Received: 18-08-2023
Accepted: 12-04-2024
DOI:
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Study on using Cellulase in the Processing of Beverage from Medical Mushrooms
,
Nguyen Doan Nhat Quynh
1
,
Ho Thi Trang
1
,
Doan Chi Cuong
1
,
Bui Duc Thang
1
,
Tran Dinh Chi
1
Keywords
Enzyme cellulase, medicinal mushrooms, Ganoderma lucidum, Trametes versicolor, Chrysanthemum indicum
Abstract
Cellulase was applied to improve the extraction efficiency from medicinal mushroom extracts of Ganoderma lucidumand Trametes versicolor. In addition, the study proposed the process of producing beverages from those medicinal mushrooms and chrysanthemum (Chrysanthemum indicum)flowers. The findings show that, for extracting from Yunzhi’s extract, using 3% cellulasefor 15 minutes attemperature of 70C gained the highest extraction efficiency. Meanwhile, the extraction efficiency from Lingzhi’s extract was highest with 4% cellulasein 25 minutes attemperature of 70C. Mushroom beverage with a mixture of 25% Lingzhi, 50% Yunzhi, 20% Chrysanthemum flowers, and 5% sweet grass (Stevia rebaudiana) had the highest sensory evaluation according to the TCVN3215-79. The processed product meets quality standards on food hygiene and safety according to QCVN 8-2/2011-BYT for permissible limits of heavy metals and Decision 46/2007/QD-BYT for biological and chemical contamination in food.
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