CN106173736A - 一种茯苓发酵制酵素的方法 - Google Patents
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Abstract
本发明提供了一种茯苓发酵制酵素的方法，其工艺特点是以茯苓为原料，辅以蜂蜜和菌种(售干酪乳杆菌、鼠李糖乳杆菌，嗜酸乳杆菌)。原料适当打碎后加蜂蜜、菌种各100毫升，加饮用水10升，30摄氏度厌氧发酵7‑15天，过滤后加蜂蜜、蔗糖、低聚糖、果葡糖浆等调味。每天早晚各饮用一次，每次50‑100毫升。具有利湿健脾、宁心安神的功效。
Description
技术领域
本发明涉及应用益生菌发酵制备酵素的生产方法，尤其是茯苓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。
茯苓，又称玉灵、茯灵、万灵桂、茯菟。是拟层孔菌科真菌茯苓的干燥菌核，常寄生在松树根上，形如甘薯，球状，外皮淡棕色或黑褐色，内部粉色或白色，精制后称为白茯苓或者云苓。茯苓宁心安神，败毒抗癌，药性平和，利湿而不伤正气，可松弛消化道平滑肌，抑制胃酸分泌，防止肝细胞坏死，抗菌等功效。适量服食可作为春夏潮湿季节的调养佳品并且可治小便不利、水肿胀满、痰饮咳逆、呕逆、恶阻、泄泻、遗精、淋浊、惊悸、健忘等症。所含茯苓酸具有增强免疫力、抗肿瘤以及镇静、降血糖等的作用。与其它直接利水的中药不 同。苓桂术甘汤、四君子汤、四苓汤等均是有茯苓配伍的常用方剂。
发明内容
本发明配方及用法：茯苓2000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1000毫升，121摄氏度高压灭菌15分钟，调节pH6.2～6.4]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摄氏度厌氧发酵7-15天。过滤备用。可加蜂蜜、蔗糖、低聚糖、果葡糖浆等调味。每天早晚各饮用一次，每次50-100毫升。具有利湿健脾、宁心安神的功效。
本发明的发酵技术方案：
本发明的目的是提出一种中药配方饮料制备方法，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，利用白茯苓、黄连、和天花粉发酵制备酵素饮料。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)茯苓2000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、菌种各100毫升，加饮用水10升，30摄氏度厌氧发酵7-15天，过滤备用。
4)加适量蜂蜜、蔗糖、低聚糖、果葡糖浆等调味。
本发明的有益效果：
本发明提供了一种具有保健功效的保健饮料。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。
具体实施方法：
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
茯苓2000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摄氏度厌 氧发酵12天。过滤备用。可加蜂蜜15g/L调味。得到口感风味俱佳，保健作用良好的酵素饮料。
实施例2
茯苓2000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摄氏度厌氧发酵12天。过滤备用。可加果葡糖浆15g/L调味。得到口感风味俱佳，保健作用良好的酵素饮料。
实施例3
茯苓2000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摄氏度厌氧发酵12天。过滤备用。可加低聚糖15g/L调味。得到口感风味俱佳，保健作用良好的酵素饮料。
实施例4
茯苓2000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摄氏度厌氧发酵12天。过滤备用。可加蔗糖10g/L调味。得到口感风味俱佳， 保健作用良好的酵素饮料。
Claims (9)
1.一种茯苓发酵制酵素的方法，其特点是以茯苓为原料，添加菌种和蜂蜜发酵制备饮料，该方法包括以下步骤：
a)茯苓2000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7-15天,过滤备用。
d)加适量蜂蜜、蔗糖、低聚糖、果葡糖浆等调味。
2.根据权利要求1所述的一种茯苓发酵制酵素的方法，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所述的一种茯苓发酵制酵素的方法，其特征是：菌种(市售干酪乳杆菌、鼠李糖乳杆菌，嗜酸乳杆菌)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1000毫升,121摄氏度高压灭菌15分钟，调节pH6.2～6.4。
4.根据权利要求1所述的一种茯苓发酵制酵素的方法，其特征是：原料为：茯苓各2000克。
5.根据权利要求1所述的一种茯苓发酵制酵素的方法，其特征是：茯苓，处理方法为：水冲洗，经0.9％食盐水浸泡3分钟，用饮用水冲洗一遍。
6.根据权利要求1所述的一种茯苓发酵制酵素的方法，其特征是：原料与蜂蜜、菌种的比例为每份原料(茯苓2000克)适当打碎后加蜂蜜和菌种各100毫升，饮用水10升。
7.根据权利要求1所述的一种茯苓发酵制酵素的方法，其特征是：原料及菌种、蜂蜜混合均匀30摄氏度厌氧发酵7-15天。过滤备用。
8.根据权利要求1所述的一种茯苓发酵制酵素的方法，其特征是：过滤后发酵液添加适量蜂蜜、蔗糖、低聚糖、果糖浆等调味。
9.根据权利要求1所述的一种茯苓发酵制酵素的方法，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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