CN105124585A - 一种牛樟芝薏苡速食食品的制作方法 - Google Patents
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Abstract
一种牛樟芝薏苡速食食品的制备方法,属于保健食品加工技术领域,其将薏苡浸泡后加水蒸30分钟,然后取出、沥干、冷却,用熟薏苡仁粉打散,压成薏苡片;然后以薏苡片为主料配制成培养基;将牛樟芝菌种接种到该培养基上进行固体发酵;将形成的牛樟芝和薏苡片复合物取出,用熟薏苡仁粉打散,压片后烘干制得牛樟芝薏苡速食片,或再经进一步粉碎制得牛樟芝薏苡速食粉。本发明牛樟芝薏苡速食品具有色泽金黄、耐贮藏、食用方便等优点,同时其营养丰富,具有去湿利尿、健脾保肝、抗肿瘤、调节免疫力、预防心脑血管疾病、保健和美容等功效,是一款全新的复合型保健食品。
Description
技术领域
本发明属于保健食品加工技术领域,具体涉及一种牛樟芝薏苡速食食品的制备方法。
背景技术
薏苡(Coixlachryma-jobiL.)属禾本科(Gramineae)、玉米族(Tripasacea)、薏苡属(Coix)一年生或多年生的C4草本植物。薏苡全身是宝,用途广泛:其籽粒(俗称薏米、薏苡仁、米仁等)可煮粥、制糕点、制糖和酿酒;茎秆可作为饲料、肥料、燃料和造纸的原料;仁、根、叶都可入药,有利尿、消炎、消水肿等作用,还具有抗癌、抗高血压的功效;其集粮、药、肥、饲多用途于一身,有“生命和健康之禾”之称。
薏米在《神农本草经》中被列为上品。据《本草纲目》记载:“薏米味甘、微寒、无毒、主治筋急拘挛、风湿痹、水肿、肺痿、久服轻身益气、健脾益胃、补肺清热”。清《本草便读》称:“薏苡仁,清寒降肺、甘淡益脾。肃上部之邪氛,痛痿胸痹咳喘愈;导中州之水湿,拘挛脚气渴淋痊。”从二十世纪六十年代开始,国内外学者们陆续的报道了薏米在抗肿瘤、免疫调节、降血糖、降血钙、降血脂、降血压、抑制胰蛋白酶、抗病毒、抗过敏和诱发排卵等方面的药理活性。但薏苡在未经加工的情况下极易生虫发霉,很难贮藏,容易产生异味;而且食用程序繁琐,耗费时间比较长,一般煮前需要浸泡2-3小时以上才容易煮熟。
牛樟芝简称“樟芝”(Antrodiacamphorata),俗名牛樟菇、红樟芝、樟内菇、樟菇、血灵芝等,因其疗效特殊神奇、活人无数,在民间甚至有“阴阳对口菇”之称。牛樟芝气芳香、味辛苦、性平,有祛风行气、化淤活血、温中消结、解毒消肿、镇静止痛、抗菌、抗病毒、抗肿瘤、提升机体免疫力之效;对于治疗胃肠疼痛、腹泻呕吐、食物中毒、毒蕈中毒、糖尿病、酒精肝、脂肪肝、肝硬化、肝癌等更是有独特功能。牛樟芝含有许多的生理活性成分,如多糖、三萜类化合物、超氧歧化酶、腺苷、蛋白质(含免疫蛋白)、维生素、微量元素、核酸、凝集素、氨基酸、固醉累、纤维素、血压稳定物质等。牛樟芝的有效成分中以三萜类化合物最为特别,高达200种以上,是其他菇菌无法相比的由于樟芝在台湾被视为独特而珍贵的药用真菌,因此具有极高的研究和商业价值,也是目前台湾最昂贵的野生真菌,在港澳被称为“神芝”,台湾民间称之为“森林中的红宝石”。
发明内容
本发明的目的在于提供一种牛樟芝薏苡速食食品的制备方法,其充分利用牛樟芝和薏苡所具有的营养价值和保健价值,制备出一种具有两者营养价值和保健价值的速食性保健食品,所得速食食品可即冲即食,并具有去湿利尿、健脾保肝、抗肿瘤、调节免疫力、预防心脑血管疾病、保健和美容等功效,符合现代人对食品“天然、营养、健康、便捷”的新理念。
为实现上述目的,本发明采用如下技术方案:
一种牛樟芝薏苡速食食品的制备方法具体包括以下步骤:
1)将未去除种皮的薏苡于25℃水中浸泡10-12小时,按重量比1:1加水后蒸30分钟,取出,沥干水分,冷却,并用薏苡重量10%的熟薏苡粉将其打散,经压片机压成薏苡片;
2)将所得薏苡片作为主料与小米按重量比10:1混合,配制成培养基,经高压灭菌后备用;
3)将经平板培养或液体发酵获得的牛樟芝菌种于室温下接种到步骤2)制备的培养基上进行固体发酵,即于22-26℃条件下暗培养30-90天,使牛樟芝菌丝体长满整个薏苡片;
4)将形成的牛樟芝和薏苡片复合物取出,用薏苡重量10%的熟薏苡粉将其打散,经压片机压片后,放入烘箱中烘干,制成牛樟芝薏苡速食片;所得牛樟芝薏苡速食片或经进一步粉碎制成牛樟芝薏苡速食粉。
与现有的技术比较,本发明制备的牛樟芝薏苡速食食品集牛樟芝和薏苡的营养于一体,形成一种特有的复合型保健速食食品,具有去湿利尿、健脾保肝、抗氧化、抗肿瘤、降血糖、增强免疫力、保健和美容等功效,是药食两用的佳品,且其不但具有薏米的香味,同时具有牛樟芝的芳香味,色泽金黄,口感佳,可真空包装,具有食用方便,开水即冲即食、耐贮藏等优点,有较好市场前景。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
牛樟芝菌种的获取:制平板,挑取牛樟芝菌丝接种在平板上,并进行母种扩繁;或经摇瓶培养获得牛樟芝菌种。
实施例1
一种牛樟芝薏苡速食食品的制备方法具体包括以下步骤:
1)将未去除种皮的薏苡100kg于25℃水中浸泡10小时,按重量比1:1加水后蒸30分钟,取出,沥干水分,冷却,并用10kg熟薏苡粉将其打散,经压片机压成薏苡片;
2)将所得薏苡片与10kg小米混合均匀配制成培养基,共同装入250mL培养瓶中,经高压灭菌后备用;
3)将经平板培养的牛樟芝菌种于室温下接种到步骤2)制备的培养基上进行固体发酵,即于22℃条件下暗培养90天,使牛樟芝菌丝体长满整个薏苡片;
4)在无菌条件下,将形成的牛樟芝和薏苡片复合物取出,用10kg熟薏苡粉将其打散,经压片机压片后,放入烘箱中烘干,制成牛樟芝薏苡速食片。
实施例2
一种牛樟芝薏苡速食食品的制备方法具体包括以下步骤:
1)将未去除种皮的薏苡100kg于25℃水中浸泡11小时,按重量比1:1加水后蒸30分钟,取出,沥干水分,冷却,并用10kg熟薏苡粉将其打散,经压片机压成薏苡片;
2)将所得薏苡片与10kg小米混合均匀配制成培养基,共同装入250mL培养瓶中,经高压灭菌后备用;
3)将经平板培养的牛樟芝菌种于室温下接种到步骤2)制备的培养基上进行固体发酵,即于24℃条件下暗培养60天,使牛樟芝菌丝体长满整个薏苡片;
4)在无菌条件下,将形成的牛樟芝和薏苡片复合物取出,用10kg熟薏苡粉将其打散,经压片机压片后,放入烘箱中烘干,制成牛樟芝薏苡速食片。
实施例3
一种牛樟芝薏苡速食食品的制备方法具体包括以下步骤:
1)将未去除种皮的薏苡200kg于25℃水中浸泡12小时,按重量比1:1加水后蒸30分钟,取出,沥干水分,冷却,并用20kg熟薏苡粉将其打散,经压片机压成薏苡片;
2)将所得薏苡片与20kg小米混合均匀配制成培养基,共同装入250mL培养瓶中,经高压灭菌后备用;
3)将经液体发酵获得的牛樟芝菌种于室温下接种到步骤2)制备的培养基上进行固体发酵,即于26℃条件下暗培养30天,使牛樟芝菌丝体长满整个薏苡片;
4)在无菌条件下,将形成的牛樟芝和薏苡片复合物取出,用20kg熟薏苡粉将其打散,经压片机压片后,放入烘箱中烘干,制成牛樟芝薏苡速食片;
5)所得牛樟芝薏苡速食片经进一步粉碎制成牛樟芝薏苡速食粉。
本发明制备的牛樟芝薏苡速食食品集牛樟芝和薏苡的营养于一体,形成一种特有的复合型保健速食食品,具有去湿利尿、健脾保肝、抗氧化、抗肿瘤、降血糖、增强免疫力、保健和美容等功效,是药食两用的佳品,且其不但具有薏米的香味,同时具有牛樟芝的芳香味,色泽金黄,口感佳,可真空包装,具有食用方便,开水即冲即食、耐贮藏等优点,有较好市场前景。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (4)
1.一种牛樟芝薏苡速食食品的制备方法,其特征在于:具体包括以下步骤:
1)将薏苡于25℃水中浸泡10-12小时后,按重量比1:1加水蒸30分钟,取出,沥干水分,冷却,并用薏苡重量10%的熟薏苡粉将其打散,经压片机压成薏苡片;
2)将所得薏苡片作为主料与小米按重量比10:1混合,配制成培养基,经高压灭菌后备用;
3)将牛樟芝菌种接种到步骤2)制备的培养基上进行固体发酵;
4)将形成的牛樟芝和薏苡片复合物取出,用薏苡重量10%的熟薏苡粉将其打散,经压片机压片后,放入烘箱中烘干,制成牛樟芝薏苡速食片;所得牛樟芝薏苡速食片或经进一步粉碎制成牛樟芝薏苡速食粉。
2.根据权利要求1所述牛樟芝薏苡速食食品的制备方法,其特征在于:所用薏苡未去除种皮。
3.根据权利要求1所述牛樟芝薏苡速食食品的制备方法,其特征在于:所用牛樟芝菌种是经平板培养或液体发酵获得的。
4.根据权利要求1所述牛樟芝薏苡速食食品的制备方法,其特征在于:所述固体发酵是于22-26℃条件下暗培养30-90天,使牛樟芝菌丝体长满整个薏苡片。
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