CN106722883A - A kind of mushroom effervescent tablet and its preparation - Google Patents
A kind of mushroom effervescent tablet and its preparation Download PDFInfo
- Publication number
- CN106722883A CN106722883A CN201611195660.5A CN201611195660A CN106722883A CN 106722883 A CN106722883 A CN 106722883A CN 201611195660 A CN201611195660 A CN 201611195660A CN 106722883 A CN106722883 A CN 106722883A
- Authority
- CN
- China
- Prior art keywords
- parts
- mushroom
- powder
- effervescent tablet
- dusty yeast
- 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.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 57
- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 52
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 49
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 49
- 239000000314 lubricant Substances 0.000 claims abstract description 19
- 239000007884 disintegrant Substances 0.000 claims abstract description 18
- 239000003085 diluting agent Substances 0.000 claims abstract description 16
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 11
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 11
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 11
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 11
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 11
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 11
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 11
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 11
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 11
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 11
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 11
- 240000002769 Morchella esculenta Species 0.000 claims abstract description 11
- 235000002779 Morchella esculenta Nutrition 0.000 claims abstract description 11
- 229920001491 Lentinan Polymers 0.000 claims abstract description 10
- 229940115286 lentinan Drugs 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- 239000002253 acid Substances 0.000 claims description 21
- 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 15
- 239000003765 sweetening agent Substances 0.000 claims description 15
- 239000008103 glucose 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
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical group [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims 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 description 9
- 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
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 17
- 239000000203 mixture Substances 0.000 abstract description 10
- 239000011122 softwood Substances 0.000 abstract description 9
- 238000000748 compression moulding Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000020985 whole grains Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000005469 granulation Methods 0.000 abstract description 2
- 230000003179 granulation Effects 0.000 abstract description 2
- 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
- 150000004676 glycans Chemical class 0.000 description 8
- 229920001282 polysaccharide Polymers 0.000 description 8
- 239000005017 polysaccharide Substances 0.000 description 8
- 240000008397 Ganoderma lucidum Species 0.000 description 6
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 6
- 241000318836 Pleurotus nebrodensis Species 0.000 description 6
- 230000012010 growth Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 241000894006 Bacteria Species 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
- 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
- 238000000034 method Methods 0.000 description 4
- 235000021395 porridge Nutrition 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
- 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
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000008569 process 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
- 230000001580 bacterial effect Effects 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
- 235000018417 cysteine Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000004615 ingredient Substances 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
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 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
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 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
- 239000003826 tablet Substances 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
- 101150076104 EAT2 gene Proteins 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
- 150000001875 compounds 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
- 238000001035 drying Methods 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
- 238000002474 experimental method Methods 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
- -1 flavouring Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive 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
- 239000008187 granular material 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
- 238000002156 mixing Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000003170 nutritional factors Nutrition 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
- 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
- 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
- A23L2/52—Adding ingredients
-
- 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 a kind of mushroom effervescent tablet and its preparation, belong to field of health care products.The mushroom effervescent tablet, is made up of the component of following parts by weight：15 30 parts of lentinan powder, 10 25 parts of Morchella esculenta (L.) Pers sporophore powder, 25 parts of dusty yeast, 25 parts of hawthorn powder, 20 30 parts of disintegrant, 30 80 parts of diluent, 0.5 2 parts of lubricant, 2 10 parts of flavouring, the dusty yeast is saccharomyces cerevisiae CGMCC12789.After mentioned component is well mixed, ethanol moistening is added, be made softwood；Granulation, dry, whole grain；After adding disintegrant, mix lubricant uniform, compression molding.There is the product mushroom fragrance to protrude, and taste is suitable, the characteristics of nutritious, can both make flavoring, and food can be individually helped again, be 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 with good nutrition nourishing function.
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：
Analyzed 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 times；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 higher 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 also contains 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
Press, prevent the effect of artery sclerosis.Often edible 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 healthcare function of people cause the very big concern of scientific circles.
Hickory chick is a kind of wild rare 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 ratio between the unrighted acid in fat and 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
It is the flavoring of agaricus bisporus powder, straw mushroom powder, sodium glutamate etc., the wherein preparation method of mushroom powder to have opened a kind of primary raw material
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 inventions《One kind preventing and treating
The edible fungus composition of disease》Disclosing one kind can effectively 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%, ganoderma lucidum 9-11%, asparagus 11-13%, silver
Ear 10-12%, ganoderma lucidum 12-14%, flat mushroom 7-9%, hedgehog hydnum 8-10%, spice 2-3%, flavouring 2-3% and water 4-6%,
Total amount 100%.Agaric, straw mushroom, mushroom, ganoderma lucidum, asparagus, white fungus, ganoderma lucidum, flat mushroom and hedgehog hydnum are first cut into bar or block, so
Spice, flavouring and water being added afterwards, being placed in pressure cooker, 120-150 DEG C of high temperature boiling 5-10 minutes, lets cool, 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, ganoderma lucidum, white fungus, flat mushroom,
Pleurotus eryngii, seafood mushroom, crab flavour mushroom, tomato, the seed of Job's tears, rice etc., each raw material are 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：It is primary raw material with the edible mushroom with antitumor efficacy, 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, ganoderma lucidum element etc., and mushroom taste is strong, nutritious, immune to enhancing
Power, prevention of tumor have obvious 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 for containing tool Bifidobacterium proliferation function the characteristics of the invention
Oligosaccharide, such as xylo-oligosaccharide, FOS, galactooligosaccharide, oligoisomaltose, soyabean oligosaccharides, and can add medicine,
Various function factors such as vitamin, mineral matter, soluble chitin.The tablet does not use traditional wet granulation, and auxiliary by original
Expected 0.4-1.2mm screen clothes, mixing, produced in direct tablet compressing after 55-65 DEG C of dryings, it is process is simple, energy-conservation, saving of labor, time saving,
Factory building area occupied is small.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, be made 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, healthcare function 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 nutritional ingredients, improve raw material and carry
Take, utilization rate, exploitation with good nutrition healthcare function flavoring products, 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 parts, 10-25 parts of Morchella esculenta (L.) Pers sporophore powder is dusty yeast 2-5 parts, hawthorn powder 2-5 parts, disintegrant 20-30 parts, dilute
Agent 30-80 parts is 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, sweetener selection 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, be made 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, is accessed in the 5L fermentation tanks equipped with 3L fermentation mediums, 25-30 DEG C, ventilated
Amount 5-8L/min, tank pressure 0.02-0.04MPa, 450-550rpm/min, carry out fermented and cultured under the conditions of permanent pH6.0, fermentation is extremely
During 25-35h, the Cys of final concentration of 20-30mmol/L are disposably added, continue the 15-20h that ferments, will finally fermented
Liquid is concentrated under reduced pressure into solid content for 18-26%, and 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.
Beneficial effect
There is the product mushroom fragrance to protrude, 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, is a kind of nutrition of collection, nourishing, regulation body immunity rich in various trophic function compositions
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 saccharomyces cerevisiae starting strain from the orchard of one plant of Ningxia through following
Step is obtained：
The original strain that sets out → test tube activation → dithyl sulfate (DES) mutagenesis → hypertonic plate screening → nitrosoguanidine
(NTG) secondary screening (producing GSH abilities) → mitotic stability experiment 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 largely to synthesize 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 field.
GSH capacity experimentals are produced in tlj2016 fermentations under the conditions of sugar high
(1) Shaking culture
The ring of tlj2016 slant strains one is taken, 150rpm, 30 DEG C in the 250mL shaking flasks equipped with 30mL Shake flask mediums is accessed
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, is accessed and is equipped with the fermentation tank of 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, ferment during to 30h, disposably add final concentration
It is 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, when culture is to 12h, to the Guang ammonia of L- half that 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 |
The tlj2016L- cysteine tolerances of table 3
| 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 be reduced 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 adding the Guang ammonia of precusor amino acids-L- half
Acid proposes the production for promoting GSH.
Salt resistance ability is tested
Take tlj2016 bacterium solutions 1mL inoculation strain in containing different NaCl concentrations (concentration gradients be 0%, 2%, 5%,
10%th, 15%, 10mL YPD fluid nutrient mediums (pH=6.5) 18%), 24h is cultivated at being placed in 30 DEG C respectively, each treatment 3
Individual repetition.Respectively take 1ml samples bacterium solution to be mixed 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
Survived in border, still there is vigor under high salt conditions, can be applied 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, is accessed and is equipped with the 250mL shaking flasks of 30mL Shake flask mediums
100-200rpm, 25 DEG C of culture 25h obtain seed liquor；
Seed liquor is pressed into 5% inoculum concentration, is accessed and is equipped with the 5L fermentation tanks of 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, ferment during to 25, and disposable addition is eventually
Concentration is the Cys of 20mmol/L, continues the 15h that ferments, and final zymotic fluid is concentrated under reduced pressure 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, is accessed and is equipped with the 5L fermentation tanks of 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, ferment during to 35h, and disposable addition is eventually
Concentration is the Cys of 30mmol/L, continues the 15-20h that ferments, and final zymotic fluid is concentrated under reduced pressure 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, is accessed and is equipped with the 250mL shaking flasks of 30mL Shake flask mediums
150rpm, 30 DEG C of culture 30h obtain seed liquor；
Seed liquor is pressed into 10% inoculum concentration, is accessed and is equipped with the 5L fermentation tanks of 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, ferment during to 30h, and disposable addition is eventually
Concentration is the Cys of 25mmol/L, continues the 20h that ferments, and final zymotic fluid is concentrated under reduced pressure 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 100 ages of Efficiency in Buildings in Tianjin Area in the 60-75 Sui old age of weak easy catching a cold in the winter time
People continuously eats January, daily to eat 2, every 3 grams, is compared with edible preceding and edible rear effect, the results are shown in Table 1, as a result shows
This product has positive effect to improving the elderly's resistance, enhancing 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 (6)
1. a kind of mushroom effervescent tablet, is made up of the component of following parts by weight：15-30 parts of lentinan powder, Morchella esculenta (L.) Pers sporophore
Powder 10-25 parts, dusty yeast 2-5 parts, hawthorn powder 2-5 parts, disintegrant 20-30 parts, diluent 30-80 parts, lubricant 0.5-2 parts,
Flavouring 2-10 parts.
2. a kind of mushroom effervescent tablet as claimed in claim 1, is made up of the component of following parts by weight：Lentinan powder 20
Part, 10 parts of Morchella esculenta (L.) Pers sporophore powder, 2 parts of dusty yeast, 5 parts of hawthorn powder, 25 parts of disintegrant, 40 parts of diluent, 1 part of lubricant is rectified
4 parts of taste agent.
3. a kind of mushroom effervescent tablet as claimed in claim 1, it is characterised in that：The preparation method of the dusty yeast 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, is accessed and is equipped with the 5L fermentation tanks of 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, fermentation to 25-35h under the conditions of permanent pH6.0
When, the Cys of final concentration of 20-30mmol/L are disposably added, 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 obtains dusty yeast；
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；
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.
4. a kind of mushroom effervescent tablet as claimed in claim 1, it is characterised in that：The disintegrant is sodium acid carbonate, described dilute
Agent is released for dextrin, the lubricant is magnesium stearate.
5. a kind of mushroom effervescent tablet as claimed in claim 1, it is characterised in that：The flavouring be sweetener and acid,
The sweetener is antierythrite or xylitol；The acid is citric acid.
