Preparation method of compound edible fungus polysaccharide compound with anti-fatigue effect

Abstract

The invention discloses a preparation method of a compound edible fungus polysaccharide compound with an anti-fatigue effect. The preparation method comprises the following steps: S1, preparing a composite wall material mixed solution from beta-cyclodextrin, starch sodium octenylsuccinate, starch nanocrystals and deionized water; s2, preparing a core material mixed solution from an edible fungus polysaccharide composition, vitamin C, an edible surfactant and deionized water; s3, under a dark condition, dropwise adding the composite wall material mixed solution into the core material mixed solution, performing stirring and ultrasonic treatment in the dropwise adding process, and performing ultrasonic treatment after dropwise adding is completed; then subpackaging in penicillin bottles, pre-cooling at 2-6 DEG C under a dark condition, and freezing in liquid nitrogen; and then carrying out vacuum freeze drying to obtain the compound edible fungus polysaccharide compound. The microcapsule type compound edible fungus polysaccharide compound disclosed by the invention has an excellent anti-fatigue effect, and through reasonable preparation of the raw materials, the microcapsule type compound edible fungus polysaccharide compound has relatively high embedding rate and good overall stability.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing a composite edible fungus polysaccharide complex with anti-fatigue effect. Background Art

[0002] Edible fungi refer to mushrooms with large fruiting bodies and can be eaten. They are commonly known as mushrooms. They are rich in protein, polysaccharides, dietary fiber, vitamins and various trace elements, and have high nutritional value. Edible fungi not only have unique flavors, but also have health benefits. They can regulate human functions and improve immunity. Many edible fungi also have medicinal value. With people's pursuit of healthy diet, the edible fungi industry has developed rapidly and has become a sunrise industry with broad market prospects. Eating edible fungi appropriately in daily diet can supplement the various nutrients needed by the human body and promote health.

[0003] With the accelerated pace of life and the increase of work pressure, modern people often feel physically tired. Polysaccharide complexes, especially those derived from edible fungi, have significant anti-fatigue effects, which can help people relieve fatigue and improve life and work efficiency.

[0004] At present, microencapsulation technology can protect the original performance and biological activity of the embedded material to the maximum extent, improve the physical properties of the material and enhance its stability, thereby effectively extending the storage period of the food. Therefore, in order to improve the stability of edible fungus polysaccharides, edible fungus polysaccharides can be prepared into microcapsules. Microcapsules can well isolate edible fungus polysaccharides from the outside world and slow down the denaturation of edible fungus polysaccharides. For example, in Zhang Mei's "Study on the Preparation Process of Coprinus comatus polysaccharide microcapsules", spherical Coprinus comatus polysaccharide microcapsules were prepared by using Coprinus comatus polysaccharides, chitosan, calcium chloride, sodium alginate, etc. as raw materials. The encapsulation rate is high, the formability is good, and the thermal stability is improved. However, in this method, a large amount of calcium chloride is involved. If the human body ingests a large amount of calcium chloride for a long time, it may lead to excessive calcium ion concentration in the body, affecting bone health and increasing the risk of bone diseases. At the same time, it will increase the burden on the kidneys, and long-term use may cause kidney diseases. Therefore, it is necessary to explore new preparation methods of edible fungus polysaccharide microcapsules with high encapsulation rates, and to further improve the anti-fatigue effect of the obtained products, it is also necessary to conduct more in-depth research on the corresponding raw material formulation and preparation process. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing a compound edible fungus polysaccharide complex with anti-fatigue effect. The compound edible fungus polysaccharide complex in microcapsule form has excellent anti-fatigue effect, and through reasonable preparation of raw materials, it has a higher embedding rate and good overall stability.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions: A method for preparing a composite edible fungus polysaccharide complex with anti-fatigue efficacy comprises the following steps: S1: preparing a composite wall material mixture using β-cyclodextrin, sodium starch octenyl succinate, starch nanocrystals and deionized water; S2: preparing a core material mixture using an edible fungus polysaccharide composition, vitamin C, an edible surfactant, and deionized water; S3: In a light-proof condition, slowly drop the composite wall material mixture into the core material mixture, perform stirring and ultrasonic treatment simultaneously during the dropping process, and continue the ultrasonic treatment after the dropping is completed; then divide the mixture into vials, pre-cool them at 2-6°C in a light-proof condition, and then freeze them in liquid nitrogen; then transfer them to a freeze dryer for vacuum freeze drying to obtain the compound edible fungus polysaccharide complex.

[0007] Preferably, in the composite wall material mixture, the mass content of β-cyclodextrin is 11-15%; the mass content of sodium starch octenylsuccinate is 2-3.5%; and the mass content of starch nanocrystals is 1.2-1.6%; In the core material mixed liquid, the mass content of the edible fungus polysaccharide composition is 3.5-5%; the mass content of vitamin C is 1.5-3%; and the mass content of the edible surfactant is 0.01-0.05%; The mass ratio of the composite wall material mixed liquid to the core material mixed liquid is 1:2-3.

[0008] Preferably, step S1 specifically comprises the following steps: adding β-cyclodextrin, sodium starch octenyl succinate, and starch nanocrystals into deionized water at 75-85° C., stirring and mixing to dissolve, and obtaining a composite wall material mixed solution; Step S2 specifically includes the following steps: adding the edible fungus polysaccharide composition, vitamin C, and edible surfactant into deionized water, stirring and mixing to dissolve, and obtaining a core material mixed liquid.

[0009] Preferably, the edible fungus polysaccharide composition includes several of Lentinan polysaccharide, Grifola frondosa polysaccharide, Tremella fuciformis polysaccharide, Hericium erinaceus polysaccharide, and Dictyophora polysaccharide; Each edible fungus polysaccharide in the edible fungus polysaccharide composition is an extract obtained by water extraction.

[0010] Preferably, the edible fungus polysaccharide composition is composed of Lentinan, Grifola frondosa polysaccharide and Hericium erinaceus polysaccharide in a mass ratio of 10:3-8:1-3.

[0011] Preferably, the method for preparing each edible fungus polysaccharide in the edible fungus polysaccharide composition comprises the following steps: The method comprises the following steps: preparing dry fruiting body powder of edible fungi, wherein the edible fungi are shiitake mushroom, maitake mushroom, tremella, hericium erinaceus or bamboo fungus; soaking and defatting the dry fruiting body powder of the edible fungi in ethanol, adding the powder to water with a mass of 25 to 30 times that of the dry fruiting body powder, and then performing ultrasonic extraction for 30 to 45 minutes while stirring; after filtering, concentrating the filtrate to 45 to 55% of the volume of the filtrate, adding ethanol to the concentrated solution so that the volume fraction of ethanol in the obtained liquid reaches 70 to 75%, and placing the concentrated solution in an environment of 10 to 15° C. for 16 to 20 hours; and then performing centrifugal treatment to obtain a precipitate, and the precipitate is sequentially washed with ethanol and vacuum dried to obtain edible fungus polysaccharides.

[0012] Preferably, in step S1, the starch nanocrystals are one or more of rice starch nanocrystals and corn starch nanocrystals.

[0013] Preferably, in step S2, the edible surfactant is one or more of Span 20, Span 40, Tween 20, Tween 40, and Tween 60.

[0014] Preferably, in step S3, the composite wall material mixed liquid is added dropwise for 25 to 35 min, the stirring speed is 100 to 200 r / min, the power of the ultrasonic treatment is 150 to 300 W, and the ultrasonic treatment is continued for 35 to 45 min.

[0015] Preferably, in step S3, the precooling time at 2-6° C. is 20-40 min, and the freezing treatment in liquid nitrogen is 5-10 min.

[0016] The beneficial effects of the present invention are: When preparing the compound edible fungus polysaccharide complex of the microcapsule dosage form, the present invention adopts an appropriate amount of vitamin C and the edible fungus polysaccharide composition as the core material functional component. By adding an appropriate amount of vitamin C, it can effectively improve the anti-fatigue effect of the compound edible fungus polysaccharide complex by combining with the edible fungus polysaccharide composition, and at the same time, it can also improve the antioxidant performance of the complex. On this basis, it is found through research that the combination of β-cyclodextrin, sodium starch octenyl succinate, and starch nanocrystals as capsule wall materials can significantly improve the embedding rate of microcapsules compared to the use of β-cyclodextrin alone as the capsule wall material, and it also has a certain effect on improving the anti-fatigue performance of the compound edible fungus polysaccharide complex. At the same time, the present invention can form a more stable and uniform capsule wall by combining sodium starch octenyl succinate with β-cyclodextrin, and starch nanocrystals can improve the strength and toughness of the capsule wall, so that the obtained microcapsules can better maintain structural stability during subsequent liquid nitrogen rapid freezing.

[0017] In addition, in the process of preparing the compound edible fungus polysaccharide complex of the present invention, the microcapsule mixed solution packaged in the vial is first precooled at 2-6°C, then rapidly frozen with liquid nitrogen, and then vacuum freeze-dried. Compared with direct vacuum freeze-drying, the anti-fatigue performance of the compound edible fungus polysaccharide complex is better. It may be that the precooling combined with the liquid nitrogen freezing operation increases the surface wrinkles of the microcapsule through rapid freezing, thereby increasing the specific surface area of ​​the microcapsule while maintaining a complete coating structure, and having higher dispersibility. The subsequent compound edible fungus polysaccharide complex is easier to be absorbed by the body after being eaten, thereby better improving the body's anti-fatigue performance. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are 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.

[0019] In order to solve the problems in the prior art, the present invention specifically discloses a method for preparing a composite edible fungus polysaccharide complex with anti-fatigue effect, comprising the following steps: S1: preparing a composite wall material mixture using β-cyclodextrin, sodium starch octenyl succinate, starch nanocrystals and deionized water; S2: preparing a core material mixture using an edible fungus polysaccharide composition, vitamin C, an edible surfactant, and deionized water; S3: In a light-proof condition, slowly drop the composite wall material mixture into the core material mixture, perform stirring and ultrasonic treatment simultaneously during the dropping process, and continue the ultrasonic treatment after the dropping is completed; then divide the mixture into vials, pre-cool them at 2-6°C in a light-proof condition, and then freeze them in liquid nitrogen; then transfer them to a freeze dryer for vacuum freeze drying to obtain the compound edible fungus polysaccharide complex.

[0020] In some embodiments, in the composite wall material mixture, the mass content of β-cyclodextrin is 11-15%; the mass content of sodium starch octenyl succinate is 2-3.5%; the mass content of starch nanocrystals is 1.2-1.6%; In the core material mixed liquid, the mass content of the edible fungus polysaccharide composition is 3.5-5%; the mass content of vitamin C is 1.5-3%; and the mass content of the edible surfactant is 0.01-0.05%; The mass ratio of the composite wall material mixed liquid to the core material mixed liquid is 1:2-3.

[0021] In some embodiments, step S1 specifically includes the following steps: adding β-cyclodextrin, sodium starch octenyl succinate, and starch nanocrystals to deionized water at 75-85° C., stirring and mixing to dissolve, and obtaining a composite wall material mixture; Step S2 specifically includes the following steps: adding the edible fungus polysaccharide composition, vitamin C, and edible surfactant into deionized water, stirring and mixing to dissolve, and obtaining a core material mixed liquid.

[0022] In some embodiments, the edible fungus polysaccharide composition includes several of Lentinan, Grifola frondosa polysaccharide, Tremella fuciformis polysaccharide, Hericium erinaceus polysaccharide, and Dictyophora polysaccharide; Each edible fungus polysaccharide in the edible fungus polysaccharide composition is an extract obtained by water extraction.

[0023] In some embodiments, the edible fungus polysaccharide composition is composed of Lentinan, Grifola frondosa polysaccharide, and Hericium erinaceus polysaccharide in a mass ratio of 10:3-8:1-3.

[0024] In some embodiments, the preparation method of each edible fungus polysaccharide in the edible fungus polysaccharide composition comprises the following steps: The method comprises the following steps: preparing dry fruiting body powder of edible fungi, wherein the edible fungi are shiitake mushroom, maitake mushroom, tremella, hericium erinaceus or bamboo fungus; soaking and defatting the dry fruiting body powder of the edible fungi in ethanol, adding the powder to water with a mass of 25 to 30 times that of the dry fruiting body powder, and performing ultrasonic extraction for 30 to 45 minutes while stirring; after filtering, concentrating the filtrate to 45 to 55% of the volume of the filtrate, adding ethanol to the concentrated solution so that the volume fraction of ethanol in the obtained liquid reaches 70 to 75%, and placing the concentrated solution in an environment of 10 to 15° C. for 16 to 20 hours; and then performing centrifugal treatment to obtain a precipitate, and the precipitate is sequentially washed with ethanol and vacuum dried to obtain edible fungus polysaccharides.

[0025] Among them, in a specific embodiment, the preparation method of Lentinan can specifically include the following steps: soaking and defatting the dry fruiting body powder of Lentinan with ethanol, then adding it to water with a mass 30 times that of the dry fruiting body powder, and performing ultrasonic extraction for 40 minutes while stirring; after filtering, concentrating the filtrate to 52% of the volume of the filtrate, and then adding ethanol to the concentrated liquid so that the volume fraction of ethanol in the obtained liquid reaches 72%, and placing it in an environment of 10°C for 16 hours; then centrifuging to obtain a precipitate, and the precipitate is successively washed with ethanol and vacuum dried to obtain Lentinan.

[0026] The preparation method of Grifola frondosa polysaccharide can specifically include the following steps: soaking and defatting the dry fruiting body powder of Grifola frondosa with ethanol, then adding it into water with a mass 28 times of the dry fruiting body powder, and performing ultrasonic extraction for 35 minutes while stirring; after filtering, concentrating the filtrate to 55% of the volume of the filtrate, and then adding ethanol to the concentrated solution so that the volume fraction of ethanol in the obtained liquid reaches 73%, and placing it in an environment of 12°C for 18 hours; then centrifuging to obtain a precipitate, and the precipitate is successively washed with ethanol and vacuum dried to obtain Grifola frondosa polysaccharide.

[0027] The preparation method of Tremella fuciformis may specifically include the following steps: soaking and defatting the dry fruiting body powder of Tremella fuciformis in ethanol, then adding the powder into water with a mass 25 times that of the dry fruiting body powder, and performing ultrasonic extraction for 45 minutes while stirring; after filtering, concentrating the filtrate to 50% of the volume of the filtrate, then adding ethanol to the concentrated solution so that the volume fraction of ethanol in the obtained liquid reaches 70%, and placing the solution in an environment of 15°C for 20 hours; then performing centrifugal treatment to obtain a precipitate, and the precipitate is sequentially washed with ethanol and vacuum dried to obtain Tremella fuciformis polysaccharide.

[0028] The preparation method of Hericium erinaceus polysaccharide may specifically include the following steps: soaking and defatting the dry fruiting body powder of Hericium erinaceus with ethanol, then adding it into water with a mass 27 times that of the dry fruiting body powder, and performing ultrasonic extraction for 30 minutes while stirring; after filtering, concentrating the filtrate to 45% of the volume of the filtrate, and then adding ethanol to the concentrated solution so that the volume fraction of ethanol in the obtained liquid reaches 75%, and placing it in an environment of 13°C for 20 hours; then centrifuging to obtain a precipitate, and the precipitate is successively washed with ethanol and vacuum dried to obtain Hericium erinaceus polysaccharide.

[0029] The preparation method of bamboo fungus polysaccharide can specifically include the following steps: soaking and defatting the dry fruiting body powder of bamboo fungus with ethanol, then adding it to water with a mass 28 times that of the dry fruiting body powder, and then performing ultrasonic extraction for 32 minutes while stirring; after filtering, concentrating the filtrate to 45% of the volume of the filtrate, and then adding ethanol to the concentrated solution so that the volume fraction of ethanol in the obtained liquid reaches 72%, and placing it in an environment of 10°C for 17 hours; then centrifuging to obtain a precipitate, and the precipitate is successively washed with ethanol and vacuum dried to obtain bamboo fungus polysaccharide.

[0030] In some embodiments, in step S1, the starch nanocrystals are one or more of rice starch nanocrystals and corn starch nanocrystals.

[0031] In some embodiments, in step S2, the edible surfactant is one or more of Span 20, Span 40, Tween 20, Tween 40, and Tween 60.

[0032] In some embodiments, in step S3, the composite wall material mixed liquid is added dropwise for 25 to 35 minutes, the stirring speed is 100 to 200 r / min, the power of the ultrasonic treatment is 150 to 300 W, and the ultrasonic treatment is continued for 35 to 45 minutes.

[0033] In some embodiments, in step S3, the precooling time at 2-6° C. is 20-40 min, and the freezing time in liquid nitrogen is 5-10 min.

[0034] The following are specific embodiments: Embodiment 1: A method for preparing a composite edible fungus polysaccharide complex with anti-fatigue efficacy comprises the following steps: S1: Add β-cyclodextrin, sodium starch octenyl succinate, and corn starch nanocrystals into deionized water at 80° C., stir and mix to dissolve, and obtain a composite wall material mixed liquid; in the composite wall material mixed liquid, the mass content of β-cyclodextrin is 12%; the mass content of sodium starch octenyl succinate is 3%; and the mass content of starch nanocrystals is 1.6%.

[0035] S2: Add edible fungus polysaccharide composition, vitamin C and Tween 20 into deionized water, stir and mix to dissolve, and obtain a core material mixed liquid; in the core material mixed liquid, the mass content of the edible fungus polysaccharide composition is 5%; the mass content of vitamin C is 2%; the mass content of Tween 20 is 0.02%; the edible fungus polysaccharide composition consists of Lentinan, Grifola frondosa polysaccharide and Hericium erinaceus polysaccharide in a mass ratio of 10:5:2.

[0036] S3: Under light-proof conditions, slowly drop the composite wall material mixture into the core material mixture, the mass ratio of the composite wall material mixture to the core material mixture being 1:2.2; during the dropping process, stirring and ultrasonic treatment are performed simultaneously, the stirring speed is 100r / min, the ultrasonic treatment power is 300W, the dropping time is 30min, and after the dropping is completed, the ultrasonic treatment is continued for 40min; then the mixture is divided into vials, pre-cooled at 5°C for 30min under light-proof conditions, and then placed in liquid nitrogen for freezing treatment for 7min; then the mixture is transferred to a freeze dryer for vacuum freeze drying to obtain the compound edible fungus polysaccharide complex.

[0037] Embodiment 2: A method for preparing a composite edible fungus polysaccharide complex with anti-fatigue efficacy comprises the following steps: S1: Add β-cyclodextrin, sodium starch octenyl succinate, and corn starch nanocrystals into deionized water at 80° C., stir and mix to dissolve, and obtain a composite wall material mixed liquid; in the composite wall material mixed liquid, the mass content of β-cyclodextrin is 13.5%; the mass content of sodium starch octenyl succinate is 2.5%; and the mass content of starch nanocrystals is 1.5%.

[0038] S2: Add edible fungus polysaccharide composition, vitamin C and Tween 20 into deionized water, stir and mix to dissolve, and obtain a core material mixed liquid; in the core material mixed liquid, the mass content of the edible fungus polysaccharide composition is 4%; the mass content of vitamin C is 2.5%; the mass content of Tween 20 is 0.03%; the edible fungus polysaccharide composition consists of Lentinan, Grifola frondosa polysaccharide and Hericium erinaceus polysaccharide in a mass ratio of 10:4:3.

[0039] S3: Under light-proof conditions, slowly drop the composite wall material mixture into the core material mixture, the mass ratio of the composite wall material mixture to the core material mixture being 1:3; during the dropping process, stirring and ultrasonic treatment are performed simultaneously, the stirring speed is 200r / min, the ultrasonic treatment power is 300W, the dropping time is 25min, and after the dropping is completed, the ultrasonic treatment is continued for 45min; then the mixture is divided into vials, pre-cooled at 6°C for 40min under light-proof conditions, and then placed in liquid nitrogen for freezing treatment for 8min; then the mixture is transferred to a freeze dryer for vacuum freeze drying to obtain the compound edible fungus polysaccharide complex.

[0040] Embodiment 3: A method for preparing a composite edible fungus polysaccharide complex with anti-fatigue efficacy comprises the following steps: S1: Add β-cyclodextrin, sodium starch octenyl succinate, and corn starch nanocrystals into deionized water at 85° C., stir and mix to dissolve, and obtain a composite wall material mixed liquid; in the composite wall material mixed liquid, the mass content of β-cyclodextrin is 11%; the mass content of sodium starch octenyl succinate is 3%; and the mass content of starch nanocrystals is 1.2%.

[0041] S2: Add edible fungus polysaccharide composition, vitamin C and Tween 20 into deionized water, stir and mix to dissolve, and obtain a core material mixed liquid; in the core material mixed liquid, the mass content of edible fungus polysaccharide composition is 3.5%; the mass content of vitamin C is 2%; the mass content of Tween 20 is 0.03%; the edible fungus polysaccharide composition consists of Lentinan, Grifola frondosa polysaccharide and Hericium erinaceus polysaccharide in a mass ratio of 10:3:3.

[0042] S3: In a light-proof condition, slowly drop the composite wall material mixture into the core material mixture, the mass ratio of the composite wall material mixture to the core material mixture is 1:3; during the dropping process, stirring and ultrasonic treatment are performed simultaneously, the stirring speed is 200r / min, the ultrasonic treatment power is 300W, the dropping time is 30min, and after the dropping is completed, the ultrasonic treatment is continued for 35min; then the mixture is divided into vials, pre-cooled at 6°C for 30min in a light-proof condition, and then placed in liquid nitrogen for freezing treatment for 10min; then the mixture is transferred to a freeze dryer for vacuum freeze drying to obtain the compound edible fungus polysaccharide complex.

[0043] Embodiment 4: A method for preparing a composite edible fungus polysaccharide complex with anti-fatigue efficacy comprises the following steps: S1: Add β-cyclodextrin, sodium starch octenyl succinate, and corn starch nanocrystals into deionized water at 75° C., stir and mix to dissolve, and obtain a composite wall material mixed liquid; in the composite wall material mixed liquid, the mass content of β-cyclodextrin is 12%; the mass content of sodium starch octenyl succinate is 2%; and the mass content of starch nanocrystals is 1.2%.

[0044] S2: Add edible fungus polysaccharide composition, vitamin C and Tween 20 into deionized water, stir and mix to dissolve, and obtain a core material mixed liquid; in the core material mixed liquid, the mass content of the edible fungus polysaccharide composition is 4.5%; the mass content of vitamin C is 1.5%; the mass content of Tween 20 is 0.01%; the edible fungus polysaccharide composition consists of Lentinan, Grifola frondosa polysaccharide and Hericium erinaceus polysaccharide in a mass ratio of 10:8:3.

[0045] S3: In a light-proof condition, slowly drop the composite wall material mixture into the core material mixture, the mass ratio of the composite wall material mixture to the core material mixture is 1:2.5; during the dropping process, stirring and ultrasonic treatment are performed simultaneously, the stirring speed is 100r / min, the ultrasonic treatment power is 150W, the dropping time is 35min, and after the dropping is completed, the ultrasonic treatment is continued for 40min; then the mixture is divided into vials, pre-cooled at 2°C for 20min in a light-proof condition, and then placed in liquid nitrogen for freezing treatment for 8min; then the mixture is transferred to a freeze dryer for vacuum freeze drying to obtain the compound edible fungus polysaccharide complex.

[0046] Embodiment 5: A method for preparing a composite edible fungus polysaccharide complex with anti-fatigue efficacy comprises the following steps: S1: Add β-cyclodextrin, sodium starch octenyl succinate, and corn starch nanocrystals into deionized water at 85° C., stir and mix to dissolve, and obtain a composite wall material mixed liquid; in the composite wall material mixed liquid, the mass content of β-cyclodextrin is 15%; the mass content of sodium starch octenyl succinate is 3.5%; and the mass content of starch nanocrystals is 1.6%.

[0047] S2: Add edible fungus polysaccharide composition, vitamin C and Tween 20 into deionized water, stir and mix to dissolve, and obtain a core material mixed liquid; in the core material mixed liquid, the mass content of edible fungus polysaccharide composition is 4.5%; the mass content of vitamin C is 3%; the mass content of Tween 20 is 0.05%; the edible fungus polysaccharide composition consists of Lentinan, Grifola frondosa polysaccharide and Hericium erinaceus polysaccharide in a mass ratio of 10:5:1.

[0048] S3: Under light-proof conditions, slowly drop the composite wall material mixture into the core material mixture, the mass ratio of the composite wall material mixture to the core material mixture being 1:2; during the dropping process, stirring and ultrasonic treatment are performed simultaneously, the stirring speed is 150r / min, the ultrasonic treatment power is 300W, the dropping time is 25min, and after the dropping is completed, the ultrasonic treatment is continued for 45min; then the mixture is divided into vials, pre-cooled at 5°C for 40min under light-proof conditions, and then placed in liquid nitrogen for freezing treatment for 5min; then the mixture is transferred to a freeze dryer for vacuum freeze drying to obtain the compound edible fungus polysaccharide complex.

[0049] Comparative Example 1: Different from Example 5, step S1 includes the following steps: adding β-cyclodextrin to deionized water at 85° C., stirring and mixing to dissolve, to obtain a composite wall material mixed liquid; the mass content of β-cyclodextrin in the composite wall material mixed liquid is 20.1%.

[0050] The remaining steps S2 and S3 are basically the same as those in Example 5.

[0051] Comparative Example 2: Different from Example 5, step S1 includes the following steps: adding β-cyclodextrin and corn starch nanocrystals to deionized water at 85° C., stirring and mixing to dissolve, and obtaining a composite wall material mixed liquid; in the composite wall material mixed liquid, the mass content of β-cyclodextrin is 18.5%; the mass content of starch nanocrystals is 1.6%.

[0052] The remaining steps S2 and S3 are basically the same as those in Example 5.

[0053] Comparative Example 3: Different from Example 5, step S1 includes the following steps: adding β-cyclodextrin and sodium starch octenyl succinate to deionized water at 85°C, stirring and mixing to dissolve, and obtaining a composite wall material mixture; in the composite wall material mixture, the mass content of β-cyclodextrin is 16.6%; the mass content of sodium starch octenyl succinate is 3.5%.

[0054] The remaining steps S2 and S3 are basically the same as those in Example 5.

[0055] Comparative Example 4: Different from Example 5, step S2 includes the following steps: adding an edible fungus polysaccharide composition and Tween 20 to deionized water, stirring and mixing to dissolve, and obtaining a core material mixed liquid; in the core material mixed liquid, the mass content of the edible fungus polysaccharide composition is 4.5%; the mass content of Tween 20 is 0.05%; the edible fungus polysaccharide composition consists of Lentinan, Grifola frondosa polysaccharide, and Hericium erinaceus polysaccharide in a mass ratio of 10:5:1.

[0056] The remaining steps S1 and S3 are basically the same as those in Example 5.

[0057] Comparative Example 5: Different from Example 5, step S3 includes the following steps: under light-proof conditions, slowly adding the composite wall material mixture to the core material mixture, the mass ratio of the composite wall material mixture to the core material mixture is 1:2; stirring and ultrasonic treatment are performed simultaneously during the dropping process, the stirring speed is 150r / min, the power of the ultrasonic treatment is 300W, the dropping time is 25min, and after the dropping is completed, the ultrasonic treatment is continued for 45min; then the mixture is divided into vials and vacuum freeze-dried to obtain the compound edible fungus polysaccharide complex.

[0058] The remaining steps S1 and S2 are basically the same as those in Example 5.

[0059] Comparative Example 6: Different from Example 5, step S3 includes the following steps: slowly dripping the composite wall material mixture into the core material mixture under light-proof conditions, the mass ratio of the composite wall material mixture to the core material mixture being 1:2; stirring and ultrasonic treatment are performed simultaneously during the dripping process, the stirring speed is 150r / min, the ultrasonic treatment power is 300W, the dripping time is 25min, and after the dripping is completed, the ultrasonic treatment is continued for 45min; then the mixture is divided into vials, pre-cooled at -1°C for 40min under light-proof conditions, and then placed in liquid nitrogen for freezing treatment for 5min; then the mixture is transferred to a freeze dryer for vacuum freeze drying to obtain the compound edible fungus polysaccharide complex.

[0060] The remaining steps S1 and S2 are basically the same as those in Example 5.

[0061] Comparative Example 7: Different from Example 5, under light-proof conditions, step S3 includes the following steps: slowly dripping the composite wall material mixture into the core material mixture, the mass ratio of the composite wall material mixture to the core material mixture being 1:2; stirring and ultrasonic treatment are performed simultaneously during the dripping process, the stirring speed is 150r / min, the ultrasonic treatment power is 300W, the dripping time is 25min, and after the dripping is completed, the ultrasonic treatment is continued for 45min; then the mixture is divided into vials, pre-cooled at 5°C for 40min under light-proof conditions, and then transferred to a freeze dryer for vacuum freeze drying to obtain the compound edible fungus polysaccharide complex.

[0062] The remaining steps S1 and S2 are basically the same as those in Example 5.

[0063] 1. Anti-fatigue efficacy test: 130 mice weighing 25±2g were adaptively raised in a clean animal laboratory for one week, with a room temperature of 25±2℃, a relative humidity of 50±5%, a light-dark interval of 12h, and were routinely raised with standard mouse feed, with free access to food and water. After a week of adaptation, the 130 mice were randomly divided into 13 groups, namely, Example 5 group, Example 7 group and a blank group. The blank group mice were gavaged with an equal amount of physiological saline, and the other 12 groups were gavaged once with the finished product of the compound edible fungus polysaccharide complex, with a dose of 100mg / kg / day, and gavaged during 9:00-10:00 am every day. After gavage for 30 days, the mice in each group were subjected to a weighted swimming test (the tail was loaded with a lead sheet of 5% of the body weight, and sank under the water surface for 5s as a recording point), and the average swimming time of each group of mice and the longest swimming time of each group of mice were tested. The specific test results are shown in Table 1.

[0064] Table 1:

[0065] As shown in Table 1, the compound edible fungus polysaccharide complexes in Examples 1 to 5 can effectively prolong the swimming time of mice and have good anti-fatigue effects. By comparing Example 5 with Comparative Example 4, it can be seen that if vitamin C is not added to the core material, the swimming time of mice is significantly reduced. The addition of vitamin C can effectively improve the anti-fatigue property of mice. By comparing Example 5 with Comparative Examples 1 to 3, it can be seen that when sodium octenyl succinate starch and / or corn starch nanocrystals are missing in the capsule wall of the microcapsule, the anti-fatigue property of the compound edible fungus polysaccharide complex is reduced. By comparing Example 5 with Comparative Examples 5 to 7, it can be seen that when preparing microcapsules, if the pre-cooling temperature is too low and / or liquid nitrogen freezing treatment is not performed, the anti-fatigue property of the compound edible fungus polysaccharide complex will be reduced to a certain extent.

[0066] 2. Embedding rate test: Determine the embedding rate of the compound edible fungus polysaccharide complex (microcapsule); the embedding rate determination method includes the following steps: place the compound edible fungus polysaccharide complex in water 15 times its mass, stir for 30 minutes, filter, wash with deionized water, and collect the filtrate. Determine the polysaccharide content of the edible fungus polysaccharide composition by phenol-sulfuric acid colorimetry, and then test the polysaccharide content in the obtained filtrate, embedding rate = (polysaccharide content of the edible fungus polysaccharide composition - polysaccharide content in the filtrate) × 100% / polysaccharide content of the edible fungus polysaccharide composition.

[0067] The specific test results are shown in Table 2.

[0068] Table 2:

[0069] As shown in Table 2, the composite edible fungus polysaccharide complex (microcapsule) in Examples 1 to 5 has an excellent embedding rate, with the highest reaching 92.1%. By comparing Example 5 with Comparative Examples 1 to 3, it can be seen that when sodium octenyl succinate starch and corn starch nanocrystals are missing in the capsule wall of the microcapsule, the embedding rate of the microcapsule is significantly reduced, especially when sodium octenyl succinate starch and corn starch nanocrystals are missing at the same time, the embedding rate is significantly reduced.

[0070] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a composite edible fungus polysaccharide complex with anti-fatigue effect, characterized in that: The following steps are involved: S1: preparing a composite wall material mixture using β-cyclodextrin, sodium starch octenyl succinate, starch nanocrystals and deionized water; S2: preparing a core material mixture using an edible fungus polysaccharide composition, vitamin C, an edible surfactant, and deionized water; S3: In a light-proof condition, slowly drop the composite wall material mixture into the core material mixture, perform stirring and ultrasonic treatment simultaneously during the dropping process, and continue the ultrasonic treatment after the dropping is completed; then divide the mixture into vials, pre-cool them at 2-6°C in a light-proof condition, and then freeze them in liquid nitrogen; then transfer them to a freeze dryer for vacuum freeze drying to obtain the compound edible fungus polysaccharide complex.

2. The method for preparing the composite edible fungus polysaccharide complex with anti-fatigue effect according to claim 1, characterized in that: In the composite wall material mixture, the mass content of β-cyclodextrin is 11-15%; the mass content of sodium starch octenylsuccinate is 2-3.5%; and the mass content of starch nanocrystals is 1.2-1.6%. In the core material mixed liquid, the mass content of the edible fungus polysaccharide composition is 3.5-5%; the mass content of vitamin C is 1.5-3%; and the mass content of the edible surfactant is 0.01-0.05%; The mass ratio of the composite wall material mixed liquid to the core material mixed liquid is 1:2-3.

3. The method for preparing the composite edible fungus polysaccharide complex with anti-fatigue effect according to claim 1, characterized in that: Step S1 specifically includes the following steps: adding β-cyclodextrin, sodium starch octenyl succinate, and starch nanocrystals into deionized water at 75-85° C., stirring and mixing to dissolve, and obtaining a composite wall material mixed solution; Step S2 specifically includes the following steps: adding the edible fungus polysaccharide composition, vitamin C, and edible surfactant into deionized water, stirring and mixing to dissolve, and obtaining a core material mixed liquid.

4. The method for preparing the composite edible fungus polysaccharide complex with anti-fatigue effect according to claim 1, characterized in that: The edible fungus polysaccharide composition includes several of Lentinan polysaccharides, Grifola frondosa polysaccharides, Tremella fuciformis polysaccharides, Hericium erinaceus polysaccharides, and Dictyophora polysaccharides; Each edible fungus polysaccharide in the edible fungus polysaccharide composition is an extract obtained by water extraction.

5. The method for preparing the composite edible fungus polysaccharide complex with anti-fatigue effect according to claim 4, characterized in that: The edible fungus polysaccharide composition comprises lentinan, maitake mushroom polysaccharide and hericium erinaceus polysaccharide in a mass ratio of 10:3-8:1-3.

6. The method for preparing the composite edible fungus polysaccharide complex with anti-fatigue effect according to claim 4, characterized in that: The preparation method of each edible fungus polysaccharide in the edible fungus polysaccharide composition comprises the following steps: The method comprises the following steps: preparing dry fruiting body powder of edible fungi, wherein the edible fungi are shiitake mushroom, maitake mushroom, tremella, hericium erinaceus or bamboo fungus; soaking and defatting the dry fruiting body powder of the edible fungi in ethanol, adding the powder to water with a mass of 25 to 30 times that of the dry fruiting body powder, and performing ultrasonic extraction for 30 to 45 minutes while stirring; after filtering, concentrating the filtrate to 45 to 55% of the volume of the filtrate, adding ethanol to the concentrated solution so that the volume fraction of ethanol in the obtained liquid reaches 70 to 75%, and placing the concentrated solution in an environment of 10 to 15° C. for 16 to 20 hours; and then performing centrifugal treatment to obtain a precipitate, and the precipitate is sequentially washed with ethanol and vacuum dried to obtain edible fungus polysaccharides.

7. The method for preparing the composite edible fungus polysaccharide complex with anti-fatigue efficacy according to any one of claims 1 to 6, characterized in that: In step S1, the starch nanocrystals are one or more of rice starch nanocrystals and corn starch nanocrystals.

8. The method for preparing the composite edible fungus polysaccharide complex with anti-fatigue efficacy according to any one of claims 1 to 6, characterized in that: In step S2, the edible surfactant is one or more of Span 20, Span 40, Tween 20, Tween 40, and Tween 60.

9. The method for preparing the composite edible fungus polysaccharide complex with anti-fatigue efficacy according to any one of claims 1 to 6, characterized in that: In step S3, the composite wall material mixed liquid is added dropwise for 25 to 35 minutes, the stirring speed is 100 to 200 r / min, the power of the ultrasonic treatment is 150 to 300 W, and the ultrasonic treatment is continued for 35 to 45 minutes.

10. The method for preparing the composite edible fungus polysaccharide complex with anti-fatigue efficacy according to any one of claims 1 to 6, characterized in that: In step S3, the precooling time at 2-6° C. is 20-40 min, and the freezing time in liquid nitrogen is 5-10 min.

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