Preparation method of mushroom ferment beverage with effect of improving immunity

A technology of mushroom enzymes and enzyme beverages, which is applied to the functions of food ingredients, food ingredients as antioxidants, food science, etc. It can solve the problems of lack of scientific support for strain selection, cumbersome fermentation process, and long fermentation cycle. Achieve the effects of improving human immunity, strengthening basal metabolism, and improving nutritional value

Inactive Publication Date: 2015-09-23
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problems of long fermentation cycle, complex formula, cumbersome fermentation process, and lack of scientific support for the selection of strains of existing enzyme beverages, the present invention provides a new production method of enzyme beverages. The composition and fermentation process are improved, the method is simple and the fermentation period is short, and the obtained enzyme beverage not on

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Cleaning of raw materials: Ganoderma lucidum, Hydrangea, Pleurotus eryngii, pineapple, blueberry, ginseng are washed with ozone water and dried. The raw materials are composed of 30 parts of Ganoderma lucidum, 10 parts of Hydrangea, 30 parts of Pleurotus eryngii, 10 parts of pineapple, and 10 parts of blueberry , 10 parts of ginseng, add 10 times of water to make a slurry, add 20% brown sugar, and insert enzyme bacteria (Lactobacillus acidophilus, Lactobacillus rhamnosus, Bifidobacterium lactis, Saccharomyces cerevisiae, Candida utilis, Cellulose bacteria) 5%, fermented at 28-30°C for 15 days, added 10% sugar, and continued to ferment for 15-20 days. Filtrate to obtain the enzyme clear liquid, continue to seal and store for 5-10 days, finely filter, and obtain clarified enzyme, which has a strong fermentation mellow feeling, sweet and sour taste, and good palatability. After testing, it contains α-amylase 5.80U / mL, α-chymotrypsin 161.87U / mL, lipase 10.60U / mL, SOD 124.7U...

Embodiment 2

[0032] 30 parts of Ganoderma lucidum mycelium fermentation liquid, 20 parts of Hydrangea mycelium fermentation liquid, 30 parts of Pleurotus eryngii mycelium fermentation liquid, 10 parts of pineapple, 5 parts of blueberry, 5 parts of ginseng, after beating and mixing, add 22 parts of brown sugar %, insert 8% of enzyme bacteria, ferment for 10 days at 30°C, add 10% sugar, and continue to ferment for 20-30 days. Filtrate to obtain the enzyme clear liquid, continue to seal and store for 10 days, and finely filter to obtain clarified enzyme with strong fermentation mellow feeling.

[0033] After testing, it contains 8.50U / mL of α-amylase, 180.2U / mL of α-chymotrypsin, 16.20U / mL of lipase, and 152.4U / mL of SOD. 78.50%, the scavenging rate of hydroxyl radicals reaches 64.22%. HPLC detection containing rare ginseng saponins C-K 0.6μg / L

Embodiment 3

[0035] 30 parts of Ganoderma lucidum mycelium, 20 parts of Hydrangea mycelium, 10 parts of Pleurotus eryngii mycelium, 5 parts of pineapple, 5 parts of blueberry, 25 parts of ginseng, after beating and mixing, add 20% brown sugar, and add enzyme bacteria 10%, fermented at 30°C for 8 days, added 15% sugar, and continued to ferment for 30-40 days. Filtrate to obtain the enzyme clear liquid, continue to seal and store for 10 days, and finely filter to obtain clarified enzyme with strong fermentation mellow feeling.

[0036] After testing, it contains 21.8U / mL of α-amylase, 280.5U / mL of α-chymotrypsin, 32.40U / mL of lipase, and 235.2U / mL of SOD. 80.70%, the scavenging rate of hydroxyl radicals reaches 68.4%. HPLC detection contained rare ginseng saponins C-K 2.1μg / L.

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Abstract

The invention discloses a preparation method of a mushroom ferment beverage with effect of improving immunity, and belongs to the technical field of food beverages. According to the method disclosed by the invention, mushrooms and/or medicinal plants, fruit and ginseng are adopted as raw materials. The method comprises the following steps: slicing, chopping or crushing the raw materials; uniformly mixing the sliced, chopped or crushed raw materials so as to obtain a mixture; after adding sugar in the mixture, fermenting the mixture in ferment microorganisms; adding sugar when the sugar content is lowered; continuing fermentation so as to obtain the mushroom ferment beverage. According to the method disclosed by the invention, ferment bacteria can regulate intestinal flora and generate SOD (superoxide dismutase), so that the raw materials can be successfully fermented; the prepared ferment beverage contains protease, lipase, SOD, pectinase, lucid ganoderma, cauliflower fungus, pleurotus eryngii polysaccharide, rare ginsenoside, Rb2, C-K and the like. According to the method disclosed by the invention, the fermentation liquor and mycelium of the mushrooms can be directly used for fermentation; compared with sporophore, the raw materials are easier to obtain, and the method has the advantages of being short in fermentation cycle, easy in formula, simple in fermentation process, and the like.

Description

technical field [0001] The invention relates to a preparation method of a mushroom enzyme beverage for improving immunity, and belongs to the technical field of food and beverage. Background technique [0002] Enzyme is called in Japanese, and it is a biomacromolecule with catalytic function—biocatalyst, which is naturally generated by the organism itself. According to historical records, my country has already begun to use enzymes more than 3,000 years ago, such as distiller's yeast. Enzymes exist in all living animals and plants, and are an essential substance for maintaining normal body functions, digesting food, repairing tissues and other life activities. There are thousands of enzymes in living organisms, which control many catalytic processes such as metabolism, nutrition and energy conversion of organisms. Most of the reactions closely related to life processes are enzyme-catalyzed reactions. Enzymes can promote metabolism, make people energetic and happy. Promote...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/382A23L2/84A23V2002/00A23V2200/02A23V2200/30A23V2200/3262A23V2200/326A23V2200/332A23V2200/324
Inventor 余晓斌顾秋亚曹效成
Owner JIANGNAN UNIV
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