CN110537655A - 一种猴头菇发酵饮料的制备方法 - Google Patents
一种猴头菇发酵饮料的制备方法 Download PDFInfo
- Publication number
- CN110537655A CN110537655A CN201910894409.5A CN201910894409A CN110537655A CN 110537655 A CN110537655 A CN 110537655A CN 201910894409 A CN201910894409 A CN 201910894409A CN 110537655 A CN110537655 A CN 110537655A
- Authority
- CN
- China
- Prior art keywords
- hericium erinaceus
- fermented beverage
- microwave
- preparation
- pressure
- Prior art date
- 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.)
- Pending
Links
- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 77
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 40
- 239000000843 powder Substances 0.000 claims description 37
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 36
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 36
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 34
- 241000186660 Lactobacillus Species 0.000 claims description 22
- 229940039696 lactobacillus Drugs 0.000 claims description 22
- 108090000790 Enzymes Proteins 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 21
- 229940088598 enzyme Drugs 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 21
- 239000003381 stabilizer Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 108010073771 Soybean Proteins Proteins 0.000 claims description 20
- 235000019710 soybean protein Nutrition 0.000 claims description 20
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 18
- 229930003427 Vitamin E Natural products 0.000 claims description 17
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 17
- 235000019165 vitamin E Nutrition 0.000 claims description 17
- 239000011709 vitamin E Substances 0.000 claims description 17
- 229940046009 vitamin E Drugs 0.000 claims description 17
- 108010038851 tannase Proteins 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 230000000694 effects Effects 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 9
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 9
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 9
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 9
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 9
- 229930182490 saponin Natural products 0.000 claims description 9
- 150000007949 saponins Chemical class 0.000 claims description 9
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 9
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000000725 suspension Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 230000007935 neutral effect Effects 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 108010004032 Bromelains Proteins 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 235000019835 bromelain Nutrition 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 abstract description 12
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000013589 supplement Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 230000007413 intestinal health Effects 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 2
- 230000003113 alkalizing effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 31
- 230000000052 comparative effect Effects 0.000 description 19
- 239000000203 mixture Substances 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 229920002488 Hemicellulose Polymers 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 2
- 241000221198 Basidiomycota Species 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
- 241000233866 Fungi Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- NBBJYMSMWIIQGU-UHFFFAOYSA-N Propionic aldehyde Chemical compound CCC=O NBBJYMSMWIIQGU-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 1
- 206010061825 Duodenal neoplasm Diseases 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000123222 Hericium Species 0.000 description 1
- 108010029541 Laccase Proteins 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 206010054184 Small intestine carcinoma Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 229960005305 adenosine Drugs 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- ZTQSAGDEMFDKMZ-UHFFFAOYSA-N butyric aldehyde Natural products CCCC=O ZTQSAGDEMFDKMZ-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 208000016644 chronic atrophic gastritis Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 231100000135 cytotoxicity Toxicity 0.000 description 1
- 230000003013 cytotoxicity Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 201000000312 duodenum cancer Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 201000004101 esophageal cancer Diseases 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 231100000025 genetic toxicology Toxicity 0.000 description 1
- 230000001738 genotoxic effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000001782 photodegradation Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 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
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及猴头菇饮料技术领域,具体涉及一种猴头菇发酵饮料的制备方法,包括如下步骤:1)碱化微波;2)酸化酶解;3)均质;4)发酵;5)稳定化处理;本发明的猴头菇发酵饮料营养丰富,既能补充人体所需维生素、矿物质、膳食纤维等营养物质,又能补充人体所需活性乳酸菌,调节肠道健康,还具有良好的稳定性,不易发生水解或氧化,具有乳酸香气和猴头菇香气,气味协调。
Description
技术领域
本发明涉及猴头菇饮料技术领域,具体涉及一种猴头菇发酵饮料的制备方法。
背景技术
猴头菇菌是著名的药食两用真菌,其营养丰富,富含多肽及多种维生素。医学证实,其对慢性萎缩性胃炎、消化不良、胃黏膜损伤、食道癌、胃癌、十二指肠癌等消化道系统的疾病与肿瘤有预防和治疗作用。
猴头菇隶属担子菌门、担子菌纲、红菌目、猴头菌科、猴头菌属,猴头菇含有较丰富的16种氨基酸,其中8种人体必需氨基酸与人体需要相接近。猴头菇的药效成分主要有多糖、低聚糖、麦角甾醇、腺苷、漆酶、猴头菌素和猴头菌酮等。根据《十一种食用菌营养成分的分析》记载:猴头菇中蛋白质含量约为11.51g/100g,粗脂肪含量约为2.16g/100g,粗纤维含量约为6.6g/100g,碳水化合物含量约为66.69g/100g。
专利号CN201810181019.9公开了一种猴头菇乳酸菌发酵饮料及其制备方法,使得猴头菇乳酸菌发酵饮料色泽橙黄色,色泽均一,浑浊型饮料,无沉淀分层,口感酸甜,风味浓郁,具有猴头菇和乳酸菌发酵特有的气味,无不良异味,但猴头菇饮料易受氧气、温度、光、微生物等影响,造成感官品质不理想,虽然猴头菇中油酸含量约为774.14mg/100g,亚油酸含量达到655.35mg/100g,但饮料在贮藏过程中发生水解或氧化产生氢过氧化物,氢过氧化物分解为醛、酮、酸等小分子化合物产生强烈刺激气味影响口味,影响产品品质及营养价值,此外,己醛、丙醛、丙烯醛和丙二醛等脂质氧化产物对人体造成,如细胞毒性和基因毒性等不利影响。
发明内容
本发明为解决上述技术问题,提供了一种猴头菇发酵饮料的制备方法。
具体是通过以下技术方案来实现的:
一种猴头菇发酵饮料的制备方法,包括如下步骤:
1)碱化微波:将猴头菇粉置于微波仪中,向微波仪中加入质量浓度为2-8%氢氧化钠溶液、质量浓度为30-40%的乙醇溶液,于30-40℃,微波功率300-500W下碱化30-60s,过滤,取固形物用水冲洗至pH呈中性;其中,氢氧化钠溶液的加入量为猴头菇粉质量的0.5-0.8倍,乙醇溶液的加入量为猴头菇粉质量的1-1.3倍;
2)酸化酶解:将步骤1)所得物置于酶解容器中,向酶解容器中加入质量浓度为10-15%醋酸溶液、活力2000-3000U/L的复合酶溶液,于密封室温条件下处理1-3h;其中,醋酸溶液的加入量为猴头菇粉质量的1-1.2倍,复合酶溶液的加入量为猴头菇粉质量的0.7-0.9倍;
3)均质:将酸化酶解所得物在低压条件下保压处理5-7min,再升压至高压条件下保压处理3-5min,再降压至常压条件下保压处理6-8min;
4)发酵:向均质处理所得物中加入活化乳酸菌至总活菌为(1.5-3.5)×108cfu/L,密封发酵8-12h;
5)稳定化处理:向发酵所得物中加入发酵所得物质量0.01-0.04%的稳定剂和3-6倍的冷开水混合均匀,即得。
所述猴头菇粉的粒度≥600目。
所述复合酶溶液由单宁酶与纤维素酶、菠萝蛋白酶中任意一种或多种组合,其中单宁酶接种量≥800U/L。
所述低压为13-18MPa。
所述高压为100-120MPa。
所述常压为40-45MPa。
所述活化乳酸菌是将乳酸菌制剂与茶皂素按1:(0.01-0.03)的质量比混合30-60s。
所述稳定剂由大豆蛋白、维生素E、羧甲基纤维素钠按照质量比1:(0.3-0.7):(5-9)组成。
所述稳定剂的制备方法为:取羧甲基纤维素加水混合至质量浓度为10-15%的悬浮液体,然后加入维生素E微波处理15-35s,再加入大豆蛋白经3000-5000r/min的转速离心后,烘干、研磨至过200目筛,其中,微波频率为200-300MHz。
有益效果:
本发明的猴头菇发酵饮料营养丰富,既能补充人体所需维生素、矿物质、膳食纤维等营养物质,又能补充人体所需活性乳酸菌,调节肠道健康,还具有良好的稳定性,不易发生水解或氧化,具有乳酸香气和猴头菇香气,气味协调,其出酒率低。
本发明采用碱化微波的技术处理猴头菇粉,有利于破坏猴头菇粉的细胞壁、纤维素结构、半纤维素结构,不仅有利于营养成分的溶出,还破坏了纤维素、半纤维素的吸附性能,促进了纤维素、半纤维素、蛋白质的降解,再结合猴头菇粉的粒度控制,使得猴头菇粉处于活性较高的状态,有助于猴头菇粉对电磁波的感应,进而优化了碱化微波的效果。
本发明采用酸化酶解的技术处理猴头菇粉,进一步溶解有效成分,进而通过溶出的有效成分,使得复合酶能够将纤维素、半纤维素降解成葡萄糖、木糖等成分,使得蛋白质降解成氨基酸成分,不仅改善了饮料的感官品质,提高了有效成分的吸收率,还为乳酸菌发酵提供了糖源。利用单宁酶还具有防治酶解物浑浊的效果,改善猴头菇苦涩感。
本发明采用低压、高压、常压均质相结合的方法,不仅钝化酶和有害微生物活力,利用不同的剪切力和撞击力作用,改变物质分布状态,更重要的是改变了淀粉和果胶结构,通过空穴作用,使得淀粉与果胶形成保护层,阻碍光降解作用,进而有助于提高饮料的稳定性。
本发明采用活化乳酸菌进行发酵,提高了发酵效率,改善了发酵产物,保证了不出酒,利用茶皂素活化乳酸菌,不仅提高了乳酸菌的耐酸性,同时使得乳酸菌具有更好的分散性,进而有利于发酵效率的提高和发酵产物分布的均匀性。
本发明采用大豆蛋白、维生素E、羧甲基纤维素钠作为稳定性,提高了猴头菇饮料的抗氧化性能,降低吸湿性能,同时利用大豆蛋白和羧甲基纤维素钠的作用,还使得饮料对温度具有缓冲作用,进而使得饮料不易受热分解,在配制稳定剂通过微波处理,能够使得维生素E被羧甲基纤维素钠包裹,再利用大豆蛋白进行二次包裹,降低了维生素E的损失率,确保了长期的抗氧化作用,防止多糖成分被过度转化而造成出酒率高,同时还延长了饮料的保质期。
具体实施方式
下面对本发明的具体实施方式作进一步详细的说明,但本发明并不局限于这些实施方式,任何在本实施例基本精神上的改进或代替,仍属于本发明权利要求所要求保护的范围。
实施例1
一种猴头菇发酵饮料的制备方法,包括如下步骤:
1)碱化微波:将粒度600目的猴头菇粉置于微波仪中,向微波仪中加入质量浓度为2%氢氧化钠溶液、质量浓度为30%的乙醇溶液,于30℃,微波功率300W下碱化30s,过滤,取固形物用水冲洗至pH呈中性;其中,氢氧化钠溶液的加入量为猴头菇粉质量的0.5倍,乙醇溶液的加入量为猴头菇粉质量的1倍;
2)酸化酶解:将步骤1)所得物置于酶解容器中,向酶解容器中加入质量浓度为10%醋酸溶液、活力2000U/L的复合酶溶液,于密封室温条件下处理1h;其中,醋酸溶液的加入量为猴头菇粉质量的1倍,复合酶溶液的加入量为猴头菇粉质量的0.7倍;
3)均质:将酸化酶解所得物在13MPa的低压条件下保压处理5min,再升压至100MPa的高压条件下保压处理3min,再降压至40MPa的常压条件下保压处理6min;
4)发酵:向均质处理所得物中加入活化乳酸菌至总活菌为1.5×108cfu/L,密封发酵8h;
5)稳定化处理:向发酵所得物中加入发酵所得物质量0.014%的稳定剂和3倍冷开水混合均匀,即得;
所述复合酶溶液由单宁酶与纤维素酶组合,其中单宁酶接种量为800U/L;
所述活化乳酸菌是将乳酸菌制剂与茶皂素按1:0.01的质量比混合30s;
所述稳定剂由大豆蛋白、维生素E、羧甲基纤维素钠按照质量比1:0.3:5组成;
所述稳定剂的制备方法为:取羧甲基纤维素加水混合至质量浓度为10%的悬浮液体,然后加入维生素E微波处理15s,再加入大豆蛋白经3000r/min的转速离心后,烘干、研磨至过200目筛,其中,微波频率为200MHz。
实施例2
一种猴头菇发酵饮料的制备方法,包括如下步骤:
1)碱化微波:将粒度为3000目的猴头菇粉置于微波仪中,向微波仪中加入质量浓度为8%氢氧化钠溶液、质量浓度为40%的乙醇溶液,于40℃,微波功率500W下碱化60s,过滤,取固形物用水冲洗至pH呈中性;其中,氢氧化钠溶液的加入量为猴头菇粉质量的0.8倍,乙醇溶液的加入量为猴头菇粉质量的1.3倍;
2)酸化酶解:将步骤1)所得物置于酶解容器中,向酶解容器中加入质量浓度为15%醋酸溶液、活力3000U/L的复合酶溶液,于密封室温条件下处理3h;其中,醋酸溶液的加入量为猴头菇粉质量的1.2倍,复合酶溶液的加入量为猴头菇粉质量的0.9倍;
3)均质:将酸化酶解所得物在18MPa的低压条件下保压处理7min,再升压至120MPa的高压条件下保压处理5min,再降压至45MPa的常压条件下保压处理8min;
4)发酵:向均质处理所得物中加入活化乳酸菌至总活菌为3.5×108cfu/L,密封发酵12h;
5)稳定化处理:向发酵所得物中加入发酵所得物质量0.04%的稳定剂和6倍冷开水混合均匀,即得;
所述复合酶溶液由单宁酶与纤维素酶、菠萝蛋白酶组合,其中单宁酶接种量1500U/L;
所述活化乳酸菌是将乳酸菌制剂与茶皂素按1:0.03的质量比混合60s;
所述稳定剂由大豆蛋白、维生素E、羧甲基纤维素钠按照质量比1:0.7:9组成;
