CN110604299B - Rosa roxburghii mushroom oral liquid and preparation method thereof - Google Patents
Rosa roxburghii mushroom oral liquid and preparation method thereof Download PDFInfo
- Publication number
- CN110604299B CN110604299B CN201911011066.XA CN201911011066A CN110604299B CN 110604299 B CN110604299 B CN 110604299B CN 201911011066 A CN201911011066 A CN 201911011066A CN 110604299 B CN110604299 B CN 110604299B
- Authority
- CN
- China
- Prior art keywords
- fermentation
- mushroom
- oral liquid
- mass
- roxburgh rose
- 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.)
- Active
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 90
- 239000007788 liquid Substances 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000002547 Rosa roxburghii Species 0.000 title claims description 23
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 146
- 230000004151 fermentation Effects 0.000 claims abstract description 146
- 241000220317 Rosa Species 0.000 claims abstract description 39
- 241000589220 Acetobacter Species 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 29
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 241000186660 Lactobacillus Species 0.000 claims description 16
- 229940039696 lactobacillus Drugs 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000004537 pulping Methods 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 13
- 238000011081 inoculation Methods 0.000 claims description 13
- 210000004911 serous fluid Anatomy 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 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 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 7
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 7
- 241001138370 Pleurotus pulmonarius Species 0.000 claims description 7
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 6
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 5
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 3
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 3
- 239000000845 maltitol Substances 0.000 claims description 3
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 3
- 229940035436 maltitol Drugs 0.000 claims description 3
- 235000010449 maltitol Nutrition 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 238000009924 canning Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 240000000599 Lentinula edodes Species 0.000 claims 1
- 235000001715 Lentinula edodes Nutrition 0.000 claims 1
- 235000007685 Pleurotus columbinus Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 17
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 17
- 235000013824 polyphenols Nutrition 0.000 abstract description 17
- 150000004676 glycans Chemical class 0.000 abstract description 13
- 229920001282 polysaccharide Polymers 0.000 abstract description 13
- 239000005017 polysaccharide Substances 0.000 abstract description 13
- 230000003647 oxidation Effects 0.000 abstract description 9
- 238000007254 oxidation reaction Methods 0.000 abstract description 9
- 150000007524 organic acids Chemical class 0.000 abstract description 6
- 241000233866 Fungi Species 0.000 abstract description 5
- 239000006041 probiotic Substances 0.000 abstract description 5
- 235000018291 probiotics Nutrition 0.000 abstract description 5
- 235000005985 organic acids Nutrition 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 230000000529 probiotic effect Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 2
- 238000002156 mixing Methods 0.000 description 34
- 230000000052 comparative effect Effects 0.000 description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 102000030523 Catechol oxidase Human genes 0.000 description 8
- 108010031396 Catechol oxidase Proteins 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 241000238631 Hexapoda Species 0.000 description 6
- 241000607479 Yersinia pestis Species 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 229940093915 gynecological organic acid Drugs 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 244000283763 Acetobacter aceti Species 0.000 description 1
- 235000007847 Acetobacter aceti Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 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
- 230000004071 biological effect Effects 0.000 description 1
- 230000008512 biological response Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 210000003763 chloroplast Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000012636 effector Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 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
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003470 mitochondria Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
- 235000021286 stilbenes Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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
- A23L33/14—Yeasts or derivatives thereof
-
- 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 roxburgh rose mushroom oral liquid and a preparation method thereof. The invention firstly ferments mushrooms, then mixes mushroom fermentation liquor containing various organic acids and with low pH value with fresh roxburgh rose fruits, juices the mixture, and then mixes and ferments the mixture through probiotics to obtain the roxburgh rose mushroom oral liquid. The method effectively inhibits the oxidation of Vc and polyphenol through probiotic mixed fermentation, the roxburgh rose can still keep higher Vc and polyphenol contents in the pretreatment and long-time fermentation processes, and meanwhile, acetobacter is used for fermentation in the later long-time fermentation, so that various fungus polysaccharides in the fermentation liquor are not consumed, and the fermentation liquor obtained after the fermentation is finished contains high-content fungus polysaccharides.
Description
Technical Field
The invention belongs to the technical field of food biological fermentation, and particularly relates to a roxburgh rose mushroom oral liquid and a preparation method thereof.
