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Preparation method and application of hericium erinaceus composition with gastric mucosa protection effect

A technology of Hericium erinaceus extract and Hericium erinaceus is applied in the application, bacteria and dairy products used in food preparation, etc., which can solve the problems of expanding influencing factors, increasing sugar content, and poor quality control.

Pending Publication Date: 2021-05-28
中科优术(黑龙江)科技产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chinese patent CN109601624A "a kind of coagulation-type Hericium erinaceus yoghurt preparation technology" adopts Hericium erinaceus mycelia fermentation liquid to be added to milk and fermented by lactic acid bacteria. It only uses the medicinal effect of Hericium erinaceus metabolites, and its edible effect It is not as good as Hericium erinaceus extract, and rock sugar is added to the fermented liquid of Hericium erinaceus to increase the sugar content, which is not suitable for all physiques; Chinese patent CN106172767A "A kind of yoghurt with Hericium erinaceus and its preparation method" uses Fresh milk is fermented, which expands the influencing factors, and it is difficult to control the quality

Method used

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  • Preparation method and application of hericium erinaceus composition with gastric mucosa protection effect
  • Preparation method and application of hericium erinaceus composition with gastric mucosa protection effect
  • Preparation method and application of hericium erinaceus composition with gastric mucosa protection effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A composition of Hericium erinaceus with the effect of protecting gastric mucosa, the composition of Hericium erinaceus is composed of the following ingredients: 0.2g of compound probiotics, 0.4% mass fraction of Hericium erinaceus extract, 25g of milk powder imported from New Zealand and pure 250ml of water. The preparation method is as follows:

[0022] (1) Extraction of polysaccharides from Hericium erinaceus: select mature and rotten Hericium erinaceus, dry and pulverize it through a 20-mesh sieve, add water according to the ratio of material to liquid of 1:20, and extract 3 times at 100°C, each time Extract 3 times, filter and mix the extracted liquids for multiple times, concentrate and then freeze-dry and spray powder to obtain the desired Hericium erinaceus extract.

[0023] (2) The process of Hericium erinaceus compound: mix the extract of Hericium erinaceus and milk powder imported from New Zealand according to the ratio, dissolve it in pure water to constant...

Embodiment 2

[0026] A composition of Hericium erinaceus with the function of protecting gastric mucosa, the composition of Hericium erinaceus is composed of the following ingredients: 0.2g of compound probiotics, 1.2% mass fraction of Hericium erinaceus extract, 25g of milk powder imported from New Zealand and pure 250ml of water. The preparation method refers to Example 1.

Embodiment 3

[0028] A composition of Hericium erinaceus with the function of protecting gastric mucosa, the composition of Hericium erinaceus is composed of the following ingredients: 0.2g of compound probiotics, 2% of the extract of Hericium erinaceus, 25g of milk powder imported from New Zealand and pure 250ml of water. The preparation method refers to Example 1.

[0029] Use the following experiments to verify the experimental results:

[0030] 1. Product evaluation method: select 10 people with experience in yogurt evaluation, conduct a comprehensive evaluation according to the taste, color, flavor and organizational state of the product, and then score. The scoring standards are shown in Table 1:

[0031] Table 1 Yogurt sensory evaluation table

[0032]

[0033]

[0034] As can be seen from the evaluation of the sensory properties of yogurt in Table 1, the invention is to score from four directions: mouthfeel, color, flavor and texture, wherein the mouthfeel score accounts for...

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Abstract

The invention provides a preparation method and application of a hericium erinaceus composition with a gastric mucosa protection effect, and belongs to the technical field of food. In order to improve the efficacy of hericium erinaceus, the hericium erinaceus composition disclosed by the invention is prepared from the following components: 0.2 g of compound probiotics, 0.4%-1.2% by mass of a hericium erinaceus extract, 25g of New Zealand imported milk powder and 250ml of purified water. The preparation method comprises the following steps: extracting hericium erinaceus polysaccharide, blending the hericium erinaceus polysaccharide and New Zealand imported milk powder, and performing homogenizing, sterilizing, cooling, inoculating, filling, fermenting and refrigerating to obtain a finished product. The hericium erinaceus composition prepared by the preparation method disclosed by the invention is smooth in mouth feel, uniform in texture and flat and smooth in surface, integrates the nutrition of the yoghourt and the hericium erinaceus, does not contain any sweetening agent or thickening agent, does not cause rapid increase of blood sugar, and is safer to eat.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method and application of a hericium erinaceus composition capable of protecting gastric mucosa. Background technique [0002] Chinese patent CN109601624A "a kind of coagulation-type Hericium erinaceus yoghurt preparation technology" adopts Hericium erinaceus mycelia fermentation liquid to be added to milk and fermented by lactic acid bacteria. It only uses the medicinal effect of Hericium erinaceus metabolites, and its edible effect It is not as good as Hericium erinaceus extract, and rock sugar is added to the fermented liquid of Hericium erinaceus to increase the sugar content, which is not suitable for all physiques; Chinese patent CN106172767A "A kind of yoghurt with Hericium erinaceus and its preparation method" uses Fresh milk is fermented, which expands the influencing factors, and it is difficult to control the quality. Furthermore, adopt to add 3...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/123A23V2400/249
Inventor 陈喜君赵文文刘义
Owner 中科优术(黑龙江)科技产业有限公司
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