CN113261664A - 一种发酵葡萄籽灵芝菌粉的制备方法 - Google Patents
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Abstract
本发明属于发酵菌粉制备技术领域,具体涉及一种发酵葡萄籽灵芝菌粉的制备方法,包括以下步骤:(1)灵芝菌种活化;(2)葡萄籽清洗、去杂;(3)制作葡萄籽培养基;(4)接种:将培养好的所述灵芝液体菌种接种到所述葡萄籽培养基上,并置于23~28℃条件下发酵培养至菌丝满袋,得到发酵葡萄籽灵芝菌体菌袋;(5)烘干;(6)粉碎:用破壁率95%的超微粉碎机将烘干的所述发酵葡萄籽灵芝菌体粉碎,即制成发酵葡萄籽灵芝菌粉。本发明的特点在于,不需要先将葡萄籽内的营养成分提取出来后供灵芝菌种吸收,而是减少了提取步骤,直接利用葡萄籽制成固体培养基,将灵芝菌种直接接种其上进行发酵培养。
Description
技术领域
本发明属于发酵菌粉制备技术领域,具体涉及一种发酵葡萄籽灵芝菌粉的制备方法。
背景技术
灵芝,又称灵芝草、神芝、芝草、仙草、瑞草,是多孔菌科植物赤芝或紫芝的全株。具有补气安神、止咳平喘的功效,用于眩晕不眠、心悸气短、虚劳咳喘。中国古代认为灵芝具有功效,视为仙草,是《本草纲目》唯一入五经(肾经、肝经、心经、脾经、肺经)的药物,补益全身五脏之气。现代药理学研究表明,灵芝含有多种生物活性成分,如多糖类、三萜类、多肽类、核苷类等。近年来,对灵芝的药理学及临床应用等多个方面的大量研究证实,灵芝对于增强人体免疫力,调节血糖,控制血压,辅助肿瘤放、化疗,保肝护肝,促进睡眠等均具有显著功效。
葡萄籽是葡萄的种子,是葡萄酒厂的下脚料,经晒干后分离葡萄皮、葡萄梗后所得产物。葡萄籽富含原花青素(OPC),OPC是迄今发现的植物来源的最高效的抗氧化剂之一,体内和体外试验表明,OPC的抗氧化效果,是维生素C和维生素E的30~50倍。超强的抗氧化效率具有清除自由基、提高人体免疫力、美白、祛斑、抗过敏的强力效果。除此之外,葡萄籽提取物还富含100多种有效物质,如氨基酸、维生素及矿物质等,其中不饱和脂肪酸——亚油酸(是一种人体必需但不能合成的)占68-76%,居油料作物之首,它由不饱和到饱和状态要消耗20%的胆固醇,能够有效的降低血脂,具有保健、美容之功效。
由于灵芝和葡萄籽均具有神奇的功效,因此有大量学者投入灵芝和葡萄籽产品加工的开发研究当中,目前,灵芝的精深加工产品主要集中在灵芝子实体粉、孢子粉、孢子油的加工利用,葡萄籽的精深加工主要集中在葡萄籽油、籽提取物等方面。也有灵芝和葡萄籽综合利用方面的研究报道(一种灵芝葡萄籽奶片,专利号:CN103749703A;康宝莱公司生产的葡萄籽灵芝孢子粉胶囊),现有技术生产的灵芝及葡萄籽深加工产品主要通过萃取,分离,混合等技术手段,成本高,工艺复杂,且营养成分吸收利用率低。
发明内容
为了解决上述技术问题,本发明提供一种发酵葡萄籽灵芝菌粉的制备方法,采用菌丝体发酵技术,利用灵芝菌种对葡萄籽进行微生物发酵,在发酵的过程中有效的降解了葡萄籽中的大分子物质,使葡萄籽中的花青素、亚油酸、氨基酸、维生素及矿物质等的含量显著提高,还能使灵芝菌丝利用葡萄籽中的营养不断生长,产生大量的灵芝多糖,三萜类化合物等有效成分。并采用超微粉碎技术,将制备好的葡萄籽灵芝发酵物进行超微粉碎,粉碎后的物质更容易被人体吸收;且通过发酵,中和了灵芝的苦味,增强了产品的口感,操作简单,生产成本低,适合于大规模生产;生产出来的产品可作为食品添加剂,也可加工成胶囊、片剂等直接服用。
为了达到以上目的,本发明采取以下技术方案:
一种发酵葡萄籽灵芝菌粉的制备方法,包括以下步骤:
(1)灵芝菌种活化:所述灵芝菌种选用菌丝活力旺、长速快的日本赤灵芝,先将所述灵芝菌种用PDA培养期转接活化,然后将活化的灵芝菌种母种转接到摇瓶培养基中,并置于摇床上震荡培养,培养温度为23~28℃,转速160~200rpm,培养时间为96~140h;将所述灵芝菌种母种培养至菌丝体浓度最大,活力最旺;
(2)葡萄籽清洗、去杂:所述葡萄籽为赤霞珠葡萄生产完葡萄酒后,经反复冲洗,然后分离葡萄皮和葡萄梗后所得产物;
(3)制作葡萄籽培养基:先将所述葡萄籽浸泡至含水量达到50%~60%,然后使用聚丙烯塑料袋进行装袋并封口,最后,对其进行高压蒸汽灭菌后,得到葡萄籽培养基;
(4)接种:将培养好的所述灵芝液体菌种接种到所述葡萄籽培养基上,并置于23~28℃条件下发酵培养至菌丝满袋,得到发酵葡萄籽灵芝菌体菌袋;
(5)烘干:剥离菌袋,将所述发酵葡萄籽灵芝菌体掰碎,置于烘箱中,先将其80℃高温烘制3~4h,然后再60℃低温烘制6~10h,使其烘干至含水率为20%~30%;
(6)粉碎:用破壁率95% 的超微粉碎机将烘干的所述发酵葡萄籽灵芝菌体粉碎,即制成发酵葡萄籽灵芝菌粉。
进一步地,步骤(3)中,所述葡萄籽浸泡至含水量达到55%~60%。
进一步地,步骤(1)中,摇瓶培养基配方为:麸皮10%,土豆10%,硫酸镁0.1%,磷酸二氢钾0.2%,蛋白胨0.2%,葡萄糖1%,红糖1%,VB10.1%,余量为水,另添加消泡剂 1滴/瓶。
进一步地,步骤(4)中,所述聚丙烯塑料袋的规格为15×33cm,接种量为30~50mL/袋。
进一步地,步骤(5)中,先高温使菌丝表面水分迅速蒸发,待水分降低到25%~35%时,降低烘箱温度,此时进入干燥期,慢慢烘制,使得含水量烘制至20%。
进一步地,步骤(3)中,将装袋并封口的葡萄籽置于121~130℃的高温中,持续灭菌130~150min。
有益效果:本发明的特点在于,不需要先将葡萄籽内的营养成分提取出来后供灵芝菌种吸收,而是减少了提取步骤,直接利用葡萄籽制成固体培养基,将灵芝菌种直接接种其上进行发酵培养,和葡萄籽培养基一起形成发酵葡萄籽灵芝菌体培养物,将葡萄籽培养基粉碎的同时即粉碎了发酵葡萄籽灵芝菌体,形成葡萄籽灵芝菌粉。
用葡萄籽制成培养基,然后接种培养至最佳菌龄的灵芝液体菌种,经菌丝体发酵培养,在发酵的过程中有效的降解了葡萄籽中的大分子物质,使葡萄籽中的花青素、亚油酸、氨基酸、维生素及矿物质等的含量显著提高,还能使灵芝菌丝利用葡萄籽中的营养不断生长,产生大量的灵芝多糖,三萜类化合物等有效成分。
采用先高温后低温的烘制方法烘制菌丝块的方法,可以使菌丝块水分均匀,达到彻底干燥的目的,防止菌丝块被烘黑,蒸熟,影响菌丝粉色泽和口感。
烘干后的发酵菌丝粉采用破壁率95% 的超微粉碎机粉碎,粒度小,易被人体吸收。
