CN106071486A - 一种甜玉米灵芝生物饮品 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
一种甜玉米灵芝生物饮品,是以新鲜的甜玉米汁为培养基,将甜玉米液体培养基灭菌后接入灵芝菌种。通过实施本发明,将甜玉米和灵芝菌种有机结合起来,再通过深层发酵形成另一个特色的结合体——甜玉米灵芝生物饮品,具有薏米的营养成分,同时也还有灵芝的营养成分。甜玉米和灵芝对人体疾病都具有显著的保健功效,二者合二为一后,其功效再相辅相成,而形成的茶饮料其保健功效更为彰显。同时,甜玉米灵芝生物饮品的生产制备工艺具有培育周期短、生产制备工艺简单、产品的生产效率高及稳定等特点。此外,本发明不但是一种消闲饮品,更是一种兼备饮料及有医药功效的双重功能生态保健饮品。适用人群极为广泛,所以市场前景非常好。
Description
技术领域
本发明属于生物技术领域,具体涉及一种甜玉米灵芝生物饮品。
背景技术
甜玉米是一种营养丰富、适口性好的新型玉米,集中了水果和谷物的优质特性,是一种兼具休闲型与保健型的现代食品,具有甜、粘、嫩、香的特点,著有“水果玉米”、“蔬菜玉米”之称。
甜玉米与普通玉米的区别就是籽粒胚中的含糖量高,一般含糖量达10%~20%,甚至更高,是普通玉米含糖量的1~4倍,有些品种比西瓜、甜瓜还甜,其糖分主要是蔗糖和还原糖。
由于甜度高,一可以鲜食,二可作蔬菜食用,三可作食品罐头。其中甜玉米氨基酸总量分别比普通玉米和糯玉米高23.2%和12.7%,在氨基酸组分中,以赖氨酸、色氨酸的含量较高,比普通玉米高2倍以上,8种人体必需氨基酸总量则分别比普通玉米和糯玉米高出23.5%和6.6%,且人体必需氨基酸组成比例较为平衡;蛋白质含量达到13%以上,以水溶性蛋白为主,粗脂肪含量达9.9%,比普通玉米高出l倍左右;葡萄糖、蔗糖、果糖含量是普通玉米的2-8
倍,籽粒中富含VB1、VB2~VB5、VB6、VC、VE、胡萝卜素和18种氨基酸等营养元素。
德国营养保健协会的研究表明,在所有主食中,玉米的营养价值和保健作用最高。玉米含有7种“抗衰剂”即钙、谷胱甘肽、维生素、镁、硒、维生素E和脂肪酸。经测定,每100克玉米能提供近300毫克的钙,几乎与乳制品中所含的钙差不多。丰富的钙可以起到降血压的功效。玉米中所含有的胡萝卜素被人体吸收后转化为维生素A,具有防癌作用。植物纤维素能加速致癌物质和其他毒物的排出。天然维生素E则有促进细胞分裂,延缓衰老,降低血清胆固醇、防止皮肤病变的功能,还能减轻动脉硬化和脑功能衰退。
“生命元素”硒著称是“抗癌之王”,超甜玉米中硒的含量比普通玉米高8-10倍。硒还具有增强免疫力、防止糖尿病、心脑血管疾病、防治肝病、保护肝脏等作用。
甜玉米还具有医疗保健作用,因含有多种维生素和矿物质使其具有水果和蔬菜的特点;含有不饱和脂肪酸,有降低血液中的胆固醇、软化血管和防治冠心病的作用。
目前,甜玉米主要是当做消闲食品或菜品来食用。而以甜玉米为原料进行深加工的少有记载。
发明内容
本发明的目的就是提供全新的一种甜玉米灵芝生物饮品。具体包括:以新鲜的甜玉米为主要原料并制备甜玉米汁,然后再以甜玉米汁为培养基,将甜玉米液体培养基灭菌后接入灵芝菌种,接着培育至甜玉米液体培养基长满灵芝菌丝或菌球得甜玉米灵芝生物饮品。
所述的灵芝,是祖国中医药宝库中的珍品,素有"仙草"之美誉。古今药理与临床研究均证明,灵芝确有防病治病、延年益寿之功效。东汉时期的《神农本草经》、明代著名医药学家李时珍的《本草纲目》,都对灵芝的功效有详细并极为肯定的记载。现代药理学与临床实践进一步证实了灵芝的药理作用,并证实灵芝多糖是灵芝扶正固本、滋补强壮、延年益寿的主要成分。现在,灵芝作为药物已正式被国家药典收载,同时它又是国家批准的新资源食品,无毒副作用,可以药食两用。
科学研究表明,灵芝的药理成分非常丰富,其中有效成份可分为十大类,包括灵芝多糖、灵芝多肽、三萜类、16种氨基酸(其中含有七种人体必需氨基酸)、蛋白质、甾类、甘露醇、香豆精苷、生物碱、有机酸(主含延胡索酸),以及微量元素Ge、P、Fe、Ca、Mn、Zn、等。灵芝对人体具有双向调节作用,所治病种,涉及心脑血管、消化、神经、内分泌、呼吸、运动等各个系统,尤其对肿瘤、肝脏病变、失眠以及衰老的防治作用十分显著。
随着灵芝的药用价值被人们广泛认识,今深山老林的野生灵芝资源也在不断的减少。目前,市场上的灵芝产品大多采用人工栽培,通过人工培养的灵芝子实体其品形态跟天然的有变异,但其疗效是相同的。但人工栽培的缺点就是在栽培过程中不可避免的要用到农药与化学方法来培育菌种,栽培管理过程中要用到农药来控制病菌虫害的控制等等,给灵芝子实体带来实际性的化学污染。然而,化学污染往往是人类各种疾病的源泉。另外,灵芝的生物转化率一直都很低,但人工栽培灵芝的周期长,加上生产工艺及管理过程复杂且繁琐使生产成本过高低导致效益低下。
随着技术研究不断的深入,通过生物深层发酵技术获得了全新的灵芝产品——灵芝菌丝体。灵芝菌丝体是由灵芝孢子萌发形成菌丝,而灵芝子实体是通过菌丝不断地分解,吸收养份,在合适的光照,空气,温度等其它条件配合时形成的。子实体成熟后弹射孢子粉,也就形成了灵芝的生活史,灵芝子实体所需要的构成物质,有一半以上的营养物质来源于菌丝体中的贮存养份。经过相关部门检测:灵芝菌粉具有灵芝相同的有效成分,其中粗多糖及灵芝多糖和蛋白质的含量远远高于天然灵芝。所开发出来的菌丝体产品用于失眠健忘、身体虚弱、神经衰弱等作用效果和破壁灵芝孢子粉差不多;对于治疗高血压、冠心病、糖尿病、癌症、有显著效果,所以灵芝菌丝体被冠名为“健康长寿食品”。
用生物深层发酵技术来生产灵芝菌丝体,其生产周期短、工艺简单、生产效率高、稳定等特点,是人工培养灵芝产品的主要发展方向。目前生产灵芝菌丝体所用的原料主要粮食的副产物或植物淀粉、大米粉、玉米粉、黄豆粉等,并在上述原料基础上添加些矿物元素为碳、氮源,菌丝体培育出来后再通过烘干并粉碎成粉状物。菌丝体通过烘干后其营养成分会有所流失。另外用这样的工艺生产出来的菌丝体产品除了产品本身具有的功能、功效外,其产品形成的形态差、口感不佳,甚至无任何味道,不能引起人们的注意,所以产品推广效果不佳。
本发明是通过以下技术方案来实现的:
一种甜玉米灵芝生物饮品,技术方案中在于:以新鲜的甜玉米为主要原料并制备甜玉米汁,然后再以甜玉米汁为培养基,将甜玉米液体培养基灭菌后接入灵芝菌种,接着培育至甜玉米液体培养基长满灵芝菌丝或菌球得甜玉米灵芝生物饮品。
具体包括如下步骤:
1、甜玉米采集及处理:采集无病虫害、8~9成熟的甜玉米为原料,将甜玉米粒从玉米棒中分离出来,并去除玉米须及其他杂质得干净的玉米粒。
2、打浆:按照甜玉米粒1份、清水5份的比例将甜玉米粒和清水混合在一起,然后打成浆汁并过滤而得甜玉米汁。
3、制备培养基:将95%的甜玉米汁和5%的红糖一起放入液体菌种培养容器内,最后按照常规方法灭菌后得生产用液体培养基。
4、接种:在无菌环境下往生产用液体培养基接入灵芝菌种,并保持菌种浮在液体培养基上面。
5、培菌:将接好种的培养容器移到培养室进行避光培养,在温度是20~23℃、相对湿度为60~65%的环境下使浮在液体培养基上面的菌种萌发出2-3厘米的菌丝,最后按照常规方法通过深层发酵培养至灵芝菌丝或菌球达到液体体积的90%以上而得甜玉米灵芝生物饮品原料。
6、成品:把长满灵芝菌丝或菌球的甜玉米灵芝生物饮品原料分装于包装瓶中得成品甜玉米灵芝生物饮品。
本发明既有如下优点:
1、本发明所提出的甜玉米灵芝生物饮品其制备方法不但构思新颖,而且工艺简单,容易实施。
2、实施本发明所用的主要原料——甜玉米,该原料不但资源丰富,而且容易组织,同时价格低廉。重要的是甜玉米营养丰富,还具有众多的保健功效;是一种绿色天然的养生佳品。
3、通过实施本发明,将甜玉米和灵芝菌种有机结合起来,再通过深层发酵形成另一个特色的结合体——甜玉米灵芝生物饮品,具有薏米的营养成分,同时也还有灵芝的营养成分。甜玉米和灵芝对人体疾病都具有显著的保健功效,二者合二为一后,其功效再相辅相成,而形成的茶饮料其保健功效更为彰显。
4、通过实施本发明,最终产品——甜玉米灵芝生物饮品的生产制备工艺,具有培育周期短、生产制备工艺简单、产品的生产效率高及稳定等特点。
5、通过实施本发明,最终产品——甜玉米灵芝生物饮品,由于主要原料——甜玉米,其原料来源广,容易组织,价格低廉,产品的形成不但具有特色、新颖、营养价值高、保健效果佳等特点,而且形成的产品成本极低,加上形成的产品还具有特殊的防病、治病等食疗功能,不但是一种消闲饮品,更是一种兼备饮料及有医药功效的双重功能生态保健饮品。适用人群极为广泛,所以市场前景非常好。
6、本发明制作出来的产品形态理想,产品很好地保留了甜玉米原有的营养和功能成分,容易消化吸收,增强了特殊功能;改变了目前市场上甜玉米加工产品稀少的现状,解决了甜玉米的产后出路,并带动甜玉米相关产业的发展,形成新的经济增长点,具有巨大的经济效益和社会效益。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种甜玉米灵芝生物饮品,技术方案中在于:以新鲜的甜玉米为主要原料并制备甜玉米汁,然后再以甜玉米汁为培养基,将甜玉米液体培养基灭菌后接入灵芝菌种,接着培育至甜玉米液体培养基长满灵芝菌丝或菌球得甜玉米灵芝生物饮品。
具体实施方式如下:
1、甜玉米采集及处理:采集无病虫害、8~9成熟的甜玉米为原料,将甜玉米粒从玉米棒中分离出来,并去除玉米须及其他杂质得干净的玉米粒。
2、打浆:按照甜玉米粒1份、清水5份的比例将甜玉米粒和清水混合在一起,然后打成浆汁并过滤而得甜玉米汁。
3、制备培养基:将95%的甜玉米汁和5%的红糖一起放入液体菌种培养容器内,最后按照常规方法灭菌后得生产用液体培养基。
4、接种:在无菌环境下往生产用液体培养基接入灵芝菌种,并保持菌种浮在液体培养基上面。
5、培菌:将接好种的培养容器移到培养室进行避光培养,在温度是20~23℃、相对湿度为60~65%的环境下使浮在液体培养基上面的菌种萌发出2-3厘米的菌丝,最后按照常规方法通过深层发酵培养至灵芝菌丝或菌球达到液体体积的90%以上而得甜玉米灵芝生物饮品原料。
6、成品:把长满灵芝菌丝或菌球的甜玉米灵芝生物饮品原料分装于包装瓶中得成品甜玉米灵芝生物饮品。
Claims (1)
1.一种甜玉米灵芝生物饮品,其特征在于:以新鲜的甜玉米为主要原料并制备甜玉米汁,然后再以甜玉米汁为培养基,将甜玉米液体培养基灭菌后接入灵芝菌种,接着培育至甜玉米液体培养基长满灵芝菌丝或菌球得甜玉米灵芝生物饮品;
具体包括如下步骤:
(1)甜玉米采集及处理:采集无病虫害、8~9成熟的甜玉米为原料,将甜玉米粒从玉米棒中分离出来,并去除玉米须及其他杂质得干净的玉米粒;
(2)打浆:按照甜玉米粒1份、清水5份的比例将甜玉米粒和清水混合在一起,然后打成浆汁并过滤而得甜玉米汁;
(3)制备培养基:将95%的甜玉米汁和5%的红糖一起放入液体菌种培养容器内,最后按照常规方法灭菌后得生产用液体培养基;
(4)接种:在无菌环境下往生产用液体培养基接入灵芝菌种,并保持菌种浮在液体培养基上面;
(5)培菌:将接好种的培养容器移到培养室进行避光培养,在温度是20~23℃、相对湿度为60~65%的环境下使浮在液体培养基上面的菌种萌发出2-3厘米的菌丝,最后按照常规方法通过深层发酵培养至灵芝菌丝或菌球达到液体体积的90%以上而得甜玉米灵芝生物饮品原料;
(6)成品:把长满灵芝菌丝或菌球的甜玉米灵芝生物饮品原料分装于包装瓶中得成品甜玉米灵芝生物饮品。
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CN104382129A (zh) * | 2014-11-07 | 2015-03-04 | 何寒 | 一种甜玉米红茶菌饮品 |
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