Background
The rosa roxburghii tratt fruit has unique flavor and higher nutritional value, is characterized by high content of ascorbic acid (Vc) and SOD activity, has wild distribution in Guizhou, yunnan, sichuan, hunan and other places in China, particularly the Guizhou high-yield, which is called the king of vitamin C. The fructus Rosae Normalis has Vc content of 21.85-22.54mg/g, and has effects of resisting aging, prolonging female puberty, enhancing immunity, and resisting tumor. Because of the poor stability of Vc, metal ions, antioxidants, pH values, and too low or too high temperatures can accelerate the decomposition speed of Vc. Wherein the metal ions are mainly Cu 2+ 、Zn 2+ And Fe 3+ Has obvious catalytic effect on Vc. The research finds that: in the alkaline range, vcThe oxidation rate is generally higher than the acidic range, indicating that vitamin C is more stable in acidic media than in alkaline media.
The Rosa roxburghii polyphenol is an important active substance with the antioxidation effect of Rosa roxburghii, and the polyphenol widely exists in the Rosa roxburghii fruits and has quite important effects on the health and the nutrition balance of human bodies. Polyphenols are polar compounds containing hydroxyl and benzene ring, including flavonoids, phenolic acid, tannin (hydrolysis and condensation), stilbene, lignin, etc., and have good effects in resisting inflammation, resisting tumor, protecting liver, resisting oxidation, scavenging free radicals, inhibiting bacteria, etc. In addition, the component can also effectively inhibit body damage caused by active oxygen and free radicals, absorb most of strong ultraviolet radiation of 200-300 nm in sunlight, and play a role of an ultraviolet filter. Thus, plant polyphenols are called "seventh group nutrients" in japan, following the sixth nutrient dietary fiber.
Polyphenol Oxidase (PPO) is a major enzyme causing enzymatic browning of fruits and vegetables, and PPO catalyzes the oxidation of polyphenols to quinones, which polymerize and react with amino acids of intracellular proteins, resulting in the precipitation of melanin. PPO is present in cells except chloroplasts and mitochondria, and the cell wall can also exist, and the PPO has the function only by slight damage of the cells. To prevent polyphenol oxidation, polyphenol oxidase activity should be inhibited during Rosa roxburghii Tratt treatment and deep processing.
The mushroom polysaccharide belongs to fungus polysaccharide, has various biological activities of improving immunity, resisting tumor, resisting aging, reducing blood sugar and blood fat, resisting inflammation, resisting virus and the like, can improve human immunity and regulate intestinal microorganisms, and has high physiological and pharmacological effects, so the mushroom polysaccharide is also called as a biological response effector. Researches show that the microbial fermentation can utilize macromolecular polysaccharide substances as energy substances under certain conditions, so that the consumption of probiotics to mushroom polysaccharide needs to be avoided in the process of preparing mushroom fermented oral liquid.
At present, the common health-care roxburgh rose beverage is mainly a magnetic fruit juice beverage, and is treated by adopting a squeezing juice-taking method, most of nutritional ingredients of roxburgh rose fruits are reserved, but the fruit juice is turbid, the impurity content is high, and the polyphenol oxidase is easy to oxidize and brown under the action of juicing and deep processing processes, so that the loss of roxburgh rose polyphenol and Vc is caused, the color and luster become dark, the nutritional ingredients in the beverage are unbalanced, and the nutritional structure is changed. The roxburgh rose juice contains a large amount of polyphenol substances such as tannin, and has strong astringent taste and influences the mouthfeel.
Disclosure of Invention
In order to overcome the defects and shortcomings in the prior art, the invention mainly aims to provide a preparation method of a roxburgh rose mushroom oral liquid. The degradation of Vc, the oxidation of polyphenol and the consumption of polysaccharide are effectively avoided in the process of preparing the roxburgh rose mushroom oral liquid by fermentation. The method comprises fermenting mushroom to generate fragrant components, improve taste, generate multiple organic acids, and reduce pH; the mushroom fermentation liquid containing various organic acids and low pH value and fresh roxburgh rose fruit are mixed and squeezed, and the endogenous polyphenol oxidase activity and Vc oxidation can be effectively inhibited. The oxidation of Vc and polyphenol is reduced in the long-term fermentation process of the fermentation liquor by the mixed fermentation of probiotics. The rosa roxburghii tratt can still keep higher Vc and polyphenol content in the pretreatment and long-time fermentation processes, meanwhile, the acetobacter utilizes ethanol as an energy substance to produce various organic acids by fermentation, and various mushroom polysaccharides in fermentation liquor are not consumed, so that the fermentation liquor obtained after the fermentation is finished contains high-content mushroom polysaccharides.
