CN106616192A - Mushroom effervescent tablets and preparation method thereof - Google Patents
Mushroom effervescent tablets and preparation method thereof Download PDFInfo
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- CN106616192A CN106616192A CN201611192220.4A CN201611192220A CN106616192A CN 106616192 A CN106616192 A CN 106616192A CN 201611192220 A CN201611192220 A CN 201611192220A CN 106616192 A CN106616192 A CN 106616192A
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- mushroom
- powder
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- effervescent tablets
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The invention discloses mushroom effervescent tablets and a preparation method thereof, and belongs to the field of health-care products. The mushroom effervescent tablets are prepared from the following ingredients in parts by weight: 15-30 parts of shiitake mushroom polysaccharide powder, 10-25 parts of morchella fungi sporophore powder, 2-5 parts of yeast powder, 2-5 parts of hawthorn fruit powder, 20-30 parts of disintegrating agents, 30-80 parts of thinners, 0.5-2 parts of lubricants, and 2-10 parts of flavoring agents; and the yeast powder is saccharomyces cerevisiae CGMCC12789. The preparation method of the mushroom effervescent tablets comprises the following steps: uniformly mixing the ingredients, and adding ethanol to carrying out moistening, so that a soft material is prepared; carrying out granulation, carnying out drying, and shaping the dried granules; and then, adding the disintegrating agents and the lubricants, carrying out uniform mixing, compressing the mixture into tablets, and shaping the tablets. The mushroom effervescent tablets have prominent aroma of the mushrooms, and are characterized by appropriate flavor and rich nutrition. The mushroom effervescent tablets can be used as a seasoning or an independent side dish. The mushroom effervescent tablets are a good product at home and on travel. The mushroom effervescent tablets disclosed by the invention are delicious in taste, and have good seasoning functions as well as nourishing functions.
Description
Technical field
The present invention relates to a kind of health-care beverage product and preparation method thereof, more particularly to effervescent tablet.
Background technology:
Analyze according to St Foods Q Supervision & Testing Center, Pleurotus nebrodensis protein content is up to 14.7%.Contain in protein
There are 18 kinds of amino acid, wherein 8 kinds of amino acid needed by human all contain.Every gram of Pleurotus nebrodensis contains 190 milligrams of polysaccharide.In amino acid
In, lysine is 569 milligrams/100 grams, is 2.8 times of general flat mushroom;790.2 milligrams/100 grams of leucine, is general flat mushroom
2.6 again;Isoleucine is 470.1 milligrams/100 grams, is 2.5 times of general flat mushroom;674.6 milligrams/100 grams of valine, is one
As 2.2 times of flat mushroom, other human body essential amino acid contents are also high than general flat mushroom 1.9-2.7 times, especially glutamic acid and essence
Histidine content is especially high, and these are all advantageous for the nutritional factors of intelligence development, and the asparagus than being referred to as intelligence mushroom in the world contains
Amount is taller.Pleurotus nebrodensis is also containing substantial amounts of multivitamin and multi mineral element.A large amount of mushroom polysaccharide contained by Pleurotus nebrodensis, can
Strengthen the immunologic function of human body, its unrighted acid is combined into cholesterol ester, there is reduction blood with the cholesterol in blood of human body
Pressure, the effect for preventing artery sclerosis.Jing often to eat Pleurotus nebrodensis also has the effect of the disease dissipating blood stasis and clearing away heat removing toxic substances that disappears.Therefore, Pleurotus nebrodensis is shied
The nutritive value and health care of people causes the very big concern of scientific circles.
Hickory chick is a kind of wild famous and precious edible and medical fungi, and Li Shizhen (1518-1593 A.D.) is embodied in earliest《Compendium of Materia Medica》.The traditional Chinese medical science is with hickory chick
Fructification is used as medicine.Hickory chick is foremost delicious edible mushroom in sac fungus, and hickory chick contains protein 22.1%, fat 3.8%,
Polysaccharide 16.3%;And the unrighted acid in fat and the ratio of saturated fatty acid are 5 to 3, the linoleic acid beneficial to human body is accounted for
The 56% of fatty acid total amount.Amino acid needed by human is complete, and its content is 5 times of Hericium erinaceus.Also containing abundant potassium, phosphorus,
Element necessary to the human bodies such as calcium, iron, magnesium, zinc and selenium.Wherein potassium, the content of phosphorus are respectively 4 times and 2 times of Cordyceps sinensis, and zinc contains
Amount is 9 times of Cordyceps sinensis.Selenium can then change carcinogenic metabolism direction and anti-oxidant, thus hickory chick is described as that " anticancer is bright
Star ".
The Chinese invention of Publication No. CN101617808A《A kind of compound mushroom flavoring and preparation method thereof》It is public
The flavoring that a kind of primary raw material is agaricus bisporus powder, straw mushroom powder, sodium glutamate etc., the wherein preparation method of mushroom powder are opened
For:After by fresh mushroom rinsing, cooking, crushing, defibrination, homogeneous then concentrated, spray drying is obtained, and this method has raw material
Extraction and application rate is not high, and nutrition and delicate flavour retain bad problem.Publication No. CN101455332A Chinese invention《One kind preventing and treating
The edible fungus composition of disease》Disclose one kind can effective disease preventing and treating, the edible fungus composition for taking good care of one's health, by following weight
The raw material composition of percentage:Agaric 8-10%, straw mushroom 9-11%, mushroom 7-9%, glossy ganoderma 9-11%, asparagus 11-13%, silver
Ear 10-12%, glossy ganoderma 12-14%, flat mushroom 7-9%, hedgehog hydnum 8-10%, spice 2-3%, flavouring 2-3% and water 4-6%,
Total amount 100%.First agaric, straw mushroom, mushroom, glossy ganoderma, asparagus, white fungus, glossy ganoderma, flat mushroom and hedgehog hydnum are cut into into bar or block, so
Spice, flavouring and water being added afterwards, being placed in pressure cooker, 120-150 DEG C of high temperature, lets cool boiling 5-10 minutes, tinning or dress
Bottle or pack, you can.The Chinese invention of Publication No. CN103494180A《A kind of anti-tumor healthcare mushroom porridge》There is provided one kind
The manufacture craft of anti-tumor healthcare mushroom porridge.This mushroom porridge include Hericium erinaceus, northern hickory chick, asparagus, glossy ganoderma, white fungus, flat mushroom,
Pleurotus eryngii, seafood mushroom, crab flavour mushroom, tomato, the seed of Job's tears, rice etc., each raw material is allocated in proportion, and selected ingredient requirement green is excellent
Matter, no disease and pests harm.Screening and pretreatment, boiling, tinning, sterilizing of preparation flow including raw material etc., manufacturing process without times
What preservative and food additives;It is characterized as:With the edible mushroom with antitumor efficacy as primary raw material, and raw material is fresh
Fruit body of edible fungi, uses with antitumor vegetables, cereal collocation, enhances the value and nutritive value of various raw materials.This
Mushroom porridge includes various active material such as hickory chick element, Flammulin, glossy ganoderma element etc., and mushroom taste is strong, nutritious, to strengthening immunity
Power, prevention of tumor have significantly prevention and health-care effect, and technological operation is simple, suitable factorial praluction.
The Chinese invention of Publication No. CN101238878A《Instant edible mushroom and preparation method thereof》It is instant there is provided one kind
The preparation method of edible mushroom, is characterised by that the flavoring for using includes mushroom powder, and the mushroom powder includes matsutake dry powder by mass parts
9-11, Boletus luridus dry powder 18-22, flower mushroom dry powder 9-11, HEIHUZHANG fungus dry powder 9-11, hickory chick dry powder 9-11, Termitomyces albuminosus are done
Powder 9-11, Boletus aereus dry powder 90-110, Hericium erinaceus dry powder 9-11;It is simple with preparation method technological process, it is with low cost;System
Into instant product mouthfeel it is excellent, non-greasy, with strong mushroom it is natural fresh fragrant the characteristics of.The mushroom powder is by corresponding new
Fresh raw material bacterium natural air drying grinds and obtains, granularity 40-120 mesh after being less than 12% to water content.Publication No. CN01141724.2
Invention《Healthy effervescent tablet and preparation method thereof》, it is the feature containing tool Bifidobacterium proliferation function the characteristics of the invention
Compound sugar, such as xylo-oligosaccharide, FOS, galactooligosaccharide, oligoisomaltose, soyabean oligosaccharides, and can add medicine,
The several functions factor such as vitamin, mineral matter, soluble chitin.The tablet does not adopt traditional wet granulation, and auxiliary by original
Expected 0.4-1.2mm screen clothes, mixing, the direct tablet compressing production after 55-65 DEG C of dryings, process is simple, energy-conservation, saving of labor, save time,
Factory building area occupied is little.Bubbling " can be grown " in its finished product input water, is rolled up and down, momentariness is dissolved into one glass of cup beverage, protected
Strong product, medicinal herb tea etc., are rich in interest.The patent of invention of Patent No. ZL201010268066 is disclosed《A kind of red jujube polysaccharide bubble
Rise piece and preparation method thereof》, the effervescent tablet is made up of the component of following weight portion:Red jujube polysaccharide 10-20 parts, disintegrant 20-
40 parts, diluent 40-100 parts, lubricant 0.5-2 parts, flavouring 0-20 parts.The step of invention prepares red jujube polysaccharide effervescent tablets
It is as follows:(1) take after red jujube polysaccharide is well mixed with diluent, flavouring, add ethanol moistening, make softwood;(2) granulate, do
It is dry, whole grain;(3) after adding disintegrant, flavouring, mix lubricant uniform, compression molding.The invention product have anti-aging,
The effects such as anti-oxidant, raising human body immunocompetence, health care is good, is adapted to various people and eats, easy for carrying and eating.
How to make full use of mushroom nutritious, delicious in taste, the characteristics of rich in various nutrient contents, improve raw material and carry
Take, utilization rate, flavoring products of the exploitation with good nutrition health care meet and the growing material need of abundant people
Ask, open up edible mushroom new application, be edible mushroom field of deep problem demanding prompt solution.
The content of the invention
Present invention solves the technical problem that being to provide a kind of mushroom effervescent tablet and its preparation.
Technical scheme is summarized as follows:A kind of mushroom effervescent tablet, is made up of the component of following parts by weight:Mushroom
Polysaccharide powder 15-30 part, Morchella esculenta (L.) Pers sporophore powder 10-25 parts, dusty yeast 2-5 parts, hawthorn powder 2-5 part, disintegrant 20-30 parts are dilute
Agent 30-80 parts are released, lubricant 0.5-2 parts, flavouring 2-10 parts, the dusty yeast is prepared by saccharomyces cerevisiae CGMCC12789 and obtained
.
The disintegrant is sodium acid carbonate, and the diluent is dextrin, and the lubricant is magnesium stearate;
The flavouring is sweetener and acid, and sweetener selects antierythrite or xylitol;Acid is citric acid;
The mass ratio of the sweetener and acid is 1:1.1-1.5;
The preparation method of the effervescent tablet is as follows:(1) take:Lentinan powder, Morchella esculenta (L.) Pers sporophore powder, dusty yeast, hawthorn
After powder, diluent and flavouring are well mixed, ethanol moistening is added, make softwood;(2) granulation, dry, whole grain;
(3) after adding disintegrant, mix lubricant uniform, compression molding.
The preparation method of the dusty yeast is as follows:
The ring of tlj2016 slant strains one is taken, 100-200rpm in the 250mL shaking flasks equipped with 30mL Shake flask mediums is accessed,
25-30 DEG C of culture 25-35h obtains seed liquor;
Seed liquor is pressed into 5-15% inoculum concentrations, in accessing the 5L fermentation tanks equipped with 3L fermentation mediums, 25-30 DEG C, ventilation
Amount 5-8L/min, tank pressure 0.02-0.04MPa, 450-550rpm/min, fermented and cultured is carried out under the conditions of permanent pH6.0, ferment to
During 25-35h, disposably add the Cys of final concentration of 20-30mmol/L, continue the 15-20h that ferments, will finally ferment
Liquid is evaporated to solid content for 18-26%, fermented liquid spray drying acquisition dusty yeast;
The Shake flask medium (g/L):(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, yeast
Powder 11, MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0;
Fermentation medium (g/L):(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0.
Beneficial effect
There is the product mushroom fragrance to project, and taste is suitable, the characteristics of nutritious, can both make flavoring, can individually help again
Food, is the good merchantable brand of tourism at home.Product of the present invention is delicious in taste, and product of the present invention not only has good seasoning function but also has
Good nutrition nourishing function.
This product local flavor is delicious, rich in various trophic function compositions, is a kind of nutrition of collection, nourishing, adjusts body immunity
The edible mushroom deep processed product of function.This product instant, can be edible as common food.
Specific embodiment
The following examples can make those skilled in the art that the present invention is more fully understood, but limit never in any form
The present invention.
Embodiment 1:
CGMCC No.12789 are specially saccharomyces cerevisiae (Saccharomyces cerevisiae) tlj2016, the bacterial strain
In being preserved in the China Committee for Culture Collection of Microorganisms's common micro-organisms center of on July 15th, 2016, deposit number is
CGMCC No.12789, preservation address:Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica,
Postcode 100101.
The most suitable growth pH of the saccharomyces cerevisiae tlj2016 is 6.0-6.5, and optimum growth temperature is 28-35 DEG C;
The saccharomyces cerevisiae tlj2016 is isolated below saccharomyces cerevisiae starting strain Jing from the orchard of one plant of Ningxia
Step is obtained:
The original bacterial classification that sets out → test tube activation → dithyl sulfate (DES) mutagenesis → hypertonic plate screening → nitrosoguanidine
(NTG) secondary screening (producing GSH abilities) → mitotic stability test is screened → fermented to mutagenesis screening → hypertonic flat board primary dcreening operation → shaking flask.
1st, saccharomyces cerevisiae provided by the present invention reaches 300g/L to the tolerance of glucose, beneficial to it in high concentration Portugal
GSH is produced under the conditions of grape sugar;
2nd, saccharomyces cerevisiae provided by the present invention reaches 3308mg/L in 5L fermentation cylinder for fermentation production GSH final concentrations;
3rd, the ability of saccharomyces cerevisiae tolerance Cys provided by the present invention is far above starting strain, in 5mmol/L
Slow growth is remained under Cys effect, remains to keep GSH to synthesize in a large number under the effect of 40mmol/LL- cysteines;
4th, saccharomyces cerevisiae salt resistance ability provided by the present invention reaches 18%, is conducive to extending its application.
GSH capacity experimentals are produced in tlj2016 fermentations under the conditions of high sugar
(1) Shaking culture
The ring of tlj2016 slant strains one is taken, is accessed and 150rpm in the 250mL shaking flasks of 30mL Shake flask mediums is housed, 30 DEG C
Culture 30h obtains seed liquor;
Shake flask medium (g/L):(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, pH6.0;
(2) 5L fermentation tank cultures
Seed liquor is pressed into 10% inoculum concentration, in accessing the fermentation tank equipped with 3L fermentation mediums, 30 DEG C, throughput 6L/
Min, tank pressure 0.03MPa, 500rpm, carry out fermented and cultured under the conditions of permanent pH6.0, when fermenting to 30h, disposably add final concentration
For the Cys of 25mmol/L, total fermentation time is 50h;
Fermentation medium (g/L):(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1,pH6.0;
After fermentation ends, the content for determining GSH in zymotic fluid is 3308mg/L.
Cys tolerance is tested
By starting strain and each ring of tlj2016 slant strains, the 250mL equipped with 30mL Shake flask mediums is respectively connected to
150rpm in shaking flask, 30 DEG C are cultivated, and when culture is to 12h, the Guang ammonia of L- half of different final concentrations are added in shaking flask
Acid, is further cultured for 10h, determines dry cell weight, as a result table 2,3;
Shake flask medium (g/L):(NH4)2SO46th, glucose 20, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, pH6.0;
Table 2:Starting strain Cys tolerance
Cys concentration mmol/L | 0 | 5 | 10 | 15 | 20 | 40 |
Starting strain dry weight g/L | 22.6 | 15.7 | 10.2 | 4.3 | 2.2 | 0.8 |
GSH concentration (mg/L) | 35.6 | 46.7 | 43.2 | 40.7 | 37.9 | 25.3 |
Table 3tlj2016L- cysteine tolerances
Cys concentration mmol/L | 0 | 5 | 10 | 15 | 20 | 40 |
Tlj2016 dry weights g/L | 25.7 | 28.5 | 23.6 | 21.2 | 20.6 | 18.7 |
GSH concentration (mg/L) | 73.2 | 98.3 | 113.5 | 121.7 | 127.5 | 135.8 |
From the results shown in Table 2, for starting strain, Cys are added in culture medium, cell stops growing,
And start self-dissolving, cause GSH growth rates to reduce with the rising of Cys concentration;And low concentration Cys
Under, tlj2016 still is able to slow growth, with the raising of Cys concentration, under the dry cell weight of tlj2016 bacterial strains is slow
Drop, and GSH concentration sustainable growths, this result is beneficial in GSH production processes by the Guang ammonia of addition precusor amino acids-L- half
Acid proposes the production for promoting GSH.
Salt resistance ability is tested
Take tlj2016 bacterium solutions 1mL inoculation bacterial classification in containing different NaCl concentrations (concentration gradients are 0%, 2%, 5%,
10%th, 15%, 10mL YPD fluid nutrient mediums (pH=6.5) 18%), cultivates respectively 24h at being placed in 30 DEG C, and each processes 3
Individual repetition.Respectively take 1ml samples bacterium solution to mix in 9ml physiological saline, prepare dilution factor solution, take 0.1ml dilutions solid in YPD
It is coated with body flat board, culture 36 hours (each dilution factor do 3 parallel) record is inverted in 30 DEG C of biochemical cultivation cases and calculates flat
Bacterium number number on plate.The results are shown in Table 4, it is known that the resistance to salinity of the bacterium is 18%, illustrates that tlj2016 not only can be in conventional ring
Survive in border, still there is vigor under high salt conditions, can be applicable to consume sugar in the high salt food processing process such as soy sauce, curing food
Produce glutathione.
The salt resistance ability of table 4 detection (× 107cfu/ml)
Embodiment 2
A kind of mushroom effervescent tablet, is made up of the component of following parts by weight:15 parts of lentinan powder, Morchella esculenta (L.) Pers sporophore powder
10 parts, 2 parts of dusty yeast, 2 parts of hawthorn powder, 20 parts of disintegrant, 30 parts of diluent, 0.5 part of lubricant, 2 parts of flavouring.
The preparation method of the dusty yeast is as follows:
The ring of saccharomycete CGMCC12789 slant strains one is taken, in accessing the 250mL shaking flasks equipped with 30mL Shake flask mediums
100-200rpm, 25 DEG C of culture 25h obtain seed liquor;
Seed liquor is pressed into 5% inoculum concentration, in accessing the 5L fermentation tanks equipped with 3L fermentation mediums, 25 DEG C, throughput 5L/
Min, tank pressure 0.02MPa, 450rpm/min, carry out fermented and cultured under the conditions of permanent pH6.0, when fermenting to 25, disposable addition is eventually
Concentration is the Cys of 20mmol/L, continues the 15h that ferments, and final zymotic fluid is evaporated to into solid content is
18%, fermented liquid spray drying obtains dusty yeast;
The Shake flask medium (g/L):(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, yeast
Powder 11, MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0;
Fermentation medium (g/L):(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0.
The disintegrant is sodium acid carbonate, and the diluent is dextrin, and the lubricant is magnesium stearate.
The flavouring is sweetener and acid, and the sweetener is antierythrite or xylitol;The acid is
Citric acid.
The mass ratio of the sweetener and acid is 1:1.1.
A kind of preparation method of mushroom effervescent tablet:
The lentinan powder, Morchella esculenta (L.) Pers sporophore powder, dusty yeast, hawthorn powder, diluent and flavouring are well mixed
Afterwards, ethanol moistening is added, softwood is made;
The softwood is granulated, is dried, whole grain;
After adding disintegrant, mix lubricant uniform, compression molding.
Embodiment 3
A kind of mushroom effervescent tablet, is made up of the component of following parts by weight:30 parts of lentinan powder, Morchella esculenta (L.) Pers sporophore powder
25 parts, 5 parts of dusty yeast, 5 parts of hawthorn powder, 30 parts of disintegrant, 80 parts of diluent, 2 parts of lubricant, 10 parts of flavouring.
The preparation method of dusty yeast is as follows:
The ring of tlj2016 slant strains one is taken, 100-200rpm in the 250mL shaking flasks equipped with 30mL Shake flask mediums is accessed,
30 DEG C of culture 35h obtain seed liquor;
Seed liquor is pressed into 15% inoculum concentration, in accessing the 5L fermentation tanks equipped with 3L fermentation mediums, 30 DEG C, throughput 8L/
Min, tank pressure 0.04MPa, 550rpm/min, carry out fermented and cultured under the conditions of permanent pH6.0, when fermenting to 35h, disposable addition is eventually
Concentration is the Cys of 30mmol/L, continues the 15-20h that ferments, and final zymotic fluid is evaporated to into solid content is
26%, fermented liquid spray drying obtains dusty yeast;
The Shake flask medium (g/L):(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, yeast
Powder 11, MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0;
Fermentation medium (g/L):(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0.
Disintegrant is sodium acid carbonate, and the diluent is dextrin, and the lubricant is magnesium stearate.
Flavouring is sweetener and acid, and the sweetener is antierythrite or xylitol;The acid is lemon
Acid.
The mass ratio of sweetener and acid is 1:1.5.
A kind of preparation method of mushroom effervescent tablet, it is characterised in that:
The lentinan powder, Morchella esculenta (L.) Pers sporophore powder, dusty yeast, hawthorn powder, diluent and flavouring are well mixed
Afterwards, ethanol moistening is added, softwood is made;
The softwood is granulated, is dried, whole grain;
After adding disintegrant, mix lubricant uniform, compression molding.
Embodiment 4
A kind of mushroom effervescent tablet, is made up of the component of following parts by weight:20 parts of lentinan powder, Morchella esculenta (L.) Pers sporophore powder
10 parts, 2 parts of dusty yeast, 5 parts of hawthorn powder, 25 parts of disintegrant, 40 parts of diluent, 1 part of lubricant, 4 parts of flavouring.
The preparation method of dusty yeast is as follows:
The ring of saccharomyces cerevisiae CGMCC12789 slant strains one is taken, in accessing the 250mL shaking flasks equipped with 30mL Shake flask mediums
150rpm, 30 DEG C of culture 30h obtain seed liquor;
Seed liquor is pressed into 10% inoculum concentration, in accessing the 5L fermentation tanks equipped with 3L fermentation mediums, 30 DEG C, throughput 6L/
Min, tank pressure 0.03MPa, 500rpm/min, carry out fermented and cultured under the conditions of permanent pH6.0, when fermenting to 30h, disposable addition is eventually
Concentration is the Cys of 25mmol/L, continues the 20h that ferments, and final zymotic fluid is evaporated to into solid content is
20%, fermented liquid spray drying obtains dusty yeast;
The Shake flask medium (g/L):(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, yeast
Powder 11, MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0;
Fermentation medium (g/L):(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0.
Diluent is dextrin, and the lubricant is magnesium stearate.
Flavouring is sweetener and acid, and the sweetener is antierythrite or xylitol;The acid is lemon
Acid.
The mass ratio of sweetener and acid is 1:1.4.
A kind of preparation method of mushroom effervescent tablet:
The lentinan powder, Morchella esculenta (L.) Pers sporophore powder, dusty yeast, hawthorn powder, diluent and flavouring are well mixed
Afterwards, ethanol moistening is added, softwood is made;
The softwood is granulated, is dried, whole grain;
After adding disintegrant, mix lubricant uniform, compression molding.
Embodiment 5
Taste appraisal table:20 people's overall merits marking result.Contrast product is standby according to following patent system:
Edible fungus health-care powder effervescent tablet and preparation method thereof, application number:201410345357.3.
Grade form
The product of this product embodiment 2 selects in the winter time 100 ages of Efficiency in Buildings in Tianjin Area in the old age of 60-75 year weak easy catching a cold
People continuously eats January, daily edible 2, per 3 grams of piece, with before edible and it is edible after effect compare, the results are shown in Table 1, as a result show
This product has positive effect to improving the elderly's resistance, strengthening body immunity, and product has good edible and nutritious tonifying
Effect.Many continuously edible this product old man reflection long term usages are better, and whole year has no interest, and health is more preferable.
The eating effect table of comparisons of table 1
Claims (7)
1. a kind of preparation method of mushroom effervescent tablet, comprises the steps:
(1) according to parts by weight, by lentinan powder 15-30 parts, Morchella esculenta (L.) Pers sporophore powder 10-25 parts, dusty yeast 2-5 parts, mountain
Short, bristly hair or beard powder 2-5 parts, diluent 30-80 parts after flavouring 2-10 parts are well mixed, add ethanol moistening, make softwood;
(2) softwood is granulated, is dried, whole grain;
(3) according to parts by weight, in step (2) with disintegrant 20-30 parts, lubricant 0.5-2 parts, after being well mixed, compressing tablet
Shaping.
2. a kind of preparation method of mushroom effervescent tablet as claimed in claim 1, it is characterised in that:Comprise the steps:
(1) according to parts by weight, by 20 parts of lentinan powder, 10 parts of Morchella esculenta (L.) Pers sporophore powder, 2 parts of dusty yeast, 5 parts of hawthorn powder,
40 parts of diluent, after 4 parts of flavouring is well mixed, adds ethanol moistening, makes softwood;
(2) softwood is granulated, is dried, whole grain;
(3) according to parts by weight, in step (2) with 25 parts of disintegrant, 1 part of lubricant, after being well mixed, compression molding.
3. a kind of preparation method of mushroom effervescent tablet as claimed in claim 1 or 2, it is characterised in that:The system of the dusty yeast
Preparation Method is as follows:
The ring of saccharomyces cerevisiae CGMCC12789 slant strains one is taken, 100- in the 250mL shaking flasks equipped with 30mL Shake flask mediums is accessed
200rpm, 25-30 DEG C of culture 25-35h obtains seed liquor;
Seed liquor is pressed into 5-15% inoculum concentrations, in accessing the 5L fermentation tanks equipped with 3L fermentation mediums, 25-30 DEG C, throughput 5-
8L/min, tank pressure 0.02-0.04MPa, 450-550rpm/min, carry out fermented and cultured under the conditions of permanent pH6.0, ferment to 25-35h
When, disposably add the Cys of final concentration of 20-30mmol/L, continue the 15-20h that ferments, by the decompression of final zymotic fluid
Solid content is concentrated into for 18-26%, fermented liquid spray drying acquisition dusty yeast.
4. a kind of preparation method of mushroom effervescent tablet as claimed in claim 3, it is characterised in that:
The Shake flask medium (g/L):(NH4)2SO46th, glucose 35, K2HPO4·3H2O 3、KH2PO40.5th, dusty yeast 11,
MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0;
The fermentation medium (g/L):(NH4)2SO410th, glucose 100, K2HPO4·3H2O 8、KH2PO40.5th, dusty yeast
11、MnSO4 0.1、KCL 0.1、FeSO4 0.1、MgSO4·7H2O 0.1, balance of water, pH6.0.
5. a kind of preparation method of mushroom effervescent tablet as claimed in claim 1 or 2, it is characterised in that:The disintegrant is carbon
Sour hydrogen sodium, the diluent is dextrin, and the lubricant is magnesium stearate.
6. a kind of preparation method of mushroom effervescent tablet as claimed in claim 1 or 2, it is characterised in that:The flavouring is sweet
Taste agent and acid, the sweetener is antierythrite or xylitol;The acid is citric acid.
7. a kind of preparation method of mushroom effervescent tablet as claimed in claim 6, it is characterised in that:The sweetener and acid
Mass ratio be 1:(1.1-1.5).
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101429537A (en) * | 2008-12-14 | 2009-05-13 | 甘肃正生生物科技有限公司 | Method for high-density fermentation production of reductive glutathione with saccharomyces cerevisiae |
CN101617808A (en) * | 2009-08-13 | 2010-01-06 | 宜昌益农科技开发有限公司 | Compound mushroom flavoring and preparation method thereof |
CN103585184A (en) * | 2013-11-07 | 2014-02-19 | 国家粮食局科学研究院 | Microbe effervescent tablet and preparation method thereof |
CN104489641A (en) * | 2014-12-02 | 2015-04-08 | 宁波北仑锐晟明杰生物科技发展有限公司 | Cordyceps sinensis health powder effervescent tablet product and preparation method thereof |
-
2016
- 2016-12-21 CN CN201611192220.4A patent/CN106616192A/en not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101429537A (en) * | 2008-12-14 | 2009-05-13 | 甘肃正生生物科技有限公司 | Method for high-density fermentation production of reductive glutathione with saccharomyces cerevisiae |
CN101617808A (en) * | 2009-08-13 | 2010-01-06 | 宜昌益农科技开发有限公司 | Compound mushroom flavoring and preparation method thereof |
CN103585184A (en) * | 2013-11-07 | 2014-02-19 | 国家粮食局科学研究院 | Microbe effervescent tablet and preparation method thereof |
CN104489641A (en) * | 2014-12-02 | 2015-04-08 | 宁波北仑锐晟明杰生物科技发展有限公司 | Cordyceps sinensis health powder effervescent tablet product and preparation method thereof |
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