Maitake sparassis crispa polysaccharide small peptide solid beverage and production method thereof

Abstract

The invention relates to a maitake sparassis crispa polysaccharide small peptide solid beverage and a production method thereof, and belongs to the technical field of extraction of edible fungus polysaccharide and small peptide nutritional ingredients, and belongs to the biotechnology. The method comprises the following steps: cleaning fresh maitake and fresh sparassis crispa, grinding into thick liquid, performing aging, carrying out enzymatic hydrolysis, inactivating enzyme, performing separating, performing filtering, collecting filtrate, and precisely filtering the filtrate to obtain edible mushroom extracting solution; carrying out membrane refining concentration, spray drying and screening on the obtained edible mushroom extracting solution to obtain the sparassis maitake polysaccharide small peptide powder; and compounding the sparassis maitake polysaccharide small peptide powder, hawthorn powder, VC, xanthan gum and stevioside in proportion to obtain a solid beverage product. The solid beverage disclosed by the invention is reasonable in component compatibility, the effects of all the components can be effectively exerted, and the combined product has good health-care effects on improving sub-health people, especially improving immunity, quickly resisting fatigue, improving sleep, reducing blood fat, reducing blood pressure, reducing blood sugar, promoting body fat metabolism, enriching blood, strengthening tendons and bones, improving kidney functions and the like.

Description

technical field [0001] The invention belongs to the technical field of extraction of edible fungus polysaccharide and small peptide nutrient components and preparation of solid beverage, belongs to biotechnology, and specifically refers to a production method of Maitake hydrangea small peptide polysaccharide and its solid beverage. Background technique [0002] Edible fungi are rich in nutrients and are a treasure house of health care products. Maitake (Grifola frondosa) and hydrangea are the best among them. [0003] Maitake mushroom, also known as Grifola frondosa, is a fungus that can be used both as food and medicine. Its appearance is graceful, layered like a chrysanthemum, and it has a delicate mushroom flavor. Known as the "King of Mushrooms", its smell and fragrance are overflowing and refreshing; the meat of Maitake mushrooms is crisp, tender and refreshing, and the taste remains crisp and tender after cooking for a long time, the soup is full and unique in flavor;...

AI Technical Summary

Problems solved by technology

[0010] Most of the extraction methods for the nutritional components of Maitake and Hydrangea are water extraction methods that directly extract polysaccharide components. The disadvantage is that Maitake contains more than 15% of protein, and Hydrangea also contains more than 4% of protein. Most of the functional Polysaccharides exist in the form of glycoproteins. Most of the glycoproteins have a large molecular weight and are difficult to extract directly. Many nutrients are lost, which greatly reduces the health effects of maitake mushrooms.