CN110013027A - 一种糙米酵素粉的发酵生产方法 - Google Patents
一种糙米酵素粉的发酵生产方法 Download PDFInfo
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- CN110013027A CN110013027A CN201810014336.1A CN201810014336A CN110013027A CN 110013027 A CN110013027 A CN 110013027A CN 201810014336 A CN201810014336 A CN 201810014336A CN 110013027 A CN110013027 A CN 110013027A
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Abstract
本发明公开了一种糙米酵素粉的发酵生产方法,具体步骤如下:糙米经过清洗,在恒温箱内发芽,制得发芽糙米;将所述发芽糙米洗净,沥干,干燥后粉碎,制得发芽糙米粉;将所述发芽糙米粉、酵母菌与水按照一定比例添加到发酵罐,搅拌均匀,40~42℃发酵3~6个月,完成糖化作用;向完成糖化作用的发酵罐中添加醋酸菌,完成醋化作用;再向完成醋化作用的发酵罐中添加乳酸菌,pH达到3.7~3.8时,发酵结束,获得糙米酵素原液;将所述糙米酵素原液与辅料按照一定比例混合均匀,进行喷雾干燥,获得糙米酵素粉。本发明生产的糙米酵素粉,其SOD活性高,口感好,营养丰富,保健效果极佳。
Description
技术领域
本发明涉及一种糙米酵素粉,具体涉及一种糙米酵素粉的发酵生产方法,属于酵素及发酵技术领域。
背景技术
酵素(ferment nutrition)是指植物进行深层发酵,提取的一种含生物活性物质的低盐液体。酵素中含有的生物活性成分,可影响服用者体内的活性酶,从细胞层面调节机体的生命活动。酵素可增强人体新陈代谢,迅速活化生理机能,制造新的细胞,是肠道健康的最佳保障。酵素也是美容催化剂,其含有的多种酶能抑制皮肤老化,参与角质层新陈代谢,修复皱纹,延缓皮肤老化速度。
糙米是指除了外壳之外都保留的全谷粒,即含有皮层、糊粉层和胚芽的米,由于口感较粗,质地紧密,煮起来也比较费时,但是糙米的营养价值比精白米高。据现代营养学研究发现,糙米中米糠和胚芽部分含有丰富的维生素B和维生素E,能提高人体免疫功能,促进血液循环,还能帮助人们消除沮丧烦躁的情绪,使人充满活力。此外,糙米中钾、镁、锌、铁、锰等微量元素含量较高,有利于预防心血管疾病和贫血症。它还保留了大量膳食纤维,可促进肠道有益菌增殖,加速肠道蠕动,软化粪便,预防便秘和肠癌;其中,膳食纤维还能与胆汁中胆固醇结合,促进胆固醇的排出,从而帮助高血脂症患者降低血脂。糙米对于糖尿病患者和肥胖者特别有益,因为其中的碳水化合物被粗纤维组织所包裹,人体消化吸收速度较慢,因而能很好地控制血糖;同时,糙米的微量元素有利于提高胰岛素的敏感性,对糖耐量受损的人很有帮助。但糙米外围被一层密度极高的粗纤维组织和糠蜡包裹,其吸水性和膨胀性很差,直接食用时口感粗糙,蒸煮性、口感和吸收性较差。鉴于此,亟需一种膳食纤维丰富,活性物质易被人体吸收的,具有保健功能的糙米酵素粉。
发明内容
本发明的目的是提供一种糙米酵素粉的发酵生产方法,将糙米发酵,再与辅料按照一定比例混合,制备的复合糙米酵素粉口感好,营养丰富,具有极佳的保健功能。
为实现上述目的,本发明采用以下技术方案:
一种糙米酵素粉的发酵生产方法,具体步骤如下:
(7)糙米经过清洗,在35~50℃恒温箱内发芽20~25h,每隔4~6h喷水一次,制得发芽糙米;
(8)将发芽糙米洗净,沥干,干燥后粉碎,制得发芽糙米粉;
(9)酵母菌的糖化作用:将发芽糙米粉、酵母菌与水按照8~12∶1~3∶12~18的比例添加到发酵罐,搅拌均匀,40~42℃发酵3~6个月;
(10)醋酸菌的醋化作用:向完成糖化作用的发酵罐中添加1%~2%的醋酸菌,38~42℃发酵3~6个月;
(11)乳酸菌催化作用:再向完成醋化作用的发酵罐中添加1%~2%的乳酸菌,33~37℃发酵3~6个月,pH达到3.7~3.8时,发酵结束,获得糙米酵素原液;
(12)螯合阶段:将糙米酵素原液与多种原料按照6~8∶1~2的比例混合均匀,进行喷雾干燥,获得糙米酵素粉。
优选的,酵母菌选自产朊假丝酵母(Candida utilis)、酿酒酵母(Saccharomycescerevisiae)、马克斯克鲁维酵母(Kluyveromyces marxianus)或布拉酵母(Saccharomycesboulardii)中的一种或多种。
产朊假丝酵母又叫产朊圆酵母或食用圆酵母,其蛋白质和维生素B的含量都比啤酒酵母高,它能以尿素和硝酸作为氮源,在培养基中不需要加入任何生长因子即可生长。
酿酒酵母将葡萄糖、果糖、甘露糖等单糖吸入细胞内,在无氧的条件下,经过内酶的作用,把单糖分解为二氧化碳和酒精,完成发酵过程。
优选的,醋酸菌选自巴氏醋杆菌(Acetobacter pasteurianus)、醋化醋杆菌(Acetobacter aceti)或巴氏醋杆菌巴氏亚种(Acetobacter pasteurianussubsp.pasteurianus)中的一种或多种。
巴氏醋杆菌为革兰氏阴性杆菌,细胞椭圆形或短杆状,产醋力在6%左右,并伴有乙酸乙酯生成,增进醋的芳香,缩短陈酿期。
醋化醋杆菌为革兰氏阳性菌,既可以用于制醋、醋酸,还可以用于生产葡萄糖酸、维生素C。
优选的,乳酸菌选自植物乳杆菌(Lactobacillus plantarum)、嗜酸乳杆菌(Lactobacillus acidophilus)、双歧乳杆菌(Bifidobacterium)、发酵乳杆菌(Lactobacillus fermentum)、保加利亚乳酸菌(Lactobacillus bulgaricus)、嗜热链球菌(Streptococcus thermophilus)或罗伊氏乳杆菌(Lactobacillus reuteri)中的一种或多种。
嗜酸乳杆菌能分泌抗生物素类物质:嗜酸乳菌素、嗜酸杆菌素、乳酸菌,对肠道致病菌产生拮抗作用。摄入含有嗜酸乳杆菌和双歧乳杆菌这两种活菌的乳食品对消化器官有好处,可以迅速使肠道内的菌群恢复正常平衡,抑制腐败菌的增殖,具有很好的营养保健作用。
优选的,辅料选自果蔬、菌菇或药材中的一种或多种。
优选的,果蔬选自蔓越莓、树莓、诺丽果、雪莲果、青梅、桑椹、蓝莓、凤梨、木瓜、橘子、苹果、梨子、葡萄、哈密瓜、柠檬、红枣、桂圆、山楂、红萝卜、胡萝卜、根甜菜、西红柿、莲藕、黑糖、低聚异麦芽糖、青椒、芦笋、高丽菜、西兰花、芹菜、山药、良姜、小青菜、苦瓜、冬瓜、紫甘蓝或花椰菜中的一种或多种。
优选的,菌菇选自杏鲍菇、香菇、金针菇、黑木耳或银耳中的一种或多种。
优选的,药材选自枸杞、当归、黄精、茯苓、阿胶或胶原蛋白中的一种或多种。
蔓越莓是一种天然抗菌保健水果,能降低胃溃疡及胃癌的发生率,减少心血管老化病变,抗老化,预防老年痴呆,养颜美容,维持肌肤年轻健康。
诺丽果提取物是安全的天然抗氧化剂,具有抗氧化活性和保护心肌细胞作用,可调节受损心肌细胞能量代谢,延缓心力衰竭进程。
山药含有淀粉酶、多酚氧化酶等物质,健脾益胃、助消化,滋肾益精,益肺止咳,降低血糖,延年益寿。
杏鲍菇营养丰富,富含蛋白质、碳水化合物、维生素及钙、镁、铜、锌等矿物质,可以提高人体免疫功能,对人体具有抗癌、降血脂、润肠胃以及美容等作用。
低聚异麦芽糖是安全性极高的甜味剂,适宜作为高血压、高血脂、高血糖、冠心病、便秘、龋齿等患者的食品和中老年人的食品。
当归,具有补血和血,调经止痛,护肤美容,调节机体免疫功能,润燥滑肠、抗癌、抗老防老、免疫的功效。
黄精,其特有的多种甾体皂甙能够调节血糖、抗肿瘤、抗氧化、抗衰老;既补脾阴,又益脾气。
阿胶,补血滋阴,润燥,止血;用于血虚萎黄,眩晕心悸,心烦不眠,肺燥咳嗽。
胶原蛋白,含有大量极性基团,是保湿因子,且有阻止皮肤中的酪氨酸转化为黑色素的作用,故胶原蛋白有纯天然保湿、美白、防皱、祛斑等作用。
优选的,喷雾干燥为压力喷雾干燥、离心喷雾干燥或气流式喷雾干燥。
经检测,本发明制备的糙米酵素粉,SOD活性达到25.6U/mL,γ-氨基丁酸含量为4.19mg/kg,粗多糖含量为2.4g/100g,口感好,营养丰富,保健效果极佳。
超氧化物歧化酶(Superoxide dismutase,SOD),是氧自由基的自然天敌,是机体内氧自由基的头号杀手,是生命健康之本,具有抗衰老、免疫调节、调节血脂、抗辐射、美容等功能。
γ-氨基丁酸(γ-aminobutyric acid,GABA),大量存在于人脑和神经组织,是一种重要的抑制性神经递质,它参与多种代谢活动,具有很高的生理活性,还具有镇静神经、抗焦虑,降低血压,治疗帕金森症、癫痫病,促进脑细胞代谢,提高脑活力,促进乙醇代谢,解酒,改善脂质代谢,防止动脉硬化、减肥等功能。
粗多糖,主要有黏多糖、脂多糖、结合多糖等,能够促进双歧杆菌的增殖,维护和保持肠道菌群平衡;能够防止便秘、腹胀,促进消化,调节胃肠功能;还能增强免疫功能。
本发明的有益效果是:本发明要求保护的一种糙米酵素粉的发酵生产方法,经过四阶段发酵萃取技术,以及多菌种的复合发酵,获得的糙米酵素,既可以改善糙米食用品质,增加糙米的营养价值,又能提高糙米的保健功能。此外,将糙米酵素原液与果蔬、菌菇和药材混合,制备的复合糙米酵素营养和保健功能更佳。
具体实施方式
以下所举实例只用于解释本发明,并非用于限定本发明的范围。
实施例1
一种糙米酵素粉的发酵生产方法,具体步骤如下:
(1)将有机糙米用纯净水清洗2次,在35℃恒温箱内发芽25h,每隔4h喷水一次,制得发芽糙米;
(2)将发芽糙米洗净,沥干,干燥后粉碎,过80目筛,制得发芽糙米粉;
(3)将发芽糙米粉、产朊假丝酵母与水按照8∶1∶12的比例添加到发酵罐中,搅拌均匀,40℃发酵4个月,完成糖化作用;
(4)向完成糖化作用的发酵罐中添加1%的巴氏醋杆菌,38℃发酵3个月,完成醋化作用;
(5)再向完成醋化作用的发酵罐中添加1%的植物乳杆菌,33℃发酵3个月,pH达到3.7时,发酵结束,获得糙米酵素原液;
(6)将糙米酵素原液与蔓越莓、树莓、诺丽果、雪莲果、青梅、金针菇、阿胶、胡萝卜和根甜菜的混合物按照6∶1的比例混合均匀,进行压力喷雾干燥,获得糙米酵素粉。
实施例2
一种糙米酵素粉的发酵生产方法,具体步骤如下:
(1)将有机糙米用纯净水清洗1次,在40℃恒温箱内发芽21h,每隔5h喷水一次,制得发芽糙米;
(2)将发芽糙米洗净,沥干,干燥后粉碎,过100目筛,制得发芽糙米粉;
(3)将所述发芽糙米粉、酿酒酵母与水按照9∶1∶13的比例添加到发酵罐中,搅拌均匀,41℃发酵3个月,完成糖化作用;
(4)向完成糖化作用的发酵罐中添加2%的醋化醋杆菌,39℃发酵4个月,完成醋化作用;
(5)再向完成醋化作用的发酵罐中添加2%的嗜酸乳杆菌,34℃发酵4个月,pH达到3.8时,发酵结束,获得糙米酵素原液;
(6)将糙米酵素原液与桑椹、蓝莓、凤梨、木瓜、橘子、西兰花、芹菜、山药、胶原蛋白和黑糖的混合物按照7∶2的比例混合均匀,进行离心喷雾干燥,获得糙米酵素粉。
实施例3
一种糙米酵素粉的发酵生产方法,具体步骤如下:
(1)将有机糙米用纯净水清洗3次,在45℃恒温箱内发芽20h,每隔6h喷水一次,制得发芽糙米;
(2)将发芽糙米洗净,沥干,干燥后粉碎,制得发芽糙米粉;
(3)将发芽糙米粉、马克斯克鲁维酵母与水按照10∶3∶15的比例添加到发酵罐中,搅拌均匀,42℃发酵5个月,完成糖化作用;
(4)向完成糖化作用的发酵罐中添加1.5%的巴氏醋杆菌巴氏亚种,39℃发酵3个月,完成醋化作用;
(5)再向完成醋化作用的发酵罐中添加1.5%的双歧乳杆菌,37℃发酵5个月,pH达到3.8时,发酵结束,获得糙米酵素原液;
(6)将糙米酵素原液与苹果、梨子、葡萄、哈密瓜、柠檬、红枣、黑木耳、银耳、小青菜、苦瓜、杏鲍菇和低聚异麦芽糖的混合物按照8∶1.5的比例混合均匀,进行气流式喷雾干燥,获得糙米酵素粉。
实施例4
一种糙米酵素粉的发酵生产方法,具体步骤如下:
(1)将有机糙米用纯净水清洗2次,在50℃恒温箱内发芽20h,每隔4h喷水一次,制得发芽糙米;
(2)将发芽糙米洗净,沥干,干燥后粉碎,制得发芽糙米粉;
(3)将发芽糙米粉、布拉酵母与水按照11∶3∶17的比例添加到发酵罐,搅拌均匀,42℃发酵6个月,完成糖化作用;
(4)向完成糖化作用的发酵罐中添加2%的巴氏醋杆菌和醋化醋杆菌,38℃发酵3个月,完成醋化作用;
(5)再向完成醋化作用的发酵罐中添加1%的嗜酸乳杆菌和双歧乳杆菌,37℃发酵3个月,pH达到3.7时,发酵结束,获得糙米酵素原液;
(6)将糙米酵素原液与桂圆、山楂、枸杞、当归、黄精、茯苓、红萝卜、莲藕、青椒、芦笋、高丽菜、西兰花、芹菜、香菇和低聚异麦芽糖的混合物按照6∶1的比例混合均匀,进行离心喷雾干燥,获得糙米酵素粉。
实施例5
一种糙米酵素粉的发酵生产方法,具体步骤如下:
(1)将有机糙米用纯净水清洗1次,在40℃恒温箱内发芽24h,每隔5h喷水一次,制得发芽糙米;
(2)将发芽糙米洗净,沥干,干燥后粉碎,制得发芽糙米粉;
(3)将发芽糙米粉、产朊假丝酵母和酿酒酵母与水按照12∶3∶18的比例添加到发酵罐中,搅拌均匀,42℃发酵4个月,完成糖化作用;
(4)向完成糖化作用的发酵罐中添加1%的醋化醋杆菌,38℃发酵4个月,完成醋化作用;
(5)再向完成醋化作用的发酵罐中添加2%的发酵乳杆菌和保加利亚乳酸菌,37℃发酵4个月,pH达到3.8时,发酵结束,获得糙米酵素原液;
(6)将所述糙米酵素原液与芦笋、高丽菜、西兰花、芹菜、山药、良姜、黑木耳、银耳、冬瓜、紫甘蓝、花椰菜、杏鲍菇、黄精和茯苓的混合物按照8∶1的比例混合均匀,进行压力喷雾干燥,获得糙米酵素粉。
实施例6
一种糙米酵素粉的发酵生产方法,具体步骤如下:
(1)将有机糙米用纯净水清洗3次,在50℃恒温箱内发芽22h,每隔4h喷水一次,制得发芽糙米;
(2)将发芽糙米洗净,沥干,干燥后粉碎,制得发芽糙米粉;
(3)将发芽糙米粉、产朊假丝酵母与水按照8∶3∶14的比例添加到发酵罐,搅拌均匀,40℃发酵6个月,完成酵母菌的糖化作用;
(4)向完成糖化作用的发酵罐中添加2%的巴氏醋杆菌巴氏亚种,40℃发酵5个月,完成醋化作用;
(5)再向完成醋化作用的发酵罐中添加2%的保加利亚乳酸菌、嗜热链球菌和罗伊氏乳杆菌,37℃发酵6个月,pH达到3.8时,发酵结束,获得糙米酵素原液;
(6)将糙米酵素原液与当归、黄精、茯苓、阿胶、胶原蛋白、低聚异麦芽糖、高丽菜、西兰花、芹菜和苹果的混合物按照4∶1的比例混合均匀,进行气流式喷雾干燥,获得糙米酵素粉。
按照酵素的检查项目对实施例1-3所生产的酵素进行检测,检测结果均如下表:
通过上述检测结果可知,本发明所制备的酵素各个指标均达到国家规定标准,安全可靠。
对比例1
一种糙米酵素粉的发酵生产方法,具体步骤如下:
(1)将有机糙米用纯净水清洗2次,在30℃恒温箱内发芽15h,每隔4h喷水一次,制得发芽糙米;
(2)将发芽糙米洗净,沥干,干燥后粉碎,过80目筛,制得发芽糙米粉;
(3)将发芽糙米粉、产朊假丝酵母与水按照8∶1∶12的比例添加到发酵罐中,搅拌均匀,40℃发酵2个月,完成糖化作用;
(4)向完成糖化作用的发酵罐中添加1%的巴氏醋杆菌,38℃发酵2个月,完成醋化作用;
(5)再向完成醋化作用的发酵罐中添加1%的植物乳杆菌,33℃发酵2个月,pH达到3.7时,发酵结束,获得糙米酵素原液;
(6)将糙米酵素原液与蔓越莓、树莓、诺丽果、雪莲果、青梅、金针菇、阿胶、胡萝卜和根甜菜的混合物按照6∶1的比例混合均匀,进行压力喷雾干燥,获得糙米酵素粉。
对比例2
一种糙米酵素粉的发酵生产方法,具体步骤如下:
(1)将有机糙米用纯净水清洗2次,在60℃恒温箱内发芽10h,每隔3h喷水一次,制得发芽糙米;
(2)将发芽糙米洗净,沥干,干燥后粉碎,过80目筛,制得发芽糙米粉;
(3)将发芽糙米粉、产朊假丝酵母与水按照8∶0.5∶12的比例添加到发酵罐中,搅拌均匀,40℃发酵4个月,完成糖化作用;
(4)向完成糖化作用的发酵罐中添加0.5%的巴氏醋杆菌,38℃发酵3个月,完成醋化作用;
(5)再向完成醋化作用的发酵罐中添加0.5%的植物乳杆菌,33℃发酵3个月,pH达到3.7时,发酵结束,获得糙米酵素原液;
(6)将糙米酵素原液与蔓越莓、树莓、诺丽果、雪莲果、青梅、金针菇、阿胶、胡萝卜和根甜菜的混合物按照6∶1的比例混合均匀,进行压力喷雾干燥,获得糙米酵素粉。
对比例3
一种糙米酵素粉的发酵生产方法,具体步骤如下:
(1)将有机糙米用纯净水清洗2次,在60℃恒温箱内发芽25h,每隔2h喷水一次,制得发芽糙米;
(2)将发芽糙米洗净,沥干,干燥后粉碎,过80目筛,制得发芽糙米粉;
(3)将发芽糙米粉、产朊假丝酵母与水按照8∶1∶12的比例添加到发酵罐中,搅拌均匀,35℃发酵4个月,完成糖化作用;
(4)向完成糖化作用的发酵罐中添加1%的巴氏醋杆菌,35℃发酵3个月,完成醋化作用;
(5)再向完成醋化作用的发酵罐中添加1%的植物乳杆菌,30℃发酵3个月,pH达到3.7时,发酵结束,获得糙米酵素原液;
(6)将糙米酵素原液与蔓越莓、树莓、诺丽果、雪莲果、青梅、金针菇、阿胶、胡萝卜和根甜菜的混合物按照6∶1的比例混合均匀,进行压力喷雾干燥,获得糙米酵素粉。
将上述实施例1-6和对比例1-3中获得的糙米酵素粉分别与纯净水按照1∶50的比例混合均匀,测定糙米酵素粉中SOD的活性,γ-氨基丁酸以及粗多糖的含量。
下表1为实施例1-6与对比例1-3中获得的糙米酵素粉各参数对照表
表1:实施例1-6与对比例1-3中获得的糙米酵素粉各参数对照表
由此可见,发芽糙米的制备,发酵菌种的用量、温度以及发酵时间均影响所得糙米酵素粉的SOD活性,γ-氨基丁酸以及粗多糖的含量;酵母菌40~42℃发酵3~6个月,醋酸菌38~42℃发酵3~6个月,乳酸菌33~37℃发酵3~6个月,并经喷雾干燥后,获得的糙米酵素粉SOD活性高,γ-氨基丁酸和粗多糖含量丰富;此外,本发明获得的糙米酵素粉为糙米酵素与果蔬、菌菇以及药材的复合粉,既能增加果蔬、菌菇和药材中的膳食纤维,又将糙米酵素中的活性成分与果蔬、菌菇和药材完美结合,获得的糙米酵素粉,口感好,保健效果极佳。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种糙米酵素粉的发酵生产方法,其特征在于,具体步骤如下:
(1)糙米经过清洗,在35~50℃恒温箱内发芽20~25h,每隔4~6h喷水一次,制得发芽糙米;
(2)将所述发芽糙米洗净,沥干,干燥后粉碎,制得发芽糙米粉;
(3)将所述发芽糙米粉、酵母菌与水按照8~12∶1~3∶12~18的比例添加到发酵罐,搅拌均匀,40~42℃发酵3~6个月,完成酵母菌的糖化作用;
(4)向完成糖化作用的发酵罐中添加1%~2%的醋酸菌,38~42℃发酵3~6个月,完成醋酸菌的醋化作用;
(5)再向完成醋化作用的发酵罐中添加1%~2%的乳酸菌,33~37℃发酵3~6个月,pH达到3.7~3.8时,发酵结束,获得糙米酵素原液;
(6)将所述糙米酵素原液与辅料按照6~8∶1~2的比例混合均匀,进行喷雾干燥,获得糙米酵素粉。
2.根据权利要求1所述的一种糙米酵素粉的发酵生产方法,其特征在于,步骤(3)中所述酵母菌选自产朊假丝酵母、酿酒酵母、马克斯克鲁维酵母或布拉酵母中的一种或多种。
3.根据权利要求1所述的一种糙米酵素粉的发酵生产方法,其特征在于,步骤(4)中所述醋酸菌选自巴氏醋杆菌、醋化醋杆菌或巴氏醋杆菌巴氏亚种中的一种或多种。
4.根据权利要求1所述的一种糙米酵素粉的发酵生产方法,其特征在于,步骤(5)中所述乳酸菌选自植物乳杆菌、嗜酸乳杆菌、双歧乳杆菌、发酵乳杆菌、保加利亚乳酸菌、嗜热链球菌或罗伊氏乳杆菌中的一种或多种。
5.根据权利要求1所述的一种糙米酵素粉的发酵生产方法,其特征在于,步骤(6)中所述辅料选自果蔬、菌菇或药材中的一种或多种。
6.根据权利要求1所述的一种糙米酵素粉的发酵生产方法,其特征在于,步骤(6)中所述果蔬选自蔓越莓、树莓、诺丽果、雪莲果、青梅、桑椹、蓝莓、凤梨、木瓜、橘子、苹果、梨子、葡萄、哈密瓜、柠檬、红枣、桂圆、山楂、红萝卜、胡萝卜、根甜菜、西红柿、莲藕、青椒、芦笋、高丽菜、西兰花、芹菜、山药、良姜、小青菜、苦瓜、冬瓜、紫甘蓝或花椰菜中的一种或多种。
7.根据权利要求1所述的一种糙米酵素粉的发酵生产方法,其特征在于,步骤(6)中所述菌菇选自杏鲍菇、香菇、金针菇、黑木耳或银耳中的一种或多种。
8.根据权利要求1所述的一种糙米酵素粉的发酵生产方法,其特征在于,步骤(6)中所述药材选自枸杞、当归、黄精、茯苓、阿胶或胶原蛋白中的一种或多种。
9.根据权利要求1所述的一种糙米酵素粉的发酵生产方法,其特征在于,步骤(6)中所述喷雾干燥为压力喷雾干燥、离心喷雾干燥或气流式喷雾干燥。
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