CN1666653A - Making method of morel beverage, beverage-mate and syrup oral liquid - Google Patents
Making method of morel beverage, beverage-mate and syrup oral liquid Download PDFInfo
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- CN1666653A CN1666653A CNA2005100682980A CN200510068298A CN1666653A CN 1666653 A CN1666653 A CN 1666653A CN A2005100682980 A CNA2005100682980 A CN A2005100682980A CN 200510068298 A CN200510068298 A CN 200510068298A CN 1666653 A CN1666653 A CN 1666653A
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Abstract
The invention discloses a processing method of morel drink, drink-mate and syrup oral liquid. The bacterial cultivated in the oblique plane of test tube is directly inoculated into the liquid culture medium of fermentation tank, and the basic material is attained by abrasion of fermentation liquor after hypha submerged cultuse of bacterials. First, the basic material is processed to be finished morel drink by brewage, milling, weanling, and disinfection; second, the basic material is processed to finished morel drink by drink-mate brewage, milling, filling into mould, disinfection, quick-frozen, packing, and cold storage; third, the basic material is processed to finished morel syrup oral liquid by syrup oral liquid brewage, milling, distilling, brewage with sweet, boiling, packing into bottle, and disinfection. And the invention is characterized in full use of morel, increasing new product of drink, simple method, low cost and easy to be extended.
Description
Technical field
The preparation method of morel beverage of the present invention, beverage-mate and nourushing syrup relates to the drink technical field; Be particularly related to the method for preparing drink technical field; Relate in particular to edible mushroom method for preparing drink technical field; Be specifically related to morel beverage, beverage-mate and nourushing syrup preparation method technical field.
Background technology
At present, the product that is referred to as drink as beverage, beverage-mate, oral liquid one class is a lot.With regard to beverage, traditional tea beverage, aerating class soda, function class beverage, cola, coffee-type beverage, acetate type beverage, pulp class beverage are arranged ... or the like; But, be that the beverage of base-material is few with the edible mushroom, and be not the beverage of base-material with this edible mushroom of hickory chick.With regard to beverage-mate, be the specificity companion who is equipped with at certain beverage, as coffeemate, with milk or dairy produce as the companion, with lemon or lemon juice or smoked plum as the companion, with rock sugar or granulated sugar as the companion ... or the like; Equally, be not the companion of base-material not with the edible mushroom, be not the companion of base-material also with the hickory chick, be not base-material and more as cooking and the companion of food additives type with this edible mushroom of hickory chick.With regard to oral liquid, the various oral liquids that are applicable to old man or women or children or various specific crowds are arranged, in addition must be at the Bifidobacterium class oral liquid under the cold chain specific (special) requirements condition ... or the like; But not have too not only be base-material with the hickory chick, but also without any need for the oral liquid of specific condition.In sum, at present both be not the product that beverage, beverage-mate, oral liquid one class of base-material is referred to as beverage, thereby more be not that base-material is made the method that beverage, beverage-mate, oral liquid one class are referred to as drink just with the hickory chick with the hickory chick.
Hickory chick Morchella esculenta belongs to Ascomycotina, discomycete, Pezizale, Morchellaceae, morchella.Hickory chick is one of most precious in the world edible mushroom, and it is very high to contain rich in protein, mineral matter, vitamin and 20 several amino acids, particularly polysaccharide, organic germanium and hormonal content; The function of have kidney tonifying, establishing-Yang, benefit brain, refreshing oneself; Cold and the dizzy insomnia of smart deficiency of the kidney damage, impotence erectile problem, sexual desire, stomach inflammation, weakness of the spleen and the stomach, indigestion had significant curative effect; Also have anti-cancer, anticancer, antiviral, the function that strengthens personal immunity simultaneously.Analytical proof after deliberation, crude fat content in Morchella esculenta (L.) Pers sporophore (cap and stem) the dry sample nutritional labeling is 3.82%, wherein linoleic acid accounts for 56%, oleic acid accounts for 28.41%, stearic acid accounts for 2.02%, palmitic acid accounts for 13.54%, protein content in the Morchella esculenta (L.) Pers sporophore dry sample nutrition is 22.06%, contain 20 several amino acids in the Morchella esculenta (L.) Pers sporophore dry sample nutritional labeling, 19 seed amino acid content such as following tables after testing:
Morchella esculenta (L.) Pers sporophore amino acid content table (g/100g dry sample):
| Title | Content | Title | Content | Title | Content | Title | Content |
| Aspartic acid | 1.88 | Proline | 0.93 | Valine | 0.91 | Tyrosine | 0.52 |
| Threonine | 1.08 | Glycine | 0.96 | Methionine | 0.21 | Lysine | 0.90 |
| Phenylalanine | 0.70 | Serine | 1.02 | Alanine | 1.05 | Glutamic acid | 2.31 |
| Isoleucine | 2.64 | Cystine | 0.28 | Leucine | 2.41 | Histidine | 0.38 |
| Tryptophan | 0.45 | Arginine | 0.89 | Ornithine | 0.07 |
What be worth proposition is in 19 seed amino acids of last table, comprise the amino acid of eight kinds of needed by human, and these eight kinds of personal essential amino acids to account for 47.47% high ratio.
