CN106376914A - Method for preparation of tricholoma matsutake refined powder from tricholoma matsutake submerged fermentation mycelium - Google Patents
Method for preparation of tricholoma matsutake refined powder from tricholoma matsutake submerged fermentation mycelium Download PDFInfo
- Publication number
- CN106376914A CN106376914A CN201610718424.0A CN201610718424A CN106376914A CN 106376914 A CN106376914 A CN 106376914A CN 201610718424 A CN201610718424 A CN 201610718424A CN 106376914 A CN106376914 A CN 106376914A
- Authority
- CN
- China
- Prior art keywords
- matsutake
- mycelium
- liquid
- fine powder
- enzymolysis
- 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
- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 60
- 238000000855 fermentation Methods 0.000 title claims abstract description 29
- 230000004151 fermentation Effects 0.000 title claims abstract description 29
- 239000000843 powder Substances 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract 2
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 50
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 20
- 239000004365 Protease Substances 0.000 claims description 20
- 239000001963 growth medium Substances 0.000 claims description 20
- 239000002609 medium Substances 0.000 claims description 20
- 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 claims description 15
- 108091005804 Peptidases Proteins 0.000 claims description 15
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 230000001580 bacterial effect Effects 0.000 claims description 15
- 239000012141 concentrate Substances 0.000 claims description 15
- 239000012530 fluid Substances 0.000 claims description 15
- 239000008103 glucose Substances 0.000 claims description 15
- 235000019419 proteases Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000011534 incubation Methods 0.000 claims description 10
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 10
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 10
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 10
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 10
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 10
- 238000011218 seed culture Methods 0.000 claims description 10
- 235000015099 wheat brans Nutrition 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 238000012865 aseptic processing Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 230000008719 thickening Effects 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 2
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Substances N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 4
- -1 peptidyl nitrogen Chemical compound 0.000 abstract description 4
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 4
- 238000001694 spray drying Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 4
- 208000011580 syndromic disease Diseases 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 241000222382 Agaricomycotina Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241000121219 Tricholoma Species 0.000 description 1
- 241000222433 Tricholomataceae Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to a method for preparation of tricholoma matsutake refined powder from tricholoma matsutake submerged fermentation mycelium. The method includes the steps of: (1) submerged fermentation of mycelium; (2) mycelium breaking; (3) enzymolysis; (4) concentration; and (5) spray drying, thus obtaining the tricholoma matsutake refined powder. The method provided by the invention utilizes submerged fermentation technology to culture mycelium, overcomes the disadvantage that incomplete artificial cultivation of tricholoma matsutake limits its application, and combines directional biological enzymolysis technology, the obtained tricholoma matsutake refined powder has a peptidyl nitrogen content up to 80-90%, and a rich small peptide (with a relative molecular mass less than 1000Da) content up to 90% or more, and is delicious, full and mellow in flavor.
Description
Technical field
The invention belongs to food processing technology field, especially one kind prepare pine mushroom extract using matsutake Submerged cultivated mycelium
The method of powder.
Background technology
Matsutake (Tricholoma matsutake Sing), also known as loose bacterium, genus Basidiomycotina, Hymenomycetes, Agaricales,
Tricholomataceae, Tricholoma, it is a kind of precious wild edible fungus, be referred to as " king of edible mushroom ".Matsutake delicious meat, fragrance are suitable
People, has very high nutritive value and edibility, rich in substantial amounts of protein, amino acid, vitamin, mineral element and micro-
Secondary element.
Matsutake is the ectotrophic mycorrhiza with pine genus plant symbiosis, and ecological habit is very special, can not enter completely so far
Row artificial cultivation, resource scarcity, therefore expensive, limit matsutake development of resources.It is currently limited to the direct food of fructification
With Related product exploitation is less, and added value is low.Therefore, carrying out comprehensive exploitation matsutake product has important economic worth and society
Benefit.Produce mycelium using submerged fermentation technology, can solve the problems, such as to develop matsutake products material, and there is production week
Phase is short, growth conditions is easy to control, yield is high, the advantages of extensive industrialization can be realized.
By retrieval, not yet find the patent publication us related to present patent application.
Content of the invention
It is an object of the invention in place of overcoming the deficiencies in the prior art, providing one kind to utilize matsutake Submerged cultivated mycelium
The method preparing matsutake fine powder, the method utilizes submerged fermentation technology cultured mycelia, and overcoming matsutake can not Planting completely
Training and limit the shortcoming of its application, and combine orientation biological enzymolysis technology, the peptidyl nitrogen of the matsutake fine powder obtaining reaches 80-
90%, small peptide (relative molecular mass is in below 1000Da) rich content, more than 90%, matsutake fine powder delicate flavour is full, mellow.
The present invention solves its technical problem and takes technical scheme below to realize：
A kind of method preparing matsutake fine powder using matsutake Submerged cultivated mycelium, step is as follows：
(1) Submerged cultivated mycelium：With matsutake as bacterial classification, carry out submerged fermentation, mycelial zymotic fluid must be comprised；
(2) mycelium crushes：Mycelial zymotic fluid will be comprised using high-speed tissue mashing machine to smash, rotating speed 8000～
12000rpm, time 5～20min, after colloid mill, are homogenized；
(3) digest：Adjust pH to 4.5～6.5 using 1mol/L food grade salt acid solution, add mycelium weight 0.01～
0.1% cellulase, 45～65 DEG C enzymolysis 1～3h, then with 1mol/L food-grade sodium hydroxide solution regulation pH to 6.0～
8.0, add the protease of mycelium weight 0.01～0.1%, 45～65 DEG C of enzymolysis 1～3h, be warming up to 85～100 DEG C, keep 5
～15min, obtains enzymolysis liquid；
(4) concentrate：The enzymolysis liquid that (3) step is obtained filters, and then adopts cryogenic vacuum concentration method to concentrate filtrate, concentrate
Quality is 1/2 before concentrating, and thickening temperature is 40～70 DEG C, obtains enzymolysis liquid after concentration；
(5) it is spray-dried：After concentrating, enzymolysis liquid is spray-dried, and technological parameter is 190 DEG C of EAT, goes out wind-warm syndrome
85 DEG C of degree, feed liquid flow is 30ml/min, obtains final product matsutake fine powder.
And, described step concrete operation step (1) is：
1. actication of culture：1cm is taken from mother culture media2Tricholoma block, be transferred to through 121 under aseptic processing environment
On the slant medium of DEG C sterilizing 30min, it is placed in constant incubator, cultivates 5～15 days for 20～30 DEG C, picking mycelia is healthy and strong,
Bacterial classification that is pure white, being paved with inclined-plane, as setting out, bacterial classification is subsequently made；
2. liquid seeds culture：Take 1cm2The slant strains of activation, access in seed culture medium, and 20～30 DEG C of cultures turn
Fast 100～200r/min, incubation time 5～10 days, obtain liquid seeds；
3. fermented and cultured：Liquid seeds are poured into fermentation medium, fermentation condition is：Inoculum concentration 5～15%, initial pH value
6.0～8.0, liquid amount 20～50%, liquid amount refers to account for volume of a container ratio, 20～30 DEG C of cultivation temperature, rotating speed 100～
200r/min, incubation time 5～10d, obtain final product and comprise mycelial zymotic fluid.
And, described slant medium is：PDA culture medium：Potato 200g, glucose 20g, agar 20g, water
1000ml, pH are natural；
Described seed culture medium is：Wheat bran 40g, glucose 30g, magnesium sulfate 1g, potassium dihydrogen phosphate 2g, Cobastab1
0.01g, water 1000ml, pH are natural；
Described fermentation medium is：Wheat bran 50g, glucose 15g, peptone 2g, magnesium sulfate 1g, potassium dihydrogen phosphate 2g, water
1000ml.
