CN1086399A - The method of edible fungi submerged fermentation production health drink - Google Patents
The method of edible fungi submerged fermentation production health drink Download PDFInfo
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- CN1086399A CN1086399A CN92112899A CN92112899A CN1086399A CN 1086399 A CN1086399 A CN 1086399A CN 92112899 A CN92112899 A CN 92112899A CN 92112899 A CN92112899 A CN 92112899A CN 1086399 A CN1086399 A CN 1086399A
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Abstract
The present invention relates to a kind of method of edible fungi submerged fermentation production health drink, it is that bacterial classification is cultivated in seed culture medium, carry out first order seed, secondary seed cultivation then, again at first class seed pot, the secondary seed jar, cultivate in the fermentation tank, with the self-dissolving 1-1.5 hours under 60-70 ℃ of conditions of by fermentation mycelia, press with filter press and to get, the filtrate allotment that pressure is got, bottling, sterilization is finished product, and the health drink of utilizing the present invention to produce has kept the pure naturally peculiar taste of fermentate, and nutritious, cost is low, has high medical value.
Description
The present invention relates to a kind of edible fungi submerged fermentation production health drink of utilizing.
At present, it is artificial synthetic that beverage on the domestic and international market mostly is, contain food coloring, essence and some chemical substances, and edible fungi beverage contains the multiple nutrients material with it and very high medical value is characteristics, more and more be subjected to liking of consumer, but existing edible fungi beverage production technology, the production cost height that has, raw material sources are restricted, are unsuitable for large-scale production; The fermentation time that has is short, and nutrient composition content is very low.All can not satisfy the demands of consumers.Data report Japan has and utilizes mycelium submerged fermentation production health drink, but its fermentation raw material mainly is a coconut water, complex process, and the production cost height, raw material sources are restricted.
The object of the present invention is to provide a kind of cost low, the cycle is short, is applicable to the method for the edible fungi submerged fermentation production health drink of large-scale production.
The present invention is achieved in that bacterial classification is cultivated in seed culture medium, in first class seed pot, secondary seed jar, fermentation tank, cultivate then, with by fermentation mycelia under 60-75 ℃ of condition self-dissolving 1-1.5 hour, get with the filter press pressure, the filtrate that pressure is got is allocated, bottling, sterilization is finished product.
Culture medium of the present invention:
(1) seed culture medium: potato sugar improved culture medium.
Potato 200g, glucose or sucrose 20g, analysis for soybean powder 20g or 250ml soybean leachate, KH
2PO
42g, MgSO
41.5gVB
11.5g agar 15-20g adds water to 100ml, the pH value nature.
(2) seed culture medium:
Glucose 2%, sucrose (or white sugar) 2%, dry ferment 1%, milk powder 1%, KH
2PO
40.001%, VB
10.005%, VB
20.005%, the pH value nature was sterilized 30 minutes for 121 ℃.
(3) fermentation medium:
Corn flour 3-4%, white sugar 2%, dry ferment 1%, KH
2PO
40.3%, NaCl 0.9%, MgSO
40.05%, ZnSO
40.006%, NaCl 0.1%, and CaCl 0.006%, VB
10.005%, VB
20.005%, soya-bean oil 0.4%, pH value 5.5-6.
Fig. 1 is a process chart of the present invention.
Describe the present invention below in conjunction with process chart:
(1) cultivation of first order seed:
The 100ml seed culture medium of packing in the 500ml triangular flask, 8 layers of gauze (folder cotton) sealing adds the brown paper sterilization. Move into then and be cooled to the parent edible fungus kind mycelia of inserting thumbnail after 28 ℃ in the desinfection chamber. After leaving standstill 48 hours under the 25-28 ℃ of constant temperature, put shaken cultivation on the reciprocating type shaking table (frequency 100-120 time/minute, amplitude 7cm) 72 hours, cultivation temperature 25-28 ℃. At this moment, mycelial growth is vigorous in the fluid nutrient medium, has little mycelium pellet to occur, and adds some sterilized glass marbles in the first order seed bottle, and the vibration triangular flask interrupts mycelium, makes the first order seed bacterium and hangs Liquid.
(2) cultivation of secondary seed:
China enters the 1000-1500ml seed culture medium at the 5000ml triangular flask, inserts the first order seed bacteria suspension after the sterilization, inoculum concentration 10% in 25 ℃ with one-level seed shaken cultivation 72 hours.
(3) first class seed pot and secondary seed tank are cultivated:
Adopt 100L first class seed pot and 1000L secondary seed tank, be respectively charged into seed culture medium 65L and 650L, inoculum concentration is 10-15%, tank pressure 0.4-0.5kg/cm2, ventilation 1: 0.6, mixing speed 180-220 rev/min, the cultivation temperature of two-stage seeding tank seed is 25-28 ℃, cultivates 72 hours. More than cultivating must the interval take a sample to check in 8 hours has or not miscellaneous bacteria and bacterium ball growing state.
(4) fermentation tank culture:
1, specification of equipment: 5 tons of fermentation tanks, the in-built up and down two-layer paddle agitator of tank, inwall is equipped with 4 plate washers. Pass into air by distributor pipe or nozzle, regulate temperature with interlayer, coiled pipe.
2, zymotechnique technology and controlled condition
(1) coefficient: 65-70%
(2) inoculum concentration: 15-20% connects secondary seed jar seed
(3) cultivation temperature: 25-28 ℃
(4) throughput: early stage 1: 0.6V/V/ branch, middle and later periods 1: 1V/V/V branch
(5) tank pressure: remain on 0.5 kilogram/cm
2-0.8 kilogram/cm
2
(6) agitator speed: 120 rev/mins-160 rev/mins
(7) detect: measured residual sugar, pH value at interval in 8 hours; Microscopy has or not assorted bacterium and bacterium ball growing state.The normal cultivation, after 48 hours, pH value reduces to 5.0, and the OD value is clean long by about 0.5, about unit of sugar consumption.
3, put a jar standard: the fermentation tank culture time is 5-7 days.At this moment, nutrient solution becomes sticky, pH value drops to 5, about pol 0.2, the whole nitrogen of ammonia is no more than 30mg/ml, and bacterium ball concentration reaches 1000-1500/ml or the mycelium weight in wet base is 20-30g/100ml, get final product stuck fermentation, after static, mycelium suspended particle did not precipitate in two hours, and nutrient solution is emitted mycelium fragrance.
(5) tank pressure: remain on 0.5kg/cm
2-0.8kg/cm
2
(6) agitator speed: 120 rev/mins-160 rev/mins
(7) detect: measured residual sugar at interval in 8 hours, pH value, microscopy have or not assorted bacterium and bacterium ball growing state.The normal cultivation, after 48 hours, pH value reduces to 5.0, and the OD value is clean long by about 0.5, about unit of sugar consumption.
3, put a jar standard: the fermentation tank culture time is 5-7 days.At this moment, nutrient solution becomes sticky, and pH value drops to 5, pol about 0.2, and the whole nitrogen of ammonia is no more than 30mg/ml, and bacterium ball concentration reaches 1000-1500/ml or the mycelium weight in wet base is 20-30g/ml, gets final product stuck fermentation.After static, mycelium suspended particle did not precipitate in two hours.Nutrient solution is emitted mycelium fragrance.
(5) fermentation liquor treatment:
After fermented and cultured stopped, choosing transferred to 5.5 with the karusen pH value with mouthful citric acid of sterilizing.By the logical steam of coiled pipe in the jar, make the zymotic fluid temperature rise to 70-75 ℃ again, kept 1 hour.At this moment, the mycelium self-dissolving, the nutriment in the mycelia oozes out, and has stablized the distinctive fragrance of edible mushroom simultaneously again.Use plate-frame filtering afterwards, get filtrate.With water gagings such as mycelium addings, 75 ℃ the insulation 1 hour, refilter filtrate.Twice filtrate is merged.
(6), condiment: in filtrate, add the granulated sugar of 7-8%, citric acid 0.1-0.2%, make after stirring can bottle,
(7) bottling and sterilization: installed in the bottle filtrate branch, seal, 70-80 ℃ is incubated 1 hour, is finished product after the cooling.
Utilize the edible fungi submerged fermentation preparation of drinks to have following good effect.
1, the contained nutrition of edible mushroom mycelium that produces through submerged fermentation and fructification is quite similar, some composition even above the fructification of agricultural cultivation.Compared below and fragrantly eaten fructification and utilize amino acid content between the mycelium of submerged fermentation.
