CN111543254A - 一种桑黄菌丝体的培养方法、饮品及其应用 - Google Patents
一种桑黄菌丝体的培养方法、饮品及其应用 Download PDFInfo
- Publication number
- CN111543254A CN111543254A CN202010419246.8A CN202010419246A CN111543254A CN 111543254 A CN111543254 A CN 111543254A CN 202010419246 A CN202010419246 A CN 202010419246A CN 111543254 A CN111543254 A CN 111543254A
- Authority
- CN
- China
- Prior art keywords
- phellinus
- culture
- phellinus igniarius
- mycelium
- strain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000123113 Phellinus igniarius Species 0.000 title claims abstract description 89
- 238000012136 culture method Methods 0.000 title claims abstract description 11
- 241000001727 Tropicoporus linteus Species 0.000 claims abstract description 41
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 239000001963 growth medium Substances 0.000 claims abstract description 40
- 235000013361 beverage Nutrition 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 230000003321 amplification Effects 0.000 claims abstract description 9
- 238000003199 nucleic acid amplification method Methods 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 238000012807 shake-flask culturing Methods 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 229920001277 pectin Polymers 0.000 claims description 12
- 239000001814 pectin Substances 0.000 claims description 12
- 235000010987 pectin Nutrition 0.000 claims description 12
- 239000000230 xanthan gum Substances 0.000 claims description 12
- 229920001285 xanthan gum Polymers 0.000 claims description 12
- 235000010493 xanthan gum Nutrition 0.000 claims description 12
- 229940082509 xanthan gum Drugs 0.000 claims description 12
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 11
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000001509 sodium citrate Substances 0.000 claims description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 239000001888 Peptone Substances 0.000 claims description 9
