CN108125088A - A kind of compound mushroom juice fermented beverage - Google Patents
A kind of compound mushroom juice fermented beverage Download PDFInfo
- Publication number
- CN108125088A CN108125088A CN201711438783.1A CN201711438783A CN108125088A CN 108125088 A CN108125088 A CN 108125088A CN 201711438783 A CN201711438783 A CN 201711438783A CN 108125088 A CN108125088 A CN 108125088A
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- Prior art keywords
- juice
- mushroom
- weight
- vegetables
- culture medium
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 81
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 35
- 150000001875 compounds Chemical class 0.000 title claims abstract description 15
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000001963 growth medium Substances 0.000 claims abstract description 34
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 235000013311 vegetables Nutrition 0.000 claims abstract description 21
- 239000004310 lactic acid Substances 0.000 claims abstract description 18
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 18
- 241000193830 Bacillus <bacterium> Species 0.000 claims abstract description 15
- 239000011324 bead Substances 0.000 claims abstract description 11
- 241000186660 Lactobacillus Species 0.000 claims abstract description 8
- 235000021022 fresh fruits Nutrition 0.000 claims description 23
- 239000002054 inoculum Substances 0.000 claims description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000010899 nucleation Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000012798 spherical particle Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000287420 Pyrus x nivalis Species 0.000 claims description 4
- 238000012549 training Methods 0.000 claims description 4
- 239000005418 vegetable material Substances 0.000 claims description 4
- 244000298715 Actinidia chinensis Species 0.000 claims description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 241000186000 Bifidobacterium Species 0.000 claims description 3
- 240000000560 Citrus x paradisi Species 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 239000007836 KH2PO4 Substances 0.000 claims description 2
- 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
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 241000233866 Fungi Species 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000015192 vegetable juice Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000003519 ventilatory effect Effects 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- -1 mouthfeel Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000013618 yogurt 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
- A23L2/38—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
- 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
Abstract
The invention discloses a kind of compound mushroom juice fermented beverages, it is using the fresh juice squeezed as raw material, deep fermentation is first carried out with the culture medium containing juice using mushroom strain, obtain the mushroom bead of mushroom thick taste, again lactobacillus fermentation is carried out with juice, fruits and vegetables lactic acid juice is made, finally gained mushroom bead is mixed with fruits and vegetables lactic acid juice, be made it is a integrate fruit vegetable nutrient, edible fungi nutrition, Bacillus acidi lactici function completely new high-valued nectar, which has the function of sour-sweet mouthfeel and improves enteron aisle.
Description
Technical field
The invention belongs to garden stuff processing fields, and in particular to a kind of compound mushroom juice fermented beverage.
Background technology
China is fruit and vegetable food processing state maximum in the world, and fruits and vegetables industry is to be only second to the second multi-form agriculture of Grain Development
Pillar industry.However for fruits and vegetables only based on fresh food, high-valued processing technology is seldom at present.Meanwhile with the development of economy and
The transformation of people's consumption concept, those have both the delicious health type food with nutrition to consumer's growing interest, health drink also with
Arise.Current fruits and vegetables both at home and abroad are in field of beverage because based on slightly squeezing the juice, having no that high-grade health care nectar occurs.
