CN114145400A - Fermented edible fungus beverage and preparation method thereof - Google Patents

Fermented edible fungus beverage and preparation method thereof Download PDF

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Publication number
CN114145400A
CN114145400A CN202111235474.0A CN202111235474A CN114145400A CN 114145400 A CN114145400 A CN 114145400A CN 202111235474 A CN202111235474 A CN 202111235474A CN 114145400 A CN114145400 A CN 114145400A
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edible fungus
fermentation
powder
beverage
fermented
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CN114145400B (en
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冯华峰
白晨
张艳艳
顾佳妮
蔡文静
韩雅婷
袁昕钰
吴美红
李佳远
刘思绮
蔡昫雯
李佳颖
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Shanghai Ganhong Biomedical Technology Co.,Ltd.
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SHANGHAI BUSINESS SCHOOL
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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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • 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
    • A23V2400/169—Plantarum
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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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 provides a fermented edible fungus beverage and a preparation method thereof, and relates to the field of beverage products. The fermentation type edible fungus beverage comprises fermentation liquor, a sweetening agent and/or an acidity agent, wherein the fermentation liquor is obtained by inoculating lactobacillus plantarum CGMCC No.22505 in an edible fungus fruiting body powder aqueous solution for fermentation. The preparation method comprises the following steps: s1, inoculating lactobacillus plantarum into the edible fungus sporophore composite powder aqueous solution for fermentation, heating after fermentation, centrifuging and taking supernatant to obtain fermentation liquor; and S2, blending the sweetening agent and/or the sour agent to form blended liquid, uniformly mixing the blended liquid and the edible fungus fermentation liquid prepared in the step S1, homogenizing and sterilizing to obtain the fermented edible fungus beverage. The preparation method provided by the invention has the advantages of low cost, simple process, simple raw materials, high utilization rate and good industrial application prospect.

Description

Fermented edible fungus beverage and preparation method thereof
Technical Field
The invention belongs to the field of beverage products, and particularly relates to a fermented edible fungus beverage and a preparation method thereof.
Background
Lactobacillus plantarum (Lactobacillus plantarum) belongs to a strain in a strain list for food, is rich in proteolytic enzyme, cellulase and hemicellulase, can be often found, separated and identified from vegetable-based fermented food or fermented products such as pickled vegetables, pickles, silage and the like, can effectively tolerate the digestive system of a human body, can survive in the intestinal tract in a large amount, regulates the intestinal flora, promotes the digestive absorption of the human body, and also has the effect of regulating blood fat. Edible mushrooms (Edibleshoom) are rich in carbohydrates (including monosaccharides, disaccharides, sugar alcohols, oligosaccharides and polysaccharides), proteins, free amino acids and various vitamins and minerals, and are suitable for the growth and reproduction of various probiotic lactic acid bacteria. In eastern Europe, edible mushrooms are often fermented by lactobacillus plantarum to prolong the shelf life of the mushrooms, while enhancing the nutrition and flavor of the edible mushrooms.
For thousands of years, Mushroom (Mushroom) has been considered a source of both medicine and food. There are more than 2000 kinds of mushrooms in nature, and less than 25 kinds widely accepted as food. Most edible mushrooms belong to basidiomycetes, and a very few to ascomycetes, among which β -Glucans (β -Glucans) are a common polysaccharide component in edible mushrooms.
Beta-glucan is a non-starch soluble polysaccharide that is widely found in yeast, bacteria, algae and cereals (barley, oats and rye) in addition to edible mushrooms, and differs structurally in the different sources of beta-glucan. Oat and barley beta-glucans are linear structures with beta- (1, 4) and beta- (1, 3) glycosidic linkages; the edible mushroom beta-glucan has a beta- (1, 3) glycosidic bond as a framework and a short beta- (1, 6) glycosidic bond as a branch; yeast beta-glucans have beta- (1, 6) glycosidic bond branches with additional beta- (1, 3) regions. These structural differences result in differences in the manner of extraction and biological activity, among which edible mushroom β -glucans with complex branches of triple helical structure are the most effective antitumor and immunomodulatory activities in all types of β -glucans.
Beta-glucan induces a cellular response as a pathogen-associated molecular pattern (PAMP) as a result of specific interaction with several pattern recognition receptors (Dectin-1, complement receptor 3, Toll-like receptor, scavenger receptor). These receptors bind in mononuclear phagocytes (such as macrophages, monocytes, dendritic cells and natural killer cells) and neutrophils, triggering downstream signal transduction. The recognition of macrophage Dectin-1 to beta-glucan can trigger phagocytosis of macrophages, ROS production, generation of antibacterial peptide and cytokine, and activate innate immunity of the organism, so as to balance immunity of the organism, inhibit rapid proliferation of tumor cells and inhibit oxidation (molecular mechanism of polysaccharide specific immune recognition and its immunobiological meaning, first stage of 2009, Daiki et al).
At present, fermented edible fungus beverages (also called edible fungus lactobacillus beverages) are prepared by mainly using submerged fermentation liquor or leaching liquor of fruiting bodies of edible fungi and fermenting the submerged fermentation liquor or leaching liquor by using lactobacillus. It is technically characterized by that it utilizes lactic acid bacteria fermentation to obtain functional components of edible mushroom, and filters the fermented raw material liquor, then adds the auxiliary materials of sweetening agent, sour agent, fruit juice, essence or preservative, etc. and some products also are filled with a small quantity of carbon dioxide gas. The edible fungi contain rich nutrition and are suitable for the growth and reproduction of the lactic acid bacteria, most of the lactic acid bacteria belong to probiotics, and various metabolites and flavor substances with physiological activity can be generated in the growth process, so that the combination of the two has the synergistic effect of nutrition complementation and function complementation, and the drink is an ideal nutritional functional drink.
Chinese patent CN201410631049.7 discloses a preparation method of an edible fungus active lactobacillus beverage, which is prepared by fermenting compound lactobacillus including lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei with milk and edible fungi, but the used lactobacillus has too many types and existence competition, which causes low utilization rate of raw materials and low content of beta-glucan.
Chinese patent CN201510305418.8 discloses a preparation method of mushroom enzyme beverage for improving immunity, which is prepared from ganoderma lucidum, sparassis crispa, pleurotus eryngii, pineapple, blueberry, ginseng and enzyme bacteria, and has the problems of excessive used raw materials, high production cost and the like.
Therefore, the development of a fermented edible fungus beverage with simple raw materials, low cost, high raw material utilization rate and high (1, 3; 1,6) -beta-glucan content is urgently needed.
