CN106616192A - Mushroom effervescent tablets and preparation method thereof - Google Patents
Mushroom effervescent tablets and preparation method thereof Download PDFInfo
- Publication number
- CN106616192A CN106616192A CN201611192220.4A CN201611192220A CN106616192A CN 106616192 A CN106616192 A CN 106616192A CN 201611192220 A CN201611192220 A CN 201611192220A CN 106616192 A CN106616192 A CN 106616192A
- Authority
- CN
- China
- Prior art keywords
- parts
- mushroom
- powder
- preparation
- effervescent tablets
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 54
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 49
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 49
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000314 lubricant Substances 0.000 claims abstract description 19
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 10
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 10
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 10
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 10
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 10
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 10
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 10
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 10
- 239000003826 tablet Substances 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract 3
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 239000002253 acid Substances 0.000 claims description 21
- 239000003085 diluting agent Substances 0.000 claims description 16
- 239000007884 disintegrant Substances 0.000 claims description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 15
- 235000003599 food sweetener Nutrition 0.000 claims description 14
- 239000008103 glucose Substances 0.000 claims description 14
- 239000003765 sweetening agent Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000007836 KH2PO4 Substances 0.000 claims description 13
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 13
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 13
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 13
- 229910052564 epsomite Inorganic materials 0.000 claims description 13
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 13
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 13
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 13
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 13
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 13
- 239000011122 softwood Substances 0.000 claims description 12
- 240000002769 Morchella esculenta Species 0.000 claims description 10
- 235000002779 Morchella esculenta Nutrition 0.000 claims description 10
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical group [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 10
- 229920001491 Lentinan Polymers 0.000 claims 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 9
- 229940115286 lentinan Drugs 0.000 claims description 9
- 235000020985 whole grains Nutrition 0.000 claims description 7
- 238000000748 compression moulding Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical group OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 5
- 235000019359 magnesium stearate Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 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 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 230000006837 decompression Effects 0.000 claims 1
- 150000002431 hydrogen Chemical class 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 10
- 150000004676 glycans Chemical class 0.000 abstract description 9
- 229920001282 polysaccharide Polymers 0.000 abstract description 9
- 239000005017 polysaccharide Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 239000008187 granular material Substances 0.000 abstract description 2
- 238000005469 granulation Methods 0.000 abstract description 2
- 230000003179 granulation Effects 0.000 abstract description 2
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 241000221638 Morchella Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 235000012046 side dish Nutrition 0.000 abstract 1
- 239000007779 soft material Substances 0.000 abstract 1
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 26
- 229960003180 glutathione Drugs 0.000 description 13
- 239000002609 medium Substances 0.000 description 11
- 239000002994 raw material Substances 0.000 description 10
- 241000233866 Fungi Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 241000723418 Carya Species 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 241000222336 Ganoderma Species 0.000 description 6
- 241000318836 Pleurotus nebrodensis Species 0.000 description 6
- 230000012010 growth Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 244000003416 Asparagus officinalis Species 0.000 description 4
- 235000005340 Asparagus officinalis Nutrition 0.000 description 4
- 244000126002 Ziziphus vulgaris Species 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000000259 anti-tumor effect Effects 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 235000021395 porridge Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000012216 screening Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 240000000588 Hericium erinaceus Species 0.000 description 3
- 235000007328 Hericium erinaceus Nutrition 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 3
- 240000006794 Volvariella volvacea Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- WTLKTXIHIHFSGU-UHFFFAOYSA-N 2-nitrosoguanidine Chemical compound NC(N)=NN=O WTLKTXIHIHFSGU-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000060234 Gmelina philippensis Species 0.000 description 2
- 241000577951 Hydnum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000018417 cysteine Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002703 mutagenesis Methods 0.000 description 2
- 231100000350 mutagenesis Toxicity 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241001063964 Boletus aereus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000518374 Suillellus luridus Species 0.000 description 1
- 241001327916 Termitomyces albuminosus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000121220 Tricholoma matsutake Species 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001840 cholesterol esters Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- -1 flavouring Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000000394 mitotic effect Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000003170 nutritional factors Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical class [H]N([H])* 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005550 wet granulation Methods 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
- A23L2/40—Effervescence-generating compositions
-
- 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 invention discloses mushroom effervescent tablets and a preparation method thereof, and belongs to the field of health-care products. The mushroom effervescent tablets are prepared from the following ingredients in parts by weight: 15-30 parts of shiitake mushroom polysaccharide powder, 10-25 parts of morchella fungi sporophore powder, 2-5 parts of yeast powder, 2-5 parts of hawthorn fruit powder, 20-30 parts of disintegrating agents, 30-80 parts of thinners, 0.5-2 parts of lubricants, and 2-10 parts of flavoring agents; and the yeast powder is saccharomyces cerevisiae CGMCC12789. The preparation method of the mushroom effervescent tablets comprises the following steps: uniformly mixing the ingredients, and adding ethanol to carrying out moistening, so that a soft material is prepared; carrying out granulation, carnying out drying, and shaping the dried granules; and then, adding the disintegrating agents and the lubricants, carrying out uniform mixing, compressing the mixture into tablets, and shaping the tablets. The mushroom effervescent tablets have prominent aroma of the mushrooms, and are characterized by appropriate flavor and rich nutrition. The mushroom effervescent tablets can be used as a seasoning or an independent side dish. The mushroom effervescent tablets are a good product at home and on travel. The mushroom effervescent tablets disclosed by the invention are delicious in taste, and have good seasoning functions as well as nourishing functions.
