CN106578050A - Auricularia auricular mycelium pellet lactic acid bacteria beverage and making method thereof - Google Patents
Auricularia auricular mycelium pellet lactic acid bacteria beverage and making method thereof Download PDFInfo
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- CN106578050A CN106578050A CN201611136223.6A CN201611136223A CN106578050A CN 106578050 A CN106578050 A CN 106578050A CN 201611136223 A CN201611136223 A CN 201611136223A CN 106578050 A CN106578050 A CN 106578050A
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- 241000221377 Auricularia Species 0.000 title claims abstract description 59
- 235000013361 beverage Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 7
- 239000008188 pellet Substances 0.000 title claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title abstract description 22
- 241000894006 Bacteria Species 0.000 title abstract description 13
- 235000014655 lactic acid Nutrition 0.000 title abstract description 11
- 239000004310 lactic acid Substances 0.000 title abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 235000008939 whole milk Nutrition 0.000 claims abstract description 8
- 241001388119 Anisotremus surinamensis Species 0.000 claims description 49
- 241000186660 Lactobacillus Species 0.000 claims description 34
- 229940039696 lactobacillus Drugs 0.000 claims description 34
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 12
- 241000233866 Fungi Species 0.000 claims description 7
- 235000020124 milk-based beverage Nutrition 0.000 claims description 2
- 235000016213 coffee Nutrition 0.000 claims 1
- 235000013353 coffee beverage Nutrition 0.000 claims 1
- 235000019990 fruit wine Nutrition 0.000 claims 1
- 235000013616 tea Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 13
- 239000001963 growth medium Substances 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 230000004913 activation Effects 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 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 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000007836 KH2PO4 Substances 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol 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
- 239000012531 culture fluid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 241000437273 Auricularia cornea Species 0.000 description 1
- 241000221454 Auriculariaceae Species 0.000 description 1
- 241000221452 Auriculariales Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010022678 Intestinal infections Diseases 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 238000002649 immunization Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011218 seed culture Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Classifications
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- 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
-
- 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
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to an auricularia auricular mycelium pellet lactic acid bacteria beverage and a making method thereof. The making method comprises the following steps: firstly, fermenting auricularia auricular serving as an original strain with liquid to prepare auricularia auricular mycelium pellets; secondly, preparing a lactic acid bacteria beverage; lastly, making the auricularia auricular mycelium pellet lactic acid bacteria beverage according to the following proportion: 5 to 25 percent of auricularia auricular mycelium pellets, 5 to 30 percent of whole milk powder, 3 to 25 percent of white sugar, 0.05 to 0.60 percent of stabilizer, 1 to 15 percent of mixed lactic bacterial culture and a proper amount of essence. By adopting the making method, the production cost of the auricularia auricular beverage can be lowered, and the flavor and appearance quality of the auricularia auricular beverage are improved.
Description
Technical field
The present invention relates to a kind of Auricularia lactobacillus beverage and preparation method thereof, category health food and its making neck
Domain.
Background technology
Auricularia（Auricularia auricular）It is a kind of very abundant edible fungi of nutrition, the wooden moth of another name, tree
Chicken, cloud ear etc., are made up of mycelium and sporophore two parts, belong to Basidiomycetess, Auriculariale, Auriculariaceae.Auricularia is a kind of battalion
Nourish one's nature nourishing food, the crude protein with high level, aminoacid, saccharide and calcium, phosphorus,
The mineral element of the needed by human body such as ferrum.Modern age finds Auricularia except with lung heat clearing, profit Tianjin to the medicinal study of Auricularia
Effect, moreover it is possible to anti-leukocyte reduction, antitumor, antithrombotic formation, reduce blood viscosity, blood fat, cholesterol, preventing and treating is old
Various diseases of people, have good facilitation to humoral immunization and cellular immune function.
Active lactic acid bacteria drink is the yogurt drink that a class has health care, is also a kind of active lactic acid
Bacteria beverage, after people drink this beverage, lactic acid bacteria can be into stomach, small intestinal and big enteral and quick in intestinal along digestive tract
Breeding, produces substantial amounts of acid, effectively to suppress the breeding and existence of putrefaction bacteria.In addition, lactobacillus beverage can also be maintained
The microecological balance of intestinal, the lactose intolerance of the person that slows down milk beverage manufacture the vitamin of needed by human body, promote immunity to adjust
Section, strengthens resistivity of the human body to intestinal infection, strengthens calcium, ferrum, absorption of potassium etc., due to lactobacillus beverage kind taste it is many
Sample, and with special medical effect, to keeping fit with important effect, increased the selection advantage of consumer, be allowed to
Become the favorite of New Times.