Disclosure of Invention
The invention aims to solve the problems and provides the fermented edible fungus beverage with simple raw materials, high utilization rate, low cost, simple production steps and high (1, 3; 1,6) -beta-glucan content and the preparation method thereof.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the invention discloses a fermentation type edible fungus beverage, which comprises fermentation liquor, a sweetening agent and/or an acidity agent, wherein the fermentation liquor is obtained by inoculating lactobacillus plantarum into an aqueous solution of edible fungus fruiting body powder and fermenting.
Preferably, the preservation number of the lactobacillus plantarum is CGMCC No. 22505.
Preferably, the edible fungus fruiting body powder comprises hericium erinaceus powder, agaricus blazei murill powder, pleurotus eryngii powder and sparassis crispa powder, and the mass ratio of the hericium erinaceus powder to the agaricus blazei murill powder to the pleurotus eryngii powder is 15-40: 5-20: 15-50: 15-45, more preferably, the mass ratio is 18-35: 8-17: 20-45: 10-40, more preferably, the mass ratio is 20-30: 10-15: 25-40: 20-30.
Preferably, the edible fungus sporophore composite powder accounts for 5-10% of the edible fungus sporophore composite powder aqueous solution, further preferably, the edible fungus sporophore composite powder accounts for 9-16% of the edible fungus sporophore composite powder aqueous solution, and further preferably, the edible fungus sporophore composite powder accounts for 12% of the edible fungus sporophore composite powder aqueous solution in percentage by mass.
Preferably, the sweetness of the beverage is 2-15% as reduced to that of sucrose.
Preferably, the above beverage has a titrating acidity of 60-80 ° T.
The invention also discloses a preparation method of the fermentation type edible fungus beverage, which comprises the following steps:
s1, inoculating lactobacillus plantarum into the edible fungus sporophore composite powder aqueous solution for fermentation, heating after fermentation, centrifuging and taking supernatant to obtain edible fungus fermentation liquor;
and S2, blending the sweetening agent and/or the sour agent to form blended liquid, uniformly mixing the blended liquid and the edible fungus fermentation liquid prepared in the step S1, homogenizing and sterilizing to obtain the fermented edible fungus beverage.
Preferably, the lactobacillus plantarum preservation number in the step S1 is CGMCC No.22505, and the lactobacillus plantarum inoculation amount (i.e. the viable count of lactobacillus plantarum in the fermentation system at the beginning of fermentation) is 3.0x106-3.0x107cfu/mL, further preferably, the inoculum size is 6.0x106-1.0x107cfu/mL, more preferably, the amount of inoculation is 8.0x106cfu/mL。
Preferably, the edible fungi in the step S1 are fresh edible fungi or oven-dried edible fungi, the edible fungi include hericium erinaceus, agaricus blazei murill, pleurotus eryngii, and sparassis crispa, and the baking condition is baking in an oven at 50-65 ℃ for 1-3d, further preferably baking at 60 ℃ for 1.5d, further preferably baking at 55 ℃ for 2 d; pulverizing dried Hericium Erinaceus, Agaricus Blazei Murr, Pleurotus eryngii and Sparassis crispa respectively, sieving with 50-400 mesh sieve, preferably 100 mesh sieve, and more preferably 200 mesh sieve; after sieving, sealing and storing in dark.
Preferably, the edible fungus powder in the step S1 includes hericium erinaceus powder, agaricus blazei murill powder, pleurotus eryngii powder and sparassis crispa powder, and the mass ratio of the hericium erinaceus powder to the agaricus blazei murill powder to the pleurotus eryngii powder is 15-40: 5-20: 15-50: 15-45, more preferably, the mass ratio is 18-35: 8-17: 20-45: 10-40, more preferably, the mass ratio is 20-30: 10-15: 25-40: 20-30.
Preferably, in the step S1, the edible fungus sporophore composite powder accounts for 5 to 10% of the aqueous solution of the edible fungus sporophore composite powder, more preferably, the edible fungus sporophore composite powder accounts for 9 to 16% of the aqueous solution of the edible fungus sporophore composite powder, and even more preferably, the edible fungus sporophore composite powder accounts for 12% of the aqueous solution of the edible fungus sporophore composite powder.
Preferably, the preparation method of the edible fungus sporophore composite powder aqueous solution comprises the following steps: adding edible fungus sporophore powder into distilled water, mixing, sterilizing at 95-125 deg.C for 20-80min, preferably at 110 deg.C for 60min, preferably at 121 deg.C for 30min, and cooling to obtain edible fungus sporophore composite powder water solution.
Preferably, the fermentation temperature in the step S1 is 30-40 ℃, more preferably, the fermentation temperature is 33-37 ℃, and even more preferably, the fermentation temperature is 35 ℃; the fermentation time is 24-96h, more preferably 48-72h, still more preferably 60 h.
Preferably, the sweetener in the above step S1 is one or more of xylitol, erythritol, sodium cyclamate and acesulfame potassium.
Preferably, the sour agent in the above step S1 is one or more of citric acid, malic acid, tartaric acid, lactic acid and acetic acid.
Preferably, the mixing volume ratio of the edible fungus fermentation liquid and the blending liquid in the step S2 is 1:1-1:5, more preferably, the mixing volume ratio is 1:2-1:3.5, and even more preferably, the mixing volume ratio is 1: 2.5.
Preferably, the homogenizing pressure in the step S2 is 15 to 30MPa, more preferably 18 to 25MPa, and still more preferably 20 MPa.
Preferably, the temperature for sterilization in the above step S2 is 95-121 ℃, further preferably, the temperature is 98-110 ℃, further preferably, the temperature is 105 ℃; the time for sterilization is 6-18min, more preferably 10-16min, still more preferably 13 min.
Preferably, the concentration of the (1, 3; 1,6) -beta-glucan in the fermented edible fungus beverage in the step S2 can reach 6.63g/100 g.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention provides a fermented edible fungus beverage, which has simple raw materials and high utilization rate, has high content of (1, 3; 1,6) -beta-glucan as high as 6.67g/100g, and has good function of enhancing immunity; the flavor is unique, the taste is sour and sweet, and the taste is easily accepted by most people; the product does not need cold chain transportation, has long shelf life and is easy for large-scale industrial production and sale.
2. The invention provides a preparation method of a fermented edible fungus beverage, which greatly simplifies production steps, saves production cost, reduces pollution risks brought by discontinuous operation, reduces material cost, improves material utilization rate and improves food safety.
Deposit description
And (4) storage address: xilu No. 1 Hospital No. 3 of Beijing market facing Yang district
The preservation date is as follows: 2021 year 05, 12 months
The strain name is as follows: lactobacillus plantarum
Latin name: lactobacillus plantarum
The strain number is as follows: FM-40
The preservation organization: china general microbiological culture Collection center
The preservation organization is abbreviated as: CGMCC (China general microbiological culture Collection center)
Registration number of the preservation center: CGMCC No.22505
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
Before the present embodiments are further described, it is to be understood that the scope of the invention is not limited to the particular embodiments described below; it is also to be understood that the terminology used in the examples is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present invention.
When numerical ranges are given in the examples, it is understood that both endpoints of each of the numerical ranges and any value therebetween can be selected unless the invention otherwise indicated. In the following description and in the claims, the terms "include" and "comprise" are used in an open-ended fashion, and thus should be interpreted to mean "include, but not limited to. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions. All food raw materials are commercially available, and all the food raw materials meet the health standard and quality standard related to food safety, and the sources of the food raw materials are not particularly limited. The reagents used in the examples, unless otherwise specified, were all analytical reagents and were purchased from the national pharmaceutical group.
Basic embodiment:
the invention discloses a fermentation type edible fungus beverage, which comprises fermentation liquor, a sweetening agent and/or an acidity agent, wherein the fermentation liquor is obtained by inoculating lactobacillus plantarum into an aqueous solution of edible fungus fruiting body powder and fermenting.
Preferably, the preservation number of the lactobacillus plantarum is CGMCC No. 22505.
Preferably, the edible fungus fruiting body powder comprises hericium erinaceus powder, agaricus blazei murill powder, pleurotus eryngii powder and sparassis crispa powder, and the mass ratio of the hericium erinaceus powder to the agaricus blazei murill powder to the pleurotus eryngii powder is 5-20: 1-20: 5-40: 20-40, more preferably, the mass ratio is 8-17: 5-15: 10-25: 25-45, more preferably, the mass ratio is 10-15: 8-12: 15-30: 30-50.
Preferably, the edible mushroom fruiting body composite powder accounts for 5-10% of the edible mushroom fruiting body composite powder aqueous solution, more preferably, the edible mushroom fruiting body composite powder accounts for 9-16% of the edible mushroom fruiting body composite powder aqueous solution, and even more preferably, the edible mushroom fruiting body composite powder accounts for 12% of the edible mushroom fruiting body composite powder aqueous solution.
Preferably, the sweetness of the beverage is 2-15% as reduced to that of sucrose.
Preferably, the above beverage has a titrating acidity of 60-80 ° T.
The invention also discloses a preparation method of the fermentation type edible fungus beverage, which comprises the following steps:
s1, inoculating lactobacillus plantarum into the edible fungus sporophore composite powder aqueous solution for fermentation, heating after fermentation, centrifuging and taking supernatant to obtain edible fungus fermentation liquor;
and S2, blending the sweetening agent and/or the sour agent to form blended liquid, uniformly mixing the blended liquid and the edible fungus fermentation liquid prepared in the step S1, homogenizing and sterilizing to obtain the fermented edible fungus beverage.
Preferably, the preservation number of the lactobacillus plantarum in the step S1 is CGMCC No.22505, and the plant milk isThe inoculation amount of Bacillus (i.e. the viable count of Lactobacillus plantarum in the fermentation system at the beginning of fermentation) was 3.0x106-3.0x107cfu/mL, further preferably, the inoculum size is 6.0x106-1.0x107cfu/mL, more preferably, the amount of inoculation is 8.0x106cfu/mL。
Preferably, the edible fungi in the step S1 are fresh edible fungi or oven-dried edible fungi, the edible fungi include hericium erinaceus, agaricus blazei murill, pleurotus eryngii, and sparassis crispa, and the baking condition is baking in an oven at 50-65 ℃ for 1-3d, further preferably baking at 60 ℃ for 1.5d, further preferably baking at 55 ℃ for 2 d; pulverizing dried Hericium Erinaceus, Agaricus Blazei Murr, Pleurotus eryngii and Sparassis crispa respectively, sieving with 50-400 mesh sieve, preferably 100 mesh sieve, and more preferably 200 mesh sieve; after sieving, sealing and storing in dark.
Preferably, the edible fungus powder in the step S1 includes hericium erinaceus powder, agaricus blazei murill powder, pleurotus eryngii powder and sparassis crispa powder, and the mass ratio of the hericium erinaceus powder to the agaricus blazei murill powder to the pleurotus eryngii powder is 5-20: 1-20: 5-40: 20-40, more preferably, the mass ratio is 8-17: 5-15: 10-25: 25-45, more preferably, the mass ratio is 10-15: 8-12: 15-30: 30-50.
Preferably, in the step S1, the edible mushroom fruit body composite powder accounts for 5 to 10% of the aqueous solution of the edible mushroom fruit body composite powder, more preferably, the edible mushroom fruit body composite powder accounts for 9 to 16% of the aqueous solution of the edible mushroom fruit body composite powder, and even more preferably, the edible mushroom fruit body composite powder accounts for 12% of the aqueous solution of the edible mushroom fruit body composite powder.
Preferably, the preparation method of the edible fungus sporophore composite powder aqueous solution comprises the following steps: adding edible fungus sporophore powder into distilled water, mixing, sterilizing at 95-125 deg.C for 20-80min, preferably at 110 deg.C for 60min, preferably at 121 deg.C for 30min, and cooling to obtain edible fungus sporophore composite powder water solution.
Preferably, the fermentation temperature in the step S1 is 30-40 ℃, more preferably, the fermentation temperature is 33-37 ℃, and even more preferably, the fermentation temperature is 35 ℃; the fermentation time is 24-96h, more preferably 48-72h, still more preferably 60 h.
Preferably, the sweetener in the above step S1 is one or more of xylitol, erythritol, sodium cyclamate and acesulfame potassium.
Preferably, the sour agent in the above step S1 is one or more of citric acid, malic acid, tartaric acid, lactic acid and acetic acid.
Preferably, the mixing volume ratio of the edible fungus fermentation liquid and the blending liquid in the step S2 is 1:1-1:5, more preferably, the mixing volume ratio is 1:2-1:3.5, and even more preferably, the mixing volume ratio is 1: 2.5.
Preferably, the homogenizing pressure in the step S2 is 15 to 30MPa, more preferably 18 to 25MPa, and still more preferably 20 MPa.
Preferably, the temperature for sterilization in the above step S2 is 95 ℃ to 121 ℃, further preferably, the temperature is 98 ℃ to 110 ℃, further preferably, 105 ℃; the time for sterilization is 6-18min, more preferably 10-16min, still more preferably 13 min.
Preferably, the concentration of the (1, 3; 1,6) -beta-glucan in the fermented edible fungus beverage in the step S2 can reach 6.63g/100 g.
