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Preparation method for edible fungus nutritional health-care functional drink

A kind of edible fungus, functional technology, applied in the field of bioengineering, to achieve the effect of improving immunity, improving anti-tumor ability, and soft taste

Active Publication Date: 2012-03-28
承德森源绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, mycelium also contains a lot of nutrients and physiologically active substances.

Method used

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  • Preparation method for edible fungus nutritional health-care functional drink
  • Preparation method for edible fungus nutritional health-care functional drink
  • Preparation method for edible fungus nutritional health-care functional drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Preparation and component analysis of embodiment 1 Pleurotus eryngii fermented beverage

[0031] 1.1 Preparation of Pleurotus eryngii fermented beverage

[0032] 1.1.1 Strain activation

[0033] Take 1-2 blocks of strains from the slant of the Pleurotus eryngii test tube and transfer to the center of the solid culture medium of the petri dish; cultivate it in a constant temperature incubator at 25°C for 8 days, and white, dense colonies of edible fungi can be seen. The solid medium formula is: 200 grams of wheat grains, add 1000 ml of distilled water, boil for 30 minutes, take the boiled juice, 2 grams of peptone, 20 grams of glucose, KH 2 PO 4 1.5 g, MgSO 4 0.5 grams, 18 grams of agar, add distilled water to 1000 ml, the pH is natural. After autoclaving at 121°C for 25-30 minutes, pour it into sterile petri dishes immediately, 20-30 ml per dish, and use it after cooling.

[0034] 1.1.2 Preparation and culture of liquid shake flask medium

[0035] The formula is: ...

Embodiment 2

[0118] The component analysis of embodiment 2 hickory chick fermented beverage protoplasm

[0119] 2.1 Sample: Morel fermented beverage puree prepared by Pleurotus eryngii fermented beverage method, off-white, with a faint fragrance.

[0120] 2.2 Composition analysis method

[0121] 2.2.1 The determination methods of total sugar (polysaccharide), crude triterpenes, total phenols, crude protein, crude fat, trace elements and amino acids are the same as in Example 1.

[0122] Crude fiber is measured by weighing method, that is, the weight of the dry matter after filtering the beverage puree.

[0123] 2.2.2 The determination methods of vitamin C, vitamin B1 and vitamin B2 shall refer to the national standard. Specifically: GB 5413.18-2010 | National Food Safety Standard for the Determination of Vitamin C in Infant Food and Dairy Products; GB 5413.11-2010, National Food Safety Standard, Determination of Vitamin B1 in Infant Food and Dairy Products; GB 5413.12-2010, Food Nationa...

Embodiment 3

[0137] Component Analysis of Example 3 Grifola frondosa Fermented Beverage Protoplasm

[0138] 3.1 Sample: Grifola frondosa fermented beverage puree prepared according to the method of Pleurotus eryngii fermented beverage.

[0139] 3.2 Composition analysis method:

[0140] 3.2.1 The determination methods of total sugar (polysaccharide), crude triterpenes, total phenols, crude protein, crude fat, trace elements and amino acids are the same as in Example 1.

[0141] Crude fiber is measured by weighing method, that is, the weight of the dry matter after filtering the beverage puree.

[0142] 3.2.2 The determination methods of vitamin C, vitamin B1 and vitamin B2 shall refer to the national food safety standards. GB 5413.18-2010 (vitamin C); GB 5413.11-2010 (vitamin B1); GB5413.12-2010 (vitamin B2).

[0143] 3.3 Results

[0144] (1) The main nutritional components of the fermented beverage puree of Grifola frondosa are shown in Table 3-1.

[0145] Table 3-1 The main nutrition...

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Abstract

The invention discloses a preparation method for edible fungus nutritional health-care functional drink. The method comprises the following steps of: performing deep fermentation cultivation on special edible fungus strains in a fermentation tank to obtain fermentation liquor and mycelium; directly crushing the fermentation liquor and mycelium mechanically and performing homogenate without performing hot-water lixiviating or enzymolysis treatment to obtain drink raw stock; and blending the raw stock and purified water in a certain ratio, and adding an appropriate amount of flavoring agent, stabilizing agent and the like, and sterilizing and packaging to obtain a finished product. The editable fungus drink which is prepared by the method contains the nutrient substances such as crude fiber, crude protein, crude fat, vitamin, and amino acid and trace elements which are essential in a human body and the like, and simultaneously contains edible fungus polysaccharide, terpenoids, total phenol, alkaloid, flavonoid and other physiological activator and has the health-care function of improving immunity of a human body, and resisting tumors, oxidation and aging and the like. The drink hasoriginal taste, sour and sweet taste, milk taste, fruit taste and the like according to the requirements of different crowds.

Description

technical field [0001] The invention relates to a preparation method of edible fungus nutritional and health-care functional beverage, which belongs to the technical field of bioengineering. Background technique [0002] Beverages are people's daily consumer goods. At present, beverages on the market are still mainly carbonated beverages, fruit and vegetable juice beverages, milk beverages, vegetable protein beverages, tea beverages, etc., while there are few nutritional and health beverages produced with edible fungus mycelium or fruiting bodies as raw materials. With the improvement of people's living standards and the enhancement of health awareness, eating healthy and drinking healthy has become the pursuit of most people. As a fungus food integrating nutrition and health value, edible fungi are more and more popular in the market. But the edible fungus products on the market are still dominated by fruit body consumption, and its deep-processed products are relatively ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/02A23L1/29A01G1/04A23L33/00
Inventor 王立安管振龙张树斌江一帆侯金鑫
Owner 承德森源绿色食品有限公司
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