CN111919986A - Method for preparing health beverage from active bacteria extracted from Tricholoma matsutake - Google Patents

Method for preparing health beverage from active bacteria extracted from Tricholoma matsutake Download PDF

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CN111919986A
CN111919986A CN202010740881.6A CN202010740881A CN111919986A CN 111919986 A CN111919986 A CN 111919986A CN 202010740881 A CN202010740881 A CN 202010740881A CN 111919986 A CN111919986 A CN 111919986A
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active
tricholoma matsutake
preparing
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culture medium
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杨玉波
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    • 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
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Environmental Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a method for preparing a health-care beverage by extracting active bacteria from tricholoma matsutake, which comprises the following steps: the health-care beverage is prepared by the following steps: the first step is as follows: preparing a culture medium; the second step is that: sterilizing the culture medium; the third step: separating active strains; the fourth step: purifying the active strains; the fifth step: active strain amplification; and a sixth step: preparing pine mushroom powder; the seventh step: preparing and extracting fragrance; eighth step: sterilizing and bottling. The invention separates the active bacteria in the tricholoma matsutake through tissues, extracts pure active bacteria, expands propagation, and prepares the high-nutrition drink rich in active hypha by matching with glucose and tricholoma matsutake powder in a reasonable proportion as additives.

Description

Method for preparing health beverage from active bacteria extracted from Tricholoma matsutake
Technical Field
The invention relates to the technical field of wild mushroom living beverage, in particular to a method for preparing health beverage by extracting active bacteria from tricholoma matsutake.
Background
The tricholoma matsutake has bright color, brown pileus and white stipe, and all has fibrous hairy scales, white and tender mushroom flesh, thick texture and strong special fragrance.
The tricholoma matsutake contains a large amount of active probiotics, and the active probiotics have the functions similar to SOD ferment in human body, can eliminate oxygen free radicals (free radicals), stop the source of diseases, delay cell aging, activate T cells, decompose nitroso compounds and other organic carcinogens, inhibit the growth of germs, viruses and cancer cells by the principle of benefiting bacteria and inhibiting bacteria, regulate the blood fat level of human body, reduce the fat deposition on the vessel wall, thereby recovering the natural self-healing power and enhancing and improving the immunologic function.
However, people can not develop the best nutritional value by directly eating the middle-low-end tricholoma matsutake products when taking active probiotics.
Disclosure of Invention
In view of the above, the invention provides a method for preparing a health beverage by extracting active bacteria from matsutake, which comprises the steps of separating tissues, extracting pure active bacteria, expanding propagation, and preparing the active bacteria-rich nutritional beverage by adding glucose and matsutake powder in a reasonable proportion.
The invention provides a method for preparing a health-care beverage by extracting active bacteria from tricholoma matsutake, which comprises the following steps: the health-care beverage is prepared by the following steps:
the first step is as follows: preparing a culture medium; the culture medium is prepared by adding a set amount of glucose and agar into a filtrate obtained by boiling and filtering potatoes, heating, stirring and mixing, and subpackaging the culture medium into sterilized test tubes according to a set amount for sealing;
the second step is that: sterilizing the culture medium; placing a test tube equipped with a culture medium inside an autoclave, sterilizing the culture medium at a set pressure during heating of the autoclave;
the third step: separating active strains; after the culture medium is sterilized and cooled, placing tricholoma matsutake slices in the test tube, standing the test tube for a set time, and placing the test tube on a reciprocating shaking table for a set time;
the fourth step: purifying the active strains; after the culture of the culture medium is finished, observing the content of hyphae in the test tube, and taking water in the test tube to purify active strains with high content of hyphae;
the fifth step: active strain amplification; dividing the active strains in the test tube into multiple parts, performing bottle rotating expansion once, and performing constant-temperature culture for a set time; continuously and uniformly dividing the active strains subjected to the primary rotary bottle expansion into multiple secondary rotary bottle expansion, and culturing at constant temperature for a set time;
