CN109965268A - 一种食用菌果冻及其制备方法 - Google Patents
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
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Abstract
一种食用菌果冻及其制备方法,属于保健食品技术领域。为了解决以桦褐孔菌为原料的保健食品开发的问题,本发明提供了一种食用菌果冻,是将桦褐孔菌(Inonotus obliquus)接种到PDA斜面培养基中活化后接种到发酵培养基,培养获得种子液;然后扩大培养获得发酵液;将发酵液离心或过滤,得到的上清液作为母液备用,得到的菌丝球沉淀经冷冻干燥后,粉碎获得干粉;将母液与水按比例混合后加入魔芋粉、卡拉胶、氯化钾和柠檬酸钠,加热后加入柠檬酸和柠檬酸钠的混合物以及香精,煮沸后加入干粉,冷却后制备获得的。本发明适用于桦褐孔菌深加工产品的工业化生产。
Description
技术领域
本发明属于保健食品技术领域,具体涉及一种食用菌果冻及其制备方法。
背景技术
果冻是一种西方甜食,主要以卡拉胶、魔芋胶、水、白砂糖等为原料,外观晶莹剔透,色泽鲜艳,富有弹性与嚼劲,滋润清甜。虽然已有无糖果冻上市,但是营养价值较低,过多食用易导致消化不良。因此,需研发一种营养价值较高,口感独特的果冻,使受众范围更加广。
桦褐孔菌(Inonotus obliquus)是一种在桦树干伤节处的结痂产物,菌肉呈黄褐色,菌核呈不定性块状,具有极高的营养价值,有降血糖、抗肿瘤、增强免疫、抗病毒等作用,其多糖含量远远高于灵芝,对于糖尿病患者是一种天然药物,还能起到减肥、增强体质、抗癌、防衰老等作用。由此可见,桦褐孔菌具有极高的药用价值和广泛应用前景。市场上已有以桦褐孔菌为添加剂的保健品等开发产品,但未见添加桦褐孔菌的果冻类产品。
发明内容
为了解决以桦褐孔菌为原料的保健食品开发的问题,本发明提供了一种食用菌果冻,是由桦褐孔菌(Inonotus obliquus)、果冻粉和添加剂制备而成;所述果冻粉由魔芋胶、卡拉胶、氯化钾和柠檬酸钠组成;所述添加剂包括柠檬酸和柠檬酸钠的混合物和香精。
本发明还提供了上述食用菌果冻的制备方法,包括如下步骤:
1)菌种活化:将桦褐孔菌(Inonotus obliquus)接种到PDA斜面培养基中活化;
2)摇瓶培养:将活化好的桦褐孔菌接种到发酵培养基,于摇瓶中28~30℃下180~200r/min振荡培养150~200h,获得种子液;
3)扩大培养:将种子液接种到发酵培养基中,28~30℃,在通气量3~5L/min,罐压60~80kPa,搅拌转速为180~220r/min条件下培养48h~75h,获得发酵液;
4)将发酵液离心或过滤,得到的上清液作为母液备用,得到的菌丝球沉淀经冷冻干燥后,粉碎获得干粉;
5)将步骤4)得到母液与水按(0.3-0.7):(0.3-0.7)体积比例混合,然后向混合液中加入果冻粉,均质后加热至80~85℃,然后加入添加剂,煮沸后加入步骤4)获得的干粉,冷却获得食用菌果冻。
进一步地限定,步骤1)中所述活化,至桦褐孔菌菌丝覆盖整个斜面结束。
进一步地限定,步骤2)中所述振荡培养时间156h。
进一步地限定,步骤2)和步骤3)中所述发酵培养基,每升中含有如下质量含量的成分:蔗糖2%、葡萄糖0.5%、MgSO4 0.05%、K2HPO4 0.15%、KH2PO4 0.15%、蛋白胨1.5%、维生素B10.0045%,余量为水。
进一步地限定,步骤4)所述冷冻干燥,温度为-45~-55℃,时间为24~48h。
进一步地限定,步骤4)所述粉碎后过80~100目筛。
进一步地限定,步骤5)中所述果冻粉中各原料的质量含量为:魔芋胶28%-34%,卡拉胶28%-48%,氯化钾8%-16%,柠檬酸钠16%-22%,各原料质量含量总和为100%。
进一步地限定,步骤5)中,以混合液总体积计,果冻粉的添加量为0.7~0.8%,柠檬酸和柠檬酸钠的混合物的添加量为0.35%~0.4%,香精的添加量为0.05%~0.15%,干粉的添加量为0.2%~1%。
进一步地限定,步骤5)中所述柠檬酸和柠檬酸钠的混合物中柠檬酸与柠檬酸钠的质量比为(2.5~3.5):(0.5~1.5)。
有益效果
一、降血糖。糖尿病是以高血糖为主要特征的代谢性疾病,真菌桦褐孔菌在糖尿病防治中显示出其独特优势。其降血糖机制包括:①改善胰岛功能;②提高机体对胰岛素的敏感性;③调节糖代谢:抑制肠道葡萄糖的吸收、促进肝糖原合成抑制其分解、促进糖酵解及抑制糖异生等。总的来说,桦褐孔菌不同提取物或部位能改善糖尿病伴随的“三多一少”症状;增加肝糖原和肌糖原;修复胰岛损伤;调节糖尿病伴随的血脂紊乱。
二、抗肿瘤。癌症是一种极为严重、致死率极高的疾病,桦褐孔菌的子实体在被作为民间药物使用时,有作为抗肿瘤的治疗药物的记载。桦褐孔菌液体深层发酵菌丝体的三萜提取物具有作为抗癌药物的研究价值。桦褐孔菌的再应对肿瘤细胞具有明确的抑制增殖,促进凋亡作用,并且对转移瘤有效。
三、增强免疫。多糖类化合物-般都有促进机体免疫器官生长的作用。桦褐孔菌中含有的多糖类化合物和超氧物歧化酶(SOD)可以提高淋巴细胞的免疫功能,清除机体内的自由基,延长传代细胞的分裂时间。桦褐孔菌多糖能使抗体分泌细胞数明显增多,明显的提高巨噬细胞吞噬功能,由此可见桦褐孔菌多糖对免疫功能有促进作用。
四、抗病毒。桦褐孔菌多糖能抑制病毒细胞在机体内的增殖,抑制病毒细胞与靶细胞结合,具有抗病毒的活性。在药物的研究与开发实验中发现,将抗病毒药物与多糖类药物联合使用可以延缓耐药菌株的出现,缩短治疗过程。桦褐孔菌多糖可增强机体的非特异性或特异性免疫应答,使抗体在血液中或胞膜表面维持更长时间,发挥持久的免疫效果,提高抗病力,桦褐孔菌多糖对病毒有抑制作用,可以有效抑制传染性病毒,预防传染疾病。
综上,本发明将桦褐孔菌经发酵后制备果冻,方便食用,且同时具有保健的功效,取得了如下技术效果:
1.采用桦褐孔菌液体发酵后过滤或离心后作为制作果冻的母液,克服了野生桦褐孔菌数量少,生长时间长的缺点。
2.将冷冻干燥后的菌丝体,研磨成粉末状,适量均匀地加入果冻之中,增加了果冻的功效,避免了菌丝体经加热后被破坏的可能,保留了真菌浓郁的香气。
3.将感官评价进行量化处理,可根据消费者的习惯设定不同的果冻配方,使得果冻更具有针对性。
具体实施方式
本发明所述桦褐孔菌(Inonotus obliquus)、魔芋胶、卡拉胶、氯化钾等各原料均可通过商业化途径购买获得。下述各实施例中所述的菌种进行种子罐培养方法为常规方法,卡拉胶、魔芋胶、KCl、柠檬酸钠等配制成果冻粉的方法为行业内公知的工艺。
实施例1.食用菌果冻的制备。
