CN108041366A - Red jujube health drink and preparation method thereof - Google Patents
Red jujube health drink and preparation method thereof Download PDFInfo
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- CN108041366A CN108041366A CN201711435746.5A CN201711435746A CN108041366A CN 108041366 A CN108041366 A CN 108041366A CN 201711435746 A CN201711435746 A CN 201711435746A CN 108041366 A CN108041366 A CN 108041366A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 230000036541 health Effects 0.000 title claims abstract description 9
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241000222640 Polyporus Species 0.000 claims abstract description 50
- 241000282806 Rhinoceros Species 0.000 claims abstract description 50
- 239000012530 fluid Substances 0.000 claims abstract description 45
- 241001247821 Ziziphus Species 0.000 claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 6
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 3
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 3
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 3
- 229960003080 taurine Drugs 0.000 claims abstract description 3
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 3
- 239000011718 vitamin C Substances 0.000 claims abstract description 3
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 3
- 229930006000 Sucrose Natural products 0.000 claims abstract 2
- 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 2
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- 238000000855 fermentation Methods 0.000 claims description 37
- 230000004151 fermentation Effects 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 239000002609 medium Substances 0.000 claims description 35
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 30
- 244000241838 Lycium barbarum Species 0.000 claims description 27
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 27
- 238000001914 filtration Methods 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
- 235000020418 red date juice Nutrition 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 235000015468 Lycium chinense Nutrition 0.000 claims description 17
- 238000011282 treatment Methods 0.000 claims description 16
- 244000061456 Solanum tuberosum Species 0.000 claims description 15
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 15
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 15
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 15
- 235000015099 wheat brans Nutrition 0.000 claims description 15
- 239000011691 vitamin B1 Substances 0.000 claims description 13
- 239000000084 colloidal system Substances 0.000 claims description 12
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- 239000001888 Peptone Substances 0.000 claims description 10
- 108010080698 Peptones Proteins 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000001963 growth medium Substances 0.000 claims description 10
- 235000019319 peptone Nutrition 0.000 claims description 10
- 238000003801 milling Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000009630 liquid culture Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000013022 venting Methods 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 238000007872 degassing Methods 0.000 claims description 4
- 238000005374 membrane filtration Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 241000202807 Glycyrrhiza Species 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 238000009423 ventilation Methods 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 29
- 235000013361 beverage Nutrition 0.000 abstract description 25
- 206010011224 Cough Diseases 0.000 abstract description 7
- 208000006673 asthma Diseases 0.000 abstract description 6
- 230000035622 drinking Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000002137 ultrasound extraction Methods 0.000 description 5
- 229940041514 candida albicans extract Drugs 0.000 description 4
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- 239000000047 product Substances 0.000 description 4
- 239000003643 water by type Substances 0.000 description 4
- 239000012138 yeast extract Substances 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
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- 239000002245 particle Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
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- 210000002784 stomach Anatomy 0.000 description 2
- 241000222382 Agaricomycotina Species 0.000 description 1
- 206010001497 Agitation Diseases 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000134253 Lanka Species 0.000 description 1
- 241000208565 Lignosus Species 0.000 description 1
- 241000208566 Lignosus rhinocerotis Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 241000222341 Polyporaceae Species 0.000 description 1
- 241000222383 Polyporales Species 0.000 description 1
- 241001558929 Sclerotium <basidiomycota> Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- KCIDZIIHRGYJAE-YGFYJFDDSA-L dipotassium;[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] phosphate Chemical compound [K+].[K+].OC[C@H]1O[C@H](OP([O-])([O-])=O)[C@H](O)[C@@H](O)[C@H]1O KCIDZIIHRGYJAE-YGFYJFDDSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 235000021590 normal diet Nutrition 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of red jujube health drink and preparation method thereof, red jujube health drink contains polyporus rhinoceros cooke zymotic fluid by weight percentage 50% 95%, white sugar 1% 5%, citric acid 0.1% 1%, ethylmaltol 0.01% 0.5%, xanthans 0.01% 0.8%, taurine 0.01% 0.1%, vitamin C 0.01 ‰ 0.5 ‰.The nutrient health-care beverage, the product safety is nontoxic, and long-term drinking has relieving cough and relieving asthma, invigorating the spleen for eliminating dampness and other effects.
Description
The application is to applying date 2015.10.25；Application number 201510702860.4；Denomination of invention " polyporus rhinoceros cooke nutrition
The divisional application of the application for a patent for invention of health drink ".
