CN104856150B - 香菇多糖保健饮料的制作方法 - Google Patents
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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
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
香菇多糖保健饮料的制作方法涉及的是一种饮料的制作方法，具体地说是一种香菇多糖保健饮料的制作方法。先配制香菇液体培养基，然后接种香菇菌种，在摇床上培养得香菇培养液。将香菇培养液均质、灭菌、冷却后得香菇营养液，将香菇营养液与大麦芽粉混合均匀后水解、过滤得滤液，滤液中接入保加利亚乳杆菌厌氧发酵10‑12小时后经过滤、调配、装瓶、灭菌即得成品。本发明的香菇多糖保健饮料较好地保留了香菇原有的营养成分，最大限度地对香菇培养液中的香菇多糖等营养成分进行了提取，经常饮用，对人的身体有一定的营养保健价值。
Description
技术领域
本发明涉及的是一种饮料的制作方法，具体地说是一种香菇多糖保健饮料的制作方法。
背景技术
香菇又称为香蕈、椎耳、香信、冬菰、厚菇、花菇，是我国传统的著名食用菌，素有“植物皇后”美誉，在我国多数地区都有栽培。香菇富含碳水化合物、蛋白质、脂肪、维生素、矿物质等多种营养成分，具有很高的药用价值，特别是香菇中含大量的香菇多糖，香菇多糖是一种抗肿瘤成分，香菇多糖可调节人体内有免疫功能的T细胞活性，诱导产生干扰素，降低甲基胆蒽诱发肿瘤的能力，香菇对癌细胞有强烈的抑制作用，对小白鼠肉瘤180的抑制率为97.5%，对艾氏癌的抑制率为80%，大量实践证明，香菇防治癌症的范围广泛，适用于包括白血病在内的多种恶性肿瘤的食物治疗。已用于临床治疗。另外，香菇多糖对多种传染病具有抵抗作用，它可以抑制结核杆菌的生长，提高结核患者体内的中性粒细胞的吞噬性，特别适用于耐药性患者的治疗，香菇多糖还对流感病毒具有强烈的抑制作用，可有效预防和治疗流感。
发明内容
本发明的目的是提供一种具有保健功效的的香菇多糖保健饮料的制作方法。
本发明的目的是这样实现的：
在清水中加入3%的葡萄糖、2%的蛋白胨、0.1%的磷酸二氢钾、0.05%的硫酸镁，0.001%的维生素B1，搅拌均匀， 121℃灭菌20分钟，冷却至25-27℃即得香菇液体培养基，从斜面上接种香菇菌种到香菇液体培养基中，在25-27℃、160-180rpm的条件下摇床培养6-8天即得香菇培养液。
将香菇培养液在60℃、20MPa条件下均质，然后在121℃下灭菌15-20分钟，冷却至60℃得香菇营养液。
将大麦芽粉碎得大麦芽粉，按照香菇营养液与大麦芽粉质量比8:1的比例混合均匀，在60-65℃条件下水解4-6小时后升温至85℃保持1小时，然后过滤得滤液，滤液冷却至37-42℃得大麦芽香菇水解液，在大麦芽香菇水解液中接入0.01%的保加利亚乳杆菌冻干粉，在37-42℃条件下厌氧发酵10-12小时后经过滤、调配、装瓶、灭菌即得成品。
本发明的香菇多糖保健饮料较好地保留了香菇原有的营养成分，最大限度地对香菇培养液中的香菇多糖等营养成分进行了提取，经常饮用，对人的身体有一定的营养保健价值。
具体实施方式
在清水中加入3%的葡萄糖、2%的蛋白胨、0.1%的磷酸二氢钾、0.05%的硫酸镁，0.001%的维生素B1，搅拌均匀， 121℃灭菌20分钟，冷却至26℃即得香菇液体培养基，从斜面上接种香菇菌种到香菇液体培养基中，在26℃、170rpm的条件下摇床培养7天即得香菇培养液。
将香菇培养液在60℃、20MPa条件下均质，然后在121℃下灭菌15分钟，冷却至60℃得香菇营养液。
将大麦芽粉碎得大麦芽粉，按照香菇营养液与大麦芽粉质量比8:1的比例混合均匀，在60-65℃条件下水解5小时后升温至85℃保持1小时，然后过滤得滤液，滤液冷却至40℃得大麦芽香菇水解液，在大麦芽香菇水解液中接入0.01%的保加利亚乳杆菌冻干粉，在40℃条件下厌氧发酵10小时后经过滤、调配、装瓶、灭菌即得成品。
Claims (1)
1.香菇多糖保健饮料的制作方法，其特征是经过如下加工过程制备而成：
⑴在清水中加入3%的葡萄糖、2%的蛋白胨、0.1%的磷酸二氢钾、0.05%的硫酸镁，0.001%的维生素B1，搅拌均匀， 121℃灭菌20分钟，冷却至25-27℃即得香菇液体培养基，从斜面上接种香菇菌种到香菇液体培养基中，在25-27℃、160-180rpm的条件下摇床培养6-8天即得香菇培养液；
⑵将香菇培养液在60℃、20MPa条件下均质，然后在121℃下灭菌15-20分钟，冷却至60℃得香菇营养液；
⑶将大麦芽粉碎得大麦芽粉，按照香菇营养液与大麦芽粉质量比8:1的比例混合均匀，在60-65℃条件下水解4-6小时后升温至85℃保持1小时，然后过滤得滤液，滤液冷却至37-42℃得大麦芽香菇水解液，在大麦芽香菇水解液中接入0.01%的保加利亚乳杆菌冻干粉，在37-42℃条件下厌氧发酵10-12小时后经过滤、调配、装瓶、灭菌即得成品。
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| CN105475761B (zh) * | 2015-11-30 | 2017-12-05 | 福建农林大学 | 一种抗衰老海藻保健藻粒饮料及其制备方法 |
| CN105285604B (zh) * | 2015-11-30 | 2017-09-15 | 福建农林大学 | 一种养生保健藻粒饮料及其制备方法 |
| CN105901211A (zh) * | 2016-04-17 | 2016-08-31 | 哈尔滨伟平科技开发有限公司 | 一种牛蒡茶的制作方法 |
| CN106036909A (zh) * | 2016-06-23 | 2016-10-26 | 洛阳伊龙药业有限公司 | 一种香菇菌多糖菌丝体口服液的制备方法 |
| CN106376797B (zh) * | 2016-08-09 | 2020-03-03 | 杭州娃哈哈科技有限公司 | 一种猴头菇与麦芽复合植物饮料及其制备工艺 |
| CN109337945B (zh) * | 2018-12-19 | 2022-03-18 | 武汉工程大学 | 一种香菇多糖的发酵方法 |
| CN109965166A (zh) * | 2019-04-12 | 2019-07-05 | 龚洁敏 | 一种香菇多糖饮料的生产方法 |
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