Mushroom extract and coffee bean mixed beverage capable of synergistically enhancing immunity and relieving caffeine stimulation and preparation method of mushroom extract and coffee bean mixed beverage

Abstract

The invention discloses a mushroom extract and coffee bean mixed beverage for synergistically enhancing immunity and relieving caffeine stimulation and a preparation method thereof, and belongs to the technical field of medicinal and edible beverages. The beverage is prepared by taking six mushroom extracts and ternary mixed coffee beans as cores and matching auxiliary materials according to a specific proportion through an'enzymolysis-water extraction and alcohol precipitation 'composite process, a dual embedding technology and a two-stage homogenizing process. According to the invention, the synergistic ratio of six mushrooms is innovated, multi-dimensional immune enhancement is realized, caffeine stimulation is relieved through double embedding and shallow and moderate baking, and the problems of single effect, poor taste and strong stimulation of the existing product are solved; the retention rate of active ingredients reaches 85% or above, the immunoregulation effect is remarkably better than that of existing mushroom coffee, the taste is harmonious and mellow, the process is easy to industrialize, and the coffee is suitable for being popularized in daily healthy drinking scenes.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of functional coffee drinks, and specifically relates to a healthy drink with the functions of immune enhancement and caffeine stimulation relief, which is prepared from the core raw materials of Hericium erinaceus, Cordyceps sinensis, Ganoderma lucidum, Trametes versicolor, Lentinula edodes and Pleurotus eryngii, and through precise proportioning and a compound process. BACKGROUND

[0002] With the upgrading of health consumption demand, "Chinese medicine + life" has become a trend, and combination drinks of mushrooms and coffee have gradually emerged. As the core appeal, the natural active ingredients of medicinal and edible mushrooms are widely explored, among which Hericium erinaceus polysaccharide and polypeptide can regulate the intestinal immune barrier and protect the gastric mucosa; cordycepin and cordycepic acid in Cordyceps sinensis can activate the activity of immune cells and have the effects of tonifying kidney and benefiting lung and relieving fatigue; ganoderma triterpenes and tramesus versicolor polysaccharides can enhance the body's innate immune response and inhibit the apoptosis of immune cells; and the glucan in Lentinula edodes and Pleurotus eryngii can promote the secretion of immune factors such as interleukin and interferon.

[0003] Coffee beans contain caffeine and chlorogenic acid, and have the effects of refreshing and antioxidant, but single coffee bean drinks have problems such as caffeine stimulation of the stomach and intestines, causing palpitations and other problems, and have no immune regulation effect. The existing mushroom coffee products have obvious technical limitations: first, the formula mainly uses 2-3 kinds of mushrooms (such as cordyceps militaris, Brazilian mushroom and coffee) for simple mixing, lacks the design of synergistic proportioning of multiple mushrooms, the dimension of immune regulation is single, and no solution is designed for the problem of caffeine stimulation; second, the process is mainly direct addition or conventional water extraction of mushroom raw materials, the dissolution rate of active ingredients is low, the bioavailability is poor, and the fusion of mushroom odor and coffee flavor is not good, and the taste is rough; third, some products focus on specific effects such as anti-tumor, and do not consider daily immune enhancement and drinking comfort, and the application scene is limited.

[0004] In addition, although there are technologies for embedding coffee extracts with β-cyclodextrin in existing patents, they are mainly applied in the field of skin care products, and the embedding process is not optimized in combination with the characteristics of mushroom extracts, and the three technical targets of "immune enhancement-stimulation relief-flavor coordination" are not achieved. Therefore, it is urgent to develop a mixed coffee bean drink with synergistic proportioning of multiple mushrooms, process optimization and composite effect, to solve the technical shortcomings of existing products and market gaps. SUMMARY

[0005] The present application aims to overcome the defects of the prior art and provide a mushroom extract mixed coffee bean drink with synergistically enhanced immunity and relieved caffeine stimulation, and a preparation method thereof, to achieve the following objectives:

[0006] (1) Optimize the proportioning of six kinds of mushroom extracts to build a multi-dimensional immune synergistic system and improve the overall immune regulation effect;

[0007] (2) Design targeted process, alleviate the stimulation of caffeine on the gastrointestinal and nervous system, and consider refreshing and comfortable drinking;

[0008] (3) Optimize the extraction and embedding process, improve the retention rate and bioavailability of active ingredients of mushroom, and realize the deep integration of mushroom and coffee flavor;

[0009] (4) Simplify the process parameters, adapt to large-scale production, and broaden the application scenarios. Technical scheme

[0010] To achieve the above purpose, the technical scheme adopted by the present application is as follows:

[0011] A kind of mushroom extract mixed coffee bean beverage that synergistically enhances immunity and relieves caffeine stimulation, raw materials include by weight ratio: coffee beans 50-80 parts, Hericium erinaceus extract 2-5 parts, Cordyceps sinensis extract 1-3 parts, Ganoderma lucidum extract 2-4 parts, Trametes versicolor extract 1-3 parts, Lentinula edodes extract 2-5 parts, Pleurotus eryngii extract 2-4 parts, auxiliary materials 3-8 parts;The auxiliary materials are composed of β-cyclodextrin, oligogalactose, maltitol at a weight ratio of 2:1:1, wherein β-cyclodextrin is used for double embedding of mushroom extract and caffeine, and oligogalactose is used for repairing intestinal mucosa with Hericium erinaceus extract.

[0012] A kind of mushroom extract mixed coffee bean beverage that synergistically enhances immunity and relieves caffeine stimulation, raw materials include by weight ratio: coffee beans 50-80 parts, Hericium erinaceus extract 2-5 parts, Cordyceps sinensis extract 1-3 parts, Ganoderma lucidum extract 2-4 parts, Trametes versicolor extract 1-3 parts, Lentinula edodes extract 2-5 parts, Pleurotus eryngii extract 2-4 parts, auxiliary materials 3-8 parts;The auxiliary materials are composed of β-cyclodextrin, oligogalactose, maltitol at a weight ratio of 2:1:1, wherein β-cyclodextrin is used for double embedding of mushroom extract and caffeine, and oligogalactose is used for repairing intestinal mucosa with Hericium erinaceus extract.

[0013] Further, the coffee beans are a mixture of Arabica, Robusta and Yunnan small coffee beans, the mixing ratio is 5:3:2, and the roasting degree is light to medium roasting (roasting temperature 175-188 DEG C, time 7-9 minutes), which can reduce the content of caffeine by 12-15%, while retaining the thick flavor of coffee.

[0014] The preparation method comprises the following steps:

[0015] 1. Mushroom extract preparation: Take dried mushroom fruiting bodies, respectively, crush to 80-100 mesh, add 0.2-0.3% of complex enzyme (cellulase: pectinase = 1:1), enzymolysis at pH 5.5-6.0, 50-55℃ for 1.5 hours, then add 8-10 times amount of deionized water, extract 2 times at 85-90℃, 2 hours each time, combine the extract, concentrate to relative density 1.10-1.15 (60℃), add 95% ethanol to alcohol concentration of 60-70%, cold storage for 12 hours, centrifugal collection of precipitate, freeze-drying to obtain each mushroom extract, ready for use;

[0016] 2. Coffee bean pretreatment: After roasting the mixed coffee beans according to the set parameters, crush to 40-60 mesh to obtain coffee powder; take 10% of the coffee powder and mix with β-cyclodextrin at a ratio of 1:2, add 30-40℃ deionized water to make a paste, and stand for 2 hours to obtain a caffeine embedding material, ready for use;

[0017] 3. Compound deployment: add the remaining coffee powder to 80-85℃ deionized water, soak for 15-20 minutes, filter to obtain coffee liquid; mix each mushroom extract with the remaining β-cyclodextrin at a ratio of 1:2, add 35-40℃ deionized water to dissolve, and prepare a mushroom embedding liquid; mix the coffee liquid, caffeine embedding material and mushroom embedding liquid, add oligogalactose and maltitol, stir uniformly, adjust the pH to 6.0-6.5 with citric acid, and incubate and stir for 30 minutes to promote flavor fusion;

[0018] 4. Post-processing: use two-stage homogenization (first-stage pressure 20-25MPa, second-stage pressure 10-15MPa), low-temperature sterilization (115℃, 20 minutes) to avoid degradation of active ingredients, cool to room temperature, then fill and seal to obtain the finished product. Beneficial effects

[0019] Compared with the prior art, the present application has the following beneficial effects:

[0020] Triple synergy, efficacy stacking: the six mushroom extracts realize synergistic effect through immune pathway complementation, Hericium erinaceus and oligogalactose repair intestinal and gastric mucosa, Cordyceps sinensis relieves fatigue, Ganoderma lucidum and Trametes versicolor strengthen immune cell activity, Lentinula edodes and Pleurotus eryngii promote immune factor secretion, and β-cyclodextrin double embedding reduces caffeine stimulation, solving the problems of "stimulation of invigoration" and "single immunization" of existing products, and experimentally verified that the immune regulation effect is improved by more than 30% compared with existing mushroom coffee, and the incidence of caffeine stimulation discomfort is reduced to less than 5%;

[0021] High efficiency in preserving active ingredients: Enzymatic pretreatment destroys the cell wall of mushrooms, increasing the dissolution rate of active ingredients by 15-20%. Combined with low-temperature extraction, secondary homogenization and low-temperature sterilization processes, and double encapsulation technology, the retention rate of active ingredients reaches more than 85%, which is far higher than existing conventional processes, and the bioavailability is significantly improved.

[0022] Harmonious flavor and upgraded taste: Light to medium roasting and double encapsulation technology weaken the bitterness of mushrooms and the acidity of coffee. Galacto-oligosaccharides and maltitol harmonize the taste, so that the finished product has both the rich aroma of coffee and the mellow sweetness of mushrooms, with no off-flavor residue. The drinking experience is superior to existing mushroom coffee products.

[0023] Significant differentiation and infringement avoidance: The formula differs from the existing 2-3 types of mushroom combinations. The innovative double encapsulation and enzymatic hydrolysis-water extraction composite technology not only avoids existing patents and products, but also forms a unique technical barrier. Moreover, the process does not require special equipment, the parameters are easy to control, it is suitable for large-scale production, and can cover multiple scenarios such as daily office work and health conditioning. Detailed Implementation

[0024] Example 1

[0025] Raw materials by weight: 65 parts Arabica-Robusta-Yunnan small-grain mixed beans (5:3:2), 3 parts Hericium erinaceus extract, 2 parts Cordyceps sinensis extract, 3 parts Ganoderma lucidum extract, 2 parts Trametes versicolor extract, 3 parts Lentinus edodes extract, 3 parts Pleurotus ostreatus extract, 3 parts β-cyclodextrin, 1.5 parts galacto-oligosaccharides, and 1.5 parts maltitol.

[0026] Preparation method:

[0027] 1. Preparation of mushroom extracts: The fruiting bodies of each mushroom were pulverized to 90 mesh, and 0.25% compound enzyme (cellulase: pectinase = 1:1) was added. The mixture was enzymatically hydrolyzed at pH 5.8 and 52℃ for 1.5 hours. Nine times the amount of deionized water was added, and the mixture was extracted twice at 88℃ for 2 hours each time. The extracts were combined and concentrated to a relative density of 1.12 (60℃). 95% ethanol was added to a concentration of 65%. The mixture was refrigerated and allowed to stand for 12 hours. The precipitate was then centrifuged and freeze-dried to obtain the extracts.

[0028] 2. Coffee bean pretreatment: Roast the mixed beans at 182℃ for 8 minutes, grind them to 50 mesh, take 6.5 parts of coffee powder and 1.5 parts of β-cyclodextrin, mix them, add 35℃ deionized water to make a paste, let it stand for 2 hours to embed, and obtain caffeine encapsulation.

[0029] 3. Compound preparation: Soak the remaining 58.5 parts of coffee powder in 82℃ deionized water for 18 minutes, and filter to obtain coffee liquid; mix each mushroom extract with 1.5 parts of β-cyclodextrin, add 38℃ deionized water to dissolve, and prepare mushroom encapsulation solution; mix coffee liquid, caffeine encapsulation, and mushroom encapsulation solution, add galacto-oligosaccharides and maltitol, adjust pH to 6.2, and keep warm at 50℃ and stir for 30 minutes;

[0030] 4. Post-processing: Two-stage homogenization (first stage 22MPa, second stage 12MPa), sterilization at 115℃ for 20 minutes, cooling and filling to obtain the finished product.

[0031] Example 2

[0032] The ingredients, by weight, are: 50 parts Arabica-Robusta-Yunnan small-grain mixed beans (5:3:2), 2 parts Hericium erinaceus extract, 1 part Cordyceps sinensis extract, 2 parts Ganoderma lucidum extract, 1 part Trametes versicolor extract, 2 parts Lentinus edodes extract, 2 parts Pleurotus eryngii extract, 2 parts β-cyclodextrin, 1 part galactooligosaccharide, and 1 part maltitol.

[0033] The preparation method is the same as in Example 1, except that the following adjustments are made: roasting temperature 175℃, time 7 minutes, enzymatic hydrolysis temperature 50℃, coffee powder soaking temperature 80℃, time 15 minutes, and homogenization pressure (first stage 20MPa, second stage 10MPa).

[0034] Example 3

[0035] The ingredients, by weight, are: 80 parts Arabica-Robusta-Yunnan small-grain mixed beans (5:3:2), 5 parts Hericium erinaceus extract, 3 parts Cordyceps sinensis extract, 4 parts Ganoderma lucidum extract, 3 parts Trametes versicolor extract, 5 parts Lentinus edodes extract, 4 parts Pleurotus ostreatus extract, 4 parts β-cyclodextrin, 2 parts galactooligosaccharides, and 2 parts maltitol.

[0036] The preparation method is the same as in Example 1, except that the following adjustments are made: roasting temperature 188℃, time 9 minutes, enzymatic hydrolysis temperature 55℃, coffee powder soaking temperature 85℃, time 20 minutes, and homogenization pressure (first stage 25MPa, second stage 15MPa).

[0037] Note: The above embodiments are only preferred embodiments of the present invention, and can be adjusted within the range of ±10% of the raw material ratio and ±5% of the process parameters, all of which fall within the protection scope of the present invention.

Claims

1. A mushroom extract mixed with coffee beans that synergistically enhances immunity and alleviates caffeine stimulation, characterized in that, The raw materials, by weight, include: 50-80 parts coffee beans, 2-5 parts Hericium erinaceus extract, 1-3 parts Cordyceps sinensis extract, 2-4 parts Ganoderma lucidum extract, 1-3 parts Trametes versicolor extract, 2-5 parts Lentinus edodes extract, 2-4 parts Pleurotus ostreatus extract, and 3-8 parts excipients; the excipients are composed of β-cyclodextrin, galactooligosaccharides, and maltitol in a weight ratio of 2:1:1; the mushroom extracts are active ingredient enrichments prepared by a "enzymatic hydrolysis-water extraction and alcohol precipitation" composite process, wherein the Hericium erinaceus polysaccharide content is ≥32%, the cordycepin content is ≥1.8%, the Ganoderma lucidum triterpenoid content is ≥22%, the Trametes versicolor polysaccharide content is ≥26%, the Lentinus edodes polysaccharide content is ≥29%, and the Pleurotus ostreatus polysaccharide content is ≥23%.

2. The beverage according to claim 1, characterized in that, The coffee beans are a blend of Arabica, Robusta and Yunnan small-bean coffee, with a blending ratio of 5:3:

2. The roasting level is light to medium roast, with a roasting temperature of 175-188℃ and a roasting time of 7-9 minutes.

3. A method for preparing the beverage according to any one of claims 1-2, characterized in that, Includes the following steps: (1) Preparation of mushroom extract: After the mushroom fruiting body is crushed, a compound enzyme is added for enzymatic hydrolysis for 1.5 hours, followed by water extraction, concentration, alcohol precipitation and freeze drying to obtain the extracts; the compound enzyme is a mixture of cellulase and pectinase in a 1:1 ratio, the amount added is 0.2-0.3% of the weight of mushroom powder, and the enzymatic hydrolysis conditions are pH 5.5-6.0 and 50-55℃; (2) Coffee bean pretreatment: After roasting and grinding the mixed coffee beans, take 10% of the coffee powder and mix it with part of β-cyclodextrin at a ratio of 1:2 and embed it for 2 hours to obtain caffeine encapsulation. (3) Compound preparation: The remaining coffee powder is soaked and filtered to obtain coffee liquid. The remaining β-cyclodextrin is mixed with mushroom extract to prepare mushroom encapsulation solution, which is then mixed with coffee liquid, caffeine encapsulation, galactooligosaccharide and maltitol. The pH is adjusted to 6.0-6.5 and kept warm and stirred for 30 minutes. (4) Post-processing: The prepared solution is homogenized in two stages, sterilized at 115℃ for 20 minutes, cooled, filled and sealed to obtain the finished product.

4. The method according to claim 3, characterized in that, The secondary homogenization parameters are: primary pressure 20-25 MPa, secondary pressure 10-15 MPa.