Description
Technical field
The present invention relates to a kind of health-care beverage product and preparation method thereof, more particularly to effervescent tablet.
Background technology：
Analyze according to St Foods Q Supervision ＆ Testing Center, Pleurotus nebrodensis protein content is up to 14.7%.Contain in protein
There are 18 kinds of amino acid, wherein 8 kinds of amino acid needed by human all contain.Every gram of Pleurotus nebrodensis contains 190 milligrams of polysaccharide.In amino acid
In, lysine is 569 milligrams/100 grams, is 2.8 times of general flat mushroom；790.2 milligrams/100 grams of leucine, is general flat mushroom
2.6 again；Isoleucine is 470.1 milligrams/100 grams, is 2.5 times of general flat mushroom；674.6 milligrams/100 grams of valine, is one
As 2.2 times of flat mushroom, other human body essential amino acid contents are also high than general flat mushroom 1.9-2.7 times, especially glutamic acid and essence
Histidine content is especially high, and these are all advantageous for the nutritional factors of intelligence development, and the asparagus than being referred to as intelligence mushroom in the world contains
Amount is taller.Pleurotus nebrodensis is also containing substantial amounts of multivitamin and multi mineral element.A large amount of mushroom polysaccharide contained by Pleurotus nebrodensis, can
Strengthen the immunologic function of human body, its unrighted acid is combined into cholesterol ester, there is reduction blood with the cholesterol in blood of human body
Pressure, the effect for preventing artery sclerosis.Jing often to eat Pleurotus nebrodensis also has the effect of the disease dissipating blood stasis and clearing away heat removing toxic substances that disappears.Therefore, Pleurotus nebrodensis is shied
The nutritive value and health care of people causes the very big concern of scientific circles.
Hickory chick is a kind of wild famous and precious edible and medical fungi, and Li Shizhen (1518-1593 A.D.) is embodied in earliest《Compendium of Materia Medica》.The traditional Chinese medical science is with hickory chick
Fructification is used as medicine.Hickory chick is foremost delicious edible mushroom in sac fungus, and hickory chick contains protein 22.1%, fat 3.8%,
Polysaccharide 16.3%；And the unrighted acid in fat and the ratio of saturated fatty acid are 5 to 3, the linoleic acid beneficial to human body is accounted for
The 56% of fatty acid total amount.Amino acid needed by human is complete, and its content is 5 times of Hericium erinaceus.Also containing abundant potassium, phosphorus,
Element necessary to the human bodies such as calcium, iron, magnesium, zinc and selenium.Wherein potassium, the content of phosphorus are respectively 4 times and 2 times of Cordyceps sinensis, and zinc contains
Amount is 9 times of Cordyceps sinensis.Selenium can then change carcinogenic metabolism direction and anti-oxidant, thus hickory chick is described as that " anticancer is bright
Star ".
