Ganoderma lucidum fermented beverage and preparation method thereof

Abstract

The present application belongs to the technical field of beverages, and specifically discloses a fermented ganoderma beverage and a preparation method, including the following raw materials: 30-50 parts of ganoderma extract, 20-30 parts of composite extract, 0.5-1.0 parts of citric acid, 0.5-1.0 parts of glyceryl monostearate, 0.1-0.4 parts of xanthan gum, 1-3 parts of flavoring agent, and 40-50 parts of deionized water. Its preparation method is specifically to mix and stir the composite extract, glyceryl monostearate and xanthan gum to obtain a colloidal solution, add and stir the ganoderma extract, flavoring agent and colloidal solution, then add citric acid, heat and stir evenly and then sterilize, and fill to obtain a fermented ganoderma beverage. The obtained beverage not only has a good taste and flavor, but also can promote the gastrointestinal tract to absorb the effective ingredients in ganoderma, and effectively regulate the balance of gastrointestinal flora.

Description

Technical Field

[0001] The present invention belongs to the technical field of beverages, and in particular, relates to a ganoderma lucidum fermented beverage and a preparation method thereof. Background Art

[0002] Lingzhi, as a traditional Chinese medicine, has rich cultural heritage and extensive practical value. Lingzhi's fruiting body is umbrella-shaped, the surface of the cap is hard, and the stipe is cylindrical. Lingzhi tastes sweet and is neutral in nature. The rich active ingredients contained in it - Lingzhi polysaccharides, peptides, triterpenoids, organic acids and alkaloids, etc., implement effective two-way regulation on various systems of the human body (covering cardiovascular and cerebrovascular, digestive, nervous, endocrine, respiratory and motor, etc.), showing a wide range of health benefits. Lingzhi's role in fighting cancer, protecting the liver, improving sleep quality and delaying aging has attracted much attention. With the acceleration of the pace of modern life and the enhancement of people's health awareness, people are more pursuing the nutritional value and health effects of food. Therefore, scientists are exploring how to use fermentation technology, combined with modern technology, to improve the extraction efficiency and bioavailability of active ingredients in Lingzhi, while also improving the flavor and taste of the product.

[0003] In the prior art, the bitter taste of Ganoderma lucidum beverages often affects the taste, and their health benefits may not be as significant as expected in actual experience. This is mainly due to the currently widely used high-temperature extraction preparation process. Although this process is a common processing process, it inevitably leads to a large loss of many valuable active ingredients in Ganoderma lucidum during the extraction process. More importantly, even if these active ingredients are retained, their absorption efficiency in the human body is relatively low, making it difficult to fully exert their due health-care effects. Therefore, the existing Ganoderma lucidum beverages have obvious deficiencies in utilization and fail to fully demonstrate the application potential of Ganoderma lucidum. Summary of the invention

[0004] In view of the above situation, the purpose of the present invention is to propose a Ganoderma lucidum fermented beverage and a preparation method, which is not only committed to significantly improving the taste of the beverage through the fermentation process to make it more palatable, but also on the basis of retaining and enhancing the original effective ingredients of Ganoderma lucidum, promote the absorption efficiency of these ingredients in the human body, thereby comprehensively improving the health benefits and bioavailability of Ganoderma lucidum beverages.

[0005] In a first aspect, the present invention provides a fermented ganoderma beverage, comprising the following raw materials in parts by weight: 30-50 parts of ganoderma extract, 20-30 parts of composite extract, 0.5-1.0 parts of citric acid, 0.5-1.0 parts of glyceryl monostearate, 0.1-0.4 parts of xanthan gum, 1-3 parts of flavoring, and 40-50 parts of deionized water.

[0006] Furthermore, the ganoderma lucidum extract is prepared by the following method: taking ganoderma lucidum fruiting bodies, washing and then crushing, passing through a 60-100 mesh sieve, mixing the ganoderma lucidum fruiting bodies and deionized water in a mass ratio of 1:10-15, ultrasonicating at 80-100W for 20-40min, filtering, collecting the filtrate, and then adding an ethanol aqueous solution with a mass fraction of 50-60% to the filtrate, stirring evenly, and then standing and settling for 8-12h, filtering, and obtaining a ganoderma lucidum precipitate, adding a starter to the ganoderma lucidum precipitate, fermenting at a fermentation temperature of 30-50°C and a fermentation time of 24-48h to obtain a ganoderma lucidum fermentation liquid, and then mixing hydroxypropyl β-cyclodextrin, modified sodium alginate and ganoderma lucidum fermentation liquid in a mass ratio of 1:1.5-3.5:10-15, and then sterilizing to obtain a ganoderma lucidum extract, wherein the mass ratio of the ganoderma lucidum fruiting body to the ethanol aqueous solution is 1:10-15.

[0007] Furthermore, the sterilization is specifically as follows: the sterilization temperature is 70-90°C and the sterilization time is 30-45min.

[0008] Furthermore, the modified sodium alginate is prepared by the following method: sodium alginate, collagen and deionized water in a mass ratio of 1:0.5-0.8:10-12 are evenly mixed to obtain a mixed solution, gelatin is added while stirring at 40-60°C, after stirring for 10-15 minutes, the mixture is cooled, filtered and dried to obtain the modified sodium alginate, wherein the mass ratio of gelatin to the mixed solution is 1:8-12.

[0009] Furthermore, the leavening agent comprises: Lactobacillus casei, Acetobacter and β-xylosidase in a mass ratio of 1:1:0.2-0.6.

[0010] Furthermore, the number of viable Lactobacillus casei is 1.5×10 10 -2.5×10 10 CFU / g, the number of viable bacteria of Acetobacter is 2.5×10 9 -4.5×10 9 CFU / g, the number of active enzymes of β-xylosidase is 1000-1200IU / g.

