CN107594262A - A kind of burdock Hericium erinaceus fermenting beverage and preparation method thereof - Google Patents
A kind of burdock Hericium erinaceus fermenting beverage and preparation method thereof Download PDFInfo
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- CN107594262A CN107594262A CN201710927940.9A CN201710927940A CN107594262A CN 107594262 A CN107594262 A CN 107594262A CN 201710927940 A CN201710927940 A CN 201710927940A CN 107594262 A CN107594262 A CN 107594262A
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Abstract
The invention discloses a kind of burdock Hericium erinaceus fermenting beverage and preparation method thereof, the method comprising the steps of：Radix bardanae, leaf are cleaned, and root peeling stripping and slicing, leaf slice, add water to mix；It is inoculated with Hericium erinaceus slant strains Submerged liquid culturation；Zymotic fluid adds honey, citric acid, sucrose after homogeneous, filtering, by component proportion and is prepared into beverage, and then obtains the burdock Hericium erinaceus fermenting beverage rich in polysaccharide.The present invention is effectively utilized the nutritive value of radix bardanae, leaf, have developed a kind of plant edible food bacterium compound beverage, and the beverage is free of preservative, and raw materials used green, natural, safety, nutritional ingredient is more fully.
Description
Technical field
The invention belongs to food processing field, specifically, is related to a kind of burdock-Hericium erinaceus fermenting beverage and its preparation
Method.
Background technology
Food fungi bacteria both can be a kind of high protein, the nutritional health food of low fat as nutritious delicious food,
Precious good medicine can be used as again, be the part of Chinese herbal medicine, played an important role in Chinese traditional medicine.The present invention adopts
Hericium erinaceus is exactly a kind of rare edible mushroom, savory, tasty, high protein, low fat and is rich in mineral matter and Wei Sheng
Element, body immunity, anti-aging and other effects can be improved by having.
Radix bardanae contains synanthrin, polysaccharide, saponin(e, flavonoid glycoside, dietary fiber, Polyphenols (such as caffeic acid, chlorogenic acid, different green
Ortho acid etc.), the abundant nutritional ingredient such as aldehydes and polyacetylene material.Burdock leaf contains a variety of phenolic hydroxyl group materials and polyphenol oxidase,
With the health-care effect such as suppression food-borne pathogens, antitumor.
Domestic and international market beverage salable is respectively provided with nutrition and health properties at present, but in this kind of beverage, human body is good for
Kang Youyi fermented beverage, edible fungi beverage proportion is smaller, and has quite a few in edible fungi beverage again directly using son
Entity produces for raw material, and the nutrition and function for causing edible mushroom can not play to greatest extent.Produced using submerged fermentation technology
Edible fungi beverage, the effect of edible mushroom can be effectively maintained, while some compositions in raw material are degraded, and form many new battalion
Support and health-care components, and produce many new flavor substances, be that other beverages institutes are incomparable and replace.
At present to the comprehensive utilization still not system of radix bardanae, leaf, main cause is that radix bardanae, leaf contain a large amount of celluloses,
It is difficult to recycle.But microorganism especially some medicine food fungi bacterias, such as the higher Hericium erinaceus of nutrition, health value, ganoderma lucidum, gold
Pin mushroom etc., have and decompose, using the ability of cellulose, while the proteins,vitamins,minerals contained in burdock root skin, leaf
The raw material that can be also grown etc. nutritional ingredient as medicine food fungi bacteria.If using radix bardanae, leaf as liquid nutrition medium, for eating
Bacterium is fermented, and produces plant-edible mushroom composite beverage, can effectively utilize the nutritive value of burdock, and and can obtains one kind and has plant concurrently
The new beverage of thing and medicine food fungi bacteria nutritive effect, there is preferably application and DEVELOPMENT PROSPECT.
The content of the invention
In view of this, the present invention is directed to the problem of above-mentioned, there is provided a kind of burdock-Hericium erinaceus fermenting beverage and its preparation
Method, the present invention solves the problems, such as that existing radix bardanae, leaf producing level be not high, while enriches plant-edible mushroom composite fermentation
The species of type beverage.
