CN105918751A - Cordyceps sinensis-lactobacillus fermented beverage - Google Patents
Cordyceps sinensis-lactobacillus fermented beverage Download PDFInfo
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- CN105918751A CN105918751A CN201610281728.5A CN201610281728A CN105918751A CN 105918751 A CN105918751 A CN 105918751A CN 201610281728 A CN201610281728 A CN 201610281728A CN 105918751 A CN105918751 A CN 105918751A
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a cordyceps sinensis-lactobacillus fermented beverage. The cordyceps sinensis-lactobacillus fermented beverage is prepared from culture medium of the cordyceps sinensis after harvest of cordyceps militaris as a raw material by a method comprising the following steps: (1), gelatinizing the culture medium, namely crushing the culture medium of the cordyceps sinensis after harvest of the cordyceps militaris, adding water, and carrying out gelatinization at condition of 120-170 DEG C so as to obtain a gelatinized liquid; (2), carrying out liquefying, namely carrying out enzymatic hydrolysis on the gelatinized liquid with diastase at 85-95 DEGG C so as to obtain a liquefied liquid; (3), carrying out saccharification, namely carrying out enzymatic hydrolysis on the liquefied liquid with saccharifying enzyme at 50-60 DEG C so as to obtain a saccharified liquid; (4), carrying out fermentation, namely sterilizing the saccharified liquid, inoculating the lactobacillus, carrying out fermentation culture at 30-40 DEG C for 10-24 hours, and filling the fermented liquid into a liquid beverage or freeze-drying the fermented liquid into a solid beverage; and the lactobacillus is one or more selected from lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, lactobacillus bulgaricus and streptococcus thermophilus. The beverage is rich in nutrition and pleasant in taste. The cordyceps sinensis-lactobacillus fermented beverage increases types of beverages, and has healthcare functions.
Description
Technical field
The invention belongs to sour milk beverage technical field, be specifically related to a kind of Chinese caterpillar fungus lactacidase fermenting beverage.
Background technology
Modern microbiology discloses the mechanism of action that lactic acid bacteria is useful to health, has nutrition and health care and makees
Latic acid-fermented food be more exposed to consumers.Fermented type sour milk beverage cardinal principle is to utilize list
One or compound lactobacillus kind ferment, its advantage has: viable lactic acid bacteria content is high, and improves nutrition
It is worth, eliminates jerky taste, adds that fermenting aroma, mouthfeel be pleasant, sour and sweet palatability, product technology content
High.Additionally Chinese caterpillar fungus contains Cordyceps sinensis polysaccharide, cordycepin, ucleosides, ergosterol, cordycepic acid etc., has anti-
Tumour, antimycotic, anti-inflammatory, antifatigue, delay senility and regulate pharmacologically active and the biologically actives such as immunity,
There are well treatment and health-care efficacy.
Cordceps militaris, also known as Cordyceps militaris, is a kind of traditional famous and precious tonic Chinese herbal medicine material, with natural ginseng, pilose antler
It is listed as three big invigorants.Its property of medicine is gentle, throughout the year equal edible, old or young, sick, weak, virtual person
All suitable, there is widely medical value than other kinds of invigorant.Since ancient times people all using it as taste
Tonic and pharmaceutical products.The most generally with the high protein grain such as rice, wheat as substrate culture worm
The production technology of grass seed entity.After cordyceps militaris sporocarp is gathered, the culture medium leftover bits and pieces carried over still remains
There is rice, the wheat not being completely converted, the most also have substantial amounts of Chinese caterpillar fungus hypha and exist, and these mycelia
In containing substantial amounts of protein and several amino acids not utilized.Agricultural University Of Anhui is once to cordyceps mycelia
Having carried out the analysis of active ingredient, its result shows: amino acid classes and Cordyceps sinensis crude drug one in mycelium
Cause, but total amino acid content and TEAA are apparently higher than Cordyceps sinensis crude drug, it is necessary to amino acid accounts for always
Amino acid whose ratio is also above the latter, it is necessary to threonine in amino acid, valine, isoleucine, leucine,
The content of lysine is farther far above the latter, and in mycelium, the content of crude protein, total reducing sugar and mannitol is above
Cordyceps sinensis crude drug.
