CN106387652A - Preparation method of ganoderma probiotic fermentation product - Google Patents
Preparation method of ganoderma probiotic fermentation product Download PDFInfo
- Publication number
- CN106387652A CN106387652A CN201610790114.XA CN201610790114A CN106387652A CN 106387652 A CN106387652 A CN 106387652A CN 201610790114 A CN201610790114 A CN 201610790114A CN 106387652 A CN106387652 A CN 106387652A
- Authority
- CN
- China
- Prior art keywords
- rice
- glossy ganoderma
- ganoderma
- product
- probiotics fermention
- 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.)
- Granted
Links
- 241000222336 Ganoderma Species 0.000 title claims abstract description 118
- 239000006041 probiotic Substances 0.000 title claims abstract description 67
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 67
- 238000000855 fermentation Methods 0.000 title claims abstract description 38
- 230000004151 fermentation Effects 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 230000000529 probiotic effect Effects 0.000 title abstract description 8
- 241000209094 Oryza Species 0.000 claims abstract description 88
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 88
- 235000009566 rice Nutrition 0.000 claims abstract description 88
- 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 abstract description 27
- 239000008103 glucose Substances 0.000 claims abstract description 26
- 235000020195 rice milk Nutrition 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 240000008397 Ganoderma lucidum Species 0.000 claims description 7
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 17
- 230000008569 process Effects 0.000 abstract description 7
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 14
- 239000002609 medium Substances 0.000 description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 8
- 239000000654 additive Substances 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 230000036541 health Effects 0.000 description 7
- 235000019629 palatability Nutrition 0.000 description 7
- 230000000996 additive effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000306 component Substances 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000012149 noodles Nutrition 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 3
- 239000012533 medium component Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000010563 solid-state fermentation Methods 0.000 description 3
- 238000012549 training Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020265 peanut milk Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
- 241000186046 Actinomyces Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 241000222341 Polyporaceae Species 0.000 description 1
- 241000222383 Polyporales Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention provides a preparation method of a ganoderma probiotic fermentation product. The method is characterized by utilizing ganoderma and probiotic co-fermentation to obtain the fermentation product, and includes the steps of: 1. sterilizing rice milk and a glucose solution respectively, and mixing the sterilized rice milk and glucose solution to obtain a rice medium; 2. inoculating ganoderma mycelium into the rice medium to conduct fermentation, and performing culture at 30-40DEG C for 4-15 days to form fermented ganoderma; and 3. adding a probiotic strain into the fermented ganoderma to conduct co-fermentation, and carrying out further culture at 30-40DEG C for 2-5d, thus obtaining the ganoderma probiotic fermentation product. According to the method provided by the invention, the fermentation medium only contains rice and glucose, therefore the cost is low and the process is simple, and the prepared ganoderma probiotic fermentation product has appropriate sweet and sour taste and high nutritional value.
Description
Technical field
The invention belongs to field of fermentation engineering is and in particular to a kind of glossy ganoderma probiotics fermention product and glossy ganoderma probio send out
The preparation method of ferment ground rice.
Background technology
Glossy ganoderma belongs to Basidiomycetes, Aphyllophorales, Ganodermataceae, is a kind of famous medicinal fungi, and medicinal in China is gone through
History has had more than 2,000 year.Modern scientific research shows, contain in the mycelium of glossy ganoderma and spore abundant polysaccharide, polypeptide, three
Terpene, amino acid, protein, organic acid and various trace elements, have the health-care efficacies such as regulation immunologic function, therefore contain
The health food more and more welcomed by the people of glossy ganoderma composition.
Rice is one of important staple food of the mankind, Southeast Asia multiple country and China south substantially all using rice as
Staple food, thus also develops to grind rice and makes ground rice, then ground rice is made unique diet of the numerous food such as rice cake, rice noodles
Culture.For improving the nutritive value of rice, some researchers attempt being combined glossy ganoderma with rice, develop containing glossy ganoderma composition
Rice product, such as glossy ganoderma fermentation rice and glossy ganoderma fermentation ground rice (method producing glossy ganoderma fermentation rice using rice solid state fermentation,
Application number：201110055431.4；Rice is the optimization of matrix ganoderma lucidum mycelium solid state fermentation conditionses, food industry science and technology,
2nd phase in 2014,186-191 page), cultivate ganoderma lucidum mycelium, culture knot by using rice as solid-state fermentation substrate thereon
Natural air drying after bundle, thus obtain the rice containing ganoderma lucidum mycelium or rice meal.But, due to glossy ganoderma and rice itself almost
Insipidness, the glossy ganoderma fermentation rice therefore so obtaining or the taste of glossy ganoderma ground rice are more boring, to make other good to eat foods
Product also need to it is processed further；Some additives of interpolation may be may require that in process to improve mouthfeel, and
It is conventionally believed that additive is not natural or even is harmful to health, therefore to the food containing additive or health products acceptance relatively
Low.
On the other hand, during rice processing, some researchers are in order to improve the local flavor of rice, improve its nutriture value
Value, obtains rice fermented products using the method for probiotics fermention (a kind of big using lactobacillus and saccharomycete mixed fermentation abatement
The method of heavy metal cadmium, application number in rice：201510013484.8).Probio is the total of the class microorganism beneficial to human body
Claim, including lactic acid bacteria, Bifidobacterium, lactobacillus acidophilus, actinomyces, saccharomycete etc..Research shows, using probio, rice is entered
Row fermentation can make the property of rice be improved, and make fermented product be easy to digest, and have the peculiar flavour of sour and sweet palatability.
Additionally, containing a number of viable bacteria in such fermented product, after these viable bacterias enter enteron aisle, can be colonized in enteron aisle,
Improve intestinal microenvironment, be conducive to health.At present, seldom have probio is combined with other microorganisms carry out common fermentation,
Improve the report of rice fermented products property.
Content of the invention
The side of a kind of glossy ganoderma and probio common fermentation, preparation glossy ganoderma probiotics fermention product, for solving the above problems, is provided
Method, present invention employs following technical scheme：
The present invention provides a kind of preparation method of glossy ganoderma probiotics fermention product it is characterised in that utilizing glossy ganoderma and benefit
Raw bacterium common fermentation, to obtain fermented product, comprises the steps：
Step one, rice is ground, and obtains ground rice, by 15ml:1g～100ml:The ratio of 1g adds water in this ground rice,
Obtain rice milk, glucose is pressed 1g:10ml～1g:The ratio of 50ml is dissolved in water and obtains glucose solution, by rice milk and
Glucose solution is sterilized separately, and by the rice milk after sterilizing and glucose solution mixing, obtains rice medium；
Step 2, in the rice medium obtaining to step one, in mass ratio 1%～10% ratio is inoculated into Ganoderma Lucidum
Filament is fermented, and cultivates 4 days～15 days under the conditions of 30 DEG C～40 DEG C, forms Ganoderma fermented product；
Step 3, in the Ganoderma fermented product obtaining to step 2, in mass ratio 1%～10% ratio adds probio
Bacterial classification carries out common fermentation, continues culture 2 days～5 days under the conditions of 30 DEG C～40 DEG C, obtains glossy ganoderma probiotics fermention product.
The preparation method of the glossy ganoderma probiotics fermention product that the present invention provides, can also have following technical characteristic：Wherein,
Probio is Lactobacillus plantarum.
The present invention a kind of preparation method of glossy ganoderma probiotics fermention ground rice is also provided it is characterised in that：By glossy ganoderma probio
Fermented product is lyophilized, or grinds after drying, obtains glossy ganoderma probiotics fermention ground rice, wherein, glossy ganoderma probiotics fermention product is
Glossy ganoderma probiotics fermention product as above.
Invention effect and effect
The preparation method of the glossy ganoderma probiotics fermention product being provided according to the present invention, first carries out glossy ganoderma and sends out due to employing
Ferment, the rear method adding probio bacterial classification common fermentation, so that glossy ganoderma can first grow and decompose rice medium, produce a certain amount of
Reduced sugar, these reduced sugars be probio growth provide good condition；In the growth course of probio, to reduced sugar
Decomposed, produce the materials such as lactic acid, make fermented product have certain acidity.Therefore, in the preparation method that the present invention provides,
Sweat need not add other medium components, low cost, process is simple, in the glossy ganoderma probiotics fermention product preparing
Do not contain only the metabolite that glossy ganoderma and probiotics fermention produce, there is high nutritive value, but also contain a certain amount of reduction
The material such as sugar and lactic acid, can have the local flavor of sour and sweet palatability without additive.Additionally, this glossy ganoderma probiotics fermention product
Also contain a certain amount of probiotics viable bacteria, there is the effect improving intestinal microenvironment, being conducive to health.
The present invention also provides the preparation method of glossy ganoderma probiotics fermention ground rice, glossy ganoderma probio can be sent out according to the method
Ferment product is processed further, and obtains glossy ganoderma probiotics fermention ground rice, and this ground rice is drying solid shape, is easy to store and transports
Defeated.Wherein, in the glossy ganoderma probiotics fermention ground rice obtaining using freeze drying process, also there is a certain amount of probiotics viable bacteria, therefore same
Sample has the effect improving intestinal microenvironment, being conducive to health.
Specific embodiment
The specific embodiment of the present invention to be described with reference to embodiments.In following embodiment, probio is plant
Thing lactobacillus, other not marked conditions are all carried out with reference to conventional laboratory conditions.
<Embodiment 1>
The present embodiment is the preparation experiment of glossy ganoderma probiotics fermention product.
Step one, rice is ground and makes ground rice, presses 1g in this ground rice：The ratio of 15ml adds water, obtains rice milk；
Glucose is dissolved in the glucose solution that water obtains content 10% (mass ratio), rice milk and glucose solution be sterilized separately after etc.
The rice medium that ratio (volume ratio) is mixed to get.
10% lucidum strain is inoculated into rice medium according to mass ratio by step 2, cultivates 4 days, shape under the conditions of 37 DEG C
Become Ganoderma fermented product；
Probio bacterial classification is inoculated the Ganoderma fermented product obtaining into step 2 according to mass ratio 10%, is made glossy ganoderma by step 3
Carry out common fermentation with probio.After continuing culture under the conditions of 37 DEG C 2 days, glossy ganoderma is all stopped growing with probio, now stops training
Support, obtain glossy ganoderma probiotics fermention product.
Through analysis, in this glossy ganoderma probiotics fermention product, the content of exocellular polysaccharide (one of active component of glossy ganoderma) reaches
3g/L；Wherein also contain glossy ganoderma and probiotics viable bacteria, the dry weight of glossy ganoderma is 1g/L, the quantity of probio is 1 × 107Individual/ml.
Additionally, this glossy ganoderma probiotics fermention product sour and sweet palatability, density is moderate, can directly drink.
<Embodiment 2>
The present embodiment is the preparation experiment of glossy ganoderma probiotics fermention product.
Step one, rice is ground and makes ground rice, presses 1g in this ground rice：The ratio of 100ml adds water, obtains Rice ＆ peanut milk
Water；Glucose is dissolved in the glucose solution that water obtains content 2% (mass ratio), after rice milk and glucose solution are sterilized separately
The rice medium that equal proportion (volume ratio) is mixed to get.
1% lucidum strain is inoculated into rice medium according to mass ratio by step 2, cultivates 15 days, shape under the conditions of 30 DEG C
Become Ganoderma fermented product；
Probio bacterial classification is inoculated the Ganoderma fermented product obtaining into step 2 according to mass ratio 1% by step 3, make glossy ganoderma with
Probio carries out common fermentation.After continuing culture under the conditions of 30 DEG C 4 days, glossy ganoderma is all stopped growing with probio, now stops culture,
Obtain glossy ganoderma probiotics fermention product.