Invention content
Present invention aims at providing a kind of compound mushroom juice fermented beverage, using the fresh juice squeezed as
Raw material uses it for the fermentation of mushroom strain and Bacillus acidi lactici, so as to obtain the fermentation fruit for having and washing stomach and antitumaous effect clearly
Vegetable juice drink.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of compound mushroom juice fermented beverage, preparation method include the following steps：
（1）Juice is squeezed with fruit and vegetable materials, and 20 ~ 60 min that sterilize under the conditions of 80-90 DEG C；
（2）100 parts by weight of juice are taken, add in 0.5 ~ 1 parts by weight dusty yeast, 1 ~ 5 parts by weight of sucrose, 0.01 ~ 0.1 weight thereto
Measure part KH2PO4With 100-150 parts by weight water, it is fabricated to juice culture medium A；By fresh fruit of vegetables juice culture medium A with 1000-
2500mL/5000mL bottles, and accesses 5-25cm2Mushroom slant strains, under the conditions of 21-25 DEG C, 100-200rpm vibrate training
3-7d is supported, obtains shaking flask kind；Gained shaking flask kind is transferred and is enlarged culture into the seeding tank equipped with fresh fruit of vegetables juice culture medium A,
Its inoculum concentration is 10-15%（v/v）, tank temperature is 21-25 DEG C, and tank pressure is 0.05-0.1MPa, mixing speed 100-200rpm, is led to
Tolerance is 1:0.5-1.0v/vmin, fermented and cultured 3-7d obtain fermentation level-one kind；It is connect in fresh fruit of vegetables juice culture medium A again
Fermentation level-one kind, inoculum concentration 5-15% obtained by kind（v/v）, in 25-30 DEG C of fermentation temperature, mixing speed 100-200 rpm,
It ferments 3-7 days under the conditions of pH 4.7-6.8, until being filtered after there is the spherical particle of diameter 0.1-1cm, it is small to obtain fresh mushroom
Ball；
（3）It is another to take 100 parts by weight of juice, 1-1.5 parts by weight dusty yeast, 1-5 parts by weight of sucrose are added in, is fabricated to juice training
Support base B；The inoculating lactobacillus bacterium powder in fresh fruit of vegetables juice culture medium B, inoculum concentration is 1-5 wt%, in 30-43 DEG C of sealed fermenting
2 ~ 5 days, obtain Bacillus acidi lactici seed liquid；Gained Bacillus acidi lactici seed liquid is transferred in fresh fruit of vegetables juice culture medium B, inoculum concentration is
5-15%（v/v）, in 30-43 DEG C of sealed fermenting 2 ~ 5 days, lactic acid bacterium number is made to reach 100,000/more than mL, obtains fruits and vegetables lactic acid
Juice；
（4）By step 2）Gained mushroom bead and step 3）Gained fruits and vegetables lactic acid juice is by weight 1:1-5 is uniformly mixed, and obtains institute
Compound mushroom juice fermented beverage is stated, in 0 ~ 6 DEG C of preservation.
The fruit and vegetable materials are one in Kiwi berry, pyrus nivalis, strawberry, grapefruit, pineapple, cucumber, tomato, carrot, apple
Kind is several.
The Bacillus acidi lactici is by weight 5 by Bifidobacterium, lactobacillus bulgaricus, Lactobacillus rhamnosus:(1-3):
(1-2) is mixed.
The prominent creativeness of the present invention is embodied in：
（1）The present invention can seek fruits and vegetables using the fermentation that the fresh juice squeezed is that raw material is used for mushroom strain and Bacillus acidi lactici
Foster, edible fungi nutrition and Bacillus acidi lactici function combine together, develop a kind of completely new high-valued fruit and vegetable food, and market prospects are seen
It is good.
（2）The flavor of the compound existing fruits and vegetables of mushroom juice fermented beverage of the present invention in itself, also strong mushroom wind
The sour-sweet flavour of taste and mouthfeel and Yoghourt, is significantly better than that common beverage on color and luster, mouthfeel, flavor.
（3）Product of the present invention has the function of significantly to improve enteron aisle, improves internal glycolipid metabolism, and resists with certain
Cancer, antioxidant effect.
Specific embodiment
In order to which content of the present invention is made to easily facilitate understanding, With reference to embodiment to of the present invention
Technical solution is described further, but the present invention is not limited only to this.
Bacillus acidi lactici used is by weight 5 by Bifidobacterium, lactobacillus bulgaricus, Lactobacillus rhamnosus:3:2 mixing
It forms.
Embodiment 1
（1）By strawberry, tomato by weight 1:1.5 squeeze juice, and 50 min that sterilize under the conditions of 90 DEG C；
（2）100 kg of juice is taken, adds in 1 kg dusty yeasts, 5 kg sucrose, 0.01 kg KH thereto2PO4With 145 kg water,
It is fabricated to juice culture medium A；Fresh fruit of vegetables juice culture medium A with 1000mL/5000mL is bottled, accesses 5-10cm2Mushroom
Slant strains, the shaken cultivation 7d under the conditions of 21 DEG C, 100rpm, obtain shaking flask kind；Gained shaking flask kind is transferred into equipped with new fresh fruit
The seeding tank of vegetable juice culture medium A is enlarged culture, inoculum concentration 10%（v/v）, tank temperature is 30 DEG C, and tank pressure is 0.05MPa,
Mixing speed is 100rpm, ventilatory capacity 1:0.5v/vmin, fermented and cultured 3d obtain fermentation level-one kind；Again in fresh fruit of vegetables
Inoculation gained fermentation level-one kind, inoculum concentration 12% in juice culture medium A（v/v）, in 30 DEG C of fermentation temperature, mixing speed 200
It ferments 4 days under the conditions of rpm, pH 6.5, until being filtered after there is the spherical particle of diameter 0.3cm, obtains fresh mushroom bead；
（3）It is another to take 100 kg of juice, 1.2 kg dusty yeasts, 4 kg sucrose are added in, are fabricated to juice culture medium B；Fresh
Inoculating lactobacillus bacterium powder in juice culture medium B, inoculum concentration are 2 wt%, in 37 DEG C of sealed fermentings 3 days, obtain lactobacillus species
Sub- liquid；Gained Bacillus acidi lactici seed liquid is transferred in fresh fruit of vegetables juice culture medium B, inoculum concentration 12%（v/v）, it is close in 42 DEG C
Fermentation 2 days is closed, lactic acid bacterium number is made to reach 100,000/more than mL, obtains fruits and vegetables lactic acid juice；
（4）By step 2）Gained mushroom bead and step 3）Gained fruits and vegetables lactic acid juice is by weight 1:1 is uniformly mixed, and obtains described
Compound mushroom juice fermented beverage, in 0 ~ 6 DEG C of preservation.
Embodiment 2
（1）By pyrus nivalis, cucumber by weight 2:3 squeeze juice, and 50 min that sterilize under the conditions of 80 DEG C；
（2）100 kg of juice is taken, adds in 0.65 kg dusty yeasts, 3.8 kg sucrose, 0.08 kg KH thereto2PO4With 115
Kg water is fabricated to juice culture medium A；Fresh fruit of vegetables juice culture medium A with 2000mL/5000mL is bottled, accesses 10-15cm2
Mushroom slant strains, the shaken cultivation 4d under the conditions of 22 DEG C, 150rpm obtains shaking flask kind；Gained shaking flask kind is transferred into being equipped with
The seeding tank of fresh fruit of vegetables juice culture medium A is enlarged culture, inoculum concentration 10%（v/v）, tank temperature is 27 DEG C, and tank pressure is
0.08MPa, mixing speed 150rpm, ventilatory capacity 1:0.6v/vmin, fermented and cultured 5d obtain fermentation level-one kind；Exist again
Inoculation gained fermentation level-one kind, inoculum concentration 10% in fresh fruit of vegetables juice culture medium A（v/v）, in 27 DEG C of fermentation temperature, stirring
It ferments 5 days under the conditions of 180 rpm, pH 5.5 of speed, until being filtered after there is the spherical particle of diameter 0.5cm, obtains fresh perfume (or spice)
Mushroom bead；
（3）It is another to take 100 kg of juice, 1.25 kg dusty yeasts, 3.5 kg sucrose are added in, are fabricated to juice culture medium B；New
Inoculating lactobacillus bacterium powder in fresh fruit vegetable juice culture medium B, inoculum concentration are 3 wt%, in 38 DEG C of sealed fermentings 3 days, obtain Bacillus acidi lactici
Seed liquor；Gained Bacillus acidi lactici seed liquid is transferred in fresh fruit of vegetables juice culture medium B, inoculum concentration 10%（v/v）, in 38 DEG C
Sealed fermenting 3 days, makes lactic acid bacterium number reach 100,000/more than mL, obtains fruits and vegetables lactic acid juice；
（4）By step 2）Gained mushroom bead and step 3）Gained fruits and vegetables lactic acid juice is by weight 1:2 are uniformly mixed, and obtain described
Compound mushroom juice fermented beverage, in 0 ~ 6 DEG C of preservation.
Embodiment 3
（1）By Kiwi berry, pyrus nivalis, grapefruit, pineapple by weight 1:3:1:1.5 squeeze juice, and sterilize under the conditions of 90 DEG C
40 min；
（2）100 kg of juice is taken, adds in 0.7 kg dusty yeasts, 2.5 kg sucrose, 0.1 kg KH thereto2PO4With 150 kg
Water is fabricated to juice culture medium A；Fresh fruit of vegetables juice culture medium A with 2500mL/5000mL is bottled, accesses 20-25cm2's
Mushroom slant strains, the shaken cultivation 3d under the conditions of 25 DEG C, 200rpm, obtain shaking flask kind；Gained shaking flask kind is transferred into equipped with new
The seeding tank of fresh fruit vegetable juice culture medium A is enlarged culture, inoculum concentration 8%（v/v）, tank temperature is 25 DEG C, and tank pressure is
0.1MPa, mixing speed 150rpm, ventilatory capacity 1:1.0v/vmin, fermented and cultured 6d obtain fermentation level-one kind；Exist again
Inoculation gained fermentation level-one kind, inoculum concentration 15% in fresh fruit of vegetables juice culture medium A（v/v）, in 25 DEG C of fermentation temperature, stirring
Ferment 6 d under the conditions of 150 rpm, pH 6.2 of speed, until being filtered after there is the spherical particle of diameter 0.2cm, obtains fresh perfume (or spice)
Mushroom bead；
（3）It is another to take 100 kg of juice, 1.2 kg dusty yeasts, 4 kg sucrose are added in, are fabricated to juice culture medium B；Fresh
Inoculating lactobacillus bacterium powder in juice culture medium B, inoculum concentration are 5 wt%, in 35 DEG C of sealed fermentings 3 days, obtain lactobacillus species
Sub- liquid；Gained Bacillus acidi lactici seed liquid is transferred in fresh fruit of vegetables juice culture medium B, inoculum concentration 9%（v/v）, it is closed in 35 DEG C
Fermentation 4 days, makes lactic acid bacterium number reach 100,000/more than mL, obtains fruits and vegetables lactic acid juice；
（4）By step 2）Gained mushroom bead and step 3）Gained fruits and vegetables lactic acid juice is by weight 1:3 are uniformly mixed, and obtain described
Compound mushroom juice fermented beverage, in 0 ~ 6 DEG C of preservation.
Before drinking, which should be shaken up and down, so that mushroom bead is uniformly mixed with lactic acid juice.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification should all belong to the covering scope of the present invention.
Claims (3)
1. a kind of compound mushroom juice fermented beverage, it is characterised in that：Preparation method includes the following steps：
（1）Juice is squeezed with fruit and vegetable materials, and 20 ~ 60 min that sterilize under the conditions of 80-90 DEG C；
（2）100 parts by weight of juice are taken, add in 0.5 ~ 1 parts by weight dusty yeast, 1 ~ 5 parts by weight of sucrose, 0.01 ~ 0.1 weight thereto
Measure part KH2PO4With 100-150 parts by weight water, it is fabricated to juice culture medium A；By fresh fruit of vegetables juice culture medium A with 1000-
2500mL/5000mL bottles, and accesses 5-25cm2Mushroom slant strains, under the conditions of 21-25 DEG C, 100-200rpm vibrate training
3-7d is supported, obtains shaking flask kind；Gained shaking flask kind is transferred and is enlarged culture into the seeding tank equipped with fresh fruit of vegetables juice culture medium A,
Its inoculum concentration is 10-15%（v/v）, tank temperature is 21-25 DEG C, and tank pressure is 0.05-0.1MPa, mixing speed 100-200rpm, is led to
Tolerance is 1:0.5-1.0v/vmin, fermented and cultured 3-7d obtain fermentation level-one kind；It is connect in fresh fruit of vegetables juice culture medium A again
Fermentation level-one kind, inoculum concentration 5-15% obtained by kind（v/v）, in 25-30 DEG C of fermentation temperature, mixing speed 100-200 rpm,
It ferments 3-7 days under the conditions of pH 4.7-6.8, until being filtered after there is the spherical particle of diameter 0.1-1cm, it is small to obtain fresh mushroom
Ball；
（3）It is another to take 100 parts by weight of juice, 1-1.5 parts by weight dusty yeast, 1-5 parts by weight of sucrose are added in, is fabricated to juice training
Support base B；The inoculating lactobacillus bacterium powder in fresh fruit of vegetables juice culture medium B, inoculum concentration 1-5wt%, in 30-43 DEG C of sealed fermenting 2
~ 5 days, obtain Bacillus acidi lactici seed liquid；Gained Bacillus acidi lactici seed liquid is transferred in fresh fruit of vegetables juice culture medium B, inoculum concentration is
5-15%（v/v）, in 30-43 DEG C of sealed fermenting 2 ~ 5 days, lactic acid bacterium number is made to reach 100,000/more than mL, obtains fruits and vegetables lactic acid
Juice；
（4）By step（2）Gained mushroom bead and step（3）Gained fruits and vegetables lactic acid juice is by weight 1:1-5 is uniformly mixed, and is obtained
The compound mushroom juice fermented beverage, in 0 ~ 6 DEG C of preservation.
2. the compound mushroom juice fermented beverage according to claims 1, it is characterised in that：The fruit and vegetable materials are
One or more of Kiwi berry, pyrus nivalis, strawberry, grapefruit, pineapple, cucumber, tomato, carrot, apple.
3. the compound mushroom juice fermented beverage according to claims 1, it is characterised in that：The Bacillus acidi lactici is
By Bifidobacterium, lactobacillus bulgaricus, Lactobacillus rhamnosus by weight 5:(1-3):(1-2) is mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711438783.1A CN108125088A (en) | 2017-12-27 | 2017-12-27 | A kind of compound mushroom juice fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711438783.1A CN108125088A (en) | 2017-12-27 | 2017-12-27 | A kind of compound mushroom juice fermented beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108125088A true CN108125088A (en) | 2018-06-08 |
Family
ID=62392903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711438783.1A Pending CN108125088A (en) | 2017-12-27 | 2017-12-27 | A kind of compound mushroom juice fermented beverage |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967774A (en) * | 2017-06-05 | 2018-12-11 | 贵州圣心生物技术有限公司 | A kind of nectar and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883284A (en) * | 2005-06-23 | 2006-12-27 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
| CN102550285A (en) * | 2012-01-09 | 2012-07-11 | 元拓(福州)生物技术有限公司 | Production method for mycelium pellets of edible and medicinal fungi and products of mycelium pellets of edible and medicinal fungi |
| CN103355718A (en) * | 2013-08-01 | 2013-10-23 | 江苏沃德铝业有限公司 | Production technology method for fruit and vegetable juice beverage |
| CN104223255A (en) * | 2014-08-29 | 2014-12-24 | 吴金霞 | Lentinus edodes compound fruit and vegetable juice and preparation method thereof |
-
2017
- 2017-12-27 CN CN201711438783.1A patent/CN108125088A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883284A (en) * | 2005-06-23 | 2006-12-27 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
| CN102550285A (en) * | 2012-01-09 | 2012-07-11 | 元拓(福州)生物技术有限公司 | Production method for mycelium pellets of edible and medicinal fungi and products of mycelium pellets of edible and medicinal fungi |
| CN103355718A (en) * | 2013-08-01 | 2013-10-23 | 江苏沃德铝业有限公司 | Production technology method for fruit and vegetable juice beverage |
| CN104223255A (en) * | 2014-08-29 | 2014-12-24 | 吴金霞 | Lentinus edodes compound fruit and vegetable juice and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967774A (en) * | 2017-06-05 | 2018-12-11 | 贵州圣心生物技术有限公司 | A kind of nectar and preparation method thereof |
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Application publication date: 20180608 |