CN103689557B - Ganoderma lucidum-ginkgo functional food and preparation method thereof - Google Patents
Ganoderma lucidum-ginkgo functional food and preparation method thereof Download PDFInfo
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Abstract
The invention discloses ganoderma lucidum-ginkgo functional food and preparation method thereof, this technique relates to technical field of bioengineering.Be that primary raw material adopts strain liquid deep drainpipe and solid-fermented technique ganoderma lucidum-ginkgo functional food with gingko.Gingko is cut into 3-5mm fritter, accesses 5 ~ 30% glossy ganoderma seed liquor, use preservative film sealing and fermenting after sterilizing, and fermentate is through drying and pulverize, being glossy ganoderma gingko functional food.These goods are containing general flavone 0.3 ~ 2mg/g, ginkgo lactones 0.2 ~ 1.5mg/g, ganodenic acid 0.8 ~ 3.9mg/g, protein 0.9 ~ 8mg/g, soluble sugar <0.5%, polysaccharide 1 ~ 15mg/g, ginkgolic acid <5ug/g, hydrogen cyanide <0.1 μ g/g.Due to containing flavone compound in this product, terpene and ganodenic acid isoreactivity composition, thus have inhibition tumor cell breeding and reduce effect of vivo oxidation pressure.
Description
Technical field
The present invention relates to technical field of bioengineering, refer in particular to and utilize glossy ganoderma to adopt liquid technology to expand lucidum strain quantity, then transform gingko by solid-fermented technique and produce the method for glossy ganoderma gingko functional food and the purposes of this food.
Background technology
The main component of gingko is protein, starch and fat, in addition containing flavones, terpenoid, ginkgoic acid, hydroginkgoic acid, hydroginkgolinic acid, ginnol, bilobol and polysaccharide.China's traditional Chinese medical science ancient book, is classified as gingko as important medicinal material always, and ginkgolic acid suppresses multiple bacillus and dermatophyte, and to staphylococcus, streptococcus, diphtheria, charcoal pest bacillus, bacillus subtilis, Escherichia coli, typhoid fever bacterium etc. have inhibitory action in various degree.The gingko phenolic acid extracted from fresh gingko, the effect of reducing blood pressure, increases the permeability effect of blood vessel.Clinical testing proves, often edible gingko, hypertension, only leukorrhea, cough, heating can be treated, and the disease such as cardiovascular and cerebrovascular, respiratory system, skin disease, toothache, also have heat-clearing to disturb bacterium, warming lung, benefiting vital energy, hemangiectasis, increase CBF, determine asthma due to excessive phlegm, remove wrinkle, anti-aging, moisten sound larynx, health-care face-beautifying, the effect such as to promote longevity.But due to bilobol, the gingko phenolic acid containing trace in gingko, easily cause human body to be lost the appetite, decortication, to touch a tender spot, hepatic lesion, the glomerulonephritis of degree such as not, gingko phenolic acid has haemocylolysis, cause and to faint from fear and dead.Because these side effects hinder a large amount of the eating of gingko.Therefore adopt biotechnology, the medical value of gingko can be strengthened on the one hand, have simultaneously and reduce gingko toxicity, for exploitation gingko resource, there is important sociology meaning, also can produce huge economic worth simultaneously.
The domestic existing many Patents being developed as functional food about gingko, spray Gypenosides as patent (application number: CN98113554.4) reports after ginkgo leaf is pulverized, instant tea, Steviosin make ginkgo leave tea, this tea has reduction blood fat, prevents and treats hyperlipidemia, artery sclerosis, cardiovascular and cerebrovascular diseases; The honor of Kong Yun utilizes gingko to extract ginkgol and utilize ginkgo biloba succi to prepare the method for ginkgo wine for raw material, just has disease-resistantly to cure the disease, delay senility with the wine that the method is obtained, the effect (application number: CN200910005034) prolonged life.Patent (application number: CN99113767.1) to disclose with ginkgo biloba p.e (GBE) as raw material, is equipped with cosolvent, with honey, sweetener, agar, sodium alginate, vitamin C, acid, potassium sorbate, Sodium Benzoate, spices etc. are re-dubbed ginkgo leave tea, and this tea has clearing heat and detoxicating, invigorating Qi and tonifying kidney, lung moistening and asthma relieving, improves blood circulation, softening blood vessel, eliminates interior free yl, moisturizing, anti-ageing, medical value and the health care such as to promote longevity.These are all that these food, owing to not having detoxification treatment, thus reduce the intake of product, affect the performance of its effect with natural gingko or ginkgo biloba p.e for raw material obtains gingko functional food; Patent (application number: CN200710049086.7) reports and utilizes polyamide and macroreticular resin to combine the method for sloughing toxicity.Patent (application number: CN200910251634.3) reports the method utilizing alcohol to slough ginkgotoxin.These methods not only detoxification efficiency are not thorough, and cost is high, heavy contamination, easily causes environmental pollution.
Summary of the invention
The present invention is to provide a kind of production technology of ganoderma lucidum-ginkgo functional food, take gingko as primary raw material, and glossy ganoderma is bacterial classification, adopts solid aerobic fermentation technology, obtains ganoderma lucidum-ginkgo functional food.
Glossy ganoderma gingko functional food, it is characterized in that this food general flavone content 0.3-2mg/g, ginkgo lactones 0.2-1.5 mg/g, ganodenic acid content 0.8-3.9 mg/g, protein 0.9-8 mg/g, soluble sugar <0.5%, polysaccharide 1-15mg/g, ginkgolic acid <5ug/g, hydrogen cyanide <0.1 μ g/g.
The object of the present invention is to provide a kind of preparation method of ganoderma lucidum-ginkgo functional food, it is characterized in that glossy ganoderma gingko functional food prepares in the steps below:
(1) preparation of liquid shaking bottle bacterial classification: sucrose 20 ~ 100 grams, soybean cake powder 10 ~ 50 grams, corn steep liquor 10 ~ 50 grams, 10 ~ 60 grams, wheat bran, potassium dihydrogen phosphate 0.06 ~ 0.6 gram, 0.05 ~ 0.5 gram, magnesium sulfate, water 1000mL, packing 250mL triangular flask, every bottle of 40 ~ 150mL, 100 ~ 130 DEG C of sterilizings 10 ~ 60 minutes, access glossy ganoderma test tube slant bacterial classification after cooling, rotating speed 60 ~ 180 revs/min, temperature 22 ~ 33 DEG C is cultivated 5 ~ 10 days, obtained ganoderma lucidum liquid shaking flask bacterial classification;
(2) preparation of fluid enlargement culture bacterial classification: according to seeding tank volume, takes sucrose 20 ~ 100 grams in following ratio, soybean cake powder 10 ~ 50 grams, corn steep liquor 10 ~ 50 grams, 10 ~ 60 grams, wheat bran, potassium dihydrogen phosphate 0.06 ~ 0.6 gram, 0.05 ~ 0.5 gram, magnesium sulfate, 2 ~ 7 grams, soya-bean oil, water 1000mL; Submerged liquid culturation culture medium proceeds to seeding tank by tank volume 50 ~ 80%, through 100 ~ 120 DEG C of sterilizings, be cooled to room temperature, with 3 ~ 10%(volume ratio) inoculum concentration access glossy ganoderma liquid shaking bottle bacterial classification, temperature 22 ~ 33 DEG C, tank pressure 0.03 ~ 0.08 MPa, speed of agitator 60 ~ 250 revs/min, ventilation 1:0.3 ~ 1:1.2v/v/m cultivates 3 ~ 8 days, obtained ganoderma lucidum liquid deep drainpipe bacterial classification;
(3) glossy ganoderma solid state fermentation: gingko is cut into the particle of 3 ~ 5mm, 110 ~ 150 DEG C of sterilizings 10 ~ 60 minutes, after cool to room temperature, with 5 ~ 20%(volume and weight ratio) inoculum concentration accesses the bacterial classification of the Submerged liquid culturation of glossy ganoderma, cover preservative film, temperature 22 ~ 33 DEG C, humidity 55 ~ 90% is cultivated and within 5 ~ 20 days, is obtained glossy ganoderma fermentation gingko fermentate, and this fermentate is through drying and pulverize obtained glossy ganoderma gingko functional food.This food is yellow to brown, has the peculiar fragrance of light gingko fragrance and glossy ganoderma fermentation.
Much research has been studied all proves that ganodenic acid has protection liver function (Su CH, Lain MN, Chan MH. Hepato-protective trit erpenoids from Ganoderma Tsugae Murrill. Mushroom Biology and Mushroom Products. Hongkong:The Chinese University Press, 1993,275 ~ 283; Wang Mingyu, Lin Zhibin: Ganoderma lucidum triterpenes components is in vivo and in vitro on the impact of immunological liver injury. Chinese Pharmaceutical Journal 2000,35 (12), 809-812), GL-B can anti-oxidant (Zhang Zhijun; Li Shufang; Wei Xuesheng; Chen Xiaoming. the research of GL-B antioxidation activity in vitro; Yang Hongmei; Wang Li; Chen Jie; Li Yipei; Pei Rui; . ganoderma polysaccharide peptide is on the impact of Alzheimer sample rat hippocampus ultra microstructure and oxidation resistance. Aged in China magazine; 2009; 29 (18): 2351-2353), therefore Ganoderma lucidum fruit wine provided by the invention has protection liver and the effect such as anti-oxidant.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated:
In wherein said ganoderma lucidum-ginkgo functional food, functional components measures by following method:
The mensuration of general flavone content adopt Sodium nitrite-aluminium nitrite method (Deng Bin, Jiang Gangbiao, Chen Liuping. the Food wrapping paper content of purple sweetpotato general flavone. Packaging Engineering, 2008,29 (1): 27 ~ 29.); Assay method that the mensuration of terpene content adopts Wang Xiang to fly to introduce (Wang Xiangfei, Pan Xudong, Liu Wenxia, etc. the mensuration of the content of total triterpene composition in chrysanthemum Orostachys fimbriatus. China National folk medicine, 2009,18 (10): 11.); Ginkgolides assay employing AAS (Zhang Yuyang etc.: the content of Spectrophotometric Determination of Silver apricot terpene lactones. Liaoning chemical industry, 2006,35 (10): 618 ~ 620); Protein content determination employing Coomassie brilliant blue (Chen Jianxun, Wang Xiaofeng: plant physiology experiment instructs. experiment 19: Coomassie brilliant G-250 method measures protein content. publishing house of South China Science & Engineering University p54 ~ 55); Hydrogen cyanide assay is according to National Standard of the People's Republic of China GB/T15665-1995: beans, join the mensuration of sugared hydrogen cyanide content; Ginkgolic acid adopts XRF to measure (Tian Yaping, Juventus unit, Lee's Yu Na, Determination of Total Ginkgolic Acids by Fluorescence Spectrophotometry. analytical chemistry research notes .2006 special issue, s155-s157), measurement of the polysaccharide content adopts sulfuric acid-phynol method (Zhaoyang nanmu, Chang Jidong. Phenol sulfuric acid procedure and indirect iodometric processes measure ganoderma polyoses content and compare. edible mushroom, 2007, (3): 58-61.), content of reducing sugar measures employing 3,5-dinitrosalicylic acid system.
The lucidum strain used in embodiment 1 ~ 3 in the present invention is any one lucidum strain that can buy, and comprising: the multiple lucidum strains such as red sesame, purple sesame, artist's conk.Corn steep liquor is commercially available any manufacturer production, but its protein content is not less than 37%, and glossy ganoderma slant strains adopts PDA medium preparing.Containing 200g potato extract, (peeled potatoes cuts into pieces 1000mLPDA culture medium, 1000mL distilled water boils 30 minutes, eight layers of filtered through gauze, filtrate is settled to 1000mL, filtrate is potato extract) add sucrose 20g, agar 20g, boil packing test tube after agar dissolves completely, tampon beyond the Great Wall, 121 DEG C of sterilizings, bevel.Aseptic inoculation lucidum strain, cultivate 7 days for 30 DEG C, 4 DEG C of refrigerations are stand-by.
embodiment 1
The preparation of liquid shaking bottle bacterial classification: sucrose 20 grams, soybean cake powder 50 grams, corn steep liquor 50 grams, 60 grams, wheat bran, potassium dihydrogen phosphate 0.6 gram, 0.5 gram, magnesium sulfate, water 1000mL, packing 250mL triangular flask, every bottle of 40mL, 100 DEG C of sterilizings 60 minutes, access glossy ganoderma test tube slant bacterial classification after cooling (
ganoderma lucidum), rotating speed 60 revs/min, temperature 22 DEG C is cultivated 10 days, obtained ganoderma lucidum liquid shaking flask bacterial classification;
The preparation of fluid enlargement culture bacterial classification: according to seeding tank volume, takes sucrose 100 grams in following ratio, soybean cake powder 10 grams, corn steep liquor 10 grams, 10 grams, wheat bran, potassium dihydrogen phosphate 0.6 gram, 0.5 gram, magnesium sulfate, 7 grams, soya-bean oil, water 1000mL; Submerged liquid culturation culture medium proceeds to seeding tank by tank volume 50%, through 100 DEG C of sterilizings, be cooled to room temperature, with 10%(volume ratio) inoculum concentration access glossy ganoderma liquid shaking bottle bacterial classification, temperature 22 DEG C, tank pressure 0.03 MPa, speed of agitator 70 revs/min, ventilation 1:0.3v/v/m cultivates 8 days, obtained ganoderma lucidum liquid deep drainpipe bacterial classification;
Glossy ganoderma solid state fermentation: gingko is cut into the particle of 3mm, 110 DEG C of sterilizings 60 minutes, after cool to room temperature, with 20%(volume ratio weight) bacterial classification of Submerged liquid culturation of inoculum concentration access glossy ganoderma, cover preservative film, temperature 32 DEG C, humidity 90% is cultivated and within 20 days, is obtained glossy ganoderma fermentation gingko fermentate; This fermentate, through drying, pulverizing, makes glossy ganoderma gingko functional food, and this food is yellow, has the peculiar fragrance of light gingko fragrance and glossy ganoderma fermentation.
Embodiment 2
The preparation of liquid shaking bottle bacterial classification: sucrose 60 grams, soybean cake powder 30 grams, corn steep liquor 30 grams, 30 grams, wheat bran, potassium dihydrogen phosphate 0.3 gram, 0.3 gram, magnesium sulfate, water 1000mL, packing 250mL triangular flask, every bottle of 80mL, 115 DEG C of sterilizings 40 minutes, access glossy ganoderma test tube slant bacterial classification after cooling (
ganoderma lucidum), rotating speed 120 revs/min, temperature 28 DEG C is cultivated 7 days, obtained ganoderma lucidum liquid shaking flask bacterial classification;
The preparation of fluid enlargement culture bacterial classification: according to seeding tank volume, takes sucrose 60 grams in following ratio, soybean cake powder 25 grams, corn steep liquor 31 grams, 30 grams, wheat bran, potassium dihydrogen phosphate 0.25 gram, 0.25 gram, magnesium sulfate, 4.1 grams, soya-bean oil, water 1000mL; Submerged liquid culturation culture medium proceeds to seeding tank by tank volume 60%, through 115 DEG C of sterilizings, be cooled to room temperature, with 6%(volume ratio) inoculum concentration access glossy ganoderma liquid shaking bottle bacterial classification, temperature 27 DEG C, tank pressure 0.05 MPa, speed of agitator 120 revs/min, ventilation 1:0.8v/v/m cultivates 5 days, obtained ganoderma lucidum liquid deep drainpipe bacterial classification;
Glossy ganoderma solid state fermentation: gingko is cut into the particle of 4mm, 130 DEG C of sterilizings 30 minutes, after cool to room temperature, with 10%(volume ratio weight) bacterial classification of Submerged liquid culturation of inoculum concentration access glossy ganoderma, cover preservative film, at temperature 60 C, humidity 85% is cultivated and within 10 days, is obtained glossy ganoderma fermentation gingko fermentate; This fermentate is through drying, pulverizing, and make glossy ganoderma gingko functional food, this food is light brown, has the peculiar fragrance of light gingko fragrance and glossy ganoderma fermentation.
Embodiment 3
The preparation of liquid shaking bottle bacterial classification: sucrose 100 grams, soybean cake powder 10 grams, corn steep liquor 10 grams, 10 grams, wheat bran, potassium dihydrogen phosphate 0.06 gram, 0.05 gram, magnesium sulfate, water 1000mL, packing 250mL triangular flask, every bottle of 140mL, 128 DEG C of sterilizings 55 minutes, access glossy ganoderma test tube slant bacterial classification after cooling (
ganoderma lucidum), rotating speed 180 revs/min, temperature 33 DEG C is cultivated 5 days, obtained ganoderma lucidum liquid shaking flask bacterial classification;
The preparation of fluid enlargement culture bacterial classification: according to seeding tank volume, takes sucrose 20 grams in following ratio, soybean cake powder 45 grams, corn steep liquor 45 grams, 60 grams, wheat bran, potassium dihydrogen phosphate 0.06 gram, 0.05 gram, magnesium sulfate, 2 grams, soya-bean oil, water 1000mL; Submerged liquid culturation culture medium proceeds to seeding tank by tank volume 80%, through 120 DEG C of sterilizings, be cooled to room temperature, with 3%(volume ratio) inoculum concentration access glossy ganoderma liquid shaking bottle bacterial classification, temperature 33 DEG C, tank pressure 0.08 MPa, speed of agitator 250 revs/min, ventilation 1:1.1v/v/m cultivates 8 days, obtained ganoderma lucidum liquid deep drainpipe bacterial classification;
Glossy ganoderma solid state fermentation: gingko is cut into the particle of 5mm, 150 DEG C of sterilizings 10 minutes, after cool to room temperature, with 5%(volume ratio weight) bacterial classification of Submerged liquid culturation of inoculum concentration access glossy ganoderma, cover preservative film, temperature 22 DEG C, humidity 60% is cultivated and within 5 days, is obtained glossy ganoderma fermentation gingko fermentate; This fermentate is through drying, pulverizing, and make glossy ganoderma gingko functional food, this food chromaticness is brown.
The measurement result of embodiment 1, embodiment 2 and embodiment 3 is presented at table 1
Table 1: embodiment 1-3 constituent analysis table
| Item project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| General flavone (mg/g) | 0.3 | 1.1 | 1.9 |
| Ginkgolides (mg/g) | 0.2 | 0.7 | 1.4 |
| Ganodenic acid (mg/g) | 3.7 | 2.1 | 0.8 |
| Protein (mg/g) | 8.0 | 4.3 | 1.1 |
| Soluble sugar (mg/g) | 0.4 | 0.35 | 0.39 |
| Polysaccharide (mg/g) | 1.2 | 5.9 | 14.3 |
| Ginkgolic acid (ug/g) | <5 | <5 | <5 |
| Hydrogen cyanide (ug/g) | <0.1 | <0.1 | <0.1 |
Claims (1)
1. the preparation method of ganoderma lucidum-ginkgo functional food, is characterized in that preparing in the steps below:
(1) preparation of liquid shaking bottle bacterial classification: sucrose 20 ~ 100 grams, soybean cake powder 10 ~ 50 grams, corn steep liquor 10 ~ 50 grams, 10 ~ 60 grams, wheat bran, potassium dihydrogen phosphate 0.06 ~ 0.6 gram, 0.05 ~ 0.5 gram, magnesium sulfate, water 1000mL, according to volume ratio 16 ~ 60% packing triangular flask, 100 ~ 130 DEG C of sterilizings 10 ~ 60 minutes, access glossy ganoderma test tube slant bacterial classification after cooling, rotating speed 60 ~ 180 revs/min, temperature 22 ~ 33 DEG C is cultivated 5 ~ 10 days, obtained ganoderma lucidum liquid shaking flask bacterial classification;
(2) preparation of fluid enlargement culture bacterial classification: according to seeding tank volume, takes sucrose 20 ~ 100 grams in following ratio, soybean cake powder 10 ~ 50 grams, corn steep liquor 10 ~ 50 grams, 10 ~ 60 grams, wheat bran, potassium dihydrogen phosphate 0.06 ~ 0.6 gram, 0.05 ~ 0.5 gram, magnesium sulfate, 2 ~ 7 grams, soya-bean oil, water 1000mL; Submerged liquid culturation culture medium proceeds to seeding tank by tank volume 50 ~ 80%, through 100 ~ 120 DEG C of sterilizings, be cooled to room temperature, with the liquid shaking bottle bacterial classification of volume ratio 3 ~ 10% inoculum concentration access glossy ganoderma, temperature 22 ~ 33 DEG C, tank pressure 0.03 ~ 0.08 MPa, speed of agitator 60 ~ 250 revs/min, ventilation 1:0.3 ~ 1:1.2(v/v/m) cultivate 3 ~ 8 days, obtained ganoderma lucidum liquid deep drainpipe bacterial classification;
(3) glossy ganoderma solid state fermentation: gingko is cut into the particle of 3 ~ 5mm, 110 ~ 150 DEG C of sterilizings 10 ~ 60 minutes, after cool to room temperature, the bacterial classification of the Submerged liquid culturation of glossy ganoderma is accessed with volume and weight ratio 5 ~ 20% inoculum concentration, cover preservative film, temperature 22 ~ 33 DEG C, humidity 55 ~ 90% is cultivated and within 5 ~ 20 days, is obtained glossy ganoderma fermentation gingko fermentate, and this fermentate is through drying and pulverize obtained glossy ganoderma gingko functional food; Its general flavone content 0.3-2mg/g, ginkgo lactones 0.2-1.5 mg/g, ganodenic acid content 0.8-3.9 mg/g, protein 0.9-8 mg/g, soluble sugar <0.5%, polysaccharide 1-15mg/g, ginkgolic acid <5ug/g, hydrogen cyanide <0.1 μ g/g.
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