CN106962716B - Lucid ganoderma germinated brown rice fruit and vegetable beverage and preparation method thereof - Google Patents
Lucid ganoderma germinated brown rice fruit and vegetable beverage and preparation method thereof Download PDFInfo
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 72
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 48
- 235000013361 beverage Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000222336 Ganoderma Species 0.000 title claims description 48
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 60
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 60
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 37
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000015197 apple juice Nutrition 0.000 claims abstract description 20
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 20
- 235000015205 orange juice Nutrition 0.000 claims abstract description 20
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 13
- 150000004676 glycans Chemical class 0.000 claims abstract description 11
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 11
- 239000005017 polysaccharide Substances 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 229960004793 sucrose Drugs 0.000 claims abstract description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 7
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims abstract description 7
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 7
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 7
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- 238000000855 fermentation Methods 0.000 claims description 35
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000005406 washing Methods 0.000 claims description 18
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- 239000000843 powder Substances 0.000 claims description 9
- 238000004537 pulping Methods 0.000 claims description 9
- 238000011218 seed culture Methods 0.000 claims description 9
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 9
- 241000233866 Fungi Species 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 6
- 241000220225 Malus Species 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 239000002609 medium Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
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- 108010059892 Cellulase Proteins 0.000 claims description 5
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- 241000196324 Embryophyta Species 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 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 3
- 244000068988 Glycine max Species 0.000 claims description 3
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- 240000005979 Hordeum vulgare Species 0.000 claims description 3
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- 239000007836 KH2PO4 Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 230000003213 activating effect Effects 0.000 claims description 3
- 235000021016 apples Nutrition 0.000 claims description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Substances [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 3
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- 235000010378 sodium ascorbate Nutrition 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- 229960005055 sodium ascorbate Drugs 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000021452 apple slice Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 244000269722 Thea sinensis Species 0.000 abstract description 6
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- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 4
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- 241000209094 Oryza Species 0.000 description 4
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- 238000000034 method Methods 0.000 description 3
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- 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 fruit and vegetable beverage containing ganoderma lucidum and germinated brown rice and a preparation method of the fruit and vegetable beverage, and belongs to the technical field of food biology. The ganoderma lucidum germinated brown rice fruit and vegetable beverage is prepared from 100 parts of ganoderma lucidum germinated brown rice fruit and vegetable juice, 10 parts of cane sugar, 0.6 part of sodium cyclamate, 0.15 part of potassium sorbate, 0.5 part of xanthan gum, 0.1 part of sodium alginate and 0.2 part of beta-cyclodextrin. The fruit and vegetable beverage containing ganoderma lucidum and germinated brown rice is rich in ganoderma lucidum polysaccharide, gamma-aminobutyric acid and various vitamins, is rich in nutrition, can promote normal metabolism of a human body, enhance body resistance, regulate blood sugar, control blood pressure, improve cardiovascular diseases, protect liver and promote sleep, and is suitable for office workers, students, middle-aged and old people and the like to drink; and the added fresh orange juice, apple juice, carrot juice and the like weaken the bitterness of the ganoderma lucidum, improve the taste and increase the fragrance, so that a user is more willing to drink the ganoderma lucidum tea, and the ganoderma lucidum tea has rich nutrition and good taste and is suitable for people of all ages.
Description
Technical Field
The invention relates to a preparation method of a fruit and vegetable beverage, in particular to a ganoderma lucidum germinated brown rice fruit and vegetable beverage and a preparation method thereof, and belongs to the technical field of food biology.
Background
Ganoderma lucidum is also known as Ganoderma lucidum, Shenzhi, Linzhongling, Qiongzhen, etc., is a famous high-grade medicinal fungus and food resource in our country, as recorded in "Shennong Bencao Jing" of east Han and "Bencao gang mu" of Ming dynasty Li Shizhen, Ganoderma lucidum has health-care effects of benefiting heart qi, soothing the nerves, benefiting lung qi, nourishing liver qi, etc. Because of its mild nature, special smell and slightly bitter taste, ganoderma lucidum has significant curative effects on enhancing human immunity, regulating blood sugar, controlling blood pressure, assisting tumor radiotherapy and chemotherapy, protecting liver, promoting sleep and the like. The main characteristics of the components of the ganoderma lucidum are that the ganoderma lucidum can inhibit histamine, has anti-inflammatory and anti-allergic effects, and in addition, the ganoderma lucidum polysaccharide can increase the immunologic function of a human body and has good effects on cardiovascular diseases, blood pressure reduction, blood sugar reduction, blood fat improvement and the like.
