Antioxidant concentrated mushroom beverage and preparation method thereof

An anti-oxidation and mushroom technology, applied in food science and other directions, can solve the problems of high equipment investment cost and long time, and achieve the effect of saving space, promoting absorption and utilization, and improving nutritional value.

Active Publication Date: 2019-12-20
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention introduces an anti-oxidation concentrated drink and its preparation method. A variety of food and medicine dual-purpose foods are mixed according to a certain ratio to make a comprehensive drink. The drink consists of mushrooms, oyster mushrooms, ganoderma, Edible mushrooms such as oyster mushroom, Pleurotus eryngii, Agaricus bisporus, tea tree mushroom, and bamboo fungus are mainly used to produce a concentrated drink with balanced nutrition, sweet taste, and significant antioxidant effect; adding beer as an extract not only adds wheat flavor And the unique bitterness of beer makes the concentrate more flavorful, and the beer is rich in amino acids, minerals, yeast and other nutrients, which improves the nutritional value of the concentrate and promotes the absorption and utilization of the concentrate. Ethanol in beer It can dissolve small molecular active substances such as phenols, pigments, and flavonoids in edible fungi; the mushroom protein and polysaccharides added to the extract can synergize well with small molecules to promote antioxidant effects; as a concentrated solution, it can be stored, It can save space and cost during transportation. Although the whole process has mild conditions, it takes a long time and the equipment investment cost is high. It is suitable for mass production

Method used

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  • Antioxidant concentrated mushroom beverage and preparation method thereof
  • Antioxidant concentrated mushroom beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] An antioxidant concentrated mushroom drink, which is made of the following raw materials in parts by weight: 100 parts of mushroom extract, 5 parts of mushroom polysaccharide, 5 parts of mushroom protein, 0.01 part of isomaltooligosaccharide, 0.01 part of vitamin C and benzene 0.001 parts of formic acid.

[0050] The preparation method of described mushroom extract, concrete steps are:

[0051] (1) Weigh 10g of Agaricus bisporus, 10g of Shiitake mushroom, 10g of Ganoderma lucidum, 10g of tea tree mushroom, 10g of Pleurotus eryngii, 10g of Pleurotus eryngii, 10g of bamboo fungus and 5g of propolis;

[0052] (2) Clean the raw materials separately with a spray cleaning machine, the cleaning time is 5 minutes, and the water temperature is 25°C;

[0053] (3) Dry the raw materials in step (2) in a vacuum drying oven for 2 hours at a temperature of 35°C;

[0054] (4) Use a universal pulverizer to pulverize the dried raw materials in step (3) respectively, pass through a 30-mes...

Embodiment 2

[0086] An antioxidant concentrated mushroom drink, which is made of the following raw materials in parts by weight: 120 parts of mushroom extract, 7 parts of mushroom polysaccharide, 7 parts of mushroom protein, 0.01 part of isomaltooligosaccharide, 0.01 part of vitamin C and benzene 0.001 parts of formic acid.

[0087] The preparation method of described mushroom extract, concrete steps are:

[0088] (1) Weigh 15g of Agaricus bisporus, 15g of Shiitake mushroom, 15g of Ganoderma lucidum, 15g of tea tree mushroom, 15g of oyster mushroom, 15g of Pleurotus eryngii, 15g of bamboo fungus and 8g of propolis;

[0089] (2) Clean the raw materials separately with a spray cleaning machine, the cleaning time is 8 minutes, and the water temperature is 28°C;

[0090] (3) Dry the raw materials in step (2) in a vacuum drying oven for 3 hours at 40°C;

[0091] (4) Use a universal pulverizer to pulverize the dried raw materials in step (3) respectively, pass through a 30-mesh sieve, and set ...

Embodiment 3

[0123] An anti-oxidation concentrated mushroom drink, made of the following raw materials in parts by weight: 150 parts of mushroom extract, 10 parts of mushroom polysaccharide, 10 parts of mushroom protein, 0.01 part of isomaltooligosaccharide, 0.01 part of vitamin C and benzene 0.001 parts of formic acid.

[0124] The preparation method of described mushroom extract, concrete steps are:

[0125] (1) Weigh 20g of Agaricus bisporus, 20g of Shiitake mushroom, 20g of Ganoderma lucidum, 20g of tea tree mushroom, 20g of Pleurotus eryngii, 20g of Pleurotus eryngii, 20g of bamboo fungus and 8g of propolis;

[0126](2) Clean the raw materials separately with a spray cleaning machine, the cleaning time is 10 minutes, and the water temperature is 30°C;

[0127] (3) Dry the raw materials in step (2) in a vacuum drying oven for 4 hours at a temperature of 45°C;

[0128] (4) Use a universal pulverizer to pulverize the dried raw materials in step (3) respectively, pass through a 30-mesh ...

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Abstract

The invention provides an edible mushroom concentrated beverage having assistant antioxidative efficacy and a preparation method. The preparation method includes following steps: using mushrooms like agaricus biporus, pleurotus ostreatus, ganoderma lucidum, pleurotus geesteranus, pleurotus eryngii, agrocybe cylindracea and bamboo fungus as main materials, washing, smashing, and adding beer for extraction to obtain mushroom concentrate; well mixing the mushroom concentrate with mushroom protein and mushroom polysaccharide which are prepared, adding ingredients, homogenizing, sterilizing, thermally canning, sealing cans, and cooling. The concentrated beverage prepared by the method is rich in nutrition and unique in flavor, the whole process is mild in conditions and can well retain active ingredients of edible mushrooms, and the edible mushroom concentrated beverage has assistant antioxidative efficacy.

Description

technical field [0001] The invention relates to a preparation method of a concentrated beverage, in particular to a concentrated edible fungus beverage with auxiliary anti-oxidation effect and a preparation method thereof. Background technique [0002] Due to the continuous contact with the outside world, the human body will produce a large number of free radicals in the human body, and cancer, aging or other diseases are mostly related to the generation of excessive free radicals. Antioxidation can effectively overcome the harm caused by them. Studies have found that the polysaccharides and proteins of edible fungi can increase the activity of antioxidant enzymes, repair the damaged body, remove excessive free radicals in the body, and inhibit lipid peroxidation products. It is a natural antioxidant substance. [0003] The invention introduces an anti-oxidation concentrated drink and its preparation method. A variety of food and medicine dual-purpose foods are mixed accordi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A23L33/125A23L2/66
CPCA23L2/39A23L2/66
Inventor 刘斌吴林秀陈艺煊肖正刘晓艳李鑫
Owner FUJIAN AGRI & FORESTRY UNIV
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