CN111493247A - Large-fruit hawthorn and hericium erinaceus fermented beverage and preparation method thereof - Google Patents
Large-fruit hawthorn and hericium erinaceus fermented beverage and preparation method thereof Download PDFInfo
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- CN111493247A CN111493247A CN202010365703.XA CN202010365703A CN111493247A CN 111493247 A CN111493247 A CN 111493247A CN 202010365703 A CN202010365703 A CN 202010365703A CN 111493247 A CN111493247 A CN 111493247A
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- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 16
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 8
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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
- 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
- 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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- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a haw and hericium erinaceus fermented beverage and a preparation method thereof, belonging to the field of food processing. The preparation of the large-fruit hawthorn and hericium erinaceus fermented beverage mainly comprises seven steps, namely (1) preparation of large-fruit hawthorn juice; (2) preparing a hericium erinaceus seed solution; (3) inoculating Hericium erinaceus into the large-fruit hawthorn juice; (4) fermenting; (5) blending after fermentation; (6) bottling and sterilizing; (7) sensory evaluation and nutrient determination. According to the invention, hericium erinaceus is used for fermenting the large-fruit hawthorn, a large amount of hericium erinaceus hypha and fermentation products can be obtained in a short time, a hericium erinaceus fruiting body is not needed, the raw material cost is saved, and the prepared fermented beverage is rich in multiple nutrient substances such as polyphenol, flavone, protein and hericium erinaceus polysaccharide, and has the digestion promoting effect of the large-fruit hawthorn and the stomach nourishing effect of the hericium erinaceus. After the blending process, the finished beverage has good sensory quality and moderate sweet and sour taste, and is a flavor beverage worthy of development.
Description
Technical Field
The invention relates to a haw hericium erinaceus fermented beverage and a preparation method thereof, belonging to the field of food processing.
Background
The large-fruit hawthorn (Malus domeri (Bois) Chev.) is a tree species used as both medicine and food and prepared by breeding and grafting small-fruit south hawthorn, and has the effects of stimulating appetite, invigorating stomach, lowering blood pressure, promoting digestion, reducing blood fat, relaxing blood vessels, resisting arrhythmia, resisting cancer and aging, improving organism immunity, resisting bacteria, relieving pain and the like. Compared with the common hawthorn, the large-fruit hawthorn has large fruit grains, sufficient water and rich nutrition, but the large-fruit hawthorn still has a certain sour and astringent taste and is not suitable for being eaten fresh, and is mainly used for processing. The currently researched and deeply processed haw products mainly comprise haw slices, haw wine, haw vinegar and the like, and the processing form of the products is single.
Hericium erinaceus (Hericium erinaceus) is a precious edible fungus used as both medicine and food, has the excellent characteristics of high protein and low fat, contains various essential amino acids for human bodies, and plays a certain role in treating chronic gastritis, reducing blood sugar and blood fat, enhancing immunity, improving the oxygen deficiency resistance of organisms, resisting cancer and the like. The wild hericium erinaceus has limited resources, long artificial cultivation period and low yield. The hericium erinaceus liquid fermentation can obtain a large amount of hericium erinaceus fruiting bodies and mycelia in a short period, and the effects of better utilizing hericium erinaceus resources and saving production cost are achieved.
With the improvement of the economic level of China, the requirements of people on high-quality beverages are higher and higher. The hawthorn and hericium erinaceus fermented beverage prepared by combining the abundant nutrition and health care values of the hawthorn and the hericium erinaceus contains abundant nutrient substances, is high in nutritional value, and has the digestion promoting effect of the hawthorn and the stomach nourishing effect of the hericium erinaceus. The product has fresh and sweet taste, is tasty and refreshing, has rich hawthorn flavor, is moderate in sour and sweet taste, and has better development value of new products.
Disclosure of Invention
The processing form of the large-fruit hawthorn in the market is single, and the product types are very few. The fermented beverage prepared by fermenting the large-fruit hawthorn with the hericium erinaceus has good nutritive value and mouthfeel of the product, is low in production cost, and provides a good development idea for enriching the large-fruit hawthorn product.
According to the technical scheme, a special fruit hawthorn in Guangxi province is used as a raw material, and the large fruit hawthorn juice is prepared through the procedures of cutting into pieces, removing cores, protecting color, pulping, performing enzymolysis, filtering, supplementing materials, sterilizing and the like. Inoculating Hericium erinaceus strain into the large-fruit hawthorn juice, and performing fermentation, blending, sterilization and other processes to obtain the large-fruit hawthorn and Hericium erinaceus fermented beverage.
In order to achieve the purpose, the preparation of the haw hericium erinaceus fermented beverage is implemented according to the following steps:
preparation of first-fruit and big-fruit hawthorn juice
Cleaning mature large-fruit hawthorn, cutting into blocks, removing kernels, adding a certain amount of color protection liquid, pulping, adding an enzyme preparation into homogenate for enzymolysis, sterilizing after enzymolysis, filtering, adding 5-10 g/L of white granulated sugar into filtrate, mixing uniformly, filling into a conical flask, sealing and sterilizing to obtain the large-fruit hawthorn juice.
The color protection method of the big fruit hawthorn comprises the following steps: adding 0.1-0.5% of ascorbic acid into the hawthorn fruit for color protection, wherein the ratio of the mass of the hawthorn fruit pulp to the volume of the ascorbic acid solution is 1: 1.5, beating into large-fruit hawthorn homogenate.
The enzymolysis method of the large hawthorn fruit comprises the following steps: adding 0.5-2 g/kg of pectinase (the enzyme activity is about 3 ten thousand U/g) and 0.5-2 g/kg of cellulase (the enzyme activity is about 1 ten thousand U/g) into the large-fruit hawthorn homogenate, putting the mixture into a water bath at 45 ℃, stirring and performing enzymolysis for 2 hours, then inactivating the enzyme in boiling water for 5 minutes, and cooling to room temperature.
The sterilization condition of the large hawthorn juice is that the temperature is kept for 5-30 min at 50-100 ℃.
Second, preparation of hericium erinaceus seed liquid
Taking out a square fungus block with the area of about 1cm × 1cm from the test tube inclined plane of the hericium erinaceus strain, inoculating the square fungus block into a potato glucose culture solution, and culturing for 7-10 days under certain conditions.
The preparation method of the potato glucose culture solution comprises 20% of potato juice 1L, glucose 20g and KH2PO43g，MgSO4·7H2O1.5 g, thiamine 8mg, autoclaved at 121 ℃ for 15 min.
The culture conditions of the hericium erinaceus are as follows: the temperature of the shaking table is set to be 25-30 ℃, and the rotating speed is set to be 150-200 r/min.
Thirdly, inoculating the hericium erinaceus into the haw juice
Inoculating the cultured Hericium erinaceus seed liquid into the large-fruit hawthorn juice.
The inoculation amount of the hericium erinaceus seed liquid is 5-10%.
Fourthly, fermentation
And (3) placing the inoculated large-fruit hawthorn juice in a shaking table, and fermenting for 7-20 days under certain conditions.
The fermentation conditions of the large hawthorn juice are as follows: the temperature of the shaking table is set to be 25-30 ℃, and the rotating speed is set to be 150-200 r/min.
Fifthly, blending after fermentation
After fermentation, homogenizing the haw fermentation liquor and crushing by ultrasonic wave to make the hericium erinaceus hypha uniformly distributed in the fermentation liquor, then adding a certain proportion of honey, lemon juice, purified water and the like.
The blended beverage comprises the following components: 40-50% of fermentation liquor, 5-9% of honey, 2-3% of lemon juice and 38-53% of purified water, wherein the sum of the volume percentages of the components is 100%.
The beverage stabilizer is as follows: 0-0.3% of pectin and 0-0.3% of sodium cellulose.
Sixthly, bottling and sterilizing
And filling the mixed solution into a glass bottle, sealing, sterilizing and cooling to room temperature to obtain the finished product of the haw and hericium erinaceus fermented beverage.
