CN104397790A - Selenium-enriched shiitake mushroom functional composite beverage - Google Patents

Selenium-enriched shiitake mushroom functional composite beverage Download PDF

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Publication number
CN104397790A
CN104397790A CN201410605528.1A CN201410605528A CN104397790A CN 104397790 A CN104397790 A CN 104397790A CN 201410605528 A CN201410605528 A CN 201410605528A CN 104397790 A CN104397790 A CN 104397790A
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China
Prior art keywords
juice
rich xianggu
gingko
selenium
water
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CN201410605528.1A
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Chinese (zh)
Inventor
陈宏伟
朱蕴兰
陈安徽
张城
侯进慧
高兆建
邵颖
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Xuzhou University of Technology
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Xuzhou University of Technology
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Priority to CN201410605528.1A priority Critical patent/CN104397790A/en
Publication of CN104397790A publication Critical patent/CN104397790A/en
Pending legal-status Critical Current

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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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G18/00—Cultivation of mushrooms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • 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

Abstract

The present invention relates to the field of nutrition and health beverages, and relates to a preparation method of a selenium-enriched shiitake mushroom functional composite beverage, and the functional composite beverage is prepared by adopting a selenium-enriched shiitake mushroom mycelium extract, pear juice, ginkgo seed juice as the main raw materials, and adding other components. When the mixed juice prepared from the selenium-enriched shiitake mushroom mycelium extract, the pear juice and the ginkgo seed juice has a component ratio of 8-12: 18-22: 18-24, the formula of the functional composite beverage is 25-35% of the mixed juice, 0.2-0.4% of sucrose, 0.05-0.15% of citric acid, 0.03-0.08% of honey, 0.1-0.2% of sodium sulfite and 0.1-0.2% of pectin. The functional composite beverage has a polysaccharide content of 7.79g/100mL, a total protein content of 1.31g/100g. The functional composite beverage has a pale yellow color, a uniform appearance, a sweet and sour taste, and a pear sweet taste, has no odor, is refreshing, and has auxiliary effects of enhancing immunity, astringing the lung, relieving asthma, lowering blood lipid and pressure, engendering liquid and quenching thirst, benefiting the spleen, relieving diarrhea, resisting aging, resisting tumor and the like.

Description

A kind of Se-rich xianggu functional garments CAD
Technical field
The present invention relates to a kind of composite beverage, specifically a kind of Se-rich xianggu functional garments CAD, belong to technical field of beverage.
Background technology
Mushroom (Lentinus edods) is second-biggest-in-the-world edible mushroom, one of Ye Shi China special product, at the title have " mountain delicacy " among the people.It is the fungi of a kind of growth on timber.Delicious flavour, fragrance oozes people, nutritious, have " plant queen " good reputation.Mushroom contains the composition such as polysaccharide, vitamin, trace element and amino acid, acetamide, choline, adenine, also containing abundant food fiber, the cholesterol in blood can be reduced, atherosclerosis, all effective to preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes.Lentinan can improve the vigor of helper T lymphocyte and strengthen human body fluid immunologic function.Facts have proved in a large number, the anti-curing cancers of mushroom in extensive range, for clinical treatment.Mushroom has the ability of Enriching Selenium, inorganic selenium can be converted into Organic Selenium.
Selenium is the trace element of needed by human, has anticancer, anti-ageing, to strengthen body metabolic function, strengthens the immunity of body, remove the multiple efficacies such as heavy metal.Adult's intake that current Chinese Soclety of Nutrition is recommended is 50-250 μ g every day, but inorganic selenium needs to change into, and organic Se-rich product is edible is just easily absorbed by the body, produce natural selenium-rich food with the plant of natural selenium-rich for development of raw materials, become the emphasis of current China selenium-enriched food exploitation.By sources different, the method for laborious transferring rich selenium product can be divided into plant transformation, Animal transformation method and microorganism concentration method.Plant transformation mainly utilizes to execute selenium fertilizer and spray the method containing selenium aerosol and makes the plants such as cereal crops, vegetables and fruit increase selenium content, as selenium-rich rice, selenium-enriched tea leaf, selenium-enriched wolfberry fruit etc.Animal transformation method is the forage feed animal utilizing selenium content higher, can produce the product such as meat, egg, milk, fowl containing selenium, as Se-enriched egg etc.What microorganism concentration method was produced mainly contains Se-enriched yeast and rich selenium fungi, as Se-rich lucid ganoderma, selenium enriched Spirulina and Se-enriched yeast etc.They are cultivated using inorganic selenium as one of nutrient media components and obtain, and inorganic selenium is converted into Organic Selenium, direct edible safety is nontoxic, and bioavailability is high.
Gingko is nutritious high tonic, containing compositions such as crude protein, crude fat, reduced sugar, nucleoprotein, mineral matter, crude fibre and multivitamins.In the dry kernel of gingko, mainly starch-containing (63%), crude protein (13%), crude fat (2.8%), sucrose (5.2%), sucrose (5.2%), reduced sugar (1.1%), nucleoprotein (0.26%), mineral matter (3.0%), crude fibre (1.2%), in addition also containing 17 seed amino acids, Cobastab l, B 2, C, D and 25 kinds of trace elements such as carrotene, niacin, riboflavin and phosphorus, potassium, calcium, magnesium, iron, and containing gibberellin, class cytokinin and two kinds of ribalgilases etc.Gingko is containing a large amount of carotenoid, and its total amount is about 489 μ g/100g, based on xanthophyll, is secondly beta carotene and alpha-carotene.Beta carotene is the extremely effective lipid antioxidant of one, has the health cares such as anticancer, anti-cardiovascular disease and anti-cataract.
The nutritive value of pears is very high, except containing with except the moisture on 78%, reaches 8-15% containing polysaccharide, also containing mineral matters such as free acid, pectin substance, protein, fat, calcium, iron, phosphorus, and Cobastab 1, B 2, nutriment and the trace elements such as C.Being the excellent good fruit of nourishing, is the fruit of people's eating since ancient times, have the good reputation of " ancestors of all kinds of fruits ", pear juice energy astringing lung-QI and dissipating phlegm Dingchuan.
Summary of the invention
The invention provides a kind of Se-rich xianggu functional garments CAD, by the extraction to mushroom active component, and in addition the development of the composition such as pear juice, gingko slurry is a kind of has the composite beverage that clearing lung-heat increases the functions such as intelligence body-building.
The present invention realizes with following technical scheme: a kind of Se-rich xianggu functional garments CAD, it with Se-rich xianggu extract, pear juice and gingko juice for primary raw material is mixed with mixed juice, is aided with auxiliary material again and obtains through allotment, homogeneous, sterilizing; The component of described mixed juice and mass ratio are 8-12:18-22:18-24; Each constituent mass percentage of Se-rich xianggu functional garments CAD is: mixed juice 25-35%, sucrose 0.2-0.4%, citric acid 0.05-0.15%, honey 0.03-0.08%, sodium sulfite 0.1-0.2%, pectin are 0.1-0.2%;
Described Se-rich xianggu extract is prepared by following method: actication of culture → Liquid Culture → liquid shaking table cultivation → mycelium is separated;
Actication of culture is inoculated in by mushroom strain in solid slope culture medium, and the insulating box after inoculation, culture medium being put into 22 DEG C is cultured to mycelia and covers with for subsequent use; Consisting of of solid slope culture medium: glucose 2-3%, peptone 1-2%, bean powder 1-2%, wheat bran 1-2%, agar 2%, magnesium sulfate 0.05-0.08%, potassium dihydrogen phosphate 0.2-0.3%, pH6-7;
Liquid Culture is got by the bacterial classification that the activation in solid slope culture medium is good in its mycelia access seed fluid nutrient medium, postvaccinal fluid nutrient medium put into 25 DEG C of insulating boxs and leave standstill 24h; Then proceed in swinging constant temperature speed governing bottle swingging machine and carry out the cultivation of liquid shaking table, control temperature is 25 DEG C, rotating speed 100-120r/min, cultivates 5 ~ 7d; Observe the growing state of bacterium liquid in bottle every day, on 2-3d bottle wall, adularescent mycelia generates, and has little bacterium ball to occur gradually, treat that mycelium pellet grows to suitable size in culture medium; Then mycelium is separated, is Se-rich xianggu mycelium; Consisting of of fluid nutrient medium: glucose 2-3%, peptone 1-2%, bean powder 1-2%, wheat bran 1-2%, sodium selenite 10-30 μ g/mL, magnesium sulfate 0.05-0.08%, potassium dihydrogen phosphate 0.2-0.3%, pH6-7;
By the Se-rich xianggu mycelium be separated by vacuum filtration, its organic selenium content is 15-30 μ g/g, grinds and weigh after drying, extract in ultrasonic-microwave synergic solvent extraction instrument after adding 50 ~ 100 times of water, power 60w, time 30min, 3 times, for subsequent use after the extract merging constant volume of 3 times;
Described pear juice extract is prepared by following method: pears clean rear peeling, stoning, be cut into block after protect look with the Vc that fruit block mass ratio is 0.3-0.4% immediately, then the water adding fruit block quality 1/4 ~ 1/3 is squeezed the juice, the fruit juice squeezed 100 mesh screen, remove dregs in fruit juice, to go out enzyme through 80 ~ 88 DEG C of water-bath 10 ~ 15min again, after stand at low temperature clarification, obtain the pear juice clarified by filtered through gauze;
Described gingko juice extract is prepared by following method: shell after being dried by fresh gingko, boiling water boiling 10 ~ 15min; Take the gingko handled well, add 10 times of water making beating; By obtained gingko slurry gelatinization 15-20min under 75 ~ 90 DEG C of water-baths, cool, after adding amylase 40-50 DEG C of hydrolysis certain hour, boiling water goes out after the centrifugal 20min of enzyme 10min, 3000r/m and gets supernatant; To supernatant again boiling water bath boil to occurring leaving standstill after flocculent deposit centrifugal, obtain the gingko juice clarified.
Pear juice, gingko juice and sucrose, citric acid, honey, sodium sulfite and pectin are undertaken mixing by above-mentioned corresponding proportion after homogeneous, sterilizing, obtains Se-rich xianggu functional garments CAD.
Test to product of the present invention, its polyoses content is 7.79g/100mL, and total protein content is 1.31g/100g.Faint yellow, appearance uniform is consistent, and sweet mouthfeel is good to eat, has the fresh and sweet of pears, free from extraneous odour, clearly lucid and lively.
The invention has the beneficial effects as follows: mushroom has the ability of Enriching Selenium, inorganic selenium can be converted into Organic Selenium.Nontoxic, be convenient to absorb; Gingko astringing lung-QI and dissipating phlegm Dingchuan, pear juice is aided with gingko more can strengthen its effect.By the extraction to mushroom active component, and in addition pear juice, gingko slurry a kind ofly have the composite beverage that clearing lung-heat increases the functions such as intelligence body-building.
Detailed description of the invention
One, test material
Bacterial classification: mushroom (Lentinus edods)
Primary raw material: gingko is produced in Xuzhou, pears.
Two, culture medium
Solid slope culture medium: glucose 3%, peptone 1%, bean powder 1%, wheat bran 1%, agar 2%, magnesium sulfate 0.05%, potassium dihydrogen phosphate 0.2%, pH6.4
Fluid nutrient medium: glucose 3%, peptone 1%, bean powder 1%, wheat bran 1%, sodium selenite 30 μ g/mL, magnesium sulfate 0.05%, potassium dihydrogen phosphate 0.2%, pH6-7
Three, preparation method
(1) mixed juice preparation method
1, the preparation of Se-rich xianggu extract
(1) Se-rich xianggu obtains
A, actication of culture: be transferred in solid slope by the mushroom slant strains of Refrigerator store, the insulating box after inoculation, inclined-plane being put into 22 DEG C is cultured to mycelia, and to cover with test tube for subsequent use, and other gives over to bacterial classification and puts into refrigerator, 4 DEG C of preservations.
The rich selenium of B, liquid shaking bottle is cultivated:
The mushroom strain activated in solid slope culture medium is got one piece of 6 ~ 10mm 2in lawn access seed culture medium (sample-loading amount is 100mL/250mL triangular flask) of size, postvaccinal fluid nutrient medium is put into 25 DEG C of insulating boxs and leave standstill 24h, then forward in swinging constant temperature speed governing bottle swingging machine, control temperature is 25 DEG C, rotating speed 110r/min, cultivates 5 ~ 7d.Observe the growing state of bacterium liquid in bottle every day, cross adularescent mycelia on 2 ~ 3d bottle wall and generate, have little bacterium ball to occur in culture medium gradually, general 7th day just long good.
The preparation of C, Se-rich xianggu extract
By Se-rich xianggu zymotic fluid good for liquid submerged culture, be separated by suction filtration, obtain Se-rich xianggu mycelium, grind after drying and weigh, add 100 times of water, with the extraction of ultrasonic-microwave synergic solvent extraction instrument, power 60w, time 30min, 3 times, for subsequent use after the extract merging constant volume of 3 times.
2, the preparation of pear juice
The Vc of pears immediately with 0.35% of pears quality after cleaning rear peeling, stoning, cutting protects look, the water adding fruit block quality 1/4 ~ 1/3 is squeezed the juice, the fruit juice squeezed 100 mesh screen, remove the dregs in fruit juice, 80 ~ 88 DEG C of water-bath 10 ~ 15min go out enzyme, and the pear juice obtaining clarifying by filtered through gauze after stand at low temperature clarification is for subsequent use.
3, the preparation of gingko juice
Shell after being dried by fresh gingko, boiling water boiling 12min, takes the gingko handled well, adds 10 times of water making beating.Adopt secondary making beating during making beating, after first adding the making beating of a certain amount of water, use 80 mesh screen, filter residue adds remaining water and again pulls an oar, and filters.Obtained gingko slurry gelatinization about 15min under 75 ~ 90 DEG C of water-baths, cools, and after adding amylase 50 DEG C hydrolysis 20min, the boiling water centrifugal 20min of enzyme 10min, 3000r/m that goes out gets supernatant.To supernatant again boiling water bath boil to occurring leaving standstill after flocculent deposit centrifugal, obtain the gingko juice clarified, for subsequent use.
By Se-rich xianggu extract, pear juice and gingko juice in mass ratio 10:20:20 be mixed into mixed juice.
(2), Se-rich xianggu functional garments CAD preparation
Mixed juice is mixed by quality proportion by subtraction with other composition, after allotment, homogeneous, sterilizing, obtains Se-rich xianggu functional beverage.
Each composition proportion: mixed juice 30%, sucrose 0.2%, citric acid 0.1%, honey 0.05%, sodium sulfite 0.14%, pectin 0.15%.
Allotment: each component is mixed, melts completely and mixing and stirring.
Homogeneous: by beverage homogeneous (25MPa, 30 DEG C) in homogenizer.
Sterilizing: beverage is at 110-125 DEG C, and pressure is 1.000-2.110 × 10 5between Pa, 20-30min.
Obtain Se-rich xianggu functional garments CAD.。
The quality standard of composite beverage
1, organoleptic indicator
Color and luster: faint yellow, appearance uniform is consistent
Taste: sweet mouthfeel is good to eat, has the fragrant and sweet and light fragrant of pear juice, free from extraneous odour
Structural state: uniform and stable, fine and smooth, without layering, deposited phenomenon
2, physical and chemical index
Soluble solid 2% ~ 3%, pH3.88, in beverage, polyoses content is 7.79g/100mL, and protein content is 1.31g/100g.

Claims (7)

1. a Se-rich xianggu functional garments CAD, is characterized in that with Se-rich xianggu mycelia extract, pear juice and gingko juice for primary raw material is mixed with mixed juice, is aided with auxiliary material again and obtains through allotment, homogeneous, sterilizing; The component of described mixed juice and mass ratio are 8-12:18-22:18-24; Each constituent mass percentage of Se-rich xianggu functional garments CAD is: mixed juice 25-35%, sucrose 0.2-0.4%, citric acid 0.05-0.15%, honey 0.03-0.08%, sodium sulfite 0.1-0.2%, pectin are 0.1-0.2%;
Described Se-rich xianggu mycelia extract is prepared by following method: actication of culture → Liquid Culture → liquid shaking table cultivation → mycelium is separated;
Actication of culture is inoculated in by mushroom strain in solid slope culture medium, and the insulating box after inoculation, culture medium being put into 20-25 DEG C is cultured to mycelia and covers with for subsequent use; Consisting of of solid slope culture medium: glucose 2-3%, peptone 1-2%, bean powder 1-2%, wheat bran 1-2%, agar 2%, magnesium sulfate 0.05-0.08%, potassium dihydrogen phosphate 0.2-0.3%, pH6-7; Liquid Culture is got by the bacterial classification activated in solid slope culture medium in its mycelia access seed fluid nutrient medium, postvaccinal fluid nutrient medium put into 25 DEG C of insulating boxs and leave standstill 24h; Then proceed in swinging constant temperature speed governing bottle swingging machine and carry out the cultivation of liquid shaking table, control temperature is 25 DEG C, rotating speed 100-120r/min, cultivates 5 ~ 7d; Observe the growing state of bacterium liquid in bottle every day, on 2-3d bottle wall, adularescent mycelia generates, and has little bacterium ball to occur in culture medium gradually, treat that mycelium pellet grows to suitable size, then be separated by mycelium, be Se-rich xianggu mycelium, its mycelium organic selenium content is 15-30 μ g/g; Consisting of of fluid nutrient medium: glucose 2-3%, peptone 1-2%, bean powder 1-2%, wheat bran 1-2%, sodium selenite 10-30 μ g/mL, magnesium sulfate 0.05-0.08%, potassium dihydrogen phosphate 0.2-0.3%, pH6-7;
Zymotic fluid is separated by vacuum filtration, obtains Se-rich xianggu mycelium, grind after drying and weigh, extract in ultrasonic-microwave synergic solvent extraction instrument after adding 50 ~ 100 times of water, power 60w, time 30min, 3 times, for subsequent use after the extract merging constant volume of 3 times.
2. a kind of Se-rich xianggu functional garments CAD according to claim 1, is characterized in that described Se-rich xianggu mycelium, and its organic selenium content is 15-30 μ g/g.
3. a kind of Se-rich xianggu functional garments CAD according to claim 1, it is characterized in that described pear juice extract is prepared by following method: pears clean rear peeling, stoning, be cut into block after protect look with the Vc that fruit block mass ratio is 0.3-0.4% immediately, then the water adding fruit block quality 1/4 ~ 1/3 is squeezed the juice, the fruit juice squeezed 100 mesh screen, remove dregs in fruit juice, to go out enzyme through 80 ~ 88 DEG C of water-bath 10 ~ 15min again, after stand at low temperature clarification, obtain the pear juice clarified by filtered through gauze.
4. a kind of Se-rich xianggu functional garments CAD according to claim 1, is characterized in that described gingko juice extract is prepared by following method: shell after being dried by fresh gingko, boiling water boiling 10 ~ 15min; Take the gingko handled well, add 10 times of water making beating; By obtained gingko slurry gelatinization 15-20min under 75 ~ 90 DEG C of water-baths, cool, add amylase 40-50 DEG C of hydrolysis 20-50min, boiling water goes out enzyme 10min, 3000r/min, 20min centrifuging and taking supernatant; To supernatant again boiling water bath boil to occurring leaving standstill after flocculent deposit centrifugal, obtain the gingko juice clarified.
5. a kind of Se-rich xianggu functional garments CAD according to claim 1, it is characterized in that described homogeneous is by beverage homogeneous in homogenizer, its condition is pressure 20-25MPa, temperature 30-40 DEG C.
6. a kind of Se-rich xianggu functional garments CAD according to claim 1, it is characterized in that described sterilizing be beverage at 110-125 DEG C, pressure is 1.000-2.110 × 10 5sterilizing is carried out between Pa, 20-30min.
7. a kind of Se-rich xianggu functional garments CAD according to claim 3, is characterized in that, the making beating described in preparation gingko juice adopts secondary making beating, after first adding the making beating of a certain amount of water, use 80 mesh screen, filter residue adds remaining water and again pulls an oar, filter, merge 2 filtrates.
CN201410605528.1A 2014-10-30 2014-10-30 Selenium-enriched shiitake mushroom functional composite beverage Pending CN104397790A (en)

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Publication number Priority date Publication date Assignee Title
CN105249105A (en) * 2015-10-30 2016-01-20 徐州工程学院 Ginkgo nut compound fermented beverage and preparation method thereof
CN105520148A (en) * 2016-03-08 2016-04-27 江西东荣实业集团有限公司 Selenium-rich oral solution and preparation method thereof
CN106173687A (en) * 2016-08-11 2016-12-07 吉林医药学院 A kind of health beverage containing Auricularia polycose
CN106261231A (en) * 2016-08-11 2017-01-04 吉林医药学院 A kind of health beverage preparation technology containing Auricularia polycose
CN114403317A (en) * 2022-02-17 2022-04-29 北京鲜汽十族食品科技有限公司 Preparation method of red bean water

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105249105A (en) * 2015-10-30 2016-01-20 徐州工程学院 Ginkgo nut compound fermented beverage and preparation method thereof
CN105520148A (en) * 2016-03-08 2016-04-27 江西东荣实业集团有限公司 Selenium-rich oral solution and preparation method thereof
CN106173687A (en) * 2016-08-11 2016-12-07 吉林医药学院 A kind of health beverage containing Auricularia polycose
CN106261231A (en) * 2016-08-11 2017-01-04 吉林医药学院 A kind of health beverage preparation technology containing Auricularia polycose
CN114403317A (en) * 2022-02-17 2022-04-29 北京鲜汽十族食品科技有限公司 Preparation method of red bean water
CN114403317B (en) * 2022-02-17 2024-03-22 北京鲜汽十族食品科技有限公司 Preparation method of red bean water

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Application publication date: 20150311