CN107509901A - The method for preparing flavor edible mushroom juice using leavening is compounded - Google Patents
The method for preparing flavor edible mushroom juice using leavening is compounded Download PDFInfo
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 235000019634 flavors Nutrition 0.000 title claims abstract description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 238000013329 compounding Methods 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000011081 inoculation Methods 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 239000006228 supernatant Substances 0.000 claims abstract description 3
- 150000001875 compounds Chemical class 0.000 claims abstract 2
- 241000233866 Fungi Species 0.000 claims description 31
- 229940088598 enzyme Drugs 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 241001134659 Lactobacillus curvatus Species 0.000 claims description 3
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 3
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 3
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 108091005508 Acid proteases Proteins 0.000 claims description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 2
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 2
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- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 abstract description 14
- 239000005017 polysaccharide Substances 0.000 abstract description 14
- 229920001282 polysaccharide Polymers 0.000 abstract description 14
- 239000000203 mixture Substances 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 239000007791 liquid phase Substances 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 239000012530 fluid Substances 0.000 description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
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- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
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- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
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- 238000005265 energy consumption Methods 0.000 description 2
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- 238000009928 pasteurization Methods 0.000 description 2
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 241001506047 Tremella Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940009289 bifidobacterium lactis Drugs 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 235000013336 milk Nutrition 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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/133—Curvatus
-
- 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
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/143—Fermentum
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Abstract
The invention provides a kind of method for preparing flavor edible mushroom juice using leavening is compounded, concretely comprise the following steps：Compound the preparation of leavening：Enzyme preparation is mixed with lactic acid bacteria, obtains compounding leavening；Non-rot high-quality edible mushroom raw material is selected, is smashed with pulverizer and adds water, immersion；Into raw material soaking liquid, inoculation compounding leavening, is fermented；Centrifugal filtration, collect supernatant, as flavor edible mushroom juice.The compounding leavening that the present invention uses includes enzyme preparation and microorganism, and fermentation process can eliminate the wooden fishy smell of edible mushroom, and the edible mushroom juice mouthfeel after fermentation is soft, well-balanced；Enzyme preparation and lactic acid bacteria in the compounding leavening used can make polysaccharide, protein, trace element in raw material fully be discharged into liquid phase, can also degrade the composition of more difficult absorption in raw material while raw material flavor is improved, the active ingredients such as polysaccharide are made preferably to discharge, it is easier to digest and assimilate, the product is had the beneficiating ingredient of edible mushroom and the two-fold advantage of fermented product concurrently.
Description
Technical field
It is more particularly to a kind of to utilize the compounding being made up of enzyme preparation and lactic acid bacteria the present invention relates to fermented beverage technical field
The method that leavening prepares flavor edible mushroom juice.
Background technology
High quality edible fungus is delicious, nutritious, and its protein content is higher by taking black fungus as an example and is good protein, rich
Containing 8 kinds of amino acid needed by human.Both raw materials, containing several physiological active substances perhaps, have spy also rich in polysaccharide, calcium, iron etc.
Different healthcare function.The edible fungi polysaccharide that particularly Recent study is found, there is anti-aging, anti-diabetic, anticancer to be particularly
Anti-liver cancer and anti-and other effects, and have the medical care effect of enhancing Human Physiology activity.
China is the big country of mushroom producing such as flat mushroom, black fungus, white fungus, and traditional processing mode is based on drying, product shape
Formula is single.Using edible mushroom as raw material, cold fermentation method is that to produce nutrition, flavor beverage be new think of in recent years to processing mode for exploitation
Road.Harbin Mo Yi Bioisystech Co., Ltd has applied for " a kind of preparation method of black fungus lactic acid fermentation beverage " in 2014
(application number：201410705328.3)；Open to ascend 2011 and applied for " preparation method of a kind of Pfansteihl agaric and its drink " (Shen
Please number：201110265273.5)；The application of Jilin Agriculture University 2016 " a kind of pure plant soybean white fungus fermented yoghourt and
Its production method " (application number：201610441713.0).But lactic acid bacteria fermenting agent lacks corresponding destruction edible mushroom cell membrane
Enzyme system so that the nutritional ingredient such as polysaccharide in edible mushroom cell fails fully to be discharged into zymotic fluid.
The present invention using a kind of compounding leavening while raw material flavor is improved the polysaccharide in agaric etc. can also seek
Form and point be more effectively discharged into flavor edible mushroom juice.In addition, compounding leavening inoculation fermentation technique is simple, equipment cost
Low, energy consumption is low, is easily promoted in Edible Fungi area.
The content of the invention
It is an object of the invention to provide one kind using edible mushroom as main material, fermented type flavor is prepared using composite ferment
The method of edible mushroom juice；Using the composition for compounding more difficult absorption in leavening degraded raw material, make the active ingredients such as polysaccharide more preferable
It is discharged into zymotic fluid.
To reach above-mentioned purpose, the invention provides a kind of using compounding the method that leavening prepares flavor edible mushroom juice,
Concretely comprise the following steps：
S1, the preparation for compounding leavening：By enzyme preparation and lactic acid bacteria with mass ratio 1:1 mixing, obtain compounding leavening；
The enzyme preparation is one kind in pectase, papain, cellulase, neutral proteinase, acid protease
Or a variety of mixing；
The lactic acid bacteria is Lactobacillus plantarum (Lactobacillus plantarum), newborn Bifidobacterium Bifidum
(Bifidobacterium lactis), Lactobacillus casei (Lactobacillus casei), lactobacillus fermenti
(Lactobacillus fermentum), Lactobacillus rhamnosus (Lactobacillus rhamnosus), lactobacillus acidophilus
(Lactobacillus acidophilus), Lactobacillus delbrueckii (Lactobacillus delbrueckii), lactobacillus curvatus
(Lactobacillus curvatus), streptococcus thermophilus (Streptococcus thermophilus), bulgarian milk bar
One or more mixing in bacterium (Lactobacillus bulgaricus)；
S2, raw material pre-treatment：Non-rot high-quality edible mushroom raw material is selected, is smashed with pulverizer, crosses 20-40 mesh
Sieve, to expect water quality ratio as 1:(5-60) is into the raw material of crushing plus water, immersion 30-150 minutes, soaking temperature are 30-90 DEG C,
Raw material soaking liquid is obtained, is dried in the air cool standby；
Under preferred embodiment, the edible mushroom is black fungus, Uricularia polytricha, white fungus, flat mushroom, mushroom；
S3, leavening is compounded made from inoculation step S1 into raw material soaking liquid made from step S2, fermented, obtained
Fermenting raw materials stoste；
The addition of the compounding leavening is 1-15% (leavening quality/soak quality)；
Under preferred embodiment, the detailed process of above-mentioned inoculation and fermentation is：Raw material soaking liquid made from step S2 is put into perseverance
In warm oscillator, addition compounding leavening 1-15% (leavening quality/soak quality), be incubated 20-60 DEG C, sealing and standing or
Stirring fermentation 4-16 hours, fermenation raw liquid pH terminate fermentation after being down to less than 5, obtain fermenting raw materials stoste；
S4, centrifugal filtration：Fermenting raw materials stoste made from step S3 is centrifuged, collects supernatant, as flavor edible mushroom
Juice；
The centrifugal process is specially：With 2000-10000 revs/min of centrifugation 10 minutes.
After the flavor edible mushroom juice that step S4 is obtained carries out pasteurize or high temperature, more conducively store.
Compared to prior art effect and have an advantage that：
1st, invention introduces enzyme preparation, edible fungi polysaccharide can be made effectively to be discharged into stoste, promotes to absorb.
2nd, invention introduces microbe leaven, fermentation process can eliminate the wooden fishy smell of edible mushroom；It is edible after fermentation
Bacterium juice mouthfeel is soft, well-balanced.
3rd, the present invention changes the tradition of raw material and eats form, and the enzyme preparation and lactic acid bacteria in the compounding leavening used can
So that the polysaccharide, protein, trace element in raw material are fully discharged into liquid phase, can also be degraded while raw material flavor is improved
The composition of more difficult absorption in raw material, makes the active ingredients such as polysaccharide preferably discharge, it is easier to digests and assimilates, the product is had food concurrently
With the beneficiating ingredient of bacterium and the two-fold advantage of fermented product.
4th, this processing technology is simply easily promoted, equipment is simple, energy consumption is low.
Embodiment
For advantages of the present invention and purpose is more clearly understood, the technical side with reference to specific embodiment to the present invention
Case elaborates, but protection scope of the present invention is not limited to that embodiment.
Embodiment 1
Non-rot high-quality black fungus is selected, is smashed with pulverizer, sieves (40 mesh), takes the black fungus 100 smashed
Gram immersion, material-water ratio 1:40, soaking temperature is 90 DEG C, and soak time is 120 minutes, is dried in the air cool standby, obtains black fungus immersion
Liquid.(lactobacillus bulgaricus and papain are according to 1 for access compounding leavening:1 mass ratio mix) 3% to black fungus soak
Liquid, 45 DEG C of fermentation temperature, fermentation time are 12 hours.After fermentation ends, black fungus fermenation raw liquid centrifuges 10 in 4000 revs/min
Minute, pasteurization, obtain flavor black fungus zymotic fluid.Its flavor and Major Nutrient index are commented (table 1), main thing
Property index is shown in (table 2).Flavor black fungus juice wood fishy smell disappears after fermentation, fragrant increase, has the unique taste.In addition, black fungus is sent out
Zymotic fluid improves 1.1 times to human body beneficiating ingredient, polysaccharide in fermentation liquid content rich in protein, polysaccharide, calcium, iron etc. compared with soak,
2.6 times and 1.9 times are respectively increased in calcium and iron content.
The flavor black fungus zymotic fluid Major Nutrient index of table 1.
The main physical index of flavor black fungus zymotic fluid of table 2.
Embodiment 2
Non-rot high-quality white fungus is selected, is smashed with pulverizer, is sieved (40 mesh), takes the 75 grams of leachings of white fungus smashed
Bubble, material-water ratio 1:50, soaking temperature is 80 DEG C, and soak time is 60 minutes, dries in the air cool standby, obtains white fungus soak.Access
Compounding leavening, (streptococcus thermophilus, Lactobacillus plantarum and cellulase are according to 1:1:2 mass ratioes mix) 2.5% to white fungus soak
Liquid, 45 DEG C of hydrolysis temperature, fermentation time are 12 hours.After fermentation ends, white fungus fermenation raw liquid centrifuges 10 points in 4000 revs/min
Clock, pasteurization, obtain flavor white fungus zymotic fluid.Its flavor and Major Nutrient index are commented (table 3), main physical property refers to
Mark is shown in (table 4).Flavor tremella juice taste is pure and fresh after fermentation, has the unique taste.It is beneficial to human body rich in protein, polysaccharide, calcium, iron etc.
Composition, after compounding is ferment-fermented, polysaccharide in fermentation liquid content improves 0.8 times compared with soak.
The flavor white fungus zymotic fluid leading indicator of table 3.
The main physical index of flavor silver fungus fermentation liquid of table 4.
| Product index | Index details |
| Zero shear viscosity characterization | 19.8P.s |
| Zeta potential | -49mV |
| Average particle size distribution | 253nm |
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (4)
1. a kind of utilize compounds the method that leavening prepares flavor edible mushroom juice, it is characterised in that concretely comprises the following steps：
S1, the preparation for compounding leavening：By enzyme preparation and lactic acid bacteria with mass ratio 1:1 mixing, obtain compounding leavening；
The enzyme preparation is pectase, papain, cellulase, neutral proteinase, one kind in acid protease or more
Kind mixing；
The lactic acid bacteria is Lactobacillus plantarum, newborn Bifidobacterium Bifidum, Lactobacillus casei, lactobacillus fermenti, Lactobacillus rhamnosus, acidophilus
In lactobacillus, Lactobacillus delbrueckii, lactobacillus curvatus, one or more mixing of streptococcus thermophilus, lactobacillus bulgaricus；
S2, raw material pre-treatment：Non-rot high-quality edible mushroom raw material is selected, is smashed with pulverizer, crosses 20-40 mesh sieves, with
It is 1 to expect water quality ratio:(5-60) is into the raw material of crushing plus water, immersion 30-150 minutes, soaking temperature are 30-90 DEG C, obtains
Raw material soaking liquid, dry in the air cool standby；
S3, leavening is compounded made from inoculation step S1 into raw material soaking liquid made from step S2, fermented, obtain raw material
Fermenation raw liquid；
The addition of the compounding leavening is 1-15% (leavening quality/soak quality)；
S4, centrifugal filtration：Fermenting raw materials stoste made from step S3 is centrifuged, collects supernatant, as flavor edible mushroom juice.
2. the method for preparing flavor edible mushroom juice using leavening is compounded according to claim 1, it is characterised in that step S1
The edible mushroom is black fungus, Uricularia polytricha, white fungus, flat mushroom, mushroom.
3. the method for preparing flavor edible mushroom juice using leavening is compounded according to claim 1, it is characterised in that step S2
The inoculation and the detailed process fermented are：Raw material soaking liquid made from step S2 is put into constant temperature oscillator, addition compounding
Leavening 1-15% (leavening quality/soak quality), 20-60 DEG C is incubated, sealing and standing or stirring are fermented 4-16 hours, hair
Ferment stoste pH terminates fermentation after being down to less than 5, obtains fermenting raw materials stoste.
4. the method for preparing flavor edible mushroom juice using leavening is compounded according to claim 1, it is characterised in that step S4
The centrifugal process is specially：With 2000-10000 revs/min of centrifugation 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710699323.8A CN107509901A (en) | 2017-08-16 | 2017-08-16 | The method for preparing flavor edible mushroom juice using leavening is compounded |
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| CN111096405A (en) * | 2020-01-15 | 2020-05-05 | 安徽科技学院 | Preparation method of puffed corn-flavor fermented beverage |
| CN111134199A (en) * | 2020-02-20 | 2020-05-12 | 杭州九阳豆业有限公司 | Preparation method of beany flavor-free fermented soybean milk and prepared beany flavor-free fermented soybean milk |
| WO2020177421A1 (en) * | 2019-03-01 | 2020-09-10 | 江南大学 | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis |
| CN112971118A (en) * | 2021-03-03 | 2021-06-18 | 陕西三八妇乐特医食品有限公司 | Preparation method of black fungus fermented nutritional product |
| CN115595332A (en) * | 2022-07-28 | 2023-01-13 | 广东植雅世家生物科技有限公司（Cn） | Method for preparing tremella fermentation liquor by combining compound enzyme with microbial fermentation |
| CN115644423A (en) * | 2022-10-27 | 2023-01-31 | 西北农林科技大学 | Probiotic fermented shiitake juice with immunoregulation activity |
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