CN103932344B - 食用菌益生保健饮料的发酵制备方法 - Google Patents
食用菌益生保健饮料的发酵制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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- A23V2400/123—Bulgaricus
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Landscapes
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- Health & Medical Sciences (AREA)
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Abstract
本发明提供一种食用菌益生保健饮料的发酵制备方法，该方法以食用菌菌丝体匀浆液或子实体粉为原料，加入适量的糖、蛋白粉、无机盐、糊化玉米浆、果汁和水后，装入发酵罐，蒸汽灭菌，冷却，按以下四个阶段发酵：（1）向发酵液中通入无菌空气，罐压在0.04~0.08MPa，接入枯草芽孢杆菌种子液，通气比0.5~1.0，温度为26~30℃，搅拌转速为150~220r/min，发酵24~36h；（2）升温至34~40℃，搅拌转速为180~260r/min，通气发酵8~16h；（3）停止通气，关闭发酵罐所有连接的阀门，升温至46~50℃，搅拌转速为200~250r/min，发酵5~10h；（4）接入乳酸菌种子液，温度为40~44℃，搅拌转速为150~200r/min，发酵4~6h，降温至30~35℃，接入双歧杆菌种子液，搅拌转速为100~180r/min，发酵培养6~10h，发酵结束，得到含有枯草芽孢杆菌和乳酸菌的活菌型保健饮料。
Description
技术领域
本发明属于食品发酵技术领域，具体涉及一种以食用菌菌丝体或子实体为原料利用枯草芽孢杆菌和乳酸菌发酵制备益生保健饮料的方法。
背景技术
食用菌的普遍特点是味道鲜美、营养丰富并兼有食疗价值，研究资料表明各种食用菌都均含有丰富的活性真菌多糖，且都有不同程度的抑癌、防癌、抗氧化作用，部分食用菌还含有活性蛋白、活性多肽、三萜化合物、甾体化合物、硒、有机锗等活性成分，有增强人体免疫、降血压、降血脂、抗衰老、保肝利胆等功效。人类逐渐重视食用菌的营养价值和药用价值，需求量逐渐上升。自上世纪80年代以来，我国的食用菌产业发展迅速，无论食用菌种类、栽培量和产量都跻身于世界前列，我国的香菇、平菇、黑木耳、银耳、灵芝、猴头菇、竹荪、金针菇、白灵菇、蛹虫草等产量居世界第一，然而我国的食用菌深加工产品太少，大部分以鲜品和烘干品供国内销售和出口，少部分加工成盐渍品、罐头和菌酱等产品，还有一些药用菌加工成中药材和中成药，这些产品还没有充分挖掘出食用菌应有的经济价值，特别不利用我国食用菌产品的出口创汇。
益生菌是一种对人体有益的细菌，服用后定置于于人类的消化道中，以维持肠道菌群的平衡，间接抑制其他致病菌的滋长。目前，人们已经研制开发了含益生菌的产品，如酸奶、奶酪、乳酸菌冻干粉、含枯草芽孢杆菌、乳酸菌等益生菌的片剂和胶囊。本发明从深度开发食用菌的食用和药用价值从而提高食用菌产品的附加值为目标，以食用菌菌丝体和子实体粉为原料，利用某些人类益生菌发酵降解食用菌中的大分子营养成分为容易被人体吸收的小分子营养物质，提高了消化利用率，制备出营养丰富又含有大量益生菌活菌的保健饮料。
发明内容
本发明的目的在于提供一种食用菌益生保健饮料的发酵制备方法。我国食用菌种类多、产量大，特别是食用菌菌丝体的深层发酵技术实现了珍稀食用菌、药用食用菌的大规模生产，原料来源丰富易得，以食用菌菌丝体或子实体为原料，利用枯草芽孢杆菌、乳酸菌联合对其发酵，可充分降解食用菌细胞壁和生物大分子，释放大量被人体吸收利用的小分子营养物质，提高了吸收利用率，增加了产品的营养价值、益生保健价值。
本发明所述的食用菌益生保健饮料的发酵制备方法包括下列步骤：
1、对于以食用菌菌丝体为起始原料，首先将深层发酵获得的食用菌菌丝体过滤或离心分离，弃除培养液，保留菌丝体，再将菌丝体与适量的水混合，用高速组织捣碎机或胶体磨或均质机打碎成匀浆液；对于以食用菌子实体为起始原料，首先将食用菌子实体烘干，再用粉碎机粉碎为细粉，将细粉与适量水混合，搅拌混匀得到子实体粉悬液。
2、以上述制备的食用菌菌丝体匀浆液或子实体粉悬液为原料，加入适量的糖、蛋白粉、无机盐、糊化玉米浆、果汁和水后，装入发酵罐，采用常压间歇式蒸汽灭菌2次，冷却待用。
3、开启空气压缩机，向发酵罐发酵液中通入无菌空气，控制发酵罐压力在0.04~0.08MPa，按发酵液体积的5%~10%接入枯草芽孢杆菌种子液，调节通风比在0.5~1.0，设置发酵温度为26~30℃，开启搅拌器，搅拌器转速控制在150~220r/min，通气发酵24~36h，完成第一阶段的发酵。
4、提升发酵温度至34~40℃，搅拌器转速提升至180~250r/min，通气发酵8~16h，完成第二阶段的发酵。
5、关闭空气压缩机，停止向发酵液通气，立即关闭发酵罐所有连接的阀门，升温至46~50℃，搅拌器转速控制在200~250r/min，发酵5~10h，完成第三阶段的发酵。
6、按发酵液体积的3%~6%接入乳酸菌种子液，升高温度至40~44℃，搅拌转速控制在150~200r/min，发酵培养4~6h，降低温度至30~35℃，再按发酵液体积的4%左右接入双歧杆菌种子液，搅拌转速控制在100~160r/min，发酵培养6~10h，完成第四阶段的发酵，发酵结束，得到含有枯草芽孢杆菌和乳酸菌的活菌型益生保健饮料。
所述的食用菌是一类可供人类食用或药用的大型真菌。配制发酵液时，食用菌子实体或菌丝体按一定比例与水混合，使食用菌的干品质量占发酵液总质量的1%~10%，其中胶质类食用菌子实体的干品质量占发酵液总质量的1%~4%，肉质类食用菌子实体干品质量占发酵液总质量的3%~10%，食用菌菌丝体折合干品质量占发酵液总质量的3%~6%。
所述的糖是蔗糖、葡萄糖、麦芽糖、可溶性淀粉其中的一种或多种组合，加入量为发酵液质量的1~6%。
所述的蛋白粉是大豆粉、花生粉、红豆粉、豌豆粉、豇豆粉、奶粉、蚕蛹粉、酵母提取物粉、蛋白胨粉其中一种或多种组合，加入量为发酵液质量的0.5%~2.5%。
所述的无机盐是磷酸氢二钾、磷酸二氢钾、磷酸氢二钠、磷酸二氢钠、磷酸铵其中的一种或多种组合，加入量为发酵液质量的0.03%~0.1%。
所述的糊化玉米浆是将玉米粉与水按照1：4混合后经过62~85℃热处理3~5h得到的糊状液，加入量为发酵液质量的1%~3%。
所述的果汁是苹果汁、葡萄汁、草莓汁、番茄汁、橘子汁、橙汁、柚子汁、桃汁、梨汁其中的一种或多种组合，加入量为发酵液质量的0.5%~3%。
所述的枯草芽孢杆菌是一类芽孢杆菌属好氧内生芽孢的革兰氏阳性细菌，可分泌β-葡聚糖酶、几丁质酶、纤维素酶、甘露聚糖酶、多种蛋白酶、α-淀粉酶、果胶酶、木聚糖酶等多种降解酶，而食用菌菌丝细胞壁的主要成分为葡聚糖、几丁质、纤维素，因此，枯草芽孢杆菌先将食用菌菌丝细胞壁分解，释放细胞内物质，进而分解蛋白质和高分子糖类成分，为后续接入的乳酸菌发酵提供容易利用的单糖、寡糖和氨基酸。
所述的枯草芽孢杆菌也可用生物学性质相近的地衣芽孢杆菌、酪酸梭状芽孢杆菌替代枯草芽孢杆菌进行发酵。
所述的乳酸菌是嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌的其中一种或两种组合或三种组合。
所述的第三阶段的发酵过程中，关闭空气压缩机，停止向发酵液通气，立即关闭发酵罐所有连接的阀门，升温至46~50℃，目的是让枯草芽孢杆菌消耗尽发酵灌中的氧气，降低含氧量，并迫使部分枯草芽孢杆菌转变为休眠体芽孢，同时使枯草芽孢杆菌在第一阶段、第二阶段分泌的降解酶高效降解相应的营养物质，为后续接入的乳酸菌创造一个良好的生长繁殖环境。
所述的第四阶段的发酵过程中，先接入乳酸菌种子液，温度为40~44℃，再降低温度至30~35℃，接入双歧杆菌种子液进行发酵，原因是嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌等乳酸菌耐高温，高温下生长繁殖快、降解酶的活性高，有利于缩短发酵时间并提高降解效果。而双歧杆菌是严格厌氧菌，不耐高温，高温下容易死亡，所以后接种并降低温度至30~35℃发酵，与其它乳酸菌分步接种，有利于双歧杆菌的存活和繁殖，从而大大提高发酵产品的益生功效。
本发明的先进性表现在以下几点：
1、选取的发酵原料为食用菌的菌丝体或子实体，食用菌本身就有很好的保健价值和营养价值，再用多种益生菌联合发酵，起到了复合益生保健效果。
2、用两大类生物学性质不同的益生菌作为菌种联合发酵，并首创分四个阶段控制发酵进程，大大提高了食用菌中的营养物质降解效率，使发酵产物更容易被人体吸收利用。
3、发酵过程中，先用繁殖速度快、耗氧量大且降解能力很强的枯草芽孢杆菌发酵，有利于食用菌中营养物质的分解释放并消耗尽发酵液中的氧气，从而为乳酸菌的生长创造良好的环境，两类菌起到了协调工作的效果，而且发酵结束后，两类菌都能很好的存活。
4、最终的发酵产品为pH4~5的酸性饮料，其它微生物不容易在里面存活和生长繁殖，所以该饮料产品不需要额外加入防腐剂，也不需要高压蒸汽灭菌处理，可直接灌装，保质期比一般饮料长。
5、整个发酵制备过程仅在一个发酵设备中完成，不需要倒换发酵设备，生产操作简单高效。
6、发酵产品深度开发了食用菌的食用价值和药用价值，有利于提高我国食用菌产品的附加值和国际市场竞争力，也符合人类对健康产品的需求。
具体实施方式
实施例一
将深层发酵获得的灵芝菌丝体发酵液过滤或离心，弃除培养液，保留灵芝菌丝体，再将菌丝体与水按质量比1：1混合，用高速组织捣碎机打碎成匀浆液，再加入匀浆液0.1~1.5倍体积的水，搅拌均匀得基础发酵液，以基础发酵液质量的百分数加入以下营养物质：蔗糖5%、大豆粉0.4%、蛋白胨粉0.4%、酵母提取物粉0.4%、磷酸氢二钾0.04%、磷酸铵0.02%、糊化玉米浆1%、苹果汁1%，边加边搅拌，最后混合均匀得完全营养发酵液，装入发酵罐中。对发酵罐及罐内发酵液进行常压间歇式蒸汽灭菌2次，即100℃第一次灭菌30min，冷却至25~35℃，保持5~8h后，再用100℃灭菌30min，冷却至室温。开启空气压缩机，向发酵罐发酵液中通入无菌空气，控制发酵罐压力在0.04~0.08MPa，按发酵液体积的10%接入枯草芽孢杆菌种子液，调节通风比为0.8，设置发酵温度为28℃，开启搅拌器，搅拌器转速为200r/min，通气发酵32h。提升发酵温度至37℃，搅拌器转速为230r/min，通气发酵12h。关闭空气压缩机，停止向发酵液通气，立即关闭发酵罐所有连接的阀门，升温至48℃，搅拌器转速为250r/min，发酵8h。按发酵液体积的5%接入嗜热链球菌与保加利亚乳杆菌混合种子液，温度为44℃，搅拌转速为180r/min，发酵培养5h。降低温度至30℃，再按发酵液体积的4%接入双歧杆菌种子液，搅拌转速控制在120r/min，发酵培养7h，发酵结束，得到含有枯草芽孢杆菌、嗜热链球菌、保加利亚乳杆菌和双歧杆菌的活菌型益生保健饮料。
实施例二
将香菇子实体和猴头菇子实体置于65℃烘箱中干燥3h，再用高速粉碎机分别粉碎为细粉，香菇子实体粉和猴头菇子实体粉按照2：1比例混合得两者的混合粉末，将上述混合粉末与水按质量比1：15混合，搅拌混匀得到子实体粉混悬液，该混悬液为基础发酵液，以基础发酵液质量的百分数加入以下营养物质：葡萄糖6%、大豆粉0.4%、奶粉0.6%、磷酸二氢钾0.05%、糊化玉米浆2%、葡萄汁1%、橙汁1%，边加边搅拌，最后混合均匀得完全营养发酵液，装入发酵罐中。对发酵罐及罐内发酵液进行常压间歇式蒸汽灭菌2次，即100℃第一次灭菌30min，冷却至25~35℃，保持5~8h后，再用100℃灭菌30min，冷却至室温。开启空气压缩机，向发酵罐发酵液中通入无菌空气，控制发酵罐压力在0.04~0.08MPa，按发酵液体积的8%接入地衣芽孢杆菌种子液，调节通风比为0.8，设置发酵温度为26℃，开启搅拌器，搅拌器转速为180r/min，通气发酵36h。提升发酵温度至34℃，搅拌器转速提升至220r/min，通气发酵16h。关闭空气压缩机，停止向发酵液通气，立即关闭发酵罐所有连接的阀门，升温至46℃，搅拌器转速为250r/min，发酵8h。按发酵液体积的5%接入嗜热链球菌与嗜酸乳杆菌混合种子液，温度为42℃，搅拌转速为200r/min，发酵培养6h。降低温度至30℃，再按发酵液体积的4%接入双歧杆菌种子液，搅拌转速控制在140r/min，发酵培养8h，发酵结束，得到含有地衣芽孢杆菌、嗜热链球菌、嗜酸乳杆菌和双歧杆菌的活菌型益生保健饮料。
Claims (1)
1.食用菌益生保健饮料的发酵制备方法，其特征在于：所述方法采取以下步骤：以食用菌菌丝体匀浆液或子实体粉为原料，加入适量的糖、蛋白粉、无机盐、糊化玉米浆、果汁和水后，装入发酵罐，蒸汽灭菌，冷却，按以下四个阶段发酵：（1）向发酵液中通入无菌空气，罐压在0.04~0.08MPa，接入枯草芽孢杆菌种子液，通气比0.5~1.0，温度为26~30℃，搅拌转速为150~220r/min，发酵24~36h；（2）升温至34~40℃，搅拌转速为180~260r/min，通气发酵8~16h；（3）停止通气，关闭发酵罐所有连接的阀门，升温至46~50℃，搅拌转速为200~250r/min，发酵5~10h；（4）接入乳酸菌种子液，温度为40~44℃，搅拌转速为150~200r/min，发酵4~6h，降温至30~35℃，接入双歧杆菌种子液，搅拌转速为100~180r/min，发酵培养6~10h，发酵结束，发酵液灌装到无菌容器中得益生保健饮料产品；上述发酵结束后的发酵液含有枯草芽孢杆菌和乳酸菌活菌，上述乳酸菌是嗜热链球菌、保加利亚乳杆菌和嗜酸乳杆菌的组合。
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| CN108925983A (zh) * | 2018-07-17 | 2018-12-04 | 大景生物科技（大连）有限公司 | 一种微生物酵素的制备方法 |
| CN109221404B (zh) * | 2018-10-31 | 2022-03-11 | 海南职业技术学院 | 一种功能性酸奶的制备方法 |
| CN109588594A (zh) * | 2018-12-19 | 2019-04-09 | 中国热带农业科学院农产品加工研究所 | 益生菌发酵饮料及其制备方法 |
| CN110710569B (zh) * | 2019-10-15 | 2022-08-16 | 徐州工程学院 | 一种桑黄活性乳酸菌饮料及其制备方法 |
| CN111084312A (zh) * | 2020-01-03 | 2020-05-01 | 沈阳农业大学 | 一种食用菌菇发酵饮料及其制备方法 |
| CN111602717A (zh) * | 2020-06-02 | 2020-09-01 | 甘肃省科学院生物研究所 | 一种含活菌丝体的乳酸菌饮料的制备方法 |
| CN112971119A (zh) * | 2021-03-17 | 2021-06-18 | 大连澎立生物科技有限公司 | 银耳小分子多元蛋白肽原液及制备方法和银耳蛋白肽产品 |
| CN114145400B (zh) * | 2021-10-22 | 2023-11-17 | 上海商学院 | 一种发酵型食用菌饮料及其制备方法 |
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