CN108244432A - A kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof - Google Patents
A kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof Download PDFInfo
- Publication number
- CN108244432A CN108244432A CN201810069589.9A CN201810069589A CN108244432A CN 108244432 A CN108244432 A CN 108244432A CN 201810069589 A CN201810069589 A CN 201810069589A CN 108244432 A CN108244432 A CN 108244432A
- Authority
- CN
- China
- Prior art keywords
- cordyceps militaris
- probiotics
- weight
- parts
- stoste
- 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
- 239000006041 probiotic Substances 0.000 title claims abstract description 65
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 65
- 241001264174 Cordyceps militaris Species 0.000 title claims abstract description 54
- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 238000000855 fermentation Methods 0.000 title claims abstract description 30
- 230000004151 fermentation Effects 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 35
- 239000011550 stock solution Substances 0.000 claims abstract description 34
- 241000894006 Bacteria Species 0.000 claims abstract description 33
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 29
- 102000004190 Enzymes Human genes 0.000 claims abstract description 28
- 108090000790 Enzymes Proteins 0.000 claims abstract description 28
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 27
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 27
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 19
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 19
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 18
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims abstract description 16
- 241000186605 Lactobacillus paracasei Species 0.000 claims abstract description 16
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 15
- 239000002054 inoculum Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 9
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 9
- 230000009849 deactivation Effects 0.000 claims abstract description 9
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 239000012467 final product Substances 0.000 claims abstract description 5
- 230000000694 effects Effects 0.000 claims description 28
- 235000020247 cow milk Nutrition 0.000 claims description 27
- 229940088598 enzyme Drugs 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 20
- 239000012530 fluid Substances 0.000 claims description 19
- 235000015097 nutrients Nutrition 0.000 claims description 16
- 239000002131 composite material Substances 0.000 claims description 11
- 241000723353 Chrysanthemum Species 0.000 claims description 10
- 241000190633 Cordyceps Species 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 108091005804 Peptidases Proteins 0.000 claims description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 9
- 102000004139 alpha-Amylases Human genes 0.000 claims description 9
- 108090000637 alpha-Amylases Proteins 0.000 claims description 9
- 108010089934 carbohydrase Proteins 0.000 claims description 9
- 239000002609 medium Substances 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 8
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 238000013341 scale-up Methods 0.000 claims description 8
- 229940024171 alpha-amylase Drugs 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 239000001963 growth medium Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 5
- 238000002156 mixing Methods 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
- 239000001888 Peptone Substances 0.000 claims description 4
- 108010080698 Peptones Proteins 0.000 claims description 4
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 4
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 4
- 229940099596 manganese sulfate Drugs 0.000 claims description 4
- 239000011702 manganese sulphate Substances 0.000 claims description 4
- 235000007079 manganese sulphate Nutrition 0.000 claims description 4
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 4
- 235000019319 peptone Nutrition 0.000 claims description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 4
- 229920000053 polysorbate 80 Polymers 0.000 claims description 4
- 239000001632 sodium acetate Substances 0.000 claims description 4
- 235000017281 sodium acetate Nutrition 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 238000009630 liquid culture Methods 0.000 claims description 2
- 101710094902 Legumin Proteins 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 20
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract description 19
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000517 effect on sleep Effects 0.000 abstract 1
- 230000001151 other effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 11
- 241000699666 Mus <mouse, genus> Species 0.000 description 10
- 230000007958 sleep Effects 0.000 description 9
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 8
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 8
- 210000000481 breast Anatomy 0.000 description 8
- 230000036541 health Effects 0.000 description 8
- 239000013618 particulate matter Substances 0.000 description 8
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 7
- 241001465754 Metazoa Species 0.000 description 7
- 150000004676 glycans Chemical class 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 239000011669 selenium Substances 0.000 description 7
- 229960000796 barbital sodium Drugs 0.000 description 6
- FTOAOBMCPZCFFF-UHFFFAOYSA-N barbitone sodium Natural products CCC1(CC)C(=O)NC(=O)NC1=O FTOAOBMCPZCFFF-UHFFFAOYSA-N 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- RGHFKWPGWBFQLN-UHFFFAOYSA-M sodium;5,5-diethylpyrimidin-3-ide-2,4,6-trione Chemical compound [Na+].CCC1(CC)C([O-])=NC(=O)NC1=O RGHFKWPGWBFQLN-UHFFFAOYSA-M 0.000 description 6
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 description 5
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 description 5
- 235000013406 prebiotics Nutrition 0.000 description 5
- 230000036578 sleeping time Effects 0.000 description 5
- 206010003084 Areflexia Diseases 0.000 description 4
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 4
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 description 4
- 229960005305 adenosine Drugs 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 230000028527 righting reflex Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 3
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 3
- 229930195725 Mannitol Natural products 0.000 description 3
- 206010068676 Pneumoretroperitoneum Diseases 0.000 description 3
- 208000005727 Retropneumoperitoneum Diseases 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 150000002213 flavones Chemical class 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 238000003304 gavage Methods 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 239000000594 mannitol Substances 0.000 description 3
- 235000010355 mannitol Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 229910052711 selenium Inorganic materials 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 238000012859 sterile filling Methods 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 2
- 241001310146 Ilex cornuta Species 0.000 description 2
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 2
- 241000382353 Pupa Species 0.000 description 2
- 241000256856 Vespidae Species 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000000147 hypnotic effect Effects 0.000 description 2
- 230000001900 immune effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000013642 negative control Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 230000004620 sleep latency Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 241001480006 Clavicipitaceae Species 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 240000006698 Spigelia anthelmia Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229960005143 amobarbital sodium Drugs 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 238000003305 oral gavage Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 230000007180 physiological regulation Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 239000010117 shenhua Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- BNHGKKNINBGEQL-UHFFFAOYSA-M sodium;5-ethyl-5-(3-methylbutyl)pyrimidin-3-ide-2,4,6-trione Chemical compound [Na+].CC(C)CCC1(CC)C(=O)NC(=O)[N-]C1=O BNHGKKNINBGEQL-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/14—Yeasts or derivatives thereof
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of fermentation Cordyceps militaris probiotic beverages and preparation method thereof, 30 50 parts by weight of Cordyceps militaris bacterium powder, 25 35 parts by weight of ganoderma lucidum powder, 5 10 parts by weight of Se-enriched yeast powder, 68 parts by weight of soyabean protein powder, 8 10 parts by weight of chrysanthemum extract, 10 15 parts by weight of wolfberry fruit extract are mainly mixed to get stoste by the beverage, stoste is digested, enzyme deactivation, sterilizing, the stoste pre-processed, probiotics is inoculated with by 4% 6% inoculum concentration, add the xylitol for the stock solution quality 5 20% for accounting for pretreatment, ferment at constant temperature at 37 DEG C to obtain the final product；Wherein, probiotics is bifidobacterium adolescentis, Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus.The present invention is using fermentation engineering, and resulting product integrates the function of Cordyceps militaris and probiotics after fermentation, and fermentation Cordyceps militaris probiotic beverage obtained is full of nutrition, in good taste, has and improves the immunity of the human body, improves sleep and other effects.
Description
Technical field
The present invention relates to fermentation Cordyceps militaris probiotics composite beverage technology, particularly a kind of fermentation Cordyceps militaris probiotics is compound
The preparation method of beverage, belongs to field of health care food.
Background technology
Cordyceps militaris (Cordceps militaris) is also known as northern Chinese caterpillar Fungus in China, belongs to Ascomycotina Clavicipitaceae worm
Grass belongs to, and is the medicinal fungi belonged to cordyceps sinensis, natural resources distributed quantity is seldom in the world.Its active constituent and function
Extremely similar to famous cordyceps sinensis, cordycepin (3'-Deoxyadenosine), cordycepic acid and Cordyceps sinensis polysaccharide in Cordyceps militaris have
The remarkable effects such as antibacterial anti-inflammatory, anti-aging, antitumor, immunological regulation and adjusting blood-fat and blood sugar, are its important activity ingredients.Pupa
Its unique healthcare function of cordyceps sinensis is to be embodied by its bioactivity Lai therefore, Cordyceps militaris may respectively lead in food medical treatment etc.
Extensive use in domain also illuminates forward road for the research and development of Cordyceps militaris from now on.
Cordycepin, cordycepic acid and Cordyceps sinensis polysaccharide are mainly extracted from cordyceps militaris sporocarp that is natural or manually cultivating at present, so
And cordyceps militaris sporocarp limits throughput, with the development of liquid fermentation technology, pass through the advantage of solution fermentation culture medicinal fungi
Gradually embody.Cordyceps mycelium and zymotic fluid are produced using liquid culture method, not only the period is short, condition is simple, yield
Height, but also the yield of its bioactive substance can be improved by optimizing working condition, facilitate the extraction of purpose component.Cause
This, has been devoted to the artificial culture of cordyceps mycelium both at home and abroad, to shorten incubation time, saves production cost.State at present
Liquid state fermentation cordyceps mycelium is inside had no in the market.
The probiotics such as bifidobacterium adolescentis, Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus are to health
There is defendance effect, have repulsion pathogeny bacterium in the attachment of intestinal wall, the generation for inhibiting corruption and noxious material, decomposition poisonous substance, reduce
Cholesterol, stimulation body's immunity promote the functions such as defecation and manufacture vitamin.
Beverage market is related to tea, water, fruit juice, four bulk of solid beverage at present.And the market of health drink be in development it is thin
Weak link, the R＆D and promotion of health drink type have very big development space.With people's living standard and culture
The raising of quality, safety and sanitation, natural sex and the health that people will more focus on beverage when selecting beverage.Cordyceps militaris drinks
Material is several years ago being already present in beverage market, but not yet finds that it cooperates with probiotics collocation with natural health ingredient together
Cordyceps sinensis drink.
The present invention provides a kind of preparation method of composite beverage by fermenting Cordyceps militaris, it is therefore an objective to horn of plenty beverage market and provide
It is a kind of full of nutrition, there is the fermentation Cordyceps militaris probiotics composite beverage of a variety of physiological regulation functions.
Invention content
The technical problems to be solved by the invention are to provide a kind of fermentation Cordyceps militaris probiotics composite beverage and its preparation side
Method, this method want raw material based on Cordyceps militaris bacterium powder, using probiotics as leavening, after being fermented using the technology of Fermentation Engineering
Resulting product integrates the function of Cordyceps militaris and probiotics, and preparation method is easy to operate, the period is short；Present invention fermentation pupa
Cordyceps sinensis probiotics composite beverage had both had antibacterial anti-inflammatory, anti-aging, antitumor, immunological regulation and the adjusting blood fat blood of Cordyceps militaris
All multiactions such as sugar, and the adjusting intestinal flora with probiotics, inhibit the prebiotic works such as pernicious bacteria, norcholesterol, blood pressure lowering
With, and cooperate with and play a role with natural healths functional components such as ganoderma lucidum powders.
In order to realize the purpose for solving above-mentioned technical problem, present invention employs following technical solutions：
A kind of fermentation Cordyceps militaris probiotic beverage, the beverage is mainly by Cordyceps militaris bacterium powder 30-50 parts by weight, ganoderma lucidum powder
25-35 parts by weight, Se-enriched yeast powder 5-10 parts by weight, soyabean protein powder 6-8 parts by weight, chrysanthemum extract 8-10 parts by weight, Chinese holly
Qi extract 10-15 parts by weight are mixed to get stoste, stoste is digested, enzyme deactivation, sterilizing, the stoste pre-processed, by 4%-
6% inoculum concentration inoculation probiotics, adds the xylitol for the stock solution quality 5-20% for accounting for pretreatment, constant temperature is sent out at 37 DEG C
Ferment to obtain the final product；Wherein, probiotics is bifidobacterium adolescentis, Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus.
The Cordyceps militaris bacterium powder is prepared by the following method to obtain：Cordyceps militaris link bacterial strain is taken, in SDAY inclined-plane cultures
17-25 DEG C of culture 3-8d on base；Then in SDY culture mediums with 150-200r/min, 20-25 DEG C, shaking flask culture 3-8d；So
Ferment tank is accessed with 5~10% inoculum concentrations afterwards, tank pressure is 0.01~0.08MPa, and 20-25 DEG C of culture 3-8d obtains mycelia
Body and fermentation Miao of zymotic fluid mixing；Filtering, 4000r/min centrifugations, obtains cordyceps mycelium, dry, pulverize.
The chrysanthemum extract is prepared by the following method to obtain：Chrysanthemum with water is impregnated, chrysanthemum and water quality
Ratio is 1: 100-150, and the Microwave Extraction Apparatus for being 150W with power extracts 10-30min, filters to obtain chrysanthemum extract.
The wolfberry fruit extract is prepared by the following method to obtain：Matrimony vine is soaked, matrimony vine and water quality ratio
Example is 1: 30-60, at 30-70 DEG C, extracts 30-70min, then filters to obtain wolfberry fruit extract.