- 108010080698 Peptones Proteins 0.000 claims description 9
- 238000012258 culturing Methods 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 9
- 235000019319 peptone Nutrition 0.000 claims description 9
- 239000004302 potassium sorbate Substances 0.000 claims description 9
- 229940069338 potassium sorbate Drugs 0.000 claims description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims description 9
- 208000012788 shakes Diseases 0.000 claims description 9
- 239000008176 lyophilized powder Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 235000012907 honey Nutrition 0.000 claims description 7
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 5
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002609 medium Substances 0.000 claims description 5
- 235000021433 fructose syrup Nutrition 0.000 claims description 4
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 239000000413 hydrolysate Substances 0.000 claims description 2
- 238000000967 suction filtration Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000004108 freeze drying Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 8
- 238000001035 drying Methods 0.000 description 7
- 235000019985 fermented beverage Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 241000123107 Phellinus Species 0.000 description 5
- 235000015201 grapefruit juice Nutrition 0.000 description 5
- 238000001556 precipitation Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 241001556385 Sanghuangporus baumii Species 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000008188 pellet Substances 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 2
- 241000123392 Hymenochaetaceae Species 0.000 description 2
- 241000222383 Polyporales Species 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 241000222382 Agaricomycotina Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000013386 optimize process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- A01G18/40—Cultivation of spawn
-
- 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
- A01G18/20—Culture media, e.g. compost
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
Abstract
本发明公开了一种桑黄菌丝体的培养方法、饮品及其应用。该培养方法,包含以下步骤:(1)摇瓶扩大培养;(2)种子罐扩大培养:步骤(1)中培养的生产摇瓶二级种接入发酵培养基中,进行扩大培养,得到一级桑黄菌种;(3)发酵罐扩大培养:将步骤(2)得到的一级桑黄菌种接入装有发酵培养基的发酵罐中进行发酵罐培养,过滤,得桑黄菌丝体。通过该方法生产的桑黄菌丝体生长周期短,质量高。并利用冷冻干燥技术制得桑黄菌丝粉,并在此基础上制备的饮品除具有良好的保健效果外,饮品色泽均一、口感佳、贮藏期长等优点。
Description
技术领域
本发明涉及菌丝体培养方法及其应用,特别涉及一种桑黄菌丝体的培养方法、饮品及其应用。
背景技术
桑黄(Phellinus baumii)是一种名贵的药用真菌,又称桑耳、胡孙眼、桑黄菇等。桑黄属担子菌亚门(Basidiomycotas)层菌纲(Hymenomycetes)、非褶菌目(Aphyllophorales)锈革孔菌科(Hymenochaetaceae)针层孔菌属(Phellinus Quel),主要包括火木针层孔菌(Phellinus igniariu s)、裂蹄针层孔菌(Phellinus linteus)和鲍氏针层孔菌(Phellinus baumii)。桑黄是目前国际公认的生物抗癌领域中有效率并排在第一位的药用菌。近年来,国内外学者对桑黄的药理作用及化学成分作了进一步的研究,表明桑黄具有抗癌、抗肿瘤、免疫调节作用、保肝和抗肝硬化作用、抗脂质过氧化作用;抗诱变、降血糖、抗肺炎、抑菌和消炎作用等。
近年来,国内外市场对桑黄需求量的不断增大,而人工栽培桑黄技术不成熟,品质也不够稳定,造成国内对野生桑黄资源的掠夺性开采现象非常严重,致使桑黄野生资源濒临枯竭。
通过液体发酵所得桑黄菌丝体,其多糖含量、营养价值及有效成分不低于子实体,因而具有广阔的开发和应用前景。桑黄菌液体培养最大的优点利于进行工厂规模化连续生产,具有发酵周期短、生产效益高等特点。发酵培养得到的菌丝体可以作为液体菌种,在固体培养基的接种应用方面,具有流动快、易分散、萌发快、发菌点多等特点。发酵液等也可以直接作药用或供分离提取,能够有效弥补对野生桑黄菌资源的过度开发和利用。
发明内容
发明目的:本发明通过对桑黄的培养方法进行摸索,采用常见玉米粉及麸皮等农副下脚料,降低培养成本,并通过摇床培养和液体深层发酵得到桑黄菌丝球,且该方式易于大量获得桑黄菌丝体。本发明的另一个目的是提供了一种桑黄饮品,经真空冷冻干燥方式得菌丝粉,最大程度保留桑黄液体发酵的功效成分使饮品中的营养成分、活性物质、酶活性都较少丢失或受到破坏,保证产品的质量和提高人体免疫力增强体质的保健效果。
技术方案:本发明第一方面提供了一种桑黄菌丝体的培养方法,包含以下步骤:
(1)摇瓶扩大培养:将桑黄菌种接种到斜面培养基上,进行斜面培养;将经过斜面培养的桑黄菌种接种到摇瓶培养基中,进行一级摇瓶培养;将经过一级摇瓶培养桑黄菌种的接种到摇瓶培养基中进行二级摇瓶培养,所得桑黄菌种为生产摇瓶二级种;
(2)种子罐扩大培养:步骤(1)中培养的生产摇瓶二级种接入发酵培养基中,进行扩大培养,得到一级桑黄菌种;
(3)发酵罐扩大培养:将步骤(2)得到的一级桑黄菌种接入装有发酵培养基的发酵罐中进行发酵罐培养,过滤,得桑黄菌丝体。
本发明第二方面提供了一种由上述培养方法培养的桑黄菌丝体。
本发明第三方面提供了桑黄菌丝体在饮品中的应用。
本发明第四方面提供了一种由上述的培养方法得到的桑黄菌丝体制备的桑黄菌丝冻干粉。
本发明第五方面提供了一种桑黄饮品,由以下质量百分含量的组分组成:4-6%桑黄菌丝冻干粉、8-10%红柚浓缩汁、2-3%蜂蜜、3-5%果葡糖浆、0.01-0.015%山梨酸钾、柠檬酸0.3-0.5%、柠檬酸钠0.03-0.05%、果胶0.02-0.04%、0.05-0.09%黄原胶、食盐0.02-0.03%,余量为水。
本发明第六方面提供了桑黄菌丝体在饮品中的应用,所述应用具体方法为:
(a)将上述的所得的桑黄菌丝体,进行真空冷冻干燥,得桑黄菌丝体冻干粉;
(b)将步骤(a)中得到的桑黄菌丝体酶解液制备成桑黄饮品;所述桑黄饮品由以下质量百分含量的组分组成:4-6%桑黄菌丝冻干粉、8-10%红柚浓缩汁、2-3%蜂蜜、3-5%果葡糖浆、0.01-0.015%山梨酸钾、柠檬酸0.3-0.5%、柠檬酸钠0.03-0.05%、果胶0.02-0.04%、0.05-0.09%黄原胶、食盐0.02-0.03%,余量为水。
优选地,所述斜面培养基由以下质量百分含量的组分组成:1.8-2.0%玉米粉;2-2.5%葡萄糖;1.0-1.5%蛋白胨;1.8-2.0%琼脂;0.15-0.2%K2HPO4;0.08-1.2%MgSO4;余量为水。
优选地,步骤(2)中,所述发酵培养基组成成分为:按质量百分比计,葡萄糖1.5%-2%,玉米粉2.5-3.0%,蛋白胨0.05%-0.1%,麸皮0.5%-0.8%,K2HPO40.15-0.2%;MgSO40.03-0.08%,余量为水。
本发明中摇瓶培养所采用的培养基与发酵培养基的组分相同,即:所述摇瓶培养的培养基为:按质量百分比计,葡萄糖1.5%-2%,玉米粉2.5-3.0%,蛋白胨0.05%-0.1%,麸皮0.5%-0.8%,K2HPO40.15-0.2%;MgSO40.03-0.08%,余量为水。
步骤(1)中,所述斜面培养为在将接种有桑黄菌种的斜面培养基在17-22℃条件下暗培养5-7d,待斜面长满菌丝体。
斜面培养基的配制方法为:称取定量玉米粉(粒度要求为20目-30目),放入水中煮沸,文火15-20min,用双层消毒纱布过滤,补足水分至1000mL,将蛋白胨、琼脂、葡萄糖、K2HPO4、MgSO4等加入,后将制备好的培养基趁热分装。
步骤(1)中,所述一级摇瓶培养条件为接入经过斜面培养的桑黄菌种1.5-2cm2,以150-200rpm转速,在20-30℃条件下,振荡培养9-15d,收集菌丝悬液。
步骤(1)中,所述二级摇瓶培养为将经过一级摇瓶培养的桑黄菌种与摇瓶培养基体积比为0.08-0.12的接种量接种到摇瓶培养基中,以150-200rpm转速,在25-30℃条件下,pH值为6.3-6.8,培养5-7d。
步骤(2)中,所述扩大培养为生产摇瓶二级种与发酵培养基体积比为0.1-0.16的接种量接种于发酵培养基中,控制罐温25-28℃,搅拌速度140-190rpm,通气量1:0.4-0.8v/v.min,发酵培养9-13d。
其中,上述一级摇瓶培养、二级摇瓶培养、发酵罐扩大培养所用的培养基组分与斜面培养的培养基组分大致相同,少了琼脂组分,即摇瓶培养基和发酵培养基的组分如下:葡萄糖1.5%-2%,玉米粉2.5-3.0%,蛋白胨0.05%-0.1%,麸皮0.5%-0.8%,K2HPO40.15-0.2%;MgSO40.03-0.08%,余量为水。
本发明第七方面提供了一种桑饮品的制备方法,制备桑黄菌丝冻干粉,将各组分按比例添加,得含有桑黄菌丝体的饮品。
进一步地,制备上述桑黄饮品的制备方法,包含以下步骤:(1)将发酵一天的发酵液,放罐,发酵醪料经过滤,得新鲜的桑黄菌丝体,清洗过滤后的桑黄菌丝体,进行冻干;(2)冻干操作,设置参数为:预冻温度-40±2℃、预冻3-4h,二次预冻温度为-30℃±2℃、预冻2-3h;一次干燥温度45-48℃,干燥2-3h,二次干燥温度50-52℃,干燥5-6h,即得桑黄菌丝冻干粉。(3)将果葡糖浆、蜂蜜等用少量软水溶解过滤,然后分别加入桑黄菌丝冻干粉、热水溶化的果胶及黄原胶、柠檬酸、山梨酸钾搅拌均匀,加入红柚浓缩汁及其他配料,最后补水至配方规定的量。(4)将步骤(3)中得到的混合液进行均质研磨,均质为采用二级均质工艺,将料液预热至65-75℃,25-27MPa下均质处理10-15min,随后在15-20MPa均质压力下均质5-10min。采用二级均质工艺的主要目的在于进一步降低桑黄饮品中的粒径,使饮品体系更稳定,此外可以降低脂肪氧化的敏感性,且降低桑黄饮品的粒径可以有更强的风味和更好的口感,口感更佳细腻。(5)将步骤(4)中的混合料在100℃下杀菌10min,以破坏或杀灭致病及其他不良的微生物,精滤后得澄清透明的酶解滤液,以提高产品细腻度;(6)将定容后的料液加热至沸,趁热加灌入已灭菌的饮料瓶、压盖后105℃下杀菌10min、冷却后得桑黄饮品。
除非另有说明,本发明所述“%”为质量百分浓度。
有益效果:(1)本发明通过对桑黄培养基的改进和培养方法的改进,进行液体深层发酵及摇床培养得到桑黄菌丝体,此方法易于控制,易于大量获得桑黄菌丝体。(2)本发明将清洗过滤后的菌丝体经冻干后,加入其它辅料,混合液均质后,经过灭菌,得到菌丝发酵饮品,在处理过程中,采用冻干方式对桑黄菌丝进行处理,其营养成分和活性物质得到保留。(3)本发明的桑黄菌丝发酵饮品,在保留桑黄菌丝原有的保健功效的基础之上,添加浓缩红柚汁,使桑黄饮品的营养更加丰富,风味独特,口感更加细腻,减少了饮品在后期贮藏过程中的分层、褐变等现象。
具体实施方式
一、原料来源
1.1桑黄菌种由江苏食用菌研究所所提供;
1.2黄原胶、果胶等购于上海阿拉丁生化科技股份有限公司;
1.3浓缩红柚汁、蔗糖等为市售食品级;
1.4其余材料均市购所得。
二、检测方法
2.1感官评定
取试样置于烧杯中,在自然光下观察色泽和组织状态。闻其气味,用温开水漱口,品尝滋味。感官品质得分为3个指标总和。感官评价由20位具有品评经验的食品专业同学进行评价,取其平均值。
外观(10-30分):细腻润滑,组织连贯均一,无结块和分层、无固体析出、色泽一致,无沉淀。
口感(10-40分):口感爽滑,口味醇厚。
风味(10-30分):饮品的酸甜度适中、饮品香气浓厚,独特饮品酵香。
表1 桑黄菌丝饮品L9(34)试验因素与水平
2.2桑黄饮品稳定性测定
2.2.1观察一周,测定析出水层的高度Lw和样品总高度Ls,Lw/Ls以来表示自然分层比,值越小稳定性越好。
2.2.2离心沉淀率口将放置一段时间的饮料摇匀,加入样品于离心管的3/4处,然后在2500r/min下离心8min,再弃去上部溶液,准确称取沉淀物重,利用式一计算离心沉淀率。
W=m2-m1/m0-m1*100%
W:离心沉淀率;
m1:一用于装离心液体的塑料壳重,g;
m2:离心后,除去上清液时的壳重与沉淀总重,g;
m0:离心前液体与壳体总重,g。
2.3桑黄菌丝体鲜重测定方法
桑黄菌丝体发酵液,采用100目筛网过滤,将菌丝体用蒸馏水冲洗数次,沥干,称重后,即得桑黄菌丝体鲜重。
三、桑黄菌丝球冻干粉制备
实施例1:桑黄菌接种到斜面培养基上,斜面培养基组分为1.8%玉米粉;2%葡萄糖;1.0%蛋白胨、2.0%琼脂、0.2%K2HPO4、0.08%MgSO4、余量为水。在黑暗中20℃条件下培养数7d,待斜面长满桑黄菌丝,将桑黄菌种接种到摇瓶培养基中,进行一级摇瓶培养,得到生产摇瓶一级种,培养条件为摇瓶培养基与摇瓶的体积比为200:1000mL/mL,摇瓶培养基的组分葡萄糖2%,玉米粉3.0%,蛋白胨0.05%、麸皮0.5%、K2HPO40.2%、MgSO40.05%,余量为水,接入1.5cm2的经斜面培养的菌种,150rpm振荡培养7d,温度20℃;将经过一级摇瓶培养桑黄菌种与摇瓶培养基按体积比为0.12:1进行接种,进行二级摇瓶培养,按上述一级摇瓶培养基和培养条件,再次扩大培养5d,得到生产摇瓶二级种。生产摇瓶二级种转接入装有发酵培养基的种子罐进行扩大培养得到发酵一级种,培养条件为接种量与发酵培养基的体积比为0.1:1,控制罐温25℃,搅拌速度150rpm,通气量1:0.4v/v.min,发酵培养10d;按种子罐扩大培养所述的发酵培养基和培养条件,将发酵一级种转接入装有发酵培养基的发酵罐培养,发酵一天放罐,发酵醪料经过滤,得新鲜的桑黄菌丝球。
采用南京先欧XO-100F型真空冷冻干燥机,设置预冻温度-40±2℃、预冻4h,二次预冻温度为-30℃±2℃、预冻3h;一次干燥温度46℃,干燥3h,二次干燥温度50℃,干燥6h,即得桑黄菌丝冻干粉。
四、桑黄饮品的制备
样品1:6%桑黄菌丝冻干粉、2%蜂蜜、4%果葡糖浆、10%红柚浓缩汁,25MPa下均质处理15min,随后,在20MPa均质压力下均质10min,均质后补水至100%。再将热水溶化后的果胶及黄原胶(0.04%+0.09%)、柠檬酸及柠檬酸钠(0.5%+0.05%)、0.01%山梨酸钾、0.02%食盐等加入,将料液预热至70℃,26MPa下均质处理10min,随后在20MPa均质压力下均质10min,搅拌均匀后,控制脱气真空度为0.06MPa,脱气25min,脱气完成后加热料液至沸保持10min,趁热加灌入已灭菌的饮料瓶、压盖后105℃下杀菌10min、冷却后得桑黄菌丝发酵饮品。
样品2:5%桑黄菌丝冻干粉、9%红柚浓缩汁、2%蜂蜜、4%果葡糖浆、0.01%山梨酸钾、柠檬酸0.3%、柠檬酸钠0.03%、0.03%果胶、0.06%黄原胶、食盐0.02%,制备方法同样品1。
样品3:5%桑黄菌丝冻干粉、9%红柚浓缩汁、3%蜂蜜、5%果葡糖浆、0.015%山梨酸钾、柠檬酸0.3%、柠檬酸钠0.03%、0.02%果胶、0.07%黄原胶、食盐0.03%,制备方法同样品1。
样品4:5%桑黄菌丝冻干粉、10%红柚浓缩汁、2%蜂蜜、4%果葡糖浆、0.011%山梨酸钾、柠檬酸0.4%、柠檬酸钠0.04%、0.03%果胶、0.07%黄原胶、食盐0.03%,制备方法同样品1。
五、样品理化性质测定
5.1桑黄菌丝发酵饮品调配正交试验结果分析
表2 桑黄菌丝发酵饮品调配L9(34)试验因素与水平
从表2桑黄菌丝发酵饮品调配工艺的正交试验结果中的R值可知,影响其综合评分的因素主次顺序为A>C>B>D,即桑黄菌丝冻干粉添加量>柠檬酸+柠檬酸钠>红柚汁+果葡糖浆>果胶+黄原胶。依据综合评分的结果分析可知,优化的工艺组合均为A2B2C3D1,即桑黄菌丝冻干粉的添加量为5%,红柚汁9%与4%果葡糖浆及柠檬酸0.5%+柠檬酸钠0.05%,果胶0.04%及黄原胶0.09%。外观、口感及风味的综合值均保持在最高。
六、结果测定
表3 样品检测结果
对样品进行性能测定,结果见表3。由表3的结果可以看出,按照不同设定比例对桑黄进行离心沉淀的检验及感官评分,表明在适宜的添加比例当中,离心沉淀率及感官差异不显著,证明在实际操作中,此桑黄菌丝饮品的产品在保证口感的同时,稳定性较高。
Claims (9)
1.一种桑黄菌丝体的培养方法,其特征在于,包含以下步骤:
(1)摇瓶扩大培养:将桑黄菌种接种到斜面培养基上,进行斜面培养;将经过斜面培养的桑黄菌种接种到摇瓶培养基中,进行一级摇瓶培养;将经过一级摇瓶培养桑黄菌种的接种到摇瓶培养基中进行二级摇瓶培养,所得桑黄菌种为生产摇瓶二级种;
(2)种子罐扩大培养:步骤(1)中培养的生产摇瓶二级种接入发酵培养基中,进行扩大培养,得到一级桑黄菌种;
(3)发酵罐扩大培养:将步骤(2)得到的一级桑黄菌种接入装有发酵培养基的发酵罐中进行发酵罐培养,过滤,得桑黄菌丝体。
2.一种由权利要求1所述的培养方法培养的桑黄菌丝体。
3.根据权利要求2所述的桑黄菌丝体在饮品中的应用。
4.一种由权利要求1所述的培养方法得到的桑黄菌丝体或由权利要求2所述的桑黄菌丝体制备的桑黄菌丝冻干粉。
5.一种含有桑黄饮品,其特征在于,由以下质量百分含量的组分组成:如权利要求4所述的4-6%桑黄菌丝冻干粉、8-10%红柚浓缩汁、2-3%蜂蜜、3-5%果葡糖浆、0.01-0.015%山梨酸钾、柠檬酸0.3-0.5%、柠檬酸钠0.03-0.05%、果胶0.02-0.04%、0.05-0.09%黄原胶、食盐0.02-0.03%,余量为水。
6.根据权利要求3所述的桑黄菌丝体在饮品中的应用,其特征在于,所述应用具体方法为:
(a)将权利要求1所得的抽滤所得的桑黄菌丝体,进行真空冷冻干燥,得桑黄菌丝体冻干粉;
(b)将步骤(a)中得到的桑黄菌丝体酶解液制备成桑黄饮品;所述桑黄饮品由以下质量百分含量的组分组成:4-6%桑黄菌丝冻干粉、8-10%红柚浓缩汁、2-3%蜂蜜、3-5%果葡糖浆、0.01-0.015%山梨酸钾、柠檬酸0.3-0.5%、柠檬酸钠0.03-0.05%、果胶0.02-0.04%、0.05-0.09%黄原胶、食盐0.02-0.03%,余量为水。
7.根据权利要求1所述的桑黄菌丝体的培养方法,其特征在于,所述斜面培养基由以下质量百分含量的组分组成:1.8-2.0%玉米粉;2-2.5%葡萄糖;1.0-1.5%蛋白胨;1.8-2.0%琼脂;0.15-0.2%K2HPO4;0.08-1.2%MgSO4;余量为水。
8.根据权利要求1所述的桑黄菌丝体的培养方法,其特征在于,步骤(2)中,所述发酵培养基组成成分为:按质量百分比计,葡萄糖1.5%-2%,玉米粉2.5-3.0%,蛋白胨0.05%-0.1%,麸皮0.5%-0.8%,K2HPO40.15-0.2%;MgSO40.03-0.08%,余量为水。
9.一种如权利要求5所述的桑黄饮品的制备方法,其特征在于,制备桑黄菌丝冻干粉,将各组分按比例添加,得桑黄饮品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010419246.8A CN111543254A (zh) | 2020-05-18 | 2020-05-18 | 一种桑黄菌丝体的培养方法、饮品及其应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010419246.8A CN111543254A (zh) | 2020-05-18 | 2020-05-18 | 一种桑黄菌丝体的培养方法、饮品及其应用 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111543254A true CN111543254A (zh) | 2020-08-18 |
Family
ID=72006466
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010419246.8A Withdrawn CN111543254A (zh) | 2020-05-18 | 2020-05-18 | 一种桑黄菌丝体的培养方法、饮品及其应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111543254A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113892563A (zh) * | 2021-09-18 | 2022-01-07 | 江苏农林职业技术学院 | 一种缓解冷应激的复合益生菌制剂 |
CN114403315A (zh) * | 2022-01-27 | 2022-04-29 | 夏津素源生物科技有限公司 | 一种基于夏津白桑椹桑黄及霜桑叶的复合饮品的制备方法及制备装置 |
CN114886066A (zh) * | 2022-05-23 | 2022-08-12 | 广西民族师范学院 | 一种黄金菇桑黄复合保健饮品制备工艺 |
-
2020
- 2020-05-18 CN CN202010419246.8A patent/CN111543254A/zh not_active Withdrawn
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113892563A (zh) * | 2021-09-18 | 2022-01-07 | 江苏农林职业技术学院 | 一种缓解冷应激的复合益生菌制剂 |
CN113892563B (zh) * | 2021-09-18 | 2023-08-25 | 江苏农林职业技术学院 | 一种缓解冷应激的复合益生菌制剂 |
CN114403315A (zh) * | 2022-01-27 | 2022-04-29 | 夏津素源生物科技有限公司 | 一种基于夏津白桑椹桑黄及霜桑叶的复合饮品的制备方法及制备装置 |
CN114886066A (zh) * | 2022-05-23 | 2022-08-12 | 广西民族师范学院 | 一种黄金菇桑黄复合保健饮品制备工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103907987B (zh) | 一种多菌种混合连续发酵制备山楂果醋饮料的方法 | |
CN108504621B (zh) | 用于蝙蝠蛾拟青霉Cs-4的培养基及其制备方法 | |
CN1298259C (zh) | 一种灵芝发芽糙米果液的生产方法及其产品 | |
CN111543254A (zh) | 一种桑黄菌丝体的培养方法、饮品及其应用 | |
CN106367284B (zh) | 一种枸杞甘草苹果保健醋的液态深层发酵工艺 | |
CN109315656A (zh) | 一种多菌种复合发酵玫瑰花酵素的制备方法 | |
CN109303222A (zh) | 一种无糖无醇型健康复合酵素饮品的制备方法 | |
CN106721770A (zh) | 利用红枣制备发酵益生饮料的方法 | |
CN1786145A (zh) | 欧李果醋及其生产方法 | |
CN105647756A (zh) | 一种富硒虫草桑葚保健稠酒 | |
CN104277962B (zh) | 一种两步发酵法制备灵芝醋饮料的方法 | |
CN103103103B (zh) | 树莓饮料及其加工方法 | |
CN105647755A (zh) | 一种富硒灵芝桑椹保健冰酒 | |
CN108157065A (zh) | 一种牛樟芝菌丝体的培养方法及其应用 | |
CN105482982B (zh) | 一种利用脐橙渣多菌种液态深层发酵生产高品质果醋的方法 | |
CN109593627B (zh) | 一种沙棘枸杞保健果酒的电场强化酿造工艺 | |
CN104473258A (zh) | 从冬枣枣渣中生产冬枣醋饮及提取冬枣多糖的方法 | |
CN110923092A (zh) | 一种红枣枸杞保健酒的制备方法 | |
CN105861206A (zh) | 一种佛手啤酒及其酿制方法 | |
CN110804527A (zh) | 一种菠萝果醋及其制备方法 | |
CN110839797A (zh) | 助消化土豆醋饮料及加工方法 | |
CN105505718A (zh) | 一种富含dnj的虫草桑汁保健琥珀稠酒 | |
CN110604179A (zh) | 一种灵芝红枣酸奶制备方法 | |
CN108949491A (zh) | 一种酸梨醋及其酿造方法 | |
CN111394258B (zh) | 匍枝根霉fl-3及其在提取茯苓多糖中的应用 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200818 |