The Chinese invention of Publication No. CN101617808A《A kind of compound mushroom flavoring and preparation method thereof》It is public
The flavoring that a kind of primary raw material is agaricus bisporus powder, straw mushroom powder, sodium glutamate etc., the wherein preparation method of mushroom powder are opened
For：After by fresh mushroom rinsing, cooking, crushing, defibrination, homogeneous then concentrated, spray drying is obtained, and this method has raw material
Extraction and application rate is not high, and nutrition and delicate flavour retain bad problem.Publication No. CN101455332A Chinese invention《One kind preventing and treating
The edible fungus composition of disease》Disclose one kind can effective disease preventing and treating, the edible fungus composition for taking good care of one's health, by following weight
The raw material composition of percentage：Agaric 8-10%, straw mushroom 9-11%, mushroom 7-9%, glossy ganoderma 9-11%, asparagus 11-13%, silver
Ear 10-12%, glossy ganoderma 12-14%, flat mushroom 7-9%, hedgehog hydnum 8-10%, spice 2-3%, flavouring 2-3% and water 4-6%,
Total amount 100%.First agaric, straw mushroom, mushroom, glossy ganoderma, asparagus, white fungus, glossy ganoderma, flat mushroom and hedgehog hydnum are cut into into bar or block, so
Spice, flavouring and water being added afterwards, being placed in pressure cooker, 120-150 DEG C of high temperature, lets cool boiling 5-10 minutes, tinning or dress
Bottle or pack, you can.The Chinese invention of Publication No. CN103494180A《A kind of anti-tumor healthcare mushroom porridge》There is provided one kind
The manufacture craft of anti-tumor healthcare mushroom porridge.This mushroom porridge include Hericium erinaceus, northern hickory chick, asparagus, glossy ganoderma, white fungus, flat mushroom,
Pleurotus eryngii, seafood mushroom, crab flavour mushroom, tomato, the seed of Job's tears, rice etc., each raw material is allocated in proportion, and selected ingredient requirement green is excellent
Matter, no disease and pests harm.Screening and pretreatment, boiling, tinning, sterilizing of preparation flow including raw material etc., manufacturing process without times
What preservative and food additives；It is characterized as：With the edible mushroom with antitumor efficacy as primary raw material, and raw material is fresh
Fruit body of edible fungi, uses with antitumor vegetables, cereal collocation, enhances the value and nutritive value of various raw materials.This
Mushroom porridge includes various active material such as hickory chick element, Flammulin, glossy ganoderma element etc., and mushroom taste is strong, nutritious, to strengthening immunity
Power, prevention of tumor have significantly prevention and health-care effect, and technological operation is simple, suitable factorial praluction.
The Chinese invention of Publication No. CN101238878A《Instant edible mushroom and preparation method thereof》It is instant there is provided one kind
The preparation method of edible mushroom, is characterised by that the flavoring for using includes mushroom powder, and the mushroom powder includes matsutake dry powder by mass parts
9-11, Boletus luridus dry powder 18-22, flower mushroom dry powder 9-11, HEIHUZHANG fungus dry powder 9-11, hickory chick dry powder 9-11, Termitomyces albuminosus are done
Powder 9-11, Boletus aereus dry powder 90-110, Hericium erinaceus dry powder 9-11；It is simple with preparation method technological process, it is with low cost；System
Into instant product mouthfeel it is excellent, non-greasy, with strong mushroom it is natural fresh fragrant the characteristics of.The mushroom powder is by corresponding new
Fresh raw material bacterium natural air drying grinds and obtains, granularity 40-120 mesh after being less than 12% to water content.Publication No. CN01141724.2
Invention《Healthy effervescent tablet and preparation method thereof》, it is the feature containing tool Bifidobacterium proliferation function the characteristics of the invention
Compound sugar, such as xylo-oligosaccharide, FOS, galactooligosaccharide, oligoisomaltose, soyabean oligosaccharides, and can add medicine,
The several functions factor such as vitamin, mineral matter, soluble chitin.The tablet does not adopt traditional wet granulation, and auxiliary by original
Expected 0.4-1.2mm screen clothes, mixing, the direct tablet compressing production after 55-65 DEG C of dryings, process is simple, energy-conservation, saving of labor, save time,
Factory building area occupied is little.Bubbling " can be grown " in its finished product input water, is rolled up and down, momentariness is dissolved into one glass of cup beverage, protected
Strong product, medicinal herb tea etc., are rich in interest.The patent of invention of Patent No. ZL201010268066 is disclosed《A kind of red jujube polysaccharide bubble
Rise piece and preparation method thereof》, the effervescent tablet is made up of the component of following weight portion：Red jujube polysaccharide 10-20 parts, disintegrant 20-
40 parts, diluent 40-100 parts, lubricant 0.5-2 parts, flavouring 0-20 parts.The step of invention prepares red jujube polysaccharide effervescent tablets
It is as follows：(1) take after red jujube polysaccharide is well mixed with diluent, flavouring, add ethanol moistening, make softwood；(2) granulate, do
It is dry, whole grain；(3) after adding disintegrant, flavouring, mix lubricant uniform, compression molding.The invention product have anti-aging,
The effects such as anti-oxidant, raising human body immunocompetence, health care is good, is adapted to various people and eats, easy for carrying and eating.