In order to solve the above-mentioned technical problem, the invention discloses a kind of burdock-Hericium erinaceus fermenting beverage, including following step
Suddenly：
Step 1, actication of culture：Take Hericium erinaceus bacterial strain to be inoculated on slant medium to activate 1~2 time；
Step 2, prepare fluid nutrient medium：Radix bardanae, leaf are cleaned and carry out stripping and slicing processing, then plus liquid is prepared in water
Body culture medium；
Step 3, liquid fermentation and culture：Take the fungus block after the Hericium erinaceus being prepared in step 1 activation to be inoculated in step 2 to make
In standby obtained fluid nutrient medium, 250-500mL shaking flasks are cultivated, and pH is naturally, obtain Hericium erinaceus seed fermentation liquid, 10-20L
7~17L fluid nutrient mediums are added in fermentation tank, Hericium erinaceus fermentation seed liquid is taken, is inoculated in fermentation tank, inoculum concentration 4-8%, are led to
Gas, fermented and cultured, zymotic fluid is prepared；
Step 4, prepare seasoning liquid：After zymotic fluid homogeneous that step 3 is prepared, filtering, filtrate adds 1~3 times of water dilute
After releasing, stabilizer is added by following mass volume ratio, seasoning liquid is prepared；
Step 5, according to mass parts weigh following seasoning liquid, citric acid and sucrose；
Step 6, load weighted seasoning liquid, citric acid and sucrose stirred, sterilized after packing, quickly cooling is to 25~35 DEG C
Packaging, is prepared burdock-Hericium erinaceus fermenting beverage.
Further, the Hericium erinaceus bacterial strain is available from China General Microbiological culture presevation administrative center (CGMCC)
CGMCC No.5.581。
Further, the slant medium is potato dextrose agar slant culture medium.
Further, the stripping and slicing in the step 2, which is handled, is specially：After radix bardanae peeling, 0.5~1cm is cut into3Size,
Burdock leaf is cut into 0.2~0.5cm2Size；Liquid fermentation medium composition is per 100mL water radix bardanae 8-15g containing peeling, burdock
Leaf 1-3g, pH are natural.
Further, the cultivation temperature of the Hericium erinaceus seed fermentation liquid in the step 3 is 22~26 DEG C, and incubation time is
120~240h；The fermented and cultured temperature of zymotic fluid is 22~26 DEG C, and fermented incubation time is 120~168h.
Further, the mass volume ratio of the zymotic fluid after the addition of the stabilizer in the step 4 and dilution is：β-
Cyclodextrin 0.2-0.4%, sodium carboxymethylcellulose 0.1-0.2%, xanthans 0.03-0.06%.
Further, 93~95 parts of the mass parts of the seasoning liquid in the step 5, the mass parts 0.05~0.15 of citric acid
Part, 5~7 parts of the mass parts of sucrose.
Further, the sterilising temp in the step 6 is 70~80 DEG C, and the time is 25~35min.
The invention also discloses a kind of burdock-Hericium erinaceus fermenting beverage being prepared by above-mentioned preparation method.
Compared with prior art, the present invention can be obtained including following technique effect：
1) present invention is effectively utilized radix bardanae, leaf, for preparing edible fungus liquid fermentation medium；
2) beverage compositing formula of the present invention is natural, easy to use：In plant-edible mushroom composite fermented beverage of the present invention
In, preservative is not added with, prepares convenient, simple, safety；
3) fermenting beverage that is obtained of the present invention contains the compositions such as polysaccharide, protein, fat, 17 kinds of free amino acids,
Wherein fat content is low, and the aspartate content beneficial to brain and nerve metabolism function is higher.
In a word, the present invention is effectively utilized the nutritive value of radix bardanae, leaf, and it is compound to have developed a kind of plant-edible mushroom
Type beverage, the beverage are free of preservative, and raw materials used green, natural, safety, nutritional ingredient is more fully.
Certainly, any product for implementing the present invention it is not absolutely required to reach all the above technique effect simultaneously.
Brief description of the drawings
Accompanying drawing described herein is used for providing a further understanding of the present invention, forms the part of the present invention, this hair
Bright schematic description and description is used to explain the present invention, does not form inappropriate limitation of the present invention.In the accompanying drawings：
Fig. 1 is radix bardanae of the present invention, leaf liquid fermentation hedgehog fungus bacterial；
Fig. 2 is beverage product outward appearance of the present invention.