Through analysis, in this glossy ganoderma probiotics fermention product, the content of exocellular polysaccharide (one of active component of glossy ganoderma) reaches
1g/L；Wherein also contain glossy ganoderma and probiotics viable bacteria, the dry weight of glossy ganoderma is 0.5g/L, the quantity of probio is 1 × 106Individual/
ml.Additionally, this glossy ganoderma probiotics fermention product sour and sweet palatability, density is relatively low, can directly drink.
<Embodiment 3>
This tests the experiment for preparing glossy ganoderma probiotics fermention ground rice.
Step one, rice is ground and makes ground rice, presses 1g in this ground rice：The ratio of 15ml adds water, obtains rice milk；
Glucose is dissolved in the glucose solution that water obtains content 10% (mass ratio), rice milk and glucose solution be sterilized separately after etc.
The rice medium that ratio (volume ratio) is mixed to get.
10% lucidum strain is inoculated into rice medium according to mass ratio by step 2, cultivates 4 days, shape under the conditions of 40 DEG C
Become Ganoderma fermented product；
Probio bacterial classification is inoculated the Ganoderma fermented product obtaining into step 2 according to mass ratio 10%, is made glossy ganoderma by step 3
Carry out common fermentation with probio.After continuing culture under the conditions of 40 DEG C 3 days, glossy ganoderma is all stopped growing with probio, now stops training
Support, obtain glossy ganoderma probiotics fermention product.
Through analysis, in this glossy ganoderma probiotics fermention product, the content of exocellular polysaccharide (one of active component of glossy ganoderma) reaches
4g/L；Wherein also contain glossy ganoderma and probiotics viable bacteria, the quantity of probio is 1 × 107Individual/ml.Additionally, this glossy ganoderma probio
Fermented product sour and sweet palatability, density is higher, can directly drink or drink after being diluted with water.
Step 4, the glossy ganoderma probiotics fermention product that step 3 is obtained is lyophilized, and (lyophilisation condition is that 40 degrees below zero is true
Vacuum freecing-dry 20 hours), obtain lyophilized glossy ganoderma probiotics fermention ground rice.In this glossy ganoderma probiotics fermention ground rice, probio
It is still viable bacteria, glossy ganoderma probiotic fermented rice paste, the mouthfeel of this meter of paste and nutritive value and glossy ganoderma can be obtained after warm water brews
Probiotics fermention product is close.
<Embodiment 4>
This tests the experiment for preparing glossy ganoderma probiotics fermention ground rice.
Step one, rice is ground and makes ground rice, presses 1g in this ground rice：The ratio of 100ml adds water, obtains Rice ＆ peanut milk
Water；Glucose is dissolved in the glucose solution that water obtains content 10% (mass ratio), rice milk and glucose solution are sterilized separately
Equal proportion (volume ratio) is mixed to get rice medium afterwards；
1% lucidum strain is inoculated into rice medium according to mass ratio by step 2, cultivates 15 days, shape under the conditions of 30 DEG C
Become Ganoderma fermented product；
Probio bacterial classification is inoculated the Ganoderma fermented product obtaining into step 2 according to mass ratio 1% by step 3, make glossy ganoderma with
Probio carries out common fermentation.After continuing culture under the conditions of 30 DEG C 15 days, glossy ganoderma is all stopped growing with probio, now stops training
Support, obtain glossy ganoderma probiotics fermention product.
Through analysis, in this glossy ganoderma probiotics fermention product, the content of exocellular polysaccharide (one of active component of glossy ganoderma) reaches
0.2g/L；Wherein also contain glossy ganoderma and probiotics viable bacteria, the quantity of probio is 1 × 105Individual/ml.Additionally, this glossy ganoderma is prebiotic
Bacterium fermented product sour and sweet palatability, density is relatively low, can directly drink.
Step 4, the glossy ganoderma probiotics fermention product that step 3 is obtained is dried, and (condition of drying is 80 degrees Celsius
Dry 15 hours), abrasive dust, obtain dry glossy ganoderma probiotics fermention ground rice.In this glossy ganoderma probiotics fermention ground rice, probio is lost
Live, but other nutriments are all retained, glossy ganoderma probiotic fermented rice paste can be obtained after warm water brews.
Embodiment effect and effect
The preparation method being provided according to above-described embodiment, due to rice medium is prepared for using rice meal and glucose,
Ganoderma lucidum mycelium is enable to grow in this culture medium and produce reduced sugar；After inoculation probio bacterial classification, probio energy
This reduced sugar is enough utilized to grow, decomposition-reduction sugar produces the materials such as lactic acid simultaneously, so that the acidity of fermentation system is continuously increased；In acid
After degree increases to a certain extent, the growth of probio and glossy ganoderma is all suppressed, therefore, in the fermented product now obtaining not
Contain only the metabolite that glossy ganoderma and probiotics fermention produce, there is high nutritive value, but also contain a certain amount of reduced sugar
And the material such as lactic acid, can have the local flavor of sour and sweet palatability without additive；Also contain profitable probliotics in this fermented product to live
Bacterium, can improve intestinal microenvironment, be conducive to health.
Additionally, this first carry out glossy ganoderma fermentation, after carry out the process of common fermentation and also simplify overall fermentation process.Culture
Rice and glucose is contained only, without other medium components, the raw material of therefore fermentation is natural component, and cost in base
Low, process is simple；By conditions such as the ratio of control rice and glucose, the access amount of glossy ganoderma, fermentation times, you can realize sending out
The regulation and control of ferment product form, obtain different densities and the fermented product of different sour-sweet degree.For example, according to embodiment 2～reality
The contrast applying example 3 understands, reduces the dosage of water in rice medium, shortening fermentation time can make the glossy ganoderma probio obtaining send out
Ferment product is changed into high density from low density, and this regulation and control method is relatively simple, easy realization.
In the various embodiments described above, the glossy ganoderma probiotics fermention product obtaining all can directly be drunk, and therefore not only reduces
The cost of subsequent production, also more natural compared with the drink containing additive, make people be easier to accept.
Further, glossy ganoderma probiotics fermention product obtained above, except can be for human consumption directly as drink, be gone back
The raw material such as fruit juice or edible additive can be added to prepare the glossy ganoderma probio of different taste as beverage raw material
Fermented beverage.
Glossy ganoderma probiotics fermention product can be prepared into glossy ganoderma probio by the preparation method being provided according to above-described embodiment
Fermentation rice-flour noodles, this fermentation rice-flour noodles is solid-like, is readily transported and stores.Still contain in the fermentation rice-flour noodles being obtained using freeze drying process
There is more probiotics viable bacteria, and nutrient loss is few；In the fermentation rice-flour noodles being obtained using drying, Flour milling method, probio
Easily there is deactivation phenomenom, but the method cost is relatively low, is more easy to popularization and application.
Further, this glossy ganoderma probiotics fermention ground rice, in addition to can be directly as food human consumption, can also be made
Standby piece agent or capsule, use as health products.
Above-described embodiment is merely to illustrate the specific embodiment of the present invention, but the invention is not restricted to specific embodiment
Scope, for those skilled in the art, as long as various change limits in described claim and determines
In the spirit and scope of the present invention, these changes are it will be apparent that all utilize the innovation and creation of present inventive concept all protecting
The row of shield.For example, rice and glucose are comprised only in the culture medium of the present invention, but in order to shorten the slow of Ganoderma lucidum mycelium bulk-growth
Phase is it is also possible to be properly added nitrogen source (as ammonium nitrate) or other medium components in the medium.
Claims (3)
1. a kind of preparation method of glossy ganoderma probiotics fermention product it is characterised in that using glossy ganoderma and probio common fermentation Lai
Obtain fermented product, comprise the steps：
Step one, rice is ground, and obtains ground rice, by 15ml:1g～100ml:The ratio of 1g adds water in this ground rice, obtains
Rice milk, glucose is pressed 1g:10ml～1g:The ratio of 50ml is dissolved in water and obtains glucose solution,
Described rice milk and described glucose solution are sterilized separately, and by sterilizing after described rice milk and described grape
Sugar juice mixes, and obtains rice medium；
Step 2, in the described rice medium obtaining to step one, in mass ratio 1%～10% ratio is inoculated into Ganoderma Lucidum
Filament is fermented, and cultivates 4 days～15 days under the conditions of 30 DEG C～40 DEG C, forms Ganoderma fermented product；
Step 3, in the described Ganoderma fermented product obtaining to step 2, in mass ratio 1%～10% ratio adds probio
Bacterial classification carries out common fermentation, continues culture 2 days～5 days under the conditions of 30 DEG C～40 DEG C, obtains described glossy ganoderma probiotics fermention product.
2. glossy ganoderma probiotics fermention product according to claim 1 preparation method it is characterised in that：
Wherein, described probio is Lactobacillus plantarum.
3. a kind of preparation method of glossy ganoderma probiotics fermention ground rice it is characterised in that：
Glossy ganoderma probiotics fermention product is lyophilized, or grinds after drying, obtain glossy ganoderma probiotics fermention ground rice,
Described glossy ganoderma probiotics fermention product is the glossy ganoderma probiotics fermention product described in claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610790114.XA CN106387652B (en) | 2016-08-31 | 2016-08-31 | Preparation method of ganoderma lucidum probiotic fermented product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610790114.XA CN106387652B (en) | 2016-08-31 | 2016-08-31 | Preparation method of ganoderma lucidum probiotic fermented product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106387652A true CN106387652A (en) | 2017-02-15 |
| CN106387652B CN106387652B (en) | 2020-02-18 |
Family
ID=58000780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610790114.XA Active CN106387652B (en) | 2016-08-31 | 2016-08-31 | Preparation method of ganoderma lucidum probiotic fermented product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387652B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111635924A (en) * | 2020-06-03 | 2020-09-08 | 天津科技大学 | Liquid fermentation method for increasing yield of ganoderma lucidum extracellular polysaccharide |
| CN111938147A (en) * | 2020-08-04 | 2020-11-17 | 淮阴工学院 | Mulberry ganoderma lactobacillus co-fermentation product and preparation method and application of extract thereof |
| CN113831166A (en) * | 2021-10-12 | 2021-12-24 | 黑龙江省优阔农业科技有限公司 | Biological organic fertilizer and preparation method thereof |
| CN115363123A (en) * | 2022-09-27 | 2022-11-22 | 宁德市农业科学研究所 | Method for preparing ganoderma lucidum tea |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1333335A (en) * | 2001-07-19 | 2002-01-30 | 上海交通大学 | Method for preparing probiotics by co-fermentation of probiotics and fungus |
| CN102172274A (en) * | 2011-03-09 | 2011-09-07 | 王永显 | Method for producing lucid ganoderma fermentation rice by utilizing solid state fermentation of rice |
| CN104293716A (en) * | 2014-10-08 | 2015-01-21 | 湖南民康生物技术研究所 | Method for preparing efficient probiotic preparation from macrofungi bacterial liquid (mycoplasm) |
| CN104957514A (en) * | 2015-07-09 | 2015-10-07 | 淮阴师范学院 | Method for preparing lucid ganoderma rice meal by utilizing ganoderma lucidum mycelia to ferment rice |
| CN105581240A (en) * | 2016-01-20 | 2016-05-18 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of rice bran fermented whole flour |
-
2016
- 2016-08-31 CN CN201610790114.XA patent/CN106387652B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1333335A (en) * | 2001-07-19 | 2002-01-30 | 上海交通大学 | Method for preparing probiotics by co-fermentation of probiotics and fungus |
| CN102172274A (en) * | 2011-03-09 | 2011-09-07 | 王永显 | Method for producing lucid ganoderma fermentation rice by utilizing solid state fermentation of rice |
| CN104293716A (en) * | 2014-10-08 | 2015-01-21 | 湖南民康生物技术研究所 | Method for preparing efficient probiotic preparation from macrofungi bacterial liquid (mycoplasm) |
| CN104957514A (en) * | 2015-07-09 | 2015-10-07 | 淮阴师范学院 | Method for preparing lucid ganoderma rice meal by utilizing ganoderma lucidum mycelia to ferment rice |
| CN105581240A (en) * | 2016-01-20 | 2016-05-18 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of rice bran fermented whole flour |
Non-Patent Citations (2)
| Title |
|---|
| 周奇文 等: "《实用食品加工新技术精选 5》", 28 February 2001, 中国轻工业出版社 * |
| 鲍锐娜: ""红曲霉与乳酸菌混合发酵多糖及混菌发酵酸乳的研究"", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111635924A (en) * | 2020-06-03 | 2020-09-08 | 天津科技大学 | Liquid fermentation method for increasing yield of ganoderma lucidum extracellular polysaccharide |
| CN111635924B (en) * | 2020-06-03 | 2023-04-07 | 天津科技大学 | Liquid fermentation method for increasing yield of ganoderma lucidum extracellular polysaccharide |
| CN111938147A (en) * | 2020-08-04 | 2020-11-17 | 淮阴工学院 | Mulberry ganoderma lactobacillus co-fermentation product and preparation method and application of extract thereof |
| CN113831166A (en) * | 2021-10-12 | 2021-12-24 | 黑龙江省优阔农业科技有限公司 | Biological organic fertilizer and preparation method thereof |
| CN115363123A (en) * | 2022-09-27 | 2022-11-22 | 宁德市农业科学研究所 | Method for preparing ganoderma lucidum tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106387652B (en) | 2020-02-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20220151265A1 (en) | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis | |
| CN103173371B (en) | Production of saccharomyces cerevisiae and lactobacillus acidophilus composite microbe preparation used for feed | |
| CN102613265A (en) | Natural yeast powder and preparation method therefore | |
| CN104585762A (en) | Dendrobium officinale fermented product and preparation method thereof | |
| CN103911323A (en) | Bacillus licheniformis, bacillus subtilis and lactobacillus plantarum preparation and preparation | |
| CN106754619A (en) | It is a kind of that the method that traditional Chinese medicinal components promote growth of probiotics is added in grain culture medium | |
| CN104664154B (en) | Yeast culture and preparation method thereof | |
| CN103243036A (en) | Preparation method for purely-natural yeast powder | |
| CN1285287C (en) | Flesh type compound vegetable fermented drink and its preparing method | |
| CN106213483A (en) | A kind of Fructus actinidiae chinensis ferment and preparation method thereof | |
| CN106387652A (en) | Preparation method of ganoderma probiotic fermentation product | |
| CN106544300B (en) | A kind of combination of novel fermentation fruits and vegetables special lactobacillus and leavening preparation | |
| CN105918751A (en) | Cordyceps sinensis-lactobacillus fermented beverage | |
| CN105211509A (en) | A kind ofly utilize feed of pomelo peel ferment making and preparation method thereof | |
| CN101703106A (en) | Black locust flower yogurt and production method thereof | |
| CN109554265A (en) | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof | |
| CN104305465A (en) | Method for preparing lactobacillus fermentation type blueberry fruit juice | |
| CN112544721A (en) | Milk tablet for promoting growth of vital essence and preparation method thereof | |
| CN110923171B (en) | Lactic acid bacteria for removing earthy taste of black fungus and enzyme preparation method thereof | |
| CN107712266A (en) | Secondary fermentation grain slag produces the method and application method of high activity high nutrition feed | |
| CN101717746B (en) | Method for producing spores of clostridium butyricum and application thereof in livestock and poultry rearing | |
| CN106035990B (en) | Method for preparing biological feed by solid-state enzymolysis fermentation of citrus pulp, product and application thereof | |
| CN107853452A (en) | A kind of production method of additive for microbe feedstuff | |
| CN108077617A (en) | A kind of preparation method of antibacterial peptide pannage | |
| CN105104532A (en) | Preparation method of nutrient water chestnut particles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |