CN107495323A - 一种香菇酵素的制备方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 239000006286 aqueous extract Substances 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000011081 inoculation Methods 0.000 claims abstract description 6
- 108010059892 Cellulase Proteins 0.000 claims description 15
- 229940106157 cellulase Drugs 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 230000000694 effects Effects 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 238000005360 mashing Methods 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims 2
- 229920001277 pectin Polymers 0.000 claims 2
- 239000001814 pectin Substances 0.000 claims 2
- 230000036039 immunity Effects 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
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- 229940024606 amino acid Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
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- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
本发明公开了一种香菇酵素的制备方法,包括以下步骤:清洗、香菇水提液的制备、糖化、灭菌、接种发酵、发酵液过滤、纯化。本发明利用香菇制备酵素,有利于香菇中有益成分的释放,其不仅含有人体必需的蛋白质、氨基酸、维生素、酶类物质等,还能有效的积累香菇中的功能性成分,是一种具有抗衰老、提高免疫力功能的保健食品。
Description
技术领域
本发明涉及酵素技术领域,具体涉及一种香菇酵素的制备方法。
背景技术
香菇是具有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素的菌类食物。经常食用能降低血液中的胆固醇,防止动脉粥样硬化,对防治脑溢血、心脏病、肥胖症和糖尿病都有效。
酵素类保健食品是基于新鲜水果和蔬菜等天然食用原料,利用微生物的发酵作用,大量产生和积累所需的代谢产物,最终获得具有特殊营养和保健功能的食用产品。酵素含有丰富的维生素、酶、矿物质和次生代谢产物等营养成分,具有抗衰老、增强机体免疫力及解毒抗癌等多种保健功能,目前还未见现存在的香菇酵素。
发明内容
针对上述,本发明的目的是提供一种香菇酵素的制备方法。
本发明采取的技术方案是:
一种香菇酵素的制备方法,包括以下步骤:
(1)清洗:将新鲜香菇洗净,去除菌体表面杂质;
(2)香菇水提液的制备:将香菇切碎,按料水质量比1:8-10加水95℃浸泡30min后用高速组织捣碎机打浆,采用纤维素酶和果胶酶对香菇浆进行酶解,过滤即得香菇水提液;
(3)糖化:向香菇水提液加入适量红糖,溶解后糖浓度为8-10%;
(4)灭菌:将糖化后的香菇水体液放入灭菌锅,115℃下灭菌30min;
(5)接种发酵:接种安琪高活性干酵母,放入30℃恒温箱中进行发酵8h;
(6)发酵液过滤、纯化:发酵结束,发酵液经3800r/min低温离心30min,再经30-50μm过滤,即得香菇酵素原液。
优选地,步骤(2)中纤维素酶和果胶酶的添加量为800U/g。
优选地,步骤(2)中纤维素酶和果胶酶体积比为1:1。
优选地,步骤(2)的酶解条件为:酶解温度50℃,酶解时间150min。
优选地,步骤(5)中安琪高活性干酵母的接种量为2%。
本发明的优点是:香菇具有提高机体免疫功能,降血压、降血脂、降胆固醇的作用,本发明利用香菇制备酵素,有利于香菇中有益成分的释放,其不仅含有人体必需的蛋白质、氨基酸、维生素、酶类物质等,还能有效的积累香菇中的功能性成分,是一种具有抗衰老、提高免疫力功能的保健食品。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种香菇酵素的制备方法,包括以下步骤:
(1)清洗:将新鲜香菇洗净,去除菌体表面杂质;
(2)香菇水提液的制备:将香菇切碎,按料水质量比1:8加水95℃浸泡30min后用高速组织捣碎机打浆,采用纤维素酶和果胶酶对香菇浆进行酶解,过滤即得香菇水提液;
(3)糖化:向香菇水提液加入适量红糖,溶解后糖浓度为8%;
(4)灭菌:将糖化后的香菇水体液放入灭菌锅,115℃下灭菌30min;
(5)接种发酵:接种安琪高活性干酵母,放入30℃恒温箱中进行发酵8h;
(6)发酵液过滤、纯化:发酵结束,发酵液经3800r/min低温离心30min,再经30μm过滤,即得香菇酵素原液。
步骤(2)中纤维素酶和果胶酶的添加量为800U/g。
步骤(2)中纤维素酶和果胶酶体积比为1:1。
步骤(2)的酶解条件为:酶解温度50℃,酶解时间150min。
步骤(5)中安琪高活性干酵母的接种量为2%。
实施例2
一种香菇酵素的制备方法,包括以下步骤:
(1)清洗:将新鲜香菇洗净,去除菌体表面杂质;
(2)香菇水提液的制备:将香菇切碎,按料水质量比1:9加水95℃浸泡30min后用高速组织捣碎机打浆,采用纤维素酶和果胶酶对香菇浆进行酶解,过滤即得香菇水提液;
(3)糖化:向香菇水提液加入适量红糖,溶解后糖浓度为9%;
(4)灭菌:将糖化后的香菇水体液放入灭菌锅,115℃下灭菌30min;
(5)接种发酵:接种安琪高活性干酵母,放入30℃恒温箱中进行发酵8h;
(6)发酵液过滤、纯化:发酵结束,发酵液经3800r/min低温离心30min,再经40μm过滤,即得香菇酵素原液。
步骤(2)中纤维素酶和果胶酶的添加量为800U/g。
步骤(2)中纤维素酶和果胶酶体积比为1:1。
步骤(2)的酶解条件为:酶解温度50℃,酶解时间:150min。
步骤(5)中安琪高活性干酵母的接种量为2%。
实施例3
一种香菇酵素的制备方法,包括以下步骤:
(1)清洗:将新鲜香菇洗净,去除菌体表面杂质;
(2)香菇水提液的制备:将香菇切碎,按料水质量比1:10加水95℃浸泡30min后用高速组织捣碎机打浆,采用纤维素酶和果胶酶对香菇浆进行酶解,过滤即得香菇水提液;
(3)糖化:向香菇水提液加入适量红糖,溶解后糖浓度为10%;
(4)灭菌:将糖化后的香菇水体液放入灭菌锅,115℃下灭菌30min;
(5)接种发酵:接种安琪高活性干酵母,放入30℃恒温箱中进行发酵8h;
(6)发酵液过滤、纯化:发酵结束,发酵液经3800r/min低温离心30min,再经50μm过滤,即得香菇酵素原液。
步骤(2)中纤维素酶和果胶酶的添加量为800U/g。
步骤(2)中纤维素酶和果胶酶体积比为1:1。
步骤(2)的酶解条件为:酶解温度50℃,酶解时间:150min。
步骤(5)中安琪高活性干酵母的接种量为2%。
Claims (5)
1.一种香菇酵素的制备方法,其特征在于包括以下步骤:
(1)清洗:将新鲜香菇洗净,去除菌体表面杂质;
(2)香菇水提液的制备:将香菇切碎,按料水质量比1:8-10加水95℃浸泡30min后用高速组织捣碎机打浆,采用纤维素酶和果胶酶对香菇浆进行酶解,过滤即得香菇水提液;
(3)糖化:向香菇水提液加入适量红糖,溶解后糖浓度为8-10%;
(4)灭菌:将糖化后的香菇水体液放入灭菌锅,115℃下灭菌30min;
(5)接种发酵:接种安琪高活性干酵母,放入30℃恒温箱中进行发酵8h;
(6)发酵液过滤、纯化:发酵结束,发酵液经3800r/min低温离心30min,再经30-50μm过滤,即得香菇酵素原液。
2.根据权利要求1所述的香菇酵素的制备方法,其特征在于步骤(2)中纤维素酶和果胶酶的添加量为800U/g。
3.根据权利要求1所述的香菇酵素的制备方法,其特征在于步骤(2)中纤维素酶和果胶酶体积比为1:1。
4.根据权利要求1所述的香菇酵素的制备方法,其特征在于步骤(2)的酶解条件为:酶解温度50℃,酶解时间150min。
5.根据权利要求1所述的香菇酵素的制备方法,其特征在于步骤(5)中安琪高活性干酵母的接种量为2%。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108354172A (zh) * | 2018-03-20 | 2018-08-03 | 上海理工大学 | 一种樟芝蘑菇酵素的制备方法 |
CN116195735A (zh) * | 2023-02-22 | 2023-06-02 | 广州市谭山蜂业有限公司 | 一种具有提高免疫力作用的蜂蜜酵素组合物 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108354172A (zh) * | 2018-03-20 | 2018-08-03 | 上海理工大学 | 一种樟芝蘑菇酵素的制备方法 |
CN116195735A (zh) * | 2023-02-22 | 2023-06-02 | 广州市谭山蜂业有限公司 | 一种具有提高免疫力作用的蜂蜜酵素组合物 |
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