The invention also aims to provide the roxburgh rose mushroom oral liquid prepared by the method.
The purpose of the invention is realized by the following technical scheme:
a preparation method of a roxburgh rose mushroom oral liquid comprises the following steps:
(1) Removing roots of mushrooms, cleaning and pulping to obtain mushroom pulp;
(2) Adding a sugar source into the mushroom pulp, inoculating saccharomycetes and lactic acid bacteria, performing primary fermentation for 20-72 hours, filtering and removing slag after the primary fermentation is finished to obtain primary fermentation liquid, inoculating acetobacter and performing secondary fermentation for 36-96 hours to obtain secondary fermentation liquid;
wherein the inoculation amount of the microzyme and the lactobacillus accounts for 0.5 to 2 per mill and 0.1 to 0.5 per mill of the mass of the mushroom pulp respectively, and the inoculation amount of the acetobacter accounts for 0.2 to 0.8 per mill of the mass of the first fermentation liquor;
(3) Adding the roxburgh rose into the second fermentation liquor, pulping, standing, and filtering to remove residues to obtain a slurry;
(4) Inoculating acetobacter into the slurry, fermenting until the mass concentration of ethanol in the fermentation liquor is reduced to 5 per mill or below, and ending fermentation to obtain fermentation liquor; wherein the inoculation amount of the acetobacter accounts for 0.05-0.2 per mill of the mass of the slurry;
(5) Adding sugar into the fermentation broth, sterilizing, and canning to obtain the oral liquid.
The mushroom in the step (1) is preferably at least one of oyster mushroom, mushroom and phoenix mushroom.
The sugar source in the step (2) is preferably sucrose. The amount of the sugar source added is preferably 3 to 16% by mass, more preferably 6 to 10% by mass of the mushroom syrup.
The yeast in the step (2) is preferably Saccharomyces cerevisiae (Saccharomyces cerevisiae); the lactobacillus is at least one of lactobacillus plantarum, lactobacillus bulgaricus and lactobacillus paracasei.
And (3) preferably, uniformly mixing the yeast and the lactic acid bacteria, and then inoculating the mixed bacteria.
The inoculation amount of the microzyme in the step (2) is preferably 0.8-1.5 per mill of the mass of the mushroom serous fluid. The inoculation amount of the acetobacter is preferably 0.4-0.6 per mill of the mass of the first fermentation liquor.
The temperature of the first fermentation in the step (2) is preferably 28-35 ℃, and the time is preferably 24-36 h; the temperature of the second fermentation is preferably 28-32 ℃, and the time is preferably 36-72 h.
The roxburgh rose in the step (3) is preferably fresh roxburgh rose fruit, and the roxburgh rose needs to be cleaned and drained before being added into the second fermentation liquid.
The mass ratio of the roxburgh rose in the step (3) to the second fermentation broth is preferably 1: (0.1 to 0.8), more preferably 1: (0.3-0.5).
The pH value of the second fermentation liquid in the step (3) is preferably 3.4-4.1.
The standing time in the step (3) is preferably 16 to 48 hours, and preferably 24 to 36 hours.
The inoculation amount of the acetobacter in the step (4) accounts for 0.08-0.12 per mill of the mass of the serous fluid.
And (4) the fermentation temperature in the step (4) is the same as that of the second fermentation in the step (2).
The sugar in step (5) is preferably at least one of isomaltooligosaccharide, fructooligosaccharide and maltitol.
The adding amount of the sugar in the step (5) is preferably 10-50% of the mass of the fermentation liquor.
A fructus Rosae Normalis mushroom oral liquid is prepared by the above method.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the method effectively inhibits the oxidation of Vc and polyphenol through probiotic mixed fermentation, the rosa roxburghii tratt can still keep higher Vc and polyphenol contents in the pretreatment and long-time fermentation processes, meanwhile, acetobacter is used for fermentation in the later long-time fermentation, and various fungus polysaccharides in the fermentation liquor are not consumed, so that the fermentation liquor obtained after the fermentation is finished contains high-content fungus polysaccharides.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
The method of the present invention has general applicability to yeast, lactic acid bacteria and acetic acid bacteria, and the strains used in the examples and comparative examples are commercially available powder yeast, wherein the yeast is Saccharomyces cerevisiae, which is available under the trade name Mei Shangan yeast (Saccharomyces cerevisiae, 15g dry yeast from meishan), which is available from invitro marie, lactobacillus acidophilus (product No. CB 969), lactobacillus plantarum (product No. LP-600), lactobacillus bulgaricus (product No. LB-690), and Lactobacillus paracasei (product No. LP-639), which are available from agroin biotechnology (shanghai) limited.
The methods in the examples and comparative examples are conventional methods unless otherwise specified, and the reagents used are conventional commercially available reagents or reagents prepared by conventional methods unless otherwise specified; no water is needed for pulping.
Example 1
1. Mushroom pretreatment: cleaning the root-removed and non-rotten oyster mushrooms and phoenix mushrooms, drying surface moisture, mixing the two mushrooms in equal amount, and pulping to obtain mushroom pulp.
2. Mushroom fermentation: adding 6% sucrose into mushroom slurry, inoculating mixed bacteria of yeast and lactobacillus for primary fermentation, wherein the lactobacillus is Lactobacillus plantarum and Lactobacillus bulgaricus, mixing yeast and lactobacillus, inoculating, and slightly stirring; inoculating 0.8 per mill of yeast, mixing lactobacillus plantarum and lactobacillus bulgaricus lactic acid in equal amount, inoculating 0.1 per mill, fermenting at 33 deg.C for 36 hr, and filtering to remove residue to obtain first fermentation broth; inoculating 0.4 per mill (accounting for the first fermentation broth) of acetobacter, performing second fermentation at 32 ℃, and fermenting for 72 hours, wherein the pH value of the fermentation broth is 4.07 after the fermentation is finished.
3. Pre-treating the roxburgh rose: cleaning and draining the whole fresh roxburgh rose fruit without branches, canker and insect pests, mixing the roxburgh rose fruit with the second mushroom fermentation liquid obtained in the step 2 according to the mass ratio of 1.3, pulping, standing for 36 hours, and filtering to remove residues to obtain pulp.
4. Mixing and fermenting: inoculating 0.08 per mill (accounting for the mass of the serous fluid) of acetobacter into the serous fluid in the step 3, and continuing standing and fermenting at 32 ℃ until the content of ethanol in the fermentation liquor is reduced to 0, and ending the fermentation to obtain the fermentation liquor.
5. Adding isomaltooligosaccharide (accounting for 25% of the mass of the fermentation broth) into the fermentation broth obtained in the step 4, and blending; sterilizing the obtained blended liquid, and filling in a clean area to obtain the Rosa roxburghii mushroom oral liquid.
Example 2
1. Mushroom pretreatment: cleaning the oyster mushrooms and the mushrooms without rotting after roots are removed, drying the surface moisture, mixing the two mushrooms in equal amount, and pulping to obtain mushroom pulp.
2. Mushroom fermentation: adding 8% sucrose into mushroom slurry, inoculating mixed bacteria of yeast and lactobacillus for primary fermentation, wherein the lactobacillus is Lactobacillus plantarum and Lactobacillus paracasei, mixing yeast and lactobacillus, inoculating, and slightly stirring; inoculating 1.2 per mill of yeast, and 0.3 per mill of lactobacillus plantarum and lactobacillus bulgaricus lactic acid, mixing, performing primary fermentation at 31 deg.C for 30 hr, and filtering to remove residue to obtain primary fermentation liquid; inoculating 0.5 per mill (accounting for the first fermentation broth) of acetobacter, and performing second fermentation at 30 ℃ for 48h, wherein the pH value of the fermentation broth is 3.89 after the fermentation is finished.
3. Pre-treating the roxburgh rose: cleaning and draining the whole fresh roxburgh rose fruit without branches, canker and insect pests, mixing the roxburgh rose fruit with the second mushroom fermentation liquid obtained in the step 2 according to the mass ratio of 1.
4. Mixing and fermenting: inoculating 0.1 per mill (accounting for the mass of the serous fluid) of acetobacter into the serous fluid in the step 3, and continuing standing and fermenting at 30 ℃ until the content of ethanol in the fermentation liquor is reduced to 0, and ending the fermentation to obtain the fermentation liquor.
5. Adding maltitol (accounting for 20 percent of the mass of the fermentation liquor) into the fermentation liquor obtained in the step 4 for blending; sterilizing the obtained blended liquid, and filling in a clean area to obtain the Rosa roxburghii mushroom oral liquid.
Example 3
1. Mushroom pretreatment: cleaning the mushroom and the phoenix mushroom without rotting after removing roots, drying the surface moisture, mixing the two mushrooms in equal amount, and pulping to obtain mushroom pulp.
2. Mushroom fermentation: adding 10% sucrose into mushroom slurry, inoculating mixed bacteria of yeast and lactobacillus for primary fermentation, wherein the lactobacillus is Lactobacillus paracasei and Lactobacillus bulgaricus, mixing yeast and lactobacillus, inoculating, and slightly stirring; inoculating 1.5 per mill of yeast, mixing lactobacillus plantarum and lactobacillus bulgaricus lactic acid in equal amount, inoculating 0.5 per mill, performing first fermentation at 30 deg.C for 24 hr, and filtering to remove residue to obtain first fermentation liquid; inoculating 0.6 per mill (accounting for the first fermentation broth) of acetobacter, performing second fermentation at 28 ℃, and fermenting for 36 hours, wherein the pH value of the fermentation broth is 3.47 after the fermentation is finished.
3. Pre-treating the roxburgh rose: cleaning and draining the whole fresh roxburgh rose fruit without branches, canker and insect pests, mixing the roxburgh rose fruit with the second mushroom fermentation liquid obtained in the step 2 according to the mass ratio of 1.
4. Mixing and fermenting: inoculating 0.3 per mill (accounting for the mass of the serous fluid) of acetobacter into the serous fluid in the step 3, and continuing standing and fermenting at 28 ℃ until the content of ethanol in the fermentation liquor is reduced to 0, and ending the fermentation to obtain the fermentation liquor.
5. Adding fructo-oligosaccharide (accounting for 30% of the mass of the fermentation liquor) into the fermentation liquor obtained in the step (4) for blending; sterilizing the obtained blended liquid, and filling in a clean area to obtain the Rosa roxburghii mushroom oral liquid.
Comparative example 1
1. Mushroom pretreatment: cleaning the rotten oyster mushrooms and phoenix mushrooms after root removal, drying the surface moisture, mixing the two mushrooms in equal amount, and pulping to obtain mushroom pulp.
2. Mushroom fermentation: adding 6% sucrose into mushroom slurry, inoculating mixed bacteria of yeast and lactobacillus for primary fermentation, wherein the lactobacillus is Lactobacillus plantarum and Lactobacillus bulgaricus, mixing yeast and lactobacillus, inoculating, and slightly stirring; inoculating 0.8 per mill of yeast, mixing lactobacillus plantarum and lactobacillus bulgaricus lactic acid in equal amount, inoculating 0.1 per mill, fermenting at 33 deg.C for 36 hr, and filtering to remove residue to obtain first fermentation broth; inoculating 0.4 per mill (accounting for the first fermentation broth) of acetobacter, performing second fermentation at 32 ℃, and fermenting for 72 hours, wherein the pH value of the fermentation broth is 4.07 after the fermentation is finished.
3. Pre-treating the roxburgh rose: cleaning fresh fructus Rosae Normalis without branch, canker and insect pest, draining, pulping, standing for 40 hr, and filtering to remove residue to obtain pulp.
4. Mixing and fermenting: and (3) mixing the pulp obtained in the step (3) and the second fermentation liquor obtained in the step (2) according to a mass ratio to obtain a mixed liquor, inoculating 0.08 per mill (accounting for the mass of the mixed liquor) of acetobacter aceti according to the mass ratio of 1 to 0.3 of the fresh roxburgh rose fruit in the pulp obtained in the step (3) to the fermentation liquor obtained in the step (2), continuing standing and fermenting at 32 ℃, and ending fermentation until the content of ethanol in the fermentation liquor is reduced to 0 to obtain the fermentation liquor.
5. Adding isomaltooligosaccharide (accounting for 25% of the mass of the fermentation product) into the fermentation liquor obtained in the step 4 for blending; sterilizing the obtained blended liquid, and filling in a clean area to obtain the Rosa roxburghii mushroom oral liquid.
