Preparation method and application of agaric-probiotic composition

Abstract

The invention relates to a preparation method of an agaric-probiotic composition, and belongs to the field of functional food development, and the preparation method comprises the following steps: selecting agaric, cleaning, then feeding into cooking equipment, and adding water for soaking; the cooking equipment is started for cooking for 10-20 min; adding sugar alcohol and fruit juice stock solution into the cooked edible mushrooms, feeding into a high-speed shearing machine, crushing for 20 minutes, and cooling to room temperature; adding a compound enzyme and lactic acid bacteria into the obtained edible mushroom mixed solution, putting into a fermentation tank, and fermenting for 7-14 days at the temperature of 30-32 DEG C and the pH value of 6.5-7.5; filtering the culture solution and removing impurities to obtain a filtrate; under uniform stirring, fully mixing the filtrate with ethanol until the final concentration of ethanol in the mixed liquid is 85%, collecting precipitates, dehydrating with pure ethanol, and collecting the precipitates; the filtrate is sterilized, and the sterilization is performed for 30 minutes to 3 hours at the temperature of 80 DEG C to 130 DEG C; concentrating the sterilized filtrate; the concentrate is freeze-dried and pulverized. By reasonably setting the raw material variety, proportion and processing parameters, the invention has the characteristics of reducing blood sugar and blood fat, balancing nutrition, being delicious and the like.

Description

Technical Field

[0001] The invention discloses a method for preparing a fungus-probiotic composition and belongs to the field of functional food development. Background Art

[0002] Edible fungi have rich nutritional value and certain medicinal value. Common edible fungi include Auricularia auricula and Auricularia fuciformis, which are rich in polysaccharides, amino acids, trace elements and minerals. Some strains have the functions of improving immunity, protecting normal cells, preventing scurvy and preventing disorders.

[0003] Enzymes are made from vegetables, fruits, brown rice, Chinese medicines and other plants as main raw materials, with or without auxiliary materials, and are fermented by microorganisms to produce a mixed fermentation liquid that can be eaten by humans and contains specific biologically active ingredients such as amino acids, vitamins, and polyphenols. In theory, the active ingredients contained in enzymes can play a variety of physiological functions in the human body, so edible enzymes have the effects of moisturizing the intestines, improving immunity, resisting fatigue, and promoting metabolism.

[0004] With the annual growth of planting volume, the output of edible fungi in my country has gradually increased, but the product awareness is low, there are few deep-processing products, and the public acceptance is low, which affects the biological value. Summary of the invention

[0005] The purpose of the present invention is to obtain a method for preparing a fungus-probiotic composition. Through the inoculation and fermentation of edible fungi, the edible fungi are processed into enzyme compound beverages or cosmetics, which can dissolve more nutrients and have other functions, making them suitable for people to use. The edible fungi have the characteristics of lowering blood sugar and lipids, regulating the intestines, balancing nutrition, and regulating immunity.

[0006] The purpose of the present invention is achieved through the following technical methods:

[0007] A. Wash the fungus, put it into the steaming equipment, and soak it in water.

[0008] B. Start the cooking equipment and cook for 10 to 20 minutes; add sugar alcohols and juice concentrate to the cooked edible fungi and send them into a high-speed shearing machine for crushing for 20 minutes, and then cool them to room temperature.

[0009] C. Add compound enzyme and lactic acid bacteria to the obtained edible fungus mixture, put it into a fermentation tank, at 30-32°C, pH 6.5 to 7.5, and ferment for 7-14 days;

[0010] D. Filter the culture solution and remove impurities to obtain a filtrate; fully mix the filtrate and ethanol under uniform stirring to make the final concentration of ethanol in the mixed liquid 85%, collect the precipitate, dehydrate with pure ethanol, and collect the precipitate;

[0011] E. sterilizing the filtrate at a temperature of 80-130° C. for 30 minutes to 3 hours;

[0012] F. Concentrating the sterilized filtrate;

[0013] G. Freeze-dry the concentrate and powder it.

[0014] Further:

[0015] The fungus selected in A includes Auricularia auricula, Auricularia auricula or other edible fungi with similar characteristics.

[0016] The sugar alcohols selected in B include erythritol; the fruit juice concentrates include passion fruit juice, strawberry juice, raspberry juice, and mango juice.

[0017] The bacterial strains introduced into the edible fungus mixture in C also include Lactobacillus acidophilus powder and Bifidobacterium lactis powder.

[0018] Black fungus heteropolysaccharides are generally composed of D-xylose, D-mannose, D-glucose and D-glucuronic acid, among which the uronic acid content generally accounts for 10%-20% of the black fungus heteropolysaccharides. It has the same molecular weight change pattern as black fungus polysaccharides, that is, the uronic acid content in heteropolysaccharides with small molecular weight is low and the solubility is large. Black fungus heteropolysaccharides have the obvious function of improving the body's immune ability.

[0019] A fermented beverage composition or cosmetics is prepared by mixing the powder with purified water.

[0020] Beneficial Effects

[0021] (1) Inoculating lactic acid bacteria into the initial fungus mixture can increase the dissolution amount of fungus polysaccharides;

[0022] (2) Using the wood ear mixed liquid as the matrix, the wood ear heteropolysaccharide produced can increase the content of lactic acid bacteria; the wood ear heteropolysaccharide can significantly promote the reproduction of lactic acid bacteria in the fermentation liquid, and the promoting effect of wood ear heteropolysaccharide on the growth and reproduction of lactic acid bacteria exceeds that of oligofructose, which is commonly used as a prebiotic.

[0023] (3) Auricularia auricularia polysaccharides have the effect of lubricating stool and improving constipation; the improvement effect increases significantly with the increase of the concentration of Auricularia auricularia polysaccharides; it has no side effects on the body of patients with constipation and does not cause bloating, abdominal pain, etc.; Auricularia auricularia polysaccharides have no side effects on normal people, no bloating, and the stool is relatively lubricated; Auricularia auricularia polysaccharides have the effect of improving skin gloss and beauty, and the improvement effect increases significantly with the increase of the concentration of Tremella auricularia polysaccharides. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 A flow chart of a method for preparing a fungus-probiotic composition DETAILED DESCRIPTION

[0025] The following examples are used to illustrate the present invention and make it more clear, but are by no means intended to limit the scope of the present invention.

[0026] Example 1

[0027] 1) Wash 1 portion of black fungus, put it into a cooking device, and soak it in water.

[0028] 2) sending one portion of the soaked black fungus into a cooking device, starting the cooking device and cooking for 10 minutes; adding 0.01% erythritol and 5% passion fruit juice to the cooked edible fungus, sending it into a high-speed shearing machine for crushing for 20 minutes, and then cooling it to room temperature.

[0029] 3) Add compound enzyme and lactic acid bacteria to the obtained edible fungus mixture, put it into a fermentation tank, and ferment it at 30°C, pH 6.5 for 7 days;

[0030] 4) filtering the culture solution and removing impurities to obtain a filtrate; fully mixing the filtrate and ethanol under uniform stirring to make the final ethanol concentration in the mixed liquid 85%, collecting the precipitate, dehydrating with pure ethanol, and collecting the precipitate;

[0031] 5) sterilizing the filtrate at 80° C. for 30 minutes;

[0032] 6) concentrating the sterilized filtrate;

[0033] 7) The concentrate is freeze-dried and powdered.

[0034] Example 2

[0035] 1) Wash 1 portion of black fungus, put it into a cooking device, and soak it in water.

[0036] 2) sending one portion of the soaked black fungus into a cooking device, starting the cooking device and cooking for 20 minutes; adding 0.01% erythritol and 5% raspberry juice to the cooked edible fungus, sending it into a high-speed shearing machine for crushing for 20 minutes, and then cooling it to room temperature.

[0037] 3) Add compound enzyme and lactic acid bacteria to the obtained edible fungus mixture, put it into a fermentation tank, and ferment it at 32°C, pH 7.5 for 14 days;

[0038] 4) filtering the culture solution and removing impurities to obtain a filtrate; fully mixing the filtrate and ethanol under uniform stirring to make the final ethanol concentration in the mixed liquid 85%, collecting the precipitate, dehydrating with pure ethanol, and collecting the precipitate;

[0039] 5) sterilizing the filtrate at 130° C. for 3 hours;

[0040] 6) concentrating the sterilized filtrate;

[0041] The concentrate was freeze-dried and powdered.

[0042] Example 3

[0043] 1) Wash 1 portion of fungus, put it into a cooking device, and soak it in water.

[0044] 2) sending one portion of the soaked black fungus into a cooking device, starting the cooking device and cooking for 15 minutes; adding 0.01% erythritol and 5% strawberry juice to the cooked edible fungus, sending it into a high-speed shearing machine for crushing for 20 minutes, and then cooling it to room temperature.

[0045] 3) Add compound enzyme and lactic acid bacteria to the obtained edible fungus mixture, put it into a fermentation tank, and ferment it at 31°C, pH 7 for 10 days;

[0046] 4) filtering the culture solution and removing impurities to obtain a filtrate; fully mixing the filtrate and ethanol under uniform stirring to make the final ethanol concentration in the mixed liquid 85%, collecting the precipitate, dehydrating with pure ethanol, and collecting the precipitate;

[0047] 5) sterilizing the filtrate at 100° C. for 2 hours;

[0048] 6) concentrating the sterilized filtrate;

[0049] 7) The concentrate is freeze-dried and powdered.

[0050] Comparative Example 1

[0051] A probiotic granule with the effects of clearing the intestines and eliminating accumulation.

[0052] Experiment 1 Lactic acid bacteria content and taste test

[0053] The lactic acid bacteria content, taste, total lactic acid bacteria number and water activity of the prepared product were tested after accelerated stability test for 3 months: the taste test scheme design is based on the experimental design method (Design of Experiment, DOE) in statistics. Considering the representativeness of consumers on the product side, there are 10 males and 10 females, aged from 25 to 40 years old. Each person scored each sugar alcohol combination sample. 0-3 points, the powder obviously clumps and sticks to the teeth in the mouth, and cannot be dispersed after chewing; 4-7 points, the powder clumps and sticks to the teeth in the mouth, and can be slowly dissolved by chewing; 8-10 points, the powder does not clump and stick to the teeth in the mouth, and can be dissolved without chewing. Selection criteria: Taking into account the feasibility of the production process, the scheme with [oral dissolution score] greater than 7 + [total lactic acid bacteria after 3 months] greater than the theoretical total lactic acid bacteria is preferred. The test results are shown in the following table.

[0054]

[0055] Experiment 2: Intestinal irritation test

[0056] 40 subjects who had normal bowel movements in the previous week were selected and randomly divided into 4 groups, with 10 subjects in each group. The fungus-probiotic composition of Examples 1-3 was distributed to the test groups 1-3 in the form of 5 g / time / day, and the probiotic granules of Comparative Example 1 were distributed to the test group 4 in the form of 5 g / time / day. Both were taken continuously for 7 days, and the results are shown in Table 1.

[0057] Table 1 Results of intestinal irritation test

[0058]

[0059] As can be seen from Table 1, none of Examples 1 to 3 caused diarrhea, stomachache and enteritis after taking the medicine, which shows that the irritation of the present invention to the intestine is limited and will not cause damage to the intestine. At the same time, when the present invention is used in normal people, that is, non-constipated patients, it only increases the number of bowel movements and does not cause diarrhea. The comparative example will produce a strong sense of discomfort, and most of the subjects will have diarrhea, enteritis and stomachache.

[0060] Experiment 3: Validity test

[0061] 40 subjects who had constipation symptoms in the previous week were selected and randomly divided into 4 groups, each with 10 subjects. The fungus-probiotic composition of Examples 1-3 was distributed to the test groups 1-3 in the form of 5 g / 3 times / day, and the probiotic granules of Comparative Example 1 were distributed to the test group 4 in the form of 10 g / 3 times / day. Both were taken continuously for 2 days. The results are shown in Table 2.

[0062]

[0063]

[0064] As can be seen from Table 2, within 6 hours of taking 5g of the fungus-probiotic composition, about 90% of the people had defecation, while only 4 people in the control group who took a dosage of more than 1 times the fungus-probiotic composition had defecation, which shows that the fungus-probiotic composition of the present application has a better onset time than the control group. Further, within 18-24 hours after taking it, the effects of the embodiments are better than those of the control group.

[0065] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to replace some of the technical features therein with equivalents. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention. It should be noted that, in this article, the terms "include", "comprise" or any other variants are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or still includes elements inherent to such a process, method, article or device.

[0066] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the implementation rules without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a fungus-probiotic composition, characterized in that: The steps include: A. Clean the fungus, put it into the cooking equipment, and soak it in water; B. Start the cooking equipment to cook for 10 to 20 minutes; add sugar alcohols and juice concentrate to the cooked edible fungi and send them into a high-speed shearing machine for crushing for 20 minutes, and then cool them to room temperature; C. Add compound enzyme and lactic acid bacteria to the obtained edible fungus mixture and place it in a fermentation tank at 30-32°C. pH 6.5 to 7.5, fermentation 7-14 days; D. Filter the culture solution and remove impurities to obtain a filtrate; fully mix the filtrate and ethanol under uniform stirring to make the final concentration of ethanol in the mixed liquid 85%, collect the precipitate, dehydrate with pure ethanol, and collect the precipitate; E. sterilizing the filtrate at a temperature of 80-130° C. for 30 minutes to 3 hours; F. Concentrating the sterilized filtrate; G. Freeze-dry the concentrate and powder it.

2. The method for preparing a fungus-probiotic composition according to claim 1, characterized in that: The fungus selected in step A includes Auricularia auricula, Auricularia auricula or other edible fungi with similar characteristics.

3. The method for preparing a fungus-probiotic composition according to claim 1, characterized in that: The sugar alcohols selected in step B include erythritol; the juice concentrate includes passion fruit juice, strawberry juice, raspberry juice, and mango juice.

4. The method for preparing a fungus-probiotic composition according to claim 1, characterized in that: The strains introduced into the edible fungus mixture in step C also include Lactobacillus acidophilus powder and Bifidobacterium lactis powder.

5. The fermented beverage obtained by processing the fungus-probiotic composition obtained by the preparation method according to claim 1, characterized in that: Prepare by mixing the powder with purified water.

6. The cosmetics obtained by processing the fungus-probiotic composition obtained by the preparation method according to claim 1, characterized in that: The powder is prepared by mixing tea polyphenols and purified water.

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