CN114711357A - Beverage rich in ergothioneine and amino acid and preparation method thereof - Google Patents
Beverage rich in ergothioneine and amino acid and preparation method thereof Download PDFInfo
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- CN114711357A CN114711357A CN202210493981.2A CN202210493981A CN114711357A CN 114711357 A CN114711357 A CN 114711357A CN 202210493981 A CN202210493981 A CN 202210493981A CN 114711357 A CN114711357 A CN 114711357A
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- Prior art keywords
- ergothioneine
- beverage
- amino acid
- rich
- preparation
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
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Abstract
The invention discloses a beverage rich in ergothioneine and amino acid and a preparation method thereof, belonging to the field of food. The invention provides a beverage rich in ergothioneine and amino acid and a preparation method thereof. The inventor selects a raw material rich in ergothioneine, amino acid and other nutrient substances, and adds crops rich in various essential amino acid components in the fermentation process of the ergothioneine, so that the production efficiency of the ergothioneine is greatly improved, the production cost is reduced, the content of amino acid in the product is enriched, particularly the content of essential amino acid, and the effects of resisting fatigue, supplementing energy and the like are improved in effect. The beverage rich in ergothioneine and amino acids is obtained, wherein the ergothioneine can inhibit the activity of tyrosinase in a human body to achieve the effects of whitening and fading black, the amino acids and the like can supplement nutrient components required in the growth and development process of the human body, and the beverage has high industrial application value.
Description
Technical Field
The invention relates to a beverage rich in ergothioneine and amino acid and a preparation method thereof, belonging to the field of food.
Background
Ergothioneine is an amino acid derivative with high content in mushroom, and can inhibit H by scavenging free radicals2O2The antioxidant effect is achieved. In the aspect of beautifying and skin care, ergothioneine mainly inhibits the generation of melanin by inhibiting the activity of tyrosinase, thereby achieving the effects of whitening and lightening spots. Ergothioneine plays an important role in the human body because it promotes the regeneration of vitamin C and thus the conversion of tocopherol and tocopherols to vitamin E in the body. At present, the method for extracting ergothioneine by using fungi is a mainstream production mode. However, the ergothioneine obtained by the chemical extraction process has low purity due to low yield and complex purification process, and a natural chiral target product is difficult to obtain. Therefore, the yield is low and the price is high. The ergothioneine synthesized by a synthetic biological method can better overcome the defects. However, the used strains such as genetically engineered escherichia coli and the like are complicated in modification work and high in cost, and the strains have certain pathogenicity and cannot be applied to food and health care products. The publication No. CN103181933A describes a preparation method of a functional oral preparation rich in ergothioneine, in the method, different edible fungus mycelia are respectively used as raw materials to carry out submerged fermentation to obtain the functional oral preparation rich in ergothioneine, but the product disclosed by the patent has relatively low yield of the ergothioneine, no other functional components are added, the nutrient substances are single, and the preparation process is complex.
The functional beverage can better exert the efficacy by compounding other active ingredients in the beverage. Essential amino acid is one of the nutritious bioactive substances of the body, is a basic material for constructing cells and repairing tissues, is also an indispensable precursor substance for synthesizing nerve mediators, is a basic element of all life, can supplement energy for activities of the body and the brain in time, relieves fatigue and has better application prospect in functional beverages.
The method of extracting ergothioneine by using fungi is the mainstream production mode. However, the ergothioneine obtained by the chemical extraction process has low purity due to low yield and complex purification process, and a natural chiral target product is difficult to obtain. Therefore, the yield is low and the price is high. The ergothioneine synthesized by a synthetic biological method can better overcome the defects. However, the used strains such as genetically engineered escherichia coli and the like are complicated in modification work and high in cost, and the strains have certain pathogenicity and cannot be applied to food and health care products.
At present, the ergothioneine-related beverage has few reports and single nutrient component, and is difficult to meet the market demand.
Therefore, the research and development of novel ergothioneine-related food and beverages and the development of efficient, environment-friendly and safe preparation processes become one of the difficulties to be overcome in the field of functional foods at the present stage.
Disclosure of Invention
Due to the limitation of ergothioneine food development at present, the edible Pleurotus citrinopileatus mycelium is used as an original strain, and a metabolic pathway for synthesizing the ergothioneine exists in the Pleurotus citrinopileatus mycelium, so that the ergothioneine is not required to be modified. And the sulfur-containing amino acid and other nutrient components required by ergothioneine synthesis are provided by adding low-cost materials such as corn, soybean, bran and the like, so that the production efficiency of the ergothioneine is greatly improved, and the production cost is reduced. And the added corn, soybean and bran can also provide other essential amino acids, vitamins and other nutrients, so that the functional beverage prepared by the invention becomes an important active ingredient, realizes the effects of whitening and spot lightening of ergothioneine, and also has the effects of resisting fatigue, supplementing energy and the like, and has good application potential in food and beverage.
The invention provides a beverage rich in ergothioneine and amino acid and a preparation method thereof. The inventor selects a raw material rich in ergothioneine, amino acid and other nutrient substances, and adds crops rich in various essential amino acid components in the fermentation process of the ergothioneine, so that the production efficiency of the ergothioneine is greatly improved, the production cost is reduced, the content of amino acid in the product is enriched, particularly the content of essential amino acid, and the effects of resisting fatigue, supplementing energy and the like are improved in effect.
The ergothioneine and amino acid-rich beverage obtained by the invention can inhibit the activity of tyrosinase in a human body to achieve the effects of whitening and fading black, the amino acid and the like can supplement nutrient components required in the growth and development process of the human body, and the content of the ergothioneine in the beverage is 3-5 g/L.
The invention provides a natural beverage rich in ergothioneine and amino acid and a preparation method thereof, which selects luteolin mushroom mycelium containing ergothioneine, amino acid, protein and other rich nutrients as fermentation thallus, and the beverage prepared by fermenting the strain contains rich ergothioneine, essential amino acid, crude protein, mineral substances, vitamin B, vitamin C and other nutrient substances, and is a beverage which can be drunk for a long time, is nourishing and is health-care.
The invention provides a preparation method of a beverage rich in ergothioneine and amino acid, which comprises the following steps:
(1) inoculating the seed liquid of the russula vinosa to a fermentation medium containing soybeans, corns and bran for fermentation to prepare a fermentation liquid;
(2) adding 4-7% of stabilizer, 3-7% of thickening agent, 5-9% of flavoring agent, 1-6% of sodium citrate and 0.2-0.5% of edible essence into the fermentation liquor according to the mass percentage, sterilizing and cooling to obtain the beverage.
In one embodiment of the invention, the fermentation medium is: crushing soybeans and corns, adding bran, uniformly mixing to obtain a raw material, and adding water to soak the raw material, wherein the ratio of the raw material to the water is as follows: (20-30%): (70-80%); soaking in water, fermenting for 0.5-3 h at 40-50 ℃, and filtering to obtain the product.
In one embodiment of the invention, the raw material is soaked in water for 1 hour.
In one embodiment of the invention, the raw material accounts for 30% by mass and the water accounts for 70% by mass.
In one embodiment of the invention, in the culture medium, the soybean, the corn and the bran are added in the following proportions by mass: (1-2): (1-2): (1-2).
In one embodiment of the invention, in the culture medium, the soybean, the corn and the bran are added in the following proportions by mass: 1: 2: 1.
in one embodiment of the present invention, in the step (1), the inoculation volume ratio of the Pleurotus citrinopileatus seed solution is 8-15% (v/v).
In one embodiment of the present invention, in the step (1), the inoculation volume ratio of the Pleurotus citrinopileatus seed solution is 10% (v/v).
In one embodiment of the present invention, the stabilizers include, but are not limited to: xanthan gum, dextrin and glycolipid.
In one embodiment of the present invention, the thickener comprises: gelatin, gum arabic, guar gum, pectin.
In one embodiment of the present invention, the flavoring agent comprises: xylitol, maltose, acesulfame potassium and aspartame.
In one embodiment of the present invention, the fermentation conditions in step (1) are: fermenting for 20-30 h at 30-40 ℃.
In one embodiment of the present invention, the beverage includes, but is not limited to: fruit and vegetable beverage, carbonated beverage, and milk beverage.
In one embodiment of the present invention, the fermentation conditions in step (1) are: fermenting at 40 deg.C for 30 h.
In one embodiment of the invention, the stabilizer is xanthan gum.
In one embodiment of the present invention, the amount of perfume added is 0.3%.
In one embodiment of the invention, the thickener is guar gum added in an amount of 4%.
In one embodiment of the invention, the flavoring agent is xylitol added in an amount of 5%.
In one embodiment of the invention, in step (6), instantaneous high-temperature sterilization (120 ℃, 10s) is adopted, and the beverage is rapidly cooled to room temperature after sterilization and then is filled into a packaging container in an aseptic and quantitative manner to obtain the beverage rich in ergothioneine and amino acids. After 5-7 days, checking whether deterioration and beverage outflow phenomena exist or not one by one, sampling and checking physical and chemical indexes and microorganism indexes, then boxing and warehousing, and placing the beverage in a ventilated and lightproof place.
In one embodiment of the invention, the beverage is rich in various essential amino acids, crude proteins and vitamins required by human bodies, and the nutritional ingredients of the beverage are improved.
In one embodiment of the present invention, the beverage is packaged in a container, wherein the container includes, but is not limited to, a plastic bottle, a glass bottle, a can, a carton, or a tub.
The invention also provides a beverage rich in ergothioneine and amino acid obtained by the preparation method.
The invention also provides application of the drink rich in ergothioneine and amino acid in whitening health-care food.
Advantageous effects
1. The beverage is rich in ergothioneine, has whitening and antioxidant effects compared with the traditional beverage, and can inhibit the activity of tyrosinase to a certain extent, block the synthesis of melanin and achieve the whitening effect after being taken.
2. The beverage disclosed by the invention is rich in ergothioneine with a whitening effect, and also is rich in a large amount of essential amino acids, vitamins and other nutrient substances, so that people can supplement energy and relieve fatigue while concentrating on whitening.
3. Compared with the traditional ergothioneine and other functional beverages, the beverage provided by the invention selects soybean, corn and bran as the fermentation culture medium and the precursor substance to replace the components of the traditional fermentation culture medium, so that the yield of the ergothioneine is improved to a certain extent, the generated essential amino acid and vitamin substances can be directly compounded into raw materials, the cost is greatly reduced, the process flow of the beverage is simplified, and the beverage has a high commercial value.
4. The beverage of the invention changes the components of the traditional culture medium, not only improves the content of ergothioneine in the beverage, but also enriches other nutrient components in the beverage.
Drawings
FIG. 1: the ergothioneine in the beverage has the inhibition rate on tyrosinase monophenolase.
FIG. 2: the inhibition rate of ergothioneine on tyrosinase diphenolase in the beverage is disclosed.
Detailed Description
The present invention is further illustrated by the following specific examples, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Unless otherwise indicated, reagents and materials used in the following examples are commercially available.
The P.luteo-virens referred to in the following examples were obtained from the fruiting body of wild P.luteo-virens in Qilian prefecture of Qinghai province, and the cells were isolated in the laboratory and subcultured, purified and preserved.
The media involved in the following examples are as follows:
PDA culture medium:
a commercially available potato dextrose agar medium, namely PDA (potato dextrose agar) medium (from Shanghai Bo microbial science and technology Co., Ltd.) was purchased, 40.1g of the medium was weighed, 1000ml of distilled water was added, the mixture was boiled and dissolved, and then sterilized by autoclaving at 121 ℃ for 20min, and then the mixture was poured into a flat plate in a super clean bench and naturally dried.
Seed medium (g/L): 20 parts of glucose, 15 parts of corn flour, 10 parts of yeast extract powder, 5 parts of sodium citrate, 2 parts of urea, 1 part of disodium hydrogen phosphate, 2 parts of sodium dihydrogen phosphate and 0.1 part of trace elements.
The detection methods referred to in the following examples are as follows:
assay of the inhibition of tyrosinase by ergothioneine and amino acid beverages
Tyrosinase is an oxidoreductase that is widely present in the human body and is the main rate-limiting enzyme in the process of melanin synthesis. Tyrosinase has dual catalytic functions of monophenol enzyme and biphenol enzyme, L-tyrosine is hydroxylated into L-DOPA (L-DOPA) under the action of monophenol enzyme, L-DOPA is oxidized into dopaquinone under the action of biphenol enzyme, and the dopaquinone is subjected to a series of reactions to generate melanin.
In the experimental process, VC (2mg/mL) is used as a positive control, L-dopa (1.5mg/mL) is used as a substrate, the beverage prepared in example 1, example 2 and example 3 is used as a sample to be tested and is added into a reaction system, and the reaction system is shown in Table 1.
Table 1: reaction system
The method comprises the following specific steps:
firstly, preparing Phosphate Buffer Solution (PBS) with pH being 6.8, and diluting tyrosinase into enzyme solution with enzyme activity being 250U/mg by using the prepared phosphate buffer solution (with pH being 6.8); meanwhile, preparing a solution with a certain concentration from L-tyrosine and L-dopa substrates by using PBS;
adding a sample to be tested into a reaction system according to the table 1, and carrying out constant-temperature water bath at 37 ℃ to enable the temperature of a solution system to reach 37 ℃; adding tyrosinase (preheated at 37 deg.C), and water bathing at 37 deg.C for 10 min; adding substrate L-dopa (preheated at 37 deg.C), mixing, and water bathing at 37 deg.C for 5 min; and after the reaction is finished, measuring a light absorption value under an enzyme labeling instrument OD475nm, and respectively calculating the inhibition rate of the sample to be measured on tyrosinase.
Sensory evaluation method
30 panelists were invited, 15 males and 15 females (age 25-35 years), referring to table 2 below. The panelists were asked to evaluate the color, taste, aroma, texture and overall acceptability in 5 points (Table 2). Each project is provided with 9 scoring points in total, and the effective number can be reserved as the position 1 (such as 5.1) after the decimal point, which are respectively: particularly, the score of 9 is preferred, the score of 8 is very preferred, the score of 7 is moderately preferred, the score of 6 is generally preferred, so-called 5 is absent, the score of 4 is less preferred, the score of 3 is moderately preferred, the score of 2 is very preferred, and the score of 1 is unpleasant. All evaluation samples were numbered with 2 significant digits and analyzed on the average score of the sample.
The beverages rich in ergothioneine and amino acids prepared in examples 1 to 7 of the present invention were drunk by subjects for sensory evaluation. Specific sensory scoring criteria are shown in table 2 below:
TABLE 2 ergothioneine and amino acid enriched beverage sensory score criteria
Method for detecting ergothioneine, amino acid, vitamin and trace element
Wheat corner cause detection method (HPLC)
Mobile phase: 70% acetonitrile; the sample amount is 10 ul; the column temperature is 30 ℃; the flow rate is 1 ml/min; stopping time: 15 min; wavelength: 254 nm;
determination of amino acid content
A method for determining amino acids in food by using an amino acid analyzer (Ninhydrin post-column derived ion exchange chromatograph) is adopted according to GB 5009.124-2016 national food safety standard.
The standard is suitable for determination of amino acids in food, including aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine and arginine, which are 16 kinds of amino acids.
Wherein, the detection of the tryptophan adopts a national standard GB/T15400-2018 method and adopts an ultraviolet spectrophotometry method.
The detection of the vitamin content is carried out according to the national standard GB 54139-2010.
The microelement detection method adopts Atomic Absorption Spectrophotometry (AAS).
Example 1: preparation method of beverage rich in ergothioneine and amino acid
The method specifically comprises the following steps:
(1) obtaining seed liquid of edible fungus rich in ergothioneine
Coating and inoculating a bacterial solution of the Pleurotus luteovirens on a PDA (personal digital assistant) flat plate, and culturing in an incubator at 30 ℃ until mycelia grow on the flat plate, wherein the time is about 2-3 d, so as to obtain activated mycelia of the Pleurotus luteovirens;
selecting 2-3 parts of activated stropharia rugoso-annulata mycelium, inoculating the mycelium into 1L of seed culture medium, and culturing at 30 ℃ for 16h to OD600About 0.8, a seed solution was obtained.
(2) Preparation of fermentation Medium
Pulverizing semen glycines and semen Maydis, and mixing according to the weight ratio of semen glycines: corn: the mass ratio of the bran is 1: 2: 1, adding water for soaking, wherein the raw materials account for 70 percent of water according to the mass ratio of 30 percent for 1 hour, then heating and fermenting for 2 hours at the temperature of 50 ℃, and obtaining fermentation liquor after coarse filtration as a culture medium for thallus fermentation.
(3) Fermentation of bacterial strains
Inoculating the seed liquid of the Pleurotus citrinopileatus prepared in the step (1) into a 50L fermentation tank in a volume ratio of 10%, placing the fermentation medium prepared in the step (2) in the fermentation tank with the volume of 20L, and fermenting at 30 ℃ for 30h to obtain fermentation liquid.
(4) Preparation of beverage
Filtering the fermentation liquor to remove residues, and respectively adding 5% of xanthan gum (stabilizer), 4% of guar gum (thickener), 6% of xylitol (flavoring agent), 2% of sodium citrate (flavoring agent) and 0.3% of edible essence into the fermentation liquor according to the mass fraction; sterilizing by instantaneous high temperature sterilization (120 deg.C, 10s), cooling to room temperature, and filling into a container under aseptic condition to obtain beverage rich in ergothioneine and amino acids. After 5-7 days, checking whether the beverage is going bad or not and the beverage flows out one by one, sampling and checking physical and chemical indexes and microbial indexes, then boxing and warehousing, and placing the beverage in a ventilated and lightproof place.
Example 2: preparation method of beverage rich in ergothioneine and amino acid
The specific implementation manner is the same as that of example 1, except that the adjusting step (3) is as follows:
inoculating the seed liquid of the Pleurotus citrinopileatus prepared in the step (1) into a 50L fermentation tank by 30% volume ratio, placing the fermentation medium prepared in the step (2) in the fermentation tank with the volume of 20L, and fermenting at 30 ℃ for 30h to obtain fermentation liquid.
A beverage rich in ergothioneine and amino acids was prepared according to the procedure of example 1.
Example 3: preparation method of beverage rich in ergothioneine and amino acid
The specific implementation manner is the same as that of example 1, except that the adjusting step (3) is as follows:
inoculating the seed liquid of the Pleurotus citrinopileatus prepared in the step (1) into a 50L fermentation tank by 8% volume ratio, placing the fermentation medium prepared in the step (2) in the fermentation tank with the volume of 20L, and fermenting at 30 ℃ for 30h to obtain fermentation liquid.
A beverage rich in ergothioneine and amino acids was prepared according to the method of example 1.
Example 4: preparation method of beverage rich in ergothioneine and amino acid
The specific implementation manner is the same as that of example 1, except that the adjusting step (2) is as follows:
crushing soybeans and corns, and mixing the following raw materials: corn: the mass ratio of the bran is 1: 1: 1, adding water for soaking, wherein the raw materials account for 70 percent of water according to the mass ratio of 30 percent for 1 hour, then heating and fermenting for 2 hours at the temperature of 50 ℃, and obtaining fermentation liquor after coarse filtration as a culture medium for thallus fermentation.
A beverage rich in ergothioneine and amino acids was prepared according to the procedure of example 1.
Example 5: preparation method of beverage rich in ergothioneine and amino acid
The specific implementation manner is the same as that of example 1, except that the adjusting step (2) is as follows:
pulverizing semen glycines and semen Maydis, and mixing according to the weight ratio of semen glycines: corn: the mass ratio of the bran is 1: 1: 2, adding water for soaking, wherein the raw materials account for 70 percent of water according to the mass ratio of 30 percent for 1 hour, then heating and fermenting for 2 hours at the temperature of 50 ℃, and obtaining fermentation liquor after coarse filtration as a culture medium for thallus fermentation.
A beverage rich in ergothioneine and amino acids was prepared according to the procedure of example 1.
Example 6: preparation method of beverage rich in ergothioneine and amino acid
The specific implementation manner is the same as that of example 1, except that the adjusting step (4) is as follows:
filtering the fermentation liquor to remove residues, and respectively adding 4% of xanthan gum (stabilizing agent), 3% of guar gum (thickening agent), 5% of xylitol (flavoring agent), 1% of sodium citrate (flavoring agent) and 0.2% of edible essence into the fermentation liquor according to the mass percentage; sterilizing by instantaneous high temperature sterilization (120 deg.C, 10s), cooling to room temperature, and filling into a container under aseptic condition to obtain beverage rich in ergothioneine and amino acids. After 5-7 days, checking whether the beverage is going bad or not and the beverage flows out one by one, sampling and checking physical and chemical indexes and microbial indexes, then boxing and warehousing, and placing the beverage in a ventilated and lightproof place.
A beverage rich in ergothioneine and amino acids was prepared according to the method of example 1.
Example 7: preparation method of beverage rich in ergothioneine and amino acid
The specific implementation manner is the same as that of example 1, except that the adjusting step (4) is as follows:
filtering the fermentation liquor to remove residues, and respectively adding 6% of xanthan gum (stabilizer), 5% of guar gum (thickener), 8% of xylitol (flavoring agent), 5% of sodium citrate (flavoring agent) and 0.4% of edible essence into the fermentation liquor according to the mass fraction; adopting instantaneous high temperature sterilization method (120 deg.C, 10s), sterilizing, rapidly cooling to room temperature, and then aseptically and quantitatively filling into packaging container to obtain beverage rich in ergothioneine and amino acids. After 5-7 days, checking whether the beverage is going bad or not and the beverage flows out one by one, sampling and checking physical and chemical indexes and microbial indexes, then boxing and warehousing, and placing the beverage in a ventilated and lightproof place.
A beverage rich in ergothioneine and amino acids was prepared according to the method of example 1.
Example 8: preparation method of beverage rich in ergothioneine and amino acid
The specific implementation manner is the same as that of example 1, except that the adjusting step (4) is as follows:
filtering the fermentation liquor to remove residues, and respectively adding 7% of xanthan gum (stabilizer), 6% of guar gum (thickener), 9% of xylitol (flavoring agent), 6% of sodium citrate (flavoring agent) and 0.5% of edible essence into the fermentation liquor according to the mass fraction; sterilizing by instantaneous high temperature sterilization (120 deg.C, 10s), cooling to room temperature, and filling into a container under aseptic condition to obtain beverage rich in ergothioneine and amino acids. After 5-7 days, checking whether the beverage is going bad or not and the beverage flows out one by one, sampling and checking physical and chemical indexes and microbial indexes, then boxing and warehousing, and placing the beverage in a ventilated and lightproof place.
A beverage rich in ergothioneine and amino acids was prepared according to the procedure of example 1.
Example 9: preparation method of beverage rich in ergothioneine and amino acid
The specific implementation manner is the same as that of example 1, except that the fermentation medium of step (2) is adjusted to:
50g of glucose, 30g of corn flour, 15g of ammonium sulfate, 5g of ammonium acetate, 2g of urea, 5g of sodium citrate, 1.5g of disodium hydrogen phosphate, 1.5g of sodium dihydrogen phosphate, 1g of trace elements and 1mg of biotin are added into each liter of culture medium.
A beverage rich in ergothioneine and amino acids was prepared according to the procedure of example 1.
Experimental example 10: effect verification of ergothioneine-and-amino acid-rich drink
1. The beverage rich in ergothioneine and amino acid prepared by the invention is used for detecting the inhibition rate of the beverage on tyrosinase
The beverages prepared in examples 1 to 3 and 9 were added to the reaction system shown in table 1 as the sample to be tested, and the experimental results after the reaction are shown in fig. 1 and 2.
The results show that the ergothioneine-rich and amino acid-rich drinks produced in the examples 1 to 3 and 9 have the inhibition rates of 93.97%, 80.72%, 62.55% and 73.56% on tyrosinase monophenolase
The inhibition rates of the ergothioneine-rich and amino acid-rich drinks produced in the embodiments 1 to 3 and 9 of the invention on the diphenolase are respectively 88.97%, 70.72%, 52.55% and 63.56%.
2. Sensory evaluation is respectively carried out on the beverages rich in ergothioneine and amino acid obtained by the preparation processes of the embodiments 1 to 9, and the implementation results are shown in the following table 3.
TABLE 3 sensory evaluation results
The result shows that the beverage rich in ergothioneine and amino acid prepared by the production process of the embodiment 1 of the invention has natural light yellow color, pure taste and moderate sweet and sour taste; the texture is uniform, and the viscosity is proper; the overall acceptance degree of people is high.
3. The contents of ergothioneine and amino acid in the beverage rich in ergothioneine and amino acid obtained by the preparation process of the embodiments 1-9 of the invention are respectively detected, and the results are shown in table 4.
TABLE 4 determination results of various nutritional ingredients of ergothioneine-and amino acid-enriched beverages of the present invention
Through detection, in the examples 6-8, only the components of the additive are adjusted, the contents of the ergothioneine and the amino acid in the obtained beverage rich in the ergothioneine and the amino acid are not influenced, and the contents are consistent with the results obtained in the example 1.
The results show that the beverage rich in ergothioneine and amino acids prepared in example 1 has significant advantages in both the content of ergothioneine and the total content of amino acids.
4. The results of the tests of other components of the ergothioneine-and-amino acid-rich beverages prepared in examples 1 to 8 of the present invention are shown in Table 5.
Table 5: content of vitamin and microelement in beverage rich in ergothioneine and amino acid
Through detection, in the examples 6-8, only the components of the additive are adjusted, the content of the vitamins and trace elements in the obtained beverage rich in ergothioneine and amino acid is not influenced, and the content of the vitamins and trace elements is consistent with the result obtained in the example 1.
The results show that all indexes of the functional beverage prepared by the method of the example 1 are better than those of other examples.
The functional beverage rich in ergothioneine and amino acids has rich nutrition, and comprises the ergothioneine with the effects of whitening and lightening spots, 8 kinds of amino acids, vitamin A, vitamin B, trace elements such as calcium, sodium and iron which are necessary for a human body. The color and luster of the product is light yellow, the sweet and sour taste is moderate, and the fragrance is pleasant and has high public acceptance degree. In embodiments 1 to 8 of the preparation scheme, embodiment 1 is a preferred technical scheme of the invention.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A process for the preparation of a beverage enriched in ergothioneine and amino acids, the process comprising the steps of:
(1) inoculating the seed liquid of the pleurotus citrinopileatus into a fermentation medium containing soybeans, corns and bran for fermentation to prepare fermentation liquid;
(2) adding 4-7% of stabilizer, 3-7% of thickener, 5-9% of flavoring agent, 1-6% of sodium citrate and 0.2-0.5% of edible essence into the fermentation liquor, sterilizing and cooling to obtain the drink.
2. The method of claim 1, wherein the fermentation medium is: crushing soybeans and corns, adding bran, uniformly mixing to obtain a raw material, and adding water to soak the raw material, wherein the ratio of the raw material to the water is as follows: (20-30%): (70-80%); after soaking, fermenting for 0.5-3 h at 40-50 ℃, filtering, and preparing.
3. The preparation method according to claim 1 or 2, wherein the proportion of the soybean, the corn and the bran added in the fermentation medium is as follows according to the mass ratio: (1-2): (1-2): (1-2).
4. The preparation method according to claim 3, wherein the inoculation volume ratio of the Collybia lutescens seed liquid in the step (1) is 8-15%.
5. The method of claim 4, wherein the stabilizing agents include, but are not limited to: xanthan gum, dextrin and glycolipid.
6. The method of claim 5, wherein the thickening agent includes, but is not limited to: gelatin, gum arabic, guar gum, pectin.
7. The method of preparation of claim 6 wherein the flavoring agents include, but are not limited to: xylitol, maltose, acesulfame potassium and aspartame.
8. The method according to claim 7, wherein the fermentation conditions in the step (1) are: fermenting at 40 deg.C for 30 h.
9. The method of any one of claims 1 to 7, wherein the beverage comprises but is not limited to: fruit and vegetable beverage, carbonated beverage, and milk beverage.
10. A beverage rich in ergothioneine and amino acids obtained by the preparation method of any one of claims 1 to 9.
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| CN103190279A (en) * | 2013-04-22 | 2013-07-10 | 中国科学院西北高原生物研究所 | Submerged fermentation of Armillaria luteovirens and application thereof |
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| CN103190279A (en) * | 2013-04-22 | 2013-07-10 | 中国科学院西北高原生物研究所 | Submerged fermentation of Armillaria luteovirens and application thereof |
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