CN102771762A - Truffle health-care product prepared through liquid submerged fermentation and preparation method of truffle health-care product prepared through liquid submerged fermentation - Google Patents
Truffle health-care product prepared through liquid submerged fermentation and preparation method of truffle health-care product prepared through liquid submerged fermentation Download PDFInfo
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Abstract
The invention relates to a truffle health-care product prepared through liquid submerged fermentation and a preparation method of the truffle health-care product prepared through the liquid submerged fermentation. The preparation method provided by the invention comprises the following steps of: A, adding truffle in a nutrient solution and obtaining a culture solution through shaking culture on a shaker; B, adding the culture solution obtained in the step A in a liquid nutrient medium containing barley malt and soybeans and obtaining a fermented truffle mycelium and truffle fermented broth through aerobic culture; C, extracting a truffle mycelium solution by water after the truffle mycelium is subjected to cell tissue crushing; and D, mixing the truffle fermented broth obtained in the step B and the truffle mycelium extracting solution obtained in the step C, concentrating the mixed liquor and then obtaining the truffle health-care product. According to the invention, the industrial liquid submerged fermentation technology is adopted to lead truffle strains to be propagated largely in the liquid nutrient medium in an industrialized way, so that the process is simple and the cost is lower.
Description
Technical field
The present invention relates to a kind of health products and preparation method thereof, particularly relate to a kind of truffle health products that pass through the liquid deep layer fermenting preparation and preparation method thereof.
Background technology
Truffle (formal name used at school: Tuber magnatum; Melanosporum; Sinensis; Indicum) be a kind ofly to be grown under pine tree, robur, the Oak Tree annual natural fungi plant more.Because of it from underground the arch by pig, state's person " pig arch bacterium ", " arch bacterium " are also claimed " dodder laurel fruit ", " Radix cynanchi wilfordii "; Method name of the country " perigord truffle ", Britain's name " truffle ".Belong to Eumycota, Ascomycetes, Tuberale, Tuber edible fungus.It and fertile foie gras, caviar close and are called " France's three big cuisines treasures ".Truffle is extremely harsh to the requirement of growing environment, has caused its rare costliness.
The inherent unique perfume of truffle more makes it become the holy article of seasoning very precious in French food, Italian dish.Maximum in history kahikatea dew is found in nineteen fifty-one, and heavily about 4 pounds, price was about 5000 dollars at that time.Finish in the age soon in World War II, 5000 dollars precious degree is well imagined.
At present, correlative study both domestic and external mainly concentrates on extraction and pharmacology, the drug effect of truffle function factor.But the artificial cultivation field in the truffle fructification but receives a lot of technical limitations, carries out suitability for industrialized production and civil nature use widely seldom on a large scale, and simultaneously, this technical field also is difficult to commercialization and uses.Before 10 years, the year recoverable amount of occurring in nature truffle fructification has 10,000 tons approximately, 5 kilotons but present recoverable amount is but only had an appointment; And; As stated, the truffle fructification is difficult to a large amount of manual work production again owing to technical reason; Therefore, people have produced significant contradiction to the shortage of craving for truffle fructification recoverable amount of truffle health-care efficacy and therapeutic efficiency.
Summary of the invention
The objective of the invention is to; Overcome the defective of above-mentioned prior art and a kind of suitability for industrialized production of can carrying out on a large scale is provided, and can produce the method that liquid deep layer fermenting prepares the truffle health products of passing through of the higher truffle fructification of effectiveness with lower cost.
For realizing above-mentioned purpose, the present invention takes following design:
Of the present inventionly a kind ofly prepare the method for truffle health products, comprise the steps: through liquid deep layer fermenting
A, the truffle bacterium is inserted in the nutrient solution, and under 18～28 ℃ temperature, on shaking table, shake and cultivated the acquisition strain liquid 72～96 hours with 200～300 times/minute concussion frequency;
B, the strain liquid that obtains in the steps A inserted contain in the fluid nutrient medium of weight portion 8～12% fructus hordei germinatus, weight portion 3～6% soybean; Inoculum concentration is 5～10%; And ventilation was cultivated 48～72 hours under 23～27 ℃ temperature; Through biofermentation, obtain the truffle mycelium and the truffle fermented liquid of fermentation;
C, the truffle mycelium that obtains among the step B carried out the cell tissue fragmentation after, water extracts, the lixiviate ratio is 0.8～1:2～5, extraction temperature is 90～95 ℃, extraction time is 2～3 hours, thereby obtains truffle mycelium extract;
D, the truffle mycelium extract that obtains among truffle fermented liquid that obtains among the step B and the step C mixed each other after, the mixed liquor of gained is concentrated 4～7 times, and makes its refractive power pol reach 10～12%, thereby obtain the truffle health products.
Preferably, in said step D, utilize the reverse osmosis membrane method for concentration or utilize the vacuum method for concentration that said mixed liquor is carried out concentration.
More preferably, the film device operating pressure position of said reverse osmosis membrane method for concentration is set in 40kg/cm
2Below, and under room temperature, operate.
Preferably, in said step B, the index that fermentation stops is that the pH value reaches 4.0～5.5, and the refractive power pol reaches 2.8～3.8%, and the mycelia yield dry weight reaches 0.65～0.85%.
More preferably, in said step D, the mutual mixed pH value of truffle fermented liquid and truffle mycelium extract is 6～7, and the refractive power pol is 2～6%.
Another object of the present invention is to provide a kind of truffle health products through the liquid deep layer fermenting preparation, said truffle health products are to be prepared from following method:
A, the truffle bacterium is inserted in the nutrient solution, and under 18～28 ℃ temperature, on shaking table, shake and cultivated the acquisition strain liquid 72～96 hours with 200～300 times/minute concussion frequency;
B, the strain liquid that obtains in the steps A inserted contain in the fluid nutrient medium of weight portion 8～12% fructus hordei germinatus, weight portion 3～6% soybean; Inoculum concentration is 5～10%; And ventilation was cultivated 48～72 hours under 23～27 ℃ temperature; Through biofermentation, obtain the truffle mycelium and the truffle fermented liquid of fermentation;
C, the truffle mycelium that obtains among the step B carried out the cell tissue fragmentation after, water extracts, the lixiviate ratio is 0.8～1:2～5, extraction temperature is 90～95 ℃, extraction time is 2～3 hours, thereby obtains truffle mycelium extract;
D, the truffle mycelium extract that obtains among truffle fermented liquid that obtains among the step B and the step C mixed each other after, the mixed liquor of gained is concentrated 4～7 times, and makes its refractive power pol reach 10～12%, thereby obtain the truffle health products.
Preferably, in said step D, utilize the reverse osmosis membrane method for concentration or utilize the vacuum method for concentration that said mixed liquor is carried out concentration.
Preferably, in said step B, the index that fermentation stops is that the pH value reaches 4.0～5.5, and the refractive power pol reaches 2.8～3.8%, and the mycelia yield dry weight reaches 0.65～0.85%.
Advantage of the present invention is: the present invention adopts that the truffle bacterium in bacterial classification original producton location separates, purifying and cultivation; Adopt industrialization liquid deep layer fermenting technology, make the truffle bacterial classification to carry out a large amount of breedings in the liquid medium within, and; All contain in the metabolite of gained and the mycelium and the identical active ingredient of former truffle bacterium effectiveness; In addition, the present invention also makes the fructification of truffle bacterium to produce and to cultivate in industrialized condition, and technology is simple, cost is controlled; Thereby can reduce production costs significantly, make ordinary consumer also can use famous and precious health product.
The specific embodiment
Embodiment 1:
Following prepare the preferred embodiment of the method for truffle health products for the present invention is a kind of through liquid deep layer fermenting, preparation method of the present invention comprises following key step:
A, at first; The truffle bacterium is inserted in the nutrient solution; Nutrient solution of the present invention can be the various nutrient solutions that are suitable for the cultivation of truffle bacteria liquid of the prior art, and under 18 ℃ temperature, on shaking table, shakes cultivation 72 hours with 300 times/minute concussion frequency, obtains strain liquid; B, then; The strain liquid access that obtains in the steps A is contained in the fluid nutrient medium of weight portion 8% fructus hordei germinatus, weight portion 6% soybean, and inoculum concentration is 5%, and ventilation was cultivated 48 hours under 27 ℃ temperature; Through biofermentation, obtain the truffle mycelium and the truffle fermented liquid of fermentation; C, again the truffle mycelium that obtains among the step B is carried out the cell tissue fragmentation after, water extracts, lixiviate is than being 0.8:5, extraction temperature is 95 ℃, extraction time is 2 hours, thereby obtains truffle mycelium extract; Further, truffle zymotic fluid and wet thallus that the present invention mainly utilizes industrialization liquid deep layer fermenting technology to obtain prepare and production truffle health products or health drink; D, last after the truffle mycelium extract that obtains among truffle fermented liquid that obtains among the step B and the step C mixed each other, concentrates 4 times with the mixed liquor of gained, and makes its refractive power pol reach 10%, thereby obtain the truffle health products.Therefore,, popular straight drink product be can produce, health products and beverage comprised through preparation method of the present invention.And preparation method of the present invention can directly apply to suitability for industrialized production, and cost is low, and the products obtained therefrom trophic function is high, helps consumer and public daily health carings.
More specifically, preparation method of the present invention can directly carry out industrial and large-scale and produces continuously.After the batch process, can produce the truffle fermented liquid more than 10 tons every day, and produce 20 tons～final products more than 50 tons every day through preparation method of the present invention.
On the other hand, the method for concentration that in preparation method's of the present invention step D, is adopted can be reverse osmosis membrane method for concentration or vacuum method for concentration, preferably, in the present embodiment, adopts the reverse osmosis membrane method for concentration that said mixed liquor is carried out concentration.And further, when present embodiment adopted the reverse osmosis membrane method for concentration, the film device operating pressure position of reverse osmosis membrane method for concentration was set in 40kg/cm
2Below, and under room temperature, operate, thus obtained truffle health products, the content of its functional components is close with the truffle fructification or be higher than the truffle fructification, and its effectiveness is with directly to take truffle suitable.
More preferably; In the described step B of present embodiment; The index that fermentation stops is that the pH value reaches 4.0～5.5, and the refractive power pol reaches 2.8～3.8%, and the mycelia yield dry weight reaches 0.65～0.85% simultaneously; Above-mentioned three kinds of indexs (pH value, refractive power pol, mycelia yield) are preferably and reach relevant parameters separately simultaneously, can stop fermentation.
In addition, in the described step D of present embodiment, the mutual mixed natural pH value of truffle fermented liquid and truffle mycelium extract is 6～7, and the refractive power pol is 2～6%.
The content of functional component of the inventive method products therefrom and quality are all highly stable, and are higher than modern pharmacology and research and analyse the numerical value scope of determination to natural Cordyceps militaris component content.Preparation method's of the present invention industrialization control ability is strong, and its cost is far below natural material.
Embodiment 2:
Preparation method's of the present invention another kind of preferred embodiment will be provided as follows.The preparation method of present embodiment comprises: A, at first, select food, medicinal bacterium truffle for use, and the truffle bacterium is inserted in the nutrient solution, and under 28 ℃ temperature, on shaking table, shake and cultivated the acquisition strain liquid 96 hours with 200 times/minute concussion frequency; B, the strain liquid that obtains in the steps A inserted contain in the fluid nutrient medium of weight portion 12% fructus hordei germinatus, weight portion 3% soybean; Inoculum concentration is 10%; And ventilation was cultivated 72 hours under 23 ℃ temperature, through biofermentation, obtained the truffle mycelium and the truffle fermented liquid of fermentation; C, the truffle mycelium that obtains among the step B carried out the cell tissue fragmentation after, water extracts, lixiviate is than being 1:2, extraction temperature is 90 ℃, extraction time is 3 hours, thereby obtains truffle mycelium extract; D, the truffle mycelium extract that obtains among truffle fermented liquid that obtains among the step B and the step C mixed each other after, the mixed liquor of gained is concentrated 7 times, and makes its refractive power pol reach 12%, thereby obtain the truffle health products.
Embodiment 3:
Another preferred embodiment of preparation method of the present invention will be provided as follows.The preparation method of present embodiment comprises the steps: A, the truffle bacterium is inserted in the nutrient solution, and under 22 ℃ temperature, on shaking table, shakes cultivation 80 hours with 260 times/minute concussion frequency, obtains strain liquid; B, the strain liquid that obtains in the steps A inserted contain in the fluid nutrient medium of weight portion 10% fructus hordei germinatus, weight portion 5% soybean; Inoculum concentration is 7%; And ventilation was cultivated 60 hours under 25 ℃ temperature, through biofermentation, obtained the truffle mycelium and the truffle fermented liquid of fermentation; C, the truffle mycelium that obtains among the step B carried out the cell tissue fragmentation after, water extracts, lixiviate is than being 0.9:4, extraction temperature is 93 ℃, extraction time is 2.5 hours, thereby obtains truffle mycelium extract; D, the truffle mycelium extract that obtains among truffle fermented liquid that obtains among the step B and the step C mixed each other after, the mixed liquor of gained is concentrated 6 times, and makes its refractive power pol reach 11%, thereby obtain the truffle health products.
Embodiment 4:
Present embodiment provides a kind of truffle health products through the liquid deep layer fermenting preparation; Said truffle health products are to be prepared from following method: A, will select for use food, medicinal truffle bacterium to insert in the nutrient solution; And under 18～28 ℃ temperature (present embodiment is preferably 20 ℃), on shaking table, shake 72～96 hours (present embodiment is preferably 82 hours) of cultivation with the concussion frequency of 200～300 times/minute (present embodiment is preferably 260 times/minute), obtain strain liquid; B, the strain liquid that obtains in the steps A inserted contain in the fluid nutrient medium of weight portion 8～12% (present embodiment is preferably 11%) fructus hordei germinatus, weight portion 3～6% (present embodiment is preferably 5%) soybean; Inoculum concentration is 5～10% (present embodiment is preferably 8%); And ventilation is cultivated 48～72 hours (present embodiment is preferably 56 hours under the temperature of 23～27 ℃ (present embodiment is preferably 26 ℃); Through biofermentation, obtain the truffle mycelium and the truffle fermented liquid of fermentation; C, the truffle mycelium that obtains among the step B carried out the cell tissue fragmentation after; Water extracts; The lixiviate ratio is 0.8～1:2～5 (present embodiment is preferably 1:3); Extraction temperature is 90～95 ℃ (present embodiment is preferably 92 ℃), and extraction time is 2.5 hours, thereby obtains truffle mycelium extract; D, the truffle mycelium extract that obtains among truffle fermented liquid that obtains among the step B and the step C mixed each other after, the mixed liquor of gained is concentrated 4～7 times, and makes its refractive power pol reach 10～12%, thereby obtain the truffle health products.
Wherein, the method for concentration that in step D, is adopted can be reverse osmosis membrane method for concentration or vacuum method for concentration, preferably, in the present embodiment, adopts the reverse osmosis membrane method for concentration that said mixed liquor is carried out concentration.And further, when present embodiment adopted the reverse osmosis membrane method for concentration, the film device operating pressure position of reverse osmosis membrane method for concentration was set in 40kg/cm
2Below, and under room temperature, operate, thus obtained truffle health products, its effectiveness is with directly to take truffle suitable.
Preferably; In the described step B of present embodiment; The index that fermentation stops is that the pH value reaches 4.0～5.5, and the refractive power pol reaches 2.8～3.8%, and the mycelia yield dry weight reaches 0.65～0.85% simultaneously; Above-mentioned three kinds of indexs (pH value, refractive power pol, mycelia yield) reach corresponding separately index simultaneously, can stop fermentation.
In addition, in the described step D of present embodiment, the mutual mixed pH value of truffle fermented liquid and truffle mycelium extract is 6～7, and the refractive power pol is 2～6%.
Other embodiment of a kind of truffle health products through liquid deep layer fermenting preparation of the present invention are identical or close with the foregoing description 1,2 and 3, repeat no more at this.To those skilled in the art, be not difficult from the foregoing description 1,2 and 3, to obtain relevant teachings, and in order to preparation or production truffle health products.
Obviously, those of ordinary skill in the art can use a kind of truffle health products that pass through the liquid deep layer fermenting preparation of the present invention and preparation method thereof, forms various types of health products and preparation method thereof.
The foregoing description only supplies to explain the present invention's usefulness; And be not to be limitation of the present invention; The those of ordinary skill in relevant technologies field without departing from the present invention, can also be made various variations and modification; Therefore all technical schemes that are equal to also should belong to category of the present invention, and scope of patent protection of the present invention should be limited each claim.
Claims (8)
1. prepare the method for truffle health products through liquid deep layer fermenting, it is characterized in that: said preparation method comprises the steps:
A, the truffle bacterium is inserted in the nutrient solution, and under 18～28 ℃ temperature, on shaking table, shake and cultivated the acquisition strain liquid 72～96 hours with 200～300 times/minute concussion frequency;
B, the strain liquid that obtains in the steps A inserted contain in the fluid nutrient medium of weight portion 8～12% fructus hordei germinatus, weight portion 3～6% soybean; Inoculum concentration is 5～10%; And ventilation was cultivated 48～72 hours under 23～27 ℃ temperature; Through biofermentation, obtain the truffle mycelium and the truffle fermented liquid of fermentation;
C, the truffle mycelium that obtains among the step B carried out the cell tissue fragmentation after, water extracts, the lixiviate ratio is 0.8～1:2～5, extraction temperature is 90～95 ℃, extraction time is 2～3 hours, thereby obtains truffle mycelium extract;
D, the truffle mycelium extract that obtains among truffle fermented liquid that obtains among the step B and the step C mixed each other after, the mixed liquor of gained is concentrated 4～7 times, and makes its refractive power pol reach 10～12%, thereby obtain the truffle health products.
2. according to claim 1ly prepare the method for truffle health products, it is characterized in that: in said step D, utilize the reverse osmosis membrane method for concentration or utilize the vacuum method for concentration that said mixed liquor is carried out concentration through liquid deep layer fermenting.
3. according to claim 2ly prepare the method for truffle health products through liquid deep layer fermenting, it is characterized in that: the film device operating pressure position of said reverse osmosis membrane method for concentration is set in below the 40kg/cm2, and under room temperature, operates.
4. the method for preparing the truffle health products through liquid deep layer fermenting according to claim 1; It is characterized in that: in said step B; The index that fermentation stops is that the pH value reaches 4.0～5.5, and the refractive power pol reaches 2.8～3.8%, and the mycelia yield dry weight reaches 0.65～0.85%.
5. according to claim 4ly prepare the method for truffle health products through liquid deep layer fermenting, it is characterized in that: in said step D, the mutual mixed pH value of truffle fermented liquid and truffle mycelium extract is 6～7, and the refractive power pol is 2～6%.
6. one kind is passed through the truffle health products that liquid deep layer fermenting prepares, and it is characterized in that: said truffle health products are to be prepared from following method:
A, the truffle bacterium is inserted in the nutrient solution, and under 18～28 ℃ temperature, on shaking table, shake and cultivated the acquisition strain liquid 72～96 hours with 200～300 times/minute concussion frequency;
B, the strain liquid that obtains in the steps A inserted contain in the fluid nutrient medium of weight portion 8～12% fructus hordei germinatus, weight portion 3～6% soybean; Inoculum concentration is 5～10%; And ventilation was cultivated 48～72 hours under 23～27 ℃ temperature; Through biofermentation, obtain the truffle mycelium and the truffle fermented liquid of fermentation;
C, the truffle mycelium that obtains among the step B carried out the cell tissue fragmentation after, water extracts, the lixiviate ratio is 0.8～1:2～5, extraction temperature is 90～95 ℃, extraction time is 2～3 hours, thereby obtains truffle mycelium extract;
D, the truffle mycelium extract that obtains among truffle fermented liquid that obtains among the step B and the step C mixed each other after, the mixed liquor of gained is concentrated 4～7 times, and makes its refractive power pol reach 10～12%, thereby obtain the truffle health products.
7. the truffle health products through the liquid deep layer fermenting preparation according to claim 6 is characterized in that: in said step D, utilize the reverse osmosis membrane method for concentration or utilize the vacuum method for concentration that said mixed liquor is carried out concentration.
8. the truffle health products through the liquid deep layer fermenting preparation according to claim 6; It is characterized in that: in said step B; The index that fermentation stops is that the pH value reaches 4.0～5.5, and the refractive power pol reaches 2.8～3.8%, and the mycelia yield dry weight reaches 0.65～0.85%.
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| CN104087501A (en) * | 2014-07-29 | 2014-10-08 | 北京上尚品生物科技有限公司 | Processing method for brewing truffle vinegar by using fresh truffle and truffle protoplasmic vinasse |
| CN106967751A (en) * | 2017-05-31 | 2017-07-21 | 吉林省生物研究所 | A kind of preparation method of truffle bacterium metabolite |
| CN116158305A (en) * | 2021-11-24 | 2023-05-26 | 材得生技有限公司 | Solid-state fungus planting cultivation method of milbemyces, cultivation medium, preparation method of Mi Xunsong camping nutrient supplement and particle structure |
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| CN104087501A (en) * | 2014-07-29 | 2014-10-08 | 北京上尚品生物科技有限公司 | Processing method for brewing truffle vinegar by using fresh truffle and truffle protoplasmic vinasse |
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| CN116158305A (en) * | 2021-11-24 | 2023-05-26 | 材得生技有限公司 | Solid-state fungus planting cultivation method of milbemyces, cultivation medium, preparation method of Mi Xunsong camping nutrient supplement and particle structure |
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