[0011] Furthermore, the composite extract is prepared by the following method:

[0012] The ophiopogon japonicus, polygonatum odoratum and dendrobium are mixed and crushed, and passed through a 100-200 mesh sieve to obtain a mixture, the sieved mixture is put into deionized water for pulping, a composite enzyme is added, and enzymolysis is performed at 40-50°C for 10-20 minutes, and then the composite extract is obtained after being kept warm at 70-90°C for 30-45 minutes, wherein the mass ratio of ophiopogon japonicus, polygonatum odoratum, dendrobium and deionized water is 3-6:8-12:10-15:20-30, and the mass of the composite enzyme accounts for 1-3% of the mass of the composite extract.

[0013] Furthermore, the flavoring agent is erythritol and / or monk fruit sugar.

[0014] Furthermore, the complex enzyme comprises: protease and cellulase in a mass ratio of 10:3-6.

[0015] In a second aspect, the present invention provides a method for preparing a fermented ganoderma beverage, which is prepared by the following method: S1, mixing and stirring the composite extract, glyceryl monostearate and xanthan gum to obtain a colloidal solution;

[0016] S2. Add the ganoderma lucidum extract, flavoring agent, colloidal solution and deionized water and stir evenly, then add citric acid, heat the temperature to 30-40° C., stir for 20-30 minutes, sterilize, and then fill to obtain the ganoderma lucidum fermented beverage.

[0017] In summary, the present invention has the following beneficial effects:

[0018] Lactobacillus casei, as a highly effective probiotic, can decompose the complex and precious polysaccharides, triterpenes and other active ingredients in Ganoderma lucidum. Through a unique fermentation mechanism, it converts these macromolecules into small molecules that are easier for the human body to absorb and utilize. This conversion process not only retains the original nutrition and efficacy of Ganoderma lucidum, but also gives the fermented beverage a higher bioavailability. Acetobacter can produce a series of aromatic compounds during the fermentation process, which add a layer of aroma to Ganoderma lucidum beverages and make their taste more mellow and full. The fermentation of Acetobacter can break the barrier of Ganoderma lucidum cell walls, allowing the polysaccharides, triterpenes and other active ingredients therein to be better dissolved. β-xylosidase, as a key enzyme, can catalyze the degradation of xylan hemicellulose and decompose it into oligosaccharides or monosaccharides. These products can give Ganoderma lucidum fermented beverages a unique taste and flavor. Effectively degrade these complex polysaccharides and convert them into small molecule sugars that are easier for the human body to absorb. β-xylosidase itself may also have certain biological activity, which can further enhance the health function of Ganoderma lucidum fermented beverages. β-xylosidase can work synergistically with Lactobacillus casei and Acetobacter to promote the smooth progress of the fermentation process.

[0019] After the fruiting bodies of Ganoderma lucidum are precipitated with alcohol, fermented, and then treated with hydroxypropyl β-cyclodextrin and modified sodium alginate, the Ganoderma lucidum extract has good stability, improves the survival rate of active substances during gastrointestinal digestion and storage, and improves the taste of Ganoderma lucidum beverages. Ganoderma lucidum extracts are mixed with flavoring agents and compound extracts, supplemented with xanthan gum and glyceryl monostearate as stabilizers and emulsifiers, and a Ganoderma lucidum fermented beverage is prepared through an aseptic treatment process. The utilization rate of active substances in Ganoderma lucidum in the gastrointestinal tract is increased, and the absorption of nutrients is promoted. DETAILED DESCRIPTION

[0020] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] Ganoderma lucidum fruiting body, brand: Dabie Mountain Oak Ganoderma, purchased from Jinzhai Dabie Mountain Oak Ganoderma Co., Ltd.; Lactobacillus casei, product number: TS277924, purchased from Ningbo Testo Biotechnology Co., Ltd.; Acetobacter, product number: ATCC15973, purchased from Shanghai Huzheng Biotechnology Co., Ltd.; β-xylosidase, CAS number: 53362-86-0; collagen, item number: 101, purchased from Nanjing Deju Biotechnology Co., Ltd., content: 99%, hydroxypropyl β-cyclodextrin, CAS number: 128446-35-5, purchased from Xi'an Wusehua Biotechnology Co., Ltd.; xanthan gum, purchased from Qingdao Qiangsheng Food Ingredients Co., Ltd., brand: Fufeng, production license number: SC20113118100048; universal grinder, purchased from Shandong Tongzheng Biomedical Equipment Design and Manufacturing Co., Ltd., model: WKF-20B; electric mixer, purchased from Shanghai Kexing Instrument Co., Ltd., model: OS20-S; UHT ultra-high temperature instantaneous sterilizer, purchased from Wenzhou Jiayou Machinery Technology Co., Ltd., model: JY-UHT-1.

[0022] Example 1

[0023] A fermented ganoderma drink comprising the following raw materials in parts by weight:

[0024] 30 parts of ganoderma lucidum extract, 20 parts of compound extract, 0.5 parts of citric acid, 0.5 parts of glyceryl monostearate, 0.1 parts of xanthan gum, 1 part of flavoring agent, and 40 parts of deionized water.

[0025] Wherein, the ganoderma lucidum extract is prepared by the following method:

[0026] Take Ganoderma lucidum fruiting bodies, wash and crush them, pass them through a 60-mesh sieve, mix the Ganoderma lucidum fruiting bodies and deionized water in a mass ratio of 1:10, perform 80W ultrasound for 40 minutes, filter, collect the filtrate, then add 50% by mass ethanol aqueous solution to the filtrate, stir evenly, let it stand for 8 hours, filter, and obtain Ganoderma lucidum precipitate; add a starter to the Ganoderma lucidum precipitate, ferment at a fermentation temperature of 30°C and a fermentation time of 48 hours to obtain Ganoderma lucidum fermentation liquid, then mix hydroxypropyl β-cyclodextrin, modified sodium alginate and Ganoderma lucidum fermentation liquid in a mass ratio of 1:1.5:10, sterilize at 70°C for 45 minutes to obtain Ganoderma lucidum extract, wherein the mass ratio of Ganoderma lucidum fruiting bodies to ethanol aqueous solution is 1:10.

[0027] Among them, the modified sodium alginate is prepared by the following method: sodium alginate, collagen and deionized water in a mass ratio of 1:0.5:10 are mixed evenly to obtain a mixed solution, gelatin is added while stirring at 40°C, after stirring for 15 minutes, the solution is cooled, filtered and dried to obtain modified sodium alginate, wherein the mass ratio of gelatin to the mixed solution is 1:8.

[0028] The fermentation agent was Lactobacillus casei, Acetobacter acetobacter and β-xylosidase in a mass ratio of 1:1:0.2; the number of viable Lactobacillus casei cells was 1.5×10 10 CFU / g, the number of viable bacteria of Acetobacter is 2.5×10 9 CFU / g, and the number of active enzymes of β-xylosidase was 1000IU / g.

[0029] The composite extract is prepared by the following method: Ophiopogon japonicus, Polygonatum odoratum and Dendrobium officinale are mixed and crushed, and passed through a 100-mesh sieve to obtain a mixture, the sieved mixture is pulped in deionized water, a composite enzyme is added, and enzymolysis is performed at 40°C for 20 minutes, and then the composite extract is obtained after being kept warm at 70°C for 45 minutes, wherein the mass ratio of Ophiopogon japonicus, Polygonatum odoratum, Dendrobium officinale and deionized water is 3:8:10:20, and the mass of the composite enzyme accounts for 1% of the mass of the composite extract; wherein the composite enzyme is a protease and a cellulase in a mass ratio of 10:3.

[0030] Among them, the flavoring agent is erythritol.

[0031] A method for preparing a ganoderma fermented beverage comprises the following steps:

[0032] S1, mixing the composite extract, glyceryl monostearate and xanthan gum, and stirring at 300 rpm for 15 min to obtain a colloidal solution;

[0033] S2. Mix the Ganoderma lucidum extract, flavoring agent, colloidal solution and deionized water, stir at 200 rpm for 12 min, add citric acid, heat to 30°C, stir at 100 rpm for 30 min, and then sterilize (heat to 90°C, keep for 10 seconds) and fill to obtain the Ganoderma lucidum fermented beverage.

[0034] Example 2

[0035] A fermented ganoderma drink comprising the following raw materials in parts by weight:

[0036] 50 parts of ganoderma lucidum extract, 30 parts of compound extract, 1.0 part of citric acid, 1.0 part of glyceryl monostearate, 0.4 part of xanthan gum, 3 parts of flavoring agent, and 50 parts of deionized water.

[0037] Wherein, the ganoderma lucidum extract is prepared by the following method:

[0038] Take Ganoderma lucidum fruiting bodies, wash and crush them, pass them through a 100-mesh sieve, mix the Ganoderma lucidum fruiting bodies and deionized water in a mass ratio of 1:15, ultrasonicate at 100W for 20 minutes, filter, collect the filtrate, and then add 60% ethanol aqueous solution to the filtrate, stir evenly and let it stand for 12 hours, filter, and obtain Ganoderma lucidum precipitate; add a starter to the Ganoderma lucidum precipitate, ferment at a fermentation temperature of 50°C and a fermentation time of 24 hours to obtain Ganoderma lucidum fermentation liquid, then mix hydroxypropyl β-cyclodextrin, modified sodium alginate and Ganoderma lucidum fermentation liquid in a mass ratio of 1:3.5:15, sterilize at 90°C for 30 minutes to obtain Ganoderma lucidum extract, wherein the mass ratio of Ganoderma lucidum fruiting bodies to ethanol aqueous solution is 1:15.

[0039] Among them, the modified sodium alginate is prepared by the following method: sodium alginate, collagen and deionized water in a mass ratio of 1:0.8:12 are mixed evenly to obtain a mixed solution, gelatin is added while stirring at 60°C, after stirring for 15 minutes, the solution is cooled, filtered and dried to obtain modified sodium alginate, wherein the mass ratio of gelatin to the mixed solution is 1:12.

[0040] The fermentation agent was Lactobacillus casei, Acetobacter acetobacter and β-xylosidase in a mass ratio of 1:1:0.6; the number of viable Lactobacillus casei cells was 2.5×10 10 CFU / g, the number of viable bacteria of Acetobacter is 4.5×10 9 CFU / g, and the number of active enzymes of β-xylosidase was 1200 IU / g.

[0041] The composite extract is prepared by the following method: Ophiopogon japonicus, Polygonatum odoratum and Dendrobium officinale are mixed and crushed, and passed through a 200-mesh sieve to obtain a mixture, the sieved mixture is pulped in deionized water, a composite enzyme is added, and enzymolysis is performed at 50°C for 10 minutes, and then the composite extract is obtained after being kept warm at 90°C for 30 minutes, wherein the mass ratio of Ophiopogon japonicus, Polygonatum odoratum, Dendrobium officinale and deionized water is 6:12:15:30, and the mass of the composite enzyme accounts for 3% of the mass of the composite extract; wherein the composite enzyme is a protease and a cellulase in a mass ratio of 10:6.

[0042] Among them, the flavoring agent is monk fruit sugar.

[0043] A method for preparing a ganoderma fermented beverage comprises the following steps:

[0044] S1, mixing the composite extract, glyceryl monostearate and xanthan gum, and stirring at 400 rpm for 10 min to obtain a colloidal solution;

[0045] S2. Mix the ganoderma lucidum extract, flavoring agent, colloidal solution and deionized water, stir at 300 rpm for 8 min, add citric acid, heat to 40°C, stir at 200 rpm for 20 min, and then sterilize (heat to 80°C, keep for 15 seconds) and fill to obtain the ganoderma lucidum fermented beverage.

[0046] Example 3

[0047] A fermented ganoderma drink comprising the following raw materials in parts by weight:

[0048] 40 parts of ganoderma lucidum extract, 25 parts of compound extract, 0.8 parts of citric acid, 0.8 parts of glyceryl monostearate, 0.2 parts of xanthan gum, 2 parts of flavoring agent, and 45 parts of deionized water.

[0049] Wherein, the ganoderma lucidum extract is prepared by the following method:

[0050] Take the Ganoderma lucidum fruiting body, wash it and then crush it, pass it through an 80-mesh sieve, mix the Ganoderma lucidum fruiting body and deionized water in a mass ratio of 1:13, perform 90W ultrasound for 30 minutes, filter, collect the filtrate, then add 55% by mass ethanol aqueous solution to the filtrate, stir evenly, let it stand for 10 hours, filter, and obtain Ganoderma lucidum precipitate; add a starter to the Ganoderma lucidum precipitate, ferment at a fermentation temperature of 40°C and a fermentation time of 36 hours to obtain Ganoderma lucidum fermentation liquid, then mix hydroxypropyl β-cyclodextrin, modified sodium alginate and Ganoderma lucidum fermentation liquid in a mass ratio of 1:2.5:12 evenly, sterilize at 80°C for 40 minutes to obtain Ganoderma lucidum extract, wherein the mass ratio of Ganoderma lucidum fruiting body to ethanol aqueous solution is 1:13.

[0051] Among them, the modified sodium alginate is prepared by the following method: sodium alginate, collagen and deionized water in a mass ratio of 1:0.6:11 are mixed evenly to obtain a mixed solution, gelatin is added while stirring at 50°C, after stirring for 13 minutes, the solution is cooled, filtered and dried to obtain modified sodium alginate, wherein the mass ratio of gelatin to the mixed solution is 1:10.

[0052] The fermentation agent was Lactobacillus casei, Acetobacter acetobacter and β-xylosidase in a mass ratio of 1:1:0.4; the number of viable Lactobacillus casei was 2.0×10 10 CFU / g, the number of viable bacteria of Acetobacter is 3.5×10 9 CFU / g, and the number of active enzyme of β-xylosidase was 1100 IU / g.

[0053] The composite extract is prepared by the following method: Ophiopogon japonicus, Polygonatum odoratum and Dendrobium officinale are mixed and crushed, and passed through a 100-mesh sieve to obtain a mixture, the sieved mixture is pulped in deionized water, a composite enzyme is added, and enzymolysis is performed at 45°C for 15 minutes, and then the composite extract is obtained after being kept warm at 80°C for 35 minutes, wherein the mass ratio of Ophiopogon japonicus, Polygonatum odoratum, Dendrobium officinale and deionized water is 5:10:13:25, and the mass of the composite enzyme accounts for 2% of the mass of the composite extract; wherein the composite enzyme is a protease and a cellulase in a mass ratio of 10:5.

[0054] Among them, the flavoring agents are erythritol and monk fruit sugar in equal quantities.

[0055] A method for preparing a ganoderma fermented beverage comprises the following steps:

[0056] S1, mixing the composite extract, glyceryl monostearate and xanthan gum, and stirring at 350 rpm for 13 min to obtain a colloidal solution;

[0057] S2. Mix the Ganoderma lucidum extract, flavoring agent, colloidal solution and deionized water, stir at 250 rpm for 10 min, add citric acid, heat to 35°C, stir at 15 rpm for 25 min, and then sterilize (heat to 85°C, keep for 13 seconds) and fill to obtain the Ganoderma lucidum fermented beverage.

[0058] Example 4

[0059] A fermented ganoderma drink comprising the following raw materials in parts by weight:

[0060] 35 parts of ganoderma lucidum extract, 28 parts of compound extract, 0.8 parts of citric acid, 0.6 parts of glyceryl monostearate, 0.4 parts of xanthan gum, 3 parts of flavoring agent, and 47 parts of deionized water.

[0061] Wherein, the ganoderma lucidum extract is prepared by the following method:

[0062] Take Ganoderma lucidum fruiting bodies, wash and crush them, pass them through a 100-mesh sieve, mix the Ganoderma lucidum fruiting bodies and deionized water in a mass ratio of 1:12, perform 80W ultrasound for 30 minutes, filter, collect the filtrate, then add 50% by mass ethanol aqueous solution to the filtrate, stir evenly, let it stand for 8 hours, filter, and obtain Ganoderma lucidum precipitate; add a starter to the Ganoderma lucidum precipitate, ferment at a fermentation temperature of 35°C and a fermentation time of 30 hours to obtain Ganoderma lucidum fermentation liquid, then mix hydroxypropyl β-cyclodextrin, modified sodium alginate and Ganoderma lucidum fermentation liquid in a mass ratio of 1:3.0:13 evenly, sterilize at 75°C for 35 minutes to obtain Ganoderma lucidum extract, wherein the mass ratio of Ganoderma lucidum fruiting bodies to ethanol aqueous solution is 1:13.

[0063] Among them, the modified sodium alginate is prepared by the following method: sodium alginate, collagen and deionized water in a mass ratio of 1:0.6:10 are mixed evenly to obtain a mixed solution, gelatin is added while stirring at 45°C, after stirring for 13 minutes, the solution is cooled, filtered and dried to obtain modified sodium alginate, wherein the mass ratio of gelatin to the mixed solution is 1:9.

[0064] The fermentation agent was Lactobacillus casei, Acetobacter acetobacter and β-xylosidase in a mass ratio of 1:1:0.5; the number of viable Lactobacillus casei was 2.0×10 10 CFU / g, the number of viable bacteria of Acetobacter is 3.0×10 9 CFU / g, and the number of active enzymes of β-xylosidase was 1000IU / g.

[0065] The composite extract is prepared by the following method: Ophiopogon japonicus, Polygonatum odoratum and Dendrobium officinale are mixed and crushed, and passed through a 200-mesh sieve to obtain a mixture, the sieved mixture is pulped in deionized water, a composite enzyme is added, and enzymolysis is performed at 45°C for 20 minutes, and then the composite extract is obtained after being kept warm at 75°C for 40 minutes, wherein the mass ratio of Ophiopogon japonicus, Polygonatum odoratum, Dendrobium officinale and deionized water is 4:10:13:26, and the mass of the composite enzyme accounts for 2% of the mass of the composite extract; wherein the composite enzyme is a protease and a cellulase in a mass ratio of 10:4.

[0066] Among them, the flavoring agent is erythritol.

[0067] A method for preparing a ganoderma fermented beverage comprises the following steps:

[0068] S1. Mix the composite extract, glyceryl monostearate and xanthan gum, and stir at 280 rpm for 12 min to obtain a colloidal solution;

[0069] S2. Mix the Ganoderma lucidum extract, flavoring, colloidal solution and deionized water, stir at 280 rpm for 11 min, add citric acid, heat to 35°C, stir at 180 rpm for 20 min, and then sterilize (heat to 85°C, keep for 12 seconds) and fill to obtain the Ganoderma lucidum fermented beverage.

[0070] Comparative Example 1

[0071] A fermented ganoderma drink comprising the following raw materials in parts by weight:

[0072] 35 parts of ganoderma lucidum extract, 28 parts of compound extract, 0.8 parts of citric acid, 0.6 parts of glyceryl monostearate, 0.4 parts of xanthan gum, 3 parts of flavoring agent, and 47 parts of deionized water.

[0073] Wherein, the ganoderma lucidum extract is prepared by the following method:

[0074] Take Ganoderma lucidum fruiting bodies, wash and crush them, pass them through a 100-mesh sieve, mix the Ganoderma lucidum fruiting bodies and deionized water in a mass ratio of 1:12, perform 80W ultrasound for 30 minutes, filter, collect the filtrate, then add 50% by mass ethanol aqueous solution to the filtrate, stir evenly, let it stand for 8 hours, filter, and obtain Ganoderma lucidum precipitate; add a starter to the Ganoderma lucidum precipitate, ferment at a fermentation temperature of 35°C and a fermentation time of 30 hours to obtain Ganoderma lucidum fermentation liquid, then mix β-cyclodextrin, modified sodium alginate and Ganoderma lucidum fermentation liquid in a mass ratio of 1:3.0:13 evenly, sterilize at 75°C for 35 minutes to obtain Ganoderma lucidum extract, wherein the mass ratio of Ganoderma lucidum fruiting bodies to ethanol aqueous solution is 1:13.

[0075] Among them, the modified sodium alginate is prepared by the following method: sodium alginate, collagen and deionized water in a mass ratio of 1:0.6:10 are mixed evenly to obtain a mixed solution, gelatin is added while stirring at 45°C, after stirring for 13 minutes, the solution is cooled, filtered and dried to obtain modified sodium alginate, wherein the mass ratio of gelatin to the mixed solution is 1:9.

[0076] The fermentation agent was Lactobacillus casei, Acetobacter acetobacter and β-xylosidase in a mass ratio of 1:1:0.5; the number of viable Lactobacillus casei was 2.0×10 10 CFU / g, the number of viable bacteria of Acetobacter is 3.0×10 9 CFU / g, and the number of active enzymes of β-xylosidase was 1000IU / g.

[0077] The composite extract is prepared by the following method: Ophiopogon japonicus, Polygonatum odoratum and Dendrobium officinale are mixed and crushed, and passed through a 200-mesh sieve to obtain a mixture, the sieved mixture is pulped in deionized water, a composite enzyme is added, and enzymolysis is performed at 45°C for 20 minutes, and then the composite extract is obtained after being kept warm at 75°C for 40 minutes, wherein the mass ratio of Ophiopogon japonicus, Polygonatum odoratum, Dendrobium officinale and deionized water is 4:10:13:26, and the mass of the composite enzyme accounts for 2% of the mass of the composite extract; wherein the composite enzyme is a protease and a cellulase in a mass ratio of 10:4.

[0078] Among them, the flavoring agent is erythritol.

[0079] A method for preparing a ganoderma fermented beverage comprises the following steps:

[0080] S1. Mix the composite extract, glyceryl monostearate and xanthan gum, and stir at 280 rpm for 12 min to obtain a colloidal solution;

[0081] S2. Mix the Ganoderma lucidum extract, flavoring, colloidal solution and deionized water, stir at 280 rpm for 11 min, add citric acid, heat to 35°C, stir at 180 rpm for 20 min, and then sterilize (heat to 85°C, keep for 12 seconds) and fill to obtain the Ganoderma lucidum fermented beverage.

[0082] Comparative Example 2

[0083] A fermented ganoderma drink comprising the following raw materials in parts by weight:

[0084] 35 parts of ganoderma lucidum extract, 28 parts of compound extract, 0.8 parts of citric acid, 0.6 parts of glyceryl monostearate, 0.4 parts of xanthan gum, 3 parts of flavoring agent, and 47 parts of deionized water.

[0085] Wherein, the ganoderma lucidum extract is prepared by the following method:

[0086] Take Ganoderma lucidum fruiting bodies, wash and crush them, pass them through a 100-mesh sieve, mix the Ganoderma lucidum fruiting bodies and deionized water in a mass ratio of 1:12, perform 80W ultrasound for 30 minutes, filter, collect the filtrate, then add 50% by mass ethanol aqueous solution to the filtrate, stir evenly, let it stand for 8 hours, filter, and obtain Ganoderma lucidum precipitate; add a starter to the Ganoderma lucidum precipitate, ferment at a fermentation temperature of 35°C and a fermentation time of 30 hours to obtain Ganoderma lucidum fermentation liquid, then mix hydroxypropyl β-cyclodextrin, sodium alginate and Ganoderma lucidum fermentation liquid in a mass ratio of 1:3.0:13 evenly, sterilize at 75°C for 35 minutes to obtain Ganoderma lucidum extract, wherein the mass ratio of Ganoderma lucidum fruiting bodies to ethanol aqueous solution is 1:13.

[0087] The fermentation agent was Lactobacillus casei, Acetobacter acetobacter and β-xylosidase in a mass ratio of 1:1:0.5; the number of viable Lactobacillus casei was 2.0×10 10 CFU / g, the number of viable bacteria of Acetobacter is 3.0×10 9 CFU / g, and the number of active enzymes of β-xylosidase was 1000IU / g.

[0088] The composite extract is prepared by the following method: Ophiopogon japonicus, Polygonatum odoratum and Dendrobium officinale are mixed and crushed, and passed through a 200-mesh sieve to obtain a mixture, the sieved mixture is pulped in deionized water, a composite enzyme is added, and enzymolysis is performed at 45°C for 20 minutes, and then the composite extract is obtained after being kept warm at 75°C for 40 minutes, wherein the mass ratio of Ophiopogon japonicus, Polygonatum odoratum, Dendrobium officinale and deionized water is 4:10:13:26, and the mass of the composite enzyme accounts for 2% of the mass of the composite extract; wherein the composite enzyme is a protease and a cellulase in a mass ratio of 10:4.

[0089] Among them, the flavoring agent is erythritol.

[0090] A method for preparing a ganoderma fermented beverage comprises the following steps:

[0091] S1. Mix the composite extract, glyceryl monostearate and xanthan gum, and stir at 280 rpm for 12 min to obtain a colloidal solution;

[0092] S2. Mix the Ganoderma lucidum extract, flavoring, colloidal solution and deionized water, stir at 280 rpm for 11 min, add citric acid, heat to 35°C, stir at 180 rpm for 20 min, and then sterilize (heat to 85°C, keep for 12 seconds) and fill to obtain the Ganoderma lucidum fermented beverage.

[0093] Comparative Example 3

[0094] A fermented ganoderma drink comprising the following raw materials in parts by weight:

[0095] 35 parts of ganoderma lucidum extract, 28 parts of compound extract, 0.8 parts of citric acid, 0.6 parts of glyceryl monostearate, 0.4 parts of xanthan gum, 3 parts of flavoring agent, and 47 parts of deionized water.

[0096] Wherein, the ganoderma lucidum extract is prepared by the following method:

[0097] Take Ganoderma lucidum fruiting bodies, wash and crush them, pass them through a 100-mesh sieve, mix the Ganoderma lucidum fruiting bodies and deionized water in a mass ratio of 1:12, perform 80W ultrasound for 30 minutes, filter, collect the filtrate, then add 50% by mass ethanol aqueous solution to the filtrate, stir evenly, let it stand for 8 hours, filter, and obtain Ganoderma lucidum precipitate; add a starter to the Ganoderma lucidum precipitate, ferment at a fermentation temperature of 35°C and a fermentation time of 30 hours to obtain Ganoderma lucidum fermentation liquid, then mix hydroxypropyl β-cyclodextrin, modified sodium alginate and Ganoderma lucidum fermentation liquid in a mass ratio of 1:3.0:13 evenly, sterilize at 75°C for 35 minutes to obtain Ganoderma lucidum extract, wherein the mass ratio of Ganoderma lucidum fruiting bodies to ethanol aqueous solution is 1:13.

[0098] Among them, the modified sodium alginate is prepared by the following method: sodium alginate, collagen and deionized water in a mass ratio of 1:0.6:10 are mixed evenly to obtain a mixed solution, gelatin is added while stirring at 45°C, after stirring for 13 minutes, the solution is cooled, filtered and dried to obtain modified sodium alginate, wherein the mass ratio of gelatin to the mixed solution is 1:9.

[0099] The fermentation agent was acetobacillus and β-xylosidase in a mass ratio of 2:0.5; the number of viable bacteria of acetobacillus was 3.0×10 9 CFU / g, and the number of active enzymes of β-xylosidase was 1000IU / g.

[0100] The composite extract is prepared by the following method: Ophiopogon japonicus, Polygonatum odoratum and Dendrobium officinale are mixed and crushed, and passed through a 200-mesh sieve to obtain a mixture, the sieved mixture is pulped in deionized water, a composite enzyme is added, and enzymolysis is performed at 45°C for 20 minutes, and then the composite extract is obtained after being kept warm at 75°C for 40 minutes, wherein the mass ratio of Ophiopogon japonicus, Polygonatum odoratum, Dendrobium officinale and deionized water is 4:10:13:26, and the mass of the composite enzyme accounts for 2% of the mass of the composite extract; wherein the composite enzyme is a protease and a cellulase in a mass ratio of 10:4.

[0101] Among them, the flavoring agent is erythritol.

[0102] A method for preparing a ganoderma fermented beverage comprises the following steps:

[0103] S1. Mix the composite extract, glyceryl monostearate and xanthan gum, and stir at 280 rpm for 12 min to obtain a colloidal solution;

[0104] S2. Mix the Ganoderma lucidum extract, flavoring, colloidal solution and deionized water, stir at 280 rpm for 11 min, add citric acid, heat to 35°C, stir at 180 rpm for 20 min, and then sterilize (heat to 85°C, keep for 12 seconds) and fill to obtain the Ganoderma lucidum fermented beverage.

[0105] Comparative Example 4

[0106] A fermented ganoderma drink comprising the following raw materials in parts by weight:

[0107] 35 parts of ganoderma lucidum extract, 28 parts of compound extract, 0.8 parts of citric acid, 0.6 parts of glyceryl monostearate, 0.4 parts of xanthan gum, 3 parts of flavoring agent, and 47 parts of deionized water.

[0108] Wherein, the ganoderma lucidum extract is prepared by the following method:

[0109] Take Ganoderma lucidum fruiting bodies, wash and crush them, pass them through a 100-mesh sieve, mix the Ganoderma lucidum fruiting bodies and deionized water in a mass ratio of 1:12, perform 80W ultrasound for 30 minutes, filter, collect the filtrate, then add 50% by mass ethanol aqueous solution to the filtrate, stir evenly, let it stand for 8 hours, filter, and obtain Ganoderma lucidum precipitate; add a starter to the Ganoderma lucidum precipitate, ferment at a fermentation temperature of 35°C and a fermentation time of 30 hours to obtain Ganoderma lucidum fermentation liquid, then mix hydroxypropyl β-cyclodextrin, modified sodium alginate and Ganoderma lucidum fermentation liquid in a mass ratio of 1:3.0:13 evenly, sterilize at 75°C for 35 minutes to obtain Ganoderma lucidum extract, wherein the mass ratio of Ganoderma lucidum fruiting bodies to ethanol aqueous solution is 1:13.

[0110] Among them, the modified sodium alginate is prepared by the following method: sodium alginate, collagen and deionized water in a mass ratio of 1:0.6:10 are mixed evenly to obtain a mixed solution, gelatin is added while stirring at 45°C, after stirring for 13 minutes, the solution is cooled, filtered and dried to obtain modified sodium alginate, wherein the mass ratio of gelatin to the mixed solution is 1:9.

[0111] The fermentation agent was Lactobacillus casei and β-xylosidase in a mass ratio of 2:0.5; the number of viable Lactobacillus casei cells was 2.0×10 10 CFU / g, and the number of active enzymes of β-xylosidase was 1000IU / g.

[0112] The composite extract is prepared by the following method: Ophiopogon japonicus, Polygonatum odoratum and Dendrobium officinale are mixed and crushed, and passed through a 200-mesh sieve to obtain a mixture, the sieved mixture is pulped in deionized water, a composite enzyme is added, and enzymolysis is performed at 45°C for 20 minutes, and then the composite extract is obtained after being kept warm at 75°C for 40 minutes, wherein the mass ratio of Ophiopogon japonicus, Polygonatum odoratum, Dendrobium officinale and deionized water is 4:10:13:26, and the mass of the composite enzyme accounts for 2% of the mass of the composite extract; wherein the composite enzyme is a protease and a cellulase in a mass ratio of 10:4.

[0113] Among them, the flavoring agent is erythritol.

[0114] A method for preparing a ganoderma fermented beverage comprises the following steps:

[0115] S1. Mix the composite extract, glyceryl monostearate and xanthan gum, and stir at 280 rpm for 12 min to obtain a colloidal solution;

[0116] S2. Mix the Ganoderma lucidum extract, flavoring, colloidal solution and deionized water, stir at 280 rpm for 11 min, add citric acid, heat to 35°C, stir at 180 rpm for 20 min, and then sterilize (heat to 85°C, keep for 12 seconds) and fill to obtain the Ganoderma lucidum fermented beverage.

[0117] Comparative Example 5

[0118] A fermented ganoderma drink comprising the following raw materials in parts by weight:

[0119] 35 parts of ganoderma lucidum extract, 28 parts of compound extract, 0.8 parts of citric acid, 0.6 parts of glyceryl monostearate, 0.4 parts of xanthan gum, 3 parts of flavoring agent, and 47 parts of deionized water.

[0120] Wherein, the ganoderma lucidum extract is prepared by the following method:

[0121] Take Ganoderma lucidum fruiting bodies, wash and crush them, pass them through a 100-mesh sieve, mix the Ganoderma lucidum fruiting bodies and deionized water in a mass ratio of 1:12, perform 80W ultrasound for 30 minutes, filter, collect the filtrate, then add 50% by mass ethanol aqueous solution to the filtrate, stir evenly, let it stand for 8 hours, filter, and obtain Ganoderma lucidum precipitate; add a starter to the Ganoderma lucidum precipitate, ferment at a fermentation temperature of 35°C and a fermentation time of 30 hours to obtain Ganoderma lucidum fermentation liquid, then mix hydroxypropyl β-cyclodextrin, modified sodium alginate and Ganoderma lucidum fermentation liquid in a mass ratio of 1:3.0:13 evenly, sterilize at 75°C for 35 minutes to obtain Ganoderma lucidum extract, wherein the mass ratio of Ganoderma lucidum fruiting bodies to ethanol aqueous solution is 1:13.

[0122] Among them, the modified sodium alginate is prepared by the following method: sodium alginate, collagen and deionized water in a mass ratio of 1:0.6:10 are mixed evenly to obtain a mixed solution, gelatin is added while stirring at 45°C, after stirring for 13 minutes, the solution is cooled, filtered and dried to obtain modified sodium alginate, wherein the mass ratio of gelatin to the mixed solution is 1:9.

[0123] The fermentation agent is Lactobacillus casei and Acetobacter aceticus in a mass ratio of 1:1; the number of viable Lactobacillus casei is 2.0×10 10 CFU / g, the number of viable bacteria of Acetobacter is 3.0×10 9 CFU / g.

[0124] The composite extract is prepared by the following method: Ophiopogon japonicus, Polygonatum odoratum and Dendrobium officinale are mixed and crushed, and passed through a 200-mesh sieve to obtain a mixture, the sieved mixture is pulped in deionized water, a composite enzyme is added, and enzymolysis is performed at 45°C for 20 minutes, and then the composite extract is obtained after being kept warm at 75°C for 40 minutes, wherein the mass ratio of Ophiopogon japonicus, Polygonatum odoratum, Dendrobium officinale and deionized water is 4:10:13:26, and the mass of the composite enzyme accounts for 2% of the mass of the composite extract; wherein the composite enzyme is a protease and a cellulase in a mass ratio of 10:4.

[0125] Among them, the flavoring agent is erythritol.

[0126] A method for preparing a ganoderma fermented beverage comprises the following steps:

[0127] S1. Mix the composite extract, glyceryl monostearate and xanthan gum, and stir at 280 rpm for 12 min to obtain a colloidal solution;

[0128] S2. Mix the Ganoderma lucidum extract, flavoring, colloidal solution and deionized water, stir at 280 rpm for 11 min, add citric acid, heat to 35°C, stir at 180 rpm for 20 min, and then sterilize (heat to 85°C, keep for 12 seconds) and fill to obtain the Ganoderma lucidum fermented beverage.

[0129] Performance Testing

[0130] 90 adult healthy mice weighing 20-30g were selected, adaptively fed for one week, and divided into 9 groups, each with 10 mice, respectively recorded as Example 1-4 and Comparative Example 1-5. The same dose of the fermented Ganoderma lucidum beverages prepared in Example 1-4 and Comparative Example 1-5 was administered to mice for gavage test. After the gavage test, the average blood concentration of Ganoderma lucidum polysaccharide in different time periods was detected. The test results are shown in Table 1.

