CN108185252A - A kind of Chinese caterpillar fungus beverage and its preparation method and application - Google Patents
A kind of Chinese caterpillar fungus beverage and its preparation method and application Download PDFInfo
- Publication number
- CN108185252A CN108185252A CN201810134675.3A CN201810134675A CN108185252A CN 108185252 A CN108185252 A CN 108185252A CN 201810134675 A CN201810134675 A CN 201810134675A CN 108185252 A CN108185252 A CN 108185252A
- Authority
- CN
- China
- Prior art keywords
- parts
- caterpillar fungus
- krill
- chinese caterpillar
- glycoprotein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 100
- 241000233866 Fungi Species 0.000 title claims abstract description 68
- 240000001307 Myosotis scorpioides Species 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 241000239366 Euphausiacea Species 0.000 claims abstract description 88
- 102000003886 Glycoproteins Human genes 0.000 claims abstract description 75
- 108090000288 Glycoproteins Proteins 0.000 claims abstract description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 67
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 40
- 230000036541 health Effects 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 60
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 48
- 229920002752 Konjac Polymers 0.000 claims description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 28
- 239000011780 sodium chloride Substances 0.000 claims description 24
- 102000004190 Enzymes Human genes 0.000 claims description 21
- 108090000790 Enzymes Proteins 0.000 claims description 21
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 229940088598 enzyme Drugs 0.000 claims description 21
- 230000000694 effects Effects 0.000 claims description 20
- 235000003599 food sweetener Nutrition 0.000 claims description 20
- 239000003765 sweetening agent Substances 0.000 claims description 20
- 102000004169 proteins and genes Human genes 0.000 claims description 18
- 108090000623 proteins and genes Proteins 0.000 claims description 18
- 238000005238 degreasing Methods 0.000 claims description 17
- 235000019441 ethanol Nutrition 0.000 claims description 16
- 229920005654 Sephadex Polymers 0.000 claims description 14
- 239000012507 Sephadex™ Substances 0.000 claims description 14
- 239000012043 crude product Substances 0.000 claims description 14
- 238000001556 precipitation Methods 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 14
- 238000005119 centrifugation Methods 0.000 claims description 13
- 230000029087 digestion Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 239000006228 supernatant Substances 0.000 claims description 12
- 239000004365 Protease Substances 0.000 claims description 11
- 238000004108 freeze drying Methods 0.000 claims description 9
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 8
- 238000004128 high performance liquid chromatography Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000000746 purification Methods 0.000 claims description 8
- 239000002904 solvent Substances 0.000 claims description 8
- 101710130006 Beta-glucanase Proteins 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000004440 column chromatography Methods 0.000 claims description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- 239000003957 anion exchange resin Substances 0.000 claims description 4
- 239000003153 chemical reaction reagent Substances 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- -1 L- asparagyl Chemical group 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 description 3
- 230000002929 anti-fatigue Effects 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- IHCDKJZZFOUARO-UHFFFAOYSA-M sulfacetamide sodium Chemical compound O.[Na+].CC(=O)[N-]S(=O)(=O)C1=CC=C(N)C=C1 IHCDKJZZFOUARO-UHFFFAOYSA-M 0.000 claims description 3
- 230000005672 electromagnetic field Effects 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 235000006481 Colocasia esculenta Nutrition 0.000 claims 1
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 claims 1
- 241000238557 Decapoda Species 0.000 claims 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 230000003020 moisturizing effect Effects 0.000 abstract description 5
- 230000002829 reductive effect Effects 0.000 abstract description 5
- 230000035622 drinking Effects 0.000 abstract description 4
- 241000190633 Cordyceps Species 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 33
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 15
- 239000012071 phase Substances 0.000 description 8
- 230000000259 anti-tumor effect Effects 0.000 description 7
- 230000002401 inhibitory effect Effects 0.000 description 7
- HIXDQWDOVZUNNA-UHFFFAOYSA-N 2-(3,4-dimethoxyphenyl)-5-hydroxy-7-methoxychromen-4-one Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(OC)C(OC)=C1 HIXDQWDOVZUNNA-UHFFFAOYSA-N 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 6
- QEWYKACRFQMRMB-UHFFFAOYSA-N fluoroacetic acid Chemical compound OC(=O)CF QEWYKACRFQMRMB-UHFFFAOYSA-N 0.000 description 6
- 235000019419 proteases Nutrition 0.000 description 6
- 244000189799 Asimina triloba Species 0.000 description 5
- 235000006264 Asimina triloba Nutrition 0.000 description 5
- 235000009467 Carica papaya Nutrition 0.000 description 5
- 150000001450 anions Chemical class 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 238000004587 chromatography analysis Methods 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 238000010828 elution Methods 0.000 description 5
- 239000011347 resin Substances 0.000 description 5
- 229920005989 resin Polymers 0.000 description 5
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 4
- 238000007792 addition Methods 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 101710127404 Glycoprotein 3 Proteins 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000004881 tumor cell Anatomy 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000283482 Alloteropsis cimicina Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000017898 Digitaria ciliaris Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 101710127406 Glycoprotein 5 Proteins 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 101001033020 Homo sapiens Platelet glycoprotein VI Proteins 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 244000241872 Lycium chinense Species 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 102100038411 Platelet glycoprotein V Human genes 0.000 description 1
- 101710195077 Platelet glycoprotein V Proteins 0.000 description 1
- 102100038394 Platelet glycoprotein VI Human genes 0.000 description 1
- 244000234281 Tamarix gallica Species 0.000 description 1
- 235000014265 Tamarix gallica Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001641 gel filtration chromatography Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 210000004317 gizzard Anatomy 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 210000000629 knee joint Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002483 medication Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003637 steroidlike Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000019222 white chocolate 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/16—Extraction; Separation; Purification by chromatography
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/36—Extraction; Separation; Purification by a combination of two or more processes of different types
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- Biophysics (AREA)
- Analytical Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention provides a kind of Chinese caterpillar fungus beverage, the Chinese caterpillar fungus beverage includes 0.5 10 parts of cordyceps sinensis by weight；38 parts of krill glycoprotein；220 290 parts of water；The present invention also provides the preparation methods and purposes of a kind of Chinese caterpillar fungus beverage；Chinese caterpillar fungus beverage provided by the invention, compared to existing cordyceps drink, the essence of reductive water has both healthy nutritive value, promotes the production of body fluid to quench thirst, healthy moisturizing, solution is thirsty more to disintegrate yearningly, and sugariness is moderate, and viscosity is suitable, good mouthfeel convenient for drinking, has very high health value, deep to be liked by masses.
Description
Technical field
The invention belongs to the field of Chinese medicines, are related to a kind of Chinese caterpillar fungus beverage and its preparation method and application.
Background technology
Cordyceps sinensis also known as cordyceps sinensis are a kind of civil usual rare tonic herbs in China, have very high nutritive value.
Immunity of organisms can be enhanced, nourishing lung and kidney has apparent inhibiting effect to lung cancer, liver cancer etc..To chronic cough of deficiency lung, asthma, lung
Red blood cell decreased after tuberculous hemoptysis, night sweat, kidney deficiency soreness of waist and knee joint, impotence and seminal emission, neurasthenia and chemotherapy, radiotherapy has treatment
Effect.But it is directly edible there is presently no being popularized among masses, and the drink of cordyceps sinensis is a kind of very easily edible side
Method has been reported that the beverage about cordyceps sinensis at present.
CN104287033A discloses a kind of Chinese caterpillar fungus beverage, including following component：11-15 parts of Cordyceps sinensis powder,
4-9 parts of glucose syrup, 4-9 parts of brown sugar, 8-14 parts of osmanthus honey, 1-5 parts of white chocolate, 2-4 parts of cream, 1-5 parts of milk powder, milk
12-17 parts and 14-19 parts of water, it is unique in taste, it is delicious, it is full of nutrition, it is with health role, but be added in this beverage
More dairy produces and glucide may influence the health-care efficacy of cordyceps sinensis；CN1055384 discloses a kind of winter worm summer
Careless nourishment beverage is made of cordyceps sinensis and Chinese medicinal drink two parts, and cordyceps sinensis is immersed in Chinese medicinal drink, Chinese medicinal drink by
Middle liquid medicine and ancillary additions composition, including middle liquid medicine composition be safflower 0.1%-2.0%, fruit of Chinese wolfberry 3.0%-15.0%,
The membrane of a chicken's gizzard 3.0%-15.0%, jujube meat 5.0%-20.0%, pizzle powder 5.0%-20.0%, Radix Glycyrrhizae 0.5%-8.0%, Radix Angelicae Sinensis
0.5%-8.0%, ginseng 2.0%-8.0%, pilose antler 0.5%-5.0%, Radix Paeoniae Alba 1.0%-10.0% have and keep fit and healthy, mend
Gas kidney-nourishing, calming the nerves increases intelligence and inhibits tumour and other effects, but this beverage ingredient is crossed and complexity, prepares relatively complicated, it has not been convenient to raw
Production.
At present the beverage of cordyceps sinensis all there are it is certain the defects of, therefore how to develop it is a kind of it is novel, drunk convenient for masses
Beverage has important market value.
Invention content
The purpose of the present invention is to provide a kind of Chinese caterpillar fungus beverages, and water is allowed to return ontology, highlights healthy water, really
Healthy moisturizing is achieved the purpose that, has regained one's strength.
For this purpose, the present invention uses following technical scheme：
In a first aspect, the present invention provides a kind of Chinese caterpillar fungus beverage, the Chinese caterpillar fungus beverage includes by weight
0.5-10 parts of cordyceps sinensis；3-8 parts of krill glycoprotein；220-290 parts of water.
Chinese caterpillar fungus beverage provided by the invention, compared to existing cordyceps drink, the essence of reductive water, in traditional
Medicine is compounded with krill glycoprotein so that and krill glycoprotein can be also fully absorbed, not only with important health value, and can
With the effect for giving full play to the antitumor activity of krill glycoprotein and improving blood vessel, healthy nutritive value is had both, is promoted the production of body fluid to quench thirst, is good for
Health moisturizing, solution is thirsty more to disintegrate yearningly.
In the present invention, the weight content of the cordyceps sinensis is 0.5-10 parts, for example, can be 0.5 part, 1 part, 2 parts, 3
Part, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts or 10 parts.
In the present invention, the weight content of the krill glycoprotein is 3-8 parts, for example, can be 3 parts, 4 parts, 5 parts, 6 parts,
7 parts or 8 parts.
In the present invention, krill glycoprotein is cooperateed with cordyceps sinensis plays effect, not only makes beverage with health role, and
And with certain antitumor activity, lack any one component, under making the nutritive value of beverage and health-care efficacy significantly
Drop.
In the present invention, the weight content of the water is 220-290 parts, for example, can be 220 parts, 230 parts, 240 parts,
250 parts, 260 parts, 270 parts, 280 parts or 290 parts.
Preferably, the Chinese caterpillar fungus beverage includes 0.8-8 parts of cordyceps sinensis by weight；4-6 parts of krill glycoprotein；
240-280 parts of water.
In the present invention, it is preferred to the Chinese caterpillar fungus beverage of this range, can reach health care, the effect of moisturizing and mouthfeel
Most preferably, the parts by weight of most preferably cordyceps sinensis, krill glycoprotein and water are respectively 1 part, 5 parts and 268 parts, what nutritional ingredient incorporated
Effect is best, and health-care effect is best.
Preferably, the Chinese caterpillar fungus beverage further includes 4-6 parts of konjaku enzymolysis powder, for example, can be 4 parts, 4.5 parts, 5 parts,
5.5 parts or 6 parts.
In the present invention, konjaku enzymolysis powder can give full play to konjaku by being obtained after beta glucan enzymatic treatment
Viscosity adjusts viscosity and stability in Chinese caterpillar fungus beverage, further adjusts the mouthfeel and comfort level drunk, enhance winter worm
The trap of summer grass beverage, the effect of improving health care.
In the present invention, the excessive concentration of konjaku enzymolysis powder can cause beverage excessively sticky, and the too low then beverage mistake of concentration
In sparse, the mouthfeel of beverage can be influenced.
Preferably, the Chinese caterpillar fungus beverage further includes 1-5 parts of sweetener, such as can be 1 part, 2 parts, 3 parts, 4 parts or 5
Part.
Preferably, the sweetener includes sucrose, glucose, fructose, maltose, D-sorbite, L- asparagyl -1- hydroxyls
In ethyl alkanamides or Sodium Sulfacetamide any one or at least two combination, wherein typical but non-limiting combination
For：Glucose and fructose；Maltose and D-sorbite；L- asparagyls -1- ethoxys alkanamides and Sodium Sulfacetamide.
In the present invention, due in Chinese caterpillar fungus beverage taste it is more light, add a small amount of sweet taste in the beverage
Agent can further promote the mouthfeel of beverage, suitable for drinking.But the addition of the content of sweetener cannot be excessively high, excessive concentration is led
Beverage too sweet tea, and influence the nutritional ingredient of cordyceps sinensis and be difficult to drink is caused, and concentration is too down to less than the effect for adjusting mouthfeel
Fruit.
The present invention provides Chinese caterpillar fungus beverage, and sugariness is 5 ° of Brix-16 ° of Brix, preferably 12 ° of Brix-14 ° of Brix.
In the present invention, the krill glycoprotein is prepared by krill by enzymolysis and extraction.
Preferably, the method for enzymolysis and extraction krill glycoprotein includes the following steps：
(1) krill meat is homogenized in a solvent, adjusts pH value and homogenate concentrations, supernatant is collected by centrifugation for the first time, continued
Concentration is adjusted with salt, precipitation is collected by centrifugation for the second time；
(2) precipitation that step (1) obtains is handled using solvent, filtering freeze-drying obtains degreasing protein powder；
(3) the degreasing protein powder obtained step (2) is soluble in water, adjusts pH value, adds in enzyme and is digested, after enzymolysis
Product destroy the enzyme treatment obtain enzymolysis liquid, enzymolysis liquid is centrifuged to obtain supernatant, krill glycoprotein crude product is obtained by processing；
(4) the krill glycoprotein crude product that step (3) obtains is soluble in water, and crude krill glycoprotein group is obtained by column chromatography
Point, it by sephadex column after purification then, reuses high performance liquid chromatography and is further purified, obtain the krill sugar egg
In vain.
Preferably, solvent described in step (1) is ethyl alcohol.
Preferably, a concentration of 80%-95% of the ethyl alcohol, for example, can be 80%, 82%, 85%, 90%, 92%,
94% or 95%.
Preferably, the reagent that pH value is adjusted described in step (1) is sodium hydroxide.
Preferably, pH value is adjusted described in step (1) to adjust to 7.2-8.3, for example, can be 7.2,7.4,7.5,
7.8th, 8,8.1 or 8.3.
Preferably, adjusted described in step (1) homogenate concentrations be using water tune concentration of alcohol to 30%-45%, such as can
To be 30%, 32%, 35%, 38%, 40%, 42% or 45%.
Preferably, it before being centrifuged for the first time described in step (1), is additionally included in 20 DEG C of -30 DEG C of water-baths and keeps the temperature 10min-
20min。
Preferably, salt described in step (1) is sodium chloride.
Preferably, the sodium chloride adjusts the concentration of supernatant to 11%-16%, for example, can be 11%, 12%,
13%th, 14%, 15% or 16%.
Preferably, salt described in step (1) further includes 15 DEG C of -20 DEG C of water-baths heat preservation 6h-9h after adjusting concentration.
Preferably, the rotating speed of second of centrifugation described in step (1) is 3000r/min-5000r/min, such as can be
3000r/min, 3200r/min, 3500r/min, 4000r/min, 4500r/min or 5000r/min.
Preferably, the time of second centrifugation described in step (1) is 5min-8min, for example, can be 5min, 6min,
7min or 8min.
Preferably, solvent described in step (2) is ether.
Preferably, the mass ratio of defatted protein powder and water described in step (3) is 1:(40-60), such as can be 1:40、
1:42、1:45、1:50、1:53、1:55、1:58 or 1:60.
Preferably, the reagent that pH value is adjusted described in step (3) is hydrochloric acid.
Preferably, pH value is adjusted described in step (3) to adjust to 4-5, such as can be 4,4.3,4.5,4.8 or 5.
Preferably, enzyme described in step (3) is papain.
In the present invention, use papain can be so that the krill glycoprotein being prepared has high nutritive value
And health-care effect, and digested using other enzymes, then optimal effect is not achieved.
Preferably, the enzyme activity of the papain is more than 2 × 106U/g。
Preferably, the quality of enzyme described in step (3) is the 0.5%-0.7% of degreasing protein sub-prime amount.
Preferably, the time digested described in step (3) be 2h-4h, such as can be 2h, 2.2h, 2.5h, 2.8h, 3h,
3.5h or 4h.
Preferably, the temperature digested described in step (3) is 40 DEG C -48 DEG C, for example, can be 40 DEG C, 42 DEG C, 44 DEG C, 45
DEG C or 48 DEG C.
Preferably, processing described in step (3) includes desalination, concentration and freeze-drying.
Preferably, column chromatography described in step (4) is chromatographed for anion exchange resin.
Preferably, the anion exchange resin is DEAE-cellulose-52.
Preferably, sephadex described in step (4) is Sephadex G-100.
Preferably, the chromatographic column of high performance liquid chromatography described in step (4) is Inertsil ODS-3C18Column.
Preferably, the type of elution of column chromatography described in step (4) is：First washed with 0.13mol/L-0.18mol/L NaCl
It is de-, it is then eluted with 0.3mol/L-0.4mol/L NaCl, collects 0.3mol/L-0.4mol/L NaCl elution fractions, i.e., it is crude
Krill glycoprotein fraction.
In the present invention, by krill by using degreasing, enzymolysis, ion exchange resin column chromatography, gel filtration chromatography and anti-
The glycoprotein that phase high-efficient liquid phase chromatogram purification is prepared, concentration purity is high, for improving human vas, promotes health-care effect tool
There is the effect of highly significant.
Preferably, the Chinese caterpillar fungus beverage includes 0.5-10 parts of cordyceps sinensis；3-8 parts of krill glycoprotein；Konjaku digests
1-3 parts of powder；1-5 parts of sweetener；220-290 parts of water.
Second aspect, it is described the present invention provides a kind of preparation method of Chinese caterpillar fungus beverage as described in relation to the first aspect
Method includes the following steps：By cordyceps sinensis, krill glycoprotein and water and optionally konjaku enzymolysis powder, sweetener mixing, leaching
It boils, sterilize and obtain the Chinese caterpillar fungus beverage.
Preferably, it the described method comprises the following steps：
(a) konjaku powder is dissolved in water, adds in 1,4 beta-glucanase and digested, be lyophilized, obtain konjaku enzymolysis powder；
(b) cordyceps sinensis crushed, distill and obtain powder, add in krill glycoprotein, then with konjaku enzymolysis powder, sweetener
It mixes in water, digestion, the Chinese caterpillar fungus beverage is obtained after sterilization.
In the present invention, konjaku powder is dispersed in water, heated, added in 1,4 beta-glucanase, preserved after stirring evenly
Then 35min is lyophilized, is ground into particle to get to konjaku enzymolysis powder.
Preferably, the temperature digested described in step (a) is 40 DEG C -55 DEG C, for example, can be 40 DEG C, 42 DEG C, 45 DEG C, 50
DEG C, 52 DEG C, 53 DEG C, 54 DEG C or 55 DEG C.
Preferably, the time digested described in step (a) be 50min-70min, such as can be 50min, 53min,
55min, 56min, 58min, 60min, 65min, 67min or 70min.
Preferably, the temperature of digestion described in step (b) is 80 DEG C -100 DEG C, for example, can be 80 DEG C, 82 DEG C, 85 DEG C,
86 DEG C, 88 DEG C, 90 DEG C, 95 DEG C, 96 DEG C, 98 DEG C or 100 DEG C, preferably 100 DEG C.
Preferably, the time of digestion described in step (b) be 16min-18min, such as can be 16min, 16.2min,
16.5min, 17min, 17.3min, 17.5min or 18min.
In the present invention, by controlling temperature and incorporation time, ensure that the main ingredient of cordyceps sinensis is not destroyed, it can be with
Sufficiently and uniformly incorporate in mixed liquor；Temperature is excessively high, can destroy the main component of cordyceps sinensis, and temperature is too low, then cannot make
Main component is fully incorporated in mixed liquor；Time is too short, and the effect fully dissolved is equally not achieved, and overlong time will also result in
The destruction of main component；It is preferred that 100 DEG C, optimum efficiency can be reached.
Preferably, the method sterilized described in step (b) is sterilized for ultrasonic sterilization or electromagnetic field.
Preferably, the time sterilized described in step (b) be 26min-68min, such as can be 26min, 30min,
35min, 40min, 45min, 50min, 55min, 60min, 62min or 68min.
As optimal technical scheme, Chinese caterpillar fungus beverage preparation method provided by the invention includes the following steps：
(a) konjaku powder is dissolved in water, adds in 1,4 beta-glucanase and enzymolysis 50min-70min is carried out at 40 DEG C -55 DEG C, freeze
It is dry, obtain konjaku enzymolysis powder；
(b) cordyceps sinensis crushed, distill and obtain powder, add in krill glycoprotein, then with konjaku enzymolysis powder, sweetener
It mixes in water, 80 DEG C of -100 DEG C of digestion 16min-18min obtain the Chinese caterpillar fungus beverage after 26min-68min is sterilized.
The third aspect, the present invention provides a kind of Chinese caterpillar fungus beverages as described in relation to the first aspect to prepare anti-fatigue health-caring
Purposes in product or nourishment for vitality health products.
Chinese caterpillar fungus beverage provided by the invention may also be fabricated which with antifatigue health products or nourishment for vitality health products etc.
Product has further expanded its application range.
Relative to the prior art, the invention has the advantages that：
(1) this Chinese caterpillar fungus beverage provided by the invention, compared to existing cordyceps drink, the essence of reductive water will pass
The Chinese medicine of system is compounded with krill glycoprotein so that and krill glycoprotein can be also fully absorbed, not only with important health value,
And the antitumor activity of krill glycoprotein can be given full play to and improve the effect of blood vessel, healthy nutritive value is had both, promote the production of body fluid
Quench the thirst, healthy moisturizing, solution is thirsty more to disintegrate yearningly.
(2) present invention offer Chinese caterpillar fungus beverage sugariness is moderate, and sugariness is 5 ° of Brix-16 ° of Brix, is particularly suitable for drinking,
And the viscosity of beverage is adjusted by konjaku enzymolysis powder so that viscosity flow reaches best, drinks mouthfeel and is further promoted, simultaneous
Have mouthfeel and health-care effect, there is very high nutritive value.
Specific embodiment
The technical solution further illustrated the present invention below by specific embodiment.Those skilled in the art should be bright
, the embodiment be only to aid in understand the present invention, be not construed as to the present invention concrete restriction.
Embodiment 1
The present embodiment prepares Chinese caterpillar fungus beverage by following steps, including 1 part of cordyceps sinensis, krill glycoprotein 5
Part, 268 parts of water；
Cordyceps sinensis is crushed, distills and obtains powder, krill glycoprotein is added in, then mixes in water, 100 DEG C of digestions
18min obtains Chinese caterpillar fungus beverage after 30min is sterilized.
The wherein preparation method of krill glycoprotein, includes the following steps：
(1) krill meat is homogenized in ethanol, pH to 8 is adjusted with the sodium hydroxide solution of 1mol/L, then with water tune second
Determining alcohol keeps the temperature 10min-20min in 20 DEG C of -30 DEG C of water-baths, supernatant is collected by centrifugation for the first time, continue to use chlorination to 40%
Sodium adjusts concentration and centrifuges 7min for the second time to 13%, 4000r/min, collects precipitation；
(2) obtained precipitation is handled into 2h using ether, filtering freeze-drying obtains degreasing protein powder；
(3) it is 1 according to solid-liquid ratio by obtained degreasing protein powder:40 is soluble in water, adjusts pH to 5, adds in pawpaw egg
White enzyme is digested, and the product destroy the enzyme treatment after 45 DEG C of enzymolysis 3h, enzymolysis obtains enzymolysis liquid, and enzymolysis liquid is centrifuged to obtain supernatant
Liquid obtains krill glycoprotein crude product by processing；
(4) the krill glycoprotein crude product that step (3) obtains is soluble in water, is handed over by DEAE-cellulose-52 anion
Resin chromatography is changed, is first eluted with 0.15mol/L NaCl, is then eluted with 0.35mol/L NaCl, collects 0.35mol/L NaCl
Elution fraction obtains crude krill glycoprotein fraction, by Sephadex G-100 sephadex columns after purification then, then makes
It is further purified with high performance liquid chromatography, chromatographic column is Inertsil ODS-3C18Column, mobile phase are acetonitrile and water (0.1% 3
Fluoroacetic acid, flow velocity 1.5mL/min), obtain krill glycoprotein.
Embodiment 2
The present embodiment prepares Chinese caterpillar fungus beverage by following steps, including 3 parts of cordyceps sinensis, krill glycoprotein 6
Part, 270 parts of water；
Cordyceps sinensis is crushed, distills and obtains powder, krill glycoprotein is added in, then mixes in water, 100 DEG C of digestions
16min obtains the Chinese caterpillar fungus beverage after 26min is sterilized.
The wherein preparation method of krill glycoprotein, includes the following steps：
(1) krill meat is homogenized in ethanol, pH value is adjusted to 8 with the sodium hydroxide solution of 1mol/L, then with water tune
Concentration of alcohol keeps the temperature 10min-20min in 20 DEG C of -30 DEG C of water-baths, supernatant is collected by centrifugation for the first time, continue to use chlorine to 42%
Change sodium adjusting concentration and centrifuge 7.5min for the second time to 13%, 3800r/min, collect precipitation；
(2) obtained precipitation is handled into 2h using ether, filtering freeze-drying obtains degreasing protein powder；
(3) it is 1 according to solid-liquid ratio by obtained degreasing protein powder:40 is soluble in water, adjusts pH value to 5, adds in pawpaw
Protease is digested, and the product destroy the enzyme treatment after 45 DEG C of enzymolysis 3h, enzymolysis obtains enzymolysis liquid, and enzymolysis liquid is centrifuged to obtain
Clear liquid obtains krill glycoprotein crude product by processing；
(4) the krill glycoprotein crude product that step (3) obtains is soluble in water, is handed over by DEAE-cellulose-52 anion
Resin chromatography is changed, is first eluted with 0.15mol/L NaCl, is then eluted with 0.35mol/L NaCl, collects 0.35mol/L NaCl
Elution fraction obtains crude krill glycoprotein fraction, by Sephadex G-100 sephadex columns after purification then, then makes
It is further purified with high performance liquid chromatography, chromatographic column is Inertsil ODS-3C18Column, mobile phase are acetonitrile and water (0.1% 3
Fluoroacetic acid, flow velocity 1.5mL/min), obtain krill glycoprotein.
Embodiment 3
The present embodiment prepares Chinese caterpillar fungus beverage by following steps, including 1 part of cordyceps sinensis, krill glycoprotein 8
Part, 4 parts of konjaku enzymolysis powder, 5 parts of sucrose, 220 parts of water；
(1) konjaku powder is dissolved in water, adds in 1,4 beta-glucanase and enzymolysis 70min is carried out at 55 DEG C, be lyophilized, obtain konjaku enzyme
Xie Fen；
(2) cordyceps sinensis crushed, distill and obtain powder, add in krill glycoprotein, then with konjaku enzymolysis powder, sweetener
It mixes in water, 80 DEG C of digestion 16min obtain Chinese caterpillar fungus beverage after 68min is sterilized.
The wherein preparation method of krill glycoprotein, includes the following steps：
(1) krill meat is homogenized in ethanol, pH value is adjusted to 8 with the sodium hydroxide solution of 1mol/L, then with water tune
Concentration of alcohol keeps the temperature 10min-20min in 20 DEG C of -30 DEG C of water-baths, supernatant is collected by centrifugation for the first time, continue to use chlorine to 32%
Change sodium adjusting concentration and centrifuge 7min for the second time to 14%, 4000r/min, collect precipitation；
(2) obtained precipitation is handled into 2h using ether, filtering freeze-drying obtains degreasing protein powder；
(3) it is 1 according to solid-liquid ratio by obtained degreasing protein powder:60 is soluble in water, adjusts pH value to 4, adds in pawpaw
Protease is digested, and the product destroy the enzyme treatment after 45 DEG C of enzymolysis 3h, enzymolysis obtains enzymolysis liquid, and enzymolysis liquid is centrifuged to obtain
Clear liquid obtains krill glycoprotein crude product by processing；
(4) the krill glycoprotein crude product that step (3) obtains is soluble in water, is handed over by DEAE-cellulose-52 anion
Resin chromatography is changed, is first eluted with 0.15mol/L NaCl, is then eluted with 0.35mol/L NaCl, collects 0.35mol/L NaCl
Elution fraction obtains crude krill glycoprotein fraction, by Sephadex G-100 sephadex columns after purification then, then makes
It is further purified with high performance liquid chromatography, chromatographic column is Inertsil ODS-3C18Column, mobile phase are acetonitrile and water (0.1% 3
Fluoroacetic acid, flow velocity 1.5mL/min), obtain krill glycoprotein.
Embodiment 4
The present embodiment prepares Chinese caterpillar fungus beverage by following steps, including 10 parts of cordyceps sinensis, krill glycoprotein 3
Part, 6 parts of konjaku enzymolysis powder, 5 parts of D-sorbite, 290 parts of water；
(1) konjaku powder is dissolved in water, adds in 1,4 beta-glucanase and enzymolysis 70min is carried out at 40 DEG C, be lyophilized, obtain konjaku enzyme
Xie Fen；
(2) cordyceps sinensis crushed, distill and obtain powder, add in krill glycoprotein, then with konjaku enzymolysis powder, sweetener
It mixes in water, 100 DEG C of digestion 18min obtain Chinese caterpillar fungus beverage after 40min is sterilized.
The wherein preparation method of krill glycoprotein, includes the following steps：
(1) krill meat is homogenized in ethanol, adjusts pH value to 7.2 with the sodium hydroxide solution of 1mol/L, then use water
Concentration of alcohol is adjusted to keep the temperature 10min-20min in 20 DEG C of -30 DEG C of water-baths to 30%, supernatant is collected by centrifugation for the first time, continue to use
Sodium chloride adjusts concentration and centrifuges 5min for the second time to 11%, 3000r/min, collects precipitation；
(2) obtained precipitation is handled into 2h using ether, filtering freeze-drying obtains degreasing protein powder；
(3) it is 1 according to solid-liquid ratio by obtained degreasing protein powder:40 is soluble in water, adjusts pH value to 4, adds in pawpaw
Protease is digested, and the product destroy the enzyme treatment after 40 DEG C of enzymolysis 2h, enzymolysis obtains enzymolysis liquid, and enzymolysis liquid is centrifuged to obtain
Clear liquid obtains krill glycoprotein crude product by processing；
(4) the krill glycoprotein crude product that step (3) obtains is soluble in water, is handed over by DEAE-cellulose-52 anion
Resin chromatography is changed, is first eluted with 0.13mol/L NaCl, is then eluted with 0.3mol/L NaCl, 0.3mol/L NaCl is collected and washes
De- component, obtains crude krill glycoprotein fraction, by Sephadex G-100 sephadex columns after purification then, reuses
High performance liquid chromatography is further purified, and chromatographic column is Inertsil ODS-3C18Column, mobile phase are acetonitrile and water (0.1% trifluoro
Acetic acid, flow velocity 1.5mL/min), obtain krill glycoprotein.
