CN112321739A - 猴头菇多糖的提取方法 - Google Patents
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Abstract
本发明涉及猴头菇多糖制备的技术领域，特别是涉及猴头菇多糖的提取方法，包括以下步骤：S1、挑选原材料；S2、计量:称取鲜猴菇500斤以及纯净水5斤；S3、浸泡:将S2中鲜猴菇浸泡在S2中纯净水中20min；S4、细胞破壁；S5、打浆：加入清水100ml，兑入乙醇中，乙醇与水的比例为1：6，0‑18℃打浆处理，再加入丙酮，乙醇与猴头菇原浆浓缩液的比例为2‑8克/10ML，所得猴头菇液体沉淀静置备用；S6、提取；S7、加工饮品：将猴头菇多糖原浆制成不同含量的猴头菇饮品；S8、杀菌：加温90℃，杀菌处理；S9、灌装，加盖；S10、消毒：经高压蒸汽灭菌100℃，20分钟。
Description
技术领域
本发明涉及猴头菇多糖制备的技术领域，特别是涉及猴头菇多糖的提取方法。
背景技术
猴头菇的形状酷似金丝猴头，又像刺猬又名刺猬菌，是著名的药食同源大型真菌含大量营养素，蛋白质，氨基酸，维生素，微量元素等，属含药理功能性物质。现代科学研究已证明，这些物质中，多糖属于主导地位，提取出来的糖分有效增强人体免疫力，预防细胞衰老，促进新陈代谢，含有的不饱和脂肪酸有利于血液循环，能够降低血液中的胆固醇含量，对高血脂患者的治疗有很好的辅助作用，近年来,为了积极预防疾病,进一步提高人类健康水平,国内外均十分重视对新一代真菌多糖的开发与利用,但大多偏向药品方面的发展。而食品中,开发利用较少得相对滞后，尤其是高品质、低成本、大众化猴头菇饮品各级各类市场极其鲜见。
当前获取猴头菇多糖的工艺方法层出不穷，但基本分为3类：
1.从猴头菇子实体中，通过水提取工艺生产猴头菇真菌活性多糖；
2.以生物工程发酵技术生产猴头菇多糖；
3.将猴头菇进行浸泡、磨浆、过滤、消毒、成品；
以上方法提取不充分，口感菌味大，含量低，严重制约了猴头菇多糖的发展。
发明内容
为解决上述技术问题，本发明提供猴头菇多糖的提取方法，在多年的猴头菇加工实践及对猴头菇组织细胞生理结构特征研究的基础上，针对猴头菇多糖提取率低、生产成本高、产品市场转化途径单一等问题，对传统猴头菇多糖提取、精深产品转化技术进行了全面改进和提高，使猴头菇饮品成为高品质营养化、低成本大众化、全领域市场化。
本发明的猴头菇多糖的提取方法，包括以下步骤：
S1、挑选原材料：挑选上等的新鲜猴头菇、白色、未产生孢子的成熟前幼菇子实体或刚成熟的菇子实体为原料；
S2、计量:称取鲜猴菇500斤以及纯净水5斤；
S3、浸泡:将S2中鲜猴菇浸泡在S2中纯净水中20min；
S4、细胞破壁:将猴头菇进行低温微纳米细胞破壁技术处理，促进细胞超细微化，冷却30—40℃，再进行20次多重压榨使得细胞破碎，得到猴头菇原浆浓缩液；
S5、打浆：加入清水100ml，兑入乙醇中，乙醇与水的比例为1：6，0-18℃打浆处理，再加入丙酮，乙醇与猴头菇原浆浓缩液的比例为2-8克/10ML，所得猴头菇液体沉淀静置备用；
S6、提取：将猴头菇原浆浓缩液加入所得猴头菇液体沉淀，进行循环搅拌技术处理，使其完全溶解，并加入0.1ml的溶解酶,温度在80度搅拌溶解酶1小时，pH值6-8再加入溶解酶搅拌6小时，边搅拌边加入蛋白酶使猴头菇活性多糖充分沉淀,再采用高温循环均质胶膜机处理，形成猴头菇多糖原浆，加工制成的猴头菇多糖原浆含量高达90％以上；
S7、加工饮品：将猴头菇多糖原浆制成不同含量的猴头菇饮品；
S8、杀菌：加温90℃，杀菌处理；
S9、灌装，加盖；
S10、消毒：经高压蒸汽灭菌100℃，20分钟。
本发明的猴头菇多糖的提取方法，所述步骤S2中纯净水温度为30-40℃。
本发明的猴头菇多糖的提取方法，所述步骤S4中多重压榨压力为0.06-0.08MPA，温度为50-60℃。
本发明的猴头菇多糖的提取方法，溶解猴头菇浸提猴头菇多糖的次数至少两次。
与现有技术相比本发明的有益效果为：
本发明将鲜猴头菇提取制成猴头菇多糖，浓度高，解决大家吃鲜菇难的问题，也为了让消费者一年四季都吃上影响丰富的鲜猴头菇，所以发明此提取方法，采用水、醇以及酶，综合破壁溶壁提取技术，并结合现在中医药理念，在保留猴头菇的药理性作用下，提取鲜猴头菇的高活性成分，不会造成营养和养分流失，提取获得高纯度的猴头菇多糖，猴头菇多糖含量达到90％以上；
