CN106107371A - 一种苹果虫草液体菌种转化饮品 - Google Patents
一种苹果虫草液体菌种转化饮品 Download PDFInfo
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- CN106107371A CN106107371A CN201610489830.4A CN201610489830A CN106107371A CN 106107371 A CN106107371 A CN 106107371A CN 201610489830 A CN201610489830 A CN 201610489830A CN 106107371 A CN106107371 A CN 106107371A
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- mali pumilae
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- A—HUMAN NECESSITIES
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Abstract
一种苹果虫草液体菌种转化饮品，是用成熟的苹果榨成汁液并作为一种液体培养基，将苹果培养基灭菌后接入虫草菌种，接着培育至苹果培养基长满菌丝或菌球得苹果虫草液体菌种转化饮品。通过实施本发明，将苹果果汁和虫草菌种通过深层发酵形成另一个特色的结合体——苹果虫草液体菌种饮品，使其营养、功能及功效会更加突出。同时，以苹果汁为原料，利用苹果的糖分作为碳源，保持苹果虫草液体菌种饮品纯正、天然。其味道有浓郁的苹果香味和清谈的虫草香味，清澈的液体中带有黄色的菌丝或菌球，形成的苹果虫草液体菌种饮品色、香、味俱全。
Description
技术领域
本发明属于微生物技术领域，具体涉及到一种苹果虫草液体菌种转化饮品。
背景技术
苹果是蔷薇科苹果属(malus)植物的果实，不仅是我国最主要的果品，也是世界上种植最广、产量最多的果品。在我国，苹果主要产于华北、东北一带，夏、秋季果实成熟时采摘，洗净鲜用或切片晒干用。苹果的形态略呈圆形，果皮的颜色多为青、黄、红色。不同的地区、不同品种的苹果，其成熟季节是有差别的。主要品种有国光、元帅、红星、红玉、青香蕉、倭绵、祝光等。其他还有印度、伏锦、迎秋、赤阳、黄魁、鸡冠、玉霞、伏花皮等，其中以国光为最多。国光苹果甜酸，风味较好，适于做拔丝苹果之用。苹果酸甜可口,营养丰富,是老幼皆宜的水果之一。
苹果营养丰富，每100克苹果含有：热量（大卡）52蛋白质（克）0.2脂肪（克）0.2碳水化合物（克）13.5膳食纤维（克）1.2维生素A（微克）3胡萝卜素（微克）20维生素B1（毫克）0.06维生素B2（毫克）0.02烟酸（毫克）0.2维生素C（毫克）4维生素E（毫克）2.12钙（毫克）4磷（毫克）12钾（毫克）119钠（毫克）1.6镁（毫克）4铁（毫克）0.6锌（毫克）0.19硒（微克）0.12铜（毫克）0.06锰（毫克）0.03.一般人群均可食用。
有科学家和医师把苹果称为“全方位的健康水果”或称为“全科医生”。因为苹果的性味温和，含有丰富的碳水化合物、维生素和微量元素，有糖类、有机酸、果胶、蛋白质、钙、磷、钾、铁、维生素A、维生素B、维生素C和膳食纤维，另含有苹果酸，酒石酸，胡萝卜素，是所有蔬果中营养价值最接近完美的一个。
1.富含锌：苹果有“智慧果”、“记忆果”的美称。人们早就发现，多吃苹果有增进记忆、提高智能的效果。苹果不仅含有丰富的糖、维生素和矿物质等大脑必需的营养素，而且更重要的是富含锌元素。据研究，锌是人体内许多重要酶的组成部分，是促进生长发育的关键元素，锌还是构成与记忆力息息相关的核酸与蛋白质的必不可少的元素，锌还与产生抗体、提高人体免疫力等有密切关系。
2.鲜苹果中的含水量为85%。
3.苹果中含的多酚及黄酮类天然化学抗氧化物质和大量的粗纤维。
4.含有较多的钾，能与人体过剩的钠盐结合，使之排出体外。当人体摄入钠盐过多时，吃些苹果，有利于平衡体内电解质。
5.含有的磷和铁等元素，易被肠壁吸收，有补脑养血、宁神安眠作用。
6.苹果的香气是治疗抑郁和压抑感的良药。专家们经过多次试验发现，在诸多气味中，苹果的香气对人的心理影响最大，它具有明显的消除心理压抑感的作用。临床使用证明，让精神压抑患者嗅苹果香气后，心境大有好转，精神轻松愉快，压抑感消失。
苹果的功效与作用如下：
1.降低胆固醇：保持血糖的稳定，还能有效地降低胆固醇。
2.防癌抗癌：减少肺癌的危险，预防铅中毒，原花青素能预防结肠癌。
3.血管清理剂：改善呼吸系统和肺功能，保护肺部免受污染和烟尘的影响。
4.促进胃肠蠕动：协助人体顺利排出废物，减少有害物质对皮肤的危害。
5.维持酸碱平衡：苹果是碱性食品，吃苹果可以迅速中和体内过多的酸性物质(包括运动(运动食品)产生的酸及鱼、肉、蛋等酸性食物在体内产生的酸性代谢产物)，增强体力和抗病能力。
6.减肥：苹果会增加饱腹感，饭前吃能减少进食量，达到减肥的目的。
发明内容
本发明的目的就是提供全新的一种苹果虫草液体菌种转化饮品。具体包括：该饮品是用成熟的苹果榨成汁液并作为一种液体培养基，将苹果培养基灭菌后接入北虫草菌种，接着培育至苹果培养基长满虫草菌丝或菌球得苹果虫草液体菌种转化饮品。
所述的虫草，也叫北虫草，是一种富含虫草素、高蛋白、氨基酸的食用菌类，是上等的滋补佳品。目前人工栽培的北虫草主要是有两类：一类是人工饲养用虫蛹生菌而成，第二类是市场上最常见的，人工饲养用谷类、麦子发酵生菌而成。
北冬虫夏草草长5～8公分，金黄、桔黄色，与青海冬虫夏草同属于真菌门虫草属，有相似的药用和滋补功效。国内外对已经成为诱发虫草子实体的种类研究认为，北虫草食用和药用价值可与传统的冬虫夏草媲美，人工培养的北虫草虫草素含量高于传统冬虫夏草几十倍。
现代医药学研究证明，北冬虫夏草含有丰富的蛋白质、18种氨基酸、17种微量元素、12种维生素： A、B1、B2、B6、B12、C、D、E等含量高于菇类，具有滋肺补肾、止血化痰、扩张气管、镇静、抗各类细菌、降血压等功效。经香港、韩国、日本、加拿大、美国以及国内国十多个单位等世界各国的研究和检测证明，北虫草是传统冬虫夏草的最理想代用品。
将北虫草制备成茶饮料，具抗衰老、抗疲劳、抗癌、抗炎、抗菌、保心、保肝、润肺、补肾壮阳、美颜乌发等多种医疗保健作用。亦不同于一般营养保健食品只对某一方面营养素的不足进行补充和强化，而是在整体上双向调节人体机能平衡，调动机体内部活力，调节人体新陈代谢机能，提高自身免疫能力，促使全部的内脏或器官机能正常化。
本发明是通过以下技术方案来实现的：
一种苹果虫草液体菌种转化饮品，技术方案中在于：该饮品是用成熟的苹果榨成汁液并作为一种液体培养基，将苹果培养基灭菌后接入虫草菌种，接着培育至苹果培养基长满虫草菌丝或菌球得苹果虫草液体菌种转化饮品。
具体包括如下步骤：
1、苹果采集及处理：采集8-9成熟的苹果果实为原料，接着将苹果果实清洗干净，然后去除果核得其果肉，最后把按照1份果肉、10份清水的比例把果肉和清水混合起来并打成浆汁。
2、制备培养基：将90的苹果浆汁、7%的红糖和3%的植物淀粉一并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。
3、接种：在无菌环境下往生产用液体培养基接入虫草菌种，并保持菌种浮在液体培养基上面。
4、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%以上而得苹果虫草液体菌种转化饮品原料。
5、成品：把长满虫草菌丝或菌球的苹果液体菌种转化饮品原料分装于包装瓶中得成品苹果虫草液体菌种转化饮品。
本发明既有如下优点：
1、本发明所提出的苹果虫草液体菌种转化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，以苹果果汁为主要原料，接入虫草菌种后再通过深层发酵形成另一个特色的结合体——苹果虫草液体菌种饮品，具有苹果的营养成分，同时也还有虫草的营养成分。所以，形成的苹果虫草液体菌种饮品其营养及功效会更加突出，此使普通的苹果也由此增值百倍。
3、通过实施本发明，以苹果汁为原料，主要利用苹果的糖分作为碳源，保持苹果虫草液体菌种饮品纯正、天然。其味道有浓郁的苹果香味和清谈的虫草香味，饮品清澈透明，清澈的液体中带有黄色的菌丝或菌球，形成的苹果虫草液体菌种饮品色、香、味俱全。
4、通过实施本发明，最终产品——苹果虫草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——苹果虫草液体菌种饮品，由于主要原料——苹果，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。
一种苹果虫草液体菌种转化饮品，技术方案中在于：该饮品是用成熟的苹果榨成汁液并作为一种液体培养基，将苹果培养基灭菌后接入虫草菌种，接着培育至苹果培养基长满虫草菌丝或菌球得苹果虫草液体菌种转化饮品。
具体实施方式如下：
1、苹果采集及处理：采集8-9成熟的苹果果实为原料，接着将苹果果实清洗干净，然后去除果核得其果肉，最后把按照1份果肉、10份清水的比例把果肉和清水混合起来并打成浆汁。
2、制备培养基：将90的苹果浆汁、7%的红糖和3%的植物淀粉一并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。
3、接种：在无菌环境下往生产用液体培养基接入虫草菌种，并保持菌种浮在液体培养基上面。
4、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%以上而得苹果虫草液体菌种转化饮品原料。
5、成品：把长满虫草菌丝或菌球的苹果液体菌种转化饮品原料分装于包装瓶中得成品苹果虫草液体菌种转化饮品。
Claims (1)
1.一种苹果虫草液体菌种转化饮品，其特征在于：该饮品是用成熟的苹果榨成汁液并作为一种液体培养基，将苹果培养基灭菌后接入虫草菌种，接着培育至苹果培养基长满虫草菌丝或菌球得苹果虫草液体菌种转化饮品；
具体包括如下步骤：
（1）苹果采集及处理：采集8-9成熟的苹果果实为原料，接着将苹果果实清洗干净，然后去除果核得其果肉，最后把按照1份果肉、10份清水的比例把果肉和清水混合起来并打成浆汁；
（2）制备培养基：将90的苹果浆汁、7%的红糖和3%的植物淀粉一并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；
（3）接种：在无菌环境下往生产用液体培养基接入虫草菌种，并保持菌种浮在液体培养基上面；
（4）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%以上而得苹果虫草液体菌种转化饮品原料；
（5）成品：把长满虫草菌丝或菌球的苹果液体菌种转化饮品原料分装于包装瓶中得成品苹果虫草液体菌种转化饮品。
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| CN109234176A (zh) * | 2018-11-28 | 2019-01-18 | 湖南金芙农业科技有限公司 | 冬虫夏草用母种培养基及其制备方法 |
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Application publication date: 20161116 |