent to carry out allocating the wild effect that effectively can solve health beverage generation sedimentation, layering.
The present invention is when allocating fermented beverage, the amount of each component during the allotment of equal considered critical, wherein, the addition of zymotic fluid is from when being increased to 50-60%, and the sense organ of product is become better and better, more and more obvious because of the increase of the quality zymotic fluid addition of fermented beverage, after the addition of zymotic fluid reaches 50-60%, the impact of zymotic fluid on fermented beverage is less, even stops, and the present invention chooses this value range and can achieve the goal and not waste resource.
Citric acid adds 0.1-0.3%, and when citric acid is added to this value range, the organoleptic quality of fermented beverage is best, and when its addition exceedes this value range, the tart flavour of fermented beverage is increasing thus affect product quality.
When adding the stabilizing agent of 0.2-0.5%, product sensory is best, can't occur precipitation, and when exceeding this value, stabilizing agent can make the soluble solid in fermented beverage produce precipitation and affect organoleptic quality.
White granulated sugar addition product sensory when 6-8% is best, and white granulated sugar addition can affect aesthetic quality lower than the short sweetness of fermented beverage during this value range, and when addition exceedes this value range, product can be crossed sweet thus affect quality.
Processing technology of the present invention is mainly studied from aspects such as the developments of the process of the spore separation of pixie stool fructification, cultivation, fermentation, zymotic fluid and pixie stool fermented beverage formula; choose best cultivation and fermentation condition; pixie stool liquid fermentation type health drink is made by adding appropriate amount formula materials after processing zymotic fluid; the present invention utilizes liquid fermentation and culture pixie stool mycelium; by mycelium with after fermentation liquor treatment again Bian get the pixie stool robe fermented type composite beverage beverage that excellent formulated becomes; unique flavor is pure and fresh tasty and refreshing; There is very high medical care effect.
Detailed description of the invention
embodiment 1
The present embodiment provides a kind of processing technology of pixie stool fermenting beverage, the technological process of this fermenting beverage is: the preparation-sterilizing-inoculation-cultivation and fermentation-filtration-homogeneous-allotment-sterilization-cooling-filling-inspection-finished product of female preparation-fluid nutrient medium of planting, wherein:
(1) female preparation of planting, concrete operations are: the fructification of pixie stool is carried out spore collection, the hook method of hanging is adopted to get several lamella or a fritter auricle of ripe pixie stool cap, the top of PDA culture medium in blake bottle is hung on aseptic stainless steel wire, cultivate under blake bottle being placed in 24 DEG C of constant temperature, treat that ripe spore drops on culture medium, lamella or auricle will be removed at once in sterile board, spore continues in bottle, cultivate 8h and obtains female kind, then spore separation is carried out, after spore sterilized water in heaps being carried out the dilution of appropriateness, be coated on PDA test tube slant culture medium, then the bacterium colony that picking is wherein excellent, the bacterial classification picked out is carried out on PDA culture medium the cultivation of 5 days, obtain excellent mother to plant,
(2) preparation of fluid nutrient medium, fluid nutrient medium comprises following component according to the mass fraction: malt flour: 20 parts, glucose: 20 parts, magnesium sulfate: 1 part, potassium dihydrogen phosphate: 0.5 part; Being prepared as of fluid nutrient medium: take malt flour and glucose with electronic balance and be dissolved in the water of 1000ml, be heated to 80 DEG C, then magnesium sulfate and potassium dihydrogen phosphate is added, until component wherein all dissolves rear loading in advance with stand-by in the triangular flask of high-pressure sterilizing pot process;
(3) triangular flask of liquid medium taking-up 100ml loading 250ml will be obtained in step (2), and sterilizing 25min at delivering to 125 DEG C, after its cooling, aseptically access the mother's kind prepared in step (1), inoculum concentration controls 10%, then cultivates at 22 DEG C, and is placed on shaking table and ferments, the speed controlling shaking table is 120r/min, and namely fermentation 120h obtains liquid strain of chanterelle;
(4) pretreatment of zymotic fluid, together grinds mycelium with zymotic fluid after having fermented, and by the mixed liquor constant temperature 5h at 30 DEG C after grinding, is then warming up to 60 DEG C, insulation 20min, then crosses its filtered fluid of leaching stand-by;
(5) allotment of fermented beverage, gets drinking water, then in drinking water, adds honey, and then adding filtered fluid, citric acid, stabilizing agent, white granulated sugar stirring and evenly mixing is allocated, after allotment, mixed solution is first separated coarse filtration with centrifuge, then filters by flame filter press essence;
The amount of each composition added comprises following component according to the mass fraction: citric acid: 0.1%, stabilizing agent: 0.2%, zymotic fluid: 50%, white granulated sugar: 7%, its surplus is water, wherein, stabilizing agent is that compound stabilizer comprises following component according to the mass fraction: xanthans: 1 part, pectin: 3 parts, carragheen: 2 parts, sodium carboxymethylcellulose: 4 parts, algin: 1 part;
(6) homogeneous, by deployed fermented beverage homogeneous 3min under room temperature, pressure are 20MPa;
(7) be placed in thermostat water bath by deployed beverage, sterilizing 12min at 100 DEG C, then cooling loading obtains finished product in advance in the vial of high temperature sterilization;
(8) carry out organoleptic examination, physical and chemical inspection, Micro biological Tests to the finished product processed, indices all meets beverage industry relevant criterion and is qualified finished product.
embodiment 2
The present embodiment provides a kind of processing technology of pixie stool fermenting beverage, the technological process of this fermenting beverage is: the preparation-sterilizing-inoculation-cultivation and fermentation-filtration-homogeneous-allotment-sterilization-cooling-filling-inspection-finished product of female preparation-fluid nutrient medium of planting, wherein:
(1) female preparation of planting, concrete operations are: the fructification of pixie stool is carried out spore collection, the hook method of hanging is adopted to get several lamella or a fritter auricle of ripe pixie stool cap, the top of PDA culture medium in blake bottle is hung on aseptic stainless steel wire, cultivate under blake bottle being placed in 23 DEG C of constant temperature, treat that ripe spore drops on culture medium, lamella or auricle will be removed at once in sterile board, spore continues in bottle, cultivate 10h and obtains female kind, then spore separation is carried out, after spore sterilized water in heaps being carried out the dilution of appropriateness, be coated on PDA test tube slant culture medium, then the bacterium colony that picking is wherein excellent, the bacterial classification picked out is carried out on PDA culture medium the cultivation of 8 days, obtain excellent mother to plant,
(2) preparation of fluid nutrient medium, fluid nutrient medium comprises following component according to the mass fraction: malt flour: 25 parts, glucose: 15 parts, magnesium sulfate: 0.8 part, potassium dihydrogen phosphate: 0.8 part; Being prepared as of fluid nutrient medium: take malt flour and glucose with electronic balance and be dissolved in the water of 1000ml, be heated to 85 DEG C, then magnesium sulfate and potassium dihydrogen phosphate is added, until component wherein all dissolves rear loading in advance with stand-by in the triangular flask of high-pressure sterilizing pot process;
(3) triangular flask of liquid medium taking-up 100ml loading 250ml will be obtained in step (2), and sterilizing 20min at delivering to 120 DEG C, after its cooling, aseptically access the mother's kind prepared in step (1), inoculum concentration controls 15%, then cultivates at 25 DEG C, and is placed on shaking table and ferments, the speed controlling shaking table is 150r/min, and namely fermentation 121h obtains liquid strain of chanterelle;
(4) pretreatment of zymotic fluid, together grinds mycelium with zymotic fluid after having fermented, and by the mixed liquor constant temperature 6h at 45 DEG C after grinding, is then warming up to 75 DEG C, insulation 15min, then crosses its filtered fluid of leaching stand-by;
(5) allotment of fermented beverage, gets drinking water, then in drinking water, adds honey, and then adding filtered fluid, citric acid, stabilizing agent, white granulated sugar stirring and evenly mixing is allocated, after allotment, mixed solution is first separated coarse filtration with centrifuge, then filters by flame filter press essence;
The amount of each composition added comprises following component according to the mass fraction: citric acid: 0.2%, stabilizing agent: 0.5%, zymotic fluid: 60%, white granulated sugar: 6%, its surplus is water, wherein, stabilizing agent is that compound stabilizer comprises following component according to the mass fraction: xanthans: 2 parts, pectin: 5 parts, carragheen: 1 part, sodium carboxymethylcellulose: 8 parts, algin: 1 part;
(6) homogeneous, by deployed fermented beverage homogeneous 4min under room temperature, pressure are 15MPa;
(7) be placed in thermostat water bath by deployed beverage, sterilizing 15min at 110 DEG C, then cooling loading obtains finished product in advance in the vial of high temperature sterilization;
(8) carry out organoleptic examination, physical and chemical inspection, Micro biological Tests to the finished product processed, indices all meets beverage industry relevant criterion and is qualified finished product.
