CN107969663A - A kind of ganoderma lucidum jelly and preparation method thereof - Google Patents
A kind of ganoderma lucidum jelly and preparation method thereof Download PDFInfo
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- CN107969663A CN107969663A CN201711204902.7A CN201711204902A CN107969663A CN 107969663 A CN107969663 A CN 107969663A CN 201711204902 A CN201711204902 A CN 201711204902A CN 107969663 A CN107969663 A CN 107969663A
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- ganoderma lucidum
- jelly
- hydrolyzate
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- 240000008397 Ganoderma lucidum Species 0.000 title claims abstract description 114
- 235000001637 Ganoderma lucidum Nutrition 0.000 title claims abstract description 112
- 235000015110 jellies Nutrition 0.000 title claims abstract description 53
- 239000008274 jelly Substances 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 108010059892 Cellulase Proteins 0.000 claims abstract description 18
- 229940106157 cellulase Drugs 0.000 claims abstract description 17
- 239000001913 cellulose Substances 0.000 claims abstract description 11
- 229920002678 cellulose Polymers 0.000 claims abstract description 11
- 230000015556 catabolic process Effects 0.000 claims abstract description 9
- 238000006731 degradation reaction Methods 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 9
- 239000002671 adjuvant Substances 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 21
- 239000000243 solution Substances 0.000 claims description 20
- 241000206575 Chondrus crispus Species 0.000 claims description 12
- 229920001285 xanthan gum Polymers 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 235000019823 konjac gum Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims 1
- 244000205754 Colocasia esculenta Species 0.000 claims 1
- 235000006481 Colocasia esculenta Nutrition 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 16
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 150000004676 glycans Chemical class 0.000 description 15
- 229920001282 polysaccharide Polymers 0.000 description 15
- 239000005017 polysaccharide Substances 0.000 description 15
- 150000003648 triterpenes Chemical class 0.000 description 13
- 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 description 9
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 9
- 239000008103 glucose Substances 0.000 description 9
- 235000015165 citric acid Nutrition 0.000 description 8
- 241000207961 Sesamum Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 238000002835 absorbance Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000003963 antioxidant agent Substances 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 239000012488 sample solution Substances 0.000 description 5
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000008279 sol Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000228245 Aspergillus niger Species 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 241000222336 Ganoderma Species 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid group Chemical class S(O)(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000004224 protection Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 108010008885 Cellulose 1,4-beta-Cellobiosidase Proteins 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 229930182942 Ganoderal Natural products 0.000 description 1
- RDMQPKIDHAFXKA-JNORPAGFSA-N Ganoderic Acid Am1 Chemical compound C([C@@]12C)C[C@H](O)C(C)(C)[C@@H]1CC(=O)C1=C2C(=O)C[C@]2(C)[C@@H]([C@@H](CC(=O)CC(C)C(O)=O)C)CC(=O)[C@]21C RDMQPKIDHAFXKA-JNORPAGFSA-N 0.000 description 1
- 229930182735 Ganoderic acid Natural products 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of ganoderma lucidum jelly, and containing ganoderma lucidum hydrolyzate and edible adjuvant, mass percent of the ganoderma lucidum hydrolyzate in jelly ganoderma lucidum is 5 40%；The preparation method of ganoderma lucidum hydrolyzate is：Ganoderma lucidum fruitbody is pulverized and sieved, adds water, using cellulase degradation ganoderma lucidum, the condition of enzymolysis is：PH is 3.0 6.0, and processing time is 60 180 min, and temperature is 30 65 DEG C, and the mass ratio of ganoderma lucidum fruitbody and water is 0.5 1.33:20-60, the quality of cellulase is the 0.125 1.5% of hydrolyzate volume.Also disclose the preparation method of above-mentioned ganoderma lucidum jelly.Ganoderma lucidum jelly prepared by the present invention is without bitter taste, and faint yellow, color and luster is pure, and elastic moderate, smooth in taste, there is light ganoderma lucidum fragrance.The present invention with the addition of ganoderma lucidum hydrolysate in jelly, adds the nutritional ingredient and healthcare function of jelly, improves the absorption rate of cellulose substances in ganoderma lucidum.
Description
Technical field
The invention belongs to bromatology field, is related to a kind of jelly, specifically being a kind of ganoderma lucidum jelly and preparation method thereof.
Background technology
Jelly is a kind of food being loved by consumers, and is formed by the edible adjuvant mixed-forming such as hydrophilic colloid.Closely
Nian Lai, each research institution and manufacturer have developed a variety of jelly productions, have delivered article and have applied for patent.
Jellies product there are the problem of：The main component of jelly is various hydrophilic colloids, belongs to consumption macromolecular,
It can seldom be absorbed and utilized by intestinal degradation, trophism is poor, therefore jelly based food generally requires additional various nutritional ingredients
To improve its nutritive value.Simultaneously as water activity is high in jelly, sugar content is high, is easily utilized by microorganism, causes jelly
Quality decline and shortened shelf life, generally require addition antioxidant and preservative maintains quality and extends storage life.In addition, it is
Attraction consumer, some jelly are also added into pigment.The safety of consumer can be increased by adding foreign constituents in jelly too much
Risk doubt simultaneously reduces its desire to purchase.
Tumour, angiocardiopathy are always to endanger the disease of human life and healthy most serious.A variety of natural plants chemistry
Component have it is antitumor, adjust it is immune, it is anti-oxidant, the bioactivity such as inhibit bacteria, natural health care group food is eaten for a long time can
Reduce the onset risk of chronic disease, such as tumour, angiocardiopathy.The benefit of natural group food will be attributed to bioactivity
Plant chemical ingredient, such as triterpenes, polysaccharide, protein and peptide class.
Ganoderma lucidum belongs to fungi, chinese tradition medicine regard for a long time it as nourishing and fit keeping function, consolidate the precious Chinese herbal medicine of righting.
Version in 2000《Pharmacopoeia of People's Republic of China》The drying fructification of red sesame and purple sesame has been included as newly-increased traditional Chinese medicinal materials assortment.
What the U.S. in 2000 published《U.S.'s herbal medicine pharmacopeia and treatment summary》Ganoderma lucidum is included wherein.
Modern medicine shows that ganoderma lucidum has many health cares and medical value, its bioactivity research is concentrated mainly on anti-swollen
Knurl, anti-aging, anti-oxidant, raising immune function of human body, antibacterial, antiviral etc..
Biologically active material is mainly polysaccharide and triterpene substance in ganoderma lucidum.Polysaccharide has immunological regulation, resists
Tumour, reducing blood lipid, hypoglycemic, the anti-oxidant and anti-ageing effect of waiting for a long time, have good physiological activity.Triterpene substance in ganoderma lucidum
Species is various, and ganoderma lucidum triterpene material is the main bitter source of ganoderma lucidum, wherein mainly ganoderic acid, also has ganoderal, ganoderma lucidum
Alcohol, red sesame acid etc., ganodenic acid have liver protection, and anticancer, blood pressure lowering, norcholesterol, the effect of the pre- anti-caries of antimicrobial antiphlogistic, is spirit
One of main matter basis of sesame medicinal efficacy.
Country's ganoderma lucidum product species mainly includes ganoderma lucidum medicine, glossy ganoderma health-care wine, glossy ganoderma health beverage, lucid ganoderma beautifying at present
Product etc..But existing processing method some deficiency：Ganoderma lucidum is the fungi of lignifying, and traditional approach is that water carries or alcohol extracting, to extraction
Thing is processed further again.Since the dissolubility of polysaccharide and triterpene substance has very big difference, it is impossible to get both, water carries or alcohol
A large amount of losses of a certain component can be caused by carrying.
Jelly using ganoderma lucidum as principal component, particularly ganoderma lucidum are reprocessed into method and the production of jelly by biological enzyme hydrolysis
Product, yet there are no patent and document report.
The content of the invention
For above-mentioned technical problem of the prior art, the present invention provides a kind of ganoderma lucidum jelly and preparation method thereof, institute
This ganoderma lucidum jelly stated and preparation method thereof will solve jelly subalimentation in the prior art, and ganoderma lucidum of the prior art uses
Water carries or alcohol extracting can cause the technical problem that nutrition is lost.
The present invention provides a kind of ganoderma lucidum jelly, and containing ganoderma lucidum hydrolyzate and edible adjuvant, the ganoderma lucidum hydrolyzate exists
Mass percent in jelly ganoderma lucidum is 5-40%；
The ganoderma lucidum hydrolyzate is prepared by following methods：
Ganoderma lucidum fruitbody be crushed into 20~60 mesh sieves, water is added, using cellulase degradation ganoderma lucidum, the condition of enzymolysis
For：PH is 3.0-6.0, and processing time 60-180min, temperature is 30-65 DEG C, and the mass ratio of ganoderma lucidum fruitbody and water is 0.5-
1.33:20-60, the quality of cellulase and the volume ratio of hydrolyzate are 0.125-1.5g:100ml.