Embodiment 5
The present embodiment prepares Chinese caterpillar fungus beverage by following steps, including 0.5 part of cordyceps sinensis, krill glycoprotein
3 parts, 4 parts of konjaku enzymolysis powder, 1 part of D-sorbite, 280 parts of water；
(1) konjaku powder is dissolved in water, adds in 1,4 beta-glucanase and enzymolysis 70min, freeze-drying are carried out at 55 DEG C, obtain konjaku enzyme
Xie Fen；
(2) cordyceps sinensis crushed, distill and obtain powder, add in krill glycoprotein, then with konjaku enzymolysis powder, sweetener
It mixes in water, 100 DEG C of digestion 18min obtain Chinese caterpillar fungus beverage after 268min is sterilized.
The wherein preparation method of krill glycoprotein, includes the following steps：
(1) krill meat is homogenized in ethanol, adjusts pH value to 8.3 with the sodium hydroxide solution of 1mol/L, then use water
Concentration of alcohol is adjusted to keep the temperature 10min-20min in 20 DEG C of -30 DEG C of water-baths to 45%, supernatant is collected by centrifugation for the first time, continue to use
Sodium chloride adjusts concentration and centrifuges 8min for the second time to 16%, 5000r/min, collects precipitation；
(2) obtained precipitation is handled into 2h using ether, filtering freeze-drying obtains degreasing protein powder；
(3) it is 1 according to solid-liquid ratio by obtained degreasing protein powder:60 is soluble in water, adjusts pH value to 5, adds in pawpaw
Protease is digested, and the product destroy the enzyme treatment after 48 DEG C of enzymolysis 4h, enzymolysis obtains enzymolysis liquid, and enzymolysis liquid is centrifuged to obtain
Clear liquid obtains krill glycoprotein crude product by processing；
(4) the krill glycoprotein crude product that step (3) obtains is soluble in water, is handed over by DEAE-cellulose-52 anion
Resin chromatography is changed, is first eluted with 0.18mol/L NaCl, is then eluted with 0.4mol/L NaCl, 0.4mol/L NaCl is collected and washes
De- component, obtains crude krill glycoprotein fraction, by Sephadex G-100 sephadex columns after purification then, reuses
High performance liquid chromatography is further purified, and chromatographic column is Inertsil ODS-3C18Column, mobile phase are acetonitrile and water (0.1% trifluoro
Acetic acid, flow velocity 1.5mL/min), obtain krill glycoprotein.
Comparative example 1
Difference lies in the weight content of cordyceps sinensis is 12 parts to this comparative example in this comparative example, remaining group with embodiment 1
Point, the parts by weight of component and preparation method it is same as Example 1, Chinese caterpillar fungus beverage is prepared.
Comparative example 2
This comparative example and embodiment 3 difference lies in, the weight content of konjaku enzymolysis powder is 7 parts in this comparative example, remaining
Component, the parts by weight of component and preparation method are same as Example 3, and Chinese caterpillar fungus beverage is prepared.
Comparative example 3
This comparative example and embodiment 3 difference lies in, the weight content of konjaku enzymolysis powder is 3 parts in this comparative example, remaining
Component, the parts by weight of component and preparation method are same as Example 3, and Chinese caterpillar fungus beverage is prepared.
Comparative example 4
Difference lies in the weight content of sweetener is 10 parts to this comparative example in this comparative example, remaining group with embodiment 3
Point, the parts by weight of component and preparation method it is same as Example 3, Chinese caterpillar fungus beverage is prepared.
Comparative example 5
Difference lies in the weight content of sweetener is 0.3 part to this comparative example in this comparative example, remaining group with embodiment 3
Point, the parts by weight of component and preparation method it is same as Example 3, Chinese caterpillar fungus beverage is prepared.
Comparative example 6
This comparative example and embodiment 1 difference lies in, the weight content of krill glycoprotein is 2 parts in this comparative example, remaining
Component, the parts by weight of component and preparation method are same as Example 1, and Chinese caterpillar fungus beverage is prepared.
Comparative example 7
This comparative example and embodiment 1 difference lies in, the weight content of krill glycoprotein is 10 parts in this comparative example, remaining
Component, the parts by weight of component and preparation method are same as Example 1, and Chinese caterpillar fungus beverage is prepared.
Comparative example 8
Difference lies in do not contain krill glycoprotein, remaining component, component to this comparative example with embodiment 1 in this comparative example
Parts by weight and preparation method it is same as Example 1, Chinese caterpillar fungus beverage is prepared.
Comparative example 9
This comparative example and embodiment 1 difference lies in, enzyme used is flavor protease when being digested in this comparative example,
Krill glycoprotein is prepared, remaining component, the parts by weight of component and preparation method are same as Example 1, and the worm summer in winter is prepared
Careless beverage.
Chinese caterpillar fungus beverage progress mouth feel score prepared by embodiment 1-5 and comparative example 1-9 and the test that refreshes the mind (with
Machine selects 100 people to give a mark this 14 kinds of beverages, is then averaged, wherein most preferably 100, it is minimum 0), sugariness test,
The concrete outcome of test is as shown in table 1 below：
Table 1
By the result that is measured in table 1 it is found that when the excessive concentration of cordyceps sinensis in beverage, the mouthfeel of beverage influences not
Greatly.
When being added to konjaku enzymolysis powder in Chinese caterpillar fungus beverage, the mouthfeel of beverage is improved, but konjaku digests
The excessive concentration of powder or it is too low when, due to the viscosity of beverage, influence the mouthfeel of beverage, cause the decline of beverage mouthfeel.
When being added to sweetener in beverage, the mouthfeel of beverage is also promoted, but when sweetener concentration is excessively high, sweet tea
Angle value has reached 23 ° of Brix, significantly impacts the mouthfeel of beverage, it is difficult to drink；And when only adding a small amount of sweetener, mouthfeel effect
Improve limited, the optimum efficiency that beverage is drunk can not be reached.
To sum up, Chinese caterpillar fungus beverage provided by the invention not only has good mouthfeel, but also has both health-care efficacy, very
Suitable for drinking, the essence of real reductive water is deeply loved by the public.
Chinese caterpillar fungus beverage prepared by embodiment 1 and comparative example 6-9 is carried out to the measure of anti tumor activity in vitro.
Assay method refers to Wang Bin, Ren Shuwen, Li Guoqiang, and " the antitumor steroidal of Chinese tamarisk and flavone compound are ground Guan Huashi
Study carefully " it [is recorded in《Chinese Pharmaceutical Journal》, the 4th phase of volume 44 in 2009：The 576-580 pages], certain amount is in by when measure
The 90 μ L of cell per well of exponential phase are inoculated in 96 hole microtest plates, are added in after culture for 24 hours per hole and are treated 10 μ L of test sample, often
A cell strain, each concentration are 3 multiple holes.Cell is in 37 DEG C, 5%CO2Under the conditions of after culture 48h, per Kong Jiayong physiology salts
The 20 μ L of MTT liquid for the 5gL-1 that water is prepared；Continue after cultivating 4h, three liquid of every hole addition (10%SDS-5% isobutanols-
0.01molL-1HCl) 50 μ L, in CO2In incubator overnight.Then it is surveyed with microplate reader in most suitable wavelength 570nm per hole A
Value.Inhibiting rate is calculated by following equation：Growth inhibition ratio IR (%)=(1-A medications group/A control groups) × 100%.Cell used
For human leukemia cell line P388.Test result is as shown in table 2：
Table 2
| Sample | Growth of tumour cell inhibiting rate % |
| Embodiment 1 | 93.2 |
| Comparative example 6 | 42.3 |
| Comparative example 7 | 85.5 |
| Comparative example 8 | 3.5 |
| Comparative example 9 | 83.2 |
The result shows that when having krill glycoprotein fraction in beverage, there is the apparent effect for inhibiting growth of tumour cell
Fruit, and when krill glycoprotein Content is less than the framework of the present definition in beverage, inhibiting rate is greatly reduced；It is limited higher than the present invention
During fixed range, inhibiting rate is declined；When not containing krill glycoprotein, beverage is almost without inhibition；And using other
The krill glycoprotein that is digested of protease, the antitumor inhibiting rate of beverage prepared declined；It is further right
Than it is found that cordyceps sinensis has the function of to cooperate with krill glycoprotein plays health care, antitumous effect.
Applicant states that the present invention illustrates Chinese caterpillar fungus beverage of the present invention and preparation method thereof by above-described embodiment
And purposes, but the invention is not limited in above-mentioned method detaileds, that is, do not mean that the present invention has to rely on above-mentioned method detailed
It can implement.Person of ordinary skill in the field is it will be clearly understood that any improvement in the present invention, to each raw material of product of the present invention
The addition of equivalence replacement and auxiliary element, selection of concrete mode etc., all fall within protection scope of the present invention and the open scope it
It is interior.
Claims (10)
1. a kind of Chinese caterpillar fungus beverage, which is characterized in that the Chinese caterpillar fungus beverage includes cordyceps sinensis 0.5- by weight
10 parts；3-8 parts of krill glycoprotein；220-290 parts of water.
2. Chinese caterpillar fungus beverage according to claim 1, which is characterized in that the Chinese caterpillar fungus beverage wraps by weight
Include 0.8-8 parts of cordyceps sinensis；4-6 parts of krill glycoprotein；240-280 parts of water.
3. Chinese caterpillar fungus beverage according to claim 1 or 2, which is characterized in that the Chinese caterpillar fungus beverage further includes evil spirit
Taro digests 4-6 parts of powder；
Preferably, the Chinese caterpillar fungus beverage further includes 1-5 parts of sweetener；
Preferably, the sweetener includes sucrose, glucose, fructose, maltose, D-sorbite, L- asparagyl -1- ethoxys
In alkanamides or Sodium Sulfacetamide any one or at least two combination；
Preferably, the sugariness of the Chinese caterpillar fungus beverage is 5 ° of Brix-16 ° of Brix.
4. Chinese caterpillar fungus beverage according to any one of claim 1-3, which is characterized in that the krill glycoprotein is by phosphorus
Shrimp is prepared by enzymolysis and extraction；
Preferably, the method for the enzymolysis and extraction krill glycoprotein includes the following steps：
(1) krill meat is homogenized in a solvent, adjusts pH value and homogenate concentrations, supernatant is collected by centrifugation for the first time, continues to use salt
Concentration is adjusted, precipitation is collected by centrifugation for the second time；
(2) precipitation that step (1) obtains is handled using solvent, filtering freeze-drying obtains degreasing protein powder；
(3) the degreasing protein powder obtained step (2) is soluble in water, adjusts pH value, adds in enzyme and is digested, the production after enzymolysis
Object destroy the enzyme treatment obtains enzymolysis liquid, and enzymolysis liquid is centrifuged to obtain supernatant, and krill glycoprotein crude product is obtained by processing；
(4) the krill glycoprotein crude product that step (3) obtains is soluble in water, and crude krill glycoprotein fraction is obtained by column chromatography,
By sephadex column after purification then, it reuses high performance liquid chromatography and is further purified, obtain the krill glycoprotein.
5. Chinese caterpillar fungus beverage according to claim 4, which is characterized in that solvent described in step (1) is ethyl alcohol；
Preferably, a concentration of 80%-95% of the ethyl alcohol；
Preferably, the reagent that pH value is adjusted described in step (1) is sodium hydroxide；
Preferably, pH value is adjusted described in step (1) to adjust to 7.2-8.3；
Preferably, homogenate concentrations are adjusted described in step (1) to use water tune concentration of alcohol to 30%-45%；
Preferably, it before being centrifuged for the first time described in step (1), is additionally included in 20 DEG C of -30 DEG C of water-baths and keeps the temperature 10min-20min；
Preferably, salt described in step (1) is sodium chloride；
Preferably, the sodium chloride adjusts the concentration of supernatant to 11%-16%；
Preferably, salt described in step (1) further includes 15 DEG C of -20 DEG C of water-baths heat preservation 6h-9h after adjusting concentration；
Preferably, the rotating speed of second of centrifugation described in step (1) is 3000r/min-5000r/min；
Preferably, the time of second of centrifugation described in step (1) is 5min-8min；
Preferably, solvent described in step (2) is ether；
Preferably, the mass ratio of defatted protein powder and water described in step (3) is 1:(40-60)；
Preferably, the reagent that pH value is adjusted described in step (3) is hydrochloric acid；
Preferably, pH value is adjusted described in step (3) to adjust to 4-5；
Preferably, enzyme described in step (3) is papain；
Preferably, the enzyme activity of the papain is more than 2 × 106U/g；
Preferably, the quality of enzyme described in step (3) is the 0.5%-0.7% of degreasing protein sub-prime amount；
Preferably, the time digested described in step (3) is 2h-4h；
Preferably, the temperature digested described in step (3) is 40 DEG C -48 DEG C；
Preferably, column chromatography described in step (4) is chromatographed for anion exchange resin；
Preferably, the anion exchange resin is DEAE-cellulose-52.
6. Chinese caterpillar fungus beverage according to any one of claims 1-5, which is characterized in that the Chinese caterpillar fungus beverage packet
Include 0.5-10 parts of cordyceps sinensis；3-8 parts of krill glycoprotein；4-6 parts of konjaku enzymolysis powder；1-5 parts of sweetener；220-290 parts of water.
7. the preparation method of the Chinese caterpillar fungus beverage according to any one of claim 1-6, which is characterized in that the method
Include the following steps：By cordyceps sinensis, krill glycoprotein and water and optionally konjaku enzymolysis powder, sweetener mixing, digestion, kill
Bacterium obtains the Chinese caterpillar fungus beverage.
8. it the method according to the description of claim 7 is characterized in that the described method comprises the following steps：
(a) konjaku powder is dissolved in water, adds in 1,4 beta-glucanase and digested, be lyophilized, obtain konjaku enzymolysis powder；
(b) cordyceps sinensis crushed, distill and obtain powder, krill glycoprotein is added in, then with konjaku enzymolysis powder, sweetener in water
Middle mixing, digestion obtain the Chinese caterpillar fungus beverage after sterilization.
9. according to the method described in claim 8, it is characterized in that, the temperature digested described in step (a) is 40 DEG C -55 DEG C；
Preferably, the time digested described in step (a) is 50min-70min；
Preferably, the temperature of digestion described in step (b) is 80 DEG C -100 DEG C, preferably 100 DEG C；
Preferably, the time of digestion described in step (b) is 16min-18min；
Preferably, the method sterilized described in step (b) is sterilized for ultrasonic sterilization or electromagnetic field；
Preferably, the time sterilized described in step (b) is 26min-68min.
10. the Chinese caterpillar fungus beverage according to any one of claim 1-6 is preparing anti-fatigue health-product containing or nourishment for vitality
Purposes in health products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810134675.3A CN108185252A (en) | 2018-02-09 | 2018-02-09 | A kind of Chinese caterpillar fungus beverage and its preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810134675.3A CN108185252A (en) | 2018-02-09 | 2018-02-09 | A kind of Chinese caterpillar fungus beverage and its preparation method and application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108185252A true CN108185252A (en) | 2018-06-22 |
Family
ID=62592860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810134675.3A Pending CN108185252A (en) | 2018-02-09 | 2018-02-09 | A kind of Chinese caterpillar fungus beverage and its preparation method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108185252A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982880A (en) * | 2022-05-18 | 2022-09-02 | 阳江职业技术学院 | Functional protein beverage of gramineous insect and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009221193A (en) * | 2008-02-22 | 2009-10-01 | Gekkeikan Sake Co Ltd | Antioxidant and preventive against liver dysfunction |
| CN101849691A (en) * | 2010-02-26 | 2010-10-06 | 湖北中烟工业有限责任公司 | Chinese medicinal health-care drink and preparation method thereof |
| CN104187907A (en) * | 2014-08-15 | 2014-12-10 | 成都希福生物科技有限公司 | Aloe and flos sophorae beverage |
| CN107041548A (en) * | 2017-03-30 | 2017-08-15 | 大连大学 | It is a kind of to improve krill polypeptide formulations of immunity and preparation method thereof |
-
2018
- 2018-02-09 CN CN201810134675.3A patent/CN108185252A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009221193A (en) * | 2008-02-22 | 2009-10-01 | Gekkeikan Sake Co Ltd | Antioxidant and preventive against liver dysfunction |
| CN101849691A (en) * | 2010-02-26 | 2010-10-06 | 湖北中烟工业有限责任公司 | Chinese medicinal health-care drink and preparation method thereof |
| CN104187907A (en) * | 2014-08-15 | 2014-12-10 | 成都希福生物科技有限公司 | Aloe and flos sophorae beverage |
| CN107041548A (en) * | 2017-03-30 | 2017-08-15 | 大连大学 | It is a kind of to improve krill polypeptide formulations of immunity and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 于志鹏等: "海洋动物源性糖蛋白研究进展", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982880A (en) * | 2022-05-18 | 2022-09-02 | 阳江职业技术学院 | Functional protein beverage of gramineous insect and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101898846B1 (en) | Composition of snail mucus and powder using the same | |
| CN101773269B (en) | Glossy ganoderma and agaric biological health drink | |
| CN106174171A (en) | A kind of red Fructus Lycii buccal tablet and preparation method thereof | |
| CN107586656A (en) | A kind of full fruit wine of Rosa roxburghii and preparation method thereof | |
| CN103653144A (en) | Healthcare drink capable of improving immunity and preparation method thereof | |
| GB2589967A (en) | Chinese yellow rice wine containing ingredients of mulberry leaves (morus alba L.) and silkworm pupae (bombyx mori) and production method thereof | |
| CN109601795A (en) | Using penthorum chinense pursh as composition alcohol-decomposing beverage of primary raw material and preparation method thereof | |
| KR100579010B1 (en) | Extracted concentration of gineseng steamed red and herb medicines | |
| CN115137069A (en) | Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented product and preparation method and application thereof | |
| CN110710626A (en) | Tremella and bird's nest composite suspension beverage and preparation method thereof | |
| CN108185252A (en) | A kind of Chinese caterpillar fungus beverage and its preparation method and application | |
| CN106754148A (en) | A kind of alcoholic drink mixed with fruit juice, preparation method and its preparing the application of kidney-tonifying health product or medicament | |
| KR100617500B1 (en) | Process of preparing concentrate for herb drink from herbal materials | |
| CN110710625A (en) | Tremella compound suspension beverage and preparation method thereof | |
| CN108271980A (en) | A kind of ginseng beverage and its preparation method and application | |
| CN108740629A (en) | The formula and preparation method thereof of the red medlar health preserving health drink of jujube | |
| CN107057910A (en) | A kind of preparation method of new type of health fruit wine | |
| CN106804810A (en) | A kind of catchweed bedstraw herb heat-clearing and detoxicating tea jelly and preparation method thereof | |
| CN112625843A (en) | Brewing method of health wine | |
| CN113519737A (en) | Polypeptide beverage for dispelling effects of alcohol and protecting liver and preparation method thereof | |
| CN106072365A (en) | A kind of yellow mushroom mushroom essence with health-care effect and preparation method thereof | |
| CN110710624A (en) | Tremella and lucid ganoderma composite suspension beverage and preparation method thereof | |
| CN101371701A (en) | Health care tea crystal sugar | |
| KR20080055672A (en) | Method for preparing functional beverages in which rosin components are dissolved | |
| CN111213766A (en) | Herbal tea beverage containing compound fermented juice and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180622 |