CN113519738A - Selenium-rich beverage and preparation method thereof - Google Patents
Selenium-rich beverage and preparation method thereof Download PDFInfo
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- CN113519738A CN113519738A CN202110618289.3A CN202110618289A CN113519738A CN 113519738 A CN113519738 A CN 113519738A CN 202110618289 A CN202110618289 A CN 202110618289A CN 113519738 A CN113519738 A CN 113519738A
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- selenium
- rich
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- beverage
- cyclodextrin
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 202
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 202
- 239000011669 selenium Substances 0.000 title claims abstract description 202
- 235000013361 beverage Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 150000004676 glycans Chemical class 0.000 claims abstract description 40
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 40
- 239000005017 polysaccharide Substances 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 33
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 32
- 241000222336 Ganoderma Species 0.000 claims abstract description 21
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 16
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 16
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 28
- 235000007164 Oryza sativa Nutrition 0.000 claims description 28
- 235000009566 rice Nutrition 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 239000000706 filtrate Substances 0.000 claims description 18
- 239000001116 FEMA 4028 Substances 0.000 claims description 13
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 13
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 13
- 229960004853 betadex Drugs 0.000 claims description 13
- 239000004382 Amylase Substances 0.000 claims description 11
- 102000013142 Amylases Human genes 0.000 claims description 11
- 108010065511 Amylases Proteins 0.000 claims description 11
- 235000019418 amylase Nutrition 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 claims description 4
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 claims description 4
- 229940043377 alpha-cyclodextrin Drugs 0.000 claims description 4
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 claims description 4
- 229940080345 gamma-cyclodextrin Drugs 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 229930193653 Kudzuisoflavone Natural products 0.000 claims 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 abstract description 19
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract description 19
- 235000008696 isoflavones Nutrition 0.000 abstract description 19
- 150000003648 triterpenes Chemical class 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 241000282414 Homo sapiens Species 0.000 abstract description 6
- 239000006185 dispersion Substances 0.000 abstract description 6
- 230000006870 function Effects 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract description 2
- 230000002209 hydrophobic effect Effects 0.000 abstract description 2
- 238000005063 solubilization Methods 0.000 abstract description 2
- 230000007928 solubilization Effects 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 229940091258 selenium supplement Drugs 0.000 description 174
- 239000008367 deionised water Substances 0.000 description 24
- 229910021641 deionized water Inorganic materials 0.000 description 24
- 239000007788 liquid Substances 0.000 description 8
- 235000010804 Maranta arundinacea Nutrition 0.000 description 7
- 244000145580 Thalia geniculata Species 0.000 description 7
- 235000012419 Thalia geniculata Nutrition 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 230000003750 conditioning effect Effects 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 241000219780 Pueraria Species 0.000 description 2
- 206010039921 Selenium deficiency Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000009982 effect on human Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 208000016222 Pancreatic disease Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001772 blood platelet Anatomy 0.000 description 1
- 230000008344 brain blood flow Effects 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 210000001627 cerebral artery Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000024691 pancreas disease Diseases 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 208000017443 reproductive system disease Diseases 0.000 description 1
- 229960001471 sodium selenite Drugs 0.000 description 1
- 235000015921 sodium selenite Nutrition 0.000 description 1
- 239000011781 sodium selenite Substances 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of food, and discloses a selenium-rich beverage and a preparation method thereof, wherein the selenium-rich beverage comprises the following raw materials: cyclodextrin, selenium-rich polysaccharide with the total selenium content of 0.1-50 g/kg, selenium-rich kudzu root residue with the total selenium content of 0.1-50 g/kg and ganoderma lucidum spore powder. The selenium-enriched beverage contains selenium-enriched polysaccharide, isoflavone and ganoderma triterpene, can effectively supplement substances such as selenium for human bodies, recuperate sub-health states and has good health care effect; meanwhile, the beverage also contains cyclodextrin, and the hydrophobic cavity of the cyclodextrin can be loaded with substances such as isoflavone, ganoderma triterpene and the like, so that the functions of solubilization, dispersion and protection are achieved, and the dispersion stability of the substances such as isoflavone, ganoderma triterpene and the like in the beverage is greatly improved.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a selenium-rich beverage and a preparation method thereof.
Background
Selenium is one ten million in human tissues, but the selenium determines the existence of life, and the selenium has great effect on human health and cannot be replaced by other substances. Selenium deficiency directly leads to the reduction of the human immunity. Clinical medicine has proved that more than forty diseases threatening human health and life are related to selenium deficiency, such as cancer, cardiovascular diseases, liver diseases, cataract, pancreatic diseases, diabetes, reproductive system diseases, etc. Both animal experiments and clinical practices indicate that sufficient selenium should be continuously obtained from the diet, so that selenium supplement becomes an effective way for improving the quality of life and getting rid of the sub-health state of human beings. In the traditional technology, the content of selenium in food or beverage can be rapidly increased by directly adding sodium selenite into the food or beverage, but the absorption rate is low, and the adverse effect on human health is caused.
Disclosure of Invention
The invention aims to provide a selenium-enriched beverage, which aims to solve one or more technical problems in the prior art and at least provides a beneficial selection or creation condition.
The technical scheme adopted for solving the technical problems is as follows:
a selenium-rich beverage is prepared from the following raw materials: cyclodextrin, selenium-rich polysaccharide with the total selenium content of 0.1-50 g/kg, selenium-rich kudzu root residue with the total selenium content of 0.1-50 g/kg and ganoderma lucidum spore powder.
Preferably, the selenium-enriched beverage is prepared by the following raw materials: 1-2 kg of cyclodextrin, 5-20 kg of selenium-rich polysaccharide, 5-10 kg of selenium-rich radix puerariae residue, 1-2 kg of ganoderma lucidum spore powder and 100-150L of deionized water.
Preferably, the cyclodextrin is alpha-cyclodextrin, beta-cyclodextrin or gamma-cyclodextrin. Beta-cyclodextrin is preferred. The beta-cyclodextrin is used as a novel pharmaceutical adjuvant mainly for improving the stability of the medicine, preventing the medicine from being oxidized and decomposed, improving the dissolution and bioavailability of the medicine, reducing the toxic and side effects of the medicine and covering the peculiar smell and the odor of the medicine. In the aspect of food manufacture, the deodorant is mainly used for eliminating peculiar smell, improving the stability of spice essence and pigment, and enhancing the emulsifying capacity and the moisture-proof capacity; improving the mouthfeel of the food.
Preferably, the content of the arrowroot flour in the selenium-rich pueraria residue is less than 5 wt.%, the content of the pueraria isoflavone is more than 1 wt.%, and the content of the organic selenium accounts for more than 98% of the total selenium content.
Radix Puerariae isoflavone has effects of relieving spasm and pain, increasing cerebral and coronary artery blood flow, improving heart and brain blood circulation, reducing blood sugar and blood lipid, enhancing myocardial contractility, preventing and treating nervous headache, resisting oxidation, and enhancing immunity.
The Ganoderma spore powder contains Ganoderma triterpene, and has effects of inhibiting cancer cell growth, inhibiting histamine release, preventing allergy, promoting liver function, promoting blood platelet aggregation, and reducing blood lipid.
The second purpose of the invention is to provide a preparation method of the selenium-enriched beverage, which comprises the following steps:
1) adding the cyclodextrin into deionized water, adding the selenium-rich polysaccharide, the selenium-rich radix puerariae residues and the ganoderma lucidum spore powder, uniformly mixing, and fermenting to obtain fermentation liquor;
2) and centrifuging the fermentation liquor for 10-15 min under the condition of about 1000g, collecting filtrate, sterilizing the filtrate, and bottling to obtain the selenium-enriched beverage. The sterilization is preferably pasteurization. Naturally, the obtained filter residue can also be frozen by liquid nitrogen and then tableted to prepare the selenium-rich tablet, so that the filter residue is fully utilized.
Preferably, the ganoderma lucidum spore powder is ganoderma lucidum spore powder subjected to wall breaking treatment.
Preferably, the fermentation process is specifically: and sealing and fermenting for 72-144 h at 35-40 ℃.
Preferably, the preparation method of the selenium-rich polysaccharide comprises the following steps:
selecting selenium-rich broken rice with the total selenium content of 0.1-50 g/kg, which is produced in the processing process of the selenium-rich rice, adding the selenium-rich broken rice into deionized water, soaking for 24-30 h at 20-25 ℃, adding amylase, carrying out enzymolysis for 48-72 h at 37-40 ℃, then centrifuging for 10-20 min at about 9000g, and collecting a centrifugal product to obtain the selenium-rich polysaccharide.
Preferably, the particle size of the selenium-rich broken rice is smaller than 300 meshes, and the content of organic selenium accounts for more than 98% of the total selenium content.
Preferably, the mass ratio of the amylase to the selenium-rich broken rice is 0.1-0.5: 10.
compared with the prior art, the invention has the following beneficial effects:
(1) the selenium-enriched beverage contains selenium-enriched polysaccharide, isoflavone and ganoderma triterpene, can effectively supplement substances such as selenium for human bodies, recuperate sub-health states and has good health care effect; meanwhile, the beverage also contains cyclodextrin, and the hydrophobic cavity of the cyclodextrin can be loaded with substances such as isoflavone, ganoderma triterpene and the like, so that the functions of solubilization, dispersion and protection are achieved, and the dispersion stability of the substances such as isoflavone, ganoderma triterpene and the like in the beverage is greatly improved.
(2) The invention uses the selenium-rich kudzu root residue and the selenium-rich broken rice for preparing the beverage, so that the resources are utilized at a high value.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described below in conjunction with the embodiments to fully understand the objects, features and effects of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and those skilled in the art can obtain other embodiments without inventive effort based on the embodiments of the present invention, and all embodiments are within the protection scope of the present invention.
Example 1
A selenium-rich beverage is prepared from the following raw materials: 1kg of beta-cyclodextrin, 5kg of selenium-rich polysaccharide, 5kg of selenium-rich radix puerariae residue, 1kg of ganoderma lucidum spore powder and 100L of deionized water. Wherein the content of arrowroot powder in the selenium-rich radix puerariae residue is less than 5 wt.%, the content of radix puerariae isoflavone is more than 1 wt.%, the total selenium content is 10g/kg, and the content of organic selenium accounts for more than 98% of the total selenium content.
The preparation method of the selenium-rich polysaccharide comprises the following steps:
selecting selenium-rich broken rice with the grain size of less than 300 meshes and the total selenium content of 10g/kg, wherein the organic selenium content accounts for 10kg of the selenium-rich broken rice with the total selenium content of more than 98 percent, adding the selenium-rich broken rice into 100kg of deionized water, soaking for 30h at the temperature of 20 ℃, then adding 100g of amylase, carrying out enzymolysis for 48h at the temperature of 37 ℃, then centrifuging for 10min at about 9000g, and collecting the centrifugal product to obtain the selenium-rich polysaccharide.
The preparation method of the selenium-rich beverage comprises the following steps:
1) adding beta-cyclodextrin into deionized water, adding selenium-rich polysaccharide, selenium-rich radix Puerariae residue, and Ganoderma spore powder, mixing, and fermenting at 35 deg.C for 72 hr to obtain fermentation liquid;
2) centrifuging the fermentation broth under 1000g for 10min, collecting filtrate, pasteurizing the filtrate, and bottling to obtain selenium-rich beverage.
Example 2
A selenium-rich beverage is prepared from the following raw materials: 2kg of beta-cyclodextrin, 20kg of selenium-rich polysaccharide, 10kg of selenium-rich radix puerariae residue, 2kg of ganoderma lucidum spore powder and 150L of deionized water. Wherein the content of arrowroot powder in the selenium-rich radix puerariae residue is less than 5 wt.%, the content of radix puerariae isoflavone is more than 1 wt.%, the total selenium content is 50g/kg, and the content of organic selenium accounts for more than 98% of the total selenium content.
The preparation method of the selenium-rich polysaccharide comprises the following steps:
selecting 40kg of selenium-rich broken rice with the grain size of less than 300 meshes and the total selenium content of 50g/kg, wherein the organic selenium content accounts for more than 98 percent of the total selenium content, adding the selenium-rich broken rice into 400kg of deionized water, soaking for 24h at 25 ℃, then adding 400g of amylase, carrying out enzymolysis for 72h at 40 ℃, then centrifuging for 20min at about 9000g, and collecting the centrifugal product to obtain the selenium-rich polysaccharide.
The preparation method of the selenium-rich beverage comprises the following steps:
1) adding beta-cyclodextrin into deionized water, adding selenium-rich polysaccharide, selenium-rich radix Puerariae residue, and Ganoderma spore powder, mixing, and fermenting at 40 deg.C for 144h to obtain fermentation liquid;
2) centrifuging the fermentation broth under 1000g for 15min, collecting filtrate, pasteurizing the filtrate, and bottling to obtain selenium-rich beverage.
Example 3
A selenium-rich beverage is prepared from the following raw materials: 1.5kg of beta-cyclodextrin, 12kg of selenium-rich polysaccharide, 8kg of selenium-rich radix puerariae residue, 1.5kg of ganoderma lucidum spore powder and 130L of deionized water. Wherein the content of arrowroot powder in the selenium-rich radix puerariae residue is less than 5 wt.%, the content of radix puerariae isoflavone is more than 1 wt.%, the total selenium content is 25g/kg, and the content of organic selenium accounts for more than 98% of the total selenium content.
The preparation method of the selenium-rich polysaccharide comprises the following steps:
selecting 30kg of selenium-rich broken rice with the grain size of less than 300 meshes and the total selenium content of 25g/kg, wherein the organic selenium content accounts for more than 98 percent of the total selenium content, adding the selenium-rich broken rice into 300kg of deionized water, soaking for 26h at the temperature of 22 ℃, then adding 300g of amylase, carrying out enzymolysis for 60h at the temperature of 38 ℃, then centrifuging for 15min at about 9000g, and collecting the centrifugal product to obtain the selenium-rich polysaccharide.
The preparation method of the selenium-rich beverage comprises the following steps:
1) adding beta-cyclodextrin into deionized water, adding selenium-rich polysaccharide, selenium-rich radix Puerariae residue, and Ganoderma spore powder, mixing, and fermenting at 38 deg.C for 100 hr to obtain fermentation liquid;
2) centrifuging the fermentation broth under 1000g for 13min, collecting filtrate, pasteurizing the filtrate, and bottling to obtain selenium-rich beverage.
Example 4
A selenium-rich beverage is prepared from the following raw materials: 1kg of alpha-cyclodextrin, 5kg of selenium-rich polysaccharide, 5kg of selenium-rich radix puerariae residue, 1kg of ganoderma lucidum spore powder and 100L of deionized water. Wherein the content of arrowroot powder in the selenium-rich radix puerariae residue is less than 5 wt.%, the content of radix puerariae isoflavone is more than 1 wt.%, the total selenium content is 10g/kg, and the content of organic selenium accounts for more than 98% of the total selenium content.
The preparation method of the selenium-rich polysaccharide comprises the following steps:
selecting selenium-rich broken rice with the grain size of less than 300 meshes and the total selenium content of 10g/kg, wherein the organic selenium content accounts for 10kg of the selenium-rich broken rice with the total selenium content of more than 98 percent, adding the selenium-rich broken rice into 100kg of deionized water, soaking for 30h at the temperature of 20 ℃, then adding 300g of amylase, carrying out enzymolysis for 48h at the temperature of 37 ℃, then centrifuging for 10min at the temperature of about 9000g, and collecting the centrifugal product to obtain the selenium-rich polysaccharide.
The preparation method of the selenium-rich beverage comprises the following steps:
1) adding alpha-cyclodextrin into deionized water, adding selenium-rich polysaccharide, selenium-rich radix Puerariae residue, and Ganoderma spore powder, mixing, and fermenting at 35 deg.C for 72 hr to obtain fermentation liquid;
2) centrifuging the fermentation broth under 1000g for 10min, collecting filtrate, pasteurizing the filtrate, and bottling to obtain selenium-rich beverage.
Example 5
A selenium-rich beverage is prepared from the following raw materials: 1kg of gamma-cyclodextrin, 5kg of selenium-rich polysaccharide, 5kg of selenium-rich radix puerariae residue, 1kg of ganoderma lucidum spore powder and 100L of deionized water. Wherein the content of arrowroot powder in the selenium-rich radix puerariae residue is less than 5 wt.%, the content of radix puerariae isoflavone is more than 1 wt.%, the total selenium content is 10g/kg, and the content of organic selenium accounts for more than 98% of the total selenium content.
The preparation method of the selenium-rich polysaccharide comprises the following steps:
selecting selenium-rich broken rice with the grain size of less than 300 meshes and the total selenium content of 10g/kg, wherein the organic selenium content accounts for 10kg of the selenium-rich broken rice with the total selenium content of more than 98 percent, adding the selenium-rich broken rice into 100kg of deionized water, soaking for 30h at the temperature of 20 ℃, then adding 500g of amylase, carrying out enzymolysis for 48h at the temperature of 37 ℃, then centrifuging for 10min at the temperature of about 9000g, and collecting the centrifugal product to obtain the selenium-rich polysaccharide.
The preparation method of the selenium-rich beverage comprises the following steps:
1) adding gamma-cyclodextrin into deionized water, adding selenium-rich polysaccharide, selenium-rich radix Puerariae residue, and Ganoderma spore powder, mixing, and fermenting at 35 deg.C for 72 hr to obtain fermentation liquid;
2) centrifuging the fermentation broth under 1000g for 10min, collecting filtrate, pasteurizing the filtrate, and bottling to obtain selenium-rich beverage.
Comparative example 1 (differing from example 1 in that it does not contain beta-cyclodextrin)
A selenium-rich beverage is prepared from the following raw materials: 5kg of selenium-rich polysaccharide, 5kg of selenium-rich radix puerariae residue, 1kg of ganoderma lucidum spore powder and 100L of deionized water. Wherein the content of arrowroot powder in the selenium-rich radix puerariae residue is less than 5 wt.%, the content of radix puerariae isoflavone is more than 1 wt.%, the total selenium content is 10g/kg, and the content of organic selenium accounts for more than 98% of the total selenium content.
The preparation method of the selenium-rich polysaccharide comprises the following steps:
selecting selenium-rich broken rice with the grain size of less than 300 meshes and the total selenium content of 10g/kg, wherein the organic selenium content accounts for 10kg of the selenium-rich broken rice with the total selenium content of more than 98 percent, adding the selenium-rich broken rice into 100kg of deionized water, soaking for 30h at the temperature of 20 ℃, then adding 100g of amylase, carrying out enzymolysis for 48h at the temperature of 37 ℃, then centrifuging for 10min at about 9000g, and collecting the centrifugal product to obtain the selenium-rich polysaccharide.
The preparation method of the selenium-rich beverage comprises the following steps:
1) adding selenium-rich polysaccharide, selenium-rich radix Puerariae residue, and Ganoderma spore powder into deionized water, mixing, and fermenting at 35 deg.C for 72 hr to obtain fermentation liquid;
2) centrifuging the fermentation broth under 1000g for 10min, collecting filtrate, pasteurizing the filtrate, and bottling to obtain selenium-rich beverage.
Comparative example 2 (different from example 1 in that no selenium-rich radix Puerariae residue is contained)
A selenium-rich beverage is prepared from the following raw materials: 1kg of beta-cyclodextrin, 5kg of selenium-rich kudzuvine root residues, 1kg of ganoderma lucidum spore powder and 100L of deionized water.
The preparation method of the selenium-rich polysaccharide comprises the following steps:
selecting selenium-rich broken rice with the grain size of less than 300 meshes and the total selenium content of 10g/kg, wherein the organic selenium content accounts for 10kg of the selenium-rich broken rice with the total selenium content of more than 98 percent, adding the selenium-rich broken rice into 100kg of deionized water, soaking for 30h at the temperature of 20 ℃, then adding 100g of amylase, carrying out enzymolysis for 48h at the temperature of 37 ℃, then centrifuging for 10min at about 9000g, and collecting the centrifugal product to obtain the selenium-rich polysaccharide.
The preparation method of the selenium-rich beverage comprises the following steps:
1) adding beta-cyclodextrin into deionized water, adding selenium-rich polysaccharide and Ganoderma spore powder, mixing, and fermenting at 35 deg.C for 72 hr to obtain fermentation liquid;
2) centrifuging the fermentation broth under 1000g for 10min, collecting filtrate, pasteurizing the filtrate, and bottling to obtain selenium-rich beverage.
Dispersion stability test
The products obtained in examples 1 to 5 and comparative example 1 were centrifuged at 1000rpm for 10 minutes and then the contents of isoflavone and ganoderma triterpene were measured. The isoflavone test method adopts a high performance liquid chromatography method for measuring the content of the soybean isoflavone in GB/T23788-one 2009 health-care food; the content of Ganoderma triterpene is determined by ultraviolet-visible spectrophotometry. The results are shown in Table 1.
TABLE 1
As can be seen from table 1 above, compared with the selenium-enriched beverage containing no cyclodextrin in comparative example 1, the selenium-enriched beverages in examples 1 to 5 all contain cyclodextrin, which plays a role in solubilizing, dispersing and protecting isoflavone and ganoderma triterpene, so that the dispersion stability of isoflavone, ganoderma triterpene and other substances in the selenium-enriched beverages in examples 1 to 5 is significantly improved.
Efficacy verification
70 sub-health teenagers are selected for experimental observation, half of all people are randomly double-blind and divided into an experimental group and a control group, the experimental group drinks 250mL of the selenium-rich beverage prepared in the embodiment 1 of the invention half an hour before sleeping at night, and the control group drinks 250mL of the selenium-rich beverage prepared in the comparative example 2 of the invention half an hour before sleeping at night. The results are shown in Table 2.
TABLE 2
As can be seen from table 2 above, while drinking the selenium-rich beverage of example 1 of the present invention has a good conditioning and improving effect on sub-health symptoms, drinking the selenium-rich beverage of comparative example 2 has no obvious conditioning effect on sub-health symptoms, which indicates that each component in the selenium-rich beverage of the present invention can exert a synergistic effect to improve the conditioning effect.
While the preferred embodiments of the present invention have been illustrated and described, it will be understood by those skilled in the art that the present invention is not limited to the details of the embodiments shown and described, but is capable of numerous equivalents and substitutions without departing from the spirit of the invention as set forth in the claims appended hereto.
Claims (10)
1. A beverage, characterized in that the preparation of the beverage comprises the following raw materials: cyclodextrin, selenium-rich polysaccharide with the total selenium content of 0.1-50 g/kg, selenium-rich kudzu root residue with the total selenium content of 0.1-50 g/kg and ganoderma lucidum spore powder.
2. The beverage according to claim 1, wherein the preparation of the beverage comprises the following raw materials: 1-2 kg of cyclodextrin, 5-20 kg of selenium-rich polysaccharide, 5-10 kg of selenium-rich radix puerariae residue, 1-2 kg of ganoderma lucidum spore powder and 100-150L of water.
3. The beverage according to claim 1, wherein the cyclodextrin is alpha-cyclodextrin, beta-cyclodextrin, or gamma-cyclodextrin.
4. The beverage as claimed in claim 1, wherein the content of kudzu powder in the selenium-rich kudzu residue is less than 5 wt.%, the content of kudzu isoflavone is greater than 1 wt.%, and the content of organic selenium is greater than 98% of the total selenium content.
5. A method of preparing a beverage as claimed in any one of claims 1 to 4, comprising the steps of:
1) adding the cyclodextrin into water, adding the selenium-rich polysaccharide, the selenium-rich radix puerariae residues and the ganoderma lucidum spore powder, mixing, and fermenting to obtain fermentation liquor;
2) and centrifuging the fermentation liquor, collecting filtrate, and sterilizing the filtrate to obtain the beverage.
6. The preparation method according to claim 5, wherein the Ganoderma spore powder is wall-broken Ganoderma spore powder.
7. The preparation method according to claim 5, wherein the fermentation process is specifically as follows: and sealing and fermenting for 72-144 h at 35-40 ℃.
8. The preparation method of claim 5, wherein the preparation method of the selenium-rich polysaccharide comprises the following steps:
adding selenium-rich broken rice with the total selenium content of 0.1-50 g/kg into water for soaking, adding amylase for enzymolysis, centrifuging, and collecting a centrifugal product to obtain the selenium-rich polysaccharide.
9. The preparation method of claim 8, wherein the particle size of the selenium-rich broken rice is less than 300 meshes, and the content of organic selenium accounts for more than 98% of the total selenium content.
10. The preparation method of claim 8, wherein the mass ratio of the amylase to the selenium-rich broken rice is 0.1-0.5: 10.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819678A (en) * | 2016-11-30 | 2017-06-13 | 苏州硒谷科技有限公司 | Black fungus rich in selenium beverage and preparation method thereof |
| CN107467450A (en) * | 2017-08-17 | 2017-12-15 | 北京慈明堂医学研究院 | Selenium-rich water and preparation method thereof |
| CN111990657A (en) * | 2020-07-14 | 2020-11-27 | 浙江师范大学行知学院 | Process for preparing functional food by utilizing natural selenium-rich radix puerariae residues |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819678A (en) * | 2016-11-30 | 2017-06-13 | 苏州硒谷科技有限公司 | Black fungus rich in selenium beverage and preparation method thereof |
| CN107467450A (en) * | 2017-08-17 | 2017-12-15 | 北京慈明堂医学研究院 | Selenium-rich water and preparation method thereof |
| CN111990657A (en) * | 2020-07-14 | 2020-11-27 | 浙江师范大学行知学院 | Process for preparing functional food by utilizing natural selenium-rich radix puerariae residues |
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Application publication date: 20211022 |