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 PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- edible
- beverage
- edible fungus
- temperature
- hydrothermal treatment
- 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
- 241000233866 Fungi Species 0.000 title claims abstract description 121
- 235000013361 beverage Nutrition 0.000 title claims abstract description 103
- 238000010335 hydrothermal treatment Methods 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 33
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 51
- 239000000243 solution Substances 0.000 claims abstract description 35
- 238000002156 mixing Methods 0.000 claims abstract description 24
- 239000000725 suspension Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 230000001580 bacterial effect Effects 0.000 claims abstract description 20
- 239000012295 chemical reaction liquid Substances 0.000 claims abstract description 20
- 239000011259 mixed solution Substances 0.000 claims abstract description 15
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 238000000034 method Methods 0.000 claims description 34
- 239000007788 liquid Substances 0.000 claims description 23
- 239000004376 Sucralose Substances 0.000 claims description 16
- 235000019408 sucralose Nutrition 0.000 claims description 16
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 16
- 235000015165 citric acid Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 13
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 7
- 239000007938 effervescent tablet Substances 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 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 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229930195725 Mannitol Natural products 0.000 claims description 5
- 241001506047 Tremella Species 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 5
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 239000000594 mannitol Substances 0.000 claims description 5
- 235000010355 mannitol Nutrition 0.000 claims description 5
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 5
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims description 5
- 244000252132 Pleurotus eryngii Species 0.000 claims description 4
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 4
- 241000121220 Tricholoma matsutake Species 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 244000251953 Agaricus brunnescens Species 0.000 claims description 3
- 244000221226 Armillaria mellea Species 0.000 claims description 3
- 235000011569 Armillaria mellea Nutrition 0.000 claims description 3
- 244000234623 Coprinus comatus Species 0.000 claims description 3
- 235000004439 Coprinus comatus Nutrition 0.000 claims description 3
- 240000000588 Hericium erinaceus Species 0.000 claims description 3
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 3
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 240000002769 Morchella esculenta Species 0.000 claims description 3
- 235000002779 Morchella esculenta Nutrition 0.000 claims description 3
- 241000392443 Pleurotus citrinopileatus Species 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 3
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 241000216654 Armillaria Species 0.000 claims description 2
- 240000008397 Ganoderma lucidum Species 0.000 claims description 2
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 2
- 244000197580 Poria cocos Species 0.000 claims description 2
- 235000008599 Poria cocos Nutrition 0.000 claims description 2
- 241000272503 Sparassis radicata Species 0.000 claims description 2
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 2
- 229940093429 polyethylene glycol 6000 Drugs 0.000 claims description 2
- 239000001879 Curdlan Substances 0.000 claims 1
- 229920002558 Curdlan Polymers 0.000 claims 1
- WHNWPMSKXPGLAX-UHFFFAOYSA-N N-Vinyl-2-pyrrolidone Chemical compound C=CN1CCCC1=O WHNWPMSKXPGLAX-UHFFFAOYSA-N 0.000 claims 1
- 241000318836 Pleurotus nebrodensis Species 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
- 229960004106 citric acid Drugs 0.000 claims 1
- 229940078035 curdlan Drugs 0.000 claims 1
- 235000019316 curdlan Nutrition 0.000 claims 1
- 229960001855 mannitol Drugs 0.000 claims 1
- 229940069328 povidone Drugs 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 21
- 239000000126 substance Substances 0.000 abstract description 20
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000001954 sterilising effect Effects 0.000 abstract description 8
- 238000000605 extraction Methods 0.000 abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 description 19
- 239000002699 waste material Substances 0.000 description 17
- 150000004676 glycans Chemical class 0.000 description 15
- 229920001282 polysaccharide Polymers 0.000 description 15
- 239000005017 polysaccharide Substances 0.000 description 15
- 230000008569 process Effects 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 10
- 235000010413 sodium alginate Nutrition 0.000 description 10
- 239000000661 sodium alginate Substances 0.000 description 10
- 229940005550 sodium alginate Drugs 0.000 description 10
- 229920001285 xanthan gum Polymers 0.000 description 10
- 235000010493 xanthan gum Nutrition 0.000 description 10
- 239000000230 xanthan gum Substances 0.000 description 10
- 229940082509 xanthan gum Drugs 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 9
- 239000001509 sodium citrate Substances 0.000 description 9
- 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 9
- 230000002457 bidirectional effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000019534 high fructose corn syrup Nutrition 0.000 description 6
- 229910002651 NO3 Inorganic materials 0.000 description 5
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 241000287420 Pyrus x nivalis Species 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 229910001385 heavy metal Inorganic materials 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 150000002500 ions Chemical class 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 235000015206 pear juice Nutrition 0.000 description 4
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 4
- 235000013619 trace mineral Nutrition 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 3
- 239000002202 Polyethylene glycol Substances 0.000 description 3
- 241000700605 Viruses Species 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 229920001223 polyethylene glycol Polymers 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 150000003648 triterpenes Chemical class 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 239000003153 chemical reaction reagent 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
- 230000007547 defect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000010808 liquid waste Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 240000007440 Agaricus campestris Species 0.000 description 1
- 235000004570 Agaricus campestris Nutrition 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000221377 Auricularia Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001489124 Boletus edulis Species 0.000 description 1
- 244000191482 Cantharellus cibarius Species 0.000 description 1
- 235000015722 Cantharellus cibarius Nutrition 0.000 description 1
- 241000701022 Cytomegalovirus Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 241000117280 Naematelia aurantialba Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000222351 Pleurotus cornucopiae Species 0.000 description 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- 241000700584 Simplexvirus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 241000222355 Trametes versicolor Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000003544 deproteinization Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose fatty acid ester Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 241000712461 unidentified influenza virus Species 0.000 description 1
- 239000002912 waste gas Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
- A23L2/40—Effervescence-generating compositions
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L23/00—Soups; Sauces; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/062—Ascomycota
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/074—Ganoderma
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/076—Poria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/02—Nutrients, e.g. vitamins, minerals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Epidemiology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Hematology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Chemical & Material Sciences (AREA)
- Diabetes (AREA)
- Organic Chemistry (AREA)
- Obesity (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
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
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:
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:
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:
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:
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010404510.0A CN111671019A (en) | 2020-05-13 | 2020-05-13 | Method for producing edible fungus beverage based on subcritical hydrothermal treatment |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010404510.0A CN111671019A (en) | 2020-05-13 | 2020-05-13 | Method for producing edible fungus beverage based on subcritical hydrothermal treatment |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111671019A true CN111671019A (en) | 2020-09-18 |
Family
ID=72433741
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010404510.0A Pending CN111671019A (en) | 2020-05-13 | 2020-05-13 | Method for producing edible fungus beverage based on subcritical hydrothermal treatment |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111671019A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115227730A (en) * | 2021-04-23 | 2022-10-25 | 乐活生技开发股份有限公司 | Method for extracting active ingredients of mushrooms |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101164453A (en) * | 2006-10-17 | 2008-04-23 | 天津科技大学 | Composite mushroom functional beverage host and preparation method thereof |
CN102389139A (en) * | 2011-09-30 | 2012-03-28 | 河北师范大学 | Preparation method for edible fungus nutritional health-care functional drink |
CN103130911A (en) * | 2013-03-22 | 2013-06-05 | 中国林业科学研究院林产化学工业研究所 | Method for extracting pleurotus eryngii polysaccharide from pleurotus eryngii leftover by using subcritical water |
CN103880972A (en) * | 2014-03-12 | 2014-06-25 | 江苏大学 | Method of synchronously extracting polysaccharides and proteins from subcritical water |
CN104256816A (en) * | 2014-09-16 | 2015-01-07 | 广东东阳光药业有限公司 | Edible mushroom amino acid beverage and preparation method thereof |
JP2015043738A (en) * | 2013-08-29 | 2015-03-12 | 株式会社Mizkan Holdings | Method for manufacturing seasoning extract |
CN110537655A (en) * | 2019-09-20 | 2019-12-06 | 贵州山环菌草科技有限公司 | preparation method of hericium erinaceus fermented beverage |
-
2020
- 2020-05-13 CN CN202010404510.0A patent/CN111671019A/en active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101164453A (en) * | 2006-10-17 | 2008-04-23 | 天津科技大学 | Composite mushroom functional beverage host and preparation method thereof |
CN102389139A (en) * | 2011-09-30 | 2012-03-28 | 河北师范大学 | Preparation method for edible fungus nutritional health-care functional drink |
CN103130911A (en) * | 2013-03-22 | 2013-06-05 | 中国林业科学研究院林产化学工业研究所 | Method for extracting pleurotus eryngii polysaccharide from pleurotus eryngii leftover by using subcritical water |
JP2015043738A (en) * | 2013-08-29 | 2015-03-12 | 株式会社Mizkan Holdings | Method for manufacturing seasoning extract |
CN103880972A (en) * | 2014-03-12 | 2014-06-25 | 江苏大学 | Method of synchronously extracting polysaccharides and proteins from subcritical water |
CN104256816A (en) * | 2014-09-16 | 2015-01-07 | 广东东阳光药业有限公司 | Edible mushroom amino acid beverage and preparation method thereof |
CN110537655A (en) * | 2019-09-20 | 2019-12-06 | 贵州山环菌草科技有限公司 | preparation method of hericium erinaceus fermented beverage |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115227730A (en) * | 2021-04-23 | 2022-10-25 | 乐活生技开发股份有限公司 | Method for extracting active ingredients of mushrooms |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104116109A (en) | Making method for sea-buckthorn fruit vinegar beverage | |
CN100396199C (en) | Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate | |
CN107853690A (en) | A kind of fermentation process of the beautiful ferment of promise | |
KR20130037154A (en) | Mushroom extract manufacturing method of anti-cancer efficiency | |
CN105124597A (en) | Preparation method and application of functional monascus-fermented corn bran food | |
CN106261444B (en) | Antioxidant mushroom concentrated beverage and preparation method thereof | |
CN104543860A (en) | Production method and application of concentrated black jerusalem artichoke juice | |
CN105249106A (en) | Composite fermentation beverage and preparation method of composite fermentation beverage | |
CN104560605A (en) | Method for preparing dragon fruit vinegar | |
CN111671019A (en) | Method for producing edible fungus beverage based on subcritical hydrothermal treatment | |
CN105325808A (en) | Nutritional and healthy lignosus rhinoceros beverage | |
CN112544837A (en) | Tremella clear juice beverage with natural red date fragrance and preparation method thereof | |
CN111955721A (en) | Gastrodia elata edible fungus flavor polyphenol liquid plant enzyme formula and preparation method thereof | |
CN105820917A (en) | Inulin and blueberry health-care wine having human immunity enhancing function and making method | |
CN110669631A (en) | Sobering-up fruit vinegar tablet rich in polyphenol and preparation method and application thereof | |
CN105820918A (en) | Lily flower and blueberry health-care wine with skin beautifying function and preparation method | |
KR102580526B1 (en) | Method of Preparing Soybean Fermented Mycelium | |
CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof | |
CN112694955B (en) | Preparation method of Mao grape fruit wine | |
CN1850961A (en) | Dried granada brewing process | |
CN107811291A (en) | A kind of preparation method of HERBA DENDROBII ferment | |
CN112772808A (en) | Lucid ganoderma and blueberry compound fermented beverage and preparation method thereof | |
CN113317423A (en) | Preparation process of various medicinal and edible fungus fermented beverages | |
CN106591038A (en) | Blueberry, Chinese wolfberry fruit, purple sweet potato and glutinous rice wine and preparation method thereof | |
CN105969570A (en) | Nutrient-rich monascus blueberry wine 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 |