CN106071584A - 以糙米为载体培育灵芝生物型饮品 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
以糙米为载体培育灵芝生物型饮品,是用糙米浆汁作为一种液体培养基,将糙米浆汁培养基灭菌后接入灵芝菌种,接着培育至糙米浆汁培养基长满灵芝菌丝或菌球得糙米灵芝生物饮品。通过实施本发明,将糙米和灵芝菌有机结合起来,具有糙米的营养成分,同时也还有灵芝的营养成分。糙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,而形成的糙米灵芝液体菌种饮品其保健功效更为彰显。通过实施本发明,最终产品——糙米灵芝液体菌种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。
Description
技术领域
本发明属于微生物技术领域,具体涉及到一种以糙米为载体培育灵芝生物型饮品。
背景技术
糙米,是稻谷经砻谷机脱去稻壳后得到的一种全谷粒大米。它去壳后仍保留存些许外层组织,故而口感较粗,质地紧密,煮起来比较费时。但与普通精致白米相比更富有许多维他命、矿物质与膳食纤维,被视为是一种绿色的健康食品。大米中60%—70%的维生素、矿物质和大量必需氨基酸都聚积在外层组织中,而我们平时吃的精致白米虽然洁白细腻,营养价值已经在加工过程中有所损失,再加上做饭时反复淘洗,外层的维生素、糙米粉和矿物质进一步流失,剩下的就主要是碳水化合物和部分蛋白质,它的营养价值比糙米要低多了。研究表明,糙米中钙的含量是白米的1.7倍,含铁量是2.75倍,烟碱素是3.2倍,维他命B1高达12倍。糙米中的维生素E是白米的10倍,纤维素高达14倍。与全麦相比,糙米的蛋白质含量虽然不多,但是蛋白质质量较好,主要是米精蛋白,氨基酸的组成比较完全,人体容易消化吸收,但赖氨酸含量较少,含有较多的脂肪和碳水化合物,短时间内可以为人体提供大量的热量。
现代营养学研究发现,糙米中米糠和胚芽部分的维生素B和维生素E,能提高人体免疫功能,促进血液循环,还能帮助人们消除沮丧烦躁的情绪,使人充满活力。此外,糙米中钾、镁、锌、铁、锰等微量元素,有利于预防心血管疾病和贫血症。它还保留了大量膳食纤维,可促进肠道有益菌增殖,加速肠道蠕动,软化粪便,预防便秘和肠癌;膳食纤维还能与胆汁中胆固醇结合,促进胆固醇的排出,从而帮助高血脂症患者降低血脂。
吃糙米对于糖尿病患者和肥胖者特别有益。因为其中的碳水化合物被粗纤维组织所包裹,人体消化吸收速度较慢,因而能很好地控制血糖;同时,糙米中锌、铬、锰、钒等微量元素有利于提高胰岛素的敏感性,对糖耐量受损的人很有帮助。日本研究证明,糙米饭的血糖指数比白米饭低得多,在吃同样数量时具有更好的饱腹感,有利于控制食量,从而帮助肥胖者减肥。
同时,糙米还具有以下功效:1.对肥胖和胃肠功能障碍的患者有很好的疗效,能有效的调节体内新陈代谢,内分泌异常等;2.治疗贫血;3.治疗便秘,净化血液,因而有强化体质的作用;4. 胚芽中富含的维生素E能促进血液循环,有效维护全身机能;5.能使细胞功能转为正常,保持内分泌平衡;6. 糙米具有连接和分解农药等放射性物质的功效,从而有效的防止了体内吸收有害物质,达到了防癌的作用。
目前,糙米主要是通过做成饭或粥供人食用。也有将糙米制备成糙米茶。
申请号为201110102835.4的“一种粗粮糙米酒”。该发明公开了一种粗粮糙米酒的原料,其原料为没有经过精磨的粗粮糙米。该发明的有益效果:由于该发明的粗粮糙米酒比传统的细粮大米酒产量高、更清香、更富含人体必须的胺基酸蛋白质及人体所必须的各种微量元素,能全面平衡人体营养。因为:细粮大米在精磨的过程中,谷胚与大米外层富含膳食纤维的部份被辗磨掉,让维生素和矿物质的含量大减。所以细粮大米在发酵后所酿出来的酒比不上粗粮糙米发酵后所酿出来的酒,营养价值更高、更好、更清香。因此,粗粮糙米酒的诞生,符合现代人的健康消费需要,也是弥补人们日益增长的生活需求。
发明内容
本发明的目的就是提供全新的一种以糙米为载体培育灵芝生物型饮品。具体包括:该饮品是用糙米浆汁作为一种液体培养基,将糙米浆汁培养基灭菌后接入灵芝菌种,接着培育至糙米浆汁培养基长满灵芝菌丝或菌球得糙米灵芝生物饮品。
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:
以糙米为载体培育灵芝生物型饮品,技术方案中在于:该饮品是用糙米浆汁作为一种液体培养基,将糙米浆汁培养基灭菌后接入灵芝菌种,接着培育至糙米浆汁培养基长满灵芝菌丝或菌球得糙米灵芝生物饮品。
具体包括如下步骤:
1、原料选择:采集无变质、无杂质、水分含量低于8~10%的糙米为原料。
2、原料组成及配比:糙米10份、清水300~500份。
3、混料:将上述糙米和清水混合在一起,并浸泡6~8个小时。
4、打浆:将浸泡过6~8个小时的糙米和清水一起打成原料浆液。
5、制备培养基:将88%的糙米浆汁和12%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。
6、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。
7、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菌丝或菌球达到液体体积的90%以上而得糙米灵芝生物饮品。
8、成品:把长满菌丝或菌球糙米浆汁培养基分装于包装瓶中得成品糙米灵芝生物饮品。
本发明既有如下优点:
1、本发明所提出的以糙米为载体培育灵芝生物型饮品其制备方法构思新颖,生产工艺简单、容易实施。
2、通过实施本发明,把糙米浆汁作为一种液体培养基,然后接入灵芝菌种后再通过深层发酵形成另一个特色的结合体——糙米灵芝液体菌种饮品,具有糙米的营养成分,同时也还有灵芝的营养成分。所以,形成的糙米灵芝液体菌种饮品其营养及功效会更加突出,此使普通的糙米也由此增值百倍。
3、通过实施本发明,将糙米和灵芝菌有机结合起来,饮品清澈透明,清澈的液体中带有黄色的菌丝或菌球,糙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,而形成的糙米灵芝液体菌种饮品其保健功效更为彰显。
4、通过实施本发明,最终产品——糙米灵芝液体菌种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——糙米灵芝液体菌种饮品,由于主要原料——糙米,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,同样是一种具有保健功能又有食疗功能的多功能保健饮料。所以,本发明不但有非常好的市场前景,而且产生的经济效益亦会非常显著。
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。
以糙米为载体培育灵芝生物型饮品,技术方案中在于:该饮品是用糙米浆汁作为一种液体培养基,将糙米浆汁培养基灭菌后接入灵芝菌种,接着培育至糙米浆汁培养基长满灵芝菌丝或菌球得糙米灵芝生物饮品。
具体实施方式如下:
1、原料选择:采集无变质、无杂质、水分含量低于8~10%的糙米为原料。
2、原料组成及配比:糙米10份、清水300~500份。
3、混料:将上述糙米和清水混合在一起,并浸泡6~8个小时。
4、打浆:将浸泡过6~8个小时的糙米和清水一起打成原料浆液。
5、制备培养基:将88%的糙米浆汁和12%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。
6、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。
7、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菌丝或菌球达到液体体积的90%以上而得糙米灵芝生物饮品。
8、成品:把长满菌丝或菌球糙米浆汁培养基分装于包装瓶中得成品糙米灵芝生物饮品。
Claims (1)
1.以糙米为载体培育灵芝生物型饮品,其特征在于:该饮品是用糙米浆汁作为一种液体培养基,将糙米浆汁培养基灭菌后接入灵芝菌种,接着培育至糙米浆汁培养基长满灵芝菌丝或菌球得糙米灵芝生物饮品;
具体包括如下步骤:
(1)原料选择:采集无变质、无杂质、水分含量低于8~10%的糙米为原料;
(2)原料组成及配比:糙米10份、清水300~500份;
(3)混料:将上述糙米和清水混合在一起,并浸泡6~8个小时;
(4)打浆:将浸泡过6~8个小时的糙米和清水一起打成原料浆液;
(5)制备培养基:将88%的糙米浆汁和12%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;
(6)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;
(7)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菌丝或菌球达到液体体积的90%以上而得糙米灵芝生物饮品;
(8)成品:把长满菌丝或菌球糙米浆汁培养基分装于包装瓶中得成品糙米灵芝生物饮品。
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