CN1045252C

CN1045252C - Poria polysaccharide drink and production technology

Info

Publication number: CN1045252C
Application number: CN94114316A
Authority: CN
Inventors: 董明盛; 邹晓葵; 江汉湖
Original assignee: Nanjing Agricultural University
Current assignee: Nanjing Agricultural University
Priority date: 1994-12-30
Filing date: 1994-12-30
Publication date: 1999-09-29
Anticipated expiration: 2014-12-30
Also published as: CN1108509A

Abstract

The present invention provides a tuckahoe polysaccharide beverage and producing technology thereof, which belongs to the processing field of health care foods. The producing technology is characterized in that tuckahoe blocks are pulverized and screened and are prepared into tuckahoe powder then, and the tuckahoe powder, the solution of sodium hydroxide and water are metered, mixed and uniformly stirred and are centrifuged then, clear liquid is taken to be metered, citric acid, phosphoric acid and water are added into the clear liquid, are mixed and stirred evenly and are centrifuged then, residual liquid is removed, tuckahoe slurry is obtained and is metered, cane sugar solution, xanthogenic acid, beta-sorbitol solution and xanthogenic glue are added into the tuckahoe slurry, after the volume of the tuckahoe slurry is metered, the tuckahoe slurry is mixed and stirred evenly, is boiled for 5 min and is homogenized and sterilized to obtain the tuckahoe polysaccharide beverage. The present invention provides a new health care product for beverage industry, has simple producing technology and is suitable for large and small enterprises for production.

Description

A kind of production method of poria polysaccharide drink

The production method of poria polysaccharide drink of the present invention is exclusively used in the process for machining and manufacturing field of tuckahoe health care food.

Poria cocos is a kind of traditional medicinal fungi, also is a kind of health food commonly used, has another name called Fu Tu, Fu spirit, Yun Ling, An Ling etc." Bencao Jingshu " cloud: its flavor is sweet flat, and property is then nontoxic; " book on Chinese herbal medicine is just " cloud, the sharp key of energy does not have wet, leads turbid promoting the production of body fluid, mend god and be good for the stomach ... be widely used in treatment difficult urination on the traditional Chinese medical science, the oedema turgor, the phlegmatic cough, insufficiency of the spleen few food, big turbid urine is rushed down, illness such as palpitation and insomnia and Meniere's syndrome, its main pharmacological comprises: immunization, antitumor action, anti-aging effects, diuresis, hypoglycemic activity, cardiotonic, bacteriostasis, sedation and prevention gastric ulcer and relaxing smooth muscle effect.Modern scientific research shows, β-polysaccharide in the Poria cocos dry product (being pachymaran) accounts for 93%, but pachymaran is recovery rate only 1% in boiling water, pachymaran can significantly improve the immunity function of body, and can improve the curative effect of cancer therapy drug, Poria cocos is as a kind of food and medicine, in the history in existing more than 2,000 year of application of China, it is not ccontaining doubtful to the health-care effect of human body, and the fabricated product of present Poria cocos food is of common occurrence, and (document sees reference, 1998, " edible fungi of china "), but because pachymaran is water insoluble, so Poria cocos food is solid for a long time, also Poria cocos is not processed into drink, becomes the sorry greatly of beverage industry.

The object of the present invention is to provide a kind of production method of poria polysaccharide drink, Traditional health care product Poria cocos is made beverage, give full play to its health care,, solve the extraction difficult problem of pachymaran in the technical process simultaneously for beverage industry provides a kind of new health products.

Produce the method for poria polysaccharide drink, comprising:

1) Poria cocos is removed impurity after, pulverize, cross the 80-100 mesh sieve, make the Poria cocos powder;

2) buy respectively or preparation and measure the alkali lye of 40% (W/V), the citric acid solution of 50% (W/V), the phosphoric acid solution of 25% (W/V), 65 ° of Bx sucrose solutions, food grade content is the β-D-sorbitol solution of 65% (W/W), the xanthan gum solution of 5% (W/W) and distilled water;

3) the Poria cocos powder is added entry (total consumption 1/2) and all alkali lye stir evenly, after the centrifugal or filtration, get clear liquid;

4) citric acid, phosphoric acid solution and remaining water are added in the clear liquid, stir evenly,, get the Poria cocos slurry with the centrifugal raffinate of removing of centrifuge;

5) add water sucrose solution, xanthan gum solution and β-D-sorbitol solution in the Poria cocos slurry, after stirring evenly constant volume, boiled 5 minutes, being 45-65 ℃ with homogenizer in temperature is homogeneous under the 15-30MPa condition with pressure, under the 0.098MPa condition, carry out vacuum outgas again, tinning is sealed then, carries out 100-120 ℃ of high-temperature sterilization 10-20 minute, promptly makes poria polysaccharide drink.

The alkali lye of above-mentioned used 40% (W/V) is NaOH solution or KOH solution.

Solved the extraction problem of pachymaran in the technology provided by the present invention, according to the test that the inventor did, adopting alkali lye to extract pachymaran can make more than the extraction rate reached to 80% of pachymaran, the inventor carries out calibration curve method to the poria polysaccharide drink of being produced and measures absorbance, recording total reducing sugar is/100 milliliters of 4.48 grams, and polysaccharide is/100 milliliters of 0.528 grams; It is/100 milliliters of 9.39 grams that the method that adopts GB5009.3-85 to provide records dry.Adopt D-sorbite to replace part sugar to add in the technical process and regulate sweet taste, because D-sorbite itself does not belong to sugar, but it is pleasantly sweet, so pleasantly sweet assurance of the beverage of producing, the sugar amount reduces, belong to low-yield type, with beverage that the present invention produced to convert the just agreeable to the taste flavor of beverage behind the water at 1: 200, according to the vice county magistrate Zhuo Xiuqing of Qingliu County, Fujian Province, south department of food science associate professor Chen Baixiang of agricultural university, experts' such as the food specialty Pan Qi senior engineer of the Nanjing association for science and technology trial test and taste obtain consistent favorable comment.

Fig. 1 is the technological process of production figure of poria polysaccharide drink.

Embodiment:

1) buys Poria cocos bacterium piece from market, choose decontamination by hand, it is pulverized the back cross 80 mesh sieves, make the Poria cocos powder, take by weighing Poria cocos powder 7.5 grams;

2) buy or the own NaOH solution 12ml for preparing and measure 40% (W/V), the citric acid solution 18ml of 50% (W/V), the phosphoric acid solution 7.5ml of 25% (W/V), the sucrose solution 90ml of 65 ° of Bx, β-D-sorbitol solution 90ml, and the xanthan gum solution 1.5ml of 5% (W/W) and distilled water 781ml.

3) pour the Poria cocos powder into container, add 390.5ml water and whole NaOH solution, mixing stirs evenly, and uses centrifugal 5 minutes of centrifuge 1500r.p.m, gets clear liquid;

4) citric acid solution, phosphoric acid solution and remaining water are added in the clear liquid, stir evenly, removed raffinate in centrifugal 5 minutes, get the Poria cocos slurry with 1500r.p.m speed;

5) add sucrose solution in the Poria cocos slurry, xanthan glue and β-D-sorbitol solution, stir evenly after adding water to the 1000ml scale, boiled 5 minutes, is 60 ℃ with homogenizer with temperature, and pressure is after 20MPa carries out homogeneous, to carry out vacuum outgas with vacuum 0.098MPa, tinning is sealed, and carries out 115 ℃ of high temperature sterilizations at last and promptly makes the poria polysaccharide drink finished product in 15 minutes.

The innovation and creation point of this technology is to extract pachymaran with alkali lye, replaces NaOH in the above-mentioned technical process with KOH, and other technical process is similar, is that those of ordinary skill can understand and realize that (W/V represents mass/volume herein; W/W represents w/w; V/V represents volume/volume).

Claims

1. the production method of a pachymaran comprises:

3) the Poria cocos powder is added the water of total consumption 1/2 and whole alkali lye, stirs evenly, centrifugal or filter after, get clear liquid;

5) add sucrose solution, xanthan gum solution and β-sorbierite liquid in the Poria cocos slurry, after stirring evenly constant volume, boiled 5 minutes, being 45-65 ℃ with homogenizer in temperature is homogeneous under the 15-30MPa condition with pressure, under the 0.098MPa condition, carry out vacuum outgas again, tinning is sealed then, carries out 100-120 ℃ of high-temperature sterilization 10-20 minute, promptly makes poria polysaccharide drink.