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Burdock fermented composite polysaccharide beverage

A technology of complex polysaccharides and burdock, applied in the fields of fermentation engineering and food engineering

Inactive Publication Date: 2015-12-02
HUAIYIN TEACHERS COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In summary, there is no literature report on the preparation of complex polysaccharide beverages by fermenting burdock with Ganoderma lucidum (a large medicinal fungus)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: produce compound polysaccharide beverage according to the following steps

[0021] (1) Preparation of Ganoderma lucidum mycelium liquid strain: Inoculate the slants of Ganoderma lucidum into sterilized PDY medium, culture at 30°C, 150r / min, for 4 days;

[0022] (2) Preparation of potato boiling liquid with a mass concentration of 20%: Take potatoes and add them to water according to the mass ratio, boil for half an hour in a conventional boiling method, and filter to obtain 20% potato boiling liquid;

[0023] (3) Preparation of fermentation medium: After burdock slices were soaked in glacial acetic acid with a mass concentration of 10% for color protection for 8 hours; the color-protected burdock slices were washed with water to become neutral and then homogenized. After homogenization, the mass ratio was 1: 1 Add potato boiling liquid with a mass concentration of 20% to configure a fermentation medium;

[0024] (4) Liquid fermentation of Ganoderma luci...

Embodiment 2

[0026] Embodiment 2: produce compound polysaccharide beverage according to the following steps

[0027] (1) Preparation of Ganoderma lucidum mycelium liquid strain: Inoculate the slant strain of Ganoderma lucidum into sterilized PDY medium, culture at 30°C, 150r / min, for 4 days; or further expand the mature culture to the required volume according to the amount of inoculum;

[0028] (2) Preparation of rice husk cooking liquid with a mass concentration of 10%: Take rice husks and add them to water according to the mass ratio, boil for half an hour in a conventional boiling method, and filter to obtain 10% rice husk cooking liquid;

[0029] (3) Preparation of fermentation medium: after burdock slices, soak in 20% glacial acetic acid to protect the color for 7 hours; after color protection, the burdock slices are washed with water to become neutral, and then homogenized. After homogenization, the mass ratio is 1: 5 Add rice husk boiling liquid with a mass concentration of 10%, ...

Embodiment 3

[0032] Embodiment 3: produce compound polysaccharide beverage according to the following steps

[0033] (1) Preparation of Ganoderma lucidum mycelium liquid strain: Inoculate the slant strain of Ganoderma lucidum into sterilized PDY medium, culture at 30°C, 150r / min, for 4 days; or further expand the mature culture to the required volume according to the amount of inoculum;

[0034] (2) Preparation of bran boiling liquid with a mass concentration of 5%: take bran and add it to water according to the mass ratio, boil for half an hour in a conventional boiling method, and filter to obtain 5% bran boiling liquid;

[0035] (3) Preparation of fermentation medium: after burdock slices, soak in 30% glacial acetic acid for color protection for 6 hours; the color-protected burdock slices are washed with water to become neutral, and then homogenized. After homogenization, the mass ratio is 1: 9. Add the bran cooking liquid with a mass concentration of 5%, and configure it as a ferment...

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PUM

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Abstract

The invention relates to the fields of fermentation engineering and food engineering, and discloses a burdock fermented composite polysaccharide beverage and a method for preparing the composite polysaccharide beverage through fermenting burdock by using a Mythic Fungus mycelium liquid. The method comprises the following steps: preparing a fermentation medium, fermenting by using the Mythic Fungus mycelium liquid, and blending to prepare the composite polysaccharide beverage. The composite polysaccharide beverage prepared in the invention is rich in Mythic Fungus polysaccharides and burdock polysaccharides, and the preparation method of the composite polysaccharide beverage has the advantages of strong operability, good motuhfeel of the above obtained product, and good economic benefit.

Description

technical field [0001] The invention relates to the fields of fermentation engineering and food engineering, in particular to a compound polysaccharide beverage prepared from ganoderma lucidum mycelium liquid fermented burdock. Background technique [0002] Ganoderma lucidum ( Ganodermal lucidum ) is a well-known medicinal fungus, belonging to Basidiomycetes, Polyporaceae, and Ganodermaceae. It has been used as medicine in my country for more than 2,000 years. Because mycelia and spores are rich in polysaccharides, polypeptides, triterpenoids, amino acids, proteins, organic acids, and trace elements, they have a very important two-way regulating effect on the internal system of the human body. At present, there are many reports about the preparation of polysaccharides by liquid fermentation of Ganoderma lucidum. Burdock is a traditional medicinal and edible plant in my country. It has three major functions of "anti-cancer, antibacterial, and anti-aging". Its burdock polysa...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L2/84A23L1/09A23L1/272A23L1/30
CPCA23L2/02A23L2/04A23L2/52A23L2/84A23V2002/00A23V2200/30A23V2250/51
Inventor 邬建国梁小华王晨欢叶春梅胡超纪丽莲王新风
Owner HUAIYIN TEACHERS COLLEGE
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