Ganoderma lucidum and rhizoma polygonati food and preparation method thereof

Abstract

The invention discloses a lucid ganoderma and rhizoma polygonati food and a preparation method thereof. The lucid ganoderma and rhizoma polygonati food is prepared from the following components in percentage by mass: 90 to 95 percent of matrix, 0.1 to 2.0 percent of lucid ganoderma extract, 0.1 to 2.0 percent of rhizoma polygonati extract, 0.1 to 0.5 percent of citrus extract, 0.1 to 0.5 percent of pectin, 0.1 to 0.5 percent of turmeric extract and 0.01 to 0.1 percent of fructus momordicae extract. The ganoderma lucidum polysaccharide and the polygonatum sibiricum saponin are added into the matrix containing the coconut water, the silver birch juice, the citrus picrin zymolyte and the momordica grosvenori glycoside V, so that the bitter taste of the ganoderma lucidum polysaccharide and the polygonatum sibiricum saponin is neutralized, and the public acceptance degree of the ganoderma lucidum and polygonatum sibiricum beverage is improved; effective components in lucid ganoderma and rhizoma polygonati are extracted through enzymolysis, so that the yield of the effective components is increased, and the treatment cost of waste materials is reduced.

Description

Technical Field

[0001] This invention relates to the field of health food, and in particular to a Ganoderma lucidum and Polygonatum food product and its preparation method. Background Technology

[0002] Reishi mushroom contains polysaccharides, nucleosides, furans, sterols, alkaloids, triterpenoids, oils, various amino acids and proteins, enzymes, organic germanium, and various trace elements. It has the effects of tonifying qi and calming the mind, relieving cough and asthma. It is mainly used to treat restlessness, insomnia, palpitations, cough with excessive phlegm, and general weakness.

[0003] Polygonatum has the effects of replenishing qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. It is often used for spleen and stomach qi deficiency, fatigue, stomach yin deficiency, dry mouth and poor appetite, lung deficiency and dry cough, consumptive cough with hemoptysis, deficiency of essence and blood, soreness and weakness of the waist and knees, premature graying of hair, and internal heat and thirst.

[0004] Health supplements containing Ganoderma lucidum and / or Polygonatum sibiricum are usually in capsule form. However, taking capsules requires removing them from the bottle, making the process unintentional and easy to forget, thus significantly reducing their health benefits. Adding Ganoderma lucidum and Polygonatum sibiricum to beverages can make drinking them more unintentional, and keeping a bottle on your desk makes it easier to remember to drink them. However, the bitter and astringent taste of Ganoderma lucidum and Polygonatum sibiricum makes the beverage unpleasant to drink, and this problem exists in current products on the market. Therefore, there is a need for a health beverage containing Ganoderma lucidum and Polygonatum sibiricum with a better taste and flavor. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the defects of the prior art and provide a Ganoderma lucidum and Polygonatum food product and its preparation method.

[0006] To solve the above-mentioned technical problems, the present invention provides the following technical solution: This invention relates to a Ganoderma lucidum and Polygonatum food product, which is composed of 90%-95% matrix, 0.1%-2.0% Ganoderma lucidum extract, 0.1%-2.0% Polygonatum extract, 0.1%-0.5% citrus extract, 0.1%-0.5% pectin, 0.1%-0.5% turmeric extract, and 0.01%-0.1% monk fruit extract by weight percentage.

[0007] As a preferred embodiment of the present invention, the matrix is ​​composed of 85%-90% coconut water and 10%-15% birch sap by mass percentage.

[0008] As a preferred embodiment of the present invention, the Ganoderma lucidum extract is Ganoderma lucidum polysaccharide.

[0009] As a preferred embodiment of the present invention, the extract of Polygonatum sibiricum is Polygonatum saponin.

[0010] As a preferred embodiment of the present invention, the citrus extract is a citrus bitter enzyme hydrolysate, and the monk fruit extract is monk fruit glycoside V.

[0011] A method for preparing Ganoderma lucidum and Polygonatum sibiricum food products includes the following steps: Ganoderma lucidum polysaccharides were obtained after pretreatment of Ganoderma lucidum. Polygonatum saponins were obtained by pretreatment of Polygonatum. After mixing Ganoderma lucidum polysaccharides and Polygonatum saponins with the matrix evenly, flavoring substances are added and the mixture is mixed again to obtain Ganoderma lucidum and Polygonatum beverage. The phospholipid-rich polysaccharide beverage is sterilized after being filled with nitrogen.

[0012] As a preferred embodiment of the present invention, the Ganoderma lucidum pretreatment includes the following sub-steps: Ganoderma lucidum is pulverized and then soaked in hot water to obtain Ganoderma lucidum soaking solution; The Ganoderma lucidum soaking solution was purified by enzymatic hydrolysis and ultrasonic treatment to obtain Ganoderma lucidum polysaccharide solution; Ganoderma lucidum polysaccharide solution was purified and dried to obtain Ganoderma lucidum polysaccharide.

[0013] As a preferred embodiment of the present invention, the pretreatment of Polygonatum sibiricum includes the following sub-steps: After slicing the Polygonatum rhizome, enzymatic hydrolysis and DCE extraction were performed to obtain a Polygonatum rhizome saponin solution.

[0014] Polygonatum saponins were obtained by purifying and drying the polygonatum saponin solution.

[0015] As a preferred embodiment of the present invention, the mixing process includes the following sub-steps: After mixing coconut water, birch sap and pectin solution and adjusting the pH to 6.0-6.2, stir at 100-200 rpm for 2-5 minutes at 40-45℃ to obtain the matrix; Ganoderma lucidum polysaccharides and Polygonatum saponins are added to the matrix and stirred at 100-200 rpm for 2-10 minutes at 20-45℃ to obtain a semi-finished product. Citrus bitter enzyme hydrolysate and mogroside V are added to the semi-finished product, and then stirred at 50-150 rpm for 2-5 minutes at 20-45℃ before high-pressure homogenization to obtain Ganoderma lucidum and Polygonatum beverage.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. By adding Ganoderma lucidum polysaccharides and Polygonatum saponins to a matrix containing coconut water, birch sap, citrus bitter enzyme hydrolysate and mogroside V, the bitter taste of Ganoderma lucidum polysaccharides and Polygonatum saponins is neutralized, thereby improving the public's acceptance of Ganoderma lucidum and Polygonatum beverages. 2. Enzymatic hydrolysis is used to extract the active ingredients from Ganoderma lucidum and Polygonatum sibiricum, thereby increasing the yield of active ingredients and reducing the cost of waste disposal. Detailed Implementation

[0017] The preferred embodiments of the present invention are described below. It should be understood that the preferred embodiments described herein are for illustration and explanation only and are not intended to limit the present invention.

[0018] The same designation refers to the same component.

[0019] Example 1: This invention provides a Ganoderma lucidum and Polygonatum food product, which is composed of 90% matrix, 0.1% Ganoderma lucidum extract, 0.1% Polygonatum extract, 0.1% citrus extract, 0.1% pectin, 0.1% turmeric extract, and 0.01% monk fruit extract by weight percentage.

[0020] The substrate consists of 85% coconut water and 10% birch sap by weight percentage.

[0021] Ganoderma lucidum extract is a polysaccharide derived from Ganoderma lucidum.

[0022] The extract of Polygonatum sibiricum is Polygonatum saponin.

[0023] The citrus extract is a hydrolysate of citrus bitter substances, and the monk fruit extract is monk fruit glycoside V.

[0024] Example 2: This invention provides a Ganoderma lucidum and Polygonatum food product, which is composed of 95% matrix, 2.0% Ganoderma lucidum extract, 2.0% Polygonatum extract, 0.5% citrus extract, 0.5% pectin, 0.5% turmeric extract, and 0.1% monk fruit extract by weight percentage.

[0025] The substrate consists of 90% coconut water and 10% birch sap by weight percentage.

[0026] Ganoderma lucidum extract is a polysaccharide derived from Ganoderma lucidum.

[0027] The extract of Polygonatum sibiricum is Polygonatum saponin.

[0028] The citrus extract is a hydrolysate of citrus bitter substances, and the monk fruit extract is mogroside V.

[0029] Example 3: This invention provides a Ganoderma lucidum and Polygonatum food product, which is composed of 95% matrix, 1.3% Ganoderma lucidum extract, 2.0% Polygonatum extract, 0.3% citrus extract, 0.2% pectin, 0.1% turmeric extract, and 0.05% monk fruit extract by weight percentage.

[0030] The substrate consists of 85%-90% coconut water and 10%-15% birch sap by weight percentage.

[0031] Ganoderma lucidum extract is a polysaccharide derived from Ganoderma lucidum.

[0032] The extract of Polygonatum sibiricum is Polygonatum saponin.

[0033] The citrus extract is a hydrolysate of citrus bitter substances, and the monk fruit extract is mogroside V.

[0034] Comparative Example 1: This invention provides a Ganoderma lucidum and Polygonatum food product, which consists of 95% matrix, 1.3% Ganoderma lucidum extract, 2.0% Polygonatum extract, and 0.2% pectin by weight percentage.

[0035] The substrate is water.

[0036] 1. Prepare 250ml samples according to the formulations of Examples 1-3 and Comparative Example 1 respectively, and take 50ml of each sample to test the bitterness and astringency using an electronic tongue, and obtain the following results.

[0037] Bitterness characteristic values: Comparative Example 1 > Example 1 > Example 2 > Example 3; Astringent taste characteristic value: Comparative Example 1 > Example 2 > Example 1 > Example 3.

[0038] 2. A taste evaluation group of 10 people was formed, and the remaining 200ml of each sample was divided into ten portions for the 10 people in the evaluation group to drink, and the following results were obtained.

[0039] Overall bitterness evaluation: Comparative Example 1 > Example 1 > Example 2 > Example 3; Overall evaluation of astringency: Comparative Example 1 > Example 2 > Example 1 > Example 3.

[0040] The results were consistent with those of the electronic tongue test, and the taste evaluation team indicated that the sample of Example 3 had no bitterness, thus Example 3 had the best taste and flavor.

[0041] A method for preparing Ganoderma lucidum and Polygonatum sibiricum food products includes the following steps: Ganoderma lucidum polysaccharides were obtained after pretreatment of Ganoderma lucidum. Polygonatum saponins were obtained by pretreatment of Polygonatum. After mixing Ganoderma lucidum polysaccharides and Polygonatum saponins with the matrix evenly, flavoring substances are added and the mixture is mixed again to obtain Ganoderma lucidum and Polygonatum beverage. The phospholipid-rich polysaccharide beverage is sterilized after being filled with nitrogen.

[0042] The pretreatment of Ganoderma lucidum includes the following sub-steps: Ganoderma lucidum is pulverized to 100 mesh and then soaked in hot water at 80℃ for 30 minutes to obtain Ganoderma lucidum infusion. The Ganoderma lucidum infusion was enzymatically hydrolyzed at 50°C for 45 minutes using a combination of 0.5% cellulase and 0.3% pectinase, followed by ultrasonic treatment in a pulse mode for 20 minutes, and then purified to obtain a Ganoderma lucidum polysaccharide solution. Ganoderma lucidum polysaccharide solution was purified and dried to obtain Ganoderma lucidum polysaccharide.

[0043] The pretreatment of Polygonatum includes the following sub-steps: After slicing Polygonatum, enzymatic hydrolysis was performed using a combination of 0.4% pectinase and β-0.2% glucosidase at pH 4.5 and 50℃ for 60 min. Then, low-temperature DCE extraction was performed using ethanol as solvent to obtain Polygonatum saponin solution.

[0044] The scrophularia saponin solution was purified by resin adsorption and elution with ethanol, and then dried to obtain scrophularia saponins.

[0045] Mixing includes the following sub-steps: After mixing coconut water, birch sap and pectin solution and adjusting the pH to 6.0, the mixture was stirred at 150 rpm for 2 minutes at 45°C to obtain the matrix. Ganoderma lucidum polysaccharides and Polygonatum saponins were added to the matrix and stirred at 100 rpm for 5 minutes at 25°C to obtain a semi-finished product. Citrus bitter enzyme hydrolysate and mogroside V were added to the semi-finished product, and the mixture was stirred at 100 rpm for 2 minutes at 25°C. Then, it was homogenized twice at 80 MPa to obtain Ganoderma lucidum and Polygonatum beverage.

[0046] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A Ganoderma lucidum and Polygonatum food product, characterized in that, It consists of 90%-95% matrix, 0.1%-2.0% Ganoderma lucidum extract, 0.1%-2.0% Polygonatum sibiricum extract, 0.1%-0.5% citrus extract, 0.1%-0.5% pectin, 0.1%-0.5% turmeric extract, and 0.01%-0.1% monk fruit extract by weight percentage.

2. The Ganoderma lucidum and Polygonatum food product according to claim 1, characterized in that, The matrix consists of 85%-90% coconut water and 10%-15% birch sap by weight percentage.

3. The Ganoderma lucidum and Polygonatum food product and its preparation method according to claim 1, characterized in that, The Ganoderma lucidum extract is a Ganoderma lucidum polysaccharide.

4. A Ganoderma lucidum and Polygonatum food product according to claim 1, characterized in that, The extract of Polygonatum sibiricum is Polygonatum saponin.

5. A Ganoderma lucidum and Polygonatum food product according to claim 1, characterized in that, The citrus extract is a hydrolysate of citrus bitter substances, and the monk fruit extract is monk fruit glycoside V.

6. A method for preparing Ganoderma lucidum and Polygonatum sibiricum food products, characterized in that, Includes the following steps: Ganoderma lucidum polysaccharides were obtained after pretreatment of Ganoderma lucidum. Polygonatum saponins were obtained by pretreatment of Polygonatum. After mixing Ganoderma lucidum polysaccharides and Polygonatum saponins with the matrix evenly, flavoring substances are added and the mixture is mixed again to obtain Ganoderma lucidum and Polygonatum beverage. The phospholipid-rich polysaccharide beverage is sterilized after being filled with nitrogen.

7. A Ganoderma lucidum and Polygonatum food product according to claim 5, characterized in that, The Ganoderma lucidum pretreatment includes the following sub-steps: Ganoderma lucidum is pulverized and then soaked in hot water to obtain Ganoderma lucidum soaking solution; The Ganoderma lucidum soaking solution was purified by enzymatic hydrolysis and ultrasonic treatment to obtain Ganoderma lucidum polysaccharide solution; Ganoderma lucidum polysaccharide solution was purified and dried to obtain Ganoderma lucidum polysaccharide.

8. A Ganoderma lucidum and Polygonatum food product according to claim 5, characterized in that, The pretreatment of Polygonatum includes the following sub-steps: After slicing the Polygonatum rhizome, enzymatic hydrolysis and DCE extraction were performed to obtain a Polygonatum rhizome saponin solution. Polygonatum saponins were obtained by purifying and drying the polygonatum saponin solution.

9. A Ganoderma lucidum and Polygonatum food product according to claim 5, characterized in that, The mixing process includes the following sub-steps: After mixing coconut water, birch sap and pectin solution and adjusting the pH to 6.0-6.2, stir at 100-200 rpm for 2-5 minutes at 40-45℃ to obtain the matrix; Ganoderma lucidum polysaccharides and Polygonatum saponins are added to the matrix and stirred at 100-200 rpm for 2-10 minutes at 20-45℃ to obtain a semi-finished product. Citrus bitter enzyme hydrolysate and mogroside V are added to the semi-finished product, and then stirred at 50-150 rpm for 2-5 minutes at 20-45℃ before high-pressure homogenization to obtain Ganoderma lucidum and Polygonatum beverage.