所述稳定剂的制备方法为:取羧甲基纤维素加水混合至质量浓度为15%的悬浮液体,然后加入维生素E微波处理35s,再加入大豆蛋白经5000r/min的转速离心后,烘干、研磨至过200目筛,其中,微波频率为300MHz。
实施例3
一种猴头菇发酵饮料的制备方法,包括如下步骤:
1)碱化微波:将粒度为1000目的猴头菇粉置于微波仪中,向微波仪中加入质量浓度为5%氢氧化钠溶液、质量浓度为35%的乙醇溶液,于35℃,微波功率400W下碱化45s,过滤,取固形物用水冲洗至pH呈中性;其中,氢氧化钠溶液的加入量为猴头菇粉质量的0.6倍,乙醇溶液的加入量为猴头菇粉质量的1.1倍;
2)酸化酶解:将步骤1)所得物置于酶解容器中,向酶解容器中加入质量浓度为12%醋酸溶液、活力2500U/L的复合酶溶液,于密封室温条件下处理2h;其中,醋酸溶液的加入量为猴头菇粉质量的1.1倍,复合酶溶液的加入量为猴头菇粉质量的0.8倍;
3)均质:将酸化酶解所得物在15MPa的低压条件下保压处理6min,再升压至110MPa的高压条件下保压处理4min,再降压至42MPa的常压条件下保压处理7min;
4)发酵:向均质处理所得物中加入活化乳酸菌至总活菌为2.5×108cfu/L,密封发酵10h;
5)稳定化处理:向发酵所得物中加入发酵所得物质量0.03%的稳定剂和5倍冷开水混合均匀,即得;
所述复合酶溶液由单宁酶与菠萝蛋白酶组合,其中单宁酶接种量1000U/L;
所述活化乳酸菌是将乳酸菌制剂与茶皂素按1:0.02的质量比混合45s;
所述稳定剂由大豆蛋白、维生素E、羧甲基纤维素钠按照质量比1:0.5:7组成;
所述稳定剂的制备方法为:取羧甲基纤维素加水混合至质量浓度为12%的悬浮液体,然后加入维生素E微波处理25s,再加入大豆蛋白经4000r/min的转速离心后,烘干、研磨至过200目筛,其中,微波频率为250MHz。
实施例4
一种猴头菇发酵饮料的制备方法,包括如下步骤:
1)碱化微波:将粒度600目的猴头菇粉置于微波仪中,向微波仪中加入质量浓度为8%氢氧化钠溶液、质量浓度为32%的乙醇溶液,于30℃,微波功率500W下碱化30s,过滤,取固形物用水冲洗至pH呈中性;其中,氢氧化钠溶液的加入量为猴头菇粉质量的0.7倍,乙醇溶液的加入量为猴头菇粉质量的1.2倍;
2)酸化酶解:将步骤1)所得物置于酶解容器中,向酶解容器中加入质量浓度为12%醋酸溶液、活力2800U/L的复合酶溶液,于密封室温条件下处理2h;其中,醋酸溶液的加入量为猴头菇粉质量的1.1倍,复合酶溶液的加入量为猴头菇粉质量的0.7倍;
3)均质:将酸化酶解所得物在18MPa的低压条件下保压处理7min,再升压至100MPa的高压条件下保压处理3min,再降压至45MPa的常压条件下保压处理7min;
4)发酵:向均质处理所得物中加入活化乳酸菌至总活菌为2×108cfu/L,密封发酵9h;
5)稳定化处理:向发酵所得物中加入发酵所得物质量0.02%的稳定剂和4倍冷开水混合均匀,即得;
所述复合酶溶液由单宁酶与纤维素酶、菠萝蛋白酶中组合,其中单宁酶接种量为900U/L;
所述活化乳酸菌是将乳酸菌制剂与茶皂素按1:0.02的质量比混合50s;
所述稳定剂由大豆蛋白、维生素E、羧甲基纤维素钠按照质量比1:0.4:7组成;
所述稳定剂的制备方法为:取羧甲基纤维素加水混合至质量浓度为14%的悬浮液体,然后加入维生素E微波处理25s,再加入大豆蛋白经5000r/min的转速离心后,烘干、研磨至过200目筛,其中,微波频率为200MHz。
对比例1
与实施例3的区别在于:步骤1)未采用微波技术。
对比例2
与实施例3的区别在于:步骤3)仅采用高压均质处理。
对比例3
与实施例3的区别在于:步骤3)未采用高压均质处理。
对比例4
与实施例3的区别在于:未利用茶皂素活化乳酸菌。
对比例5
与实施例3的区别在于:将茶皂素替换为卵磷脂。
对比例6
与实施例3的区别在于:复合酶中未利用单宁酶。
对比例7
与实施例3的区别在于:单宁酶替换为果胶酶。
对比例8
与实施例3的区别在于:所述稳定剂的制备方法为:取羧甲基纤维素、维生素E、大豆蛋白混合后,经微波处理25s,烘干、研磨至过200目筛,其中,微波频率为200MHz。
对比例9
与实施例3的区别在于:所述稳定剂的制备方法为:取大豆蛋白加水混合至质量浓度为14%的悬浮液体,然后加入维生素E微波处理25s,再加入羧甲基纤维素经5000r/min的转速离心后,烘干、研磨至过200目筛,其中,微波频率为200MHz。
试验例1
将实施例和对比例的猴头菇发酵饮料置于(37.0±0.5)℃的恒温电热培养箱中贮藏35d,每隔7d测定猴头菇发酵饮料脂氧化程度,采用TBA值评价脂氧化程度。量取18mL样品置于具塞比色管中,加热到30℃,然后向具塞比色管中加入1.0mL的三氯乙酸溶液(1g/mL),接着加入2mL体积分数95%的乙醇,塞上塞子,旋涡振荡15s,静置10min,然后用滤纸将上述溶液过滤。量取4.0mL的过滤液,加入1.0mLTBA溶液,塞好塞子,放入80℃的水浴锅中加热60min后取出冷却,测定在532nm波长处的吸光度以表征TBA值,实验用蒸馏水作为对照样品。TBA溶液的配制:将1.4g2-TBA置于25mL的烧杯中,加体积分数95%的乙醇溶解,转移到100mL容量瓶,定容至100mL,结果如表1所示;
表1各组贮藏不同天的TBA值
7天 | 14天 | 21天 | 28天 | 35天 | |
对照组 | 0.38 | 0.77 | 1.13 | 1.08 | 1.24 |
实施例1 | 0.21 | 0.33 | 0.35 | 0.43 | 0.47 |
实施例2 | 0.23 | 0.37 | 0.41 | 0.48 | 0.52 |
实施例3 | 0.18 | 0.31 | 0.33 | 0.39 | 0.45 |
实施例4 | 0.22 | 0.32 | 0.33 | 0.41 | 0.46 |
对比例1 | 0.30 | 0.65 | 0.68 | 0.79 | 1.12 |
对比例2 | 0.27 | 0.61 | 0.66 | 0.81 | 0.78 |
对比例3 | 0.25 | 0.57 | 0.69 | 0.77 | 0.93 |
对比例4 | 0.21 | 0.42 | 0.63 | 0.83 | 1.01 |
对比例5 | 0.26 | 0.55 | 0.61 | 0.77 | 0.96 |
对比例6 | 0.28 | 0.61 | 0.67 | 0.84 | 1.02 |
对比例7 | 0.24 | 0.48 | 0.54 | 0.65 | 0.89 |
对比例8 | 0.22 | 0.34 | 0.37 | 0.63 | 0.85 |
对比例9 | 0.24 | 0.36 | 0.56 | 0.70 | 1.03 |
Claims (8)
1.一种猴头菇发酵饮料的制备方法,其特征在于,包括如下步骤:
1)碱化微波:将猴头菇粉置于微波仪中,向微波仪中加入质量浓度为2-8%氢氧化钠溶液、质量浓度为30-40%的乙醇溶液,于30-40℃,微波功率300-500W下碱化30-60s,过滤,取固形物用水冲洗至pH呈中性;其中,氢氧化钠溶液的加入量为猴头菇粉质量的0.5-0.8倍,乙醇溶液的加入量为猴头菇粉质量的1-1.3倍;
2)酸化酶解:将步骤1)所得物置于酶解容器中,向酶解容器中加入质量浓度为10-15%醋酸溶液、活力2000-3000U/L的复合酶溶液,于密封室温条件下处理1-3h;其中,醋酸溶液的加入量为猴头菇粉质量的1-1.2倍,复合酶溶液的加入量为猴头菇粉质量的0.7-0.9倍;
3)均质:将酸化酶解所得物在低压条件下保压处理5-7min,再升压至高压条件下保压处理3-5min,再降压至常压条件下保压处理6-8min;
4)发酵:向均质处理所得物中加入活化乳酸菌至总活菌为(1.5-3.5)×108cfu/L,密封发酵8-12h;
5)稳定化处理:向发酵所得物中加入发酵所得物质量0.01-0.04%的稳定剂和3-6倍的冷开水混合均匀,即得。
2.如权利要求1所述猴头菇发酵饮料的制备方法,其特征在于,所述复合酶溶液由单宁酶与纤维素酶、菠萝蛋白酶中任意一种或多种组合,其中单宁酶接种量≥800U/L。
3.如权利要求1所述猴头菇发酵饮料的制备方法,其特征在于,所述低压为13-18MPa。
4.如权利要求1所述猴头菇发酵饮料的制备方法,其特征在于,所述高压为100-120MPa。
5.如权利要求1所述猴头菇发酵饮料的制备方法,其特征在于,所述常压为40-45MPa。
6.如权利要求1所述猴头菇发酵饮料的制备方法,其特征在于,所述活化乳酸菌是将乳酸菌制剂与茶皂素按1:(0.01-0.03)的质量比混合30-60s。
7.如权利要求1所述猴头菇发酵饮料的制备方法,其特征在于,所述稳定剂由大豆蛋白、维生素E、羧甲基纤维素钠按照质量比1:(0.3-0.7):(5-9)组成。
8.如权利要求1所述猴头菇发酵饮料的制备方法,其特征在于,所述稳定剂的制备方法为:取羧甲基纤维素加水混合至质量浓度为10-15%的悬浮液体,然后加入维生素E微波处理15-35s,再加入大豆蛋白经3000-5000r/min的转速离心后,烘干、研磨至过200目筛,其中,微波频率为200-300MHz。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910894409.5A CN110537655A (zh) | 2019-09-20 | 2019-09-20 | 一种猴头菇发酵饮料的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910894409.5A CN110537655A (zh) | 2019-09-20 | 2019-09-20 | 一种猴头菇发酵饮料的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110537655A true CN110537655A (zh) | 2019-12-06 |
Family
ID=68714252
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910894409.5A Pending CN110537655A (zh) | 2019-09-20 | 2019-09-20 | 一种猴头菇发酵饮料的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110537655A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111671019A (zh) * | 2020-05-13 | 2020-09-18 | 苏海锋 | 一种基于亚临界水热处理生产食用菌饮料的方法 |
Citations (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1138418A (zh) * | 1995-06-20 | 1996-12-25 | 张珩 | 食用菌奶茶饮料及其制造工艺 |
CN101077173A (zh) * | 2007-06-28 | 2007-11-28 | 天津春发食品配料有限公司 | 一种酶法提取食用菌浸出汁的方法 |
CN103519195A (zh) * | 2012-07-05 | 2014-01-22 | 张天平 | 一种不溶性膳食纤维的粉碎方法 |
CN103739638A (zh) * | 2013-12-25 | 2014-04-23 | 中华全国供销合作总社杭州茶叶研究所 | 一种微生物发酵纯化茶皂素的方法 |
CN103947762A (zh) * | 2014-05-08 | 2014-07-30 | 黑牛食品股份有限公司 | 一种黑豆奶粉及其制备方法 |
CN104509864A (zh) * | 2015-01-20 | 2015-04-15 | 北京东方兴企食品工业技术有限公司 | 一种具有改善胃肠功能的营养保健食品及其制备方法 |
CN105707618A (zh) * | 2014-12-05 | 2016-06-29 | 钟虹光 | 一种健胃养胃猴头菇饮料及其制备方法 |
CN105962375A (zh) * | 2016-05-12 | 2016-09-28 | 聊城大学 | 一种猴头菇活性乳酸菌制剂及其制备方法 |
CN106490432A (zh) * | 2016-11-15 | 2017-03-15 | 西华大学 | 一种利用二次液态发酵制备γ‑氨基丁酸猴头菇饮料的方法 |
CN106538653A (zh) * | 2016-10-14 | 2017-03-29 | 安徽省天旭茶业有限公司 | 一种养肝减肥猴头菇茶饼及其制备方法 |
CN106973991A (zh) * | 2016-01-18 | 2017-07-25 | 临沂格瑞食品有限公司 | 一种含猴头菇多肽的发酵乳及其制备方法 |
CN108576507A (zh) * | 2018-04-27 | 2018-09-28 | 李伟达 | 紫菜复合功能饮料的制备方法 |
CN109432141A (zh) * | 2018-11-07 | 2019-03-08 | 郑毅男 | 一种桑黄组合物的制备方法及在医疗方面的应用 |
CN109464377A (zh) * | 2018-12-29 | 2019-03-15 | 陈欣欣 | 一种生物抗菌沐浴露及制备方法 |
CN109938353A (zh) * | 2019-04-26 | 2019-06-28 | 河南柏思芙德食品有限公司 | 一种维生素微胶囊及其制备方法 |
-
2019
- 2019-09-20 CN CN201910894409.5A patent/CN110537655A/zh active Pending
Patent Citations (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1138418A (zh) * | 1995-06-20 | 1996-12-25 | 张珩 | 食用菌奶茶饮料及其制造工艺 |
CN101077173A (zh) * | 2007-06-28 | 2007-11-28 | 天津春发食品配料有限公司 | 一种酶法提取食用菌浸出汁的方法 |
CN103519195A (zh) * | 2012-07-05 | 2014-01-22 | 张天平 | 一种不溶性膳食纤维的粉碎方法 |
CN103739638A (zh) * | 2013-12-25 | 2014-04-23 | 中华全国供销合作总社杭州茶叶研究所 | 一种微生物发酵纯化茶皂素的方法 |
CN103947762A (zh) * | 2014-05-08 | 2014-07-30 | 黑牛食品股份有限公司 | 一种黑豆奶粉及其制备方法 |
CN105707618A (zh) * | 2014-12-05 | 2016-06-29 | 钟虹光 | 一种健胃养胃猴头菇饮料及其制备方法 |
CN104509864A (zh) * | 2015-01-20 | 2015-04-15 | 北京东方兴企食品工业技术有限公司 | 一种具有改善胃肠功能的营养保健食品及其制备方法 |
CN106973991A (zh) * | 2016-01-18 | 2017-07-25 | 临沂格瑞食品有限公司 | 一种含猴头菇多肽的发酵乳及其制备方法 |
