CN108477595A - A kind of preparation method and equipment therefor of mushroom enzyme food additive - Google Patents
A kind of preparation method and equipment therefor of mushroom enzyme food additive Download PDFInfo
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Classifications
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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
-
- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M21/00—Bioreactors or fermenters specially adapted for specific uses
- C12M21/18—Apparatus specially designed for the use of free, immobilized or carrier-bound enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M23/00—Constructional details, e.g. recesses, hinges
- C12M23/58—Reaction vessels connected in series or in parallel
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M29/00—Means for introduction, extraction or recirculation of materials, e.g. pumps
- C12M29/04—Filters; Permeable or porous membranes or plates, e.g. dialysis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
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- 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
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Abstract
The present invention provides a kind of preparation methods and equipment therefor of mushroom enzyme food additive, include the following steps：（1）The food pure bacterial strain of medicine bacterium is carried out liquid fermentation, mycelium is obtained；（2）The pure bacterial strain of food medicine bacterium is subjected to solid culture, obtains food medicine mushroom entity；（3）Mycelium and food medicine mushroom entity are mixed, crushed, mixture is obtained, microbial compound enzyme is added into mixture, makes mixture enzymolysis, fermentation, obtains mushroom enzyme food additive.The preparation method of the food additives have the advantages that device requirement is low, preparation process is simple and it is easily controllable, extraction efficiency is high and production cost is low；The mushroom enzyme food additive that this method obtains has the advantages that no chemical contamination, bioactivity are high, full of nutrition and can effectively improve body immunity；Device used in the preparation method of the mushroom enzyme food additive has the advantages that sustainable, the constant fermentation process for mushroom enzyme food additive provides filtrated air.
Description
Technical field
The present invention relates to food medicine bacterium fermentation technical field, the preparation method of specially a kind of mushroom enzyme food additive and
Equipment therefor.
Background technology
Edible mushroom is a kind of delicious flavour, healthy food full of nutrition, is rich in various bioactivators, as polysaccharide,
β-glucose etc., and research in recent years proves, many has strong nourishing, the active ingredient improved in the Chinese medicine of immunity function most
It is polysaccharose substance, therefore, new resource food can be developed with edible mushroom, such as health food makes people while tonic, increases
Strong immunity.Edible mushroom ferment uses edible mushroom as raw material, decomposes edible mushroom by the effect of enzyme preparation, is eaten
With bacterium ferment, wherein rich in a large amount of polysaccharide compound for being derived from edible mushroom so that edible mushroom ferment, which has, repairs human body
Cell activity, the effect for promoting the withered aging of cancer cell, therefore, with people to health attention, how it is no added, without pair
The immunity of human body is improved in the feeding process of effect becomes even more important, and food additives are commonly to be used for improving food
Organoleptic attribute, the substance for improving nutritive value, mushroom enzyme food additive, which uses, obtains edible fungus fermented method
It is constant, pure need to continue offer temperature in the fermentation process of the mushroom enzyme food additive for mushroom enzyme food additive
Filtrated air, to maintain being smoothed out for fermentation process.
Invention content
In consideration of it, the present invention provides a kind of preparation method and equipment therefor of mushroom enzyme food additive, the food
The preparation method of additive is with device requirement is low, preparation process is simple and easily controllable, extraction efficiency is high and production cost is low
The advantages of；The mushroom enzyme food additive that this method obtains is with no chemical contamination, bioactivity is high, full of nutrition and can have
The advantages of effect improves the immunity of the human body；Device used in the preparation method of the mushroom enzyme food additive have it is sustainable,
The advantages of constant fermentation process for mushroom enzyme food additive of temperature provides filtrated air.
Technical scheme is as follows：
A kind of preparation method of mushroom enzyme food additive, includes the following steps：
（1）The food pure bacterial strain of medicine bacterium is carried out liquid fermentation, is then detached, mycelium is obtained；
（2）The pure bacterial strain of food medicine bacterium is subjected to solid culture, obtains food medicine mushroom entity；
（3）By step（1）Detach the mycelium obtained and step（2）The food medicine mushroom entity mixing of acquisition crushes, and is mixed
Microbial compound enzyme is added into mixture for object, makes mixture enzymolysis, fermentation, obtains mushroom enzyme food additive.
The food medicine bacterium be mushroom, white fungus, Hericium erinaceus, black fungus, grifola frondosus, Agricus blazei, oyster mushroom, needle mushroom, White mushroom,
At least one of Trichotoma matsutake, agrocybe, dictyophora phalloidea, ganoderma lucidum or cordyceps sinensis.
Lentinan has immunological regulation and antitumor action, hepatoprotective effect, regulating blood lipid action；Tremella polysaccharides have anti-
Function of tumor, immunoregulation effect, anti-radiation and promotion hemoposieis, antioxidation adjust blood glucose and hypotensive activity, resist
Experimental Gastric Ucler acts on, hepatoprotective effect, antithrombotic and the effect of extension clotting time etc.；Hericium erinaceus Polysaccharides have anti-zoopery
Property ulcer function, immunoregulation effect, antioxidation adjust blood fat and reduce experimental diabetic animal blood glucose；Black fungus is more
Sugar have antitumor action, immunoregulation effect, anti-experimental character hyperlipidemia and artery sclerosis effect, inhibit platelet aggregation and
Anti-thrombosis function, hypoglycemic effect, oxidation and removing free radicals effect, radioresistance and antimutagenic effect, antifatigue effect
It is acted on anti-experimental character gastric ulcer；There is grifolan immunoregulation effect, antitumor action, radiation resistance to reduce real
The property tested diabetic animal blood glucose, regulating blood lipid action, hepatoprotective effect, oxidation and removing free radicals effect adjust gastrointestinal movement
And antivirus action；There is antitumor action, polysaccharide to have immunological enhancement for mushroom polysaccharide and albumen, and anti-oxidant removing is freely
Base acts on, and extract can mitigate the oxidative damage of liver kidney heart and brain caused by carbon tetrachloride；Pasteur mushroom（Agricus blazei）Polysaccharide has anti-
Function of tumor, immunoregulation effect, oxidation and removing free radicals effect, hepatoprotective effect promote hematopoiesis and Antiradiation injury effect；
Oyster mushroom has oxidation and removing free radicals effect and regulating blood lipid action；Flammulina velutipes have antitumor action, immunological regulation
Effect, hepatoprotective effect；White mushroom extract or polysaccharide have extracorporeal anti-tumor function, oxidation and removing free radicals effect antibacterial anti-
Corruption effect, ectogenous agglutinine adjust the Human RPE Cells in Vitro function of in vitro culture；Tricholoma matsutake, polysaccharide
Or glycoprotein has antitumor action, reduces experimental diabetic animal blood glucose and adjusts intestines and stomach movement；Agrocybe extract
Or polysaccharide has antitumor action, immunoregulation effect, resisting oxidation and delaying senility effect；Extract from dictyophora or polysaccharide have anti-swollen
Tumor acts on, immunoregulation effect, oxidation and removing free radicals effect, regulating blood lipid action, antibacterial antisepsis；Ganoderma lucidum polysaccharide has
There are hypoglycemic, reducing blood lipid, antithrombotic, anti-oxidant, removing free radical, anti-aging, radioresistance, antitumor, promotion blood circulation, tune
Section is immune, adjusts nucleic acid and protein metabolism, promotes DNA synthesis, promotes the effect of human navel blood LAK cell Proliferations；Cordyceps sinensis is more
Sugar can activated macrophage stimulation antibody generate, improve human immunological competence, improve respiratory system, adrenal gland weight, blood can be made
It starches cortisol, aldosterone and adrenal gland inner cholesterol content to increase, has and promote adrenal effect, inhibit tumour growth, and have
There are the pharmacological actions such as antitumor, radioresistance, hypoglycemic and lipoprotein, cough-relieving, resolving sputum, moistening lung and anti-aging, in addition, cordyceps sinensis is more
Sugar can also anti-arrhythmia, resist myocardial ischemia, expand peripheral blood vessel, decompression, reducing blood lipid, inhibit platelet aggregation；Therefore, from upper
The function of stating polysaccharide can be seen that polysaccharide in edible mushroom and have and improves the immunity of the human body, repairs that human body cell is active, promotes cancer
Apoptosis aging and resist disease effect.
The preparation method of above-mentioned mushroom enzyme food additive, in step（2）In, eat the pure bacterial strain solid medium master of medicine bacterium
Material includes：Corn and soybean, rice and sorghum；To improve the content for eating polysaccharide in medicine mushroom entity, the pure bacterial strain solid training of food medicine bacterium
It supports in base, includes the component of following portions by weight：35 parts of 40 parts of corn, 60 parts of soybean, 20 parts of rice and sorghum.
The preparation method of above-mentioned mushroom enzyme food additive, in step（3）In, the microbial compound enzyme includes red yeast rice
Mould or aspergillus oryzae, carbohydrase, amylase, cellulase and protease.
For the content and protease of edible fungi polysaccharide in raising mushroom enzyme food additive and containing for functional compound
Amount, microbial compound enzyme includes the component of following portions by weight：Monascus or 1.5 parts of aspergillus oryzae, 1.5 parts of carbohydrase, amylase 1
1 part of part, 3 parts of cellulase and protease.
The preparation method of above-mentioned mushroom enzyme food additive, in step（3）In, mixture is digested when using enzyme
When, hydrolysis temperature is 55 DEG C, and after enzymolysis, temperature when accessing microbial fermentation is 35 DEG C, and fermentation time is 3 days.
In the preparation method of above-mentioned mushroom enzyme food additive,
Xianggu mushroom strain source：CICC, strain number：CICC 14019, CICC 14031, CICC 50103 or CICC 50106；
White fungus bacterium source：CICC, strain number：CICC 50179 or CICC 50180；
Hedgehog hydnum bacterium source：CICC, strain number：CICC 14026, CICC 14080 or CICC 50081；
Black fungus strain source：CICC, strain number：CICC 50046, CICC 50037, CICC 14006 or CICC
50033；
Grifola frondosa strain source：CICC, strain number：CICC 14078, CICC 50072 or CICC 50073；
Pasteur mushroom（Agricus blazei）Bacterium source：CGMCC, strain number：CGMCC 5.485, CGMCC 5.853 or CGMCC
5.787；
Eight Strains of Pleurotus Ostreatus source：CICC, strain number：CICC 14012, CICC 50166 or CICC 50168；
Strains of Flammulina velutipes source：CICC, strain number：CICC 50060, CICC 50063 or CICC 14087；
White mushroom bacterium source：BNCC, strain number：BNCC 117499 or BNCC 109826；
Trichotoma matsutake bacterium source：ACCC, strain number：ACCC 50614 or ACCC 51688；
Agrocybe aegerita KMFJ-FC source：ACCC, strain number：ACCC 51059, ACCC 51239 or ACCC 51110；
Dictyophora phalloidea bacterium source：CICC, strain number：CICC 50050；
Ganoderma strain source：CICC, strain number：CICC 14207, CICC 14209 or CICC 14044；
Cordyceps strain source：CICC, strain number： CICC 14013、CICC 14015、CICC 14088、CICC
14097 or CICC 14107.
Device used in the preparation method of above-mentioned mushroom enzyme food additive, including fermentation tank, the fermentation tank deck
Portion is provided with filling opening, is additionally provided with charge door, gas outlet and air inlet above fermentation tank, wherein fermentation tank is internally provided with
Conduit, the top of conduit and the air inlet of fermentation tank connect, and bottom end can will enter the sky in fermentation tank close to the bottom of fermentation tank
Gas is passed through inside zymotic fluid, and required oxygen is provided for fermentation process；The air inlet of fermentation tank is connected with carbohydrase tank by pipeline
It connects, and is equipped with fabric filter on connecting line, the setting of fabric filter can be micro- in the air in fermentation tank to entering
Biology is filtered, and prevents microbiological contamination in fermentation tank；Check-valves A is equipped on pipeline between fabric filter and carbohydrase tank；
It is equipped with check-valves B on the connecting line of carbohydrase tank and protease tank, the liquid in carbohydrase tank and protease tank can be prevented
It flows backwards；The protease tank is connect with refrigerator and air compressor respectively by pipeline, can be to mushroom enzyme food additive
Production provide temperature constant filtrated air, maintain being smoothed out for glycolysis process.
