Poria cocos solid state fermentation functional beverage and its preparation method

A solid-state fermentation and solid-state fermentation technology, which is applied in food preparation, application, food science, etc., can solve the problems of few reports and unreported research, and achieve the effect of enriching nutritional value

Active Publication Date: 2013-09-25
HEBEI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most of the beverage development of Poria cocos is devoted to liquid fermentation. There are few reports on the preparation of functional drinks by solid fermentation of Poria cocos, and there is no report on the preparation of functional drinks by solid fermentation of Poria cocos under a specific substrate.

Method used

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  • Poria cocos solid state fermentation functional beverage and its preparation method
  • Poria cocos solid state fermentation functional beverage and its preparation method
  • Poria cocos solid state fermentation functional beverage and its preparation method

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preparation example Construction

[0035] The preparation method of Poria cocos solid-state fermented functional drink comprises the following steps:

[0036] A, use the shake flask culture medium that contains shiitake mushroom or shiitake mushroom stalk and hawthorn leaf, make mycosphere through shaking flask culture, make protoplast after enzymatic hydrolysis;

[0037] A-1 After activating the purchased Poria cocos strains, carry out shake flask culture, make protoplasts after enzymatic hydrolysis of the obtained bacterium balls, and regenerate them after ultraviolet mutagenesis treatment,

[0038] The shake flask medium composition used is: glucose 20g, potato 120g, bran 50g, shiitake mushroom or mushroom stalk 22g, hawthorn leaf 8g, add distilled water to make up to 1000mL;

[0039] Potatoes and wheat bran are boiled for 20 minutes, filtered, and the filtrate is obtained; shiitake mushrooms or stalks of shiitake mushrooms, and hawthorn leaves are dried, crushed, and sieved through an 80-mesh sieve for powd...

Embodiment 2

[0108] In the above process D-1, the solid-state fermentation compound of Poria cocos-lentinus edodes-hawthorn leaves is combined with hawthorn, Codonopsis pilosula, wolfberry, kudzu root and Luo Han Guo in a ratio of 5:1:1:1:0.1:0.1 (w / w) ; Change the Radix Puerariae to Notoginseng, and the rest is the same.

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Abstract

The invention relates to a Poria cocos solid state fermentation functional beverage which comprises the following solid extract products according to the following weight ratio: 5 of a Poria cocos-mushroom or lentinus edodes stem-hawthorne leaf solid state fermentation compound, 1 of haw, 1 of Radix Codonopsis, 1 of wolfberry, 0.1 of pseudo-ginseng or root of kudzu vine, and 0.1 of grosvenor momordica fruit. An extraction method comprises the following steps: extracting by the use of distilled water or softened water, carrying out digestion at 45-55 DEG C and at the pressure of 0.06 MPa according to the solid-liquid ratio of 1:10 for 20 min, and filtering to obtain a first leaching liquor; adding water of the first extraction water volume into filter residue, carrying out digestion under the above same condition for 20 min, and filtering to obtain a second leaching liquor; and mixing the two leaching liquors to obtain an extract. By the cellulose decomposition capability of Poria cocos, solid fermentation of Poria cocos is performed, thus being beneficial to release of mushroom or lentinus edodes stem polysaccharide, amino acid and hawthorne leaf general flavone substance, dietary fiber and carbohydrate and being beneficial to synthesis of Poria cocos metabolite and enriching of nutritive value of Poria cocos. Therefore, composition of a fermentation product system is more diversified.

Description

technical field [0001] The present invention relates to a method of using shiitake mushrooms or shiitake stalks and hawthorn leaves as special substrates to selectively breed excellent strains of Poria cocos rare edible and medicinal fungi through cell engineering, and the special method of using shiitake mushrooms or shiitake stalks and hawthorn leaves as main ingredients The invention discloses a method for preparing a functional drink by fermenting Poria cocos solids under a substrate. Background technique [0002] Poria (Wolfiporia cocos), Basidiomycota, Basidiomycetes, Polyporaceae, Polyporaceae, Poria genus. Poria cocos is an important medicinal fungus, known as one of the "Eight Treasures" of traditional Chinese medicine, and has a history of thousands of years in China. The ancients called Poria cocos "the magic medicine of the four seasons" because it has a wide range of effects, regardless of the seasons, and it can be combined with various medicines to exert its ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L1/29A23L33/00
Inventor 王谦安雪顾峰刘敏
Owner HEBEI UNIVERSITY
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