CN111671019A - Method for producing edible fungus beverage based on subcritical hydrothermal treatment - Google Patents

Method for producing edible fungus beverage based on subcritical hydrothermal treatment Download PDF

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CN111671019A
CN111671019A CN202010404510.0A CN202010404510A CN111671019A CN 111671019 A CN111671019 A CN 111671019A CN 202010404510 A CN202010404510 A CN 202010404510A CN 111671019 A CN111671019 A CN 111671019A
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edible
beverage
edible fungus
temperature
hydrothermal treatment
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苏海锋
林家富
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    • 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
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    • A—HUMAN NECESSITIES
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Abstract

The invention relates to the technical field of food processing, and discloses a method for producing an edible fungus beverage based on subcritical hydrothermal treatment, which comprises the following steps: s1, cleaning edible fungi, mixing and soaking the edible fungi with water to obtain a mixed solution; s2, mixing the mixed solution with edible acetic acid, and performing cutting and slurrying treatment to obtain a bacterial suspension; s3, performing subcritical hydrothermal treatment on the bacterial suspension to obtain a reaction solution; s4, carrying out subsequent treatment on the reaction liquid to obtain the edible fungus beverage; the invention is based on the subcritical hydrothermal treatment technology, integrates extraction, modulation and sterilization of nutrient substances, not only can retain the original fragrance and nutrition of the edible fungi to the greatest extent, but also can shorten the production process flow of the edible fungus beverage and reduce the cost, thereby providing possibility for marketization of the edible fungus beverage.

Description

Method for producing edible fungus beverage based on subcritical hydrothermal treatment
Technical Field
The invention relates to the technical field of food processing, in particular to a method for producing an edible fungus beverage based on subcritical hydrothermal treatment.
Background
In the 21 st century, people have higher and higher demands for beverages, and the beverages become daily life consumption products of people. The development of beverages has gone through carbonated beverages, juice beverages, milk beverages, vegetable protein beverages, tea beverages, which still occupy a tremendous market. With the higher living standard of people, the more important development of new beverage varieties is. The edible fungi is an important food integrating nutrition and health care values, is more and more popular in the market, has the advantages of high protein content, rich amino acids necessary for human bodies, low fat content, and rich contents of dietary fibers, carbohydrates, vitamins, mineral elements, saponins, polyphenols, flavonoids, terpenes and other physiologically active substances, is a multifunctional nutritional food, and is known as a 'health food'. The main functions of the edible fungi are as follows: 1. can enhance the immunity of the organism; 2. has effects in reducing cholesterol and lowering blood pressure; 3. has antifatigue, antioxidant and antiaging effects.
Researches show that polysaccharides and polyphenols in many edible fungi have the effects of scavenging free radicals, improving antioxidant enzyme activity, inhibiting cell lipid peroxidation, protecting biological membrane, delaying aging and resisting virus. Multiple studies prove that the edible fungus polysaccharide has an inhibiting effect on various viruses such as herpes simplex virus, cytomegalovirus, influenza virus, saccular gastritis virus and the like, for example, the coriolus versicolor polysaccharide has an obvious antiviral effect and can be used for preventing liver cancer. Meanwhile, some edible fungi also have the medical health care functions of stopping bleeding, diminishing inflammation, clearing away heat and toxic materials, moistening lung, tonifying qi, strengthening spleen and stomach, tonifying kidney, promoting urination, strengthening essence, strengthening body resistance, nourishing brain and the like. Moreover, some edible fungi or polysaccharides thereof have the effects of resisting radiation, mutation, bacteria, obesity, diabetes and the like.
At present, the edible fungus products in the market are mainly consumed by sporocarp, but the deep processing products are relatively few, and the marketable edible fungus nutritional beverage is almost not. The reason is mainly that the edible fungus beverage has the problems of complex processing, high production cost and the like. In particular, effective nutrients of edible fungi are difficult to obtain by a low-cost process, while nutrients can be obtained by a complex process, but the production cost is high, so that the edible fungi are difficult to accept by common consumers and the market is difficult to open.
The main process of producing edible fungus beverage in the prior art comprises direct squeezing and leaching, fermentation, enzymolysis, sterilization, packaging and finished product production. Wherein, the direct squeezing and leaching is to utilize the dry product of the edible fungus sporocarp or the fresh sporocarp to directly squeeze juice and add some auxiliary materials to prepare the beverage, but the mode is difficult to obtain the nutritive value of the edible fungus to the maximum extent and simultaneously causes a great amount of waste residue; the submerged fermentation method is used for obtaining fermentation liquor and mycelium, but the process is complex, the quality is difficult to control, and the cost is too high; the enzymolysis technology is used for treating the mycelium and filtering the mycelium to obtain a fermented beverage stock solution, and then the fermented beverage stock solution is further blended into various beverages, which also has the defects of high cost, complex process, difficult guarantee of enzymolysis efficiency, insufficient utilization of nutrient substances in the mycelium and the like, and still has the problem of discharge of mycelium residues and wastes; meanwhile, the sterilization treatment required by the process further increases the cost. In addition, the production of the edible fungus beverage at present can not be subjected to standardized operation, and the edible fungus beverage can be prepared into a finished product by crushing, squeezing or enzymolysis, modulation, sterilization, packaging and culturing strains, fermentation, modulation, sterilization, packaging and finishing. In summary, the non-standardization of the production process, the problem of waste residue and waste liquid discharge, the non-simplification and the high cost are all reasons for the non-marketability of the edible fungus beverage.
In view of the above, there is a need for a method for producing edible fungus beverage, which can improve the utilization rate of edible fungus sporophore and the content of nutrient substances, reduce or avoid the discharge of waste residue and waste liquid, shorten the process flow and reduce the cost.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a method for producing an edible fungus beverage based on subcritical hydrothermal treatment, so as to at least achieve the effects of improving the utilization rate of fruiting bodies of edible fungi and the content of nutrient substances, reducing or avoiding the discharge of waste residues and waste liquid, shortening the process flow and reducing the cost.
It should be understood that although the prior art has been studied to extract fungal polysaccharides using subcritical hydrothermal techniques, it is substantially different from the production of edible fungus beverages as described in the present invention. Specifically, the prior art is polysaccharide extraction, and the product is polysaccharide obtained by extraction and waste residue and liquid obtained by separation; meanwhile, the method only aims at improving the yield of the polysaccharide, so that the steps of extraction, separation and purification and reagents used in the steps are not considered, and most of finally obtained polysaccharide and waste residues and liquid waste have toxic substances, so that the polysaccharide and the waste residues and liquid waste cannot be directly eaten; more importantly, the extraction of polysaccharide requires a plurality of complex pre-treatment and post-treatment, such as degreasing treatment, deproteinization treatment and the like, namely, a step of removing other nutrient substances. The invention uses all the raw materials of the edible fungi for producing the edible fungi beverage, does not add any chemical reagent in the process, does not produce any waste residue, and simultaneously, the product of the edible fungi beverage does not contain any toxin and is rich in various nutrient substances. Thus, the prior art does not have any reference to the present invention.
The purpose of the invention is realized by the following technical scheme: a method for producing an edible fungus beverage based on subcritical hydrothermal treatment comprises the following steps:
s1, cleaning edible fungi, mixing and soaking the edible fungi with water to obtain a mixed solution;
s2, mixing the mixed solution with edible acetic acid, and performing cutting and slurrying treatment to obtain a bacterial suspension;
s3, performing subcritical hydrothermal treatment on the bacterial suspension to obtain a reaction solution;
and S4, carrying out subsequent treatment on the reaction liquid to obtain the edible fungus beverage.
By adopting the technical scheme, the subcritical hydrothermal treatment technology is taken as a core, the extraction, the modulation and the sterilization of nutrient substances are integrated, the fruiting body of the edible fungi can be completely utilized, so that waste residues are not generated, the original flavor and nutrition of the edible fungi are retained to the greatest extent, the production process flow of the edible fungi beverage can be shortened, and the cost is reduced. In addition, the edible acetic acid is added, so that the effects of treating cellulose and improving the dissolution rate of various nutrient substances are achieved.
Further, the edible fungi comprises at least one of shiitake mushroom, coprinus comatus, tremella, ganoderma lucidum, mushroom, black fungus, poria cocos, hericium erinaceus, morchella esculenta, tricholoma matsutake, agaricus bisporus, tremella aurantii, pleurotus eryngii, armillaria mellea, armillaria luteo, pleurotus citrinopileatus, pleurotus eryngii, bolete, sparassium flavum and collodion.
Further, in S1, the mass ratio of the edible fungi to the water is 1: 5-200; and/or in S2, the volume ratio of the bacterial suspension to the edible acetic acid is 100: 5-8.
By the technical scheme, the using amounts of the edible fungi and the water and the fungus suspension and the edible acetic acid are limited, so that the effect of ensuring the proper concentration of the nutrient substances in the edible fungus beverage is achieved while the nutrient substances can be fully dissolved out.
Further, in S1, the mixing and soaking time is 10-30 min.
Further, in S2, the cutting process is a forward and backward bidirectional cutting process, the rotation speed of the forward and backward bidirectional cutting process is 5000-10000 rpm/min, and the time is 2-5 min.
Through the technical scheme, the forward and reverse bidirectional cutting treatment can ensure that the mixed liquid and the edible acetic acid are fully slurried after mixing, and the rotating speed and the time are limited, so that the production cost can be controlled while nutrient substances are fully dissolved out.
Further, in S3, the subcritical hydrothermal treatment is to raise the temperature and pressure of the bacterial suspension to 121-200 ℃ and 0.5-3.0 MPa, maintain the temperature and pressure for 0.5-1.5 h, and then lower the temperature to 85-95 ℃.
Through the technical scheme, the subcritical hydrothermal treatment process and conditions such as temperature, pressure, time and the like are limited, so that substances harmful to human bodies, such as high-concentration nitrate and nitrite, are prevented from being generated under the condition that nutrient substances are fully dissolved out, and the reaction liquid can be directly used for producing the edible fungus beverage without any other treatment.
Further, the edible fungus beverage is a liquid beverage.
Further, in S4, the subsequent treatment is to mix the reaction solution and the excipient i uniformly at a temperature of 85 to 95 ℃ to obtain the liquid beverage having a pH of 6.9 to 7.1.
Further, in S4, the auxiliary material i includes at least one of a sweetener, a stabilizer, an acidity regulator, a thickener, an emulsifier, and a flavoring essence.
Further, the sweetener comprises at least one of sucralose and high fructose corn syrup; wherein the sucralose accounts for 0.5-1% of the weight of the reaction solution, and the high fructose corn syrup accounts for 0-10% of the weight of the reaction solution;
the stabilizer comprises at least one of pectin, modified starch, sodium carboxymethylcellulose, agar and sodium alginate, and accounts for 0.05-0.2% of the reaction solution by weight;
the acidity regulator comprises at least one of citric acid, malic acid, lactic acid and tartaric acid, and accounts for 0.25-0.45% of the reaction solution by weight;
it should be understood that the purpose of adding the acidity regulator is only to adjust the pH, and the above limitation on the amount of the acidity regulator is only a result of calculation based on the purpose, and does not mean that the amount of the acidity regulator must be within the range, that is, the amount of the acidity regulator is included in the scope of the present invention as long as the amount of the acidity regulator can make the pH of the liquid beverage 6.9 to 7.1.
The thickening agent comprises at least one of sodium carboxymethylcellulose, xanthan gum, carrageenan, konjac glucomannan, gellan gum, guar gum and soybean polysaccharide, and accounts for 0.05-0.3% of the weight of the reaction solution;
the emulsifier comprises at least one of glyceryl monostearate, sucrose fatty acid ester and diacetyl tartaric acid ester, and accounts for 0.05-0.3% of the weight of the reaction solution;
the edible essence comprises at least one of natural essence and natural equivalent essence.
It should be understood that the above-mentioned ingredients of said adjuvant I are only common components and the amounts thereof are only a general range, and the actual components of said liquid beverage may be added according to the difference of the desired taste, and the amounts of the actual components may be further optimized according to the difference of the desired taste.
The recipe for said liquid beverage now provides 3 flavors:
1. original taste liquid beverage: according to 100mL of the reaction solution, 1-2 g of sucralose, 1-2 g of high fructose corn syrup, 0.03-0.05 g of citric acid, 0.5-1 g of honey, 0.03-0.05 g of sodium citrate, 0.03-0.05 g of sodium bicarbonate, 0.02-0.06 g of salt, 0.07-0.2 g of xanthan gum and 0.03-0.07 g of sodium alginate are added.
2. Compound fruit and vegetable liquid beverage: according to 100mL of the reaction solution, 10-15 mL of snow pear juice, 1-2 g of sucralose, 0.03-0.05 g of citric acid, 0.03-0.05 g of sodium citrate, 0.03-0.05 g of sodium bicarbonate, 0.02-0.06 g of salt, 0.07-0.2 g of xanthan gum and 0.03-0.07 g of sodium alginate are added.
3. Milk tea type composite beverage: according to 100mL of the reaction solution, 1-2 g of sucralose, 1-5 g of black tea juice, 2-8 g of milk powder, 0.02-0.03 g of citric acid, 0.02-0.03 g of sodium citrate, 0.03-0.05 g of sodium bicarbonate, 0.03-0.05 g of salt, 0.1-0.2 g of xanthan gum and 0.07-0.15 g of sodium alginate are added.
It will be appreciated that the method of the present invention is not limited to the preparation of liquid beverages of the above flavors, and that the preparation of other flavors may be adapted accordingly in accordance with the prior art.
Further, the edible fungus beverage is effervescent tablet solid beverage.
Further, in S4, the subsequent processing includes the following steps:
s5, filtering the reaction liquid at the temperature of 85-95 ℃, keeping filter residues, and drying to obtain solid powder;
and S6, mixing the solid powder with an auxiliary material II, and tabletting to obtain the effervescent tablet solid beverage.
Further, the auxiliary materials II comprise maltodextrin, resistant dextrin, sucralose, mannitol, sodium bicarbonate, citric acid, polyvinylpyrrolidone, polyethylene glycol 6000 and hydroxypropyl methyl cellulose.
Further, the auxiliary materials II comprise 8-20 parts by weight of maltodextrin, 5-10 parts by weight of resistant dextrin, 2-4 parts by weight of sucralose, 2-4 parts by weight of mannitol, 15-26 parts by weight of sodium bicarbonate, 15-24 parts by weight of citric acid, 1-2 parts by weight of polyvinylpyrrolidone, 60001-2 parts by weight of polyethylene glycol and 0.5-1 part by weight of hydroxypropyl methyl cellulose.
Further, the weight ratio of the solid powder to the auxiliary material II is 10-20: 1.
The invention has the beneficial effects that:
1. the method for producing the edible fungus beverage based on subcritical hydrothermal treatment disclosed by the invention takes subcritical hydrothermal treatment technology as a core, and integrates extraction, modulation and sterilization of nutrient substances, so that the original fragrance and nutrition of edible fungi can be retained to the greatest extent, the production process flow of the edible fungus beverage can be shortened, the cost is reduced, and the possibility is provided for marketization of the edible fungus beverage.
2. According to the method for producing the edible fungus beverage based on subcritical hydrothermal treatment, the subcritical hydrothermal treatment process, the temperature, the pressure, the time and other conditions are limited, so that the generation of harmful substances to a human body is avoided under the condition that nutrient substances are fully dissolved out, and the reaction liquid can be directly used for producing the edible fungus beverage without any other treatment.
3. According to the method for producing the edible fungus beverage based on subcritical hydrothermal treatment, the edible acetic acid is added, so that the effects of treating cellulose and improving the dissolution rate of various nutrient substances are achieved.
4. The method for producing the edible fungus beverage based on subcritical hydrothermal treatment can fully utilize the fruiting bodies of the edible fungi, better ensure the nutritive value and physiological function of the edible fungi, and simultaneously produce no waste liquid, waste gas and waste residue in the production process, thereby being environment-friendly and energy-saving.
5. According to the method for producing the edible fungus beverage based on subcritical hydrothermal treatment, the prepared edible fungus beverage can be directly used, and can also be used as an additive to be compatible with other substances so as to prepare products such as food, health-care products, medicines, instant nutritional soup, medicated food, seasoning powder and the like.
6. The method for producing the edible fungus beverage based on subcritical hydrothermal treatment can be used for producing multiple products according to target requirements, and the process flow of the method can be standardized and can be changed.
Detailed Description
The technical solutions of the present invention are described in further detail below, but the scope of the present invention is not limited to the following.
Example 1
A method for producing an edible fungus beverage based on subcritical hydrothermal treatment comprises the following steps:
s1, cleaning edible fungi, mixing with water, and soaking for 20min to obtain a mixed solution;
wherein the edible fungus is at least one of Tremella, Auricularia, Hericium Erinaceus, Tremella aurantialba, Pleurotus cornucopiae, Armillariella mellea and glue spoon; the mass ratio of the edible fungi to the water is 1:50, and the water is cold water or water with the temperature of 50-60 ℃;
s2, mixing the mixed solution with edible acetic acid, and performing positive and negative bidirectional cutting on the mixed solution under the conditions that the rotating speed is 6000rpm/min and the time is 2min to obtain a bacterial suspension; wherein the volume ratio of the edible acetic acid to the bacterial suspension is 6: 100;
s3, performing subcritical hydrothermal treatment on the bacterial suspensions under 6 conditions respectively to obtain reaction liquids I to VI:
1) gradually raising the temperature and the pressure to 121 ℃ and 0.5MPa, maintaining for 0.5h, and then slowly cooling to 85-95 ℃ to obtain a reaction solution I;
2) gradually raising the temperature and the pressure to 121 ℃ and 1.0MPa, maintaining for 0.5h, and then slowly cooling to 85-95 ℃ to obtain a reaction solution II;
3) gradually raising the temperature and the pressure to 121 ℃ and 1.5MPa, maintaining for 0.5h, and then slowly cooling to 85-95 ℃ to obtain a reaction solution III;
4) gradually raising the temperature and the pressure to 121 ℃ and 1.0MPa, maintaining for 0.5h, and then slowly cooling to 85-95 ℃ to obtain a reaction solution IV;
5) gradually raising the temperature and the pressure to 130 ℃ and 1.0MPa, maintaining for 0.5h, and then slowly cooling to 85-95 ℃ to obtain a reaction solution V;
6) gradually raising the temperature and the pressure to 150 ℃ and 1.0MPa, maintaining for 0.5h, and then slowly cooling to 85-95 ℃ to obtain a reaction solution VI;
s4, respectively carrying out subsequent treatment on the reaction liquids I to VI to obtain edible fungus beverages I to VI;
1) when the edible fungus beverage is the original flavor liquid beverage, the subsequent treatment comprises the following steps: under the condition that the temperature is 85-95 ℃, adding 1g of sucralose, 1g of high fructose corn syrup, 0.03g of citric acid, 0.5g of honey, 0.03g of sodium citrate, 0.03g of malic acid, 0.02g of salt, 0.07g of xanthan gum and 0.03g of sodium alginate according to 100mL of reaction solution, and uniformly mixing;
2) when the edible fungus beverage is a composite fruit and vegetable liquid beverage, the subsequent treatment comprises the following steps: under the condition that the temperature is 85-95 ℃, according to 100mL of reaction liquid, 10mL of snow pear juice, 1g of sucralose, 0.03g of citric acid, 0.03g of sodium citrate, 0.03g of malic acid, 0.02g of salt, 0.07g of xanthan gum and 0.07g of sodium alginate are added and mixed uniformly.
Test effects
Selecting edible fungus beverages I-III and IV-VI, respectively measuring the contents of total sugar (polysaccharide), crude fiber, crude triterpene, crude protein, vitamins, trace elements and amino acid, and respectively obtaining the main nutrient content of each edible fungus beverage prepared under the conditions of constant temperature, different pressures, constant pressure and different temperatures. The results are shown in the following table:
Figure BDA0002490775610000061
Figure BDA0002490775610000071
note: the content of harmful heavy metal ions in the table was 0.000, indicating that no heavy metal ions were detected at this concentration.
Example 2
A method for producing an edible fungus beverage based on subcritical hydrothermal treatment comprises the following steps:
s1, cleaning edible fungi, mixing with water, and soaking for 40min to obtain a mixed solution;
wherein the edible fungus is at least one of Lentinus Edodes, Coprinus comatus, Agaricus campestris, Morchella esculenta, Tricholoma matsutake, Agaricus bisporus and Pleurotus citrinopileatus; the mass ratio of the edible fungi to the water is 1:30, and the water is cold water or water with the temperature of 50-60 ℃;
s2, mixing the mixed solution with edible acetic acid, and performing positive and negative bidirectional cutting on the mixed solution under the conditions that the rotating speed is 10000rpm/min and the time is 5min to obtain a bacterial suspension; wherein the volume ratio of the edible acetic acid to the bacterial suspension is 8: 100;
s3, performing subcritical hydrothermal treatment on the bacterial suspensions under 6 conditions respectively to obtain reaction liquids I to VI:
1) gradually raising the temperature and the pressure to 160 ℃ and 1.0MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction solution I;
2) gradually raising the temperature and the pressure to 160 ℃ and 2.0MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction solution II;
3) gradually raising the temperature and the pressure to 160 ℃ and 3.0MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction solution III;
4) gradually raising the temperature and the pressure to 130 ℃ and 2.0MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction liquid IV;
5) gradually raising the temperature and the pressure to 160 ℃ and 2.0MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction solution V;
6) gradually raising the temperature and the pressure to 200 ℃ and 2.0MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction solution VI;
s4, respectively carrying out subsequent treatment on the reaction liquids I to VI to obtain edible fungus beverages I to VI;
1) when the edible fungus beverage is the original flavor liquid beverage, the subsequent treatment comprises the following steps: under the condition that the temperature is 85-95 ℃, 1.5g of sucralose, 1.5g of high fructose corn syrup, 0.04g of citric acid, 0.6g of honey, 0.04g of sodium citrate, 0.04g of sodium bicarbonate, 0.03g of salt, 0.1g of xanthan gum and 0.05g of sodium alginate are added according to 100mL of reaction solution, and the mixture is uniformly mixed;
2) when the edible fungus beverage is a composite fruit and vegetable liquid beverage, the subsequent treatment comprises the following steps: under the condition that the temperature is 85-95 ℃, according to 100mL of reaction liquid, adding 15mL of snow pear juice, 1.1g of sucralose, 0.035g of citric acid, 0.04g of sodium citrate, 0.04g of sodium bicarbonate, 0.03g of salt, 0.1g of xanthan gum and 0.05g of sodium alginate, and uniformly mixing;
3) when the edible fungus beverage is an effervescent tablet solid beverage, the subsequent treatment comprises the following steps: keeping the reaction liquid in hot steam at 85-95 ℃, filtering, keeping filter residue, performing air-jet drying, and finally mixing with an auxiliary material II for tabletting, wherein the weight of the tablet is 3.0 g;
wherein, the auxiliary materials II comprise 9 percent of maltodextrin, 7 percent of resistant dextrin, 3.5 percent of sucralose, 2.5 percent of mannitol, 16 percent of sodium bicarbonate, 17 percent of citric acid, 1 percent of polyvinylpyrrolidone, 60001 percent of polyethylene glycol and 1 percent of HPMC.
Test effects
Selecting edible fungus beverages I-III and IV-VI, and respectively measuring the contents of total sugar (polysaccharide), crude fiber, crude triterpene, crude protein, microorganism, trace elements and amino acid to respectively obtain the main nutrient content of each edible fungus beverage prepared under the conditions of constant temperature, different pressures, constant pressure and different temperatures. The results are shown in the following table:
Figure BDA0002490775610000081
Figure BDA0002490775610000091
note: the content of harmful heavy metal ions in the table was 0.000, indicating that no heavy metal ions were detected at this concentration.
Example 3
A method for producing an edible fungus beverage based on subcritical hydrothermal treatment comprises the following steps:
s1, cleaning edible fungi, mixing with water, and soaking for 30min to obtain a mixed solution;
wherein the edible fungus is at least one of Ganoderma, Poria, Pleurotus eryngii, Sparassis crispa, Tricholoma matsutake, Boletus edulis and chanterelle by mixing at equal parts; the mass ratio of the edible fungi to the water is 1:30, and the water is cold water or water with the temperature of 50-60 ℃;
s2, mixing the mixed solution with edible acetic acid, and performing positive and negative bidirectional cutting on the mixed solution under the conditions that the rotating speed is 10000rpm/min and the time is 3min to obtain a bacterial suspension; wherein the volume ratio of the edible acetic acid to the bacterial suspension is 7: 100;
s3, performing subcritical hydrothermal treatment on the bacterial suspensions under 6 conditions respectively to obtain reaction liquids I to VI:
1) gradually raising the temperature and the pressure to 160 ℃ and 1.0MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction solution I;
2) gradually raising the temperature and the pressure to 160 ℃ and 1.5MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction solution II;
3) gradually raising the temperature and the pressure to 160 ℃ and 2.0MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction solution III;
4) gradually raising the temperature and the pressure to 130 ℃ and 1.5MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction liquid IV;
5) gradually raising the temperature and the pressure to 150 ℃ and 1.5MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction solution V;
6) gradually raising the temperature and the pressure to 180 ℃ and 1.5MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction solution VI;
s4, respectively carrying out subsequent treatment on the reaction liquids I to VI to obtain edible fungus beverages I to VI;
1) when the edible fungus beverage is the original flavor liquid beverage, the subsequent treatment comprises the following steps: under the condition that the temperature is 85-95 ℃, adding 1g of sucralose, 1g of high fructose corn syrup, 0.03g of citric acid, 0.7g of honey, 0.04g of sodium citrate, 0.035g of sodium bicarbonate, 0.025g of salt, 0.06g of xanthan gum and 0.05g of sodium alginate according to 100mL of reaction solution, and uniformly mixing;
2) when the edible fungus beverage is a composite fruit and vegetable liquid beverage, the subsequent treatment comprises the following steps: under the condition that the temperature is 85-95 ℃, according to 100mL of reaction liquid, 10mL of snow pear juice, 1g of sucralose, 0.03g of citric acid, 0.04g of sodium citrate, 0.035g of sodium bicarbonate, 0.025g of salt, 0.08g of xanthan gum and 0.03g of sodium alginate are added and mixed uniformly;
3) when the edible fungus beverage is an effervescent tablet solid beverage, the subsequent treatment comprises the following steps: keeping the reaction liquid in hot steam at 85-95 ℃, filtering, keeping filter residue, performing air-jet drying, and finally mixing with an auxiliary material II for tabletting, wherein the weight of the tablet is 3.0 g;
wherein the auxiliary materials II comprise 8 percent of maltodextrin, 5 percent of resistant dextrin, 2 percent of sucralose, 2 percent of mannitol, 15 percent of sodium bicarbonate, 15 to 24 percent of citric acid, 1 percent of polyvinylpyrrolidone, 60001 percent of polyethylene glycol and 1 percent of HPMC.
Comparative example 1
The edible fungus beverage index obtained in the embodiment 3 of the invention is compared with the edible fungus beverage index obtained in the comparison example 1, wherein the production flow of the comparison example 1 is as follows: directly squeezing, leaching, fermenting, performing enzymolysis, sterilizing, packaging and obtaining a finished product; other conditions such as the amount of the used compound, the conditions and the like were the same as those in example 1 of the present invention. (this comparative example is a comparison with the prior art to demonstrate that the method of the present invention works better).
Comparative example 2
The edible fungus beverage index obtained in the embodiment 3 of the invention is compared with the edible fungus beverage index obtained in the comparison example 2, wherein the production flow of the comparison example 2 is as follows:
1) S1-S2 of example 3 are replaced by: cleaning edible fungi, mixing with ice and water, soaking for 30min, and directly performing forward and backward bidirectional cutting to obtain a fungus suspension;
2) in S3, gradually raising the temperature and the pressure of the bacterial suspension to 160 ℃ and 2.0MPa, maintaining for 45min, and then slowly cooling to 85-95 ℃ to obtain a reaction solution;
other conditions such as the amount of the used compound, the conditions and the like were the same as those in example 3 of the present invention. (this comparative example is to compare with no edible acetic acid added to demonstrate that the method of the present invention works better).
Comparative example 3
Comparing the edible fungus beverage index obtained in the embodiment 3 of the invention with the edible fungus beverage index obtained in the comparison example 3, wherein in the production flow of the comparison example 3, subcritical hydrothermal treatment is to heat and boost the temperature of the fungus suspension to 230-240 ℃ and the pressure to 2.5-2.8 MPa, and after maintaining for 45min, cool the fungus suspension to 85-95 ℃; other conditions such as steps, amounts, etc. were the same as those in example 3 of the present invention. (this comparative example is compared with the case where the temperature and pressure of the subcritical hydrothermal treatment are too high, and is used to prove that the method of the present invention is more effective).
Test effects
1. In order to verify that the method can improve the nutritional ingredients in the edible fungus beverage, the edible fungus beverage prepared in comparative examples 1-2 and the edible fungus beverages I-III and IV-VI prepared in the embodiment are selected, and the contents of total sugar (polysaccharide), crude fiber, crude triterpene, crude protein, microorganism, trace elements and amino acid of the edible fungus beverage are respectively measured to respectively obtain the main nutritional ingredient contents of the edible fungus beverages prepared under the comparative conditions, under the conditions of constant temperature but different pressures and under the conditions of constant pressure but different temperatures.
The results are shown in the following table:
Figure BDA0002490775610000101
Figure BDA0002490775610000111
as is clear from the above table, the contents of the respective nutrients in comparative examples 1 to 2 were significantly reduced as compared with example 3. Therefore, compared with the prior art, the method for producing the edible fungus beverage can shorten the process flow and obviously improve the content of total sugar, vitamins, trace elements, amino acid and other nutrient substances; meanwhile, under the same subcritical hydrothermal treatment condition, the content of each nutrient component can be obviously improved by adding the edible acetic acid.
2. In order to verify that the method of the present invention does not generate toxic substances, the edible fungus beverages prepared in comparative example 3 and the edible fungus beverages prepared in this example I-III and IV-VI were selected and the nitrate contents thereof were measured, respectively. The results are shown in the following table:
Figure BDA0002490775610000112
as can be seen from the above table, although comparative example 3 and the present inventionThe nitrate content produced in example 3 was all below the specification in the national food hygiene Standard GB2762-2017 for beverages, i.e. the maximum value of nitrate was 45mg/L (in NO)3-In terms of the content of nitrate in the edible fungus beverage obtained in the example is far lower than that of the comparative example 3, so that the method adopted by the invention is far higher than that of the comparative example 3 in terms of food safety.
In conclusion, the method for producing the edible fungus beverage based on subcritical hydrothermal treatment achieves the effects of improving the utilization rate of the fruiting bodies of the edible fungi and the content of nutrient substances, reducing or avoiding the discharge of waste residues and waste liquid, shortening the process flow and reducing the cost.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (10)

1. A method for producing an edible fungus beverage based on subcritical hydrothermal treatment is characterized by comprising the following steps:
s1, cleaning edible fungi, mixing and soaking the edible fungi with water to obtain a mixed solution;
s2, mixing the mixed solution with edible acetic acid, and performing cutting and slurrying treatment to obtain a bacterial suspension;
s3, performing subcritical hydrothermal treatment on the bacterial suspension to obtain a reaction solution;
and S4, carrying out subsequent treatment on the reaction liquid to obtain the edible fungus beverage.
2. The method of claim 1, wherein the edible fungi comprises at least one of shiitake mushroom, coprinus comatus, tremella, ganoderma lucidum, mushroom, black fungus, poria cocos, hericium erinaceus, morchella esculenta, tricholoma matsutake, agaricus bisporus, tremella aurantii, pleurotus nebrodensis, armillaria mellea, armillaria luteo, pleurotus citrinopileatus, pleurotus eryngii, bolete, sparassis crispa, and curdlan.
3. The method according to any one of claims 1 to 2, wherein in S1, the mass ratio of the edible fungi to the water is 1:5 to 200; and/or in S2, the volume ratio of the bacterial suspension to the edible acetic acid is 100: 5-8.
4. The method according to claim 1, wherein in S3, the subcritical hydrothermal treatment is performed by raising the temperature and pressure of the bacterial suspension to 121-200 ℃ and 0.5-3.0 MPa, and after maintaining the temperature and pressure for 0.5-1.5 h, the temperature is lowered to 85-95 ℃.
5. The method of claim 1, wherein the edible fungus beverage is a liquid beverage.
6. The method according to claim 5, wherein in S4, the post-treatment is carried out by uniformly mixing the reaction solution and auxiliary material I at a temperature of 85-95 ℃ to obtain the liquid beverage with a pH of 6.9-7.1.
7. The method of claim 6, wherein in S4, the excipient I comprises at least one of a sweetener, a stabilizer, an acidity regulator, a thickener, an emulsifier, and a flavoring essence.
8. The method of claim 1, wherein the edible fungus beverage is an effervescent tablet solid beverage.
9. The method according to claim 8, wherein in S4, the subsequent processing comprises the steps of:
s5, filtering the reaction liquid at the temperature of 85-95 ℃, keeping filter residues, and drying to obtain solid powder;
and S6, mixing the solid powder with an auxiliary material II, and tabletting to obtain the effervescent tablet solid beverage.
10. The method according to claim 9, wherein the adjunct ii comprises maltodextrin, resistant dextrin, sucralose, mannitol, sodium bicarbonate, citric acid, povidone, polyethylene glycol 6000, and hydroxypropylmethylcellulose.
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