Biological beverage containing mung beans and ganoderma lucidum and preparation method thereof

A production method, mung bean technology, applied in botany equipment and methods, plant cultivation, food science, etc., can solve the problems of long cycle of Ganoderma lucidum, high cost of raw materials, shortage of wild Ganoderma lucidum resources, etc., achieve a broad consumer market and increase new varieties , to make up for the effect of nutritional deficiencies

Inactive Publication Date: 2019-01-25
GUANGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, wild Ganoderma lucidum resources are scarce; the planting cycle of Ganoderma lucidum is long, covers a large area, and is affected by seasons, and the cost of raw materials is high
In addition, traditional Ganoderma lucidum is used as medicine with fruiting bodies or spores, the former is highly fibrous and lignified, and has a strong bitter taste; the latter has low yield and thick cell walls
Therefore, both are not suitable for direct use as food raw materials.

Method used

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  • Biological beverage containing mung beans and ganoderma lucidum and preparation method thereof
  • Biological beverage containing mung beans and ganoderma lucidum and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In an embodiment of the mung bean ganoderma lucidum biological beverage of the present invention, its preparation method includes the following steps:

[0024] (1) Preparation of Ganoderma lucidum mycelial ball culture: using Ganoderma lucidum as the starting strain, the test tube mother seed is activated and inoculated into a liquid fermentation medium for seed culture, and then transferred to a fermenter for liquid fermentation to obtain a mycelial ball culture :

[0025] The formula of liquid fermentation medium: potato 200g / L, glucose 10g / L, yeast extract 5g / L, KH 2 PO 4 3g / L, MgSO 4 ·7H 2 O 1.5g / L, vitamin B 1 2mg / L, 70mL trace element solution (MgSO 4 ·7H 2 O 3g / L, MnSO 4 ·H 2 O0.5g / L, NaCl 1g / L, FeSO 4 ·7H 2 O 0.1g / L, CoCl 2 0.1g / L, ZnSO 4 ·7H 2 O 0.1g / L, CuSO 4 ·5H 2 O0.1g / L, KA1(SO 4 ) 2 ·12H 2 O 0.01g / L, H 3 BO 3 0.01g / L, Na 2 MoO 4 ·2H 2 O 0.01g / L), pH4.8.

[0026] The conditions of seed culture: shaking culture on a shaker, the temperature of the culture room i...

Embodiment 2

[0034] The preparation method of this embodiment is the same as in Example 1, except that the original mung bean juice is 85 parts, the Ganoderma lucidum mycelial ball culture is 15 parts, the sugar is 18 parts, and the fermentation culture time is 4 days.

Embodiment 3

[0036] The preparation method of this embodiment is the same as that of Example 1, except that 95 parts of mung bean puree, 5 parts of Ganoderma lucidum mycelial ball culture, 8 parts of sugar, and 8 days of fermentation culture time.

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Abstract

The invention discloses a biological beverage containing mung beans and ganoderma lucidum. The beverage is prepared form, by weight, 85-95 parts of raw mung bean juice or blended mung bean juice, 5-15parts of cultured ganoderma lucidum mycelia and 5-25 parts of sugar; the beverage is obtained by adopting the ganoderma lucidum mycelia for conducting deep fermentation on the raw mung bean juice orthe blended mung bean juice. The ganoderma lucidum mycelia are adopted for conducting deep fermentation on the mung bean juice, the content of active ganoderma lucidum ingredients, protein, essentialamino acids and vitamins in a product is increased, the biological beverage which has nutrients and a slimming health care effect on the human body is produced and obtained, the defect that nutrientsof the mung bean juice are insufficient is overcome, not only is a new mung bean juice variety obtained, but also new functions of the mung bean juice are achieved, and the consumer market is broad.

Description

Technical field [0001] The invention relates to a biologically fermented beverage, in particular to a mung bean ganoderma lucidum biological beverage and a preparation method thereof. Background technique [0002] Juice is a kind of snack food with a large consumer group and large consumption. However, traditional fruit juice is made of fresh fruit juice or fresh fruit juice with water and sugar, and there are few functional varieties. Therefore, it is necessary to develop new functional juice products to meet the needs of different consumer groups. [0003] Mung bean is rich in protein, vitamins and minerals such as calcium and iron. It is a kind of economic crop with nutritional and medicinal value, and it is edible and medicine. It contains a variety of alkaloids and is sweet in taste and cold in nature; Guixin, stomach meridian, functions to clear away heat, detoxify, and relieve heat, and have good health care effects. The development of mung bean into a beverage has become...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G18/00A01G18/20A23L2/38A23L33/00A23L11/50A23L11/60
CPCA01G18/00A01G18/20A23L2/382A23L33/00A23V2002/00A23V2200/30A23V2200/332
Inventor 田长恩
Owner GUANGZHOU UNIVERSITY
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