Novel health-care beverage and preparation method thereof

Abstract

The invention discloses a novel health-care beverage and a preparation method thereof, the health-care beverage is prepared by using flammulina velutipes polysaccharide as a main active ingredient and combining with natural raw materials such as honey, dried chrysanthemum and carboxymethyl cellulose through a specific preparation process. In the preparation process of the flammulina velutipes polysaccharide, the steps of crushing, drying, ultrasonic extraction, polysaccharide extraction and the like are adopted, so that the extraction efficiency and purity of the polysaccharide are optimized. When the beverage is prepared, the flammulina velutipes polysaccharide, the honey, the dried chrysanthemum and the carboxymethyl cellulose are mixed in proportion, and the purified water is added to be fully dissolved. The health-care beverage provided by the invention is rich in nutrition and good in taste, and has the health-care functions of immune regulation, oxidation resistance and the like, and the preparation method is simple and easy to implement and suitable for industrial production. According to the flammulina velutipes polysaccharide health-care beverage, the variety of health-care beverages is enriched, and a new way is provided for development and utilization of flammulina velutipes polysaccharide.

Description

Technical Field

[0001] The invention relates to the technical field of beverages, in particular to a novel health beverage and a preparation method thereof. Background Art

[0002] With the improvement of living standards, people pay more and more attention to the health and nutrition of diet. Health drinks are widely welcomed in the market due to their unique health properties and good taste. As a nutritious food ingredient with medicinal and edible properties, the polysaccharide components of Flammulina velutipes have significant biological activities such as immunomodulation and anti-tumor.

[0003] However, there are currently few varieties of health beverages developed using Flammulina velutipes polysaccharides on the market, and the preparation process needs to be optimized. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide a new health drink and a preparation method thereof.

[0005] In order to solve the above technical problems, the technical solution provided by the present invention is a method for preparing a novel health drink, comprising the following steps:

[0006] Step 1) Preparation of Flammulina velutipes polysaccharide

[0007] a) crushing and drying: crushing the enoki mushrooms, drying them, and then passing them through an 80-mesh sieve to obtain enoki mushroom powder;

[0008] b) Ultrasonic extraction: Deionized water and Flammulina velutipes powder are taken in proportion and put into a water bath ultrasonic instrument for extraction to obtain an extract;

[0009] c) Polysaccharide extraction: The extract was subjected to the Savage method to remove protein, and then three times the volume of anhydrous ethanol was added. After standing at 4°C for 12 hours, the extract was centrifuged and the precipitate was collected. The precipitate was washed twice with ethanol and acetone alternately, and then dried at 60°C to obtain Flammulina velutipes polysaccharide;

[0010] Step 2) Beverage preparation

[0011] Take Flammulina velutipes polysaccharide, honey, dried chrysanthemum and carboxymethyl cellulose in proportion, add into twice the weight of pure water, stir until fully dissolved, and then you can get the finished product.

[0012] Furthermore, the drying device in step 1 is a blast drying oven, and the drying temperature is 60°C.

[0013] Furthermore, during the ultrasonic extraction in step 1, the pH value is 4-8, the temperature is 60-100° C., and the extraction time is 6-30 minutes.

[0014] Furthermore, in step 1, the weight ratio of deionized water to Flammulina velutipes is 1:10-50.

[0015] Furthermore, in step 1, the centrifuge speed is 4000r / mi and the centrifugation time is 10min.

[0016] Furthermore, in step 2, the weight portion of Flammulina velutipes polysaccharide is 10-20 parts, the weight portion of honey is 3-5 parts, the weight portion of dried chrysanthemum is 2-6 parts, and the weight portion of carboxymethyl cellulose is 0.2-0.8 parts.

[0017] The second object of the present invention is to provide a health drink prepared by the above preparation method.

[0018] The advantages of the present invention compared with the prior art are:

[0019] 1) The present invention improves the extraction efficiency and purity of polysaccharides by optimizing the extraction process of Flammulina velutipes polysaccharides, thus providing a basis for preparing high-quality health beverages;

[0020] 2) The health drink of the present invention combines raw materials such as Flammulina velutipes polysaccharide, honey, dried chrysanthemum and carboxymethyl cellulose, is rich in nutrition, has a good taste, and has health functions such as immunomodulation and anti-oxidation;

[0021] 3) The preparation method of the present invention is simple and easy to implement, suitable for industrial production, and can meet the market demand for healthy drinks. DETAILED DESCRIPTION

[0022] The novel health drink and the preparation method thereof of the present invention are further described in detail below in conjunction with the embodiments.

[0023] Example 1

[0024] A novel health drink, a preparation method of the health drink, comprising the following steps:

[0025] Step 1) Preparation of Flammulina velutipes polysaccharide

[0026] a) crushing and drying: crushing the enoki mushrooms, drying them, and then passing them through an 80-mesh sieve to obtain enoki mushroom powder;

[0027] The drying device is a blast drying oven, and the drying temperature is 60°C;

[0028] b) Ultrasonic extraction: Deionized water and Flammulina velutipes powder are taken in proportion and put into a water bath ultrasonic instrument for extraction to obtain an extract;

[0029] The weight ratio of deionized water to Flammulina velutipes was 1:40, the pH value during ultrasonic extraction was 6, the temperature was 80°C, and the extraction time was 24 minutes;

[0030] c) Polysaccharide extraction: The extract is subjected to the Savage method to remove protein, and then three times the volume of anhydrous ethanol is added, and after standing at 4°C for 12 hours, it is centrifuged and the precipitate is collected, and the obtained precipitate is alternately washed twice with ethanol and acetone, and then dried at 60°C to obtain Flammulina velutipes polysaccharide; wherein the Savage method is a method for removing protein from polysaccharides, and protein removal is usually performed before alcohol precipitation, which is a relatively mature technology at present, and the details are not repeated here;

[0031] The centrifuge speed is 4000r / mi and the centrifugation time is 10min;

[0032] Step 2) Beverage preparation

[0033] Take Flammulina velutipes polysaccharide, honey, dried chrysanthemum, and carboxymethyl cellulose in proportion, wherein the weight portion of Flammulina velutipes polysaccharide is 15 parts, the weight portion of honey is 3 parts, the weight portion of dried chrysanthemum is 5 parts, and the weight portion of carboxymethyl cellulose is 0.6 parts;

[0034] Add it into twice the weight of pure water and stir until fully dissolved to obtain the finished product.

[0035] In the above preparation method, the optimal extraction process conditions of Flammulina velutipes, namely the weight of deionized water and Flammulina velutipes, ultrasonic extraction pH value, temperature, and extraction time are obtained by single factor experimental method and orthogonal experimental method;

[0036] Each single factor experiment was repeated 3 times. The specific steps of the single factor experimental method are as follows:

[0037] ① Taking ultrasonic power of 110W, temperature of 80℃, pH of 6.0 and time of 3h as basic test conditions, the effects of material-water ratios of 1:10, 1:20, 1:30, 1:40 and 1:50 (g / mL) on the extraction of polysaccharides from Flammulina velutipes were studied;

[0038] As the material-water ratio increases, the polysaccharide extraction rate increases. When the material-water ratio is 1:40, the polysaccharide extraction rate is the highest. Therefore, a material-water ratio of 1:40 is more suitable;

[0039] ②Using ultrasonic power of 110W, material-water ratio of 1:30 (g / mL), pH 6.0, and time of 3h as basic test conditions, the effects of extraction temperatures of 60℃, 70℃, 80℃, 90℃, and 100℃ on the extraction of polysaccharides from Flammulina velutipes were studied;

[0040] As the temperature continues to rise, the extraction rate of polysaccharides continues to increase. When the temperature is 80℃-90℃, the extraction rate of polysaccharides is the highest. Because 80℃ has reached the highest polysaccharide extraction rate, in line with the principle of saving resources, the temperature of 80℃ is more suitable;

[0041] ③Using ultrasonic power of 110W, material-water ratio of 1:30 (g / mL), temperature of 80℃, and time of 3h as the basic test conditions, the effects of pH of 4, 5, 6, 7, and 8 on the extraction of polysaccharides from Flammulina velutipes were studied; as the pH continued to increase, the extraction rate of polysaccharides continued to increase, and when the pH was 6-7, the extraction rate of polysaccharides was the highest. Because pH = 6 has reached the highest polysaccharide extraction rate, pH 6 is more suitable;

[0042] ④ Taking ultrasonic power of 110W, material-water ratio of 1:30 (g / mL), pH 6.0, and temperature of 80℃ as the basic test conditions, the effects of extraction time of 6min, 12min, 18min, 24min, and 30min on the extraction of polysaccharides from Flammulina velutipes were studied; as time continued to increase, the extraction rate of polysaccharides continued to increase, and when the time was 24min, the extraction rate of polysaccharides was the highest. Therefore, 24min is more suitable.

[0043] The orthogonal test content is:

[0044] According to the single factor experimental results, the L 3 (3 4 ) Orthogonal test was used to further explore the suitable conditions for ultrasonic-assisted extraction of Flammulina velutipes polysaccharides. The factors and levels are shown in Table 1, and the results are shown in Table 2

[0045] Table 1 Factors and levels of orthogonal experiment

[0046]

[0047] Table 2 Orthogonal test results

[0048]

[0049]

[0050] The final conclusion is: through single factor test and orthogonal test, the optimal conditions were determined to be a material-water ratio of 1:40 (g:mL), a temperature of 80℃, a pH of 6, and a time of 24min. At this time, the yield of Flammulina velutipes polysaccharides reached 2.65%.

[0051] Example 2

[0052] In order to determine the dosage of honey, dried chrysanthemum and carboxymethyl cellulose in the composite beverage of Example 1, a comprehensive evaluation was conducted based on a single factor test and sensory evaluation, and the specific steps were as follows:

[0053] 1) Single factor test

[0054] ① Experiment on the amount of dried chrysanthemum added

[0055] The addition amount of dried chrysanthemum (g / mL extract) was 1%, 2%, 3%, 4%, and 5%, respectively; the addition amount of honey (V / V) was 1.0%; and the addition amount of carboxymethyl cellulose (g / mL extract) was 0.4%.

[0056] ②Honey addition test

[0057] The added amounts of honey (V / V) were 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%, respectively; the added amount of dried chrysanthemum was 2%; and the added amount of carboxymethyl cellulose (g / mL extract) was 0.4%.

[0058] ③Carboxymethyl cellulose addition test

[0059] The added amounts of carboxymethyl cellulose (g / mL extract) were 0.2%, 0.4%, 0.6%, 0.8% and 1.0%, respectively; the added amount of dried chrysanthemum was 2%; and the added amount of honey (V / V) was 1.0%.

[0060] 2) Sensory evaluation

[0061] On the basis of the single factor test, a sensory evaluation team of 10 trained personnel gave scores according to Table 3. The total score was 100 points, and the average value was taken as the sensory score result to examine the comprehensive effects of the different levels of the combination of factors on the quality of the beverage (color, taste, mouthfeel, and texture), and on this basis, determine the best formula.

[0062] Table 3 Sensory evaluation score table of compound beverages

[0063]

[0064]

[0065] The evaluation results include the following:

[0066] Table 4 Statistical table of sensory evaluation of dried chrysanthemum dosage

[0067]

[0068]

[0069]

[0070]

[0071] The sensory evaluation panel scored that when the amount of dried chrysanthemum added (g / mL extract) was 5%, the sensory evaluation score was the highest.

[0072] Table 5 Statistics of sensory evaluation of honey addition

[0073]

[0074]

[0075]

[0076]

[0077]

[0078] The sensory evaluation panel scored: when the honey addition amount (V / V) was 1.0%, the sensory evaluation score was the highest.

[0079] Table 6 Statistical table of sensory evaluation of carboxymethyl cellulose addition

[0080]

[0081]

[0082]

[0083]

[0084]

[0085] The sensory evaluation panel found that the sensory evaluation score was the highest when the carboxymethyl cellulose addition amount (g / mL extract) was 0.2%.

[0086] In summary, the optimal ratio of the composite beverage prepared in Example 1 is that the amount of dry chrysanthemum added (g / mL extract) is 5%, the amount of honey added (V / V) is 1.0%, and the amount of carboxymethyl cellulose added (g / mL extract) is 0.2%.

[0087] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A method for preparing a novel health drink, characterized in that: The following steps are involved: Step 1) Preparation of Flammulina velutipes polysaccharide a) crushing and drying: crushing the enoki mushrooms, drying them, and then passing them through an 80-mesh sieve to obtain enoki mushroom powder; b) Ultrasonic extraction: Deionized water and Flammulina velutipes powder are taken in proportion and put into a water bath ultrasonic instrument for extraction to obtain an extract; c) Polysaccharide extraction: The extract was subjected to the Savage method to remove protein, and then three times the volume of anhydrous ethanol was added. After standing at 4°C for 12 hours, the extract was centrifuged and the precipitate was collected. The precipitate was washed twice with ethanol and acetone alternately, and then dried at 60°C to obtain Flammulina velutipes polysaccharide; Step 2) Beverage preparation Take Flammulina velutipes polysaccharide, honey, dried chrysanthemum and carboxymethyl cellulose in proportion, add into twice the weight of pure water, stir until fully dissolved, and then you can get the finished product.

2. The preparation method according to claim 1, characterized in that: The drying device in step 1 is a blast drying oven, and the drying temperature is 60°C.

3. The preparation method according to claim 1, characterized in that: During the ultrasonic extraction in step 1, the pH value is 4-8, the temperature is 60-100° C., and the extraction time is 6-30 minutes.

4. The preparation method according to claim 1, characterized in that: In the step 1, the weight ratio of deionized water to Flammulina velutipes is 1:10-50.

5. The preparation method according to claim 1, characterized in that: In step 1, the centrifuge speed is 4000 r / mi and the centrifugation time is 10 min.

6. The preparation method according to claim 1, characterized in that: In the step 2, the weight portion of Flammulina velutipes polysaccharide is 10-20 parts, the weight portion of honey is 3-5 parts, the weight portion of dried chrysanthemum is 2-6 parts, and the weight portion of carboxymethyl cellulose is 0.2-0.8 parts.

7. A health drink prepared by the preparation method according to any one of claims 1 to 6.

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