CN111011692A - Cordyceps sinensis beverage and preparation method thereof - Google Patents
Cordyceps sinensis beverage and preparation method thereof Download PDFInfo
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- CN111011692A CN111011692A CN201911026351.9A CN201911026351A CN111011692A CN 111011692 A CN111011692 A CN 111011692A CN 201911026351 A CN201911026351 A CN 201911026351A CN 111011692 A CN111011692 A CN 111011692A
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- 241001248610 Ophiocordyceps sinensis Species 0.000 title claims abstract description 53
- 235000013361 beverage Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000015097 nutrients Nutrition 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 239000001963 growth medium Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000012258 culturing Methods 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000706 filtrate Substances 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 11
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 11
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 11
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 11
- 241000218231 Moraceae Species 0.000 claims abstract description 11
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 11
- 241000219094 Vitaceae Species 0.000 claims abstract description 11
- 235000021021 grapes Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 235000021012 strawberries Nutrition 0.000 claims abstract description 11
- 239000000758 substrate Substances 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 238000010992 reflux Methods 0.000 claims abstract description 6
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 18
- 241000190633 Cordyceps Species 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- 102100026189 Beta-galactosidase Human genes 0.000 claims description 5
- 108010059881 Lactase Proteins 0.000 claims description 5
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 5
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 5
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 5
- 108010005774 beta-Galactosidase Proteins 0.000 claims description 5
- 229940116108 lactase Drugs 0.000 claims description 5
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000020122 reconstituted milk Nutrition 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000011550 stock solution Substances 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 241000220223 Fragaria Species 0.000 description 8
- 238000004321 preservation Methods 0.000 description 2
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 241001602876 Nata Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/30—Accessories for use before inoculation of spawn, e.g. sterilisers
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/60—Cultivation rooms; Equipment therefor
- A01G18/69—Arrangements for managing the environment, e.g. sprinklers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation method of a cordyceps sinensis beverage in the technical field of cordyceps sinensis beverages, which comprises the following steps: firstly filling a culture medium for culturing cordyceps sinensis in a sterile bottle, then sterilizing for 25-35 min at the temperature of 120-125 ℃, cooling to room temperature, inoculating strains of cordyceps sinensis on the culture medium, culturing for 5-7 days on a constant-temperature substrate at the temperature of 15-19 ℃, and taking out a standby nutrient solution after the culture is finished: adding 75% volume ratio ethanol of 10 times of the weight into various fruits, refluxing in 90 ℃ water bath for 2 hours, filtering to obtain filtrate, extracting and filtering residues again, combining the filtrate, sterilizing to obtain nutrient solution extracted from strawberries, mulberries, dragon fruits, grapes and longan, mixing the milk powder with water, and having the advantages of short period for culturing cordyceps sinensis, low cost, high yield, contribution to industrial production, effective guarantee of nutrient components of cordyceps sinensis, improved taste and capability of better meeting the requirements of people in daily life.
Description
Technical Field
The invention relates to the technical field of cordyceps sinensis drinks, and particularly relates to a cordyceps sinensis drink and a preparation method thereof.
Background
Along with the improvement of living standard of people, health preservation is more and more emphasized by people, especially, the cordyceps sinensis, which is a precious and excellent medicine, is used in daily life, people directly take the cordyceps sinensis powder orally or use the cordyceps sinensis for making wine for drinking, the existing health preservation life is more than that of middle-aged and old people, people who focus on body partially eat the cordyceps sinensis in young people, and the taste of the existing cordyceps sinensis cannot well meet daily requirements of people when eating. Therefore, the cordyceps sinensis beverage and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to provide a cordyceps sinensis beverage and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a cordyceps sinensis beverage comprises the following steps:
1) cultivating the cordyceps sinensis: filling a culture medium for culturing cordyceps sinensis in a sterile bottle, sterilizing at 120-125 ℃ for 25-35 min, cooling to room temperature, inoculating cordyceps sinensis strains on the culture medium, culturing on a constant-temperature substrate at 15-19 ℃ for 5-7 days, and taking out for later use after cultivation is finished;
treating the cordyceps sinensis: ultramicro wall breaking and crushing at low temperature, and extracting cordyceps essence.
2) Preparing a nutrient solution: taking 30 parts of fresh strawberries, 25 parts of fresh mulberries and 10 parts of fresh dragon fruits; 25 parts of fresh grapes and 25 parts of fresh longan, then adding 75% ethanol with the volume ratio of 10 times of the weight of the fruits, refluxing in a water bath at 90 ℃ for 2 hours, filtering to obtain filtrate, extracting and filtering residues again, combining the filtrates, and sterilizing to obtain nutrient solution extracted from strawberries, mulberries, dragon fruits, grapes and longan;
3) preparing fermented lactic acid bacteria: pairing skimmed milk powder with water at a ratio of 0.008:0.85, mixing the milk powder with water, adding 0.0006 of lactase, and heating at 35 deg.C0C, circularly stirring for 30min, cooling to 5 ℃, standing for 3h, heating to 85-90 DEGPreserving heat for 2h, cooling to 35 ℃, adding 2 × 106cfu of lactobacillus paracasei and 6 × 102cfu of lactobacillus helveticus into per milliliter of reconstituted milk, fermenting for 120h, turning over a cylinder, homogenizing, cooling to 20 ℃, homogenizing under the pressure of 18Mpa and at the temperature of 35 ℃, and obtaining a lactobacillus fermentum base material;
4) mixing the three stock solutions, namely cordyceps essence, the nutrient solution and the fermented lactobacillus base material together according to a matching ratio of 1-1.5: 8-10: 2-2.5, and finally completing packaging.
Further, the culture medium of the cordyceps sinensis is a PDA culture medium, and the content of the culture medium is 400-600 ml.
Furthermore, the bottle for containing the culture medium is a transparent glass bottle, and the bottle is a triangular flask.
Further, the constant temperature substrate is connected to the output end of the driving motor, and the rotation speed of the driving motor is 130-170 rpm.
Compared with the prior art, the invention has the beneficial effects that:
1. the strain of the cordyceps sinensis disclosed by the invention is prepared by selecting natural cordyceps sinensis of Tibetan Naqu with the altitude of 4200 m, the purity of 100% is ensured, the absorption rate of effective nutrient components in the cordyceps sinensis by a human body can reach more than 95%, the period for culturing the cordyceps sinensis is short, the cost is low, the yield is high, and the industrial production is facilitated;
2. according to the invention, the jam nutrient solution is prepared, the nutrient solution and the cordyceps sinensis are matched and mixed for use, and are discharged to the lactobacillus base stock, so that the nutrient components of the cordyceps sinensis can be effectively ensured, the mouthfeel is improved, and the requirements of people in daily life are better met.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a method for preparing Cordyceps beverage.
The first embodiment is as follows:
cultivating the cordyceps sinensis: filling a culture medium for culturing cordyceps sinensis in a sterile bottle, sterilizing at 120 ℃ for 25min, cooling to room temperature, inoculating cordyceps sinensis strains on the culture medium (the cordyceps sinensis strains are selected from Tibetan nata cordyceps sinensis with the altitude of 4200 m), culturing on a constant-temperature substrate at 15 ℃ for 5 days, and taking out for later use after culture is completed;
treating the cordyceps sinensis: ultramicro wall breaking and crushing at low temperature, and extracting cordyceps essence.
