CN112998208A - Mung bean beverage for preventing heatstroke - Google Patents
Mung bean beverage for preventing heatstroke Download PDFInfo
- Publication number
- CN112998208A CN112998208A CN202110358598.1A CN202110358598A CN112998208A CN 112998208 A CN112998208 A CN 112998208A CN 202110358598 A CN202110358598 A CN 202110358598A CN 112998208 A CN112998208 A CN 112998208A
- Authority
- CN
- China
- Prior art keywords
- parts
- mung bean
- juice
- heatstroke
- mung
- 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.)
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Links
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 42
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 42
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 42
- 206010019345 Heat stroke Diseases 0.000 title claims abstract description 25
- 235000013361 beverage Nutrition 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 22
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 15
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000015205 orange juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 15
- 241000222336 Ganoderma Species 0.000 claims description 14
- 240000004510 Agastache rugosa Species 0.000 claims description 8
- 239000011159 matrix material Substances 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000008223 sterile water Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 5
- 235000002767 Daucus carota Nutrition 0.000 claims description 5
- 235000003332 Ilex aquifolium Nutrition 0.000 claims description 5
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims description 5
- 235000002294 Ilex volkensiana Nutrition 0.000 claims description 5
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 5
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 5
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000012258 culturing Methods 0.000 claims description 4
- 241001529821 Agastache Species 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000000741 silica gel Substances 0.000 claims description 3
- 229910002027 silica gel Inorganic materials 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 2
- 230000035622 drinking Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 208000024891 symptom Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000000172 allergic effect Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000036983 biotransformation Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
A mung bean beverage for preventing heatstroke relates to the technical field of food formulas. The feed is characterized by being prepared from the following raw materials in parts by weight: 70 parts of mung bean juice, 20 parts of orange juice and 3 parts of ganoderma lucidum powder. The invention has the beneficial effects that: the formula is scientific, reasonable and novel; the nutrition is rich and easy to digest and absorb; drinking in advance can prevent heatstroke, and drinking after heatstroke can relieve heatstroke symptoms and enable people to quickly recover energy and physical strength.
Description
Technical Field
The invention belongs to the technical field of food formulas, and particularly relates to a mung bean beverage for preventing heatstroke.
Background
In hot summer, people working outdoors are easy to heatstroke, people usually drink wrinkled giant hyssop water to relieve the heatstroke, but the wrinkled giant hyssop water contains alcohol, and drivers and people allergic to the alcohol cannot drink the wrinkled giant hyssop water.
Disclosure of Invention
In order to overcome the problems, the invention provides a mung bean beverage for preventing heatstroke, which is used for compensating the deficiency.
The technical scheme adopted by the invention for solving the technical problems is as follows: the mung bean beverage for preventing heatstroke is characterized by being prepared from the following raw materials in parts by weight: 70 parts of mung bean juice, 20 parts of orange juice and 3 parts of ganoderma lucidum powder. The production steps are as follows: (1) soaking cleaned mung beans in water for 3 hours to obtain soaked mung beans for later use; boiling in water, putting the mung beans into a pot, boiling for 30 minutes, boiling the soaked mung beans into mung bean paste, filtering, and cooling to room temperature to obtain mung bean juice for later use; the mass ratio of the boiling water to the soaked mung beans is 10: 1; (2) placing the orange segments into a pulping machine to be pulped into slurry, filtering the slurry, centrifuging filtrate, and taking supernatant to obtain orange segment juice for later use; (3) weighing the mung bean juice, the orange juice and the ganoderma lucidum powder according to the weight parts, mixing, homogenizing, sterilizing at high temperature, and packaging to obtain the mung bean beverage for preventing heatstroke. The production steps of the ganoderma lucidum powder are as follows: (1) preparing a ganoderma lucidum powder growth matrix: according to the weight parts, 15 parts of broadleaf holly leaf, 6 parts of wrinkled gianthyssop herb, 6 parts of dried carrot, 6 parts of ginger, 6 parts of mint, 20 parts of glucose, 5 parts of agar powder and 800 parts of sterile water; (2) weighing folium Ilicis, herba Agastaches, dried radix Dauci Sativae, rhizoma Zingiberis recens, and herba Menthae according to formula, pulverizing, dissolving in sterile water, boiling, adding glucose and agar powder, stirring, adjusting pH to 5.5-6.5, subpackaging in 500mL triangular bottles, and sealing with silica gel plug; (3) sterilizing with high pressure steam sterilizer at 130 deg.C for 30-40 min; (4) taking out and subpackaging in a culture dish with the diameter of 6cm, wherein the loading amount is 20mL, and inoculating after the matrix is solidified; (5) inoculating Ganoderma strain with the amount of 1-5 wt% into each culture dish, culturing in 28-30 deg.C incubator at dark condition until Ganoderma mycelia are covered on the surface of the substrate, collecting all the materials in each culture dish, and pulverizing to obtain Ganoderma powder.
The invention takes broadleaf holly leaf, wrinkled gianthyssop herb, dried carrot, ginger and mint as main components of a ganoderma lucidum culture medium and is used for culturing ganoderma lucidum mycelia. The nutrient components in the broadleaf holly leaf, the wrinkled gianthyssop herb, the dried carrot, the ginger and the mint can provide necessary nutrients for the growth and the culture of the lucid ganoderma on the one hand, and on the other hand, the nutrient components can be absorbed by the lucid ganoderma, and carry out biotransformation with the active components of the lucid ganoderma in the growth process of the lucid ganoderma mycelium, thereby not only removing the bitter taste and the pungent taste in the traditional Chinese medicine components, but also culturing to obtain the lucid ganoderma mycelium with various integrated drug effects; the mung bean beverage for preventing heatstroke is rich in nutrition and easy to digest and absorb. In hot summer, the heatstroke can be prevented by drinking in advance, and the heatstroke symptom can be relieved and energy and physical strength can be quickly recovered by drinking after heatstroke.
The invention has the beneficial effects that: the formula is scientific, reasonable and novel; the nutrition is rich and easy to digest and absorb; drinking in advance can prevent heatstroke, and drinking after heatstroke can relieve heatstroke symptoms and enable people to quickly recover energy and physical strength.
Detailed Description
The invention will be further illustrated with reference to the following specific examples.
Examples
The mung bean beverage for preventing heatstroke is characterized by being prepared from the following raw materials in parts by weight: 70 kg of mung bean juice, 20 kg of orange juice and 3 kg of ganoderma lucidum powder. The production steps are as follows: soaking cleaned mung beans in water for 3 hours to obtain soaked mung beans for later use; boiling in water, putting the mung beans into a pot, boiling for 30 minutes, boiling the soaked mung beans into mung bean paste, filtering, and cooling to room temperature to obtain mung bean juice for later use; the mass ratio of the boiling water to the soaked mung beans is 10: 1; placing the orange segments into a pulping machine to be pulped into slurry, filtering the slurry, centrifuging filtrate, and taking supernatant to obtain orange segment juice for later use; weighing the mung bean juice, the orange juice and the ganoderma lucidum powder according to the weight parts, mixing, homogenizing, sterilizing at high temperature, and packaging to obtain the mung bean beverage for preventing heatstroke. The production steps of the ganoderma lucidum powder are as follows: preparing a ganoderma lucidum powder growth matrix: according to the weight parts, 15 kg of broadleaf holly leaf, 6 kg of wrinkled gianthyssop herb, 6 kg of dried carrot, 6 kg of ginger, 6 kg of mint, 20 kg of glucose, 5 kg of agar powder and 800 kg of sterile water; weighing folium Ilicis, herba Agastaches, dried radix Dauci Sativae, rhizoma Zingiberis recens, and herba Menthae according to formula, pulverizing, dissolving in sterile water, boiling, adding glucose and agar powder, stirring, adjusting pH to 5.5, subpackaging in 500mL triangular bottles, and sealing with silica gel plug; sterilizing with high pressure steam sterilizer at 130 deg.C for 40 min; taking out and subpackaging in a culture dish with the diameter of 6cm, wherein the loading amount is 20mL, and inoculating after the matrix is solidified; inoculating Ganoderma strain into each culture dish with an inoculum size of 1 wt%, placing in 30 deg.C incubator for dark culture, collecting all the materials of each culture dish when Ganoderma mycelia are spread on the surface of the matrix, and pulverizing to obtain Ganoderma powder.
Claims (3)
1. The mung bean beverage for preventing heatstroke is characterized by being prepared from the following raw materials in parts by weight: 70 parts of mung bean juice, 20 parts of orange juice and 3 parts of ganoderma lucidum powder.
2. The mung bean beverage for preventing heatstroke according to claim 1, is prepared by the following steps: (1) soaking cleaned mung beans in water for 3 hours to obtain soaked mung beans for later use; boiling in water, putting the mung beans into a pot, boiling for 30 minutes, boiling the soaked mung beans into mung bean paste, filtering, and cooling to room temperature to obtain mung bean juice for later use; the mass ratio of the boiling water to the soaked mung beans is 10: 1; (2) placing the orange segments into a pulping machine to be pulped into slurry, filtering the slurry, centrifuging filtrate, and taking supernatant to obtain orange segment juice for later use; (3) weighing the mung bean juice, the orange juice and the ganoderma lucidum powder according to the weight parts, mixing, homogenizing, sterilizing at high temperature, and packaging to obtain the mung bean beverage for preventing heatstroke.
3. The mung bean beverage for preventing heatstroke according to claim 1, wherein the production steps of the ganoderma lucidum powder are as follows: (1) preparing a ganoderma lucidum powder growth matrix: according to the weight parts, 15 parts of broadleaf holly leaf, 6 parts of wrinkled gianthyssop herb, 6 parts of dried carrot, 6 parts of ginger, 6 parts of mint, 20 parts of glucose, 5 parts of agar powder and 800 parts of sterile water; (2) weighing folium Ilicis, herba Agastaches, dried radix Dauci Sativae, rhizoma Zingiberis recens, and herba Menthae according to formula, pulverizing, dissolving in sterile water, boiling, adding glucose and agar powder, stirring, adjusting pH to 5.5-6.5, subpackaging in 500mL triangular bottles, and sealing with silica gel plug; (3) sterilizing with high pressure steam sterilizer at 130 deg.C for 30-40 min; (4) taking out and subpackaging in a culture dish with the diameter of 6cm, wherein the loading amount is 20mL, and inoculating after the matrix is solidified; (5) inoculating Ganoderma strain with the amount of 1-5 wt% into each culture dish, culturing in 28-30 deg.C incubator at dark condition until Ganoderma mycelia are covered on the surface of the substrate, collecting all the materials in each culture dish, and pulverizing to obtain Ganoderma powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110358598.1A CN112998208A (en) | 2021-03-30 | 2021-03-30 | Mung bean beverage for preventing heatstroke |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110358598.1A CN112998208A (en) | 2021-03-30 | 2021-03-30 | Mung bean beverage for preventing heatstroke |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112998208A true CN112998208A (en) | 2021-06-22 |
Family
ID=76388366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110358598.1A Withdrawn CN112998208A (en) | 2021-03-30 | 2021-03-30 | Mung bean beverage for preventing heatstroke |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112998208A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1602354A1 (en) * | 2003-03-10 | 2005-12-07 | Meiji Seika Kaisha, Ltd. | Hair treatment composition and hair cosmetic for damaged hair |
| CN101095541A (en) * | 2006-06-30 | 2008-01-02 | 陈法华 | Orange beverage particles and preparing process thereof |
| CN102224861A (en) * | 2011-06-02 | 2011-10-26 | 王宏 | Health preserving fungi tea |
| CN102488017A (en) * | 2011-12-17 | 2012-06-13 | 严卫东 | Mung bean and bamboo leaf beverage |
| CN104256803A (en) * | 2014-08-01 | 2015-01-07 | 安徽省家乡食品有限公司 | Spine date jasmine beverage and preparation method thereof |
| US20150305249A1 (en) * | 2014-04-23 | 2015-10-29 | Functional Fungi, Llc. | Nutritionally and botanically enhanced mycelial mass |
| CN105942072A (en) * | 2016-06-13 | 2016-09-21 | 淮南宜生食品有限公司 | Litchi, cherry and green bean composite health drink capable of tonifying spleen and promoting saliva secretion and preparing method thereof |
| CN108498635A (en) * | 2018-05-31 | 2018-09-07 | 张可池 | To having the ganoderma lucidum Chinese herbal and crude drugs preparations of rehabilitative action after cancer patient chemicotherapy |
| CN109259012A (en) * | 2018-08-31 | 2019-01-25 | 广州大学 | A kind of mung bean Ganoderma Lucidum pompon drink and preparation method thereof |
-
2021
- 2021-03-30 CN CN202110358598.1A patent/CN112998208A/en not_active Withdrawn
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1602354A1 (en) * | 2003-03-10 | 2005-12-07 | Meiji Seika Kaisha, Ltd. | Hair treatment composition and hair cosmetic for damaged hair |
| CN101095541A (en) * | 2006-06-30 | 2008-01-02 | 陈法华 | Orange beverage particles and preparing process thereof |
| CN102224861A (en) * | 2011-06-02 | 2011-10-26 | 王宏 | Health preserving fungi tea |
| CN102488017A (en) * | 2011-12-17 | 2012-06-13 | 严卫东 | Mung bean and bamboo leaf beverage |
| US20150305249A1 (en) * | 2014-04-23 | 2015-10-29 | Functional Fungi, Llc. | Nutritionally and botanically enhanced mycelial mass |
| CN104256803A (en) * | 2014-08-01 | 2015-01-07 | 安徽省家乡食品有限公司 | Spine date jasmine beverage and preparation method thereof |
| CN105942072A (en) * | 2016-06-13 | 2016-09-21 | 淮南宜生食品有限公司 | Litchi, cherry and green bean composite health drink capable of tonifying spleen and promoting saliva secretion and preparing method thereof |
| CN108498635A (en) * | 2018-05-31 | 2018-09-07 | 张可池 | To having the ganoderma lucidum Chinese herbal and crude drugs preparations of rehabilitative action after cancer patient chemicotherapy |
| CN109259012A (en) * | 2018-08-31 | 2019-01-25 | 广州大学 | A kind of mung bean Ganoderma Lucidum pompon drink and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 程青海等: "药渣栽培食用菌研究概述", 《中国食用菌》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210622 |