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Phellinus igniarius flavored beverage and preparation method thereof

A Phellinus linteus and flavor technology, applied in food preparation, food ingredients, sugary food ingredients and other directions, can solve the problems of high consumption of steam and alcohol, concentration, long drying cycle, complicated processing methods and other problems, and achieve lower blood sugar, Improve the intestinal ecological environment, the effect of pleasant aroma

Inactive Publication Date: 2015-11-25
JIANGSU SHENHUA PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the traditional treatment method is to process the filtrate through double-effect concentration, spherical pot concentration, ethanol precipitation, low-temperature vacuum drying to dry product, and mix it with Phellinus mycelium dry material after crushing. Long, the process consumes a lot of steam and alcohol
Moreover, the loss of active components in the filtrate is relatively large, especially the content of Phellinus polysaccharide, and the yield after drying is only about 1.9%.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Preparation of the Phellinus strain fermented liquid: after the Phellinus strain is activated according to a conventional method, the Phellinus seed liquid is prepared, wherein the Phellinus seed liquid medium consists of 3% glucose, 0.2% yeast powder, 0.3% peptone, and 0.2% ammonium sulfate. %, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, dilute sulfuric acid to adjust the pH value to 6.5, use an inoculation loop to get 2 to 3 loops of the activated Phellinus strain and inoculate it in the above-mentioned seed culture solution shake flask, each 5L shake flask seed The liquid content is 1.5L, the culture temperature is 26-28°C for about 7 days, the shaking table speed is 150r / min; the prepared seed liquid is inoculated into the fermentation medium, the inoculation amount is 5%-8%, and the fermentation medium is composed of glucose 2.0%, corn flour 2.0%, bean cake flour 2.0%, potassium dihydrogen phosphate 0.2%, magnesium sulfate 0.1%, defoamer 0.05%, pH ...

Embodiment 2

[0032] Preparation of Phellinus filtrate concentrate: prepared according to the method of Example 1.

[0033] Ratio of Phellinus Flavored Drink: Take 95 parts of the above concentrate, add 10 parts of soybean oligosaccharides, 5 parts of fructose syrup, 3 parts of honey, 0.08 parts of L-malic acid, 0.004 parts of potassium sorbate, and 0.08 parts of xanthan gum , and mix evenly.

[0034] Sterilization and filling of flavored drinks: the above-mentioned mixed solution with good ratio is pasteurized at 100°C for 10 minutes, cooled, filled into bottles, and after passing the inspection, it is a Phellinus flavored drink.

[0035] In the Phellinus japonica flavor drink prepared in this example, the soluble solids reached 15%, the Phellinus polysaccharide content reached 3.6%, and the triterpenoid content reached 0.59%; the flavor drink had a shelf life of 2 years at room temperature; It is a clear and transparent viscous liquid, and its taste satisfies 95% of the sample population...

Embodiment 3

[0037] Preparation of Phellinus filtrate concentrate: prepared according to the method of Example 1.

[0038] Ratio of Phellinus Flavored Drink: Take 100 parts of the above concentrate, add 8 parts of soybean oligosaccharides, 7 parts of fructose syrup, 2 parts of honey, 0.09 parts of L-malic acid, 0.005 parts of potassium sorbate, and 0.07 parts of xanthan gum , and mix evenly.

[0039] Sterilization and filling of flavored drinks: the above-mentioned mixed solution with good ratio is pasteurized at 100°C for 10 minutes, cooled, filled into bottles, and after passing the inspection, it is a Phellinus flavored drink.

[0040]The soluble solids in the phellinus flavor drink prepared in this example reached 14%, the polysaccharide content of Phellinus japonica reached 3.8%, and the content of triterpenoids reached 0.64%; the flavor drink was stored at room temperature and had a shelf life of 2 years; the sensory state was brown Yellow, clear and transparent viscous liquid, its ...

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Abstract

The invention discloses a phellinus igniarius flavored beverage and a preparation method thereof. The flavored beverage is mainly composed of the following components in parts by weight: 90-110 parts of a phellinus igniarius filtrate concentrated solution, 3-10 parts of soybean oligosaccharide, 5-8 parts of high fructose corn syrup, 1-3 parts of honey, 0.08-0.12 part of L-malic acid, 0.004-0.006 part of potassium sorbate and 0.06-0.1 part of xanthan gum. The phellinus igniarius flavored beverage disclosed by the invention is rich in active ingredients in phellinus igniarius, has coordinated sweet and sour tastes, suitable viscosity and good stability, and is suitable for a large range of people to eat; and the phellinus igniarius flavored beverage is simple to prepare, has a unique flavor, is convenient to eat, and is a flavored health beverage suitable for people of all ages.

Description

technical field [0001] The invention relates to a phellinus flavor drink and a preparation method thereof, belonging to the field of biological health food. Background technique [0002] Phellinus chinensis (Phellinusigniarius), belongs to Basidiomycetes, Polyporaceae, Polyporaceae, and Phellinus genus, called "tree tongue" by the ancients, and usually parasitizes on mulberry trees, pine trees, poplar trees, birch trees, oak trees, etc. It is a precious medicinal fungus and has the reputation of "forest gold". The earliest book on herbal medicine in China, "Shen Nong's Materia Medica", already has records of the medicinal efficacy of "Mulberry Parasite". "Compendium of Materia Medica" records that Phellinus can "benefit the five internal organs, relieve intestinal and stomach qi, and expel toxin qi". Modern studies have confirmed that Phellinus polysaccharide can relieve pain, loss of appetite, weight loss, fatigue and other symptoms specific to cancer. It is currently int...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/28A23L1/09C12N1/14A23L1/30
CPCA23L2/38C12N1/14A23V2002/00A23V2200/15A23V2200/32A23V2200/324A23V2200/328A23V2200/308A23V2250/044A23V2250/28A23V2250/5086A23V2250/606A23V2250/61
Inventor 杨亚威王文风刘杏忠董彩虹徐国华王英燕曾化伟
Owner JIANGSU SHENHUA PHARMA
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