CN108175040B - Preparation method of millet oat antrodia camphorata mycoplasm health food - Google Patents
Preparation method of millet oat antrodia camphorata mycoplasm health food Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention relates to the technical field of fermentation production, and discloses a preparation method of millet oat antrodia camphorata mycoplasm health food, wherein millet oat antrodia camphorata mycoplasm is obtained by culturing antrodia camphorata liquid fermentation strain, culturing millet oat antrodia camphorata mycoplasm and preparing millet oat antrodia camphorata glutelin powder, and then the content of riboflavin and triterpene substances in the millet oat antrodia camphorata glutelin powder is determined, aiming at providing a method for utilizing normal-temperature cereal solid fermentation to obtain a large amount of riboflavin and antrodia camphorata triterpene substances by fermentation, the method does not depend on the generation of sporocarp, can rapidly obtain a large amount of riboflavin and triterpene effective components in a short time at normal temperature, the riboflavin content obtained in a short time is 10-50 times of the food content, and the triterpene content is far higher than that obtained by fermenting other grains, so that the method can be applied and popularized in the future medical field.
Description
Technical Field
The invention relates to the technical field of fermentation production, and particularly relates to a preparation method of millet oat antrodia camphorata mycoplasm health food.
Background
Antrodia Camphorata (Antrodia Camphora), also known as Antrodia Camphorata, belongs to Aphyllophorales, Polyporaceae, Antrodia, Polyporaceae, and perennial mushroom, and is a new species published in the Biochemical industry only in 1995. The growing area is the mountain forest land of Taiwan with the altitude of 450-.
Antrodia camphorata is fragrant, pungent, bitter and mild in flavor. Has effects in expelling pathogenic wind, promoting qi circulation, removing blood stasis, promoting blood circulation, warming middle warmer, eliminating stagnation, removing toxic materials, relieving swelling, tranquilizing mind, relieving pain, inhibiting bacteria, resisting virus and tumor, and enhancing immunity; has unique functions of treating gastrointestinal pain, diarrhea, vomiting, food poisoning, muscarine poisoning, diabetes, alcoholic liver disease, fatty liver, liver cirrhosis, liver cancer and the like. Antrodia camphorata is a physiologically active ingredient, such as polysaccharides, triterpenes, superoxide dismutase, adenosine, proteins (including immunity proteins), vitamins, trace elements, nucleic acids, lectins, amino acids, hangover alleviating substances, cellulose, and blood pressure stabilizing substances. The active ingredients of the antrodia camphorata are most particularly triterpenes which are more than 200 and are incomparable with other mushroom fungi, and more than 200 triterpenes enable the antrodia camphorata to have the effects of resisting cancer, protecting liver and the like. Antrodia camphorata is considered as a unique and precious medicinal fungus in Taiwan, so that the Antrodia camphorata has extremely high research and commercial values, is the most expensive wild fungus in Taiwan at present, is called as 'Shenzhi' in hong Kong and is called as 'ruby in forest' in Taiwan folk.
Riboflavin (Riboflavin) also called vitamin B2(Vitamin B2) It is a water-soluble vitamin essential for human body and animal, it exists in the form of flavin mononucleotide and flavin adenine dinucleotide, and can directly participate in biological oxidation of carbohydrate, protein and fat, and possesses several physiological functions in vivo. The main function is to maintain the health of skin, oral cavity and eyes, and if the health is lacked, diseases such as canker sore, glossitis, cheilitis and the like often occur. The food contains pig liver, chicken liver, quail egg, spinach and almond, and the cereal is not abundant. At present, the microbial fermentation method is widely adopted at home and abroad to industrially produce vitamin B2. Can produce vitamin B2The microorganism of (A) is bacteria, fungi and mould, and the Ashbya (Eremothecium Ashbyii) is mainly used as a production strain in industrial production. Vitamin B2The industrial fermentation is generally twoAnd (4) performing stage fermentation, namely precipitating fermentation liquor and then oxidizing the fermentation liquor to separate and purify the fermentation liquor. The human body needs approximately 1-2 mg of riboflavin per day, and the content of the substance in daily food is very small, so daily supplement of riboflavin intake is necessary.
Through retrieval, the cultivation method of antrodia camphorata (patent application number 20140671665.5) and the aromatic culture method of antrodia camphorata dish (patent application number 201310239084.X) of treasures only discuss the cultivation mode of antrodia camphorata in the technical field; the preparation method of Antrodia camphorata solid fermentation strain (patent application No. 201210126366.3) of similar patent Yunyang et al and the preparation method of Antrodia camphorata submerged fermentation compound product (patent application No. 201410791469.1) of Guozhongyu et al are only described, and the analysis and comparison of non-effective components are carried out.
Because the wild end wood is used for cultivating antrodia camphorata, the time period is long, the energy consumption is high and the like, the method for cultivating antrodia camphorata basswood cannot realize large-batch industrial production, and by combining the existing research technology of laboratories, the antrodia camphorata is subjected to solid fermentation in the proportion of millet and oat grains to obtain health-care food rich in two functional components including riboflavin and triterpene.
Disclosure of Invention
The invention provides a preparation method of millet oat antrodia camphorata mycoplasm health food, aiming at the defects that the wild-imitating cultivation period of antrodia camphorata in the prior art is long, the cost is high, and no method for preparing antrodia camphorata mycoplasm by directly using food raw material solid fermentation exists.
In order to solve the technical problem, the invention is solved by the following technical scheme:
a preparation method of millet oat antrodia camphorata mycoplasm health food comprises the following steps:
(1) culturing Antrodia camphorate liquid fermentation strain: inoculating the Antrodia camphorata slant activated mother strain to a PDA culture medium, performing activated culture at the culture temperature of 23-28 ℃ for 13-15 days to obtain Antrodia camphorata blocks, inoculating the Antrodia camphorata blocks with the edge cross section of 1cm in diameter into a culture bottle filled with 50ml-100ml of PD liquid culture medium, performing standing fermentation culture at the culture temperature of 23-28 ℃, and culturing for 16-20 days to obtain Antrodia camphorata liquid fermentation strain;
(2) and (3) culturing millet oat antrodia camphorata mycoplasm: performing hypha crushing on the antrodia camphorata liquid fermentation strain by using a homogenizer, standing for 30-50s every 3-5s of crushing, continuously repeating the operation for 2-4 times to obtain mycelium homogenate, then inoculating the mycelium homogenate into a millet oat solid culture medium added with 0.5-1% of food-grade calcium carbonate according to the inoculation amount of 1:8-1:12, and performing constant-temperature culture in a culture bottle at the culture temperature of 23-28 ℃ for 30-35d to obtain the millet oat antrodia camphorata mycoplasm;
(3) the preparation method of the millet oat antrodia camphorate millet powder comprises the following steps: drying the millet oat antrodia camphorata mycoplasm in an oven at 50-60 ℃, crushing the dried millet oat antrodia camphorata mycoplasm, and sieving the crushed powder with a 100-fold 200-mesh sieve to obtain the millet oat antrodia camphorata cereal fungus powder.
Preferably, after culturing for 30-35 days at constant temperature in the step (2), uncovering the culture bottle after culturing for ventilation culture within 14 days to obtain the millet oat antrodia camphorata mycoplasm.
Preferably, in the step (1), the Antrodia camphorata slant activated mother seeds are inoculated to a PDA culture medium for activated culture by adopting an Antrodia camphorata preservation strain, the culture temperature is 23-28 ℃, the culture is carried out for 13-15 days until hyphae grow over the slant, the Antrodia camphorata slant activated mother seeds are obtained, and the Antrodia camphorata slant activated mother seeds are stored at the temperature of 4-10 ℃.
Preferably, the PDA culture medium in step (1) contains 200g/L peeled potato, 20g/L glucose, 20g/L agar and distilled water.
Preferably, the PD liquid medium described in the step (1) contains 200g/L peeled potato, 20g/L glucose and distilled water.
Preferably, the millet oat solid medium in the step (2) is prepared by mixing millet and oat according to a dry weight ratio of 8: mixing at a weight ratio of 1-10:1, washing with cold water, soaking in boiling water for 25-35min to make the water absorbed by millet and oat, standing in a sieve basket for 1-2h, and draining water not absorbed by millet and oat; the water content of the obtained millet oat solid culture medium is 45-50%, and the millet oat solid culture medium with the concentration of 130 plus 150g is put into a plant culture bottle and sterilized for 1.5-2h at the temperature of 121 ℃. The moisture content of the solid culture medium needs to be strictly controlled, anaerobic fermentation can be generated due to too high moisture content, the culture medium becomes acid, cultivation failure is caused, and the fermentation can be affected by too low moisture content.
Due to the adoption of the technical scheme, the invention has the remarkable technical effects that: the product has special fragrance, contains rich active ingredients and rich nutrition, and can be used for processing and producing future functional food; the process is simple to operate, stable, safe and reliable, and is suitable for industrial large-scale production. The components in the formula of the culture medium have no side effect on physiology, and can be prepared into products along with antrodia cinnamomea hyphae; the content of the riboflavin obtained by the method is far larger than that of daily food, and the yield of the triterpenoids of the antrodia camphorata obtained by the method is far higher than the level recorded by other patent documents, and the difference is obvious. By utilizing a normal-temperature grain solid fermentation method, a large amount of riboflavin and antrodia camphorata triterpene substances are obtained by fermentation, the method is independent of the occurrence of sporocarp, a large amount of riboflavin (5mg/100 antrodia camphorata mycoplasm) and triterpene (3.0%) functional components can be quickly obtained in a short time under the normal-temperature condition, the riboflavin content obtained in a short time is 10-50 times of the food content, the triterpene content is far higher than that obtained by fermentation of other grains, and the method can be applied and popularized in the future medical field.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1
A preparation method of millet oat antrodia camphorata mycoplasm health food comprises the following steps:
(1) culturing Antrodia camphorate liquid fermentation strain: inoculating the Antrodia camphorata slant activated mother strain to a PDA culture medium, performing activated culture at the culture temperature of 25 ℃ for 15 days to obtain Antrodia camphorata bacterium blocks, inoculating the Antrodia camphorata bacterium blocks with the edge cross section of 1cm in diameter into a culture bottle filled with 50ml of PD liquid culture medium for standing fermentation culture at the culture temperature of 25 ℃ for 20 days to obtain Antrodia camphorata liquid fermentation strain;
(2) and (3) culturing millet oat antrodia camphorata mycoplasm: carrying out mycelium crushing on the antrodia camphorata liquid fermentation strain by using a homogenizer, standing for 30s every 3s of crushing, continuously repeating the operation for 2 times to obtain mycelium homogenate, then inoculating the mycelium homogenate into a millet oat solid culture medium added with 1% of food-grade calcium carbonate according to the inoculation amount of 1:8-1:12, and carrying out constant-temperature culture in a culture bottle at the culture temperature of 25 ℃ for 30d to obtain the millet oat antrodia camphorata mycoplasm;
(3) the preparation method of the millet oat antrodia camphorate millet powder comprises the following steps: drying the millet oat antrodia camphorata mycoplasm in a 50-60 ℃ oven, crushing the dried millet oat antrodia camphorata mycoplasm, and sieving the crushed powder with a 200-mesh sieve to obtain the millet oat antrodia camphorata cereal mycoplasm powder.
And (3) after culturing for 30-35 days at constant temperature in the step (2), uncovering the culture bottle after culturing for ventilation culture within 14 days to obtain the millet oat antrodia camphorata mycoplasm.
In the step (1), the antrodia cinnamomea slant activated mother strain is inoculated to a PDA culture medium for activated culture by adopting an antrodia cinnamomea preservation strain, the culture temperature is 25 ℃, the culture is carried out for 15 days until hyphae grow over the slant, the antrodia cinnamomea slant activated mother strain is obtained, and the antrodia cinnamomea slant activated mother strain is stored at the temperature of 4 ℃.
The PDA culture medium in the step (1) contains 200g/L peeled potatoes, 20g/L glucose, 20g/L agar and distilled water.
The PD liquid culture medium in the step (1) contains 200g/L peeled potatoes, 20g/L glucose and distilled water.
Mixing the millet and oat according to the weight ratio of 9:1, washing with cold water, soaking in boiling water for 30min to make the water absorbed by the millet and oat and standing in a sieve basket for 2h, and draining the water not absorbed by the millet and oat; the obtained millet oat solid culture medium has the water content of 45%, 130g of the millet oat solid culture medium is filled into a plant culture bottle, and the culture bottle is sterilized at the temperature of 121 ℃ for 2 hours.
Example 2
Extracting and measuring millet oat antrodia camphorata millet powder, millet matrix and oat matrixThe method for measuring the activity of triterpenes substance by using riboflavin according to the fluorescence spectrophotometer method in national standard GB/T5009.85-2003 adopts ursolic acid as reference substance, 5% vanillin-glacial acetic acid and potassium perchlorate as color developing agent, and adopts the spectrophotometer method to measure the OD548And (4) measuring at nm.
TABLE 1 content of riboflavin and triterpene in millet oat antrodia camphorata millet powder, millet matrix and oat matrix
| Material | Riboflavin (mg/100g) | Triterpene (%) |
| Millet matrix | 0.01 | 0.10 |
| Oat base | 0.02 | 0.92 |
| Millet oat antrodia camphorata millet powder | 5.04 | 2.94 |
The experimental results are as follows: experiments determine the riboflavin and triterpene contents of millet oat antrodia camphorata millet powder, millet matrix and oat matrix, and the riboflavin and triterpene contents of the millet oat antrodia camphorata millet powder are far higher than those of the millet matrix and the oat matrix, which indicates that the antrodia camphorata fermentation generates the riboflavin and the triterpene, and the riboflavin and the triterpene are not from grains.
Example 3
The same as example 1, except that the millet oat solid medium was replaced with a rice solid medium, which was washed with cold water and then soaked in boiling water for 30min, and water was absorbed by rice, and left to stand in a sieve basket for 2h, and then water not absorbed by rice was drained; the water content of the obtained rice solid culture medium is 45%, 130g of the rice solid culture medium is filled into a plant culture bottle, and the plant culture bottle is sterilized at the temperature of 121 ℃ for 2 hours, so that the rice antrodia camphorata millet fungus powder is finally obtained.
Example 4
The same as example 1, except that the millet oat solid medium was replaced with corn solid medium, the corn solid medium was washed with cold water through corn, soaked in boiling water for 30min, and the water was absorbed by corn, and left to stand in a sieve basket for 2h, and then the water not absorbed by corn was drained; the moisture content of the obtained corn solid culture medium is 45%, 130g of the corn solid culture medium is filled into a plant culture bottle, and the plant culture bottle is sterilized at the temperature of 121 ℃ for 2 hours, so that the corn antrodia camphorata millet powder is finally obtained.
Example 5
The same as example 1, except that the millet oat solid medium was replaced with barley solid medium, which was washed with cold water and soaked in boiling water for 30min, and water was absorbed into barley, and left to stand in a sieve basket for 2h, and then water not absorbed into barley was drained; the obtained barley solid culture medium has water content of 45%, and 130g of barley solid culture medium is filled into a plant culture bottle, and sterilized at 121 deg.C for 2h to obtain barley antrodia camphorata millet powder.
Example 6
The same as example 1, except that the millet oat solid culture medium was replaced by buckwheat solid culture medium, which was washed with cold water and then soaked in boiling water for 30min, and water was absorbed by buckwheat, and left to stand in a sieve basket for 2h, and then water not absorbed by buckwheat was drained; the water content of the obtained buckwheat solid culture medium is 45%, 130g of the buckwheat solid culture medium is filled into a plant culture bottle, and the plant culture bottle is sterilized at the temperature of 121 ℃ for 2 hours to finally obtain the buckwheat antrodia camphorata millet powder.
Example 7
Extracting and measuring riboflavin in millet oat Antrodia camphorate-millet powder, and determining triterpene substance activity by using ursolic acid as reference, 5% vanillin-glacial acetic acid and potassium perchlorate as color developing agent and OD by using spectrophotometer method according to national standard GB/T5009.85-2003 national standard fluorescence spectrophotometer method548Measured at nm, the results are given in the following table:
TABLE 2 measurement data table of riboflavin content and triterpene content of Antrodia camphorata cereal powder
| Material | Hypha growth days (heaven) | Riboflavin (mg/100g) | Triterpene (%) |
| Millet oat antrodia camphorata millet powder | 29 | 5.12 | 3.08 |
| Rice antrodia camphorata millet fungus powder | 55 | 0.20 | 0.55 |
| Corn antrodia camphorata and millet fungus powder | 33 | 0.40 | 0.95 |
| Barley antrodia camphorata and millet fungus powder | 36 | 1.27 | 1.53 |
| Buckwheat antrodia camphorate millet fungus powder | 38 | 0.50 | 1.35 |
The experimental results are as follows: on the premise of ensuring fermentation time and proper culture conditions, different grains are used as solid culture media, from the aspect of culture effect, the solid culture media are the millet oat solid culture media, and the riboflavin content and the triterpene substance content of the millet oat antrodia camphorata millet powder cultured by the solid culture media are far higher than those of other grains antrodia camphorata millet powder.
In summary, the above-mentioned embodiments are only preferred embodiments of the present invention, and all equivalent changes and modifications made in the claims of the present invention should be covered by the claims of the present invention.
Claims (4)
1. A preparation method of millet oat antrodia camphorata mycoplasm health food is characterized by comprising the following steps: the method comprises the following steps:
(1) culturing Antrodia camphorate liquid fermentation strain: inoculating the Antrodia camphorata slant activated mother strain to a PDA culture medium, performing activated culture at the culture temperature of 23-28 ℃ for 13-15 days to obtain Antrodia camphorata blocks, inoculating the Antrodia camphorata blocks with the edge cross section of 1cm in diameter into a culture bottle filled with 50ml-100ml of PD liquid culture medium, performing standing fermentation culture at the culture temperature of 23-28 ℃, and culturing for 16-20 days to obtain Antrodia camphorata liquid fermentation strain;
(2) and (3) culturing millet oat antrodia camphorata mycoplasm: performing hypha crushing on the antrodia camphorata liquid fermentation strain by using a homogenizer, standing for 30-50s every 3-5s of crushing, continuously repeating the operation for 2-4 times to obtain mycelium homogenate, then inoculating the mycelium homogenate into a millet oat solid culture medium added with 0.5-1% of food-grade calcium carbonate according to the inoculation amount of 1:8-1:12, performing constant-temperature culture in a culture bottle at the culture temperature of 23-28 ℃, and after culturing for 30-35d, uncovering the culture bottle after the culture for air-permeable culture within 14d to obtain the millet oat antrodia camphorata mycoplasm;
the millet oat solid culture medium is prepared by mixing millet and oat according to a dry weight ratio of 8: mixing at a weight ratio of 1-10:1, washing with cold water, soaking in boiling water for 25-35min to make the water absorbed by millet and oat, standing in a sieve basket for 1-2h, and draining water not absorbed by millet and oat; the water content of the obtained millet oat solid culture medium is 45-50%, and the millet oat solid culture medium with the concentration of 130 plus 150g is put into a plant culture bottle and sterilized for 1.5-2h at the temperature of 121 ℃;
(3) the preparation method of the millet oat antrodia camphorate millet powder comprises the following steps: drying the millet oat antrodia camphorata mycoplasm in an oven at 50-60 ℃, crushing the dried millet oat antrodia camphorata mycoplasm, and sieving the crushed powder with a 100-fold 200-mesh sieve to obtain the millet oat antrodia camphorata cereal fungus powder.
2. The method for preparing the millet oat antrodia camphorata mycoplasm health food according to claim 1, which is characterized in that: in the step (1), the antrodia camphorata slant activated mother seeds are inoculated to a PDA culture medium for activated culture by adopting antrodia camphorata preservation strains, the culture temperature is 23-28 ℃, the culture is carried out for 13-15 days until hyphae grow over the slant, and the antrodia camphorata slant activated mother seeds are obtained and stored at the temperature of 4-10 ℃.
3. The method for preparing the millet oat antrodia camphorata mycoplasm health food according to claim 1, which is characterized in that: the PDA culture medium in the step (1) contains 200g/L peeled potatoes, 20g/L glucose, 20g/L agar and distilled water.
4. The method for preparing the millet oat antrodia camphorata mycoplasm health food according to claim 1, which is characterized in that: the PD liquid culture medium in the step (1) contains 200g/L peeled potatoes, 20g/L glucose and distilled water.
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