Examples 1 to 5A fermented beverage of edible fungi and a method for producing the same
Example 1
1. Materials and methods
(1) Preparation of seeds (fermentation strain): dissolving the freeze-dried powder of lactobacillus plantarum CGMCC No.22505 in a small amount of sterile distilled water, taking a loop by using an inoculating loop, scribing on an MRS solid culture medium (Merck, DE), carrying out anaerobic culture at 37 ℃ for 48h, taking out, picking a single colony by using the inoculating loop, putting the single colony into a 10mL MRS liquid culture medium (Merck, DE), carrying out culture at 37 ℃ for 24h, taking out, inoculating the single colony into a 50mL MRS liquid culture medium (Merck, DE) in an inoculation amount of 2% (v/v, the volume percent of a seed solution in a fermentation liquid, and the same below), carrying out culture at 37 ℃ for 24h, centrifuging a culture of 3,500g for 10min, discarding a supernatant, washing thalli for 2 times by using sterile distilled water, and suspending the thalli by using the sterile distilled water with the original culture volume to obtain the seed for fermentation.
(2) The edible fungus sporophore composite powder comprises the following components: the powder of the hericium erinaceus, the agaricus blazei murill, the pleurotus eryngii and the sparassis crispa is 15: 15: 50: 20, mixing to obtain the edible fungus sporophore composite powder.
(3) Preparing an edible fungus sporophore composite powder aqueous solution: sterilizing a liquid culture medium containing edible mushroom powder 5 wt% (w/w, the edible mushroom fruiting body composite powder accounts for the mass percent of the edible mushroom fruiting body composite powder aqueous solution, and the same below) at 95 ℃ for 80min, and cooling to room temperature to obtain the edible mushroom fruiting body composite powder aqueous solution.
2. Preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus plantarum CGMCC No.22505 seed with final concentration of 3.0x106And (3) inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under an aseptic condition, culturing for 96h at 30 ℃, heating for 4h in a water bath at 90 ℃ after fermentation is finished, cooling to room temperature, centrifuging for 20min at 5,000g, and taking supernatant to obtain fermentation liquor a rich in beta-glucan.
Dissolving erythritol at a ratio of 2g/L in 45 deg.C water completely to obtain sweet taste blending solution containing sucrose sweetness of 36%, and dissolving citric acid in 45 deg.C water completely to obtain high concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor a and the sweet taste blending liquid in a ratio of 1:2(v/v), and slowly mixing the fermentation liquor a and the sweet taste blending liquid until the acidity (75 DEG T) is required. Homogenizing under 20MPa, sterilizing at 110 deg.C for 15min, and packaging to obtain fermented edible fungus beverage labeled as S1.
Through detection, the sweetness of the fermented edible fungus beverage produced by the embodiment is 12% compared with the sweetness of the synthetic sucrose, and the acidity is 75 ° T.
3. Determination of (1, 3; 1,6) -beta-glucan content in fermented edible fungus beverage
Example 2
This embodiment is different from embodiment 1 in that:
1. materials and methods
(2) The edible fungus sporophore composite powder comprises the following components: the powder of the hericium erinaceus, the agaricus blazei murill, the pleurotus eryngii and the sparassis crispa is 40: 10: 35: 15, mixing to obtain the edible fungus sporophore composite powder.
(3) Preparing an edible fungus sporophore composite powder aqueous solution: sterilizing 20% (w/w) edible mushroom powder liquid culture medium at 110 deg.C for 60min, and cooling to room temperature to obtain edible mushroom fruiting body composite powder water solution.
2. Preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus plantarum CGMCC No.22505 seed with final concentration of 3.0x107Inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under aseptic condition, culturing at 40 ℃ for 24h, heating in 98 ℃ water bath for 1h after fermentation is finished, cooling to room temperature, centrifuging at 5,000g for 20min, and taking supernatant to obtain fermentation liquor b rich in beta-glucan.
The aspartame and acesulfame potassium are respectively dissolved in water of 50 ℃ in the proportion of 1g/L and 1g/L to prepare sweet taste blending liquid containing 23.5% of cane sugar sweetness, and the malic acid, the tartaric acid and the lactic acid are completely dissolved in water of 50 ℃ to prepare high-concentration sour taste blending liquid. And (3) fully and uniformly mixing the fermentation liquor b and the sweet taste blending liquid in a ratio of 1:1(v/v), and slowly mixing the fermentation liquor b and the sour taste blending liquid until the acidity (70 DEG T) is required. Homogenizing under 30MPa, sterilizing at 125 deg.C for 5min, and packaging to obtain fermented edible fungus beverage, denoted as S2.
Through detection, the sweetness of the fermentation type edible fungus beverage produced by the embodiment is reduced to 5.88% compared with the sweetness of cane sugar, and the acidity is 70 DEG T.
The rest is the same as example 1.
Example 3
This embodiment is different from embodiment 1 in that:
1. materials and methods
(2) The edible fungus sporophore composite powder comprises the following components: the powder of the hericium erinaceus, the agaricus blazei murill, the pleurotus eryngii and the sparassis crispa is 20: 5: 40: 35 to obtain the edible fungus fruiting body composite powder.
(3) Preparing an edible fungus sporophore composite powder aqueous solution: sterilizing an edible mushroom powder liquid culture medium with the mass percentage of 9% (w/w) at 121 ℃ for 30min, and cooling to room temperature to obtain the edible mushroom fruiting body composite powder aqueous solution.
2. Preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus plantarum CGMCC No.22505 seed with final concentration of 6.0x106Inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under aseptic condition, culturing at 33 ℃ for 65h, heating in a water bath at 98 ℃ for 1.5h after fermentation is finished, cooling to room temperature, centrifuging at 5,000g for 20min, and taking supernatant to obtain fermentation liquor c rich in beta-glucan.
Completely dissolving erythritol, xylitol and sodium cyclamate in water at 50 deg.C at the ratio of 1g/L, 10g/L and 2g/L respectively to obtain sweet taste blending solution containing 25% sucrose sweetness, and completely dissolving citric acid and acetic acid in water at 50 deg.C to obtain high-concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor c and the sweet taste blending liquid in a ratio of 1:4 (v/v), and slowly mixing the fermentation liquor c and the sour taste blending liquid until the acidity (70 DEG T) is required. Homogenizing under 15MPa, sterilizing at 92 deg.C for 15min, and packaging to obtain fermented edible fungus beverage, denoted as S3.
Through detection, the sweetness of the fermented edible fungus beverage produced by the embodiment is 10% compared with the sweetness of the synthetic sucrose, and the acidity is 70 ° T.
The rest is the same as example 1.
Example 4
This embodiment is different from embodiment 1 in that:
1. materials and methods
(2) The edible fungus sporophore composite powder comprises the following components: the powder of the hericium erinaceus, the agaricus blazei murill, the pleurotus eryngii and the sparassis crispa is 25: 20: 15: 40, mixing to obtain the edible fungus sporophore composite powder.
