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Sugarcane juice functional beverage and preparation method thereof

A technology of sugarcane juice and seeds, applied in the field of bioengineering, can solve the problems of poor taste and low health care effect of sugarcane juice beverages, and achieve the effects of unique taste, improved health care function, and desalinated bitterness

Active Publication Date: 2015-07-01
广东省科学院生物与医学工程研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sugarcane juice beverage currently involved is mainly processed through direct juice extraction, or simply compounded with some Chinese herbal medicines after squeezing the juice, and then sterilized and packaged into a sugarcane health beverage. This method cannot overcome the poor taste of the sugarcane juice beverage itself. Disadvantages, and lower health effects

Method used

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  • Sugarcane juice functional beverage and preparation method thereof
  • Sugarcane juice functional beverage and preparation method thereof
  • Sugarcane juice functional beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Fermented seed culture of Ganoderma lucidum

[0024] Potatoes 180-220 g, add 1L distilled water, boil for about 30 minutes, filter the juice, add glucose 20g, peptone 2-3g, KH 2 PO 4 1-1.5 g, MgSO 4 0.5g, distilled water to 1L, put into 500ml Erlenmeyer flasks (containing glass beads), 200ml per bottle, autoclave at 121°C for 25-30 minutes, after the temperature drops below 30°C, connect Put 4-6 pieces of seed pieces at the edge of the colony of Ganoderma lucidum, place them on a shaker, and cultivate them with shaking at 22-26°C, 150-180 r / min, for 5-7 days. Shake flask culture without glass beads was used as a control. The biomass, uniformity and mycelium activity of the seed solution obtained by the two methods were compared.

[0025]

[0026] Two different seed liquids cultivated for 5 days were added to the sugarcane juice medium with an inoculation amount of 5% (V / V). After inoculation, they were placed on a shaker at 25°C, 150 r / min, and shaken for 10...

Embodiment 2

[0034] A preparation method for sugarcane juice fermentation protoplasm, comprising the steps of:

[0035] 1. Selection of fermentation medium

[0036] Sugarcane juice medium: Wash the sugarcane and squeeze the juice, adjust the sugar content to 80-120g / L with distilled water, and the pH is natural.

[0037] PDB medium (g / L): Potato 200, add distilled water, boil for about 30 minutes, filter to get juice, add glucose 20, KH 2 PO 4 1, MgSO 4 0.5, pH natural.

[0038] Ordinary fermentation medium (g / L): glucose 50, corn flour 10, peptone 3, soluble starch 10, MgSO 4 0.5, KH 2 PO 4 1. pH is natural.

[0039] The liquid seeds of Ganoderma lucidum were inoculated in three different media respectively, the inoculum amount was 5% (V / V), placed on a shaker after inoculation, 25°C, 150 r / min, shaking culture for 10 days, and the mycelium was collected by filtration Determination of mycelium biomass and triterpene content, as well as the content of polysaccharides and polyphen...

Embodiment 3

[0052] A sugarcane juice functional drink, which is prepared by adding 100mL of the fermented puree I prepared in Example 2 and adding 10-30mL of the kombucha fermentation broth prepared in Example 1.

[0053] The appearance of the sugarcane juice functional beverage is yellow and opaque, and has special flavors of sugarcane juice, ganoderma lucidum and kombucha, and the content of ganoderma lucidum polysaccharide per 100mL is more than 200mg. This recipe is suitable for most people.

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Abstract

The invention discloses a sugarcane juice functional beverage and a preparation method thereof. The preparation method of the sugarcane juice functional beverage comprises the following steps: squeeze juice from sugarcanes, carrying out sterilization, inoculating ganoderma lucidum, carrying out fermental cultivation until the content of saccharose is reduced from 10g / L-20g / L to be lower than 2g / 100mL, so as to obtain a sugarcane juice fermentation product; homogenizing or filtering the sugarcane juice fermentation product, so as to obtain a primary fermentation pulp; further compounding the primary fermentation pulp, so as to obtain the sugarcane juice functional beverage. The sugarcane juice functional beverage is rich in ganoderma lucidum polysaccharides, triterpene, polyphenols, flavonoids, mycelium coarse fiber, multiple amino acids (equal to 2 times of amino acid content of primary sugarcane juice) and multiple microelements, has the fragrance of sugarcane juice and the specific fragrance of ganoderma lucidum and is unique in taste, low in sugar content and particularly accordant with requirements of people for healthy beverages.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to a sugarcane juice functional drink and a preparation method thereof. Background technique [0002] The main components of cane juice are: water, sucrose, glucose, fructose, colloidal substances, nitrogenous substances, inorganic substances, organic acids, pigments, lipids, enzymes, starch, etc., rich in potassium, calcium, magnesium, iron, zinc and 20 kinds of amino acids, so sugarcane juice is a natural food that can be directly eaten and has certain health effects. Polyphenols in sugarcane are generally water-soluble pigments and are rich in content. However, pure sugarcane juice has high sugar content, is relatively sweet and greasy, and has a flat aroma, so it is not suitable for direct drinking. The sugarcane juice beverage currently involved is mainly processed through direct juice extraction, or simply compounded with some Chinese herbal medicines after...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/28A23L1/29A23L33/00
Inventor 梁磊王庆福黄清铧李奇伟安玉兴孟飞李锦荣康佩姿
Owner 广东省科学院生物与医学工程研究所
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