CN105231236A - Lentinula edodes and Typha orientalis Presl solid state fermentation functional beverage and preparation method - Google Patents

Abstract

The invention relates to a mushroom-typha solid-state fermentation compound, which is prepared from the extract of the mushroom-typha solid-state fermentation compound. The preparation method comprises the following steps: A. using a solid medium containing cattail for solid fermentation; B. post-treatment of the solid fermentation compound of the mushroom-typha solid medium; C. extraction of the solid-state fermentation compound of the mushroom-typha; D. The sugar-acid ratio of the drink is blended to obtain the finished product. The present invention adopts cattail as the main material of solid fermentation compatibility, utilizes the ability of shiitake mushrooms to decompose cellulose, solid fermentation of mushrooms, not only beneficial to the release of functional factors such as cattail total flavonoids, organic acids, polyphenols, vitamins, etc., but also It is beneficial to the synthesis of the metabolites of shiitake mushrooms, enriches their own nutritional value, and thus makes the composition of the fermentation product system more diversified.

Description

A kind of mushroom-typha solid-state fermented functional drink and its preparation method

technical field

The invention relates to a method for preparing a functional drink by using cattail as a special substrate through solid fermentation of shiitake mushrooms.

Background technique

Lentinusedodes (Berk) Sing), also known as Xiangtan, Thick Mushroom, Flower Mushroom, belongs to Mycophyta, Basidiomycetes, Agaricaceae, Stomataceae, and Lentinus genus. The fruiting body is small to slightly large, and the cap is flat. Spherical to slightly flattened, surface light brown, dark brown to dark cinnamon, flesh white, slightly thick, dense, white gills. Lentinus edodes is the best-selling artificially cultivated edible fungus in the domestic and foreign markets, and its output ranks first in the world. my country is the earliest country in the world to artificially cultivate lentinus edodes, and it is also the largest producer. Shiitake mushrooms are not only thick and tender, delicious, and unique in aroma, but also have high nutritional and medicinal values. They are known as "mountain treasures" among the people and are deeply loved by people. Shiitake mushrooms are rich in protein, which contains 8 kinds of amino acids necessary for the human body. Shiitake mushrooms have many important medical and health functions, such as preventing and treating tumors, enhancing immunity, lowering blood fat, antithrombotic, invigorating the stomach, protecting the liver, and preventing rickets.

Cattail belongs to Angiosperm in botany, Dicotyledonae, Rosacea, Typhaceae, Typha genus, Latin name: Typhal. It is the whole plant of Typhaangustifolia L. or T. latifolia L. of Typhaceae plants (from page 726 of "Concise Dictionary of Traditional Chinese Medicine"). Cattails, the stems are erect on the ground, the leaves are narrow and linear, generally 7-12mm wide, sometimes up to 20mm, the leaves are thick, yellow or green after drying; the leaf sheath is cylindrical; sometimes there is an inflorescence on the top. General cross-section or chew medicine. This product is sweet in nature and flavor, flat. Control evil spirits in the five viscera, bad smell in the mouth, strengthen teeth, improve eyesight, and hear ears. Long-term clothing makes light of one's life by commiting suicide and resists old age. Functions and indications: Tongli urination, cooling blood and moistening dryness. For dysuria, acute mastitis (from the first volume of "Shen Nong's Herbal Classic"). "Shen Nong's Materia Medica" states that it "cures evil spirits in the five viscera and heart, rotten mouth, strengthens teeth, improves eyesight, and sharpens ears". "Drinking Zheng Yao" says that it "invigorates the middle and nourishes Qi, and harmonizes the blood".

Contents of the invention

The purpose of the present invention is: in view of the high medicinal value and edible value of shiitake mushrooms, and the strong ability to decompose cellulose materials, through solid fermentation technology, under the specific matrix mainly composed of cattails, to prepare mushroom-typha solid Fermented functional drinks. The technical scheme is as follows:

The mushroom-typha solid-state fermented functional drink is prepared from the extract of the mushroom-typha solid-state fermentation compound.

The mushroom-typha solid-state fermentation functional drink and the extract of the mushroom-typha solid-state fermentation compound also include auxiliary materials: jujube, wolfberry, lotus, kudzu root or/and Luo Han Guo.

The mushroom-typha solid-state fermentation functional drink, the weight composition of the extract of the mushroom-typha solid-state fermentation compound includes: mushroom-typha solid-state fermentation compound 100, auxiliary materials: jujube 2, wolfberry 1, lotus 1, kudzu root 1, monk fruit 1.

The preparation method of the mushroom solid-state fermentation functional drink comprises the following steps:

A, use the solid culture medium that contains cattail to carry out solid fermentation;

B. Post-treatment of the solid fermentation compound of mushroom-typha solid medium;

C, the extraction of shiitake mushroom-typha solid-state fermentation compound;

D. Blending according to the sugar-acid ratio of conventional drinks to obtain finished products.

The preparation method of the mushroom solid-state fermentation functional drink, step A solid fermentation includes:

The weight ratio formula of the solid-state fermentation medium: 60% cattail, 20% bran, 18% lotus leaf, 2% sucrose, and the ratio of material to water is 1:1.5;

Cattails and lotus leaves are crushed and sieved with a pulverizer, and the particle size of the material is 20-40mm;

According to the weight ratio of solid-state fermentation, put 2/3 of the amount into a 500-gram volume glass bottle or a normal-sized polypropylene plastic bag, tie it tightly with white cloth, and sterilize at 0.1MPa for 2.5 hours;

Solid-state fermentation conditions: Inject shiitake mushroom strains under sterile conditions, control the temperature at 21-22°C, culture statically, and control the humidity at 61%-63%. After the shiitake mushroom hyphae are filled with bottles/bags, you can get shiitake mushrooms - cattail fermentation complex.

In the preparation method of the mushroom solid-state fermentation functional drink, the post-treatment of the solid-state fermentation compound in step B includes: preliminary crushing, drying at 35-40°C for 3 hours, drying at 45-50°C for 3 hours, drying at 55-60°C for 1 hour, Pulverize and sieve with a pulverizer, the sieve size is 20-40mm; bag it for later use, and store it away from light.

In the preparation method of the mushroom solid-state fermentation functional drink, the step C of extracting the solid-state fermentation compound of mushrooms and cattails includes: adding auxiliary materials according to the formula, extracting with distilled water or demineralized water, the ratio of solid to liquid is 1:10, the temperature is 45-55°C, and the pressure is Extract under the condition of 0.06 MPa for 30 minutes, and filter to obtain the first extraction solution; add the first extraction water to the filter residue, extract under the same conditions for 30 minutes, and filter to obtain the second extraction solution; mix the two extraction solutions, Filter; slag can be fertilized.

The invention adopts cattail as the main material of solid fermentation compatibility, and uses the ability of shiitake mushrooms to decompose cellulose to prepare functional drinks. Cultivating shiitake mushrooms under a special substrate is not only conducive to the release of functional factors such as total flavonoids, organic acids, polyphenols, and vitamins in cattail, but also facilitates the synthesis of metabolites of shiitake mushrooms and enriches their own nutritional value. Decomposition and synthesis can make the composition of the fermentation product system more diversified, and will have better anti-aging, anti-oxidation, and longevity effects.

detailed description

The method steps of the present invention will be described in detail below in conjunction with specific examples. The mushroom strains used in the present invention are purchased from the Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences.

A method for preparing a mushroom solid-state fermented functional drink, comprising the following steps:

A, use the solid medium that contains cattail to carry out solid fermentation,

A-1 solid medium fermentation weight ratio formula: 60% cattail, 20% bran, 18% lotus leaf, 2% sucrose, and the ratio of material to water is 1:1.5;

Cattails and shiitake mushrooms are lightly pulverized to a size of 20-40mm with a grinder; mildew-free bran and sucrose are commercially available.

A-2 According to the weight ratio of solid-state fermentation, put 2/3 of the amount into a 500-gram volume glass bottle or a normal-sized polypropylene plastic bag, tie it tightly with white cloth, and sterilize at 0.1MPa for 2.5 hours;

A-3 Solid-state fermentation conditions: Inject shiitake mushroom strains under sterile conditions, control the temperature at 21-22°C for static culture, and control the humidity at 61%-63%, after the shiitake mushroom mycelium is full of bottles/bags, the shiitake mushrooms are obtained - Cattail Ferment Complex.

B. Post-treatment of the solid fermentation compound of mushroom-typha solid medium;

B-1 is initially crushed, and when the temperature of the drying room rises to 35°C, it is dried in the room. When drying, it must be low temperature first, and then gradually increase the temperature, increasing the temperature by 5°C in 1 hour. Dry at 35-40°C for 3 hours, at 45-50°C for 3 hours, at 55-60°C for 1 hour, pulverize and sieve with a sieve size of 20-40mm; bag it for later use, and store it away from light.

Put them on the grill after drying and putting them on a plate. Generally, they are placed in 8 to 10 layers, and the distance between each layer should be 20 cm.

C, the beverage formula combination and the extraction of the mushroom-typha solid-state fermentation compound;

The solid weight ratio of the C-1 extract is: solid-state fermentation compound of mushroom-typha 100, auxiliary materials: jujube 2, wolfberry 1, lotus 1, kudzu root 1, and Luo Han Guo 0.1. And, on the basis of this recipe, other additives can be added or subtracted according to different flavors.

C-2 extraction method includes: extraction with distilled water or demineralized water, material-to-liquid ratio 1:10, temperature 45-55°C, pressure 0.06 MPa, leaching for 30 minutes, and filtering to obtain the first leaching solution; filter residue plus first extraction The amount of water is extracted under the same conditions as above for 30 minutes, and the second extraction solution is obtained by filtration; the two extraction solutions are mixed to obtain the extraction solution; the second extraction solution is obtained by filtration. The two extracts are mixed to obtain the extract, which is filtered; the residue is fertilized.

D. The finished product can be obtained by blending, and white granulated sugar can be replaced by sweeteners allowed in food, so as to be used by special groups of people.

E. Filling and storage: Fill according to the aseptic filling process requirements of food or pharmaceutical oral liquid, pop cans or brown oral liquid bottles, and store at low temperature and away from light.

F. Relevant inspections:

(1) Sensory indicators

Dark red, no impurities, mellow taste. Placed for 60 days without delamination, allowing a small amount of precipitation.

(2) Physical and chemical indicators

The polysaccharide content should be ≥ 4%, and the soluble solid content should be ≥ 5%.

(3) Microbial indicators

The total number of bacteria ≤ 100cfu/mL, coliform ≤ 3cfu/100mL, pathogenic bacteria shall not be detected.

Relevant comparative study description about the present invention:

1. Analyze the solid compound extract by qualitative reaction and thin-layer color analysis, and determine that its composition contains flavonoids, polyphenols, alkaloids, steroids, etc. in addition to polysaccharides functional factor.

2. The obtained mushroom-typha solid-state fermentation compound extract has stronger anti-aging and anti-oxidation effects.

2-1. Drosophila longevity test

The four test substances were obtained by the classical extraction method of hot water extraction. Since the polysaccharide in the extract is the main functional substance, the polysaccharide concentration was used as the index factor of the extract. The content of polysaccharides was determined by the phenol-sulfuric acid method; the places where the cattails were collected from the test materials were the same.

Table 1 Concentration and dosage of each test substance in fruit fly lifespan experiment

Test substance Polysaccharide concentration (mg/g) common culture of shiitake mushrooms 11.86 cat-tail 12.51 Compound formula before solid fermentation 13.82 Solid State Fermented Culture 59.44

Note: For common culture of shiitake mushrooms, use cottonseed husk instead of cattail;

Put the cotton ball dipped in ether into a 10ml syringe with a needle with an inner diameter of 1 mm, pump it back and forth, and inject the ether vapor into an empty container with 500 fruit flies (male fruit flies) (prevent liquid ether from entering), After the fruit flies were completely paralyzed, they were kept for two minutes, then poured onto white paper, randomly divided into 5 groups with goose feathers, 100 in each group, and transferred into the fruit fly culture medium containing different test substances. Drosophila were divided into 4 groups in each medium, 25 in each group. Then it was placed in an incubator for cultivation (25±0.5° C., humidity 60-65%). Observe once every morning and evening, record the number of dead fruit flies, and then calculate the life span of fruit flies. Pay attention to observe the shape of the culture, and replace the medium in time until the last fruit fly dies.

Table 2 Effects of different test substances on the lifespan of Drosophila

Note: the highest average lifespan: in each group of test medium, the average lifespan of the last five dead fruit flies.

After observation, it can be known that the average life span of fruit flies can be prolonged by the four test substances. Among them, the cattail extract, the medium extract before solid-state fermentation and the common culture extract of Lentinus edodes prolong the average lifespan of Drosophila by 7.67%, 8.87% and 5.34%, respectively, and the extension effect has reached a significant level (P<0.05); The culture extract prepared by the inventive fermentation method prolongs by 32.64% respectively, and the prolonging effect reaches a very significant level (P<0.01).

The addition amount of different test substances in the basal medium was 10mL/100g. Drosophila basal medium: Pour 10g of corn flour into a beaker, add 36mL of tap water, heat to make a paste; put 1.5g of agar in a beaker, add 40mL of tap water, boil to fully dissolve, then add 13.5g of white sugar 1. 0.15g of benzoic acid (dissolved with 3mL of 95% alcohol) and boiled to dissolve; mix the above two, boil, weigh, add boiling water to make the total weight to 99g, add dry yeast powder 1g immediately when the temperature drops to a suitable temperature, and mix thoroughly That's it.

The four test substances can prolong the lifespan of fruit flies. Through the comparison of the above data, it is found that after the solid fermentation of this process, the high-efficiency mode of 1+1>2 has been achieved.

2-2. Antioxidant effect experiment in mice

Through the anti-oxidation experiment, the effect of the solid fermentation compound extract of this process on the activity of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and lipid peroxide (MDA) in rat blood was observed. Glutathione peroxidase (GSH-Px) activity and lipid peroxide (MDA) content in tissues.

The test uses clean-grade female Kunming mice, weighing 18-22 g, six weeks old, provided by the Experimental Animal Department of Hebei Medical University. The mice were randomly divided into 5 groups, 8 in each group. 1 blank control group, 1 model control group and 3 test sample dosage groups, 3 dosage groups [2.5, 5, 10g (polysaccharide preparation)]/kg, prepared with distilled water and polysaccharide preparation according to the required dosage Suspension) was given different concentrations of test samples, and the control group was given normal saline, and the amount of gavage was calculated according to 2mL/100g body weight, once a day, for 30 consecutive days. Fasting for 8 hours after the last administration.

After the experiment, the mice were sacrificed, and blood and liver tissue homogenate samples were prepared. Blood was collected from the celiac artery and anticoagulated with 5% EDTA-Na to test glutathione peroxidase (GSH-Px), lipid peroxide (MDA) and superoxide dismutase (SOD).

Use the TBA fluorescence method to measure the content of lipid peroxide MDA in the blood on the same day, and make a standard curve with 10nmoL/mL tetraethoxypropane at the same time), the measured fluorescence intensity can be checked on the standard curve to find the corresponding MDA content. The content of MDA in tissues was determined by TBA fluorescence method.

DTNB method was used to measure the activity of glutathione peroxidase (GSH-Px) in the blood on the same day. The enzymatic reaction was carried out in a 37°C water bath for 3 minutes, the reaction was terminated, centrifuged, and the color was developed. The OD value was read at a wavelength of 422nm and calculated according to the formula Enzyme Activity Units. The content of GSH-Px in tissues was determined by DTNB method.

Hydroxylamine method was used to measure SOD activity on the same day, bathed in 37℃ water for 40min, added reagents to terminate the reaction, after 10min of color development, measured OD value at 550nm, calculated the number of SOD activity units according to OD value.

Table 3: Effects on SOD, GSH-Px activity and MDA content in mouse blood (x±s, n=8)

Dose (g/kg) SOD (NU/mL) GSH-Px(U/mL) MDA (nmol/mL) Model comparison 214.28±3.16aa 37.27±2.44aa 2.15±0.12aa 2.5 159.32±3.02 28.33±4.22 3.16±0.32

5 174.51±2.12 30.16±1.17 2.86±0.54 10 199.21±1.36 33.21±2.03 2.35±0.19 blank control 150.65±4.15 25.11±2.36 3.58±0.62

Compared with the blank control group, ^a P<0.05, ^aa P<0.01.

It can be seen that there is a very significant difference between the model control group and the blank control group (P<0.01), indicating that the modeling is successful. Different doses of Hericium erinaceus polysaccharide preparations can increase the activity of SOD and GSH-Px, and reduce the content of MDA. And it shows that the oxidative activity increases with the increase of dose. It shows that Hericium erinaceus-Typha solid-state fermentation preparation has antioxidant effect, and shows a dose-effect relationship.

Table 4: Effects on MDA content and GSH-Px activity in mouse liver tissue (x ± s)

Dose (g/kg) MDA (nmol/mg) GSH-Px(U/mg) Model comparison 0.0401±0.003aa 20.01±0.08aa 2.5 0.0441±0.005 17.98±1.22 5 0.0439±0.001 18.96±0.49 10 0.0411±0.004 19.82±0.18 blank control 0.0443±0.006 16.56±1.17

Compared with the blank control group, ^a P<0.05, ^aa P<0.01.

It can be seen that there is a very significant difference between the model control group and the blank control group (P<0.01), indicating that the modeling is successful. Compared with the blank control, the content of MDA gradually decreased with the increase of dosage, and the activity of GSH-Px also gradually increased, indicating that Hericium erinaceus-Typhae solid-state fermentation preparation has antioxidant effect.

To sum up, the solid-state fermentation process of Lentinus edodes and Typha has synergistic effect, and its extract has anti-aging and anti-oxidation effects.

Claims (7)

1. mushroom-cattail solid state fermentation drink with function, its feature comprises: this drink is prepared by the extract of mushroom-cattail solid state fermentation compound.

2. mushroom-cattail solid state fermentation drink with function according to claim 1, its feature comprises: also comprise auxiliary material in the extract of mushroom-cattail solid state fermentation compound: date, matrimony vine, lotus, the root of kudzu vine is or/and Momordica grosvenori.

3. mushroom-cattail solid state fermentation drink with function according to claim 1, its feature comprises: the extract weight composition of mushroom-cattail solid state fermentation compound comprises: the solid state fermentation compound 100 of mushroom-cattail, auxiliary material: date 2, matrimony vine 1, lotus 1, the root of kudzu vine 1, Momordica grosvenori 1.

4. mushroom solid state fermentation drink with function preparation method according to claim 1 or 2, its feature comprises the steps:

A, the solid medium of use containing cattail carry out solid fermentation;

B, mushroom-cattail solid medium solid fermentation compound post-processed;

The extraction of C, mushroom-cattail solid state fermentation compound;

D, conveniently drink sugar-acid ratio blend and obtain finished product.

5. mushroom solid state fermentation drink with function preparation method according to claim 4, steps A solid fermentation comprises:

Solid-state fermentation culture medium part by weight is filled a prescription: cattail 60%, wheat bran 20%, lotus leaf 18%, sucrose 2%, and material-water ratio is 1: 1.5;

Cattail, lotus leaf pulverizer are pulverized and sieve, material particles 20-40mm;

According to solid state fermentation part by weight, 2/3 amount loading 500 grams volume vial or common grade polypropylene polybag, white-market cloth is tightened, 0.1MPa sterilizing 2.5 hours;

Solid state fermentation conditions: access mushroom strain under aseptic condition, temperature controls at 21-22 DEG C, quiescent culture, and humid control, at 61%-63%, after mushroom mycelium sends out bottle/bag full, obtains the compoiste fermented thing of mushroom-cattail.

6. mushroom solid state fermentation drink with function preparation method according to claim 4, the post processing of step B solid state fermentation compound comprises: tentatively pulverize, and dries 3 hours for 35-40 DEG C, dry 3 hours for 45-50 DEG C, dry 1 hour for 55-60 DEG C, pulverizer is pulverized and is sieved, screen size 20-40mm; Pack for subsequent use, keep in Dark Place.

7. mushroom solid state fermentation drink with function preparation method according to claim 4, the solid state fermentation compound extraction step of step C mushroom-cattail comprises: add auxiliary material according to formula, distilled water or demineralized water extract, solid-liquid ratio 1: 10, temperature 45-55 DEG C, lixiviate 30 minutes under pressure 0.06 MPa condition, filter first time leaching liquor; Filter residue adds and extracts the water yield first, lixiviate 30 minutes under the same condition, filters and to obtain second time leaching liquor; By twice leaching liquor mixing, filter; Slag can fertilize the soil.