embodiment 3
The present embodiment provides a kind of processing technology of pixie stool fermenting beverage, the technological process of this fermenting beverage is: the preparation-sterilizing-inoculation-cultivation and fermentation-filtration-homogeneous-allotment-sterilization-cooling-filling-inspection-finished product of female preparation-fluid nutrient medium of planting, wherein:
(1) female preparation of planting, concrete operations are: the fructification of pixie stool is carried out spore collection, the hook method of hanging is adopted to get several lamella or a fritter auricle of ripe pixie stool cap, the top of PDA culture medium in blake bottle is hung on aseptic stainless steel wire, cultivate under blake bottle being placed in 25 DEG C of constant temperature, treat that ripe spore drops on culture medium, lamella or auricle will be removed at once in sterile board, spore continues in bottle, cultivate 9h and obtains female kind, then spore separation is carried out, after spore sterilized water in heaps being carried out the dilution of appropriateness, be coated on PDA test tube slant culture medium, then the bacterium colony that picking is wherein excellent, the bacterial classification picked out is carried out on PDA culture medium the cultivation of 7 days, obtain excellent mother to plant,
(2) preparation of fluid nutrient medium, fluid nutrient medium comprises following component according to the mass fraction: malt flour: 22 parts, glucose: 18 parts, magnesium sulfate: 0.5 part, potassium dihydrogen phosphate: 0.7 part; Being prepared as of fluid nutrient medium: take malt flour and glucose with electronic balance and be dissolved in the water of 1000ml, be heated to 82 DEG C, then magnesium sulfate and potassium dihydrogen phosphate is added, until component wherein all dissolves rear loading in advance with stand-by in the triangular flask of high-pressure sterilizing pot process;
(3) triangular flask of liquid medium taking-up 100ml loading 250ml will be obtained in step (2), and sterilizing 30min at delivering to 121 DEG C, after its cooling, aseptically access the mother's kind prepared in step (1), inoculum concentration controls 12%, then cultivates at 20 DEG C, and is placed on shaking table and ferments, the speed controlling shaking table is 135r/min, and namely fermentation 118h obtains liquid strain of chanterelle;
(4) pretreatment of zymotic fluid, together grinds mycelium with zymotic fluid after having fermented, and by the mixed liquor constant temperature 5h at 40 DEG C after grinding, is then warming up to 70 DEG C, insulation 18min, then crosses its filtered fluid of leaching stand-by;
(5) allotment of fermented beverage, gets drinking water, then in drinking water, adds honey, and then adding filtered fluid, citric acid, stabilizing agent, white granulated sugar stirring and evenly mixing is allocated, after allotment, mixed solution is first separated coarse filtration with centrifuge, then filters by flame filter press essence;
The amount of each composition added comprises following component according to the mass fraction: citric acid: 0.3%, stabilizing agent: 0.3%, zymotic fluid: 55%, white granulated sugar: 8%, its surplus is water, wherein, stabilizing agent is that compound stabilizer comprises following component according to the mass fraction: xanthans: 2 parts, pectin: 4 parts, carragheen: 3 parts, sodium carboxymethylcellulose: 6 parts, algin: 2 parts;
(6) homogeneous, by deployed fermented beverage homogeneous 2min under room temperature, pressure are 18MPa;
(7) be placed in thermostat water bath by deployed beverage, sterilizing 10min at 105 DEG C, then cooling loading obtains finished product in advance in the vial of high temperature sterilization;
(8) carry out organoleptic examination, physical and chemical inspection, Micro biological Tests to the finished product processed, indices all meets beverage industry relevant criterion and is qualified finished product.
In addition to the implementation, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of application claims.
