阅读说明：本技术 一种功能性灵芝固体饮品及其制备方法 (Functional ganoderma lucidum solid beverage and preparation method thereof ) 是由 刘义军 张明 林丽静 刘洋洋 陈民 王超群 于 2021-08-13 设计创作，主要内容包括：本发明公开了一种功能性灵芝固体饮品及其制备方法,所述固体饮品包含有灵芝浸膏、咖啡浸膏、牛蒡浸膏,按固含物重量百分比计,所述固体饮品中灵芝浸膏、咖啡浸膏与牛蒡浸膏的比例为(1-10):(0.01-1):(10-20)；将灵芝浸膏、咖啡浸膏、牛蒡浸膏按比例进行复配,搅拌均匀,然后干燥、粉碎,得到灵芝咖啡固体饮品；本发明提供的灵芝固体饮品中的三种成分之间协同增效,具有更高的营养价值,无添加剂,在抗疲劳、降血糖、提高免疫力等方面具有良好的功效。(The invention discloses a functional solid beverage of lucid ganoderma and a preparation method thereof, wherein the solid beverage comprises lucid ganoderma extract, coffee extract and burdock extract, and the proportion of the lucid ganoderma extract, the coffee extract and the burdock extract in the solid beverage is (1-10) to (0.01-1) to (10-20) in percentage by weight of solid; compounding the ganoderma lucidum extract, the coffee extract and the burdock extract according to a proportion, uniformly stirring, drying and crushing to obtain a ganoderma lucidum coffee solid beverage; the three components in the lucid ganoderma solid beverage provided by the invention are synergistic, so that the lucid ganoderma solid beverage has higher nutritive value, does not contain additives, and has good effects of resisting fatigue, reducing blood sugar, improving immunity and the like.)

1. A functional solid beverage of Ganoderma is characterized by comprising Ganoderma extract, coffee extract, and Burdock extract; the solid beverage contains glossy ganoderma extract, coffee extract and burdock extract in the weight ratio of 1-10 to 0.01-1 to 10-20.

2. The functional ganoderma lucidum solid beverage according to claim 1, wherein the preparation method of the ganoderma lucidum extract comprises the following steps:

(1) crushing the ganoderma lucidum, wherein the ratio of materials to water is 1: (10-40) adding water, adding enzyme, heating to 45-60 ℃, carrying out enzymolysis for 1-5h, leaching for 1-5h at 60-100 ℃, filtering, and collecting filtrate 1 and filter residue 1;

(2) adding the mixture into the filter residue 1 according to the material-liquid ratio of 1: (10-20) adding water, leaching for 1-2h at 60-100 ℃, and collecting filtrate 2;

(3) and combining the filtrate 1 and the filtrate 2, carrying out secondary filtration, and concentrating the filtrate in a rotary evaporator at 50-75 ℃ and under the vacuum degree of-0.08-0.1 MPa to obtain the ganoderma lucidum extract.

3. The functional solid beverage of ganoderma lucidum according to claim 2, wherein the crushed ganoderma lucidum has a particle size of 5-20 meshes; and/or the enzyme is one or two of cellulase or protease, and the addition amount of the enzyme is (1-5) wt%.

4. The functional solid beverage of ganoderma lucidum according to claim 2, wherein the solid content of ganoderma lucidum extract is 20-45%.

5. The functional ganoderma lucidum solid beverage according to claim 1, wherein the preparation method of the coffee extract comprises the following steps:

(1) placing coffee kernels in a baking box at the temperature of 120-220 ℃ for baking for 0.1-1h, crushing, adding a mixture of materials and water in a ratio of 1: (10-30) leaching the mixture for 1-5h at the temperature of 60-100 ℃, filtering, and collecting filtrate 3 and filter residue 2;

(2) adding a mixture with a material-liquid ratio of 1: (10-20) leaching with water at 60-100 ℃ for 1-2h, and collecting filtrate 4;

(3) and combining the filtrate 3 and the filtrate 4, carrying out secondary filtration, and concentrating the filtrate in a rotary evaporator at the temperature of 50-75 ℃ and the vacuum degree of-0.08-0.1 MPa to obtain the coffee extract.

6. The functional ganoderma lucidum solid beverage as claimed in claim 5, wherein the coffee kernel is ground to have a particle size of 10-20 meshes; and/or the solid content of the coffee extract is 10-30%.

7. The functional solid beverage of ganoderma lucidum according to claim 1, wherein the preparation method of the burdock extract comprises the following steps:

(1) slicing burdock into 1-10mm, drying, adding the dried burdock with a ratio of material to water of 1: (10-30) leaching the mixture for 1-5h at the temperature of 60-100 ℃, filtering, and collecting filtrate 5 and filter residue 3;

(2) adding a mixture with a material-liquid ratio of 1: (10-20) leaching with water at 60-100 ℃ for 1-2h, and collecting filtrate 6;

(3) and combining the filtrate 5 and the filtrate 6, carrying out secondary filtration, and concentrating the filtrate in a rotary evaporator at 50-75 ℃ and under the vacuum degree of-0.08-0.1 MPa to obtain the burdock extract.

