Black fungus extract composite health-care brewing powder and preparation process thereof

Abstract

The invention provides black fungus extract composite health-care brewing powder and a preparation process thereof, and belongs to the technical field of food and health-care products. The preparation process comprises the following steps: preparing mixed extract powder; extracting a capsicum polysaccharide extract; preparing an auricularia auricula polysaccharide extract; preparing a black fungus polyphenol emulsion extract; and preparing the composite health-care brewing powder. The preparation method comprises the following steps: adding sodium caseinate and resistant maltodextrin into a black fungus polyphenol emulsion extract to prepare a mixed wall liquid, adding mixed extract powder, a capsicum polysaccharide extract and a black fungus polysaccharide extract into the mixed wall liquid, uniformly stirring and dispersing, and freeze-drying to prepare the composite health-care brewing powder with a microcapsule structure. Due to the coating and blocking effects of the wall material, the core material can be slowly released in gastric juice, the gastric juice is prevented from damaging the structure of the core material, and the stability of effective components in the core material is improved, so that the blood glucose reducing effect of the composite health-care brewing powder is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food and health products, and in particular to a black fungus extract composite health-care instant drink powder and a preparation process thereof. Background Art

[0002] Black fungus is a nutritious, crispy, and smooth-tasting gelatinous edible fungus. It is known as the "meat among vegetarians" and has become a delicacy on the plate at grand banquets and a delicious dish in home cooking. It not only has a unique flavor but also is rich in nutrients. It is a beneficial food for regulating and improving human food structure and maintaining human nutritional balance.

[0003] Black fungus contains nutrients such as protein, carbohydrates, fat, vitamins, cellulose and minerals. It is also rich in carotene, thiamine and other organic ingredients that are beneficial to the human body. Among them, the protein content is comparable to that of meat. There are as many as 18 types of amino acids in the protein of black fungus. Black fungus contains all 8 essential amino acids for the human body. Among them, cystine and lysine are particularly rich, which can balance the human body's demand for essential amino acids in the diet. Black fungus has a low fat content. The fat it contains is different from animal fat. It is mostly unsaturated fatty acids, accounting for more than 70%, of which more than 85% are oleic acid and linoleic acid that are essential to the human body, which is beneficial to cardiovascular and cerebrovascular health. Moreover, black fungus does not contain cholesterol and is rich in sterols, which can reduce the cholesterol content in the blood. Regular consumption of black fungus can not only meet the human body's needs for unsaturated fatty acids, but also avoid the harm caused by excessive saturated fatty acids.

[0004] Carbohydrates, an important component of black fungus, account for 65.5% of its dry weight. It not only contains the same monosaccharides, disaccharides and polysaccharides as plants, but also some sugars rare in plants, such as amino sugars, sugar alcohols, polysaccharide proteins, etc., which have certain physiological functions.

[0005] Black fungus is high in fiber and contains a large amount of cellulase. Long-term consumption can eliminate debris in the gastrointestinal tract. At the same time, a high-fiber diet can reduce the need for insulin in diabetics and stabilize the patient's blood sugar concentration.

[0006] Black fungus contains calcium, phosphorus, iron, sulfur and other mineral elements necessary for the human body, and has a high ash content. Its ash content is 4 to 10 times higher than that of ordinary rice, noodles, cabbage and meat; the calcium content is 60 to 80 times that of rice and 30 to 70 times that of meat. In areas prone to rickets, regular consumption of black fungus can have a positive effect on the strength of human bones; the iron content ranks among the best in the edible fungus family, nearly 7 times higher than the highest iron content in animal food, pig liver, 20 times higher than the highest iron content in vegetables, celery, and more than 100 times higher than meat. It is known as the "crown of iron-containing foods" and is the first choice for anemia patients. It can effectively prevent and treat anemia; black fungus also contains a considerable amount of phosphorus and sulfur, which are the main components of human cell protoplasm.

[0007] At present, due to its medicinal value of curing diseases and detoxifying, anti-tumor and preventing thrombosis, anti-aging, strengthening the lungs and moistening the stomach, it can be used as a raw material for health food and applied to the production of health food. However, when black fungus is made into health food and eaten, the acidic environment and digestive enzymes in the gastric juice will affect the structure of black fungus polysaccharides, resulting in poor stability of black fungus polysaccharides, thereby reducing its medicinal activity and bioavailability.

[0008] Therefore, it is necessary to propose a black fungus extract composite health drink powder which can fully exert the medicinal value of black fungus and has high medicinal activity and a preparation process thereof, so as to improve its bioavailability. Summary of the invention

[0009] In view of the shortcomings of the prior art, the object of the present invention is to provide a black fungus extract composite health-care instant drink powder and a preparation process thereof.

[0010] A preparation process of a black fungus extract composite health-care instant drink powder comprises the following steps: S1: Preparation of mixed extract powder Astragalus, Codonopsis, Ophiopogon, American ginseng and Lycium barbarum are dried and mixed and crushed, then added into an ethanol solution, subjected to ultrasonic-assisted heating reflux extraction, and subjected to centrifugation, rotary evaporation and freeze drying to obtain a mixed extract powder; S2: Extraction of pepper polysaccharide extract The freeze-dried pepper powder is uniformly dispersed in distilled water, and the extraction is repeated by heating, the filtrate is combined, and then concentrated by rotary evaporation, and then anhydrous ethanol is added for alcohol precipitation, and after the supernatant is removed by centrifugation, the precipitate is freeze-dried and ground and sieved to obtain the pepper polysaccharide extract; S3: Preparation of Auricularia auricula polysaccharide extract The black fungus is dried, crushed and uniformly dispersed in distilled water, citric acid and disodium hydrogen phosphate buffer are added to adjust the pH, and then a composite enzyme is added for enzymolysis, and after ultra-high pressure extraction and deproteinization, the supernatant is centrifuged and concentrated to obtain black fungus residue and black fungus polysaccharide extract concentrate, and finally anhydrous ethanol is added to the black fungus polysaccharide extract concentrate for alcohol precipitation, and the precipitate is vacuum dried to obtain the black fungus polysaccharide extract; S4: Preparation of black fungus polyphenol emulsion extract Heat the whole milk in a water bath at 60-70°C, then add the black fungus residue at a solid-liquid ratio of 1g: (20-30)mL, extract for 1-2h with stirring and heat preservation, then centrifuge at a rate of 3000-4000r / min for 6-8min, collect the upper centrifuge liquid, and obtain the black fungus polyphenol emulsion extract; S5: Preparation of compound health drink powder Sodium caseinate and resistant maltodextrin are added to the black fungus polyphenol emulsion, and the mixture is evenly mixed. Then, the mixed extract powder, pepper polysaccharide extract and black fungus polysaccharide extract are added, stirred and dispersed evenly, and then freeze-dried, ground and sieved to obtain a composite health drink powder.

[0011] Furthermore, S1 specifically includes the following steps: S1.1: Dry and mix Astragalus, Codonopsis, Ophiopogon, American ginseng and Lycium barbarum in a mass ratio of (3-5): (1-3): 1:1:1, crush them, add them into 80% ethanol solution in a material-liquid ratio of 1g: (35-45)mL, stir and mix them evenly to obtain a mixed suspension; S1.2: heating the mixed suspension at 60-70°C, and simultaneously performing ultrasonic assisted reflux extraction at a power of 120-130W for 1-2h to obtain a mixed extract; S1.3: Place the above mixed extract in a centrifuge, centrifuge at a rate of 8000-10000 r / min for 10-20 min, remove the precipitate, and remove the ethanol from the supernatant at 50-60°C, and freeze-dry to obtain a mixed extract powder.

[0012] Furthermore, S2 specifically includes the following steps: S2.1: Add chilli freeze-dried powder into distilled water at a material-liquid ratio of 1 g: (30-40) mL, stir and disperse evenly, then heat and extract at 70-80°C for 2-3 hours, filter out the filtrate, and add distilled water to the residue again, repeat the extraction 3-5 times, combine the filtrate, and obtain the chilli polysaccharide extract; S2.2: placing the pepper polysaccharide extract in a rotary evaporator and performing rotary evaporation concentration until the volume is concentrated to 1 / 5 of the original volume to obtain a pepper polysaccharide extract concentrate; S2.3: Add four times the volume of anhydrous ethanol to the above-mentioned pepper polysaccharide extract concentrate to perform alcohol precipitation, let it stand for 10-12 hours, remove the supernatant by centrifugation, and freeze-dry the precipitate and grind and sieve to obtain the pepper polysaccharide extract.

[0013] Furthermore, S3 specifically includes the following steps: S3.1: After drying the black fungus, place it in a grinder, fully grind it and sieve it to obtain black fungus powder; S3.2: Add the black fungus powder to distilled water at a material-liquid ratio of 1 g: (20-30) mL, stir and mix evenly, add citric acid and disodium hydrogen phosphate buffer, adjust the pH to 5-6, and obtain a black fungus suspension; S3.3: Adding a complex enzyme to the black fungus suspension, heating at 40-50°C for 2-3 hours to inactivate the enzyme, and then extracting at 500-600 MPa ultrahigh pressure for 6-10 minutes to obtain a black fungus extract; S3.4: Deproteinizing the black fungus extract by Sevag method, centrifuging at 5000-6000 r / min for 8-10 min, taking the supernatant and concentrating it under reduced pressure to 1 / 4 of the original volume, to obtain black fungus residue and black fungus polysaccharide extract concentrate; S3.5: Add three times the volume of anhydrous ethanol to the above-mentioned black fungus polysaccharide extract concentrate for alcohol precipitation, and then let it stand for 8-10 hours. Remove the supernatant by centrifugation and vacuum dry the precipitate to obtain a black fungus polysaccharide extract.

[0014] Furthermore, S5 specifically includes the following steps: S5.1: adding sodium caseinate and resistant maltodextrin to the black fungus polyphenol emulsion extract obtained in step S4, stirring and mixing to obtain a mixed wall liquid; S5.2: Add the mixed extract powder obtained in step S1.3, the pepper polysaccharide extract obtained in step S2.3 and the black fungus polysaccharide extract obtained in step S3.5 to the mixed wall liquid, and stir at a rate of 300-400 r / min for 40-50 min to obtain a mixed dispersion; S5.3: placing the above mixed dispersion in a freeze dryer for freeze drying, and then grinding and sieving to obtain a composite health-care instant drink powder.

[0015] Furthermore, the complex enzyme is prepared by compounding cellulase and papain in a mass ratio of 1:1.

[0016] Furthermore, the added amount of the complex enzyme is 2-3% of the black fungus suspension in terms of mass percentage.

[0017] Furthermore, the mass ratio of black fungus polyphenol emulsion extract, resistant maltodextrin and sodium caseinate is (6-8):(1-3):1.

[0018] Furthermore, the mass ratio of the mixed extract powder, pepper polysaccharide extract and black fungus polysaccharide extract is (8-10):1:(5-6), and the mass ratio of the sum of the mixed extract powder, pepper polysaccharide extract and black fungus polysaccharide extract to the mixed wall liquid is 1:(3-4).

[0019] A black fungus extract composite health-care instant drink powder is prepared by any of the above-mentioned preparation processes for the black fungus extract composite health-care instant drink powder.

[0020] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention prepares a mixed wall liquid by adding sodium caseinate and resistant maltodextrin to a black fungus polyphenol emulsion, then adds a mixed extract powder, a capsicum polysaccharide extract and a black fungus polysaccharide extract to the mixed wall liquid, uniformly stirs and disperses, and freeze-dries to prepare a composite health-care instant drink powder having a microcapsule structure with the black fungus emulsion, sodium caseinate and resistant maltodextrin as composite wall materials and the mixed extract powder, the capsicum polysaccharide extract and the black fungus polysaccharide extract as composite core materials. Due to the coating and barrier effect of the wall material, the core material can be slowly released in gastric juice to prevent the gastric juice from destroying its structure, thereby improving the stability of the effective ingredients in the core material and improving the hypoglycemic effect of the composite health-care instant drink powder.

[0021] 2. After the black fungus is dried and crushed, the invention first performs a primary extraction by using a composite enzyme enzymolysis combined with ultrahigh pressure to prepare a black fungus polysaccharide extract, and then performs a secondary extraction on the black fungus residue by using whole milk according to the principle of like dissolves like, so as to extract the phenolic compounds in the black fungus and improve the extraction rate of the black fungus extract. The black fungus polyphenol emulsion obtained by extracting the black fungus residue with whole milk can be used as a wall material of microcapsules to prepare a composite health-care instant drink powder, thereby achieving full and effective utilization of resources.

[0022] 3. The present invention prepares a capsicum polysaccharide extract by uniformly dispersing capsicum freeze-dried powder in distilled water, repeatedly heating and extracting, and then performing rotary evaporation concentration, alcohol precipitation, centrifugal separation and freeze drying. The capsicum polysaccharide extract and the black fungus polysaccharide extract are added as core materials into a mixed wall liquid to prepare a composite health-care instant drink powder. Since the capsicum polysaccharide can promote the regeneration and function of pancreatic beta cells and increase the secretion of insulin, thereby helping to lower blood sugar levels, and the black fungus polysaccharide can improve insulin resistance, promote liver glycogen synthesis and inhibit liver gluconeogenesis, thereby helping to regulate blood sugar levels. When the two act together, they can jointly enhance insulin sensitivity and promote normal metabolism of blood sugar, thereby being able to synergistically promote the hypoglycemic effect of the prepared composite health-care instant drink powder. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The accompanying drawings, which are incorporated herein and constitute a part of the specification, illustrate embodiments of the present disclosure and, together with the description, further serve to explain the principles of the present disclosure and to enable those skilled in the relevant art to make and use the present disclosure.

[0024] Figure 1 The present invention is a flow chart of the preparation process of the black fungus extract composite health-care instant drink powder used in the embodiments of the present invention.

[0025] Figure 2 This is a release curve diagram of the composite health-care instant drink powder prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0026] The following describes in detail a black fungus extract composite health-care instant drink powder and its preparation process provided by the present invention in conjunction with the accompanying drawings and specific embodiments.

[0027] Example 1 A preparation process of a black fungus extract composite health-care instant drink powder, such as Figure 1 As shown, the following steps are included: S1: Preparation of mixed extract powder Astragalus, Codonopsis, Ophiopogon, American ginseng and Lycium barbarum are dried and mixed in a mass ratio of 3:1:1:1:1, crushed, and then added to an 80% ethanol solution in a solid-liquid ratio of 1g:35mL, stirred and mixed evenly to obtain a mixed suspension, and then the mixed suspension is heated at a temperature of 60°C, and ultrasonic-assisted reflux extraction is performed at a power of 120W for 1h to obtain a mixed extract, and then the mixed extract is placed in a centrifuge and centrifuged at a rate of 8000r / min for 10min to remove the precipitate, and the supernatant is rotary evaporated at 50°C to remove ethanol, and freeze-dried to obtain a mixed extract powder; S2: Extraction of pepper polysaccharide extract The chilli freeze-dried powder was added into distilled water at a solid-liquid ratio of 1g:30mL, stirred and dispersed evenly, then heated and extracted at 70°C for 2h, the filtrate was filtered out, and distilled water was added to the filter residue again, and the extraction was repeated 3 times, and the filtrate was combined to obtain a chilli polysaccharide extract. Subsequently, the chilli polysaccharide extract was placed in a rotary evaporator and concentrated by rotary evaporation until it was concentrated to 1 / 5 of the original volume to obtain a chilli polysaccharide extract concentrate. Finally, four times the volume of anhydrous ethanol was added to the chilli polysaccharide extract concentrate for alcohol precipitation, and the concentrate was allowed to stand for 10h. The supernatant was removed by centrifugation, and the precipitate was freeze-dried and ground and sieved to obtain a chilli polysaccharide extract. S3: Preparation of Auricularia auricula polysaccharide extract After drying the black fungus, place it in a grinder, fully grind it and sieve it to obtain black fungus powder, then add the black fungus powder into distilled water at a solid-liquid ratio of 1g:20mL, stir and mix evenly, add citric acid and disodium hydrogen phosphate buffer, adjust the pH to 5, and obtain a black fungus suspension. Subsequently, add a composite enzyme prepared by mixing cellulase and papain in a mass ratio of 1:1 to the black fungus suspension, heat and enzymolyze at 40-50°C for 2h, inactivate the enzyme, and then extract at 500MPa ultrahigh pressure for 6min to obtain a black fungus extract. , wherein, by mass percentage, the amount of the complex enzyme added is 2% of the black fungus suspension, then the black fungus extract is deproteinized by the Sevag method, centrifuged at a rate of 5000r / min for 8 minutes, the supernatant is concentrated under reduced pressure to 1 / 4 of the original volume to obtain black fungus residue and black fungus polysaccharide extract concentrate, finally, three times the volume of anhydrous ethanol is added to the black fungus polysaccharide extract concentrate for alcohol precipitation, and then allowed to stand for 8 hours, the supernatant is removed by centrifugation, and the precipitate is vacuum dried to obtain a black fungus polysaccharide extract; S4: Preparation of black fungus polyphenol emulsion extract Heat the whole milk in a water bath at 60°C, then add the black fungus residue at a solid-liquid ratio of 1g:20mL, extract with stirring and heat preservation for 1h, then centrifuge at 3000r / min for 6min, collect the upper centrifuge liquid, and obtain the black fungus polyphenol emulsion extract; S5: Preparation of compound health drink powder Sodium caseinate and resistant maltodextrin are added to the black fungus polyphenol emulsion prepared in step S4, and the mixture is stirred and mixed evenly to obtain a mixed wall liquid, wherein the mass ratio of the black fungus polyphenol emulsion, the resistant maltodextrin and the sodium caseinate is 6:1:1; then the mixed extract powder prepared in step S1, the pepper polysaccharide extract prepared in step S2 and the black fungus polysaccharide extract prepared in step S3 are added to the mixed wall liquid, and the mixture is stirred at a rate of 300 r / min for 40 minutes to obtain a mixed dispersion, wherein the mass ratio of the mixed extract powder, the pepper polysaccharide extract and the black fungus polysaccharide extract is 8:1:5, and the mass ratio of the sum of the mixed extract powder, the pepper polysaccharide extract and the black fungus polysaccharide extract to the mixed wall liquid is 1:3; finally, the mixed dispersion is placed in a freeze dryer for freeze drying, and then ground and sieved to obtain a composite health-care instant drink powder.

[0028] Example 2 A preparation process of a black fungus extract composite health-care instant drink powder, such as Figure 1 As shown, the following steps are included: S1: Preparation of mixed extract powder Astragalus, Codonopsis, Ophiopogon, American ginseng and Lycium barbarum were dried and mixed in a mass ratio of 4:2:1:1:1, and then crushed, and then added to an 80% ethanol solution in a solid-liquid ratio of 1g:40mL, stirred and mixed evenly to obtain a mixed suspension, and then the mixed suspension was heated at a temperature of 65°C, and ultrasonic-assisted reflux extraction was performed at a power of 125W for 1.5h to obtain a mixed extract, and then the mixed extract was placed in a centrifuge and centrifuged at a rate of 9000r / min for 15min to remove the precipitate, and the supernatant was rotary evaporated at 55°C to remove ethanol, and freeze-dried to obtain a mixed extract powder; S2: Extraction of pepper polysaccharide extract The chilli freeze-dried powder was added into distilled water at a solid-liquid ratio of 1g:35mL, stirred and dispersed evenly, then heated and extracted at 75°C for 2.5h, the filtrate was filtered out, and distilled water was added to the filter residue again, and the extraction was repeated 4 times, and the filtrate was combined to obtain a chilli polysaccharide extract. Subsequently, the chilli polysaccharide extract was placed in a rotary evaporator and concentrated by rotary evaporation until it was concentrated to 1 / 5 of the original volume to obtain a chilli polysaccharide extract concentrate. Finally, four times the volume of anhydrous ethanol was added to the chilli polysaccharide extract concentrate for alcohol precipitation, and the concentrate was allowed to stand for 11h. The supernatant was removed by centrifugation, and the precipitate was freeze-dried and ground and sieved to obtain a chilli polysaccharide extract. S3: Preparation of Auricularia auricula polysaccharide extract After drying the black fungus, the black fungus was placed in a grinder, fully crushed and sieved to obtain black fungus powder, and then the black fungus powder was added to distilled water at a solid-liquid ratio of 1g:25mL, stirred and mixed evenly, and citric acid and disodium hydrogen phosphate buffer were added to adjust the pH to 5.5 to obtain a black fungus suspension. Subsequently, a composite enzyme prepared by mixing cellulase and papain in a mass ratio of 1:1 was added to the black fungus suspension, and the suspension was heated at 45°C for enzymolysis for 2.5h. After the enzyme was inactivated, the suspension was extracted at an ultrahigh pressure of 550MPa for 8min to obtain a black fungus extract. The method comprises the following steps: the amount of the composite enzyme added is 2.5% of the black fungus suspension by mass percentage; the black fungus extract is deproteinized by the Sevag method; the black fungus extract is centrifuged at a rate of 5500 r / min for 9 minutes; the supernatant is concentrated under reduced pressure to 1 / 4 of the original volume to obtain black fungus residue and black fungus polysaccharide extract concentrate; finally, three times the volume of anhydrous ethanol is added to the black fungus polysaccharide extract concentrate for alcohol precipitation; the concentrate is allowed to stand for 9 hours; the supernatant is removed by centrifugation; and the precipitate is vacuum dried to obtain the black fungus polysaccharide extract; S4: Preparation of black fungus polyphenol emulsion extract Heat the whole milk in a water bath at 65°C, then add the black fungus residue at a solid-liquid ratio of 1g:25mL, extract for 1.5h with stirring and heat preservation, then centrifuge at a rate of 3500r / min for 7min, collect the upper centrifuge liquid, and obtain the black fungus polyphenol emulsion extract; S5: Preparation of compound health drink powder Sodium caseinate and resistant maltodextrin are added to the black fungus polyphenol emulsion prepared in step S4, and the mixture is stirred and mixed evenly to obtain a mixed wall liquid, wherein the mass ratio of the black fungus polyphenol emulsion, the resistant maltodextrin and the sodium caseinate is 7:2:1; then the mixed extract powder prepared in step S1, the pepper polysaccharide extract prepared in step S2 and the black fungus polysaccharide extract prepared in step S3 are added to the mixed wall liquid, and the mixture is stirred at a rate of 350 r / min for 45 minutes to obtain a mixed dispersion, wherein the mass ratio of the mixed extract powder, the pepper polysaccharide extract and the black fungus polysaccharide extract is 9:1:5.5, and the mass ratio of the sum of the mixed extract powder, the pepper polysaccharide extract and the black fungus polysaccharide extract to the mixed wall liquid is 1:3.5; finally, the mixed dispersion is placed in a freeze dryer for freeze drying, and then ground and sieved to obtain a composite health-care instant drink powder.

[0029] Example 3 A preparation process of a black fungus extract composite health-care instant drink powder, such as Figure 1 As shown, the following steps are included: S1: Preparation of mixed extract powder Astragalus, Codonopsis, Ophiopogon, American ginseng and Lycium barbarum are dried and mixed in a mass ratio of 5:3:1:1:1, crushed, and then added to an 80% ethanol solution in a solid-liquid ratio of 1g:45mL, stirred and mixed evenly to obtain a mixed suspension, and then the mixed suspension is heated at a temperature of 70°C, and ultrasonic-assisted reflux extraction is performed at a power of 130W for 2h to obtain a mixed extract, and then the mixed extract is placed in a centrifuge and centrifuged at a rate of 10000r / min for 20min to remove the precipitate, and the supernatant is rotary evaporated at 60°C to remove ethanol, and freeze-dried to obtain a mixed extract powder; S2: Extraction of pepper polysaccharide extract The chilli freeze-dried powder was added into distilled water at a solid-liquid ratio of 1g:40mL, stirred and dispersed evenly, then heated and extracted at 80°C for 3h, the filtrate was filtered out, and distilled water was added to the filter residue again, and the extraction was repeated 5 times, and the filtrate was combined to obtain a chilli polysaccharide extract. Subsequently, the chilli polysaccharide extract was placed in a rotary evaporator and concentrated by rotary evaporation until it was concentrated to 1 / 5 of the original volume to obtain a chilli polysaccharide extract concentrate. Finally, four times the volume of anhydrous ethanol was added to the chilli polysaccharide extract concentrate for alcohol precipitation, and the concentrate was allowed to stand for 12h. The supernatant was removed by centrifugation, and the precipitate was freeze-dried and ground and sieved to obtain a chilli polysaccharide extract. S3: Preparation of Auricularia auricula polysaccharide extract After drying the black fungus, place it in a grinder, fully grind it and sieve it to obtain black fungus powder, then add the black fungus powder into distilled water at a solid-liquid ratio of 1g:30mL, stir and mix evenly, add citric acid and disodium hydrogen phosphate buffer, adjust the pH to 6, and obtain a black fungus suspension. Subsequently, add a complex enzyme prepared by mixing cellulase and papain in a mass ratio of 1:1 to the black fungus suspension, heat at 50°C for 3h for enzymolysis, inactivate the enzyme, and then extract at 600MPa ultrahigh pressure for 10min to obtain a black fungus extract. In the step of adding the composite enzyme in an amount of 3% of the black fungus suspension by mass percentage, deproteinizing the black fungus extract by the Sevag method, centrifuging at a rate of 6000 r / min for 10 min, taking the supernatant and concentrating it under reduced pressure to 1 / 4 of the original volume to obtain black fungus residue and black fungus polysaccharide extract concentrate, finally, adding three times the volume of anhydrous ethanol to the black fungus polysaccharide extract concentrate for alcohol precipitation, and then standing for 10 hours, removing the supernatant by centrifugation, and vacuum drying the precipitate to obtain the black fungus polysaccharide extract; S4: Preparation of black fungus polyphenol emulsion extract Heat the whole milk in a water bath at 70°C, then add the black fungus residue at a solid-liquid ratio of 1g:30mL, extract with stirring and heat preservation for 2h, then centrifuge at 4000r / min for 8min, collect the upper centrifuge liquid, and obtain the black fungus polyphenol emulsion extract; S5: Preparation of compound health drink powder Sodium caseinate and resistant maltodextrin are added to the black fungus polyphenol emulsion prepared in step S4, and the mixture is stirred and mixed evenly to obtain a mixed wall liquid, wherein the mass ratio of the black fungus polyphenol emulsion, the resistant maltodextrin and the sodium caseinate is 8:3:1; then the mixed extract powder prepared in step S1, the pepper polysaccharide extract prepared in step S2 and the black fungus polysaccharide extract prepared in step S3 are added to the mixed wall liquid, and the mixture is stirred at a rate of 400 r / min for 50 minutes to obtain a mixed dispersion, wherein the mass ratio of the mixed extract powder, the pepper polysaccharide extract and the black fungus polysaccharide extract is 10:1:6, and the mass ratio of the sum of the mixed extract powder, the pepper polysaccharide extract and the black fungus polysaccharide extract to the mixed wall liquid is 1:4; finally, the mixed dispersion is placed in a freeze dryer for freeze drying, and then ground and sieved to obtain a composite health-care instant drink powder.

[0030] Comparative Example 1 The difference between this comparative example and Example 1 is that step S5 is removed, and the mixed extract powder, the capsicum polysaccharide extract and the black fungus polysaccharide extract are directly mixed uniformly in a mass ratio of 8:1:5 to obtain a composite health-care instant drink powder.

[0031] Comparative Example 2 This comparative example is basically the same as Example 1, except that the whole milk in step S4 is replaced by an equal amount of 70% ethanol solution, and after extraction, the black fungus polyphenol extract is prepared by evaporation and concentration.

[0032] Comparative Example 3 This comparative example is basically the same as Example 1, except that the black fungus polysaccharide extract in step S5 is replaced by an equal amount of pepper polysaccharide extract.

[0033] Comparative Example 4 This comparative example is basically the same as Example 1, except that the capsicum polysaccharide extract in step S5 is replaced by an equal amount of black fungus polysaccharide extract.

[0034] Test example Test 1: 100 mg of the composite health-care instant drink powder prepared in Example 1 was placed in simulated gastric fluid (pH=2, prepared with hydrochloric acid solution) for 2 h, then the simulated gastric fluid was removed and added to simulated intestinal fluid (pH=7.4, prepared with phosphate buffer with a concentration of 0.02 mol / L) for 4 h. During this period, 2 mL of the solution was taken and replaced with an equal volume of simulated gastrointestinal fluid to keep the solution system at a constant volume. The release curve is shown in FIG. Figure 2 shown.

[0035] Experiment 2: The mice were randomly divided into 7 groups, namely, a control group, Example 1 group, Example 2 group, Example 3 group, Comparative Example 1 group, Comparative Example 3 group and Comparative Example 4 group, and the composite health-care instant drink powders prepared in Examples 1-3 and Comparative Examples 1, 3 and 4 were gavaged once a day according to the corresponding groups, and the control group was gavaged with an equal amount of distilled water. After continuous gavage for 1 week, the blood glucose of mice in each group was measured and the average value was taken. The results are shown in Table 1.

[0036] Table 1: Comparison of blood glucose concentrations of Examples 1-3 and Comparative Examples 1, 3, and 4 First, from Figure 2It can be seen that the release rate of the composite health-care instant drink powder prepared in Example 1 is about 9.35% in the first 2 hours of gastric juice digestion, and it is almost completely released after 2 hours in the intestinal juice, achieving the effect of slow release in gastric juice and rapid release in intestinal juice, thereby maintaining the stability of the mixed extract powder, pepper polysaccharide extract and black fungus polysaccharide extract in gastric juice to prevent them from being destroyed. In addition, it can be seen from Table 1 that when the mixed extract powder, pepper polysaccharide extract and black fungus polysaccharide extract in the comparative example 1 group were directly mixed and gavaged to mice, the blood glucose concentration of the mice was lower than that of the control group, but higher than that of the examples 1-3 groups. It can be seen that by Sodium caseinate and resistant maltodextrin are added to black fungus polyphenol emulsion to prepare a mixed wall liquid, and then mixed extract powder, pepper polysaccharide extract and black fungus polysaccharide extract are added to the mixed wall liquid, uniformly stirred and dispersed, and freeze-dried to prepare a composite health-care instant drink powder with a microcapsule structure having black fungus emulsion, sodium caseinate and resistant maltodextrin as composite wall materials and mixed extract powder, pepper polysaccharide extract and black fungus polysaccharide extract as composite core materials. Due to the coating and barrier effect of the wall material, the core material can be slowly released in gastric juice to prevent gastric juice from destroying its structure, thereby improving the stability of the effective ingredients in the core material and thus improving the blood sugar-lowering effect of the composite health-care instant drink powder.

[0037] Second, it can be seen from Table 1 that in Comparative Example 3 and Comparative Example 4, after the mice were gavaged with the composite health-care drink powder made of a single pepper polysaccharide extract or a single black fungus polysaccharide extract, the blood glucose concentration of the mice was higher than that of the composite health-care drink powder made of both pepper polysaccharide extract and black fungus polysaccharide extract in Example 1-3. It can be seen that the pepper polysaccharide extract is obtained by uniformly dispersing the pepper freeze-dried powder in distilled water, repeatedly heating and extracting, and then performing rotary evaporation concentration, alcohol precipitation, centrifugal separation and freeze drying. The pepper polysaccharide extract and the black fungus polysaccharide extract are added together as core materials to the mixed wall liquid to prepare the composite health-care drink powder. Since pepper polysaccharide can promote the regeneration and function of pancreatic β cells and increase the secretion of insulin, thereby helping to lower blood sugar levels, and black fungus polysaccharide can help regulate blood sugar levels by improving insulin resistance, promoting liver glycogen synthesis and inhibiting liver gluconeogenesis, when the two act together, they can jointly enhance insulin sensitivity and promote the normal metabolism of blood sugar, thereby being able to synergistically promote the hypoglycemic effect of the prepared composite health-care drink powder.

[0038] Test 3: The content of the black fungus polyphenol extract in the black fungus polyphenol emulsion in Example 1 and the content of the black fungus polyphenol extract extracted when the black fungus residue was extracted with the ethanol solution in Comparative Example 2 were measured respectively, and the extraction rate of the black fungus polyphenol extract was calculated. The results are shown in Table 2.

[0039] Table 2: Comparison of the extraction rates of black fungus polyphenol extracts of Example 1 and Comparative Example 2 As can be seen from Table 2, the extraction rate of black fungus polyphenol extract when the ethanol solution is used to extract the black fungus polyphenol extract in the black fungus residue in Comparative Example 2 is about 8.36%, which is lower than that in Example 1. It can be seen that after the black fungus is dried and crushed, it is first extracted by composite enzyme enzymolysis combined with ultrahigh pressure to prepare a black fungus polysaccharide extract, and then the black fungus residue is subjected to secondary extraction by whole milk using the principle of like dissolves like, and the phenolic compounds in the black fungus are extracted to improve the extraction rate of the black fungus extract, and the black fungus polyphenol emulsion obtained by extracting the black fungus residue with whole milk can be used as the wall material of microcapsules to prepare composite health-care instant drink powder, thereby achieving full and effective utilization of resources.

[0040] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A preparation process of a black fungus extract composite health-care instant drink powder, characterized in that: The steps include: S1: Preparation of mixed extract powder Astragalus, Codonopsis, Ophiopogon, American ginseng and Lycium barbarum are dried and mixed and crushed, then added into an ethanol solution, subjected to ultrasonic-assisted heating reflux extraction, and subjected to centrifugation, rotary evaporation and freeze drying to obtain a mixed extract powder; S2: Extraction of pepper polysaccharide extract The freeze-dried pepper powder is uniformly dispersed in distilled water, and the extraction is repeated by heating, the filtrate is combined, and then concentrated by rotary evaporation, and then anhydrous ethanol is added for alcohol precipitation, and after the supernatant is removed by centrifugation, the precipitate is freeze-dried and ground and sieved to obtain the pepper polysaccharide extract; S3: Preparation of Auricularia auricula polysaccharide extract The black fungus is dried, crushed and uniformly dispersed in distilled water, citric acid and disodium hydrogen phosphate buffer are added to adjust the pH, and then a composite enzyme is added for enzymolysis, and after ultra-high pressure extraction and deproteinization, the supernatant is centrifuged and concentrated to obtain black fungus residue and black fungus polysaccharide extract concentrate, and finally anhydrous ethanol is added to the black fungus polysaccharide extract concentrate for alcohol precipitation, and the precipitate is vacuum dried to obtain the black fungus polysaccharide extract; S4: Preparation of black fungus polyphenol emulsion extract Heat the whole milk in a water bath at 60-70°C, then add the black fungus residue at a solid-liquid ratio of 1g: (20-30)mL, extract for 1-2h with stirring and heat preservation, then centrifuge at a rate of 3000-4000r / min for 6-8min, collect the upper centrifuge liquid, and obtain the black fungus polyphenol emulsion extract; S5: Preparation of compound health drink powder Sodium caseinate and resistant maltodextrin are added to the black fungus polyphenol emulsion, and the mixture is evenly mixed. Then, the mixed extract powder, pepper polysaccharide extract and black fungus polysaccharide extract are added, stirred and dispersed evenly, and then freeze-dried, ground and sieved to obtain a composite health drink powder.

2. The preparation process of a black fungus extract composite health-care instant drink powder according to claim 1, characterized in that: S1 specifically includes the following steps: S1.1: Dry and mix Astragalus, Codonopsis, Ophiopogon, American ginseng and Lycium barbarum in a mass ratio of (3-5): (1-3): 1:1:1, crush them, add them into 80% ethanol solution in a material-liquid ratio of 1g: (35-45)mL, stir and mix them evenly to obtain a mixed suspension; S1.2: heating the mixed suspension at 60-70°C, and simultaneously performing ultrasonic assisted reflux extraction at a power of 120-130W for 1-2h to obtain a mixed extract; S1.3: Place the above mixed extract in a centrifuge, centrifuge at a rate of 8000-10000 r / min for 10-20 min, remove the precipitate, and remove the ethanol from the supernatant at 50-60°C, and freeze-dry to obtain a mixed extract powder.

3. The preparation process of a black fungus extract composite health-care instant drink powder according to claim 2, characterized in that: S2 specifically includes the following steps: S2.1: Add chilli freeze-dried powder into distilled water at a material-liquid ratio of 1 g: (30-40) mL, stir and disperse evenly, then heat and extract at 70-80°C for 2-3 hours, filter out the filtrate, and add distilled water to the residue again, repeat the extraction 3-5 times, combine the filtrate, and obtain the chilli polysaccharide extract; S2.2: placing the pepper polysaccharide extract in a rotary evaporator and performing rotary evaporation concentration until the volume is concentrated to 1 / 5 of the original volume to obtain a pepper polysaccharide extract concentrate; S2.3: Add four times the volume of anhydrous ethanol to the above-mentioned pepper polysaccharide extract concentrate to perform alcohol precipitation, let it stand for 10-12 hours, remove the supernatant by centrifugation, and freeze-dry the precipitate and grind and sieve to obtain the pepper polysaccharide extract.

4. The preparation process of the black fungus extract composite health-care instant drink powder according to claim 3, characterized in that: S3 specifically includes the following steps: S3.1: After drying the black fungus, place it in a grinder, fully grind it and sieve it to obtain black fungus powder; S3.2: Add the black fungus powder to distilled water at a material-liquid ratio of 1 g: (20-30) mL, stir and mix evenly, add citric acid and disodium hydrogen phosphate buffer, adjust the pH to 5-6, and obtain a black fungus suspension; S3.3: Adding a complex enzyme to the black fungus suspension, heating at 40-50°C for 2-3 hours to inactivate the enzyme, and then extracting at 500-600 MPa ultrahigh pressure for 6-10 minutes to obtain a black fungus extract; S3.4: Deproteinizing the black fungus extract by Sevag method, centrifuging at 5000-6000 r / min for 8-10 min, taking the supernatant and concentrating it under reduced pressure to 1 / 4 of the original volume, to obtain black fungus residue and black fungus polysaccharide extract concentrate; S3.5: Add three times the volume of anhydrous ethanol to the above-mentioned black fungus polysaccharide extract concentrate for alcohol precipitation, and then let it stand for 8-10 hours. Remove the supernatant by centrifugation and vacuum dry the precipitate to obtain a black fungus polysaccharide extract.

5. The preparation process of a black fungus extract composite health-care instant drink powder according to claim 4, characterized in that: S5 specifically includes the following steps: S5.1: adding sodium caseinate and resistant maltodextrin to the black fungus polyphenol emulsion extract obtained in step S4, stirring and mixing to obtain a mixed wall liquid; S5.2: Add the mixed extract powder obtained in step S1.3, the pepper polysaccharide extract obtained in step S2.3 and the black fungus polysaccharide extract obtained in step S3.5 to the mixed wall liquid, and stir at a rate of 300-400 r / min for 40-50 min to obtain a mixed dispersion; S5.3: placing the above mixed dispersion in a freeze dryer for freeze drying, and then grinding and sieving to obtain a composite health-care instant drink powder.

6. The preparation process of the black fungus extract composite health-care instant drink powder according to claim 4, characterized in that: The compound enzyme is prepared by mixing cellulase and papain in a mass ratio of 1:

1.

7. The preparation process of the black fungus extract composite health-care instant drink powder according to claim 4, characterized in that: Calculated by mass percentage, the added amount of the complex enzyme is 2-3% of the black fungus suspension.

8. The preparation process of the black fungus extract composite health-care instant drink powder according to claim 5, characterized in that: The mass ratio of black fungus polyphenol emulsion extract, resistant maltodextrin and sodium caseinate is (6-8):(1-3):

1.

9. The preparation process of the black fungus extract composite health-care instant drink powder according to claim 5, characterized in that: The mass ratio of the mixed extract powder, pepper polysaccharide extract and black fungus polysaccharide extract is (8-10):1:(5-6), and the mass ratio of the sum of the mixed extract powder, pepper polysaccharide extract and black fungus polysaccharide extract to the mixed wall liquid is 1:(3-4).

10. A black fungus extract composite health-care instant drink powder, characterized in that: The invention is prepared by the preparation process of the black fungus extract composite health-care instant drink powder according to any one of claims 1 to 9.

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