High-activity composite beverage with synergistic interaction of ganoderma lucidum and cubilose and preparation method thereof

Abstract

The invention discloses a high-activity composite beverage with synergistic interaction of ganoderma lucidum and cubilose and a preparation method of the composite beverage. The composite beverage comprises a ganoderma lucidum concentrated solution and cubilose. The preparation method comprises the following steps: crushing, extracting and concentrating ganoderma lucidum sporocarp meeting the content standard to obtain a ganoderma lucidum concentrated solution; soaking the high-cleanliness cubilose to prepare the cubilose; mixing the two components according to the volume ratio of 99: 1, adjusting the solid content, and performing pasteurization, high-temperature sterilization and sterile filling to obtain a finished product. The absorption rate of sialic acid and other components is increased, the taste and stability of the product are improved, energy is saved, consumption is reduced, and the shelf life is prolonged.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a compound beverage with synergistic effects of highly active Ganoderma lucidum and bird's nest, and its preparation method. Background Technology

[0002] Both Ganoderma lucidum (reishi mushroom) and bird's nest are traditional and precious nourishing ingredients. Current technology has attempted to combine them to create beverages. The traditional method for preparing Ganoderma lucidum and bird's nest beverages typically includes the following steps: pre-treating Ganoderma lucidum and bird's nest separately; concentrating and extracting Ganoderma lucidum extract; and soaking and cutting the bird's nest into small pieces. Then, the extracted Ganoderma lucidum extract and bird's nest are mixed, and water and rock sugar are added under suitable conditions and temperature for filtration, sterilization, and other treatments, ultimately producing the Ganoderma lucidum and bird's nest beverage.

[0003] However, this traditional method has significant limitations. First, it relies on simple physical extraction and mixing, which limits the extraction efficiency and bioavailability of functional components abundant in Ganoderma lucidum and bird's nest (such as Ganoderma lucidum polysaccharides, triterpenoids, and sialic acid from bird's nest). Second, the process fails to effectively address the inherent bitterness of Ganoderma lucidum and the potential fishy smell of bird's nest, affecting the final taste of the product. Furthermore, beverage systems prepared using traditional methods have poor stability, easily developing sediment or stratification upon prolonged storage, and due to the lack of a natural preservation system, their shelf life is limited, often requiring the addition of preservatives.

[0004] Therefore, there is an urgent need in this field for a Ganoderma lucidum and bird's nest compound beverage and its preparation method that can effectively improve the content and absorption rate of active ingredients, improve taste and stability, and extend the natural shelf life. Summary of the Invention

[0005] The present invention aims to provide a compound beverage with high-activity Ganoderma lucidum and bird's nest synergistic effects and its preparation method, which solves the technical problems of low utilization rate of active ingredients, poor taste, poor stability and short shelf life in existing Ganoderma lucidum and bird's nest beverages.

[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: A compound beverage with synergistic effects of highly active Ganoderma lucidum and bird's nest, made from the following ingredients: Ganoderma lucidum extract is obtained by crushing, extracting, and filtering Ganoderma lucidum fruiting bodies; Bird's nest is made from dried bird's nest through soaking, cleaning, cutting, and homogenization. Additional ingredients include rock sugar, purified water, and bird's nest; The volume ratio of Ganoderma lucidum extract to bird's nest is 99:1, and the amount of rock sugar added is 2%-5% of the total weight of the compound beverage.

[0007] Furthermore, the fruiting body of the Ganoderma lucidum is either Ganoderma lucidum var. rubrum or Ganoderma lucidum var. purpureus, with a polysaccharide content ≥5%, a triterpenoid compound content ≥2%, a water content ≤8%, and a fineness of 80-120 mesh.

[0008] Furthermore, the bird's nest is dried bird's nest strips with a sialic acid content ≥10%, a protein content ≥50%, a cleanliness ≥95%, and after soaking, it forms small pieces of 0.5-1cm or larger.

[0009] Furthermore, the compound beverage also contains probiotic fermentation liquid, wherein the probiotics are at least one of lactic acid bacteria or bifidobacteria, and the viable count after fermentation is ≥1×10⁻⁶. 6 CFU / mL.

[0010] Furthermore, the compound beverage contains sialic acid ≥1.5g / L, has a pH value of 4.0-4.5, and a sweetness of 3-7°.

[0011] A method for preparing a compound beverage with synergistic effects of highly active Ganoderma lucidum and bird's nest includes the following steps: (1) Raw material pretreatment: After washing and crushing the Ganoderma lucidum fruiting bodies, add purified water at a material-to-liquid ratio of 1:15, extract at 90-95℃ for 2 hours, filter and concentrate to 1 / 3 of the original volume to obtain Ganoderma lucidum concentrate. Soak dried bird's nest strips in purified water for 4-6 hours, remove impurities, add purified water at a material-to-liquid ratio of 99:1, and homogenize to obtain bird's nest. Dissolve rock sugar in purified water to prepare the auxiliary liquid; (2) Mixing and fermentation: Mix Ganoderma lucidum concentrate with bird's nest at a volume ratio of 99:1, add excipient liquid, and adjust the total solids content to 10%-12%. (3) Post-processing: After coarse and fine filtration, the sweetness and pH value of the fermentation broth are adjusted; ultra-high temperature instantaneous sterilization is performed, and after cooling, it is aseptically filled to obtain the finished product.

[0012] Furthermore, the high-temperature sterilization conditions are 121°C for 18 minutes.

[0013] Compared with the prior art, the beneficial effects of the present invention are: (1) This invention introduces a core stage of probiotic fermentation, using enzymes secreted by probiotics (such as polysaccharide enzymes and proteases) to break down large molecular polysaccharides in Ganoderma lucidum that are not easily absorbed into small molecular polysaccharide fragments that are easily absorbed, thereby increasing the absorption rate from about 30% in traditional methods to more than 60%; at the same time, it breaks down large molecular collagen and sialic acid-binding protein in bird's nest into small molecular peptides and free sialic acid, which makes the human body absorb them faster and more efficiently.

[0014] (2) The metabolic activities of probiotics during fermentation can transform the bitter terpenoids in Ganoderma lucidum into low-bitter derivatives and decompose the fishy substances in bird's nest, making the final product taste "sweet and sour and mellow", without the need to add a lot of sweeteners to mask the original unpleasant flavor. At the same time, the small molecule peptides and organic acids produced by fermentation can form a stable colloidal system with the polysaccharides in the raw materials, avoiding the sedimentation and layering problems that occur in traditional beverages after long-term storage, so that the product can still maintain a uniform and transparent state after being stored under refrigeration for 6 months; (3) The fermentation process described in this invention mainly relies on the biological metabolism of probiotics. The core stage does not require continuous high-temperature heating. Compared with the traditional stewing method, which is heated at 100°C throughout the process, energy consumption can be reduced by 40%-50%. At the same time, the fermentation method can decompose most of the solid residues that need to be filtered and discarded in the traditional process into soluble components through enzymatic hydrolysis, thereby increasing the raw material utilization rate from 60%-70% to more than 90%, which significantly reduces the cost of raw materials. (4) The lactic acid, acetic acid, and other organic acids produced during fermentation naturally lower the pH of the beverage to 4.0-4.5. This acidic environment effectively inhibits the growth of harmful microorganisms such as E. coli and mold. Simultaneously, the pasteurization step (65-70℃, 30 minutes) during fermentation kills any pathogens that may be present in the bird's nest. This allows the product to have a shelf life of up to 12 months without the addition of chemical preservatives, making it safer for consumption. Detailed Implementation

[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0016] The present invention will be further described in detail below with reference to the embodiments.

[0017] Example 1: Preparation of a compound beverage with synergistic effects of highly active Ganoderma lucidum and bird's nest 1. Raw material preparation: Reishi mushroom: Selected fruiting bodies of Ganoderma lucidum, with polysaccharide content ≥5%, triterpenoid content ≥2%, and moisture content controlled below 8%, pulverized to 80-120 mesh fine powder. This reishi raw material contains active ingredients such as triterpenoids, pyrroloquinoline quinone (PQQ), complex heteropolysaccharides (mucopolysaccharides, lipopolysaccharides, etc.), flavonoids, chitin, and nucleotides.

[0018] Bird's nest: Selected dried bird's nest strips with a sialic acid content ≥10%, a protein content ≥50%, and a cleanliness ≥95%.

[0019] Additional ingredients: food-grade rock sugar (purity ≥99%), and purified water that meets GB 5749 "Standards for Drinking Water Quality".

[0020] Probiotics: Activated probiotic liquid is used.

[0021] 2. Preparation process: 2.1) Raw material pretreatment: First, pre-treat the Ganoderma lucidum; quickly rinse the surface of the fruiting body with purified water to remove dust, and drain. Grind the cleaned Ganoderma lucidum into a fine powder of 80-120 mesh, add purified water at a material-to-liquid ratio of 1:15 (Ganoderma lucidum powder: purified water), and heat at a constant temperature of 90-95℃ for 2 hours, stirring once every 30 minutes. After extraction, filter through a 300-mesh filter cloth to remove residue and collect the Ganoderma lucidum extract; place the extract in a vacuum concentration tank (vacuum degree -0.08~-0.09MPa, temperature 60-65℃) and concentrate to 1 / 3 of the original volume to obtain concentrated Ganoderma lucidum solution, which is then cooled to room temperature for later use.

[0022] Next, pre-treat the bird's nest; soak it in purified water at 20-30℃ for 4-6 hours, changing the water twice during this period; after soaking, remove any remaining down and impurities, and rinse twice with purified water. Cut the cleaned bird's nest into small pieces of 0.5-1cm, add purified water at a material-to-liquid ratio of 1:99 (bird's nest: purified water), and homogenize it with a colloid mill for 2 minutes (8000r / min) to make a bird's nest homogenate.

[0023] 2.2) Mixing and Fermentation: Mix Ganoderma lucidum concentrate and bird's nest homogenate at a volume ratio of 2:1, add rock sugar (2%-5% of the total amount of the compound beverage) and purified water, and adjust the total solids content of the mixture to 10%-12%.

[0024] 2.3) Post-processing and finished product: After fermentation, the product is first filtered through a 200-mesh filter cloth, then finely filtered using a plate and frame filter press (0.22μm filter membrane pore size). Rock sugar is added to adjust the sweetness to 8-10°Bx and the pH to 4.0-4.3. High-temperature sterilization is performed: maintaining the temperature at 121℃ for 18 minutes, followed by immediate cooling to below 40℃. The beverage is then filled into glass bottles and sealed in a sterile filling workshop (Class 10,000 cleanliness). The finished product is sampled and tested for viable bacteria count, sialic acid content, heavy metals, and microorganisms; it is released only after meeting the standards. The finished product has a shelf life of 12 months when stored at room temperature (≤25℃).

[0025] It should be noted that, in this document, terms such as “comprising,” “including,” or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0026] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A compound beverage with synergistic effects of highly active Ganoderma lucidum and bird's nest, characterized in that, Made from the following raw materials: Ganoderma lucidum extract is obtained by crushing, extracting, and filtering Ganoderma lucidum fruiting bodies; Bird's nest is made from dried bird's nest through soaking, cleaning, cutting, and homogenization. Additional ingredients include rock sugar, purified water, and bird's nest; The volume ratio of Ganoderma lucidum extract to bird's nest is 99:1, and the amount of rock sugar added is 2%-5% of the total weight of the compound beverage.

2. The compound beverage with synergistic effects of highly active Ganoderma lucidum and bird's nest according to claim 1, characterized in that, The fruiting body of the Ganoderma lucidum is either Ganoderma lucidum var. rubrum or Ganoderma lucidum var. purpureus, with a polysaccharide content ≥5%, a triterpenoid compound content ≥2%, a water content ≤8%, and a fineness of 80-120 mesh.

3. The compound beverage with synergistic effects of highly active Ganoderma lucidum and bird's nest according to claim 2, characterized in that, The bird's nest is dried bird's nest strips with a sialic acid content of ≥10%, a protein content of ≥50%, a cleanliness of ≥95%, and after soaking, it forms small pieces of 0.5-1cm or larger.

4. The compound beverage with synergistic effects of highly active Ganoderma lucidum and bird's nest according to claim 3, characterized in that, The compound beverage also contains a probiotic fermentation liquid, wherein the probiotics are at least one of lactic acid bacteria or bifidobacteria, and the viable count after fermentation is ≥1×10⁻⁶. 6 CFU / mL.

5. The compound beverage with synergistic effects of highly active Ganoderma lucidum and bird's nest according to claim 4, characterized in that, The compound beverage contains sialic acid ≥1.5g / L, has a pH value of 4.0-4.5, and a sweetness of 3-7°.

6. A method for preparing a compound beverage with synergistic effects of highly active Ganoderma lucidum and bird's nest, characterized in that, Includes the following steps: (1) Raw material pretreatment: After washing and crushing the Ganoderma lucidum fruiting bodies, add purified water at a material-to-liquid ratio of 1:15, extract at 90-95℃ for 2 hours, filter and concentrate to 1 / 3 of the original volume to obtain Ganoderma lucidum concentrate. Soak dried bird's nest strips in purified water for 4-6 hours, remove impurities, add purified water at a material-to-liquid ratio of 99:1, and homogenize to obtain bird's nest. Dissolve rock sugar in purified water to prepare the auxiliary liquid; (2) Mixing and fermentation: Mix Ganoderma lucidum concentrate with bird's nest at a volume ratio of 99:1, add excipient liquid, and adjust the total solids content to 10%-12%. (3) Post-processing: After coarse and fine filtration, the sweetness and pH value of the fermentation broth are adjusted; ultra-high temperature instantaneous sterilization is performed, and after cooling, it is aseptically filled to obtain the finished product.

7. The preparation method of a compound beverage with synergistic effects of highly active Ganoderma lucidum and bird's nest according to claim 6, characterized in that, The high-temperature sterilization conditions are 121°C for 18 minutes.