CN106136005A - 一种牛樟芝保健乳酸饮料的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种牛樟芝保健乳酸饮料的制备方法，属于食品加工领域。其特征在于：采用牛樟芝菌种液体培养→发酵醪液处理→固体培养→浸提→乳酸发酵→半成品→配料→冷贮去杂→杀菌→包装→成品的加工工艺流程。有益效果：本发明产品呈淡黄棕色液体，清亮透明，酸甜爽口，口味纯正自然，具有牛樟芝特有的清香风味。本产品有利于提高机体免疫功能，还具有增强免疫力、抗肿瘤、抗过敏、降血压、降胆固醇、保护肝脏等多种保健功效，且食用方便，口感清爽滑口，风味独特。老少皆宜，绿色保健。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种牛樟芝保健乳酸饮料的制备方法。
背景技术
牛樟芝，又名：樟生薄孔菌、 牛樟菇 、红樟芝，是一种珍稀的药用真菌，隶属于真菌门，担子菌亚门，层菌纲，多孔菌科，苔芝属。牛樟芝具有疗效的起源来自于早期原住民因生活型态的关系长期喜欢饮酒，导致罹患肝病变的比例一直是居高不下，但是在喝过以牛樟芝熬煮的汤汁后，肝病竟然都完全痊愈，以致于一直以来，原住民皆将牛樟芝视为是最珍贵的药材。牛樟芝中含有多种生理活性成分，如多糖、三萜类化合物、超氧歧化酶腺苷、蛋白质、多种维生素、微量元素（钙、磷、锗）、核酸、凝集素、氨基酸、胆固醇、木质素、血压稳定物质等，其具备的生理活性功能具有抗肿瘤、增强免疫力、抗病毒、抗过敏、抗高血压、抑制血小板凝集、降血压、降胆固醇、抗细菌、保护肝脏等，可说是药材中的王中之王。
牛樟芝营养价值极高，用于加工成牛樟芝保健乳酸饮料可实现对牛樟芝的综合利用，便于储存，提高其经济价值和营养价值。
发明内容
本发明的目的提供一种牛樟芝保健乳酸饮料的制备方法，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牛樟芝，增强体质。
本发明解决其技术问题所采取的技术方案是：
一种牛樟芝保健乳酸饮料的制备方法，其特征在于：采用牛樟芝菌种液体培养→发酵醪液处理→固体培养→浸提→乳酸发酵→半成品→配料→冷贮去杂→杀菌→包装→成品的加工工艺流程，具体操作步骤为：
（1）液体培养：培养料为麦芽糖、蛋白粉、琼脂、硫酸铵、磷酸二氢钾，灭菌后介入牛樟芝菌种，置摇床和发酵罐培养，接种量为18%，在40℃、pH值为5、发酵罐通风比1∶0.7的条件下，培养2天；当菌丝开始老化并自溶，颜色变浅时，即可放罐；
（2）发酵醪液处理：醪液采用板框压液分离，滤液澄清、少浑浊；菌丝用热水浸提；
（3）固体培养：采用甘薯粉、木糠、麸皮、葡萄糖、牛奶与碳酸钙为培养基，调pH值为4.5，装袋灭菌后进行接种，接种量10%，于32℃暗室培养33天，待菌丝长满培养基即可；
（4）浸提：将菌丝培养物加10倍量水煎煮2次，每次1.5小时，滤除残渣，合并提取液；
（5）乳酸发酵：以发酵醪液、菌丝提取液为原料，加入12%葡萄糖补充碳源，接种5%乳酸后，于32℃培养15小时便可放罐，过滤得乳酸发酵液；
（6）配料：将乳酸发酵液在102℃下进行减压浓缩，浓缩至原液的8%，加预制的甘草液、五味子粉、金银花粉和石斛粉，混合均匀，低温下静置产生不溶性沉淀，再经4500转∕分进行离心分离，除去蛋白沉淀；
（7）冷贮：在2-6℃下低温贮存，离心去沉淀，待液体澄清透明，有乳酸清香味时，便可分装；
（8）杀菌、包装：将乳酸在58℃下杀菌25分钟，冷却后即可用瓶分装，贴标即为成品。
有益效果：本发明产品呈淡黄棕色液体，清亮透明，酸甜爽口，口味纯正自然，具有牛樟芝特有的清香风味。本产品有利于提高机体免疫功能，还具有增强免疫力、抗肿瘤、抗过敏、降血压、降胆固醇、保护肝脏等多种保健功效，且食用方便，口感清爽滑口，风味独特。老少皆宜，绿色保健。
具体实施方式
实施例1：
一种牛樟芝保健乳酸饮料的制备方法，具体操作步骤为：
（1）液体培养：培养料为蛋白糖、黄豆饼粉、硫酸镁、磷酸二氢钾，灭菌后介入牛樟芝菌种，置摇床和发酵罐培养，接种量为15%，在30-32℃、ph值为6-7、发酵罐通风比1∶0.2的条件下，培养3-5天；当菌丝开始老化并自溶，颜色变浅时，即可放罐；
（2）发酵醪液处理：醪液采用板框压液分离，滤液澄清、少浑浊；菌丝用热水浸提；
（3）固体培养：采用木屑、麸皮、葡萄糖与碳酸钙为培养基，调ph值为3.5，装袋灭菌后进行接种，接种量12%，于25-28℃暗室培养45天，待菌丝长满培养基即可；
（4）浸提：将菌丝培养物加8倍量水煎煮3次，每次1小时，滤除残渣，合并提取液；
（5）乳酸发酵：以发酵醪液、菌丝提取液为原料，加入8%蛋白糖补充碳源，接种8%乳酸后，于42-45℃培养10小时便可放罐，过滤得乳酸发酵液；
（6）配料：将乳酸发酵液在85℃下进行减压浓缩，浓缩至原液的3%-5%，加预制的甜味菊汁、百合汁和白何首乌粉，混合均匀，低温下静置产生不溶性沉淀，再经3600转∕分进行离心分离，除去蛋白沉淀；
（7）冷贮：在0-4℃下低温贮存，离心去沉淀，待液体澄清透明，有乳酸清香味时，便可分装；
（8）杀菌、包装：将乳酸在78℃下杀菌10分钟，冷却后即可用瓶分装，贴标即为成品。
实施例2：
一种牛樟芝保健乳酸饮料的制备方法，具体操作步骤为：
（1）液体培养：培养料为蔗糖、紫薯粉、枸杞汁、硫酸镁、磷酸二氢钾，灭菌后介入牛樟芝菌种，置摇床和发酵罐培养，接种量为8%，在45℃、ph值为3.6、发酵罐通风比1∶0.1的条件下，培养7天；当菌丝开始老化并自溶，颜色变浅时，即可放罐；
（2）发酵醪液处理：醪液采用板框压液分离，滤液澄清、少浑浊；菌丝用热水浸提；
（3）固体培养：采用糠皮、胶原蛋白、麸皮、蔗糖与碳酸钙为培养基，调ph值为6.5，装袋灭菌后进行接种，接种量22%，于40℃暗室培养28天，待菌丝长满培养基即可；
（4）浸提：将菌丝培养物加12倍量水煎煮3次，每次2小时，滤除残渣，合并提取液；
（5）乳酸发酵：以发酵醪液、菌丝提取液为原料，加入15%葡萄糖补充碳源，接种12%乳酸后，于55℃培养5小时便可放罐，过滤得乳酸发酵液；
（6）配料：将乳酸发酵液在45℃下进行减压浓缩，浓缩至原液的12%，加预制的五味子提取汁、玳玳花粉和枳椇子粉，混合均匀，低温下静置产生不溶性沉淀，再经8500转∕分进行离心分离，除去蛋白沉淀；
（7）冷贮：在26℃下常温贮存，离心去沉淀，待液体澄清透明，有乳酸清香味时，便可分装；
（8）杀菌、包装：将乳酸在88℃下杀菌30分钟，冷却后即可用瓶分装，贴标即为成品。
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)
1.一种牛樟芝保健乳酸饮料的制备方法，其特征在于：采用牛樟芝菌种液体培养→发酵醪液处理→固体培养→浸提→乳酸发酵→半成品→配料→冷贮去杂→杀菌→包装→成品的加工工艺流程，具体操作步骤为：
（1）液体培养：培养料为麦芽糖、蛋白粉、琼脂、硫酸铵、磷酸二氢钾，灭菌后介入牛樟芝菌种，置摇床和发酵罐培养，接种量为18%，在40℃、pH值为5、发酵罐通风比1∶0.7的条件下，培养2天；当菌丝开始老化并自溶，颜色变浅时，即可放罐；
（2）发酵醪液处理：醪液采用板框压液分离，滤液澄清、少浑浊；菌丝用热水浸提；
（3）固体培养：采用甘薯粉、木糠、麸皮、葡萄糖、牛奶与碳酸钙为培养基，调pH值为4.5，装袋灭菌后进行接种，接种量10%，于32℃暗室培养33天，待菌丝长满培养基即可；
（4）浸提：将菌丝培养物加10倍量水煎煮2次，每次1.5小时，滤除残渣，合并提取液；
（5）乳酸发酵：以发酵醪液、菌丝提取液为原料，加入12%葡萄糖补充碳源，接种5%乳酸后，于32℃培养15小时便可放罐，过滤得乳酸发酵液；
（6）配料：将乳酸发酵液在102℃下进行减压浓缩，浓缩至原液的8%，加预制的甘草液、五味子粉、金银花粉和石斛粉，混合均匀，低温下静置产生不溶性沉淀，再经4500转∕分进行离心分离，除去蛋白沉淀；
（7）冷贮：在2-6℃下低温贮存，离心去沉淀，待液体澄清透明，有乳酸清香味时，便可分装；
（8）杀菌、包装：将乳酸在58℃下杀菌25分钟，冷却后即可用瓶分装，贴标即为成品。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578773A (zh) * | 2017-02-14 | 2017-04-26 | 西华大学 | 一种新型解酒饮料及其制备方法 |
| CN107509905A (zh) * | 2017-09-10 | 2017-12-26 | 江西省中楚生物科技有限公司 | 一种可快速补充体能的糙米味饮料 |
| CN108432876A (zh) * | 2018-03-20 | 2018-08-24 | 上海理工大学 | 一种樟芝风味发酵乳的酿造方法 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578773A (zh) * | 2017-02-14 | 2017-04-26 | 西华大学 | 一种新型解酒饮料及其制备方法 |
| CN107509905A (zh) * | 2017-09-10 | 2017-12-26 | 江西省中楚生物科技有限公司 | 一种可快速补充体能的糙米味饮料 |
| CN108432876A (zh) * | 2018-03-20 | 2018-08-24 | 上海理工大学 | 一种樟芝风味发酵乳的酿造方法 |
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