Embodiment
Describe embodiments of the present invention in detail below in conjunction with embodiment, thereby to the present invention how application technology hand
Section can fully understand and implement according to this to solve technical problem and reach the implementation process of technical effect.
The present invention provides a kind of preparation method of burdock-Hericium erinaceus fermenting beverage, comprises the following steps：
Step 1, actication of culture：Take Hericium erinaceus bacterial strain to be inoculated on slant medium to activate 1~2 time, slant medium is
This area researcher cultivates edible mushroom and often uses culture medium, can be potato dextrose agar slant culture medium；
Hericium erinaceus (Hericium erinaceus)：Hedgehog fungus bacterial of the present invention eats for commonly used in the art
Bacterium, it can such as be available from the CGMCC No.5.581 of China General Microbiological culture presevation administrative center (CGMCC).
Step 2, prepare fluid nutrient medium：Radix bardanae, leaf are cleaned, and after radix bardanae peeling, are cut into 0.5~1cm3Size, ox
Burdock leaf is cut into 0.2~0.5cm2Size, liquid fermentation medium composition are per 100mL water radix bardanae 8-15g containing peeling, burdock leaf
1-3g, pH are natural；
Step 3, liquid fermentation and culture：The fungus block after Hericium erinaceus activation is taken to be inoculated in fluid nutrient medium, 250-500mL shakes
Bottle, 22~26 DEG C of temperature, pH obtain seed fermentation liquid naturally, 120~240h of incubation time, add 7 in 10-20L fermentation tanks~
17L fluid nutrient mediums, Hericium erinaceus fermentation seed liquid is taken, is inoculated in fermentation tank, inoculum concentration 4-8%, ventilation, 22~26 DEG C of fermentations
Cultivate 120~168h；
Step 4, prepare seasoning liquid：After zymotic fluid homogeneous, filtering, after filtrate adds 1~3 times of dilution of water, by following mass body
Product is than adding stabilizer：Beta-schardinger dextrin 0.2-0.4%, sodium carboxymethylcellulose 0.1-0.2%, xanthans 0.03-0.06%；
Step 5, by component proportion：93~95 parts of seasoning liquid, 0.05~0.15 part of citric acid, 5~7 parts of sucrose；
Step 6, stir, sterilize 25~35min after packing at 70~80 DEG C, and quickly cooling obtains to 25~35 DEG C of packagings
Burdock-Hericium erinaceus fermenting beverage；Wherein, radix bardanae, leaf liquid fermentation hedgehog fungus bacterial as shown in figure 1, beverage of the present invention into
Product outward appearance is as shown in Figure 2.
Embodiment 1
A kind of preparation method of burdock-Hericium erinaceus fermenting beverage, comprises the following steps：
Step 1, actication of culture：Take Hericium erinaceus bacterial strain to be inoculated on slant medium to activate 1~2 time, slant medium is
This area researcher cultivates edible mushroom and often uses culture medium, can be potato dextrose agar slant culture medium；
Hericium erinaceus (Hericium erinaceus)：Hedgehog fungus bacterial of the present invention eats for commonly used in the art
Bacterium, it can such as be available from the CGMCC No.5.581 of China General Microbiological culture presevation administrative center (CGMCC).
Step 2, prepare fluid nutrient medium：Radix bardanae, leaf are cleaned, and after radix bardanae peeling, are cut into 0.5cm3Size, burdock leaf
It is cut into 0.5cm2Size, liquid fermentation medium composition are natural per 100mL water radix bardanae 8g containing peeling, burdock leaf 3g, pH；
Step 3, liquid fermentation and culture：The fungus block after Hericium erinaceus activation is taken to be inoculated in fluid nutrient medium, 250-500mL shakes
Bottle, 22 DEG C of temperature, pH obtain seed fermentation liquid, the training of 7~17L liquid are added in 10-20L fermentation tanks naturally, incubation time 240h
Base is supported, Hericium erinaceus fermentation seed liquid is taken, is inoculated in fermentation tank, inoculum concentration 4%, ventilation, 22 DEG C of fermented and cultured 168h；
Step 4, prepare seasoning liquid：After zymotic fluid homogeneous, filtering, after filtrate adds 1 times of dilution of water, by following mass volume ratio
Add stabilizer：Beta-schardinger dextrin 0.2%, sodium carboxymethylcellulose 0.2%, xanthans 0.03%；
Step 5, by following content of component match：95 parts of seasoning liquid, 0.15 part of citric acid, 5 parts of sucrose；
Step 6, stir, sterilize 35min after packing at 70 DEG C, quickly cooling to 25 DEG C of packagings, obtains burdock-Hericium erinaceus hair
Ferment type beverage.
Embodiment 2
A kind of preparation method of burdock-Hericium erinaceus fermenting beverage, comprises the following steps：
Step 1, actication of culture：Take Hericium erinaceus bacterial strain to be inoculated on slant medium to activate 1~2 time, slant medium is
This area researcher cultivates edible mushroom and often uses culture medium, can be potato dextrose agar slant culture medium；
Hericium erinaceus (Hericium erinaceus)：Hedgehog fungus bacterial of the present invention eats for commonly used in the art
Bacterium, it can such as be available from the CGMCC No.5.581 of China General Microbiological culture presevation administrative center (CGMCC).
Step 2, prepare fluid nutrient medium：Radix bardanae, leaf are cleaned, and after radix bardanae peeling, are cut into 0.8cm3Size, burdock leaf
It is cut into 0.3cm2Size, liquid fermentation medium composition are natural per 100mL water radix bardanae 11g containing peeling, burdock leaf 2g, pH；
Step 3, liquid fermentation and culture：The fungus block after Hericium erinaceus activation is taken to be inoculated in fluid nutrient medium, 250-500mL shakes
Bottle, 25 DEG C of temperature, pH obtain seed fermentation liquid, the training of 7~17L liquid are added in 10-20L fermentation tanks naturally, incubation time 120h
Base is supported, Hericium erinaceus fermentation seed liquid is taken, is inoculated in fermentation tank, inoculum concentration 6%, ventilation, 25 DEG C of fermented and cultured 120h；
Step 4, prepare seasoning liquid：After zymotic fluid homogeneous, filtering, after filtrate adds 1.5 times of dilutions of water, accumulated by following mass body
Than adding stabilizer：Beta-schardinger dextrin 0.3%, sodium carboxymethylcellulose 0.15%, xanthans 0.04%；
Step 5, by following content of component match：94 parts of seasoning liquid, 0.10 part of citric acid, 6 parts of sucrose；
Step 6, stir, sterilize 30min after packing at 75 DEG C, quickly cooling to 30 DEG C of packagings, obtains burdock-Hericium erinaceus hair
Ferment type beverage.
Embodiment 3
A kind of preparation method of burdock-Hericium erinaceus fermenting beverage, comprises the following steps：
Step 1, actication of culture：Take Hericium erinaceus bacterial strain to be inoculated on slant medium to activate 1~2 time, slant medium is
This area researcher cultivates edible mushroom and often uses culture medium, can be potato dextrose agar slant culture medium；
Hericium erinaceus (Hericium erinaceus)：Hedgehog fungus bacterial of the present invention eats for commonly used in the art
Bacterium, it can such as be available from the CGMCC No.5.581 of China General Microbiological culture presevation administrative center (CGMCC).
Step 2, prepare fluid nutrient medium：Radix bardanae, leaf are cleaned, and after radix bardanae peeling, are cut into 1cm3Size, burdock leaf are cut
Into 0.2cm2Size, liquid fermentation medium composition are natural per 100mL water radix bardanae 15g containing peeling, burdock leaf 1g, pH；
Step 3, liquid fermentation and culture：The fungus block after Hericium erinaceus activation is taken to be inoculated in fluid nutrient medium, 250-500mL shakes
Bottle, 26 DEG C of temperature, pH obtain seed fermentation liquid, the training of 7~17L liquid are added in 10-20L fermentation tanks naturally, incubation time 180h
Base is supported, Hericium erinaceus fermentation seed liquid is taken, is inoculated in fermentation tank, inoculum concentration 8%, ventilation, 26 DEG C of fermented and cultured 140h；
Step 4, prepare seasoning liquid：After zymotic fluid homogeneous, filtering, after filtrate adds 3 times of dilutions of water, by following mass volume ratio
Add stabilizer：Beta-schardinger dextrin 0.4%, sodium carboxymethylcellulose 0.1%, xanthans 0.06%；
Step 5, by following content of component match：93 parts of seasoning liquid, 0.05 part of citric acid, 7 parts of sucrose；
Step 6, stir, sterilize 25min after packing at 80 DEG C, quickly cooling to 35 DEG C of packagings, obtains burdock-Hericium erinaceus hair
Ferment type beverage.