Comparative example 2
1. Mushroom pretreatment: cleaning the rotten oyster mushrooms and phoenix mushrooms after root removal, drying the surface moisture, mixing the two mushrooms in equal amount, and pulping to obtain mushroom pulp.
2. Mushroom fermentation: adding 6% sucrose into mushroom slurry, inoculating yeast with 0.8 ‰ (based on mushroom slurry mass), fermenting at 32 deg.C for 36 hr, and adjusting pH of the fermentation liquid to 5.72.
3. Pre-treating roxburgh rose: cleaning and draining fresh and complete roxburgh rose fruits without branches, canker and insect pests, mixing the roxburgh rose fruits with the fermentation liquor obtained in the step 2 according to a mass ratio of 1:0.3, pulping, standing for 40h, and filtering to remove residues to obtain pulp.
4. Mixing and fermenting: inoculating 0.4 per mill (accounting for the mass of the serous fluid) of acetobacter into the serous fluid in the step 3, and continuing standing and fermenting at 32 ℃ until the content of ethanol in the fermentation liquor is reduced to 0, and ending the fermentation to obtain the fermentation liquor.
5. Adding isomaltooligosaccharide (accounting for 25% of the mass of the fermentation broth) into the fermentation broth obtained in the step 4 for blending; sterilizing the obtained blending liquid, and filling in a clean area to obtain the Rosa roxburghii mushroom oral liquid.
Comparative example 3
1. Mushroom pretreatment: cleaning the rotten oyster mushrooms and phoenix mushrooms after root removal, drying the surface moisture, mixing the two mushrooms in equal amount, and pulping to obtain mushroom pulp.
2. Mushroom fermentation: adding 6% sucrose into mushroom slurry, inoculating yeast for fermentation with the inoculation amount of 0.8 ‰ (based on the mass of mushroom slurry), fermenting at 33 deg.C for 36 hr, and filtering to remove residue to obtain first fermentation liquid; inoculating 0.4 per mill (accounting for the first fermentation broth) of acetobacter, performing second fermentation at 32 ℃, and fermenting for 72 hours, wherein the pH value of the fermentation broth is 4.49 after the fermentation is finished.
3. Pre-treating the roxburgh rose: cleaning and draining the whole fresh roxburgh rose fruit without branches, canker and insect pests, mixing the fresh roxburgh rose fruit with the second fermentation liquor obtained in the step 2 according to the mass ratio of 1.
4. Mixing and fermenting: inoculating 0.4 per mill (accounting for the mass of the serous fluid) of acetobacter into the serous fluid in the step 3, and continuing standing and fermenting at 32 ℃ until the content of ethanol in the fermentation liquor is reduced to 0, and ending the fermentation to obtain the fermentation liquor.
5. Adding isomaltooligosaccharide (accounting for 25% of the mass of the fermentation broth) into the fermentation broth obtained in the step 4 for blending; sterilizing the obtained blended liquid, and filling in a clean area to obtain the Rosa roxburghii mushroom oral liquid.
The Vc, polyphenol and mushroom polysaccharide contents (mg/g) of the oral liquid prepared in the examples and the comparative examples are shown in the following table 1:
TABLE 1 Vc, polyphenols and lentinan content in oral liquid
TABLE 2 organic acid content (mg/g) in the second fermentation broth of mushrooms
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Citric acid | 7.33 | 8.01 | 9.75 | 7.28 | 1.83 | 3.01 |
| Lactic acid | 2.98 | 3.55 | 4.19 | 3.07 | 0 | 0 |
| Acetic acid | 2.49 | 2.78 | 3.15 | 2.57 | 0 | 1.98 |
TABLE 3 organic acid content (mg/g) in fermentation broth after completion of fermentation in step (4) in examples and comparative examples
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Citric acid | 9.07 | 10.38 | 11.06 | 8.92 | 2.41 | 4.11 |
| Lactic acid | 0.97 | 1.23 | 1.4 | 1.27 | 0 | 0 |
| Acetic acid | 12.47 | 12.88 | 13.52 | 14.21 | 8.59 | 8.85 |
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such modifications are intended to be included in the scope of the present invention.
Claims (9)
1. A preparation method of a roxburgh rose mushroom oral liquid is characterized by comprising the following steps:
(1) Removing roots of mushrooms, cleaning and pulping to obtain mushroom pulp;
(2) Adding a sugar source into the mushroom pulp, inoculating saccharomycetes and lactic acid bacteria, performing primary fermentation for 20-72 hours, filtering and removing slag after the primary fermentation is finished to obtain primary fermentation liquid, inoculating acetobacter and performing secondary fermentation for 36-96 hours to obtain secondary fermentation liquid;
wherein the inoculation amount of the microzyme and the lactobacillus accounts for 0.5 to 2 per mill and 0.1 to 0.5 per mill of the mass of the mushroom pulp respectively, and the inoculation amount of the acetobacter accounts for 0.2 to 0.8 per mill of the mass of the first fermentation liquor;
(3) Adding the roxburgh rose into the second fermentation liquor, pulping, standing, and filtering to remove residues to obtain a slurry;
(4) Inoculating acetobacter into the slurry, fermenting until the mass concentration of ethanol in the fermentation liquor is reduced to 5 per mill or below, and ending fermentation to obtain fermentation liquor; wherein the inoculation amount of the acetobacter accounts for 0.05-0.2 per mill of the mass of the slurry;
(5) Adding sugar into the fermentation broth, sterilizing, and canning to obtain Rosa roxburghii mushroom oral liquid;
the mass ratio of the roxburgh rose to the second fermentation broth in the step (3) is 1: (0.1-0.8); and (4) standing for 16-48 h.
2. The preparation method of the roxburgh rose mushroom oral liquid according to claim 1, wherein the mass ratio of the roxburgh rose to the second fermentation broth in the step (3) is 1: (0.3 to 0.5); the inoculation amount of the acetobacter in the step (4) accounts for 0.08-0.12 per mill of the mass of the serous fluid.
3. The preparation method of the rosa roxburghii tratt mushroom oral liquid according to claim 1 or 2, wherein the inoculation amount of the yeast in the step (2) accounts for 0.8 to 1.5 per mill of the mass of mushroom serous liquid, and the inoculation amount of the acetobacter accounts for 0.4 to 0.6 per mill of the mass of the first fermentation liquid.
4. The preparation method of the rosa roxburghii tratt mushroom oral liquid according to claim 3, wherein the temperature of the first fermentation in the step (2) is 28-35 ℃, and the time is 24-36 hours; the temperature of the second fermentation is 28-32 ℃, and the time is 36-72 h.
5. The method for preparing a rosa roxburghii tratt mushroom oral liquid according to claim 4, wherein the yeast in the step (2) is saccharomyces cerevisiae; the lactobacillus is at least one of lactobacillus plantarum, lactobacillus bulgaricus and lactobacillus paracasei.
6. The method for preparing the oral liquid of the rosa roxburghii tratt mushrooms according to claim 4, wherein the sugar source in the step (2) is sucrose; the adding amount of the sugar source in the step (2) is 3-16% or 6-10% of the mass of the mushroom pulp; the adding amount of the sugar in the step (5) accounts for 10-50% of the mass of the fermentation liquor.
7. The method for preparing Rosa roxburghii mushroom oral liquid according to claim 4, wherein the pH value of the second fermentation liquid in step (3) is 3.4-4.1; the standing time in the step (3) is 24-36 h; the fermentation temperature in the step (4) is the same as that of the second fermentation in the step (2).
8. The method for preparing Rosa roxburghii mushroom oral liquid according to claim 4, wherein the mushroom in step (1) is at least one of Pleurotus ostreatus, lentinus edodes and Pleurotus pulmonarius; the sugar in the step (5) is at least one of isomaltooligosaccharide, fructo-oligosaccharide and maltitol.
9. The method for preparing a rosa roxburghii tratt mushroom oral liquid according to claim 4, wherein the yeast and the lactic acid bacteria in the step (2) are uniformly mixed and then the mixed bacteria are inoculated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911011066.XA CN110604299B (en) | 2019-10-23 | 2019-10-23 | Rosa roxburghii mushroom oral liquid and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911011066.XA CN110604299B (en) | 2019-10-23 | 2019-10-23 | Rosa roxburghii mushroom oral liquid and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110604299A CN110604299A (en) | 2019-12-24 |
| CN110604299B true CN110604299B (en) | 2022-10-18 |
Family
ID=68895056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911011066.XA Active CN110604299B (en) | 2019-10-23 | 2019-10-23 | Rosa roxburghii mushroom oral liquid and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110604299B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189840A (en) * | 2020-09-08 | 2021-01-08 | 上海交通大学 | Composition for directionally regulating intestinal flora by changing oxidation-reduction state of intestinal tract and preparation method thereof |
| CN114652763B (en) * | 2020-12-23 | 2023-11-07 | 安琪纽特股份有限公司 | Plant fermentation allergy-relieving composition and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154310A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparing method for brown alga and pumpkin vinegar beverage rich in vitamin D |
| CN106262838A (en) * | 2016-08-18 | 2017-01-04 | 贵州庆福裕兴生物科技有限公司 | A kind of Fructus Rosae Normalis Hericium erinaceus (Bull. Ex Fr.) Pers. ferment and preparation method thereof |
| CN106343547A (en) * | 2016-08-22 | 2017-01-25 | 宁波希诺亚海洋生物科技有限公司 | Preparation method for plant/fruit/vegetable enzymes |
| CN110122722A (en) * | 2019-06-27 | 2019-08-16 | 贵州大学 | Rosa roxburghii Tratt Hericium erinaceus fermented beverage and preparation method thereof |
-
2019
- 2019-10-23 CN CN201911011066.XA patent/CN110604299B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154310A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparing method for brown alga and pumpkin vinegar beverage rich in vitamin D |
| CN106262838A (en) * | 2016-08-18 | 2017-01-04 | 贵州庆福裕兴生物科技有限公司 | A kind of Fructus Rosae Normalis Hericium erinaceus (Bull. Ex Fr.) Pers. ferment and preparation method thereof |
| CN106343547A (en) * | 2016-08-22 | 2017-01-25 | 宁波希诺亚海洋生物科技有限公司 | Preparation method for plant/fruit/vegetable enzymes |
| CN110122722A (en) * | 2019-06-27 | 2019-08-16 | 贵州大学 | Rosa roxburghii Tratt Hericium erinaceus fermented beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 高维生素C含量刺梨口服液的研究;侯璐;《万方学位论文》;20101028;第9页第2-3段，第15页第5段，第29页第2段 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110604299A (en) | 2019-12-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109717340B (en) | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis | |
| CN104116109A (en) | Making method for sea-buckthorn fruit vinegar beverage | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN108887674A (en) | A kind of preparation method of lycium ruthenicum composite enzyme liquid | |
| CN108967775A (en) | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof | |
| KR20140032678A (en) | Fermantion of aronia's extract | |
| CN116064685B (en) | Preparation process and application of eurotium cristatum fermented edible traditional Chinese medicine | |
| CN112410162B (en) | Hawthorn polyphenol fermented fruit vinegar beverage and preparation process thereof | |
| CN111066986A (en) | Preparation method of cyclocarya paliurus drink through multi-bacterium synergistic fermentation | |
| CN110604299B (en) | Rosa roxburghii mushroom oral liquid and preparation method thereof | |
| CN114231381B (en) | Preparation method of mixed bacteria compound fermentation roxburgh rose fruit vinegar | |
| CN108378359B (en) | Preparation method of persimmon and mulberry compound enzyme | |
| CN114304335A (en) | Method for enriching active ingredients of dendrobium leaves through fermentation and application of method | |
| CN113678977B (en) | Mixed ferment of cyperus esculentus dreg and sea buckthorn dreg, preparation method and application thereof | |
| CN115191533A (en) | Preparation process of jaboticaba fermentation type concentrated juice | |
| CN114451537A (en) | Preparation process of dried orange peel and autumn pear paste | |
| CN114410421A (en) | Preparation method of roxburgh rose and black glutinous rice vinegar | |
| CN112522053A (en) | Preparation method of acerola cherry fruit wine | |
| CN106867822A (en) | A kind of liquor made from sorghum and its brewing method rich in glycopeptide | |
| CN112662507A (en) | Pitaya and jasmine fruit wine and brewing process thereof | |
| CN113142351A (en) | Health vine tea and its production process | |
| KR101863760B1 (en) | Fermented vinegar with aloe, and manufacturing method thereof | |
| CN111557436A (en) | Sechium edule enzyme and preparation method thereof | |
| CN111149961A (en) | Grape health-care beverage and preparation method thereof | |
| CN110669629A (en) | Fruit vinegar paste for dispelling effects of alcohol and preparation method and application thereof |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |