Method for producing nonalcoholic beverage

From the paper

Abstract

A method for preparing nonalcoholic drink, comprising following steps: using Morchella esculenta to inoculate into the wort or black bean juice substrate, then putting on the shaking bed to culture in a vibration way, keeping the cultivation temperature in the range of 20 to 30 degrees centigrade, and culturing for 25 to 48 h so as to prepare to I-level strain liquid inoculating the I-level strain liquid into the wort or black bean juice substrate, then putting on the shaking bed to culture in a vibration way or to culture in a seed pot, keeping the cultivation temperature in the range of 25 to 30 degrees centigrade, and culturing for 24 to 30 h so as to prepare to II-level strain liquid using 15% to 20% of II-level strain liquid into the wort or black bean juice substrate, after fermenting in a fermentation cylinder, adding equivalent water, heating to 60 degrees centigrade, then keeping the temperature for 1 h, then filtering adding 4 times of water into the filter liquor to dilute, adding ingredient, preparing to the drink after sterilizing. This invention has simple technology, short cycle, high efficiency, low cost. The drink has fresh and special flavor, rich nutrition and function of health care. After being concentrated, this drink can be prepared to the medicine for the patients having diabetes mellitus and increased cholesterin, and can be prepared to the food tasty agent.