Brown rice, which is whole grain rice obtained by hulling rice hull from rice, is rich in a plurality of vitamins, minerals and dietary fibers compared with common white rice, and is regarded as a green health food. The germinated brown rice is obtained by soaking and germinating brown rice, so that the brown rice is enriched in substances with physiological activity to human bodies, and particularly the content of gamma-aminobutyric acid is remarkably increased. Gamma-aminobutyric acid is a non-protein amino acid, widely exists in animals and plants, is used as an important neurotransmitter of human bodies, and has the physiological effects of reducing blood pressure, improving brain blood circulation, calming the mind, strengthening the kidney and benefiting the liver, improving lipid metabolism and the like. The food rich in gamma-aminobutyric acid has good immune health-care effect, is a functional food, and the research and development of the food are also paid attention to.
The ganoderma lucidum products with various names are already on the market at present, most processes are obtained by directly crushing, processing, slicing and other processing modes of ganoderma lucidum sporocarp, the content of effective components in the finally obtained ganoderma lucidum food is low, compared with artificial cultivation of the ganoderma lucidum sporocarp, the ganoderma lucidum active substance produced by a fermentation method has the advantages of short production period, high yield, stable quality and the like, and meanwhile, the content of ganoderma lucidum polysaccharide in fermentation liquor is high, so that development and application research of ganoderma lucidum industry produced by the fermentation method needs to be further deepened, and the ganoderma lucidum health-care beverage on the market at present is heavy in bitter taste, poor in taste and not easy to be accepted by consumers.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the lucid ganoderma germinated brown rice fruit and vegetable beverage and the preparation method thereof.
In order to achieve the purpose, the fruit and vegetable beverage containing the ganoderma lucidum and germinated brown rice comprises the following raw materials in parts by weight: 100 parts of fruit and vegetable juice of ganoderma lucidum germinated brown rice, 10 parts of cane sugar, 0.6 part of sodium cyclamate, 0.15 part of potassium sorbate, 0.5 part of xanthan gum, 0.1 part of sodium alginate and 0.2 part of beta-cyclodextrin.
Further, the 100 parts of fruit and vegetable juice of the ganoderma germinated brown rice is prepared from the following raw materials, by weight, 70 parts of ganoderma germinated brown rice fermentation liquor, 12 parts of fresh orange juice, 9.6 parts of apple juice and 8.4 parts of carrot juice.
