CN109258289A - A kind of mung bean ganoderma lucidum biological drink and preparation method thereof - Google Patents
A kind of mung bean ganoderma lucidum biological drink and preparation method thereof Download PDFInfo
- Publication number
- CN109258289A CN109258289A CN201811010295.5A CN201811010295A CN109258289A CN 109258289 A CN109258289 A CN 109258289A CN 201811010295 A CN201811010295 A CN 201811010295A CN 109258289 A CN109258289 A CN 109258289A
- Authority
- CN
- China
- Prior art keywords
- ganoderma lucidum
- juice
- mung bean
- parts
- drink
- 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
- 240000008397 Ganoderma lucidum Species 0.000 title claims abstract description 61
- 235000001637 Ganoderma lucidum Nutrition 0.000 title claims abstract description 61
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 52
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 52
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 45
- 241001388119 Anisotremus surinamensis Species 0.000 claims abstract description 29
- 244000013123 dwarf bean Species 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 19
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 229910052564 epsomite Inorganic materials 0.000 claims description 6
- 230000003519 ventilatory effect Effects 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 239000011573 trace mineral Substances 0.000 claims description 5
- 235000013619 trace mineral Nutrition 0.000 claims description 5
- 230000008901 benefit Effects 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 229910021580 Cobalt(II) chloride Inorganic materials 0.000 claims description 3
- 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 3
- 239000007836 KH2PO4 Substances 0.000 claims description 3
- 229910004619 Na2MoO4 Inorganic materials 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 229910052927 chalcanthite Inorganic materials 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-ZSJDYOACSA-N heavy water Substances [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 claims description 3
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 3
- 229910052603 melanterite Inorganic materials 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000011684 sodium molybdate Substances 0.000 claims description 3
- TVXXNOYZHKPKGW-UHFFFAOYSA-N sodium molybdate (anhydrous) Chemical compound [Na+].[Na+].[O-][Mo]([O-])(=O)=O TVXXNOYZHKPKGW-UHFFFAOYSA-N 0.000 claims description 3
- 239000011691 vitamin B1 Substances 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 3
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 3
- 239000011686 zinc sulphate Substances 0.000 claims description 3
- 229930003451 Vitamin B1 Natural products 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims description 2
- 229960003495 thiamine Drugs 0.000 claims description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 2
- 238000012549 training Methods 0.000 claims description 2
- 235000010374 vitamin B1 Nutrition 0.000 claims description 2
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 5
- 241000222336 Ganoderma Species 0.000 abstract description 4
- 235000020776 essential amino acid Nutrition 0.000 abstract description 3
- 239000003797 essential amino acid Substances 0.000 abstract description 3
- 230000001228 trophic effect Effects 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 238000011534 incubation Methods 0.000 description 6
- 239000003814 drug Substances 0.000 description 5
- 239000008188 pellet Substances 0.000 description 5
- 241000233866 Fungi Species 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000007443 Neurasthenia Diseases 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
- 235000019658 bitter taste Nutrition 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
- 235000009508 confectionery Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011218 seed culture Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 150000003648 triterpenes Chemical class 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 210000004885 white matter Anatomy 0.000 description 2
- UUUHXMGGBIUAPW-UHFFFAOYSA-N 1-[1-[2-[[5-amino-2-[[1-[5-(diaminomethylideneamino)-2-[[1-[3-(1h-indol-3-yl)-2-[(5-oxopyrrolidine-2-carbonyl)amino]propanoyl]pyrrolidine-2-carbonyl]amino]pentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]amino]-3-methylpentanoyl]pyrrolidine-2-carbon Chemical compound C1CCC(C(=O)N2C(CCC2)C(O)=O)N1C(=O)C(C(C)CC)NC(=O)C(CCC(N)=O)NC(=O)C1CCCN1C(=O)C(CCCN=C(N)N)NC(=O)C1CCCN1C(=O)C(CC=1C2=CC=CC=C2NC=1)NC(=O)C1CCC(=O)N1 UUUHXMGGBIUAPW-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 102000004270 Peptidyl-Dipeptidase A Human genes 0.000 description 1
- 108090000882 Peptidyl-Dipeptidase A Proteins 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 201000002364 leukopenia Diseases 0.000 description 1
- 231100001022 leukopenia Toxicity 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 208000020442 loss of weight Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019707 mung bean protein Nutrition 0.000 description 1
- 230000001613 neoplastic effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000003285 pharmacodynamic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/20—Culture media, e.g. compost
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of mung bean ganoderma lucidum biological drink, the raw material for preparing of the drink is comprised the following components in parts by weight: 85~95 parts of mung bean Normal juice or allotment green bean juice, 5~15 parts of Ganoderma Lucidum pompon cultures and 5~25 portions of sugar；The drink carries out obtained by submerged fermentation mung bean Normal juice or allotment green bean juice using Ganoderma Lucidum pompon.The present invention carries out submerged fermentation to green bean juice using Ganoderma Lucidum pompon, increase the content of active components of glossy ganoderma in product, protein, essential amino acid and vitamin, production obtains the biological drink to human body with nutrition and health-care effect of reducing weight, it is insufficient to compensate for green bean juice trophic factor, both green bean juice new varieties had been increased, the new function of green bean juice is also imparted, consumption market is wide.
Description
Technical field
The present invention relates to a kind of biofermentation drink, especially a kind of mung bean ganoderma lucidum biological drink and preparation method thereof.
Background technique
Fruit juice is the snack food that a kind of consumer group is wide, consumption figure is big.But traditional fruit juice is with fruit drink or fruit drink
Water and sugar etc. is equipped with to be made, it is functional of less types.Therefore, new functional form fruit juice product is developed, different consumer groups are met
The demand of body is very necessary.
The minerals such as mung bean protein rich in, vitamin and calcium, iron, are a kind of with nutritive and medicinal value
Industrial crops, can food and medicament dual-purpose.Its because containing there are many alkaloid due to it is sweet in flavor, it is cold in nature；Return heart, stomach meridian, effect heat-clearing detoxify, disappear
Heat has good health-care effect.Mung bean is developed to the hot spot that beverage new product development is had become at a kind of beverage.Heat-clearing
Relieving summer-heat drink is a kind of functional beverage, and clearing away summerheat drink species currently on the market are various, but due in these beverages
Added with the higher Chinese medicine of price, cause its price higher.In addition, mung bean is with faint scent and contains multiple nutritional components and has
Effect that is clearing heat and detoxicating, relieving summer heat is loved by consumers.The nutritional ingredient of mung bean includes vitamin, amino acid and lot of trace member
Element.The food of mung bean and auxiliaries has listing, such as mung bean cake, mung bean flour, beverage of green bean.The life of various mung bean products
Production. art, formula and flavor difference.Make it is a kind of it is full of nutrition, with healthcare function and convenient beverage of green bean is very
It is necessary to.
Ganoderma lucidum is that the rare fungi of dual-purpose of drug and food is always treated as the treasure promoted longevity since ancient times, for chronic branch gas
The diseases such as Guan Yan, coronary heart disease, hepatitis, hyperlipemia, neurasthenia, the adjuvant treatment of neoplastic disease, leukopenia are different
The curative effect of degree[1], main pharmacodynamics ingredient is ganoderma lucidum polysaccharide and triterpene.Ganoderma lucidum polysaccharide has antitumor, immunological regulation, drop blood
The effects of sugar, reducing blood lipid, anti-oxidant and anti-aging[2]；Ganodenic acid has liver protection, antitumor, AntiHIV1 RT activity~1 and the albumen of HIV~1
Enzymatic activity, inhibit histamine release, inhibit angiotensin converting enzyme, inhibit cholesterol biosynthesis, analgesia, inhibit platelet aggregation,
The effects of anti-oxidant[3].However, Wild ganoderma scarcity of resources；The plantation ganoderma lucidum period is long, and land occupation is wide, and by seasonal effect, raw material
It is at high cost.In addition, traditional ganoderma lucidum is used as medicine with fructification or spore, the former fibrosis, degree of lignification are high, and bitter taste is dense；The latter produces
Measure low, cell wall thickness.Therefore, the two is all unsuitable for directly as raw-food material.
Submerged fermentation production Ganoderma lucidum mycelium ball have the period is short, yield is high, process is easy to control, stable product quality, easily point
From the features such as, and the non-lignifying of produced Ganoderma Lucidum pompon, bitter taste are light, and nutritive value and effective component are very not less than fructification
It is higher than fructification to certain indexs.Wherein, mycelium pellet ratio of crude protein fructification is 2.47 times high, it is necessary to which amino acid accounts for total amino acid
Quite, Thick many candies and polyoses content are respectively 2.26 times and 3.5 times of fructification to both ratios, and effective component is easily separated, easily quilt
Absorption of human body and utilization, can be directly used for food processing[4].The triterpene content of different strain mycelium pellet is 0.38%~1.34%
Between[5], with fructification 0.4%~1.19%[6]It is not much different.Therefore, mycelium pellet has high value of exploiting and utilizing.It can
See, submerged fermentation produces Ganoderma Lucidum pompon and provides feasible way for the large-scale industrialized production of ganoderma lucidum raw material.
Summary of the invention
Based on the above issues, it is an object of the invention to overcome in place of above-mentioned the deficiencies in the prior art and providing one kind has
The mung bean ganoderma lucidum biological drink of slimming effect.
To achieve the above object, the technical scheme adopted by the invention is as follows: a kind of mung bean ganoderma lucidum biological drink, the drink
It prepares raw material to comprise the following components in parts by weight: 85~95 parts of mung bean Normal juice or allotment green bean juice, 5~15 parts of Ganoderma Lucidum pompon trainings
Support object and 5~25 portions of sugar；The drink carries out submerged fermentation institute to mung bean Normal juice or allotment green bean juice using Ganoderma Lucidum pompon
?.Wherein, in addition to mung bean Normal juice, mung bean magma can also be selected；In addition to deploying green bean juice, allotment mung bean milk can also be selected；
The preferred white granulated sugar of sugar.
Preferably, the raw material for preparing of the drink comprises the following components in parts by weight: 88~92 parts of mung bean Normal juice or allotment
Green bean juice, 7~12 parts of Ganoderma Lucidum pompon cultures and 8~20 portions of sugar.Wherein, ganoderma lucidum can improve cardiovascular and cerebrovascular, stomach, liver,
Kidney, lung, endocrine, insufficiency of vital energy and blood, neurasthenia and inferior health have beauty skin, promote longevity, strengthen immunity, improvement
Sleep, relaxing tendons and activating collaterals are built up health and other effects.
Preferably, the raw material for preparing of the drink comprises the following components in parts by weight: 89~91 parts of mung bean Normal juice or allotment
Green bean juice, 9~11 parts of Ganoderma Lucidum pompon cultures and 10~15 portions of sugar.
Preferably, the raw material for preparing of the drink comprises the following components in parts by weight: 90 parts of mung bean Normal juice or allotment mung bean
Juice, 10 parts of Ganoderma Lucidum pompon cultures and 15 portions of sugar.
As another aspect of the present invention, the present invention also provides the production method of above-mentioned mung bean ganoderma lucidum biological drink,
Include the following steps: that the ratio by mung bean Normal juice (magma) or allotment green bean juice (slurry), Ganoderma Lucidum pompon culture is packed into fermentation
Tank, liquid amount are the 50%~70% of tank volume, sugar are added, 28 DEG C ± 2 DEG C of temperature, tank presses 0.3MPa, speed of agitator 100r/
Min~200r/min, ventilatory capacity are 1/5 tank volume/min~3/5 tank volume/min, natural pH, cultivate 3~10 days to obtain the final product.
Preferably, the liquid amount is 55%~65%, speed of agitator 120r/min~180r/min of tank volume, ventilation
Amount is 1/3 tank volume/min~1/2 tank volume/min, cultivates 4~8 days to obtain the final product.
Preferably, the liquid amount is 58%~62%, speed of agitator 140r/min~160r/min of tank volume, ventilation
Amount is 2/7 tank volume/min~3/7 tank volume/min, cultivates 5~6 days to obtain the final product.
Preferably, the Ganoderma Lucidum pompon culture is prepared using following methods: the lucidum strain of activation is inoculated with
Fermented and cultured is carried out in liquid fermentation medium, obtains Ganoderma Lucidum pompon culture.