(3) Preparing an edible fungus sporophore composite powder aqueous solution: sterilizing a liquid culture medium of edible mushroom powder with the mass percent of 16% (w/w) at 125 ℃ for 20min, and cooling to room temperature to obtain the edible mushroom fruiting body composite powder aqueous solution.
2. Preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus plantarum CGMCC No.22505 seed with final concentration of 1.0x107Inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under aseptic condition, culturing at 37 ℃ for 55h, heating in 90 ℃ water bath for 1h after fermentation is finished, cooling to room temperature, centrifuging for 20min at 5,000g, and taking supernatant to obtain fermentation liquor d rich in beta-glucan.
Dissolving acesulfame potassium and aspartame respectively at a ratio of 1g/L and 1g/L in 50 deg.C water to obtain sweet taste blending solution containing sucrose sweetness of 38%, and dissolving citric acid, acetic acid and lactic acid in 50 deg.C water to obtain high concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor d and the sweet taste blending liquid in a ratio of 1:1.5(v/v), and slowly mixing the fermentation liquor d and the sour taste blending liquid until the acidity (68 DEG T) is required. Homogenizing under 20MPa, sterilizing at 98 deg.C for 18min, and packaging to obtain fermented edible fungus beverage, denoted as S4.
Through detection, the sweetness of the fermentation type edible fungus beverage produced by the embodiment is reduced to 11.40% compared with the sweetness of cane sugar, and the acidity is 68 DEG T.
The rest is the same as example 1.
Example 5
This embodiment is different from embodiment 1 in that:
1. materials and methods
(2) The edible fungus sporophore composite powder comprises the following components: the powder of the hericium erinaceus, the agaricus blazei murill, the pleurotus eryngii and the sparassis crispa is 30: 10: 20: 40, mixing to obtain the edible fungus sporophore composite powder.
(3) Preparing an edible fungus sporophore composite powder aqueous solution: sterilizing 12% (w/w) edible mushroom powder liquid culture medium at 121 deg.C for 30min, and cooling to room temperature to obtain edible mushroom fruiting body composite powder water solution.
2. Preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus plantarum CGMCC No.22505 seed with final concentration of 8.0x106Inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under aseptic condition, culturing at 35 ℃ for 60h, heating in 95 ℃ water bath for 2.5h after fermentation is finished, cooling to room temperature, centrifuging for 20min at 5,000g, and taking supernatant to obtain fermentation liquor e rich in beta-glucan.
Completely dissolving xylitol, erythritol, sodium cyclamate and acesulfame potassium in water of 50 deg.C at the ratio of 0.5g/L, 1g/L, 2g/L and 1g/L respectively to obtain sweet taste blending solution containing 45.6% sucrose sweetness, and completely dissolving citric acid, malic acid, tartaric acid, lactic acid and acetic acid in water of 50 deg.C to obtain high-concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor e and the sweet taste blending liquid in a ratio of 1:3(v/v), and slowly mixing the fermentation liquor e and the sour taste blending liquid until the acidity (63 DEG T) is required. Homogenizing under 28MPa, sterilizing at 110 deg.C for 10min, and packaging to obtain fermented edible fungus beverage labeled as S5.
Through detection, the sweetness of the fermentation type edible fungus beverage produced by the embodiment is reduced to 11.40% compared with the sweetness of cane sugar, and the acidity is 63 DEG T.
The rest is the same as example 1.
Comparative example 1
This comparative example differs from example 5 in that:
1. materials and methods
(1) Preparation of seeds (fermentation strain): dissolving lyophilized powder of Streptococcus thermophilus ST-BODY-3 (Cork Hansen) with a small amount of sterile distilled water, taking a loop by using an inoculating loop, scribing on an M17 solid culture medium (Merck, Germany), carrying out anaerobic culture at 40 ℃ for 24h, taking out, picking a single colony by using the inoculating loop, putting the single colony into 1mL of M17 liquid (Merck, Germany), uniformly dispersing the colony in the liquid culture medium by using a vortex shaker, carrying out anaerobic culture at 40 ℃ for 24h, taking out, inoculating into 50mL of M17 liquid by using an inoculation amount of 2% (v/v), carrying out culture at 40 ℃ for 24h, centrifuging 3,500g of a culture for 10min, discarding a supernatant, washing thalli for 2 times by using sterile distilled water, and suspending by using sterile distilled water with the original culture volume to obtain the seed for fermentation.
2. Preparation of fermented edible fungus beverage rich in beta-glucan
Streptococcus thermophilus ST-BODY-3 seeds with a final concentration of 8.0x106And (3) inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under an aseptic condition, culturing for 24h at 40 ℃, heating in a water bath at 95 ℃ for 2.5h after fermentation is finished, cooling to room temperature, centrifuging for 20min at 5,000g, and taking supernatant to obtain fermentation liquor f rich in beta-glucan.
Completely dissolving xylitol, erythritol, sodium cyclamate and acesulfame potassium in water of 50 deg.C at the ratio of 0.5g/L, 1g/L, 2g/L and 1g/L respectively to obtain sweet taste blending solution containing 45.6% sucrose sweetness, and completely dissolving citric acid, malic acid, tartaric acid, lactic acid and acetic acid in water of 50 deg.C to obtain high-concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor f and the sweet taste blending liquid in a ratio of 1:3(v/v), and slowly mixing the fermentation liquor f and the sour taste blending liquid until the acidity (63 DEG T) is required. Homogenizing under 28MPa, sterilizing at 110 deg.C for 10min, and packaging to obtain fermented edible fungus beverage D1.
The rest is the same as example 5.
Comparative example 2
This comparative example differs from example 5 in that:
1. materials and methods
(1) Preparation of seeds (fermentation strain): dissolving freeze-dried powder of lactobacillus casei ATCC 393 (purchased from ATCC) by using a small amount of sterile distilled water, taking a loop by using an inoculating loop, scribing on an MRS solid culture medium (Merck, DE nation), carrying out anaerobic culture at 37 ℃ for 24h, taking a single colony by using the inoculating loop, putting the single colony into a 1mL MRS liquid culture medium (Merck, DE nation), carrying out culture at 37 ℃ for 24h, taking the single colony, inoculating the single colony into 50mL MRS liquid culture medium (Merck, DE nation) by using an inoculation amount of 2% (v/v, the volume percent of seed liquid in fermentation liquid, the same applies below), carrying out culture at 37 ℃ for 24h, centrifuging a culture of 3,500g for 10min, discarding supernatant, washing thalli for 2 times by using sterile distilled water, and suspending by using sterile physiological saline to obtain seeds for fermentation.
2. Preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus casei ATCC 393 seeds at a final concentration of 8.0x106Inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under aseptic condition, culturing at 37 ℃ for 24h, heating in 95 ℃ water bath for 2.5h after fermentation is finished, cooling to room temperature, centrifuging for 20min at 5000g, and taking supernatant to obtain fermentation liquor g rich in beta-glucan.
Completely dissolving xylitol, erythritol, sodium cyclamate and acesulfame potassium in water of 50 deg.C at the ratio of 0.5g/L, 1g/L, 2g/L and 1g/L respectively to obtain sweet taste blending solution containing 45.6% sucrose sweetness, and completely dissolving citric acid, malic acid, tartaric acid, lactic acid and acetic acid in water of 50 deg.C to obtain high-concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor g and the sweet taste blending liquid in a ratio of 1:3(v/v), and slowly mixing the fermentation liquor g and the sweet taste blending liquid until the acidity (63 DEG T) is required. Homogenizing under 28MPa, sterilizing at 110 deg.C for 10min, and packaging to obtain fermented edible fungus beverage D2.
The rest is the same as example 5.
Comparative example 3
This comparative example differs from example 5 in that:
1. materials and methods
(1) Preparation of seeds (fermentation strain): dissolving lyophilized powder of Lactobacillus bulgaricus LB340 (Danisco) with a small amount of sterile distilled water, taking a ring by using an inoculating ring, streaking the ring on an MRS solid culture medium (Merck, Del.), carrying out anaerobic culture at 37 ℃ for 24h, taking out, picking a single colony by using the inoculating ring, putting the single colony into 1mL of an MRS liquid culture medium (Merck, Del.), carrying out culture at 37 ℃ for 24h, taking out, inoculating the single colony into 50mL of the MRS liquid culture medium (Merck, Del) in an inoculation amount of 2% (v/v) and the volume percentage of a seed solution in a fermentation liquid, carrying out culture at 37 ℃ for 24h, centrifuging the culture for 10min at 3,500g, discarding the supernatant, washing the thallus with sterile distilled water for 2 times, and suspending with sterile physiological saline to obtain the seed for fermentation.
2. Preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus bulgaricus LB340 seed at a final concentration of 8.0X106The amount of cfu/ml inoculated, under aseptic conditions, ontoCulturing the edible fungus sporophore composite powder aqueous solution at 37 ℃ for 24h (optimal fermentation time and optimal fermentation temperature), heating in a water bath at 95 ℃ for 2.5h after fermentation is finished, cooling to room temperature, centrifuging at 5,000g for 20min, and taking supernatant to obtain fermentation liquor h rich in beta-glucan.
Completely dissolving xylitol, erythritol, sodium cyclamate and acesulfame potassium in water of 50 deg.C at the ratio of 0.5g/L, 1g/L, 2g/L and 1g/L respectively to obtain sweet taste blending solution containing 45.6% sucrose sweetness, and completely dissolving citric acid, malic acid, tartaric acid, lactic acid and acetic acid in water of 50 deg.C to obtain high-concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor h and the sweet taste blending liquid in a ratio of 1:3(v/v), and slowly mixing the fermentation liquor h and the sweet taste blending liquid until the acidity (63 DEG T) is required. Homogenizing under 28MPa, sterilizing at 110 deg.C for 10min, and packaging to obtain fermented edible fungus beverage D3.
The rest is the same as example 5.
Comparative example 4
This comparative example differs from example 5 in that:
1. materials and methods
(3) Preparing an edible fungus sporophore composite powder aqueous solution: sterilizing 3% (w/w) edible mushroom powder liquid culture medium at 121 deg.C for 30min, and cooling to room temperature to obtain edible mushroom fruiting body composite powder water solution.
Obtaining fermentation liquor i rich in beta-glucan; the fermented edible fungus beverage of this comparative example was obtained and designated as D4.
The rest is the same as example 5.
Comparative example 5
This comparative example differs from example 5 in that:
1. materials and methods
(3) Preparing an edible fungus sporophore composite powder aqueous solution: sterilizing liquid culture medium containing 25 wt% (w/w, the weight percentage of edible fungus sporophore composite powder in the edible fungus sporophore composite powder aqueous solution, the same below) of edible mushroom powder at 121 deg.C for 30min, and cooling to room temperature to obtain edible fungus sporophore composite powder aqueous solution.
Obtaining fermentation liquor g rich in beta-glucan; the fermented edible fungus beverage of this comparative example was obtained and designated as D5.
The rest is the same as example 5.
Comparative example 6
This comparative example differs from example 5 in that:
2. preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus plantarum CGMCC No.22505 seed with final concentration of 3.0x105And (3) inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under an aseptic condition, culturing for 60h at 35 ℃, heating in a water bath at 95 ℃ for 2.5h after fermentation is finished, cooling to room temperature, centrifuging for 20min at 5,000g, and taking supernatant to obtain fermentation liquor k rich in beta-glucan.
Completely dissolving xylitol, erythritol, sodium cyclamate and acesulfame potassium in water of 50 deg.C at the ratio of 0.5g/L, 1g/L, 2g/L and 1g/L respectively to obtain sweet taste blending solution containing 45.6% sucrose sweetness, and completely dissolving citric acid, malic acid, tartaric acid, lactic acid and acetic acid in water of 50 deg.C to obtain high-concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor k and the sweet taste blending liquid in a ratio of 1:3(v/v), and slowly mixing the fermentation liquor k and the sour taste blending liquid until the acidity (63 DEG T) is required. Homogenizing under 28MPa, sterilizing at 110 deg.C for 10min, and packaging to obtain fermented edible fungus beverage D6.
The rest is the same as example 5.
Comparative example 7
This comparative example differs from example 5 in that:
2. preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus plantarum CGMCC No.22505 seed with final concentration of 8.0x106Inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under aseptic condition, culturing at 35 ℃ for 60h, heating in 55 ℃ water bath for 3h after fermentation is finished, cooling to room temperature, centrifuging for 20min at 5,000g, and taking supernatant to obtain fermentation liquor l rich in beta-glucan.
Completely dissolving xylitol, erythritol, sodium cyclamate and acesulfame potassium in water of 50 deg.C at the ratio of 0.5g/L, 1g/L, 2g/L and 1g/L respectively to obtain sweet taste blending solution containing 45.6% sucrose sweetness, and completely dissolving citric acid, malic acid, tartaric acid, lactic acid and acetic acid in water of 50 deg.C to obtain high-concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor l and the sweet taste blending liquid in a ratio of 1:3(v/v), and slowly mixing the fermentation liquor l and the sweet taste blending liquid until the acidity (63 DEG T) is required. Homogenizing under 28MPa, sterilizing at 110 deg.C for 10min, and packaging to obtain fermented edible fungus beverage D7.
