CN105918749A - Bamboo fungus volva beverage and preparation method thereof - Google Patents
Bamboo fungus volva beverage and preparation method thereof Download PDFInfo
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- CN105918749A CN105918749A CN201610387093.7A CN201610387093A CN105918749A CN 105918749 A CN105918749 A CN 105918749A CN 201610387093 A CN201610387093 A CN 201610387093A CN 105918749 A CN105918749 A CN 105918749A
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- volva
- taeniam
- caulis bambusae
- beverage
- polysaccharide
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- 241000434037 Volva Species 0.000 title claims abstract description 84
- 235000013361 beverage Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract 16
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract 16
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract 16
- 239000011425 bamboo Substances 0.000 title claims abstract 16
- 241000233866 Fungi Species 0.000 title abstract description 15
- 241001330002 Bambuseae Species 0.000 title abstract 14
- 150000004676 glycans Chemical class 0.000 claims abstract description 30
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 30
- 239000005017 polysaccharide Substances 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000006228 supernatant Substances 0.000 claims description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 7
- 239000002244 precipitate Substances 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 5
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 5
- 229960004756 ethanol Drugs 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 3
- 229930195725 Mannitol Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000000594 mannitol Substances 0.000 claims description 3
- 235000010355 mannitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000007560 sedimentation technique Methods 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 238000001556 precipitation Methods 0.000 abstract description 4
- 210000004556 brain Anatomy 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 230000006870 function Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000001914 calming effect Effects 0.000 abstract 1
- 238000003809 water extraction Methods 0.000 abstract 1
- 241001313734 Dictyophora Species 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 238000012449 Kunming mouse Methods 0.000 description 1
- 238000012347 Morris Water Maze Methods 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012869 ethanol precipitation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
Landscapes
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses bamboo fungus volva beverage and a preparation method thereof. The bamboo fungus volva beverage comprises 0.01-10% of bamboo fungus volva polysaccharide by mass, wherein the bamboo fungus volva polysaccharide is extracted from bamboo fungus volva. The preparation method of the bamboo fungus volva beverage is characterized by selecting bamboo fungus volva as the raw material, preparing the bamboo fungus volva polysaccharide by using a water-extraction and alcohol-precipitation method, taking the bamboo fungus volva polysaccharide as a main raw material to prepare the bamboo fungus volva beverage. The bamboo fungus volva beverage has the functions of calming mind and tonifying brain, enhancing immunity and improving memory; the bamboo fungus volva beverage can promote the development and utilization of the bamboo fungus source and is moderate in sourness and sweetness and special in flavor.
Description
Technical field
The present invention relates to a kind of Caulis Bambusae In Taeniam volva beverage and preparation method thereof, belong to edible mushroom health-care food technical field.
Background technology
Beverage is that people live conventional consumer goods, and along with growth in the living standard, the type beverage of quenching one's thirst has been unsatisfactory for people
Demand, and the research and development of various health beverage become a kind of fashion trend.Caulis Bambusae In Taeniam is one of famous and precious edible fungi, by thalline, bacterium
Torr, cap three part composition, thalline has the highest nutritive value, rich in several amino acids, vitamin and various trace element,
Containing active macromolecules material polysaccharide.Volva and cap abandon as garbage, and research finds: protein contained by volva, many
Sugar isoreactivity content of material is not pressed on thalline.But, up to now, there is no the active substance extracted with Caulis Bambusae In Taeniam garbage volva many
The beverage that sugar is made comes out.
Summary of the invention
It is an object of the invention to, it is provided that a kind of Caulis Bambusae In Taeniam volva beverage and preparation method thereof.The present invention not only has and allays excitement
Supplementing the brain, enhancing immunity, the function of raising memory, and the present invention can promote the exploitation of Dictyophora Resource, sour-sweet can
Mouth, unique flavor.
For solving above-mentioned technical problem, the technical scheme that the present invention provides is as follows: Caulis Bambusae In Taeniam volva beverage, including percent mass
Caulis Bambusae In Taeniam volva polysaccharide than 0.01%-10%, described Caulis Bambusae In Taeniam volva polysaccharide is extracted by Caulis Bambusae In Taeniam volva and obtains.