The nutritive value of visible culture medium of Cordyceps militaris leftover bits and pieces is the highest, but these culture medium of Cordyceps militaris are got a foothold at present
The utilization rate of material is the lowest, is abandoned mostly.From " food industry " magazine of the 05th phase in 2003,
Che Zhenming once delivered in " utilizing Chinese caterpillar fungus culture medium brew functional form soy sauce " literary composition and recognized: the most right
The utilization of culture medium of Cordyceps militaris leftover bits and pieces is used to brew functional form soy sauce.As for culture medium of Cordyceps militaris leftover bits and pieces conduct
Other utilization has no relevant report.
Summary of the invention
For solving the problem that existing Chinese caterpillar fungus culture medium is not fully utilized, the present invention proposes a kind of Chinese caterpillar fungus lactic acid
Bacterium fermented beverage, processes, the most again with breast by Chinese caterpillar fungus culture medium carries out gelatinization, liquefaction and saccharification
Acid bacterium is fermented, by culture medium rich in cordycepin, the active ingredient such as Cordyceps sinensis polysaccharide, the lactic acid prepared
Bacterium ferment cordyceps sinensis beverage, the most nutritious, mouthfeel is pleasant, increases the kind of beverage, and has certain
Health-care efficacy.
The technical scheme is that and be achieved in that:
A kind of Chinese caterpillar fungus lactacidase fermenting beverage, is that raw material leads to by the culture medium of Cordyceps militaris after harvesting fruiting bodies of cordyceps militaris
Cross following methods to be prepared:
1) gelatinization of culture medium: after the culture medium of Cordyceps militaris after harvesting fruiting bodies of cordyceps militaris is pulverized, then add
Under the conditions of water, and 120 DEG C-170 DEG C, gelatinization obtains dextrin；
2) liquefaction: by step 1) dextrin that obtains carries out enzymolysis with amylase at 85 DEG C-95 DEG C and obtains liquid
Change liquid；
3) saccharification: by step 2) liquefier that obtains carries out enzyme digestion reaction in carbohydrase at 50 DEG C-60 DEG C and obtains
To saccharified liquid；
4) fermentation: by step 3) saccharified liquid that obtains carries out sterilizing, then inoculating lactic acid bacterium, at 30 DEG C-40 DEG C
Fermented and cultured 10-24h, then will be packaged into solid drink after filling for zymotic fluid one-tenth liquid beverage or freeze-drying
Material, described lactic acid bacteria is selected from Lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bulgarian milk bar
One or more in bacterium and streptococcus thermophilus.
Further, described step 1) in the mass ratio of culture medium of Cordyceps militaris and water be 1:(3-10).
Further, described step 2) diastatic enzyme activity be 10u/g-50u/g.
Further, described step 3) the enzyme activity of carbohydrase be 30u/g-50u/g.
Further, described saccharified liquid before sterilizing also have allotment, described allotment include by described saccharified liquid with
Blender mixes.
Further, described blender is selected from vegetable juice, fruit syrup, milk powder, citric acid, sodium citrate and mountain
Potassium sorbate, described blender is (1-10) with the mass ratio of described saccharified liquid: 100.
Chinese caterpillar fungus culture medium of the present invention is culture medium of the prior art, is preferably the energy rich in rice
Culture medium of Cordyceps militaris.
Beneficial effects of the present invention:
Processing by Chinese caterpillar fungus culture medium being carried out gelatinization, liquefaction and saccharification, carrying out with lactic acid bacteria the most again
Fermentation, by culture medium rich in cordycepin, the active ingredient such as Cordyceps sinensis polysaccharide, the lactobacillus-fermented worm prepared
Grass beverage, the most nutritious, mouthfeel is pleasant, increases the kind of beverage, and has certain health-care efficacy.
Detailed description of the invention
Embodiment 1
A kind of Chinese caterpillar fungus lactacidase fermenting beverage, is that raw material leads to by the culture medium of Cordyceps militaris after harvesting fruiting bodies of cordyceps militaris
Cross following methods to be prepared:
1) gelatinization of culture medium: after the culture medium of Cordyceps militaris after harvesting fruiting bodies of cordyceps militaris is pulverized, then add
Water (culture medium of Cordyceps militaris is 1:3 with the mass ratio of water), and under the conditions of 170 DEG C, gelatinization obtains dextrin；
2) liquefaction: by step 1) dextrin that obtains carries out enzymolysis with amylase at 85 DEG C and obtains liquefier,
Diastatic enzyme activity is 10u/g；
3) saccharification: by step 2) liquefier that obtains carries out enzyme digestion reaction in carbohydrase at 50 DEG C and obtains sugar
Changing liquid, the enzyme activity of carbohydrase is 30u/g；
4) allotment: take liquefying-saccharifying liquid 100 parts, carrot juice 30 parts, milk powder 10 parts, citric acid 2 parts,
Sodium citrate 3 parts mixes with potassium sorbate 2 parts, obtains seasoning liquid；
5) fermentation: by step 4) seasoning liquid that obtains carries out sterilizing, then inoculating lactic acid bacterium, at 30 DEG C-40 DEG C
Fermented and cultured 20h, then by filling for zymotic fluid one-tenth liquid beverage, described lactic acid bacteria is 5 parts of bulgarian milk bars
Bacterium and 10 parts of streptococcus thermophiluses.
The sour milk beverage viable bacteria content that embodiment 1 ferments out is up to 2x108Cfu/ml, high performance liquid chromatography
Record rich in nutriments such as cordycepin, Cordyceps sinensis polysaccharides (NY/T 2116-2012), 45 can be preserved in 4-8 DEG C
My god.
Embodiment 2
A kind of Chinese caterpillar fungus lactacidase fermenting beverage, is that raw material leads to by the culture medium of Cordyceps militaris after harvesting fruiting bodies of cordyceps militaris
Cross following methods to be prepared:
1) gelatinization of culture medium: after the culture medium of Cordyceps militaris after harvesting fruiting bodies of cordyceps militaris is pulverized, then add
Water (culture medium of Cordyceps militaris is 1:10 with the mass ratio of water), and under the conditions of 120 DEG C, gelatinization obtains dextrin；
2) liquefaction: by step 1) dextrin that obtains carries out enzymolysis with amylase at 95 DEG C and obtains liquefier,
Diastatic enzyme activity is 50u/g；
3) saccharification: by step 2) liquefier that obtains carries out enzyme digestion reaction in carbohydrase at 50 DEG C and obtains sugar
Changing liquid, the enzyme activity of carbohydrase is 50u/g；
4) allotment: take liquefying-saccharifying liquid 200 parts, cider 80 parts, watermelon juice 30 parts, milk powder 20 parts,
Citric acid 3 parts, sodium citrate 2 parts mix with potassium sorbate 3 parts, obtain seasoning liquid；
5) fermentation: by step 4) seasoning liquid that obtains carries out sterilizing, then inoculating lactic acid bacterium, at 30 DEG C-40 DEG C
Fermented and cultured 24h, then will be packaged into solid beverage after zymotic fluid freeze-drying, described lactic acid bacteria is 5 parts of guarantors
Add Leah lactobacillus, 2 parts of streptococcus thermophiluses, 1 part of Lactobacillus plantarum 1-3 part and 2 parts of lactobacillus paracaseis.
Take freeze-dried powder 20-50 part, hot water 200-300 part, capable of direct drinking after shaking up.
The nutritional labeling of the inside, and lactic acid bacteria it has been effectively maintained after embodiment 2 fermentation liquor freeze-drying
Still preserving and can preserve under activity, normal temperature 1 month, 4-8 DEG C can preserve half a year.
Embodiment 3
A kind of Chinese caterpillar fungus lactacidase fermenting beverage, is that raw material leads to by the culture medium of Cordyceps militaris after harvesting fruiting bodies of cordyceps militaris
Cross following methods to be prepared:
1) gelatinization of culture medium: after the culture medium of Cordyceps militaris after harvesting fruiting bodies of cordyceps militaris is pulverized, then add
Water (culture medium of Cordyceps militaris is 1:7 with the mass ratio of water), and under the conditions of 150 DEG C, gelatinization obtains dextrin；
2) liquefaction: by step 1) dextrin that obtains carries out enzymolysis with amylase at 90 DEG C and obtains liquefier,
Diastatic enzyme activity is 20u/g；
3) saccharification: by step 2) liquefier that obtains carries out enzyme digestion reaction in carbohydrase at 55 DEG C and obtains sugar
Changing liquid, the enzyme activity of carbohydrase is 40u/g；
4) allotment: take liquefying-saccharifying liquid 200 parts, cider 60 parts, watermelon juice 20 parts, milk powder 20 parts,
Citric acid 3 parts, sodium citrate 2 parts mix with potassium sorbate 3 parts, obtain seasoning liquid；
5) fermentation: by step 4) seasoning liquid that obtains carries out sterilizing, then inoculating lactic acid bacterium, at 30 DEG C-40 DEG C
Fermented and cultured 10h, then by filling for zymotic fluid one-tenth liquid beverage, described lactic acid bacteria is 5 parts of bulgarian milk bars
Bacterium and 10 parts of streptococcus thermophiluses.
The sour milk beverage viable bacteria content that embodiment 3 ferments out is up to 5x108Cfu/ml, high performance liquid chromatography
Record rich in nutriments such as cordycepin, Cordyceps sinensis polysaccharides (NY/T 2116-2012), 45 can be preserved in 4-8 DEG C
My god.
Every beverage (cordyceps militaris sporocarp, culture medium of Cordyceps militaris, Chinese caterpillar fungus hypha) relevant with Chinese caterpillar fungus is all at this specially
Within the protection of profit.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all at this
Within bright spirit and principle, any modification, equivalent substitution and improvement etc. made, should be included in this
Within bright protection domain.
Claims (6)
1. a Chinese caterpillar fungus lactacidase fermenting beverage, it is characterised in that by the Chinese caterpillar fungus after harvesting fruiting bodies of cordyceps militaris
Culture medium is that raw material is prepared by the following method and obtains:
1) gelatinization of culture medium: after the culture medium of Cordyceps militaris after harvesting fruiting bodies of cordyceps militaris is pulverized, then add
Under the conditions of water, and 120 DEG C-170 DEG C, gelatinization obtains dextrin；
2) liquefaction: by step 1) dextrin that obtains carries out enzymolysis with amylase at 85 DEG C-95 DEG C and obtains liquid
Change liquid；
3) saccharification: by step 2) liquefier that obtains carries out enzyme digestion reaction in carbohydrase at 50 DEG C-60 DEG C and obtains
To saccharified liquid；
4) fermentation: by step 3) saccharified liquid that obtains carries out sterilizing, then inoculating lactic acid bacterium, at 30 DEG C-40 DEG C
Fermented and cultured 10-24h, then will be packaged into solid drink after filling for zymotic fluid one-tenth liquid beverage or freeze-drying
Material, described lactic acid bacteria is selected from Lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bulgarian milk bar
One or more in bacterium and streptococcus thermophilus.
Chinese caterpillar fungus lactacidase fermenting beverage the most according to claim 1, it is characterised in that described step 1)
In the mass ratio of culture medium of Cordyceps militaris and water be 1:(3-10).
Chinese caterpillar fungus lactacidase fermenting beverage the most according to claim 1, it is characterised in that described step 2)
Diastatic enzyme activity be 10u/g-50u/g.
Chinese caterpillar fungus lactacidase fermenting beverage the most according to claim 1, it is characterised in that described step 3)
The enzyme activity of carbohydrase be 30u/g-50u/g.
5. according to the Chinese caterpillar fungus lactacidase fermenting beverage described in Claims 1-4 any one, it is characterised in that
Described saccharified liquid also had allotment before sterilizing, and described allotment includes mixing described saccharified liquid with blender
Close uniformly.
Chinese caterpillar fungus lactacidase fermenting beverage the most according to claim 5, it is characterised in that described blender
Selected from vegetable juice, fruit syrup, milk powder, citric acid, sodium citrate and potassium sorbate, described blender and institute
The mass ratio stating saccharified liquid is (1-10): 100.
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| CN112890176A (en) * | 2021-02-23 | 2021-06-04 | 山东承锦海洋生物科技有限公司 | Sea cucumber enzyme containing cordyceps militaris saussurea involucrata culture and preparation method thereof |
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