CN105394515A - 一种凤尾菇-香蒲固态发酵功能饮品及制备方法 - Google Patents
一种凤尾菇-香蒲固态发酵功能饮品及制备方法 Download PDFInfo
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Abstract
本发明涉及一种凤尾菇-香蒲的固态发酵功能饮品,是凤尾菇-香蒲的固态发酵复合物的提取物制备的。制备方法包括如下步骤:A、使用含有香蒲的固态培养基进行固体发酵;B、凤尾菇-香蒲固态培养基固体发酵复合物后期处理;C、凤尾菇-香蒲的固态发酵复合物的提取;D、按照常规饮品糖酸比勾兑得到成品。本发明采用香蒲为固体发酵配伍主料,利用凤尾菇分解纤维素的能力,不仅有利于香蒲总黄酮类物质、有机酸类物质、多酚类、维生素等功能因子的释放,还有利于凤尾菇自身代谢产物的合成,丰富自身的营养价值,从而使发酵产物体系的构成更加多样化。
Description
技术领域
本发明涉及一种以香蒲为特殊基质,通过凤尾菇固体发酵制备功能饮品的方法。
背景技术
凤尾菇(Pleurotussajor-caju)是生长于热带和亚热带地区的一种蕈菌,隶属于担子菌纲,真菌门,伞菌目,侧耳科、侧耳属。子实体单生或丛生,菇盖直径为1~3cm,朵小形美,体质地脆嫩,清甜爽口,且富含蛋白质、真菌多糖、维生素及微量元素。据测定,鲜菇中含蛋白质3.65~3.88%、其含量比双孢菇、草菇和香菇高;其中含有人体自身不能制造,而食物中通常又缺乏的苏氨酸、赖氨酸、亮氨酸等;其中人体必需八种氨基酸的含量占其氨基酸总量的35%以上。新鲜凤尾菇还含有硫胺素、核黄素、烟酸等维生素及钙、铁、钾、钠、磷等微量元素。另据最近研究证实,凤尾菇中含有一些生理活性物质,具有诱发干扰素合成,提高人体免疫力的功能,具有防癌、抗癌作用。此外,凤尾菇的脂肪和淀粉含量很少,是糖尿病人和肥胖症患者的理想食品,还具有降低胆固醇的作用,被人们称之为“健康食品”和“安全食品”。
香蒲在植物学上属于被子植物门,双子叶植物纲,蔷薇目,香蒲科,香蒲属,属拉丁名:Typhal.又名甘蒲、蒲黄草、水蜡烛、蒲包草。为香蒲科植物水烛TyphaangustifoliaL.或宽叶香蒲T.latifoliaL.等的全草(出自《简明中医辞典》第726页)。香蒲,地上茎直立,叶狭线形,宽一般7~12mm,有时可达20mm,叶片质厚,干后枯黄色,或绿色;叶鞘圆筒形;有时顶部带有花序。一般横切片或咀入药。本品性味甘,平。治五脏心下邪气,口中烂臭,坚齿,明目,聪耳。久服轻身耐老。功能主治:通利小便,凉血润燥。用于小便不利、乳痈(出自《神农本草经》上卷)。《神农本草经》言其“主治五脏心下邪气,口中烂臭,坚齿明目,聪耳”。《饮膳正要》言其“补中益气,和血脉”。
发明内容
本发明的目的在于:鉴于凤尾菇具有很高的药用价值和食用价值,且具有较强的纤维素材料分解能力,通过固体发酵技术,在以香蒲为主的特定基质下,制备凤尾菇-香蒲固体发酵功能饮品。技术方案如下:
这种凤尾菇-香蒲固态发酵功能饮品,是凤尾菇-香蒲固态发酵复合物的提取物制备的。
所述凤尾菇-香蒲固态发酵功能饮品,凤尾菇-香蒲固态发酵复合物的提取物中还包括辅料:山楂、决明子、当归、荷花或/和大枣。
所述凤尾菇-香蒲固态发酵功能饮品,凤尾菇-香蒲固态发酵复合物的提取物重量组成包括:凤尾菇-香蒲的固态发酵复合物100,辅料:山楂2,决明子1,当归1,荷花1,大枣1。
并且,可以在此配方基础上,根据不同风味增减其他添加物。
所述凤尾菇固态发酵功能饮品制备方法,包括如下步骤:
A、使用含有香蒲的固态培养基进行固体发酵;
B、凤尾菇-香蒲固态培养基固体发酵复合物后期处理;
C、凤尾菇-香蒲的固态发酵复合物的提取;
D、按照常规饮品糖酸比勾兑得到成品。
所述凤尾菇固态发酵功能饮品制备方法,步骤A固体发酵中包括:
固态发酵培养基重量比例配方:香蒲60%,麸皮20%,荷叶18%,蔗糖2%,料水比为1∶1.5;
香蒲、荷叶用粉碎机粉碎并过筛,物料颗粒20-40mm;
按照固态发酵重量比例,2/3量装入500克容积玻璃瓶或普通规格聚丙烯塑料袋,白市布扎紧,0.1MPa灭菌2.5小时;
固态发酵条件:无菌条件下接入凤尾菇菌种,温度控制在25-27℃,静置培养,湿度控制在61%-63%,凤尾菇菌丝发满瓶/袋后,即得凤尾菇-香蒲发酵复合物。
所述凤尾菇固态发酵功能饮品制备方法,步骤B固态发酵复合物后处理包括:初步粉碎,35-40℃烘干3小时,45-50℃烘干3小时,55-60℃烘干1小时,粉碎机粉碎并过筛,筛孔尺寸20-40mm;装袋备用,避光保存。
所述的凤尾菇固态发酵功能饮品制备方法,步骤C凤尾菇-香蒲的固态发酵复合物提取步骤包括:按照配方加入辅料,蒸馏水或软化水提取,料液比1∶10,温度45-55℃,压力0.06兆帕条件下浸提30分钟,过滤得第一次浸提液;滤渣加首次提取水量,同上条件下浸提30分钟,过滤得第二次浸提液;将两次浸提液混合,过滤;渣可喂猪或肥田。
本发明采用香蒲为固体发酵配伍主料,利用凤尾菇分解纤维素的能力,制备功能饮品。在特殊基质下培养凤尾菇,不仅有利于香蒲总黄酮类物质、有机酸类物质、多酚类、维生素等功能因子的释放,还有利于凤尾菇自身代谢产物的合成,丰富自身的营养价值,这种分解合成可以使发酵产物体系的构成更加多样化,将具有更好的抗衰老、抗氧化的功效。
具体实施方式
下面结合具体实例详细说明本发明的方法步骤,本发明所用凤尾菇菌种购自上海农科院食用菌研究所。
凤尾菇固态发酵功能饮品制备方法,包括如下步骤:
A、使用含有香蒲的固态培养基进行固体发酵,
A-1固态发酵培养基重量比例配方:香蒲60%,麸皮20%,荷叶18%,蔗糖2%,料水比为1:1.5;
香蒲、荷叶用粉碎机轻微粉碎到大小20-40mm;无霉变的麸皮、蔗糖市售。
A-2,按照固态发酵重量比例,2/3量装入500克容积玻璃瓶或普通规格聚丙烯塑料袋,白市布扎紧,0.1MPa灭菌2.5小时;
A-3固态发酵条件:无菌条件下接入凤尾菇菌种,温度控制在25-27℃静置培养,湿度控制在61%-63%,凤尾菇菌丝发满瓶/袋后,即得凤尾菇-香蒲发酵复合物。
B、凤尾菇-香蒲固态培养基固体发酵复合物后期处理;
B-1初步粉碎,烘干室温度升到35℃时,入室烘干。烘干时必须先低温,然后逐渐升高温度,1h增温5℃。35-40℃烘干3小时,45-50℃烘干3小时,55-60℃烘干1小时,粉碎机粉碎并过筛,筛孔尺寸20-40mm;装袋备用,避光保存。
烘干装盘后放在烤架上,一般摆放8~10层,每层的间距应为20厘米。
C、凤尾菇-香蒲的固态发酵复合物的提取;
C-1提取物固态重量比例为:凤尾菇-香蒲的固态发酵复合物100,辅料:山楂2,决明子1,当归1,荷花1,大枣1。并且,可以在此配方基础上,根据不同风味增减其他添加物。
C-2提取方法包括:按照配方加入辅料,蒸馏水或软化水提取,料液比1∶10,温度45-55℃,压力0.06兆帕条件下浸提30分钟,过滤得第一次浸提液;滤渣加首次提取水量,同上条件下浸提30分钟,过滤得第二次浸提液;将两次浸提液混合,得到提取液;过滤得第二次浸提液。将两次浸提液混合,得提取液,过滤;渣肥田。
D、勾兑得到成品,可用食品中允许使用的甜味剂替代白砂糖,以供特殊人群使用。
E、灌装与保存:按照食品或药品口服液无菌灌装工艺要求灌装,易拉罐或棕色口服液瓶,低温避光保存。
F、相关检验:
(1)感官指标
暗红色、无杂质,口味醇正。放置60天不出现分层,允许少量沉淀。
(2)理化指标
多糖含量应≥4%,可溶性固形物含量≥5%。
(3)微生物指标
细菌总数≤100cfu/mL,大肠菌群≤3cfu/100mL,致病菌不得检出。
关于本发明的有关对比研究说明:
1、将固体复合物浸提液通过定性反应及薄层显色分析等分析方法进行分析,确定其成分除多糖外,还含有黄酮类物质、多酚类物质、生物碱类、甾类化合物等功能因子。
2、制得的凤尾菇-香蒲固态发酵复合物提取液具有更强的抗衰老、抗氧化的作用。
2-1、果蝇寿命试验