How to make full use of mushroom nutritious, delicious in taste, the characteristics of rich in various nutrient contents, improve raw material and carry
Take, utilization rate, flavoring products of the exploitation with good nutrition health care meet and the growing material need of abundant people
Ask, open up edible mushroom new application, be edible mushroom field of deep problem demanding prompt solution.
The content of the invention
Present invention solves the technical problem that being to provide a kind of mushroom effervescent tablet and its preparation.
Technical scheme is summarized as follows：A kind of mushroom effervescent tablet, is made up of the component of following parts by weight：Mushroom
Polysaccharide powder 15-30 part, Morchella esculenta (L.) Pers sporophore powder 10-25 parts, dusty yeast 2-5 parts, hawthorn powder 2-5 part, disintegrant 20-30 parts are dilute
Agent 30-80 parts are released, lubricant 0.5-2 parts, flavouring 2-10 parts, the dusty yeast is prepared by saccharomyces cerevisiae CGMCC12789 and obtained
.
The disintegrant is sodium acid carbonate, and the diluent is dextrin, and the lubricant is magnesium stearate；
The flavouring is sweetener and acid, and sweetener selects antierythrite or xylitol；Acid is citric acid；
The mass ratio of the sweetener and acid is 1：1.1-1.5；
The preparation method of the effervescent tablet is as follows：(1) take：Lentinan powder, Morchella esculenta (L.) Pers sporophore powder, dusty yeast, hawthorn
After powder, diluent and flavouring are well mixed, ethanol moistening is added, make softwood；(2) granulation, dry, whole grain；
(3) after adding disintegrant, mix lubricant uniform, compression molding.
The preparation method of the dusty yeast is as follows：
The ring of tlj2016 slant strains one is taken, 100-200rpm in the 250mL shaking flasks equipped with 30mL Shake flask mediums is accessed,
25-30 DEG C of culture 25-35h obtains seed liquor；
Seed liquor is pressed into 5-15% inoculum concentrations, in accessing the 5L fermentation tanks equipped with 3L fermentation mediums, 25-30 DEG C, ventilation
Amount 5-8L/min, tank pressure 0.02-0.04MPa, 450-550rpm/min, fermented and cultured is carried out under the conditions of permanent pH6.0, ferment to
During 25-35h, disposably add the Cys of final concentration of 20-30mmol/L, continue the 15-20h that ferments, will finally ferment
Liquid is evaporated to solid content for 18-26%, fermented liquid spray drying acquisition dusty yeast；
The Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, yeast
Powder 11, MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0；
Fermentation medium (g/L)：(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0.
Beneficial effect
There is the product mushroom fragrance to project, and taste is suitable, the characteristics of nutritious, can both make flavoring, can individually help again
Food, is the good merchantable brand of tourism at home.Product of the present invention is delicious in taste, and product of the present invention not only has good seasoning function but also has
Good nutrition nourishing function.
This product local flavor is delicious, rich in various trophic function compositions, is a kind of nutrition of collection, nourishing, adjusts body immunity
The edible mushroom deep processed product of function.This product instant, can be edible as common food.
Specific embodiment
The following examples can make those skilled in the art that the present invention is more fully understood, but limit never in any form
The present invention.
Embodiment 1：
CGMCC No.12789 are specially saccharomyces cerevisiae (Saccharomyces cerevisiae) tlj2016, the bacterial strain
In being preserved in the China Committee for Culture Collection of Microorganisms's common micro-organisms center of on July 15th, 2016, deposit number is
CGMCC No.12789, preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica,
Postcode 100101.
The most suitable growth pH of the saccharomyces cerevisiae tlj2016 is 6.0-6.5, and optimum growth temperature is 28-35 DEG C；
The saccharomyces cerevisiae tlj2016 is isolated below saccharomyces cerevisiae starting strain Jing from the orchard of one plant of Ningxia
Step is obtained：
The original bacterial classification that sets out → test tube activation → dithyl sulfate (DES) mutagenesis → hypertonic plate screening → nitrosoguanidine
(NTG) secondary screening (producing GSH abilities) → mitotic stability test is screened → fermented to mutagenesis screening → hypertonic flat board primary dcreening operation → shaking flask.
1st, saccharomyces cerevisiae provided by the present invention reaches 300g/L to the tolerance of glucose, beneficial to it in high concentration Portugal
GSH is produced under the conditions of grape sugar；
2nd, saccharomyces cerevisiae provided by the present invention reaches 3308mg/L in 5L fermentation cylinder for fermentation production GSH final concentrations；
3rd, the ability of saccharomyces cerevisiae tolerance Cys provided by the present invention is far above starting strain, in 5mmol/L
Slow growth is remained under Cys effect, remains to keep GSH to synthesize in a large number under the effect of 40mmol/LL- cysteines；
4th, saccharomyces cerevisiae salt resistance ability provided by the present invention reaches 18%, is conducive to extending its application.