Further, the edible adjuvant is carragheen, konjac gum, xanthans, citric acid and white granulated sugar one kind or two
The mixture of the kind above.
Further, the edible adjuvant for carragheen and xanthans mixing, the carragheen and xanthans
Mass ratio is 1-3:2
Further, the quality sum of the carragheen, konjac gum and xanthans is the 0.3- of ganoderma lucidum jelly quality
0.8%, the quality of the white granulated sugar is the 5-15% of ganoderma lucidum jelly quality, the quality of the citric acid is ganoderma lucidum jelly matter
The 0.04-0.08% of amount.
Present invention also offers the preparation method of above-mentioned jelly ganoderma lucidum, include the following steps：
1) each reaction raw materials are weighed according to mass percent；
2) citric acid is added in warm water dissolve it is spare, specifically, the quality of citric acid and the volume ratio of warm water for 1~
10g:100ml；
3) by carragheen, xanthans dry powder blend, it is added in 70-90 DEG C of water and dissolves, stir while adding, colloidal sol
10-30min；
4) the step of preparation ganoderma lucidum hydrolyzate, crushed 20-60 mesh sieves by ganoderma lucidum fruitbody, water is added, using fibre
The plain enzyme enzymolysis ganoderma lucidum of dimension, the condition of enzymolysis are：PH is 3.0-6.0, and processing time 60-180min, temperature is 30-65 DEG C, spirit
The mass ratio of sesame fructification and water is 0.5-1.33:20-60, the quality of cellulase and the volume ratio of hydrolyzate are 0.125-
1.5g:100ml；100 DEG C of heating 10min after the completion of hydrolysis；
5) and etc. feed temperature 4) when being down to room temperature, ganoderma lucidum hydrolyzate is added to the water, is configured to containing quality
Percent concentration is the aqueous solution of 5-40% ganoderma lucidum hydrolyzates；
6) by the aqueous solution of the ganoderma lucidum hydrolyzate of glue addition step 5) at the end of colloidal sol；White granulated sugar is added again, institute
The white granulated sugar and the mass volume ratio of the aqueous solution of step 5) stated are 5-15g:100ml；When feed temperature is down to 60~75 DEG C,
The volume ratio of addition aqueous citric acid solution, the quality of aqueous citric acid solution and the solution of step 5) is 0.04-0.08g:100ml,
Stir while adding, be allowed to uniformly mixed, deployed feed liquid is placed on 10~20min of heating water bath in 80~90 DEG C of water
Sterilize, feed liquid natural cooling after sterilizing or be put into refrigerator is congealed, you can obtains jelly ganoderma lucidum.
Present invention also offers a kind of enzyme solution of ganoderma lucidum, and ganoderma lucidum fruitbody crushed 20-60 mesh sieves, add water,
Using cellulase degradation ganoderma lucidum, the condition of enzymolysis is：PH is 3.0-6.0, processing time 60-180min, temperature 30-65
DEG C, the mass ratio of ganoderma lucidum fruitbody and water is 0.5-1.33:20-60, the quality of cellulase and the volume ratio of hydrolyzate are
0.125-1.5g:100ml。
Specifically, warm water is 25~40 DEG C of water.
Specifically, the carragheen and the mass ratio of xanthans are 1-3:2.
Ganoderma lucidum (Ganoderma Lucidum Karst) involved in the present invention is Basidiomycetes Aphyllophorales ganoderma lucidum Kolding
The fructification of sesame category fungi.
Ganoderma lucidum involved in the present invention is the liquid product after cellulose hydrolyzation and filtering, is contained in its solution
Most triterpene substance and soluble saccharide (monose, oligosaccharides and soluble polysaccharide) in fructification.Ganoderma lucidum fruitbody dry powder
After cellulose hydrolyzation, cooled and filtered is stored refrigerated.Cellulose hydrolyzation is employed, is on the one hand improved in ganoderma lucidum
The bioavilability of insoluble polysaccharide, can discharge triterpene substance after the hydrolysis of another aspect cellulose, therefore, maximum
Remain to limit the content of polysaccharide and triterpene substance.
Cellulase involved in the present invention is catalytic degradation cellulose and generates the one of glucose and low polymerization degree fiber
The general name of group enzyme, including endoglucanase, (commercially available, the SIGMA examinations of 3 key components of 1,4-BETA-D-glucancellobio-hydrolase and cellobiase
Agent, C1184, from Aspergillus niger).
The present invention does not extract certain a kind of material individually, but employs cellulose hydrolyzation, on the one hand improves polysaccharide
Bioavilability, triterpene substance can be discharged, therefore, remain to greatest extent after the hydrolysis of another aspect cellulose
The content of polysaccharide and triterpene substance.
Ganoderma lucidum is pure natural substance, nontoxic, has healthcare function health care.In ganoderma lucidum containing mineral matter, protein and
The nutriments such as amino acid, polysaccharide, triterpene substance.Polysaccharide and triterpene substance are respectively provided with inoxidizability, can stablize jelly
In reducing substances.Triterpene substance in ganoderma lucidum has bacteriostatic activity, can prevent that mould breeds in jelly, plays preservative
Effect.
The present invention provides a kind of ganoderma lucidum jelly and preparation method thereof, is that ganoderma lucidum fruitbody is handled by cellulose hydrolyzation
Afterwards, it is processed into the method for jelly.Ganoderma lucidum jelly prepared by formula using the present invention is without bitter taste, and faint yellow, color and luster is pure, elasticity
Moderate, smooth in taste, there is light ganoderma lucidum fragrance.
Compared with prior art, the present invention its technological progress is significant.The present invention with the addition of ganoderma lucidum hydrolysis in jelly
Thing, on the one hand adds the nutritional ingredient and healthcare function (such as inoxidizability, anticancer) of jelly, assigns jelly inoxidizability etc.
Bioactivity, on the other hand improves the absorption rate of cellulose substances in ganoderma lucidum, while three in ganoderma lucidum hydrolyzate liquid
Terpene substances have bacteriostasis, can extend the shelf-life of product in the case of not outer adding preservative agent, also reduce in jelly
The usage amount of antioxidant and preservative.So ganoderma lucidum jelly has more the advantage in processing and nutrition than other jelly.
Present invention has technically simple, noresidue, pollution-free, free from time and space restrictions, to processing space
Facility and people do not have harmful effect.
Brief description of the drawings
Fig. 1 is influence of the hydrolyzate pH value to Soluble adhesion molecule in solution.
Fig. 2 is influences of the hydrolyzate pH for ganoderma lucidum hydrolyzate inoxidizability.
Fig. 3 is influence of the enzymolysis time to Soluble adhesion molecule in solution.
Fig. 4 is influence of the enzymolysis time to ganoderma lucidum hydrolyzate inoxidizability.
Fig. 5 is the preparation technology figure of ganoderma lucidum jelly.
Embodiment
Present invention is described further below by embodiment.The cited case is not intended to limit the protection model of the present invention
Enclose：
Embodiment 1
Commercially available ganoderma lucidum fruitbody crushed 40 mesh sieves, and with cellulase, (commercially available, SIGMA reagents, C1184, derives from
Aspergillus niger) enzymolysis ganoderma lucidum, change the condition of enzymolysis, obtain enzymolysis liquid.Select the rotating speed centrifugation of 2000r/min
Enzymolysis liquid 10min, retains supernatant.The solubility that ganoderma lucidum enzymolysis supernatant under different condition is measured using sulfuric acid-phynol method is total
Sugared content, lucidum liquid show the clearance rate of DPPH free radicals the antioxidation activity of ganoderma lucidum hydrolyzate.
First, sulfuric acid-phynol method surveys soluble polysaccharide content
(1) drafting of standard curve
The preparation of 1mg/mL glucose standards solutions：Glucose 100mg accurately is weighed, is placed in 100mL volumetric flasks, adds water
Constant volume, mixes spare.The preparation of 5% phenol solution：Phenol 2.5g accurately is weighed, is placed in 50mL volumetric flasks, adds water constant volume, is mixed
It is even spare.
Accurate 25,50,100,200, the 300 μ L of glucose standards solution that draw are placed in colorimetric cylinder, and adding water successively makes
Final volume is 0.5mL, and glucose concentration is respectively 0.05,0.1,0.2,0.4,0.6mg/mL.The phenol of each addition 5% is molten
Liquid 0.5mL, shaking mix, each to add the 3.0mL concentrated sulfuric acids, and rapid shaking mixes, and places 30min in room temperature, does chromogenic reaction.It is empty
White control is water 0.5mL, and ibid operation plus phenol and sulfuric acid carry out chromogenic reaction.Absorbance is measured at 490nm, with glucose
The concentration (mg/mL) of solution is abscissa, and absorbance A is ordinate, draws standard curve, and calculate its standard curve recurrence side
Journey.
(2) measure of sample polysaccharide concentration
Accurate to draw testing sample solution 100 μ L, i.e. 0.1mL, adding water successively makes final volume be 0.5mL, according to mark
Method measures absorbance under directrix curve preparation, with reference to concentration of glucose in the equation calculation sample solution in the tropic.Calculate
Formula is as follows：
In formula：C --- concentration of glucose in sample solution, mg/mL；
The absorbance of A --- sample.
(3) calculating of polyoses content
The content of polysaccharide in sample is calculated, calculation formula is as follows：
Polyoses content
In formula：C --- concentration of glucose in sample solution, mg/mL；
V --- hydrolyzate cumulative volume, mL；
M --- ganoderma lucidum gross mass, g；
N --- it is extension rate.
2nd, the measure of inoxidizability
(1) preparation of DPPH test fluids：Precision weighs the DPPH of 1mg, is dissolved in the absolute ethyl alcohol of 20mL, ultrasonic 5min, fills
Divide vibration, mix spare.Ensure that DPPH solution preserves under the conditions of lucifuge..
(2) measurement of A0 values：The DPPH solution 2mL prepared are measured, add water 1mL, fully mixes, does blank control.
Absorbance is measured at 518nm, is denoted as A0 values.
(3) measurement of A values：The DPPH solution 2mL prepared are measured, 200 μ L testing sample solutions is added, adds 80 μ L's
Water, fully mixes, and absorbance is measured at 518nm, is denoted as A values.
(4) calculation formula of clearance rate：
Fig. 1 and Fig. 2 the result shows that：PH has a great influence cellulase degradation effect.In the situation that other conditions are constant
Under, with the rising of pH, the trend for first increasing and reducing afterwards is presented in Soluble adhesion molecule, and when wherein pH is 5.0, polyoses content is most
It is high.The single factor experiment of pH the result shows that：The Optimal pH that cellulase degradation ganoderma lucidum obtains total Soluble Sugar is 5.0.In pH5.0
Under the conditions of, clearance rate highest of the ganoderma lucidum hydrolyzate liquid to DPPH.PH is to the effect tendency of lucidum liquid inoxidizability with pH to polysaccharide
The effect tendency of content coincide substantially, thus it is speculated that and pH may be by influencing the content (particularly contents of monosaccharides) of total Soluble Sugar,
And then influence the inoxidizability of lucidum liquid.
Embodiment 2
Commercially available ganoderma lucidum fruitbody crushed 40 mesh sieves, and with cellulase, (commercially available, SIGMA reagents, C1184, derives from
Aspergillus niger) enzymolysis ganoderma lucidum, change the condition of enzymolysis, obtain enzymolysis liquid.Select the rotating speed centrifugation of 2000r/min
Enzymolysis liquid 10min, retains supernatant.The solubility that ganoderma lucidum enzymolysis supernatant under different condition is measured using sulfuric acid-phynol method is total
Sugared content, lucidum liquid show the clearance rate of DPPH free radicals the antioxidation activity of ganoderma lucidum hydrolyzate.
Analysis method is as described in Example 1.
Fig. 3 the result shows that：With the increase of enzymolysis time, Soluble adhesion molecule tends towards stability after gradually increasing.Dan Yin
Plain result of the test shows：The Best Times of cellulase degradation ganoderma lucidum extraction total Soluble Sugar are 150min.Fig. 4 the result shows that：
With the increase of enzymolysis time, ascendant trend is presented to the clearance rate of DPPH in lucidum liquid.With reference to Fig. 3, thus it is speculated that enzymolysis time is to spirit
What the influence of sesame liquid inoxidizability was mainly worked by influencing Soluble adhesion molecule.
Embodiment 3
1g citric acids are added in 100mL warm water dissolve it is spare.By carragheen dry powder 4.8, xanthans dry powder 3.2g adds
Enter into 80 DEG C of water of 1000mL and dissolve, stir while adding, colloidal sol 20min or so.300mL lucidum liquids hydrolyzate adds
600mL water, is made into ganoderma lucidum solution.
1000mL glues are all added in prepared 900mL lucidum liquids at the end of soon in colloidal sol, it is white to add 300g
Granulated sugar, is uniformly mixed when feed temperature is down to 60-70 DEG C or so, adds citric acid solution 100mL, stirs while adding.Will
Deployed feed liquid is placed on heating water bath 15min in 85 DEG C of water and sterilizes, and feed liquid natural cooling after sterilizing or is put into
Congeal in refrigerator, you can obtain product.(technological process is as shown in Figure 5).
Claims (6)
- A kind of 1. ganoderma lucidum jelly, it is characterised in that：Containing ganoderma lucidum hydrolyzate and edible adjuvant, the ganoderma lucidum hydrolyzate is in jelly Mass percent in ganoderma lucidum is 5-40%；The ganoderma lucidum hydrolyzate is prepared by following methods：Ganoderma lucidum fruitbody be crushed into 20~60 mesh sieves, add water, using cellulase degradation ganoderma lucidum, the condition of enzymolysis is：pH For 3.0-6.0, processing time 60-180min, temperature is 30-65 DEG C, and the mass ratio of ganoderma lucidum fruitbody and water is 0.5-1.33: 20-60, the quality of cellulase and the volume ratio of hydrolyzate are 0.125-1.5g:100ml.
- A kind of 2. ganoderma lucidum jelly according to claim 1, it is characterised in that：The edible adjuvant is carragheen, mill taro Glue, xanthans, the mixture of citric acid and white granulated sugar one or more.
- A kind of 3. ganoderma lucidum jelly according to claim 2, it is characterised in that：The edible adjuvant is carragheen and xanthan The mass ratio of the mixing of glue, the carragheen and xanthans is 1-3:2.
- A kind of 4. ganoderma lucidum jelly according to claim 2, it is characterised in that：Carragheen, konjac gum and the xanthans Quality sum be ganoderma lucidum jelly quality 0.3-0.8%, the quality of the white granulated sugar for ganoderma lucidum jelly quality 5-15%, The quality of the citric acid is the 0.04-0.08% of ganoderma lucidum jelly quality.
- 5. the preparation method of a kind of jelly ganoderma lucidum described in claim 1, it is characterised in that include the following steps：1) each reaction raw materials are weighed according to mass percent；2) citric acid is added in warm water dissolve it is spare；3) by carragheen, xanthans dry powder blend, it is added in 70-90 DEG C of water and dissolves, stir while adding, colloidal sol 10- 30min；4) the step of preparation ganoderma lucidum hydrolyzate, crushed 20-60 mesh sieves by ganoderma lucidum fruitbody, water is added, using cellulose Enzyme digests ganoderma lucidum, and the condition of enzymolysis is：PH is 3.0-6.0, and processing time 60-180min, temperature is 30-65 DEG C, ganoderma lucidum The mass ratio of entity and water is 0.5-1.33:20-60, the quality of cellulase and the volume ratio of hydrolyzate are 0.125-1.5g: 100ml；100 DEG C of heating 10min after the completion of hydrolysis；5) and etc. feed temperature 4) when being down to room temperature, ganoderma lucidum hydrolyzate is added to the water, is configured to containing quality percentage Specific concentration is the aqueous solution of 5-40% ganoderma lucidum hydrolyzates；6) by the aqueous solution of the ganoderma lucidum hydrolyzate of glue addition step 5) at the end of colloidal sol；White granulated sugar is added again, it is described The mass volume ratio of white granulated sugar and the aqueous solution of step 5) is 5-15g:100ml；When feed temperature is down to 60~75 DEG C, add The volume ratio of aqueous citric acid solution, the quality of aqueous citric acid solution and the solution of step 5) is 0.04-0.08g:100ml, Bian Jia Enter side stirring, be allowed to uniformly mixed, deployed feed liquid is placed on 10~20min of heating water bath in 80~90 DEG C of water carries out Sterilizing, feed liquid natural cooling after sterilizing or be put into refrigerator are congealed, you can obtain jelly ganoderma lucidum.
- A kind of 6. enzyme solution of ganoderma lucidum, it is characterised in that：Ganoderma lucidum fruitbody be crushed into 20-60 mesh sieves, water is added, using fibre The plain enzyme enzymolysis ganoderma lucidum of dimension, the condition of enzymolysis are：PH is 3.0-6.0, and processing time 60-180min, temperature is 30-65 DEG C, spirit The mass ratio of sesame fructification and water is 0.5-1.33:20-60, the quality of cellulase and the volume ratio of hydrolyzate are 0.125- 1.5g:100ml。
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