Table 1 perfume (or spice) is eaten the comparison of mycelium on amino acid content of fructification and deep layer cultivation
Amino acid whose content is the amino acid grammes per square metre in per 100 gram dry weights.
Contain the amino acid that fructification contains in the mycelium of demonstration mushroom submerged fermentation in the table, and on the content of 16 seed amino acids, all surpassed the fructification of agricultural cultivation.
In the born of the same parents of Chan Shenging and exocellular polysaccharide, can strengthen the immunologic function of body cell and humoral system during the fermentation, have the effect that activates interferon and macrophage.Contain rich in protein in the beverage, amino acid, vitamin, mineral element etc. are for Other Drinks can not be compared.Be men and women, old and young's desirable health drink suitable for four seasons, for people have developed a new nutrient source.
2, all-natural product, utilize the edible fungus liquid submerged fermentation, natural birth acid, produce fragrant, produce look, kept the pure naturally peculiar taste of fermentate.Join in the process in beverage system, not with food coloring, essence etc. except the taste according to the consumer adds granulated sugar and a small amount of citric acid in right amount, do not contain any synthetic, and soft more tasty and more refreshing than Other Drinks, fragrance is pleasant, the appetizing of promoting the production of body fluid.
3, cost is low.Ferment required primary raw material such as corn flour etc. are agricultural byproducts, and the source is wide, and consumption is few, and it is as edible fungus fermented culture medium carbon source, and mycelial growth is good, and beverage flavor is pure.Therefore can replace expensive fermentation raw material, reduce production costs.Zymolysis Equipment once drops into, instant effect.General antibiotics production factory, food factory, Soft Drinks Plant etc. all possess such condition, do not increase investment or increase a small amount of investment just can produce.
4, efficient height, the cycle is short.Produce edible mushroom with liquid fermentation, can in the short time, obtain a large amount of mycelium and metabolite thereof.Utilize the method production fructification of agricultural cultivation, one-period needs 60-80 days time at least, and the method for employing industrial fermentation, one 5 tons fermentation tank, can produce the table grapes mycelium about 3.5 tons in 5-7 days, speed of production has improved more than 10 times, has unrivaled superiority than the agricultural cultivation fructification.
5, be fit to large-scale industrial production.Utilize edible fungi submerged fermentation production mycelium and product to prepare beverage from cost, efficient and raw material sources all are suitable for large-scale industrial production, can expire the market demand largely.
6, easy and simple to handle.Liquid Culture is easy and simple to handle, grasps easily, and very easily controls the microbiological contamination problem.
In recent years, we have carried out the research of above-mentioned deep layer fermenting process to glossy ganoderma, mushroom, Asparagus, halimasch, have summed up culture medium and technical specification that edible fungi beverage is produced in a cover submerged fermentation, are narrated in conjunction with the embodiments.
Embodiment 1, mushroom submerged fermentation production health drink.
The female mycelium inoculation of planting of thumbnail mushroom is shaken in the bottle in the 500ml that above-mentioned seed culture medium is housed, the heteroauxin that adds the 0.5ppm filtration sterilization in seed culture medium was 25 ℃ of 110 rev/mins of shaken cultivation 72 hours, at this moment, there is little mycelium pellet to occur in the bottle, the mycelium weight in wet base is that 15g/100ml(does not add heteroauxin, and the mycelium weight in wet base is 8-10g/100ml).In bottle, add 15 sterilized glass marbles in the left and right sides,, mycelium is fully interrupted, make the first order seed bacteria suspension turning up 200 rev/mins of vibrations 1 hour.First order seed is inserted secondary seed medium (glass marble being inserted) with one-level seed shaken cultivation 72 hours by 10% inoculum concentration, and microscopy has or not living contaminants and bacterium ball growing state.
Add seed culture medium 65l, secondary seed inoculum concentration 15%, ventilation 1: 0.5V/V/ branch, 200 rev/mins of mixing speeds in the 100l first class seed pot.Cultivated 72 hours 1000l secondary seed jar, dress seed culture medium 650l, first class seed pot seed inoculum concentration 15%, ventilation 1: 0.5V/V/ branch for 25 ℃.180 rev/mins of mixing speeds, tank pressure is 0.5kg/cm2.Cultivated 72 hours for 25 ℃.
Above-mentioned fermentation base cultivated component add 1% brewer's wort, and to change white sugar be glucose that be added in 5 tons of fermentation tanks, total amount is 3.5 tons.
The corn flour 105 kg
70 kilograms of glucose
35 kilograms in dry ferment
35 kilograms of brewer's worts (16 ° of Brix)
KH
2PO
410.5 kilogram
3.5 kilograms of NaCl
MgSO
41.75 kilogram
ZnSO
40.25 kilogram
MnSO
40.035 kilogram
CaCl
20.21 kilogram
VB
10.18 kilogram
VB
20.18 kilogram
14 kilograms in soya-bean oil
Water adds to 3.5 kilograms, pH value 5-5.5
Inoculation 20% perfume (or spice) is eaten secondary seed jar seed, 25 ℃ of fermentations, and throughput early stage 1: 0.6V/V/ branch, middle and later periods 1: 1V/V/ branch, tank pressure 0.8kg/cm
2, the stuck fermentation after 6 days that ferments at this moment, is covered with the bacterium ball in the zymotic fluid, be yellowish-brown, emit light pure type fragrance, the automyophagy temperature is 75 ℃, 1 hour time, after merging twice filtrate, polyoses content 1.75-1.86mg/100ml after measured, amino acid 40.45mg/100ml.The beverage that utilizes corn flour to produce as main carbon source contains higher nutritional labeling.
Embodiment 2: utilize deep glossy ganoderma fermenting production health drink
Find that through groping the glossy ganoderma fermentation culture medium for well, as adds 10% wheat bran leachate with the corn flour dry ferment, mycelial growth is fast, bacterium ball content height.Other micro-whether interpolations act on not quite.Other process drawing foregoings and embodiment 1.
3.5 each component addition of ton culture medium
The corn flour 105 kg
70 kilograms of white sugar
35 kilograms in dry ferment
Wheat skin leachate (16 ° of Brix) 35l
KH
2PO
47 kilograms
MgSO
41.75 kilogram
CaCl
20.21 kilogram
VB
10.18 kilogram
14 kilograms in soya-bean oil
Water adds to 3500 kilograms
PH value
Connect 20% secondary seed jar seed, 25 ℃ ± 1 fermentation 5-6 days is covered with mycelium pellet in the zymotic fluid, and it is filbert that zymotic fluid is, and emits pure and fresh fragrance, stuck fermentation.Because the Ganoderma lucidum mycelium ball is loose, to making the zymotic fluid thickness, mycelia is filtered still difficulty after the self-dissolving, therefore the sterilized water that before automyophagy, adds zymotic fluid 1/2nd, 75 ℃ are incubated 1 hour, and plate-frame filtering gets filtrate, again excess oil in the mycelium is carried once (seeing content), merge filtrate twice.Finished product contains protein, amino acid, and vitamin, organic brown and glossy ganoderma peculiar taste is beer color.Press extracting juice to make with ganoderma lucidum fruitbody.Finished product has bitter taste, and the beverage that submerged fermentation is made does not have its flavor, and local flavor Jiamei is tasty and refreshing pleasant.
Embodiment 3: acupuncture needle is eaten submerged fermentation production health drink
The same glossy ganoderma of fermentation medium, the same mushroom of other processes
Claims (4)
1, a kind of method of edible fungi submerged fermentation production health drink, be that bacterial classification is cultivated in seed culture medium, in first class seed pot, secondary seed jar, fermentation tank, cultivate then, with by fermentation mycelia under 60 ℃ of-75 ℃ of conditions self-dissolving 1-1.5 hour, get with the filter press pressure, with the filtrate allotment that pressure is got, bottling, sterilization is finished product.
2, the method for edible fungi submerged fermentation production health drink according to claim 1 is characterized in that bacterial classification is cultivated in seed culture medium, carries out then:
A, first order seed are cultivated: the 100ml seed culture medium of packing in container, 8 layers of gauze seal sterilization, inoculate parent edible fungus kind mycelia afterwards, in 25-28 ℃ leave standstill 46-49 hour after, shaken cultivation 70-72 hour, in container, add sterilized glass marble, vibration, mycelia is interrupted, made the first order seed bacteria suspension
B, secondary seed cultivate: add the 1000-1500ml seed culture medium in container, 10% first order seed bacteria suspension is inserted in the sterilization back, and under 25-28 ℃ of condition shaken cultivation 70-72 hour,
C, one-level, secondary seed jar are cultivated: adopt first class seed pot and secondary seed jar, be respectively charged into seed culture medium 65l and 650l, inoculum concentration is 10-15%, secondary seed inoculation first class seed pot, first order seed inoculation secondary seed jar, cultivation temperature 25-28 ℃, time is 70-72 hour
D, secondary seed jar seed inoculation fermentation jar, the fermentation tank culture temperature is 25-28 ℃, the time is 5-7 days,
Behind e, the stuck fermentation, regulate zymotic fluid with Acidum Citricum, making pH value is 5-5.6, and the zymotic fluid temperature rises to 70-75 ℃, keeps 1-1.2 hour, makes automyophagy,
F, plate compression filter filtrate,
G, allotment: in filtrate, add granulated sugar, citric acid, the back bottling that stirs,
H, sterilization: 70-80 ℃ was finished product in insulated sterilizing 1-1.2 hour.
3, the method for edible fungi submerged fermentation production health drink according to claim 1, what it is characterized in that bacterial classification can be in glossy ganoderma, mushroom, Asparagus, the halimasch is a kind of,
4, edible mushroom according to claim 2 sends out the method for fermenting and producing health drink deeply, it is characterized in that adding the granulated sugar of 7-8% in the allotment operation, the citric acid of 0.1-0.2%.
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|---|---|---|---|
| CN92112899A CN1086399A (en) | 1992-11-03 | 1992-11-03 | The method of edible fungi submerged fermentation production health drink |
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|---|---|---|---|
| CN92112899A CN1086399A (en) | 1992-11-03 | 1992-11-03 | The method of edible fungi submerged fermentation production health drink |
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| CN1086399A true CN1086399A (en) | 1994-05-11 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052628C (en) * | 1995-05-09 | 2000-05-24 | 宁夏农林科学院农副产品储藏加工研究所 | Edible mushroom mycelium suspended drink and its producing method |
| CN102366150A (en) * | 2011-10-21 | 2012-03-07 | 李莹 | Preparation method of micro-fermented mushroom red grape beverage |
| CN102771858A (en) * | 2012-07-20 | 2012-11-14 | 黄晓青 | Ganoderma sinensis health drink prepared by liquid-submerged fermentation and preparation method of Ganoderma sinensis health drink |
| CN103156052A (en) * | 2013-02-21 | 2013-06-19 | 徐向群 | Submerged fermentation technology of producing immunological enhancement active materials of inonotus obliquus |
| CN105285619A (en) * | 2015-09-16 | 2016-02-03 | 赵福生 | Edible fungus plant protein drink and preparation method thereof |
| CN106262807A (en) * | 2016-07-29 | 2017-01-04 | 江苏中祥高科技实业有限公司 | A kind of liquid fermentation height Ganoderma triterpenoids Ganoderma ferment and preparation technology thereof |
| CN108041366A (en) * | 2015-10-25 | 2018-05-18 | 林爱玉 | Red jujube health drink and preparation method thereof |
-
1992
- 1992-11-03 CN CN92112899A patent/CN1086399A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052628C (en) * | 1995-05-09 | 2000-05-24 | 宁夏农林科学院农副产品储藏加工研究所 | Edible mushroom mycelium suspended drink and its producing method |
| CN102366150A (en) * | 2011-10-21 | 2012-03-07 | 李莹 | Preparation method of micro-fermented mushroom red grape beverage |
| CN102771858A (en) * | 2012-07-20 | 2012-11-14 | 黄晓青 | Ganoderma sinensis health drink prepared by liquid-submerged fermentation and preparation method of Ganoderma sinensis health drink |
| CN103156052A (en) * | 2013-02-21 | 2013-06-19 | 徐向群 | Submerged fermentation technology of producing immunological enhancement active materials of inonotus obliquus |
| CN105285619A (en) * | 2015-09-16 | 2016-02-03 | 赵福生 | Edible fungus plant protein drink and preparation method thereof |
| CN108041366A (en) * | 2015-10-25 | 2018-05-18 | 林爱玉 | Red jujube health drink and preparation method thereof |
| CN106262807A (en) * | 2016-07-29 | 2017-01-04 | 江苏中祥高科技实业有限公司 | A kind of liquid fermentation height Ganoderma triterpenoids Ganoderma ferment and preparation technology thereof |
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