Technical field
The present invention relates to a kind of polyporus rhinoceros cooke nutrient health-care beverages and preparation method thereof.
Background technology
Polyporus rhinoceros cooke Lignosus rhinocerus (Cooke) Ryvarden, is subordinate to Eumycota Eumycota, basidiomycetes
Subphylum Basidiomycotin, Hymenomycetes Hymenomycetes, Aphyllophorales Aphyllophorales, Polyporaceae
Polyporaceae, polyporus rhinoceros cooke belong to Lignosus, and also referred to as brave milk is a kind of by the widely used food medicine of Malaysian aboriginal
With the applicating history of fungi, about 400 years.It is distributed mainly on Malaysia, Philippine, Sri Lanka, Australia and east
Non- etc., distribution in China is in Hainan Province.Sclerotium is its medicinal part, there is the effect of relieving cough and relieving asthma, invigorating the spleen for eliminating dampness, among the people to be usually used in controlling
It treats asthma and cough and asthma, curative effect is splendid.The traditional Chinese medical science thinks that it is a kind of to treat hepatitis, liver heat, liver cancer, the good medicine of stomach trouble.Doctor trained in Western medicine is come from
Malaysian former prime minister's Mahathir mention polyporus rhinoceros cooke in Malaysian International Biotechnology conference in 2002 and cure him
Chronic cough is even more to enjoy great reputation after being ill.
The content of the invention
The present invention provides a kind of polyporus rhinoceros cooke nutrient health-care beverage and preparation method thereof.
A kind of polyporus rhinoceros cooke nutrient health-care beverage contains polyporus rhinoceros cooke zymotic fluid 50%-95%, white by weight percentage
Sugared 1%-5%, citric acid 0.1%-1%, ethylmaltol 0.01%-0.5%, xanthans 0.01%-0.8%, taurine
0.01%-0.1%, vitamin C 0.01 ‰ -0.5 ‰.
The polyporus rhinoceros cooke nutrient health-care beverage is also containing 5%-30% jujube juices, 5%-30% wolfberry juices, 1%-10%
Succus liquiritiae.
The polyporus rhinoceros cooke nutrient health-care beverage also contains brewer's wort 1%-15% or fermenting wort 1%-15%.
It is appreciated that the polyporus rhinoceros cooke nutrient health-care beverage can be supplied with pure water.
The polyporus rhinoceros cooke nutrient health-care beverage preparation method includes,
1) polyporus rhinoceros cooke zymotic fluid is prepared；
2) allocate；
It is allocated by above-mentioned formula；It can be supplied if necessary with pure water；
3) filter；
4) homogeneous；
The homogeneous is preferably 50 DEG C -75 DEG C, 10MPa-40MPa homogeneous is secondary；
Homogeneous can make particle miniaturization in feed liquid, while improve viscosity, prevent or reduce precipitation and layering, make beverage
Mouthfeel is finer and smoother, and state is more stablized；
5) deaerate；
The degassing vacuum available degasser is de-gassed, and the gas being dissolved in removal in liquid keeps product good
Sense organ；The preferred control vacuum degree of degassing is not less than 600mmHg.
It is appreciated that the polyporus rhinoceros cooke nutrient health-care beverage preparation method further includes filling and sterilization or sterilization, filling etc.
Conventional beverage production stage.