The sterilization process comprises the following steps: the temperature is set to 80-130 ℃ and the time is 10-30 min.
Seventh, sensory evaluation and nutritional quality determination
And performing sensory evaluation on the fermented beverage finished product, and measuring the nutrient components such as polyphenol, flavone, protein, hericium erinaceus polysaccharide and the like in the beverage.
The taste, flavor, appearance and color of the hawthorn fruit and hericium erinaceus fermented beverage were comprehensively evaluated by 10 evaluators, and sensory evaluation criteria are shown in table 1.
Table 1: sensory evaluation standard of large-fruit hawthorn and hericium erinaceus fermented beverage
The invention has the beneficial effects that: the large-fruit hawthorn and hericium erinaceus fermented beverage prepared by the invention has the nutrient substances and health-care values of the two raw materials, and hericium erinaceus hypha is generated by fermenting the hericium erinaceus in the large-fruit hawthorn juice without using hericium erinaceus sporocarp, so that the production cost is saved, the product flavor is unique, and the market development potential and value are better.
Detailed Description
The following further details the examples of the invention: it should be emphasized that the embodiments described herein are illustrative rather than restrictive, and thus the present invention is not limited to the embodiments described in the detailed description, but other embodiments derived from the technical solutions of the present invention by those skilled in the art are also within the scope of the present invention.
Example 1
The hawthorn fruit and hericium erinaceus fermented beverage and the preparation method thereof are specifically implemented according to the following steps:
cleaning ripe hawthorn, cutting into blocks, removing cores, adding 0.2% ascorbic acid solution for color protection, wherein the ratio of the mass of the hawthorn pulp to the volume of the ascorbic acid solution is 1: 1.5, pulping, adding 1.2g/kg of pectinase (the enzyme activity is about 3 million U/g) and 1.2g/kg of cellulase (the enzyme activity is about 1 million U/g) into the homogenate, stirring and carrying out enzymolysis for 2h in a water bath at 45 ℃, inactivating the enzyme for 5min in boiling water, adding 5 g/L of white granulated sugar into the filtrate, mixing uniformly, filling into a conical flask, sealing, and heating for 15min at 80 ℃ to obtain the hawthorn juice.
Step 2, preparing hericium erinaceus seed liquid, namely taking a square fungus block with the area of about 1cm × 1cm from the test tube inclined plane of hericium erinaceus strain, and inoculating the square fungus block to potato glucose culture solution (20% of potato juice 1L, 20g of glucose and KH)2PO43g，MgSO4·7H2O1.5 g, thiamine 8mg, autoclaved at 121 ℃ for 15min), and cultured at 26 ℃ and 160r/min for 7 days.
And step 3: inoculating Hericium erinaceus into the large-fruit hawthorn juice. Inoculating the cultured hericium erinaceus seed liquid into the large-fruit hawthorn juice, wherein the inoculation amount is 6%.
And 4, step 4: and (5) fermenting. Placing the inoculated large-fruit hawthorn juice in a shaking table, and fermenting for 12 days at 26 ℃ and 160 r/min.
And 5: blending after fermentation. After fermentation, homogenizing the haw fermentation liquor and crushing by ultrasonic wave to make the hericium erinaceus hypha uniformly distributed in the fermentation liquor, then adding a certain proportion of honey, lemon juice, purified water and the like for blending. The blended beverage comprises the following components: 45% of fermentation liquor, 7% of honey, 2.5% of lemon juice, 45.5% of purified water and 0.2% of pectin and 0.1% of sodium cellulose as beverage stabilizers.
Step 6: bottling and sterilizing. And (3) filling the mixed solution into a glass bottle, sealing, heating at 100 ℃ for 15min, and cooling to room temperature to obtain the finished product of the haw and hericium erinaceus fermented beverage.
And 7, sensory evaluation and nutrient determination, wherein the sensory evaluation of the haw hericium erinaceus fermented beverage is 83 minutes, the total phenol content is 2.9mg/m L, the flavone content is 0.26mg/m L, the protein content is 1.3mg/m L, and the hericium erinaceus total polysaccharide content is 1.6mg/m L.
Example 2
The hawthorn fruit and hericium erinaceus fermented beverage and the preparation method thereof are specifically implemented according to the following steps:
cleaning ripe hawthorn, cutting into blocks, removing cores, adding 0.2% ascorbic acid solution for color protection, wherein the ratio of the mass of the hawthorn pulp to the volume of the ascorbic acid solution is 1: 1.5, pulping, adding 1.2g/kg of pectinase (the enzyme activity is about 3 million U/g) and 1.2g/kg of cellulase (the enzyme activity is about 1 million U/g) into the homogenate, stirring and carrying out enzymolysis for 2h in a water bath at 45 ℃, inactivating the enzyme for 5min in boiling water, adding 10 g/L of white granulated sugar into the filtrate, mixing uniformly, filling into a conical flask, sealing, and heating for 15min at 80 ℃ to obtain the hawthorn juice.
Step 2, preparing hericium erinaceus seed liquid, namely taking a square fungus block with the area of about 1cm × 1cm from the test tube inclined plane of hericium erinaceus strain, and inoculating the square fungus block to potato glucose culture solution (20% of potato juice 1L, 20g of glucose and KH)2PO43g，MgSO4·7H2O1.5 g, thiamine 8mg, autoclaved at 121 ℃ for 15min), and cultured at 26 ℃ and 160r/min for 7 days.
And step 3: inoculating Hericium erinaceus into the large-fruit hawthorn juice. Inoculating the cultured hericium erinaceus seed liquid into the large-fruit hawthorn juice, wherein the inoculation amount is 6%.
And 4, step 4: and (5) fermenting. Placing the inoculated large-fruit hawthorn juice in a shaking table, and fermenting for 12 days at 26 ℃ and 160 r/min.
And 5: blending after fermentation. After fermentation, homogenizing the haw fermentation liquor and crushing by ultrasonic wave to make the hericium erinaceus hypha uniformly distributed in the fermentation liquor, then adding a certain proportion of honey, lemon juice, purified water and the like for blending. The blended beverage comprises the following components: 45% of fermentation liquor, 7% of honey, 2.5% of lemon juice, 45.5% of purified water and 0.2% of pectin and 0.1% of sodium cellulose as beverage stabilizers.
Step 6: bottling and sterilizing. And (3) filling the mixed solution into a glass bottle, sealing, heating at 100 ℃ for 15min, and cooling to room temperature to obtain the finished product of the haw and hericium erinaceus fermented beverage.
And 7, sensory evaluation and nutrient determination, wherein the sensory evaluation of the haw hericium erinaceus fermented beverage is 91, the total phenol content is 3.6mg/m L, the flavone content is 0.43mg/m L, the protein content is 2.3mg/m L, and the hericium erinaceus total polysaccharide content is 2.9mg/m L.
Example 3
The hawthorn fruit and hericium erinaceus fermented beverage and the preparation method thereof are specifically implemented according to the following steps:
cleaning ripe hawthorn, cutting into blocks, removing cores, adding 0.2% ascorbic acid solution for color protection, wherein the ratio of the mass of the hawthorn pulp to the volume of the ascorbic acid solution is 1: 1.5, pulping, adding 1.2g/kg of pectinase (the enzyme activity is about 3 million U/g) and 1.2g/kg of cellulase (the enzyme activity is about 1 million U/g) into the homogenate, stirring and carrying out enzymolysis for 2h in a water bath at 45 ℃, inactivating the enzyme for 5min in boiling water, adding 15 g/L of white granulated sugar into the filtrate, mixing uniformly, filling into a conical flask, sealing, and heating for 15min at 80 ℃ to obtain the hawthorn juice.
Step 2, preparing hericium erinaceus seed liquid, namely taking a square fungus block with the area of about 1cm × 1cm from the test tube inclined plane of hericium erinaceus strain, and inoculating the square fungus block to potato glucose culture solution (20% of potato juice 1L, 20g of glucose and KH)2PO43g，MgSO4·7H2O1.5 g, thiamine 8mg, autoclaved at 121 ℃ for 15min), and cultured at 26 ℃ and 160r/min for 7 days.
And step 3: inoculating Hericium erinaceus into the large-fruit hawthorn juice. Inoculating the cultured hericium erinaceus seed liquid into the large-fruit hawthorn juice, wherein the inoculation amount is 6%.
And 4, step 4: and (5) fermenting. Placing the inoculated large-fruit hawthorn juice in a shaking table, and fermenting for 12 days at 26 ℃ and 160 r/min.
And 5: blending after fermentation. After fermentation, homogenizing the haw fermentation liquor and crushing by ultrasonic wave to make the hericium erinaceus hypha uniformly distributed in the fermentation liquor, then adding a certain proportion of honey, lemon juice, purified water and the like for blending. The blended beverage comprises the following components: 45% of fermentation liquor, 7% of honey, 2.5% of lemon juice, 45.5% of purified water and 0.2% of pectin and 0.1% of sodium cellulose as beverage stabilizers.
Step 6: bottling and sterilizing. And (3) filling the mixed solution into a glass bottle, sealing, heating at 100 ℃ for 15min, and cooling to room temperature to obtain the finished product of the haw and hericium erinaceus fermented beverage.
And 7, sensory evaluation and nutrient determination, wherein the sensory evaluation of the haw hericium erinaceus fermented beverage is 87 points, the total phenol content is 3.8mg/m L, the flavone content is 0.43mg/m L, the protein content is 2.1mg/m L, and the hericium erinaceus total polysaccharide content is 2.8mg/m L.
Example 4
The hawthorn fruit and hericium erinaceus fermented beverage and the preparation method thereof are specifically implemented according to the following steps:
cleaning ripe hawthorn, cutting into blocks, removing cores, adding 0.2% ascorbic acid solution for color protection, wherein the ratio of the mass of the hawthorn pulp to the volume of the ascorbic acid solution is 1: 1.5, pulping, adding 1.2g/kg of pectinase (the enzyme activity is about 3 million U/g) and 1.2g/kg of cellulase (the enzyme activity is about 1 million U/g) into the homogenate, stirring and carrying out enzymolysis for 2h in a water bath at 45 ℃, inactivating the enzyme for 5min in boiling water, adding 20 g/L of white granulated sugar into the filtrate, mixing uniformly, filling into a conical flask, sealing, and heating for 15min at 80 ℃ to obtain the hawthorn juice.
Step 2, preparing hericium erinaceus seed liquid, namely taking a square fungus block with the area of about 1cm × 1cm from the test tube inclined plane of hericium erinaceus strain, and inoculating the square fungus block to potato glucose culture solution (20% of potato juice 1L, 20g of glucose and KH)2PO43g，MgSO4·7H2O1.5 g, thiamine 8mg, autoclaved at 121 ℃ for 15min), and cultured at 26 ℃ and 160r/min for 7 days.
And step 3: inoculating Hericium erinaceus into the large-fruit hawthorn juice. Inoculating the cultured hericium erinaceus seed liquid into the large-fruit hawthorn juice, wherein the inoculation amount is 6%.
And 4, step 4: and (5) fermenting. Placing the inoculated large-fruit hawthorn juice in a shaking table, and fermenting for 12 days at 26 ℃ and 160 r/min.
And 5: blending after fermentation. After fermentation, homogenizing the haw fermentation liquor and crushing by ultrasonic wave to make the hericium erinaceus hypha uniformly distributed in the fermentation liquor, then adding a certain proportion of honey, lemon juice, purified water and the like for blending. The blended beverage comprises the following components: 45% of fermentation liquor, 7% of honey, 2.5% of lemon juice, 45.5% of purified water and 0.2% of pectin and 0.1% of sodium cellulose as beverage stabilizers.
Step 6: bottling and sterilizing. And (3) filling the mixed solution into a glass bottle, sealing, heating at 100 ℃ for 15min, and cooling to room temperature to obtain the finished product of the haw and hericium erinaceus fermented beverage.
And 7, sensory evaluation and nutrient determination, wherein the sensory evaluation of the haw hericium erinaceus fermented beverage is 84 minutes, the total phenol content is 3.5mg/m L, the flavone content is 0.36mg/m L, the protein content is 1.9mg/m L, and the hericium erinaceus total polysaccharide content is 2.3mg/m L.
Example 5
The hawthorn fruit and hericium erinaceus fermented beverage and the preparation method thereof are specifically implemented according to the following steps:
cleaning ripe hawthorn, cutting into blocks, removing cores, adding 0.2% ascorbic acid solution for color protection, wherein the ratio of the mass of the hawthorn pulp to the volume of the ascorbic acid solution is 1: 1.5, pulping, adding 1.2g/kg of pectinase (the enzyme activity is about 3 million U/g) and 1.2g/kg of cellulase (the enzyme activity is about 1 million U/g) into the homogenate, stirring and carrying out enzymolysis for 2h in a water bath at 45 ℃, inactivating the enzyme for 5min in boiling water, adding 10 g/L of white granulated sugar into the filtrate, mixing uniformly, filling into a conical flask, sealing, and heating for 15min at 80 ℃ to obtain the hawthorn juice.
Step 2, preparing hericium erinaceus seed liquid, namely taking a square fungus block with the area of about 1cm × 1cm from the test tube inclined plane of hericium erinaceus strain, and inoculating the square fungus block to potato glucose culture solution (20% of potato juice 1L, glucose)20g，KH2PO43g，MgSO4·7H2O1.5 g, thiamine 8mg, autoclaved at 121 ℃ for 15min), and cultured at 26 ℃ and 160r/min for 7 days.
And step 3: inoculating Hericium erinaceus into the large-fruit hawthorn juice. Inoculating the cultured hericium erinaceus seed liquid into the large-fruit hawthorn juice, wherein the inoculation amount is 6%.
And 4, step 4: and (5) fermenting. Placing the inoculated large-fruit hawthorn juice in a shaking table, and fermenting for 12 days at 26 ℃ and 160 r/min.
And 5: blending after fermentation. After fermentation, homogenizing the haw fermentation liquor and crushing by ultrasonic wave to make the hericium erinaceus hypha uniformly distributed in the fermentation liquor, then adding a certain proportion of honey, lemon juice, purified water and the like for blending. The blended beverage comprises the following components: 40% of fermentation liquor, 7% of honey, 2% of lemon juice, 51% of purified water and 0.2% of pectin and 0.1% of sodium cellulose as beverage stabilizers.
Step 6: bottling and sterilizing. And (3) filling the mixed solution into a glass bottle, sealing, heating at 100 ℃ for 15min, and cooling to room temperature to obtain the finished product of the haw and hericium erinaceus fermented beverage.
And 7, sensory evaluation and nutrient determination, wherein the sensory evaluation of the haw hericium erinaceus fermented beverage comprises 79 points, the total phenol content is 2.8mg/m L, the flavone content is 0.34mg/m L, the protein content is 1.7mg/m L, and the hericium erinaceus total polysaccharide content is 2.1mg/m L.
Example 6
The hawthorn fruit and hericium erinaceus fermented beverage and the preparation method thereof are specifically implemented according to the following steps:
cleaning ripe hawthorn, cutting into blocks, removing cores, adding 0.2% ascorbic acid solution for color protection, wherein the ratio of the mass of the hawthorn pulp to the volume of the ascorbic acid solution is 1: 1.5, pulping, adding 1.2g/kg of pectinase (the enzyme activity is about 3 million U/g) and 1.2g/kg of cellulase (the enzyme activity is about 1 million U/g) into the homogenate, stirring and carrying out enzymolysis for 2h in a water bath at 45 ℃, inactivating the enzyme for 5min in boiling water, adding 10 g/L of white granulated sugar into the filtrate, mixing uniformly, filling into a conical flask, sealing, and heating for 15min at 80 ℃ to obtain the hawthorn juice.
Step 2, preparing hericium erinaceus seed liquid, namely taking a square fungus block with the area of about 1cm × 1cm from the test tube inclined plane of hericium erinaceus strain, and inoculating the square fungus block to potato glucose culture solution (20% of potato juice 1L, 20g of glucose and KH)2PO43g，MgSO4·7H2O1.5 g, thiamine 8mg, autoclaved at 121 ℃ for 15min), and cultured at 26 ℃ and 160r/min for 7 days.
And step 3: inoculating Hericium erinaceus into the large-fruit hawthorn juice. Inoculating the cultured hericium erinaceus seed liquid into the large-fruit hawthorn juice, wherein the inoculation amount is 6%.
And 4, step 4: and (5) fermenting. Placing the inoculated large-fruit hawthorn juice in a shaking table, and fermenting for 12 days at 26 ℃ and 160 r/min.
And 5: blending after fermentation. After fermentation, homogenizing the haw fermentation liquor and crushing by ultrasonic wave to make the hericium erinaceus hypha uniformly distributed in the fermentation liquor, then adding a certain proportion of honey, lemon juice, purified water and the like for blending. The blended beverage comprises the following components: 50% of fermentation liquor, 9% of honey, 2.5% of lemon juice, 38.5% of purified water and 0.2% of pectin and 0.1% of sodium cellulose as beverage stabilizers.
Step 6: bottling and sterilizing. And (3) filling the mixed solution into a glass bottle, sealing, heating at 100 ℃ for 15min, and cooling to room temperature to obtain the finished product of the haw and hericium erinaceus fermented beverage.
And 7, sensory evaluation and nutrient determination, wherein the sensory evaluation of the haw hericium erinaceus fermented beverage is 85 minutes, the total phenol content is 4.4mg/m L, the flavone content is 0.47mg/m L, the protein content is 2.8mg/m L, and the hericium erinaceus total polysaccharide content is 3.1mg/m L.
Claims (11)
1. The hawthorn fruit and hericium erinaceus fermented beverage is characterized by comprising the following steps:
step 1, preparing a large-fruit hawthorn juice, namely cleaning mature large-fruit hawthorn, cutting into blocks, removing kernels, adding a certain amount of color protection liquid, pulping, adding an enzyme preparation into homogenate for enzymolysis, sterilizing after enzymolysis, filtering, adding 5-10 g/L of white granulated sugar into filtrate, uniformly mixing, filling into a conical flask, sealing and sterilizing to obtain the large-fruit hawthorn juice;
step 2, preparing a hericium erinaceus seed solution, namely taking a square fungus block with the area of about 1cm × 1cm from the test tube inclined plane of a hericium erinaceus strain, inoculating the square fungus block into a potato glucose culture solution, and culturing for 7-10 days under certain conditions;
and step 3: inoculating Hericium erinaceus into the large-fruit hawthorn juice. Inoculating the cultured hericium erinaceus seed liquid into the large-fruit hawthorn juice;
and 4, step 4: and (5) fermenting. Placing the inoculated large-fruit hawthorn juice in a shaking table, and fermenting for 7-20 days under certain conditions;
and 5: blending after fermentation. And (3) after the fermentation is finished, homogenizing the large-fruit hawthorn fermentation liquor and carrying out ultrasonic crushing to ensure that the hericium erinaceus hyphae are uniformly distributed in the fermentation liquor. Adding Mel, lemon juice, and purified water at a certain ratio to improve taste, and adding pectin and sodium cellulose to improve stability of beverage;
step 6: bottling and sterilizing. Filling the mixed solution into a glass bottle, sealing, sterilizing, and cooling to room temperature to obtain a finished product of the haw and hericium erinaceus fermented beverage;
and 7: sensory evaluation and nutrient determination. And performing sensory evaluation on the fermented beverage finished product, and measuring the nutrient components such as polyphenol, flavone, protein, hericium erinaceus polysaccharide and the like in the beverage.
2. The haw and hericium erinaceus fermented beverage and the preparation method thereof according to claim 1, wherein the color protection method of the haw in step 1 is as follows: adding 0.1-0.5% of ascorbic acid into the hawthorn fruit for color protection, wherein the ratio of the mass of the hawthorn fruit pulp to the volume of the ascorbic acid solution is 1: 1.5, beating the components together into large-fruit hawthorn homogenate.
3. The haw and hericium erinaceus fermented beverage and the preparation method thereof according to claim 1, wherein the enzymolysis method of the haw in the step 1 is as follows: adding 0.5-2 g/kg of pectinase (the enzyme activity is about 3 ten thousand U/g) and 0.5-2 g/kg of cellulase (the enzyme activity is about 1 ten thousand U/g) into the large-fruit hawthorn homogenate, putting the mixture into a water bath at 45 ℃, stirring and performing enzymolysis for 2 hours, then inactivating the enzyme in boiling water for 5 minutes, and cooling to room temperature.
4. The haw and hericium erinaceus fermented beverage and the preparation method thereof as claimed in claim 1, wherein the sterilizing condition of the haw juice in step 1 is heat preservation at 50-100 ℃ for 5-30 min.
5. The hawthorn fruit and hericium erinaceus fermented beverage and the preparation method as claimed in claim 1, wherein the preparation method of the potato glucose culture solution in the step 2 is that 20% of potato juice 1L, 20g of glucose and KH are added2PO43g，MgSO4·7H2O1.5 g, thiamine 8mg, autoclaved at 121 ℃ for 15 min.
6. The haw and hericium erinaceus fermented beverage and the preparation method thereof according to claim 1, wherein the hericium erinaceus culture conditions in step 2 are as follows: the temperature of the shaking table is set to be 25-30 ℃, and the rotating speed is set to be 150-200 r/min.
7. The haw and hericium erinaceus fermented beverage and the preparation method thereof as claimed in claim 1, wherein the inoculation amount of the hericium erinaceus seed liquid in the step 3 is 5-10%.
8. The haw and hericium erinaceus fermented beverage and the preparation method thereof according to claim 1, wherein the haw juice in step 4 is fermented under the following conditions: the temperature of the shaking table is set to be 25-30 ℃, and the rotating speed is set to be 150-200 r/min.
9. The haw and hericium erinaceus fermented beverage and the preparation method thereof as claimed in claim 1, wherein the blended beverage in step 5 comprises: 40-50% of fermentation liquor, 5-9% of honey, 2-3% of lemon juice and 38-53% of purified water, wherein the sum of the volume percentages of the components is 100%.
10. The haw and hericium erinaceus fermented beverage and the preparation method thereof as claimed in claim 1, wherein the beverage stabilizer in step 5 is: 0-0.3% of pectin and 0-0.3% of sodium cellulose.
11. The haw and hericium erinaceus fermented beverage and the preparation method thereof as claimed in claim 1, wherein the sterilization process in step 6 is as follows: the temperature is set to be 80-130 ℃ and the time is 10-30 min.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113925119A (en) * | 2021-09-30 | 2022-01-14 | 广西壮族自治区农业科学院 | Spleen-tonifying and stomach-benefiting clausena lansium beverage and preparation process thereof |
| CN113974098A (en) * | 2021-12-20 | 2022-01-28 | 厦门元之道生物科技有限公司 | Method for preparing undaria pinnatifida enzyme through liquid fermentation of hericium erinaceus |
| CN115176951A (en) * | 2022-07-15 | 2022-10-14 | 贵州大学 | Coriolus versicolor fermented roxburgh rose and red rice composite beverage and preparation method thereof |
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2020
- 2020-04-30 CN CN202010365703.XA patent/CN111493247A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925119A (en) * | 2021-09-30 | 2022-01-14 | 广西壮族自治区农业科学院 | Spleen-tonifying and stomach-benefiting clausena lansium beverage and preparation process thereof |
| CN113974098A (en) * | 2021-12-20 | 2022-01-28 | 厦门元之道生物科技有限公司 | Method for preparing undaria pinnatifida enzyme through liquid fermentation of hericium erinaceus |
| CN115176951A (en) * | 2022-07-15 | 2022-10-14 | 贵州大学 | Coriolus versicolor fermented roxburgh rose and red rice composite beverage and preparation method thereof |
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