Preparing a nutrient solution: taking 30 parts of fresh strawberries, 25 parts of fresh mulberries and 10 parts of fresh dragon fruits; 25 parts of fresh grapes and 25 parts of fresh longan, then adding 75% ethanol with the volume ratio of 10 times of the weight of the fruits, refluxing in a water bath at 90 ℃ for 2 hours, filtering to obtain filtrate, extracting and filtering residues again, combining the filtrates, and sterilizing to obtain nutrient solution extracted from strawberries, mulberries, dragon fruits, grapes and longan;
preparing fermented lactic acid bacteria: pairing skimmed milk powder with water at a ratio of 0.008:0.85, mixing the milk powder with water, adding 0.0006 of lactase, and heating at 35 deg.C0C, circularly stirring for 30min, cooling to 5 ℃, standing for 3h, heating to 85 ℃, keeping the temperature for 2h, cooling to 35 ℃, adding 2 x 106cfu of lactobacillus paracasei and 6 x 102cfu of lactobacillus helveticus into each ml of reconstituted milk, fermenting for 120h, turning over a cylinder, homogenizing, cooling to 20 ℃, homogenizing under the pressure of 18Mpa and at the temperature of 35 ℃, and obtaining a fermented lactic acid bacteria base material;
mixing the three stock solutions of Cordyceps essence, nutrient solution and fermented lactobacillus base material at a ratio of 1:8:2, and packaging.
Example two:
cultivating the cordyceps sinensis: filling a culture medium for culturing cordyceps sinensis in a sterile bottle, sterilizing at 122 ℃ for 30min, cooling to room temperature, inoculating cordyceps sinensis strains on the culture medium (the cordyceps sinensis strains are selected to be natural cordyceps sinensis of Tibetan Naqu with the altitude of 4200 m), culturing on a constant-temperature substrate at 17 ℃ for 6 days, and taking out for later use after culture is completed;
treating the cordyceps sinensis: ultramicro wall breaking and crushing at low temperature, and extracting cordyceps essence.
Preparing a nutrient solution: taking 30 parts of fresh strawberries, 25 parts of fresh mulberries and 10 parts of fresh dragon fruits; 25 parts of fresh grapes and 25 parts of fresh longan, then adding 75% ethanol with the volume ratio of 10 times of the weight of the fruits, refluxing in a water bath at 90 ℃ for 2 hours, filtering to obtain filtrate, extracting and filtering residues again, combining the filtrates, and sterilizing to obtain nutrient solution extracted from strawberries, mulberries, dragon fruits, grapes and longan;
preparing fermented lactic acid bacteria: pairing skimmed milk powder with water at a ratio of 0.008:0.85, mixing the milk powder with water, adding 0.0006 of lactase, and heating at 35 deg.C0C, circularly stirring for 30min, cooling to 5 ℃, standing for 3h, heating to 88 ℃, keeping the temperature for 2h, cooling to 35 ℃, adding 2 x 106cfu of lactobacillus paracasei and 6 x 102cfu of lactobacillus helveticus into each ml of reconstituted milk, fermenting for 120h, turning over a cylinder, homogenizing, cooling to 20 ℃, homogenizing under the pressure of 18Mpa and at the temperature of 35 ℃, and obtaining a fermented lactic acid bacteria base material;
mixing the three stock solutions of cordyceps essence, nutrient solution and fermented lactobacillus base material according to the matching ratio of 1.25:9:2.25, and finally completing packaging.
Example three:
cultivating the cordyceps sinensis: filling a culture medium for culturing cordyceps sinensis in a sterile bottle, sterilizing at 125 ℃ for 35min, cooling to room temperature, inoculating cordyceps sinensis strains on the culture medium (the cordyceps sinensis strains are selected from Tibetan Naqu natural cordyceps sinensis with the altitude of 4200 m), culturing on a constant-temperature substrate at 19 ℃ for 7 days, and taking out for later use after culture is completed;
treating the cordyceps sinensis: ultramicro wall breaking and crushing at low temperature, and extracting cordyceps essence.
Preparing a nutrient solution: taking 30 parts of fresh strawberries, 25 parts of fresh mulberries and 10 parts of fresh dragon fruits; 25 parts of fresh grapes and 25 parts of fresh longan, then adding 75% ethanol with the volume ratio of 10 times of the weight of the fruits, refluxing in a water bath at 90 ℃ for 2 hours, filtering to obtain filtrate, extracting and filtering residues again, combining the filtrates, and sterilizing to obtain nutrient solution extracted from strawberries, mulberries, dragon fruits, grapes and longan;
preparing fermented lactic acid bacteria: pairing skimmed milk powder with water at a ratio of 0.008:0.85, mixing the milk powder with water, adding 0.0006 of lactase, and heating at 35 deg.C0C, circularly stirring for 30min, cooling to 5 ℃, standing for 3h, heating to 90 ℃, keeping the temperature for 2h, cooling to 35 ℃, adding 2 x 106cfu of lactobacillus paracasei and 6 x 102cfu of lactobacillus helveticus into each ml of reconstituted milk, fermenting for 120h, turning over a cylinder, homogenizing, cooling to 20 ℃, homogenizing under the pressure of 18Mpa and at the temperature of 35 ℃, and obtaining a fermented lactic acid bacteria base material;
mixing the three stock solutions of cordyceps essence, nutrient solution and fermented lactobacillus base material according to the matching ratio of 1.5:10:2.5, and finally completing packaging.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. A preparation method of a cordyceps sinensis beverage is characterized by comprising the following steps:
1) cultivating the cordyceps sinensis: filling a culture medium for culturing cordyceps sinensis in a sterile bottle, sterilizing at 120-125 ℃ for 25-35 min, cooling to room temperature, inoculating cordyceps sinensis strains on the culture medium, culturing on a constant-temperature substrate at 15-19 ℃ for 5-7 days, and taking out for later use after cultivation is finished;
treating the cordyceps sinensis: ultramicro wall breaking and crushing at low temperature, and extracting cordyceps essence;
2) preparing a nutrient solution: taking 30 parts of fresh strawberries, 25 parts of fresh mulberries and 10 parts of fresh dragon fruits; 25 parts of fresh grapes and 25 parts of fresh longan, then adding 75% ethanol with the volume ratio of 10 times of the weight of the fruits, refluxing in a water bath at 90 ℃ for 2 hours, filtering to obtain filtrate, extracting and filtering residues again, combining the filtrates, and sterilizing to obtain nutrient solution extracted from strawberries, mulberries, dragon fruits, grapes and longan;
3) preparing fermented lactic acid bacteria: pairing skimmed milk powder with water at a ratio of 0.008:0.85, mixing the milk powder with water, adding 0.0006 of lactase, and heating at 35 deg.C0C, circularly stirring for 30min, cooling to 5 ℃, standing for 3h, heating to 85-90 ℃, keeping the temperature for 2h, cooling to 35 ℃, adding 2 x 106cfu of lactobacillus paracasei and 6 x 102cfu of lactobacillus helveticus into each ml of reconstituted milk, fermenting for 120h, turning over a cylinder, homogenizing, cooling to 20 ℃, homogenizing under the pressure of 18Mpa and at the temperature of 35 ℃, and obtaining a fermented lactic acid bacteria base material;
4) mixing the three stock solutions, namely cordyceps essence, the nutrient solution and the fermented lactobacillus base material together according to a matching ratio of 1-1.5: 8-10: 2-2.5, and finally completing packaging.
2. The beverage according to claim 1, wherein the beverage comprises: the culture medium of the cordyceps sinensis is a PDA culture medium, and the content of the culture medium is 400-600 ml.
3. The beverage according to claim 1, wherein the beverage comprises: the bottle for containing the culture medium is a transparent glass bottle, and the bottle is a triangular flask.
4. The beverage according to claim 1, wherein the beverage comprises: the constant temperature substrate is connected with the output end of the driving motor, and the rotating speed of the driving motor is 130-170 rpm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911026351.9A CN111011692A (en) | 2019-10-26 | 2019-10-26 | Cordyceps sinensis beverage and preparation method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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