CN1094258A - Edible fungus protein series drinks - Google Patents

Abstract

Edible fungus protein series drinks belongs to a kind of non-alcoholic beverage made from edible fungus fermented.The beverage of the present invention's development adopts good edible fungus species, select the suitable culture base, after enlarging cultivation step by step, with liquid fresh thalli in confined conditions, be warming up to 25～55 ℃ of enzymolysis 6～12 hours, and be warming up to 70 ℃ again, make enzyme deactivation, through thick, smart isolated by filtration bacterium liquid, filtrate is at the canned CO that adds simultaneously then ₂Gas or add sugar juice and the method for yeast juice makes the beverage inflation, cool off at last canned, sterilization.The edible fungus protein series drinks protein of the present invention development and amino acid content exceed one times than the beverage of enzymolysis production not, are a kind of desirable natural health-care beverages.

Description

Edible fungus protein series drinks

Edible fungus protein series drinks belongs to a kind of non-alcoholic beverage made from edible fungus fermented.

The disclosed edible fermented drink of CN85104712A is to be fermented bacterium with the hickory chick, and after enlarging cultivation step by step, zymotic fluid is heated to 70 ℃, refilters, and dilution and adding batching get product.CN85105179A is disclosed be the filtrate of cultivating through submerged fermentation with Hericium erinaceus through allotment, heating, the inflation can or directly can become beverage.

The present invention also aims to make the total amino acid content of edible fermented drink further to improve, and promote the local flavor of beverage.

The technical scheme that realizes task of the present invention is: good edible mushroom strains is cultivated through the inclined-plane in appropriate media, and shake a bottle cultivation, seed tank culture and fermentation tank culture and produce a large amount of mycelium, then:

(1), the enzymolysis of thalline: the pH value of the liquid fresh thalli that will produce through fermentation tank culture is adjusted to 4.5～6.3, heats up in confined conditions, at 25～55 ℃ of temperature, pressure 0.5～1.0kg/cm ²Condition under enzymolysis be warming up to 70 ℃ after 6～12 hours again, made enzyme deactivation through 30 minutes;

(2), bacterium liquid separates: the bacterium wine with dregs is at 2kg/cm ²Pressure condition under coarse filtration, again through 0.5～1kg/cm ²The smart filter of pressure;

(3), beverage inflation: filtrate is cooled off after allocating, at the canned CO that pours simultaneously ₂Gas, or sugar juice and yeast juice dropped in the beverage original fluid container, normal temperature fermentation in confined conditions is when tank pressure rises to 1.5kg/cm ²In time, stop to ferment, and is cooled to 0～4 ℃ of canned, sterilization.

Be described in further detail the present invention below in conjunction with embodiment.

1, delicious lactarius beverage

(1), the inclined-plane is cultivated:

Be separated to good Delicious lactarius strain " pine 86 " from wild fructification, adopt the rice fermentation liquid culture medium, cultivated 7 days at 5～40 ℃ of temperature conditions lower inclined planes the suitableeest 25 ℃, mycelia is dense, abundant on the inclined-plane, and it is vigorous to grow.

(2), fluid enlargement culture:

In the 500ml triangular flask that 200ml corn flour, rice meal zymotic fluid are housed, inoculation 1cm ²Inclined-plane pine 86 mycelium place 25 ℃, in the 170rpm rotary shaker, cultivate 48 hours.

(3), one-level is shaken the bottle cultivation:

In ten thousand milliliters of blake bottles of the above-mentioned nutrient solution of 7500ml are housed, inoculate loose 86 bacterium liquid, inoculum concentration is 10%, puts under 25 ℃ of temperature conditions and cultivates 3 days;

(4), the secondary seed jar is cultivated:

With 100 liters of stainless cylinder of steels, the dress primary raw material is 75 liters of the nutrient solutions of corn flour, soya-bean cake powder and sucrose, inoculum concentration 10%, and 25～28 ℃ of cultivation temperature, ventilation is cultivated, and tank pressure is 0.4～0.8kg/cm ², cultivated 3 days;

(5), fermentation tank culture:

Adorn 750 liters of the nutrient solutions identical in 1000 liters of stainless cylinder of steels, inoculum concentration 10%, 25～28 ℃ of jar temperature, tank pressure 0.4～0.8kg/cm with seeding tank ², mixing speed 180rpn, fermentation time 2～2.5 days, biomass was up to 2.40g/100ml in 72 hours.

(6), the enzymolysis of thalline:

The fresh mash of fermentation gained is adjusted to PH5, is warming up to 50 ℃ in confined conditions, be warming up to 70 ℃ behind the enzymolysis again, enzyme, sterilization extremely in 30 minutes through 6 hours.Zymotic fluid through the thalline enzymolysis, mycelium produces a large amount of β-1.3 dextranase and chitinase, to dissolve mycelial cell membrane, thereby make intracellular various substance transfer in solution, therefore the protein and the amino acid whose content of zymotic fluid are enhanced about more than once, protein content reaches 0.48～0.51%, and total amino acid content is more than the 500mg/100ml.

(7), bacterium liquid separates:

Adopt flame filter press to filter earlier, pressure is 2kg/cm ², filter with cotton cake filtering machine the back, and pressure is 0.5～1kg/cm ², the filtrate behind thick, smart secondary filter is beverage stoste.

(8), the inflation of beverage:

1.. fermentation method: beverage stoste adds yeast and 8% sugar juice in airtight container, 25 ℃ of temperature conditions bottom fermentations 1-2 days, when container pressure reaches 1.5kg/cm ²In time, stop to ferment, and cooling promptly got the delicious lactarius beverage in 15 minutes through 70 ℃ of temperature sterilizations again 4 ℃ of cans.

2.. directly pour method: can when being about to be cooled to 0～4 ℃ after beverage stoste is allocated, and pour CO simultaneously ₂Sealing sterilization behind the gas.

2, " Jinzhengu " edible fungus beverage

The technological process of producing " Jinzhengu " edible fungus beverage is with above-mentioned delicious lactarius beverage, but the inclined-plane is cultivated, the used culture medium of fluid enlargement culture is potato+fish meal hydrolyzate, and the used nutrient solution primary raw material of seeding tank and fermentation tank culture is corn flour, soya-bean cake powder and sucrose.The process conditions of seeding tank and fermentation tank are also with the delicious lactarius beverage, but incubation time is 4～5 days.

3, mushroom beverage

Mushroom is the strongest to the selectivity of culture medium, the best inclined-plane of fermentation cultivates and fluid enlargement culture liquid is rice fermentation liquid+pine stump, pine needle, soil extract, the nutrient solution primary raw material of seeding tank and fermentation tank culture is corn flour, soya-bean cake powder and sucrose, process conditions are identical with above-mentioned two kinds of edible fungi beverages, but incubation time is long slightly, is 5～6 days.

Glossy ganoderma, Hericium erinaceus and Cordyceps sinensis etc. also can be by above-mentioned technological process fermenting and producing edible fungus protein beverages.The slant medium that Ganoderma lucidum drink is used is bent juice of rice and 2% sugar that adds an amount of Baume degrees 8 degree in the PDA culture medium; Shaking a bottle culture medium is corn flour 2.5%, rice meal 2.5%, sugar 1%, 25～28 ℃ of cultivation temperature.The slant medium that Chinese caterpillar fungus beverage is used is to add 1.5% corn flour, 1-3% peptone in the PDA culture medium; Shake bottle culture medium based on 4% corn flour, add 2% fish meal or 2% analysis for soybean powder; Fermentation tank culture liquid is the corn flour based on 4%, and other adds 2% fish meal or 2% analysis for soybean powder, and cultivation temperature is 20～25 ℃.

The edible fungus protein series drinks of the present invention's development is after enzymolysis and inflation, protein and amino acid content can double, protein content reaches 0.48～0.51%, the every 100ml of total amino acid content (sees Table) about 500mg, fully keep distinctive bacterial classification fragrance, have natural color, and product can be preserved more than six months and never degenerates.It is a kind of desirable natural health-care beverage.

Claims (1)

1, a kind of edible fungus protein beverage of producing through industrial fermentation comprises that good edible mushroom strains cultivates through the inclined-plane in appropriate media, shake a bottle cultivation, seed tank culture and fermentation tank culture and produce a large amount of mycelium, the invention is characterized in:

(1), the enzymolysis of thalline: the pH value of the liquid fresh thalli that will produce through fermentation tank culture is adjusted to 4.5～6.3, heats up in confined conditions, at 25～55 ℃ of temperature, pressure 0.5～1.0kg/cm ²Condition under enzymolysis be warming up to 70 ℃ after 6～12 hours again, made enzyme deactivation through 30 minutes;

(2), bacterium liquid separates: the bacterium wine with dregs is at 2kg/cm ²Pressure condition under coarse filtration, again through 0.5～1kg/cm ²The smart filter of pressure be beverage Normal juice;

(3), beverage inflation: filtrate is cooled off after allocating, at the canned CO that pours simultaneously ₂Gas, or sugar juice and yeast juice dropped in the beverage original fluid container, normal temperature fermentation in confined conditions is when tank pressure rises to 1.5kg/cm ²In time, stop to ferment, and is cooled to 0～4 ℃ of canned, sterilization.