将四种受试物采用热水浸提的经典提取方法获得浸提液,由于浸提液中多糖为主要功能物质,因此,采用多糖浓度作为浸提液的指标因素。采用苯酚-硫酸法测定多糖含量;受试物中香蒲的取材地点相同。
表1果蝇寿命实验各受试物浓度及添加量
受试物 | 多糖浓度(mg/g) |
凤尾菇普通培养物 | 10.98 |
香蒲 | 12.09 |
固体发酵前复合组方 | 13.21 |
固态发酵后培养物 | 63.56 |
注:凤尾菇普通培养物,以棉籽皮代替香蒲;
把蘸有乙醚的棉球放入带有内径1mm针头的10ml注射器内,来回抽动,将乙醚蒸汽打入成有500只果蝇(雄果蝇)的空容器中(严防液态乙醚打入),待果蝇完全麻痹后,维持两分钟,然后倒入白纸上,用鹅毛随机分为5组,每组100只,分别移入含有不同受试物的提取液果蝇培养基中。每个培养基中将果蝇分为4组,每组25只。然后将其置于温箱培养(25±0.5℃,湿度60-65%)。每天早晚各观察一次,记录死亡的果蝇数,进而计算果蝇的寿命。注意观察培养的形状,培养基及时更换,直至最后一只果蝇死亡为止。
表2不同受试物对果蝇寿命的影响
注:最高平均寿命:每组受试物培养基中,最后五只死亡果蝇寿命的平均值。
经过观察可知:四种受试物均可使果蝇的平均寿命延长。其中香蒲提取液、固态发酵前培养基提取液和凤尾菇普通培养物提取液分别将果蝇的平均寿命延长了9.14%,10.96%和5.98%,延长效果达到了显著水平(P<0.05);本发明发酵法制备的培养物提取液分别延长了31.67%,延长效果达到了极显著水平(P<0.01)。
不同受试物在基础培养基中添加量均为10mL/100g。果蝇基础培养基:将10g玉米粉倒入烧杯中,加入36mL自来水,加热调成糊状;将1.5g琼脂置于烧杯中,加40mL自来水,煮沸使之充分溶解,再加入白砂糖13.5g、苯甲酸0.15g(用3mL95%酒精溶解)煮沸溶解;将上述两者混合,煮沸,称重,补加沸水使总重量至99g,待降到合适温度时立即加入干酵母粉1g,充分调匀即可。
四种受试物均可延长果蝇的寿命,通过上述数据的对比发现,经本工艺固体发酵后,达到了1+1>2的高效模式。
2-2、小鼠体内抗氧化作用实验
通过抗氧化实验,观察本工艺固体发酵复合物提取液对鼠血中超氧化物歧化酶(SOD)活力、谷胱甘肽过氧化物酶(GSH-Px)活力、脂质过氧化物(MDA)含量及组织中谷胱甘肽过氧化物酶(GSH-Px)活力、脂质过氧化物(MDA)含量。
试验采用清洁级雌性昆明种小鼠,体重18-22g,六周龄,由河北医科大学实验动物部提供。小鼠随机分成5组,每组8只。1个空白对照组,1个模型对照组和3个受试样品剂量组,3个剂量组[2.5、5、10g(多糖制剂)]/kg,用蒸馏水按所需剂量用多糖制剂配成混悬液)给予不同浓度受试样品,对照组给予生理盐水,灌胃量按2mL/100g体重计算,每日一次,连续30天。最后一次给药后禁食8h。
实验结束后处死小鼠,制备血液、肝组织匀浆标本。腹腔动脉取血,5%EDTA-Na抗凝待测谷胱甘肽过氧化物酶(GSH-Px)、脂质过氧化物(MDA)和超氧化物歧化酶(SOD)。
用TBA荧光法当日测定血中脂质过氧化物MDA含量,同时用10nmoL/mL四乙氧基丙烷做一标准曲线),测得的荧光强度在标准曲线上可查得相应的MDA含量。用TBA荧光法测定组织中MDA含量。
DTNB法当日测血中活力谷胱甘肽过氧化物酶(GSH-Px),37℃水浴中进行酶促反应3min,终止反应,离心,显色,于422nm波长读OD值,按照公式计算出酶活力单位数。用DTNB法测定组织中GSH-Px含量。
羟胺法当日测SOD活性,37℃水浴40min,加试剂终止反应,显色10min后,于550nm处测定OD值,根据OD值计算出SOD活力单位数。
表3:对小鼠血中SOD、GSH-Px活力及MDA含量的影响(x±s,n=8)
剂量(g/kg) | SOD(NU/mL) | GSH-Px(U/mL) | MDA(nmol/mL) |
模型对照 | 204.17±2.26aa | 36.27±2.44aa | 2.24±0.02aa |
2.5 | 129.21±2.12 | 25.33±4.22 | 3.25±0.22 |
5 | 144.42±1.22 | 27.56±1.17 | 2.95±0.44 |
10 | 169.10±1.46 | 31.21±2.03 | 2.54±0.09 |
空白对照 | 120.51±3.85 | 24.21±2.36 | 3.57±0.52 |
与空白对照组比较aP<0.05,aaP<0.01。
可知,模型对照组与空白对照组比较有极显著性差异(P<0.01),说明造模成功。不同剂量的猴头菇多糖制剂均可提高SOD、GSH-Px活性,降低MDA含量。且表现为随剂量的增加氧化性增强。表明猴头菇-香蒲固态发酵法制剂具有抗氧化作用,并表现出量效关系。
表4:对小鼠肝组织中MDA含量及GSH-Px活力的影响(x±s)
剂量(g/kg) | MDA(nmol/mg) | GSH-Px(U/mg) |
模型对照 | 0.0460±0.003aa | 20.91±0.18aa |
2.5 | 0.0490±0.005 | 16.98±0.02 |
5 | 0.0488±0.001 | 17.96±0.59 |
10 | 0.0470±0.004 | 18.32±0.28 |
空白对照 | 0.0503±0.006 | 15.56±1.27 |
与空白对照组比较aP<0.05,aaP<0.01。
可知,模型对照组与空白对照组比较有极显著性差异(P<0.01),说明造模成功。与空白对照相比,MDA的含量随着剂量的增加,逐步递减,GSH-Px的活力也逐步升高,表明猴头菇-香蒲固态发酵法制剂具有抗氧化作用。
综上所述,凤尾菇-香蒲固态发酵工艺有增效作用,其提取液具有抗衰老、抗氧化的功效。
Claims (7)
1.一种凤尾菇-香蒲固态发酵功能饮品,其特征包括:这种饮品是凤尾菇-香蒲固态发酵复合物的提取物制备的。
2.根据权利要求1所述凤尾菇-香蒲固态发酵功能饮品,其特征包括:凤尾菇-香蒲固态发酵复合物的提取物中还包括辅料:山楂、决明子、当归、荷花或/和大枣。
3.根据权利要求1所述凤尾菇-香蒲固态发酵功能饮品,其特征包括:凤尾菇-香蒲固态发酵复合物的提取物重量组成包括:凤尾菇-香蒲的固态发酵复合物100,辅料:山楂2,决明子1,当归1,荷花1,大枣1。
4.根据权利要求1或2所述凤尾菇固态发酵功能饮品制备方法,其特征包括如下步骤:
A、使用含有香蒲的固态培养基进行固体发酵;
B、凤尾菇-香蒲固态培养基固体发酵复合物后期处理;
C、凤尾菇-香蒲的固态发酵复合物的提取;
D、按照常规饮品糖酸比勾兑得到成品。
5.根据权利要求4所述凤尾菇固态发酵功能饮品制备方法,步骤A固体发酵中包括:
固态发酵培养基重量比例配方:香蒲60%,麸皮20%,荷叶18%,蔗糖2%,料水比为1∶1.5;
香蒲、荷叶用粉碎机粉碎并过筛,物料颗粒20-40mm;
按照固态发酵重量比例,2/3量装入500克容积玻璃瓶或普通规格聚丙烯塑料袋,白市布扎紧,0.1MPa灭菌2.5小时;
固态发酵条件:无菌条件下接入凤尾菇菌种,温度控制在25-27℃,静置培养,湿度控制在61%-63%,凤尾菇菌丝发满瓶/袋后,即得凤尾菇-香蒲发酵复合物。
6.根据权利要求4所述凤尾菇固态发酵功能饮品制备方法,步骤B固态发酵复合物后处理包括:初步粉碎,35-40℃烘干3小时,45-50℃烘干3小时,55-60℃烘干1小时,粉碎机粉碎并过筛,筛孔尺寸20-40mm;装袋备用,避光保存。
7.根据权利要求4所述的凤尾菇固态发酵功能饮品制备方法,步骤C凤尾菇-香蒲的固态发酵复合物提取步骤包括:按照配方加入辅料,蒸馏水或软化水提取,料液比1∶10,温度45-55℃,压力0.06兆帕条件下浸提30分钟,过滤得第一次浸提液;滤渣加首次提取水量,同上条件下浸提30分钟,过滤得第二次浸提液;将两次浸提液混合,过滤;渣可喂猪或肥田。
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