CN107125507A - A kind of processing method of Agricus blazei fermented beverage - Google Patents
A kind of processing method of Agricus blazei fermented beverage Download PDFInfo
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- CN107125507A CN107125507A CN201710426176.7A CN201710426176A CN107125507A CN 107125507 A CN107125507 A CN 107125507A CN 201710426176 A CN201710426176 A CN 201710426176A CN 107125507 A CN107125507 A CN 107125507A
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- Prior art keywords
- sterilization
- agricus blazei
- fermentation
- zymotic fluid
- beverage
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- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 10
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 235000013361 beverage Nutrition 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000012530 fluid Substances 0.000 claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 239000004480 active ingredient Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 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 3
- 239000008103 glucose Substances 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 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 2
- 235000020419 dragon fruit juice Nutrition 0.000 claims description 2
- 210000001161 mammalian embryo Anatomy 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000001256 tonic effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 241000700605 Viruses Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000004027 cell Anatomy 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
- 230000011132 hemopoiesis Effects 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241001327634 Agaricus blazei Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000018217 Artocarpus elasticus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000490229 Eucephalus Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 240000001341 Reynoutria japonica Species 0.000 description 1
- 235000018167 Reynoutria japonica Nutrition 0.000 description 1
- 240000006079 Schisandra chinensis Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 230000003612 virological effect Effects 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- 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)
- Microbiology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of processing method of Agricus blazei fermented beverage, belong to beverage production field.It is characterized in that：Using the processing process of Feedstock treating → fermentation → cooling → filtering → allotment → homogeneous → sterilization → filling → finished product.Beneficial effect：Sliding tender, the sour and sweet palatability of products taste exquisiteness of the present invention, with the distinctive delicate fragrance local flavor of Agricus blazei.This product is not only nutritious, can adjust, strengthen body immunity, the effects such as with brain tonic kidney-nourishing, cancer-resisting, is a kind of healthy, the naturally pure green drink of delicious food.
Description
Technical field
The present invention relates to a kind of processing method of beverage, more particularly, to a kind of processing method of Agricus blazei fermented beverage.
Background technology
Agricus blazei, is a kind of saprophytic bacteria of summer and autumn growth, is lived in high temperature, how wet, ventilation environment, tool almond is fragrant
Taste, mouthfeel is tender and crisp.Agricus blazei cap is tender, and stem is crisp, and mouthfeel is fabulous, and the pure fresh perfume (or spice) of taste, edibility is quite high.Agricus blazei is mild-natured, taste
It is sweet, the thoughts of returning home, lung, liver and kidney channel, with brain tonic, anti-inflammatory, kidney-nourishing, it is hypoglycemic, improve diabetes, norcholesterol, enhancing energy, change
The effects such as kind artery sclerosis, anti-angiocardiopathy.Agricus blazei is considered as the material of strong resistance filterable virus, and it can be prevented
Virus and harmful object enter human body and endanger fragile tissue, increase substantially immunologic function, obstruct, viral interference grows；Promote
Enter the hematopoiesis function of people's marrow；And play the role of protection liver, kidney.Agricus blazei can improve hepatosis, with anti-allergic effects,
Gastral cholesterol, the reduction blood glucose value wriggled, reduced in blood can be promoted, be the good merchantable brand for activating immunologic function.Agricus blazei
In polysaccharide and steroid substance, the growth of tumour cell can be suppressed, with antitumor action, have to carcinogen absorption,
Excretion.Agricus blazei can promote the hematopoiesis function of the marrow of people, and the cell of leukaemia can be disturbed to breed.Mycelium in Agaricus blazei Murill powder
In containing the protein of cancer cell, and whole amino acid needed by human can be killed, can long-term taking, it is suitable for people of all ages.
Agricus blazei is of high nutritive value, effect is more, and the comprehensive utilization to Agricus blazei can be realized by being processed into Agricus blazei fermented beverage,
It is easy to storage, improves its nutritive value and economic value.
The content of the invention
There is provided a kind of processing side of Agricus blazei fermented beverage for the problem of being difficult storage present invention aim to address Agricus blazei
Method.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of processing method of Agricus blazei fermented beverage, it is characterised in that：Using Feedstock treating → fermentation → cooling → filtering →
The processing process of allotment → homogeneous → sterilization → filling → finished product, concrete operation step is：
（1）Agricus blazei processing：Agricus blazei and appropriate radix cynanchi bungei are ground, with 68 DEG C of hot-water soaks, soak time 8 is small
When, promote its active ingredient largely to leach；
（2）Sterilization：Leaching liquor is subjected to pasteurize 2 minutes at 100 DEG C, 40 DEG C are immediately cooled to after sterilization；
（3）Fermentation：The zymotic fluid being made up of 23% glucose and 3% embryo nelumbinis powder is first prepared, adds and has made by the amount of zymotic fluid 5%
In good standby production leavening, lactic acid bacteria is added, anoxic fermentation is carried out in fermentation tank, temperature is maintained at 28 DEG C, fermentation
Time is 20 hours, until pH value stops when being 1.7, is cooled down immediately；
（4）Filtering, allotment：Zymotic fluid filtration is removed slag, appropriate Dragonfruit Juice, malt essence, benzene first are added in zymotic fluid
Sour sodium, dendrobe powder and pectin, stir；
（5）Homogeneous, sterilization：By deployed beverage in homogenizer with 3.4 MPa homogeneous, then using pasteurize,
Sterilized 5 minutes at 100 DEG C；
（6）It is filling：Beverage after sterilization is cooled down under the conditions of 3 DEG C, filling is finished product.
Beneficial effect：Sliding tender, the sour and sweet palatability of products taste exquisiteness of the present invention, with the distinctive delicate fragrance local flavor of Agricus blazei.This
Product is not only nutritious, can adjust, strengthen body immunity, the effects such as with brain tonic kidney-nourishing, cancer-resisting, is a kind of beautiful
Healthy, the naturally pure green drink of taste.
Embodiment
Embodiment 1：
A kind of processing method of Agricus blazei fermented beverage, concrete operation step is：
（1）Agricus blazei processing：Agricus blazei, lotus seeds, the fleece-flower root are ground, with 85 DEG C of hot-water soaks, soak time 10 hours,
Its active ingredient is promoted largely to leach；
（2）Sterilization：Leaching liquor is subjected to pasteurize 20 minutes at 85 DEG C, 45 DEG C are immediately cooled to after sterilization；
（3）Fermentation：The zymotic fluid being made up of 15% fructose and 3% whole milk powder is first prepared, is added by the amount of zymotic fluid 1% produced
In standby production leavening, lactic acid bacteria is added, anoxic fermentation is carried out in fermentation tank, temperature is maintained at 32 DEG C, during fermentation
Between be 10 hours, until pH value be 4.5 when stop, cooling down immediately；
（4）Filtering, allotment：By zymotic fluid filtration remove slag, added in zymotic fluid appropriate concentration egg yolk fruit juice, lemon extract,
Sodium benzoate, aster powder and sodium alginate, stir；
（5）Homogeneous, sterilization：By deployed beverage in homogenizer with 4.5 MPa homogeneous, then using pasteurize,
Sterilized 10 minutes at 98 DEG C；
（6）It is filling：Beverage after sterilization is cooled down under the conditions of 2-4 DEG C, filling is finished product.
Embodiment 2：
A kind of processing method of Agricus blazei fermented beverage, concrete operation step is：
（1）Agricus blazei processing：Agricus blazei, the fruit of Chinese magnoliavine, red ginseng are ground, with 95 DEG C of hot-water soaks, soak time 8 hours,
Its active ingredient is promoted largely to leach；
（2）Sterilization：Leaching liquor is subjected to pasteurize 5 minutes at 100 DEG C, 40 DEG C are immediately cooled to after sterilization；
（3）Fermentation：The zymotic fluid being made up of 25% protein sugar and 2% skimmed milk power is first prepared, adds and has made by the amount of zymotic fluid 5%
In good standby production leavening, lactic acid bacteria is added, anoxic fermentation is carried out in fermentation tank, temperature is maintained at 28-32 DEG C, hair
The ferment time is 12 hours, until pH value stops when being 5, is cooled down immediately；
（4）Filtering, allotment：By zymotic fluid filtration remove slag, added in zymotic fluid appropriate concentration Artocarpus juice, osmanthus concrete,
Sodium benzoate, coix seed powder and gelatin, stir；
（5）Homogeneous, sterilization：By deployed beverage in homogenizer with 8.9 MPa homogeneous, then using pasteurize,
Sterilized 1 minute at 121 DEG C；
（6）It is filling：Beverage after sterilization is cooled down under the conditions of 5 DEG C, filling is finished product.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of processing method of Agricus blazei fermented beverage, it is characterised in that：Using Feedstock treating → fermentation → cooling → filtering
The processing process of → allotment → homogeneous → sterilization → filling → finished product, concrete operation step is：
（1）Agricus blazei processing：Agricus blazei and appropriate radix cynanchi bungei are ground, with 68 DEG C of hot-water soaks, soak time 8 is small
When, promote its active ingredient largely to leach；
（2）Sterilization：Leaching liquor is subjected to pasteurize 2 minutes at 100 DEG C, 40 DEG C are immediately cooled to after sterilization；
（3）Fermentation：The zymotic fluid being made up of 23% glucose and 3% embryo nelumbinis powder is first prepared, adds and has made by the amount of zymotic fluid 5%
In good standby production leavening, lactic acid bacteria is added, anoxic fermentation is carried out in fermentation tank, temperature is maintained at 28 DEG C, fermentation
Time is 20 hours, until pH value stops when being 1.7, is cooled down immediately；
（4）Filtering, allotment：Zymotic fluid filtration is removed slag, appropriate Dragonfruit Juice, malt essence, benzene first are added in zymotic fluid
Sour sodium, dendrobe powder and pectin, stir；
（5）Homogeneous, sterilization：By deployed beverage in homogenizer with 3.4 MPa homogeneous, then using pasteurize,
Sterilized 5 minutes at 100 DEG C；
（6）It is filling：Beverage after sterilization is cooled down under the conditions of 3 DEG C, filling is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710426176.7A CN107125507A (en) | 2017-06-08 | 2017-06-08 | A kind of processing method of Agricus blazei fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710426176.7A CN107125507A (en) | 2017-06-08 | 2017-06-08 | A kind of processing method of Agricus blazei fermented beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125507A true CN107125507A (en) | 2017-09-05 |
Family
ID=59734559
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710426176.7A Withdrawn CN107125507A (en) | 2017-06-08 | 2017-06-08 | A kind of processing method of Agricus blazei fermented beverage |
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| Country | Link |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380056A (en) * | 2015-11-26 | 2016-03-09 | 陈伟 | Processing method of Chinese magnoliavine fruit and shiitake mushroom fermented beverage |
| CN106418078A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Processing method of agaricus blazei murill fermented beverage |
-
2017
- 2017-06-08 CN CN201710426176.7A patent/CN107125507A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380056A (en) * | 2015-11-26 | 2016-03-09 | 陈伟 | Processing method of Chinese magnoliavine fruit and shiitake mushroom fermented beverage |
| CN106418078A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Processing method of agaricus blazei murill fermented beverage |
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