CN106259894A - A kind of processing method of edible fungi lactacidase fermenting beverage - Google Patents
A kind of processing method of edible fungi lactacidase fermenting beverage Download PDFInfo
- Publication number
- CN106259894A CN106259894A CN201610760982.3A CN201610760982A CN106259894A CN 106259894 A CN106259894 A CN 106259894A CN 201610760982 A CN201610760982 A CN 201610760982A CN 106259894 A CN106259894 A CN 106259894A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- edible fungi
- dispensing
- processing method
- fermenting beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
Abstract
The processing method that the invention discloses a kind of edible fungi lactacidase fermenting beverage, its method include lucid ganoderma stock culture access PDA, shaking flask, be homogenized, filter, dispensing, be distributed into bottle, water-bath sterilization, again inoculate, ferment, after-ripening obtains finished product.The edible fungi lactacidase fermenting beverage that technical solution of the present invention obtains, nutritious, the potentiation that has complementary functions, is a kind of comparatively ideal nutritious and healthy drink, and method is simple, it is easy to promote.
Description
Technical field
The invention belongs to food processing technology field, particularly to the processing side of a kind of edible fungi lactacidase fermenting beverage
Method.
Background technology
Edible fungi lactacidase fermenting beverage is the class Novel edible bacteria beverage developed in recent years, is also that a class is novel
Lactic acid bacteria fermentation beverage.Edible fungi contains abundant nutrition, is suitable for lactobacter growth；And lactic acid bacteria is a kind of probiotic bacteria, growth
During can produce several physiological active substances and distinctive local flavor.Thus both volumes combine the increasing having nutrition, having complementary functions
Effect effect, is a kind of comparatively ideal nutritious and healthy drink.
Summary of the invention
It is an object of the invention to overcome above-mentioned deficiency, propose following technical scheme:
The invention is intended to the processing method that a kind of edible fungi lactacidase fermenting beverage is provided, the invention provides for this following
Summary of the invention:
A kind of processing method of edible fungi lactacidase fermenting beverage, including:
Inoculation: lucid ganoderma stock culture is accessed PDA culture medium, i.e. Rhizoma Solani tuber osi+glucose+agar culture medium, slant culture；
Shaking flask: shaking flask at 26-28 DEG C, mycelium pellet consumption is the 2/3 of culture fluid；
Homogenate: mycelium pellet and fermentation liquid one are placed in homogenizer, are homogenized 10-15 minute, filters；
Dispensing: fresh milk, fermentation liquid, water are pressed the mass ratio of 1:3:5 and mixed, and add the sugar of dispensing gross mass 5%, dress
Bottle；
Sterilizing: the dispensing after bottling inserts 90 DEG C of water-baths 5 minutes, natural cooling；
Inoculation again: access after Streptomyces thermophilus and Lactobacillus bulgaricus are pressed the mixing of 1:1 mass ratio, inoculum concentration
For 2.5-3%；
Fermentation: the most postvaccinal fermentation bottleneck covers waterproof paper, 42-43 DEG C of bottom fermentation 3-4 hour, treats all occur coagulating
After breast, take out and carry out Aging storage；
After-ripening: the Yoghourt after fermentation is placed at 10 DEG C 12-18 hour, gets product.
The edible fungi lactacidase fermenting beverage obtained according to technical solution of the present invention, nutritious, the potentiation that has complementary functions
Effect, is a kind of comparatively ideal nutritious and healthy drink, and method is simple, it is easy to promote.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is expanded on further.Should be understood that these embodiments are merely to illustrate the present invention
Rather than restriction the scope of the present invention.In addition, it is to be understood that after having read the content that the present invention lectures, people in the art
Member can various modifications may be made or changes to the present invention, and these equivalent form of values fall within the application appended claims equally and limited
Scope.
Embodiment 1
Inoculation: lucid ganoderma stock culture is accessed PDA culture medium, i.e. Rhizoma Solani tuber osi+glucose+agar culture medium, slant culture.
Shaking flask: shaking flask at 26-28 DEG C, mycelium pellet consumption is the 2/3. of culture fluid
Homogenate: mycelium pellet and fermentation liquid one are placed in homogenizer, are homogenized 10-15 minute, filters.
Dispensing: fresh milk, fermentation liquid, water are pressed the mass ratio of 1:3:5 and mixed, and add the sugar of dispensing gross mass 5%, dress
Bottle.
Sterilizing: the dispensing after bottling inserts 90 DEG C of water-baths 5 minutes, natural cooling.
Inoculation again: access after Streptomyces thermophilus and Lactobacillus bulgaricus are pressed the mixing of 1:1 mass ratio, inoculum concentration
For 2.5-3%.
Fermentation: the most postvaccinal fermentation bottleneck covers waterproof paper, 42-43 DEG C of bottom fermentation 3-4 hour, treats all occur coagulating
After breast, take out and carry out Aging storage.