The polyporus rhinoceros cooke zymotic fluid can be prepared with the prior art or preparation method includes,
1) actication of culture；
The actication of culture is that polyporus rhinoceros cooke strain is inoculated on slant medium in 20 DEG C of -28 DEG C of cultures；
The slant medium is potato synthetic medium (PDA culture medium) or culture medium prescription is：
Potato 100-200g, wheat bran 20-100g, peptone 5-20g, dipotassium hydrogen phosphate 1-5g, magnesium sulfate 1-5g, dimension life
Plain B120-50mg, agar 15-20g, water 1000mL；121 DEG C of sterilizing 20-30min；
2) first class inoculum, second class inoculum are prepared；
Slant strains are inoculated into triangular flask, such as 250mL triangular flasks fluid nutrient medium containing 50-100mL or 500mL triangles
Bottle fluid nutrient medium containing 100-200mL；In 20 DEG C of -28 DEG C of shaken cultivation 48h-90h, shaking speed 120-180r/min, it is made
First class inoculum；
First class inoculum is inoculated into 5%-15% inoculum concentrations in triangular flask, such as 250mL triangular flasks liquid containing 50-100mL
Culture medium or 500mL triangular flasks fluid nutrient medium containing 100-200mL or 1000mL triangular flasks fluid nutrient medium containing 150-400mL；
In 20 DEG C of -28 DEG C of shaken cultivation 48h-90h, shaking speed 120-180r/min, second class inoculum is made；
The Liquid Culture based formulas is：
Potato 100-200g, wheat bran 20-100g, peptone 5-20g, dipotassium hydrogen phosphate 1-5g, magnesium sulfate 1-5g, dimension life
Plain B120-50mg, water 1000mL；121 DEG C of sterilizing 20-30min；
3) fermented and cultured；
Second class inoculum is inoculated into 5%-15% inoculum concentrations in fermentation medium, as 1000mL triangular flasks contain 150-
In 400mL fluid nutrient mediums or fermentation tank；In 20 DEG C of -28 DEG C of vibrations or stir culture 48-90h, zymotic fluid is made；It vibrates or stirs
Mix preferred rotating speed 120-180r/min；
The fermented and cultured is preferably ventilated culture, the preferred 0.01-0.08MPa of venting pressure；
The fermentative medium formula is：
Corn flour 10-30g, starch 10-30g, wheat bran 10-20g, calcium carbonate 1-10g, yeast extract 1-8g, dipotassium hydrogen phosphate
1-5g, magnesium sulfate 1-5g, sodium chloride 0.5-1.5g, vitamin B120-50mg, water 1000mL；121 DEG C of sterilizing 20-30min；
4) fermentation liquor treatment；
Gained zymotic fluid is crossed into milling treatment of colloid, fermentation mycelium is crushed；It is preferred that adjustment colloid mill stator is with turning
Sub- gap 0.1-10 microns；It is handled again through high pressure homogenizer, homogenization pressure 20-80MPa；Obtain polyporus rhinoceros cooke zymotic fluid.
Through milling treatment of colloid and homogenization, fermentation mycelium institutional framework is made to become smaller and is attenuated, be conducive to nutritional ingredient and
Functional component accelerates dissolution, makes particle miniaturization in zymotic fluid, while improves viscosity, prevents or reduces precipitation and layering, make
The mouthfeel of beverage is finer and smoother, and state is more stablized；
It is preferred that it is first ultrasonically treated before zymotic fluid crosses milling treatment of colloid；It is preferred that supersonic frequency 40-80KHz, during processing
Between 30-60min；By being ultrasonically treated fermentation mycelium nutritional ingredient and functional component is made to accelerate dissolution, to the original color of raw material
Pool, flavor and nutriment destruction are small, make product taste flavor more.
The polyporus rhinoceros cooke strain is purchased from Institute of Microorganism, Academia Sinica or Sanming-City Inst of Funguses；Or from open country
Raw polyporus rhinoceros cooke is isolated.
The jujube juice, wolfberry juice, succus liquiritiae can be prepared with the prior art；Or preparation method is as follows：
Jujube, matrimony vine, Radix Glycyrrhizae (can first be cut into section) are added into 5-15 times of weight water respectively, extracted 3 times, each 1-2h, extraction
80 DEG C -100 DEG C of temperature, merges extracting solution, and filtering obtains jujube juice, wolfberry juice, succus liquiritiae respectively.
Or the extraction is preferably ultrasonic extraction, that is, adds in the water of 5-15 times of weight, in supersonic frequency 40-80KHz, carry
Take 30-60min, 40-80 DEG C of Extracting temperature；It is filtered after ultrasonic extraction and obtains jujube juice, wolfberry juice, succus liquiritiae respectively.
Or preferably, 1-2 times of weight water 400-600w microwave treatment 5-30min is first added before extracting, is added water to 5-15
Times weight is extracted 2-3 time, each 0.5-1h, 40 DEG C -80 DEG C of Extracting temperature, merges extracting solution, and filtering obtains jujube juice, Chinese holly respectively
Qi juice, succus liquiritiae.
The brewer's wort or fermenting wort can be prepared with the prior art；Or preparation method is：
20-40 parts of malt extract, 0.1-1.5 parts of hops are taken, water is added to make into 100 parts, brewer's wort is made after boiling filtering；
Brewer's wort prepared by brewer's wort or the above method prepared by the prior art adds in active dry yeast fermentation, filters
Fermenting wort；
It is preferably added to active dry yeast 0.02 ‰ -0.12 ‰ by weight percentage；
It is preferred that prior to 25 DEG C -35 DEG C of fermentation 8-12h, then at 15 DEG C of -20 DEG C of fermentation 12-24h；
≤ 0.35 μm of membrane filtration is preferably used after fermentation.