8. The functional solid beverage of ganoderma lucidum according to claim 7, wherein the solid content of the burdock extract is 10-40%.

9. The functional solid beverage of ganoderma lucidum as claimed in any one of claims 2 to 8, wherein the secondary filtration comprises centrifugation or hollow fiber filtration, the rotation speed of the centrifugation is 3000 and 18000r/min, the centrifugation time is 5-20min, and the pore diameter of the hollow fiber is 0.1-0.6 μm.

10. A method for preparing the functional ganoderma lucidum solid beverage according to any one of claims 1 to 9, which comprises the following steps:

(1) compounding the ganoderma lucidum extract, the coffee extract and the burdock extract according to a proportion, and uniformly stirring to obtain ganoderma lucidum mixed liquor;

(2) drying the prepared ganoderma lucidum coffee mixed solution for 8-20h at 50-80 ℃, and then crushing to obtain the ganoderma lucidum coffee solid beverage.

Technical Field

The invention belongs to the technical field of solid beverages, and particularly relates to a functional ganoderma lucidum solid beverage and a preparation method thereof.

Background

Solid beverages are highly popular with consumers due to their variety, unique flavor, and ease of storage. Particularly, the solid beverage rich in nutrient components such as vitamins, minerals, amino acids and the like can supplement nutrition required by human metabolism in time, and becomes a good partner which can not be separated from the life of many people. Compared with liquid beverage, the solid beverage has the following characteristics: the weight is obviously reduced, the volume is obviously reduced, and the carrying is convenient; the flavor is good, the instant property is good, the application range is wide, and the drinking is convenient; the sanitation is easy to maintain; the package is simple and easy, and the transportation is convenient.

Ganoderma lucidum is rich in functional nutritional ingredients such as polysaccharide and triterpene, the ganoderan has the functions of regulating immunity, reducing blood sugar, reducing blood lipid, resisting oxidation, resisting aging and resisting tumor, and the triterpene compound can purify blood and protect liver function, so healthy people also want to take Ganoderma lucidum frequently. However, the bitter taste of ganoderma is not suitable for frequent administration, so that ganoderma lucidum drinks appear. However, the coating agent is added into the glossy ganoderma beverage in the market, the coating agent can wrap the bitter components of the glossy ganoderma, and the coating agent contains cyclodextrin sugar, sucrose ester, edible surfactant and other components. Excessive addition of various additives is also not beneficial to health. Therefore, the development of a real natural, safe and nutritional functional solid beverage is necessary, and the market demand for functional beverages is met.

Disclosure of Invention

Aiming at the technical problems, the invention provides a functional ganoderma lucidum solid beverage and a preparation method thereof, wherein the functional ganoderma lucidum solid beverage contains various nutritional ingredients of three substances of ganoderma lucidum, coffee and burdock, does not contain other additives, is rich in nutrition, and is natural and healthy.

Therefore, the first technical scheme provided by the invention is as follows:

a functional solid beverage of Ganoderma comprises Ganoderma extract, coffee extract, and Burdock extract; the solid beverage contains glossy ganoderma extract, coffee extract and burdock extract in the weight ratio of 1-10 to 0.01-1 to 10-20.

Ganoderma is a fungus used as both medicine and food, and is rich in functional nutritional components such as ganoderan and triterpene, etc., and has effects of regulating immunity, lowering blood sugar, reducing blood lipid, resisting oxidation, resisting aging and resisting tumor, and triterpene compounds can purify blood and protect liver function.

The coffee beans contain about 100 different substances including caffeine, tannic acid, oil, nitrogen compounds and the like, and each 100 g of instant coffee contains 44-100 mg of caffeine; each 100 g of brewed coffee contains 64-124 mg of caffeine. Coffee is an stimulant, which has many effects on human body, and it can induce diuresis, stimulate central nervous system and respiratory system, enlarge blood vessels, accelerate heart beat, strengthen striated muscle, and relieve brain and muscle fatigue.

The fleshy root of the burdock contains rich nutritive value, has obvious functions of reducing blood sugar, reducing blood fat, reducing blood pressure, tonifying kidney and strengthening yang, relaxing bowel, inhibiting cancer cell breeding, diffusion and removing heavy metal in water, has pharmacological effects of promoting urination, removing food retention, eliminating phlegm and stopping diarrhea and the like, is also used for food therapy of constipation, hypertension and hypercholesterolemia, and is a very ideal natural health-care food material.

Preferably, the preparation method of the ganoderma lucidum extract comprises the following steps:

(1) crushing the ganoderma lucidum, wherein the ratio of materials to water is 1: (10-40) adding water, adding enzyme, heating to 45-60 ℃, carrying out enzymolysis for 1-5h, leaching for 1-5h at 60-100 ℃, filtering, and collecting filtrate 1 and filter residue 1;

(2) adding the mixture into the filter residue 1 according to the material-liquid ratio of 1: (10-20) adding water, leaching for 1-2h at 60-100 ℃, and collecting filtrate 2;

(3) and combining the filtrate 1 and the filtrate 2, carrying out secondary filtration, and concentrating the filtrate in a rotary evaporator at 50-75 ℃ and under the vacuum degree of-0.08-0.1 MPa to obtain the ganoderma lucidum extract.

Preferably, the particle size of the crushed ganoderma lucidum is 5-20 meshes; and/or the enzyme is one or two of cellulase or protease, and the addition amount of the enzyme is (1-5) wt%.

Preferably, the solid content of the ganoderma lucidum extract is 20-45%

Preferably, the preparation method of the coffee extract comprises the following steps:

(1) placing coffee kernels in a baking box at the temperature of 120-220 ℃ for baking for 0.1-1h, crushing, adding a mixture of materials and water in a ratio of 1: (10-30) leaching the mixture for 1-5h at the temperature of 60-100 ℃, filtering, and collecting filtrate 3 and filter residue 2;

(2) adding a mixture with a material-liquid ratio of 1: (10-20) leaching with water at 60-100 ℃ for 1-2h, and collecting filtrate 4;

(3) and combining the filtrate 3 and the filtrate 4, carrying out secondary filtration, and concentrating the filtrate in a rotary evaporator at the temperature of 50-75 ℃ and the vacuum degree of-0.08-0.1 MPa to obtain the coffee extract.

Preferably, the ground coffee kernel has a particle size of 10-20 meshes; and/or the solid content of the coffee extract is 10-30%.

Preferably, the preparation method of the burdock extract comprises the following steps:

(1) slicing burdock into 1-10mm, drying, adding the dried burdock with a ratio of material to water of 1: (10-30) leaching the mixture for 1-5h at the temperature of 60-100 ℃, filtering, and collecting filtrate 5 and filter residue 3;

(2) adding a mixture with a material-liquid ratio of 1: (10-20) leaching with water at 60-100 ℃ for 1-2h, and collecting filtrate 6;

(3) and combining the filtrate 5 and the filtrate 6, carrying out secondary filtration, and concentrating the filtrate in a rotary evaporator at 50-75 ℃ and under the vacuum degree of-0.08-0.1 MPa to obtain the burdock extract.

Preferably, the solid content of the burdock extract is 10-40%.

Preferably, the secondary filtration mode comprises centrifugation or hollow fiber filtration, the rotation speed of the centrifugation is 3000-18000r/min, the centrifugation time is 5-20min, and the pore diameter of the hollow fiber is 0.1-0.6 μm.

The invention also provides a second technical scheme:

a preparation method of a functional ganoderma lucidum solid beverage comprises the following steps:

(1) compounding the ganoderma lucidum extract, the coffee extract and the burdock extract according to a proportion, and uniformly stirring to obtain ganoderma lucidum mixed liquor;

(2) drying the prepared ganoderma lucidum coffee mixed solution for 8-20h at 50-80 ℃, and then crushing to obtain the ganoderma lucidum coffee solid beverage.

Compared with the prior art, the invention has the following beneficial effects:

(1) according to the functional ganoderma lucidum solid beverage provided by the invention, different functional ganoderma lucidum, coffee and burdock are respectively extracted, so that the mutual reaction of all components in the extraction process is avoided, the effect of the components is not influenced, and after the three components are subjected to compatibility and sample preparation, the synergistic effect is realized, and the nutritional value is favorably improved; the addition of cellulase in the extraction process of the ganoderma lucidum extract is beneficial to improving the dissolution rate of nutrient components and shortening the extraction time, and the addition of protease is beneficial to carrying out enzymolysis on proteins in the ganoderma lucidum to form substances such as protein peptides, amino acids and the like with certain functionality, thereby playing a synergistic effect in the effects;

(2) coffee overcomes the disadvantage of sleep by compounding with ganoderma lucidum extract and burdock extract, and the addition of coffee extract or burdock extract has a certain masking effect on the bitterness of ganoderma lucidum, so that the ganoderma lucidum solid beverage has good efficacy and good taste. And the powder forming effect of the coffee cream and the burdock cream is very good, which is beneficial to the dispersion of the lucid ganoderma, thereby overcoming the problem that the prior art formula needs to be added with additives for assisting powder forming, such as maltodextrin, cyclodextrin and the like.

(3) The functional ganoderma lucidum solid beverage prepared by the invention has good effects on fatigue resistance, blood sugar reduction, immunity improvement and the like.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. For process parameters or conditions not specifically mentioned, it can be carried out with reference to conventional techniques.

Example 1

The implementation prepares a functional ganoderma lucidum solid beverage, and the preparation method comprises the following steps:

1) mixing 10g of ganoderma lucidum extract, 0.01g of coffee extract and 10g of burdock extract, and then uniformly stirring to obtain ganoderma lucidum mixed liquid;

2) placing the prepared mixed liquid of the ganoderma lucidum and the coffee in a vacuum drying oven, setting the vacuum degree at-0.08 Mpa and the temperature at 55 ℃, drying for 20h, and then crushing to obtain the solid drink of the ganoderma lucidum and the coffee.

The preparation method of the ganoderma lucidum extract comprises the following steps:

(1) pulverizing Ganoderma to particle size of about 10 mesh, adding water with material-water ratio of 1:10, optionally adding 1 ‰ cellulase, heating to 45 deg.C, performing enzymolysis for 1h, leaching at 60 deg.C for 1h, filtering the extractive solution with plate filter, collecting filtrate 1, and filtering residue 1;

(2) adding water with a material-liquid ratio of 1:10 into the obtained filter residue 1, leaching for 1h at 60 ℃, and collecting filtrate 2;

(3) mixing the filtrate 1 and the filtrate 2, removing impurities from the combined filtrate by using a tubular centrifuge 15000, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 50 ℃ and a vacuum degree of-0.08 MPa to obtain the ganoderma lucidum extract with the solid content of 30%.

The preparation method of the coffee extract comprises the following steps:

(1) roasting coffee kernels in a roasting box at 120 ℃ for 0.1h, crushing to obtain particles with the particle size of about 10 meshes, adding water with the material-water ratio of 1:10, leaching at 60 ℃ for 1h, filtering the extracting solution by plate filtration, collecting filtrate 3 and filter residue 2;

(2) adding water into the obtained filter residue 2 at a material-liquid ratio of 1:10, leaching at 60-DEG C for 1h, and collecting filtrate 4;

(3) mixing the filtrate 3 and the filtrate 4, removing impurities from the combined filtrate by using a tubular centrifuge, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 50 ℃ and under the vacuum degree of-0.08 MPa to obtain the coffee extract with the solid content of 30%.

The preparation method of the burdock extract comprises the following steps:

(1) slicing burdock into 1mm, sun drying, adding water with a material-water ratio of 1:10 into the dried burdock, leaching for 1h at 60 ℃, filtering the extracting solution by adopting plate filtration, and collecting filtrate 5 and residue 3;

(2) adding water with a material-liquid ratio of 1:10 into the filter residue 3, leaching for 1h at 60 ℃, and collecting filtrate 6;

(3) mixing the filtrate 5 and the filtrate 6, removing impurities from the combined filtrate by using a tubular centrifuge, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 50 ℃ and under the vacuum degree of-0.08 MPa to obtain the burdock extract with the solid content of 30%.

Example 2

The implementation prepares a functional ganoderma lucidum solid beverage, and the preparation method comprises the following steps:

1) mixing 10g of ganoderma lucidum extract, 1g of coffee extract and 20g of burdock extract, and then uniformly stirring to obtain ganoderma lucidum mixed liquid;

2) placing the prepared Ganoderma coffee mixed solution in a vacuum drying oven with vacuum degree of-0.1 Mpa and temperature of 75 deg.C, drying for 8 hr, and pulverizing to obtain Ganoderma coffee solid beverage.

The preparation method of the ganoderma lucidum extract comprises the following steps:

(1) pulverizing Ganoderma to particle size of about 10 mesh, adding water with material-water ratio of 1:40, optionally adding 5 ‰ cellulase, heating to 60 deg.C, performing enzymolysis for 5 hr, leaching at 100 deg.C for 5 hr, filtering the extractive solution by pressure filtration, collecting filtrate 1 and residue 1;

(2) adding water with a material-liquid ratio of 1:20 into the obtained filter residue 1, leaching for 2h at 100 ℃, and collecting filtrate 2;

(3) mixing the filtrate 1 and the filtrate 2, centrifuging the combined filtrate for 20min at 3000r/min by a desk centrifuge, removing impurities, collecting the filtrate, and concentrating the filtrate in vacuum concentration equipment with 75 deg.C and vacuum degree of 0.1MPa to obtain Ganoderma extract with solid content of 30%.

The preparation method of the coffee extract comprises the following steps:

(1) roasting coffee kernels in a roasting box at 220 ℃ for 0.1h, crushing to obtain particles with the particle size of about 10 meshes, adding water with the material-water ratio of 1:30, leaching at 100 ℃ for 5h, filtering the extracting solution by adopting filter pressing, collecting filtrate 3 and filter residue 2;

(2) adding water into the obtained filter residue 2 in a material-liquid ratio of 1:20, leaching for 2h at 100 ℃, and collecting filtrate 4;

(3) mixing the filtrate 3 and the filtrate 4, centrifuging the combined filtrate for 20min at 3000r/min by using a desktop centrifuge, removing impurities, collecting the filtrate, and concentrating the filtrate in vacuum concentration equipment with the vacuum degree of-0.1 MPa at 75 ℃ to obtain the coffee extract with the solid content of 30%.

The preparation method of the burdock extract comprises the following steps:

(1) slicing burdock into 10mm pieces, drying with hot air, adding water with a material-water ratio of 1:30 into the dried burdock, leaching at 100 deg.C for 5h, filtering the extractive solution by pressure filtration, and collecting filtrate 5 and residue 3;

(2) adding water with a material-liquid ratio of 1:20 into the filter residue 3, leaching for 2h at 100 ℃, and collecting filtrate 6;

(3) mixing the filtrate 5 and 6, centrifuging the combined filtrate for 20min at 3000r/min by a desk centrifuge, removing impurities, collecting filtrate, and concentrating the filtrate in vacuum concentration equipment at 75 deg.C and vacuum degree of-0.1 MPa to obtain burdock extract with solid content of 30%.

Example 3

The implementation prepares a functional ganoderma lucidum solid beverage, and the preparation method comprises the following steps:

1) mixing 1g of ganoderma lucidum extract, 1g of coffee extract and 10g of burdock extract, and then uniformly stirring to obtain ganoderma lucidum mixed liquid; 2) placing the prepared Ganoderma coffee mixed solution in a vacuum drying oven with vacuum degree of-0.1 Mpa and temperature of 75 deg.C, drying for 15h, and pulverizing to obtain Ganoderma coffee solid beverage.

The preparation method of the ganoderma lucidum extract comprises the following steps:

(1) pulverizing Ganoderma to 10 mesh, adding water at a ratio of 1:30, adding 1 ‰ protease, heating to 50 deg.C, performing enzymolysis for 2 hr, leaching at 60 deg.C for 3 hr, filtering the extractive solution with filter press, collecting filtrate 1 and residue 1;

(2) adding water with a material-liquid ratio of 1:10 into the obtained filter residue 1, leaching for 2h at 60-DEG C, and collecting filtrate 2;

(3) mixing the filtrate 1 and the filtrate 2, filtering the combined filtrate with a hollow fiber with a diameter of 0.1 μm for a second time, and concentrating the filtrate in a rotary evaporator with a vacuum degree of-0.1 MPa at 75 deg.C to obtain Ganoderma extract with a solid content of 30%.

The preparation method of the coffee extract comprises the following steps:

(1) roasting coffee kernels in a roasting box at 180 ℃ for 0.5h, crushing to obtain particles with the particle size of about 10 meshes, adding water with the material-water ratio of 1:20, leaching at 100 ℃ for 2h, filtering the extracting solution by using a filter press, collecting filtrate 3 and filter residue 2;

(2) adding water into the obtained filter residue 2 in a material-liquid ratio of 1:10, leaching for 2h at 100 ℃, and collecting filtrate 4;

(3) and combining the filtrate 3 and the filtrate 4, filtering the combined filtrate for the second time by adopting hollow fiber with the diameter of 0.1 mu m, and concentrating the filtrate in a rotary evaporator with the temperature of 75 ℃ and the vacuum degree of-0.1 MPa to obtain the coffee extract with the solid content of 30 percent.

The preparation method of the burdock extract comprises the following steps:

(1) slicing burdock into pieces of 8mm, vacuum drying, adding water with a material-water ratio of 1:20 into the dried burdock, leaching at 100 deg.C for 2h, filtering the extractive solution with a filter press, and collecting filtrate 5 and residue 3;

(2) adding water with a material-liquid ratio of 1:10 into the filter residue 3, leaching for 2h at 100 ℃, and collecting filtrate 6;

(3) and combining the filtrate 5 and the filtrate 6, filtering the combined filtrate for the second time by adopting hollow fiber with the diameter of 0.1 mu m, and concentrating the filtrate in a rotary evaporator device with the temperature of 75 ℃ and the vacuum degree of-0.1 MPa to obtain the burdock extract with the solid content of 30 percent.

Example 4

The implementation prepares a functional ganoderma lucidum solid beverage, and the preparation method comprises the following steps:

1) mixing 1g of ganoderma lucidum extract, 0.01g of coffee extract and 20g of burdock extract, and then uniformly stirring to obtain ganoderma lucidum mixed liquid;

2) placing the prepared Ganoderma coffee mixed solution in a vacuum drying oven with vacuum degree of-0.1 Mpa and temperature of 75 deg.C, drying for 15h, and pulverizing to obtain Ganoderma coffee solid beverage.

The preparation method of the ganoderma lucidum extract comprises the following steps:

(1) pulverizing Ganoderma to particle size of about 10 mesh, adding water with material water ratio of 1:20, adding 5 ‰ protease, heating to 60 deg.C, performing enzymolysis reaction for 3 hr, leaching at 100 deg.C for 2 hr, filtering the extractive solution with filter press, collecting filtrate 1 and residue 1;

(2) adding water with a material-liquid ratio of 1:15 into the obtained filter residue 1, leaching for 1h at 80 ℃, and collecting filtrate 2;

(3) mixing the filtrate 1 and the filtrate 2, centrifuging the combined filtrate with a tubular centrifuge at 18000r/min to remove impurities, collecting the filtrate, and concentrating the filtrate in vacuum concentration equipment at 75 deg.C and vacuum degree of-0.1 MPa to obtain Ganoderma extract with solid content of 30%.

The preparation method of the coffee extract comprises the following steps:

(1) roasting coffee kernels in a roasting box at 150 ℃ for 0.3h, crushing to obtain particles with the particle size of 10 meshes, adding water with the material-water ratio of 1:20, leaching at 80 ℃ for 2h, filtering the extracting solution by using a filter press, collecting filtrate 3 and filter residue 2;

(2) adding water with a material-liquid ratio of 1:15 into the obtained filter residue 2, leaching for 1h at 80 ℃, and collecting filtrate 4;

(3) and combining the filtrate 3 and the filtrate 4, centrifuging the combined filtrate by adopting a tubular centrifuge at 18000r/min to remove impurities, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 75 ℃ and under the vacuum degree of-0.1 MPa to obtain the coffee extract with the solid content of 30%.

The preparation method of the burdock extract comprises the following steps:

(1) slicing burdock into 5mm slices, sun drying, adding water with a material-water ratio of 1:15 into the dried burdock, leaching for 2h at 80 ℃, filtering the extract by using a filter press, and collecting filtrate 5 and residue 3;

(2) adding water with a material-liquid ratio of 1:15 into the filter residue 3, leaching for 1h at 80 ℃, and collecting filtrate 6;

and combining the filtrate 5 and the filtrate 6, centrifuging the combined filtrate by adopting a tubular centrifuge at 18000r/min to remove impurities, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 75 ℃ and under the vacuum degree of-0.1 MPa to obtain the burdock extract with the solid content of 30%.

Example 5

The implementation prepares a functional ganoderma lucidum solid beverage, and the preparation method comprises the following steps:

1) mixing 10g of ganoderma lucidum extract, 1g of coffee extract and 10g of burdock extract, and then uniformly stirring to obtain ganoderma lucidum mixed liquid;

2) placing the prepared Ganoderma coffee mixed solution in a vacuum drying oven with vacuum degree of-0.1 Mpa and temperature of 70 deg.C, drying for 12 hr, and pulverizing to obtain Ganoderma coffee solid beverage.

The preparation method of the ganoderma lucidum extract comprises the following steps:

(1) pulverizing Ganoderma to particle size of about 10 mesh, adding water at a material-water ratio of 1:30, optionally adding 1 ‰ cellulase and 5 ‰ protease, heating to 45 deg.C, performing enzymolysis for 3 hr, leaching at 95 deg.C for 2 hr, filtering the extractive solution with filter press, collecting filtrate 1 and residue 1;

(2) adding water with a material-liquid ratio of 1:10 into the obtained filter residue 1, leaching for 2h at 95 ℃, and collecting filtrate 2;

(3) mixing the filtrate 1 and the filtrate 2, filtering the combined filtrate with a hollow fiber with a diameter of 0.6 μm for a second time, and concentrating the filtrate in a vacuum concentration device with a vacuum degree of-0.1 MPa at 70 deg.C to obtain Ganoderma extract with a solid content of 30%.

The preparation method of the coffee extract comprises the following steps:

(1) roasting coffee kernels in a roasting box at 160 ℃ for 0.1h, crushing to 10 meshes, adding water with a material-water ratio of 1:20, leaching at 80 ℃ for 2h, filtering the extracting solution by using a filter press, collecting filtrate 3 and filter residue 2;

(2) adding water with a material-liquid ratio of 1:15 into the obtained filter residue 2, leaching for 1h at 80 ℃, and collecting filtrate 4;

(3) and combining the filtrate 3 and the filtrate 4, centrifuging the combined filtrate by adopting a tubular centrifuge at 18000r/min to remove impurities, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 75 ℃ and under the vacuum degree of-0.1 MPa to obtain the coffee extract with the solid content of 30%.

The preparation method of the burdock extract comprises the following steps:

(1) slicing burdock into 5mm slices, sun drying, adding water with a material-water ratio of 1:20 into the dried burdock, leaching for 2h at 95 ℃, filtering the extract by using a filter press, and collecting filtrate 5 and residue 3;

(2) adding water with a material-liquid ratio of 1:10 into the filter residue 3, leaching for 1h at 95 ℃, and collecting filtrate 6;

(3) and combining the filtrate 5 and the filtrate 6, filtering the combined filtrate for the second time by adopting hollow fiber with the diameter of 0.6 mu m, and concentrating the filtrate in vacuum concentration equipment with the temperature of 70 ℃ and the vacuum degree of-0.1 MPa to obtain the burdock extract with the solid content of 30 percent.

Comparative example 1

The preparation method of the solid beverage comprises the following steps:

1) mixing 10g of ganoderma lucidum extract and 10g of burdock extract, and then uniformly stirring to obtain ganoderma lucidum mixed liquor;

2) placing the prepared mixed liquid of the ganoderma lucidum and the coffee in a vacuum drying oven, setting the vacuum degree at-0.08 Mpa and the temperature at 55 ℃, drying for 20h, and then crushing to obtain the solid drink of the ganoderma lucidum and the coffee.

The preparation method of the ganoderma lucidum extract comprises the following steps:

(1) pulverizing Ganoderma to particle size of about 10 mesh, adding water with material-water ratio of 1:10, optionally adding 1 ‰ cellulase, heating to 45 deg.C, performing enzymolysis for 1h, leaching at 60 deg.C for 1h, filtering the extractive solution with plate filter, collecting filtrate 1, and filtering residue 1;

(2) adding water with a material-liquid ratio of 1:10 into the obtained filter residue 1, leaching for 1h at 60 ℃, and collecting filtrate 2;

(3) mixing the filtrate 1 and the filtrate 2, removing impurities from the combined filtrate by using a tubular centrifuge 15000, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 50 ℃ and a vacuum degree of-0.08 MPa to obtain the ganoderma lucidum extract with the solid content of 30%.

The preparation method of the burdock extract comprises the following steps:

(1) slicing burdock into 1mm, sun drying, adding water with a material-water ratio of 1:10 into the dried burdock, leaching for 1h at 60 ℃, filtering the extracting solution by adopting plate filtration, and collecting filtrate 5 and residue 3;

(2) adding water with a material-liquid ratio of 1:10 into the filter residue 3, leaching for 1h at 60 ℃, and collecting filtrate 6;

(3) mixing the filtrate 5 and the filtrate 6, removing impurities from the combined filtrate by using a tubular centrifuge, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 50 ℃ and under the vacuum degree of-0.08 MPa to obtain the burdock extract with the solid content of 30%.

Comparative example 2

The preparation method of the solid beverage comprises the following steps:

1) mixing 10g of ganoderma lucidum extract and 0.01g of coffee extract, and then uniformly stirring to obtain ganoderma lucidum mixed solution;

2) placing the prepared mixed liquid of the ganoderma lucidum and the coffee in a vacuum drying oven, setting the vacuum degree at-0.08 Mpa and the temperature at 55 ℃, drying for 20h, and then crushing to obtain the solid drink of the ganoderma lucidum and the coffee.

The preparation method of the ganoderma lucidum extract comprises the following steps:

(1) pulverizing Ganoderma to particle size of about 10 mesh, adding water with material-water ratio of 1:10, optionally adding 1 ‰ cellulase, heating to 45 deg.C, performing enzymolysis for 1h, leaching at 60 deg.C for 1h, filtering the extractive solution with plate filter, collecting filtrate 1, and filtering residue 1;

(2) adding water with a material-liquid ratio of 1:10 into the obtained filter residue 1, leaching for 1h at 60 ℃, and collecting filtrate 2;

(3) mixing the filtrate 1 and the filtrate 2, removing impurities from the combined filtrate by using a tubular centrifuge 15000, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 50 ℃ and a vacuum degree of-0.08 MPa to obtain the ganoderma lucidum extract with the solid content of 30%.

The preparation method of the coffee extract comprises the following steps:

(1) roasting coffee kernels in a roasting box at 120 ℃ for 0.1h, crushing to obtain particles with the particle size of about 10 meshes, adding water with the material-water ratio of 1:10, leaching at 60 ℃ for 1h, filtering the extracting solution by plate filtration, collecting filtrate 3 and filter residue 2;

(2) adding water into the obtained filter residue 2 at a material-liquid ratio of 1:10, leaching at 60-DEG C for 1h, and collecting filtrate 4;

(3) mixing the filtrate 3 and the filtrate 4, removing impurities from the combined filtrate by using a tubular centrifuge, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 50 ℃ and under the vacuum degree of-0.08 MPa to obtain the coffee extract with the solid content of 30%.

Comparative example 3

The preparation method of the solid beverage comprises the following steps:

1) mixing 0.01g of coffee extract and 10g of burdock extract, and then uniformly stirring to obtain a mixed solution;

2) and (3) placing the prepared burdock coffee mixed solution in a vacuum drying oven, setting the vacuum degree at-0.08 Mpa and the temperature at 55 ℃, drying for 20h, and then crushing to obtain the solid beverage.

The preparation method of the coffee extract comprises the following steps:

(1) roasting coffee kernels in a roasting box at 120 ℃ for 0.1h, crushing to obtain particles with the particle size of about 10 meshes, adding water with the material-water ratio of 1:10, leaching at 60 ℃ for 1h, filtering the extracting solution by plate filtration, collecting filtrate 3 and filter residue 2;

(2) adding water into the obtained filter residue 2 at a material-liquid ratio of 1:10, leaching at 60-DEG C for 1h, and collecting filtrate 4;

(3) mixing the filtrate 3 and the filtrate 4, removing impurities from the combined filtrate by using a tubular centrifuge, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 50 ℃ and under the vacuum degree of-0.08 MPa to obtain the coffee extract with the solid content of 30%.

The preparation method of the burdock extract comprises the following steps:

(1) slicing burdock into 1mm, sun drying, adding water with a material-water ratio of 1:10 into the dried burdock, leaching for 1h at 60 ℃, filtering the extracting solution by adopting plate filtration, and collecting filtrate 5 and residue 3;

(2) adding water with a material-liquid ratio of 1:10 into the filter residue 3, leaching for 1h at 60 ℃, and collecting filtrate 6;

(3) mixing the filtrate 5 and the filtrate 6, removing impurities from the combined filtrate by using a tubular centrifuge, collecting the filtrate, and concentrating the filtrate in a rotary evaporator at 50 ℃ and under the vacuum degree of-0.08 MPa to obtain the burdock extract with the solid content of 30%.

In order to verify that the functional ganoderma lucidum solid beverage prepared by the invention has the effects of supplementing nutrition and improving health, the experimental tests of blood sugar value and sleep of rats are carried out on the above examples 1-5 and comparative examples 1-3.

(one) rat blood glucose value test

1. The experimental method comprises the following steps: the female rats 40 with the weight of 152-175g are selected as test animals, 10 experimental rats in each group are respectively tested for the blood sugar value before and after feeding and the blood sugar value before and after eating 28 days.

2. Results of the experiment

TABLE 1 Effect of solid drink on blood glucose values in rats

As is clear from the results in Table 1, it was found that the blood glucose level of rats could be lowered 28 days after the rats had taken the Ganoderma lucidum solid beverage of examples 1-5 and the solid beverage of comparative examples 1-3. Compared with comparative examples 1-3, the solid beverage of examples 1-5 can significantly reduce blood glucose value by about 10-30% compared with that before eating. Wherein, after the solid beverage of examples 2, 3 and 5 is taken, the blood sugar level is kept at a lower level even after a meal, and the solid beverage has stronger effect of regulating the blood sugar level. Therefore, the functional ganoderma lucidum solid beverage provided by the invention can regulate and control blood sugar and improve health.

(II) sleep test

1. The experimental method comprises the following steps: and (3) human body eating trial experiment, observing and recording the time of falling asleep and the sleep quality after taking.

50 subjects with insomnia between 40 and 65 years old were randomly drawn and randomized into 5 groups of 10 subjects each. The composition is administered orally 30min before sleep in 1 bag (3g, 200mL warm boiled water) for 7 days. The blank control group is added with 200mL of warm boiled water. Statistics are carried out by observing the sleep time and the evaluation results of the subjects on the sleep condition, the mental state after waking and the physical condition.

The sleep is rated by continuous sleep time, the mental state after waking is rated by whether the spirit is full, the physical condition is rated by whether the physical is lack, the three grades are respectively set as the grade of superior, intermediate and inferior, the grade of the sleep quality is judged to be first grade, two items of the sleep quality are judged to be superior grade, and the grade of one item or the lower item is judged to be third grade.

2. Results of the experiment

TABLE 2 Effect of solid beverages on sleep

As shown in Table 2, the administration of the solid beverage of Ganoderma lucidum according to examples 1-5 significantly reduced the time to sleep and provided the quality of sleep, compared to comparative examples 1-3.

It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the technical solutions of the present invention, and are not intended to limit the specific embodiments of the present invention. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention claims should be included in the protection scope of the present invention claims.