To prevent the moisture in air compressor from entering carbohydrase tank, protease tank and fermentation tank, therefore, described cold
Jelly machine and the connecting line of protease tank are equipped with oil water separator.
Compared with prior art, beneficial effects of the present invention：
1, the preparation method of mushroom enzyme food additive provided by the invention, it is only necessary to add in food medicine bacterium mycelium and fructification
Enter micro-organism enzyme preparation to ferment to food medicine bacterium, have process is simple, in preparation process it is no added, equipment requirement is low and produces
The advantages of at low cost, suitable for being widely popularized.
2, the mushroom enzyme food additive that method using the present invention obtains is with no chemical contamination, full of nutrition and can
The advantages of effectively improving body immunity.
3, present invention device used during preparing mushroom enzyme food additive, it is sustainable, constant to be
The fermentation process of mushroom enzyme food additive provides filtrated air, ensures the oxygen needed for fermentation process, promotes fermentation process
It is smoothed out.
4, due to preparing mushroom ferment enzyme without autoclave sterilization using biotechnology, nutrient is not destroyed, makes mushroom
Ferment enzyme has the advantages that bioactivity is high, nutrition-balanced.
Description of the drawings
Fig. 1 is the structural schematic diagram of equipment therefor in mushroom enzyme food addictive preparation method.
In figure, 1- charge doors, 2- filling openings, the gas outlets 3- check-valves A, 4- check-valves B, 5-, 6- fermentation tanks, 7- fiber mistakes
Filter, 8- carbohydrase tanks, 9- air inlets, 10- protease tanks, 11- refrigerators, 12- air compressors, 13- oil water separators,
14- conduits.
Specific implementation mode
The following describes the present invention in detail with reference to examples, the advantages and features of the present invention will be with description and more
It is clear.But examples are merely exemplary, and it is not intended to limit the scope of the present invention in any way.Those skilled in the art should
Understand, without departing from the spirit and scope of the invention, technical scheme of the present invention details can be modified or be replaced
It changes, but these modifications and replacement each fall within protection scope of the present invention.
In the embodiment of the present invention, Xianggu mushroom strain source：CICC, strain number：CICC 14019；Ganoderma strain source：
CICC, strain number：CICC 14207；Grifola frondosa strain source：CICC, strain number：CICC 14078；Hericium erinaceus Strains come
Source：CICC, strain number：CICC 14026；White mushroom bacterium source：BNCC, strain number：BNCC 117499；Trichotoma matsutake bacterium
Strain source：ACCC, strain number：ACCC 50614.
Embodiment 1
A kind of preparation method of mushroom enzyme food additive, includes the following steps：
（1）By the pure bacterial strain of mushroom, the pure bacterial strain of ganoderma lucidum, the pure bacterial strain of grifola frondosus, the pure bacterial strain of Hericium erinaceus, the pure bacterial strain of White mushroom and become less severe
The pure bacterial strain of mushroom is selected respectively, and is seeded to respectively in liquid PDA culture medium, is spread cultivation under the conditions of 26 DEG C, then with
15% inoculum concentration, which is inoculated in zymotic fluid, ferments, and then detaches and mixes, and obtains shiitake mushroom hypha, ganoderma lucidum mycelium, ash
Tree flower mycelium, Hericium erinaceus mycelium, button mushroom filament and the mycelial mycelium mixture of Trichotoma matsutake, it is spare；
（2）Respectively by the pure bacterial strain of mushroom, the pure bacterial strain of ganoderma lucidum, the pure bacterial strain of grifola frondosus, the pure bacterial strain of Hericium erinaceus, the pure bacterial strain of White mushroom and
After the pure bacterial strain of Trichotoma matsutake is spread cultivation, it is seeded to solid culture base-material respectively and is cultivated, wherein solid medium includes following
The component of parts by weight：It is real to obtain mushroom fruiting body, ganoderma lucidum for 35 parts of 40 parts of corn, 60 parts of soybean, 20 parts of rice and sorghum
The fructification mixture of body, Grifola Frondosa sporophore, Hericium erinaceus, White mushroom fructification and Trichotoma matsutake fructification, it is spare；
（3）By step（1）Detach the mycelium mixture obtained and step（2）The fructification mixture mixing of acquisition crushes, and obtains
Blend is obtained, microbial compound enzyme is added into blend, wherein microbial compound enzyme includes the component of following portions by weight：
1 part of 1.5 parts of monascus, 1.5 parts of carbohydrase, 1 part of amylase, 3 parts of cellulase and protease, by microbial compound enzyme be blended
Object is uniformly mixed, and microbial compound enzyme digests blend, ferments, wherein when being digested to mixture using enzyme, enzymolysis temperature
Degree is 55 DEG C, and after enzymolysis, temperature when accessing microbial fermentation is 35 DEG C, and fermentation time is 3 days, obtains mushroom enzyme food and adds
Add agent.
In the present embodiment, the enzymolysis of mushroom, fermentation process are：（1）Amylase, carbohydrase and cellulase are mixed
It closes, seals and stand 1 day, mushroom and protease are then added thereto, is placed 1 day under the conditions of 55 DEG C, obtain enzymolysis liquid, it is standby
With；（2）Monascus is accessed into step（1）Enzymolysis liquid in, ferment under the conditions of 35 DEG C, fermentation time be 3 days, obtain obtain bacterium
Mushroom enzyme food additive.
Embodiment 2
A kind of preparation method of mushroom enzyme food additive, includes the following steps：
（1）By the pure bacterial strain of mushroom, the pure bacterial strain of ganoderma lucidum, the pure bacterial strain of grifola frondosus, the pure bacterial strain of Hericium erinaceus, the pure bacterial strain of White mushroom and become less severe
The pure bacterial strain of mushroom is selected respectively, and is seeded to respectively in liquid PDA culture medium, is spread cultivation under the conditions of 26 DEG C, then with
15% inoculum concentration, which is inoculated in zymotic fluid, ferments, and then detaches and mixes, and obtains shiitake mushroom hypha, ganoderma lucidum mycelium, ash
Tree flower mycelium, Hericium erinaceus mycelium, button mushroom filament and the mycelial mycelium mixture of Trichotoma matsutake, it is spare；
（2）Respectively by the pure bacterial strain of mushroom, the pure bacterial strain of ganoderma lucidum, the pure bacterial strain of grifola frondosus, the pure bacterial strain of Hericium erinaceus, the pure bacterial strain of White mushroom and
After the pure bacterial strain of Trichotoma matsutake is spread cultivation, it is seeded to solid culture base-material respectively and is cultivated, wherein solid medium includes following
The component of parts by weight：It is real to obtain mushroom fruiting body, ganoderma lucidum for 35 parts of 40 parts of corn, 60 parts of soybean, 20 parts of rice and sorghum
The fructification mixture of body, Grifola Frondosa sporophore, Hericium erinaceus, White mushroom fructification and Trichotoma matsutake fructification, it is spare；
（3）By step（1）Detach the mycelium mixture obtained and step（2）The fructification mixture mixing of acquisition crushes, and obtains
Blend is obtained, microbial compound enzyme is added into blend, wherein microbial compound enzyme includes the component of following portions by weight：
1 part of 1.5 parts of aspergillus oryzae, 1.5 parts of carbohydrase, 1 part of amylase, 3 parts of cellulase and protease, by microbial compound enzyme be blended
Object is uniformly mixed, and microbial compound enzyme digests blend, ferments, wherein when being digested to mixture using enzyme, enzymolysis temperature
Degree is 55 DEG C, and after enzymolysis, temperature when accessing microbial fermentation is 35 DEG C, and fermentation time is 3 days, obtains mushroom enzyme food and adds
Add agent.
In the present embodiment, the enzymolysis of mushroom, fermentation process are：（1）Amylase, carbohydrase and cellulase are mixed
It closes, seals and stand 1 day, mushroom and protease are then added thereto, is placed 1 day under the conditions of 55 DEG C, obtain enzymolysis liquid, it is standby
With；（2）Aspergillus oryzae is accessed into step（1）Enzymolysis liquid in, ferment under the conditions of 35 DEG C, fermentation time be 3 days, obtain obtain bacterium
Mushroom enzyme food additive.
Embodiment 3
As shown in Figure 1, the present invention provides device used in a kind of preparation method of mushroom enzyme food additive, including hair
Fermentation tank 6,6 top of the fermentation tank are provided with filling opening 2, and 6 top of fermentation tank is additionally provided with charge door 1, gas outlet 5 and air inlet
9, wherein fermentation tank 6 is internally provided with conduit 14, and the top of conduit 14 is connect with the air inlet 9 of fermentation tank 6, and bottom end is close to hair
The bottom of fermentation tank 6；The air inlet 9 and carbohydrase tank 8 of fermentation tank 6 are equipped with fiber mistake by piping connection on connecting line
Filter 7；Check-valves A3 is equipped on pipeline between fabric filter 7 and carbohydrase tank 8；In carbohydrase tank 8 and protease tank
10 connecting line is equipped with check-valves B4；The liquid outlet of the protease tank 10 and the filling opening 2 of fermentation tank are connected by pipeline
It connects, by piping connection, the protease tank 10 is logical with refrigerator 11 for the liquid outlet of carbohydrase tank 8 and the filling opening 2 of fermentation tank
Piping connection is crossed, refrigerator 11 is connect by pipeline with air compressor 12, and air compressor 12 is connect with power supply；Described cold
Jelly machine 11 and the connecting line of protease tank 10 are equipped with oil water separator 13, reduce the water entered in protease tank 10 in air
Point.
Claims (9)
1. a kind of preparation method of mushroom enzyme food additive, which is characterized in that include the following steps：
（1）The food pure bacterial strain of medicine bacterium is carried out liquid fermentation, is then detached, mycelium is obtained；
（2）The pure bacterial strain of food medicine bacterium is subjected to solid culture, obtains food medicine mushroom entity；
（3）By step（1）Detach the mycelium obtained and step（2）The food medicine mushroom entity mixing of acquisition crushes, and is mixed
Microbial compound enzyme is added into mixture for object, makes mixture enzymolysis, fermentation, obtains mushroom enzyme food additive.
2. the preparation method of mushroom enzyme food additive as described in claim 1, which is characterized in that the food medicine bacterium is perfume
Mushroom, white fungus, Hericium erinaceus, black fungus, grifola frondosus, Agricus blazei, oyster mushroom, needle mushroom, White mushroom, Trichotoma matsutake, agrocybe, dictyophora phalloidea, spirit
At least one of sesame or cordyceps sinensis.
3. the preparation method of mushroom enzyme food additive as described in claim 1, which is characterized in that in step（2）In, food
The pure bacterial strain solid medium major ingredient of medicine bacterium includes：Corn and soybean, rice and sorghum.
4. the preparation method of mushroom enzyme food additive as described in claim 1, which is characterized in that in step（3）In, institute
It includes monascus or aspergillus oryzae, carbohydrase, amylase, cellulase and protease to state microbial compound enzyme.
5. the preparation method of mushroom enzyme food additive as described in claim 1 or 4, which is characterized in that the microorganism
Complex enzyme includes the component of following portions by weight：Monascus or 1.5 parts of aspergillus oryzae, 1.5 parts of carbohydrase, 1 part of amylase, cellulose
1 part of 3 parts of enzyme and protease.
6. the preparation method of mushroom enzyme food additive according to any one of claims 1-4, which is characterized in that in step
（3）In, when being digested to mixture using enzyme, hydrolysis temperature is 55 DEG C, after enzymolysis, accesses temperature when microbial fermentation
It it is 35 DEG C, fermentation time is 3 days.
7. the preparation method of mushroom enzyme food additive as claimed in claim 2, which is characterized in that
Xianggu mushroom strain source：CICC, strain number：CICC 14019, CICC 14031, CICC 50103 or CICC 50106；
White fungus bacterium source：CICC, strain number：CICC 50179 or CICC 50180；
Hericium erinaceus Strains source：CICC, strain number：CICC 14026, CICC 14080 or CICC 50081；
Black fungus strain source：CICC, strain number：CICC 50046, CICC 50037, CICC 14006 or CICC
50033；
Grifola frondosa strain source：CICC, strain number：CICC 14078, CICC 50072 or CICC 50073；
Agaricus blazei source：CGMCC, strain number：CGMCC 5.485, CGMCC 5.853 or CGMCC 5.787；
Eight Strains of Pleurotus Ostreatus source：CICC, strain number：CICC 14012, CICC 50166 or CICC 50168；
Strains of Flammulina velutipes source：CICC, strain number：CICC 50060, CICC 50063 or CICC 14087；
White mushroom bacterium source：BNCC, strain number：BNCC 117499 or BNCC 109826；
Trichotoma matsutake bacterium source：ACCC, strain number：ACCC 50614 or ACCC 51688；
Agrocybe aegerita KMFJ-FC source：ACCC, strain number：ACCC 51059, ACCC 51239 or ACCC 51110；
Dictyophora phalloidea bacterium source：CICC, strain number：CICC 50050；
Ganoderma strain source：CICC, strain number：CICC 14207, CICC 14209 or CICC 14044；
Cordyceps strain source：CICC, strain number：CICC 14013、CICC 14015、CICC 14088、CICC
14097 or CICC 14107.
8. device used in the preparation method of mushroom enzyme food additive as described in claim 1, which is characterized in that packet
Fermentation tank is included, filling opening is provided at the top of the fermentation tank, charge door, gas outlet and air inlet are additionally provided with above fermentation tank,
Wherein, fermentation tank is internally provided with conduit, and the top of conduit and the air inlet of fermentation tank connect, bottom end is close to the bottom of fermentation tank
Portion；The air inlet and carbohydrase tank of fermentation tank are equipped with fabric filter by piping connection on connecting line；In fiber mistake
Pipeline between filter and carbohydrase tank is equipped with check-valves A；It is equipped with only on the connecting line of carbohydrase tank and protease tank
Return valve B；The protease tank is connect with refrigerator and air compressor respectively by pipeline.
9. device used in the preparation method of mushroom enzyme food additive as claimed in claim 8, which is characterized in that
The connecting line of the refrigerator and protease tank is equipped with oil water separator.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109007790A (en) * | 2018-09-07 | 2018-12-18 | 南阳理工学院 | A kind of preparation method of Chinese yam mycoplasma powder and its Chinese yam mycoplasma powder of preparation |
| CN109924474A (en) * | 2019-04-04 | 2019-06-25 | 上海禾向健康科技发展有限公司 | A kind of composition of radiation protection, ganoderma lucidum tea polyphenols health food and preparation method thereof |
| CN111484940A (en) * | 2020-04-22 | 2020-08-04 | 合肥迈可罗生物工程有限公司 | Preparation method and application of fungus product |
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| CN103356716A (en) * | 2013-07-18 | 2013-10-23 | 吴炳新 | Fermented composition of multiple probiotics and composite medicinal and edible fungi, and preparation method and application thereof |
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| EP1709969A1 (en) * | 2005-04-07 | 2006-10-11 | Praktijkonderzoek Plant en Omgeving B.V. | Health promoting dairy and food products containing mushroom glucan produced through fermentation of Grifola frondosa |
| CN101195801A (en) * | 2007-03-26 | 2008-06-11 | 程京燕 | Glossy ganoderma polyoses producing equipment and technique |
| CN103356716A (en) * | 2013-07-18 | 2013-10-23 | 吴炳新 | Fermented composition of multiple probiotics and composite medicinal and edible fungi, and preparation method and application thereof |
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