Preferably, the liquid fermentation medium includes the component of following concentration: potato 200g/L, glucose 10g/L,
Yeast extract 5g/L, KH2PO43g/L, MgSO4·7H2O 1.5g/L, vitamin B1 2mg/L, 70mL trace element solution；It is described
Liquid fermentation medium pH is 4.8.
Preferably, the trace element solution includes the component of following concentration: MgSO4·7H2O 3g/L, MnSO4·H2O
0.5g/L, NaCl 1g/L, FeSO4·7H2O 0.1g/L, CoCl20.1g/L, ZnSO4·7H2O 0.1g/L, CuSO4·5H2O
0.1g/L, KA1 (SO4)2·12H2O 0.01g/L, H3BO30.01g/L, Na2MoO4·2H2O 0.01g/L。
Compared with the existing technology, the invention has the benefit that
The present invention carries out submerged fermentation to green bean juice using Ganoderma Lucidum pompon, increases active components of glossy ganoderma in product, egg
The content of white matter, essential amino acid and vitamin, production obtain the biological drink to human body with nutrition and health-care effect of reducing weight,
It is insufficient to compensate for green bean juice trophic factor, had both increased green bean juice new varieties, and had also imparted the new function of green bean juice, consumption market
It is wide.
Specific embodiment
The present invention relates to a kind of mung bean ganoderma lucidum biological drink and its processing methods, belong to biotechnology, beverage/food technology
Field.The present invention is inoculated with Ganoderma Lucidum pompon using common beverage of green bean as fluid nutrient medium, carries out submerged fermentation and obtains mung bean ganoderma lucidum
Biological drink, products obtained therefrom not only excellent in color, and also it is full of nutrition, it is low in cost, it is convenient.Processing of the invention
The characteristics of method is that Ganoderma Lucidum pompon fermentation technique is scientifically introduced in common beverages, increases beverage new varieties, imparts
The new healthcare function of beverage, improves beverage quality, and consumption market is wide.
The present invention carries out submerged fermentation to green bean juice using Ganoderma Lucidum pompon, increases active components of glossy ganoderma in product, egg
The content of white matter, essential amino acid and vitamin；The mycelium pellet of white is evenly dispersed in the beverage, sparkling and crystal-clear glittering, like Xiao Ming
Pearl, appearance are very tempting；And the soft bullet of unique flavor, mouthfeel, exquisiteness；Product has nutrition and health care effect to human body, compensates for
Fruit juice nutrient factor is insufficient；Product of the present invention meets the demand to snack food of modern, opens ganoderma lucidum and utilizes new direction.
To better illustrate the object, technical solutions and advantages of the present invention, below in conjunction with specific embodiment to the present invention
It is described further.Unless otherwise noted, the method in the application is all made of the universal method of this field.
Embodiment 1
A kind of embodiment of mung bean ganoderma lucidum biological drink of the invention, production method include the following steps:
(1) preparation of Ganoderma Lucidum pompon culture: using ganoderma lucidum as starting strain, liquid is seeded to after test tube stock is activated
Fermentation medium carries out seed culture, is then transferred to fermentor and carries out liquid fermentation, and obtains mycelium pellet culture:
The formula of liquid fermentation medium: potato 200g/L, glucose 10g/L, yeast extract 5g/L, KH2PO43g/L,
MgSO4·7H2O 1.5g/L, vitamin B12mg/L, 70mL trace element solution (MgSO4·7H2O 3g/L, MnSO4·H2O
0.5g/L, NaCl 1g/L, FeSO4·7H2O 0.1g/L, CoCl20.1g/L, ZnSO4·7H2O 0.1g/L, CuSO4·5H2O
0.1g/L, KA1 (SO4)2·12H2O 0.01g/L, H3BO30.01g/L, Na2MoO4·2H2O 0.01g/L), pH4.8.
The condition of seed culture: carrying out shaken cultivation on shaking table, and culture room temperature is 20 DEG C -30 DEG C, cultivates 5 days -10
It；
The condition of ferment tank: seed liquor is transferred into fermentor with the inoculum concentration of 5%-15%, liquid amount is tank appearance
Long-pending 50%-70%, 28 DEG C ± 2 DEG C of temperature, tank presses 0.3MPa, speed of agitator 100r/min-200r/min, ventilatory capacity 1/5
Tank volume/min-3/5 tank volume/min, natural pH is cultivated -8 days 3 days.
(2) preparation of green bean juice:
Various mung bean Normal juice (magma) or allotment green bean juice (slurry) using the preparation of various technologies.
(3) preparation step of mung bean ganoderma lucidum biological drink is as follows:
A tinning fermentation: by 90 parts of mung bean Normal juice (magma) or green bean juice (slurry), 10 parts of Ganoderma Lucidum pompon cultures are deployed
Ratio is packed into fermentor, and liquid amount is the 60% of tank volume, 15 portions of sugar is added, 28 DEG C ± 2 DEG C of temperature, tank presses 0.3MPa, stirring
Revolving speed 150r/min, ventilatory capacity are 2/5 tank volume/min, natural pH, cultivate 5 days to obtain the final product；
B packaging: it as needed, carries out as requested.
Embodiment 2
The production method of the present embodiment is except mung bean Normal juice is 85 parts, Ganoderma Lucidum pompon culture is 15 parts, sugar is 18 parts, hair
Ferment incubation time is except 4 days, remaining step is same as Example 1.
Embodiment 3
The production method of the present embodiment is except mung bean magma is 95 parts, Ganoderma Lucidum pompon culture is 5 parts, sugar is 8 parts, fermentation
Incubation time is except 8 days, remaining step is same as Example 1.
Embodiment 4
For the production method of the present embodiment except 50% that liquid amount is tank volume, fermented incubation time is remaining step except 6 days
It is rapid same as Example 1.
Embodiment 5
For the production method of the present embodiment except 70% that liquid amount is tank volume, fermented incubation time is remaining step except 4 days
It is rapid same as Example 1.
Embodiment 6
The production method of the present embodiment is in addition to sugar is 5 parts, fermented incubation time is 6 days, remaining step and 1 phase of embodiment
Together.
Embodiment 7
The production method of the present embodiment is in addition to sugar is 20 parts, fermented incubation time is 4 days, remaining step and embodiment 1
It is identical.
The slimming effect of the mung bean ganoderma lucidum biological drink of the invention of embodiment 8 is tested
Test object: the mung bean ganoderma lucidum biological drink of Examples 1 to 7 preparation；
Detection method: select 75 35~58 years old at random, the adult between 70~90kg of weight, 160~180cm of height
People drinks mung bean ganoderma lucidum biological drink prepared by the present invention twice daily, each 90ml, once in the morning and once at night, the work and rest of other diet
As usual it carries out, a drinking person weight is recorded after three months, data such as the following table 1 institute of drinking person changes of weight is obtained after 6 months
Show.
The mung bean ganoderma lucidum biological drink of the invention of table 1 drinks rear drinking person loss of weight tables of data (unit: kg)
Testing result: as shown in Table 1, from the data of table 1 it is found that the mung bean spirit of embodiment 1, embodiment 7 and embodiment 2
The slimming effect of other groups relatively of the slimming effect of sesame biological drink of mung bean ganoderma lucidum biological drink is with the obvious advantage, and embodiment 1,
In the raw material of 2 and 7 mung bean ganoderma lucidum biological drink sugared content but other groups relatively sugared content it is more.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than protects to the present invention
The limitation of range is protected, although the invention is described in detail with reference to the preferred embodiments, those skilled in the art should
Understand, it can be with modification or equivalent replacement of the technical solution of the present invention are made, without departing from the essence of technical solution of the present invention
And range.
Bibliography:
1, auspicious (2004) the fungus research such as beautiful, 2 (1): 68~77；
2, left army etc. (2015) traditional Chinese medicine information, 32 (5): 122~123；
3, Li Guohua etc. (2015) Chinese herbal medicine, 46 (12): 1858~1862；
4, Zhang Liyang etc. (1998) edible fungi of china, 17 (1): 15~16；
5, the Chinese Forest by-product and speciality of Wu Xueqian etc. (2009), (5): 1~3；
6, vertical loyalty etc. (2009) edible fungi of china, 28 (4): 38~40 are paid.
Claims (10)
1. a kind of mung bean ganoderma lucidum biological drink, which is characterized in that the raw material for preparing of the drink comprises the following components in parts by weight:
85~95 parts of mung bean Normal juice or allotment green bean juice, 5~15 parts of Ganoderma Lucidum pompon cultures and 5~25 portions of sugar；The drink benefit
Mung bean Normal juice or allotment green bean juice are carried out obtained by submerged fermentation with Ganoderma Lucidum pompon.
2. mung bean ganoderma lucidum biological drink according to claim 1, which is characterized in that the drink prepare raw material include with
The component of lower parts by weight: 88~92 parts of mung bean Normal juice or allotment green bean juice, 7~12 parts of Ganoderma Lucidum pompon cultures and 8~20
Part sugar.
3. mung bean ganoderma lucidum biological drink according to claim 1, which is characterized in that the drink prepare raw material include with
The component of lower parts by weight: 89~91 parts of mung bean Normal juice or allotment green bean juice, 9~11 parts of Ganoderma Lucidum pompon cultures and 10~15
Part sugar.
4. mung bean ganoderma lucidum biological drink according to claim 1, which is characterized in that the drink prepare raw material include with
The component of lower parts by weight: 90 parts of mung bean Normal juice or allotment green bean juice, 10 parts of Ganoderma Lucidum pompon cultures and 5 portions of sugar.
5. the production method of mung bean ganoderma lucidum biological drink according to any one of claims 1 to 4, which is characterized in that including
Following steps: the ratio of mung bean Normal juice (magma) or allotment green bean juice (slurry), Ganoderma Lucidum pompon culture is packed into fermentor, dress
Liquid measure is the 50%~70% of tank volume, and addition is sugared, 28 DEG C ± 2 DEG C of temperature, tank pressure 0.3MPa, speed of agitator 100r/min~
200r/min, ventilatory capacity are 1/5 tank volume/min~3/5 tank volume/min, natural pH, cultivate 3~10 days to obtain the final product.
6. production method according to claim 5, which is characterized in that the liquid amount is the 55%~65% of tank volume,
Speed of agitator 120r/min~180r/min, ventilatory capacity are 1/3 tank volume/min~1/2 tank volume/min, are within culture 4~8 days
?.
7. production method according to claim 6, which is characterized in that the liquid amount is the 58%~62% of tank volume,
Speed of agitator 140r/min~160r/min, ventilatory capacity are 2/7 tank volume/min~3/7 tank volume/min, are within culture 5~6 days
?.
8. production method according to claim 5, which is characterized in that the Ganoderma Lucidum pompon culture uses following methods
It is prepared: the lucidum strain of activation being inoculated in liquid fermentation medium and carries out fermented and cultured, obtain the training of Ganoderma Lucidum pompon
Support object.
9. production method according to claim 8, which is characterized in that the liquid fermentation medium includes following concentration
Component: potato 200g/L, glucose 10g/L, yeast extract 5g/L, KH2PO43g/L, MgSO4·7H2O 1.5g/L, vitamin
B1 2mg/L, 70mL trace element solution；The liquid fermentation medium pH is 4.8.
10. manufacturing method according to claim 9, which is characterized in that the trace element solution includes following concentration
Component: MgSO4·7H2O 3g/L, MnSO4·H2O 0.5g/L, NaCl 1g/L, FeSO4·7H2O 0.1g/L, CoCl2
0.1g/L, ZnSO4·7H2O 0.1g/L, CuSO4·5H2O 0.1g/L, KA1 (SO4)2·12H2O 0.01g/L, H3BO3
0.01g/L, Na2MoO4·2H2O 0.01g/L。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811010295.5A CN109258289A (en) | 2018-08-31 | 2018-08-31 | A kind of mung bean ganoderma lucidum biological drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811010295.5A CN109258289A (en) | 2018-08-31 | 2018-08-31 | A kind of mung bean ganoderma lucidum biological drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109258289A true CN109258289A (en) | 2019-01-25 |
Family
ID=65155084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811010295.5A Pending CN109258289A (en) | 2018-08-31 | 2018-08-31 | A kind of mung bean ganoderma lucidum biological drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109258289A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564152A (en) * | 2008-04-25 | 2009-10-28 | 大庆市帅亿生物质技术有限公司 | Drink with worm grass and sweet mung bean paste and preparation method thereof |
| CN102071146A (en) * | 2010-10-27 | 2011-05-25 | 广州大学 | Culture method and applications of Ganoderma weberianum mycelial pellets |
| CN107548893A (en) * | 2016-06-29 | 2018-01-09 | 黄秀英 | Ganoderma lucidum bion drink is cultivated by carrier of Semen Coicis |
| CN108174961A (en) * | 2018-02-13 | 2018-06-19 | 广州大学 | A kind of Ganoderma Lucidum pompon soft sweets and preparation method thereof |
-
2018
- 2018-08-31 CN CN201811010295.5A patent/CN109258289A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564152A (en) * | 2008-04-25 | 2009-10-28 | 大庆市帅亿生物质技术有限公司 | Drink with worm grass and sweet mung bean paste and preparation method thereof |
| CN102071146A (en) * | 2010-10-27 | 2011-05-25 | 广州大学 | Culture method and applications of Ganoderma weberianum mycelial pellets |
| CN107548893A (en) * | 2016-06-29 | 2018-01-09 | 黄秀英 | Ganoderma lucidum bion drink is cultivated by carrier of Semen Coicis |
| CN108174961A (en) * | 2018-02-13 | 2018-06-19 | 广州大学 | A kind of Ganoderma Lucidum pompon soft sweets and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈明岭等: "《皮肤病常用中药药理及临床》", 31 October 2017, 中国科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102940288B (en) | Composite enzyme beverage and preparation process method thereof | |
| CN100519730C (en) | Process of making aromatic vinegar by using bananas | |
| CN102676333B (en) | Fruit wine production process of citrus fruit | |
| CN104382159A (en) | Method for preparing lactic acid fermentation beverage by using yellow wine lees | |
| CN102286328A (en) | Mulberry biological wine and brewing process thereof | |
| CN103013757A (en) | Method for brewing navel orange fruit wine | |
| CN108175064A (en) | A kind of Ganoderma lucidum mycelium cone jelly and preparation method thereof | |
| CN104856153A (en) | Composite blueberry purple potato black kerneled rice lactic acid beverage and preparation method thereof | |
| CN105361136A (en) | Preparation method and application of monascus transformed tartary buckwheat fermentation liquor | |
| CN105054021A (en) | Monascus purpureus transformed corn bran fermentation liquid preparation method and application thereof | |
| CN102726665B (en) | Method for producing corn flour by the solid state fermentation of maize pulp by using edible fungi | |
| CN101250470B (en) | Method for preparing strawberry brandy | |
| KR101320580B1 (en) | Method for Preparing Yam Alcohol Containing Polished Barley | |
| CN102178315B (en) | Dragon fruit flower vinegar and production method thereof | |
| CN101113402B (en) | Reflux liquor method for making longan aromatic vinegar | |
| CN102771859A (en) | Toadstool health-care beverage prepared through liquid submerged fermentation and preparation method thereof | |
| CN100463611C (en) | Processing method of natural bamboo juice soy sauce | |
| CN103981048A (en) | Production method of Huai Chinese yam yellow rice wine | |
| CN101270326A (en) | Method for preparing ecological water of strawberry cell | |
| CN102894429A (en) | Dense morchella red date milk | |
| CN102408970A (en) | Apple pearl barley wine and preparation method thereof | |
| CN110218663A (en) | The bacillus amyloliquefaciens Q4 bacterial strain of high yield alpha-glucosidase inhibitor and functional yellow rice wine and preparation method | |
| CN109258289A (en) | A kind of mung bean ganoderma lucidum biological drink and preparation method thereof | |
| CN109294825A (en) | A kind of hickory chick health-care yellow wine and preparation method thereof | |
| CN109259012A (en) | A kind of mung bean Ganoderma Lucidum pompon drink 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: 20190125 |