Ganoderma sinensis health drink prepared by liquid-submerged fermentation and preparation method of Ganoderma sinensis health drink

A technology for liquid submerged fermentation and health-care beverages, applied in the fields of botanical equipment and methods, food preparation, horticulture, etc., can solve the problems of difficult artificial production, difficult commercial use in technical fields, and few industrialized production and civilian use, etc. The cost is controllable, the process is simple, and the effect of reducing the production cost

Inactive Publication Date: 2012-11-14
黄晓青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the field of artificial cultivation of Zizhi fruiting bodies, there are many technical limitations, and large-scale industrial production and widespread civilian use are rarely carried out. At the same time, this technical field is also difficult to commercialize.
Ten years ago, the annual holdings of Zizhi fruiting bodies in nature were about 10,000 tons, but the current holdings are only about 5,000 tons. Moreover, as mentioned above, due to technical reasons, it is difficult to artificially collect a large amount of Zizhi fruiting bodies. Therefore, there is a significant contradiction between people's desire for the health care and therapeutic effects of Zizhi and the shortage of Zizhi fruiting bodies.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The following is a preferred embodiment of the method for preparing Zizhi health drink through liquid submerged fermentation of the present invention. The preparation method of the present invention includes the following main steps:

[0017] A. First, insert the Zizhi fungus into the culture solution. The culture solution of the present invention can be various culture fluids suitable for the liquid culture of the Zizhi fungus in the prior art, and at a temperature of 18°C, 300 times / min Oscillation frequency Shaking culture on a shaker for 72 hours to obtain the seed liquid; B, then, insert the seed liquid obtained in step A into a liquid medium containing 8% barley malt by weight and 6% soybean by weight, and inoculate The amount is 5%, and it is aerated and cultivated at a temperature of 27°C for 48 hours, and after biological fermentation, fermented Zizhi mycelium and Zizhi fungus fermentation broth are obtained; After crushing, extract with water, the extraction r...

Embodiment 2

[0024] Another preferred example of the production method of the present invention will be provided as follows. The preparation method of this example includes: A. First, select the edible and medicinal fungus Zizhi, insert the Zizhi fungus into the culture solution, and shake and cultivate it on a shaking table at a temperature of 28°C with a shaking frequency of 200 times / min for 96 hour, obtain the bacterial seed liquid; B, the bacterial seed liquid that obtains in step A is inserted in the liquid culture medium that contains weight portion 12% barley malt, weight portion 3% soybean, inoculum size is 10%, and at 23 ℃ Under aerated culture at high temperature for 72 hours, after biological fermentation, fermented Zizhi mycelium and Zizhi fungus fermentation broth were obtained; C, after the Zizhi mycelium obtained in step B was broken into cell tissue, extracted with water, the extraction ratio was 1 : 2, the extraction temperature is 90 ℃, and the extraction time is 3 hours...

Embodiment 3

[0026] Still another preferred example of the production method of the present invention will be provided as follows. The preparation method of this example includes the following steps: A. Insert the Zizhi fungus into the culture solution, and vibrate and culture it on a shaker at a temperature of 22° C. with a vibration frequency of 260 times / min for 80 hours to obtain a strain solution; B. 1. Insert the strain solution obtained in step A into the liquid culture medium containing 10% barley malt by weight and 5% soybean by weight, the inoculum size is 7%, and it is aerated and cultivated for 60 hours at a temperature of 25°C. After Biological fermentation to obtain fermented Zizhi mycelium and Zizhi fungus fermentation liquid; C. After the Zizhi mycelium obtained in step B is broken into cell tissue, extract with water, the extraction ratio is 0.9:4, and the extraction temperature is 93 °C, the extraction time is 2.5 hours, so as to obtain the Zizhi mycelia extract; D, after...

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PUM

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Abstract

The invention relates to Ganoderma sinensis health drink prepared by liquid-submerged fermentation and a preparation method of the Ganoderma sinensis health drink. The preparation method includes steps of A, inoculating Ganoderma sinensis to culture solution and performing shaking culture on a shaking table to obtain strain liquor; B, inoculating the strain liquor obtained in step A to liquid medium containing barley malt and soybeans and performing aerobic culture to obtain fermented Ganoderma sinensis mycelia and Ganoderma sinensis fermentation liquor; C, subjecting the Ganoderma sinensis mycelia obtained in step B to cell tissue disruption and extracting with water to obtain Ganoderma sinensis mycelia extract; and D, mixing the Ganoderma sinensis fermentation liquor obtained in step B and the Ganoderma sinensis mycelia extract obtained in step C and diluting the mixed liquor for 2-5 times to obtain the Ganoderma sinensis health drink. Since the liquid-submerged fermentation technique is used, industrialized mass breeding of the Ganoderma sinensis in the liquid culture media is achieved, and the preparation method is simple in process and low in cost.

Description

technical field [0001] The invention relates to a drink and a preparation method thereof, in particular to a Zizhi health drink prepared through liquid submerged fermentation and a preparation method thereof. Background technique [0002] Zizhi (scientific name: Ganoderma lucidum; japonicum; lobatum; sinense; sp.), also known as "Chinese Ganoderma lucidum", is sweet in taste and flat in nature. It mainly contains ergosterol, organic acids, glucosamine, polysaccharides, resins, mannitol, polysaccharide alcohols, fatty acids, alkaloids, lactones, coumarin, water-soluble proteins and various enzymes. Zizhi has a wide range of applications, and it can be taken regardless of the weakness of the heart, lungs, liver, spleen, and kidneys. The diseases treated by Zizhi involve respiratory, circulatory, digestive, nervous, endocrine and immune systems; covering internal, external, gynecological, pediatric and five sense organs diseases. The fundamental reason is that Zizhi plays a h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A01G1/04A23L33/00
Inventor 黄晓青
Owner 黄晓青
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