Illustrate the technique effect of the present invention with reference to specific experimental data：
1st, Thick many candies extraction and measure：Beverage centrifuging and taking supernatant, 80~90 DEG C of water-baths be condensed into original volume 0.2~
0.25 times, 4~5 times of ethanol of volume 95% are added, 4 DEG C of standings, concentrate centrifugation, wash precipitation twice with absolute ethyl alcohol, drying
To constant weight, Thick many candies are obtained.
Wherein, the content of the Thick many candies (g/L) in embodiment 1-3 is as follows：Embodiment 1 is 7.12, and embodiment 2 is 6.37,
Embodiment 3 is 5.08.
2nd, composition detection
Sugared and common hydrolysising amino acid content, Kjeldahl's method detection protein content are detected using HPLC methods, Soxhlet is taken out
Formulation detects crude fat content, the results are shown in Table 1.
1 burdock of table-Hericium erinaceus fermenting beverage testing result
Some preferred embodiments of invention have shown and described in described above, but as previously described, it should be understood that invention is not
Form disclosed herein is confined to, is not to be taken as the exclusion to other embodiment, and available for various other combinations, modification
And environment, and can be carried out in the scope of the invention is set forth herein by the technology or knowledge of above-mentioned teaching or association area
Change., then all should be in power appended by invention and the change and change that those skilled in the art are carried out do not depart from the spirit and scope of invention
In the protection domain that profit requires.
Claims (9)
1. the preparation method of a kind of burdock-Hericium erinaceus fermenting beverage, it is characterised in that comprise the following steps：
Step 1, actication of culture：Take Hericium erinaceus bacterial strain to be inoculated on slant medium to activate 1~2 time；
Step 2, prepare fluid nutrient medium：Radix bardanae, leaf are cleaned and carry out stripping and slicing processing, then plus liquid training is prepared in water
Support base；
Step 3, liquid fermentation and culture：Take the fungus block after the Hericium erinaceus being prepared in step 1 activation to be inoculated in step 2 to be prepared into
To fluid nutrient medium in, 250-500mL shaking flasks are cultivated, pH naturally, obtain Hericium erinaceus seed fermentation liquid, 10-20L fermentation
7~17L fluid nutrient mediums are added in tank, Hericium erinaceus fermentation seed liquid is taken, is inoculated in fermentation tank, inoculum concentration 4-8%, ventilation,
Fermented and cultured, zymotic fluid is prepared；
Step 4, prepare seasoning liquid：After zymotic fluid homogeneous that step 3 is prepared, filtering, after filtrate adds 1~3 times of dilution of water,
Stabilizer is added by following mass volume ratio, seasoning liquid is prepared；
Step 5, according to mass parts weigh following seasoning liquid, citric acid and sucrose；
Step 6, load weighted seasoning liquid, citric acid and sucrose stirred, sterilized after packing, quickly cooling to 25~35 DEG C of bags
Dress, is prepared burdock-Hericium erinaceus fermenting beverage.
2. the preparation method of burdock according to claim 1-Hericium erinaceus fermenting beverage, it is characterised in that the hedgehog hydnum
Mushroom bacterial strain is available from the CGMCC No.5.581 of China General Microbiological culture presevation administrative center (CGMCC).
3. the preparation method of burdock according to claim 1-Hericium erinaceus fermenting beverage, it is characterised in that the inclined-plane
Culture medium is potato dextrose agar slant culture medium.
