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Preparation method of auricularia auricular polysaccharide beverage

A technology of black fungus polysaccharide and black fungus, which is applied in the field of preparation of black fungus polysaccharide beverage, which can solve the problems of difficult filtration and sticky fungus liquid, and achieve the effects of cost saving, transparent color and no loss of polysaccharide content

Active Publication Date: 2015-02-25
HULUNBEIER MENGTIANYUAN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, the common fungus liquid extracted by known methods is viscous and difficult to filter, which is a difficult problem in the preparation of fungus clear liquid products. Therefore, common fungus drinks are products with fungus pulp

Method used

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Examples

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Effect test

preparation example Construction

[0024] Preparation method of the present invention, its concrete steps are as follows:

[0025] 1) Select the dried black fungus without moth and mildew as raw material, and weigh it quantitatively.

[0026] 2) Soak in warm water at a temperature of 45-90°C for more than 0.5 hours, so that the dried fungus is fully stretched, and the wrapped impurities are removed through the cleaning process.

[0027] 3) Drain the fungus after soaking, as long as there is no dripping water after picking up, then enter the crushing process.

[0028] 4) Break the soaked black fungus into small particles of 3-15 mm with a crushing equipment, use hot water at 90-100 ° C for 1-8 hours of thermal extraction of polysaccharides, and the water consumption per gram of dry fungus is 50- 300 ml, and stir to fully contact the water phase and the solid phase.

[0029] 5) Using one or a combination of membrane filtration, centrifugal filtration, gauze filtration, and sedimentation filtration to filter and...

Embodiment 1

[0034] 10 grams of dried black fungus were soaked in 1 liter of hot water at 90°C for 1 hour and then drained to obtain 135 grams of wet fungus. Fully wash the stretched wet fungus, put it into a crusher and crush it into 3-5mm particles, then add 2 liters of water and extract at 98°C for 6 hours. After the extraction, the supernatant was filtered through 4 layers of gauze to obtain the black fungus polysaccharide extract, and the volume was adjusted to 2L. The measured polysaccharide content was 11.68%. The extract was light brown, transparent and clear as a whole, with weak viscosity. Easy to filter. Measure the polysaccharide extract, add jujube extract, sucrose, appropriate amount of citric acid and sodium citrate to prepare the finished beverage.

Embodiment 2

[0036] 10 grams of dried black fungus were soaked in 1 liter of hot water at 95°C for 1 hour and then drained to obtain 138 grams of wet fungus. Fully wash the stretched wet fungus, put it into a crusher and crush it into 3-5mm particles, then add 2 liters of water and extract at 98°C for 5 hours. After the extraction, the supernatant was filtered through 4 layers of gauze to obtain the black fungus polysaccharide extract, which was fixed to 2L, and the polysaccharide content was measured to be 11.2%. The extract was light brown, transparent and clear as a whole, with weak viscosity Easy to filter. Measure the polysaccharide extract, add sucrose, fruit grape pulp, appropriate amount of citric acid, malic acid and sodium citrate to prepare the finished beverage.

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Abstract

The invention discloses a preparation method of an auricularia auricular polysaccharide beverage. The preparation method comprises the following steps: A) draining and grinding soaked auricularia auricula; and B) leaching auricularia auricula by virtue of hot water and stirring, so that water phase and solid phase are fully contacted and filtered. Furthermore, by virtue of the preparation method disclosed by the invention, ground auricularia auricula can be enzymatically hydrolyzed. The preparation method disclosed by the invention avoids such processes as polysaccharide precipitation, drying, powder preparation, and the extracted auricularia auricular polysaccharide is directly dissolved in an extracting solution; moreover, the extracted auricularia auricular polysaccharide is good in fluidity, low in viscosity and easy to filter. The entire process preparation method is simple and rapid, sufficient in extraction, high in efficiency, and suitable for scaled industrial production.

Description

technical field [0001] The present invention relates to a preparation method of black fungus polysaccharide beverage, especially the filtrate of black fungus after polysaccharide extraction can be directly filtered to remove impurities by conventional methods, and the obtained polysaccharide extract can be directly used as base liquid to prepare a series of polysaccharide beverages method. Background technique [0002] Black fungus (Auricularia auricula-judae), also known as cloud ear, wood pistil, wood fungus, tree chicken, is a kind of large fungus with both medicine and food in the genus Auriculariaceae. Black fungus has high nutritional value, rich in dietary fiber and 8 kinds of amino acids necessary for the human body, and rich in iron. Fresh black fungus contains 98 mg of iron per 100 grams, which is more than 100 times that of meat. 30 times that of meat. Documents record that black fungus has the functions of invigorating qi and intelligence, nourishing the lungs ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L1/28A23L31/00
CPCA23L2/38A23L31/00A23L33/00A23V2002/00A23V2300/14
Inventor 赵彦堂赵景堂
Owner HULUNBEIER MENGTIANYUAN BIOTECH
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