CN111602717A - 一种含活菌丝体的乳酸菌饮料的制备方法 - Google Patents
一种含活菌丝体的乳酸菌饮料的制备方法 Download PDFInfo
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Abstract
一种含活菌丝体的乳酸菌饮料的制备方法，具体包括：a）液体菌种的制备：切取活化好的菌种块接入到PDB液体培养基中恒温培养得液体菌种；b）活菌丝体的制备：将蔗糖与蛋白胨溶于热水中制备液体培养基；将制备好的液体菌种接入到液体培养基中培养得活菌丝体培养液；c）含活菌丝体的乳酸菌饮料的制备：新鲜牛奶中加入葡萄糖，进行杀菌冷却后将活菌丝体培养液打入到厌氧发酵罐中，均质化；然后接入乳酸菌，恒温发酵；发酵后破乳搅拌，即为含活菌丝体的乳酸菌饮料。本发明具备食用菌营养成分的同时还富含益生菌‑乳酸菌，有利于人体的吸收，饮用方便，并具有提高免疫力、抗疲劳、抗衰老的功效。
Description
技术领域
本发明涉及益生菌饮料的制备，具体是一种含活菌丝体的乳酸菌饮料的制备方法。属于食品加工技术领域。
技术背景
近年来，随着人们生活水平的持续提高和消费观念的不断改变，人们在饮食方面发生了很大的变化，对健康和营养日趋重视，逐渐偏向于选择营养更加全面、更加健康的天然、有机的健康饮品。然而，大多数商业饮料不含或缺失天然的维生素、蛋白质、氨基酸及复合碳水化合物，取而代之的是大量人造香料和色素的添加，已被证明这些香料和色素对人体产生不利影响。
蘑菇作为很受欢迎的且营养价值较高的食物，它的种类繁多，热量低。其中含有丰富的纤维素、维生素、蛋白质、矿物质等，特别是蛋白质含量极高，还富含很多人体的必需氨基酸。而脂肪含量与热量都不高，仅少数的脂肪元素还是由非饱和脂肪酸组成的，同时，食用菌中还包含多糖、黄酮、核苷、三萜、功能性蛋白之类的营养元素。因而是一种非常健康的食品。研究证明，蘑菇具有刺激人体免疫功能和新陈代谢的能力，能促使神经再生，降血压、血脂和胆固醇，以及抗炎等药用价值。
蘑菇菌丝体是真菌的营养部分，由大量分支状，丝状菌丝组成。菌丝体由于高营养价值而成为许多生物的重要食物来源，如可以从菌丝体中提取营养成分或从固体培养物中获取干菌丝体粉末，开发成各种营养品、调味料及功能食品等。目前国内外基于真菌的营养品形式主要有灵芝孢子粉、蘑菇鲜味剂、蘑菇子实体超微粉及其发酵品等，但以活菌丝体为加工形式的消费品较为缺乏。
发明内容
本发明提供一种含活菌丝体的乳酸菌饮料的制备方法，具备食用菌营养成分的同时还富含益生菌-乳酸菌，有利于人体的吸收，饮用方便，并具有提高免疫力、抗疲劳、抗衰老的功效。
本发明所采用的技术方案如下：
一种含活菌丝体的乳酸菌饮料的制备方法，包括以下步骤：
a）液体菌种的制备：首先将菌种接种到PDA培养基上进行活化，在22-25℃温度下恒温培养7天；切取活化好的菌种块接入到PDB液体培养基中，先在28-30℃下静置培养2天，然后置于22-25℃温度的震荡培养箱中，在80～100rpm的转速条件下培养8～10天，得液体菌种；
所述菌种为担子菌门和子囊菌门的真菌物种；
b）活菌丝体的制备：将质量百分比为1.5-4%的蔗糖与0.1%的蛋白胨溶于热水中，混合均匀后在70-80℃的温度下灭菌40min，然后冷却至30℃以下得液体培养基；按照体积百分比为1％-65％的添加量将制备好的液体菌种接入到上述液体培养基中，在25-30℃的温度下培养8-14天；培养结束后进行均质化操作，打碎结块的菌丝体，使菌丝体均匀分散，得活菌丝体培养液；
c）含活菌丝体的乳酸菌饮料的制备：选取新鲜牛奶，加入5%葡萄糖，进行巴氏杀菌；冷却至30℃时将活菌丝体培养液按照体积百分比20-80%的添加量打入到厌氧发酵罐中，均质化；然后接入乳酸菌，在35℃下恒温发酵24h；发酵结束后破乳搅拌10 min，即为含活菌丝体的乳酸菌饮料。
