CN108112841A - 一种虫草饮料及其制备方法 - Google Patents
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 239000000706 filtrate Substances 0.000 claims abstract description 14
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000811 xylitol Substances 0.000 claims abstract description 9
- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 9
- 229960002675 xylitol Drugs 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
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- 241000894006 Bacteria Species 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000011534 incubation Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000012549 training Methods 0.000 claims description 5
- 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 claims description 2
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims description 2
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- 241000220225 Malus Species 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 235000014443 Pyrus communis Nutrition 0.000 claims description 2
- 240000001987 Pyrus communis Species 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 241001248610 Ophiocordyceps sinensis Species 0.000 abstract description 8
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- 238000001556 precipitation Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 description 1
- 241001264174 Cordyceps militaris Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000004071 biological effect Effects 0.000 description 1
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 description 1
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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Classifications
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- 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
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- 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
- 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
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Abstract
本发明属于虫草制品技术领域,涉及一种虫草饮料及其制备方法。一种虫草饮料,由以下质量分数的原料制备而成:发酵过滤液50‑60%、木糖醇5‑10%、果汁20‑30%、蜂蜜3‑5%、柠檬酸0.1‑0.3%和稳定剂0.2‑0.4%。本发明虫草饮料具有有特殊的虫草清香的气味,呈淡黄色或金黄色,无沉淀,酸甜滑润等优点;本发明制备方法采用操作简单。
Description
技术领域
本发明属于虫草制品技术领域,涉及一种虫草饮料及其制备方法。
背景技术
冬虫夏草简称“虫草”素与人参、鹿茸齐名,是我国一种传统珍贵的中药材。近年来大量的研究表明,蛹虫草中含有虫草菌素、虫草酸(甘露醇)、虫草多糖等多种生物活性物质,具有抗菌、抗癌、抗疲劳、提高人体免疫力等多方面的保健作用。研制一种既可以满足市场对虫草的需求,又具有保健疗效的饮品是非常必要的。
发明内容
针对现有技术存在的问题,本发明的目的在于提供一种虫草饮料及其制备方法。本发明虫草饮料具有有特殊的虫草清香的气味,呈淡黄色或金黄色,无沉淀,酸甜滑润等优点;本发明制备方法采用操作简单。
为解决上述技术问题,本发明采用的技术方案为。
一种虫草饮料,由以下质量分数的原料制备而成:发酵过滤液50-60%、木糖醇5-10%、果汁20-30%、蜂蜜3-5%、柠檬酸0.1-0.3%和稳定剂0.2-0.4%。
本发明的一种优选方案,由以下质量分数的原料制备而成:发酵过滤液55%、木糖醇5-10%、果汁23%、蜂蜜5%、柠檬酸0.2%和稳定剂0.3%。
所述稳定剂为CMC-Na或海藻酸钠。
所述果汁为苹果、梨子、草莓、葡萄中的一种或几种。
一种虫草饮料的制备方法,步骤如下:
(1)把保藏虫草菌种接种于灭菌的PDA培养基上,于20-25℃下培养6-7d,再上摇床培养,温度为25-30℃,转速为150-180r/min,培养时间为2-3d,制得发酵液;
(2)把发酵液加热到65-75℃,反应20-30min,菌丝体溶解于发酵液中,将热处理后的菌丝体发酵液进行研磨20-30min,过滤制得发酵过滤液;
(3)秤取发酵过滤液50-60%、木糖醇5-10%、果汁20-30%、蜂蜜3-5%、柠檬酸0.1-0.3%和稳定剂0.2-0.4%混合均匀进行过滤,在15-18MPa下均质即得成品。
本发明的有益效果:本发明方法所制备的虫草饮料既具有冬虫夏草的作用,又具有,有特殊的虫草清香的气味,呈淡黄色或金黄色,无沉淀,酸甜滑润。
具体实施方式
为了进一步理解本发明,下面结合实施例对本发明优选实施方案进行描述,但是应当理解,这些描述只是为进一步说明本发明的特征和优点,而不是对本发明权利要求的限制。
实施例1
一种虫草饮料的制备方法,步骤如下:
(1)把保藏虫草菌种接种于灭菌的PDA培养基上,于20-25℃下培养6-7d,再上摇床培养,温度为25-30℃,转速为150-180r/min,培养时间为2-3d,制得发酵液;
(2)把发酵液加热到65-75℃,反应20-30min,菌丝体溶解于发酵液中,将热处理后的菌丝体发酵液进行研磨20-30min,过滤制得发酵过滤液;
(3)秤取发酵过滤液55%、木糖醇8%、果汁20%、蜂蜜4%、柠檬酸0.2%和稳定剂0.3%混合均匀进行过滤,在16MPa下均质即得成品。
实施例2
一种虫草饮料的制备方法,步骤如下:
(1)把保藏虫草菌种接种于灭菌的PDA培养基上,于20-25℃下培养6-7d,再上摇床培养,温度为25-30℃,转速为150-180r/min,培养时间为2-3d,制得发酵液;
(2)把发酵液加热到65-75℃,反应20-30min,菌丝体溶解于发酵液中,将热处理后的菌丝体发酵液进行研磨20-30min,过滤制得发酵过滤液;
(3)秤取发酵过滤液60%、木糖醇8%、果汁29%、蜂蜜4%、柠檬酸0.3%和稳定剂0.2%混合均匀进行过滤,在18MPa下均质即得成品。
实施例3
一种虫草饮料的制备方法,步骤如下:
(1)把保藏虫草菌种接种于灭菌的PDA培养基上,于20-25℃下培养6-7d,再上摇床培养,温度为25-30℃,转速为150-180r/min,培养时间为2-3d,制得发酵液;
(2)把发酵液加热到65-75℃,反应20-30min,菌丝体溶解于发酵液中,将热处理后的菌丝体发酵液进行研磨20-30min,过滤制得发酵过滤液;
(3)秤取发酵过滤液60%、木糖醇10%、果汁30%、蜂蜜3%、柠檬酸0.3%和稳定剂0.4%混合均匀进行过滤,在18MPa下均质即得成品。
性能测试
表1为实施例1-3与国家食品卫生酒类检验标准GB/T 4789.25-2003的比较。
表1实施例1-3制备的虫草饮料的性能检测表
由上表可以看出,本发明制备的虫草饮料,菌检合格,可以放心食用。
可以理解的是,以上关于本发明的具体描述,仅用于说明本发明而并非受限于本发明实施例所描述的技术方案,本领域的普通技术人员应当理解,仍然可以对本发明进行修改或等同替换,以达到相同的技术效果;只要满足使用需要,都在本发明的保护范围之内。
Claims (5)
1.一种虫草饮料,其特征在于:由以下质量分数的原料制备而成:发酵过滤液50-60%、木糖醇5-10%、果汁20-30%、蜂蜜3-5%、柠檬酸0.1-0.3%和稳定剂0.2-0.4%。
2.根据权利要求1所述的虫草饮料,其特征在于:由以下质量分数的原料制备而成:发酵过滤液55%、木糖醇5-10%、果汁23%、蜂蜜5%、柠檬酸0.2%和稳定剂0.3%。
3.根据权利要求1所述的虫草饮料,其特征在于:所述稳定剂为CMC-Na或海藻酸钠。
4.根据权利要求1所述的虫草饮料,其特征在于:所述果汁为苹果、梨子、草莓、葡萄中的一种或几种。
5.一种根据权利要求1-4所述的任一虫草饮料的制备方法,其特征在于:步骤如下:
(1)把保藏虫草菌种接种于灭菌的PDA培养基上,于20-25℃下培养6-7d,再上摇床培养,温度为25-30℃,转速为150-180r/min,培养时间为2-3d,制得发酵液;
(2)把发酵液加热到65-75℃,反应20-30min,菌丝体溶解于发酵液中,将热处理后的菌丝体发酵液进行研磨20-30min,过滤制得发酵过滤液;
(3)秤取发酵过滤液50-60%、木糖醇5-10%、果汁20-30%、蜂蜜3-5%、柠檬酸0.1-0.3%和稳定剂0.2-0.4%混合均匀进行过滤,在15-18MPa下均质即得成品。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109619350A (zh) * | 2019-01-18 | 2019-04-16 | 山东师范大学 | 一种益生菌发酵黄秋葵冬虫夏草菌丝体复合保健饮料及其制备方法 |
CN113317423A (zh) * | 2021-06-11 | 2021-08-31 | 山东效峰生物科技股份有限公司 | 一种多种药食用真菌发酵饮品的制备工艺 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109619350A (zh) * | 2019-01-18 | 2019-04-16 | 山东师范大学 | 一种益生菌发酵黄秋葵冬虫夏草菌丝体复合保健饮料及其制备方法 |
CN109619350B (zh) * | 2019-01-18 | 2022-06-24 | 山东师范大学 | 一种益生菌发酵黄秋葵冬虫夏草菌丝体复合保健饮料及其制备方法 |
CN113317423A (zh) * | 2021-06-11 | 2021-08-31 | 山东效峰生物科技股份有限公司 | 一种多种药食用真菌发酵饮品的制备工艺 |
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