CN102524898A - Method for producing novel non-preservative oat and lucid ganoderma beverage - Google Patents
Method for producing novel non-preservative oat and lucid ganoderma beverage Download PDFInfo
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- CN102524898A CN102524898A CN2011103697803A CN201110369780A CN102524898A CN 102524898 A CN102524898 A CN 102524898A CN 2011103697803 A CN2011103697803 A CN 2011103697803A CN 201110369780 A CN201110369780 A CN 201110369780A CN 102524898 A CN102524898 A CN 102524898A
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Abstract
The invention discloses production technology of a novel non-preservative oat and lucid ganoderma beverage, which is characterized in that production raw materials include oat and lucid ganoderma. The production process of the beverage mainly comprises the steps of preparing and sterilizing oat pulp, adding activated lucid ganoderma bacterium to be fermented for a period of time, removing lucid ganoderma hyphostroma, and processing residual liquid after mixing and sterilization to prepare a liquid beverage or a solid beverage containing lucid ganoderma polysaccharide and lucid ganoderma ganodenic acid.
Description
Technical field
The invention belongs to the food production technology field, be specifically related to a kind of preservative free oat glossy ganoderma drink producing method.
Background technology
Abundant nutrients in the oat, component contents higher [1] such as protein, fat, dietary fiber in the oat, and contain a large amount of needed by human body mineral matters, mainly comprise [2-5] such as calcium, magnesium, iron, manganese, zinc, potassium, phosphorus and selenium.Oat has the hyperlipemia of alleviating, regulate insulin and blood sugar, control self body weight, promote effect such as stomach health.Fermentation is to produce and preserve one of the ancient and the most most economical method of food [6]; It also is a kind of natural mode of production; Can reduce some undesirable constituents in the food, increase nutritive value of food and organoleptic attribute, thereby produce security and functional high product [7].The spontaneous fermentation process of cereal can reduce the content of some stodgy polysaccharides; Synthetic simultaneously some amino acid and vitamin B complex; Sweat can also provide suitable pH environment for enzyme this process of phytic acid of degrading, thereby increases the quantity [8-12] of free iron, zinc and calcium.Cereal fermented beverage in the world mainly can be divided into Alcohol Fermentation Beverage (beer, liquor) and non-alcoholic fermentation beverage, wherein lactic acid fermentation beverage [6,13] most importantly.Present oat drink is mainly non-fermented type formulated drink, and like common oats fibre milk beverage [14], the fermented type oat beverage mainly is a lactic acid fermentation beverage, like oat inflation fermented beverage [15] and agitating type oat bran sour milk [16].This product then is to be basic fermented and cultured glossy ganoderma with oat, can be effectively the medicinal efficacy of glossy ganoderma be combined with function with the nutrition of oat, plays simultaneously to improve cereals nutrient through fermentation and be worth the effect with function.
[1] Lu Changxi, Zhou Sumei, nutrition and the processing of king's bank Na .2008. oat. grain processing, 1:89-92
[2] Hao Lin, broad-mouthed receptacle for holding liquid snow goose, the research of the pretty benevolence .1998. of beam small coarse cereals development of food. Sino-Japan food new technology Conference Papers collection. Beijing: China Light Industry Press: 56-59
[3] Ma Dequan, come into leaves in the field, poplar sea roc .1998. naked oats nutrition and human health. Qinghai agriculture and forestry science and technology, 1:33-35
[4] neat Accent is pacified the see the New Year in protein of .1987. China oat varieties resource and the Primary Study of fat content. Inner Mongol agricultural science and technology, 4:4-7
[5] Zhou Yaohua, analogy state China .1998. coarse food grain step on elegant meticulous not for precious. Chinese health nutrient, 9:42
[6]Chavan，J?K，Kadam，S?S.1989.Critical?reviews?in?food?science?and?nutrition.Food?Science.28：348-400
[7]Simango?C.1997.Potential?use?of?traditional?fermented?foods?for?weaning?in?Zimbabwe.Journal?of?Social?Science?and?Medicine，44：1065-1068
[8]Gillooly?M，Bothwell?T?H，Charlton?R?W，Torrance?J?D，Bezwoda?W?R，Macphail?A?P，Deman?D?P，Novelli?L，Morrau?D，Mayet?F.1984.Factors affecting?the?adsorption?of?iron?from?cereals.British?Journal?of?Nutrition，51：37-46
[9]Haard?N?F，Odunfa?S?A，Lee?C?H，Quintero-Rami′rez?R，Lorence-Quin?ones?A，Wacher-Radarte?C.1999.Fermented?cereals.A?global?perspective.FAO?Agricultural?Services?Bulletin：138
[10]Khetarpaul?N，Chauhan?B?M.1990.Effect?of?fermentation?by?pure?cultures?of?yeasts?and?lactobacilli?on?the?available?carbohydrate?content?of?pearl?millet.Tropical?Science，31：131-139
[11]Nout?M?J?R，Motarjemi?Y.1997.Assessment?of?fermentation?as?a?household?technology?for?improving?food?safety：a?joint?FAO/WHO?workshop.Food?Control，8：221-226
[12]Stewart?R?B，Getachew?A.1962.Investigations?on?the?nature?of?Injera.Economic?Botany，16：127
[13]Fleet，G?H.1998.The?microbiology?of?alcoholic?beverages.In?J.B.Wood(Ed.).Microbiology?of?fermented?foods.London：Blackie?Academic?and?Professional：217-262
[14] the maroon fine jade, Yang Chun, Wang Hai puts down .2005. common oats fibre milk beverage. processing of farm products, 9:36-37
[15] Xu Yuxia, Hu Jingzhi, the processing of Zhao Guanghua .2003. oat inflation fermented beverage. Henan animal and veterinary, 24 (11): 41
[16] development of summer generation benevolence .2008. agitating type oat bran sour milk. China's Dairy Industry, 2:36-38
Through the publication retrieval, detect more than 130 of relevant patent, and do not find and present patent application same procedure or product.
Summary of the invention
To the shortcomings and deficiencies that exist in the prior art, the object of the present invention is to provide a kind of any outer adding preservative agent that do not contain, be rich in the novel oat glossy ganoderma drink producing method of nutrition and health care function factor in GL-B and the oat.
For realizing above-mentioned purpose; The technical scheme that the present invention adopts is: a kind of production method that need not to add the oat glossy ganoderma liquid beverage of any anticorrisive agent; It is characterized in that, contain successively oat medium preparation, sterilization, actication of culture, inoculation, ferment, remove mycelium, allotment, can, sterilization; And a kind of solid oat glossy ganoderma drink producing method that need not to add other anticorrisive agent; It is characterized in that, production stage comprises the preparation, sterilization, actication of culture, the inoculation that contain oat medium, ferment, remove mycelium or with the broken homogeneous of mycelium, allotment, concentrate, dry, packing.
Novel preservative free oat glossy ganoderma drink producing method of the present invention; It comprises operations such as oat medium inoculation strain fermentation, nutrients extraction and Beverage Service; It is characterized in that: its oat medium inoculation strain fermentation; Be to inoculate the lucidum strain of red sesame xnsp-02, under 25-32 ℃, the condition of shaking speed 100-300r/min, carry out the constant-temperature shaking culture fermentation and obtained the oatax camphorata mycelium in 3-9 days that the oatax camphorata mycelium extracts and Beverage Service through nutrients to contain oat medium; Promptly get the oat Ganoderma lucidum drink of liquid, concentrated, dry, packing promptly gets solid type oat Ganoderma lucidum drink.Its inoculation, nutrients extract, Beverage Service can adopt prior art to accomplish.Annotate: the lucidum strain of red sesame xnsp-02 (Ganoderma lucidum xnsp-02),, preserve numbering CCTCC NO:M2011347 on October 12nd, 2011 at the Chinese typical culture collection center in Wuhan.
Said oatax camphorata mycelium preferably by oat medium inoculation inoculation glossy ganoderma bacterium, carries out the constant-temperature shaking culture fermentation and obtained in 5-6 days under 28 ℃, the condition of shaking speed 150r/min.Said oat medium, its preparation adds enzymolysis slurrying after the water gelatinization after pulverizing preferably with the oat back crushing and water-adding slurrying of germinateing, or with oat, be the oat medium that raw material makes liquid with this oat slurry again.The glossy ganoderma bacterium of said inoculation; Be preferably bacterial classification in the slant tube is carried out culture medium to forming uniform bacterium colony on plating medium; Beat from colony edge again and get the mycelia piece and insert oat medium and cultivate, the activated spawn liquid when cell concentration reaches 15-20g/L.Said nutrients extracts, and preferably with ultrasonic wave Separation of Solid and Liquid is carried out in the fragmentation of oatax camphorata mycelium, obtains fermented nutritive liquid.Said Beverage Service is that preferred the removal adds flavor enhancement and stabilizing agent CMC-Na in the mycelial zymotic fluid, under the pressure of 60-90Mpa, material is carried out homogenization processing.Said stabilizing agent, preferred CMC-Na is a stabilizing agent, consumption is with the stereometer of gained zymotic fluid, in the 0.1-0.2% scope.
The liquid beverage that makes, its physicochemical property is: oligosaccharide and polysaccharide total amount are not less than 100g/L in the beverage, and total acid (with crystallization water lemon juice) is 0.05-0.15% (m/v; The mass and size mark); Total amino acid content is 0.8-1.5% (m/m, a mass fraction), and soluble solid content is 3-5% (m/v; The mass and size mark), pH4.5-5.5.
The solid beverage that makes, its physicochemical property is: oligosaccharide and polysaccharide total amount are not less than 50%, and total acid is about 0.5-1%.
Compared with prior art; Advantage and effect that the present invention has are following: this product then is to be basic fermented and cultured glossy ganoderma with oat; Can be effectively the medicinal efficacy of glossy ganoderma be combined with function with the nutrition of oat, play simultaneously and improve cereals nutrient through fermentation and be worth the effect with function.Present technique is selected good lucidum strain for use; Select for use oat as one of fermentation base-material; Nutrient utilization after the oat fermentation improves, and is rich in effect property compositions such as ganoderic acid, GL-B in the zymotic fluid, has higher antioxidation activity; Select the compound stabilizer that is fit to this product performance for use, through stirring, technologies such as can, autoclaving process at normal temperatures that the shelf-life reaches 12 months liquid beverage or solid beverage.The figure of fluid product is even, sour and sweet palatability, and the instant capacity of solid product is good, has the certain nutrition health care, is superior to all kinds of on the market at present oat beverage products.
Description of drawings
Fig. 1 process chart of the present invention
The growth curve of four strain glossy ganoderma bacterium in Fig. 2 sweat
Intracellular polyse change of production in Fig. 3 sweat
Yield of extracellular polysaccharide changes in Fig. 4 sweat
The variation of pH in Fig. 5 sweat
The specific embodiment
Below the concrete preparation embodiment that provides through the inventor with detect the effect test example and further specify beneficial effect of the present invention.
For realizing above-mentioned purpose; The technical scheme that the present invention adopts is: a kind of production method that need not to add the oat glossy ganoderma liquid beverage of any anticorrisive agent; It is characterized in that, contain successively oat medium preparation, sterilization, actication of culture, inoculation, ferment, remove mycelium, allotment, can, sterilization; And a kind of solid oat glossy ganoderma drink producing method that need not to add other anticorrisive agent; It is characterized in that, production stage comprises the preparation, sterilization, actication of culture, the inoculation that contain oat medium, ferment, remove mycelium or with the broken homogeneous of mycelium, allotment, concentrate, dry, packing.
Novel preservative free oat glossy ganoderma drink producing method of the present invention; Detailed process stream is seen shown in Figure 1; Be to inoculate the lucidum strain of red sesame xnsp-02, under 25-32 ℃, the condition of shaking speed 100-300r/min, carry out the constant-temperature shaking culture fermentation and obtained the oatax camphorata mycelium in 3-9 days that the oatax camphorata mycelium extracts and Beverage Service through nutrients to contain oat medium; Promptly get the oat Ganoderma lucidum drink of liquid, concentrated, dry, packing promptly gets solid type oat Ganoderma lucidum drink.Its inoculation, nutrients extract, Beverage Service can adopt prior art to accomplish.Annotate: the lucidum strain of red sesame xnsp-02 (Ganoderma hucidum xnsp-02),, preserve numbering CCTCC NO:M2011347 on October 12nd, 2011 at the Chinese typical culture collection center in Wuhan.
Said oatax camphorata mycelium preferably by oat medium inoculation inoculation glossy ganoderma bacterium, carries out the constant-temperature shaking culture fermentation and obtained in 5-6 days under 28 ℃, the condition of shaking speed 150r/min.Said oat medium, its preparation adds enzymolysis slurrying after the water gelatinization after pulverizing preferably with the oat back crushing and water-adding slurrying of germinateing, or with oat, be the oat medium that raw material makes liquid with this oat slurry again.The glossy ganoderma bacterium of said inoculation; Be preferably bacterial classification in the slant tube is carried out culture medium to forming uniform bacterium colony on plating medium; Beat from colony edge again and get the mycelia piece and insert oat medium and cultivate, the activated spawn liquid when cell concentration reaches 15-20g/L.Said nutrients extracts, and preferably with ultrasonic wave Separation of Solid and Liquid is carried out in the fragmentation of oatax camphorata mycelium, obtains fermented nutritive liquid.Said Beverage Service is that preferred the removal adds flavor enhancement and stabilizing agent CMC-Na in the mycelial zymotic fluid, under the pressure of 60-90Mpa, material is carried out homogenization processing.Said stabilizing agent, preferred CMC-Na is a stabilizing agent, consumption is with the stereometer of gained zymotic fluid, in the 0.1-0.2% scope.
Contain the preparation of oat medium: being with the oat back crushing and water-adding slurrying of germinateing, or adding enzymolysis slurrying after the water gelatinization after oat pulverized, is the feedstock production liquid fermentation medium with this oat slurry again;
Sterilization: be at 121 ℃ of 30min that sterilize down;
Actication of culture: bacterial classification in the slant tube is carried out culture medium to forming uniform bacterium colony on plating medium; Beat from colony edge again and get the mycelia piece and insert the fluid nutrient medium contain oat and cultivate, use as seed liquor when cell concentration reaches 15-20g/L.
Inoculation: inoculation when Liquid Culture sterilization back temperature is dropped to 40-50 ℃, inoculum concentration 8-15%;
Fermentation: 28 ℃, 150r/min, time 72h;
Remove mycelium: be to adopt method centrifugal or that filter to remove mycelium in the zymotic fluid, it is subsequent use to get clear liquid;
Allotment: be in removing mycelial zymotic fluid, to add flavor enhancement and stabilizing agent;
Can: be that the zymotic fluid branch that allotment is good is packed in the container that can sterilize;
Mycelium is broken: be the ganoderma lucidum mycelium that liquid fermentation generates is separated, and broken with ultrasonic wave or alternate manner.
Homogeneous: be meant under the pressure of 60-90Mpa material is carried out homogenization processing;
Concentrate: be meant that the method that adopts vacuum to concentrate or concentrate fast reduces the moisture in the material;
Dry: as to be meant and to adopt spray-drying or vacuum drying method that dry materials to moisture is reduced to below 5%.
The gained fluid product
Color and luster: clarification, transparent, vivid unanimity, no metachromatism, faint yellow; Fragrance, flavour: with oat fragrance is master's sour-sweet type, free from extraneous odour; Impurity: feed liquid is as clear as crystal, the impurity that no naked eyes can be seen.Its physicochemical property is: oligosaccharide and polysaccharide total amount are not less than 100g/L in the beverage; Total acid (with crystallization water lemon juice) is 0.05-0.15% (m/v, a mass and size mark), and total amino acid content is 0.8-1.5% (m/m; Mass fraction); Soluble solid content is 3-5% (m/v, a mass and size mark), pH4.5-5.5.
Solid product is by fluid product, obtains characteristics: color and luster through concentrated, dry, packing: yellow to claret; Fragrance, flavour: with oat fragrance is master's sour-sweet type, free from extraneous odour; Oligosaccharide and polysaccharide total amount >=50%, total acid is about 0.5-1%, and the product sweet mouthfeel is agreeable to the taste.
Compared with prior art; Advantage and effect that the present invention has are following: this product then is to be basic fermented and cultured glossy ganoderma with oat; Can be effectively the medicinal efficacy of glossy ganoderma be combined with function with the nutrition of oat, play simultaneously and improve cereals nutrient through fermentation and be worth the effect with function.Present technique is selected good lucidum strain for use; Select for use oat as one of fermentation base-material; Nutrient utilization after the oat fermentation improves, and is rich in effect property compositions such as ganoderic acid, GL-B in the zymotic fluid, has higher antioxidation activity; Select the compound stabilizer that is fit to this product performance for use, through stirring, technologies such as can, autoclaving process at normal temperatures that the shelf-life reaches 12 months liquid beverage or solid beverage.The figure of fluid product is even, sour and sweet palatability, and the instant capacity of solid product is good, has the certain nutrition health care, is superior to all kinds of on the market at present oat beverage products.
Test Example 1
The production technology of liquid oat glossy ganoderma fermented beverage
1.1 materials and methods
Bacterial classification: CCTCC M 2011347 is preserved in representative microbial preservation center, Wuhan.
Slant medium: the PDA basal medium is mainly used in culture presevation.
The liquid seed culture medium of glossy ganoderma bacterium: peptone 2g/L, glucose 40g/L, KH2PO3H2O1.5g/L, MgSO47H2O 0.75g/L, vitamin B1 1 * 10-5g/L, keep nature pH (about 6.5).
Contain the oat fermentation medium: getting quality does not have the oat grain of damaging by worms that goes mouldy preferably, after cleaning up, impregnated in 25 ℃ of warm water 10h; Drain away the water subsequently, be tiled in the large size square position, cover one deck wet gauze, place 3d in 25 ℃ of incubator constant temperature; Wheat and water are mixed by mass volume ratio at 1: 1, manufacture oat slurry, it is pulverized evenly, add the water of 4 times of this oat slurry volumes subsequently, mix (being equivalent to the oat slurry that concentration is 10% mass and size mark) with beater.The oat slurry for preparing is divided in the triangular flask of putting into 250ml, and liquid amount is 50ml, and sterilising conditions is 121 ℃, and 30min is subsequent use after preparing.
The preparation of glossy ganoderma seed liquor: glossy ganoderma bacterium that activation is good is inserted in the seed culture fluid, constant-temperature shaking culture 3d under 28 ℃, the condition of shaking speed 150r/min, and dry cell weight reaches more than the 15-20g/L to the nutrient solution.
Fermented and cultured: the inoculum concentration with 10% inserts the glossy ganoderma seed liquor for preparing in fermentation medium; Under 28 ℃, the condition of shaking speed 150r/min, carry out constant-temperature shaking culture; Regularly take out two bottles of samples every day and carry out the index detection respectively, getting its mean value is final result.Cultivate 9d altogether.
Oat glossy ganoderma fermentation liquor beverage development: with the carrier zymotic fluid at the centrifugal 15min of 3900r/min; Collect mycelium, the sterilized water suspended bacteria filament of quality such as use, and leach 4h at 40 ℃ of water-bath constant temperature; After stirring; At the centrifugal 15min of 3900r/min, collect supernatant and mix mutually again, use basic material as fermented beverage with aforementioned no thalline zymotic fluid.
Because be rich in compositions such as polysaccharide, albumen in the zymotic fluid, the product quality is inhomogeneous.In order to improve the stability of product, need to add certain amount of stabilizer.Select 3 kinds of stabilizing agents such as CMC-Na, xanthans and pectin commonly used in the beverage production, add in the zymotic fluid than the ratio that is 0.15% in stabilizing agent gross mass and fermentating liquid volume.The kind of selected stabilizing agent and proportioning thereof are seen the table 3-1 of result and analysis part.
The mensuration of dry cell weight (DCW): all cultures in the triangular flask at the centrifugal 15min of 3500r/min, are got the mycelium sediment, suspend again, again behind the centrifugal 15min of 3500r/min, dry to constant weight under 60 ℃, claim its dry weight with deionized water.With the volume of mycelium dry weight, with the increment of the dry cell weight in every liter of culture (g/L) expression thalline divided by culture.
The mensuration of intracellular polyse (IPS) and exocellular polysaccharide (EPS): use anthrone sulfuric acid colorimetric method in the list of references (.1994 compiles in eight big universities and colleges such as Dalian Polytechnic College), detect intracellular polyse content, be expressed as polyoses content in the per dry wt mycelium (g/g); Detect exocellular polysaccharide content, be expressed as the polyoses content (g/L) in the unit volume zymotic fluid.
The mensuration of zymotic fluid pH: measure with pH meter.
The evaluation and the standard of oat glossy ganoderma fermented beverage: with the beverage for preparing, after one month, several aspects such as the stability of product, flowability and transparency are evaluated the product quality 10 ℃ of placements.The assessment officer is made up of 7 personnel, and everyone gives a mark respectively, and getting its mean value is final score.Concrete marking content and standard are seen table 1.
The fluid product characteristics:
Color and luster: clarification, transparent, vivid unanimity, no metachromatism, faint yellow; Fragrance, flavour: with oat fragrance is master's sour-sweet type, free from extraneous odour; Impurity: feed liquid is as clear as crystal, the impurity that no naked eyes can be seen.Physicochemical property is: oligosaccharide and polysaccharide total amount >=100g/L in the beverage, total acid (with crystallization water lemon juice) are 0.1% (m/v, mass and size mark); Total amino acid content is 1.16% (m/m; Mass fraction), soluble solid content is 4% (m/v, mass and size mark); PH5.0, the product sweet mouthfeel is agreeable to the taste.
The solid product characteristics:
Color and luster: yellow to claret; Fragrance, flavour: with oat fragrance is master's sour-sweet type, free from extraneous odour; Oligosaccharide and polysaccharide total amount >=50%, total acid is about 0.5-1%, and the product sweet mouthfeel is agreeable to the taste.
Table 1 oat glossy ganoderma beverage stability evaluation index and standard
1.2 result of study
1.2.1 growth and the fermentation character of glossy ganoderma in oat medium
1.2.1.1 thalli growth characteristic
Be in the Liquid Culture process of unique culture medium with oat slurry, the fine growth of glossy ganoderma bacterium ability reaches maximum (25～30g/L) during 6d; After this, thalline begins self-dissolving, biomass decline (Fig. 1).From outside watch, this moment, the mycelial growth in the zymotic fluid was vigorous, zymotic fluid integral body presents the thick attitude of starchiness.
1.2.1.2 the generation characteristic of intracellular polyse
Be grown in the ganoderma lucidum mycelium in the fluid nutrient medium, and the polyoses content in its body (intracellular polyse, IPS) a few days ago constant basically what grow, increase gradually afterwards, reach maximum at 6d, descend gradually again afterwards.
The formation curve and the thalli growth curve of contrast intracellular polyse are analysed and can be found, when intracellular polyse content reached maximum, the thalli growth amount also reached maximum (Fig. 2).This explanation, the increase of intracellular polyse content possibly be to cause one of reason of dry cell weight increase.From the difference between different glossy ganoderma bacterium, the relation between dry cell weight and intracellular polyse is not straight line positive correlation.When (6d), red sesame intracellular polyse content was the highest, can reach 1.1g/ when intracellular polyse output was maximum.
1.2.1.3 the generation characteristic of exocellular polysaccharide
The exocellular polysaccharide of glossy ganoderma (EPS) output fluctuates bigger during the fermentation, reaches maximum (101g/L) at 5d.Therefore, if be target product, should stop fermentation at 6d with the intracellular polyse; And when being target product, then should stop fermentation at 5d with the exocellular polysaccharide.
1.2.1.4 the pH in the sweat changes
Along with the carrying out of sweat, the nutriment in the culture medium is consumed, and the metabolite in the thalli growth can accumulate, thereby causes the composition of zymotic fluid and characteristic that some variations take place.PH is a kind of external manifestation of this variation of reaction.Test finds that during the fermentation, the pH of ganoderma lucidum fermented liquid all is overall downward trend, and it is the fastest to descend at 3d to 5d, after this rises to some extent, occurs two plateaus later at 1d to the 3d and 7d.
The pH change curve of contrast thalli growth curve and zymotic fluid can find out, (3d～5d) is the fast growing period of glossy ganoderma bacterium to the quick decrement phase of zymotic fluid pH just.This explanation, glossy ganoderma can produce some acidic materials at quick growth phase, like ganoderic acid.
1.2.1.5 the development of oat glossy ganoderma bacterium fermented beverage
In different combination of stabilizers, best to the stablizing effect of beverage with independent use CMC-Na.Xanthans and pectin are relatively poor to the stablizing effect of beverage, and both and CMC-Na can cause product quality to descend when composite.The score of stability, flowability and the transparency of the CMC-Na products obtained therefrom of interpolation 0.15% is the highest (table 2) separately.Products obtained therefrom has the good perception characteristic under this condition, wherein, color and luster: clarification, transparent, vivid unanimity, no metachromatism, faint yellow; Fragrance, flavour: with oat fragrance is master's sour-sweet type, free from extraneous odour; Impurity: feed liquid is as clear as crystal, the impurity that no naked eyes can be seen.Physicochemical property is: polyoses content is 103 ± 1.89g/L in the beverage, and total acid (with crystallization water lemon juice) is 0.1% (m/v, mass and size mark); Total amino acid content is 1.16% (m/m; Mass fraction), soluble solid content is 4% (m/v, mass and size mark); PH5.0, the product sweet mouthfeel is agreeable to the taste.
Table 2 stabilizing agent is to the influence of product quality
The present invention can reduce: it is characterized in that the production stage of said liquid-type beverage comprises: contain oat medium preparation, sterilization, actication of culture, inoculation, ferment, remove mycelium, allotment, can, sterilization; The production stage of solid type beverage comprises the preparation, sterilization, actication of culture, the inoculation that contain oat medium, ferment, remove mycelium or with the broken homogeneous of mycelium, allotment, concentrate, dry, packing.Described novel preservative free oat glossy ganoderma drink producing method is characterized in that the culture medium that is used for fermenting contains oat.Described novel preservative free oat glossy ganoderma drink producing method is characterized in that there is not outer adding preservative agent in the product.
Described inoculation is that bacterial classification inoculates through overactivation.Described allotment is in removing mycelial zymotic fluid, to add sweetener, acid and stabilizing agent.Contain the preparation of oat medium: being with the oat back crushing and water-adding slurrying of germinateing, or adding enzymolysis slurrying after the water gelatinization after oat pulverized, is the feedstock production liquid fermentation medium with this oat slurry again;
Sterilization: be at 121 ℃ of 30min that sterilize down;
Actication of culture: bacterial classification in the slant tube is carried out culture medium to forming uniform bacterium colony on plating medium; Beat from colony edge again and get the mycelia piece and insert the fluid nutrient medium contain oat and cultivate, use as seed liquor when cell concentration reaches 15-20g/L.
Inoculation: inoculation when Liquid Culture sterilization back temperature is dropped to 40-50 ℃, inoculum concentration 8-15%;
Fermentation: 28 ℃, 150r/min, time 72h;
Remove mycelium: be to adopt method centrifugal or that filter to remove mycelium in the zymotic fluid, it is subsequent use to get clear liquid;
Allotment: be in removing mycelial zymotic fluid, to add flavor enhancement and stabilizing agent;
Can: be that the zymotic fluid branch that allotment is good is packed in the container that can sterilize;
Mycelium is broken: be the ganoderma lucidum mycelium that liquid fermentation generates is separated, and broken with ultrasonic wave or alternate manner.
Homogeneous: be meant under the pressure of 60-90Mpa material is carried out homogenization processing;
Concentrate: be meant that the method that adopts vacuum to concentrate or concentrate fast reduces the moisture in the material;
Dry: as to be meant and to adopt spray-drying or vacuum drying method that dry materials to moisture is reduced to below 5%.
Claims (6)
1. novel preservative free oat glossy ganoderma drink producing method; Comprise that oat medium inoculation strain fermentation, nutrients extract and the Beverage Service operation; It is characterized in that: its oat medium inoculation strain fermentation is to inoculate the lucidum strain of red sesame xnsp-02 to contain oat medium; Under 25-32 ℃, the condition of shaking speed 100-300r/min, carry out the constant-temperature shaking culture fermentation and obtained the oatax camphorata mycelium in 3-9 days; The oatax camphorata mycelium extracts and Beverage Service through nutrients, promptly gets the oat Ganoderma lucidum drink of liquid, and concentrated, dry, packing promptly gets solid type oat Ganoderma lucidum drink.
2. novel preservative free oat glossy ganoderma drink producing method according to claim 1; It is characterized in that: said oat medium; Its preparation; Being with the oat back crushing and water-adding slurrying of germinateing, or adding enzymolysis slurrying after the water gelatinization after oat pulverized, is the oat medium that raw material makes liquid with this oat slurry again.
3. novel preservative free oat glossy ganoderma drink producing method according to claim 1; It is characterized in that: the glossy ganoderma bacterium of said inoculation; For bacterial classification in the slant tube is carried out culture medium to forming uniform bacterium colony on plating medium; Beat from colony edge again and get the mycelia piece and insert oat medium and cultivate, the activated spawn liquid when cell concentration reaches 15-20g/L.
4. novel preservative free oat glossy ganoderma drink producing method according to claim 1 is characterized in that: said nutrients extracts, and with ultrasonic wave Separation of Solid and Liquid is carried out in the fragmentation of oatax camphorata mycelium, obtains fermented nutritive liquid.
5. novel preservative free oat glossy ganoderma drink producing method according to claim 1; It is characterized in that: said Beverage Service; Be to remove to add flavor enhancement and stabilizing agent in the mycelial zymotic fluid, under the pressure of 60-90Mpa, material carried out homogenization processing.
6. oat glossy ganoderma drink producing method according to claim 5 is characterized in that: said stabilizing agent is CMC-Na, and CMC-Na addition by volume is in the 0.1-0.2% scope.
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| CN109770348A (en) * | 2019-02-21 | 2019-05-21 | 天津市林业果树研究所 | A kind of processing method of ganoderma lucidum fermented grain food |
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