GSH capacity experimentals are produced in tlj2016 fermentations under the conditions of high sugar
(1) Shaking culture
The ring of tlj2016 slant strains one is taken, is accessed and 150rpm in the 250mL shaking flasks of 30mL Shake flask mediums is housed, 30 DEG C
Culture 30h obtains seed liquor；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, pH6.0；
(2) 5L fermentation tank cultures
Seed liquor is pressed into 10% inoculum concentration, in accessing the fermentation tank equipped with 3L fermentation mediums, 30 DEG C, throughput 6L/
Min, tank pressure 0.03MPa, 500rpm, carry out fermented and cultured under the conditions of permanent pH6.0, when fermenting to 30h, disposably add final concentration
For the Cys of 25mmol/L, total fermentation time is 50h；
Fermentation medium (g/L)：(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,pH6.0；
After fermentation ends, the content for determining GSH in zymotic fluid is 3308mg/L.
Cys tolerance is tested
By starting strain and each ring of tlj2016 slant strains, the 250mL equipped with 30mL Shake flask mediums is respectively connected to
150rpm in shaking flask, 30 DEG C are cultivated, and when culture is to 12h, the Guang ammonia of L- half of different final concentrations are added in shaking flask
Acid, is further cultured for 10h, determines dry cell weight, as a result table 2,3；
Shake flask medium (g/L)：(NH4)2SO46th, glucose 20, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, pH6.0；
Table 2：Starting strain Cys tolerance
| Cys concentration mmol/L | 0 | 5 | 10 | 15 | 20 | 40 |
| Starting strain dry weight g/L | 22.6 | 15.7 | 10.2 | 4.3 | 2.2 | 0.8 |
| GSH concentration (mg/L) | 35.6 | 46.7 | 43.2 | 40.7 | 37.9 | 25.3 |
Table 3tlj2016L- cysteine tolerances
| Cys concentration mmol/L | 0 | 5 | 10 | 15 | 20 | 40 |
| Tlj2016 dry weights g/L | 25.7 | 28.5 | 23.6 | 21.2 | 20.6 | 18.7 |
| GSH concentration (mg/L) | 73.2 | 98.3 | 113.5 | 121.7 | 127.5 | 135.8 |
From the results shown in Table 2, for starting strain, Cys are added in culture medium, cell stops growing,
And start self-dissolving, cause GSH growth rates to reduce with the rising of Cys concentration；And low concentration Cys
Under, tlj2016 still is able to slow growth, with the raising of Cys concentration, under the dry cell weight of tlj2016 bacterial strains is slow
Drop, and GSH concentration sustainable growths, this result is beneficial in GSH production processes by the Guang ammonia of addition precusor amino acids-L- half
Acid proposes the production for promoting GSH.
Salt resistance ability is tested
Take tlj2016 bacterium solutions 1mL inoculation bacterial classification in containing different NaCl concentrations (concentration gradients are 0%, 2%, 5%,
10%th, 15%, 10mL YPD fluid nutrient mediums (pH=6.5) 18%), cultivates respectively 24h at being placed in 30 DEG C, and each processes 3
Individual repetition.Respectively take 1ml samples bacterium solution to mix in 9ml physiological saline, prepare dilution factor solution, take 0.1ml dilutions solid in YPD
It is coated with body flat board, culture 36 hours (each dilution factor do 3 parallel) record is inverted in 30 DEG C of biochemical cultivation cases and calculates flat
Bacterium number number on plate.The results are shown in Table 4, it is known that the resistance to salinity of the bacterium is 18%, illustrates that tlj2016 not only can be in conventional ring
Survive in border, still there is vigor under high salt conditions, can be applicable to consume sugar in the high salt food processing process such as soy sauce, curing food
Produce glutathione.
The salt resistance ability of table 4 detection (× 107cfu/ml)
Embodiment 2
A kind of mushroom effervescent tablet, is made up of the component of following parts by weight：15 parts of lentinan powder, Morchella esculenta (L.) Pers sporophore powder
10 parts, 2 parts of dusty yeast, 2 parts of hawthorn powder, 20 parts of disintegrant, 30 parts of diluent, 0.5 part of lubricant, 2 parts of flavouring.