It ferments to form peat-reek and complicated fermented material by brewer's wort, it is plentiful, bitter to assign beverage particular tastes, fragrance
Taste is appropriate, soft, and brisk taste makes beverage more attain perfection.
The present invention, through processing such as glue mill homogeneous, has been fully retained polyporus rhinoceros cooke zymotic fluid and (contained using polyporus rhinoceros cooke zymotic fluid
Mycelium) in various nutritional ingredients, realize the efficient dissolution and completely of polyporus rhinoceros cooke mycelium nutritional ingredient and functional component
It utilizes.The present invention combines traditional medical theory and modern scientific theory, based on polyporus rhinoceros cooke zymotic fluid, rationally compounds a variety of originals
Material；Prepare polyporus rhinoceros cooke nutrient health-care beverage with advanced technologies, the product safety is nontoxic, long-term drinking have relieving cough and relieving asthma,
Invigorating the spleen for eliminating dampness and other effects, also with expelling phlegm and arresting coughing, invigorating spleen and reinforcing stomach, nourishing the liver and kidney, benefiting qi and nourishing blood, heat-clearing improving eyesight, qi-restoratives strengthening the essence, guarantor
Liver removing toxic substances, fatigue-relieving improve the immunity of the human body, enhance the curative effects such as disease resistance.
The present invention processes the raw materials such as polyporus rhinoceros cooke science, rational proportion, is processed into polyporus rhinoceros cooke nutrient health-care beverage, more
Kind nutriment is incorporated in product, and nutrient balance, system supply, these ingredients cooperate, and synergistic effect is targetedly adjusted
Reason supplements the nutrients, and has reached optimal eating effect.Inventive formulation science, technologically advanced, simple process, it is easy to accomplish mark
Standardization, standardization are factory produced.
Through choosing 20 people for thering is abundant beverage to taste experience taste the beverage of comparing embodiment 22, appearance (limpid, nothing
Impurity) positive rating is 90%, mouthfeel (sour-sweet tasty and refreshing, fine and smooth smooth) positive rating is 95%, and taste (fragrant strongly fragrant, to have typicalness) is good
It is 85% to comment rate.
21 people that suffer with chronic bronchitis are selected, the beverage of embodiment 12 is continuously taken 30 days, takes 500mL, phase daily
Between do not change original eating habit, normal diet.It was found that the symptoms such as agitation, distraction, nervous have improvement after drinking；
Spiritual gas foot before relatively being drunk after drinking, cough and asthma is substantially reduced, and whole year has no interest, and physical condition is more preferable；Front and rear heart rate is drunk without aobvious
It writes and changes.
Specific embodiment
The present invention is further illustrated for following embodiment.
Embodiment
Embodiment 1-24 polyporus rhinoceros cooke nutrient health-care beverages often contain (unit g) in 1000g beverages：
Embodiment 1-6 polyporus rhinoceros cooke nutrient health-care beverages, its preparation method include：
1) polyporus rhinoceros cooke zymotic fluid is prepared；
2) allocate；It is allocated by above-mentioned formula；It is supplied with pure water；
3) filter；Plate-frame filtering or diatomite filtering or other filter types can be used；
4) homogeneous；50 DEG C -65 DEG C, 10MPa-20MPa homogeneous it is secondary；
5) deaerate；Vacuum degree is controlled to be not less than 600mmHg.
6) filling and sterilization.
The polyporus rhinoceros cooke zymotic fluid can be prepared with the prior art or preparation method includes,
1) actication of culture；Polyporus rhinoceros cooke strain is inoculated on slant medium in 20 DEG C of -28 DEG C of cultures；
Slant medium is potato synthetic medium (PDA culture medium) or culture medium prescription is：
Potato 100g, wheat bran 100g, peptone 10g, dipotassium hydrogen phosphate 3g, magnesium sulfate 2g, vitamin B140mg, fine jade
Fat 15g, water 1000mL；121 DEG C of sterilizing 30min；
2) first class inoculum, second class inoculum are prepared；
Slant strains are inoculated into 250mL triangular flasks (fluid nutrient medium containing 100mL)；In 20 DEG C of -25 DEG C of shaken cultivations
First class inoculum is made in 48-50h, shaking speed 120-150r/min；
First class inoculum is inoculated into 500mL triangular flasks (fluid nutrient medium containing 200mL) with 10% inoculum concentration；In 20 DEG C-
Second class inoculum is made in 25 DEG C of shaken cultivation 60-65h, shaking speed 120-150r/min；
The Liquid Culture based formulas is：
Potato 100g, wheat bran 100g, peptone 10g, dipotassium hydrogen phosphate 3g, magnesium sulfate 2g, vitamin B140mg, water
1000mL；121 DEG C of sterilizing 30min；
3) fermented and cultured；
Second class inoculum is inoculated into 15% inoculum concentration in fermentation medium (fermentation tank), in 20 DEG C of -25 DEG C of stir cultures
60-65h, venting pressure 0.03-0.05MPa；Zymotic fluid is made in speed of agitator 120-150r/min；
Fermentative medium formula is：Corn flour 10g, starch 30g, wheat bran 20g, calcium carbonate 6g, yeast extract 5g, phosphoric acid hydrogen two
Potassium 3g, magnesium sulfate 2g, sodium chloride 0.5g, vitamin B140mg, water 1000mL；121 DEG C of sterilizing 30min；
4) fermentation liquor treatment；
Gained zymotic fluid is crossed into 0.1-1 microns of milling treatment of colloid, adjustment colloid mill stator and rotor clearance；It is equal through high pressure again
The processing of matter machine, homogenization pressure 20-30MPa；Obtain polyporus rhinoceros cooke zymotic fluid.
Embodiment 7-12 polyporus rhinoceros cooke nutrient health-care beverages, its preparation method include：
1) polyporus rhinoceros cooke zymotic fluid is prepared；
2) allocate；It is allocated by above-mentioned formula；It is supplied with pure water；
3) filter；Plate-frame filtering or diatomite filtering or other filter types can be used；
4) homogeneous；65 DEG C -75 DEG C, 30MPa-40MPa homogeneous it is secondary；
5) deaerate；Vacuum degree is controlled to be not less than 600mmHg.
6) sterilize, is filling.
The polyporus rhinoceros cooke zymotic fluid can be prepared with the prior art or preparation method includes,
1) actication of culture；Polyporus rhinoceros cooke strain is inoculated on slant medium in 20 DEG C of -28 DEG C of cultures；
Slant medium is potato synthetic medium (PDA culture medium) or culture medium prescription is：
Potato 200g, wheat bran 80g, peptone 5g, dipotassium hydrogen phosphate 4g, magnesium sulfate 3g, vitamin B120mg, agar
20g, water 1000mL；121 DEG C of sterilizing 20min；
2) first class inoculum, second class inoculum are prepared；
Slant strains are inoculated into 250mL triangular flasks (fluid nutrient medium containing 50mL)；In 25 DEG C of -28 DEG C of shaken cultivations
First class inoculum is made in 72-90h, shaking speed 160-180r/min；
First class inoculum is inoculated into 500mL triangular flasks (fluid nutrient medium containing 150mL) with 5% inoculum concentration；In 25 DEG C -28
Second class inoculum is made in DEG C shaken cultivation 72-90h, shaking speed 160-180r/min；
The Liquid Culture based formulas is：
Potato 200g, wheat bran 80g, peptone 5g, dipotassium hydrogen phosphate 4g, magnesium sulfate 3g, vitamin B120mg, water
1000mL；121 DEG C of sterilizing 20min；
3) fermented and cultured；
Second class inoculum is inoculated into 5% inoculum concentration in fermentation medium (fermentation tank), in 25 DEG C of -28 DEG C of stir cultures
72-90h, venting pressure 0.06-0.08MPa；Zymotic fluid is made in speed of agitator 160-180r/min；
Fermentative medium formula is：Corn flour 30g, starch 10g, wheat bran 10g, calcium carbonate 10g, yeast extract 8g, phosphoric acid hydrogen
Dipotassium 5g, magnesium sulfate 5g, sodium chloride 1g, vitamin B150mg, water 1000mL；121 DEG C of sterilizing 25min；
4) fermentation liquor treatment；
Gained zymotic fluid is crossed into 1-5 microns of milling treatment of colloid, adjustment colloid mill stator and rotor clearance；Again through high-pressure homogeneous
Machine processing, homogenization pressure 60-80MPa；Obtain polyporus rhinoceros cooke zymotic fluid.
The jujube juice, wolfberry juice, succus liquiritiae can be prepared with the prior art；Or preparation method is as follows：
Jujube, matrimony vine, Radix Glycyrrhizae (can first be cut into section) are added into 5 times of weight waters respectively, extracted 3 times, each 2h, Extracting temperature 90
DEG C -100 DEG C, merge extracting solution, filtering respectively jujube juice, wolfberry juice, succus liquiritiae.
Embodiment 13-18 polyporus rhinoceros cooke nutrient health-care beverages, its preparation method include：
1) polyporus rhinoceros cooke zymotic fluid is prepared；
2) allocate；It is allocated by above-mentioned formula；It is supplied with pure water；
3) filter；Plate-frame filtering or diatomite filtering or other filter types can be used；
4) homogeneous；55 DEG C -65 DEG C, 20MPa-30MPa homogeneous it is secondary；
5) deaerate；Vacuum degree is controlled to be not less than 600mmHg.
6) sterilize, is filling.
The polyporus rhinoceros cooke zymotic fluid can be prepared with the prior art or preparation method includes,
1) actication of culture；Polyporus rhinoceros cooke strain is inoculated on slant medium in 20 DEG C of -28 DEG C of cultures；
Slant medium is potato synthetic medium (PDA culture medium) or culture medium prescription is：
Potato 150g, wheat bran 80g, peptone 20g, dipotassium hydrogen phosphate 5g, magnesium sulfate 1g, vitamin B150mg, agar
15g, water 1000mL；121 DEG C of sterilizing 30min；
2) first class inoculum, second class inoculum are prepared；
Slant strains are inoculated into 250mL triangular flasks (fluid nutrient medium containing 80mL)；In 25 DEG C of -28 DEG C of shaken cultivations
First class inoculum is made in 60-70h, shaking speed 130-160r/min；
First class inoculum is inoculated into 500mL triangular flasks (fluid nutrient medium containing 100mL) with 5% inoculum concentration；In 25 DEG C -28
Second class inoculum is made in DEG C shaken cultivation 60-70h, shaking speed 130-160r/min；
The Liquid Culture based formulas is：
Potato 150g, wheat bran 80g, peptone 20g, dipotassium hydrogen phosphate 5g, magnesium sulfate 1g, vitamin B150mg, water
1000mL；121 DEG C of sterilizing 30min；
3) fermented and cultured；
Second class inoculum is inoculated into 15% inoculum concentration in fermentation medium (fermentation tank), in 25 DEG C of -28 DEG C of stir cultures
60-70h, venting pressure 0.01-0.02MPa；Zymotic fluid is made in speed of agitator 130-160r/min；
Fermentative medium formula is：Corn flour 20g, starch 15g, wheat bran 15g, calcium carbonate 1g, yeast extract 1g, phosphoric acid hydrogen two
Potassium 1g, magnesium sulfate 5g, sodium chloride 1.5g, vitamin B120mg, water 1000mL；121 DEG C of sterilizing 25min；
4) fermentation liquor treatment；
Gained zymotic fluid is crossed into 5-10 microns of milling treatment of colloid, adjustment colloid mill stator and rotor clearance；It is equal through high pressure again
The processing of matter machine, homogenization pressure 40-50MPa；Obtain polyporus rhinoceros cooke zymotic fluid.
The jujube juice, wolfberry juice, succus liquiritiae can be prepared with the prior art；Or preparation method is as follows：
Jujube, matrimony vine, Radix Glycyrrhizae (can first be cut into section) are added into 15 times of weight waters respectively, extracted 3 times, each 1h, Extracting temperature
80 DEG C -85 DEG C, merge extracting solution, filtering obtains jujube juice, wolfberry juice, succus liquiritiae respectively.
The brewer's wort or fermenting wort can be prepared with the prior art；Or preparation method is：
30 parts of malt extract, 1.5 parts of hops are taken, water is added to make into 100 parts, brewer's wort is made after boiling filtering；
Brewer's wort is added in into active dry yeast fermentation (active dry yeast 0.12 ‰ by weight percentage), filtering must send out
Ferment brewer's wort；It is preferred that prior to 30 DEG C -35 DEG C of fermentation 8h, then at 18 DEG C of -20 DEG C of fermentations for 24 hours；It is preferred that with≤0.35 μm of membrane filtration.
Embodiment 19-24 polyporus rhinoceros cooke nutrient health-care beverage preparation methods are the same as embodiment 13.
The jujube juice, wolfberry juice, succus liquiritiae preparation method are as follows：
Jujube, matrimony vine, Radix Glycyrrhizae (can first be cut into section) are added into 10 times of weight waters respectively, in supersonic frequency 60KHz, extraction
40min, 75-80 DEG C of Extracting temperature；It is filtered after ultrasonic extraction and obtains jujube juice, wolfberry juice, succus liquiritiae respectively.
The brewer's wort or fermenting wort preparation method are：
40 parts of malt extract, 1 part of hops are taken, water is added to make into 100 parts, brewer's wort is made after boiling filtering；
By brewer's wort add in active dry yeast fermentation (active dry yeast 0.1 ‰ by weight percentage), prior to 30 DEG C-
35 DEG C of fermentation 10h, then at 18 DEG C of -20 DEG C of fermentation 18h；Fermenting wort is obtained with≤0.35 μm of membrane filtration.
Embodiment 25
Jujube juice, wolfberry juice, succus liquiritiae preparation method are as follows：Jujube, matrimony vine, Radix Glycyrrhizae (can first be cut into section) are added 15 respectively
Times weight water in supersonic frequency 40KHz, extracts 30min, 40-60 DEG C of Extracting temperature；It is filtered after ultrasonic extraction and obtains jujube respectively
Juice, wolfberry juice, succus liquiritiae.
Or jujube, matrimony vine, Radix Glycyrrhizae (can first be cut into section) are added into 5 times of weight waters respectively, in supersonic frequency 80KHz, extraction
60min, 70-80 DEG C of Extracting temperature；It is filtered after ultrasonic extraction and obtains jujube juice, wolfberry juice, succus liquiritiae respectively.
Or jujube, matrimony vine, Radix Glycyrrhizae (can first be cut into section) are first added into 1-2 times of weight water 400-450w microwave treatments 20- respectively
30min is added water to 15 times of weight and extracted 2 times, each 1h, and 40 DEG C -55 DEG C of Extracting temperature merges extracting solution, and filtering obtains respectively
Jujube juice, wolfberry juice, succus liquiritiae.
Or jujube, matrimony vine, Radix Glycyrrhizae (can first be cut into section) are first added into 1-2 times of weight water 500-600w microwave treatments 5- respectively
15min is added water to 10 times of weight and extracted 3 times, each 0.5h, and 70 DEG C -80 DEG C of Extracting temperature merges extracting solution, filters, respectively
Obtain jujube juice, wolfberry juice, succus liquiritiae.
The brewer's wort or fermenting wort can be prepared with the prior art；Or preparation method is：
20 parts of malt extract, 0.1 part of hops are taken, water is added to make into 100 parts, brewer's wort is made after boiling filtering；
Or 40 parts of malt extract, 1 part of hops are taken, water is added to make into 100 parts, brewer's wort is made after boiling filtering；
Brewer's wort is added in into active dry yeast fermentation (active dry yeast 0.1 ‰ by weight percentage), filtering must send out
Ferment brewer's wort；It is preferred that prior to 25 DEG C -30 DEG C of fermentation 10h, then at 15 DEG C of -18 DEG C of fermentation 18h；It is preferred that with≤0.35 μm of filter membrane mistake
Filter.
Brewer's wort is added in into active dry yeast fermentation (active dry yeast 0.02 ‰ by weight percentage), filtering must send out
Ferment brewer's wort；It is preferred that prior to 25 DEG C -28 DEG C of fermentation 12h, then at 15 DEG C of -20 DEG C of fermentation 12h；It is preferred that with≤0.35 μm of filter membrane mistake
Filter.
Claims (3)
1. a kind of red jujube health drink, which is characterized in that containing by weight percentage polyporus rhinoceros cooke zymotic fluid 50%-85%,
White sugar 1%-5%, citric acid 0.1%-1%, ethylmaltol 0.01%-0.5%, xanthans 0.01%-0.8%, taurine
0.01%-0.1%, vitamin C 0.01 ‰ -0.5 ‰；5%-30% jujube juices, 5%-30% wolfberry juices, 1%-10% Radix Glycyrrhizaes
Juice；Brewer's wort 1%-15% or fermenting wort 1%-15%；
The polyporus rhinoceros cooke zymotic fluid preparation method includes：
1) actication of culture；
The actication of culture is that polyporus rhinoceros cooke strain is inoculated on slant medium in 20 DEG C of -28 DEG C of cultures；
The slant medium is potato synthetic medium or culture medium prescription is：Potato 100-200g, wheat bran 20-
100g, peptone 5-20g, dipotassium hydrogen phosphate 1-5g, magnesium sulfate 1-5g, vitamin B120-50mg, agar 15-20g, water
1000mL；121 DEG C of sterilizing 20-30min；
2) first class inoculum, second class inoculum are prepared；
Slant strains are inoculated into triangular flask, in 20 DEG C of -28 DEG C of shaken cultivation 48h-90h, shaking speed 120-180r/min,
First class inoculum is made；
First class inoculum is inoculated into 5%-15% inoculum concentrations in triangular flask, in 20 DEG C of -28 DEG C of shaken cultivation 48h-90h, shaking table
Second class inoculum is made in rotating speed 120-180r/min；
Liquid Culture based formulas used is：Potato 100-200g, wheat bran 20-100g, peptone 5-20g, dipotassium hydrogen phosphate 1-
5g, magnesium sulfate 1-5g, vitamin B120-50mg, water 1000mL；121 DEG C of sterilizing 20-30min；
3) fermented and cultured；
Second class inoculum is inoculated into 5%-15% inoculum concentrations in fermentation medium, in 20 DEG C of -28 DEG C of vibrations or stir culture 48-
Zymotic fluid is made in 90h；It vibrates or stirs preferred rotating speed 120-180r/min；
The fermented and cultured is cultivated for ventilation, venting pressure 0.01-0.08MPa；
The fermentative medium formula is：Corn flour 10-30g, starch 10-30g, wheat bran 10-20g, calcium carbonate 1-10g, yeast
Cream 1-8g, dipotassium hydrogen phosphate 1-5g, magnesium sulfate 1-5g, sodium chloride 0.5-1.5g, vitamin B120-50mg, water 1000mL；121
DEG C sterilizing 20-30min；
4) fermentation liquor treatment；
Gained zymotic fluid is crossed into milling treatment of colloid, fermentation mycelium is crushed；Adjust colloid mill stator and rotor clearance
0.1-10 microns；It is handled again through high pressure homogenizer, homogenization pressure 20-80MPa；Obtain polyporus rhinoceros cooke zymotic fluid；
The jujube juice, wolfberry juice, succus liquiritiae preparation method are as follows：
Jujube, matrimony vine, Radix Glycyrrhizae are added into 1-2 times of weight water 400-600w microwave treatment 5-30min respectively, adds water to 5-15 times and weighs
Amount is extracted 2-3 times, each 0.5-1h, 40 DEG C -80 DEG C of Extracting temperature, merges extracting solution, and filtering obtains jujube juice, matrimony vine respectively
Juice, succus liquiritiae；
The brewer's wort or fermenting wort preparation method are：
20-40 parts of malt extract, 0.1-1.5 parts of hops are taken, water is added to make into 100 parts, brewer's wort is made after boiling filtering；
Brewer's wort prepared by brewer's wort or the above method prepared by the prior art adds in the dry ferment of activity by weight percentage
Mother 0.02 ‰ -0.12 ‰, prior to 25 DEG C -35 DEG C of fermentation 8-12h, then at 15 DEG C of -20 DEG C of fermentation 12-24h；≤ 0.35 is used after fermentation
μm membrane filtration obtains fermenting wort.
2. red jujube health drink according to claim 1, which is characterized in that the red jujube health drink preparation method bag
It includes：
1) polyporus rhinoceros cooke zymotic fluid is prepared；
2) allocate；
3) filter；
4) homogeneous；
The homogenizing temperature is 50 DEG C -75 DEG C, 10MPa-40MPa homogeneous is secondary；
5) deaerate；
The degassing control vacuum degree is not less than 600mmHg.
3. the preparation method of the red jujube health drink of claim 1 or 2, which is characterized in that including：
1) polyporus rhinoceros cooke zymotic fluid is prepared；
2) allocate；
3) filter；
4) homogeneous；
The homogenizing temperature is 50 DEG C -75 DEG C, 10MPa-40MPa homogeneous is secondary；
5) deaerate；
The degassing control vacuum degree is not less than 600mmHg.
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| CN112641090A (en) * | 2020-12-18 | 2021-04-13 | 广州白云山汉方现代药业有限公司 | High-energy-density high-protein full-nutrition milk and preparation method thereof |
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| TWI774903B (en) * | 2018-12-28 | 2022-08-21 | 葡萄王生技股份有限公司 | Method for manufacturing and the use of lignosus rhinocerus mycelia active substance for preventing and/or ameliorating lung injury |
| CN111685253A (en) * | 2020-06-01 | 2020-09-22 | 德州学院 | Wheat-flavor ganoderma lucidum fermented beverage and preparation method thereof |
| CN115644338A (en) * | 2022-11-03 | 2023-01-31 | 湖南迪为农业科技有限公司 | Lucid ganoderma health-preserving water beverage |
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| CN105325808A (en) | 2016-02-17 |
| CN108142761A (en) | 2018-06-12 |
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Application publication date: 20180518 |