CN104172377B - 一种富含美味牛肝菌多糖杨梅果饮及其制备方法 - Google Patents
一种富含美味牛肝菌多糖杨梅果饮及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种富含美味牛肝菌多糖杨梅果饮及其制备方法。每1L该果饮主要原辅料含量为:美味牛肝菌多糖原液、澄清杨梅原汁各400~600mL,蔗糖60~100g,黄原胶0.5~0.8g,柠檬酸1~2g。采用液体深层培养技术制备美味牛肝菌发酵液及菌丝体,发酵液超声处理后加入纤维素酶使菌丝体中多糖溶出,经过滤得到美味牛肝菌多糖原液;将挑选的杨梅破碎榨汁、灭菌酶解、过滤澄清得到澄清杨梅果汁;原辅料经过调配勾兑以及经超滤无菌灌装得到富含美味牛肝菌多糖杨梅果饮。本发明采用膜过滤及酶技术,既保留了杨梅果汁的风味,也保证了美味牛肝菌多糖及杨梅果汁成分的生物学功能特性,实现了对杨梅的综合利用,提高了其经济效益。
Description
技术领域
本发明属于保健功能饮品领域,具体涉及一种富含美味牛肝菌多糖杨梅果饮及其制备方法。
背景技术
美味牛肝菌又称大脚菇、白牛肝菌,属于担子菌亚门、层菌纲、伞菌目、牛肝菌科,是一种与高等植物共生的外生菌根真菌,主要分布于我国河南、台湾、黑龙江、四川、贵州、云南、西藏、内蒙古、福建等地区。美味牛肝菌具有丰富的营养价值和较高的药用价值,含有丰富的多糖、蛋白质、脂类、氨基酸(谷氨酸、精氨酸、天冬氨酸、赖氨酸等)、维生素及铁、钾、钠、锌、铜、磷等。美味牛肝菌液体深层发酵法除获得大量菌丝体外,发酵液中还含有多种具有生理活性的物质,诸如多糖、多肽、核酸、氨基酸、维生素等,培养周期短、生长快,易于大规模工业化生产。美味牛肝菌多糖生物学功能主要有促进中枢免疫器官胸腺增长,促进淋巴细胞增生,促进脾细胞的增长,提高机体的免疫功能,提高机体红细胞SOD活性,具有抗氧化、抗衰老、抗肿瘤效应。
杨梅为杨梅科杨梅属植物,是我国南方良好的经济生态树种,著名的特产果树,主要分布在浙江、江苏、福建、广东、广西、福建、江西等地区,台湾、云南、贵州、四川及安徽南部均有少量栽培或生长。杨梅属于浆果类,果实风味浓郁,液汁丰富,具有很高的药物价值和保健价值,杨梅汁含有丰富的蛋白质、氨基酸、维生素C、糖类、有机酸、硫胺素、核黄素、类胡萝卜素、维生素E、膳食纤维、脂肪、钙、钾、铁、钠、镁、磷等,具有生津止咳、消食止吐、除湿解暑、助消化促吸收、御寒、止泻、利尿、治疗痢疾、抗肿瘤、抗氧化等医药功能。
杨梅虽然营养丰富但不耐贮藏,有“头日新鲜,次日变色,三日变味”之说,每年因腐烂变质而浪费巨大,严重影响果农收入,降低其积极性,从而严重阻碍产地经济发展。
发明内容
本发明的目的在于提供了一种富含美味牛肝菌多糖杨梅果饮。本发明的目的还在提供该杨梅果饮的制备方法。
为了实现上述的目的,本发明采用以下技术方案:
一种富含美味牛肝菌多糖杨梅果饮,其主要原辅料含量(以1L体积为单位)为:美味牛肝菌多糖原液400~600mL,澄清杨梅原汁400~600mL,蔗糖60~100g,黄原胶0.5~0.8g,柠檬酸1~2g。
所述的美味牛肝菌多糖原液采用液体深层培养技术制备,优选通过包含如下步骤的方法制备得到:
(1)将美味牛肝菌接种于固体斜面培养基培养得到斜面种子。
(2)将斜面种子接种到一级液体种子培养基中培养得到一级液体种子。
(3)将一级液体种子接种到二级液体种子培养基中培养得到二级液体种子。
(4)将二级液体种子接种到发酵培养基中培养得到发酵液。
(5)将发酵液超声处理后加入纤维素酶酶解使菌丝体中多糖溶解出,酶解结束后过滤即得美味牛肝菌多糖原液。
其中,所述的固体斜面培养基中各组分及其含量分别为(重量%):马铃薯18~22、葡萄糖1~3、酵母粉0.1~0.3、蛋白胨0.04~0.08、KH2PO40.05~0.15、MgSO4·7H2O0.03~0.06、ZnSO4·7H2O0.01~0.015、琼脂粉1.0~2.0,其余为水,pH自然。
所述的一级液体种子培养基中各组分及其含量分别为(重量%):马铃薯18~22、葡萄糖1.0~3.0、酵母粉0.1~0.2、蛋白胨0.04~0.08、KH2PO40.1~0.2、MgSO4·7H2O0.05~0.10、ZnSO4·7H2O0.01~0.03,其余为水,pH自然。
所述的二级液体种子培养基与一级液体种子培养基相同。
所述的发酵培养基中各组分及其含量分别为(重量%):马铃薯8.0~12.0,蔗糖1.0~3.0,蛋白胨0.4~0.8,磷酸二氢钾0.2~0.5,七水硫酸镁0.2~0.4,碳酸钙0.2~0.4,其余为水,pH自然。
步骤(1)中所述的培养条件优选为25℃恒温培养5~7d。
步骤(2)中所述的培养条件优选为25℃、120r/min培养60~72h。
步骤(3)中所述的培养条件优选为28℃、150r/min培养36~45h。
步骤(4)中所述的培养条件优选为28℃、180r/min培养92~104h。
步骤(5)中所述的超声处理的时间优选为2~10min;纤维素酶的量优选为3~5万U每升发酵液;过滤优选采用陶瓷过滤膜过滤,陶瓷过滤膜的孔径优选为50~120μm。
更优选的,所述的美味牛肝菌多糖原液通过包含如下步骤的方法制备得到:
(1)将美味牛肝菌(编号ACCC50559,由中国农业微生物菌种保藏管理中心提供)接种于固体斜面培养基,于25℃恒温培养5~7d,得到斜面种子。
(2)用接种环在斜面上取菌种3~5环接种到装有100mL一级液体种子培养基的250mL三角瓶中,加10颗玻璃珠,于25℃、120r/min培养60~72h。
(3)将培养60~72h后的一级液体种子按10%的接种量接种到装有100mL二级液体种子培养基的250mL三角瓶中,加10颗玻璃珠,于28℃、150r/min培养36~45h。
(4)将培养36~45h后的二级液体种子按5%的接种量接种到装有发酵培养基的10L发酵罐中,发酵罐装料系数为0.7,罐压为0.04~0.07MPa,于28℃、180r/min培养92~104h后放罐。
(5)将发酵液在室温下超声2~10min后,每升发酵液加入3.0~5.0g纤维素酶(1万U/g),37℃酶解2~4h,酶解结束后采用孔径为50~120μm的陶瓷过滤膜过滤得清液即为美味牛肝菌多糖原液。
所述的澄清杨梅原汁优选通过包含如下步骤的方法制备得到:
(1)挑选:去掉不成熟、腐烂的杨梅以及其他杂质,用清水冲洗干净。
(2)破碎与榨汁:将洗净沥干的鲜杨梅直接倒入打浆机破碎并去核打浆,接着进入压榨机榨取果汁,并收集滤液即为浑浊的粗杨梅原汁。
(3)灭菌与酶解:将粗杨梅原汁高温瞬时灭菌,冷却后再加入果胶复合酶酶解。
(4)过滤澄清:酶解结束后过滤得到澄清杨梅原汁。
步骤(3)灭菌与酶解优选为:将粗杨梅原汁120~130℃瞬时灭菌30~90s,冷却至30~50℃时,每升杨梅原汁加入0.1~0.4g果胶复合酶(40万U/g),37℃,酶解时间12~24h。
步骤(4)中所述的过滤优选采用陶瓷过滤膜过滤,陶瓷过滤膜的孔径优选为50~120μm。
上述富含美味牛肝菌多糖杨梅果饮的制备方法,包括如下步骤:将所述含量的原辅料调配勾兑即得富含美味牛肝菌多糖杨梅果饮。
所述的富含美味牛肝菌多糖杨梅果饮的制备方法还包括过滤灌装步骤,具体为:将调配勾兑好的果饮经过滤后进行无菌灌装,即为成品。所述的过滤优选为超滤膜过滤。
本发明相对于现有技术具有如下优点和效果:
本发明采用液体深层培养技术获得美味牛肝菌多糖,除了菌丝体含胞内多糖外,还可以通过发酵在液体中产生大量胞外多糖,而从美味牛肝菌子实体中提取胞内多糖受时间与地域限制,且含量仅与菌丝体相当,这样产量难以满足工业化生产需求。粗杨梅原汁高温瞬时灭菌技术采用除了杀菌之外,更在于可以防止杨梅汁褪色,以保持杨梅汁色泽。杨梅果汁澄清普遍采用首先加入明胶或壳聚糖预处理,然后添加果胶酶、纤维素酶以及淀粉酶降解,生产过程繁琐复杂,而本发明采用果胶复合酶澄清技术具有简化工艺且效果好的特点。本发明采用膜过滤以及酶技术,既保留了杨梅果汁的风味,也保证了美味牛肝菌多糖及杨梅果汁成分的生物学功能特性,满足对人体的营养需求以及生理医学功效,且生产过程安全,生产工艺简化,生产周期短,效率高,对环境无污染等特点,易于工业化批量生产,从而实现了对杨梅的综合利用,提高了经济利益。
具体实施方式
下面结合实施例对本发明做进一步详细的描述,但本发明的实施方式不限于此。
实施例1
一种富含美味牛肝菌多糖杨梅果饮采用液体深层培养技术制备美味牛肝菌多糖以及通过挑选、破碎榨汁、灭菌酶解、过滤澄清等工艺制备杨梅果汁,经过调配勾兑以及经超滤无菌灌装而成。
(1)采用液体深层培养技术制备美味牛肝菌多糖原液
1)将美味牛肝菌(编号ACCC50559,由中国农业微生物菌种保藏管理中心提供)接种于固体斜面培养基,于25℃恒温培养7d,得到斜面种子。所述的固体斜面培养基中各组分及其含量分别为(重量%):马铃薯20、葡萄糖2、酵母粉0.14、蛋白胨0.06、KH2PO40.1、MgSO4·7H2O0.05、ZnSO4·7H2O0.01、琼脂粉1,其余为水,pH自然。
2)用接种环在斜面上取菌种3环接种到一级液体种子培养基,在250mL三角瓶,装液量为100mL,加10颗玻璃珠,于25℃、120r/min培养72h。所述的一级液体种子培养基中各组分及其含量分别为(重量%):马铃薯20、葡萄糖2、酵母粉0.14、蛋白胨0.06、KH2PO40.1、MgSO4·7H2O0.05、ZnSO4·7H2O0.01,其余为水,pH自然。
3)将培养72h后的一级液体种子按10%的接种量接种到二级液体种子培养基,在250mL三角瓶,装液量为100mL,加10颗玻璃珠,于28℃、150r/min培养42h。所述的二级液体种子培养基与一级液体种子培养基相同。
4)将培养42h后的二级液体种子按5%的接种量接种到装有发酵培养基的10L发酵罐中,发酵罐装料系数为0.7,罐压为0.07MPa,于28℃、180r/min培养96h后放罐。所述的发酵培养基成分为(重量%):马铃薯10.0,蔗糖2.0,蛋白胨0.6,磷酸二氢钾0.3,七水硫酸镁0.2,碳酸钙0.2,其余为水,pH自然。
5)将发酵液在室温下超声10min后,每升发酵液加入3.0g纤维素酶(1万U/g),37℃酶解2h,酶解结束后采用孔径60μm的陶瓷过滤膜过滤得清液即为美味牛肝菌多糖原液并贮存。
(2)制备杨梅果汁原液
1)杨梅挑选:去掉不成熟、腐烂的杨梅以及其它杂质,用清水冲洗干净。
2)破碎与榨汁:将洗净沥干的鲜杨梅直接倒入打浆机破碎并去核打浆,接着进入压榨机榨取果汁,并收集滤液即为浑浊的粗杨梅原汁。
3)灭菌与酶解:将粗杨梅原汁高温(121℃)瞬时灭菌60s,冷却至40℃时,每升杨梅原汁加入0.4g果胶复合酶(40万U/g),酶解时间12h。
4)过滤澄清:酶解结束后采用孔径60μm的陶瓷过滤膜过滤得澄清杨梅原汁并贮存。
(3)调配勾兑
澄清杨梅原汁600mL/L,美味牛肝菌多糖原液400mL/L,蔗糖80g/L,黄原胶0.6g/L,柠檬酸2g/L。
(4)过滤灌装
将上述调配勾兑好的果饮,经超滤膜过滤后,进行无菌灌装,即为成品。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (9)
1.一种富含美味牛肝菌多糖杨梅果饮,其特征在于:每1L富含美味牛肝菌多糖杨梅果饮的主要原辅料及其含量为:美味牛肝菌多糖原液400~600mL,澄清杨梅原汁400~600mL,蔗糖60~100g,黄原胶0.5~0.8g,柠檬酸1~2g;
所述的美味牛肝菌多糖原液通过包含如下步骤的方法制备得到:
(1)将美味牛肝菌接种于固体斜面培养基培养得到斜面种子;
(2)将斜面种子接种到一级液体种子培养基中培养得到一级液体种子;
(3)将一级液体种子接种到二级液体种子培养基中培养得到二级液体种子;
(4)将二级液体种子接种到发酵培养基中培养得到发酵液;
(5)将发酵液超声处理后加入纤维素酶酶解,酶解结束后过滤即得美味牛肝菌多糖原液;
其中,所述的固体斜面培养基中各组分及其含量分别为(重量%):马铃薯18~22、葡萄糖1~3、酵母粉0.1~0.3、蛋白胨0.04~0.08、KH2PO40.05~0.15、MgSO4·7H2O0.03~0.06、ZnSO4·7H2O0.01~0.015、琼脂粉1.0~2.0,其余为水,pH自然;
所述的一级液体种子培养基中各组分及其含量分别为(重量%):马铃薯18~22、葡萄糖1.0~3.0、酵母粉0.1~0.2、蛋白胨0.04~0.08、KH2PO40.1~0.2、MgSO4·7H2O0.05~0.10、ZnSO4·7H2O0.01~0.03,其余为水,pH自然;
所述的二级液体种子培养基与一级液体种子培养基相同;
所述的发酵培养基中各组分及其含量分别为(重量%):马铃薯8.0~12.0,蔗糖1.0~3.0,蛋白胨0.4~0.8,磷酸二氢钾0.2~0.5,七水硫酸镁0.2~0.4,碳酸钙0.2~0.4,其余为水,pH自然。
2.根据权利要求1所述的富含美味牛肝菌多糖杨梅果饮,其特征在于:
步骤(1)中所述的培养条件为25℃恒温培养5~7d;
步骤(2)中所述的培养条件为25℃、120r/min培养60~72h;
步骤(3)中所述的培养条件为28℃、150r/min培养36~45h;
步骤(4)中所述的培养条件为28℃、180r/min培养92~104h。
3.根据权利要求1所述的富含美味牛肝菌多糖杨梅果饮,其特征在于:步骤(5)中所述的超声处理的时间为2~10min;纤维素酶的量为每升发酵液3~5万U纤维素酶;过滤采用陶瓷过滤膜过滤,陶瓷过滤膜的孔径为50~120μm。
4.根据权利要求1所述的富含美味牛肝菌多糖杨梅果饮,其特征在于:所述的美味牛肝菌多糖原液通过包含如下步骤的方法制备得到:
(1)将美味牛肝菌ACCC50559接种于固体斜面培养基,于25℃恒温培养5~7d,得到斜面种子;
(2)用接种环在斜面上取菌种3~5环接种到装有100mL一级液体种子培养基的250mL三角瓶中,加10颗玻璃珠,于25℃、120r/min培养60~72h;
(3)将培养60~72h后的一级液体种子按10%的接种量接种到装有100mL二级液体种子培养基的250mL三角瓶中,加10颗玻璃珠,于28℃、150r/min培养36~45h;
(4)将培养36~45h后的二级液体种子接种到发酵罐中,发酵罐为10L发酵罐,发酵罐内装有发酵培养基,接种量为5%,发酵罐装料系数为0.7,罐压为0.04~0.07MPa,于28℃、180r/min培养92~104h后放罐;
(5)将发酵液在室温下超声2~10min后,每升发酵液加入3.0~5.0万U纤维素酶,37℃酶解2~4h,酶解结束后采用孔径为50~120μm的陶瓷过滤膜过滤得清液即为美味牛肝菌多糖原液。
5.根据权利要求1所述的富含美味牛肝菌多糖杨梅果饮,其特征在于:所述的澄清杨梅原汁通过包含如下步骤的方法制备得到:
(1)挑选:去掉不成熟、腐烂的杨梅以及其他杂质,用清水冲洗干净;
(2)破碎与榨汁:将洗净沥干的鲜杨梅直接倒入打浆机破碎并去核打浆,接着进入压榨机榨取果汁,并收集滤液即为浑浊的粗杨梅原汁;
(3)灭菌与酶解:将粗杨梅原汁高温瞬时灭菌,冷却后再加入果胶复合酶酶解;
(4)过滤澄清:酶解结束后过滤得到澄清杨梅原汁。
6.根据权利要求5所述的富含美味牛肝菌多糖杨梅果饮,其特征在于:步骤(3)灭菌与酶解为:将粗杨梅原汁120~130℃瞬时灭菌30~90s,冷却至30~50℃时,每升杨梅原汁加入4~16万U果胶复合酶,37℃,酶解时间12~24h。
7.根据权利要求5所述的富含美味牛肝菌多糖杨梅果饮,其特征在于:步骤(4)中所述的过滤采用陶瓷过滤膜过滤,陶瓷过滤膜的孔径为50~120μm。
8.权利要求1~7任一项所述的富含美味牛肝菌多糖杨梅果饮的制备方法,其特征在于包括如下步骤:将权利要求1所述含量的原辅料调配勾兑即得富含美味牛肝菌多糖杨梅果饮。
9.根据权利要求8所述的富含美味牛肝菌多糖杨梅果饮的制备方法,其特征在于:还包括过滤灌装步骤,具体为:将调配勾兑好的果饮经超滤膜过滤后进行无菌灌装,即为成品。
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