CN104720059A - Edible fungi beverage and preparation method thereof - Google Patents
Edible fungi beverage and preparation method thereof Download PDFInfo
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- CN104720059A CN104720059A CN201510128330.3A CN201510128330A CN104720059A CN 104720059 A CN104720059 A CN 104720059A CN 201510128330 A CN201510128330 A CN 201510128330A CN 104720059 A CN104720059 A CN 104720059A
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- 241000233866 Fungi Species 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013361 beverage Nutrition 0.000 title claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 3
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 80
- 239000007788 liquid Substances 0.000 claims description 34
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- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000526 Papain Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 2
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- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 3
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- 229920001491 Lentinan Polymers 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
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- 229940079593 drug Drugs 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
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- 235000001497 healthy food Nutrition 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
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Classifications
-
- 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
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an edible fungi beverage. The edible fungi beverage comprises the following components in percentage by weight: 8.8-17.8% of enzymatic hydrolysate, 8-12% of white granulated sugar, 0.1-0.14% of citric acid, and 70.06-83.1% of water. The edible fungi beverage comprises the following steps: mixing raw materials, homogenizing at high voltage, uniformizing the sizes of micro particles, then degassing at the water bath condition of 85-90 DEG C for 15-20 minutes, and cooling by adopting pasteurization. The edible fungi beverage is prepared by researching via an enzymolysis technology and a preparation technology, is light brown, is appropriate in sour and sweet, has no peculiar smell and precipitate, and is transparent, so that the economic and social benefits of edible fungi are improved.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of edible mushroom drink and preparation method thereof.
Background technology
Edible mushroom is high protein, low fat, multiple medicines effect, delicious flavour, nutritious health food, is recommended as one of large healthy food in the world ten by international nutritionist.After entering 21 century, along with the transformation of people's consumption idea and the improvement of diet structure, on international market, the transaction of edible mushroom and processed goods thereof becomes increasingly active, and China's edible fungus export volume presents the trend risen year by year.
Mushroom is nutritious, fragrant strongly fragrant tempting, food medicine dual-purpose, strengthening the spleen and replenishing qi, and mushroom meat is plump delicate, delicious flavour, and fragrance is unique, nutritious, is a kind of food of food and medicine consangunity, has very high nutrition, medicine and health care is worth.The medical value of mushroom and nutritional labeling contained by it closely related, containing the multiple nutritional labeling useful to human body in mushroom, what current research was more is lentinan, and the protein in addition in mushroom, mineral element, trace element, vitamin and some a small amount of volatile ingredients are also necessary nutritional labelings.
Flat mushroom is edible mushroom common in life, and flat mushroom is containing abundant nutriment, and every hectogram dry product is containing 20 ~ 23 grams, protein, and amino acid classes is complete, and content of mineral substances is very abundant.Lysine in animals and plants, leucine major part lack very much, and leucine does not almost have.Lysine is to promotion memory, and promoting intelligence has unique effect, is to promote that human body easily synthesizes the important composition material of high protein to the healthy very important leucine of growth of baby and old man.Flat mushroom is also containing very abundant vitamin B complex.Research shows, flat mushroom, also containing the physiological activator such as flat mushroom element (protein sugar) and acidic polysaccharose body, acts on very large to healthy, long-lived, control hepatitis etc., also has certain effect to anti-curing cancers.
In recent years, the output of China edible mushroom increased year by year, but the exploitation of edible fungus is quite delayed.At present, edible fungi food mostly on the market is edible mushroom dried product, and deep processed product quantity is little, and kind is dull, only has the minority products such as canned edible mushroom and fungus, can not meet the needs that people are growing to edible mushroom deep-processed food far away.The product that documents and materials are reported, of less types, and manyly also do not drop into actual production.Therefore develop domestic fungus resource, there is larger economic benefit and social benefit, good market prospects.
Summary of the invention
The object of the present invention is to provide a kind of edible mushroom drink and preparation method thereof, to solve the limitation of current edible mushroom exploitation, enrich edible fungi food kind, widen the application of edible mushroom, realize larger economic and social benefit.
The present invention realizes especially by following technical scheme:
A kind of edible mushroom drink, percentage composition comprises following component by weight: enzymolysis liquid 8.8 ~ 17.8%, white granulated sugar 8 ~ 12%, citric acid 0.1 ~ 0.14%, water 70.06 ~ 83.1%.
Further, a kind of edible mushroom drink, percentage composition comprises following component by weight: enzymolysis liquid 13.3%, white granulated sugar 10%, citric acid 0.1%, water 76.6%.
Described enzymolysis liquid is flat mushroom or mushroom enzymatic hydrolysate, and the enzymatic hydrolysis condition that described enzymolysis liquid obtains is: mushroom reaction temperature 45, DEG C reaction time 4h, and enzyme-to-substrate compares 30000u/g; Flat mushroom reaction temperature 55, DEG C reaction time 5h, enzyme-to-substrate compares 25000u/g.
The enzyme that described enzymolysis liquid uses is papain, and described substrate is the mushroom powder after drying and crushing.
The preparation method of edible mushroom drink of the present invention, comprises the following steps:
1) enzymolysis liquid and white granulated sugar, citric acid are added in proportion obtain mixed liquor;
2) by mixed liquor homogeneous under 18Mpa high pressure, make particle size homogeneous;
3) by the degassed 15 ~ 20min under 85 ~ 90 DEG C of water bath condition of the edible fungi beverage after homogeneous;
4) adopt pasteurize, at 95 DEG C of sterilizing about 20min, then put into cold water and cool, both obtain edible mushroom drink.
Beneficial effect of the present invention is: the present invention adopts enzymolysis liquid as drink raw materials, prove through test, enzymolysis liquid all has humidification to the thymus index of animal, index and spleen index, phagocytic index, and along with the increase of hydrolyzate content, effect is more obvious, has the effect having enhanced machine body immunity function.Simultaneously by adding sweetener and acid, by enzymolysis process and Study on Preparation, obtained shallow sepia, sour-sweet suitable, free from extraneous odour, nothing precipitation, transparent edible mushroom drink, improve the economic and social benefit of edible mushroom.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, the following stated, only to preferred embodiment of the present invention, not do other forms of restriction to the present invention, any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed to the Equivalent embodiments of equal change.Everyly do not depart from the present invention program's content, any simple modification done following examples according to technical spirit of the present invention or equivalent variations, all drop in protection scope of the present invention.
Embodiment 1
A kind of edible mushroom drink, percentage composition comprises following component by weight: enzymolysis liquid 8.8%, white granulated sugar 8%, citric acid 0.1%, water 83.1%.
This drink is prepared by the following method: enzymolysis liquid and white granulated sugar, citric acid are added in proportion obtaining mixed liquor; By mixed liquor homogeneous under 18Mpa high pressure, its object is to suspended particulate broken further, make particle size homogeneous, keep the homogeneous transparent degree of beverage, obtain edible fungi beverage that is not easily separated and precipitation; By the degassed 15 ~ 20min under 85 ~ 90 DEG C of water bath condition of the edible fungi beverage after homogeneous; Adopt pasteurize, at 95 DEG C of sterilizing about 20min, then put into cold water and cool, both obtain edible mushroom drink.
Embodiment 2
A kind of edible mushroom drink, percentage composition comprises following component by weight: enzymolysis liquid 17.8%, white granulated sugar 12%, citric acid 0.14%, water 70.06%.
Preparation method is with embodiment 1.
Embodiment 3
A kind of edible mushroom drink, percentage composition comprises following component by weight: enzymolysis liquid 13.3%, white granulated sugar 10%, citric acid 0.1%, water 76.6%.
Preparation method is with embodiment 1.
Embodiment 4 mushroom drink Study on Preparation
1) drink allotment standards of grading
Marked by organoleptic examination, finally obtain best programs.Formulate point system as 1.
Table 1 organoleptic examination point system
2) the monofactorial selection of programs
The horizontal form of table 2 drink allotment single factor test
3) orthogonal test determination preferred plan
In the development of mushroom drink, the major influence factors of its quality, mouthfeel, local flavor is the addition of enzymolysis liquid, sweetener (white granulated sugar), acid (citric acid).Design the orthogonal test of 3 factor 3 levels.Result is marked by sensory evaluation (table 1).Mark is higher shows that sample quality is better.
Orthogonal form allocated by table 3 mushroom drink
Table 4 analysis of variance table
From table 3 ~ 4, the primary and secondary order of mushroom drink factor of influence is: enzymolysis liquid addition > acid addition > sweetener addition, and the equal highly significant of the impact of each factor.Wherein enzymolysis liquid addition is topmost factor of influence, and best of breed is A
2b
1c
2, that is: enzymolysis liquid addition 13.3%, acid addition 0.1%, sweetener addition 10%.
