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Compound edible fungus oral liquid and preparation process thereof

An edible fungus oral liquid and compound technology, applied to bacteria used in food preparation, food processing, medical preparations containing active ingredients, etc., can solve the problems of affecting health care effects and single types of edible fungi, so as to improve nutrition and health care Value, delicious taste, good antioxidant effect

Pending Publication Date: 2021-03-23
WEST ANHUI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Health food, health oral liquid, wine and medicine produced and processed with edible fungi as raw materials are widely used in medical clinics and put into the health care product market, but the types of edible fungi used in the existing edible fungus oral liquid are relatively single, which affects its health care effect

Method used

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  • Compound edible fungus oral liquid and preparation process thereof
  • Compound edible fungus oral liquid and preparation process thereof
  • Compound edible fungus oral liquid and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh the following raw materials by weight according to the ratio: 18 parts of bovine mushrooms, 8 parts of shiitake mushrooms, 8 parts of frondosa frondosa, 10 parts of Poria cocos, 6 parts of green mushroom extract, 4 parts of truffle extract, morel enzymolysis 3 parts of wolfberry fruit, 16 parts of jujube seed, 7 parts of angelica, 8 parts of lily, 13 parts of tangerine peel, 6 parts of licorice, 8 parts of mixed fermentation broth of chicory and puhuang, 7 parts of mixed fermentation broth of perilla and propolis, select cattle The fresh fruiting bodies of tongue fungus, shiitake mushroom, Grifola frondosa and Poria cocos are cleaned and placed in a freeze dryer for 36 hours, then crushed and passed through a 200-mesh sieve to obtain a mixed dry powder; soak the mixed dry powder with 10 times of water, and then add compound enzyme , the amount of enzyme is to add papain 10U, cellulase 8U and pectinase 3U per gram of raw material, enzymolysis at 36°C for 2 hours to ...

Embodiment 2

[0031] Weigh the following raw materials by weight according to the proportion: 19 parts of bovine mushrooms, 9 parts of shiitake mushrooms, 9 parts of frondosa frondosa, 13 parts of poria cocos, 8 parts of green mushroom extract, 5 parts of truffle extract, morel enzymolysis 5 parts of Chinese wolfberry fruit, 17 parts of jujube seed, 8 parts of angelica, 9 parts of lily, 14 parts of tangerine peel, 7 parts of licorice, 9 parts of mixed fermentation broth of chicory and cattail root, 8 parts of mixed fermentation broth of perilla and propolis, select cow The fresh fruiting bodies of tongue fungus, shiitake mushroom, Grifola frondosa, and Poria cocos are cleaned and placed in a freeze dryer for 39 hours, then crushed and passed through a 200-mesh sieve to obtain a mixed dry powder; add 11 times the water to infiltrate the mixed dry powder, and then add compound enzyme , the dosage of the enzyme is to add 10U of papain, 8U of cellulase and 3U of pectinase per gram of raw materia...

Embodiment 3

[0038] Weigh the following raw materials by weight according to the proportion: 20 parts of bovine mushroom, 10 parts of shiitake mushroom, 10 parts of frondosa frondosa, 15 parts of poria cocos, 9 parts of green mushroom extract, 6 parts of truffle extract, morel enzymolysis 6 parts of wolfberry fruit, 20 parts of jujube seed, 10 parts of angelica, 10 parts of lily, 15 parts of tangerine peel, 8 parts of licorice, 11 parts of chicory-puhuang mixed fermentation broth, 10 parts of perilla-propolis mixed fermentation broth, Select the fresh fruit bodies of bovine tongue mushroom, shiitake mushroom, maitake frondosa, and poria cocos, clean them, place them in a freeze dryer for 42 hours, and then crush them through a 200-mesh sieve to obtain a mixed dry powder; soak the mixed dry powder with 12 times of water, and then add Compound enzyme, the amount of enzyme is 11U of papain, 9U of cellulase and 4U of pectinase per gram of raw material, enzymolysis at 36°C for 2.5h to obtain enz...

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Abstract

The invention discloses a compound edible fungus oral liquid. The compound edible fungus oral liquid is prepared from the following raw materials of fistulina hepatica, shiitake mushrooms, grifola frondosa, poria cocos, a russula virescens extracting solution, a truffle extracting solution, a morchella esculenta enzymatic hydrolysate, fructus lycii, spina date seeds, angelica sinensis, lily bulbs,dried tangerine or orange peel, liquorice roots, chicory and pollen typhae mixed fermentation liquor and purple perilla and propolis mixed fermentation liquor. The invention further discloses a preparation process of the compound edible fungus oral liquid, various edible fungi such as the fistulina hepatica, the shiitake mushrooms, the grifola frondosa and the poria cocos and the like are added,so that the compound edible fungus oral liquid is delicious in taste and rich in edible fungus polysaccharide, and has the effects of enhancing body immunity, promoting growth and development, resisting oxidation, aging and tumors, improving cardiovascular system functions and the like; and the edible fungi are subjected to freeze drying crushing and enzymolysis, and then infrared radiation heating is adopted, such that the enzyme can be inactivated due to the infrared radiation heating, the too long enzyme action time can be avoided, the product quality can be ensured, and the polysaccharideextraction rate is high through the combination of the subsequent microwave extraction and the condensation reflux extraction.

Description

technical field [0001] The invention relates to the technical field of edible fungi, in particular to a compound edible fungus oral liquid and a preparation process thereof. Background technique [0002] Edible fungi refer to edible mushrooms (large fungi) with huge fruiting bodies. There are more than 350 kinds of edible fungi known in my country, most of which belong to the Basidiomycotina subphylum. my country is rich in edible fungi resources, and it is also one of the earliest countries to cultivate and utilize edible fungi. Edible fungi are not only delicious, but also have the characteristics of high protein, low fat, low calorie, and high efficacy. [0003] Health food, health oral liquid, wine and medicine produced and processed with edible fungi as raw materials are widely used in medical clinics and put into the health care product market, but the types of edible fungi used in the existing edible fungus oral liquid are relatively single, which affects its health c...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L33/105A23L31/00A23L5/20A61K36/8967A61P39/06A61P35/00A61P37/04A61K35/644
CPCA23L33/10A23L33/105A23L31/00A23L5/21A61K36/062A61K36/07A61K36/076A61K36/815A61K36/725A61K36/232A61K36/8967A61K36/752A61K36/484A61K36/28A61K36/88A61K36/535A61K35/644A61P39/06A61P35/00A61P37/04A23V2002/00A23V2400/169A61K2300/00A23V2200/30A23V2200/324A23V2200/302A23V2200/308A23V2200/326A23V2300/10A23V2300/20A23V2300/24A23V2300/14A23V2250/208A23V2250/21A23V2300/50A23V2300/48
Inventor 姜雪萍韩邦兴陈乃富刘东陈存武陈乃东戴军邓辉李芳谷仿丽郝经文
Owner WEST ANHUI UNIV
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