The rest is the same as example 5.
Comparative example 8
This comparative example differs from example 5 in that:
2. preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus plantarum CGMCC No.22505 seed with final concentration of 8.0x106Inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under aseptic condition, culturing at 25 ℃ for 110h, heating in 95 ℃ water bath for 2.5h after fermentation is finished, cooling to room temperature, centrifuging at 5000g for 20min, and taking supernatant to obtain fermentation liquor m rich in beta-glucan.
Completely dissolving xylitol, erythritol, sodium cyclamate and acesulfame potassium in water of 50 deg.C at the ratio of 0.5g/L, 1g/L, 2g/L and 1g/L respectively to obtain sweet taste blending solution containing 45.6% sucrose sweetness, and completely dissolving citric acid, malic acid, tartaric acid, lactic acid and acetic acid in water of 50 deg.C to obtain high-concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor m and the sweet taste blending liquid in a ratio of 1:3(v/v), and slowly mixing the fermentation liquor m and the sweet taste blending liquid until the acidity (63 DEG T) is required. Homogenizing under 28MPa, sterilizing at 110 deg.C for 10min, and packaging to obtain fermented edible fungus beverage D8.
The rest is the same as example 5.
Comparative example 9
This comparative example differs from example 5 in that:
2. preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus plantarum CGMCC No.22505 seed with final concentration of 8.0x106Inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under aseptic condition, culturing at 45 ℃ for 20h, heating in 95 ℃ water bath for 2.5h after fermentation is finished, cooling to room temperature, centrifuging for 20min at 5000g, and taking supernatant to obtain fermentation liquor n rich in beta-glucan.
Completely dissolving xylitol, erythritol, sodium cyclamate and acesulfame potassium in water of 50 deg.C at the ratio of 0.5g/L, 1g/L, 2g/L and 1g/L respectively to obtain sweet taste blending solution containing 45.6% sucrose sweetness, and completely dissolving citric acid, malic acid, tartaric acid, lactic acid and acetic acid in water of 50 deg.C to obtain high-concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor n and the sweet taste blending liquid in a ratio of 1:3(v/v), and slowly mixing the fermentation liquor n and the sour taste blending liquid until the acidity (63 DEG T) is required. Homogenizing under 28MPa, sterilizing at 110 deg.C for 10min, and packaging to obtain fermented edible fungus beverage D9.
The rest is the same as example 5.
Comparative example 10
This comparative example differs from example 5 in that:
1. materials and methods
(2) The edible fungus sporophore composite powder comprises the following components: the powder of the hericium erinaceus, the agaricus blazei murill, the pleurotus eryngii and the sparassis crispa is 10: 30: 50: 10, mixing to obtain the edible fungus sporophore composite powder.
Obtaining fermentation liquor o rich in beta-glucan; the fermented edible fungus beverage of this comparative example was obtained and designated as D10.
The rest is the same as example 5.
Comparative example 11
This comparative example differs from example 5 in that:
1. materials and methods
(2) The edible fungus sporophore composite powder comprises the following components: the powder of oyster mushroom, ganoderma lucidum and sparassis crispa is 12: 10: 20: 40, mixing to obtain the edible fungus sporophore composite powder.
Obtaining fermentation liquor p rich in beta-glucan; the fermented edible fungus beverage of this comparative example was obtained and designated as D11.
The rest is the same as example 5.
Comparative example 12
This comparative example differs from example 5 in that:
1. materials and methods
(1) Preparation of seeds (fermentation strain): dissolving Lactobacillus plantarum ATCC14917 (purchased from ATCC) freeze-dried powder with a small amount of sterile distilled water, taking a loop by using an inoculating loop, scribing on an MRS solid culture medium (Merck, DE), carrying out anaerobic culture at 37 ℃ for 24h, taking out, selecting a single colony by using the inoculating loop, putting the single colony into 5mL of MRS liquid culture medium (Merck, DE), uniformly dispersing the colony in the liquid culture medium by using a vortex oscillator, carrying out anaerobic culture at 37 ℃ for 24h, inoculating the single colony into 50mL of MRS liquid culture medium (Merck, DE) by using an inoculation amount of 2% (v/v, volume percentage of seed liquid in fermentation liquid, the same below), carrying out culture at 37 ℃ for 24h, centrifuging a culture of 3,500g for 10min, discarding supernatant, washing the thallus with sterile distilled water for 2 times, and suspending with sterile physiological saline to obtain seeds for fermentation.
2. Preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus plantarum ATCC14917 seed at final concentration of 8.0x106Inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under aseptic condition, culturing at 37 ℃ for 48h, heating in 95 ℃ water bath for 2.5h after fermentation is finished, cooling to room temperature, centrifuging for 20min at 5,000g, and taking supernatant to obtain fermentation liquor q rich in beta-glucan.
Completely dissolving xylitol, erythritol, sodium cyclamate and acesulfame potassium in water of 50 deg.C at the ratio of 0.5g/L, 1g/L, 2g/L and 1g/L respectively to obtain sweet taste blending solution containing 45.6% sucrose sweetness, and completely dissolving citric acid, malic acid, tartaric acid, lactic acid and acetic acid in water of 50 deg.C to obtain high-concentration sour taste blending solution. And (3) fully and uniformly mixing the fermentation liquor q and the sweet taste blending liquid in a ratio of 1:3(v/v), and slowly mixing the fermentation liquor q and the sour taste blending liquid until the acidity (63 DEG T) is required. Homogenizing under 28MPa, sterilizing at 110 deg.C for 10min, and packaging to obtain fermented edible fungus beverage D12.
The rest is the same as example 5.
Comparative example 13
This comparative example differs from example 5 in that:
1. materials and methods
(1) Preparation of seeds (fermentation strain): dissolving the freeze-dried powder of lactobacillus paracasei ATCC 334 by using a small amount of sterile distilled water, taking a ring by using an inoculating ring, scribing on an MRS solid culture medium (Merck, DE), carrying out anaerobic culture at 37 ℃ for 24h, taking out, picking a single colony by using the inoculating ring, putting the single colony into a 5mL MRS liquid culture medium (Merck, DE), carrying out culture at 37 ℃ for 24h, taking out, inoculating the single colony into a 50mL MRS liquid culture medium (Merck, DE) by using an inoculation amount of 2% (v/v, the volume percentage of a seed solution in a fermentation liquid, the same below), carrying out culture at 37 ℃ for 24h, centrifuging a culture of 3,500g for 10min, discarding a supernatant, washing thalli by using sterile distilled water for 2 times, and suspending by using sterile physiological saline to obtain seeds for fermentation.