本实施例中所述食用菌果冻,是由桦褐孔菌(Inonotus obliquus)、果冻粉和添加剂制备而成;所述果冻粉由魔芋胶、卡拉胶、氯化钾和柠檬酸钠组成;所述添加剂包括柠檬酸和柠檬酸钠的混合物和香精。制备方法如下:
1)菌种活化:将桦褐孔菌(Inonotus obliquus)接种到PDA斜面培养基中活化。
活化期间每12小时观察一次生长状况并及时记录数据,两周后菌丝可以覆盖整个斜面,若菌丝颜色及形态良好,此即为活化好的桦褐孔菌。
2)摇瓶培养:将活化好的桦褐孔菌接种到发酵培养液,于摇瓶中28℃下180r/min振荡培养150~200h,获得种子液。
挑取菌丝生长良好、且无杂菌污染的斜面,并在无菌条件下进行一级摇瓶接种,控制接种量适宜。进行摇瓶培养,液体培养基(每升中含有如下质量含量的成分:蔗糖2%、葡萄糖0.5%、MgSO4 0.05%、K2HPO4 0.15%、KH2PO4 0.15%、蛋白胨1.5%、维生素B10.0045%,余量为水)的装液量为三角瓶体积的30%~50%,在28℃下180r/min振荡培养150~200h,观察是否染菌以及菌丝生长发育情况,获得种子液。
培养过程中从第四天起开始取样检测;每次取三个摇瓶,发酵液过滤将菌丝体倒入平板内在干燥箱内80℃干燥5-6h,称量干重取平均值。从第四天到第六天每24h取一次样,之后每12h取一次样,在第九天培养结束,并测定发酵液中的多糖含量。用同样的方法测定二级摇瓶中的菌丝干重和发酵液中的多糖含量。由此判断出发酵最适合的发酵时间为第六天半(即156h)。
3)扩大培养:将种子液接种到发酵培养基中,30℃,在通气量3L/min,罐压60kPa,搅拌转速为220r/min条件下培养48h,获得发酵液。
具体方法为:在搅拌式发酵罐内加入备用的发酵培养基,发酵培养基的装液量为发酵罐体积的60%,并加入0.09~0.11%w/v食品级有机硅消泡剂。按5%~10%体积比例接入种子液,在30℃,通气量3L/min,罐压60kPa条件下,搅拌转速220r/min条件下培养。培养时间大致时间为48h,期间每12小时记录pH,溶氧值,温度及二氧化碳的数值,及时调整,最后得到发酵液。
4)将发酵液离心或过滤,得到的上清液作为母液备用,得到的菌丝球沉淀经冷冻干燥后,粉碎获得干粉。本实施例采用纱布过滤的方法,下罐后用灭过菌的纱布过滤发酵液,将菌丝球滤出,并将其放入平皿,进行冷冻干燥,之后将菌丝体研磨成粉备用;上清液为母液。
5)配制果冻粉备用:果冻粉中各物质的含量(以质量比例计算)为:魔芋胶34%、卡拉胶28%,氯化钾16%和柠檬酸钠22%。
将步骤4)得到母液与水按0.5:0.5体积比例混合,以混合液体积计,向混合液中加入备用果冻粉0.7%(质量分数)制成果冻粉胶液,均质后加热至80℃,然后加入柠檬酸和柠檬酸钠的混合物,添加量为0.35%(质量分数),所述柠檬酸和柠檬酸钠的混合物中柠檬酸和柠檬酸钠质量比为3.5:0.5,以及香精(可以为不同口味)0.05%(质量分数),煮沸后加入步骤4)获得的干粉,即粉末状菌丝体0.2%(为质量分数,以母液和水的混合液总体积计),混合后无菌分装至果冻包装盒中冷却后制作成食用菌固体果冻。
为了更好的检测制备的食用菌果冻的感官指标,设置实施例2-9,与实施例1的不同在于,所述发酵液过滤后获得的母液与水混合的比例、香精的添加量、柠檬酸与柠檬酸钠的混合物中柠檬酸与柠檬酸钠的质量比不同。各实施例如下表所设置:
表1因素水平试验表
发酵液与水的比例 | 香精添加量 | 柠檬酸与柠檬酸钠的比例 | |
1 | 0.5:0.5(A) | 0.05%(一) | 2.5:1.5(X) |
2 | 0.3:0.7(B) | 0.1%(二) | 3:1(Y) |
3 | 0.7:0.3(C) | 0.15%(三) | 3.5:0.5(Z) |
表2试验组合
感官评价:采用系统评分法,由50位不同人员组成评价小组,对上述各实施例制备方法制备的果冻,进行感官评定。评定指标为色泽与透明度,气味,滋味和整体口感。取其各单项平均值的总分作为评分结果,总分为100分,根据分值评定为三个等级:“优”“中”“差”;评分标准见表3,评分结果见表4。
表3感官评价调查
按照以上标准,经过50人员打分后,取平均数,制作如下表格,实施例1-9制备的果冻依次编号为1-9,结果表明,各实施例的得分均超过了70分,处于“优”等级,其中9号果冻分数最高。
表4不同工艺处理后的果冻感官评价结果
实施例10.食用菌果冻的制备。
本实施例中所述食用菌果冻,是由桦褐孔菌(Inonotus obliquus)、果冻粉和添加剂制备而成;所述果冻粉由魔芋胶、卡拉胶、氯化钾和柠檬酸钠组成;所述添加剂包括柠檬酸和柠檬酸钠的混合物和香精。本实施例中所用的桦褐孔菌(Inonotus obliquus)可通过天津农学院食用菌研发中心购买获得,菌株编号为TNYS012。
本实施例所述食用菌果冻的制备方法如下:
1)菌种活化:将桦褐孔菌(Inonotus obliquus)接种到PDA斜面培养基中活化。
活化期间每12小时观察一次生长状况并及时记录数据,两周后菌丝可以覆盖整个斜面,若菌丝颜色及形态良好,此即为活化好的桦褐孔菌。
2)摇瓶培养:将活化好的桦褐孔菌接种到发酵培养液,于摇瓶中30℃下200r/min振荡培养168h,获得种子液。
具体方法为:挑取菌丝生长良好、且无杂菌污染的斜面,并在无菌条件下进行一级摇瓶接种,控制接种量适宜。进行摇瓶培养,液体培养基(每升中含有如下质量含量的成分:蔗糖2%、葡萄糖0.5%、MgSO4 0.05%、K2HPO4 0.15%、KH2PO4 0.15%、蛋白胨1.5%、维生素B10.0045%,余量为水)的装液量为三角瓶体积的40%,在30℃下200r/min振荡培养168h,获得种子液。
3)扩大培养:将种子液接种到发酵培养基中,28℃,在通气量5L/min,罐压80kPa,搅拌转速为180r/min条件下培养50h,获得发酵液。
在搅拌式发酵罐内加入备用的发酵培养基,发酵培养基的装液量为发酵罐体积的50%,并加入0.1%w/v食品级有机硅消泡剂。按8%体积比例接入种子液,在28℃,通气量5L/min,罐压80kPa条件下,搅拌转速180r/min条件下培养。培养时间大致时间为50h,期间每12小时记录pH,溶氧值,温度及二氧化碳的数值,及时调整,最后得到发酵液。
4)将发酵液离心或过滤,得到的上清液作为母液备用,得到的菌丝球沉淀经冷冻干燥后,粉碎获得干粉。
本实施例采用纱布过滤的方法,下罐后用灭过菌的纱布过滤发酵液,将菌丝球滤出,并将其放入平皿,进行冷冻干燥,之后将菌丝体研磨成粉备用;上清液为母液。
5)配制果冻粉备用:果冻粉中各物质的含量(以质量比例计算)为:魔芋胶28%、卡拉胶48%,氯化钾8%和柠檬酸钠16%。
将步骤4)得到母液与水按0.3:0.7体积比例混合,以混合液总体积计,向混合液中加入备用果冻粉0.8%(质量分数)制成果冻粉胶液,均质后加热至85℃,然后加入柠檬酸和柠檬酸钠的混合物,添加量为0.4%(质量分数),所述柠檬酸和柠檬酸钠的混合物中柠檬酸和柠檬酸钠质量比为2.5:1.5以及香精(可以为不同口味)0.15%(质量分数),煮沸后加入步骤4)获得的干粉,即粉末状菌丝体1%(为质量分数,以母液和水的混合液总体积计),冷却获得食用菌果冻。
感官评价
由50个人员继续进行感官评定。评定指标为同上。取其各单项平均值的总分作为评分结果,总分为87.8分,处于“优”等级。
Claims (10)
1.一种食用菌果冻,其特征在于,是由桦褐孔菌(Inonotus obliquus)、果冻粉和添加剂制备而成;所述果冻粉由魔芋胶、卡拉胶、氯化钾和柠檬酸钠组成;所述添加剂包括柠檬酸和柠檬酸钠的混合物和香精。
2.权利要求1所述的食用菌果冻的制备方法,其特征在于,包括如下步骤:
1)菌种活化:将桦褐孔菌(Inonotus obliquus)接种到PDA斜面培养基中活化;
2)摇瓶培养:将活化好的桦褐孔菌接种到发酵培养基,于摇瓶中28~30℃下180~200r/min振荡培养150~200h,获得种子液;
3)扩大培养:将种子液接种到发酵培养基中,28~30℃,在通气量3~5L/min,罐压60~80kPa,搅拌转速为180~220r/min条件下培养48h~75h,获得发酵液;
4)将发酵液离心或过滤,得到的上清液作为母液备用,得到的菌丝球沉淀经冷冻干燥后,粉碎获得干粉;
5)将步骤4)得到母液与水按(0.3-0.7):(0.3-0.7)体积比例混合,然后向混合液中加入果冻粉,均质后加热至80~85℃,然后加入添加剂,煮沸后加入步骤4)获得的干粉,冷却获得食用菌果冻。
3.根据权利要求2所述的制备方法,其特征在于,步骤1)中所述活化,至桦褐孔菌菌丝覆盖整个斜面结束。
4.根据权利要求2所述的制备方法,其特征在于,步骤2)中所述振荡培养时间156h。
5.根据权利要求2所述的制备方法,其特征在于,步骤2)和步骤3)中所述发酵培养基,每升中含有如下质量含量的成分:蔗糖2%、葡萄糖0.5%、MgSO4 0.05%、K2HPO4 0.15%、KH2PO4 0.15%、蛋白胨1.5%、维生素B1 0.0045%,余量为水。
6.根据权利要求2所述的制备方法,其特征在于,步骤4)所述冷冻干燥,温度为-45~-55℃,时间为24~48h。
7.根据权利要求2所述的制备方法,其特征在于,步骤4)所述粉碎后过80~100目筛。
8.根据权利要求2所述的制备方法,其特征在于,步骤5)中所述果冻粉中各原料的质量含量为:魔芋胶28%~34%,卡拉胶28%~48%,氯化钾8%~16%,柠檬酸钠16%~22%,各原料质量含量总和为100%。
9.根据权利要求2所述的制备方法,其特征在于,步骤5)中,以混合液总体积计,果冻粉的添加量为0.7%~0.8%,柠檬酸和柠檬酸钠的混合物的添加量为0.35%~0.4%,香精的添加量为0.05%~0.15%,干粉的添加量为0.2%~1%。
10.根据权利要求9所述的制备方法,其特征在于,步骤5)中所述柠檬酸和柠檬酸钠的混合物中柠檬酸与柠檬酸钠的质量比为(2.5~3.5):(0.5~1.5)。
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