Because the nutritive value of hickory chick is high, thereby has caused domestic and international edible mushroom expert to be devoted to carry out the research of artificial growth for many years; Simultaneously, also just because of that hickory chick is carried out the difficulty of artificial growth is very big, so still there is not substantial technological break-through so far; In this technical field of artificial growth hickory chick, the relevant personnel of China positive edible mushroom of Sichuan cotton research institute, though applied for that the patent No. is 00112812.4 patent being called " hickory chick artificial method for planting " with name aspect the hickory chick artificial growth, and obtained immeasurable achievement, but do not drop into scale production because output is extremely unstable.Thus, the artificial planting technique of hickory chick still is in needs among further investigation and the perfect discussion.
The growth and breeding process of hickory chick is: spore → mycelium → stem → cap → spore.In this course, spore and mycelium are the most effective beginners of future generation; The difficulty of hickory chick artificial growth just is that stem and cap are difficult to form, and mycelium very easily forms.With regard to its physiology course, the process that mycelium forms is the process of nutrient accumulation, and is the process of nutrient consumption as the sporophore growth process of stem and cap; Actual detected also proves, its mycelial nutritional labeling is content or activity no matter, all is higher than the fructification of stem and cap far away.
In sum, the present invention is referred to as on the prior art basis of drink conscientiously and fully investigating, understand, analyze, sum up various beverages, beverage-mate, oral liquid one class, big in view of the artificial growth difficulty of Morchella esculenta (L.) Pers sporophore, can't large-scale production, the cost height, but and the mycelium nutrition height of hickory chick, reproductive capacity strong, be convenient to operate large-scale production, actual state that cost is low, from the technical difficulty of avoiding the Morchella esculenta (L.) Pers sporophore artificial growth and the angle of fully expanding the Morchella esculenta (L.) Pers mycelium strong point, study successful for adding the drink new product.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of morel beverage, beverage-mate and nourushing syrup.Obtain base-material by test tube slant bacterial classification cultivation, mycelia deep fermentation, zymotic fluid milled processed, make morel beverage, morel beverage companion, hickory chick nourushing syrup new product with base-material again, thereby form the present invention hickory chick.And reach following purpose with this:
1, avoids the technical difficulty of Morchella esculenta (L.) Pers sporophore artificial growth, inherent characteristicses such as the mycelium fertility of expanding hickory chick is strong, be convenient to operate, can be mass-produced, cost is low, the high strong point of mycelium nutrition of performance hickory chick is fully used hickory chick.
2, the preparation method of developing morel beverage, beverage-mate and nourushing syrup.
3, for the consumer provides morel beverage, morel beverage companion, hickory chick nourushing syrup new product, for increasing new varieties in the drink.
4, utilize general plant equipment, be convenient to operation, large-scale production, cost is low, effect is good, be beneficial to wide popularization and application.
The present invention can accomplish the end in view.
