CN108041363A - A kind of polysaccharide drink and its preparation process - Google Patents
A kind of polysaccharide drink and its preparation process Download PDFInfo
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- CN108041363A CN108041363A CN201711346852.6A CN201711346852A CN108041363A CN 108041363 A CN108041363 A CN 108041363A CN 201711346852 A CN201711346852 A CN 201711346852A CN 108041363 A CN108041363 A CN 108041363A
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- white fungus
- mushroom
- water
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- matrimony vine
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- 150000004676 glycans Chemical class 0.000 title claims abstract description 57
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 57
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 241000233866 Fungi Species 0.000 claims abstract description 69
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 41
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 40
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 40
- 244000197580 Poria cocos Species 0.000 claims abstract description 32
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 61
- 238000009835 boiling Methods 0.000 claims description 28
- 238000000605 extraction Methods 0.000 claims description 25
- 239000012141 concentrate Substances 0.000 claims description 16
- 239000004376 Sucralose Substances 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 11
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical group O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 11
- 235000019408 sucralose Nutrition 0.000 claims description 11
- 238000004064 recycling Methods 0.000 claims description 9
- 238000005119 centrifugation Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 241001251949 Xanthium sibiricum Species 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 6
- 239000000470 constituent Substances 0.000 abstract description 4
- 239000005445 natural material Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 229920001491 Lentinan Polymers 0.000 description 4
- 230000003712 anti-aging effect Effects 0.000 description 4
- 230000000259 anti-tumor effect Effects 0.000 description 4
- 229940115286 lentinan Drugs 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- 229920002683 Glycosaminoglycan Polymers 0.000 description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 2
- 241001310146 Ilex cornuta Species 0.000 description 2
- 235000010326 Osmanthus heterophyllus Nutrition 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
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000000284 resting effect Effects 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 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 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 241001506047 Tremella Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000692 anti-sense effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 210000002683 foot Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
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- 238000001959 radiotherapy Methods 0.000 description 1
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- 239000005720 sucrose Substances 0.000 description 1
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 polysaccharide drink and its preparation processes, belong to food processing technology field, and polysaccharide drink includes the component of following mass fraction：50~60 parts of 30~40 parts of mushroom, 90~95 parts of Poria cocos, 10~12 parts of white fungus and matrimony vine.Polysaccharide drink of the present invention has the active polysaccharide of high-content, is good for your health；Secondly, constituent is natural material and features good taste.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of polysaccharide drink and its preparation processes.
Background technology
With the improvement of living standard, people increasingly focus on health, keep fit.In order to comply with current era
Demand, be proposed the polysaccharide drinks of a variety of healths in the market：Many polysaccharide can be antitumor and be enhanced immune etc..It is however, existing
Polysaccharide drink there are following foots：1) raw material chosen are defective, it is impossible to more preferably reach health purpose；2) preparation process
The unreasonable reduction for causing polysaccharide active components content and active forfeiture；3) additive is excessive, is not conducive to good health；4)
Taste is bad, it is difficult to cater to consumers in general.
Therefore, it is necessary to research and develop a kind of novel polysaccharide drink preparation process, the polysaccharide drink prepared has high-content
Active polysaccharide, be good for your health；Secondly, constituent is natural material and features good taste.
The content of the invention
Present invention aims to overcome that the shortcomings of the prior art, and a kind of polysaccharide drink and its preparation process are provided,
The polysaccharide drink prepared has the active polysaccharide of high-content, is good for your health；Secondly, constituent is natural material
And features good taste.
To achieve the above object, the technical solution taken of the present invention is：A kind of polysaccharide drink, it includes following mass parts
Several components：50~60 parts of 30~40 parts of mushroom, 90~95 parts of Poria cocos, 10~12 parts of white fungus and matrimony vine.
Mushroom is rich in lentinan, and lentinan is mainly to be made of monomer the granulose of 7 glucose, mushroom
Polysaccharide has the effect that：With radiotherapy, chemotherapy, Operation cooperation, treating cancer；It is antiviral；Anti- sense；Strengthen immunity.
Matrimony vine is the ripening fruits of dicotyledon medicine matrimony vine of solanaceae plant, has tonifying kidney and benefiting sperm, nourishes the liver to improve visual acuity, enriches blood
The effect of calming the nerves, promote the production of body fluid to quench thirst, moistening the lung and relieve the cough.Matrimony vine contains substantial amounts of nutritional ingredient, can strengthen immunity and anti-aging.
The polysaccharide drink of the present invention includes mushroom, matrimony vine, white fungus and Poria cocos, and main active is granulose, especially
It is lentinan；Granulose can enhance immune, antitumor, anti-oxidant and anti-aging etc.；The matrimony vine of natural flavor can improve mushroom
The not pleasant smell brought after processing；In the case where not adding food additives, the white fungus containing abundant mucopolysaccharide is added, is glued
Polysaccharide is natural thickener, significantly enhances the stereovision of polysaccharide drink.
As the improvement of above-mentioned technical proposal, the sweetener of the polysaccharide drink is Sucralose, three in polysaccharide drink
The mass fraction of chlorine sucrose is 0.001~0.008 part.Sucralose is hardly absorbed in human body, calorie value zero, can
For fat, cardiovascular disease and patients with diabetes mellitus.
As the improvement of above-mentioned technical proposal, polysaccharide drink includes the component of following mass fraction：35 parts of mushroom, Poria cocos
0.007 part of 90 parts, 10 parts of white fungus, 50 parts of matrimony vine and Sucralose.
In addition, the present invention also provides a kind of preparation processes for including the polysaccharide drink, include following step successively
Suddenly：
S1 mushroom, Poria cocos, white fungus and matrimony vine) are cleaned, be soaked in water white fungus after cleaning, obtains white fungus soak；
S2) white fungus, mushroom, Poria cocos, matrimony vine and the white fungus soak after immersion are put into extractor, added in extractor
Enter water, extracting in boiling water；After extracting in boiling water, cooling recycling extracting solution obtains extracting solution I；
S3 water, extracting in boiling water) are added into extractor；After extracting in boiling water, cooling recycling extracting solution obtains extracting solution
Ⅱ；
S4) merge the extracting solution I and extracting solution II, carry out low-temperature negative-pressure concentration, obtain concentrate；
S5) concentrate is centrifuged, is diluted, and adds in sweetener, filling sterilizing after mixing obtains polysaccharide drink
Product.
The present invention to extracting solution cool down recycle, cool down recycling extracting solution can with Ventilation Storage, avoid high temperature to activity into
The destruction divided；The extracting solution of recycling is concentrated using low-temperature negative-pressure, compared with drink made of traditional handicraft, polysaccharide drink of the present invention
The smell of product and the tart flavour of flavour reduce very much, distribute and belong to the natural faint scent of mushroom and matrimony vine (matrimony vine can improve mushroom and carry
Take the not pleasant smell of liquid)；Due to the processing of low temperature, active polysaccharide content is higher by 15%~20% than traditional handicraft；In the energy
10%~15% energy consumption is efficiently reduced using upper, of the invention low temperature extraction.
As the improvement of above-mentioned technical proposal, in step S1) in, the mass ratio of white fungus immersion water and white fungus for 20~
30, the time that white fungus impregnates is 20~40min.
As the improvement of above-mentioned technical proposal, in step S2) in, quality and white fungus, mushroom, Poria cocos, the Chinese holly of extraction water
Ratio after Qi quality is 10~25, and the time of extracting in boiling water is 1~3h.
As the improvement of above-mentioned technical proposal, in step S3) in, quality and white fungus, mushroom, Poria cocos, the Chinese holly of extraction water
The ratio of Qi quality sum is 8~15, and the time of extracting in boiling water is 1~3h.
As the improvement of above-mentioned technical proposal, in step S4) in, low temperature is 50~60 DEG C, and negative pressure is -0.06~-0.1
Mpa, the density of concentrate is 1.05~1.10g/mL.
Thickening temperature of the present invention is 50~60 DEG C, negative pressure be -0.06~-0.1Mpa, the density 1.05~1.10 of concentrate
g/mL；For such drink, existing technique can be concentrated from thickening efficiency using 70 DEG C or higher temperature, but
It is that excessively high thickening temperature can influence the situation blistered in the flavor of product and aggravation concentration process.
As the improvement of above-mentioned technical proposal, in step S5) in, the rotating speed of centrifugation is 1500~3000rpm,.
Containing a large amount of celluloses and colloid in white fungus, the Aqueous extracts of white fungus, which are long placed in, can occur irreversible flocculation, influence product
Appearance.The present invention centrifuges concentrate, and polysaccharide drink can be made to ensure the premise of active ingredient concentration in shelf life
Lower holding clear character；And continuous centrifugal improves the continuity of product, avoids unnecessary batch and separates.
As being further improved for above-mentioned technical proposal, in step S1) in, the mass ratio of white fungus immersion water and white fungus
For 30, the time that white fungus impregnates is 30min；
In step S2) in, the quality and white fungus of extraction water, mushroom, Poria cocos, the ratio of matrimony vine quality sum are 15, boiling water
The time of extraction is 2h；
In step S3) in, the quality and white fungus of extraction water, mushroom, Poria cocos, the ratio of matrimony vine quality sum are 10, boiling water
The time of extraction is 1.5h；
In step S4) in, low temperature is 55 DEG C, and negative pressure is -0.09Mpa, and the density of concentrate is 1.08g/mL；
In step S5) in, the rotating speed of centrifugation is 2000rpm.
The beneficial effects of the present invention are：The present invention provides a kind of polysaccharide drink and its preparation process, polysaccharide drink include
Mushroom, matrimony vine, white fungus and Poria cocos, main active are granulose, especially lentinan；Granulose can enhance it is immune,
Antitumor and anti-oxidant, anti-aging etc.；The matrimony vine of natural flavor can improve the not pleasant smell brought after mushroom processing；Not
In the case of adding food additives, the white fungus containing abundant mucopolysaccharide is added, significantly enhances the stereovision of polysaccharide drink；
The constituent of polysaccharide drink is natural material, and green is non-hazardous；Polysaccharide drink carries out extracting solution cold in preparation process
But recycle, the extracting solution for cooling down recycling is concentrated using low-temperature negative-pressure, is reduced the tart flavour of smell and flavour, is distributed and belong to mushroom
And the natural faint scent of matrimony vine；Active polysaccharide content is higher by 15%~20% than traditional handicraft.
Specific embodiment
For the object, technical solutions and advantages of the present invention are better described, below in conjunction with specific embodiment to the present invention
It is described further.
Embodiment 1
The present embodiment provides a kind of polysaccharide drinks, are made of the component of following mass fraction：30 parts of mushroom, 95 parts of Poria cocos,
0.006 part of 11 parts of white fungus, 55 parts of matrimony vine and Sucralose.
The preparation process of polysaccharide drink comprises the following steps successively described in the present embodiment：
S1 mushroom, Poria cocos, white fungus and matrimony vine) are cleaned, be soaked in water white fungus after cleaning, obtains white fungus soak；White fungus soaks
The mass ratio of bubble water and white fungus is 20, and the time that white fungus impregnates is 20min；
S2) white fungus, mushroom, Poria cocos, matrimony vine and the soak after immersion are put into extractor, water is added in extractor,
Extracting in boiling water；After extracting in boiling water, cooling recycling extracting solution obtains extracting solution I；The quality of extraction water and white fungus, mushroom, Fu
Siberian cocklebur, the ratio of matrimony vine quality sum are 10, and the time of extracting in boiling water is 3h；
S3 water, extracting in boiling water) are added into extractor；After extracting in boiling water, cooling recycling extracting solution obtains extracting solution
Ⅱ；The quality and white fungus of extraction water, mushroom, Poria cocos, the ratio of matrimony vine quality sum are 8, and the time of extracting in boiling water is 3h；
S4) merge extracting solution I and extracting solution II, carry out low-temperature negative-pressure concentration, obtain concentrate；Low temperature is 50 DEG C, negative pressure
For -0.06Mpa, the density of concentrate is 1.05g/mL；
S5) concentrate is centrifuged, is diluted, and adds in Sucralose, filling sterilizing after mixing obtains polysaccharide drink；
The rotating speed of centrifugation is 1500rpm.
Embodiment 2
The present embodiment provides a kind of polysaccharide drinks, are made of the component of following mass fraction：35 parts of mushroom, 90 parts of Poria cocos,
0.007 part of 10 parts of white fungus, 50 parts of matrimony vine and Sucralose.
The preparation process of polysaccharide drink described in the present embodiment is similar to embodiment 1, and distinctive points are：
In step S1) in, the mass ratio of white fungus immersion water and white fungus is 30, and the time that white fungus impregnates is 30 min；
In step S2) in, the quality and white fungus of extraction water, mushroom, Poria cocos, the ratio of matrimony vine quality sum are 15, boiling water
The time of extraction is 2h；
In step S3) in, the quality and white fungus of extraction water, mushroom, Poria cocos, the ratio of matrimony vine quality sum are 10, boiling water
The time of extraction is 1.5h；
In step S4) in, low temperature is 55 DEG C, and negative pressure is -0.09Mpa, and the density of concentrate is 1.08g/mL；
In step S5) in, the rotating speed of centrifugation is 2000rpm.
Embodiment 3
The present embodiment provides a kind of polysaccharide drinks, are made of the component of following mass fraction：40 parts of mushroom, 92 parts of Poria cocos,
0.008 part of 12 parts of white fungus, 60 parts of matrimony vine and Sucralose.
The preparation process of polysaccharide drink described in the present embodiment is similar to embodiment 1, and distinctive points are：
In step S1) in, the mass ratio of white fungus immersion water and white fungus is 23, and the time that white fungus impregnates is 40 min；
In step S2) in, the quality and white fungus of extraction water, mushroom, Poria cocos, the ratio of matrimony vine quality sum are 20, boiling water
The time of extraction is 2.2h；
In step S3) in, the quality and white fungus of extraction water, mushroom, Poria cocos, the ratio of matrimony vine quality sum are 13, boiling water
The time of extraction is 2h；
In step S4) in, low temperature is 58 DEG C, and negative pressure is -0.08Mpa, and the density of concentrate is 1.00g/mL；
In step S5) in, the rotating speed of centrifugation is 2600rpm.
Embodiment 4
The present embodiment provides a kind of polysaccharide drinks, are made of the component of following mass fraction：38.2 parts of mushroom, Poria cocos
0.001 part of 94.6 parts, 11 parts of white fungus, 59 parts of matrimony vine and Sucralose.
The preparation process of polysaccharide drink described in the present embodiment is similar to embodiment 1, and distinctive points are：
In step S1) in, the mass ratio of white fungus immersion water and white fungus is 29, and the time that white fungus impregnates is 28 min；
In step S2) in, the quality and white fungus of extraction water, mushroom, Poria cocos, the ratio of matrimony vine quality sum are 25, boiling water
The time of extraction is 1h；
In step S3) in, the quality and white fungus of extraction water, mushroom, Poria cocos, the ratio of matrimony vine quality sum are 15, boiling water
The time of extraction is 1h；
In step S4) in, low temperature is 60 DEG C, and negative pressure is -0.1Mpa, and the density of concentrate is 1.10g/mL；
In step S5) in, the rotating speed of centrifugation is 3000rpm.
Effect example
1) physical and chemical index of polyoses content：The content of granulose in polysaccharide drink of the present invention is measured, as shown in table 1：This hair
Granulose concentration is higher in the polysaccharide drink of bright embodiment 1 and embodiment 2, can preferably enhance immune, antitumor and antioxygen
Change, anti-aging etc..
Table 1
2) the polysaccharide drink resting period length (about three months) of Example 1 and Example 2 of the present invention, sample during storage
Product are limpid, there is the distinctive brown characteristic color of this product and peculiar faint scent, no muddy and precipitation.
3) the polysaccharide drink of Example 1 and Example 2 of the present invention has the distinctive heavy feeling of dried tremella extract and mushroom
, there are the peculiar sweetness of Poria cocos in the light perfume (or spice) of matrimony vine, when trial test.
In addition, granulose concentration, resting period, the mouthfeel of the polysaccharide drink of other embodiments of the invention are measured,
It can the similar technique effect with Examples 1 and 2；It can be seen that polysaccharide drink granulose concentration of the present invention is high, storage
Time is grown and taste is preferable.
Finally, it should be noted that above example to illustrate technical scheme rather than to the present invention protect
The limitation of scope is protected, although being explained in detail with reference to preferred embodiment to the present invention, those of ordinary skill in the art should
Understand, can modify to technical scheme or replace on an equal basis, without departing from the essence of technical solution of the present invention
And scope.
Claims (10)
1. a kind of polysaccharide drink, which is characterized in that include the component of following mass fraction：30~40 parts of mushroom, Poria cocos 90~95
50~60 parts of part, 10~12 parts of white fungus and matrimony vine.
2. polysaccharide drink as described in claim 1, which is characterized in that the sweetener of the polysaccharide drink is Sucralose, more
The mass fraction of Sucralose in sugar beverage is 0.001~0.008 part.
3. polysaccharide drink as described in claim 1, which is characterized in that include the component of following mass fraction：35 parts of mushroom, Fu
0.007 part of 90 parts of Siberian cocklebur, 10 parts of white fungus, 50 parts of matrimony vine and Sucralose.
4. a kind of preparation process such as claims 1 to 3 any one of them polysaccharide drink, which is characterized in that include successively with
Lower step：
S1 mushroom, Poria cocos, white fungus and matrimony vine) are cleaned, be soaked in water white fungus after cleaning, obtains white fungus soak；
S2) white fungus, mushroom, Poria cocos, matrimony vine and the white fungus soak after immersion are put into extractor, water is added in extractor,
Extracting in boiling water；After extracting in boiling water, cooling recycling extracting solution obtains extracting solution I；
S3 water, extracting in boiling water) are added into extractor；After extracting in boiling water, cooling recycling extracting solution obtains extracting solution II；
S4) merge the extracting solution I and the extracting solution II, carry out low-temperature negative-pressure concentration, obtain concentrate；
S5) concentrate is centrifuged, is diluted, and adds in sweetener, filling sterilizing after mixing obtains polysaccharide drink.
5. preparation process as claimed in claim 4, which is characterized in that in step S1) in, the matter of white fungus immersion water and white fungus
Amount is than being 20~40min for the time of 20~30, white fungus immersion.
6. preparation process as claimed in claim 4, which is characterized in that in step S2) in, the quality and white fungus of extraction water,
Mushroom, Poria cocos, the ratio of matrimony vine quality sum are 10~25, and the time of extracting in boiling water is 1~3h.
7. preparation process as claimed in claim 4, which is characterized in that in step S3) in, the quality and white fungus of extraction water,
Mushroom, Poria cocos, the ratio of matrimony vine quality sum are 8~15, and the time of extracting in boiling water is 1~3h.
8. preparation process as claimed in claim 4, which is characterized in that in step S4) in, low temperature be 50~60 DEG C, negative pressure for-
0.06~-0.1Mpa, the density of concentrate is 1.05~1.10g/mL.
9. preparation process as claimed in claim 4, which is characterized in that in step S5) in, the rotating speed of centrifugation for 1500~
3000rpm。
10. such as claim 4~9 any one of them preparation process, which is characterized in that in step S1) in, white fungus immersion water
Mass ratio with white fungus is 30, and the time that white fungus impregnates is 30min；
In step S2) in, the quality and white fungus of extraction water, mushroom, Poria cocos, the ratio of matrimony vine quality sum are 15, extracting in boiling water
Time be 2h；
In step S3) in, the quality and white fungus of extraction water, mushroom, Poria cocos, the ratio of matrimony vine quality sum are 10, extracting in boiling water
Time be 1.5h；
In step S4) in, low temperature is 55 DEG C, and negative pressure is -0.09Mpa, and the density of concentrate is 1.08g/mL；
In step S5) in, the rotating speed of centrifugation is 2000rpm.
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| CN103355719A (en) * | 2013-08-01 | 2013-10-23 | 江苏沃德铝业有限公司 | Production technology method for edible fungi beverage |
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Application publication date: 20180518 |