and a sixth step: preparing pine mushroom powder; drying Tricholoma matsutake without opening bract, and crushing the dried Tricholoma matsutake into Tricholoma matsutake powder for later use;
the seventh step: preparing and extracting fragrance; adding a set amount of the pine mushroom powder into the active strain with the secondary bottle rotating expansion amount to prepare a beverage;
eighth step: sterilizing and bottling; bottling the beverage at low temperature, and sealing the bottled beverage under aseptic condition.
Preferably, 50g of glucose and 20g of agar are added to each 1000ml of filtrate in the culture medium, and the agar is completely dissolved after being mashed and heated.
Preferably, the test tube is sealed by a cotton plug to close the opening, and kraft paper wrapped around the test tube is placed in the autoclave for cooking.
Preferably, the pressure of the autoclave is increased to 0.5 kg/cm 2, and cold air is discharged; and heating was stopped after 30min of pressure increase to 1.5 kg/cm 2.
Preferably, the pine antler pieces are placed in the test tube and then are kept stand for 48 hours at the temperature of 25-30 ℃.
Preferably, the oscillating frequency of the reciprocating shaker is between 80 and 100/min and the amplitude is between 6 and 10 cm; the shaking culture time is about 7 days.
Preferably, the one-time bottle transfer expansion comprises: dividing the active strains in the test tube into 10 parts, pouring each part of the active strains into a first glass bottle containing 1000ml of glucose, and culturing at the constant temperature of 25 ℃ for 48 hours;
the secondary bottle rotating expansion comprises the following steps: and uniformly mixing 10 parts of active strains cultured in the first glass bottle, pouring each part of active strains into a second glass bottle filled with 1000ml of glucose, and culturing at the constant temperature of 25 ℃ for 48 hours.
Preferably, the particle size of the matsutake powder is about 1000 meshes.
Preferably, 20g of the pine mushroom powder is added to every 1000ml of the liquid in the second glass bottle.
The invention separates the active bacteria in the tricholoma matsutake through tissues, extracts pure active bacteria, expands propagation, and prepares the high-nutrition drink rich in active hypha by matching with glucose and tricholoma matsutake powder in a reasonable proportion as additives.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The method for preparing the health-care beverage by extracting the active bacteria from the tricholoma matsutake, which is provided by the embodiment of the invention, comprises the following steps:
preparing materials: fresh matsutake mushroom; glucose; potato flour; agar (also called watercress); purified water; 75% alcohol.
Preparing equipment: an aseptic operation box; a pan; a measuring cup; gauze; a sterile knife; tweezers; a tampon; kraft paper; a test tube; a sterile glass bottle; a microscope; and (5) performing high-pressure sterilization.
The health-care beverage is prepared by the following steps:
the first step is as follows: preparing a culture medium;
Figure DEST_PATH_IMAGE001
boiling and filtering: peeling potato, weighing 500g according to the proportion, cutting into small pieces, putting into a pan, adding 1000ml of water, heating to boil, maintaining for 30 minutes, filtering on a measuring cup with 2 layers of gauze while the solution is hot, removing filter residues, and supplementing water to 1000ml of filtrate.
Figure 163433DEST_PATH_IMAGE002
Heating: the filtrate was poured into the pan again, 50g of glucose and 20g of agar were added to 1000ml of the filtrate, and the agar was triturated. Then heating with slow fire, stirring with glass rod to prevent bottom from being burnt, and adding water to 1000ml after agar is completely dissolved.
Figure DEST_PATH_IMAGE003
Subpackaging: wiping the test tube with alcohol for sterilization, and respectively filling the prepared culture mediums into the test tube. Subpackaging amount: the solid culture medium is 1/5 about the height of the test tube, and after sterilization, the slant is placed; the semi-solid medium was about 1/3 the height of the tube, and was allowed to vertically clot after sterilization.
Figure 142891DEST_PATH_IMAGE004
Packaging: the test tube is plugged with a cotton plug, all the test tubes are wrapped by kraft paper, and the exterior of the test tubes is tied by a rubber band to prevent condensed water from wetting the cotton plug during sterilization.
The second step is that: sterilizing the culture medium; placing the test tube equipped with the culture medium inside an autoclave, and sterilizing the culture medium at a set pressure during heating of the autoclave; specifically, an autoclave is cleaned and sterilized by alcohol; after drying, adding purified water, placing the test tube filled with the culture medium into an autoclave, and covering and heating; discharging cold air when the pressure of the autoclave is increased to 0.5 kg/cm 2; and heating was stopped after 30min of pressure increase to 1.5 kg/cm 2. Stopping heating, naturally reducing pressure to zero, discharging residual gas, opening the cover, taking out the test tube, and cooling.
The third step: separating active strains; after the culture medium is sterilized and cooled, the tricholoma matsutake slices are placed in the test tube, after the test tube is kept still for a set time, the test tube is placed on a reciprocating type shaking table for shake culture for a set time. Specifically, after the test tube is sterilized and cooled, the tricholoma matsutake is sliced into about 2 cm pieces by a sterile knife in a sterile room by a tissue isolation method. Taking Tricholoma matsutake slices, placing in a test tube with forceps, placing the Tricholoma matsutake slices in the test tube, and standing at 25-30 deg.C for 48 hr. Then placing on a reciprocating shaking table for shaking culture, wherein the oscillation frequency of the reciprocating shaking table is 80-100/min, and the amplitude is 6-10 cm; the shaking culture time is about 7 days. The criteria for the end of the culture were: the culture solution is clear and transparent, and a large amount of small mycelium pellets are suspended in the culture solution and accompanied with the unique fragrance of the tricholoma matsutake.
The fourth step: purifying the active strains; after the culture of the culture medium is finished, observing the content of hyphae in the test tube, and taking water in the test tube to purify active strains with high content of hyphae. Observing the strain by using a microscope at the temperature of 10-15 ℃, wherein the strain is active, preferably in a motion state, and has complete flagella; if the thallus is less, the mycelium content is not high, the culture needs to be continued, and the water is absorbed by a suction pipe, so that the water quantity is reduced, and the purpose of purifying the mycelium is achieved by increasing the content of the mycelium.
The fifth step: active strain amplification; dividing active strains in the test tube into multiple parts, performing bottle rotating expansion once, and performing constant-temperature culture for a set time; and continuously and uniformly dividing the active strains subjected to the primary rotary bottle expansion into multiple parts for secondary rotary bottle expansion, and culturing at constant temperature for a set time. The one-time bottle rotating and expanding method comprises the following steps: equally dividing the active strains in the test tube into 10 parts, respectively pouring each part of the active strains into a first glass bottle containing 1000ml of glucose, and culturing at the constant temperature of 25 ℃ for 48 hours; the secondary bottle rotating expansion comprises the following steps: the active strains cultured in the first glass bottle are evenly divided into 10 parts, each part of the active strains is respectively poured into a second glass bottle containing 1000ml of glucose, and the constant temperature culture is carried out for 48 hours at 25 ℃. And in order to keep the number of active strains and the activity of hyphae of the beverage, the amplification is not continued after the two times of conversion and amplification.
And a sixth step: preparing pine mushroom powder; drying Tricholoma matsutake without opening bract, and crushing the dried Tricholoma matsutake into Tricholoma matsutake powder for later use. Drying fresh Tricholoma matsutake without opening spore, pulverizing with wall breaking machine, pulverizing with 1000 mesh sieve, and storing Tricholoma matsutake powder under sterile condition.
The seventh step: preparing and extracting fragrance; and adding the tricholoma matsutake powder with a set amount into the active strain with the secondary bottle-rotating expansion amount to prepare the beverage. And adding 20g of pine pollen into every 1000ml of liquid in the second glass bottle after the second amount conversion, so that the fragrance and the nutrient content of the beverage are increased, and the beverage is prepared.
Eighth step: sterilizing and bottling; bottling the beverage at low temperature of 10-15 deg.C, and sealing the bottled beverage under aseptic condition.
The ninth step: refrigerating and preserving; the mouthfeel and the effect are optimal when the beverage is refrigerated and preserved at the low temperature of 3-5 ℃ within 1-3 months.
The health-care beverage prepared by the steps has better taste and is rich in high-nutrition components.
The invention separates the active bacteria in the tricholoma matsutake through tissues, extracts pure active bacteria, expands propagation, and prepares the high-nutrition drink rich in active hypha by matching with glucose and tricholoma matsutake powder in a reasonable proportion as additives.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions and improvements made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (9)

1. A method for preparing a health-care beverage by extracting active bacteria from tricholoma matsutake is characterized by comprising the following steps: the health-care beverage is prepared by the following steps:
the first step is as follows: preparing a culture medium; the culture medium is prepared by adding a set amount of glucose and agar into a filtrate obtained by boiling and filtering potatoes, heating, stirring and mixing, and subpackaging the culture medium into sterilized test tubes according to a set amount for sealing;
the second step is that: sterilizing the culture medium; placing a test tube equipped with a culture medium inside an autoclave, sterilizing the culture medium at a set pressure during heating of the autoclave;
the third step: separating active strains; after the culture medium is sterilized and cooled, placing tricholoma matsutake slices in the test tube, standing the test tube for a set time, and placing the test tube on a reciprocating shaking table for a set time;
the fourth step: purifying the active strains; after the culture of the culture medium is finished, observing the content of hyphae in the test tube, and taking water in the test tube to purify active strains with high content of hyphae;
the fifth step: active strain amplification; dividing the active strains in the test tube into multiple parts, performing bottle rotating expansion once, and performing constant-temperature culture for a set time; continuously and uniformly dividing the active strains subjected to the primary rotary bottle expansion into multiple secondary rotary bottle expansion, and culturing at constant temperature for a set time;
and a sixth step: preparing pine mushroom powder; drying Tricholoma matsutake without opening bract, and crushing the dried Tricholoma matsutake into Tricholoma matsutake powder for later use;
the seventh step: preparing and extracting fragrance; adding a set amount of the pine mushroom powder into the active strain with the secondary bottle rotating expansion amount to prepare a beverage;
eighth step: sterilizing and bottling; bottling the beverage at low temperature, and sealing the bottled beverage under aseptic condition.
2. The method for preparing health beverage by using Tricholoma matsutake-extracted active bacteria according to claim 1, wherein 50g of glucose and 20g of agar are added to each 1000ml of filtrate in the culture medium, and the agar is crushed and heated to be completely dissolved.
3. The method for preparing a health beverage by using tricholoma matsutake-extracted active bacteria according to claim 2, wherein the opening of the test tube is sealed by a cotton plug, and the whole body of the test tube is wrapped by kraft paper and placed in the autoclave for cooking.
4. The method for preparing health beverage by using Tricholoma matsutake-extracted active bacteria according to claim 3, wherein cold air is discharged when the pressure in the autoclave is increased to 0.5 kg/cm 2; and heating was stopped after 30min of pressure increase to 1.5 kg/cm 2.
5. The method for preparing health beverage from Tricholoma matsutake-extracted active bacteria according to claim 1, wherein the Tricholoma matsutake slices are placed in the test tube and then are kept stand at 25-30 ℃ for 48 h.
6. The method for preparing health beverage from Tricholoma matsutake-extracted active bacteria as claimed in claim 5, wherein the oscillating frequency of the reciprocating shaker is 80-100/min and the amplitude is 6-10 cm; the shaking culture time is about 7 days.
7. The method for preparing health beverage by extracting active fungi from Tricholoma matsutake according to any of claims 1 to 6, wherein the one-time bottle transferring expansion comprises: dividing the active strains in the test tube into 10 parts, pouring each part of the active strains into a first glass bottle containing 1000ml of glucose, and culturing at the constant temperature of 25 ℃ for 48 hours;
the secondary bottle rotating expansion comprises the following steps: and uniformly mixing 10 parts of active strains cultured in the first glass bottle, pouring each part of active strains into a second glass bottle filled with 1000ml of glucose, and culturing at the constant temperature of 25 ℃ for 48 hours.
8. The method for preparing health beverage from Tricholoma matsutake-extracted active bacteria according to claim 7, wherein the particle size of the Tricholoma matsutake powder is about 1000 mesh.
9. The method of claim 8, wherein 20g of the pine mushroom powder is added to each 1000ml of the liquid in the second glass bottle.
CN202010740881.6A 2020-07-29 2020-07-29 Method for preparing health beverage from active bacteria extracted from Tricholoma matsutake Pending CN111919986A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114468194A (en) * 2022-03-09 2022-05-13 大连富森智能科技有限公司 Preparation method of tricholoma matsutake active fungus sea cucumber health drink
CN114504069A (en) * 2022-03-09 2022-05-17 大连富森智能科技有限公司 Preparation method of tricholoma matsutake active fungus health drink

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102771857A (en) * 2012-07-20 2012-11-14 黄晓青 Truffle health-care drink prepared through liquid submerged fermentation and preparation method of truffle health-care drink prepared through liquid submerged fermentation
CN106688603A (en) * 2015-08-11 2017-05-24 天津市庆祥农业科技有限公司 Preparation method of edible mushrooms and process thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102771857A (en) * 2012-07-20 2012-11-14 黄晓青 Truffle health-care drink prepared through liquid submerged fermentation and preparation method of truffle health-care drink prepared through liquid submerged fermentation
CN106688603A (en) * 2015-08-11 2017-05-24 天津市庆祥农业科技有限公司 Preparation method of edible mushrooms and process thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114468194A (en) * 2022-03-09 2022-05-13 大连富森智能科技有限公司 Preparation method of tricholoma matsutake active fungus sea cucumber health drink
CN114504069A (en) * 2022-03-09 2022-05-17 大连富森智能科技有限公司 Preparation method of tricholoma matsutake active fungus health drink

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Application publication date: 20201113