A preparation method of fruit and vegetable beverage containing ganoderma lucidum and germinated brown rice comprises the following steps:
(1) preparing fermentation liquor of ganoderma lucidum germinated brown rice:
activating strains: the slant culture medium comprises peptone 0.5%, glucose 1%, NaCl 0.5%, and CaCO30.02 percent of agar and 1.5 percent of agar, and adjusting the pH value to 7.2-7.4; taking a 0.5cm section from the slant of the mother seed of Ganoderma CICC140422Inoculating the large and small fungus blocks onto a slant culture medium, and placing the fungus blocks together in a constant-temperature incubator at 25 ℃ for culturing for 7 days to obtain activated slant strains;
② seed culture: the seed culture medium comprises corn flour 5%, sucrose 1% and maltose 1%, and is prepared by charging 100mL seed culture medium into 250mL triangular flask, autoclaving, cooling to room temperature, inoculating 2-3 blocks of 5mm under aseptic condition2The activated slant strains are then placed in a shake flask together, and cultured for 7 days under the conditions of 28 ℃ and 180 revolutions per minute to prepare liquid ganoderma strains;
③ fermenting liquid: the liquid fermentation medium comprises germinated brown rice powder 3%, germinated barley powder 1.5%, germinated soybean powder 2%, and MgSO 2%40.05％、KH2PO40.05％、K2HPO40.05 percent, 200mL of liquid fermentation medium is filled into a 500mL triangular flask, the triangular flask is cooled to room temperature after being sterilized under high pressure, liquid ganoderma lucidum strains are inoculated according to the inoculation amount of 5 percent under the aseptic condition, and the fermentation culture is carried out for 7 days under the conditions of 28 ℃ and 180 r/min, thus obtaining the fermented mash of the ganoderma germinated brown rice;
fourthly, centrifuging fermented mash of the ganoderma germinated brown rice: centrifuging fermented liquor of the ganoderma germinated brown rice for 20min at 4000 revolutions per minute to obtain original liquor and mycelia of ganoderma germinated brown rice fermentation liquor, detecting the content of ganoderma polysaccharide and gamma-aminobutyric acid in the original liquor of the ganoderma germinated brown rice fermentation liquor, and adding water to prepare the ganoderma polysaccharide content of the ganoderma germinated brown rice fermentation liquor to be more than or equal to 450mg/L and the gamma-aminobutyric acid content of the ganoderma germinated brown rice fermentation liquor to be more than or equal to 300mg/L for later use.
(2) Preparing fresh orange juice:
sorting: selecting about 90% of ripe fruits with bright color and pure and strong fruit flavor and sweet oranges, and removing pest and disease damaged fruits, immature fruits, withered fruits and injured fruits;
secondly, washing the screened sweet oranges to remove dust, disinfecting the sweet oranges for 10 to 20 minutes by using 0.02 percent sodium hypochlorite, and washing the sweet oranges clean by using drinking water;
③ peeling off the peel, cutting the pulp into small pieces, soaking in 0.1 percent citric acid solution (the weight ratio of the sweet orange pulp pieces to the solution is 100: 70) for 30 minutes, pulping, squeezing and filtering to prepare the fresh orange juice.
(3) Preparing apple juice:
firstly, selecting mature apples without diseases and insect pests, washing off dust, disinfecting for 10-20 minutes by using 0.02% sodium hypochlorite, and washing cleanly by using drinking water;
peeling, removing core, cutting into pieces of about 2cm, placing into a juicer, adding into 0.2% citric acid-resistant solution (weight ratio of apple particles to solution is 100: 70), pulping, squeezing, and filtering to obtain apple juice.
(4) Preparation of carrot juice:
selecting the carrot which is fat, free of plant diseases and insect pests and bright red, washing off soil and dust, disinfecting for 10-20 minutes by using 0.02% sodium hypochlorite, and washing by using drinking water;
② peeling the cleaned carrot, cutting into slices, softening at the steam temperature of 123 ℃ for 10 seconds to remove fishy smell, adding into 0.5% sodium ascorbate solution (the weight ratio of carrot slices to solution is 100: 70), pulping, squeezing, filtering to obtain carrot juice.
(5) Preparing the composite fruit and vegetable juice:
firstly, taking fresh orange juice, apple juice and carrot juice, and uniformly mixing the fresh orange juice, the apple juice and the carrot juice (the weight ratio of the fresh orange juice to the apple juice to the carrot juice is 100: 80: 70) to prepare mixed juice;
② uniformly mixing the mixed juice, pectinase and cellulase (the weight ratio is 100: 0.7: 0.2) for enzymolysis, the enzymolysis temperature is 50 ℃, the enzymolysis time is 3 hours, after the enzymolysis is finished, the mixed juice after the enzymolysis is subjected to enzyme deactivation and cooling, thus obtaining the composite fruit and vegetable juice.
(6) Preparing the fruit and vegetable beverage of the ganoderma lucidum germinated brown rice:
uniformly mixing the ganoderma lucidum germinated brown rice fermentation liquor and the composite fruit and vegetable juice (the weight ratio of the ganoderma lucidum germinated brown rice fermentation liquor to the composite fruit and vegetable juice is 100: 30) to prepare the ganoderma lucidum germinated brown rice fruit and vegetable juice;
② uniformly mixing the fruit and vegetable juice of the ganoderma germinated brown rice, sucrose, sodium cyclamate, potassium sorbate, xanthan gum, sodium alginate and beta-cyclodextrin (weight ratio is 100:10:0.6:0.15:0.5:0.1:0.2) to prepare beverage raw stock;
and thirdly, homogenizing the beverage raw stock for 2 times at the temperature of 65-75 ℃ and the pressure of 20-25 MPa, treating the homogenized product for 10 minutes at the temperature of 85-90 ℃, then cooling to 30 ℃, filling under the aseptic condition, and storing at normal temperature after the product is inspected to be qualified to obtain the ganoderma germinated brown rice fruit and vegetable beverage.
The invention has the beneficial effects that: the fruit and vegetable beverage containing ganoderma lucidum and germinated brown rice is rich in ganoderma lucidum polysaccharide (not less than 300mg/L), gamma-aminobutyric acid (not less than 200mg/L) and various vitamins, is rich in nutrition, can promote normal metabolism of a human body, enhance body resistance, regulate blood sugar, control blood pressure, improve cardiovascular diseases, protect liver and promote sleep, and is suitable for people of office workers, students, middle-aged and old people and the like to drink; and the added fresh orange juice, apple juice, carrot juice and the like weaken the bitterness of the ganoderma lucidum, improve the taste and increase the fragrance, so that a user is more willing to drink the ganoderma lucidum tea, and the ganoderma lucidum tea has rich nutrition and good taste and is suitable for people of all ages.
Detailed Description
The present invention will be further described with reference to specific examples, but it should be understood that the examples described are only a few examples of the present invention, and not all examples. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A fruit and vegetable beverage containing ganoderma lucidum and germinated brown rice comprises the following raw materials in parts by weight:
100 parts of fruit and vegetable juice of ganoderma germinated brown rice, 10 parts of cane sugar, 0.6 part of sodium cyclamate, 0.15 part of potassium sorbate, 0.5 part of xanthan gum, 0.1 part of sodium alginate and 0.2 part of beta-cyclodextrin; wherein 100 parts of fruit and vegetable juice of ganoderma lucidum germinated brown rice is prepared from the following raw materials in parts by weight: 70 parts of ganoderma germinated brown rice fermentation liquor, 12 parts of fresh orange juice, 9.6 parts of apple juice and 8.4 parts of carrot juice.
A preparation method of fruit and vegetable beverage containing ganoderma lucidum and germinated brown rice comprises the following steps:
(1) preparing fermentation liquor of ganoderma lucidum germinated brown rice:
activating strains: the slant culture medium comprises peptone 0.5%, glucose 1%, NaCl 0.5%, and CaCO30.02 percent of agar and 1.5 percent of agar, and adjusting the pH value to 7.2-7.4; taking a 0.5cm section from the slant of the mother seed of Ganoderma CICC140422Inoculating the large and small fungus blocks onto a slant culture medium, and placing the fungus blocks together in a constant-temperature incubator at 25 ℃ for culturing for 7 days to obtain activated slant strains;
② seed culture: the seed culture medium comprises corn flour 5%, sucrose 1% and maltose 1%, and is prepared by charging 100mL seed culture medium into 250mL triangular flask, autoclaving, cooling to room temperature, inoculating 2-3 blocks of 5mm under aseptic condition2The activated slant strains are then placed in a shake flask together, and cultured for 7 days under the conditions of 28 ℃ and 180 revolutions per minute to prepare liquid ganoderma strains;
③ fermenting liquid: the liquid fermentation medium comprises germinated brown rice powder 3%, germinated barley powder 1.5%, germinated soybean powder 2%, and MgSO 2%40.05％、KH2PO40.05％、K2HPO40.05 percent, 200mL of liquid fermentation medium is filled into a 500mL triangular flask, the triangular flask is cooled to room temperature after being sterilized under high pressure, liquid ganoderma lucidum strains are inoculated according to the inoculation amount of 5 percent under the aseptic condition, and the fermentation culture is carried out for 7 days under the conditions of 28 ℃ and 180 r/min, thus obtaining the fermented mash of the ganoderma germinated brown rice;
fourthly, centrifuging fermented mash of the ganoderma germinated brown rice: centrifuging fermented liquor of the ganoderma germinated brown rice for 20min at 4000 revolutions per minute to obtain original liquor and mycelia of ganoderma germinated brown rice fermentation liquor, detecting the content of ganoderma polysaccharide and gamma-aminobutyric acid in the original liquor of the ganoderma germinated brown rice fermentation liquor, and adding water to prepare the ganoderma polysaccharide content of the ganoderma germinated brown rice fermentation liquor to be more than or equal to 450mg/L and the gamma-aminobutyric acid content of the ganoderma germinated brown rice fermentation liquor to be more than or equal to 300mg/L for later use.
(2) Preparing fresh orange juice:
sorting: selecting about 90% of ripe fruits with bright color and pure and strong fruit flavor and sweet oranges, and removing pest and disease damaged fruits, immature fruits, withered fruits and injured fruits;
secondly, washing the screened sweet oranges to remove dust, disinfecting the sweet oranges for 10 to 20 minutes by using 0.02 percent sodium hypochlorite, and washing the sweet oranges clean by using drinking water;
③ peeling off the peel, cutting the pulp into small pieces, soaking in 0.1 percent citric acid solution (the weight ratio of the sweet orange pulp pieces to the solution is 100: 70) for 30 minutes, pulping, squeezing and filtering to prepare the fresh orange juice.
(3) Preparing apple juice:
firstly, selecting mature apples without diseases and insect pests, washing off dust, disinfecting for 10-20 minutes by using 0.02% sodium hypochlorite, and washing cleanly by using drinking water;
peeling, removing core, cutting into pieces of about 2cm, placing into a juicer, adding into 0.2% citric acid-resistant solution (weight ratio of apple particles to solution is 100: 70), pulping, squeezing, and filtering to obtain apple juice.
(4) Preparation of carrot juice:
selecting the carrot which is fat, free of plant diseases and insect pests and bright red, washing off soil and dust, disinfecting for 10-20 minutes by using 0.02% sodium hypochlorite, and washing by using drinking water;
② peeling the cleaned carrot, cutting into slices, softening at the steam temperature of 123 ℃ for 10 seconds to remove fishy smell, adding into 0.5% sodium ascorbate solution (the weight ratio of carrot slices to solution is 100: 70), pulping, squeezing, filtering to obtain carrot juice.
(5) Preparing the composite fruit and vegetable juice:
firstly, taking fresh orange juice, apple juice and carrot juice, and uniformly mixing the fresh orange juice, the apple juice and the carrot juice (the weight ratio of the fresh orange juice to the apple juice to the carrot juice is 100: 80: 70) to prepare mixed juice;
② uniformly mixing the mixed juice, pectinase and cellulase (the weight ratio of the mixed juice to the pectinase to the cellulase is 100: 0.7: 0.2), carrying out enzymolysis at 50 ℃ for 3 hours, and after the enzymolysis is finished, carrying out enzyme deactivation and cooling on the mixed juice after the enzymolysis to obtain the composite fruit and vegetable juice.
(6) Preparing the fruit and vegetable beverage of the ganoderma lucidum germinated brown rice:
uniformly mixing the ganoderma lucidum germinated brown rice fermentation liquor and the composite fruit and vegetable juice (the weight ratio of the ganoderma lucidum germinated brown rice fermentation liquor to the composite fruit and vegetable juice is 100: 30) to prepare the ganoderma lucidum germinated brown rice fruit and vegetable juice;
② uniformly mixing the fruit and vegetable juice of the ganoderma germinated brown rice, sucrose, sodium cyclamate, potassium sorbate, xanthan gum, sodium alginate and beta-cyclodextrin (weight ratio is 100:10:0.6:0.15:0.5:0.1:0.2) to prepare beverage raw stock;
and thirdly, homogenizing the beverage raw stock for 2 times at the temperature of 65-75 ℃ and the pressure of 20-25 MPa, treating the homogenized product for 10 minutes at the temperature of 85-90 ℃, then cooling to 30 ℃, filling under the aseptic condition, and storing at normal temperature after the product is inspected to be qualified to obtain the ganoderma germinated brown rice fruit and vegetable beverage.
In conclusion, the fruit and vegetable beverage containing ganoderma lucidum and germinated brown rice is rich in ganoderma lucidum polysaccharide (not less than 300mg/L), gamma-aminobutyric acid (not less than 200mg/L) and various vitamins, is rich in nutrition, can promote normal metabolism of a human body, enhance body resistance, regulate blood sugar, control blood pressure, improve cardiovascular diseases, protect liver and promote sleep, and is suitable for people of office workers, students, middle-aged and old people and the like to drink; and the added fresh orange juice, apple juice, carrot juice and the like weaken the bitterness of the ganoderma lucidum, improve the taste and increase the fragrance, so that a user is more willing to drink the ganoderma lucidum tea, and the ganoderma lucidum tea has rich nutrition and good taste and is suitable for people of all ages.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (1)
1. The fruit and vegetable beverage containing ganoderma lucidum and germinated brown rice is characterized by comprising the following raw materials in parts by weight: 100 parts of fruit and vegetable juice of ganoderma germinated brown rice, 10 parts of cane sugar, 0.6 part of sodium cyclamate, 0.15 part of potassium sorbate, 0.5 part of xanthan gum, 0.1 part of sodium alginate and 0.2 part of beta-cyclodextrin; the 100 parts of the fruit and vegetable juice of the ganoderma germinated brown rice is prepared from the following raw materials, by weight, 70 parts of ganoderma germinated brown rice fermentation liquor, 12 parts of fresh orange juice, 9.6 parts of apple juice and 8.4 parts of carrot juice; the gamma-aminobutyric acid content in the fruit and vegetable beverage containing the ganoderma lucidum germinated brown rice is higher than 200mg/L, and the preparation method comprises the following steps:
(1) preparing fermentation liquor of ganoderma lucidum germinated brown rice:
activating strains: the slant culture medium comprises peptone 0.5%, glucose 1%, NaCl 0.5%, and CaCO30.02 percent of agar and 1.5 percent of agar, and adjusting the pH value to 7.2-7.4; taking a 0.5cm section from the slant of the mother seed of Ganoderma CICC140422Inoculating the large and small fungus blocks onto a slant culture medium, and placing the fungus blocks together in a constant-temperature incubator at 25 ℃ for culturing for 7 days to obtain activated slant strains;
② seed culture: the seed culture medium comprises corn flour 5%, sucrose 1% and maltose 1%, and is prepared by charging 100mL seed culture medium into 250mL triangular flask, autoclaving, cooling to room temperature, inoculating 2-3 blocks of 5mm under aseptic condition2The activated slant strains are then placed in a shake flask together, and cultured for 7 days under the conditions of 28 ℃ and 180 revolutions per minute to prepare liquid ganoderma strains;
③ fermenting liquid: the liquid fermentation medium comprises germinated brown rice powder 3%, germinated barley powder 1.5%, germinated soybean powder 2%, and MgSO 2%40.05%、KH2PO40.05%、K2HPO40.05 percent, 200mL of liquid fermentation medium is filled into a 500mL triangular flask, the triangular flask is cooled to room temperature after being sterilized under high pressure, liquid ganoderma lucidum strains are inoculated according to the inoculation amount of 5 percent under the aseptic condition, and the fermentation culture is carried out for 7 days under the conditions of 28 ℃ and 180 r/min, thus obtaining the fermented mash of the ganoderma germinated brown riceLiquid;
fourthly, centrifuging fermented mash of the ganoderma germinated brown rice: centrifuging fermented liquor of the ganoderma germinated brown rice for 20min at 4000 revolutions per minute to obtain original liquor and mycelia of ganoderma germinated brown rice fermentation liquor, detecting the content of ganoderma polysaccharide and gamma-aminobutyric acid in the original liquor of the ganoderma germinated brown rice fermentation liquor, adding water for blending until the content of ganoderma polysaccharide in the obtained ganoderma germinated brown rice fermentation liquor is more than or equal to 450mg/L and the content of gamma-aminobutyric acid is more than or equal to 300mg/L for later use;
(2) preparing fresh orange juice:
sorting: selecting about 90% of ripe fruits with bright color and pure and strong fruit flavor and sweet oranges, and removing pest and disease damaged fruits, immature fruits, withered fruits and injured fruits;
secondly, washing the screened sweet oranges to remove dust, disinfecting the sweet oranges for 10 to 20 minutes by using 0.02 percent sodium hypochlorite, and washing the sweet oranges clean by using drinking water;
③ peeling off the peel, cutting the pulp into small pieces, and putting the small pieces into 0.1 percent citric acid solution, wherein the weight ratio of the sweet orange pulp pieces to the solution is 100: 70, soaking for 30 minutes, pulping, squeezing and filtering to prepare fresh orange juice;
(3) preparing apple juice:
firstly, selecting mature apples without diseases and insect pests, washing off dust, disinfecting for 10-20 minutes by using 0.02% sodium hypochlorite, and washing cleanly by using drinking water;
peeling and removing kernels, cutting the peeled and denucleated apple slices into small pieces of about 2cm, putting the small pieces into a juicer, and putting the juice into 0.2% citric acid resistant solution, wherein the weight ratio of apple particles to the solution is 100: 70, pulping, squeezing and filtering to prepare apple juice;
(4) preparation of carrot juice:
selecting the carrot which is fat, free of plant diseases and insect pests and bright red, washing off soil and dust, disinfecting for 10-20 minutes by using 0.02% sodium hypochlorite, and washing by using drinking water;
peeling the cleaned carrots, cutting the carrots into slices, softening the carrots at the steam temperature of 123 ℃ for 10 seconds to remove fishy smell, putting the carrots into 0.5% sodium ascorbate solution after the softening is finished, wherein the weight ratio of the carrots to the solution is 100: 70, pulping, squeezing and filtering to prepare carrot juice;
(5) preparing the composite fruit and vegetable juice:
mixing fresh orange juice, apple juice and carrot juice uniformly, wherein the weight ratio of the fresh orange juice to the apple juice to the carrot juice is 100: 80: 70, preparing mixed juice;
uniformly mixing the mixed juice, pectinase and cellulase for enzymolysis, wherein the weight ratio of the mixed juice to the pectinase to the cellulase is 100: 0.7: 0.2, the enzymolysis temperature is 50 ℃, the enzymolysis time is 3 hours, and after the enzymolysis is finished, the mixed juice after the enzymolysis is subjected to enzyme deactivation and cooling to prepare the composite fruit and vegetable juice;
(6) preparing the fruit and vegetable beverage of the ganoderma lucidum germinated brown rice:
uniformly mixing the ganoderma lucidum germinated brown rice fermentation liquor and the composite fruit and vegetable juice, wherein the weight ratio of the ganoderma lucidum germinated brown rice fermentation liquor to the composite fruit and vegetable juice is 100: 30, preparing fruit and vegetable juice of the ganoderma lucidum germinated brown rice;
secondly, uniformly mixing the fruit and vegetable juice of the ganoderma germinated brown rice, sucrose, sodium cyclamate, potassium sorbate, xanthan gum, sodium alginate and beta-cyclodextrin in a weight ratio of 100:10:0.6:0.15:0.5:0.1:0.2 to prepare beverage raw stock;
and thirdly, homogenizing the beverage raw stock for 2 times at the temperature of 65-75 ℃ and the pressure of 20-25 MPa, treating the homogenized product for 10 minutes at the temperature of 85-90 ℃, then cooling to 30 ℃, filling under the aseptic condition, and storing at normal temperature after the product is inspected to be qualified to obtain the ganoderma germinated brown rice fruit and vegetable beverage.
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