CN105754876A - 一种青稞米曲、青稞米曲产品及其制备方法 - Google Patents
一种青稞米曲、青稞米曲产品及其制备方法 Download PDFInfo
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- CN105754876A CN105754876A CN201610221441.3A CN201610221441A CN105754876A CN 105754876 A CN105754876 A CN 105754876A CN 201610221441 A CN201610221441 A CN 201610221441A CN 105754876 A CN105754876 A CN 105754876A
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- avenae nudae
- semen avenae
- koji
- fermentation
- aspergillus oryzae
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- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
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- A—HUMAN NECESSITIES
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
本发明提供一种青稞米曲及其发酵生产工艺和青稞米曲相关产品及其生产工艺。本发明以青稞为原料,接入米曲霉菌通过固态发酵制成青稞米曲,然后经过烘干灭菌得到青稞米曲成品,工艺包括米曲霉菌育种、米曲霉菌种子液制备、青稞米曲制备以及将青稞米曲与相应食品原料制成青稞米曲相关产品。本发明通过对菌种辐照诱变以提高菌种的产酶活力,通过精确控制米曲霉的发酵时间既防止孢子过度扩散又获得了足够的菌株,加上乳酸菌发酵转化原料中的大分子物质,使青稞中的直链、支链淀粉降解为糊精及各种低分子糖类,将不易消化的大分子蛋白质降解为蛋白胨、多肽及各种氨基酸;再利用乳酸菌转化的将碳水化合物发酵成乳酸。
Description
技术领域
本发明涉及属于生物发酵技术领域,具体涉及一种青稞米曲、青稞米曲产品及其制备方法。
背景技术
青稞具有丰富的营养价值和突出的医药保健作用。据《本草拾遗》记载:青稞,下气宽中、壮精益力、除湿发汗、止泻。藏医典籍《晶珠本草》更把青稞作为一种重要药物,用于治疗多种疾病。青稞在中国西北、华北及内蒙、西藏等地均有栽培,当地群众以之为粮。正如《药性考》中所言:“青稞形同大麦,皮薄面脆,西南人倚为正食。”也有学者认为,青稞麦不易消化,尤其是未熟透的青棵更难消化,多食会损伤消化功能,易致溃疡病。性平、味咸,归脾经、胃经、大肠经,含有蛋白质、脂肪、淀粉、维生素B具有补脾养胃、益气止泻、壮筋益力、除湿发汗的功效,适合脾胃气虚、倦怠无力、腹泻便溏者食用,无所忌讳。
米曲霉(Aspergillusoryzae)是一种好气性真菌,属于半知菌亚门、曲霉属,菌丝一般呈黄绿色,质为黄褐色,分生孢子梗生长在厚壁的足细胞上,分生孢子头呈放射形,顶囊球形或瓶形,小梗一般为单层,分生孢子球形平滑,少数有刺,培养适温为37℃。米曲霉的菌丝由多细胞组成,是一类产复合酶的菌株,除产蛋白酶外,还可产淀粉酶、糖化酶、纤维素酶、植酸酶等。在淀粉酶的作用下,将原料中的直链、支链淀粉降解为糊精及各种低分子糖类,如麦芽糖、葡萄糖等;在蛋白酶的作用下,将不易消化的大分子蛋白质降解为蛋白胨、多肽及各种氨基酸,而且可以使辅料中粗纤维、植酸等难吸收的物质降解,提高营养价值、保健功效和消化率,广泛应用于食品、饲料、生产曲酸、酿酒等发酵工业。
益生菌(probiotics)是指在摄入一定量后,可以促进动物或人体肠道内微生物菌群生长,从而对宿主产生有益影响的一类活的微生物。益生菌已经被广泛应用在食品发酵和医药等工业领域。益生菌主要包括乳酸杆菌类(鼠李糖乳杆菌、植物乳杆菌和嗜酸乳杆菌等),双歧杆菌(长双歧杆菌、动物双歧杆菌和短双歧杆菌等),还有一些球菌类(链球菌和乳球菌)。乳酸菌(Lacticacidbacteria,LAB)指能够发酵糖类,主要产物为乳酸的一类无芽孢、革兰氏染色阳性细菌的总称。乳酸菌可以将碳水化合物发酵成乳酸,因此得名。乳酸菌还可以帮助消化,有助人体肠道的健康,因此常被添加在酸奶中作为健康有益的发酵食品。近几年研究发现,乳酸菌作为定居肠道中的有益菌群具有多种生理功能:缓解乳糖不耐受症、改善便秘和腹泻、维持肠道微生态平衡和肠管机能、增强免疫功能和抗肿瘤、影响心血管疾病的发展、影响糖尿病和血糖代谢、缓解过敏反应等一系列的疾病。酵母是非常好的蛋白质和氨基酸来源。干酵母中大约含有40%蛋白质。酵母蛋白是优异的植物性蛋白,其质量相当于大豆蛋白。这两种蛋白质都富含赖氨酸,因此对赖氨酸含量一般较低的谷物都是非常好的补充。
发明内容
本发明的目的是提供一种青稞米曲及其发酵生产工艺以及青稞米曲相关产品生产工艺,本发明利用米曲霉产生的淀粉酶、蛋白酶等各种酶,将青稞中的直链、支链淀粉降解为各种低分子糖类,如麦芽糖、葡萄糖等,将青稞中不易消化的大分子蛋白质降解为蛋白胨、多肽及各种氨基酸;再利用乳酸菌将转化后的低分子糖类转化为乳酸。
本发明通过以下技术方案实现:
本发明是以青稞为原料,接入米曲霉菌通过固态发酵制成的青稞米曲,然后经过烘干灭菌得到青稞米曲成品。
包括:米曲霉菌育种,米曲霉菌种子液制备,青稞米曲制备。
进一步包括以下步骤:
1)米曲霉菌采用60Co辐照诱变育种方法;
技术路线:
出发菌株→孢子悬液→60Co诱变→初筛→复筛→遗传稳定性实验→菌种保藏
①孢子悬液的制备
将米曲霉于28±1℃斜面培养3~5d;用无菌水洗下孢子,转入带有玻璃珠的无菌三角瓶中,制成终浓度为106CFU/mL的均一孢子悬液。
②60Co诱变方法及诱变剂量的选择
将制备好的孢子悬液分装至无菌试管中,装液量为10mL/支,分别用0.2kGy、0.4kGy、0.6kGy、0.8kGy、1.0kGy、1.2kGy、1.5kGy、2.0kGy剂量的60Co射线对其进行辐射,每个诱变剂量重复3次,对照为未经过诱变处理的孢子悬液。
致死率随诱变剂量的增加逐渐增大剂量在1.3kGy左右达到100%额致死率。致死率在90%左右,米曲霉发生突变的频率较高,且也有相当数量的诱变菌株。本发明诱变剂量采用0.8kGy为处理剂量。
③米曲霉诱变菌株初筛:对米曲霉孢子进行60Co诱变,辐照射5-10min后取0.2mL孢子悬液直接涂布在筛选培养基上初筛,30℃避光恒温培养3-5d,水解圈直径(D)与菌落直径(d)之比较大的作为初选菌株,接入斜面培养基保存备用。
④诱变菌株复筛:将初筛菌株接入米曲霉复筛发酵培养基中,在30℃、200r/min的全温振荡器中培养16-20h后,按1%的接种量接入另一瓶发酵培养基中,再在30℃、200r/min培养2d,在这2d内每隔1.5h测定发酵液上清酶活,比较各菌株酶活性高低。
⑤高产菌株的遗传稳定性分析
经过诱变后菌株的产酶能力得到提高,经过传代培养,观察孢子生成情况和颜色,确定诱变后得到的目的菌株为产孢多、生活力旺盛、产酶活力高且遗传稳定性好的菌株进行保藏并应用于生产性发酵试验。将诱变后得到高产蛋白酶和淀粉酶的最终目的菌株按斜面传代法,连续传代10次,利用透明圈法测定每传代2次的斜面菌株的蛋白酶和淀粉酶酶活。分析所测得的酶活数据,证明目的菌株的遗传稳定性。
2)米曲霉菌种子液制备
①一级种子液制备
将上述诱变步骤得到的米曲霉菌种转接到培养基上活化,于28±1℃斜面培养3~5d;用无菌水洗下孢子,转入带有玻璃珠的无菌三角瓶中,制成终浓度为106CFU/mL的均一孢子悬液。再按5%的接种量将孢子悬液接种到种子液培养基。28±1℃,200r/min振荡培养48h制得到一级种子液。
②二级种子液制备
将上述一级种子按10%左右的接种量接种到100L发酵罐中,进行培养,作为二级种子,二级种子培养基中添加有重量百分比浓度为0.2%的青稞粉。
上述培养基是KH2PO41g、MgSO4·7H2O0.5g、蛋白胨5g、葡萄糖10g、1/3000孟加拉红100ml、补水至1000ml制成。
以下是青稞米曲制备。
3)原料处理
原料主要包含青稞、黄豆。青稞原料去杂、去渣、去霉变等筛选处理,将筛选好的青稞进行处理,粉碎为直径2-3mm颗粒;黄豆稍微粉碎过40-60目。
4)发酵基质处理
①将处理好的青稞转入配料池,加入适量的黄豆粉,青稞与黄豆粉的比例为30:1,混合均匀;
②配制营养液:营养液配方为葡萄糖:4.2g、蛋白胨:10g、硝酸钠:0.38g、硫酸镁:0.19g、磷酸二氢钾:0.19g,溶于1000mL水中;
③拌料:将步骤①制备的混合原料与步骤②配制的营养液按照重量比1:0.5的料液比加入配料池中,将物料浸泡5小时后,再倒入搅拌机中拌料;
④装瓶:将上述配料分装到1000mL发酵瓶中;
⑤灭菌:将分装好的配料进行灭菌,121℃灭菌30min;
⑥灭菌结束后压力降为0时取出,立即打撒,冷却,得发酵基质。
5)米曲霉发酵
将上述发酵基质与米曲霉菌种子液按照重量比例20:1的比例接种后摇匀,最佳选择是将上述步骤4)得到的发酵基质、上述步骤2)中的米曲霉二级种子液按照20:1的比例接种后摇匀,于30℃下培养,在接种后12h后进行第一次翻曲,第一次翻曲后再经过10h后进行第二次翻曲,此后可间隔适当时间进行翻曲。瓶口向上进行发酵3-5d得到米曲霉初发酵物。
6)乳酸菌发酵
将上述步骤5)得到的初发酵物按照20:1的量接入乳酸菌直投式菌剂,摇匀后继续发酵3-4d后为成曲下架出瓶,得青稞米曲发酵物。
7)烘干
将发酵好的青稞米曲发酵物放入真空干燥箱中常温减压干燥12h,真空度为0.08MPa,得青稞米曲。
8)低温粉碎
将上述烘干得到的青稞米曲用植物粉碎机进行粗碎处理后过60目筛,然后取适量粉体用低温振动粉碎机组分别进行常温充氮保护超微粉碎和-40℃低温充氮超微粉碎。振动介质为不锈钢球,直径8mm,介质填充率75%,物料填充率100%。在低温下振动超微粉碎15-20min后,用200目标准筛初筛,筛过率为90%-96%,得到发酵青稞米曲成品的微粉。
以下是含青稞米曲产品的制备方法;
9)产品开发
产品1:将上述8)得到的青稞米曲微粉、甘露低聚糖、低聚果糖、双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌按照15:3:2:1:1:1的比例混合,然后制成粉剂、糖果片剂及饮品等系列产品;
产品2:将上述8)得到的青稞米曲微粉、酵母、甘露低聚糖、嗜酸乳杆菌、保加利亚乳杆菌、碳酸钙按照15:14:2:1:1:0.1的比例混合,然后制成粉剂、糖果片剂及饮品等系列产品;
产品3:将上述8)得到的青稞米曲微粉、酵母、葛根微粉、松茸微粉、猴头菇微粉、蛹虫草微粉、甘露低聚糖、嗜酸乳杆菌、保加利亚乳杆菌、碳酸钙按照15:10:2:2:2:1:1:1:1:0.1的比例混合,然后制成粉剂、糖果片剂及饮品等系列产品。
本发明通过对菌种辐照诱变以提高菌种的产酶活力,通过精确控制米曲霉的发酵时间既防止孢子过度扩散又获得了足够的菌株,加上乳酸菌发酵转化原料中的大分子物质,使青稞中的直链、支链淀粉降解为糊精及各种低分子糖类(如麦芽糖、葡萄糖等),将不易消化的大分子蛋白质降解为蛋白胨、多肽及各种氨基酸;再利用乳酸菌转化的将碳水化合物发酵成乳酸。本发明利用米曲霉产生的产蛋白酶、淀粉酶、糖佬酶、纤维素酶、植酸酶等酶类将青稞中的直链、支链淀粉降解为糊精及各种低分子糖类(如麦芽糖、葡萄糖等),将不易消化的大分子蛋白质降解为蛋白胨、多肽及各种氨基酸;再利用乳酸菌转化的将碳水化合物发酵成乳酸。乳酸菌还可以帮助消化,有助人体肠道的健康。乳酸菌作为定居肠道中的有益菌群具有多种生理功能:缓解乳糖不耐受症、改善便秘和腹泻、维持肠道微生态平衡和肠管机能、增强免疫功能和抗肿瘤、影响心血管疾病的发展、影响糖尿病和血糖代谢、缓解过敏反应等一系列的疾病。酵母是非常好的蛋白质和氨基酸来源。干酵母中大约含有40%蛋白质。酵母蛋白是优异的植物性蛋白,其质量相当于大豆蛋白。这两种蛋白质都富含赖氨酸,因此对赖氨酸含量一般较低的谷物都是非常好的补充。
青稞经过米曲霉和乳酸菌发酵后蛋白质形成多肽、小肽及游离氨基酸,更易被动物消化吸收,因而营养价值得到提高。经过发酵后发酵产物中的淀粉含量持续下降,还原糖含量不断增加,发酵终止时,发酵产物中淀粉含量下降了15.14%,还原糖含量增加了6.32倍。经乳酸菌和米曲霉共同发酵后,发酵产物中大的蛋白质分子被降解,分子量主要分布在20.1-29KD的范围,44.3KD以上的蛋白质大亚基几乎全部降解,从而显著提高发酵产物的营养价值。
具体实施方式
下面结合具体实施方式对本发明进一步说明,具体实施方式是对本发明原理的进一步说明,不以任何方式限制本发明,与本发明相同或类似技术均没有超出本发明保护的范围。
本发明是以青稞为原料,接入米曲霉菌通过固态发酵制成的青稞米曲,再经过烘干灭菌得到青稞米曲成品。以下实施例中各%浓度均为重量百分比浓度,比例为重量比例。
1)米曲霉菌的诱变育种
技术路线:
出发菌株→孢子悬液→60Co诱变→初筛→复筛→遗传稳定性实验→菌种保藏
①孢子悬液的制备
将米曲霉于28±1℃斜面培养4d;用无菌水洗下孢子,转入带有玻璃珠的无菌三角瓶中,制成终浓度为106CFU/mL的均一孢子悬液。
②60Co诱变方法及诱变剂量的选择
将制备好的孢子悬液分装至无菌试管中,装液量为10mL/支,用0.8kGy剂量的60Co射线对其进行辐射。
③米曲霉诱变菌株初筛:对米曲霉孢子进行60Co诱变,辐照射5-10min后取0.2mL孢子悬液直接涂布在筛选培养基上初筛,30℃避光恒温培养3-5d,水解圈直径(D)与菌落直径(d)之比较大的作为初选菌株,接入斜面培养基保存备用。
④诱变菌株复筛:将初筛菌株接入米曲霉复筛发酵培养基中,在30℃、200r/min的全温振荡器中培养16-20h后,按1%的接种量接入另一瓶发酵培养基中,再在30℃、200r/min培养2d,在这2d内每隔1.5h测定发酵液上清酶活,比较各菌株酶活性高低。
⑤高产菌株的遗传稳定性分析
经过诱变后菌株的产酶能力得到提高,经过传代培养,观察孢子生成情况和颜色,确定诱变后得到的目的菌株为产孢多、生活力旺盛、产酶活力高且遗传稳定性好的菌株进行保藏并应用于生产性发酵试验。将诱变后得到高产蛋白酶和淀粉酶的最终目的菌株按斜面传代法,连续传代10次,利用透明圈法测定每传代2次的斜面菌株的蛋白酶和淀粉酶酶活。分析所测得的酶活数据,来证明目的菌株的遗传稳定性。
表一高产菌株蛋白酶和淀粉酶活力的测定表
2)米曲霉菌种子液制备
①一级种子液制备
将上述诱变得到的米曲霉菌种转接到培养基上活化,于28±1℃斜面培养3d;用无菌水洗下孢子,转入带有玻璃珠的无菌三角瓶中,制成终浓度为106CFU/mL的均一孢子悬液。再按5%的接种量将孢子悬液接种到种子液培养基。28±1℃,200r/min振荡培养48h制得到一级种子液。
②二级种子液制备
将上述一级种子按10%左右的接种量接种到100L发酵罐中,进行培养,作为二级种子(二级种子培养基中添加0.2%的青稞粉)。
3)原料处理
原料主要包含青稞、黄豆。青稞原料去杂、去渣、去霉变等筛选处理,将筛选好的青稞粉碎为直径2-3mm颗粒;黄豆稍微粉碎过60目。
4)发酵基质处理
①将处理好的青稞转入配料池,加入适量的黄豆粉,青稞与黄豆粉的比例为30:1,混合均匀;
②配制营养液:营养液配方为葡萄糖:4.2g、蛋白胨:10g、硝酸钠:0.38g、硫酸镁:0.19g、磷酸二氢钾:0.19g,溶于1000mL水中;
③拌料:将营养液量按照重量比1:0.5的料水比加入配料池中,将物料浸泡5小时后,再倒入搅拌机中拌料;
④装瓶:将上述配料分装到1000mL发酵瓶中;
⑤灭菌:将分装好的配料进行灭菌,121℃灭菌30min;
⑥灭菌结束后压力降为0MPa时取出,立即打撒,冷却,得发酵基质。
5)米曲霉发酵
将上述步骤4)得到的发酵基质、上述步骤2)中的米曲霉二级种子液按照20:1的比例接种后摇匀,于30℃下培养,在接种后12h后进行第一次翻曲,第一次翻曲后再经过10h后进行第二次翻曲,此后可间隔适当时间进行翻曲。瓶口向上进行发酵3-5d得到米曲霉初发酵物。
6)乳酸菌发酵
将上述步骤5)得到的初发酵物按照20:1的量接入乳酸菌直投式菌剂,摇匀后继续发酵3-4d后为成曲下架出瓶,得青稞米曲发酵物。
7)烘干
将发酵好的青稞米曲发酵物放入真空干燥箱中常温减压干燥12h,真空度为0.08MPa,得青稞米曲。
8)低温粉碎
将上述烘干得到的青稞米曲用植物粉碎机进行粗碎处理后过60目筛,然后取适量粉体用低温振动粉碎机组分别进行常温充氮保护超微粉碎和-40℃低温充氮超微粉碎。振动介质为不锈钢球,直径8mm,介质填充率75%,物料填充率100%。在低温下振动超微粉碎18min后,用200目标准筛初筛,筛过率为95%,得到发酵青稞米曲成品的微粉。
9)产品开发
产品1:将上述8)得到的青稞米曲微粉、甘露低聚糖、低聚果糖、双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌按照15:3:2:1:1:1的比例混合,然后制成粉剂、糖果片剂及饮品等系列产品;
产品2:将上述8)得到的青稞米曲微粉、酵母、甘露低聚糖、嗜酸乳杆菌、保加利亚乳杆菌、碳酸钙按照15:14:2:1:1:0.1的比例混合,然后制成粉剂、糖果片剂及饮品等系列产品;
产品3:将上述8)得到的青稞米曲微粉、酵母、葛根微粉、松茸微粉、猴头菇微粉、蛹虫草微粉、甘露低聚糖、嗜酸乳杆菌、保加利亚乳杆菌、碳酸钙按照15:10:2:2:2:1:1:1:1:0.1的比例混合,然后制成粉剂、糖果片剂及饮品等系列产品。
Claims (7)
1.一种青稞米曲的制备方法,其特征在于包括以下步骤:米曲霉菌育种、米曲霉菌种子液制备、青稞米曲制备;
所述米曲霉菌育种采用60Co辐照诱变育种,包括:
①孢子悬液的制备
将米曲霉于28±1℃斜面培养3~5d;用无菌水洗下孢子,转入带有玻璃珠的无菌三角瓶中,制成终浓度为106CFU/mL的均一孢子悬液;
②60Co诱变
将制备好的孢子悬液装于无菌试管中,装液量为10mL/支,用0.8kGy剂量的60Co射线对其进行辐射,重复3次;
③米曲霉诱变菌株初筛,
对米曲霉孢子进行60Co诱变,辐照射5-10min后取0.2mL孢子悬液直接涂布在筛选培养基上初筛,30℃避光恒温培养3-5d,水解圈直径(D)与菌落直径(d)之比较大的作为初选菌株,接入斜面培养基保存备用;
④诱变菌株复筛:将初筛菌株接入米曲霉复筛发酵培养基中,在30℃、200r/min的全温振荡器中培养16-20h后,按重量百分比浓度1%的接种量接入另一瓶发酵培养基中,再在30℃、200r/min培养2d,在这2d内每隔1.5h测定发酵液上清酶活;
经过诱变后菌株进行保藏并应用于生产性发酵试验;
所述米曲霉菌种子液制备是采用上述诱变得到的菌株通过两级扩培制备米曲霉菌种子液;
所述青稞米曲制备是以含青稞为原料的基质加入上述米曲霉种子液发酵后,再加入乳酸菌发酵制得。
2.根据权利要求1所述的青稞米曲的制备方法,其特征在于,所述米曲霉菌种子液制备是:
一级种子液制备;将诱变得到的米曲霉菌种转接到培养基上活化,于28±1℃斜面培养3d;用无菌水洗下孢子,转入带有玻璃珠的无菌三角瓶中,制成终浓度为106CFU/mL的均一孢子悬液;再按5%的接种量将孢子悬液接种到种子液培养基;28±1℃,200r/min振荡培养48h制得到一级种子液,
二级种子液制备;将上述一级种子按重量百分比浓度10%的接种量接种到100L发酵罐中,进行培养得到,二级种子培养基中添加重量百分比浓度0.2%的青稞粉。
3.根据权利要求1所述的青稞米曲的制备方法,其特征在于,所述青稞米曲制备是:
原料处理:原料包含青稞、黄豆,青稞原料经去杂、去渣、去霉变筛选处理,筛选好的青稞粉碎为直径2-3mm颗粒;黄豆粉碎过40-60目;
发酵基质处理:
①将处理好的青稞转入配料池,加入黄豆粉,青稞与黄豆粉的重量比例为30:1,混合均匀;
②配制营养液:营养液配方为葡萄糖:4.2g、蛋白胨:10g、硝酸钠:0.38g、硫酸镁:0.19g、磷酸二氢钾:0.19g,溶于1000mL水中;
③拌料:将上述青稞和黄豆混合料与营养液量按照重量百分比1:1.1的料水比加入配料池中,将物料浸泡5小时后,再倒入搅拌机中拌料;
④装瓶:将上述配料分装到1000mL发酵瓶中;
⑤灭菌:将分装好的配料进行灭菌,121℃灭菌30min;
⑥灭菌结束后压力降为0时取出,立即打撒,冷却,得发酵基质;
米曲霉发酵:将上述发酵基质与米曲霉菌种子液按照重量比例20:1的比例接种后摇匀,于30℃下培养,在接种后12h后进行第一次翻曲,第一次翻曲后再经过10h后进行第二次翻曲,此后可间隔适当时间进行翻曲;瓶口向上进行发酵3-5d得到米曲霉初发酵物;
乳酸菌发酵:将上述得到的初发酵物按照重量比例20:1的量接入乳酸菌直投式菌剂,摇匀后继续发酵3-4d后为成曲下架出瓶,得青稞米曲发酵物;
将发酵物烘干得到青稞米曲,或进一步低温粉碎得到青稞米曲微粉。
4.一种青稞米曲,其特征在于:所述青稞米曲是权利要求1或2或3所述方法制备得到的青稞米曲或青稞米曲微粉。
5.一种青稞米曲产品,其特征在于:所述青稞米曲产品是将权利要求4所述的青稞米曲微粉、甘露低聚糖、低聚果糖、双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌按照重量比例15:3:2:1:1:1的比例混合,制成粉剂、糖果片剂或饮品。
6.一种青稞米曲产品,其特征在于:所述青稞米曲产品是将权利要求4所述的青稞米曲微粉、酵母、甘露低聚糖、嗜酸乳杆菌、保加利亚乳杆菌、碳酸钙按照重量比例15:14:2:1:1:0.1的比例混合,制成粉剂、糖果片剂或饮品。
7.一种青稞米曲产品,其特征在于:所述青稞米曲产品是将权利要求4所述的青稞米曲微粉、酵母、葛根微粉、松茸微粉、猴头菇微粉、蛹虫草微粉、甘露低聚糖、嗜酸乳杆菌、保加利亚乳杆菌、碳酸钙按照重量比例15:10:2:2:2:1:1:1:1:0.1,制成粉剂、糖果片剂或饮品。
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