本发明不添加色素、防腐剂、增稠剂，孕妇儿童及三高人群都可以放心饮用；
本发明制作过程中过滤残渣，可制作猴头菇奶昔，猴头菇蘑菇酱，猴头菇糖果，猴头菇饼干等；
猴头菇多糖提取过程中的离子水可调配化妆品，具有抗衰老，美容养颜的促进皮肤新陈代谢等效果。
附图说明
图1是本发明鲜猴头菇子实体加工前的结构示意图；
图2是猴头菇溶液未破壁存在的结构图；
图3是猴头菇液体少量细胞结构图；
图4是猴头菇液体细胞破壁后图；
图5是猴头菇破壁后少量猴头菇多糖图；
图6是猴头菇破壁后提取的全部猴头菇多糖图。
具体实施方式
下面结合附图和实施例，对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明，但不用来限制本发明的范围。
如图1至图6所示，本发明的猴头菇多糖的提取方法，包括以下步骤：
S1、挑选原材料：挑选上等的新鲜猴头菇、白色、未产生孢子的成熟前幼菇子实体或刚成熟的菇子实体为原料；
S2、计量:称取鲜猴菇500斤以及纯净水5斤；
S3、浸泡:将S2中鲜猴菇浸泡在S2中纯净水中20min；
S4、细胞破壁:将猴头菇进行低温微纳米细胞破壁技术处理，促进细胞超细微化，冷却30—40℃，再进行20次多重压榨使得细胞破碎，得到猴头菇原浆浓缩液；
S5、打浆：加入清水100ml，兑入乙醇中，乙醇与水的比例为1：6，0-18℃打浆处理，再加入丙酮，乙醇与猴头菇原浆浓缩液的比例为2-8克/10ML，所得猴头菇液体沉淀静置备用；
S6、提取：将猴头菇原浆浓缩液加入所得猴头菇液体沉淀，进行循环搅拌技术处理，使其完全溶解，并加入0.1ml的溶解酶,温度在80度搅拌溶解酶1小时，pH值6-8再加入溶解酶搅拌6小时，边搅拌边加入蛋白酶使猴头菇活性多糖充分沉淀,再采用高温循环均质胶膜机处理，形成猴头菇多糖原浆，加工制成的猴头菇多糖原浆含量高达90％以上；
S7、加工饮品：将猴头菇多糖原浆制成不同含量的猴头菇饮品；
S8、杀菌：加温90℃，杀菌处理；
S9、灌装，加盖；
S10、消毒：经高压蒸汽灭菌100℃，20分钟。
本发明的猴头菇多糖的提取方法，所述步骤S2中纯净水温度为30-40℃。
本发明的猴头菇多糖的提取方法，所述步骤S4中多重压榨压力为0.06-0.08MPA，温度为50-60℃。
本发明的猴头菇多糖的提取方法，溶解猴头菇浸提猴头菇多糖的次数至少两次。
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明技术原理的前提下，还可以做出若干改进和变型，这些改进和变型也应视为本发明的保护范围。
Claims (4)
1.猴头菇多糖的提取方法，其特征在于，包括以下步骤：
S1、挑选原材料：挑选上等的新鲜猴头菇、白色、未产生孢子的成熟前幼菇子实体或刚成熟的菇子实体为原料；
S2、计量:称取鲜猴菇500斤以及纯净水5斤；
S3、浸泡:将S2中鲜猴菇浸泡在S2中纯净水中20min；
S4、细胞破壁:将猴头菇进行低温微纳米细胞破壁技术处理，促进细胞超细微化，冷却30—40℃，再进行20次多重压榨使得细胞破碎，得到猴头菇原浆浓缩液；
S5、打浆：加入清水100ml，兑入乙醇中，乙醇与水的比例为1：6，0-18℃打浆处理，再加入丙酮，乙醇与猴头菇原浆浓缩液的比例为2-8克/10ML，所得猴头菇液体沉淀静置备用；
S6、提取：将猴头菇原浆浓缩液加入所得猴头菇液体沉淀，进行循环搅拌技术处理，使其完全溶解，并加入0.1ml的溶解酶,温度在80度搅拌溶解酶1小时，pH值6-8再加入溶解酶搅拌6小时，边搅拌边加入蛋白酶使猴头菇活性多糖充分沉淀,再采用高温循环均质胶膜机处理，形成猴头菇多糖原浆，加工制成的猴头菇多糖原浆含量高达90％以上；
S7、加工饮品：将猴头菇多糖原浆制成不同含量的猴头菇饮品；
S8、杀菌：加温90℃，杀菌处理；
S9、灌装，加盖；
S10、消毒：经高压蒸汽灭菌100℃，20分钟。
2.如权利要求1所述的猴头菇多糖的提取方法，其特征在于，所述步骤S2中纯净水温度为30-40℃。
3.如权利要求2所述的猴头菇多糖的提取方法，其特征在于，所述步骤S4中多重压榨压力为0.06-0.08MPA，温度为50-60℃。
4.如权利要求3所述的猴头菇多糖的提取方法，其特征在于，溶解猴头菇浸提猴头菇多糖的次数至少两次。
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