本发明开发一种向乳酸菌发酵液中掺入蘑菇活菌丝体（食药用菌的活菌丝体）的方式来生产益生菌饮料的方法，而不需要杀死菌丝体，也不需要将菌丝体与底物分离或过滤，是一种以糖和蜂蜜作为营养基础，利用天然存在于菌丝体内的所有蛋白质、多糖和酶发酵型饮料。富含维生素、氨基酸及矿质元素。具备食用菌营养成分的同时还富含益生菌-乳酸菌，有利于人体的吸收，饮用方便，并具有提高免疫力、抗疲劳、抗衰老的功效。
附图说明
图1为本发明中蔗糖含量对菌丝体生物量的影响示意图；
图2为本发明中培养时间的长短对菌丝体生物量的影响示意图。
具体实施方式
下面结合具体实施方式对本发明进一步说明。
实施例1，一种含活菌丝体的乳酸菌饮料的制备方法，包括以下步骤：
a）液体菌种的制备：首先将菌种接种到PDA培养基上进行活化，在22-25℃温度下恒温培养7天；切取活化好的菌种块接入到PDB液体培养基中，先在28-30℃下静置培养2天，然后置于22-25℃温度的震荡培养箱中，在80-100rpm的转速条件下培养8-10天，得液体菌种备用；
所述菌种为担子菌门和子囊菌门的真菌物种。具体可以采用保藏号为：香菇：GSICC61251，GSICC 61252，GSICC 61253，GSICC 61254；羊肚菌：GSICC 60354；蚕蛹虫草：GSICC61301等的菌种。
b）活菌丝体的制备：将质量百分比为1.5%、2.0%、2.5%、3.0%、3.5%或4%的蔗糖与0.1%的蛋白胨溶于热水中，混合均匀后在70℃、75℃或80℃的温度下灭菌40min；然后冷却至30℃以下得液体培养基，按照体积百分比为1％-65％的端值或端值之间任意比例的添加量将制备好的液体菌种接入到上述液体培养基中，在25℃、28℃或30℃的温度下培养8天、10天或14天；培养结束后进行均质化操作，打碎结块的菌丝体，使菌丝体均匀分散，得活菌丝体培养液。液体菌种添加量的多少决定培养时间的长短，添加量越高则培养时间越短。其中蔗糖含量影响菌丝体生物量如图1所示，培养时间的长短影响菌丝体生物量如图2所示，以香菇菌株（保藏号：GSICC 61252）为例。
c）含活菌丝体的乳酸菌饮料的制备：选取新鲜牛奶，加入5%葡萄糖，进行巴氏杀菌；冷却至30℃时将活菌丝体培养液按照体积百分比20-80%的端值或端值之间任意比例的添加量打入到厌氧发酵罐中，均质化；然后接入乳酸菌，在35℃下恒温发酵24h；发酵结束后破乳搅拌10 min，即为含活菌丝体的乳酸菌饮料。
活菌丝体添加量对乳酸菌数及活菌丝体生物量的效果
| 活菌丝体培养液添加量（%） | 20 | 40 | 60 | 80 |
| 产品中乳酸菌数（cfu/ml） | 0.68×10<sup>6</sup> | 0.43×10<sup>6</sup> | 0.26×10<sup>6</sup> | 0.12×10<sup>6</sup> |
| 产品中活菌丝体生物量（g/100ml） | 0.172 | 0.338 | 0.519 | 0.664 |
| 产品风味度 | +++ | ++++ | +++ | ++ |
进一步的：
步骤a中所述的菌种为药用真菌的担子菌门和子囊菌门的真菌物种。
药用真菌（如香菇、灵芝、羊肚菌、蛹虫草等）菌丝体培养液中含有多糖、生物碱、甾醇、萜类、苷类以及维生素等具有药理活性或对人体疾病有抑制或治疗作用的物质。
步骤b中蔗糖的添加比例为质量百分比的2%；液体菌种的添加量为体积比的10%。上述添加比例为优选方案，接种率过低则培养时间会延长，过高则增加生产成本。
步骤b中蔗糖用葡萄糖、麦芽糖、乳糖、糖浆、玉米糖浆、果糖中的一种或几种代替。
步骤b中活菌丝体的制备选择气升式发酵罐。气升式发酵罐适合于真菌的液体培养，具有结构简单、不易染菌、溶氧效率高、能耗低等优点。
步骤c中新鲜牛奶可以用脱脂奶粉代替，可以稀释成任何比例。
实施例2，一种含活菌丝体的乳酸菌饮料的制备方法，在实施例1步骤a、步骤b的基础上，对步骤c改进如下：选取新鲜牛奶，加入5%葡萄糖，进行巴氏杀菌；冷却至40℃时接入乳酸菌，在35℃下恒温发酵24h；然后冷却到30℃，将乳酸菌发酵液按照20-60%的端值或端值之间任意比例的体积百分比打入到液体培养基中，均质化；接入真菌液体菌种，在25℃、28℃或30℃的温度下培养5天、7天或9天，即为含活菌丝体的乳酸菌饮料。
乳酸菌发酵液的添加量过大，则菌丝体培养基pH至过低，会影响菌丝体的生长。
上述步骤c的改进有利于增加产品的适口性和风味。
实施例3，一种含活菌丝体的乳酸菌饮料的制备方法，在实施例1、实施例2制成的产品中添加调味剂或添加剂，其包括维生素、矿物质、甜味剂、果汁、咖啡因、茶或天然香料等得到具有不同风味的含活菌丝体的乳酸菌饮料。
实施例4，一种含活菌丝体的乳酸菌饮料的制备方法，在实施例1、实施例2制成的产品中添加能提供能量的物质，其包括蛋白质或抗氧化剂等得到能量型的含活菌丝体的乳酸菌饮料。
上述实施例中，所述乳酸菌为耐酸性较强的双歧杆菌、干酪乳杆菌或植物乳杆菌。
Claims (9)
1.一种含活菌丝体的乳酸菌饮料的制备方法，其特征在于，包括以下步骤：
a）液体菌种的制备：首先将菌种接种到PDA培养基上进行活化，在22-25℃温度下恒温培养7天；切取活化好的菌种块接入到PDB液体培养基中，先在28-30℃下静置培养2天，然后置于22-25℃温度的震荡培养箱中，在80～100rpm的转速条件下培养8～10天，得液体菌种；
所述菌种为担子菌门和子囊菌门的真菌物种；
b）活菌丝体的制备：将质量百分比为1.5-4%的蔗糖与0.1%的蛋白胨溶于热水中，混合均匀后在70-80℃的温度下灭菌40min，然后冷却至30℃以下得液体培养基；按照体积百分比为1％-65％的添加量将制备好的液体菌种接入到上述液体培养基中，在25-30℃的温度下培养8-14天；培养结束后进行均质化操作，打碎结块的菌丝体，使菌丝体均匀分散，得活菌丝体培养液；
c）含活菌丝体的乳酸菌饮料的制备：选取新鲜牛奶，加入5%葡萄糖，进行巴氏杀菌；冷却至30℃时将活菌丝体培养液按照体积百分比20-80%的添加量打入到厌氧发酵罐中，均质化；然后接入乳酸菌，在35℃下恒温发酵24h；发酵结束后破乳搅拌10 min，即为含活菌丝体的乳酸菌饮料。
2.根据权利要求1所述的一种含活菌丝体的乳酸菌饮料的制备方法，其特征在于，步骤b中蔗糖的添加比例为质量百分比的2%；液体菌种的添加量为体积比的10%。
3.根据权利要求2所述的一种含活菌丝体的乳酸菌饮料的制备方法，其特征在于，所述蔗糖用葡萄糖、麦芽糖、乳糖、糖浆、玉米糖浆、果糖中的一种或几种代替。
4.根据权利要求1所述的一种含活菌丝体的乳酸菌饮料的制备方法，其特征在于，步骤a中所述的菌种为药用真菌的担子菌门和子囊菌门的真菌物种。
5.根据权利要求1所述的一种含活菌丝体的乳酸菌饮料的制备方法，其特征在于，步骤b中的菌丝体培养装置选择气升式发酵罐。
6.根据权利要求1所述的一种含活菌丝体的乳酸菌饮料的制备方法，其特征在于，步骤c的制备方法为：选取新鲜牛奶，加入5%葡萄糖，进行巴氏杀菌；冷却至40℃时接入乳酸菌，在35℃下恒温发酵24h；然后冷却到30℃，将乳酸菌发酵液按照20-60%的体积百分比打入到活菌丝体培养液中，均质化；接入真菌液体菌种，在25-30℃的温度下培养5-9天，即为含活菌丝体的乳酸菌饮料。
7.根据权利要求1-6中任一项所述的一种含活菌丝体的乳酸菌饮料的制备方法，其特征在于，所述含活菌丝体的乳酸菌饮料中添加调味剂或添加剂，其包括维生素、矿物质、甜味剂、果汁、咖啡因、茶或天然香料。
8.根据权利要求7所述的一种含活菌丝体的乳酸菌饮料的制备方法，其特征在于，所述含活菌丝体的乳酸菌饮料中添加能提供能量的物质，其包括蛋白质或抗氧化剂。
9.根据权利要求8所述的一种含活菌丝体的乳酸菌饮料的制备方法，其特征在于，所述乳酸菌为耐酸性较强的双歧杆菌、干酪乳杆菌或植物乳杆菌。
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