6. a kind of mushroom effervescent tablet as claimed in claim 5, it is characterised in that：The mass ratio of the sweetener and acid is
1：1.1-1.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611195660.5A CN106722883A (en) | 2016-12-21 | 2016-12-21 | A kind of mushroom effervescent tablet and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611195660.5A CN106722883A (en) | 2016-12-21 | 2016-12-21 | A kind of mushroom effervescent tablet and its preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722883A true CN106722883A (en) | 2017-05-31 |
Family
ID=58900251
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611195660.5A Pending CN106722883A (en) | 2016-12-21 | 2016-12-21 | A kind of mushroom effervescent tablet and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722883A (en) |
Citations (8)
| 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 |
| CN102919794A (en) * | 2011-08-11 | 2013-02-13 | 上海冠生园天厨调味品有限公司 | Shiitake seasoning syrup and its preparation method |
| JP2014064472A (en) * | 2012-09-24 | 2014-04-17 | Kaneka Corp | Method for producing glutathione |
| CN104172141A (en) * | 2014-07-18 | 2014-12-03 | 宁波北仑锐晟明杰生物科技发展有限公司 | Edible mushroom health powder effervescent tablets 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 |
| CN104962485A (en) * | 2015-07-03 | 2015-10-07 | 湖北工业大学 | Preparation method of Saccharomyces cerevisiae with high content of glutathione |
| CN105815790A (en) * | 2016-03-24 | 2016-08-03 | 北京科慧通智慧科技有限公司 | Composite fungal polysaccharide functional food |
-
2016
- 2016-12-21 CN CN201611195660.5A patent/CN106722883A/en active Pending
Patent Citations (8)
| 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 |
| CN102919794A (en) * | 2011-08-11 | 2013-02-13 | 上海冠生园天厨调味品有限公司 | Shiitake seasoning syrup and its preparation method |
| JP2014064472A (en) * | 2012-09-24 | 2014-04-17 | Kaneka Corp | Method for producing glutathione |
| CN104172141A (en) * | 2014-07-18 | 2014-12-03 | 宁波北仑锐晟明杰生物科技发展有限公司 | Edible mushroom health powder effervescent tablets 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 |
| CN104962485A (en) * | 2015-07-03 | 2015-10-07 | 湖北工业大学 | Preparation method of Saccharomyces cerevisiae with high content of glutathione |
| CN105815790A (en) * | 2016-03-24 | 2016-08-03 | 北京科慧通智慧科技有限公司 | Composite fungal polysaccharide functional food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172141B (en) | Edible fungus health-care powder effervescent tablet and preparation method thereof | |
| CN104473145A (en) | Antrodia cinnamomea submerged fermentation compound product and preparation method thereof | |
| CN102285826B (en) | Liquid culture medium for Dictyophora rubrovalvata liquid fermentation | |
| CN1748559A (en) | Fragrant mushroom seasoning and its producing method | |
| CN104187586B (en) | Hericium erinaceus many mushrooms powder and preparation method thereof | |
| CN105995489A (en) | Edible mushroom fermented corn flour and corn product | |
| CN104187585B (en) | Edible mushroom many mushrooms powder product and preparation method thereof | |
| CN103549394A (en) | Flavor enhanced type edible mushroom raw material processed food and production 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 | |
| CN104489641B (en) | Cordyceps sinensis health powder effervescent tablet product and preparation method thereof | |
| CN102726665A (en) | Method for producing corn flour by the solid state fermentation of maize pulp by using edible fungi | |
| CN104172071A (en) | Edible mushroom seasoner as well as preparation method and application thereof | |
| CN104542862B (en) | Agropyron dietary-fiber biscuit and preparation method thereof | |
| CN106616152A (en) | Manufacturing method of tremella fermented solid beverage | |
| CN102366134A (en) | Kiwi fruit tremella sanguinea beverage and its preparation method | |
| 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 | |
| CN106722883A (en) | A kind of mushroom effervescent tablet and its preparation | |
| CN1792242A (en) | Ganoderma mushroom jam products, and its prodn. method | |
| CN1788607A (en) | Morel sauce product and its production method | |
| CN106616192A (en) | Mushroom effervescent tablets 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 |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |