CN1115971C - 一种富硒灵芝营养保健米的生产方法 - Google Patents
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Abstract
本发明涉及一种富硒灵芝营养保健米的生产方法，它是把大米作为灵芝菌丝体生长的基质，并加入亚硒酸钠，经过适当培养并进一步加工成一种方便营养保健的生产方法。本发明的优点是：含有多种营养成份和矿物质元素，特别是富含硒和灵芝有效成份，可提高机体免疫功能、防病治病、延年益寿、食用方便、口感好，生产工艺简单、成本低、易推广。
Description
本发明涉及一种营养食品的生产方法，特别是一种富硒灵芝营养保健米的生产方法。
灵芝是我国传统名贵药食两用菌，灵芝作为中药用于临床治疗有着悠久的历史，能够治疗神经衰弱、慢性支气管炎、肝炎等，并对癌症有一定疗效，通过调节人体免疫机能达到扶正固本的效果，但灵芝在食用方面的应用却滞后许多。虽然《本草纲目》就记载有灵芝“久食，可延年益寿”之词，现代医学也证实灵芝抗氧化抗衰老有益健康长寿，但因早期野生灵芝极为罕见，被视为“仙草”，常人难以得到，更谈不上食用，近年来，随着科技的进步和发展，灵芝栽培技术逐步成熟和推广，使其在国内市场货源充足，加之媒体的宣传使人们对灵芝有了更为全面深刻的认识，市场上的灵芝产品受到人们的关注，然而却很难找到一种方便食用的灵芝产品来满足市场需求。究其原因，一方面是灵芝子实体(市场主要产品形式)为木质化栓质化结构，食用困难，此外子实体煎剂口感很苦，所以多以粉末胶囊或整体泡酒作为产品销售，很难做到大众口味、老少皆宜。另外，硒是人和动物生命活动必需的微量元素，但世界上，有40多个国家和地区缺硒，我国72％的地区属于缺硒地区，这些地区食管癌、胃癌和直肠癌的发病率高，此外克山病、大骨节病、儿童恶性营养不良及婴儿急性猝死也与缺硒有关，因此，在食物中添加补充硒显得尤为迫切和重要，而大米是人们普遍食用的主食之一，口感好，富含多种营养成份，但随着人们生活水平的提高，对健康、营养更高水平的需求，一种富含硒和灵芝的营养米急待产生。
本发明针对上述现有技术的不足，而提供一种含有多种营养成份、多种矿物质元素、特别是富含硒和灵芝有效成份，可提高机体免疫、防病治病、延年益寿、方便食用、口感好的富硒灵芝营养保健米的生产方法。
本发明的目的是这样实现的：灵芝菌丝体与子实体相比生长周期短、条件易控制，而且含有更高的营养成份，在其生长过程中能够将无机硒转化为有机硒并在体内富集，有机硒易被人体吸收利用，把大米作为灵芝菌丝体生长的基质，并在其中添加亚硒酸钠，经过适当培养，多种有效成份在灵芝菌丝体中累积，经进一步加工后成为一种方便食用的富硒灵芝营养保健米，具体生产方法为：生产工艺为：精选大米——>淘净——>加入1-3倍体积的水和100-1500×10-6ug/g的亚硒酸钠——>在70-120℃的条件下进行热处理——>冷却——>接灵芝菌种，并在16-35℃的条件下培养15-30天——>在90-100℃的条件下熟化2-20分钟——>冷却——>加入适量食品添加剂——>压制成片——>烘干——>装袋。
本发明的优点是：
1、该保健米含有多种营养成份(如蛋白质、碳水化合物、脂肪等)及多种矿质元素(包括钾、钠、钙、铁、锰、锌、磷、铜、硒、镁)，且因有机硒含量较高，能补充人体对硒的摄入要求；
2、本发明中灵芝菌丝体含多种灵芝有效成份，具有提高机体免疫，防病治病、延年益寿之功效；
3、食用方便，老少皆宜，开水冲饮或煮沸后饮用，也可与适量奶粉、白糖拌匀同时冲饮，或与米粥同煮同饮。
4、该发明生产工艺相对简单、成本低、易推广上市。
下面结合实施例对本发明作进一步的说明。
精选2000g大米——>洗干净——>装瓶——>加入1.5倍体积的水和4×10-4ug/g的亚硒酸钠—>在120℃的温度下蒸煮30分钟——>冷却——>接灵芝菌种，并把温度控制在24℃，培养15天——>100℃的条件下，熟化5分钟——>冷却——>加入10gβ-糊——>压制成片——>烘干——>包装。
Claims (1)
1、一种富硒灵芝营养保健米的生产方法，其特征在于工艺步骤为：精选大米、淘净，加入1-3倍体积的水和100-1500×10-6ug/g的亚硒酸钠，在70-120℃的条件下进行热处理，冷却后接灵芝菌种，并在16-35℃的条件下培养15-30天，在90-100℃的条件下熟化2-20分钟，冷却后加入适量食品添加剂，压制成片，烘干、装袋。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102172274A (zh) * | 2011-03-09 | 2011-09-07 | 王永显 | 利用大米固态发酵生产灵芝发酵米的方法 |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100456953C (zh) * | 2005-01-06 | 2009-02-04 | 夏志兰 | 灵芝精华素保健大米及其加工工艺 |
| CN101243844B (zh) * | 2008-02-29 | 2011-12-21 | 张嘉闻 | 微生物多功能保健营养米 |
| CN102132881B (zh) * | 2011-03-29 | 2012-08-15 | 胡海波 | 一种灵芝稻谷食品的制备方法 |
| CN105309197A (zh) * | 2014-07-26 | 2016-02-10 | 雷色香 | 一种灵芝米的制备方法 |
| CN104222789B (zh) * | 2014-10-17 | 2016-09-14 | 吉林省维伊康生物科技有限公司 | 灵芝健康营养米及其生产方法 |
| CN107853077A (zh) * | 2017-12-05 | 2018-03-30 | 罗成喜 | 一种固体富硒灵芝培养基及其生产灵芝的方法 |
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| CN102172274A (zh) * | 2011-03-09 | 2011-09-07 | 王永显 | 利用大米固态发酵生产灵芝发酵米的方法 |
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