For achieving the above object, technical scheme provided by the invention is: a kind of morel beverage, the preparation method of beverage-mate and nourushing syrup, the inoculation hickory chick carries out test tube slant bacterial classification cultivation on the test tube slant culture medium for preparing, the preparation fluid nutrient medium is put into fermentation tank, and will directly be inoculated into through the bacterial classification that the test tube slant bacterial classification is cultivated and carry out the mycelia deep fermentation in the fluid nutrient medium in the fermentation tank and cultivate, the zymotic fluid of cultivating through the mycelia deep fermentation is carried out milled processed, make base-material and produce morel beverage respectively with zymotic fluid through milled processed, the morel beverage companion, three kinds of products of hickory chick nourushing syrup:
One is made morel beverage with the zymotic fluid through milled processed: carry out brew and stirring with the zymotic fluid through milled processed as base-material, be made into the morel beverage finished product after the can sterilization;
They are two years old, make the morel beverage companion with zymotic fluid: carry out beverage-mate modulation and stirring with zymotic fluid as base-material, after the mould of packing into, sterilization, quick-frozen, packing, refrigeration, be made into morel beverage companion finished product through milled processed through milled processed;
They are three years old, zymotic fluid with the process milled processed is made the hickory chick nourushing syrup: carry out nourushing syrup modulation and stirring with the zymotic fluid through milled processed as base-material, be made into hickory chick nourushing syrup finished product after sterilization is allocated, boiled, bottles in concentrated, sugaring.
The described technical process that the inoculation hickory chick carries out test tube slant bacterial classification cultivation on the test tube slant culture medium for preparing, be the water of getting gross weight 78.7%, 19.7% cadmium yellow bean sprouts, 0.78% white sugar, 0.04% peptone, 0.78% agar, 100 ℃ of water are put in the cadmium yellow bean sprouts to be boiled and gets cleaner liquid after 30 minutes, in cleaner liquid, add white sugar, peptone, agar successively, in constantly stirring, under 100 ℃ of conditions, boiling 15～20 minutes, agar is melted fully and obtaining culture medium; Culture medium is divided in the test tube of adding a cover tampon, and through making the culture medium cooling, solidify and form the inclined-plane with normal temperature in transfer room or inoculating hood behind the high-temperature sterilization, its bevel altitude is advisable with distance test tube tampon 1～1.5cm, thereby makes the test tube slant culture medium; At test tube slant inoculation of medium hickory chick bacterial classification, under 12 ℃～15 ℃ conditions, carry out the test tube slant bacterial classification and cultivate, it is stand-by that mycelia is covered with behind the test tube slant.
Described preparation fluid nutrient medium is put into fermentation tank, and will directly be inoculated into through the bacterial classification that the test tube slant bacterial classification is cultivated in the fluid nutrient medium in the fermentation tank and carry out the technical process that the mycelia deep fermentation is cultivated, be the water of getting gross weight 93.25%, 6.25% cadmium yellow bean sprouts, 0.25% brown sugar, 0.1% peptone, 0.05% potassium dihydrogen phosphate, 0.1% magnesium sulfate, 100 ℃ of water are put in the cadmium yellow bean sprouts to be boiled and gets cleaner liquid after 30 minutes, in cleaner liquid, add brown sugar respectively, peptone, potassium dihydrogen phosphate, magnesium sulfate and abundant the stirring are dissolved it fully, the fermentation tank of packing into after filtering out impurities carries out sterilization treatment, is cooled to 15 ℃ and obtain fluid nutrient medium; The test tube slant bacterial classification directly is inoculated in the fluid nutrient medium in the fermentation tank, its inoculum concentration is test tube slant bacterial classification of inoculation in every liter of fluid nutrient medium, after the inoculation, it is stand-by to cultivate back acquisition zymotic fluid through 120～140 hours mycelia deep fermentation under 12～15 ℃ of temperature conditions.
The described zymotic fluid that process mycelia deep fermentation is cultivated carries out milled processed, be that zymotic fluid is ground with colloid mill, after mycelium in the zymotic fluid is fully ground, being heated to 50 ℃ kept 5～6 hours, make intramycelial nutritional labeling free in liquid with this, be warmed up to 75 ℃ again and kept 30 minutes, be cooled to normal temperature and to obtain base-material stand-by.
Described with zymotic fluid making morel beverage through milled processed, be to make base-material with zymotic fluid through milled processed, base-material, 5% white sugar, 0.3% the citric acid of getting gross weight 94.7% mix the back and obtain mixed liquor, with mixed liquor and pure water is that 1: 1 ratio is modulated and stirred, and the modulation pH value is 5～6, best pH value is 5.5, is made into the morel beverage finished product after can, sterilization.