And, using the filter-cloth filtering of 200 mesh when (4) described step filters.
And, (3) middle protease is flavor protease, the mixture of papain compound enzyme to described step, compounding quality
Ratio is 1:1.
Advantages of the present invention and good effect are：
1st, the inventive method utilize submerged fermentation technology cultured mycelia, overcome matsutake can not completely artificial cultivation and limit
The shortcoming making its application, and combine orientation biological enzymolysis technology, the peptidyl nitrogen of the matsutake fine powder obtaining reaches 80-90%, small peptide
(relative molecular mass is in below 1000Da) rich content, more than 90%, matsutake fine powder delicate flavour is full, mellow.
2nd, the inventive method adopts submerged fermentation technology to obtain tricholoma matsutake mycelium, and overcoming matsutake can not Planting completely
Training, wild resource is limited, the shortcoming being unfavorable for extensive industrialization, expands processing and the utilization scope of matsutake.
Specific embodiment
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, are not determinate,
Protection scope of the present invention can not be limited with following embodiments.
Raw material used in the present invention, if no special instructions, is the commercially available prod of routine；Used in the present invention
Method, if no special instructions, is the conventional method of this area.
Embodiment 1：
A kind of method preparing matsutake fine powder using matsutake Submerged cultivated mycelium, step is as follows：
(1) Submerged cultivated mycelium：With matsutake as bacterial classification, carry out submerged fermentation, mycelial zymotic fluid must be comprised；
(2) mycelium crushes：Mycelial zymotic fluid will be comprised using high-speed tissue mashing machine to smash, rotating speed 8000rpm,
Time 5min, after colloid mill, is homogenized；
(3) digest：Adjust pH to 4.5 using 1mol/L food grade salt acid solution, add the fiber of mycelium weight 0.01%
Plain enzyme, 45 DEG C of enzymolysis 1h, then adjust pH to 6.0 with 1mol/L food-grade sodium hydroxide solution, add mycelium weight 0.01%
Protease, 45 DEG C enzymolysis 1h, be warming up to 85 DEG C, keep 5min, obtain enzymolysis liquid；
(4) concentrate：The enzymolysis liquid that (3) step is obtained filters, and then adopts cryogenic vacuum concentration method to concentrate filtrate, concentrate
Quality is 1/2 before concentrating, and thickening temperature is 40 DEG C, obtains enzymolysis liquid after concentration；
(5) it is spray-dried：After concentrating, enzymolysis liquid is spray-dried, and technological parameter is 190 DEG C of EAT, goes out wind-warm syndrome
85 DEG C of degree, feed liquid flow is 30ml/min, obtains final product matsutake fine powder.
Wherein, described step concrete operation step (1) is：
1. actication of culture：1cm is taken from mother culture media2Tricholoma block, be transferred to through 121 under aseptic processing environment
On the slant medium of DEG C sterilizing 30min, it is placed in constant incubator, cultivates 5 days for 20 DEG C, picking mycelia is healthy and strong, pure white, be paved with
The bacterial classification on inclined-plane, as setting out, bacterial classification is subsequently made；
2. liquid seeds culture：Take 1cm2The slant strains of activation, access in seed culture medium, 20 DEG C of cultures, rotating speed
100r/min, incubation time 5 days, obtain liquid seeds；
3. fermented and cultured：Liquid seeds are poured into fermentation medium, fermentation condition is：Inoculum concentration 5%, initial pH value 6.0,
Liquid amount 20%, liquid amount refers to account for volume of a container ratio, 20 DEG C of cultivation temperature, rotating speed 100r/min, incubation time 5d, obtains final product bag
Containing mycelial zymotic fluid.
Described slant medium is：PDA culture medium：Potato 200g, glucose 20g, agar 20g, water 1000ml, pH are certainly
So；
Described seed culture medium is：Wheat bran 40g, glucose 30g, magnesium sulfate 1g, potassium dihydrogen phosphate 2g, Cobastab1
0.01g, water 1000ml, pH are natural；
Described fermentation medium is：Wheat bran 50g, glucose 15g, peptone 2g, magnesium sulfate 1g, potassium dihydrogen phosphate 2g, water
1000ml.
Using the filter-cloth filtering of 200 mesh when (4) described step filters.
(3) middle protease is flavor protease, the mixture of papain compound enzyme to described step, compounding mass ratio
For 1:1.
Embodiment 2：
A kind of method preparing matsutake fine powder using matsutake Submerged cultivated mycelium, step is as follows：
(1) Submerged cultivated mycelium：With matsutake as bacterial classification, carry out submerged fermentation, mycelial zymotic fluid must be comprised；
(2) mycelium crushes：Mycelial zymotic fluid will be comprised using high-speed tissue mashing machine to smash, rotating speed 10000rpm,
Time 10min, after colloid mill, is homogenized；
(3) digest：Adjust pH to 5.5 using 1mol/L food grade salt acid solution, add the fiber of mycelium weight 0.05%
Plain enzyme, 55 DEG C of enzymolysis 2h, then adjust pH to 7.0 with 1mol/L food-grade sodium hydroxide solution, add mycelium weight 0.05%
Protease, 55 DEG C enzymolysis 2h, be warming up to 90 DEG C, keep 10min, obtain enzymolysis liquid；
(4) concentrate：The enzymolysis liquid that (3) step is obtained filters, and then adopts cryogenic vacuum concentration method to concentrate filtrate, concentrate
Quality is 1/2 before concentrating, and thickening temperature is 60 DEG C, obtains enzymolysis liquid after concentration；
(5) it is spray-dried：After concentrating, enzymolysis liquid is spray-dried, and technological parameter is 190 DEG C of EAT, goes out wind-warm syndrome
85 DEG C of degree, feed liquid flow is 30ml/min, obtains final product matsutake fine powder.
Wherein, described step concrete operation step (1) is：
1. actication of culture：1cm is taken from mother culture media2Tricholoma block, be transferred to through 121 under aseptic processing environment
On the slant medium of DEG C sterilizing 30min, it is placed in constant incubator, cultivates 10 days for 25 DEG C, picking mycelia is healthy and strong, pure white, paving
The bacterial classification on full inclined-plane, as setting out, bacterial classification is subsequently made；
2. liquid seeds culture：Take 1cm2The slant strains of activation, access in seed culture medium, 25 DEG C of cultures, rotating speed
150r/min, incubation time 8 days, obtain liquid seeds；
3. fermented and cultured：Liquid seeds are poured into fermentation medium, fermentation condition is：Inoculum concentration 10%, initial pH value
7.0, liquid amount 40%, liquid amount refers to account for volume of a container ratio, 25 DEG C of cultivation temperature, rotating speed 150r/min, incubation time 8d, that is,
Mycelial zymotic fluid must be comprised.
Described slant medium is：PDA culture medium：Potato 200g, glucose 20g, agar 20g, water 1000ml, pH are certainly
So；
Described seed culture medium is：Wheat bran 40g, glucose 30g, magnesium sulfate 1g, potassium dihydrogen phosphate 2g, Cobastab1
0.01g, water 1000ml, pH are natural；
Described fermentation medium is：Wheat bran 50g, glucose 15g, peptone 2g, magnesium sulfate 1g, potassium dihydrogen phosphate 2g, water
1000ml.
Using the filter-cloth filtering of 200 mesh when (4) described step filters.
(3) middle protease is flavor protease, the mixture of papain compound enzyme to described step, compounding mass ratio
For 1:1.
Embodiment 3：
A kind of method preparing matsutake fine powder using matsutake Submerged cultivated mycelium, step is as follows：
(1) Submerged cultivated mycelium：With matsutake as bacterial classification, carry out submerged fermentation, mycelial zymotic fluid must be comprised；
(2) mycelium crushes：Mycelial zymotic fluid will be comprised using high-speed tissue mashing machine to smash, rotating speed 12000rpm,
Time 20min, after colloid mill, is homogenized；
(3) digest：Adjust pH to 6.5 using 1mol/L food grade salt acid solution, add the fiber of mycelium weight 0.1%
Plain enzyme, 65 DEG C of enzymolysis 3h, then adjust pH to 8.0 with 1mol/L food-grade sodium hydroxide solution, add mycelium weight 0.1%
Protease, 65 DEG C of enzymolysis 3h, it is warming up to 100 DEG C, keep 15min, obtain enzymolysis liquid；
(4) concentrate：The enzymolysis liquid that (3) step is obtained filters, and then adopts cryogenic vacuum concentration method to concentrate filtrate, concentrate
Quality is 1/2 before concentrating, and thickening temperature is 70 DEG C, obtains enzymolysis liquid after concentration；
(5) it is spray-dried：After concentrating, enzymolysis liquid is spray-dried, and technological parameter is 190 DEG C of EAT, goes out wind-warm syndrome
85 DEG C of degree, feed liquid flow is 30ml/min, obtains final product matsutake fine powder.
Wherein, described step concrete operation step (1) is：
1. actication of culture：1cm is taken from mother culture media2Tricholoma block, be transferred to through 121 under aseptic processing environment
On the slant medium of DEG C sterilizing 30min, it is placed in constant incubator, cultivates 15 days for 30 DEG C, picking mycelia is healthy and strong, pure white, paving
The bacterial classification on full inclined-plane, as setting out, bacterial classification is subsequently made；
2. liquid seeds culture：Take 1cm2The slant strains of activation, access in seed culture medium, 30 DEG C of cultures, rotating speed
200r/min, incubation time 10 days, obtain liquid seeds；
3. fermented and cultured：Liquid seeds are poured into fermentation medium, fermentation condition is：Inoculum concentration 15%, initial pH value
8.0, liquid amount 50%, liquid amount refers to account for volume of a container ratio, 30 DEG C of cultivation temperature, rotating speed 200r/min, incubation time 10d,
Obtain final product and comprise mycelial zymotic fluid.
Described slant medium is：PDA culture medium：Potato 200g, glucose 20g, agar 20g, water 1000ml, pH are certainly
So；
Described seed culture medium is：Wheat bran 40g, glucose 30g, magnesium sulfate 1g, potassium dihydrogen phosphate 2g, Cobastab1
0.01g, water 1000ml, pH are natural；
Described fermentation medium is：Wheat bran 50g, glucose 15g, peptone 2g, magnesium sulfate 1g, potassium dihydrogen phosphate 2g, water
1000ml.
Using the filter-cloth filtering of 200 mesh when (4) described step filters.
(3) middle protease is flavor protease, the mixture of papain compound enzyme to described step, compounding mass ratio
For 1:1.
The inventive method utilize submerged fermentation technology cultured mycelia, overcome matsutake can not completely artificial cultivation and limit
The shortcoming of its application, and combine orientation biological enzymolysis technology, the peptidyl nitrogen of the matsutake fine powder obtaining reaches 80-90%, small peptide (phase
To molecular mass in below 1000Da) rich content, more than 90%, matsutake fine powder delicate flavour is full, mellow.
The above, be only presently preferred embodiments of the present invention, and not technical scheme is made with any form
On restriction.Any simple modification that every technical spirit according to the present invention is made to above example, equivalent variations and repair
Decorations, all still fall within the range of technical scheme.
Claims (5)
1. a kind of using matsutake Submerged cultivated mycelium prepare matsutake fine powder method it is characterised in that：Step is as follows：
(1) Submerged cultivated mycelium：With matsutake as bacterial classification, carry out submerged fermentation, mycelial zymotic fluid must be comprised；
(2) mycelium crushes：Mycelial zymotic fluid will be comprised using high-speed tissue mashing machine to smash, rotating speed 8000～
12000rpm, time 5～20min, after colloid mill, are homogenized；
(3) digest：Adjust pH to 4.5～6.5 using 1mol/L food grade salt acid solution, add mycelium weight 0.01～0.1%
Cellulase, 45～65 DEG C enzymolysis 1～3h, then with 1mol/L food-grade sodium hydroxide solution regulation pH to 6.0～8.0, plus
Enter the protease of mycelium weight 0.01～0.1%, 45～65 DEG C of enzymolysis 1～3h, it is warming up to 85～100 DEG C, keep 5～
15min, obtains enzymolysis liquid；
(4) concentrate：The enzymolysis liquid that (3) step is obtained filters, and then adopts cryogenic vacuum concentration method to concentrate filtrate, concentrate quality
For 1/2 before concentrating, thickening temperature is 40～70 DEG C, obtains enzymolysis liquid after concentration；
(5) it is spray-dried：After concentrating, enzymolysis liquid is spray-dried, and technological parameter is 190 DEG C of EAT, leaving air temp 85
DEG C, feed liquid flow is 30ml/min, obtains final product matsutake fine powder.
2. according to claim 1 using matsutake Submerged cultivated mycelium prepare matsutake fine powder method it is characterised in that：
Described step concrete operation step (1) is：
1. actication of culture：1cm is taken from mother culture media2Tricholoma block, be transferred under aseptic processing environment and go out through 121 DEG C
On the slant medium of bacterium 30min, it is placed in constant incubator, cultivate 5～15 days for 20～30 DEG C, picking mycelia is healthy and strong, pure white,
It is paved with the bacterial classification on inclined-plane, bacterial classification is subsequently made as setting out；
2. liquid seeds culture：Take 1cm2The slant strains of activation, access in seed culture medium, 20～30 DEG C of cultures, rotating speed 100
～200r/min, incubation time 5～10 days, obtain liquid seeds；
3. fermented and cultured：Liquid seeds are poured into fermentation medium, fermentation condition is：Inoculum concentration 5～15%, initial pH value 6.0
～8.0, liquid amount 20～50%, liquid amount refers to account for volume of a container ratio, 20～30 DEG C of cultivation temperature, rotating speed 100～200r/
Min, incubation time 5～10d, obtain final product and comprise mycelial zymotic fluid.
3. according to claim 2 using matsutake Submerged cultivated mycelium prepare matsutake fine powder method it is characterised in that：
Described slant medium is：PDA culture medium：Potato 200g, glucose 20g, agar 20g, water 1000ml, pH are natural；
Described seed culture medium is：Wheat bran 40g, glucose 30g, magnesium sulfate 1g, potassium dihydrogen phosphate 2g, Cobastab10.01g, water
1000ml, pH are natural；
Described fermentation medium is：Wheat bran 50g, glucose 15g, peptone 2g, magnesium sulfate 1g, potassium dihydrogen phosphate 2g, water
1000ml.
4. according to claim 1 using matsutake Submerged cultivated mycelium prepare matsutake fine powder method it is characterised in that：
Using the filter-cloth filtering of 200 mesh when (4) described step filters.
5. the method that the utilization matsutake Submerged cultivated mycelium according to any one of Claims 1-4 prepares matsutake fine powder, its
It is characterised by：(3) middle protease is flavor protease, the mixture of papain compound enzyme to described step, compounding mass ratio
For 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610718424.0A CN106376914A (en) | 2016-08-25 | 2016-08-25 | Method for preparation of tricholoma matsutake refined powder from tricholoma matsutake submerged fermentation mycelium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610718424.0A CN106376914A (en) | 2016-08-25 | 2016-08-25 | Method for preparation of tricholoma matsutake refined powder from tricholoma matsutake submerged fermentation mycelium |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106376914A true CN106376914A (en) | 2017-02-08 |
Family
ID=57917023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610718424.0A Pending CN106376914A (en) | 2016-08-25 | 2016-08-25 | Method for preparation of tricholoma matsutake refined powder from tricholoma matsutake submerged fermentation mycelium |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106376914A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107475137A (en) * | 2017-10-14 | 2017-12-15 | 云南汇林生物科技有限公司 | The breeding method of matsutake strain |
| CN109106730A (en) * | 2018-09-13 | 2019-01-01 | 长春健康未来医药科技有限公司 | It is a kind of to promote Liver Lipid Metabolism, extract of anti-inflammatory drop enzyme and preparation method thereof |
| CN109730293A (en) * | 2019-03-15 | 2019-05-10 | 徐州工程学院 | A kind of edible fungus high-yield umami substance, extraction method and application thereof |
| CN113862159A (en) * | 2021-10-12 | 2021-12-31 | 天津春发生物科技集团有限公司 | Method for preparing tricholoma matsutake mushroom seasoning by fungus liquid culture method |
| CN115125150A (en) * | 2022-07-13 | 2022-09-30 | 北京中京丰创科技有限公司 | Tricholoma matsutake strain TriMatT35 and application thereof |
| CN116235744A (en) * | 2022-12-30 | 2023-06-09 | 食健客(白山)冻干制品科技有限公司 | Deep fermentation process of tricholoma matsutake fruiting body and mycelium and product containing tricholoma matsutake |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015379A (en) * | 2006-12-28 | 2007-08-15 | 沈阳化工学院 | Process for preparing agaricus blazei healht-care liquid |
| CN102771772A (en) * | 2012-07-20 | 2012-11-14 | 黄晓青 | Pine mushroom health product prepared by submerged fermentation and preparation method thereof |
| CN103211212A (en) * | 2013-04-11 | 2013-07-24 | 天津天狮生物发展有限公司 | Cordyceps mycelia and preparation method thereof |
| CN104017852A (en) * | 2014-05-30 | 2014-09-03 | 上海市农业科学院 | Method for improving content of ganoderma triterpenes in ganoderma liquid deep fermentation mycelium |
| CN104082037A (en) * | 2014-07-10 | 2014-10-08 | 乳山市华隆生物科技有限公司 | Method for postprocessing of hericium erinaceus fermentation mycelium solution and preparing mycelium powder through biological enzyme |
| CN105505786A (en) * | 2015-12-21 | 2016-04-20 | 宋瑞鹏 | Culture method for tricholoma matsutake liquid strain |
-
2016
- 2016-08-25 CN CN201610718424.0A patent/CN106376914A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015379A (en) * | 2006-12-28 | 2007-08-15 | 沈阳化工学院 | Process for preparing agaricus blazei healht-care liquid |
| CN102771772A (en) * | 2012-07-20 | 2012-11-14 | 黄晓青 | Pine mushroom health product prepared by submerged fermentation and preparation method thereof |
| CN103211212A (en) * | 2013-04-11 | 2013-07-24 | 天津天狮生物发展有限公司 | Cordyceps mycelia and preparation method thereof |
| CN104017852A (en) * | 2014-05-30 | 2014-09-03 | 上海市农业科学院 | Method for improving content of ganoderma triterpenes in ganoderma liquid deep fermentation mycelium |
| CN104082037A (en) * | 2014-07-10 | 2014-10-08 | 乳山市华隆生物科技有限公司 | Method for postprocessing of hericium erinaceus fermentation mycelium solution and preparing mycelium powder through biological enzyme |
| CN105505786A (en) * | 2015-12-21 | 2016-04-20 | 宋瑞鹏 | Culture method for tricholoma matsutake liquid strain |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107475137A (en) * | 2017-10-14 | 2017-12-15 | 云南汇林生物科技有限公司 | The breeding method of matsutake strain |
| CN109106730A (en) * | 2018-09-13 | 2019-01-01 | 长春健康未来医药科技有限公司 | It is a kind of to promote Liver Lipid Metabolism, extract of anti-inflammatory drop enzyme and preparation method thereof |
| WO2020052073A1 (en) * | 2018-09-13 | 2020-03-19 | 长春健康未来医药科技有限公司 | Extract for promoting lipid metabolism in liver, resisting inflammation and reducing enzyme content, and preparation method therefor |
| CN109730293A (en) * | 2019-03-15 | 2019-05-10 | 徐州工程学院 | A kind of edible fungus high-yield umami substance, extraction method and application thereof |
| CN113862159A (en) * | 2021-10-12 | 2021-12-31 | 天津春发生物科技集团有限公司 | Method for preparing tricholoma matsutake mushroom seasoning by fungus liquid culture method |
| CN113862159B (en) * | 2021-10-12 | 2024-04-30 | 天津春发生物科技集团有限公司 | Method for preparing tricholoma matsutake seasoning by fungus liquid culture method |
| CN115125150A (en) * | 2022-07-13 | 2022-09-30 | 北京中京丰创科技有限公司 | Tricholoma matsutake strain TriMatT35 and application thereof |
| CN115125150B (en) * | 2022-07-13 | 2023-08-08 | 北京中京丰创科技有限公司 | Tricholoma matsutake strain TriMatT35 and application thereof |
| CN116235744A (en) * | 2022-12-30 | 2023-06-09 | 食健客(白山)冻干制品科技有限公司 | Deep fermentation process of tricholoma matsutake fruiting body and mycelium and product containing tricholoma matsutake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106376914A (en) | Method for preparation of tricholoma matsutake refined powder from tricholoma matsutake submerged fermentation mycelium | |
| CN104478515B (en) | Zymotic fluid, pleurotus eryngii culture medium and preparation method thereof for cultivating pleurotus eryngii matrix | |
| CN106576895A (en) | Green ecological cultivation method for edible fungi | |
| CN102391034A (en) | Formula and preparation method of Pleurotus eryngii liquid strain culture medium | |
| CN104172100A (en) | Functional fermented kelp sauce and brewing method thereof | |
| CN105110961A (en) | Liquid fermentation culture medium for shiitake mushrooms and method for producing shiitake mushrooms through the same | |
| CN104303830A (en) | Planting method of Pleurotus eryngii | |
| CN107011072A (en) | A kind of Kiwi berry fertilizer special for organic and preparation method thereof | |
| CN103570411A (en) | Edible fungus culture medium using dragon fruit peel as raw material | |
| CN104206169A (en) | Method for preparing nutrient cereal by cordyceps militaris culture medium | |
| CN102381896B (en) | Crab-flavor mushroom liquid strain medium formula and preparation method thereof | |
| CN106036320A (en) | Method for preparing mushroom mycelial fermentation broth original drink | |
| CN105503434A (en) | Flammulina velutipes culture medium | |
| CN109258296B (en) | Semi-continuous submerged fermentation process for high-yield auricularia auricula polysaccharide | |
| CN105284423A (en) | Method for cultivating black fungus with crop straw | |
| CN102199514B (en) | Manufacturing method of tricholoma matsutake wine | |
| CN102161603B (en) | Method for producing culture material of edible fungi by utilizing cellulosic ethanol factory waste material | |
| CN103859351B (en) | A kind of preparation method of asparagus solid-state fermentation sauce | |
| CN106360614A (en) | Method of preparing boletus edulis essential powder from boletus edulis deeply fermented mycelia | |
| CN103004465A (en) | Coprinus comatus strain and preparation method | |
| CN113106026A (en) | Comprehensive utilization method based on edible fungus culture medium | |
| CN106360613A (en) | Method of preparing volvaria volvacea essential powder from volvaria volvacea deeply fermented mycelia | |
| CN106718016A (en) | A kind of earthing matrix for improving agaricus bisporus fruit-body formation amount and preparation method thereof | |
| CN106045639A (en) | Method for cultivating high-quality pleurotus ostreatus by virtue of coffee residues | |
| CN105110985B (en) | A kind of crab flavour mushroom compost and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170208 |
|
| RJ01 | Rejection of invention patent application after publication |