[0131] Table 1 Blood concentration of Ganoderma lucidum polysaccharide in Ganoderma lucidum fermented beverages in Examples 1-4 and Comparative Examples 1-5

[0132]

[0133] It can be seen from Table 1 above that by comparing Comparative Examples 1-2 with Example 4, it can be seen that the blood glucose concentration result of the fermented Ganoderma lucidum beverage prepared by coating the fermented Ganoderma lucidum with hydroxypropyl β-cyclodextrin alone or modified sodium alginate is worse than that of Example 4. It can be seen that treating Ganoderma lucidum with hydroxypropyl β-cyclodextrin or a mixture of hydroxypropyl β-cyclodextrin and modified sodium alginate can better help the intestine absorb the active ingredients in the Ganoderma lucidum extract, thereby increasing the gastrointestinal absorption rate of the active ingredients and promoting the absorption and utilization of nutrients.

[0134] From the comparison between Comparative Examples 3-5 and Example 4, it can be seen that by using the synergistic effect of multiple strains and enzymes to prepare the starter, we can more efficiently extract the active substances in Ganoderma lucidum and activate the microorganisms in Ganoderma lucidum that are beneficial to health. This method helps to optimize the microbial environment in the intestine, thereby promoting intestinal health.

[0135] Sensory analysis was performed on the fermented Ganoderma lucidum beverages prepared in Examples 1-4 and Comparative Examples 1-5: 90 people were selected as test subjects to test their flavor and taste. Each test subject was asked to taste the samples to understand the scoring rules. After tasting, the flavor and taste of the samples were scored. The full score for each indicator was 10. The higher the score, the higher the preference for the sample. The test results are shown in Table 2:

[0136] Table 2 Sensory analysis data of Ganoderma lucidum fermented beverages in Examples 1-4 and Comparative Examples 1-5

[0137]

[0138] It can be seen from Table 2 above that the sensory analysis results of the Ganoderma lucidum fermented beverages prepared in Examples 1-4 of the present invention are significantly better than those of Comparative Examples 1-5.

[0139] This specific embodiment is merely an explanation of the present invention and is not a limitation of the present invention. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed. However, as long as they are within the scope of the claims of the present invention, they are protected by the patent law.

Claims

1. A fermented ganoderma beverage, characterized in that: The invention comprises the following raw materials in parts by weight: 30-50 parts of ganoderma lucidum extract, 20-30 parts of compound extract, 0.5-1.0 parts of citric acid, 0.5-1.0 parts of glyceryl monostearate, 0.1-0.4 parts of xanthan gum, 1-3 parts of flavoring agent, 40-50 parts of deionized water; The ganoderma lucidum extract is prepared by the following method: Take a ganoderma lucidum fruiting body, wash it and then crush it, pass it through a 60-100 mesh sieve, mix the ganoderma lucidum fruiting body and deionized water in a mass ratio of 1:10-15, perform ultrasound at 80-100W for 20-40min, filter, collect the filtrate, then add an ethanol aqueous solution with a mass fraction of 50-60% to the filtrate, stir it evenly, let it stand for precipitation for 8-12h, filter it, obtain a ganoderma lucidum precipitate, add a starter to the ganoderma lucidum precipitate, ferment it at a fermentation temperature of 30-50°C and a fermentation time of 24-48h to obtain a ganoderma lucidum fermentation liquid, then mix hydroxypropyl beta-cyclodextrin, modified sodium alginate and the ganoderma lucidum fermentation liquid in a mass ratio of 1:1.5-3.5:10-15, sterilize it, and obtain a ganoderma lucidum extract, wherein the mass ratio of the ganoderma lucidum fruiting body to the ethanol aqueous solution is 1:10-15; The modified sodium alginate is prepared by the following method: sodium alginate, collagen and deionized water are mixed evenly in a mass ratio of 1:0.5-0.8:10-12 to obtain a mixed solution, gelatin is added while stirring at 40-60°C, stirred for 10-15 minutes, cooled, filtered and dried to obtain the modified sodium alginate, wherein the mass ratio of gelatin to the mixed solution is 1:8-12; The fermentation agent is composed of Lactobacillus casei, Acetobacter and β-xylosidase in a mass ratio of 1:1:0.2-0.6; The composite extract is prepared by the following method: The ophiopogon japonicus, polygonatum odoratum and dendrobium are mixed and crushed, and passed through a 100-200 mesh sieve to obtain a mixture, the sieved mixture is put into deionized water for pulping, a composite enzyme is added, and enzymolysis is performed at 40-50° C. for 10-20 minutes, and then the composite extract is obtained after being kept warm at 70-90° C. for 30-45 minutes, wherein the mass ratio of ophiopogon japonicus, polygonatum odoratum, dendrobium and deionized water is 3-6:8-12:10-15:20-30, and the mass of the composite enzyme accounts for 1-3% of the mass of the composite extract.

2. The fermented ganoderma beverage according to claim 1, characterized in that: The sterilization is specifically as follows: the sterilization temperature is 70-90° C. and the sterilization time is 30-45 min.

3. The fermented ganoderma beverage according to claim 1, characterized in that: The number of viable Lactobacillus casei is 1.5×10 10 -2.5×10 10 CFU / g, the number of viable bacteria of Acetobacter is 2.5×10 9 -4.5×10 9 CFU / g, and the number of active enzymes of the β-xylosidase is 1000-1200 IU / g.

4. The fermented ganoderma lucidum beverage according to claim 1, characterized in that: The complex enzyme comprises protease and cellulase in a mass ratio of 10:3-6.

5. A method for preparing a fermented ganoderma beverage according to any one of claims 1 to 4, characterized in that: The method comprises: S1. Mix and stir the composite extract, glyceryl monostearate and xanthan gum to obtain a colloidal solution; S2. Add the ganoderma lucidum extract, flavoring agent, colloidal solution and deionized water and stir evenly, then add citric acid, heat the temperature to 30-40° C., stir for 20-30 minutes, sterilize, and then fill to obtain the ganoderma lucidum fermented beverage.

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