CN105962375A (zh) * | 2016-05-12 | 2016-09-28 | 聊城大学 | 一种猴头菇活性乳酸菌制剂及其制备方法 |
CN106538653A (zh) * | 2016-10-14 | 2017-03-29 | 安徽省天旭茶业有限公司 | 一种养肝减肥猴头菇茶饼及其制备方法 |
CN106490432A (zh) * | 2016-11-15 | 2017-03-15 | 西华大学 | 一种利用二次液态发酵制备γ‑氨基丁酸猴头菇饮料的方法 |
CN108576507A (zh) * | 2018-04-27 | 2018-09-28 | 李伟达 | 紫菜复合功能饮料的制备方法 |
CN109432141A (zh) * | 2018-11-07 | 2019-03-08 | 郑毅男 | 一种桑黄组合物的制备方法及在医疗方面的应用 |
CN109464377A (zh) * | 2018-12-29 | 2019-03-15 | 陈欣欣 | 一种生物抗菌沐浴露及制备方法 |
CN109938353A (zh) * | 2019-04-26 | 2019-06-28 | 河南柏思芙德食品有限公司 | 一种维生素微胶囊及其制备方法 |
Non-Patent Citations (2)
Title |
---|
张红娟;贾楚翘;贾有青;李晓彤;: "猴头菇中酚类物质的微波提取工艺研究", 食品工程, no. 04, pages 25 - 28 * |
贾冬舒;秦凤贤;李忠敬;胡铁军;陈巍;: "微波法辅助提取猴头菇多糖工艺研究", 江西农业, no. 07, pages 80 - 81 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111671019A (zh) * | 2020-05-13 | 2020-09-18 | 苏海锋 | 一种基于亚临界水热处理生产食用菌饮料的方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN110693063B (zh) | 一种烟用蓝莓提取物的制备方法 | |
CN106665864A (zh) | 一种降脂降糖护心的中老年豆浆粉及其制备方法 | |
GB2589967A (en) | Chinese yellow rice wine containing ingredients of mulberry leaves (morus alba L.) and silkworm pupae (bombyx mori) and production method thereof | |
JPH04190780A (ja) | 柑橘類を原料として製造せられる食酢の製法及びその製品 | |
CN101864356A (zh) | 一种保健醋及其酿制工艺 | |
KR101133730B1 (ko) | 숙취해소 기능을 갖는 기능성음료의 제조방법 | |
KR20160135628A (ko) | 아로니아 열매를 이용한 식초의 제조방법 | |
KR101731180B1 (ko) | SAC(S-allyl-cysteine)를 함유하는 혈행개선 활성이 있는 흑마늘 식초의 제조방법 | |
CN106381252A (zh) | 一种补血野草莓葡萄起泡酒及其制备方法 | |
CN110537655A (zh) | 一种猴头菇发酵饮料的制备方法 | |
KR100990669B1 (ko) | 산약 발효주 및 그의 제조방법 | |
CN109497499B (zh) | 一种桑葚酱油 | |
KR100839790B1 (ko) | 유정란과 당화액이 함유된 혼합식초 제조방법 | |
CN103666940A (zh) | 生物酶解法制备紫薯酒工艺 | |
KR101329186B1 (ko) | 잣 함유 막걸리 및 그 제조방법 | |
CN106387538B (zh) | 红薯复合饮料及其制备方法 | |
CN107788442A (zh) | 一种荔枝干制备方法 | |
CN113287699A (zh) | 一种沙枣酵素及其制备工艺 | |
CN106381249A (zh) | 一种滋阴野草莓葡萄起泡酒及其制备方法 | |
CN105420022A (zh) | 一种御谷保健酒的酿造方法 | |
CN111334401A (zh) | 一种姜黄食用醋及其制备方法 | |
CN104082814A (zh) | 一种香蕉汁的制作方法 | |
RU2795070C1 (ru) | Способ получения йогурта, содержащего наноструктурированный сухой экстракт полыни | |
KR101677685B1 (ko) | 미강 발효제의 제조방법 및 이에 따라 제조된 미강 발효제를 이용한 발효 미강의 제조방법 | |
CN109588594A (zh) | 益生菌发酵饮料及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |