Composite fungal polysaccharide beverage and production process thereof

Abstract

The compound fungal polysaccharide beverage is prepared from the following components in parts by weight: 70 to 80 parts of 831 strain polysaccharide extracting solution, 10 to 20 parts of starch compound polysaccharide, 4 to 6 parts of xylitol, 0.025 to 0.05 part of citric acid, 0.05 to 0.08 part of trehalose, 0.15 to 0.25 part of potassium sorbate, 0.15 to 0.25 part of sodium carboxymethyl cellulose and 0.2 to 0.4 part of ethyl maltol. The invention relates to a composite fungal polysaccharide beverage and a production process thereof. The obtained composite fungal polysaccharide beverage is good in oxidation resistance, excellent in nutritional value, clear and transparent in appearance, fine and smooth in taste and rich in flavor.

Description

Technical Field

[0001] This invention relates to the field of beverages, specifically to a compound fungal polysaccharide beverage and its production process. Background Technology

[0002] Polysaccharides are a class of sugars with complex and large molecular structures. Studies have shown that polysaccharides possess anti-fatigue activity, such as those found in wolfberry, cistanche, celery, astragalus, and black fungus. Currently, there is considerable research on the anti-fatigue properties of edible fungi polysaccharides, such as those from king oyster mushrooms, ganoderma lucidum, matsutake mushrooms, and bamboo fungus. However, most existing beverages are single-polysaccharide or single-fungus beverages; research and beverages combining fungi and polysaccharides remain relatively scarce. Summary of the Invention

[0003] In view of this, the purpose of this invention is to provide a compound fungal polysaccharide beverage and its production process. The resulting compound fungal polysaccharide beverage has good antioxidant properties, excellent nutritional value, clear and bright appearance, delicate taste, and rich flavor.

[0004] To achieve the above objectives, the present invention provides the following technical solution: A compound fungal polysaccharide beverage comprises the following components in parts by weight: 70-80 parts of polysaccharide extract from strain 831, 10-20 parts of starch compound polysaccharide, 4-6 parts of xylitol, 0.025-0.05 parts of citric acid, 0.05-0.08 parts of trehalose, 0.15-0.25 parts of potassium sorbate, 0.15-0.25 parts of sodium carboxymethyl cellulose, and 0.2-0.4 parts of ethyl maltol.

[0005] A production process for a compound fungal polysaccharide beverage includes the following steps: mixing polysaccharide extract of strain 831, starch compound polysaccharide, xylitol, citric acid, trehalose, potassium sorbate, sodium carboxymethyl cellulose and ethyl maltol evenly to obtain a beverage base; homogenizing, sterilizing and bottling the beverage base; and storing it after passing inspection to obtain the compound fungal polysaccharide beverage.

[0006] Preferably, the homogenization temperature is 65-75℃, the pressure is 20-25 MPa, and the homogenization is performed twice.

[0007] Preferably, the preparation method of the polysaccharide extract of strain 831 includes the following steps: S1: Inoculate strain 831 onto a culture medium to obtain an activated strain, and then inoculate the activated strain into a selenium-enriched wheat culture medium; S2: After the mycelium has grown fully and the primordia begin to appear in large quantities, crush the culture medium into a hydrolysis pot, add purified water and mix thoroughly. Adjust the pH to 4-5 with lactic acid or citric acid, control the temperature at 35-45℃, keep warm for 3-6 hours, and sludge out the extract. S3: Pour the extract into a stainless steel jacketed kettle, add α-amylase, and rapidly heat to 70-90℃. Maintain for 25-40 minutes and then boil. Rapidly cool to 40-60℃ and add saccharifying enzyme. Continue to act until the solution does not turn blue when iodine solution is added. Then heat the solution to 85-90℃ and maintain for 10-20 minutes to obtain crude polysaccharide extract. S4: The crude polysaccharide extract was filtered using an ultrafiltration membrane and the concentration was adjusted to obtain the polysaccharide extract of strain 831.

[0008] Preferably, the selenium-enriched wheat culture medium in step S1 comprises the following components in parts by weight: 40-50 parts selenium-enriched wheat, 0.6-0.8 parts glucose, 0.2-0.4 parts peptone, 0.01-0.04 parts potassium hydrogen phosphate, 0.01-0.03 parts magnesium sulfate, 0.01-0.03 parts sucrose, 0.005-0.008 parts maltose, 0.02-0.04 parts starch, 0.01-0.03 parts sodium carboxymethyl cellulose, and 100-200 parts distilled water.

[0009] Preferably, the weight ratio of the extract, α-amylase, and saccharifying enzyme is 100:(0.01-0.05):(0.02-0.08).

[0010] Preferably, the preparation method of the starch complex polysaccharide is as follows: Selenium-enriched gliadin was dissolved in a 25% ethanol solution, dietary fiber was added and stirring was continued for 1-2 hours, then a 15% pectin solution and complex sugar were added and stirred for 30-45 minutes. The ethanol was evaporated at 40℃ and 0.01-0.02 MPa, and the mixture was freeze-dried to obtain starch complex polysaccharide.

[0011] Preferably, the weight ratio of the selenium-enriched gliadin, ethanol solution, dietary fiber, pectin solution, and complex sugar is 2:7:0.2:1:5.

[0012] Preferably, the preparation method of the compound sugar is as follows: mix selenium-enriched wheat starch and selenium-enriched wheat protein, then add inulin and sucrose, stir at room temperature for 2-3 hours, sonicate for 10-20 minutes, cook under high pressure for 20-30 minutes, remove and cool to obtain the compound sugar.

[0013] Preferably, the weight ratio of the selenium-enriched wheat starch, selenium-enriched wheat protein, inulin, and sucrose is 10:10:1:1.

[0014] The polysaccharide extract of strain 831 in the compound fungal polysaccharide beverage of this invention contains a large amount of amino acids and vitamins and other active substances. It has strong immune activity and is easily absorbed by the human body. The addition of dietary fiber in the starch compound polysaccharide can enhance human immune function, improve liver, kidney and gastrointestinal function, strengthen physical ability and relieve physical fatigue. In the beverage, through hydrogen bonding and hydrophobic forces, as well as the addition of anionic pectin, the electrostatic repulsion between particles is enhanced, which improves the stability of the system. This allows the active substances and water in the polysaccharide extract of strain 831 in the compound fungal polysaccharide beverage to be relocked, preventing their oxidation. The combined use of starch compound polysaccharide and strain 831 polysaccharide extract has a superior synergistic effect, improving antibacterial and antioxidant functions, and also improving the taste of the beverage, reducing bitterness and strange taste. Detailed Implementation

[0015] The products, methods, and applications of this invention have been described through preferred embodiments. Those skilled in the art can clearly make modifications or appropriate alterations and combinations to the methods and applications described herein without departing from the content, spirit, and scope of this invention to realize and apply it. It should be noted that all raw materials described in this invention are commercially available and will not be detailed here. The equipment used in the preparation process is all existing equipment. The 831 strain was provided by the Microbiology Laboratory of Henan University of Science and Technology. Example 1

[0016] A compound fungal polysaccharide beverage comprises the following components in parts by weight: 70 parts of polysaccharide extract from strain 831, 10 parts of starch compound polysaccharide, 4 parts of xylitol, 0.025 parts of citric acid, 0.05 parts of trehalose, 0.15 parts of potassium sorbate, 0.15 parts of sodium carboxymethyl cellulose, and 0.2 parts of ethyl maltol.

[0017] A production process for a compound fungal polysaccharide beverage includes the following steps: mixing the above-mentioned parts by weight of 831 strain polysaccharide extract, starch compound polysaccharide, xylitol, citric acid, trehalose, potassium sorbate, sodium carboxymethyl cellulose and ethyl maltol evenly to obtain a beverage slurry; homogenizing the beverage slurry (homogenization temperature is 65℃, pressure is 20 MPa, homogenization times are 2), sterilizing, filling, and storing after passing inspection to obtain the compound fungal polysaccharide beverage.

[0018] The preparation method of polysaccharide extract from strain 831 includes the following steps: S1: The 831 strain was inoculated onto a culture medium to obtain an activated strain, which was then inoculated into a selenium-enriched wheat culture medium. The selenium-enriched wheat culture medium consisted of the following components by weight: 40 parts selenium-enriched wheat, 0.6 parts glucose, 0.2 parts peptone, 0.01 parts potassium hydrogen phosphate, 0.01 parts magnesium sulfate, 0.01 parts sucrose, 0.005 parts maltose, 0.02 parts starch, 0.01 parts sodium carboxymethyl cellulose, and 100 parts distilled water. S2: After the mycelium has grown fully and the primordia begin to appear in large quantities, crush the culture medium into a whole and put it into a hydrolysis pot. Add purified water and mix thoroughly. Adjust the pH to 4 with lactic acid or citric acid. Keep the temperature at 35℃ for 3 hours and drain to obtain the extract. S3: Pour the extract into a stainless steel jacketed kettle, add α-amylase, and rapidly heat to 70°C. Maintain the temperature for 25-40 minutes, then boil. Rapidly cool to 40°C and add saccharifying enzyme. The weight ratio of extract, α-amylase, and saccharifying enzyme is 100:0.01:0.02. Continue heating until the solution does not turn blue when iodine solution is added. Then, heat the solution to 85°C and maintain the temperature for 10 minutes to obtain crude polysaccharide extract. S4: The crude polysaccharide extract was filtered using an ultrafiltration membrane and the concentration was adjusted to obtain the polysaccharide extract of strain 831.

[0019] The preparation method of starch complex polysaccharide is as follows: Selenium-enriched wheat starch and selenium-enriched wheat protein were mixed, and then inulin and sucrose were added. The weight ratio of selenium-enriched wheat starch, selenium-enriched wheat protein, inulin and sucrose was 10:10:1:1. The mixture was stirred at room temperature for 2 hours, sonicated for 10 minutes, and then cooked under high pressure for 20 minutes. The mixture was then removed and cooled to obtain a complex sugar. Selenium-enriched gliadin was dissolved in a 25% (v / v) ethanol solution. Dietary fiber was added and the mixture was stirred for 1 hour. Then, a 15% (w / w) pectin solution and complex sugar were added. The weight ratio of selenium-enriched gliadin, ethanol solution, dietary fiber, pectin solution and complex sugar was 2:7:0.2:1:5. The mixture was stirred for 30 minutes. The ethanol was evaporated at 40℃ and 0.01 MPa. The mixture was then freeze-dried to obtain starch complex polysaccharide. Example 2

[0020] A compound fungal polysaccharide beverage comprises the following components in parts by weight: 80 parts of polysaccharide extract from strain 831, 20 parts of starch compound polysaccharide, 6 parts of xylitol, 0.05 parts of citric acid, 0.08 parts of trehalose, 0.25 parts of potassium sorbate, 0.25 parts of sodium carboxymethyl cellulose, and 0.4 parts of ethyl maltol.

[0021] A production process for a compound fungal polysaccharide beverage includes the following steps: mixing the above-mentioned parts by weight of 831 strain polysaccharide extract, starch compound polysaccharide, xylitol, citric acid, trehalose, potassium sorbate, sodium carboxymethyl cellulose and ethyl maltol evenly to obtain a beverage slurry; homogenizing the beverage slurry (homogenization temperature is 75℃, pressure is 25 MPa, homogenization times are 2), sterilizing, filling, and storing after passing inspection to obtain the compound fungal polysaccharide beverage.

[0022] The preparation method of polysaccharide extract from strain 831 includes the following steps: S1: The 831 strain was inoculated onto a culture medium to obtain an activated strain, which was then inoculated into a selenium-enriched wheat culture medium. The selenium-enriched wheat culture medium consisted of the following components by weight: 50 parts selenium-enriched wheat, 0.8 parts glucose, 0.4 parts peptone, 0.04 parts potassium hydrogen phosphate, 0.03 parts magnesium sulfate, 0.03 parts sucrose, 0.008 parts maltose, 0.04 parts starch, 0.03 parts sodium carboxymethyl cellulose, and 200 parts distilled water. S2: After the mycelium has grown fully and the primordia begin to appear in large quantities, crush the culture medium into a whole and put it into a hydrolysis pot. Add purified water and mix thoroughly. Adjust the pH to 5 with lactic acid or citric acid. Control the temperature at 45℃ and keep it warm for 6 hours. Drain to obtain the extract. S3: Pour the extract into a stainless steel jacketed kettle, add α-amylase, and rapidly heat to 90°C. Maintain the temperature for 40 minutes, then boil. Rapidly cool to 60°C and add saccharifying enzyme. The weight ratio of extract, α-amylase, and saccharifying enzyme is 100:0.05:0.08. Continue heating until the solution does not turn blue when iodine solution is added. Then, heat the solution to 90°C and maintain the temperature for 20 minutes to obtain crude polysaccharide extract. S4: The crude polysaccharide extract was filtered using an ultrafiltration membrane and the concentration was adjusted to obtain the polysaccharide extract of strain 831.

[0023] The preparation method of starch complex polysaccharide is as follows: Selenium-enriched wheat starch and selenium-enriched wheat protein were mixed, and then inulin and sucrose were added. The weight ratio of selenium-enriched wheat starch, selenium-enriched wheat protein, inulin and sucrose was 10:10:1:1. The mixture was stirred at room temperature for 3 hours, sonicated for 20 minutes, and then cooked under high pressure for 30 minutes. The mixture was then removed and cooled to obtain a complex sugar. Selenium-enriched gliadin was dissolved in a 25% (v / v) ethanol solution. Dietary fiber was added and the mixture was stirred for 2 hours. Then, a 15% (w / w) pectin solution and complex sugar were added. The weight ratio of selenium-enriched gliadin, ethanol solution, dietary fiber, pectin solution and complex sugar was 2:7:0.2:1:5. The mixture was stirred for 45 minutes. The ethanol was evaporated at 40℃ and 0.02 MPa, and the mixture was freeze-dried to obtain starch complex polysaccharide. Example 3

[0024] A compound fungal polysaccharide beverage comprises the following components in parts by weight: 75 parts of polysaccharide extract from strain 831, 15 parts of starch compound polysaccharide, 5 parts of xylitol, 0.04 parts of citric acid, 0.06 parts of trehalose, 0.2 parts of potassium sorbate, 0.2 parts of sodium carboxymethyl cellulose, and 0.3 parts of ethyl maltol.

[0025] A production process for a compound fungal polysaccharide beverage includes the following steps: mixing the above-mentioned parts by weight of 831 strain polysaccharide extract, starch compound polysaccharide, xylitol, citric acid, trehalose, potassium sorbate, sodium carboxymethyl cellulose and ethyl maltol evenly to obtain a beverage slurry; homogenizing the beverage slurry (homogenization temperature is 70℃, pressure is 22 MPa, homogenization times are 2), sterilizing, filling, and storing after passing inspection to obtain the compound fungal polysaccharide beverage.

[0026] The preparation method of polysaccharide extract from strain 831 includes the following steps: S1: The 831 strain was inoculated onto a culture medium to obtain an activated strain, which was then inoculated into a selenium-enriched wheat culture medium. The selenium-enriched wheat culture medium consisted of the following components by weight: 45 parts selenium-enriched wheat, 0.7 parts glucose, 0.3 parts peptone, 0.03 parts potassium hydrogen phosphate, 0.02 parts magnesium sulfate, 0.02 parts sucrose, 0.006 parts maltose, 0.03 parts starch, 0.02 parts sodium carboxymethyl cellulose, and 150 parts distilled water. S2: After the mycelium has grown fully and the primordia begin to appear in large quantities, crush the culture medium into a whole and put it into a hydrolysis pot. Add purified water and mix thoroughly. Adjust the pH to 4.5 with lactic acid or citric acid. Control the temperature at 40℃ and keep it warm for 5 hours. Drain to obtain the extract. S3: Pour the extract into a stainless steel jacketed kettle, add α-amylase, and rapidly heat to 80°C. Maintain the temperature for 35 minutes, then boil. Rapidly cool to 50°C and add saccharifying enzyme. The weight ratio of extract, α-amylase, and saccharifying enzyme is 100:0.03:0.06. Continue heating until the solution does not turn blue when iodine solution is added. Then, heat the solution to 88°C and maintain the temperature for 15 minutes to obtain crude polysaccharide extract. S4: The crude polysaccharide extract was filtered using an ultrafiltration membrane and the concentration was adjusted to obtain the polysaccharide extract of strain 831.

[0027] The preparation method of starch complex polysaccharide is as follows: Selenium-enriched wheat starch and selenium-enriched wheat protein were mixed, and then inulin and sucrose were added. The weight ratio of selenium-enriched wheat starch, selenium-enriched wheat protein, inulin and sucrose was 10:10:1:1. The mixture was stirred at room temperature for 2.5 hours, sonicated for 15 minutes, and then cooked under high pressure for 25 minutes. The mixture was then removed and cooled to obtain the complex sugar. Selenium-enriched gliadin was dissolved in a 25% (v / v) ethanol solution. Dietary fiber was added and the mixture was stirred for 1.5 h. Then, a 15% (w / w) pectin solution and complex sugar were added. The weight ratio of selenium-enriched gliadin, ethanol solution, dietary fiber, pectin solution and complex sugar was 2:7:0.2:1:5. The mixture was stirred for 38 min. The ethanol was evaporated at 40 °C and 0.015 MPa, and the mixture was freeze-dried to obtain starch complex polysaccharide. Comparative Example 1

[0028] Comparative Example 1 is basically the same as Example 1, except that: in the production process, the polysaccharide extract of strain 831 is not used, but is replaced by fructose.

[0029] A compound fungal polysaccharide beverage comprises the following components in parts by weight: 70 parts fructose, 10 parts starch compound polysaccharide, 4 parts xylitol, 0.025 parts citric acid, 0.05 parts trehalose, 0.15 parts potassium sorbate, 0.15 parts sodium carboxymethyl cellulose, and 0.2 parts ethyl maltol.

[0030] A production process for a compound fungal polysaccharide beverage includes the following steps: mixing the above-mentioned parts by weight of fructose, starch compound polysaccharide, xylitol, citric acid, trehalose, potassium sorbate, sodium carboxymethyl cellulose and ethyl maltol evenly to obtain a beverage concentrate; homogenizing the beverage concentrate (homogenization temperature is 65℃, pressure is 20 MPa, homogenization times are 2), sterilizing, filling, and storing after passing inspection to obtain the compound fungal polysaccharide beverage.

[0031] The preparation method of starch complex polysaccharide is as follows: Selenium-enriched wheat starch and selenium-enriched wheat protein were mixed, and then inulin and sucrose were added. The weight ratio of selenium-enriched wheat starch, selenium-enriched wheat protein, inulin and sucrose was 10:10:1:1. The mixture was stirred at room temperature for 2 hours, sonicated for 10 minutes, and then cooked under high pressure for 20 minutes. The mixture was then removed and cooled to obtain a complex sugar. Selenium-enriched gliadin was dissolved in a 25% (v / v) ethanol solution. Dietary fiber was added and the mixture was stirred for 1 hour. Then, a 15% (w / w) pectin solution and complex sugar were added. The weight ratio of selenium-enriched gliadin, ethanol solution, dietary fiber, pectin solution and complex sugar was 2:7:0.2:1:5. The mixture was stirred for 30 minutes. The ethanol was evaporated at 40℃ and 0.01 MPa. The mixture was then freeze-dried to obtain starch complex polysaccharide. Comparative Example 2

[0032] Comparative Example 1 is basically the same as Example 1, except that: in the production process, the polysaccharide extract of strain 831 and starch complex polysaccharide are not used, but are replaced by fructose and inulin.

[0033] A compound fungal polysaccharide beverage comprises the following components in parts by weight: 70 parts fructose, 10 parts inulin, 4 parts xylitol, 0.025 parts citric acid, 0.05 parts trehalose, 0.15 parts potassium sorbate, 0.15 parts sodium carboxymethyl cellulose, and 0.2 parts ethyl maltol.

[0034] A production process for a compound fungal polysaccharide beverage includes the following steps: mixing the above-mentioned parts by weight of fructose, inulin, xylitol, citric acid, trehalose, potassium sorbate, sodium carboxymethyl cellulose, and ethyl maltol evenly to obtain a beverage concentrate; homogenizing the beverage concentrate (homogenization temperature is 65℃, pressure is 20 MPa, homogenization times are 2), sterilizing, filling, and storing after passing inspection to obtain the compound fungal polysaccharide beverage.

[0035] This embodiment conducts sensory evaluation and antioxidant tests on the products obtained from Examples 1-3, the compound bacterial polysaccharide beverage from Shenzhen Jialian Biological Products Co., Ltd., and Comparative Examples 1-2.

[0036] Sensory Evaluation: Twenty sensory evaluators (10 men and 10 women) with sensitive senses in the food industry were selected and trained. To ensure the accuracy of the sensory analysis, the training and sensory evaluation experiments were conducted in a suitable environment recommended by GB / T10220. Sensory evaluators should possess basic knowledge of sensory analysis procedures and have the ability to perceive, identify, and describe sensory stimuli. Sensory evaluators conducted characteristic tests on the samples in the following order: color (clear and uniform, 10 points maximum), flavor (rich, well-integrated, and pleasant, 10 points maximum), mouthfeel (delicate, balanced sweet and sour, no bitterness, 10 points maximum), and texture (homogeneous, no layering, no sediment, 10 points maximum), to distinguish the important sensory characteristics of the product and to learn to differentiate the intensity of descriptive terms in the sensory evaluation criteria. The sensory evaluation criteria are shown in Table 1 (higher scores indicate better sensory performance; results are averaged).

[0037] Antioxidant performance test method: The antioxidant activity of the sample was determined by the ABTS·+ method. The ABTS·+ working solution was prepared by mixing 7.0 mmol / L ABTS and 2.45 mmol / L potassium persulfate and incubated in the dark for 16 h. When using the solution, the absorbance was adjusted to 0.70 ± 0.01 (734 nm), denoted as Abs. control The sample concentration was appropriately diluted to 0.5-3.5 mg / ml. 20 μl of sample was mixed with 1 mL of ABTS·+ solution, and after dark incubation for 10 min, the absorbance was measured at 734 nm using a UV-Vis spectrophotometer. This absorbance was recorded as Abs. sampleA standard curve was prepared using Trolox (water-soluble vitamin E) at concentrations ranging from 50 to 2500 μmol / L. Antioxidant capacity was calculated based on the Trolox equivalent (mmol / 100g) contained in 100g of sample. The ABTS·+ inhibition rate of samples at different concentrations was calculated as follows: .

[0038] Table 1: Tasting Results and Antioxidant Comparison Data for Each Sample

[0039] As can be seen from Table 1, compared with Examples 1-3, the overall performance of the compound fungal polysaccharide beverages prepared in Comparative Examples 1-2 was reduced, and the antioxidant properties were also lower. The compound fungal polysaccharide beverages prepared in Examples 1-3 were better in terms of color, flavor, taste and texture than Comparative Examples 1-2 and existing beverages, and also had better antioxidant properties.

[0040] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A compound fungal polysaccharide beverage, characterized in that, It includes the following components in parts by weight: 70-80 parts of polysaccharide extract from strain 831, 10-20 parts of starch complex polysaccharide, 4-6 parts of xylitol, 0.025-0.05 parts of citric acid, 0.05-0.08 parts of trehalose, 0.15-0.25 parts of potassium sorbate, 0.15-0.25 parts of sodium carboxymethyl cellulose, and 0.2-0.4 parts of ethyl maltol.

2. A production process for the compound fungal polysaccharide beverage as described in claim 1, characterized in that, The process includes the following steps: mixing polysaccharide extract of strain 831, starch complex polysaccharide, xylitol, citric acid, trehalose, potassium sorbate, sodium carboxymethyl cellulose and ethyl maltol evenly to obtain beverage concentrate; homogenizing, sterilizing and bottling the beverage concentrate; and storing it after passing inspection to obtain the complex fungal polysaccharide beverage.

3. The production process of the compound fungal polysaccharide beverage as described in claim 2, characterized in that, The homogenization temperature is 65-75℃, the pressure is 20-25 MPa, and the homogenization is performed twice.

4. The production process of the compound fungal polysaccharide beverage as described in claim 3, characterized in that, The preparation method of the polysaccharide extract of strain 831 includes the following steps: S1: Inoculate strain 831 onto a culture medium to obtain an activated strain, and then inoculate the activated strain into a selenium-enriched wheat culture medium; S2: After the mycelium has grown fully and the primordia begin to appear in large quantities, crush the culture medium into a hydrolysis pot, add purified water and mix thoroughly. Adjust the pH to 4-5 with lactic acid or citric acid, control the temperature at 35-45℃, keep warm for 3-6 hours, and sludge out the extract. S3: Pour the extract into a stainless steel jacketed kettle, add α-amylase, and rapidly heat to 70-90℃. Maintain for 25-40 minutes and then boil. Rapidly cool to 40-60℃ and add saccharifying enzyme. Continue to act until the solution does not turn blue when iodine solution is added. Then heat the solution to 85-90℃ and maintain for 10-20 minutes to obtain crude polysaccharide extract. S4: The crude polysaccharide extract was filtered using an ultrafiltration membrane and the concentration was adjusted to obtain the polysaccharide extract of strain 831.

5. The production process of the compound fungal polysaccharide beverage as described in claim 4, characterized in that, The selenium-enriched wheat culture medium in step S1 comprises the following components by weight: 40-50 parts selenium-enriched wheat, 0.6-0.8 parts glucose, 0.2-0.4 parts peptone, 0.01-0.04 parts potassium hydrogen phosphate, 0.01-0.03 parts magnesium sulfate, 0.01-0.03 parts sucrose, 0.005-0.008 parts maltose, 0.02-0.04 parts starch, 0.01-0.03 parts sodium carboxymethyl cellulose, and 100-200 parts distilled water.

6. The production process of the compound fungal polysaccharide beverage as described in claim 4, characterized in that, The weight ratio of the extract, α-amylase, and saccharifying enzyme is 100:(0.01-0.05):(0.02-0.08).

7. The production process of the compound fungal polysaccharide beverage as described in claim 2, characterized in that, The preparation method of the starch complex polysaccharide is as follows: Selenium-enriched gliadin was dissolved in a 25% ethanol solution, dietary fiber was added and stirring was continued for 1-2 hours, then a 15% pectin solution and complex sugar were added and stirred for 30-45 minutes. The ethanol was evaporated at 40℃ and 0.01-0.02 MPa, and the mixture was freeze-dried to obtain starch complex polysaccharide.

8. The production process of the compound fungal polysaccharide beverage as described in claim 7, characterized in that, The weight ratio of the selenium-enriched gliadin, ethanol solution, dietary fiber, pectin solution, and complex sugar is 2:7:0.2:1:

5.

9. The production process of the compound fungal polysaccharide beverage as described in claim 8, characterized in that, The preparation method of the compound sugar is as follows: mix selenium-enriched wheat starch and selenium-enriched wheat protein, then add inulin and sucrose, stir at room temperature for 2-3 hours, sonicate for 10-20 minutes, cook under high pressure for 20-30 minutes, remove and cool to obtain the compound sugar.

10. The production process of the compound fungal polysaccharide beverage as described in claim 9, characterized in that, The weight ratio of the selenium-enriched wheat starch, selenium-enriched wheat protein, inulin, and sucrose is 10:10:1:1.

Images