In above-mentioned Caulis Bambusae In Taeniam volva beverage, including the Caulis Bambusae In Taeniam volva polysaccharide of mass percent 0.1%-1%.
In aforesaid Caulis Bambusae In Taeniam volva beverage, also include sucrose, mannitol, Xylitol, glucose, Mel, citric acid, Fructus Citri Limoniae
Acid sodium, sorbitol in one or more.
In aforesaid Caulis Bambusae In Taeniam volva beverage, include by weight:
In aforesaid Caulis Bambusae In Taeniam volva beverage, include by weight；
In aforesaid Caulis Bambusae In Taeniam volva beverage, also include the most also including:
Aforesaid Caulis Bambusae In Taeniam volva beverage, every 125ml beverage includes；
In the preparation method of aforesaid Caulis Bambusae In Taeniam volva beverage, select Caulis Bambusae In Taeniam volva as raw material, utilize decoction and alcohol sedimentation technique to obtain
To Caulis Bambusae In Taeniam volva polysaccharide, Caulis Bambusae In Taeniam volva polysaccharide is prepared Caulis Bambusae In Taeniam volva beverage as primary raw material.
In the preparation method of aforesaid Caulis Bambusae In Taeniam volva beverage, Caulis Bambusae In Taeniam volva polysaccharide is dissolved in pure water, adds Fructus Vitis viniferae
Sugar, Mel, citric acid, sodium citrate, heated and stirred uniformly obtains Caulis Bambusae In Taeniam volva beverage.
In the preparation method of aforesaid Caulis Bambusae In Taeniam volva beverage, specifically include following steps；
(1) Caulis Bambusae In Taeniam volva polysaccharide is extracted: selecting Caulis Bambusae In Taeniam volva part is raw material, and dry product weighs, and cleans remove impurity, soaks after pulverizing
Steeping 4h in pure water, 80 DEG C of water-bath extraction 3h, filter centrifugation separates and takes supernatant；Residue repeats to extract once, merges supernatant,
Use dehydrated alcohol precipitate with ethanol after concentration, stand overnight；Centrifuging and taking precipitates, and puts into 4 DEG C of refrigerator lyophilizing, i.e. obtains Caulis Bambusae In Taeniam volva polysaccharide；
(2) Caulis Bambusae In Taeniam volva Beverage Service: take Caulis Bambusae In Taeniam volva polysaccharide and be dissolved in pure water, add glucose, Mel, Fructus Citri Limoniae
Acid, sodium citrate, heated and stirred is uniform, fill, sterilizes, cools down, finished product.
Compared with prior art, the present invention, with Caulis Bambusae In Taeniam volva as raw material, extracts Caulis Bambusae In Taeniam volva polysaccharide through ethanol precipitation, and
After being dissolved in the pure water of certain volume, obtain Caulis Bambusae In Taeniam volva beverage.Present invention process is simple, convenient to operate, with low cost, carries
Take the nutritional labeling of Caulis Bambusae In Taeniam volva, often drunk supplementing the brain of can allaying excitement, enhancing immunity, improve memory, and the present invention is sour
Sweet good to eat, unique flavor, has the highest Development volue.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1: first, extracts Caulis Bambusae In Taeniam volva polysaccharide: take 10g Caulis Bambusae In Taeniam volva dry product, cleans, and adds 500ml after pulverizing
Distilled water soaks 4h, 80 DEG C of water-bath extraction 3h, centrifugation, takes supernatant 1., and obtain residue 1.；In residue 1. middle addition
300ml water, 80 DEG C of water-bath 2h, centrifuging and taking supernatant is 2.；Merge supernatant the most 2. (about 5000ml), be concentrated into 50ml, slowly add
Enter dehydrated alcohol 150ml precipitate with ethanol, stand overnight, centrifuging and taking precipitation (about 0.75g), standby.Second, preparation health Dictyophare phalloidea beverage:
Take dictyophora fungus polysaccharide 0.75g to be dissolved in 250ml pure water, add glucose 5g, Mel 3.75g, citric acid 0.75g, citric acid
Sodium 0.035g, heated and stirred is uniform, and fill, sterilization cool down and i.e. obtain 125ml Caulis Bambusae In Taeniam volva beverage.
Embodiment 2: first, extracts Caulis Bambusae In Taeniam volva polysaccharide: take 20g Caulis Bambusae In Taeniam volva dry product, cleans, and adds 1000ml after pulverizing
Distilled water soaks 4h, 80 DEG C of water-bath 3h, centrifugation, takes supernatant 1., and obtain residue 1.；In residue 1. middle addition
600ml water, 80 DEG C of water-bath 2h, centrifuging and taking supernatant is 2.；Merge supernatant the most 2. (about 1000ml), be concentrated into 100ml, slowly add
Enter dehydrated alcohol 300ml precipitate with ethanol, stand overnight, centrifuging and taking precipitation (about 1.5g), standby.Second, prepare health Dictyophare phalloidea beverage: take
Dictyophora fungus polysaccharide 1.5g is dissolved in 250ml pure water, adds glucose 10g, Mel 7.5g, citric acid 1.5g, sodium citrate
0.075g, addition stirs, fill, sterilization, obtains 250ml Caulis Bambusae In Taeniam volva beverage.
Embodiment 3: first, extracts Caulis Bambusae In Taeniam volva polysaccharide: take 15g Caulis Bambusae In Taeniam volva dry product, cleans, and adds 800ml after pulverizing
Distilled water soaks 4h, 80 DEG C of water-bath extraction 3h, centrifugation, takes supernatant 1., and obtain residue 1.；In residue 1. middle addition
600ml water, 80 DEG C of water-bath 2h, centrifuging and taking supernatant is 2.；Merge supernatant the most 2. (about 1000ml), be concentrated into 100ml, slowly add
Enter dehydrated alcohol 300ml precipitate with ethanol, stand overnight, centrifuging and taking precipitation (about 1.5g), standby.Second, prepare health Dictyophare phalloidea beverage: take
Dictyophora fungus polysaccharide 1.5g is dissolved in 250ml pure water, adds glucose 10g, Mel 7.5g, citric acid 1.5g, sodium citrate
0.075g, sucrose 2.5g, mannitol 1.0g, Xylitol 1.5g and sorbitol 1.3g, addition stirs, fill, sterilization, to obtain final product
250ml Caulis Bambusae In Taeniam volva beverage.
Embodiment 4: test: take the kunming mice 30 of normal health, be divided into matched group, Caulis Bambusae In Taeniam group, Fructus actinidiae chinensis group, press
0.1ml/10g.bw gavage normal saline, Caulis Bambusae In Taeniam volva beverage, Chinese gooseberry beverage (commercially available) respectively, 1 time/d, continuous 30d, carry out
Morris water maze swimming test, result shows: the 4th day Caulis Bambusae In Taeniam group escape latency (27.07 ± 21.10s) less than matched group
(43.33 ± 19.01s), difference has statistical significance (t=2.123, P ＜ 0.05)；Caulis Bambusae In Taeniam group crosses over platform number of times (2.05
± 1.47) higher than matched group (0.799 ± 1.02), difference has statistical significance (t=2.227, P ＜ 0.05).Conclusion: Caulis Bambusae In Taeniam
Volva beverage not only has health care, but also can improve the ability of learning and memory of little mouse.
Claims (10)
1. Caulis Bambusae In Taeniam volva beverage, it is characterised in that: include the Caulis Bambusae In Taeniam volva polysaccharide of mass percent 0.01%-10%, described
Caulis Bambusae In Taeniam volva polysaccharide is extracted by Caulis Bambusae In Taeniam volva and obtains.
Caulis Bambusae In Taeniam volva beverage the most according to claim 1, it is characterised in that: include the bamboo of mass percent 0.1%-1%
Sweet-smelling grass volva polysaccharide.
Caulis Bambusae In Taeniam volva beverage the most according to claim 2, it is characterised in that: also include sucrose, mannitol, Xylitol, Portugal
One or more in grape sugar, Mel, citric acid, sodium citrate, sorbitol.