The preparation method of the dusty yeast is as follows：
The ring of saccharomycete CGMCC12789 slant strains one is taken, in accessing the 250mL shaking flasks equipped with 30mL Shake flask mediums
100-200rpm, 25 DEG C of culture 25h obtain seed liquor；
Seed liquor is pressed into 5% inoculum concentration, in accessing the 5L fermentation tanks equipped with 3L fermentation mediums, 25 DEG C, throughput 5L/
Min, tank pressure 0.02MPa, 450rpm/min, carry out fermented and cultured under the conditions of permanent pH6.0, when fermenting to 25, disposable addition is eventually
Concentration is the Cys of 20mmol/L, continues the 15h that ferments, and final zymotic fluid is evaporated to into solid content is
18%, fermented liquid spray drying obtains dusty yeast；
The Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, yeast
Powder 11, MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0；
Fermentation medium (g/L)：(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0.
The disintegrant is sodium acid carbonate, and the diluent is dextrin, and the lubricant is magnesium stearate.
The flavouring is sweetener and acid, and the sweetener is antierythrite or xylitol；The acid is
Citric acid.
The mass ratio of the sweetener and acid is 1：1.1.
A kind of preparation method of mushroom effervescent tablet：
The lentinan powder, Morchella esculenta (L.) Pers sporophore powder, dusty yeast, hawthorn powder, diluent and flavouring are well mixed
Afterwards, ethanol moistening is added, softwood is made；
The softwood is granulated, is dried, whole grain；
After adding disintegrant, mix lubricant uniform, compression molding.
Embodiment 3
A kind of mushroom effervescent tablet, is made up of the component of following parts by weight：30 parts of lentinan powder, Morchella esculenta (L.) Pers sporophore powder
25 parts, 5 parts of dusty yeast, 5 parts of hawthorn powder, 30 parts of disintegrant, 80 parts of diluent, 2 parts of lubricant, 10 parts of flavouring.
The preparation method of dusty yeast is as follows：
The ring of tlj2016 slant strains one is taken, 100-200rpm in the 250mL shaking flasks equipped with 30mL Shake flask mediums is accessed,
30 DEG C of culture 35h obtain seed liquor；
Seed liquor is pressed into 15% inoculum concentration, in accessing the 5L fermentation tanks equipped with 3L fermentation mediums, 30 DEG C, throughput 8L/
Min, tank pressure 0.04MPa, 550rpm/min, carry out fermented and cultured under the conditions of permanent pH6.0, when fermenting to 35h, disposable addition is eventually
Concentration is the Cys of 30mmol/L, continues the 15-20h that ferments, and final zymotic fluid is evaporated to into solid content is
26%, fermented liquid spray drying obtains dusty yeast；
The Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, yeast
Powder 11, MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0；
Fermentation medium (g/L)：(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0.
Disintegrant is sodium acid carbonate, and the diluent is dextrin, and the lubricant is magnesium stearate.
Flavouring is sweetener and acid, and the sweetener is antierythrite or xylitol；The acid is lemon
Acid.
The mass ratio of sweetener and acid is 1：1.5.
A kind of preparation method of mushroom effervescent tablet, it is characterised in that：
The lentinan powder, Morchella esculenta (L.) Pers sporophore powder, dusty yeast, hawthorn powder, diluent and flavouring are well mixed
Afterwards, ethanol moistening is added, softwood is made；
The softwood is granulated, is dried, whole grain；
After adding disintegrant, mix lubricant uniform, compression molding.
Embodiment 4
A kind of mushroom effervescent tablet, is made up of the component of following parts by weight：20 parts of lentinan powder, Morchella esculenta (L.) Pers sporophore powder
10 parts, 2 parts of dusty yeast, 5 parts of hawthorn powder, 25 parts of disintegrant, 40 parts of diluent, 1 part of lubricant, 4 parts of flavouring.
The preparation method of dusty yeast is as follows：
The ring of saccharomyces cerevisiae CGMCC12789 slant strains one is taken, in accessing the 250mL shaking flasks equipped with 30mL Shake flask mediums
150rpm, 30 DEG C of culture 30h obtain seed liquor；
Seed liquor is pressed into 10% inoculum concentration, in accessing the 5L fermentation tanks equipped with 3L fermentation mediums, 30 DEG C, throughput 6L/
Min, tank pressure 0.03MPa, 500rpm/min, carry out fermented and cultured under the conditions of permanent pH6.0, when fermenting to 30h, disposable addition is eventually
Concentration is the Cys of 25mmol/L, continues the 20h that ferments, and final zymotic fluid is evaporated to into solid content is
20%, fermented liquid spray drying obtains dusty yeast；
The Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, yeast
Powder 11, MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0；
Fermentation medium (g/L)：(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0.
Diluent is dextrin, and the lubricant is magnesium stearate.