Described with zymotic fluid making morel beverage companion through milled processed, be to make base-material with zymotic fluid through milled processed, base-material, 5% white sugar, 0.3% the citric acid of getting gross weight 94.7% through mix and stir after be modulated into beverage-mate stoste, carry out sterilization treatment after packing into beverage-mate stoste in the mould of 1 * 2 * 3cm, under-37～-40 ℃ of conditions, carry out quick-frozen after the sterilization treatment, the demoulding and packing after the quick-frozen, packing back refrigerate under the temperature conditions below-4 ℃ and are made into morel beverage companion finished product.
Described with zymotic fluid making hickory chick nourushing syrup through milled processed, be to make base-material with zymotic fluid through milled processed, getting base-material concentrates, be concentrated to 1/3rd of the original volume of base-material of getting and obtain concentrate, get the concentrate of gross weight 70%, 30% sucrose carries out boiling behind the mixing preparation, make after the sucrose dissolved bottling and sterilization and be made into hickory chick nourushing syrup finished product.
Owing to adopted technical scheme provided by the invention, thereby obtained following beneficial effect:
1, owing to the present invention has adopted the test tube slant bacterial classification directly is inoculated into the technical scheme in the fluid nutrient medium in the fermentation tank, and saved the conventional this loaded down with trivial details technical scheme of amplifying step by step from the test tube strains to the triangular flask, from triangular flask to triumphant formula bottle, from triumphant formula bottle to the bacterial classification box, from the bacterial classification box to the fermentation tank fluid nutrient medium that is adopted with this, thereby obtained simple, be convenient to operate, the province's utensil that saves labor, saves time, reduce cost, effective beneficial effect.
2, in fermentation tank, carry out the cultivation of mycelia deep fermentation because the present invention has adopted, thereby obtained to create good conditions and the beneficial effect that can carry out industrial-scale production for mycelial growth.
3,, thereby obtained to make the evenly also free fully beneficial effect in liquid of mycelial nutrition because the present invention has adopted the technical process of zymotic fluid being carried out milled processed.
4,, thereby obtained to increase the beneficial effect of new product for beverage because the present invention has adopted the technical process of making morel beverage with base-material.
5,, thereby obtained to increase the beneficial effect of new varieties for beverage-mate, cooking additive, food additives because the present invention has adopted the technical process with base-material making morel beverage companion.
6,, thereby obtained to increase the beneficial effect of new product for oral liquid because the present invention has adopted the technical process of making the hickory chick nourushing syrup with base-material.
7, be beverage, beverage-mate, the nourushing syrup of base-material owing to the present invention can make simultaneously with the hickory chick, thereby for having increased the beneficial effect of the high nourishing beverage newtype of edible mushroom in beverage, companion, the oral liquid one class drink.
8,, thereby obtained the beneficial effect of morel beverage, beverage-mate and nourushing syrup preparation method because the present invention has designed the complete skill scheme of cultivating three kinds of productions from the test tube slant bacterial classification; Simultaneously, utilize the production of the inventive method, be not subjected to the influence of place, weather conditions, thereby but also obtained the beneficial effect of large-scale production.
9, because the present invention has avoided the technical difficulty of Morchella esculenta (L.) Pers sporophore artificial growth dexterously, brought into play the strong point of Morchella esculenta (L.) Pers mycelium again effectively simultaneously, thereby obtained the beneficial effect that hickory chick is fully used.
10, because the present invention's employed plant equipment in implementation process, be the general machinery equipment that to purchase from the market, thereby obtained the beneficial effect of large-scale production, easy operating.
11,, thereby obtained production cost beneficial effect low, easy to utilize because design science of the present invention is reasonable, method is simply ingenious, operate steadily reliable, effect significant effective.
Description of drawings
Figure of description is the process route process blocks window schematic diagram of morel beverage of the present invention, beverage-mate and nourushing syrup production method.
The specific embodiment one
Below in conjunction with Figure of description, describe the present invention.Shown in Figure of description: a kind of morel beverage, the preparation method of beverage-mate and nourushing syrup, the inoculation hickory chick carries out test tube slant bacterial classification cultivation on the test tube slant culture medium for preparing, the preparation fluid nutrient medium is put into fermentation tank, and will directly be inoculated into through the bacterial classification that the test tube slant bacterial classification is cultivated and carry out the mycelia deep fermentation in the fluid nutrient medium in the fermentation tank and cultivate, the zymotic fluid of cultivating through the mycelia deep fermentation is carried out milled processed, make base-material and produce morel beverage respectively with zymotic fluid through milled processed, the morel beverage companion, three kinds of products of hickory chick nourushing syrup:
One is made morel beverage with the zymotic fluid through milled processed: carry out brew and stirring with the zymotic fluid through milled processed as base-material, be made into the morel beverage finished product after the can sterilization;
They are two years old, make the morel beverage companion with zymotic fluid: carry out beverage-mate modulation and stirring with zymotic fluid as base-material, after the mould of packing into, sterilization, quick-frozen, packing, refrigeration, be made into morel beverage companion finished product through milled processed through milled processed;
They are three years old, zymotic fluid with the process milled processed is made the hickory chick nourushing syrup: carry out nourushing syrup modulation and stirring with the zymotic fluid through milled processed as base-material, be made into hickory chick nourushing syrup finished product after sterilization is allocated, boiled, bottles in concentrated, sugaring.
The specific embodiment two
This specific embodiment is one of single test, cultivate shown in the part as the test tube slant bacterial classification in the Figure of description: the described technical process that the inoculation hickory chick carries out test tube slant bacterial classification cultivation on the test tube slant culture medium for preparing, be that the water of getting gross weight 78.7% is 4000g, 19.7% cadmium yellow bean sprouts is 1000g, 0.78% white sugar is 40g, 0.04% peptone is 2g, 0.78% agar is 40g, 100 ℃ of water are put in the cadmium yellow bean sprouts to be boiled and gets cleaner liquid after 30 minutes, in cleaner liquid, add white sugar successively, peptone, agar, in constantly stirring, under 100 ℃ of conditions, boiling 15～20 minutes, agar is melted fully and obtaining culture medium; Culture medium is divided in the test tube of adding a cover tampon, through in transfer room or inoculating hood, making the culture medium cooling, solidify and form the inclined-plane behind the high-temperature sterilization with normal temperature, its bevel altitude is advisable with distance test tube tampon 1～1.5cm, thereby makes 200 test tube slant culture mediums; At test tube slant inoculation of medium hickory chick bacterial classification, under 12 ℃～15 ℃ conditions, carry out the test tube slant bacterial classification and cultivate, it is stand-by that mycelia is covered with behind the test tube slant.
The specific embodiment three
This specific embodiment is two of a single test, cultivate shown in the part as the mycelia deep fermentation in the Figure of description: described preparation fluid nutrient medium is put into fermentation tank, and will directly be inoculated into through the bacterial classification that the test tube slant bacterial classification is cultivated in the fluid nutrient medium in the fermentation tank and carry out the technical process that the mycelia deep fermentation is cultivated, be that the water of getting gross weight 93.25% is 200kg, 6.25% cadmium yellow bean sprouts is 12.5kg, 0.25% brown sugar is 500g, 0.1% peptone is 200g, 0.05% potassium dihydrogen phosphate is 100g, 0.1% magnesium sulfate is 200g, 100 ℃ of water are put in the cadmium yellow bean sprouts to be boiled and gets cleaner liquid after 30 minutes, in cleaner liquid, add brown sugar respectively, peptone, potassium dihydrogen phosphate, magnesium sulfate and abundant the stirring are dissolved it fully, the fermentation tank of packing into after filtering out impurities carries out sterilization treatment, is cooled to 15 ℃ and obtain fluid nutrient medium; 200 test tube slant bacterial classifications directly are inoculated in the fluid nutrient medium in the fermentation tank, its inoculum concentration is test tube slant bacterial classification of inoculation in every liter of fluid nutrient medium, after the inoculation, it is stand-by to cultivate back acquisition zymotic fluid through 120～140 hours mycelia deep fermentation under 12～15 ℃ of temperature conditions.
The specific embodiment four
This specific embodiment is three of a single test, shown in the part of the zymotic fluid milled processed in the Figure of description: the described zymotic fluid that process mycelia deep fermentation is cultivated carries out milled processed, be that zymotic fluid is ground with colloid mill, after mycelium in the zymotic fluid is fully ground, being heated to 50 ℃ kept 5～6 hours, make intramycelial nutritional labeling free in liquid with this, be warmed up to 75 ℃ again and kept 30 minutes, be cooled to normal temperature and to obtain base-material stand-by.
The specific embodiment five
This specific embodiment is four of a single test, shown in the part of the brew in the Figure of description: described with zymotic fluid making morel beverage through milled processed, be to make base-material with zymotic fluid through milled processed, the base-material of getting gross weight 94.7% is 94.7kg, 5% white sugar is 5kg, 0.3% citric acid is that 300g mixes back acquisition mixed liquor 100kg, with mixed liquor 100kg and pure water 100kg is that 1: 1 ratio is modulated and stirred, and the modulation pH value be 5.5, carry out can with the 500g/ bottle, be made into 400 bottles of morel beverage finished products after the sterilization.
The specific embodiment six
This specific embodiment is five of a single test, shown in the beverage-mate modulating part in the Figure of description: described with zymotic fluid making morel beverage companion through milled processed, be to make base-material with zymotic fluid through milled processed, the base-material of getting gross weight 94.7% is 15kg, 5% white sugar is 800g, 0.3% citric acid be 40g through mix and stir after to be modulated into beverage-mate stoste be 15.84kg, carry out sterilization treatment after beverage-mate stoste being respectively charged in the mould of 1 * 2 * 3cm, under-37～-40 ℃ of conditions, carry out quick-frozen after the sterilization treatment, the demoulding and packing after the quick-frozen, packing back refrigerate under the temperature conditions below-4 ℃ and are made into 2600 of morel beverage companion finished products.
The specific embodiment seven
This specific embodiment is six of a single test, shown in the nourushing syrup modulating part in the Figure of description: described with zymotic fluid making hickory chick nourushing syrup through milled processed, be to make base-material with zymotic fluid through milled processed, getting base-material 90kg concentrates, be concentrated to 1/3rd of the original volume of base-material of getting and obtain concentrate 30kg, get the concentrate 30kg of gross weight 70%, 30% sucrose is that 12.86kg carries out boiling behind the mixing preparation, obtain the concentrated mixed liquor of 42.86kg after making sucrose dissolved, the 42.86kg that obtains is concentrated mixed liquor bottle and sterilize, thereby be made into 400 bottles of hickory chick nourushing syrup finished products.
In the specific embodiment one, two, three, four, five, six, seven, employed such as sterilizer, colloid mill, instant freezer, bottle placer, thickener, packing machine, detecting instrument and apparatus etc., be general machinery equipment and the apparatus purchased from the market, need not self manufacture.Therefore, in implementation process, be convenient to operation and very smooth and easy, obtained the good result of expection.Simultaneously, by morel beverage product, morel beverage companion product, the hickory chick nourushing syrup product that the present invention produced, all cost is extremely low; Wherein, the cost of one kilogram of morel beverage of production only is 0.9 yuan, the one thousandth of not enough Morchella esculenta (L.) Pers sporophore price.In addition, product color is golden yellow, faint scent is strong, sour and sweet palatability, and color, body are all good, has obtained the good result of expection equally.
The above is preferred embodiment of the present invention only, is not that the present invention is done any pro forma restriction; The those of ordinary skill of all industry, but all shown in the by specification accompanying drawing and the above, and implement the present invention swimmingly; But all those skilled in the art in not breaking away from the technical solution of the present invention scope, when can utilizing the above technology contents that discloses, and a little change of making, modify the equivalent variations with differentiation, are equivalent embodiment of the present invention; Simultaneously, all foundations essence technology of the present invention all still belongs in the scope of technical scheme of the present invention change, modification and the differentiation etc. of any equivalent variations that above embodiment did.
Claims (7)
1, a kind of morel beverage, the preparation method of beverage-mate and nourushing syrup, it is characterized in that: the inoculation hickory chick carries out test tube slant bacterial classification cultivation on the test tube slant culture medium for preparing, the preparation fluid nutrient medium is put into fermentation tank, and will directly be inoculated into through the bacterial classification that the test tube slant bacterial classification is cultivated and carry out the mycelia deep fermentation in the fluid nutrient medium in the fermentation tank and cultivate, the zymotic fluid of cultivating through the mycelia deep fermentation is carried out milled processed, make base-material and produce morel beverage respectively with zymotic fluid through milled processed, the morel beverage companion, three kinds of products of hickory chick nourushing syrup:
One is made morel beverage with the zymotic fluid through milled processed: carry out brew and stirring with the zymotic fluid through milled processed as base-material, be made into the morel beverage finished product after the can sterilization;
They are two years old, make the morel beverage companion with zymotic fluid: carry out beverage-mate modulation and stirring with zymotic fluid as base-material, after the mould of packing into, sterilization, quick-frozen, packing, refrigeration, be made into morel beverage companion finished product through milled processed through milled processed;
They are three years old, zymotic fluid with the process milled processed is made the hickory chick nourushing syrup: carry out nourushing syrup modulation and stirring with the zymotic fluid through milled processed as base-material, be made into hickory chick nourushing syrup finished product after sterilization is allocated, boiled, bottles in concentrated, sugaring.
2, morel beverage according to claim 1, the preparation method of beverage-mate and nourushing syrup, it is characterized in that: the described technical process that the inoculation hickory chick carries out test tube slant bacterial classification cultivation on the test tube slant culture medium for preparing, be the water of getting gross weight 78.7%, 19.7% cadmium yellow bean sprouts, 0.78% white sugar, 0.04% peptone, 0.78% agar, 100 ℃ of water are put in the cadmium yellow bean sprouts to be boiled and gets cleaner liquid after 30 minutes, in cleaner liquid, add white sugar successively, peptone, agar, in constantly stirring, under 100 ℃ of conditions, boiling 15～20 minutes, agar is melted fully and obtaining culture medium; Culture medium is divided in the test tube of adding a cover tampon, and through making the culture medium cooling, solidify and form the inclined-plane with normal temperature in transfer room or inoculating hood behind the high-temperature sterilization, its bevel altitude is advisable with distance test tube tampon 1～1.5cm, thereby makes the test tube slant culture medium; At test tube slant inoculation of medium hickory chick bacterial classification, under 12 ℃～15 ℃ conditions, carry out the test tube slant bacterial classification and cultivate, it is stand-by that mycelia is covered with behind the test tube slant.
3, morel beverage according to claim 1, the preparation method of beverage-mate and nourushing syrup, it is characterized in that: described preparation fluid nutrient medium is put into fermentation tank, and will directly be inoculated into through the bacterial classification that the test tube slant bacterial classification is cultivated in the fluid nutrient medium in the fermentation tank and carry out the technical process that the mycelia deep fermentation is cultivated, be the water of getting gross weight 93.25%, 6.25% cadmium yellow bean sprouts, 0.25% brown sugar, 0.1% peptone, 0.05% potassium dihydrogen phosphate, 0.1% magnesium sulfate, 100 ℃ of water are put in the cadmium yellow bean sprouts to be boiled and gets cleaner liquid after 30 minutes, in cleaner liquid, add brown sugar respectively, peptone, potassium dihydrogen phosphate, magnesium sulfate and abundant the stirring are dissolved it fully, the fermentation tank of packing into after filtering out impurities carries out sterilization treatment, is cooled to 15 ℃ and obtain fluid nutrient medium; The test tube slant bacterial classification directly is inoculated in the fluid nutrient medium in the fermentation tank, its inoculum concentration is test tube slant bacterial classification of inoculation in every liter of fluid nutrient medium, after the inoculation, it is stand-by to cultivate back acquisition zymotic fluid through 120～140 hours mycelia deep fermentation under 12～15 ℃ of temperature conditions.
4, the preparation method of morel beverage according to claim 1, beverage-mate and nourushing syrup, it is characterized in that: the described zymotic fluid that process mycelia deep fermentation is cultivated carries out milled processed, be that zymotic fluid is ground with colloid mill, after mycelium in the zymotic fluid is fully ground, being heated to 50 ℃ kept 5～6 hours, make intramycelial nutritional labeling free in liquid with this, be warmed up to 75 ℃ again and kept 30 minutes, be cooled to normal temperature and to obtain base-material stand-by.
5, the preparation method of morel beverage according to claim 1, beverage-mate and nourushing syrup, it is characterized in that: described with zymotic fluid making morel beverage through milled processed, be to make base-material with zymotic fluid through milled processed, base-material, 5% white sugar, 0.3% the citric acid of getting gross weight 94.7% mix the back and obtain mixed liquor, with mixed liquor and pure water is that 1: 1 ratio is modulated and stirred, and the modulation pH value is 5～6, best pH value is 5.5, is made into the morel beverage finished product after can, sterilization.