Embodiment 5 flat mushroom drink Study on Preparation
1) drink allotment standards of grading
Marked by organoleptic examination, finally obtain best programs.Formulate point system as table 5.
Table 5 organoleptic examination point system
2) the monofactorial selection of programs
The horizontal form of table 6 drink allotment single factor test
2) orthogonal test determination preferred plan
In the development of flat mushroom drink, the major influence factors of its quality, mouthfeel, local flavor is the addition of enzymolysis liquid, sweetener (white granulated sugar), acid (citric acid).Design the orthogonal test of 3 factor 3 levels.Result carries out marking (table 5) by sensory evaluation.Mark is higher shows that sample quality is better.
Orthogonal form allocated by table 7 flat mushroom drink
Table 8 analysis of variance table
From table 7 ~ 8, flat mushroom drink factor of influence primary and secondary order is: enzymolysis liquid addition > acid addition > sweetener addition, and the equal highly significant of the impact of each factor.Wherein enzymolysis liquid addition is topmost factor of influence, and best of breed is A
2b
1c
2, that is: enzymolysis liquid addition 13.3%, acid addition 0.1%, sweetener addition 10%.
Embodiment 6 zoopery
With 70kg weight people daily 10g dried thin mushroom, the calculating of dry flat mushroom, lentinan recovery rate is 8.6%, and mushroom polysaccharide recovery rate is 4.3%.With reference to " function of health food assessment process and the method for inspection ", dose design is using 10,20,30 times of human body amount every day as basic, normal, high concentration 3 dosage groups, on this basis gained solution 100mL enzymolysis liquid after 5g mushroom, flat mushroom dry powder respectively enzymolysis suction filtration is concentrated into respectively 70,35,23mL, separately establish distilled water to do blank group.Each group of mouse stomach amount is 0.2mL/10g, once a day.
Each group of polysaccharide concentration is: mushroom basic, normal, high concentration group polysaccharide mass concentration is respectively 6.17,12.34,18.78mg/mL; Flat mushroom basic, normal, high concentration group polysaccharide mass concentration is respectively 3.05,6.09,9.27mg/mL.
1) enzymolysis liquid is to mice organs exponential effect
Assay method: gavage 28d continuously, after the last gavage of each group small white mouse, 24h cervical dislocation is put to death, and takes out thymus gland, spleen, blots its surperficial blood with filter paper, claims quality, calculates thymus index, index and spleen index respectively.
The unit of Organ weight and body weight is g; Organ index g/10g.
Mushroom, flat mushroom variable concentrations enzymolysis liquid are on the impact of mice organs index, and Variant statistical analysis adopts SPSS16.0 software to carry out one-way analysis of variance, the difference between more blank group and each experimental group.
Table 9 enzymolysis liquid is on the impact (n=10) of small white mouse thymus index
As seen from Table 9, each experimental group thymus index compared with control group all increases, wherein concentration, flat mushroom high concentration group difference highly significant (P<0.01) compared with control group in concentration, mushroom high concentration, flat mushroom in mushroom.Show that the middle and high concentration enzymolysis liquid of mushroom and flat mushroom is to the humidification strengthening small white mouse thymus index and have highly significant.
Table 10 enzymolysis liquid is on the impact (n=10) of small white mouse index and spleen index
From table 10, each class index all increases compared with blank group, wherein concentration group and high concentration group significant difference (P<0.05) compared with control group in mushroom.Illustrate that the increase of the middle and high concentration group of mushroom to mouse spleen index has remarkable effect.
2) enzymolysis liquid is on the impact of monocytes/macrophages phagocytic function
Assay method:
After the continuous gavage 28d of small white mouse, by the Chinese ink of dilution 5 times, calculate by small white mouse every 10g weight 0.1mL, be injected in vivo through tail vein.Get blood 20 μ L from retroorbital venous clump respectively in 2min and 10min after injecting prepared Chinese ink, be diluted in 2mL Na
2cO
3shake up in solution (0.1%).With spectrophotometer in 600nm place densitometric value (OD), with Na
2cO
3solution is blank.Then mouse cervical dislocation is put to death, get liver, spleen, blot surperficial blood with filter paper, claim quality.Calculate phagocytic index α:
In formula: t
1, t
2be respectively and get the blood time for twice; K is the phagocytic index without calibration; OD
1, OD
2be respectively t
1, t
2time blood specimen OD value; M, m
1, m
2be respectively Mice Body quality, liver mass, spleen weight.
Variant statistical analysis adopts SPSS16.0 software to carry out one-way analysis of variance, the difference between more blank group and each experimental group.
Table 11 enzymolysis liquid is on the impact (n=10) of small white mouse phagocytic index α
From table 11, each experimental group phagocytic index compared with control group all increases, wherein in mushroom, concentration group and flat mushroom high concentration group enlarge markedly (P<0.05), and mushroom low concentration and high concentration group phagocytic index increase highly significant (P<0.01).Illustrate that in mushroom, concentration group and flat mushroom high concentration group are to the carbonic clearance speed improving mouse, the phagocytic function improving macrophage in body has remarkable effect, and mushroom low concentration group and mushroom high concentration group are to improving carbonic clearance speed, improving the effect that macrophage in body phagocytic activity has highly significant.
Claims (5)
1. an edible mushroom drink, is characterized in that: percentage composition comprises following component by weight: enzymolysis liquid 8.8 ~ 17.8%, white granulated sugar 8 ~ 12%, citric acid 0.1 ~ 0.14%, water 70.06 ~ 83.1.
2. a kind of edible mushroom drink according to claim 1, is characterized in that percentage composition comprises following component by weight: enzymolysis liquid 13.3%, white granulated sugar 10%, citric acid 0.1%, water 76.6%.
3. a kind of edible mushroom drink according to claim 1 and 2, it is characterized in that: described enzymolysis liquid is flat mushroom or mushroom enzymatic hydrolysate, the enzymatic hydrolysis condition that described enzymolysis liquid obtains is: mushroom reaction temperature 45, DEG C reaction time 4h, and enzyme-to-substrate compares 30000u/g; Flat mushroom reaction temperature 55, DEG C reaction time 5h, enzyme-to-substrate compares 25000u/g.
4. a kind of edible mushroom drink according to claim 3, is characterized in that: the enzyme that described enzymolysis liquid uses is papain, and described substrate is the edible mushroom powder after drying is pulverized.
5. the preparation method of edible mushroom drink according to claim 1, is characterized in that comprising the following steps:
1) enzymolysis liquid and white granulated sugar, citric acid are added in proportion obtain mixed liquor;
2) by mixed liquor homogeneous under 18Mpa high pressure, make particle size homogeneous;
3) by the degassed 15 ~ 20min under 85 ~ 90 DEG C of water bath condition of the edible fungi beverage after homogeneous;
4) adopt pasteurize, at 95 DEG C of sterilizing about 20min, then put into cold water and cool, both obtain edible mushroom drink.
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| CN201510128330.3A CN104720059A (en) | 2015-03-23 | 2015-03-23 | Edible fungi beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510128330.3A CN104720059A (en) | 2015-03-23 | 2015-03-23 | Edible fungi beverage and preparation method thereof |
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ID=53444922
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722881A (en) * | 2016-12-14 | 2017-05-31 | 安徽元贞川崎食品有限公司 | Health care mushroom juice of prevention and/or improvement cardiovascular and cerebrovascular disease and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044388A (en) * | 1989-01-28 | 1990-08-08 | 福州大学 | With the fresh mushroom is the method for raw material preparation of drinks |
| CN102813269A (en) * | 2012-09-21 | 2012-12-12 | 黄勇 | Edible fungus beverage and preparation method thereof |
| CN104256816A (en) * | 2014-09-16 | 2015-01-07 | 广东东阳光药业有限公司 | Edible mushroom amino acid beverage and preparation method thereof |
-
2015
- 2015-03-23 CN CN201510128330.3A patent/CN104720059A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044388A (en) * | 1989-01-28 | 1990-08-08 | 福州大学 | With the fresh mushroom is the method for raw material preparation of drinks |
| CN102813269A (en) * | 2012-09-21 | 2012-12-12 | 黄勇 | Edible fungus beverage and preparation method thereof |
| CN104256816A (en) * | 2014-09-16 | 2015-01-07 | 广东东阳光药业有限公司 | Edible mushroom amino acid beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722881A (en) * | 2016-12-14 | 2017-05-31 | 安徽元贞川崎食品有限公司 | Health care mushroom juice of prevention and/or improvement cardiovascular and cerebrovascular disease and preparation method thereof |
| CN106722881B (en) * | 2016-12-14 | 2021-06-22 | 上海天天商务实业有限公司 | Health-care mushroom juice for preventing and/or improving cardiovascular and cerebrovascular diseases and preparation method thereof |
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