Claims (5)
1. the processing technology of a pixie stool fermenting beverage, it is characterized in that, the technological process of this fermenting beverage is: the preparation-sterilizing-inoculation-cultivation and fermentation-filtration-homogeneous-allotment-sterilization-cooling-filling-inspection-finished product of female preparation-fluid nutrient medium of planting, wherein:
(1) female preparation of planting, concrete operations are: the fructification of pixie stool is carried out spore collection, the hook method of hanging is adopted to get several lamella or a fritter auricle of ripe pixie stool cap, the top of PDA culture medium in blake bottle is hung on aseptic stainless steel wire, cultivate under blake bottle being placed in 23-25 DEG C of constant temperature, treat that ripe spore drops on culture medium, lamella or auricle will be removed at once in sterile board, spore continues in bottle, cultivate 8-10h and obtains female kind, then spore separation is carried out, after spore sterilized water in heaps being carried out the dilution of appropriateness, be coated on PDA test tube slant culture medium, then the bacterium colony that picking is wherein excellent, the bacterial classification picked out is carried out on PDA culture medium the cultivation of 5-8 days, obtain excellent mother to plant,
(2) preparation of fluid nutrient medium, described fluid nutrient medium comprises following component according to the mass fraction: malt flour: 20-25 part, glucose: 15-20 part, magnesium sulfate: 0.5-1 part, potassium dihydrogen phosphate: 0.5-0.8 part; Being prepared as of described fluid nutrient medium: take malt flour and glucose with electronic balance and be dissolved in the water of 1000ml, be heated to 80-85 DEG C, then magnesium sulfate and potassium dihydrogen phosphate is added, until component wherein all dissolves rear loading in advance with stand-by in the triangular flask of high-pressure sterilizing pot process;
(3) triangular flask of liquid medium taking-up 100ml loading 250ml will be obtained in step (2), and sterilizing 20-30min at delivering to 120-125 DEG C, after its cooling, aseptically access the mother's kind prepared in step (1), inoculum concentration controls at 10-15%, then cultivates at 20-25 DEG C, and is placed on shaking table and ferments, the speed controlling shaking table is 120-150r/min, and namely fermentation 118-121h obtains liquid strain of chanterelle;
(4) pretreatment of zymotic fluid, together grinds mycelium with zymotic fluid after having fermented, and by the mixed liquor constant temperature 5-6h at 30-45 DEG C after grinding, is then warming up to 60-75 DEG C, insulation 15-20min, then crosses its filtered fluid of leaching stand-by;
(5) allotment of fermented beverage, gets drinking water, then in drinking water, adds honey, and then adding filtered fluid, citric acid, stabilizing agent, white granulated sugar stirring and evenly mixing is allocated, after allotment, mixed solution is first separated coarse filtration with centrifuge, then filters by flame filter press essence;
(6) homogeneous, by deployed fermented beverage homogeneous 2-4min under room temperature, pressure are 15-20MPa;
(7) be placed in thermostat water bath by deployed beverage, sterilizing 10-15min at 100-110 DEG C, then cooling loading obtains finished product in advance in the vial of high temperature sterilization;
(8) carry out organoleptic examination, physical and chemical inspection, Micro biological Tests to the finished product processed, indices all meets beverage industry relevant criterion and is qualified finished product.
2. the processing technology of pixie stool fermenting beverage according to claim 1, is characterized in that: described fluid nutrient medium comprises following component according to the mass fraction: malt flour: 20 parts, glucose: 20 parts, magnesium sulfate: 1 part, potassium dihydrogen phosphate: 0.5 part.
3. the processing technology of pixie stool fermenting beverage according to claim 1, is characterized in that: described fluid nutrient medium comprises following component according to the mass fraction: malt flour: 25 parts, glucose: 15 parts, magnesium sulfate: 0.8 part, potassium dihydrogen phosphate: 0.8 part.
4. the processing technology of pixie stool fermenting beverage according to claim 1, is characterized in that: described fluid nutrient medium comprises following component according to the mass fraction: malt flour: 22 parts, glucose: 18 parts, magnesium sulfate: 0.5 part, potassium dihydrogen phosphate: 0.7 part.
5. the processing technology of pixie stool fermenting beverage according to claim 1, it is characterized in that: step (5) fermented beverage is when allocating, the amount of each composition added comprises following component according to the mass fraction: citric acid: 0.1-0.3%, stabilizing agent: 0.2-0.5%, zymotic fluid: 50-60%, white granulated sugar: 6-8%, its surplus is water, wherein, described stabilizing agent is that compound stabilizer comprises following component according to the mass fraction: xanthans: 1-2 part, pectin: 3-5 part, carragheen: 1-3 part, sodium carboxymethylcellulose: 4-8 part, algin: 1-2 part.
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| CN107518415A (en) * | 2017-09-08 | 2017-12-29 | 云南谷益美农业开发有限公司 | A kind of compound bacteria-fermented albumen powder health products and its preparation method and application |
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Application publication date: 20150819 |