6, morel beverage according to claim 1, the preparation method of beverage-mate and nourushing syrup, it is characterized in that: described with zymotic fluid making morel beverage companion through milled processed, be to make base-material with zymotic fluid through milled processed, get the base-material of gross weight 94.7%, 5% white sugar, 0.3% citric acid is modulated into beverage-mate stoste through mixing and after stirring, carry out sterilization treatment after packing into beverage-mate stoste in the mould of 1 * 2 * 3cm, under-37～-40 ℃ of conditions, carry out quick-frozen after the sterilization treatment, the demoulding and packing after the quick-frozen, packing back refrigerate under the temperature conditions below-4 ℃ and are made into morel beverage companion finished product.
7, the preparation method of morel beverage according to claim 1, beverage-mate and nourushing syrup, it is characterized in that: described with zymotic fluid making hickory chick nourushing syrup through milled processed, be to make base-material with zymotic fluid through milled processed, getting base-material concentrates, be concentrated to 1/3rd of the original volume of base-material of getting and obtain concentrate, get the concentrate of gross weight 70%, 30% sucrose carries out boiling behind the mixing preparation, make after the sucrose dissolved bottling and sterilization and be made into hickory chick nourushing syrup finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNA2005100682980A CN1666653A (en) | 2005-05-09 | 2005-05-09 | Making method of morel beverage, beverage-mate and syrup oral liquid |
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| CNA2005100682980A CN1666653A (en) | 2005-05-09 | 2005-05-09 | Making method of morel beverage, beverage-mate and syrup oral liquid |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389139A (en) * | 2011-09-30 | 2012-03-28 | 河北师范大学 | Preparation method for edible fungus nutritional health-care functional drink |
| CN102771768A (en) * | 2012-07-20 | 2012-11-14 | 黄晓青 | Morel health product and preparation method thereof |
| CN103535827A (en) * | 2013-10-14 | 2014-01-29 | 彭常龙 | Long-skirt dictyophora beverage processing method |
| CN103750451A (en) * | 2013-12-28 | 2014-04-30 | 陶峰 | Production method of toadstool healthcare drink |
| CN104082713A (en) * | 2014-07-22 | 2014-10-08 | 青海师范大学 | Preparation method of micronized morchella crassipes hypha tablets |
| CN104256573A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Preparation method of morel oral solution |
| CN104256822A (en) * | 2014-10-10 | 2015-01-07 | 济南舜景医药科技有限公司 | Processing method of beauty-maintaining and health care bamboo fungus beverage |
| CN105052536A (en) * | 2015-07-23 | 2015-11-18 | 广西仙草堂制药有限责任公司 | Method for cultivating Lingzhi bacterial strains via submerged fermentation |
| CN109673891A (en) * | 2018-11-30 | 2019-04-26 | 哈尔滨伟平科技开发有限公司 | A kind of digestant health drink and preparation method thereof |
| US20220118036A1 (en) * | 2020-10-16 | 2022-04-21 | Grape King Bio Ltd. | Use of morchella active substance |
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2005
- 2005-05-09 CN CNA2005100682980A patent/CN1666653A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389139A (en) * | 2011-09-30 | 2012-03-28 | 河北师范大学 | Preparation method for edible fungus nutritional health-care functional drink |
| CN102771768A (en) * | 2012-07-20 | 2012-11-14 | 黄晓青 | Morel health product and preparation method thereof |
| CN103535827A (en) * | 2013-10-14 | 2014-01-29 | 彭常龙 | Long-skirt dictyophora beverage processing method |
| CN103750451A (en) * | 2013-12-28 | 2014-04-30 | 陶峰 | Production method of toadstool healthcare drink |
| CN104082713A (en) * | 2014-07-22 | 2014-10-08 | 青海师范大学 | Preparation method of micronized morchella crassipes hypha tablets |
| CN104256822A (en) * | 2014-10-10 | 2015-01-07 | 济南舜景医药科技有限公司 | Processing method of beauty-maintaining and health care bamboo fungus beverage |
| CN104256573A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Preparation method of morel oral solution |
| CN105052536A (en) * | 2015-07-23 | 2015-11-18 | 广西仙草堂制药有限责任公司 | Method for cultivating Lingzhi bacterial strains via submerged fermentation |
| CN109673891A (en) * | 2018-11-30 | 2019-04-26 | 哈尔滨伟平科技开发有限公司 | A kind of digestant health drink and preparation method thereof |
| US20220118036A1 (en) * | 2020-10-16 | 2022-04-21 | Grape King Bio Ltd. | Use of morchella active substance |
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