Ganoderma lucidum beverage and preparation process thereof

Abstract

The invention relates to a ganoderma lucidum beverage and a making process thereof, and belongs to the technical field of drinks, the making process comprises the following steps: uniformly mixing lactobacillus acidophilus and bifidobacterium bifidum to obtain a mixed bacteria solution; inoculating the mixed bacterial liquid into a culture medium for culturing, and then mixing with a lucid ganoderma extract to obtain a lucid ganoderma active substance; packaging the lucid ganoderma active substance with maltodextrin and beta-lactoglobulin to obtain a lucid ganoderma encapsulated substance; and mixing the ganoderma lucidum encapsulation material, a sweetening agent, a thickening agent and water, homogenizing, sterilizing, cooling and aseptically filling to obtain the ganoderma lucidum beverage. According to the technical scheme, the two probiotics are mixed according to a certain volume ratio, intestinal flora balance can be effectively adjusted, proliferation of bad microorganisms in the intestinal tract can be inhibited, the probiotics and the ganoderma lucidum extract are jointly packaged in a microcapsule system formed by the maltodextrin and the beta-lactoglobulin, the stability of the microcapsule is improved, and the preparation process is simple and convenient. And the prepared ganoderma lucidum beverage has relatively good mouth feel and flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of beverages, and in particular relates to a Tai Sui Ganoderma lucidum beverage and a preparation process thereof. Background Art

[0002] Ganoderma lucidum, also known as "meat ganoderma", is a rare fungus that grows underground and is a rare aggregate composed of three types of fungi: slime mold, bacteria and fungi. It has good nutritional health and therapeutic effects. Ganoderma lucidum is a fungus of the Ganoderma family and the genus Ganoderma. It has been officially included in the national pharmacopoeia as a medicine. At the same time, it is a new resource food approved by the state, with no toxic side effects and can be used as both medicine and food. Ganoderma lucidum has very rich pharmacological components, including ganoderma polysaccharides, ganoderma peptides, triterpenes, proteins, steroids, alkaloids, and a variety of trace elements. Modern pharmacological studies have shown that ganoderma lucidum has anti-tumor, immune regulation, blood sugar reduction, liver protection, anti-aging, anti-inflammatory and analgesic, heart protection and anti-coagulation effects. Therefore, combining ganoderma lucidum with beverages to produce ganoderma lucidum beverages with health functions meets the needs of the current market.

[0003] In the prior art, the Tai Sui Ganoderma lucidum drink is bitter, resulting in a poor taste, and is expensive, and the efficacy is not outstanding; traditional Ganoderma lucidum drinks are generally added with Ganoderma lucidum extract, which is often extracted at high temperature, destroying many active substances in the Ganoderma lucidum fruiting body, resulting in the loss of effective ingredients in the product; and the effective ingredients in Ganoderma lucidum are easily destroyed by gastric acid, enzymes, etc., which will lead to a decrease in the utilization rate of the active ingredients in Ganoderma lucidum by the human body, and cannot fully play the role of supplementing nutrients. Summary of the invention

[0004] The object of the present invention is to provide a Tai Sui Lingzhi drink and a production process thereof, wherein the mixed bacterial liquid is obtained by uniformly mixing Lactobacillus acidophilus and Bifidobacterium bifidum; both Lactobacillus acidophilus and Bifidobacterium bifidum are probiotics, which can regulate the balance of intestinal flora and inhibit the proliferation of undesirable microorganisms in the intestine, and the number of viable bacteria of the two probiotics is relatively high, and the activity is relatively high after being activated; the mixed bacterial liquid is inoculated into a culture medium for cultivation, and then mixed with a Lingzhi extract to obtain a Lingzhi active substance; not only the activity of the two probiotics is improved, but also the stability of the strain is enhanced, and the Lingzhi extract and the probiotics play a synergistic role, thereby improving the efficacy of the probiotics in treating gastrointestinal diseases; by The active substance of Ganoderma lucidum is encapsulated with maltodextrin and β-lactoglobulin to obtain Ganoderma lucidum encapsulation material; the combination of maltodextrin and β-lactoglobulin not only improves the stability of the microcapsule system, but also improves the survival rate of probiotics during gastrointestinal digestion and storage, and also plays a certain protective role on the Ganoderma lucidum extract, so that it can be fully digested and absorbed in the small intestine; the Ganoderma lucidum encapsulation material, sweetener, thickener and water are mixed, homogenized, sterilized, cooled and aseptically filled to obtain the Tai Sui Ganoderma lucidum beverage, which has good taste and flavor, can effectively regulate the balance of intestinal microbial flora, and promote the absorption and utilization of nutrients by the intestine.

[0005] The technical problem to be solved by the present invention is as follows: In the prior art, the Tai Sui Ganoderma lucidum beverage is bitter, resulting in a poor taste, and is expensive, and has no outstanding efficacy; traditional Ganoderma lucidum beverages are generally added with Ganoderma lucidum extract, which is often extracted at high temperature, destroying many active substances in the Ganoderma lucidum fruiting body, resulting in the loss of effective ingredients in the product; and the effective ingredients in Ganoderma lucidum are easily destroyed by the action of gastric acid, enzymes, etc., which will lead to a decrease in the utilization rate of the active ingredients in Ganoderma lucidum by the human body, and cannot fully play the role of supplementing nutrients.

[0006] The purpose of the present invention can be achieved through the following technical solutions:

[0007] A preparation process of a Tai Sui Ganoderma Lucidum beverage comprises the following steps:

[0008] S1: Evenly mix Lactobacillus acidophilus and Bifidobacterium bifidum to obtain a mixed bacterial solution;

[0009] S2: inoculating the mixed bacterial solution in step S1 into a culture medium for cultivation, and then mixing it with the Ganoderma lucidum extract to obtain Ganoderma lucidum active substances;

[0010] S3: encapsulating the Ganoderma lucidum active substance in step S2 with maltodextrin and β-lactoglobulin to obtain a Ganoderma lucidum encapsulated substance;

[0011] S4: mixing the ganoderma lucidum encapsulated material, the sweetener, the thickener and the water, homogenizing the mixture, sterilizing the mixture, cooling the mixture and finally aseptically filling the mixture to obtain the ganoderma lucidum beverage.

[0012] Furthermore, in step S1, the number of viable Lactobacillus acidophilus is 1×10 10 CFU / mL-3×10 10 CFU / mL, the number of viable Bifidobacterium bifidum is 2×10 9 CFU / mL-4×10 9 CFU / mL.

[0013] Furthermore, in step S1, the volume ratio of the mixture of Lactobacillus acidophilus and Bifidobacterium bifidum is 1:1.

[0014] Furthermore, step S2 is specifically as follows:

[0015] A1: Inoculate the mixed bacterial solution in step S1 into the sterilized MRS liquid culture medium, and culture at 36-38°C for 30-40 hours until colonies grow to obtain activated strains;

[0016] A2: The activated bacteria are mixed with the Ganoderma lucidum extract, and cultured at 36-38°C for 4-8 hours to obtain the Ganoderma lucidum active substance.

[0017] Furthermore, in step A1, the components of the MRS liquid culture medium include: 3-5 g beef extract, 3-5 g peptone, 3-5 g yeast powder, 6-10 g tryptone, 0.5-1 mL Tween 80, 15-20 g glucose, 10-15 mL saline solution and 500-800 mL deionized water, and the pH value is 6-6.4.

[0018] Furthermore, the salt solution is composed of ammonium citrate and deionized water in a mass ratio of 1:5.

[0019] Furthermore, in step A1, the inoculation amount of the mixed bacterial solution is 5%.

[0020] Furthermore, in step A2, the volume ratio of the activated bacteria to the Ganoderma lucidum extract is 1:6-10.

[0021] Furthermore, in step A2, the method for preparing the Ganoderma lucidum extract comprises the following steps:

[0022] The dried Ganoderma lucidum powder is mixed evenly with ethanol, and then placed in a microwave oven at a power of 400-800 W for a duration of 1-2 minutes, and the crude extract is evaporated by rotary evaporation under vacuum until dryness, and the resulting precipitate is dissolved in deionized water and dried to obtain a Ganoderma lucidum extract.

[0023] In the above process, Ganoderma lucidum extract is obtained by microwave-assisted extraction, which not only shortens the extraction time and reduces the loss of active ingredients in Ganoderma lucidum, but also is more environmentally friendly and efficient.

[0024] Furthermore, the mass ratio of the ganoderma lucidum powder to ethanol is 1:20-30.

[0025] Furthermore, the drying process of the dried Ganoderma lucidum powder is specifically as follows:

[0026] The fresh ginseng was vacuum dried at 50°C until the moisture content was 10%, and then the dried ginseng was ground into powder and stored at 4°C for later use.

[0027] Furthermore, step S3 is specifically as follows:

[0028] β-lactoglobulin and maltodextrin are dispersed in a calcium chloride solution and mixed evenly, then the Ganoderma lucidum active substance in step S2 is added, stirred for 30-50 minutes, and then spray-dried to finally obtain the Ganoderma lucidum encapsulated material.

[0029] Furthermore, the mass ratio of the β-lactoglobulin, maltodextrin and deionized water is 0.5-1.5:0.5-1.5:20-40.

[0030] Furthermore, the mass of the Ganoderma lucidum active substance is twice that of maltodextrin.

[0031] Furthermore, the spray drying conditions are specifically as follows:

[0032] Spray drying is carried out by a spray dryer with a nozzle diameter of 0.7 mm. The liquid flow rate of the spray dryer is 5 mL / min, the air flow rate is 473 L / h, the inlet air temperature is 170-180°C, the outlet air temperature is 55-65°C, and the spray drying time is 10-30s.

[0033] Further, step S4 is specifically as follows:

[0034] B1: Mix the ganoderma lucidum encapsulated material, sweetener, thickener and water at 60-80° C. and stir for 20-40 minutes;

[0035] B2: homogenize the material in step B1;

[0036] B3: taking out the homogenized material in step B2, sterilizing it at high temperature, and then cooling it;

[0037] B4: The material after the cooling treatment in step B3 is aseptically canned to finally obtain the Tai Sui Lingzhi drink.

[0038] Furthermore, in step B1, the weight proportions of the ganoderma lucidum encapsulated material, the sweetener, the thickener and the water include: 10-15 parts of the ganoderma lucidum encapsulated material, 4-8 parts of the sweetener, 2-4 parts of the thickener and 100-120 parts of water.

[0039] Furthermore, in step B1, the sweetener is at least one of honey, xylitol, sucralose and erythritol.

[0040] Furthermore, in step B1, the thickener is at least one of pectin, gelatin, carrageenan, and sodium carboxymethyl cellulose.

[0041] Furthermore, in step B2, during the homogenization process: the homogenization pressure is 200-300 Bar, and the homogenization temperature is 60-70°C.

[0042] Furthermore, in step B3, in the high temperature sterilization treatment: the sterilization temperature is 115-125°C, and the sterilization time is 10-15 minutes.

[0043] Furthermore, in step B3, during the cooling process: cooling to 25-30°C.

[0044] Beneficial effects of the present invention:

[0045] (1) In the technical solution of the present invention, a mixed bacterial solution is obtained by uniformly mixing Lactobacillus acidophilus and Bifidobacterium bifidum in a volume ratio of 1:1; wherein Lactobacillus acidophilus and Bifidobacterium bifidum are both probiotics. As a probiotic, Lactobacillus acidophilus can inhibit the proliferation of undesirable microorganisms in the intestine and maintain the balance of intestinal flora. Lactobacillus acidophilus can promote the growth of Bifidobacterium bifidum in the intestine and can secrete antibiotics (such as lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, etc.). These substances have a certain antagonistic effect on pathogenic bacteria and help to enhance The body's immunity can be enhanced, and the absorption of cholesterol can be reduced, and cardiovascular diseases can be prevented; as a probiotic, Bifidobacterium bifidum can also effectively inhibit the growth of harmful bacteria in the intestine, maintain the balance of intestinal flora, enhance the activity of immune cells, improve immunity, and increase the utilization rate of minerals such as calcium, phosphorus, and iron. It can also remove free radicals in the body and play an anti-aging role; the two selected probiotics have a high number of live bacteria, and after activation, they are more active. The two beneficial bacteria work together to improve the nutritional value of Ganoderma lucidum beverage and improve the sensory characteristics of Ganoderma lucidum beverage.

[0046] (2) In the technical scheme of the present invention, the mixed bacterial liquid is inoculated into a culture medium for cultivation, and then mixed with a Ganoderma lucidum extract to obtain a Ganoderma lucidum active substance; the mixed bacterial liquid is activated and then mixed with the Ganoderma lucidum extract, which not only improves the activity of the two beneficial bacteria, but also enhances the stability of the strain, improves the adaptability of the strain in the intestinal environment, and further improves the regulatory effect of probiotics on intestinal microbial flora. The Ganoderma lucidum extract has antioxidant and anti-inflammatory properties. The Ganoderma lucidum extract and the two probiotics play a synergistic role, thereby improving its efficacy in treating gastrointestinal diseases; the Ganoderma lucidum extract is prepared by microwave-assisted extraction, which not only shortens the extraction time and reduces the loss of active ingredients in Ganoderma lucidum, but is also more environmentally friendly and efficient; the Ganoderma lucidum active substance is encapsulated with maltodextrin and β-lactoglobulin to obtain a Ganoderma lucidum encapsulated material; maltodextrin has the advantages of good solubility, neutral aroma and taste, low viscosity at high concentration, and good oxidation stability to the core material, but its emulsification and film-forming properties are poor. The performance of ganoderma lucidum is poor, while β-lactoglobulin has good emulsifying and film-forming ability, and has high nutritional value, shows good stability in an acidic environment, has strong resistance to degradation by pepsin, and is conducive to its further digestion and absorption in the intestine. The maltodextrin and β-lactoglobulin are combined and encapsulated to form a microcapsule system with good stability, which not only improves the survival rate of the active substance during digestion and storage in the gastrointestinal tract, but also promotes the growth of probiotics and controls its effective release in the large intestine, and also protects the ganoderma lucidum extract so that it can be fully digested and absorbed in the stomach and intestine; the ganoderma lucidum encapsulation material, sweetener, thickener and water are mixed, homogenized, sterilized, cooled, and finally aseptically filled to obtain the Tai Sui ganoderma lucidum beverage; the ganoderma lucidum encapsulation material improves the taste and flavor of the beverage, increases the utilization rate of the active ingredients in the ganoderma lucidum by the intestine, and promotes the absorption and digestion of nutrients by the intestine.

[0047] (3) In the technical scheme of the present invention, Lactobacillus acidophilus and Bifidobacterium bifidum are mixed evenly, then inoculated into a culture medium for cultivation, and then mixed with a Ganoderma lucidum extract, and encapsulated with maltodextrin and β-lactoglobulin to obtain a Ganoderma lucidum encapsulated material. The Ganoderma lucidum encapsulated material, a sweetener, a thickener and water are mixed, homogenized, sterilized, cooled, and finally aseptically filled to obtain a Tai Sui Ganoderma lucidum beverage. The prepared Ganoderma lucidum beverage can not only effectively regulate the balance of intestinal microbial flora, promote the intestinal absorption and utilization of active ingredients and nutrients in Ganoderma lucidum, and help prevent and treat gastrointestinal diseases, but also has a good taste and flavor, thereby improving the acceptability of the Ganoderma lucidum beverage and reducing the production cost. DETAILED DESCRIPTION

[0048] 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.

[0049] The specific parameters of the raw materials used in the present invention are as follows:

[0050] Bifidobacterium bifidum, number: TS326094; Lactobacillus acidophilus, number: CICC 6081; Lactobacillus bulgaricus, CICC 6103; Tai Sui was provided by Baishan Tai Sui Biotechnology Co., Ltd.; Maltodextrin, CAS number: 9050-36-6; β-lactoglobulin, CAS number: 9045-23-2.

[0051] The components of the MRS liquid culture medium used in the following examples and comparative examples include: 4 g beef extract, 4 g peptone, 4 g yeast powder, 8 g tryptone, 0.8 mL Tween 80, 18 g glucose, 12 mL saline solution and 700 mL deionized water, with a pH value of 6.2; the saline solution is composed of ammonium citrate and deionized water in a mass ratio of 1:5.

[0052] The drying process of dried Ganoderma lucidum powder is as follows:

[0053] The fresh ginseng was vacuum dried at 50°C (vacuum degree of 200 Pa) until the moisture content was 10%, then the dried ginseng was ground into powder, passed through a 100-mesh sieve, and stored at 4°C for later use.

[0054] Example 1

[0055] The production process of the Tai Sui Lingzhi drink includes the following steps:

[0056] S1: Lactobacillus acidophilus and Bifidobacterium bifidum were mixed evenly in a volume ratio of 1:1 to obtain a mixed bacterial solution with a volume of 100 mL, wherein the number of live bacteria of Lactobacillus acidophilus was 2×10 10 CFU / mL, the number of live bacteria of Bifidobacterium bifidum is 3×10 9 CFU / mL;

[0057] S2: preparing the active substance of Ganoderma lucidum, the specific steps are as follows:

[0058] A1: Inoculate the mixed bacterial solution in step S1 into the sterilized MRS liquid culture medium, and culture at 36°C for 30 hours until colonies grow to obtain activated strains, wherein the inoculation amount of the mixed bacterial solution is 5%;

[0059] A2: The activated bacteria and the ganoderma lucidum extract were mixed at a volume ratio of 1:6, and cultured at 36°C for 4 hours to obtain the ganoderma lucidum active substance;

[0060] The preparation method of the ganoderma lucidum extract comprises the following steps:

[0061] The dried Ganoderma lucidum powder was mixed evenly with 95% ethanol at a mass ratio of 1:20, and then placed in a microwave oven at a power of 400 W for 1 min, and the crude extract was evaporated by rotary evaporation under vacuum until dryness (the vacuum degree was 100 Pa), and the obtained precipitate was dissolved in deionized water (the mass of the deionized water was 30 times the mass of the Ganoderma lucidum powder), and dried at 4°C to obtain a Ganoderma lucidum extract;

[0062] S3: preparing ganoderma lucidum encapsulated material, the specific steps are as follows:

[0063] According to the mass ratio of 0.5:0.5:20, β-lactoglobulin and maltodextrin are dispersed in a calcium chloride solution with a mass concentration of 0.01 mol / L, and mixed evenly, and then the Ganoderma lucidum active substance in step S2 is added (the mass of the Ganoderma lucidum active substance is twice that of maltodextrin), and stirred at a speed of 200 r / min for 30 minutes, and then spray-dried by a spray dryer with a nozzle diameter of 0.7 mm, the liquid flow rate of the spray dryer is 5 mL / min, the air flow rate is 473 L / h, the inlet temperature is 170° C., the outlet temperature is 55° C., and the spray drying time is 10 s, and finally the Ganoderma lucidum encapsulated material is obtained, and stored at 4° C. for standby use;

[0064] S4: preparing the Tai Sui Lingzhi drink, the specific steps are as follows:

[0065] B1: Ganoderma lucidum encapsulated material, xylitol, pectin and water were mixed at 60°C and stirred for 20 minutes;

[0066] B2: homogenize the material in step B1 at a homogenization pressure of 200 Bar and a homogenization temperature of 60°C;

[0067] B3: Take out the homogenized material in step B2, and sterilize it at high temperature at a temperature of 115°C for 10 minutes, and then cool it to 25°C;

[0068] B4: Aseptically canning the material after the cooling treatment in step B3 to obtain the Tai Sui Lingzhi drink;

[0069] Among them, 10 parts of ganoderma lucidum encapsulated material, 4 parts of xylitol, 2 parts of pectin and 100 parts of water.

[0070] Example 2

[0071] The production process of the Tai Sui Lingzhi drink includes the following steps:

[0072] S1: Lactobacillus acidophilus and Bifidobacterium bifidum were mixed evenly in a volume ratio of 1:1 to obtain a mixed bacterial solution with a volume of 100 mL, wherein the number of live bacteria of Lactobacillus acidophilus was 2×10 10 CFU / mL, the number of live bacteria of Bifidobacterium bifidum is 3×10 9 CFU / mL;

[0073] S2: preparing the active substance of Ganoderma lucidum, the specific steps are as follows:

[0074] A1: Inoculate the mixed bacterial solution in step S1 into the sterilized MRS liquid culture medium, and culture at 37°C for 36 hours until colonies grow to obtain activated strains, wherein the inoculation amount of the mixed bacterial solution is 5%;

[0075] A2: The activated bacteria and the ganoderma lucidum extract were mixed at a volume ratio of 1:8, and cultured at 37°C for 6 hours to obtain the ganoderma lucidum active substance;

[0076] The preparation method of the ganoderma lucidum extract comprises the following steps:

[0077] The dried Ganoderma lucidum powder was mixed evenly with 95% ethanol at a mass ratio of 1:25, and then placed in a microwave oven at a power of 600 W for a duration of 1.5 min, and the crude extract was evaporated by rotary evaporation under vacuum until dryness (the vacuum degree was 150 Pa), and then the obtained precipitate was dissolved in deionized water (the mass of the deionized water was 30 times the mass of the Ganoderma lucidum powder), and dried at 4°C to obtain a Ganoderma lucidum extract;

[0078] S3: preparing ganoderma lucidum encapsulated material, the specific steps are as follows:

[0079] According to the mass ratio of 1:1:30, β-lactoglobulin and maltodextrin are dispersed in a calcium chloride solution with a mass concentration of 0.01 mol / L, and mixed evenly, and then the Ganoderma lucidum active substance in step S2 is added (the mass of the Ganoderma lucidum active substance is twice that of maltodextrin), and stirred at a speed of 300 r / min for 40 minutes, and then spray-dried by a spray dryer with a nozzle diameter of 0.7 mm, the liquid flow rate of the spray dryer is 5 mL / min, the air flow rate is 473 L / h, the inlet temperature is 175°C, the outlet temperature is 60°C, and the spray drying time is 20 seconds, and finally the Ganoderma lucidum encapsulated material is obtained, and stored at 4°C for standby use;

[0080] S4: preparing the Tai Sui Lingzhi drink, the specific steps are as follows:

[0081] B1: Ganoderma lucidum encapsulated material, honey, sodium carboxymethyl cellulose and water were mixed at 70°C and stirred for 30 minutes;

[0082] B2: homogenize the material in step B1 at a homogenization pressure of 250 Bar and a homogenization temperature of 65°C;

[0083] B3: Take out the homogenized material in step B2, and sterilize it at high temperature at 120°C for 12 minutes, and then cool it to 27°C;

[0084] B4: Aseptically canning the material after the cooling treatment in step B3 to obtain the Tai Sui Lingzhi drink;

[0085] Among them, 12 parts of ganoderma lucidum encapsulated material, 6 parts of honey, 3 parts of sodium carboxymethyl cellulose and 110 parts of water.

[0086] Example 3

[0087] The production process of the Tai Sui Lingzhi drink includes the following steps:

[0088] S1: Lactobacillus acidophilus and Bifidobacterium bifidum were mixed evenly in a volume ratio of 1:1 to obtain a mixed bacterial solution with a volume of 100 mL, wherein the number of live bacteria of Lactobacillus acidophilus was 2×10 10 CFU / mL, the number of live bacteria of Bifidobacterium bifidum is 3×10 9 CFU / mL;

[0089] S2: preparing the active substance of Ganoderma lucidum, the specific steps are as follows:

[0090] A1: Inoculate the mixed bacterial solution in step S1 into the sterilized MRS liquid culture medium, and culture at 38°C for 40 hours until colonies grow to obtain activated strains, wherein the inoculation amount of the mixed bacterial solution is 5%;

[0091] A2: The activated bacteria and the ganoderma lucidum extract were mixed at a volume ratio of 1:10, and cultured at 38°C for 8 hours to obtain the ganoderma lucidum active substance;

[0092] The preparation method of the ganoderma lucidum extract comprises the following steps:

[0093] The dried Ganoderma lucidum powder was mixed evenly with 95% ethanol at a mass ratio of 1:30, and then placed in a microwave oven at a power of 800 W for a duration of 2 min, and the crude extract was evaporated by rotary evaporation under vacuum until dryness (the vacuum degree was 200 Pa), and the obtained precipitate was dissolved in deionized water (the mass of the deionized water was 30 times the mass of the Ganoderma lucidum powder), and dried at 4°C to obtain a Ganoderma lucidum extract;

[0094] S3: preparing ganoderma lucidum encapsulated material, the specific steps are as follows:

[0095] According to the mass ratio of 1.5:1.5:40, β-lactoglobulin and maltodextrin are dispersed in a calcium chloride solution with a mass concentration of 0.01 mol / L, and mixed evenly, and then the ganoderma lucidum active substance in step S2 is added (the mass of the ganoderma lucidum active substance is twice that of maltodextrin), and stirred at a speed of 400 r / min for 50 min, and then spray-dried by a spray dryer with a nozzle diameter of 0.7 mm, the liquid flow rate of the spray dryer is 5 mL / min, the air flow rate is 473 L / h, the inlet temperature is 180° C., the outlet temperature is 65° C., and the spray drying time is 30 s, and finally the ganoderma lucidum encapsulated material is obtained, and stored at 4° C. for standby use;

[0096] S4: preparing the Tai Sui Lingzhi drink, the specific steps are as follows:

[0097] B1: Ganoderma lucidum encapsulated material, sucralose, gelatin and water were mixed at 80°C and stirred for 40 minutes;

[0098] B2: homogenize the material in step B1 at a homogenization pressure of 300 Bar and a homogenization temperature of 70°C;

[0099] B3: Take out the homogenized material in step B2, and sterilize it at high temperature at a temperature of 125°C for 15 minutes, and then cool it to 30°C;

[0100] B4: Aseptically canning the material after the cooling treatment in step B3 to obtain the Tai Sui Lingzhi drink;

[0101] Among them, 15 parts of ganoderma lucidum encapsulated material, 8 parts of sucralose, 4 parts of gelatin and 120 parts of water.

[0102] Comparative Example 1

[0103] The difference between this comparative example and Example 3 is that in step S2, the mixed bacterial solution is replaced with Lactobacillus acidophilus, the original step S1 is deleted, and the remaining steps and raw materials are the same as those in Example 3;

[0104] The specific steps include:

[0105] S1: Preparation of Ganoderma lucidum active substances, the specific steps are:

[0106] A1: Inoculate Lactobacillus acidophilus into sterilized MRS liquid culture medium and culture at 38°C for 40 hours until colonies grow to obtain activated strains, wherein the inoculation amount of Lactobacillus acidophilus is 5%;

[0107] A2: The activated bacteria and the ganoderma lucidum extract were mixed at a volume ratio of 1:10, and cultured at 38°C for 8 hours to obtain the ganoderma lucidum active substance;

[0108] The preparation method of the ganoderma lucidum extract comprises the following steps:

[0109] The dried Ganoderma lucidum powder was mixed evenly with 95% ethanol at a mass ratio of 1:30, and then placed in a microwave oven at a power of 800 W for a duration of 2 min, and the crude extract was evaporated by rotary evaporation under vacuum until dryness (the vacuum degree was 200 Pa), and the obtained precipitate was dissolved in deionized water (the mass of the deionized water was 30 times the mass of the Ganoderma lucidum powder), and dried at 4°C to obtain a Ganoderma lucidum extract;

[0110] S2: preparing Ganoderma lucidum encapsulated material, the specific steps are as follows:

[0111] According to the mass ratio of 1.5:1.5:40, β-lactoglobulin and maltodextrin are dispersed in a calcium chloride solution with a mass concentration of 0.01 mol / L, and mixed evenly, and then the ganoderma lucidum active substance in step S2 is added (the mass of the ganoderma lucidum active substance is twice that of maltodextrin), and stirred at a speed of 400 r / min for 50 min, and then spray-dried by a spray dryer with a nozzle diameter of 0.7 mm, the liquid flow rate of the spray dryer is 5 mL / min, the air flow rate is 473 L / h, the inlet temperature is 180° C., the outlet temperature is 65° C., and the spray drying time is 30 s, and finally the ganoderma lucidum encapsulated material is obtained, and stored at 4° C. for standby use;

[0112] S3: preparing the Tai Sui Lingzhi drink, the specific steps are as follows:

[0113] B1: Ganoderma lucidum encapsulated material, sucralose, gelatin and water were mixed at 80°C and stirred for 40 minutes;

[0114] B2: homogenize the material in step B1 at a homogenization pressure of 300 Bar and a homogenization temperature of 70°C;

[0115] B3: Take out the homogenized material in step B2, and sterilize it at high temperature at a temperature of 125°C for 15 minutes, and then cool it to 30°C;

[0116] B4: Aseptically canning the material after the cooling treatment in step B3 to obtain the Tai Sui Lingzhi drink;

[0117] Among them, 15 parts of ganoderma lucidum encapsulated material, 8 parts of sucralose, 4 parts of gelatin and 120 parts of water.

[0118] Comparative Example 2

[0119] The difference between this comparative example and Example 3 is that in step S1, Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus bulgaricus are mixed uniformly in a volume ratio of 1:1:0.3 to obtain a mixed bacterial solution with a volume of 100 mL, wherein the number of live bacteria of Lactobacillus acidophilus is 2×10 10 CFU / mL, the number of live bacteria of Bifidobacterium bifidum is 3×10 9 CFU / mL, the number of viable Lactobacillus bulgaricus is 1×10 9 CFU / mL, and the remaining steps and raw materials were the same as in Example 3.

[0120] Comparative Example 3

[0121] The difference between this comparative example and Example 3 is that in step A2, the Ganoderma lucidum extract is prepared by reflux extraction, and the remaining steps and raw materials are the same as those in Example 3;

[0122] The preparation method of the ganoderma lucidum extract comprises the following steps:

[0123] The dried Ganoderma lucidum powder was evenly mixed with 95% ethanol at a mass ratio of 1:30, and then stirred and refluxed at 90°C for 30 minutes. The crude extract was evaporated to dryness by rotary evaporation under vacuum (the vacuum degree was 200 Pa), and the resulting precipitate was dissolved in deionized water (the mass of deionized water was 30 times that of the Ganoderma lucidum powder), and dried at 4°C to obtain a Ganoderma lucidum extract.

[0124] Comparative Example 4

[0125] The difference between this comparative example and Example 3 is that in step S3, β-lactoglobulin and maltodextrin are dispersed in deionized water, and the remaining steps and raw materials are the same as those in Example 3;

[0126] The specific operation of step S3 is as follows:

[0127] β-lactoglobulin and maltodextrin were dispersed in deionized water at a mass ratio of 1.5:1.5:40 and mixed evenly. Then, the Ganoderma lucidum active substance in step S2 (the mass of the Ganoderma lucidum active substance was twice that of maltodextrin) was added, and stirred at a speed of 400 r / min for 50 min. Then, the mixture was spray-dried in a spray dryer with a nozzle diameter of 0.7 mm. The liquid flow rate of the spray dryer was 5 mL / min, the air flow rate was 473 L / h, the inlet temperature was 180° C., the outlet temperature was 65° C., and the spray drying time was 30 s. Finally, the Ganoderma lucidum encapsulated material was obtained and stored at 4° C. for later use.

[0128] Comparative Example 5

[0129] The difference between this comparative example and Example 3 is that maltodextrin and soy protein isolate are used to encapsulate the Ganoderma lucidum active substance in step S3. The specific operation of step S3 is as follows:

[0130] According to the mass ratio of 1.5:1.5:40, the soy protein isolate and maltodextrin are dispersed in a calcium chloride solution with a mass concentration of 0.01 mol / L and mixed evenly, and then the ganoderma lucidum active substance in step S2 is added (the mass of the ganoderma lucidum active substance is twice that of maltodextrin), and stirred at a speed of 400 r / min for 50 min, and then spray-dried by a spray dryer with a nozzle diameter of 0.7 mm, the liquid flow rate of the spray dryer is 5 mL / min, the air flow rate is 473 L / h, the inlet temperature is 180°C, the outlet temperature is 65°C, and the spray drying time is 30 s. Finally, the ganoderma lucidum encapsulated material is obtained and stored at 4°C for standby use. The remaining steps and raw materials are synchronized with Example 3.

[0131] Comparative Example 6

[0132] The difference between this comparative example and Example 3 is that in step S3, the Ganoderma lucidum active substance is first encapsulated by maltodextrin and then by β-lactoglobulin, and the remaining steps and raw materials are the same as those in Example 3;

[0133] The specific operation of step S3 is as follows:

[0134] According to the mass ratio of 1.5:40, maltodextrin is dispersed in a calcium chloride solution with a mass concentration of 0.01 mol / L, and then the Ganoderma lucidum active substance in step S2 is added (the mass of the Ganoderma lucidum active substance is twice that of maltodextrin), and mixed evenly, and then β-lactoglobulin is added (the mass of β-lactoglobulin is equal to that of maltodextrin), and stirred at a speed of 400 r / min for 50 min, and then spray-dried by a spray dryer with a nozzle diameter of 0.7 mm, the liquid flow rate of the spray dryer is 5 mL / min, the air flow rate is 473 L / h, the inlet temperature is 180°C, the outlet temperature is 65°C, and the spray drying time is 30 s. Finally, the Ganoderma lucidum encapsulated material is obtained and stored at 4°C for use.

[0135] The sensory analysis of the Tai Sui Ganoderma Lucidum beverages prepared in Examples 1-3 and Comparative Examples 1-6 was performed: the Tai Sui Ganoderma Lucidum beverages prepared in Examples 1-3 and Comparative Examples 1-6 were used as test samples, and the flavor, taste and overall preference were tested. 150 people who were accustomed to drinking Ganoderma Lucidum beverages were selected as test subjects. The product evaluation method was trained before the test, so that each taster understood the scoring rules of the samples. After tasting, the flavor, taste and overall preference of the samples were scored. The full score for each indicator was 10 points, and the higher the score, the higher the preference of the sample. The test results are shown in Table 1 below:

[0136] Table 1 Sensory analysis of the Tai Sui Lingzhi drinks prepared in Examples 1-3 and Comparative Examples 1-6 (10 points)

[0137] Ganoderma lucidum polysaccharide blood concentration test: The Tai Sui Ganoderma lucidum beverage prepared in Examples 1-3 and Comparative Examples 1-6 was subjected to a mouse gavage test with the same dose. After the mice were gavaged, the average blood concentration of the Tai Sui Ganoderma lucidum beverage prepared in Examples 1-3 and Comparative Examples 1-6 at each time point was tested. The test results are shown in Table 2 below:

[0138] Table 2 Ganoderma lucidum polysaccharide blood concentration parameters of the Tai Sui Ganoderma lucidum beverage prepared in Examples 1-3 and Comparative Examples 1-6

[0139] It can be seen from the data in Table 1 and Table 2 above that, by comparing Comparative Examples 1-2 with Example 3, it can be seen that the test results of the Tai Sui Lingzhi drink prepared by using Lactobacillus acidophilus alone or by using a mixture of Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus bulgaricus are worse than those of Example 3, indicating that mixing Lactobacillus acidophilus and Bifidobacterium bifidum in a certain volume ratio can better regulate the balance of the flora in the intestine, increase the intestinal absorption rate of the active ingredients in the Lingzhi extract, promote the digestion and absorption of nutrients by the intestine, and improve the sensory characteristics of the Tai Sui Lingzhi drink, and increase the taste and flavor of the Lingzhi drink;

[0140] From the comparison between Comparative Example 3 and Example 3, it can be seen that the test result of preparing the ganoderma lucidum extract by reflux extraction and finally preparing the Tai Sui ganoderma lucidum drink is poorer than that of Example 3, indicating that preparing the ganoderma lucidum extract by microwave-assisted extraction not only shortens the extraction time and reduces the loss of active ingredients in ganoderma lucidum, but is also more environmentally friendly and efficient. At the same time, mixing the ganoderma lucidum extract with the two probiotics has a certain synergistic effect, which can better inhibit the proliferation of harmful bacteria, improve the health care effect of the ganoderma lucidum drink in the gastrointestinal tract, and increase the absorption and utilization of the ganoderma lucidum extract in the intestine, thereby improving the nutritional value of the ganoderma lucidum drink.

[0141] From the comparison between Comparative Example 4 and Example 3, it can be seen that the test result of preparing the Tai Sui Lingzhi drink by dispersing β-lactoglobulin and maltodextrin in deionized water to encapsulate the active substances of Lingzhi is worse than that of Example 3, indicating that dispersing β-lactoglobulin and maltodextrin in a calcium chloride solution to encapsulate the active substances of Lingzhi can better enhance the stability of the microcapsule system, improve the adaptability of the active substances of Lingzhi in the intestinal environment, effectively regulate the balance of intestinal microbial flora, and make the active ingredients in Lingzhi fully digested and absorbed in the intestine, thereby enhancing the intestinal health of the human body;

[0142] From the comparison between Comparative Example 5 and Example 3, it can be seen that the test result of the Tai Sui Lingzhi drink prepared by encapsulating the Lingzhi active substance with the system of maltodextrin and soy protein isolate is worse than that of Example 3, indicating that encapsulating the Lingzhi active substance in the system of maltodextrin and β-lactoglobulin can not only improve the stability of the microcapsule system, but also improve the survival rate of the active ingredients in Lingzhi and probiotics during gastrointestinal digestion and storage, effectively inhibit the proliferation of harmful bacteria in the intestine, regulate the balance of intestinal microbial flora, promote the absorption and digestion of nutrients by the intestine, and improve the taste and flavor of the Lingzhi drink;

[0143] By comparing Comparative Example 6 with Example 3, it can be seen that the test result of the Tai Sui Ganoderma Lucidum beverage prepared by first encapsulating the Ganoderma Lucidum active substance with maltodextrin and then encapsulating it with β-lactoglobulin is worse than that of Example 3, indicating that directly encapsulating the Ganoderma Lucidum active substance in a microcapsule system of maltodextrin and β-lactoglobulin can not only improve the stability of the microcapsule system, but also improve the absorption and utilization rate of the active ingredients in Ganoderma Lucidum and probiotics in the intestine, effectively inhibit the proliferation of harmful bacteria in the intestine, and regulate the balance of intestinal microbial flora, thereby improving the taste and flavor of the Ganoderma Lucidum beverage and making the preparation process simpler.

[0144] It can be seen from the data in Table 1 and Table 2 above that the Tai Sui Ganoderma Lucidum Drink prepared in Example 1-3 is compared with the Tai Sui Ganoderma Lucidum Drink prepared in Comparative Examples 1-6. The method comprises the following steps: uniformly mixing Lactobacillus acidophilus and Bifidobacterium bifidum, inoculating them into a culture medium for cultivation, mixing them with a Ganoderma Lucidum extract, and encapsulating them with maltodextrin and β-lactoglobulin to obtain a Ganoderma Lucidum encapsulate, mixing the Ganoderma Lucidum encapsulate, a sweetener, a thickener and water, homogenizing them, sterilizing them, cooling them, and aseptically filling them to obtain the Tai Sui Ganoderma Lucidum Drink, which meets the test performance requirements. However, the Tai Sui Ganoderma Lucidum Drink prepared in Comparative Examples 1-6 does not meet the performance requirements. This indicates that the Tai Sui Ganoderma Lucidum Drink prepared in the present invention can effectively regulate the balance of microbial flora in the intestine, promote the absorption and digestion of active ingredients and nutrients in the intestine, and improve the taste and flavor of the Ganoderma Lucidum Drink, thereby improving its acceptability.

[0145] In the description of the specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0146] The above contents are merely examples and explanations of the present invention. Those skilled in the art may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the invention or exceed the scope defined by the claims, they shall all fall within the protection scope of the present invention.

Claims

1. A process for preparing a Tai Sui Lingzhi beverage, characterized in that: The following steps are involved: S1: Evenly mix Lactobacillus acidophilus and Bifidobacterium bifidum to obtain a mixed bacterial solution; S2: inoculating the mixed bacterial solution in step S1 into a culture medium for cultivation, and then mixing it with the Ganoderma lucidum extract to obtain Ganoderma lucidum active substances; S3: encapsulating the Ganoderma lucidum active substance in step S2 with maltodextrin and β-lactoglobulin to obtain a Ganoderma lucidum encapsulated substance; S4: mixing the ganoderma lucidum encapsulated material, the sweetener, the thickener and the water, homogenizing the mixture, sterilizing the mixture, cooling the mixture and finally aseptically filling the mixture to obtain the ganoderma lucidum beverage.

2. The production process of a Tai Sui Ganoderma Lucidum beverage according to claim 1, characterized in that: In step S1, the number of viable Lactobacillus acidophilus is 1×10 10 CFU / mL-3×10 10 CFU / mL, the number of viable Bifidobacterium bifidum is 2×10 9 CFU / mL-4×10 9 CFU / mL.

3. The production process of a Tai Sui Ganoderma Lucidum beverage according to claim 1, characterized in that: In step S1, the volume ratio of the mixture of Lactobacillus acidophilus and Bifidobacterium bifidum is 1:

1.

4. The production process of a Tai Sui Ganoderma Lucidum beverage according to claim 1, characterized in that: Step S2 is specifically as follows: A1: Inoculate the mixed bacterial solution in step S1 into the sterilized MRS liquid culture medium, and culture at 36-38°C for 30-40 hours until colonies grow to obtain activated strains; A2: The activated bacteria are mixed with the Ganoderma lucidum extract, and cultured at 36-38°C for 4-8 hours to obtain the Ganoderma lucidum active substance.

5. The production process of a Tai Sui Ganoderma Lucidum beverage according to claim 4, characterized in that: In step A2, the volume ratio of the activated bacteria to the Ganoderma lucidum extract is 1:6-10.

6. The production process of a Tai Sui Ganoderma Lucidum beverage according to claim 4, characterized in that: The preparation method of the ganoderma lucidum extract comprises the following steps: The dried Ganoderma lucidum powder is mixed evenly with ethanol, and then placed in a microwave oven at a power of 400-800 W for a duration of 1-2 minutes, and the crude extract is evaporated by rotary evaporation under vacuum until dryness, and the resulting precipitate is dissolved in deionized water and dried to obtain a Ganoderma lucidum extract.

7. The production process of a Tai Sui Ganoderma Lucidum beverage according to claim 1, characterized in that: Step S3 is specifically as follows: β-lactoglobulin and maltodextrin are dispersed in a calcium chloride solution and mixed evenly, then the Ganoderma lucidum active substance in step S2 is added, stirred for 30-50 minutes, and then spray-dried to finally obtain the Ganoderma lucidum encapsulated material.

8. The production process of a Tai Sui Ganoderma Lucidum beverage according to claim 7, characterized in that: The mass ratio of the beta-lactoglobulin, maltodextrin and deionized water is 0.5-1.5:0.5-1.5:20-40.

9. The production process of a Tai Sui Ganoderma Lucidum beverage according to claim 1, characterized in that: Step S4 is specifically as follows: B1: Mix the ganoderma lucidum encapsulated material, sweetener, thickener and water at 60-80° C. and stir for 20-40 minutes; B2: homogenize the material in step B1; B3: taking out the homogenized material in step B2, sterilizing it at high temperature, and then cooling it; B4: The material after the cooling treatment in step B3 is aseptically canned to finally obtain the Tai Sui Lingzhi drink.

10. A Tai Sui Ganoderma Lucidum beverage made by the production process according to any one of claims 1 to 9.

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