2. Preparation of fermented edible fungus beverage rich in beta-glucan
Lactobacillus paracasei ATCC 334 seeds at a final concentration of 8.0x106And (3) inoculating cfu/ml of inoculum size into the edible fungus fruiting body composite powder aqueous solution under an aseptic condition, culturing at 37 ℃ for 48h, heating in a water bath at 95 ℃ for 2.5h after fermentation is finished, cooling to room temperature, centrifuging for 20min at 5,000g, and taking supernatant to obtain fermentation liquor r rich in beta-glucan.
Completely dissolving xylitol, erythritol, sodium cyclamate and acesulfame potassium in water of 50 deg.C at the ratio of 0.5g/L, 1g/L, 2g/L and 1g/L respectively to obtain sweet taste blending solution containing 45.6% sucrose sweetness, and completely dissolving citric acid, malic acid, tartaric acid, lactic acid and acetic acid in water of 50 deg.C to obtain high-concentration sour taste blending solution. Mixing the fermentation liquid r and sweet taste concocting liquid at a ratio of 1:3(v/v), and slowly mixing with sour taste concocting liquid until the acidity reaches 63 ° T. Homogenizing under 28MPa, sterilizing at 110 deg.C for 10min, and packaging to obtain fermented edible fungus beverage D13.
The rest is the same as example 5.
Evaluation of the effects:
1. detection of concentration of (1, 3; 1,6) - β -glucan in fermentation broths in examples 1-5 and comparative examples 1-13
The concentration of (1, 3; 1,6) -ss-glucan in the fermentation liquids of examples 1 to 5 and comparative examples 1 to 13 was measured using a beta-glucan (yeast and mushroom) assay kit of Megazyme, Inc., and the mass of the obtained (1, 3; 1,6) -ss-glucan was calculated in g/100g dry weight in terms of using 100g of the edible fungus fruiting body composite dry weight powder as a raw material. (for reference, the measurement method is described in the specification of a kit for detecting beta-glucan (yeast and mushroom) by Megazyme).
The results are shown in table 1 below.
TABLE 1
Figure RE-GDA0003500006840000191
Figure RE-GDA0003500006840000201
2. Examples 1-5 and comparative examples 1-13 results of measuring the concentration of (1, 3; 1,6) -ss-glucan in fermented type edible fungus beverages: as shown in table 2 below.
TABLE 2
Fermented edible fungus beverage (1, 3; 1,6) -beta-glucan concentration (g/100g)
S1 4.82
S2 6.43
S3 3.26
S4 5.36
S5 6.63
D1 1.08
D2 1.60
D3 1.13
D4 2.66
D5 1.98
D6 1.29
D7 3.73
D8 1.35
D9 1.10
D10 2.23
D11 1.91
D12 2.54
D13 2.48
3. Product taste and preference testing
Taste test of the products was conducted by using the fermented edible fungus beverages of examples 1 to 5, S1, S2, S3, S4 and S5, as experimental subjects. The number of test persons was 50. Tasting mode: tasting in a mode of unmarked scoring; the color, flavor, taste and nutrition of the fermented edible fungus beverage product are respectively and independently scored, each full score is 20, the average score and the total score thereof are calculated, and the statistical result is recorded in table 3. Meanwhile, the number of people who like each single product is counted according to the opinion given to the overall like degree of the product, and the counting result is recorded in table 4.
Table 3 statistics table for taste test result of product
Fermented edible fungus beverage S1 S2 S3 S4 S5
Color 18 19 18 18 19
Sweet and sour ratio 18 18 17 19 19
Flavor (I) and flavor (II) 15 13 13 13 14
Taste of the product 13 12 13 12 15
Nutrition 20 20 20 20 20
Total score 84 82 81 82 87
TABLE 4 statistical table of product preference degree test result data
Degree of preference A B C D E
Xi Huan 42 38 36 37 44
Good effect 4 5 4 3 3
In general 2 4 7 4 2
Dislike of 2 3 3 3 1
As can be seen from the product taste test and the result of the preference degree statistics, in general, the fermented edible fungus beverage rich in beta-glucan prepared by the method in the technical scheme of the invention is accepted by most consumers in the aspects of product flavor, sweet and sour ratio, mouthfeel, nutrition and the like.
Finally, it should be noted that the above-mentioned contents are only used for illustrating the technical solutions of the present invention, and not for limiting the protection scope of the present invention, and that the simple modifications or equivalent substitutions of the technical solutions of the present invention by those of ordinary skill in the art can be made without departing from the spirit and scope of the technical solutions of the present invention.

Claims (10)

1. The fermented edible fungus beverage is characterized by comprising fermentation liquor, a sweetening agent and/or an acidity agent, wherein the fermentation liquor is obtained by inoculating lactobacillus plantarum into an aqueous solution of edible fungus fruiting body powder and fermenting.
2. The beverage according to claim 1, wherein the lactobacillus plantarum has a accession number of CGMCC No. 22505.
3. The beverage according to claim 1, wherein the beverage has a sweetness reduced to 2-15% as compared to sucrose.
4. The beverage according to claim 1, wherein the beverage has a titrating acidity of 60-80 ° T.
5. A method for preparing a fermented edible fungus beverage according to claim 1, wherein the method comprises the following steps:
s1, inoculating lactobacillus plantarum into the edible fungus sporophore composite powder aqueous solution for fermentation, heating after fermentation, centrifuging and taking supernatant to obtain edible fungus fermentation liquor;
and S2, blending the sweetening agent and/or the sour agent to form blended liquid, uniformly mixing the blended liquid and the edible fungus fermentation liquid prepared in the step S1, homogenizing and sterilizing to obtain the fermented edible fungus beverage.
6. The method according to claim 5, wherein the Lactobacillus plantarum preservation number in step S1 is CGMCC No.22505, and the Lactobacillus plantarum inoculation amount is 3.0x106-3.0x107cfu/mL。
7. The preparation method according to claim 5, wherein the edible fungus sporophore composite powder in the step S1 comprises hericium erinaceus powder, agaricus blazei murill powder, pleurotus eryngii powder and sparassis crispa powder, and the mass ratio of the hericium erinaceus powder to the agaricus blazei murill powder to the pleurotus eryngii powder is 15-40: 5-20: 15-50: 15-45.
8. The method according to claim 5, wherein the edible fungus fruiting body composite powder in step S1 is 5-10% by mass of the aqueous solution of the edible fungus fruiting body composite powder.
9. The method according to claim 5, wherein the fermentation temperature in step S1 is 30-40 ℃, and the fermentation time is 24-96 h.
10. The preparation method according to claim 5, wherein the mixing volume ratio of the edible fungus fermentation liquid to the blending liquid in step S2 is 1:1-1: 5.
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