Mention black fungus powder, Semen Sesami Nigrum powder, walnut powder etc. in the patent of Patent No. 201510034616.5 by one
Certainty ratio is mixed and made into solid beverage.But as Auricularia is added in beverage in the form of sporophore, this causes Auricularia to drink
The production cost of material is of a relatively high.
Mention in the patent of Patent No. 201210005999.X with fruit and vegetable juice as the main of black fungus strain culture medium
Composition prepares Auricuralia auricular pompon and the adjuvants such as fruit and vegetable juice, Auricularia fermentation liquid and Saccharum Sinensis Roxb. added in mycelium pellet makes beverage.
But as the metabolite produced in Auricularia sweat can make fermentation liquid with certain abnormal smells from the patient and color, therefore, to drink
Add fermentation liquid have a strong impact on the local flavor and presentation quality of product in material.
At present, Auricularia beverage extensively approved by people because of its abundant nutritional labeling, but due to the distinctive taste of Auricularia
Road limits the desire to purchase of part population, has had a strong impact on the popularization of Auricularia beverage, therefore, make a kind of nutritious,
Appetizing Auricularia beverage is particularly important.
The content of the invention
It is an object of the invention to overcome the problems referred to above, there is provided it is a kind of it is tasty, nutritious, make with health care
Auricularia fungus pompon lactobacillus beverage and preparation method thereof.
Auricularia fungus pompon lactobacillus beverage and preparation method thereof is as follows：First, with Auricularia as starting strain, liquid fermentation system
Standby Auricularia fungus pompon；Then, make lactobacillus beverage；Finally, according to a certain percentage Auricularia fungus pompon and lactobacillus beverage are mixed
Close, sterilize under the conditions of 70-90 DEG C 5-25min, cooling is aseptic subpackaged, obtains Auricularia fungus pompon lactobacillus beverage.
The process that liquid fermentation prepares Auricularia fungus pompon is as follows:First, Auricularia is preserved to plant and is inoculated in culture medium, in
5-20d is cultivated in 10-50 DEG C of constant incubator, actication of culture is carried out；Then, the fungus strain after activation is taken into the inoculation of 1-5 blocks
To in seed culture fluid, in 10-50 DEG C, 5-20d on 90-250r/min shaking tables, is cultivated, generate fermentation seed liquid；After again, will send out
Ferment seed liquor is inoculated in fermentation tank by the inoculum concentration of 2-20%, at 10-50 DEG C after inoculation, 90-250r/min, 0.01-
0.15MPa, 1:0.1-1:5（V/V•min）3-10d is cultivated under the conditions of ventilation.Finally, karusen is filtered by Auricularia fungus pompon
And separation of fermentative broth, the Auricularia fungus pompon isolated is cleaned repeatedly with aquesterilisa, until obtaining clean, fresh fungus mycelium
Ball；Take a diameter of 2-5mm Auricularia fungus pompon standby.
In Auricularia fungus pompon preparation process, culture medium used composition is as follows：Fluid medium：Fresh cotton seed hullss 10%-
40%, glucose 0.5%-4%, peptone 0.05%-0.5%, KH2PO4 0.02%-0.1%, magnesium sulfate 0.02%-0.2%, remaining is
Distilled water, pH natures；Solid medium：Agar 20g, the same fluid medium of other compositions.
The manufacturing process of lactobacillus beverage is as follows：First, whole milk powder and white sugar are pressed after formula dispensing, is boiled to 60-
90 DEG C continue 5-30min, after being down to 50-70 DEG C, the aseptic homogenizing under 10-20MPa pressure.Then, the fresh milk for having gone out is down to
After 35-55 DEG C, by Lactobacillus bulgaricus and lactic acid streptococcus thermophiluss after the inoculum concentration inoculation activation of 1%-15%, in 35-55
DEG C bottom fermentation 2-8h, until titrable acidity is 0.85%-0.90%, and determines pH value for 4.3 ± 0.1.After again, fermentation is completed
Yoghourt be stirred continuously after, take out a part and add stabilizer and white sugar, dissolve and after mix homogeneously, pour remaining liquid acid again into
In milk.Finally, sterilize at 80-95 DEG C 10-60s, is cooled to less than 50-70 DEG C, and under 3-8MPa pressure, aseptic homogenizing is added
Essence, obtains final product lactobacillus beverage.
When making Auricularia fungus pompon lactobacillus beverage, first, by Auricularia fungus pompon 5%-25%, whole milk powder 5%-30%, in vain
Sugared 3%-25%, stabilizer 0.05%-0.60%, mixed lactic strain 1%-15%, the appropriate mix homogeneously of essence, then, at 70-90 DEG C
Under the conditions of sterilize 5-25min, cooling is aseptic subpackaged, obtains Auricularia fungus pompon lactobacillus beverage.
The present invention can reduce Auricularia beverage production cost, improve the local flavor and presentation quality of Auricularia beverage.
Specific embodiment
Embodiment one：First, with Auricularia as starting strain, liquid fermentation prepares Auricuralia auricular pompon；Then, make breast
Acid bacteria beverage；Finally, according to a certain percentage Auricuralia auricular pompon is mixed with lactobacillus beverage, is sterilized under the conditions of 85 DEG C
15min, cooling are aseptic subpackaged, obtain Auricuralia auricular pompon lactobacillus beverage.
The process that liquid fermentation prepares Auricuralia auricular pompon is as follows:First, Auricularia is preserved to plant and is inoculated in culture medium,
8d is cultivated in 25 DEG C of constant incubators, actication of culture is carried out；Then, the black fungus strain after activation is taken into 2 pieces and is inoculated into kind
In sub- culture fluid, in 25 DEG C, 7d on 160r/min shaking tables, is cultivated, generate fermentation seed liquid；After again, fermentation seed liquid is pressed into 5%
Inoculum concentration is inoculated in fermentation tank, at 25 DEG C after inoculation, 160r/min, 0.08MPa, and 1:0.8（V/V•min）Under the conditions of ventilation
Culture 5d.Finally, karusen is filtered by Auricuralia auricular pompon and separation of fermentative broth, isolate black is cleaned repeatedly with aquesterilisa
Auricularia fungus pompon, until obtaining clean, fresh Auricuralia auricular pompon；Take a diameter of 2-5mm Auricuralia auricular pompon standby.
In Auricuralia auricular pompon preparation process, culture medium used composition is as follows：Fluid medium：Fresh cotton seed hullss 250g,
Plus distilled water 1L boils 30min, discard filtering residue, collect filtrate, add glucose 20g, peptone 2g, KH2PO4 in filtrate
0.46g, magnesium sulfate 0.5g simultaneously add distilled water to be settled to 1L, pH natures.Solid medium：Agar 20g, other compositions are trained with liquid
Foster base.
The manufacturing process of lactobacillus beverage is as follows：First, whole milk powder and white sugar are pressed after formula dispensing,
Boil to 85 DEG C and continue 15min, after being down to 65 DEG C, the aseptic homogenizing under 16MPa pressure.Then, the fresh milk for having gone out is down to
After 43 DEG C, by Lactobacillus bulgaricus and lactic acid streptococcus thermophiluss after 3% inoculum concentration inoculation activation, in 43 DEG C of bottom fermentation 4h,
Until titrable acidity is 0.85%-0.90%, and pH value is determined for 4.3 ± 0.1.After again, the Yoghourt that fermentation is completed constantly is stirred
After mixing, take out a part and add stabilizer and white sugar, dissolve and poured in remaining liquid yogurt again after mix homogeneously.Finally, exist
Sterilize at 87 DEG C 30s, is cooled at 65 DEG C, and under 4.7MPa pressure, aseptic homogenizing adds essence, obtains final product lactobacillus beverage.
When making Auricuralia auricular pompon lactobacillus beverage, first, by Auricuralia auricular pompon 8%, whole milk powder 10%, white sugar
5%, stabilizer 0.15%, mixed lactic strain 3%, the appropriate mix homogeneously of essence, then, sterilize under the conditions of 85 DEG C 15min, cold
But, it is aseptic subpackaged, obtain Auricularia mycelia lactobacillus beverage.
Embodiment two：First, with Auricularia as starting strain, liquid fermentation prepares Auricuralia auricular pompon；Then, make breast
Acid bacteria beverage；Finally, according to a certain percentage Auricuralia auricular pompon is mixed with lactobacillus beverage, is sterilized under the conditions of 85 DEG C
15min, cooling are aseptic subpackaged, obtain Auricuralia auricular pompon lactobacillus beverage.
Culture medium used composition and lactic acid bacteria in the preparation process of Auricuralia auricular pompon, Auricuralia auricular pompon preparation process
The manufacturing process of beverage such as example one.
When making Auricuralia auricular pompon lactobacillus beverage, first, by Auricularia fungus pompon 12%, whole milk powder 18%, white sugar
10%, stabilizer 0.25%, mixed lactic strain 6%, the appropriate mix homogeneously of essence, then, sterilize under the conditions of 85 DEG C 15min, cold
But, it is aseptic subpackaged, obtain Auricularia mycelia lactobacillus beverage.
Embodiment three：First, with Auricularia as starting strain, liquid fermentation prepares Auricuralia auricular pompon；Then, make breast
Acid bacteria beverage；Finally, according to a certain percentage Auricuralia auricular pompon is mixed with lactobacillus beverage, is sterilized under the conditions of 85 DEG C
15min, cooling are aseptic subpackaged, obtain Auricuralia auricular pompon lactobacillus beverage.
Culture medium used composition and lactic acid bacteria in the preparation process of Auricuralia auricular pompon, Auricuralia auricular pompon preparation process
The manufacturing process of beverage such as example one.
When making Auricuralia auricular pompon lactobacillus beverage, first, by Auricularia fungus pompon 16%, whole milk powder 26%, white sugar
15%, stabilizer 0.35%, mixed lactic strain 9%, the appropriate mix homogeneously of essence, then, sterilize under the conditions of 85 DEG C 15min, cold
But, it is aseptic subpackaged, obtain Auricularia mycelia lactobacillus beverage.
Preparation method such as example one.
Claims (4)
1. it is a kind of for production Auricularia fungus pompon lactobacillus beverage, it is characterised in that the making of Auricularia fungus pompon lactobacillus beverage
Method is as follows：First, with Auricularia as starting strain, liquid fermentation prepares Auricularia fungus pompon；Then, make lactobacillus beverage；Most
Afterwards, according to a certain percentage Auricularia fungus pompon is mixed with lactobacillus beverage, sterilize under the conditions of 70-90 DEG C 5-25min, is cooled down,
It is aseptic subpackaged, obtain Auricularia fungus pompon lactobacillus beverage.
2. Auricularia fungus pompon lactobacillus beverage according to claim 1, it is characterised in that Auricularia fungus pompon contains in beverage
Measure as 5%-25%, the content of whole milk powder is 5%-30%, and the content of white sugar is 3%-25%, and the content of stabilizer is 0.05%-
0.60%, the content of mixed lactic strain is 1%-15%, appropriate essence.
3. Auricularia fungus pompon lactobacillus beverage according to claim 1, it is characterised in that the fungus mycelium bulb diameter is
2-5mm。
4. the Auricularia fungus pompon that preparation method according to claim 1 is obtained can make various mycelium pellet fruit wine, coffee,
Milk beverage, tea beverage product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611136223.6A CN106578050A (en) | 2016-12-12 | 2016-12-12 | Auricularia auricular mycelium pellet lactic acid bacteria beverage and making method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102523921A (en) * | 2012-01-11 | 2012-07-04 | 福建农林大学 | Preparation method and products of needle mushroom mycelium pellets |
| CN102550287A (en) * | 2012-01-11 | 2012-07-11 | 福建农林大学 | Production method for mycelium pellets of black fungus and products of mycelium pellets of black fungus |
| CN104222276A (en) * | 2014-10-21 | 2014-12-24 | 哈尔滨艾博雅食品科技开发有限公司 | Production method for hericium erinaceus yoghourt |
| CN105695287A (en) * | 2016-02-06 | 2016-06-22 | 湖北工业大学 | Selenium-rich healthcare black vinegar containing black fungus and mulberries |
| CN106106736A (en) * | 2016-08-10 | 2016-11-16 | 翔天农业开发集团股份有限公司 | A kind of Flammulina velutiper (Fr.) Sing lactobacillus beverage and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102523921A (en) * | 2012-01-11 | 2012-07-04 | 福建农林大学 | Preparation method and products of needle mushroom mycelium pellets |
| CN102550287A (en) * | 2012-01-11 | 2012-07-11 | 福建农林大学 | Production method for mycelium pellets of black fungus and products of mycelium pellets of black fungus |
| CN104222276A (en) * | 2014-10-21 | 2014-12-24 | 哈尔滨艾博雅食品科技开发有限公司 | Production method for hericium erinaceus yoghourt |
| CN105695287A (en) * | 2016-02-06 | 2016-06-22 | 湖北工业大学 | Selenium-rich healthcare black vinegar containing black fungus and mulberries |
| CN106106736A (en) * | 2016-08-10 | 2016-11-16 | 翔天农业开发集团股份有限公司 | A kind of Flammulina velutiper (Fr.) Sing lactobacillus beverage and preparation method thereof |
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