CN108294298A - 一种利用食用菌固体发酵菌质制备营养代餐粉的方法 - Google Patents
一种利用食用菌固体发酵菌质制备营养代餐粉的方法 Download PDFInfo
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Abstract
本发明涉及一种利用食用菌固体发酵菌质制备营养代餐粉的方法,属于食用菌深加工领域。本发明是以食用菌发酵后的含玉米粉、糙米、黑米、燕麦、麸皮、荞麦、红豆粉、黑豆粉、桑叶、葛渣等一种或多种原料的菌质为主料,添加魔芋粉、葛根粉、黑芝麻、红枣、核桃、花生、提子干、木瓜、香蕉、桑葚、木糖醇或冰糖等一种或多种,经发酵、干制、粉碎、炒熟、配料、混匀、包装、杀菌等工艺研制而成。本发明的代餐粉充分利用固体发酵获得含有多种生理活性物质的菌丝体、胞外活性物质及更易利用吸收的菌质,整合干果及水果的营养、风味独特、营养丰富,利于吸收且具有特殊功效。
Description
技术领域
本发明属于食用菌深加工领域,具体涉及一种利用食用菌固体发酵菌质制备营养代餐粉的方法。
背景技术
固体发酵是指微生物在以普通谷物、加工副产物及其他农产品及加工副产物为基料的潮湿不溶于水基质上进行的发酵。固体发酵技术在我国有着悠久的历史,早在2500年以前,我国就有中药神曲的固体发酵生产。
丝状真菌是固体发酵最常用的微生物。因其菌丝能在固体表面生长,并渗透到基质内,在实现基质对真菌培养的同时,又可完成真菌对基质的分解,使基质被束缚的成分得到释放或分子结构发生变化,产生多样的胞外活性物质,在食品和药品领域具有广泛的应用前景。
自20 世纪80 年代真菌药物的研发、生产进入“固体发酵”时期,南京中医药大学药用菌与中药技术研究所的庄毅指出,“菌质”作为真菌固体发酵的产物应至少包括三种物质:真菌菌体(菌丝体、子实体原基、子实体等,因种类而异)及菌丝体内(胞内)或已进入发酵基质(胞外)中的代谢产物;经过发酵的基质,包括被分解后的各种产物;未经充分发酵的基质残余等。
食用菌作为一类大型真菌,具有丰富的营养和活性物质,是一类药食同源原材。目前,国内外市场上的食用菌产品绝大多数来自人工栽培子实体,少部分来源于液体深层发酵。食用菌作为保健食品和药品的开发主要包括:以子实体为原料,提取有效的成分;以深层培养液为原料,生产保健饮品或提取药用;以子实体或菌丝体为原料,开发系列功能性食品或药品。
众所周知,人工栽培既耗时又费力,且质量和产量均受土壤、气候、病虫害等严重影响;液体发酵生产活性成分具有明显优势,产品质量和产量宜于控制,不受气候和地理环境等因素限制,培养条件易优化,可获得更高产量并有更好选择性,但是条件要求严格,容易污染,干物质含量低,生产成本高。如果能充分发挥两种发酵方式的优势,采用液体发酵产生大量生产用菌种,在固体发酵基料中加大接种量,克服人工栽培周期长、液体发酵易污染的缺陷,提高生产效率,扩大生产规模,其生产潜力巨大。且如果不经过提纯步骤,减少操作过程对功能性成分的损失,直接利用固体发酵菌质,在利用真菌菌丝体的同时利用其发酵基质中的次生代谢产物,通过各种营养、功能成分综合作用,实现产品功能提升,并能快速大批量生产满足消费者健康需求的真菌类食品,以满足时代的需求。
代餐粉,是一种集营养均衡、效果显著、食用方便等优点于一身的健康配方食品,可以代替正餐食用,其中含有丰富的蛋白质、膳食纤维、维生素、矿物质和微量元素等营养物质,可在补充人体所需营养同时,有助提高身体素质,缓解和控制一些疾病。
食用菌以其独有的功效和风味已被应用于代餐粉的研究。如“一种食用菌代餐粉及其制备方法”(申请号201610357345 .1)、“一种有效清除体内自由基减肥的香菇代餐粉及其制造方法”(申请号201610857165.X)、“一种有效减肥的木耳红豆代餐粉及其制造方法”(申请号201610858293.6)等都是直接以食用菌子实体为原料来开发功能性的代餐粉。此外,在“一种具有干预或改善糖尿病的组合物及其制备方法”(申请号 201410292566 .6)中,发明者通过对食用菌固体发酵物进行水提、浓缩、喷雾获得了一种组合物,可以用于谷物食品、糖果、营养棒、饼干、粉剂、颗粒剂、片剂和胶囊剂等的制备。
发明内容
本发明的目的在于针对上述现状,利用固体发酵获得含有多种生理活性物质的菌丝体、胞外活性物质及更易利用吸收的菌质,整合干果及水果的营养、保健功效,提供一种产品风味浓郁、营养丰富具有较高食用价值代餐粉的制备方法。
经过发明人大量实验和不懈努力,最终获得了一种利用食用菌固体发酵菌质制备营养代餐粉的方法,具体步骤如下:
(1)进行食用菌液体菌种制备,后接种到固体培养基进行固体发酵,发酵结束将发酵菌质干燥、粉碎后炒熟;
(2)在步骤(1)炒熟后的菌质中按比例加入魔芋粉、红枣、黑芝麻、核桃、花生、葛根、提子干、桑葚、木瓜、香蕉、木糖醇或冰糖中的一种或多种,混匀后制成的冲调类食品即为本发明的代餐粉。
优选地,如上所述的一种利用食用菌固体发酵菌质制备营养代餐粉的方法,所述步骤(1)中食用菌品种为姬松茸、黑木耳、猴头菇、血耳、香菇、金针菇、黄伞、平菇、姬菇等一种或多种。
优选地,如上所述的一种利用食用菌固体发酵菌质制备营养代餐粉的方法,所述步骤(1)中食用菌液体菌种培养基为:葡萄糖20 g/L,麦麸80 g/L,KH2PO4 1 g/L,MgSO4 0.5g/L,其中,麦麸仅取预煮后的滤液;培养条件为:25~28℃,120~180rpm,震荡培养3~7d。
优选地,如上所述的一种利用食用菌固体发酵菌质制备营养代餐粉的方法,所述步骤(1)中食用菌固体发酵培养基为:玉米粉5~30份、糙米3~20份、黑米0~16份、燕麦2~12份、麸皮2~10份、荞麦0~8份、红豆粉0~8份、黑豆粉0~6份、桑叶0~6份、葛渣1~5份;固体培养条件为:25~28℃,避光、静置培养;发酵周期为:20~40d。
优选地,如上所述的一种利用食用菌固体发酵菌质制备营养代餐粉的方法,所述步骤(1)中食用菌固体发酵后菌质干燥方式为真空低温冷冻干燥,粉碎后粒径不低于80目。
优选地,如上所述的一种利用食用菌固体发酵菌质制备营养代餐粉的方法,所述步骤(2)中配料黑芝麻、核桃、花生经低温烘焙熟制后多次细磨成粉末状。
优选地,如上所述的一种利用食用菌固体发酵菌质制备营养代餐粉的方法,所述步骤(2)中配料葛根、黑芝麻为粉末状;核桃、花生、红枣为小粒;提子、桑葚、木瓜和香蕉为干果,其中木瓜和香蕉为片状。
优选地,如上所述的一种利用食用菌固体发酵菌质制备营养代餐粉的方法,所述步骤(2)中配料添加比例为:魔芋粉5~15份、葛根0~8份、黑芝麻0~8份、红枣0~6份、核桃0~6份、花生0~4份、提子干0~5份、木瓜0~7份、香蕉0~6份、桑葚0~5份、木糖醇5~16份、冰糖0~12份。
与现有技术相比,本发明的特点是:
(1)食用菌固体发酵基料中含有的淀粉等物质直接被菌丝体利用转化,减轻了对特殊人群能量、糖分等的摄入,且部分大分子物质被转化为更容易吸收利用小分子物质,提高了产品利用率。
(2)发酵菌质利用真空冷冻干燥方式进行干制,最大可能的保存了菌质中营养和风味。
(3)以固体发酵后菌质为主要原料,可获得子实体无法形成的胞外多糖等有效成分;原料不经过栽培,大大缩短了生产周期和成本,避免了农残和重金属污染,提高了产品的安全性。
(4)本产品集多营养成分于一体,是一种营养丰富、具有一定滋补和保健功效的休闲食品。本产品食用方便,冲调后可代替正餐食用,是符合现代生活快节奏的一种方便即食食品。
具体实施方式
以下通过实施例对本发明作进一步的阐述,但是本发明的保护范围并不限于这些实施例。凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1 黑木耳营养代餐粉
(1)以葡萄糖20 g/L,麦麸80 g/L(预煮后过滤取滤液),KH2PO4 1g/L,MgSO4 0.5g/L作为种子培养基,将黑木耳菌种接入进行液体菌种制备,25℃,140rpm,培养5d;
(2)以10%接种量(固体培养基质量的10%)将黑木耳液体菌种接入固体培养基:玉米粉10份、糙米12份、燕麦12份、荞麦8份、麸皮10份、桑叶6份、葛渣4份;固体培养条件为:25℃,避光、静置培养30d;
(3)培养结束将菌质进行真空冷冻干燥,干燥后粉碎,炒熟;
(4)加入魔芋粉12份、葛根3份、焙熟花生2份、木糖醇10份,充分混匀后制成一种黑木耳营养代餐粉。
实施例2 金针菇营养代餐粉
(1)以葡萄糖20 g/L,麦麸80 g/L(预煮后过滤取滤液),KH2PO4 1g/L,MgSO4 0.5g/L作为种子培养基,将金针菇菌种接入进行液体菌种制备,25℃,150rpm,培养5d;
(2)以10%接种量(固体培养基质量的10%)将金针菇液体菌种接入固体培养基:玉米粉18份、糙米10份、燕麦10份、荞麦8份、麸皮5份、红豆粉6份、黑豆粉4份、葛渣1份;固体培养条件为:25℃,避光、静置培养35d;
(3)培养结束将菌质进行真空冷冻干燥,干燥后粉碎,炒熟;
(4)加入魔芋粉10份、提子干3份、香蕉2份、冰糖8份,充分混匀后制成一种金针菇营养代餐粉。
实施例3 姬松茸营养代餐粉
(1)以葡萄糖20 g/L,麦麸80 g/L(预煮后过滤取滤液),KH2PO4 1g/L,MgSO4 0.5g/L作为种子培养基,将姬松茸菌种接入进行液体菌种制备,26℃,120rpm,培养3d;
(2)以10%接种量(固体培养基质量的10%)将姬松茸液体菌种接入固体培养基:玉米粉20份、糙米15份、黑米12份、黑豆粉8份、麸皮6份、葛渣2份;固体培养条件为:25℃,避光、静置培养20d;
(3)培养结束将菌质进行真空冷冻干燥,干燥后粉碎,炒熟;
(4)加入魔芋粉7份、低温焙熟黑芝麻粉8份、桑葚5份、冰糖8份,充分混匀后制成一种姬松茸营养代餐粉。
实施例4 血耳营养代餐粉
(1)以葡萄糖20 g/L,麦麸80 g/L(预煮后过滤取滤液),KH2PO4 1g/L,MgSO4 0.5g/L作为种子培养基,将血耳菌种接入进行液体菌种制备,26℃,160rpm,培养5d;
(2)以10%接种量(固体培养基质量的10%)将血耳液体菌种接入固体培养基:玉米粉20份、糙米10份、燕麦12份、麸皮4份、红豆粉2份、黑豆粉3份、葛渣5份;固体培养条件为:26℃,避光、静置培养40d;
(3)培养结束将菌质进行真空冷冻干燥,干燥后粉碎,炒熟;
(4)加入魔芋粉15份、木瓜7份、红枣6份、冰糖6份,充分混匀后制成一种血耳营养代餐粉。
Claims (5)
1.一种利用食用菌固体发酵菌质制备营养代餐粉的方法,其特征在于:具体步骤如下:
(1)进行食用菌液体菌种制备,培养条件为:25-28℃,120-180rpm,震荡培养3-7d;
后以10%接种量将食用菌液体菌种接种到固体培养基进行固体发酵,固体培养条件为:25-28℃,避光、静置培养;发酵周期为:20-40d,发酵结束将发酵菌质干燥、粉碎后炒熟;
所述菌质干燥方式为真空低温冷冻干燥,粉碎后粒径不低于80目;
(2)在炒熟后的菌质中按比例加入魔芋粉、红枣、黑芝麻、核桃、花生、葛根、提子干、桑葚、木瓜、香蕉、木糖醇或冰糖中的一种或多种,混匀后即制为代餐粉。
2.如权利要求1所述的一种利用食用菌固体发酵菌质制备营养代餐粉的方法,其特征在于:步骤(1)中食用菌品种为姬松茸、黑木耳、猴头菇、血耳、香菇、金针菇、黄伞、平菇、姬菇的一种或多种。
3.如权利要求1所述的一种利用食用菌固体发酵菌质制备营养代餐粉的方法,其特征在于:步骤(1)中食用菌固体发酵培养基为:玉米粉5-30份、糙米3-20份、黑米0-16份、燕麦2-12份、麸皮2-10份、荞麦0-8份、红豆粉0-8份、黑豆粉0-6份、桑叶0-6份、葛渣1-5份。
4.如权利要求1所述的一种利用食用菌固体发酵菌质制备营养代餐粉的方法,其特征在于:所述步骤(2)中配料添加比例为:魔芋粉5-15份、葛根0-8份、黑芝麻0-8份、红枣0-6份、核桃0-6份、花生0-4份、提子干0-5份、木瓜0-7份、香蕉0-6份、桑葚0-5份、木糖醇5-16份、冰糖0-12份。
5.根据权利要求1所述营养代餐粉制备方法,其特征在于所述步骤(2)中配料黑芝麻、核桃、花生经低温烘焙熟制后多次细磨成粉末状。
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