4. the preparation method of burdock according to claim 1-Hericium erinaceus fermenting beverage, it is characterised in that the step 2
In stripping and slicing processing be specially：After radix bardanae peeling, 0.5~1cm is cut into3Size, burdock leaf are cut into 0.2~0.5cm2Size；Liquid
Body fermentation medium composition is natural per 100mL water radix bardanae 8-15g containing peeling, burdock leaf 1-3g, pH.
5. the preparation method of burdock according to claim 1-Hericium erinaceus fermenting beverage, it is characterised in that the step 3
In Hericium erinaceus seed fermentation liquid cultivation temperature be 22~26 DEG C, incubation time is 120~240h；The fermented and cultured of zymotic fluid
Temperature is 22~26 DEG C, and fermented incubation time is 120~168h.
6. the preparation method of burdock according to claim 1-Hericium erinaceus fermenting beverage, it is characterised in that the step 4
In stabilizer addition and dilution after the mass volume ratio of zymotic fluid be：Beta-schardinger dextrin 0.2-0.4%, carboxymethyl cellulose
Plain sodium 0.1-0.2%, xanthans 0.03-0.06%.
7. the preparation method of burdock according to claim 1-Hericium erinaceus fermenting beverage, it is characterised in that the step 5
In seasoning liquid 93~95 parts of mass parts, 0.05~0.15 part of the mass parts of citric acid, 5~7 parts of the mass parts of sucrose.
8. the preparation method of burdock according to claim 1-Hericium erinaceus fermenting beverage, it is characterised in that the step 6
In sterilising temp be 70~80 DEG C, the time is 25~35min.
9. the burdock that the preparation method in a kind of 1-8 as claim described in any claim is prepared-Hericium erinaceus fermentation
Type beverage.
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| CN110100987A (en) * | 2019-06-14 | 2019-08-09 | 天益食品（徐州）有限公司 | A kind of oil extraction weight-reducing drinks and preparation method thereof |
| CN113679637A (en) * | 2021-09-02 | 2021-11-23 | 北京工商大学 | Burdock root fermented product, product containing burdock root fermented product, and preparation method and application of burdock root fermented product |
| CN113974098A (en) * | 2021-12-20 | 2022-01-28 | 厦门元之道生物科技有限公司 | Method for preparing undaria pinnatifida enzyme through liquid fermentation of hericium erinaceus |
| CN115176952A (en) * | 2022-07-15 | 2022-10-14 | 贵州大学 | Preparation method of agrocybe cylindracea fermented radix puerariae and coix seed beverage |
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| CN104187947A (en) * | 2014-08-07 | 2014-12-10 | 河北大学 | Hericium erinaceus liquid fermented beverage and preparation method thereof |
| CN105105236A (en) * | 2015-07-09 | 2015-12-02 | 淮阴师范学院 | Burdock fermented composite polysaccharide beverage |
| CN107012101A (en) * | 2017-04-18 | 2017-08-04 | 徐州工程学院 | A kind of method for removing the peel burdock liquid fermentation medium and the new mushroom of fermented tea |
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| CN102232599A (en) * | 2011-08-12 | 2011-11-09 | 山东省农业科学院农产品研究所 | Method for preparing immunity-enhancing burdock lactic acid bacteria drink |
| CN104187947A (en) * | 2014-08-07 | 2014-12-10 | 河北大学 | Hericium erinaceus liquid fermented beverage and preparation method thereof |
| CN105105236A (en) * | 2015-07-09 | 2015-12-02 | 淮阴师范学院 | Burdock fermented composite polysaccharide beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110100987A (en) * | 2019-06-14 | 2019-08-09 | 天益食品（徐州）有限公司 | A kind of oil extraction weight-reducing drinks and preparation method thereof |
| CN113679637A (en) * | 2021-09-02 | 2021-11-23 | 北京工商大学 | Burdock root fermented product, product containing burdock root fermented product, and preparation method and application of burdock root fermented product |
| CN113974098A (en) * | 2021-12-20 | 2022-01-28 | 厦门元之道生物科技有限公司 | Method for preparing undaria pinnatifida enzyme through liquid fermentation of hericium erinaceus |
| CN115176952A (en) * | 2022-07-15 | 2022-10-14 | 贵州大学 | Preparation method of agrocybe cylindracea fermented radix puerariae and coix seed beverage |
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Application publication date: 20180119 |
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