CN106071603A - 一种灵银酵素的制作方法 - Google Patents
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Abstract
本发明提供了一种用市售干酪乳杆菌、鼠李糖乳杆菌，嗜酸乳杆菌发酵制备灵银酵素饮料的方法，其工艺特点是以灵芝、银杏为主要原料，辅以蜂蜜和菌种。原料适当打碎后加蜂蜜和菌种各100毫升，饮用水10升。30℃厌氧发酵5‑10天。过滤后可加蜂蜜、低聚果糖、低聚异麦芽糖、白砂糖、乳糖酸等调味。每天早晚各饮用一次，每次50‑100毫升。治咳嗽，心神不安，失眠多梦、怔忡、健忘等症。
Description
技术领域
本发明涉及灵银酵素的生产方法，尤其是灵芝、银耳为主要原料的酵素保健饮料的发酵方法，属于生物工程技术领域。
背景技术
酵素一词是日本人对酶(enzyme)的一种叫法，指具有生物催化功能的大分子物质，后来把经微生物发酵得到的具有生物活性物质的发酵液或发酵制品统称为酵素。鉴于一些制作者只关注水果，尤其是加入不同种类的水果，不注意发酵过程中微生物的作用，也忽视了对一些功能性材料的应用，有必要应用传统和科学搭配制作酵素产品、拓展和保证酵素功能，为民众健康提供保障。酵素产品的开发和应用还易受到杂菌污染的影响，因此也有必要应用科学的发酵技术以保证产品质量。
本发明的主要原料为：灵芝、银耳。
灵芝，外形呈伞状，菌盖肾形、半圆形或近圆形，为多孔菌科真菌灵芝的子实体。灵芝已实现人工种植。灵芝药用在我国已有2000多年的历史，被历代医药家视为滋补强壮、扶正固本的神奇珍品。经过大量临床研究，灵芝对神经衰弱、高脂血症、冠心病心绞痛、心律失常、克山病、高原不适症、肝炎、出血热、消化不良、气管炎等各有不同程度的疗效。药理研究证明，灵芝有多方面的生物活性。主含氨基酸、多肽、蛋白质、真菌溶菌酶，以及糖类(还原糖和多糖)、麦角甾醇、三萜类、香豆精甙、挥发油、硬脂酸、苯甲酸、生物碱、维生素B2及C等；孢子还含甘露醇、海藻糖。
银耳，又称作白木耳、雪耳、银耳子等，属于真菌类银耳科银耳属，是门担子菌门真菌银耳的子实体，有"菌中之冠"的美称。银耳味甘、淡、性平、无毒，银耳具有强精、补肾、润肠、益胃、补气、和血、强心、壮身、补脑、提神、美容、嫩肤、延年益寿之功效。它能提高肝脏解毒能力，保护肝脏功能，它不但能增强机体抗肿瘤的免疫能力，还能增强肿瘤患者对放疗、化疗的耐受力。可以滋补生津；润肺养胃，补肺益气。虚劳咳嗽；痰中带血；津少口渴；病后体虚；气短乏力。银耳也是一味滋补良药，特点是滋润而不腻滞，具有补脾开胃、益气清肠、安眠健胃、补脑、养阴清热、润燥之功，对阴虚火旺不受参茸等温热滋补的病人是一种良好的补品。银耳富有天然特性胶质，加上它的滋阴作用，长期服用可以润肤，并有祛除脸部黄褐斑、雀斑的功效。银耳是种含膳食纤维的减肥食品，它的膳食纤维可助胃肠蠕动，减少脂肪吸收。古今史著和历代医学家通过临床验证，确认银耳有强精补肾，滋阴润肺，生津目咳，清润益胃，补气和血，强心壮身，补脑提神，嫩肤美容，延年益寿，抗癌之功效，但银耳的质量尤为重要。
发明内容：
本发明配方及用法：灵芝900克，银耳600克，经0.9％食盐水浸泡3min，饮用水冲洗一遍后打碎，渣汁加蜂蜜100mL，菌种100mL，饮用水10L。30摄氏度厌氧发酵5-10d。过滤备用。菌种用市售干酪乳杆菌、鼠李糖乳杆菌，嗜酸乳杆菌，单独MRS培养基[培养基配方(g/L)：牛肉蛋白粉10,鱼肉汁10,酵母浸出汁粉5,葡萄糖20,醋酸钠5,柠檬酸二铵2,吐温800.1,硫酸镁0.58,硫酸锰0.28,蒸溜水1000ml,121℃高压灭菌15min，调节pH6.2～6.4]培养18h按1:1:1混合做种子。每次早晚各饮用50-100mL，可加蜂蜜、低聚果糖、低聚 异麦芽糖、白砂糖、乳糖酸等调味。常服该酵素治咳嗽，心神不安，失眠多梦、怔忡、健忘等症。
本发明的技术方案：
本发明的目的是提出一种灵银酵素饮料制备方法，其无需昂贵设备，能有效避免真菌及致病菌毒素的产生，且能稳定持久具有良好的保健功效。
市售干酪乳杆菌、鼠李糖乳杆菌，嗜酸乳杆菌，单独MRS培养基培养18h按1:1:1混合为菌种，利用灵芝和银耳发酵制备酵素饮料。分为三个阶段，第一阶段是原料清洗，第二阶段为厌氧发酵，第三阶段为调味。实施工艺为：
1)取灵芝900克，银耳600克。水洗干净、经0.9％食盐水浸泡3分钟，饮用水冲洗一遍。
2)用市售干酪乳杆菌、鼠李糖乳杆菌，嗜酸乳杆菌，单独MRS培养基培养18h按1:1:1混合做种子。
3)适当打碎后加蜂蜜和菌种各100毫升，饮用水10升。30摄氏度厌氧发酵5-10天。过滤备用。
4)加适量蜂蜜、低聚果糖、低聚异麦芽糖、白砂糖、乳糖酸等调味。
本发明的有益效果：
本发明提供了一种具有保健功效的酵素饮料生产方法。本发明制备方法及过程中无污染安全可靠，发酵时间周期短，工艺环节少，简单易操作，可节省投资和运行费用。本发明可有效防止杂菌滋生，外加菌种可带来额外保健作用，使大分子物质迅速分解成人体容易吸收利用的小分子物质，有效提高酵素饮料的各种保健功效和高附加值。
具体实施方式：
下面结合实施例对本发明进行进一步描述。以下实施例仅为本发明的几个具体实施例，但本发明的设计构思并不局限于此，凡利用此构思对本发明进行非实质性的改动，均应属于侵犯本发明保护范围的行为。
实施例1
灵芝900克，银耳600克。水洗干净、经0.9％食盐水浸泡3分钟，饮用水冲洗一遍。菌种用市售干酪乳杆菌、鼠李糖乳杆菌，嗜酸乳杆菌，单独MRS培养基培养18h按1:1:1混合做种子。将原料适当打碎后加蜂蜜和菌种各100毫升，饮用水10升。30℃厌氧发酵8天。过滤后加蜂蜜、果葡糖浆各10g/L调味。得到口感风味具佳，保健作用良好的灵银酵素饮料。
实施例2
灵芝600克，银耳300克。水洗干净、经0.9％食盐水浸泡3分钟，饮用水冲洗一遍。菌种用市售干酪乳杆菌、鼠李糖乳杆菌，嗜酸乳杆菌，单独MRS培养基培养18h按1:1:1混合做种子。将原料适当打碎后加蜂蜜和菌种各100毫升，饮用水10升。30℃厌氧发酵8天。过滤后加蜂蜜15g/L调味。得到口感风味具佳，保健作用良好的灵银酵素饮料。
实施例3
灵芝900克，银耳600克。水洗干净、经0.9％食盐水浸泡3分钟，饮用水冲洗一遍。菌种用市售干酪乳杆菌、鼠李糖乳杆菌，嗜酸乳杆菌，单独MRS培养基培养18h按1:1:1混合做种子。将原料适当打碎后加蜂蜜和菌种各100毫升，饮用水10升。30℃厌氧发酵8天。过滤后加果葡糖浆各15g/L调味。得到口感风味具佳，保健作用良好的灵银酵素饮料。
实施例4
灵芝900克，银耳600克。水洗干净、经0.9％食盐水浸泡3分钟，饮用水冲洗一遍。菌种用市售干酪乳杆菌、鼠李糖乳杆菌，嗜酸乳杆菌，单独MRS培养基培养18h按1:1:1混合做种子。将原料适当打碎后加蜂蜜和菌种各100毫升，饮用水10升。30℃厌氧发酵8天。过滤后加蔗糖10g/L调味。得到口感风味具佳，保健作用良好的灵银酵素饮料。
Claims (8)
1.一种灵银酵素的制作方法，其特点是以灵芝、银杏为原料，添加菌种和蜂蜜发酵制备茶饮料，该方法包括以下步骤：
a)取灵芝900克，银耳600克。水洗干净、经0.9％食盐水浸泡3分钟，饮用水冲洗一遍。
b)用市售干酪乳杆菌、鼠李糖乳杆菌，嗜酸乳杆菌，单独MRS培养基培养18h按1:1:1混合做种子。
c)适当打碎后加蜂蜜和菌种各100毫升，饮用水10升。30摄氏度厌氧发酵5-10天。过滤备用。
d)加适量蜂蜜、低聚果糖、低聚异麦芽糖、白砂糖、乳糖酸等调味。
2.根据权利要求1所述的一种灵银酵素的制作方法，其特征是：所述菌种单独MRS培养基培养18h按1:1:1混合后做为酵素发酵用种子。
3.根据权利要求1所述的一种灵银酵素的制作方法，其特征是：菌种用MRS培养基配方为(g/L)：牛肉蛋白粉10,鱼肉汁10,酵母浸出汁粉5,葡萄糖20,醋酸钠5,柠檬酸二铵2,吐温80 0.1,硫酸镁0.58,硫酸锰0.28,蒸溜水1000ml,121℃高压灭菌15min，调节pH6.2～6.4。
4.根据权利要求1所述的一种灵银酵素的制作方法，其特征是：原料配比为：灵芝900克，银耳600克，处理方法为：水洗干净、经0.9％食盐水浸泡3分钟，饮用水冲洗一遍。
5.根据权利要求1所述的一种灵银酵素的制作方法，其特征是：原料与蜂蜜、菌种的比例为每份原料(灵芝900克，银耳600克)适当打碎后加蜂蜜和菌种各100毫升，饮用水10升。
6.根据权利要求1所述的一种灵银酵素的制作方法，其特征是：原料及菌种、蜂蜜混合均匀30摄氏度厌氧发酵5-10天。过滤备用。
7.根据权利要求1所述的一种灵银酵素的制作方法，其特征是：过滤后发酵液添加适量蜂蜜、低聚果糖、低聚异麦芽糖、白砂糖、乳糖酸等调味。
8.根据权利要求1所述的一种灵银酵素的制作方法，其特征是：发酵过程中不会受杂菌污染，发酵后酵素品质良好，口感良好。
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