4. according to the Caulis Bambusae In Taeniam volva beverage described in any one of claim 1-3, it is characterised in that: include by weight:
Caulis Bambusae In Taeniam volva beverage the most according to claim 4, it is characterised in that: include by weight；
Caulis Bambusae In Taeniam volva beverage the most according to claim 5, it is characterised in that: also include the most also including:
Caulis Bambusae In Taeniam volva beverage the most according to claim 6, it is characterised in that: every 125ml beverage includes；
8. according to the preparation method of the Caulis Bambusae In Taeniam volva beverage described in any one of claim 1 to 7, it is characterised in that: select Caulis Bambusae In Taeniam
Volva, as raw material, utilizes decoction and alcohol sedimentation technique to obtain Caulis Bambusae In Taeniam volva polysaccharide, as primary raw material, Caulis Bambusae In Taeniam volva polysaccharide is prepared bamboo
Sweet-smelling grass volva beverage.
The preparation method of Caulis Bambusae In Taeniam volva beverage the most according to claim 8, it is characterised in that: Caulis Bambusae In Taeniam volva polysaccharide is dissolved
In pure water, adding glucose, Mel, citric acid, sodium citrate, heated and stirred uniformly obtains Caulis Bambusae In Taeniam volva beverage.
The preparation method of Caulis Bambusae In Taeniam volva beverage the most according to claim 9, it is characterised in that: specifically include following steps；
(1) Caulis Bambusae In Taeniam volva polysaccharide is extracted: selecting Caulis Bambusae In Taeniam volva part is raw material, and dry product weighs, and cleans remove impurity, is soaked in after pulverizing
4h in pure water, 80 DEG C of water-bath extraction 3h, filter centrifugation separates and takes supernatant；Residue repeats to extract once, merges supernatant, concentrates
Use dehydrated alcohol precipitate with ethanol afterwards, stand overnight；Centrifuging and taking precipitates, and puts into 4 DEG C of refrigerator lyophilizing, i.e. obtains Caulis Bambusae In Taeniam volva polysaccharide；
(2) Caulis Bambusae In Taeniam volva Beverage Service: take Caulis Bambusae In Taeniam volva polysaccharide and be dissolved in pure water, add glucose, Mel, citric acid, lemon
Lemon acid sodium, heated and stirred is uniform, fill, sterilizes, cools down, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610387093.7A CN105918749A (en) | 2016-06-03 | 2016-06-03 | Bamboo fungus volva beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610387093.7A CN105918749A (en) | 2016-06-03 | 2016-06-03 | Bamboo fungus volva beverage and preparation method thereof |
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| CN105918749A true CN105918749A (en) | 2016-09-07 |
Family
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| CN201610387093.7A Pending CN105918749A (en) | 2016-06-03 | 2016-06-03 | Bamboo fungus volva beverage and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566955A (en) * | 2019-01-21 | 2019-04-05 | 安徽省百麓现代农业科技有限公司 | A method of natural plants antisepsis antistaling agent is prepared using dictyophora phalloidea |
| CN112023110A (en) * | 2020-08-06 | 2020-12-04 | 西安交通大学 | Active antibacterial dressing based on bamboo fungus egg extract |
| CN112137919A (en) * | 2020-08-06 | 2020-12-29 | 西安交通大学 | Beauty external product or edible product based on bamboo fungus egg extract and application |
| CN115281336A (en) * | 2022-08-26 | 2022-11-04 | 贵州省生物研究所 | Dictyophora indusiata tea oral liquid and preparation method thereof |
Citations (7)
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| CN112023110A (en) * | 2020-08-06 | 2020-12-04 | 西安交通大学 | Active antibacterial dressing based on bamboo fungus egg extract |
| CN112137919A (en) * | 2020-08-06 | 2020-12-29 | 西安交通大学 | Beauty external product or edible product based on bamboo fungus egg extract and application |
| CN112023110B (en) * | 2020-08-06 | 2021-11-19 | 西安交通大学 | Active antibacterial dressing based on bamboo fungus egg extract |
| CN115281336A (en) * | 2022-08-26 | 2022-11-04 | 贵州省生物研究所 | Dictyophora indusiata tea oral liquid and preparation method thereof |
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