CN106071598A - 一种猴头菇复合营养口服液的制备方法 - Google Patents
一种猴头菇复合营养口服液的制备方法 Download PDFInfo
- Publication number
- CN106071598A CN106071598A CN201610499766.8A CN201610499766A CN106071598A CN 106071598 A CN106071598 A CN 106071598A CN 201610499766 A CN201610499766 A CN 201610499766A CN 106071598 A CN106071598 A CN 106071598A
- Authority
- CN
- China
- Prior art keywords
- pers
- bull
- liquid
- hericium erinaceus
- hericium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 47
- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 43
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 43
- 244000309464 bull Species 0.000 title claims abstract description 43
- 150000001875 compounds Chemical class 0.000 title claims abstract description 17
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000221377 Auricularia Species 0.000 claims abstract description 25
- 241000123222 Hericium Species 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000007689 inspection Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000012141 concentrate Substances 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 239000001963 growth medium Substances 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 230000009514 concussion Effects 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 239000008188 pellet Substances 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 4
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 4
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 229910052802 copper Inorganic materials 0.000 claims description 4
- 239000010949 copper Substances 0.000 claims description 4
- 239000013078 crystal Substances 0.000 claims description 4
- 150000002333 glycines Chemical class 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 238000002372 labelling Methods 0.000 claims description 4
- 238000009630 liquid culture Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 4
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 4
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 3
- 239000002655 kraft paper Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 241000628997 Flos Species 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 241000222336 Ganoderma Species 0.000 claims description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 2
- 235000011477 liquorice Nutrition 0.000 claims description 2
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 210000005036 nerve Anatomy 0.000 abstract description 3
- 241000238370 Sepia Species 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 244000060234 Gmelina philippensis Species 0.000 description 6
- 241000577951 Hydnum Species 0.000 description 5
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241001388119 Anisotremus surinamensis Species 0.000 description 1
- 241000965254 Apostichopus japonicus Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 241001517488 Clavus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 108010052008 colla corii asini Proteins 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 230000004682 mucosal barrier function Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种猴头菇复合营养口服液的制备方法,属于食品加工领域。其特征在于:采用猴头菇斜面菌种培养→一、二级液体摇床培养→猴头菇菌丝液提取→黑木耳提取液制备→混合→浓缩→调配→均质→灌装→封盖→杀菌→包装→检验→成品的制作工艺流程。有益效果:本发明产品色泽呈棕褐色,均匀一致,风味独特;组织形态呈浑浊液,香甜可口,具有猴头菇和黑木耳特有的清香风味。产品有利于提高机体免疫功能,延缓衰老,温暖脾胃,补益中气,还具有舒缓神经衰弱的功效。老少皆宜,绿色保健。
Description
技术领域
本发明涉及一种保健食品的加工方法,尤其是涉及一种猴头菇复合营养口服液的制备方法。
背景技术
猴头菇,是中国传统的名贵菜肴,肉嫩、味香、鲜美可口,是四大名菜(猴头、熊掌、海参、鱼翅)之一。有“山珍猴头、海味燕窝”之称。这种齿菌科的菌类,菌伞表面长有毛茸状肉刺,长约1~3厘米,它的子实体圆而厚,新鲜时白色,干后由浅黄至浅褐色,基部狭窄或略有短柄,上部膨大,直径3.5~10厘米,远远望去似金丝猴头,故称“猴头菇”,又像刺猬,故又有“刺猬菌”之称。猴头菇是鲜美无比的山珍,菌肉鲜嫩,香醇可口,具有“素中荤”之称。
中医认为,猴头菇性平味甘,有利五脏、助消化、滋补身体等功效。科学临床实验表明,猴头菇可治疗消化不良、胃溃疡、胃窦炎、胃痛、胃胀及神经衰弱等疾病。猴头菌的营养成分很高,每一百克含蛋白质 26.3 克,是香菇的二倍。它含有氨基酸多达 17 种,其中人体所需的占 8 种。每一百克猴头含脂肪 4.2 克,是名副其实的高蛋白、低脂肪食品,还富含各种维生素和无机盐。猴头菇具有增进食欲、增强胃粘膜屏障机能、提高淋巴细胞转化率、提升白细胞等作用,故可以提高人体的免疫能力。猴头菇还是很好的滋补食品,对神经衰弱、消化道溃疡有良好的疗效。近年来,在抗癌药物筛选中,发现其对皮肤、肌肉癌肿有明显作用。所以常吃猴头菇,无病可以增强抗病能力,有病可以其治疗疾病的作用。
猴头菇的营养价值非常高,但现有的加工产品不能有效地保留其有效成分,造成宝贵资源的浪费;将其加工成猴头菇复合营养口服液可实现对猴头菇原料的综合利用,提高其经济价值和营养价值,同时也为猴头菇的深加工开辟了新的道路。
发明内容
本发明的目的提供一种猴头菇复合营养口服液的制备方法,能够发挥中药的保健治病的功效,能够利用保健食品的载体作用,使人们在日常的饮食中就能食用猴头菇,增强体质。
本发明解决其技术问题所采取的技术方案是:
一种猴头菇复合营养口服液的制备方法,其特征在于:采用猴头菇斜面菌种培养→一、二级液体摇床培养→猴头菇菌丝液提取→黑木耳提取液制备→混合→浓缩→调配→均质→灌装→封盖→杀菌→包装→检验→成品的制作工艺流程,具体操作步骤为:
(1)猴头菇斜面菌种培养:将猴头菇和少许灵芝母种在无菌条件下,接于由黄豆、麦芽粉、果糖和海藻酸钠组成的PDA培养基上,并在40℃下培养35天,待菌丝长满斜面,即为扩大的猴头菇斜面菌种;
(2)一二级液体摇床培养:培养基配方为45%黄豆、0.1%磷酸二氢钾、0.2%硫酸铵、0.3%柠檬酸、1%蛋白粉、水900毫升;将培养基分装于200毫升的锥形瓶中,每瓶120毫升,用5层纱布和1层牛皮纸封口,在2.091×105帕、121℃下灭菌10分钟;然后将扩大的猴头菇斜面菌种接入一级液体摇瓶中,每瓶接菌种1平方厘米,在28℃、260转∕分的条件下震荡培养6-8天,当摇瓶内出现大量小菌丝球时终止培养,并将此培养物接入二级液体培养基中,接种量为15%,在一级摇瓶同样条件下震荡培养4-6天,当发酵液呈淡蜂蜜色,清澈透明,并有大量白色菌丝球时停止培养;
(3)猴头菇菌丝液提取:将发酵液用0.3%的淀粉酶及0.2%的复合蛋白酶在38℃、pH为6下进行酶解处理4小时,然后用80孔∕平方厘米的铜筛过滤,即得猴头菇菌丝提取液;
(4)黑木耳提取液制备:选用优质无杂质的干黑木耳子实体、天麻、白茯苓,浸泡于15倍的清水中,浸泡8小时,再置高速打浆机中粉碎,制成黑木耳浆液;将黑木耳浆液pH调至8,加入质量分数为3%复合蛋白酶,控制温度在32℃,酶解55分钟,然后升温至68℃进行灭酶,热水浸提3遍,合并浸提液,过滤备用;
(5)混合、浓缩:将猴头菇菌丝提取液、黑木耳提取液按2:5比例混合均匀,注入低温真空浓缩罐中,待可溶性固形物≥85%,pH为3.5即可;
(6)调配、均质:料液经过45兆帕高压均质机处理,使物料细微化,形成直径为0.08微米的小分子,并加入适量的甘草液、金银花粉和白芍粉;
(7)灌装杀菌:将调配均质后的料液用180毫升棕色营养液瓶灌装,封盖后杀菌,杀菌公式为:25分钟-10分钟-20分钟∕112℃,经检验、贴标、包装即为成品。
有益效果:本发明产品色泽呈棕褐色,均匀一致,风味独特;组织形态呈浑浊液,香甜可口,具有猴头菇和黑木耳特有的清香风味。产品有利于提高机体免疫功能,延缓衰老,温暖脾胃,补益中气,还具有舒缓神经衰弱的功效。老少皆宜,绿色保健。
具体实施方式
实施例1:
一种猴头菇复合营养口服液的制备方法,具体操作步骤为:
(1)猴头菇斜面菌种培养:将猴头菇母种在无菌条件下,接于由甘薯、蛋白粉、葡萄糖和琼脂组成的PDA培养基上,并在30-32℃下培养45-50天,待菌丝长满斜面,即为扩大的猴头菇斜面菌种;
(2)一二级液体摇床培养:培养基配方为30%甘薯、0.2%磷酸二氢钾、0.1%硫酸铵、0.1%柠檬酸、水800毫升;将培养基分装于300毫升的锥形瓶中,每瓶160毫升,用3层纱布和1层牛皮纸封口,在1.049×105帕、108℃下灭菌45分钟;然后将扩大的猴头菇斜面菌种接入一级液体摇瓶中,每瓶接菌种2-2.5平方厘米,在35℃、300转∕分的条件下震荡培养3-5天,当摇瓶内出现大量小菌丝球时终止培养,并将此培养物接入二级液体培养基中,接种量为22%,在一级摇瓶同样条件下震荡培养2-4天,当发酵液呈淡蜂蜜色,清澈透明,并有大量白色菌丝球时停止培养;
(3)猴头菇菌丝液提取:将发酵液用0.1%的淀粉酶及0.1%的复合蛋白酶在45℃、pH为5下进行酶解处理1-3小时,然后用100孔∕平方厘米的铜筛过滤,即得猴头菇菌丝提取液;
(4)黑木耳提取液制备:选用优质无杂质的干黑木耳子实体、枸杞子,浸泡于20倍的稀释牛奶液中,浸泡2-4小时,再置高速打浆机中粉碎,制成黑木耳浆液;将黑木耳浆液pH调至6-7,加入质量分数为1%复合蛋白酶,控制温度在40-42℃,酶解45分钟,然后升温至98℃进行灭酶,热水浸提2遍,合并浸提液,过滤备用;
(5)混合、浓缩:将猴头菇菌丝提取液、黑木耳提取液按1:2比例混合均匀,注入低温真空浓缩罐中,待可溶性固形物≥75%,pH为5-6即可;
(6)调配、均质:料液经过35兆帕高压均质机处理,使物料细微化,形成直径为0.1微米的小分子,并加入适量的阿胶、百合汁和蛋白粉;
(7)灌装杀菌:将调配均质后的料液用350毫升棕色营养液瓶灌装,封盖后杀菌,杀菌公式为:10分钟-15分钟-25分钟∕108℃,经检验、贴标、包装即为成品。
实施例2:
一种猴头菇复合营养口服液的制备方法,具体操作步骤为:
(1)猴头菇斜面菌种培养:将猴头菇母种在无菌条件下,接于由马铃薯、牛奶、麦芽糖和黄原胶组成的PDA培养基上,并在40℃下培养28-30天,待菌丝长满斜面,即为扩大的猴头菇斜面菌种;
(2)一二级液体摇床培养:培养基配方为20%马铃薯、0.3%磷酸二氢钾、0.2%硫酸铵、0.2%柠檬酸、3%蛋白粉、水1升;将培养基分装于270毫升的锥形瓶中,每瓶120毫升,用4层纱布和1层牛皮纸封口,在1.029×106帕、118℃下灭菌30分钟;然后将扩大的猴头菇斜面菌种接入一级液体摇瓶中,每瓶接菌种1.5平方厘米,在30℃、180转∕分的条件下震荡培养6-7天,当摇瓶内出现大量小菌丝球时终止培养,并将此培养物接入二级液体培养基中,接种量为8-10%,在一级摇瓶同样条件下震荡培养3天,当发酵液呈淡蜂蜜色,清澈透明,并有大量白色菌丝球时停止培养;
(3)猴头菇菌丝液提取:将发酵液用0.2%的淀粉酶及0.2%的复合蛋白酶在50℃、pH为6下进行酶解处理0.5小时,然后用60孔∕平方厘米的铜筛过滤,即得猴头菇菌丝提取液;
(4)黑木耳提取液制备:选用优质无杂质的干黑木耳子实体、白果、橘皮,浸泡于35倍的淘米水中,浸泡8小时,再置高速打浆机中粉碎,制成黑木耳浆液;将黑木耳浆液pH调至3.5,加入质量分数为5%果胶酶,控制温度在52℃,酶解28分钟,然后升温至78℃进行灭酶,热水浸提2遍,合并浸提液,过滤备用;
(5)混合、浓缩:将猴头菇菌丝提取液、黑木耳提取液按1:3比例混合均匀,注入低温真空浓缩罐中,待可溶性固形物≥68%,pH为7即可;
(6)调配、均质:料液经过56兆帕高压均质机处理,使物料细微化,形成直径为0.6微米的小分子,并加入适量的甜菊糖苷、芭乐汁和玳玳花粉;