Above-mentioned enzymolysis is that stoste pH value is adjusted to 6-7, adds in and accounts for stock solution quality 0.06%-0.08% alpha-amylases, 85 DEG C
100min is kept the temperature under temperature condition, pH to 5.5 is adjusted later, adds the carbohydrase for accounting for stock solution quality 0.06%, account for stock solution quality
0.04% cellulase accounts for the pectase of stock solution quality 0.03% and accounts for the protease of stock solution quality 0.04%, keeps the temperature 5-
6h。
Wherein, the enzyme activity unit of alpha-amylase is 30,000 U/g；The enzyme activity unit of carbohydrase is 80,000 U/g；Cellulose
The enzyme activity unit of enzyme is 40,000 U/g；The enzyme activity unit of pectase is 30,000 U/g；The enzyme activity unit of protease is 60,000 U/
g.More specifically, the alpha-amylase is high-temperatureα-amylase.Adjust the citric acid that the raw material that pH value technique adds in is food-grade
And sodium citrate.
By domestication, it is as follows to tame step before use for the probiotics：By bifidobacterium adolescentis, secondary cheese breast bar
Bacterium, Lactobacillus rhamnosus and lactobacillus acidophilus are inoculated in respectively in MRS fluid nutrient mediums, and 25-37 DEG C expands culture for 24 hours, obtains
The scale-up medium of four kinds of bacterium；The scale-up medium of above-mentioned four kinds of probiotics is inoculated in respectively in sterilized cow's milk culture medium
Culture one day obtains inoculation cow's milk, is then linked into sterile cow's milk and the original pre-processed by cow's milk is inoculated with according to 1% mass ratio
Liquid mass ratio is 1：It is cultivated one day in 1 mixed liquor；The additive amount of cow's milk is gradually decreased when taming every time later, is increased former
The amount of liquid, until domestication is completed when cow's milk addition is zero；The total domestication number of control is 6-9 times；It obtains having tamed prebiotic
The content of bacterium, wherein probiotics is controlled in 150-200CFU/mL.
It is above-mentioned that bifidobacterium adolescentis, Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus are inoculated in MRS respectively
Process in fluid nutrient medium, the concentration 110-112CFU/mL of inoculation.Bifidobacterium adolescentis, Lactobacillus paracasei, rhamnose
Lactobacillus and lactobacillus acidophilus are in 121 DEG C of sterilizing 20-50min of carry out before use of MRS fluid nutrient mediums.The MRS liquid
Body culture medium, quality proportioning ingredient are：Peptone 1.5-2%, beef extract 1-1.5%, yeast extract 0.5-1%, glucose 2-
3%, sodium acetate 0.5-0.8%, diammonium hydrogen citrate 0.2-0.5%, Tween 80 0.1-0.2%, manganese sulfate 0.02-
0.03%, magnesium sulfate 0.02-0.03%, remaining is water.It is preferred that MRS fluid nutrient mediums, quality proportioning ingredient are：Peptone
1.5%, beef extract 1%, yeast extract 0.5%, glucose 2%, sodium acetate 0.5%, diammonium hydrogen citrate 0.2%, Tween 80 is
0.1%, manganese sulfate 0.02%, magnesium sulfate 0.02%, remaining is water.
The preparation method of above-mentioned fermentation Cordyceps militaris probiotics composite beverage includes the following steps：By Cordyceps militaris bacterium powder 30-50
Parts by weight, ganoderma lucidum powder 25-35 parts by weight, Se-enriched yeast powder 5-10 parts by weight, soyabean protein powder 6-8 parts by weight, chrysanthemum extraction
Object 8-10 parts by weight, wolfberry fruit extract 10-15 parts by weight are mixed to get stoste, stoste is digested, enzyme deactivation, sterilizing, obtain pre- place
The stoste of reason is inoculated with probiotics by the inoculum concentration of 4%-6%, adds the xylose for the stock solution quality 10-20% for accounting for pretreatment
Alcohol, ferment at constant temperature at 37 DEG C to obtain the final product；Wherein, probiotics is bifidobacterium adolescentis, Lactobacillus paracasei, Lactobacillus rhamnosus
And lactobacillus acidophilus.
The preparation method of above-mentioned fermentation Cordyceps militaris probiotic beverage specifically includes following steps：
(1) pretreatment of raw material
1. the preparation of Cordyceps militaris bacterium powder：By cordyceps militaris link bacterial strain, the 17-25 DEG C of culture 3-8d on SDAY slant mediums；So
Afterwards in SDY culture mediums with 150-200r/min, 20-25 DEG C, shaking flask culture 3-8d；Then it is accessed and sent out with 5~10% inoculum concentrations
Fermenting pot, tank pressure are 0.01~0.08MPa, and 20-25 DEG C of culture 3-8d obtains fermentation Miao of mycelium and zymotic fluid mixing；
Filtering, 4000r/min centrifugations, obtains cordyceps mycelium；It dry, pulverize, be sieved；
Cordyceps militaris link bacterial strain can be commercially available conventional bacterial strain, preferably 459 cordyceps militaris link bacterial strains, from Chinese Academy of Sciences microorganism
Research institute.
2. the preparation of chrysanthemum extract：Chrysanthemum with water is impregnated, and chrysanthemum and water quality ratio are 1: 100-150, are with power
The Microwave Extraction Apparatus of 150W extracts 10-30min, filters to obtain chrysanthemum extract liquid；It is spare；
3. the preparation of wolfberry fruit extract：Matrimony vine is soaked, and matrimony vine and water quality ratio are 1: 30-60, at 30-70 DEG C,
30-70min is extracted, then filters to obtain wolfberry fruit extract；It is spare；
4. by ganoderma lucidum powder (food-grade is purchased from Jiangsu Shenhua Medicine Co., Ltd) 25-35 parts by weight, Se-enriched yeast powder
(food-grade is purchased from Jiangsu Xin Heyuan bio tech ltd) 5-10 parts by weight, soyabean protein powder (all celebrate by food-grade, Shandong
Limited company) 6-8 parts by weight and above-mentioned Cordyceps militaris bacterium powder 30-50 parts by weight, chrysanthemum extract 8-10 parts by weight, matrimony vine
Extract 10-15 parts by weight are mixed into stoste.
5. it is ultrasonically treated：Stoste is ultrasonically treated, releases each nutriment；Specific ultrasonic time is generally
40min。
6. adjust pH value, enzymolysis：Stoste pH value is adjusted to 6-7, addition accounts for stock solution quality 0.06%-0.08%a- amylase
100min is kept the temperature under 85 DEG C of temperature conditions, pH to 5.5 is adjusted later, adds the carbohydrase for accounting for stock solution quality 0.06%, it is former to account for bosom
The cellulase of liquid quality 0.04%, the protease for accounting for the pectase of stock solution quality 0.03% and accounting for stock solution quality 0.04% are protected
Warm 5-6h, makes the starch in stoste, cellulose, and pectic substance and high molecular weight protein fully decompose；
7. enzyme deactivation, sterilizing；121 DEG C are warming up to, keeps the temperature 30min, the stoste pre-processed.
(2) strain domestication
1. strain expands culture：By bifidobacterium adolescentis, Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus point
It is not inoculated in MRS fluid nutrient mediums, 25-37 DEG C expands culture for 24 hours, obtains the scale-up medium of four kinds of bacterium；
More specifically, bifidobacterium adolescentis, Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus are inoculated in respectively
In MRS fluid nutrient mediums, the concentration 107-108CFU/mL of inoculation.
More specifically, the bifidobacterium adolescentis, Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus exist
MRS fluid nutrient mediums are pre-processed before use, and pre-processing requirements are：Use preceding high pressure sterilization 20-60min.
More specifically, the MRS fluid nutrient mediums, quality proportioning ingredient are：Peptone 1%, beef extract 1%, yeast
Cream 0.5%, glucose 2%, sodium acetate 0.5%, diammonium hydrogen citrate 0.2%, Tween 80 0.1%, manganese sulfate 0.02%,
Magnesium sulfate 0.02%, remaining is water.
Strain domestication：By the scale-up medium of above-mentioned four kinds of probiotics according to 1：1：1：1 mass ratio is inoculated in goes out respectively
It crosses in the cow's milk culture medium of bacterium and cultivates one day, obtain inoculation cow's milk, be then linked into nothing by cow's milk is inoculated with according to 1% mass ratio
Bacterium cow's milk and the stock solution quality ratio of pretreatment are 1：It is cultivated one day in 1 mixed liquor；Ox is gradually decreased when taming every time later
The additive amount of breast increases the amount of stoste, until domestication is completed when cow's milk addition is zero；The total domestication number of control is 6-8 times；
The probiotics tamed is obtained, the wherein content of probiotics is controlled in 107-109CFU/mL；
(3) acquisition of finished product：By above-mentioned four kinds of probiotics tamed respectively in mass ratio 1% inoculum concentration access by pre-
In the stoste of processing, added in mixture and account for pretreatment 7% xylitol of stock solution quality, the ferment at constant temperature 40h at 37 DEG C,
Then sterile filling, refrigeration 4-6h is got product at 2-6 DEG C.
It is preferred that the enzyme activity unit of alpha-amylase is 30,000 U/g；The enzyme activity unit of carbohydrase is 80,000 U/g；Cellulase
Enzyme activity unit be 40,000 U/g；The enzyme activity unit of pectase is 30,000 U/g；The enzyme activity unit of protease is 60,000 U/g.
It is mainly that fruiting bodies of cordyceps militaris is mixed with breast with common ferment agent for sour milk lactobacillus bulgaricus in existing cordycepin beverage
It ferments with streptococcus thermophilus, and both bacterium cannot survive in the gastrointestinal tract, it is impossible to play prebiotic effect, the present invention
Raw material used is the stoste after enzymolysis, and fermenting microbe is that four kinds of probiotics are used in mixed way, can under the conditions of gastrointestinal tract
Survival well, can play best prebiotic effect.
By using above-mentioned technical proposal, the present invention has following advantageous effect：Product appearance milk yellow of the present invention；Have
Abundant nutrients, such as cordycepin, cordycepic acid, Cordyceps sinensis polysaccharide, triterpene, selenium, peptide and a variety of organic acids of amino acid etc.；It is sour-sweet can
Mouthful, no particulate matter, number of live bacteria of probiotics is high in product.
Fermentation Cordyceps militaris probiotic beverage set prepared by the present invention Cordyceps militaris bacterium powder and ganoderma lucidum powder, chrysanthemum, Chinese holly
Qi, soyabean protein powder, Se-enriched yeast powder various active substance, collaboration work, and having improves sleep, improves immunity and repulsion
Pathogeny bacterium is a kind of novel health drink, there is good development potentiality in the attached function of intestinal wall.
Specific embodiment
The present invention is further explained with reference to embodiment.But protection scope of the present invention is not limited to specific reality
Apply mode.Wherein, the enzyme activity unit of alpha-amylase is 30,000 U/g used by following embodiment；The enzyme activity list of carbohydrase
Position is 80,000 U/g；The enzyme activity unit of cellulase is 40,000 U/g；The enzyme activity unit of pectase is 30,000 U/g；Protease
Enzyme activity unit is 60,000 U/g.
Embodiment 1
(1) pretreatment of raw material
1. the preparation of cordyceps mycelium powder：459 cordyceps militaris link bacterial strains (are purchased from Institute of Microorganism, Academia Sinica bacterium
Kind collection), 25 DEG C of culture 8d on SDAY slant mediums；Then it 25 DEG C, is shaken with 150r/min in SDY culture mediums
Bottle culture 5d；Then ferment tank is accessed with 8% inoculum concentration, tank pressure is 0.01MPa, 25 DEG C of culture 6d, obtain mycelium and
Fermentation Miao of zymotic fluid mixing；Filtering, 4000r/min centrifugations, obtains cordyceps mycelium；It dry, pulverize, sieve for subsequent use；
2. the preparation of chrysanthemum extract：Chrysanthemum with water is impregnated, and chrysanthemum and water quality ratio are 1: 100, are 150W with power
Microwave Extraction Apparatus, extract 20min, filter to obtain chrysanthemum extract liquid；It is spare；
3. the preparation of wolfberry fruit extract：Matrimony vine is soaked, and matrimony vine and water quality ratio are 1: 30, at 60 DEG C, extraction
Then 45min filters to obtain wolfberry fruit extract；It is spare；
4. take ganoderma lucidum powder 25%, Se-enriched yeast powder 8%, soyabean protein powder 8% and above-mentioned Cordyceps militaris bacterium powder 38%, chrysanthemum
Extract 10%, wolfberry fruit extract 11% is mixed into stoste.
5. it is ultrasonically treated：Stoste is subjected to supersound process 40min.
6. adjust pH value, enzymolysis：Stoste pH value is adjusted to 6.5, addition accounts for stock solution quality 0.078% alpha-amylase, 85 DEG C of temperature
100min is kept the temperature under the conditions of degree, pH to 5.5 is adjusted later, adds the carbohydrase for accounting for stock solution quality 0.06%, account for stock solution quality
0.04% cellulase accounts for the pectase of stock solution quality 0.03% and accounts for the protease heat preservation 5-6h of stock solution quality 0.04%,
Make the starch in stoste, cellulose, pectic substance and high molecular weight protein fully decompose；
7. enzyme deactivation, sterilizing；121 DEG C are warming up to, keeps the temperature 30min, the stoste pre-processed.
(2) strain domestication
Strain expands culture：By the bifidobacterium adolescentis, Lactobacillus paracasei, rhamnose that are preserved on MRS agar slants breast
Bacillus and each two ring of picking of lactobacillus acidophilus are inoculated in respectively in MRS fluid nutrient mediums, and 37 DEG C expand culture for 24 hours；
Strain domestication：The scale-up medium of four kinds of probiotics that above-mentioned expansion is cultivated is connect respectively according to 1% inoculum concentration
Kind is cultivated one day for 37 DEG C in sterile cow's milk culture medium, obtains inoculation cow's milk；It will be inoculated with ox later and then according to 1% mass ratio
It is 1 that breast, which accesses sterile cow's milk and the stoste ratio of pretreatment,:It is cultivated in 1 mixed liquor one day, it is gradual when taming every time later
The additive amount of cow's milk is reduced, increases the amount of stoste, until domestication is completed when cow's milk addition is zero；Always domestication number is for control
6-9 times；The probiotics tamed is obtained, the wherein content of probiotics is controlled in 150-200CFU/mL.
(3) acquisition of finished product：By above-mentioned four kinds of probiotics tamed respectively in mass ratio 1% inoculum concentration access by pre-
In the stoste of processing, added in mixture and account for pretreatment 7% xylitol of stock solution quality, the ferment at constant temperature 40h at 37 DEG C,
Then sterile filling, refrigeration 6h is got product at 2-6 DEG C.
The performance and mouthfeel of obtained product：Appearance color：Milk yellow；Mouthfeel：Sweet and sour taste；Without particulate matter；In product
Number of live bacteria of probiotics is 108-1011CFU/mL。
Obtain product Major Nutrient substance content：Adenosine >=0.2%；Mannitol >=12%；Polysaccharide >=5%；Flavones >=
2%.
Embodiment 2
(1) pretreatment of raw material
1. the preparation of cordyceps mycelium powder：By (the Institute of Microorganism, Academia Sinica's culture presevation of 459 cordyceps militaris link bacterial strains
Center), 20 DEG C of culture 5d on SDAY slant mediums；Then in SDY culture mediums with 200r/min, 25 DEG C, shaking flask culture
5d；Then ferment tank is accessed with 5% inoculum concentration, tank pressure is 0.01MPa, and 25 DEG C of culture 6d obtain mycelium and zymotic fluid
Fermentation Miao of mixing；Filtering, 4000r/min centrifugations, obtains cordyceps mycelium；It dry, pulverize, sieve for subsequent use；
2. the preparation of chrysanthemum extract：Chrysanthemum with water is impregnated, and chrysanthemum and water quality ratio are 1: 100, are 150W with power
Microwave Extraction Apparatus, extract 20min, filter to obtain chrysanthemum extract liquid；It is spare；
3. the preparation of wolfberry fruit extract：Matrimony vine is soaked, and matrimony vine and water quality ratio are 1: 30, at 60 DEG C, extraction
Then 45min filters to obtain wolfberry fruit extract；It is spare；
4. take ganoderma lucidum powder 25%, Se-enriched yeast powder 8%, soyabean protein powder 8% and above-mentioned Cordyceps militaris bacterium powder 38%, chrysanthemum
Extract 10%, wolfberry fruit extract 11% is mixed into stoste.
5. it is ultrasonically treated：Stoste is subjected to supersound process 40min.
6. adjust pH value, enzymolysis：Stoste pH value is adjusted to 6.5, addition accounts for stock solution quality 0.078% alpha-amylase, 85 DEG C of temperature
100min is kept the temperature under the conditions of degree, pH to 5.5 is adjusted later, adds the carbohydrase for accounting for stock solution quality 0.06%, account for stock solution quality
0.04% cellulase accounts for the pectase of stock solution quality 0.03% and accounts for the protease heat preservation 5-6h of stock solution quality 0.04%,
Make the starch in stoste, cellulose, pectic substance and high molecular weight protein fully decompose；
7. enzyme deactivation, sterilizing；121 DEG C are warming up to, keeps the temperature 30min, the stoste pre-processed.
(2) strain domestication
Strain expands culture：By the bifidobacterium adolescentis, Lactobacillus paracasei, rhamnose that are preserved on MRS agar slants breast
Bacillus and each two ring of picking of lactobacillus acidophilus are inoculated in respectively in MRS fluid nutrient mediums, and 37 DEG C expand culture for 24 hours；
Strain domestication：The scale-up medium of four kinds of probiotics that above-mentioned expansion is cultivated is connect respectively according to 1% inoculum concentration
Kind is cultivated one day for 37 DEG C in sterile cow's milk culture medium, obtains inoculation cow's milk；It will be inoculated with ox later and then according to 1% mass ratio
It is 1 that breast, which accesses sterile cow's milk and the stoste ratio of pretreatment,:It is cultivated in 1 mixed liquor one day, it is gradual when taming every time later
The additive amount of cow's milk is reduced, increases the amount of stoste, until domestication is completed when cow's milk addition is zero；Always domestication number is for control
6-9 times；The probiotics tamed is obtained, the wherein content of probiotics is controlled in 150-200CFU/mL.
(3) acquisition of finished product：By above-mentioned four kinds of probiotics tamed respectively in mass ratio 1% inoculum concentration access by pre-
In the stoste of processing, added in mixture and account for pretreatment 10% xylitol of stock solution quality, the ferment at constant temperature 40h at 37 DEG C,
Then sterile filling, refrigeration 4h is got product at 2-6 DEG C.
The performance and mouthfeel of obtained product：Appearance color：Milk yellow；Mouthfeel：Sweet and sour taste；Without particulate matter；In product
Number of live bacteria of probiotics is 108-1011CFU/mL。
Obtain product Major Nutrient substance content：Adenosine >=0.2%；Mannitol >=12%；Polysaccharide >=5%；Flavones >=
2%.
Comparative example 1
Other are same as Example 1, only add in two kinds of probiotics of Lactobacillus rhamnosus and lactobacillus acidophilus.
The performance and mouthfeel of obtained product：Appearance color：Milk yellow；Mouthfeel：It is sour-sweet, it is partially light；Without particulate matter；It is prebiotic
Bacterium viable count：104-105CFU/mL。
Comparative example 2
Other are identical with implementing 1, but lack and this process is digested in pretreatment of raw material：Supersound process → enzymolysis → filtering →
Enzyme deactivation sterilizes
The performance and mouthfeel of obtained product：Appearance color：Milk yellow；Mouthfeel：Without sour-sweet sense；Particulate matter：Without particulate matter；
Number of live bacteria of probiotics：103-104CFU/mL, nutriment：Adenosine 0.2%；Mannitol 12%；Polysaccharide 5%；Flavones 2%.
Comparative example 3
Other but lack strain domestication this process with implementing 1 identical
Obtained properties of product and mouthfeel：Appearance color：Milk yellow；Mouthfeel：Tart flavour is thin, and sweet taste is moderate；Particulate matter：
Without particulate matter；Number of live bacteria of probiotics:104-105CFU/mL, nutriment：Adenosine 0.1%；Mannitol 10%；Polysaccharide 6%；It is yellow
Ketone 1.5%.
Test example 1
Improve sleep laboratory
According to the Ministry of Public Health《Health food is examined and assessment technique specification》(version in 2003) provides, takes according to 1 side of embodiment
The product that method is prepared sets negative control group as tested material.Tested material dosage group concentration is respectively 0.5,1,
2ml·kg-1·d-1.Animal is randomly divided into 12 groups by weight, and every group 12, each experiment uses 4 groups.Each dosage group tested material
It is prepared with secondarily purified water, oral gavage gives mouse, and negative control group is given secondarily purified water, surveyed after continuous 30d
Examination.
After 1. the direct daily each group animal of sleep experiments gives tested material or secondarily purified water, general behavior is carried out to it
Observation, and whether there is sleep phenomenon by index observing animal of righting reflex loss.As a result it shows, tested material is given once daily
Afterwards, the abnormal response of each group mouse and the effect of the direct induced hypnotic of tested material are not found.
2. extend yellow Jackets sleeping time experiment each group animal injects penta bar of ratio in last gavage 15min pneumoretroperitoneums
Appropriate sodium 55mg.kg-1.d-1, with mouse righting reflex loss and index is reverted to, can observation given the test agent extend amobarbital
Sodium sleeping time.As a result it shows, control group and respectively (41 ± 8) min of basic, normal, high dosage group sleeping time, (42 ± 12)
Min, (43 ± 8) min and (42 ± 10) min, variance analysis show that each dosage group sleeping time, there was no significant difference with control group
(P>0.05), show that the tested material has no significant effect mouse yellow Jackets sleeping time under this experiment study dosage.
3. barbital sodium sub-threshold dose hypnosis test each group animal injects barbital sodium in last gavage 15min pneumoretroperitoneums
140mg.kg-1.d-1, using mouse righting reflex loss as sleep standard, it is recorded in the mouse number that each group is fallen asleep in 30min.
As a result it showing, control group and basic, normal, high dosage group mouse sleep number (rate) are respectively 4 (33.3%), 6 (50%), and 8
(66.6%) and 12 (100%), high dose group sleep mouse number have pole significant difference (P with control group<0.01) it, prompts
The tested material can enhance barbital sodium sub-threshold dose syngignoscism.
4. barbital sodium Sleep Latency Test each group animal injects barbital sodium in last gavage 15min pneumoretroperitoneums
215 mg·kg-1·d-1, using mouse righting reflex loss as index, record each group animal sleep incubation period.It is the results show that right
It is respectively (15.1 ± 2.2) min, (12.0 ± 2.5) min, (11.2 according to group and basic, normal, high dosage group mice sleep incubation period
± 1.2) min and (11.7 ± 1.4) min, each dosage group have statistical significant difference (P compared with the control group<0.05,P<
0.01), show that the tested material can shorten mouse barbital sodium Sleep latency.
Claims (10)
1. a kind of fermentation Cordyceps militaris probiotic beverage, it is characterised in that the beverage is mainly by Cordyceps militaris bacterium powder 30-50 parts by weight, spirit
Sesame bacterium powder 25-35 parts by weight, Se-enriched yeast powder 5-10 parts by weight, soyabean protein powder 6-8 parts by weight, chrysanthemum extract 8-10 weight
Part, wolfberry fruit extract 10-15 parts by weight be mixed to get stoste, stoste is digested, enzyme deactivation, sterilizing, the stoste pre-processed presses
The inoculum concentration inoculation probiotics of 4%-6% adds the xylitol for the stock solution quality 5-20% for accounting for pretreatment, the constant temperature at 37 DEG C
It ferments to obtain the final product；Wherein, probiotics is bifidobacterium adolescentis, Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus.
2. fermentation Cordyceps militaris probiotic beverage according to claim 1, it is characterised in that the Cordyceps militaris bacterium powder is logical
Cross what following methods were prepared：Cordyceps militaris link bacterial strain is taken, the 17-25 DEG C of culture 3-8d on SDAY slant mediums；Then in SDY
With 150-200r/min in culture medium, 20-25 DEG C, shaking flask culture 3-8d；Then with 5~10% inoculum concentrations access fermentation tank hair
Ferment, tank pressure are 0.01~0.08MPa, and 20-25 DEG C of culture 3-8d obtains fermentation Miao of mycelium and zymotic fluid mixing；Filtering,
4000r/min is centrifuged, and is obtained cordyceps mycelium, be dry, pulverize.
3. fermentation Cordyceps militaris probiotic beverage according to claim 1, it is characterised in that the chrysanthemum extract is logical
Cross what following methods were prepared：Chrysanthemum with water is impregnated, and chrysanthemum and water quality ratio are 1: 100-150, are 150W's with power
Microwave Extraction Apparatus extracts 10-30min, filters to obtain chrysanthemum extract；The wolfberry fruit extract is to be prepared by the following method
It arrives：Matrimony vine is soaked, and matrimony vine and water quality ratio are 1: 30-60, at 30-70 DEG C, extracts 30-70min, then filters
Wolfberry fruit extract.
4. fermentation Cordyceps militaris probiotic beverage according to claim 1, it is characterised in that the enzymolysis is by stoste pH
Value is adjusted to 6-7, and addition accounts for stock solution quality 0.06%-0.08% alpha-amylases, keeps the temperature 100min under 85 DEG C of temperature conditions, adjust later
PH to 5.5 adds the carbohydrase for accounting for stock solution quality 0.06%, accounts for the cellulase of stock solution quality 0.04%, accounts for stock solution quality
0.03% pectase and the protease for accounting for stock solution quality 0.04% keep the temperature 5-6h.
5. ferment Cordyceps militaris probiotics composite beverage according to claim 4, it is characterized in that：The enzyme activity of the alpha-amylase
Unit of force is 30,000 U/g；The enzyme activity unit of carbohydrase is 80,000 U/g；The enzyme activity unit of cellulase is 40,000 U/g；Pectase
Enzyme activity unit be 30,000 U/g；The enzyme activity unit of protease is 60,000 U/g.
6. fermentation Cordyceps militaris probiotic beverage according to claim 1, it is characterised in that the probiotics is before use
By domestication, domestication step is as follows：
Bifidobacterium adolescentis, Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus are inoculated in MRS Liquid Cultures respectively
In base, 25-37 DEG C expands culture for 24 hours, obtains the scale-up medium of four kinds of bacterium；By the scale-up medium of above-mentioned four kinds of probiotics point
It is not inoculated in sterilized cow's milk culture medium and cultivates one day, obtain inoculation cow's milk, then will be inoculated with cow's milk according to 1% mass ratio
The stock solution quality ratio for being linked into sterile cow's milk and pretreatment is 1：It is cultivated one day in 1 mixed liquor；Later every time domestication when by
Decrescence lack the additive amount of cow's milk, increase the amount of stoste, until domestication is completed when cow's milk addition is zero；Always domestication number is for control
6-9 times；The probiotics tamed is obtained, the wherein content of probiotics is controlled in 150-200CFU/mL.
7. ferment Cordyceps militaris probiotics composite beverage according to claim 6, it is characterized in that：It is described by youth bifid bar
Bacterium, Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus are inoculated in the process in MRS fluid nutrient mediums respectively, inoculation
Concentration 110-112CFU/mL.
8. ferment Cordyceps militaris probiotics composite beverage according to claim 6, it is characterized in that：The bifidobacterium adolescentis,
Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus are in 121 DEG C of sterilizing 20- before use of MRS fluid nutrient mediums
50min。
9. ferment Cordyceps militaris probiotics composite beverage according to claim 8, it is characterized in that：The MRS fluid nutrient mediums,
Quality proportioning ingredient is：Peptone 1.5-2%, beef extract 1-1.5%, yeast extract 0.5-1%, glucose 2-3%, sodium acetate
0.5-0.8%, diammonium hydrogen citrate 0.2-0.5%, Tween 80 0.1-0.2%, manganese sulfate 0.02-0.03%, magnesium sulfate
0.02-0.03%, remaining is water.
10. a kind of preparation method for the Cordyceps militaris probiotics composite beverage that ferments described in claim 1, it is characterized in that this method includes
Following steps：By Cordyceps militaris bacterium powder 30-50 parts by weight, ganoderma lucidum powder 25-35 parts by weight, Se-enriched yeast powder 5-10 parts by weight, big
Legumin powder 6-8 parts by weight, chrysanthemum extract 8-10 parts by weight, wolfberry fruit extract 10-15 parts by weight are mixed to get stoste, will be former
Liquid enzymolysis, enzyme deactivation, sterilizing, the stoste pre-processed are inoculated with probiotics by the inoculum concentration of 4%-6%, add and account for pretreatment
Stock solution quality 10-20% xylitol, ferment at constant temperature at 37 DEG C to obtain the final product；Wherein, probiotics is bifidobacterium adolescentis, pair is done
Lactobacillus paracasei, Lactobacillus rhamnosus and lactobacillus acidophilus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810069589.9A CN108244432A (en) | 2018-01-24 | 2018-01-24 | A kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810069589.9A CN108244432A (en) | 2018-01-24 | 2018-01-24 | A kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108244432A true CN108244432A (en) | 2018-07-06 |
Family
ID=62742243
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810069589.9A Pending CN108244432A (en) | 2018-01-24 | 2018-01-24 | A kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108244432A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349644A (en) * | 2018-10-30 | 2019-02-19 | 广州普维君健药业有限公司 | Probiotic composition, health food and its preparation method and application |
| CN110468005A (en) * | 2019-09-11 | 2019-11-19 | 河南科技学院 | A kind of preparation method of Cordyceps militaris alcoholic beverage |
| CN110484404A (en) * | 2019-09-11 | 2019-11-22 | 河南科技学院 | A kind of Cordyceps militaris alcoholic beverage and its application |
| CN112155199A (en) * | 2020-09-29 | 2021-01-01 | 上海怡宝化妆品集团有限公司 | Capsule containing Ganoderma lucidum sporophore spore powder fermentation liquid and preparation method thereof |
| CN112641093A (en) * | 2020-12-31 | 2021-04-13 | 厦门市天德善品生物科技有限公司 | Cordyceps sinensis ginseng mushroom fungus lignin, health food and preparation method thereof |
| CN112772914A (en) * | 2020-12-31 | 2021-05-11 | 厦门市天德善品生物科技有限公司 | Cordyceps sinensis ginseng mushroom grass nutrient and preparation method thereof |
| CN112806570A (en) * | 2020-12-31 | 2021-05-18 | 厦门市天德善品生物科技有限公司 | Cordyceps sinensis, Guiyuan and mushroom grass nutrient and preparation method thereof |
| CN112841659A (en) * | 2021-01-11 | 2021-05-28 | 江苏美芝禾生物科技有限公司 | Cordyceps militaris peptide granules and preparation method thereof |
| CN114601010A (en) * | 2022-04-07 | 2022-06-10 | 广西壮族自治区农业科学院 | Passion fruit preserved fruit and preparation method thereof |
| CN115997833A (en) * | 2022-12-01 | 2023-04-25 | 中国人民解放军陆军勤务学院 | Female freeze-dried functional tea suitable for plain plateau settlement environment and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094258A (en) * | 1993-04-14 | 1994-11-02 | 长沙市蔬菜科学研究所 | Edible fungus protein series drinks |
| CN101606561A (en) * | 2009-07-21 | 2009-12-23 | 北京勃然制药有限公司 | A kind of formula of ganoderma lucidum tea and preparation method thereof |
| CN102000129A (en) * | 2010-11-16 | 2011-04-06 | 郭景龙 | Medicinal composition with effect of improving immunity |
| CN105918751A (en) * | 2016-04-29 | 2016-09-07 | 珠海天香苑生物科技发展股份有限公司 | Cordyceps sinensis-lactobacillus fermented beverage |
| CN106551378A (en) * | 2015-09-16 | 2017-04-05 | 三株福尔制药有限公司 | A kind of compositionss of probiotics fermention Cordyceps militaris (L.) Link. and its preparation method and application |
| CN107028063A (en) * | 2017-04-24 | 2017-08-11 | 河南科技大学 | A kind of preparation method of RHIIZOMA DIOSCOREAE from Henan of China probiotic beverage |
| CN107616397A (en) * | 2017-03-29 | 2018-01-23 | 济南航晨生物科技有限公司 | A kind of compound bee honey drink of ganoderma lucidum cordyceps sinensis and preparation method thereof |
-
2018
- 2018-01-24 CN CN201810069589.9A patent/CN108244432A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094258A (en) * | 1993-04-14 | 1994-11-02 | 长沙市蔬菜科学研究所 | Edible fungus protein series drinks |
| CN101606561A (en) * | 2009-07-21 | 2009-12-23 | 北京勃然制药有限公司 | A kind of formula of ganoderma lucidum tea and preparation method thereof |
| CN102000129A (en) * | 2010-11-16 | 2011-04-06 | 郭景龙 | Medicinal composition with effect of improving immunity |
| CN106551378A (en) * | 2015-09-16 | 2017-04-05 | 三株福尔制药有限公司 | A kind of compositionss of probiotics fermention Cordyceps militaris (L.) Link. and its preparation method and application |
| CN105918751A (en) * | 2016-04-29 | 2016-09-07 | 珠海天香苑生物科技发展股份有限公司 | Cordyceps sinensis-lactobacillus fermented beverage |
| CN107616397A (en) * | 2017-03-29 | 2018-01-23 | 济南航晨生物科技有限公司 | A kind of compound bee honey drink of ganoderma lucidum cordyceps sinensis and preparation method thereof |
| CN107028063A (en) * | 2017-04-24 | 2017-08-11 | 河南科技大学 | A kind of preparation method of RHIIZOMA DIOSCOREAE from Henan of China probiotic beverage |
Non-Patent Citations (2)
| Title |
|---|
| 杜双田等: "《蛹虫草、灰树花、天麻高产栽培新技术》", 31 January 2002, 中国农业出版社 * |
| 髙福成等: "《新型发酵食品》", 30 June 1998, 中国轻工业出版社 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349644A (en) * | 2018-10-30 | 2019-02-19 | 广州普维君健药业有限公司 | Probiotic composition, health food and its preparation method and application |
| CN110468005A (en) * | 2019-09-11 | 2019-11-19 | 河南科技学院 | A kind of preparation method of Cordyceps militaris alcoholic beverage |
| CN110484404A (en) * | 2019-09-11 | 2019-11-22 | 河南科技学院 | A kind of Cordyceps militaris alcoholic beverage and its application |
| CN112155199A (en) * | 2020-09-29 | 2021-01-01 | 上海怡宝化妆品集团有限公司 | Capsule containing Ganoderma lucidum sporophore spore powder fermentation liquid and preparation method thereof |
| CN112155199B (en) * | 2020-09-29 | 2022-09-23 | 上海洁士宝日化集团有限公司 | Capsule containing Ganoderma lucidum sporophore spore powder fermentation liquid and preparation method thereof |
| CN112641093A (en) * | 2020-12-31 | 2021-04-13 | 厦门市天德善品生物科技有限公司 | Cordyceps sinensis ginseng mushroom fungus lignin, health food and preparation method thereof |
| CN112772914A (en) * | 2020-12-31 | 2021-05-11 | 厦门市天德善品生物科技有限公司 | Cordyceps sinensis ginseng mushroom grass nutrient and preparation method thereof |
| CN112806570A (en) * | 2020-12-31 | 2021-05-18 | 厦门市天德善品生物科技有限公司 | Cordyceps sinensis, Guiyuan and mushroom grass nutrient and preparation method thereof |
| CN112841659A (en) * | 2021-01-11 | 2021-05-28 | 江苏美芝禾生物科技有限公司 | Cordyceps militaris peptide granules and preparation method thereof |
| CN114601010A (en) * | 2022-04-07 | 2022-06-10 | 广西壮族自治区农业科学院 | Passion fruit preserved fruit and preparation method thereof |
| CN114601010B (en) * | 2022-04-07 | 2023-06-06 | 广西壮族自治区农业科学院 | Preserved passion fruits and preparation method thereof |
| CN115997833A (en) * | 2022-12-01 | 2023-04-25 | 中国人民解放军陆军勤务学院 | Female freeze-dried functional tea suitable for plain plateau settlement environment and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108244432A (en) | A kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof | |
| CN105167072A (en) | Production method of functional Chinese wolfberry fruit enzyme and product thereof | |
| CN102318806B (en) | Preparation method of probiotics fermented pumpkin and carrot vegetable powder | |
| CN105725008B (en) | A kind of composition and its preparation method and application of Bacillus subtilis natto fermentation Radix Astragali | |
| CN101524150B (en) | Microbial ecological agent and preparation method thereof | |
| CN107874049A (en) | A kind of rose enzyme drink of biology extraction and preparation method thereof | |
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| CN109717340A (en) | A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis | |
| CN104872674A (en) | Medlar and red date enzyme and preparation method thereof | |
| CN105146614A (en) | Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage | |
| CN104542977B (en) | A kind of health beverages and preparation method containing yam extract and bifidobacterium bifidum | |
| CN106754619A (en) | It is a kind of that the method that traditional Chinese medicinal components promote growth of probiotics is added in grain culture medium | |
| CN107028063A (en) | A kind of preparation method of RHIIZOMA DIOSCOREAE from Henan of China probiotic beverage | |
| CN109528814A (en) | A kind of probiotics and its preparation method and application of lactobacillus-fermented Radix Astragali | |
| CN105230782A (en) | Preparation method of hair weed yoghourt | |
| CN107319566A (en) | A kind of sorosis litchi powder rich in probiotics and preparation method thereof | |
| CN105919113A (en) | Method for preparing lucid ganoderma and soybean enzyme through microbial fermentation | |
| CN104365858B (en) | A kind of preparation method of fermented type ginkgo peanut milk drink | |
| CN106070623A (en) | A kind of Herb Gynostemmae Pentaphylli fermentation milk and preparation method thereof | |
| CN105647755A (en) | Selenium-enriched health care ice wine containing ganoderma lucidum and mulberries | |
| CN102907612A (en) | Preparation method for compound microorganism fermented maize gruel | |
| CN105505718B (en) | A kind of thick wine of cordyceps sinensis mulberry juice health amber rich in DNJ | |
| CN106858589A (en) | A kind of lycium ruthenicum compressing tablet and preparation method thereof | |
| CN109169899A (en) | A kind of preparation method of the shield stomach acidified milk containing Hericium erinaceus beta glucan | |
| CN107568602A (en) | A kind of hybrid bacterial strain fermentation Chewable Tablets 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: 20180706 |