Flavouring is sweetener and acid, and the sweetener is antierythrite or xylitol；The acid is lemon
Acid.
The mass ratio of sweetener and acid is 1：1.4.
A kind of preparation method of mushroom effervescent tablet：
The lentinan powder, Morchella esculenta (L.) Pers sporophore powder, dusty yeast, hawthorn powder, diluent and flavouring are well mixed
Afterwards, ethanol moistening is added, softwood is made；
The softwood is granulated, is dried, whole grain；
After adding disintegrant, mix lubricant uniform, compression molding.
Embodiment 5
Taste appraisal table：20 people's overall merits marking result.Contrast product is standby according to following patent system：
Edible fungus health-care powder effervescent tablet and preparation method thereof, application number：201410345357.3.
Grade form
The product of this product embodiment 2 selects in the winter time 100 ages of Efficiency in Buildings in Tianjin Area in the old age of 60-75 year weak easy catching a cold
People continuously eats January, daily edible 2, per 3 grams of piece, with before edible and it is edible after effect compare, the results are shown in Table 1, as a result show
This product has positive effect to improving the elderly's resistance, strengthening body immunity, and product has good edible and nutritious tonifying
Effect.Many continuously edible this product old man reflection long term usages are better, and whole year has no interest, and health is more preferable.
The eating effect table of comparisons of table 1
Claims (7)
1. a kind of preparation method of mushroom effervescent tablet, comprises the steps：
(1) according to parts by weight, by lentinan powder 15-30 parts, Morchella esculenta (L.) Pers sporophore powder 10-25 parts, dusty yeast 2-5 parts, mountain
Short, bristly hair or beard powder 2-5 parts, diluent 30-80 parts after flavouring 2-10 parts are well mixed, add ethanol moistening, make softwood；
(2) softwood is granulated, is dried, whole grain；
(3) according to parts by weight, in step (2) with disintegrant 20-30 parts, lubricant 0.5-2 parts, after being well mixed, compressing tablet
Shaping.
2. a kind of preparation method of mushroom effervescent tablet as claimed in claim 1, it is characterised in that：Comprise the steps：
(1) according to parts by weight, by 20 parts of lentinan powder, 10 parts of Morchella esculenta (L.) Pers sporophore powder, 2 parts of dusty yeast, 5 parts of hawthorn powder,
40 parts of diluent, after 4 parts of flavouring is well mixed, adds ethanol moistening, makes softwood；
(2) softwood is granulated, is dried, whole grain；
(3) according to parts by weight, in step (2) with 25 parts of disintegrant, 1 part of lubricant, after being well mixed, compression molding.
3. a kind of preparation method of mushroom effervescent tablet as claimed in claim 1 or 2, it is characterised in that：The system of the dusty yeast
Preparation Method is as follows：
The ring of saccharomyces cerevisiae CGMCC12789 slant strains one is taken, 100- in the 250mL shaking flasks equipped with 30mL Shake flask mediums is accessed
200rpm, 25-30 DEG C of culture 25-35h obtains seed liquor；
Seed liquor is pressed into 5-15% inoculum concentrations, in accessing the 5L fermentation tanks equipped with 3L fermentation mediums, 25-30 DEG C, throughput 5-
8L/min, tank pressure 0.02-0.04MPa, 450-550rpm/min, carry out fermented and cultured under the conditions of permanent pH6.0, ferment to 25-35h
When, disposably add the Cys of final concentration of 20-30mmol/L, continue the 15-20h that ferments, by the decompression of final zymotic fluid
Solid content is concentrated into for 18-26%, fermented liquid spray drying acquisition dusty yeast.
4. a kind of preparation method of mushroom effervescent tablet as claimed in claim 3, it is characterised in that：
The Shake flask medium (g/L)：(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0；
The fermentation medium (g/L)：(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0.
5. a kind of preparation method of mushroom effervescent tablet as claimed in claim 1 or 2, it is characterised in that：The disintegrant is carbon
Sour hydrogen sodium, the diluent is dextrin, and the lubricant is magnesium stearate.
6. a kind of preparation method of mushroom effervescent tablet as claimed in claim 1 or 2, it is characterised in that：The flavouring is sweet
Taste agent and acid, the sweetener is antierythrite or xylitol；The acid is citric acid.
