White birch fungus composite drink and preparation method thereof

Abstract

The application discloses a white birch tricholoma compound drink and a preparation method thereof, and relates to the technical field of food processing. The white birch tricholoma compound drink provided by the application comprises, in terms of mass fractions, 160-180 parts of white birch tricholoma extract, 20-26 parts of boletus extract, 20-26 parts of morchella extract, 0.02-0.06 parts of citric acid, 0.0002-0.0005 parts of stevioside, 0.0001-0.0004 parts of mogroside, 0.02-0.06 parts of polylysine hydrochloride, 0.01-0.05 parts of nisin, and 25-35 parts of pure water. The white birch tricholoma compound drink prepared by the application has multiple effects of improving immunity, resisting fatigue, regulating metabolism, regulating blood lipid and blood sugar levels and the like.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a birch polypore compound beverage and its preparation method. Background Technology

[0002] Chaga mushroom, scientifically known as Inonotus obliquus, is a rare medicinal fungus with a history of folk use dating back hundreds of years. Traditionally, it is consumed through simple decoction. Modern research has confirmed that Chaga mushroom is rich in various beneficial active ingredients such as polysaccharides, triterpenoids, superoxide dismutase, and polyphenols. These components show significant potential in antioxidation, immune regulation, inflammation relief, body condition regulation, and metabolism improvement, thus earning it the title of "Siberian Ganoderma" and making it a current research hotspot in the field of health functional beverages.

[0003] Currently, several birch polypore-related beverages have appeared on the market, but existing technologies still have many shortcomings, severely restricting the utilization efficiency of birch polypore's active ingredients and the actual product experience: Firstly, most basic products only use traditional processes such as cutting into pieces, boiling, and simple grinding. Not only is the extraction rate of fat-soluble or heat-sensitive active ingredients such as triterpenoids and superoxide dismutase in birch polypore extremely low, but the active substances are also easily deactivated due to the high temperature of grinding. At the same time, a large amount of wood fiber that cannot be absorbed by the human body remains in the product, which can easily cause precipitation, a rough and astringent taste after drinking, and even pose a safety hazard of not being able to completely remove mold and microorganisms attached to the surface of the raw materials. Secondly, the functional dimensions of single birch polypore beverages are relatively limited, only focusing on basic antioxidant needs. They cannot meet the complex health pain points of modern people, such as lack of energy caused by work-rest disorders, metabolic burden caused by high oil and sugar diets, and chronic fatigue caused by long-term desk work. Single-ingredient birch polypore cannot achieve multi-dimensional synergistic conditioning effects. Summary of the Invention

[0004] The purpose of this invention is to provide a birch polypore compound liquid and its preparation method to solve the problems existing in the prior art.

[0005] To solve the above-mentioned technical problems, the present invention provides the following technical solution: A compound beverage containing birch polypore, by weight, mainly comprises: 160-180 parts birch polypore extract, 20-26 parts porcini mushroom extract, 20-26 parts morel mushroom extract, 0.02-0.06 parts citric acid, 0.0002-0.0005 parts steviol glycosides, 0.0001-0.0004 parts mogrosides, 0.02-0.06 parts polylysine hydrochloride, 0.01-0.05 parts nisin, and 25-35 parts purified water.

[0006] A method for preparing a birch polypore compound beverage, the method comprising the following preparation steps: (1) Preparation of birch polypore extract: S1: Raw material pretreatment; S2: Soaking and activation, crude extraction; S3: Impurity removal, concentration, and sterilization; (2) By mass fraction, mix 160-180 parts of birch polypore extract, 20-26 parts of porcini mushroom extract, 20-26 parts of morel mushroom extract, 0.02-0.06 parts of citric acid, 0.0002-0.005 parts of steviol glycoside, 0.0001-0.0004 parts of mogroside, 0.02-0.06 parts of polylysine hydrochloride, 0.01-0.05 parts of nisin, and 25-35 parts of purified water evenly to prepare birch polypore compound beverage.

[0007] Preferably, the specific process of raw material pretreatment in step S1 is as follows: take birch polypore, remove moldy and insect-infested parts from the surface, and remove attached bark, mud and other impurities; rinse the surface dust of the raw material with room temperature pure water, drain and cut into small pieces of 1-2 cm, and then crush to coarse powder with a particle size of 0.5-2 mm; and then perform ultra-fine crushing of the coarse powder at room temperature to control the final particle size of the material to be less than 10 μm, thereby obtaining birch polypore micro powder.

[0008] Preferably, the specific process of soaking and activating in step S2 is as follows: mix birch polypore powder and soaking solution at a mass ratio of 1:(10~14) and soak at room temperature for 5~6 hours.

[0009] Preferably, the specific process of the soaking solution is as follows: food-grade choline and citric acid are mixed in a molar ratio of 3:1, and purified water is added in a volume of 40 to 50 times the total mass of food-grade choline and citric acid to obtain the soaking solution.

[0010] Preferably, the specific process of crude extraction in step S2 is as follows: ultrasonic extraction at a power of 200~250W and a temperature of 40~45℃ for 20~30min, and ultrasonic extraction at a power of 300~350W and a temperature of 55~60℃ for 30~40min to obtain crude extract.

[0011] Preferably, the specific process for removing impurities in step S3 is as follows: the crude extract is passed through a 200-mesh sieve and then precisely filtered using a 0.8~1.0μm microporous membrane to obtain a fine extract; the fine extract is fed into an AB-8 type macroporous adsorption resin column, and the crude polysaccharide component is first eluted with pure water and collected, and then eluted stepwise with 30wt% and 70wt% ethanol aqueous solutions to enrich the flavonoid and triterpenoid components respectively, and finally all active components are combined.

[0012] Preferably, the specific process of concentration in step S3 is as follows: under vacuum negative pressure environment, concentration is carried out at 50~60℃ until the solid content is 20~30%.

[0013] Preferably, the sterilization process in step S3 is as follows: using a high-voltage pulsed electric field cold sterilization method, in a processing chamber with an electric field strength of 20~30kV / cm, at room temperature for 3~5 minutes.

[0014] Compared with the prior art, the beneficial effects achieved by the present invention are: First, the preparation method of the birch polypore compound liquid provided by this invention balances the retention of active ingredients and extraction efficiency. Through ultra-fine pulverization, the final particle size of the material is controlled to be less than 10 μm, ensuring complete rupture of the cell walls and full exposure of the internal active ingredients. Abandoning the traditional approach of single water or alcohol extraction, a natural green eutectic solvent composed of choline and citric acid is used as the soaking solution. The synergistic effect of these two solvents gently disrupts the dense sclerotium cell walls of the birch polypore, significantly improving the dissolution efficiency of active ingredients such as polysaccharides and triterpenes. Compared to conventional water soaking, the extraction rate is higher, with no toxic or harmful residues, and it does not damage the heat-sensitive active substances of the birch polypore, eliminating the need for complex subsequent removal processes. Targeted enrichment is achieved using macroporous resin. AB-8 type macroporous adsorption resin is a weakly polar resin with extremely strong adsorption selectivity for moderately polar active ingredients such as flavonoids, triterpenes, and polyphenols in birch polypore. Only ethanol is needed for rapid elution of the target components, resulting in extremely low solvent residue. Sterilization is performed using a high-voltage pulsed electric field cold sterilization method, which, compared to traditional heat sterilization methods, results in almost no loss of active ingredients.

[0015] Secondly, the birch polypore compound beverage provided by this invention contains birch polypore extract, porcini mushroom extract, and morel mushroom extract. The polysaccharides and selenium in the morel mushroom extract can activate macrophage activity, while the triterpenoids in birch polypore help regulate immune balance and enhance immunity. The branched-chain amino acids in morel mushrooms can accelerate lactic acid metabolism and quickly relieve physical fatigue. The active ingredients in birch polypore can help improve insulin resistance, while the minerals in porcini and morel mushrooms help regulate blood lipids and blood sugar levels, making it suitable as a daily dietary supplement for people with hypertension, hyperlipidemia, and hyperglycemia. Detailed Implementation

[0016] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. 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 of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0017] In the following specific implementation, The Boletus extract contained 50% active ingredients and was purchased from Lanzhou Waterles Biotechnology Co., Ltd. The morel mushroom extract contained 50% active ingredients and was purchased from Ningxia Xiangcao Biotechnology Co., Ltd. The mogrosides contained 99% of the active ingredient and were purchased from Zhengzhou Jiuting Chemical Products Co., Ltd. The stevioside active ingredient content was 99%, and it was purchased from Shandong Pingju Biotechnology Co., Ltd. The polylysine hydrochloride is food grade, with an active ingredient content of 99%, and was purchased from Shandong Pingju Biotechnology Co., Ltd. The lactic acid nisin is food grade, with an active ingredient content of 99%, and was purchased from Shandong Pingju Biotechnology Co., Ltd.

[0018] The matrix of the AB-8 type macroporous adsorption resin column is styrene-divinylbenzene copolymer, model XAD-2, purchased from Shanghai Xinhu Experimental Equipment Co., Ltd. Example

[0019] A method for preparing a birch polypore compound beverage, the method comprising the following preparation steps: (1) Preparation of birch polypore extract: S1: Take birch polypore, remove moldy and insect-infested parts from the surface, and remove attached bark, mud and other impurities; rinse the surface dust of the raw material with room temperature pure water, drain and cut into 1cm small pieces, and then crush into coarse powder with a particle size of 0.5mm; under room temperature environment, the coarse powder is ultra-finely crushed to control the final particle size of the material to be less than 10μm, so as to obtain birch polypore micro powder; S2: Mix food-grade choline and citric acid at a molar ratio of 3:1, add 40 times the total mass of food-grade choline and citric acid in purified water to prepare an soaking solution; mix birch polypore powder and the soaking solution at a mass ratio of 1:10, soak at room temperature for 5 hours, and then extract by ultrasonication at 200W and 40℃ for 30 minutes, followed by ultrasonication at 300W and 55℃ for 40 minutes to obtain a crude extract; S3: The crude extract was passed through a 200-mesh sieve and then filtered precisely using a 0.8μm microporous membrane to obtain a fine extract. The fine extract was fed into an AB-8 type macroporous adsorption resin column. The crude polysaccharide component was first collected by elution with purified water, and then eluted stepwise with 30wt% and 70wt% ethanol aqueous solutions to enrich the flavonoid and triterpenoid components respectively. Finally, all active components were combined and concentrated under vacuum at 50℃ until the solid content was 20%. Then, the high-voltage pulse electric field cold sterilization method was used to treat the product in a treatment chamber with an electric field strength of 20kV / cm at room temperature for 5 minutes to obtain the birch polypore extract. (2) By mass fraction, 160 parts of birch polypore extract, 20 parts of porcini mushroom extract, 20 parts of morel mushroom extract, 0.02 parts of citric acid, 0.0002 parts of steviol glycoside, 0.0001 parts of mogroside, 0.02 parts of polylysine hydrochloride, 0.01 parts of nisin, and 25 parts of purified water are mixed evenly to prepare birch polypore compound beverage.

[0020] Example 2: A method for preparing a birch polypore compound beverage, the method comprising the following preparation steps: (1) Preparation of birch polypore extract: S1: Take birch polypore, remove moldy and insect-infested parts from the surface, and remove attached bark, mud and other impurities; rinse the surface dust of the raw material with room temperature pure water, drain and cut into 1cm small pieces, and then crush into coarse powder with a particle size of 1mm; under room temperature environment, the coarse powder is ultra-finely crushed to control the final particle size of the material to be less than 10μm, so as to obtain birch polypore micro powder; S2: Mix food-grade choline and citric acid at a molar ratio of 3:1, add purified water at a mass ratio of 45 times the total mass of food-grade choline and citric acid to prepare an soaking solution; mix birch polypore powder and the soaking solution at a mass ratio of 1:12, soak at room temperature for 5.5 hours, then extract ultrasonically at 230W and 43℃ for 25 minutes, and then extract ultrasonically at 330W and 58℃ for 33 minutes to obtain a crude extract; S3: The crude extract was passed through a 200-mesh sieve and then filtered precisely using a 1.0 μm microporous membrane to obtain a fine extract. The fine extract was fed into an AB-8 type macroporous adsorption resin column. The crude polysaccharide component was first collected by elution with purified water, and then eluted stepwise with 30wt% and 70wt% ethanol aqueous solutions to enrich the flavonoid and triterpenoid components respectively. Finally, all active components were combined and concentrated under vacuum at 55°C until the solid content was 25%. The extract was then treated for 4 minutes at room temperature in a processing chamber with an electric field strength of 25 kV / cm using a high-voltage pulse electric field cold sterilization method to obtain the birch polypore extract. (2) By mass fraction, 170 parts of birch polypore extract, 23 parts of porcini mushroom extract, 23 parts of morel mushroom extract, 0.04 parts of citric acid, 0.0003 parts of steviol glycoside, 0.0002 parts of mogroside, 0.04 parts of polylysine hydrochloride, 0.03 parts of nisin, and 30 parts of purified water are mixed evenly to prepare birch polypore compound beverage.

[0021] Example 3: A method for preparing a birch polypore compound beverage, the method comprising the following preparation steps: (1) Preparation of birch polypore extract: S1: Take birch polypore, remove moldy and insect-infested parts from the surface, and remove attached bark, mud and other impurities; rinse the surface dust of the raw material with room temperature pure water, drain and cut into 2cm small pieces, and then crush into coarse powder with a particle size of 2mm; under room temperature environment, the coarse powder is ultra-finely crushed to control the final particle size of the material to be less than 10μm, so as to obtain birch polypore micro powder; S2: Mix food-grade choline and citric acid at a molar ratio of 3:1, add 50 times the total mass of food-grade choline and citric acid in purified water to prepare an soaking solution; mix birch polypore powder and the soaking solution at a mass ratio of 1:14, soak at room temperature for 6 hours, then ultrasonically extract at 250W and 45℃ for 20 minutes, and then ultrasonically extract at 350W and 60℃ for 30 minutes to obtain a crude extract; S3: The crude extract was passed through a 200-mesh sieve and then filtered precisely using a 1.0 μm microporous membrane to obtain a fine extract. The fine extract was fed into an AB-8 type macroporous adsorption resin column. The crude polysaccharide component was first collected by elution with purified water, and then eluted stepwise with 30wt% and 70wt% ethanol aqueous solutions to enrich the flavonoid and triterpenoid components respectively. Finally, all active components were combined and concentrated under vacuum at 60°C until the solid content was 30%. The extract was then treated for 3 minutes at room temperature in a processing chamber with an electric field strength of 30 kV / cm using a high-voltage pulse electric field cold sterilization method to obtain the birch polypore extract. (2) By mass fraction, 180 parts of birch polypore extract, 26 parts of porcini mushroom extract, 26 parts of morel mushroom extract, 0.06 parts of citric acid, 0.0005 parts of steviol glycoside, 0.0004 parts of mogroside, 0.06 parts of polylysine hydrochloride, 0.05 parts of nisin, and 35 parts of purified water are mixed evenly to prepare birch polypore compound beverage.

[0022] Component analysis of birch polypore extract: 1. Determination of polysaccharide and β-glucan content; Determination methods: The total polysaccharide content in the birch polypore extract was determined by the phenol-sulfuric acid method, and the β-glucan content was determined by the β-glucan assay kit; II. Determination of triterpenoid content; Determination method: The birch polypore extract was dispersed in anhydrous methanol at a concentration of 5 mg / mL, filtered through a 0.2 μm filter, and 100 μL of filtrate was mixed with 0.15 mL of 5% vanillin-acetic acid solution and 0.5 mL of 70% perchloric acid. The mixture was heated at 60 °C for 45 min, allowed to stand at room temperature for 3 min, and then mixed with 2.25 mL of acetic acid. The absorbance was measured at 548 nm. The experimental results are shown in Table 1.

[0023] Third, determination of polyphenol content; Determination method: The content of polyphenols in the water extract of Chaga mushroom in the sample was identified by chromatographic tandem mass spectrometry; Determination conditions: (1) Chromatographic column: C18 chromatographic column; (2) Chromatographic separation conditions: column temperature 30℃; flow rate 0.3mL / min; (3) Mobile phase composition A: water + 0.1% formic acid, B: pure acetonitrile; (4) Injection volume 2 μL, autosampler temperature 4℃; (5) Detection conditions: heater temperature 325℃; sheath gas flow rate: 45 arb; auxiliary gas flow rate: 15 arb; purge gas flow rate: 1 arb; electrospray voltage: 3.5 KV; capillary temperature: 330 ℃. The test results are shown in Table 2.

[0024] Table 1 - Content of polysaccharides, β-glucan and triterpenoids; Table 2 - Relative concentrations of polyphenolic compounds; The specific embodiments described above further illustrate the purpose, technical solution, and beneficial effects of the present invention. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A compound beverage made from birch polypore, characterized in that, By weight, it mainly includes: 160-180 parts of birch polypore extract, 20-26 parts of porcini mushroom extract, 20-26 parts of morel mushroom extract, 0.02-0.06 parts of citric acid, 0.0002-0.0005 parts of steviol glycosides, 0.0001-0.0004 parts of mogrosides, 0.02-0.06 parts of polylysine hydrochloride, 0.01-0.05 parts of nisin, and 25-35 parts of purified water.

2. A method for preparing a compound beverage made from birch polypore, characterized in that, The preparation method of the birch polypore compound beverage includes the following preparation steps: (1) Preparation of birch polypore extract: S1: Raw material pretreatment; S2: Soaking and activation, crude extraction; S3: Impurity removal, concentration, and sterilization; (2) By mass fraction, mix 160-180 parts of birch polypore extract, 20-26 parts of porcini mushroom extract, 20-26 parts of morel mushroom extract, 0.02-0.06 parts of citric acid, 0.0002-0.005 parts of steviol glycoside, 0.0001-0.0004 parts of mogroside, 0.02-0.06 parts of polylysine hydrochloride, 0.01-0.05 parts of nisin, and 25-35 parts of purified water evenly to prepare birch polypore compound beverage.

3. The method for preparing the birch polypore compound beverage according to claim 2, characterized in that, The specific process for raw material pretreatment in step S1 is as follows: Take birch polypore, remove moldy and insect-infested parts from the surface, and remove attached bark, mud, sand and other impurities; rinse the surface dust of the raw material with room temperature pure water, drain and cut into small pieces of 1-2 cm, and then crush to coarse powder with a particle size of 0.5-2 mm; perform ultra-fine crushing of the coarse powder at room temperature to control the final particle size of the material to be less than 10 μm, and obtain birch polypore micro powder.

4. The method for preparing the birch polypore compound beverage according to claim 2, characterized in that, The specific process of soaking and activating in step S2 is as follows: mix birch polypore powder and soaking solution at a mass ratio of 1:(10~14) and soak at room temperature for 5~6 hours.

5. The method for preparing the birch polypore compound beverage according to claim 4, characterized in that, The specific process for the soaking solution is as follows: food-grade choline and citric acid are mixed in a molar ratio of 3:1, and then purified water is added in a volume of 40 to 50 times the total mass of the food-grade choline and citric acid to obtain the soaking solution.

6. The method for preparing the birch polypore compound beverage according to claim 2, characterized in that, The specific process of crude extraction in step S2 is as follows: ultrasonic extraction at a power of 200~250W and a temperature of 40~45℃ for 20~30min, and ultrasonic extraction at a power of 300~350W and a temperature of 55~60℃ for 30~40min to obtain crude extract.

7. The method for preparing the birch polypore compound beverage according to claim 2, characterized in that, The specific process for removing impurities in step S3 is as follows: the crude extract is passed through a 200-mesh sieve and then filtered precisely using a 0.8~1.0μm microporous membrane to obtain a fine extract; the fine extract is fed into an AB-8 type macroporous adsorption resin column, and the crude polysaccharide component is first eluted with pure water and collected, and then eluted stepwise with 30wt% and 70wt% ethanol aqueous solutions to enrich the flavonoid and triterpenoid components respectively, and finally all active components are combined.

8. The method for preparing the birch polypore compound beverage according to claim 2, characterized in that, The specific process of concentration described in step S3 is as follows: under vacuum negative pressure environment, concentration is carried out at 50~60℃ until the solid content is 20~30%.

9. The method for preparing the birch polypore compound beverage according to claim 2, characterized in that, The specific sterilization process described in step S3 is as follows: using a high-voltage pulsed electric field cold sterilization method, the sterilizer is treated at room temperature for 3 to 5 minutes in a treatment chamber with an electric field strength of 20 to 30 kV / cm.

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