CN110122186B - High-sterol hericium erinaceus submerged fermentation culture medium for beverage and method for preparing hericium erinaceus fermentation liquor by using same - Google Patents
High-sterol hericium erinaceus submerged fermentation culture medium for beverage and method for preparing hericium erinaceus fermentation liquor by using same Download PDFInfo
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- CN110122186B CN110122186B CN201910496643.2A CN201910496643A CN110122186B CN 110122186 B CN110122186 B CN 110122186B CN 201910496643 A CN201910496643 A CN 201910496643A CN 110122186 B CN110122186 B CN 110122186B
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
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Abstract
The invention discloses a high-sterol hericium erinaceus submerged fermentation culture medium for beverages and a method for preparing hericium erinaceus fermentation liquor by using the same, wherein the high-sterol hericium erinaceus submerged fermentation culture medium is prepared from maltose, dextrin, glucose, yeast powder, soybean meal and water, the selected raw materials are all food grade, and the method comprises the following steps: the pH value is natural, the content of maltose is 1-2 wt%, the content of dextrin is 1-2 wt%, the content of glucose is 1-2 wt%, the content of yeast powder is 0.5-1 wt%, and the content of soybean powder is 1-2 wt%. The submerged fermentation culture medium of the invention completely adopts food-grade raw materials, does not contain inorganic salts such as magnesium sulfate, potassium dihydrogen phosphate and the like which are commonly used in hericium erinaceus liquid fermentation, and mycelium and fermentation liquor of a hericium erinaceus fermentation product can be directly used as food and medicine raw materials, so that the safety is higher.
Description
Technical Field
The invention relates to a hericium erinaceus submerged fermentation culture medium and a method for preparing hericium erinaceus fermentation liquor by using the same, in particular to a high-sterol hericium erinaceus submerged fermentation culture medium for a beverage and a method for preparing hericium erinaceus fermentation liquor by using the same.
Background
Hericium erinaceus (Hericium rinaceus) belongs to the genera of Basidiomycotina, Hymenomycetes, Hericium. Hericium erinaceus is a traditional edible fungus, benefits five internal organs, helps digestion, and has high cure rate for digestive system inflammation and tumors such as gastritis, gastric ulcer, duodenal ulcer and gastric cancer.
Hericium erinaceus contains various functional substances, such as polysaccharides, sterols, terpenoids, phenols, etc. Researches prove that the hericium erinaceus polysaccharide has the effects of resisting fatigue, reducing blood sugar, reducing blood fat, resisting tumors, resisting blood coagulation, resisting infection, resisting viruses, regulating immunity and the like. Sterol compounds, as one of the active ingredients of fungi, have very important physiological functions, such as maintaining the stability of the biological environment, controlling the metabolism of glycogen and substances, regulating stress response, etc., and are known as "life keys". The sterol has effects of reducing cholesterol, resisting cancer, resisting oxidation, resisting inflammation, preventing and treating prostate diseases, and is also a precursor for synthesis of multiple hormones and vitamin D; research shows that the sterol substance has a protective effect on gastric mucosa and can relieve the damage of helicobacter pylori related gastritis on gastric mucosa.
The mycelium of Hericium erinaceus has similar nutritive value and efficacy with the fruiting body, and has also been used in pharmacy, for example, Chinese patent medicine Hericium erinaceus mycelium is used as raw material of Hericium erinaceus mycelium for treating chronic superficial gastritis. The traditional hericium erinaceus cultivation method has strong seasonality, three-level strains are adopted for fruiting, fruiting bodies are obtained in about 60-70 days, one production cycle is about 100 days, and production is carried out in 1-2 seasons each year; sufficient mycelia are obtained by adopting liquid submerged fermentation for 7-10 days, fermentation liquor and mycelia can be used as raw materials of food and medicine, industrial annual production can be realized, and the production cost is far lower than that of agricultural cultivation.
Through liquid submerged fermentation, the yield of mycelium of the hericium erinaceus and the content of functional components of the fermentation product can be improved by adopting an artificial regulation and control means, the medicinal value of the hericium erinaceus is greatly improved, and the research and utilization of the fermentation product in the aspects of food and medicine are promoted.
Currently, the liquid submerged fermentation of the hericium erinaceus adopts a liquid culture medium formula used for cultivating the hericium erinaceus, generally contains inorganic salt components such as magnesium sulfate, potassium dihydrogen phosphate and the like, and is not a special formula for food. The utilization degree of the inorganic salts by the hypha and the residual quantity in the hypha and the fermentation liquor cannot be determined in the process of culturing the hericium erinaceus, and whether the fermentation product is directly used for food or not can influence the health. The existing literature reports that most hericium erinaceus liquid fermentation is only limited to shake flask culture, no technical index for large-scale production by using a liquid fermentation tank exists, the hypha yield and the contents of active substances such as polysaccharide and sterol in fermentation products are unstable, the yield is relatively low, and the stability and the efficacy of products are influenced.
Disclosure of Invention
The invention provides a high-sterol hericium erinaceus submerged fermentation culture medium for beverages and a method for preparing hericium erinaceus fermentation broth by using the high-sterol hericium erinaceus submerged fermentation culture medium, which are used for avoiding residues of inorganic salts used in a hericium erinaceus liquid submerged fermentation culture medium in fermentation products, influencing human health when the hericium erinaceus liquid submerged fermentation culture medium is used for foods, simultaneously improving the mycelium output in the hericium erinaceus liquid tank submerged fermentation production and the active substance content of polysaccharides, sterols and the like in the fermentation products, ensuring the stability of large-scale production of the fermentation products, and providing raw materials and production technical parameters for large-scale production of foods and medicines by using the hericium erinaceus liquid submerged fermentation medium. By adopting the submerged fermentation medium and the method for preparing the hericium erinaceus fermentation liquor by using the submerged fermentation medium, the content of active substances such as polysaccharide, ergosterol and the like in hericium erinaceus mycelia and the fermentation liquor can be stabilized and improved, and the fermentation product serving as a production raw material of a beverage can improve the quality and the efficacy of the hericium erinaceus beverage.
The purpose of the invention is realized by the following technical scheme:
a high sterol Hericium erinaceus submerged fermentation culture medium for beverage is prepared from maltose, dextrin, glucose, yeast powder, semen glycines powder, and water, and the selected raw materials are food grade, wherein: the pH value is natural, the content of maltose is 1-2 wt%, the content of dextrin is 1-2 wt%, the content of glucose is 1-2 wt%, the content of yeast powder is 0.5-1 wt%, and the content of soybean powder is 1-2 wt%.
A method for preparing a hericium erinaceus fermentation broth by using the high-sterol hericium erinaceus submerged fermentation medium comprises the following steps:
step one, preparation of liquid strains
Smashing hericium erinaceus slant strains under an aseptic condition, inoculating the hericium erinaceus slant strains into triangular flasks subpackaged with seed liquid culture media, and placing the triangular flasks on a shaking table for shake culture, wherein: the seed liquid culture medium is prepared from 1-2 wt% of glucose, 0.5-1 wt% of yeast powder, 15-20 wt% of potatoes and the balance of water, and the pH value is natural; the rotating speed of the shaking table is 130-150 revolutions per minute, the temperature is 22-26 ℃, and the culture time is 6-7 days;
step two, deep fermentation
(1) Dissolving the submerged fermentation culture medium with water, placing into an edible fungus liquid fermentation tank, adding water to a constant volume, and autoclaving, wherein: the volume of the edible fungus liquid fermentation tank is 200-800L; the filling amount of the liquid culture medium is 70-80% of the volume of the fermentation tank; the sterilization pressure is 0.08-0.12 MPa, the sterilization temperature is 115-125 ℃, and the time is 30-45 min;
(2) cooling the culture medium to 30-35 ℃, inoculating liquid strains for submerged fermentation culture, wherein: the inoculation amount of the liquid strain is 1-2%, the pressure of a tank is maintained to be 0.01-0.03 MPa, the culture temperature is 24-26 ℃, and the culture time is 7-8 days;
step three, collecting mycelium
Filtering the mycelium by using a 120-mesh filter screen after the fermentation is finished, wherein the filtrate is fermentation liquor;
step four, extracting fermentation liquor
Heating the fermentation tank to 55-60 ℃, keeping the temperature for 2.5-3 hours, and then filtering hypha by adopting a 120-mesh filter screen to obtain filtrate, namely fermentation liquor.
Compared with the prior art, the invention has the following advantages:
1. the submerged fermentation culture medium can promote the growth of mycelia in the liquid culture process of hericium erinaceus, improve the yield of the mycelia, promote the synthesis of ergosterol, improve the content of the ergosterol in the mycelia and fermentation liquor, ensure that the yield of dry mycelia reaches 18-25 g/L, ensure that the content of the ergosterol in the dry mycelia reaches 1.5-2.0 mg/g, the content of the ergosterol in the fermentation liquor reaches 0.4-1.0 mg/mL, and ensure that the content of polysaccharide reaches 1.5-3.0 mg/mL.
2. The submerged fermentation culture medium of the invention completely adopts food-grade raw materials, does not contain inorganic salts such as magnesium sulfate, potassium dihydrogen phosphate and the like which are commonly used in hericium erinaceus liquid fermentation, and mycelium and fermentation liquor of a hericium erinaceus fermentation product can be directly used as food and medicine raw materials, so that the safety is higher.
Detailed Description
The technical solutions of the present invention are further described below with reference to the following examples, but the present invention is not limited thereto, and any modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Example 1:
the high sterol hericium erinaceus submerged fermentation culture medium for the beverage provided by the embodiment is prepared from maltose, dextrin, glucose, yeast powder, soybean meal and water, wherein: the pH value of the fermentation medium is natural, the content of maltose is 1.5wt%, the content of dextrin is 1.5wt%, the content of glucose is 1.5wt%, the content of yeast powder is 0.6wt%, and the content of soybean powder is 1.5 wt%.
Example 2:
this example differs from example 1 in that: the content of maltose is 1 wt%, the content of dextrin is 2 wt%, the content of glucose is 1 wt%, the content of yeast powder is 1 wt%, and the content of soybean powder is 2 wt%.
Example 3:
this example differs from example 1 in that: the content of maltose is 2 wt%, the content of dextrin is 1 wt%, the content of glucose is 2 wt%, the content of yeast powder is 0.5 wt%, and the content of soybean powder is 1 wt%.
Example 4:
this example provides a method for preparing a fermentation broth of Hericium erinaceus using the submerged fermentation medium described in example 1, comprising the steps of:
step one, strain preparation
The strain is cultured by adopting a liquid shake flask culture method, the strain on the bevel of the hericium erinaceus is crushed under an aseptic condition, the crushed strain is inoculated into a triangular flask which is subpackaged with a seed liquid culture medium (1.5 wt% of glucose, 0.8 wt% of yeast powder, 20 wt% of potatoes, the balance of water and natural pH value), the triangular flask is placed on a shaking table for shake culture, the rotation speed of the shaking table is 150 r/min, the temperature is 24-25 ℃, and the culture time is 6-7 days, so that the hericium erinaceus can be used as the strain.
Step two, deep fermentation
(1) Dissolving the submerged fermentation culture medium with water, filling into an edible fungus liquid fermentation tank (200-800L), adding water to a constant volume, filling the liquid culture medium with a filling amount of 70-80% of the volume of the fermentation tank, and autoclaving at 120 deg.C for 40 min.
(2) And (3) inoculating a liquid strain after the culture medium is cooled to 30 ℃, wherein the inoculation amount is 1-2%, the pot pressure is maintained at 0.01-0.03 MPa, the culture temperature is 24-26 ℃, and the culture time is 7-8 days.
Hypha fermentation standard: the mycelium is more than four fifths of the volume of the fermented mash.
Step three, collecting mycelium
After fermentation, filtering mycelium with 120 mesh nylon net, drying at 60 deg.C, wherein the dried mycelium can be used for extracting active substances or raw materials of food and medicine, and the filtered fermentation broth can be directly used as raw material for beverage production.
Step four, extracting fermentation liquor
After fermentation, if mycelium is not separately collected, the fermentation product obtained by mixing mycelium and fermentation liquor can be directly extracted and reused. Heating the fermentation tank to 75-80 ℃, keeping the temperature for 3 hours, partially dissolving active substances such as polysaccharide, sterol and the like in the hericium erinaceus mycelium into the fermentation liquor, then filtering, collecting the mycelium, drying the mycelium at 60 ℃, and reserving the filtrate, wherein the filtrate can be directly used as a raw material for producing the beverage.
In the embodiment, the yield of the dry mycelium reaches 21.5g/L, the ergosterol content in the dry mycelium reaches 1.85mg/g, the ergosterol content in the fermentation liquor in the third step is 0.48mg/ml, and the hericium erinaceus polysaccharide content is 1.6 mg/ml; the ergosterol content in the fermentation liquor in the fourth step is 0.54mg/ml, and the polysaccharide content is 3.0 mg/ml.
Claims (3)
1. A high sterol hericium erinaceus submerged fermentation culture medium for beverages is characterized in that the high sterol hericium erinaceus submerged fermentation culture medium is prepared from maltose, dextrin, glucose, yeast powder, soybean meal and water, wherein: the pH value is natural, the content of maltose is 1.5wt%, the content of dextrin is 1.5wt%, the content of glucose is 1.5wt%, the content of yeast powder is 0.6wt%, and the content of soybean powder is 1.5 wt%;
the method for preparing the hericium erinaceus fermentation liquor by using the high-sterol hericium erinaceus submerged fermentation medium comprises the following steps:
step one, preparation of liquid strains
Crushing Hericium erinaceus slant strains under aseptic condition, inoculating into triangular flask filled with seed liquid culture medium, and shake culturing on shaking table;
step two, deep fermentation
(1) Dissolving the submerged fermentation culture medium with water, placing into an edible fungus liquid fermentation tank, adding water to desired volume, and autoclaving;
(2) cooling the culture medium to 30-35 ℃, inoculating liquid strains for submerged fermentation culture;
the volume of the edible fungus liquid fermentation tank is 200-800L; the filling amount of the liquid culture medium is 70-80% of the volume of the fermentation tank; the sterilization pressure is 0.08-0.12 MPa, the sterilization temperature is 115-125 ℃, and the time is 30-45 min; the inoculation amount of the liquid strain is 1-2%, the pressure of a tank is maintained to be 0.01-0.03 MPa, the culture temperature is 24-26 ℃, and the culture time is 7-8 days;
step three, collecting mycelium
Filtering the mycelium by using a 120-mesh filter screen after the fermentation is finished, wherein the filtrate is fermentation liquor;
and after fermentation is finished, directly extracting a fermentation product obtained by mixing the mycelia with the fermentation liquor and then recycling the fermentation product, heating the fermentation tank to 75-80 ℃, keeping the temperature for 3 hours, dissolving part of active substances in the hericium erinaceus mycelia into the fermentation liquor, filtering, collecting the mycelia, drying the mycelia at 60 ℃, and keeping the filtrate for being directly used as a production raw material of the beverage.
2. The high sterol hericium erinaceus submerged fermentation medium for beverages according to claim 1, wherein the maltose, dextrin, glucose, yeast powder, soybean flour, and water are all food grade.
3. The high sterol hericium erinaceus submerged fermentation culture medium for beverage as claimed in claim 1, wherein in the first step, the rotation speed of the shaking table is 130-150 rpm, the temperature is 22-26 ℃, and the culture time is 6-7 days.
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Citations (2)
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| CN101467780A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Edible fungus beverage |
| CN105494817A (en) * | 2016-01-08 | 2016-04-20 | 王宏 | Health maintenance grapefruit tea and application thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467780A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Edible fungus beverage |
| CN105494817A (en) * | 2016-01-08 | 2016-04-20 | 王宏 | Health maintenance grapefruit tea and application thereof |
Non-Patent Citations (3)
| Title |
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| "猴头菌深层发酵及营养液研究初探";孙青春等;《广州食品工业科技》;20000630;第38-39、41页 * |
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