CN107467467B - 一种猴头菇米昔固体饮料及其制备方法 - Google Patents
一种猴头菇米昔固体饮料及其制备方法 Download PDFInfo
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Abstract
本发明提供了一种猴头菇米昔固体饮料及其制备方法，包含人参、大米、银耳多糖、γ环糊精、杜仲籽油、番茄籽油、猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子、黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉。其经煮沸、喷雾干燥、粉碎及混合等制成，具有口感良好，服用顺应性高，连续服用不会引起上火。同时本发明改善记忆力、降尿酸、缓解视疲劳的作用。
Description
技术领域
本发明涉及食品饮料、健康食品领域，具体涉及一种猴头菇米昔固体饮料及其制备方法。
背景技术
猴头菇远远望去似金丝猴头，故称“猴头菇”，又像刺猬，故又有“刺猬菌”之称。是中国传统的名贵菜肴，肉嫩、味香、鲜美可口。是四大名菜(猴头、熊掌、海参、鱼翅)之一。猴头菌是鲜美无比的山珍，菌肉鲜嫩，香醇可口，有“素中荤”之称，亦有“山珍猴头、海味燕窝”之称。相传早在3000年前的商代，已经有人采摘猴头菇食用。有关猴头菇的记载，较早见于370年前明代徐光启《农政全书》，书中仅仅列有“猴头”的名称而已。《御香飘缈录》载有清官的猴头菜肴，并盛赞其味鲜美。该书还具体介绍了烹制猴头菇佳肴的炖、炒二法。
中医认为，猴头菇性平味甘，有利五脏、助消化、滋补身体等功效。20世纪70年代以来，现代医学陆续证明猴头菌有良好的药用价值，临床应用表明，猴头菇可治疗消化不良、胃溃疡、胃窦炎、胃痛、胃胀及神经衰弱等疾病。因此，猴头菇具有很好的食疗保健作用。
目前猴头菇多以菜肴见诸于餐桌，近年来亦有猴头菇饼干、糕点等产品的出现，为更好的开发服用方便，保健作用明确的猴头菇产品，采用中医传统理论与现代营养科学相结合，搭配人参、番茄籽油、裸藻粉等成分，采用现代生产工艺，制得本发明猴头菇米昔固体饮料，其具有服用方便、口感良好，携带便利等诸多优点。
发明内容
本发明旨在解决上述问题，第一目的在于提供一种猴头菇米昔固体饮料，第二目的在于提供一种猴头菇米昔固体饮料的加工制备方法。
为实现上述目的，本发明提供的一种猴头菇米昔固体饮料，其包含人参、大米、银耳多糖、γ环糊精、杜仲籽油、番茄籽油、猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子、黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉。
其中，按重量份数计，所述猴头菇米昔固体饮料包含人参0.01～10份、大米5～80份、银耳多糖0.01～10份、γ环糊精0.1～40份、猴头菇0.01～15份、杜仲籽油0.001～3.5份、番茄籽油0.001～5.0份、紫米0.1～10份、鸡内金0.1～45份、藜麦0.1～15份、红曲米0.01～10份、栗子仁1～15份、赤小豆1～40份、茯苓0.01～15份、百合0.1～40份、山药1～18份、罗汉果0.1～30份、山银花0.01～15份、莱菔子0.01～18份、黑枸杞果粉0.01～15份、低聚果糖2～15份、牛磺酸0.01～15份、d核糖0.01～20份、木糖醇1～40份、接骨木莓粉0.1～15份、聚葡萄糖1～40份、裸藻粉0.01～15份、蓝莓果粉0.1～50份、紫甘薯粉1～30份、阿胶肽粉0.01～15份。
优选的，按重量份数计，所述猴头菇米昔固体饮料包含人参0.03～8份、大米7～70份、银耳多糖0.03～8份、γ环糊精0.2～35份、猴头菇0.03～11份、杜仲籽油0.002～3.0份、番茄籽油0.002～4.1份、紫米0.3～8份、鸡内金0.2～40份、藜麦0.2～12份、红曲米0.03～8份、栗子仁2～13份、赤小豆2～30份、茯苓0.03～12份、百合0.2～33份、山药2～15份、罗汉果0.2～25份、山银花0.02～11份、莱菔子0.02～12份、黑枸杞果粉0.02～11份、低聚果糖3～12份、牛磺酸0.02～12份、d核糖0.02～15份、木糖醇3～36份、接骨木莓粉0.2～12份、聚葡萄糖3～35份、裸藻粉0.02～12份、蓝莓果粉0.2～42份、紫甘薯粉2～27份、阿胶肽粉0.02～11份。
本发明还提供一种本发明所述猴头菇米昔固体饮料的制备方法，所述制备方法包括如下步骤：
(1)将人参、大米粉碎过60～200目筛，加入5～12倍量水，煮沸15～180分钟，冷却至40～60℃，加入银耳多糖、γ环糊精、杜仲籽油、番茄籽油，搅拌均匀，备用；
(2)将上述(1)中物料于2～50Mpa条件下均质2次，喷雾干燥，控制水分＜4.0％，备用；
(3)将猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子于1000～3000MHz频率下微波熟化，控制水分＜5.0％，粉碎过40～300目筛，备用；
(4)将黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉与上述(2)、(3)中物料混合均匀，得本发明猴头菇米昔固体饮料。
本发明的猴头菇米昔固体饮料口感良好，服用顺应性高，连续服用不会引起上火。本发明有益效果：提高猴头菇的服用便利性；提高猴头菇适用人群的顺应性；改善记忆力；降尿酸；缓解视疲劳。
具体实施方式
下面通过具体实施方式进一步说明本发明，下述实施例、试验例中所用的原料、试剂材料等，如无特殊说明，均购买市售产品。以下实施例仅用于说明本发明，其中所述的实验方法，如无特殊定义，均为常规方法。
实施例1
原料：人参0.01份、大米5份、银耳多糖0.01份、γ环糊精0.1份、猴头菇0.01份、杜仲籽油0.001份、番茄籽油0.001份、紫米0.1份、鸡内金0.1份、藜麦0.1份、红曲米0.01份、栗子仁1份、赤小豆1份、茯苓0.01份、百合0.1份、山药1份、罗汉果0.1份、山银花0.01份、莱菔子0.01份、黑枸杞果粉0.01份、低聚果糖2份、牛磺酸0.01份、d核糖0.01份、木糖醇40份、接骨木莓粉15份、聚葡萄糖40份、裸藻粉15份、蓝莓果粉50份、紫甘薯粉30份、阿胶肽粉15份。
制备方法：
(1)将人参、大米粉碎过60目筛，加入5倍量水，煮沸15分钟，冷却至40℃，加入银耳多糖、γ环糊精、杜仲籽油、番茄籽油，搅拌均匀，备用；
(2)将上述(1)中物料于50Mpa条件下均质2次，喷雾干燥，控制水分＜4.0％，备用；
(3)将猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子于1000MHz频率下微波熟化，控制水分＜5.0％，粉碎过40目筛，备用；
(4)将黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉与上述(2)、(3)中物料混合均匀，得本发明猴头菇米昔固体饮料。
实施例2
原料：人参10份、大米80份、银耳多糖10份、γ环糊精40份、猴头菇15份、杜仲籽油3.5份、番茄籽油5.0份、紫米10份、鸡内金45份、藜麦15份、红曲米10份、栗子仁15份、赤小豆40份、茯苓15份、百合40份、山药18份、罗汉果30份、山银花15份、莱菔子18份、黑枸杞果粉15份、低聚果糖15份、牛磺酸15份、d核糖20份、木糖醇1份、接骨木莓粉0.1份、聚葡萄糖1份、裸藻粉0.01份、蓝莓果粉0.1份、紫甘薯粉1份、阿胶肽粉0.01份。
制备方法：
(1)将人参、大米粉碎过200目筛，加入12倍量水，煮沸180分钟，冷却至60℃，加入银耳多糖、γ环糊精、杜仲籽油、番茄籽油，搅拌均匀，备用；
(2)将上述(1)中物料于2Mpa条件下均质2次，喷雾干燥，控制水分＜4.0％，备用；
(3)将猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子于3000MHz频率下微波熟化，控制水分＜5.0％，粉碎过300目筛，备用；
(4)将黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉与上述(2)、(3)中物料混合均匀，得本发明猴头菇米昔固体饮料。
实施例3
原料：人参5份、大米40份、银耳多糖4.5份、γ环糊精20份、猴头菇7份、杜仲籽油1.5份、番茄籽油3份、紫米4份、鸡内金23份、藜麦8份、红曲米5份、栗子仁8份、赤小豆18份、茯苓8份、百合20份、山药9份、罗汉果15份、山银花7份、莱菔子9份、黑枸杞果粉7份、低聚果糖8.5份、牛磺酸8份、d核糖10份、木糖醇22份、接骨木莓粉8份、聚葡萄糖20份、裸藻粉8份、蓝莓果粉22份、紫甘薯粉18份、阿胶肽粉8份。
制备方法：
(1)将人参、大米粉碎过150目筛，加入8倍量水，煮沸100分钟，冷却至50℃，加入银耳多糖、γ环糊精、杜仲籽油、番茄籽油，搅拌均匀，备用；
(2)将上述(1)中物料于30Mpa条件下均质2次，喷雾干燥，控制水分＜4.0％，备用；
(3)将猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子于2000MHz频率下微波熟化，控制水分＜5.0％，粉碎过200目筛，备用；
(4)将黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉与上述(2)、(3)中物料混合均匀，得本发明猴头菇米昔固体饮料。
实施例4
原料：人参0.03份、大米7份、银耳多糖0.03份、γ环糊精0.2份、猴头菇0.03份、杜仲籽油0.002份、番茄籽油0.002份、紫米0.3份、鸡内金0.2份、藜麦0.2份、红曲米0.03份、栗子仁2份、赤小豆2份、茯苓0.03份、百合0.2份、山药2份、罗汉果0.2份、山银花0.02份、莱菔子0.02份、黑枸杞果粉0.02份、低聚果糖3份、牛磺酸0.02份、d核糖0.02份、木糖醇36份、接骨木莓粉12份、聚葡萄糖35份、裸藻粉12份、蓝莓果粉42份、紫甘薯粉27份、阿胶肽粉11份。
制备方法：
(1)将人参、大米粉碎过60目筛，加入5倍量水，煮沸15分钟，冷却至40℃，加入银耳多糖、γ环糊精、杜仲籽油、番茄籽油，搅拌均匀，备用；
(2)将上述(1)中物料于2Mpa条件下均质2次，喷雾干燥，控制水分＜4.0％，备用；
(3)将猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子于1000MHz频率下微波熟化，控制水分＜5.0％，粉碎过40目筛，备用；
(4)将黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉与上述(2)、(3)中物料混合均匀，得本发明猴头菇米昔固体饮料。
实施例5
原料：人参8份、大米70份、银耳多糖8份、γ环糊精35份、猴头菇11份、杜仲籽油3.0份、番茄籽油4.1份、紫米8份、鸡内金40份、藜麦12份、红曲米8份、栗子仁13份、赤小豆30份、茯苓12份、百合33份、山药15份、罗汉果25份、山银花11份、莱菔子12份、黑枸杞果粉11份、低聚果糖12份、牛磺酸12份、d核糖15份、木糖醇3份、接骨木莓粉0.2份、聚葡萄糖3份、裸藻粉0.02份、蓝莓果粉0.2份、紫甘薯粉2份、阿胶肽粉0.02份。制备方法：
(1)将人参、大米粉碎过200目筛，加入12倍量水，煮沸180分钟，冷却至60℃，加入银耳多糖、γ环糊精、杜仲籽油、番茄籽油，搅拌均匀，备用；
(2)将上述(1)中物料于50Mpa条件下均质2次，喷雾干燥，控制水分＜4.0％，备用；
(3)将猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子于3000MHz频率下微波熟化，控制水分＜5.0％，粉碎过300目筛，备用；
(4)将黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉与上述(2)、(3)中物料混合均匀，得本发明猴头菇米昔固体饮料。
对比例1
原料：同实施例3
制备方法：
(1)将人参、大米、猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子于2000MHz频率下微波熟化，控制水分＜5.0％，粉碎过200目筛，备用；
(2)将银耳多糖、γ环糊精、杜仲籽油、番茄籽油、黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉与上述(1)中物料混合均匀，得本发明猴头菇米昔固体饮料。
对比例2
原料：人参0.03份、大米7份、银耳多糖0.03份、γ环糊精0.2份、猴头菇0.03份、杜仲籽油0.002份、紫米0.3份、鸡内金0.2份、藜麦0.2份、红曲米0.03份、栗子仁2份、赤小豆2份、茯苓0.03份、百合0.2份、山药2份、罗汉果0.2份、山银花0.02份、莱菔子0.02份、黑枸杞果粉0.02份、低聚果糖3份、牛磺酸0.02份、d核糖0.02份、木糖醇36份、接骨木莓粉12份、聚葡萄糖35份、裸藻粉12份、蓝莓果粉42份、紫甘薯粉27份、阿胶肽粉11份。
制备方法：
(1)将人参、大米粉碎过60目筛，加入5倍量水，煮沸15分钟，冷却至40℃，加入银耳多糖、γ环糊精、杜仲籽油，搅拌均匀，备用；
(2)将上述(1)中物料于2Mpa条件下均质2次，喷雾干燥，控制水分＜4.0％，备用；
(3)将猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子于1000MHz频率下微波熟化，控制水分＜5.0％，粉碎过40目筛，备用；
(4)将黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉与上述(2)、(3)中物料混合均匀，得本发明猴头菇米昔固体饮料。
对比例3
原料：人参8份、大米70份、银耳多糖8份、γ环糊精35份、猴头菇100份、杜仲籽油5.0份、番茄籽油5份、紫米8份、鸡内金40份、藜麦12份、红曲米8份、栗子仁13份、赤小豆30份、茯苓12份、百合33份、山药15份、罗汉果25份、山银花11份、莱菔子12份、黑枸杞果粉11份、低聚果糖12份、牛磺酸12份、d核糖15份、木糖醇3份、接骨木莓粉0.2份、聚葡萄糖3份、裸藻粉0.02份、蓝莓果粉0.2份、紫甘薯粉2份、阿胶肽粉30份。制备方法：
(1)将人参、大米粉碎过200目筛，加入12倍量水，煮沸180分钟，冷却至60℃，加入银耳多糖、γ环糊精、杜仲籽油、番茄籽油，搅拌均匀，备用；
(2)将上述(1)中物料于50Mpa条件下均质2次，喷雾干燥，控制水分＜4.0％，备用；
(3)将猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子于3000MHz频率下微波熟化，控制水分＜5.0％，粉碎过300目筛，备用；
(4)将黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉与上述(2)、(3)中物料混合均匀，得本发明猴头菇米昔固体饮料。
试验例1服用时气味及服用后上火情况的对比试验
1、试验人群：选用年龄30岁～45岁志愿者，纳入共20人，随机分为对比例组和本发明组，每组各10例。
2、服用方法：对比例组采用对比例1下样品；本发明实施例组采用实施例3下样品。两组均采用温开水冲服，每日1次，每次30g，连续服用30天。
3、指标评价：各组分别统计气味、观察服用后上火情况情况。
4、评价结果：对照组1冲服时明显泛油，本发明猴头菇米昔固体饮料气味良好，单独连续服用基本不会引起服用者上火。具体两组评价效果见表1。
表1两组评价效果(x±s)
试验例2改善记忆力试验观察
1、人群及纳入标准
征集志愿者，年龄15岁～40岁，纳入共27人，随机分为本发明组9例和对照组1 9例，对照组2 9例，均无重大疾病史。
2、治疗方法
对照组1：服用对比例2下样品，口服，每次30g，每日1次，服用30天。
对照组2：服用对比例3下样品，口服，每次30g，每日1次，服用30天。
本发明组：本发明组合物实施例4下样品，口服，每次30g，每日1次，服用30天。
3、测试标准：人像特点联系回忆，运用5张彩色人面像图片，按随机顺序排列，每张人像分别呈现8秒，间隔2秒，在呈现同时告诉受试者每张人像的姓名、籍贯、职业、爱好等特点，判断正误。计分以记忆正确的姓名、籍贯、职业、爱好数目为标准。姓名计2分，其余籍贯、职业、爱好计1分，然后4项积分相加，满分30分。
4、评价结果：本发明猴头菇米昔固体饮料有改善记忆效果。具体两组效果见表2。
表2两组效果(x±s)
试验例3对降尿酸的试验观察
1、人群及纳入标准：征集志愿者，年龄22岁～51岁，纳入共30人，平均分为3组。西医诊断：有痛风史，尿酸超出正常范围。
2、方法：本发明组：服用实施例1下样品，口服，每次30g，每日2次，服用28天。
对照组1：服用对比例2下样品，口服，每次30g，每日2次，服用28天。
对照组2：服用对比例3下样品，口服，每次30g，每日2次，服用28天。
3、测试标准：空腹检测尿酸，尿酸酶-过氧化物酶偶联法。
4、评价结果：本发明组合物有降尿酸效果。具体治疗效果见表3。
表3对降尿酸的评价结果(x±s)
试验例4对视疲劳模型大鼠的影响
取大鼠，重约150g，雌雄各半，分别随机分为6个组，每组10只：正常、模型对照组、玉米黄质组、对照组1、对照组2、本发明组。正常组按体重肌注灭菌植物油；其余5组以***于大鼠后腿肌肉注射，剂量为25mg/kg***。正常组一次性腹腔注射柠檬酸缓冲溶液，剂量为8g/kg，其余组一次性腹腔注射1.5％链脲佐菌素溶液，剂量为70mg/kg，然后给予正常饮食。3d后大鼠尾静脉采血用罗氏血糖仪测血糖，血糖为16.7mmol/L以上的纳入试验组。各组造模后同时开始灌服相应的药物mg/kg(正常组与模型组灌服等量的蒸馏水)，本发明组每天饲料中添加本发明实施例5下样品30g，玉米黄质组每天饲料中添加10mg玉米黄质组，对照组1每天饲料中添加对比例2下样品30g，对照组2每天饲料中添加对比例3下样品30g,均连续服用14天。每天保持12h光照及12h黑暗，自由摄食饮水。喂养14d后处死大鼠，摘除眼球，完整分离出晶状体，晶状体同生理盐水冰浴研磨，制成质量浓度为8％的冰冷匀浆液，用试剂盒测定晶状体中MDA(丙二醛)、GSH(谷胱甘肽)含量。结果表明，本发明组丙二醛降低，谷胱甘肽升高，能够缓解视疲劳。
表4抗视疲劳模型大鼠的影响(x±s)
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (2)
1.一种猴头菇米昔固体饮料，其特征在于，按重量份数计，所述猴头菇米昔固体饮料由如下组分组成：
人参0.03份、大米7份、银耳多糖0.03份、γ环糊精0.2份、猴头菇0.03份、杜仲籽油0.002份、番茄籽油0.002份、紫米0.3份、鸡内金0.2份、藜麦0.2份、红曲米0.03份、栗子仁2份、赤小豆2份、茯苓0.03份、百合0.2份、山药2份、罗汉果0.2份、山银花0.02份、莱菔子0.02份、黑枸杞果粉0.02份、低聚果糖3份、牛磺酸0.02份、d核糖0.02份、木糖醇36份、接骨木莓粉12份、聚葡萄糖35份、裸藻粉12份、蓝莓果粉42份、紫甘薯粉27份、阿胶肽粉11份；
且所述猴头菇米昔固体饮料按照如下方法制备获得：(1)将人参、大米粉碎过60目筛，加入5倍量水，煮沸15分钟，冷却至40℃，加入银耳多糖、γ环糊精、杜仲籽油、番茄籽油，搅拌均匀，备用；
(2)将(1)中制备得到的物料于2Mpa条件下均质2次，喷雾干燥，控制水分＜4.0％，备用；
(3)将猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子于1000MHz频率下微波熟化，控制水分＜5.0％，粉碎过40目筛，备用；
(4)将黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉与(2)、(3)中制备得到的物料混合均匀，得猴头菇米昔固体饮料。
2.一种根据权利要求1所述的猴头菇米昔固体饮料的制备方法，所述制备方法包括如下步骤：
(1)将人参、大米粉碎过60目筛，加入5倍量水，煮沸15分钟，冷却至40℃，加入银耳多糖、γ环糊精、杜仲籽油、番茄籽油，搅拌均匀，备用；
(2)将(1)中制备得到的物料于2Mpa条件下均质2次，喷雾干燥，控制水分＜4.0％，备用；
(3)将猴头菇、紫米、鸡内金、藜麦、红曲米、栗子仁、赤小豆、茯苓、百合、山药、罗汉果、山银花、莱菔子于1000MHz频率下微波熟化，控制水分＜5.0％，粉碎过40目筛，备用；
(4)将黑枸杞果粉、低聚果糖、牛磺酸、d核糖、木糖醇、接骨木莓粉、聚葡萄糖、裸藻粉、蓝莓果粉、紫甘薯粉、阿胶肽粉与(2)、(3)中制备得到的物料混合均匀，得猴头菇米昔固体饮料。
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