CN108175064A - A kind of Ganoderma lucidum mycelium cone jelly and preparation method thereof - Google Patents
A kind of Ganoderma lucidum mycelium cone jelly and preparation method thereof Download PDFInfo
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- CN108175064A CN108175064A CN201810149993.7A CN201810149993A CN108175064A CN 108175064 A CN108175064 A CN 108175064A CN 201810149993 A CN201810149993 A CN 201810149993A CN 108175064 A CN108175064 A CN 108175064A
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- ganoderma lucidum
- cone
- freezes
- jelly
- mycelium
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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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
Abstract
The present invention relates to a kind of Ganoderma lucidum mycelium cone jelly and its processing methods, belong to food processing technology field.Obtained fresh glossy ganoderma mycelium pellet is produced as raw material using batch production submerged fermentation, based on regular jellies processing technology, Ganoderma Lucidum pompon and jelly are organically combined, not only color, shape are all good for obtained product, and it is full of nutrition, it is of low cost, it is convenient.The characteristics of processing method is that science adds in fresh glossy ganoderma mycelium pellet, increases jelly new varieties, imparts the new healthcare function of jelly, promote jelly quality, consumption market is wide.Ganoderma lucidum can improve cardiovascular and cerebrovascular, stomach, liver, kidney, lung, endocrine, insufficiency of vital energy and blood, neurasthenia and inferior health, have beauty skin, promote longevity, strengthen immunity, improve sleep, relaxing tendons and activating collaterals, build up health and other effects.
Description
Technical field
Freeze the invention mainly relates to food processing field more particularly to a kind of Ganoderma lucidum mycelium cone and preparation method thereof.
Background technology
Jelly is a kind of snack food, and appearance is sparkling and crystal-clear, bright in colour, smooth in taste to have certain elasticity, deeply by children
Wait liking for consumers.But traditional jelly with water and sugar etc. for primary raw material, be aided with the food additives such as thickener, add
Add or do not add the raw materials such as fruit and vegetable product, milk and milk products, nutrition content is low, is unfavorable for the healthy growth of children.Therefore,
It is badly in need of developing new functional form jelly production.
Ganoderma lucidum is the rare fungi of medicine-food two-purpose, since ancient times, is always treated as the treasure promoted longevity, for chronic branch gas
The diseases such as Guan Yan, coronary heart disease, hepatitis, hyperlipemia, neurasthenia, the auxiliary treatment of neoplastic disease, leukopenia are different
The effect of degree, [Zeng Xiangli etc. (2004) fungus was studied, 2 (1)：68~77], main pharmacodynamics ingredient is ganoderma lucidum polysaccharide and three
Terpene.Ganoderma lucidum polysaccharide has the effects that antitumor, immunological regulation, hypoglycemic, reducing blood lipid, anti-oxidant and anti-aging [left army etc.
(2015) traditional Chinese medicine information, 32 (5)：122~123]；Ganodenic acid has the albumen of liver protection, antitumor, AntiHIV1 RT activity~1 and HIV~1
Enzymatic activity, inhibit histamine release, inhibit angiotensin converting enzyme, inhibit cholesterol biosynthesis, analgesia, inhibit platelet aggregation,
The effects that anti-oxidant [Li Guohua etc. (2015) Chinese herbal medicine, 46 (12)：1858~1862].However, Wild ganoderma scarcity of resources；Kind
The plant ganoderma lucidum period is long, takes up an area extensively, and by seasonal effect.Therefore, cost of material is high.In addition, traditional ganoderma lucidum is with fructification or spore
It is used as medicine, the former fibrosis, degree of lignification are high, and bitter taste is dense；The latter's low output, cell wall thickness.Therefore, all it is unsuitable for directly making
For raw-food material.Therefore, submerged fermentation production Ganoderma Lucidum pompon provides feasible way for the large-scale industrialized production of ganoderma lucidum raw material
Diameter has the characteristics that the period is short, yield is high, process is easy to control, product quality is stable, easily separated, and produced Ganoderma lucidum mycelium
The non-lignifying of ball, bitter taste are light, and nutritive value and active ingredient are higher than fructification not less than fructification even certain indexs.Wherein,
Mycelium pellet ratio of crude protein fructification is 2.47 times high, it is necessary to which amino acid accounts for both ratios of total amino acid quite, Thick many candies and polysaccharide
Content is respectively 2.26 times and 3.5 times of fructification, and active ingredient is easily separated, is easily absorbed and utilized by the body, and can be directly used for
Food processing [Zhang Liyang etc. (1998) edible fungi of china, 17 (1):15~16].The triterpene content of different strain mycelium pellet exists
[Wu Xueqian etc. (2009) China Forest by-product and speciality, (5) between 0.38%~1.34%：1~3], with the 0.4% of fructification~
1.19% [(2009) edible fungi of china such as pair vertical loyalty, 28 (4)：38~40] it is not much different.Therefore, mycelium pellet has high open
Send out utility value.
Using jelly, this people is easy to receiving, the form and advantage that itself are easy to absorption again to the present invention, is equipped with to people
Body has the Ganoderma Lucidum pompon of nutrition and health care effect, increases mycelia globulin in product, essential amino acid and vitamin
Content compensates for the deficiency that jelly trophic factor extremely lacks, and both increases jelly new varieties, also imparts the new work(of jelly
Can, consumption market is wide.
Invention content
It provides it is an object of the invention to overcome in place of above-mentioned the deficiencies in the prior art a kind of containing Ganoderma Lucidum pompon
Jelly and preparation method thereof.
To achieve the above object, the technical solution adopted by the present invention is：A kind of Ganoderma lucidum mycelium cone freezes, the Ganoderma lucidum mycelium
Cone freezes the ingredient for including following weight percent：Ganoderma Lucidum pompon 0.5%-10%, white granulated sugar 10%-30%, carragheen
1.0%-2.5%, xanthans 0%-0.3%, potassium chloride 0.1%-0.50%, citric acid 0.01%-0.20%, surplus are water.
As the preferred embodiment that Ganoderma lucidum mycelium cone of the present invention freezes, the Ganoderma lucidum mycelium cone freezes comprising following
The ingredient of weight percent：Ganoderma Lucidum pompon 1%-8%, white granulated sugar 15%-25%, carragheen 1.2%-2.2%, xanthans
0.05%-0.2%, potassium chloride 0.2%-0.4%, citric acid 0.05%-0.15%, surplus are water.
As the preferred embodiment that Ganoderma lucidum mycelium cone of the present invention freezes, the Ganoderma lucidum mycelium cone freezes comprising following
The ingredient of weight percent：Ganoderma Lucidum pompon 1%-3%, white granulated sugar 15%-20%, carragheen 1.4%-1.9%, xanthans
0.10%-0.15%, potassium chloride 0.25%-0.50%, citric acid 0.05%-0.15%, surplus are water.
Another object of the present invention, which also resides in, provides the production method that a kind of Ganoderma lucidum mycelium cone freezes, to realize this mesh
, the technical solution that the present invention takes is：The production method that a kind of Ganoderma lucidum mycelium cone freezes, includes the following steps：
Ganoderma Lucidum pompon is added in the colloidal sol of melting, is uniformly mixed, after adjusting acid, is poured into mold, after cooling
Sterilization obtains the Ganoderma lucidum mycelium cone and freezes.
The preferred embodiment of production method that the Ganoderma lucidum mycelium cone as the present invention freezes, the Ganoderma Lucidum pompon
It is made of following methods：The lucidum strain of activation is inoculated in liquid fermentation medium and carries out fermented and cultured, separation obtains
Ganoderma Lucidum pompon.
As the present invention the Ganoderma lucidum mycelium cone freeze production method preferred embodiment, the colloidal sol use with
It is prepared by lower section method：Carragheen, xanthans with white granulated sugar are mixed, add water, heats and dissolves under the conditions of 80 DEG C -90 DEG C, removes table
Layer foam, filters, obtains colloidal sol while hot.
The preferred embodiment of production method that the Ganoderma lucidum mycelium cone as the present invention freezes, it is described that acid is adjusted to use lemon
Lemon acid and potassium chloride carry out adjusting acid.
The preferred embodiment of production method that the Ganoderma lucidum mycelium cone as the present invention freezes, the liquid fermentation training
Support the component for including following concentration：Potato 200g/L, glucose 10g/L, yeast extract 5g/L, KH2PO43g/L, MgSO4·
7H2O 1.5g/L, vitamin B12mg/L, 70mL trace element solution, pH4.8.
The preferred embodiment of production method that the Ganoderma lucidum mycelium cone as the present invention freezes, the trace element are molten
Liquid includes the component of following concentration：MgSO4·7H2O 3g/L, MnSO4·H2O 0.5g/L, NaCl 1g/L, FeSO4·7H2O
0.1g/L, CoCl20.1g/L, ZnSO4·7H2O 0.1g/L, CuSO4·5H2O 0.1g/L, KA1 (SO4)2·12H2O
0.01g/L, H3BO30.01g/L, Na2MoO4·2H2O 0.01g/L。
The preferred embodiment of production method that the Ganoderma lucidum mycelium cone as the present invention freezes, the fermented and cultured are
It is carried out in fermentation tank, the condition of the fermented and cultured is：The volume of the liquid fermentation medium is fermenter volume
50-70%, the tank pressure of fermentation tank is 0.3MPa, speed of agitator 100-200r/min, ventilatory capacity for 1/5-3/5 tank volumes/
Min, natural pH, the temperature of fermented and cultured is 28 ± 2 DEG C, and the time of the fermented and cultured is 5-10 days.
Compared with prior art, the present invention has the advantages that：
Product of the present invention is equipped with the Ganoderma Lucidum for having nutrition and health care effect to human body on the basis of the production of traditional jelly
Pompon is process, and white mycelium pellet uniformly disperses in jelly, is sparkling and crystal-clear glittering, and like slight jewel, appearance is very tempting；And
The soft bullet of unique flavor, mouthfeel, exquisiteness；The content of mycelia globulin, essential amino acid and vitamin in product is increased, is compensated for
The deficiency that jelly trophic factor extremely lacks both had increased jelly new varieties, also imparted the new function of jelly.Product of the present invention
Meet the demand to snack food of modern, open ganoderma lucidum processing new direction.
Specific embodiment
For more concise displaying technical scheme of the present invention, objects and advantages, with reference to specific embodiment
The present invention is described in further detail.
Embodiment 1
(1) preparation of Ganoderma Lucidum pompon：Using ganoderma lucidum as starting strain, liquid fermentation training is seeded to after test tube stock is activated
Base is supported, seed culture is carried out, is then transferred to fermentation tank and carries out liquid fermentation, separation obtains mycelium pellet：
The formula of liquid fermentation medium：Potato 200g/L, glucose 10g/L, yeast extract 5g/L, KH2PO43g/L,
MgSO4·7H2O 1.5g/L, vitamin B12mg/L, 70mL trace element solution (MgSO4·7H2O 3g/L, MnSO4·H2O
0.5g/L, NaCl 1g/L, FeSO4·7H2O 0.1g/L, CoCl20.1g/L, ZnSO4·7H2O 0.1g/L, CuSO4·5H2O
0.1g/L, KA1 (SO4)2·12H2O 0.01g/L, H3BO30.01g/L, Na2MoO4·2H2O 0.01g/L), pH4.8.
The condition of seed culture：Shaken cultivation is carried out on shaking table, culture room temperature is 20 DEG C -30 DEG C, is cultivated 5 days -10
My god；
The condition of ferment tank：Seed liquor is transferred into fermentation tank with the inoculum concentration of 5%-15%, liquid amount holds for tank
Long-pending 50%-70%, 28 DEG C ± 2 DEG C of temperature, tank press 0.3MPa, speed of agitator 100r/min-200r/min, ventilatory capacity 1/5
Tank volume/min-3/5 tank volumes/min, natural pH.
(2) preparation process of Ganoderma Lucidum pompon soft sweets is as follows：
The molten sugar of A colloidal sols：1.4kg carragheens, 0.1kg xanthans with 15kg white granulated sugars are mixed, 81kg water is added in, 80
It heats and dissolves under the conditions of DEG C -90 DEG C, stirring removes skin foam, filter while hot, obtain colloidal sol to uniform sol solutions are formed；
B tune acid：0.1kg citric acids and 0.3kg potassium chloride are successively added in the obtained sol solutions of step A, is stirred to molten
Solution；
C is cooled down：The obtained colloidal sols of step B are cooled to 55 DEG C -60 DEG C；
D adds mycelium pellet：2kg Ganoderma Lucidums pompon is added in the obtained colloidal sols of step C；
E is molded：Colloidal sol made from step C is poured into the mold for getting wet and sterilizing got ready in advance, cooled down；
F is sterilized：Product sealing after cooling and shaping is subjected to pasteurize, sterilization temperature is 80 DEG C -85 DEG C, sterilizing time
For 8min-12min；
G is cooled down：Product after sterilization is sprayed with cold water, is cooled to 35 DEG C as early as possible hereinafter, with 40 DEG C -50 DEG C of heated-air drying
The water of product appearance；
H is packed：As needed, it carries out as requested.
Embodiment 2
The present embodiment method is 1.9kg, xanthans 0.1kg, white granulated sugar 18kg except carragheen, and citric acid is
0.15kg, sodium chloride 0.35kg, Ganoderma Lucidum pompon are except 1.5kg, remaining step is same as Example 1.
Embodiment 3
The present embodiment method is 1.74kg, xanthans 0.16kg, white granulated sugar 17kg except carragheen, and citric acid is
0.2kg, sodium chloride 0.4kg, Ganoderma Lucidum pompon are except 3kg, remaining step is same as Example 1.
Embodiment 4
The present embodiment method is 1.0kg, xanthans 0.3kg, white granulated sugar 10kg except carragheen, and citric acid is
0.01kg, sodium chloride 0.5kg, Ganoderma Lucidum pompon are except 0.5kg, remaining step is same as Example 1.
The Ganoderma lucidum mycelium cone that above-described embodiment is prepared freeze the comparative example of the jelly with being not added with Ganoderma Lucidum pompon into
Row quality evaluation, including sensory evaluation and physical and chemical index evaluation, microbiological indicator evaluation.
Table 1：Sensory evaluation scores and physical and chemical index evaluation criterion
2 sensory evaluation scores of table and physical and chemical index evaluation result
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 | Comparative example 2 | |
| Appearance | 4.5 | 4.8 | 4.6 | 4.9 | 4.8 | 4.7 |
| Flavor | 4.5 | 4.6 | 4.3 | 4.1 | 3.8 | 3.2 |
| Impurity | 4.3 | 4.8 | 4.5 | 4.5 | 3.6 | 3.2 |
| Mouthfeel | 4.4 | 4.8 | 4.5 | 4.5 | 3.4 | 3.1 |
According to above-mentioned evaluation score it is found that the embodiment of the present invention is than in taste and flavor than the jelly effect of comparative example
It is good, therefore, it is more easy to people can be allowed to receive.
3 Microorganism Evaluation result of table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Total number of bacteria | ≤100CFU/g | ≤100CFU/g | ≤100CFU/g | ≤100CFU/g |
| Escherichia coli | ＜ 30MPN/100g | ＜ 30MPN/100g | ＜ 30MPN/100g | ＜ 30MPN/100g |
| Pathogenic bacteria | It does not detect | It does not detect | It does not detect | It does not detect |
| Mould | ＜ 20CFU/g | ＜ 20CFU/g | ＜ 20CFU/g | ＜ 20CFU/g |
| Saccharomycete | ＜ 20CFU/g | ＜ 20CFU/g | ＜ 20CFU/g | ＜ 20CFU/g |
According to above-mentioned experimental data, the Ganoderma lucidum mycelium cone jelly that 1,2,3,4 preparation method of the embodiment of the present invention obtains accords with
Close related sanitary standard.
Embodiment described above only expresses the several embodiments of the present invention, and description is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that those of ordinary skill in the art are come
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection of the present invention
Range.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (10)
1. a kind of Ganoderma lucidum mycelium cone freezes, which is characterized in that the Ganoderma lucidum mycelium cone freeze comprising following weight percent into
Point：Ganoderma Lucidum pompon 0.5%-10%, white granulated sugar 10%-30%, carragheen 1.0%-2.5%, xanthans 0%-0.3%, chlorine
Change potassium 0.1%-0.50%, citric acid 0.01%-0.20%, surplus is water.
2. Ganoderma lucidum mycelium cone according to claim 1 freezes, which is characterized in that the Ganoderma lucidum mycelium cone freezes comprising following
The ingredient of weight percent：Ganoderma Lucidum pompon 1%-8%, white granulated sugar 15%-25%, carragheen 1.2%-2.2%, xanthans
0.05%-0.2%, potassium chloride 0.2%-0.4%, citric acid 0.05%-0.15%, surplus are water.
3. Ganoderma lucidum mycelium cone according to claim 1 freezes, which is characterized in that the Ganoderma lucidum mycelium cone freezes comprising following
The ingredient of weight percent：Ganoderma Lucidum pompon 1%-3%, white granulated sugar 15%-20%, carragheen 1.4%-1.8%, xanthans
0.1%-0.15%, potassium chloride 0.25%, citric acid 0.1%, surplus are water.
4. a kind of production method frozen according to any Ganoderma lucidum mycelium cone of claims 1 to 3, which is characterized in that including
Following steps：
Ganoderma Lucidum pompon is added in the colloidal sol of melting, is uniformly mixed, after adjusting acid, pours into mold, sterilizes after cooling,
The Ganoderma lucidum mycelium cone is obtained to freeze.
5. the production method that Ganoderma lucidum mycelium cone according to claim 4 freezes, which is characterized in that the Ganoderma Lucidum pompon is adopted
It is prepared using the following method：The lucidum strain of activation is inoculated in liquid fermentation medium and carries out fermented and cultured, separation obtains
Obtain Ganoderma Lucidum pompon.
6. the production method that Ganoderma lucidum mycelium cone freezes according to claim 4, which is characterized in that the colloidal sol is used with lower section
It is prepared by method：Carragheen, xanthans with white granulated sugar are mixed, add water, heats and dissolves under the conditions of 80 DEG C -90 DEG C, removes surface layer bubble
Foam filters while hot, obtains colloidal sol.
7. the production method that Ganoderma lucidum mycelium cone freezes according to claim 4, which is characterized in that described that acid is adjusted to use citric acid
It carries out adjusting acid with potassium chloride.
8. preparation method according to claim 5, which is characterized in that the liquid fermentation and culture includes the group of following concentration
Point：Potato 200g/L, glucose 10g/L, yeast extract 5g/L, KH2PO43g/L, MgSO4·7H2O 1.5g/L, vitamin B1
2mg/L, 70mL trace element solution, pH4.8.
9. preparation method according to claim 8, which is characterized in that the trace element solution includes the group of following concentration
Point：MgSO4·7H2O 3g/L, MnSO4·H2O 0.5g/L, NaCl 1g/L, FeSO4·7H2O 0.1g/L, CoCl2 0.1g/
L, ZnSO4·7H2O 0.1g/L, CuSO4·5H2O 0.1g/L, KA1 (SO4)2·12H2O 0.01g/L, H3BO30.01g/L,
Na2MoO4·2H2O 0.01g/L。
10. preparation method according to claim 5, which is characterized in that the fermented and cultured carries out in fermentation tank,
The condition of the fermented and cultured is：50-70% of the volume of the liquid fermentation medium for fermenter volume, the tank of fermentation tank
It presses as 0.3MPa, speed of agitator 100-200r/min, ventilatory capacity is 1/5-3/5 tank volumes/min, natural pH, fermented and cultured
Temperature is 28 ± 2 DEG C, and the time of the fermented and cultured is 5-10 days.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902615A (en) * | 2018-08-31 | 2018-11-30 | 广州大学 | A kind of guava ganoderma lucidum biological drink and preparation method thereof |
| CN109007479A (en) * | 2018-08-31 | 2018-12-18 | 广州大学 | A kind of cloudy mulberry juice Ganoderma Lucidum pompon drink and preparation method thereof |
| CN109156675A (en) * | 2018-08-31 | 2019-01-08 | 广州大学 | A kind of guava Ganoderma Lucidum pompon drink and preparation method thereof |
| CN113974108A (en) * | 2020-11-12 | 2022-01-28 | 内蒙古中谷君创生物科技发展有限责任公司 | Method for preparing nutritional jelly from armillaria luteo-virens mycelium |
| CN114642253A (en) * | 2022-02-16 | 2022-06-21 | 上海草之间生物科技有限公司 | Lucid ganoderma skin-nourishing jelly and preparation process thereof |
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| CN105995789A (en) * | 2016-05-17 | 2016-10-12 | 河北工程大学 | Healthy jelly containing ganoderma spores and preparation method of jelly |
| CN106035933A (en) * | 2016-06-13 | 2016-10-26 | 广东省生物工程研究所（广州甘蔗糖业研究所） | Nutritional soft sweets with fungal yeast and preparation method of nutritional soft sweets |
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| CN102550285A (en) * | 2012-01-09 | 2012-07-11 | 元拓(福州)生物技术有限公司 | Production method for mycelium pellets of edible and medicinal fungi and products of mycelium pellets of edible and medicinal fungi |
| CN105995789A (en) * | 2016-05-17 | 2016-10-12 | 河北工程大学 | Healthy jelly containing ganoderma spores and preparation method of jelly |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902615A (en) * | 2018-08-31 | 2018-11-30 | 广州大学 | A kind of guava ganoderma lucidum biological drink and preparation method thereof |
| CN109007479A (en) * | 2018-08-31 | 2018-12-18 | 广州大学 | A kind of cloudy mulberry juice Ganoderma Lucidum pompon drink and preparation method thereof |
| CN109156675A (en) * | 2018-08-31 | 2019-01-08 | 广州大学 | A kind of guava Ganoderma Lucidum pompon drink and preparation method thereof |
| CN113974108A (en) * | 2020-11-12 | 2022-01-28 | 内蒙古中谷君创生物科技发展有限责任公司 | Method for preparing nutritional jelly from armillaria luteo-virens mycelium |
| CN114642253A (en) * | 2022-02-16 | 2022-06-21 | 上海草之间生物科技有限公司 | Lucid ganoderma skin-nourishing jelly and preparation process thereof |
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Application publication date: 20180619 |