(7)灌装杀菌:将调配均质后的料液用200毫升棕色营养液瓶灌装,封盖后杀菌,杀菌公式为:30分钟-20分钟-5分钟∕110℃,经检验、贴标、包装即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种猴头菇复合营养口服液的制备方法,其特征在于:采用猴头菇斜面菌种培养→一、二级液体摇床培养→猴头菇菌丝液提取→黑木耳提取液制备→混合→浓缩→调配→均质→灌装→封盖→杀菌→包装→检验→成品的制作工艺流程,具体操作步骤为:
(1)猴头菇斜面菌种培养:将猴头菇和少许灵芝母种在无菌条件下,接于由黄豆、麦芽粉、果糖和海藻酸钠组成的PDA培养基上,并在40℃下培养35天,待菌丝长满斜面,即为扩大的猴头菇斜面菌种;
(2)一二级液体摇床培养:培养基配方为45%黄豆、0.1%磷酸二氢钾、0.2%硫酸铵、0.3%柠檬酸、1%蛋白粉、水900毫升;将培养基分装于200毫升的锥形瓶中,每瓶120毫升,用5层纱布和1层牛皮纸封口,在2.091×105帕、121℃下灭菌10分钟;然后将扩大的猴头菇斜面菌种接入一级液体摇瓶中,每瓶接菌种1平方厘米,在28℃、260转∕分的条件下震荡培养6-8天,当摇瓶内出现大量小菌丝球时终止培养,并将此培养物接入二级液体培养基中,接种量为15%,在一级摇瓶同样条件下震荡培养4-6天,当发酵液呈淡蜂蜜色,清澈透明,并有大量白色菌丝球时停止培养;
(3)猴头菇菌丝液提取:将发酵液用0.3%的淀粉酶及0.2%的复合蛋白酶在38℃、pH为6下进行酶解处理4小时,然后用80孔∕平方厘米的铜筛过滤,即得猴头菇菌丝提取液;
(4)黑木耳提取液制备:选用优质无杂质的干黑木耳子实体、天麻、白茯苓,浸泡于15倍的清水中,浸泡8小时,再置高速打浆机中粉碎,制成黑木耳浆液;将黑木耳浆液pH调至8,加入质量分数为3%复合蛋白酶,控制温度在32℃,酶解55分钟,然后升温至68℃进行灭酶,热水浸提3遍,合并浸提液,过滤备用;
(5)混合、浓缩:将猴头菇菌丝提取液、黑木耳提取液按2:5比例混合均匀,注入低温真空浓缩罐中,待可溶性固形物≥85%,pH为3.5即可;
(6)调配、均质:料液经过45兆帕高压均质机处理,使物料细微化,形成直径为0.08微米的小分子,并加入适量的甘草液、金银花粉和白芍粉;
(7)灌装杀菌:将调配均质后的料液用180毫升棕色营养液瓶灌装,封盖后杀菌,杀菌公式为:25分钟-10分钟-20分钟∕112℃,经检验、贴标、包装即为成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610499766.8A CN106071598A (zh) | 2016-06-30 | 2016-06-30 | 一种猴头菇复合营养口服液的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610499766.8A CN106071598A (zh) | 2016-06-30 | 2016-06-30 | 一种猴头菇复合营养口服液的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106071598A true CN106071598A (zh) | 2016-11-09 |
Family
ID=57214606
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610499766.8A Pending CN106071598A (zh) | 2016-06-30 | 2016-06-30 | 一种猴头菇复合营养口服液的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106071598A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107625117A (zh) * | 2017-10-31 | 2018-01-26 | 广西浙缘农业科技有限公司 | 一种猴头菇琼浆及其制备方法 |
CN108260808A (zh) * | 2018-01-31 | 2018-07-10 | 万宁万维诺丽生物科技有限公司 | 一种诺丽酵素及其制备方法 |
CN108853366A (zh) * | 2018-09-28 | 2018-11-23 | 南宁常春藤肿瘤研究院 | 一种能促进和改善睡眠质量的药物及其生产方法 |
CN110623251A (zh) * | 2019-05-17 | 2019-12-31 | 成都市农林科学院 | 一种药食两用的猴头菌养胃营养液的制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102369836A (zh) * | 2010-08-18 | 2012-03-14 | 赵昌银 | 富硒猴头菇的培育方法 |
CN103601553A (zh) * | 2013-11-25 | 2014-02-26 | 青岛茂丰有机蔬菜有限公司 | 一种富铁猴头菇的培养基的使用方法 |
CN104082037A (zh) * | 2014-07-10 | 2014-10-08 | 乳山市华隆生物科技有限公司 | 生物酶辅助后处理猴头菇发酵菌丝液并制备菌丝粉的方法 |
CN104187947A (zh) * | 2014-08-07 | 2014-12-10 | 河北大学 | 一种猴头菇液体发酵饮料及其制备方法 |
CN104206173A (zh) * | 2014-08-29 | 2014-12-17 | 上海市农业科学院 | 一种利用野生猴头菇袋料栽培的方法 |
-
2016
- 2016-06-30 CN CN201610499766.8A patent/CN106071598A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102369836A (zh) * | 2010-08-18 | 2012-03-14 | 赵昌银 | 富硒猴头菇的培育方法 |
CN103601553A (zh) * | 2013-11-25 | 2014-02-26 | 青岛茂丰有机蔬菜有限公司 | 一种富铁猴头菇的培养基的使用方法 |
CN104082037A (zh) * | 2014-07-10 | 2014-10-08 | 乳山市华隆生物科技有限公司 | 生物酶辅助后处理猴头菇发酵菌丝液并制备菌丝粉的方法 |
CN104187947A (zh) * | 2014-08-07 | 2014-12-10 | 河北大学 | 一种猴头菇液体发酵饮料及其制备方法 |
CN104206173A (zh) * | 2014-08-29 | 2014-12-17 | 上海市农业科学院 | 一种利用野生猴头菇袋料栽培的方法 |
Non-Patent Citations (2)
Title |
---|
刘建华等: "《食用菌保鲜与加工实用新技术》", 31 January 2008, 中国农业出版社 * |
秦俊哲等: "《食用菌贮藏保鲜与加工新技术》", 30 September 2003, 化学工业出版社 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107625117A (zh) * | 2017-10-31 | 2018-01-26 | 广西浙缘农业科技有限公司 | 一种猴头菇琼浆及其制备方法 |
CN108260808A (zh) * | 2018-01-31 | 2018-07-10 | 万宁万维诺丽生物科技有限公司 | 一种诺丽酵素及其制备方法 |
CN108853366A (zh) * | 2018-09-28 | 2018-11-23 | 南宁常春藤肿瘤研究院 | 一种能促进和改善睡眠质量的药物及其生产方法 |
CN110623251A (zh) * | 2019-05-17 | 2019-12-31 | 成都市农林科学院 | 一种药食两用的猴头菌养胃营养液的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104263588A (zh) | 一种以山楂果、山楂叶为原料制备山楂酒的方法 | |
CN104357271A (zh) | 一种猴头菇糯米保健酒的制作方法 | |
CN106071598A (zh) | 一种猴头菇复合营养口服液的制备方法 | |
CN106106922A (zh) | 一种金银花茶饮料的加工工艺 | |
CN104824767A (zh) | 猴头菌发酵健胃消食饮料 | |
CN109329834A (zh) | 一种枸杞抗疲劳保健食品及其制备方法 | |
KR101306669B1 (ko) | 태세 육영지를 포함하는 음료의 제조 방법, 및 태세 육영지를 포함하는 음료 | |
CN104664507A (zh) | 一种纯天然石榴饮的制备 | |
CN106235318A (zh) | 以金银花、姜黄为主要原料制备酵素的方法 | |
CN106136199A (zh) | 一种猴头菇复合酱油的酿造方法 | |
CN105266140A (zh) | 一种猴头菇复合胶囊的加工方法 | |
CN105132259A (zh) | 一种猴头菇保健酒的加工方法 | |
CN104397792A (zh) | 一种杏鲍菇姜汁饮料的制作方法 | |
CN104323379A (zh) | 一种金针菇姜汁饮料的制作方法 | |
CN105230870A (zh) | 一种猴头菇保健茶的加工方法 | |
CN105062776A (zh) | 一种花菇糯米保健酒的制作方法 | |
CN105231219A (zh) | 一种猴头菇保健果醋饮料的制备方法 | |
CN106047550A (zh) | 一种猴头菇发酵酒的加工方法 | |
CN106867768A (zh) | 一种火龙果花桃花养生糯米酒及其制备方法 | |
CN106666309A (zh) | 一种沙虫蛋白发酵饮品及其制作方法 | |
CN107801988B (zh) | 一种无花果果酱及其制作方法 | |
CN106072499A (zh) | 一种猴头菇保健晶的制作方法 | |
CN105995992A (zh) | 一种牛樟芝银耳保健口服液的制备方法 | |
CN106072500A (zh) | 一种姬松茸营养液的制备方法 | |
CN105475759A (zh) | 一种猴头菇醋酸饮料的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161109 |