7. a kind of preparation method of mushroom effervescent tablet as claimed in claim 6, it is characterised in that：The sweetener and acid
Mass ratio be 1：(1.1-1.5).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611192220.4A CN106616192A (en) | 2016-12-21 | 2016-12-21 | Mushroom effervescent tablets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611192220.4A CN106616192A (en) | 2016-12-21 | 2016-12-21 | Mushroom effervescent tablets and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616192A true CN106616192A (en) | 2017-05-10 |
Family
ID=58834451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611192220.4A Withdrawn CN106616192A (en) | 2016-12-21 | 2016-12-21 | Mushroom effervescent tablets and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616192A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101429537A (en) * | 2008-12-14 | 2009-05-13 | 甘肃正生生物科技有限公司 | Method for high-density fermentation production of reductive glutathione with saccharomyces cerevisiae |
| CN101617808A (en) * | 2009-08-13 | 2010-01-06 | 宜昌益农科技开发有限公司 | Compound mushroom flavoring and preparation method thereof |
| CN103585184A (en) * | 2013-11-07 | 2014-02-19 | 国家粮食局科学研究院 | Microbe effervescent tablet and preparation method thereof |
| CN104489641A (en) * | 2014-12-02 | 2015-04-08 | 宁波北仑锐晟明杰生物科技发展有限公司 | Cordyceps sinensis health powder effervescent tablet product and preparation method thereof |
-
2016
- 2016-12-21 CN CN201611192220.4A patent/CN106616192A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101429537A (en) * | 2008-12-14 | 2009-05-13 | 甘肃正生生物科技有限公司 | Method for high-density fermentation production of reductive glutathione with saccharomyces cerevisiae |
| CN101617808A (en) * | 2009-08-13 | 2010-01-06 | 宜昌益农科技开发有限公司 | Compound mushroom flavoring and preparation method thereof |
| CN103585184A (en) * | 2013-11-07 | 2014-02-19 | 国家粮食局科学研究院 | Microbe effervescent tablet and preparation method thereof |
| CN104489641A (en) * | 2014-12-02 | 2015-04-08 | 宁波北仑锐晟明杰生物科技发展有限公司 | Cordyceps sinensis health powder effervescent tablet product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104473145B (en) | A kind of Antrodia camphorata submerged fermentation compound product and preparation method thereof | |
| CN104172141B (en) | Edible fungus health-care powder effervescent tablet and preparation method thereof | |
| CN102285826B (en) | Liquid culture medium for Dictyophora rubrovalvata liquid fermentation | |
| CN104187586B (en) | Hericium erinaceus many mushrooms powder and preparation method thereof | |
| CN103549394B (en) | A kind of local flavor strengthens edible fungi raw materials processed goods and preparation method thereof | |
| CN106262591A (en) | A kind of Islamic Fried Shrimps in Hot Spicy Sauce flavouring agent and preparation method thereof | |
| CN104187585B (en) | Edible mushroom many mushrooms powder product and preparation method thereof | |
| CN1788608A (en) | Pleurotus ferulae nutritious flavoring and its production method | |
| KR101663379B1 (en) | MANUFACTURE OF FERMENTED Allium hookeri FROM YEASTS AND NATURAL ENZYME AND PREPARATION OF COMBINED BEVERAGE FOR QUENCHING THIRST | |
| CN104522624B (en) | A healthcare powder product of edible fungi and a preparation method thereof | |
| CN103859351B (en) | A kind of preparation method of asparagus solid-state fermentation sauce | |
| CN104489641B (en) | Cordyceps sinensis health powder effervescent tablet product and preparation method thereof | |
| CN104172071A (en) | Edible mushroom seasoner as well as preparation method and application thereof | |
| CN102366134B (en) | Kiwi fruit tremella sanguinea beverage and its preparation method | |
| CN104542862B (en) | Agropyron dietary-fiber biscuit and preparation method thereof | |
| CN104187584B (en) | Many mushrooms of edible mushroom powder product and preparation method thereof | |
| CN104187712B (en) | A kind of preparation method of Chinese caterpillar fungus health powder | |
| CN106616192A (en) | Mushroom effervescent tablets and preparation method thereof | |
| CN1792242A (en) | Ganoderma mushroom jam products, and its prodn. method | |
| CN1788607A (en) | Morel sauce product and its production method | |
| CN106722883A (en) | A kind of mushroom effervescent tablet and its preparation | |
| CN106616272A (en) | Stropharia rugoso-annulata instant nutritional whole wheat flour and preparation method thereof | |
| CN104223037B (en) | A kind of preparation method of the edible fungus health-care product containing Chinese caterpillar fungus | |
| CN106723071A (en) | Lyophilized fermentation fruit vegetable powder of one kind and preparation method thereof | |
| CN115399192B (en) | Method for producing cordyceps militaris mycoplasm by utilizing red-coated blood-replenishing oral liquid residues and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170510 |
|
| WW01 | Invention patent application withdrawn after publication |