After-ripening: the Yoghourt after fermentation is placed at 10 DEG C 12-18 hour, gets product.
Claims (1)
1. the processing method of an edible fungi lactacidase fermenting beverage, it is characterised in that comprise the steps:
Inoculation: lucid ganoderma stock culture is accessed PDA culture medium, i.e. Rhizoma Solani tuber osi+glucose+agar culture medium, slant culture；
Shaking flask: shaking flask at 26-28 DEG C, mycelium pellet consumption is the 2/3 of culture fluid；
Homogenate: mycelium pellet and fermentation liquid one are placed in homogenizer, are homogenized 10-15 minute, filters；
Dispensing: fresh milk, fermentation liquid, water are pressed the mass ratio of 1:3:5 and mixed, and add the sugar of dispensing gross mass 5%, bottling；
Sterilizing: the dispensing after bottling inserts 90 DEG C of water-baths 5 minutes, natural cooling；
Inoculation again: accessing after Streptomyces thermophilus and Lactobacillus bulgaricus are pressed the mixing of 1:1 mass ratio, inoculum concentration is
2.5-3%；
Fermentation: the most postvaccinal fermentation bottleneck covers waterproof paper, 42-43 DEG C of bottom fermentation 3-4 hour, treats all to occur curdled milk
After, take out and carry out Aging storage；
After-ripening: the Yoghourt after fermentation is placed at 10 DEG C 12-18 hour, gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610760982.3A CN106259894A (en) | 2016-08-30 | 2016-08-30 | A kind of processing method of edible fungi lactacidase fermenting beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610760982.3A CN106259894A (en) | 2016-08-30 | 2016-08-30 | A kind of processing method of edible fungi lactacidase fermenting beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106259894A true CN106259894A (en) | 2017-01-04 |
Family
ID=57674873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610760982.3A Pending CN106259894A (en) | 2016-08-30 | 2016-08-30 | A kind of processing method of edible fungi lactacidase fermenting beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106259894A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410484A (en) * | 2017-05-16 | 2017-12-01 | 赵礼 | A kind of Inonotus obliquus extract health maintenance flavor acidified milk and preparation method thereof |
| CN108432996A (en) * | 2018-03-06 | 2018-08-24 | 河南科技学院 | A kind of Hericium erinaceus lactacidase fermenting beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656903A (en) * | 2005-02-22 | 2005-08-24 | 陕西师范大学 | Honey lucid ganoderma sour milk and its preparation method |
| CN101327006A (en) * | 2008-07-14 | 2008-12-24 | 刘晓林 | Technique for processing edible fungus composite health care yoghourt |
| CN102293434A (en) * | 2011-07-08 | 2011-12-28 | 武汉工程大学 | Complex-formulated fermented beverage and preparation method thereof |
| CN102630749A (en) * | 2012-05-03 | 2012-08-15 | 山东农业大学 | Preparation method of lucid ganoderma-pleurotus nebrodensis yoghourt |
| CN103798368A (en) * | 2014-02-28 | 2014-05-21 | 韦卫 | Preparation method of kiwi fruit lactobacillus fermented drink |
-
2016
- 2016-08-30 CN CN201610760982.3A patent/CN106259894A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656903A (en) * | 2005-02-22 | 2005-08-24 | 陕西师范大学 | Honey lucid ganoderma sour milk and its preparation method |
| CN101327006A (en) * | 2008-07-14 | 2008-12-24 | 刘晓林 | Technique for processing edible fungus composite health care yoghourt |
| CN102293434A (en) * | 2011-07-08 | 2011-12-28 | 武汉工程大学 | Complex-formulated fermented beverage and preparation method thereof |
| CN102630749A (en) * | 2012-05-03 | 2012-08-15 | 山东农业大学 | Preparation method of lucid ganoderma-pleurotus nebrodensis yoghourt |
| CN103798368A (en) * | 2014-02-28 | 2014-05-21 | 韦卫 | Preparation method of kiwi fruit lactobacillus fermented drink |
Non-Patent Citations (1)
| Title |
|---|
| 刘建华等主编: "《食用菌保鲜与加工实用新技术》", 31 January 2008, 中国农业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410484A (en) * | 2017-05-16 | 2017-12-01 | 赵礼 | A kind of Inonotus obliquus extract health maintenance flavor acidified milk and preparation method thereof |
| CN108432996A (en) * | 2018-03-06 | 2018-08-24 | 河南科技学院 | A kind of Hericium erinaceus lactacidase fermenting beverage and preparation method thereof |
| CN108432996B (en) * | 2018-03-06 | 2021-06-29 | 河南科技学院 | Hericium erinaceus lactobacillus fermented beverage and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
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| WD01 | Invention patent application deemed withdrawn after publication |