本发明与现有技术相比缩短了灵芝菌丝体的培养时间,且用葡萄籽做培养基发酵培养灵芝菌丝体,口感佳,营养丰富,易吸收,成产成本低,适合大规模工厂化生产。
具体实施方式
下面结合具体实施例对本发明作进一步详细说明。
实施例一
一种发酵葡萄籽灵芝菌粉的制备方法,包括以下步骤:
(1)灵芝菌种活化:将保藏于4℃冰箱的灵芝母种提前24h置于室温活化,然后转接到新的母种培养基上,于25℃条件下培养至菌丝满管备用;所述灵芝菌种选用菌丝活力旺、长速快的日本赤灵芝,先将所述灵芝菌种用PDA培养期转接活化,然后将活化的灵芝菌种母种转接到摇瓶培养基中,制作摇瓶液体培养基,培养基配方为:麸皮5%,土豆20%,硫酸镁0.1%,磷酸二氢钾0.2%,蛋白胨0.2%,葡萄糖1%,红糖1.5%,VB110mg/L,消泡剂 1滴/瓶,余量为水,将活化的母种转接到摇瓶液体培养基中,置于摇床上震荡培养,温度23℃,转速200rpm,培养时间140h;将所述灵芝菌种母种培养至菌丝体浓度最大,活力最旺;
(2)葡萄籽清洗、去杂:所用葡萄籽为赤霞珠葡萄生产完葡萄酒后,经反复冲洗,然后分离葡萄皮和葡萄梗后所得产物;研究发现,由于赤霞珠颗粒较小,葡萄籽与葡萄肉之比较高(约为1/12),有利于本发明中做培养基;
(3)制作葡萄籽培养基:先将所述葡萄籽浸泡至含水量达到60%,然后使用规格为15×33cm的聚丙烯塑料袋进行装袋并封口,最后,对其进行高压蒸汽灭菌(101kPa ,121℃,140min)后,得到葡萄籽培养基;,因为葡萄籽和其他常规的培养基不同,壳体比较硬,水分比较小,不易穿透,因此,在高压蒸汽灭菌时需要更长时间;
(4)接种:将培养好的所述灵芝液体菌种接种到所述葡萄籽培养基上发酵,接种量为40mL/袋,并置于23~28℃条件下发酵培养至菌丝满袋,得到发酵葡萄籽灵芝菌体菌袋;待菌丝满袋后将发酵培养基掰成玉米粒大小;
(5)烘干:剥离菌袋,将掰成玉米粒大小的菌丝体置于烘箱中,先在80℃条件下烘制4h,然后降温至60℃烘制6h,烘至含水量为20%;
(6)粉碎:用破壁率95% 的超微粉碎机将烘干的所述发酵葡萄籽灵芝菌体粉碎,即制成发酵葡萄籽灵芝菌粉。
本发明的特点在于,不需要先将葡萄籽内的营养成分提取出来后供灵芝菌种吸收,而是减少了提取步骤,直接利用葡萄籽制成固体培养基,将灵芝菌种直接接种其上进行发酵培养,和葡萄籽培养基一起形成发酵葡萄籽灵芝菌体培养物,将葡萄籽培养基粉碎的同时即粉碎了发酵葡萄籽灵芝菌体,形成葡萄籽灵芝菌粉。
实施例二
(1)将保藏于4℃冰箱的灵芝母种提前24h置于室温活化,然后转接到新的母种培养基上,于28℃条件下培养至菌丝满管备用;
(2)将活化的母种转接到摇瓶液体培养基中,置于摇床上震荡培养,温度23℃,转速160rpm,培养时间120h;
(3)选用新鲜无霉变的赤霞珠葡萄籽,经反复冲洗,分离葡萄皮、葡萄梗后,浸泡48h,使其含水量达到50%,然后装入规格为15×33cm的聚丙烯塑料袋中,封口,高压蒸汽灭菌(103kPa ,123℃,130min),制成葡萄籽培养基;
(4)将培养好的液体菌种接种于葡萄籽培养基上发酵,接种量为50mL/袋,待菌丝满袋后将发酵培养基掰成玉米粒大小;
(5)将掰成玉米粒大小的菌丝体置于烘箱中,先在80℃条件下烘制3h,先高温使菌丝表面水分迅速蒸发,待水分降低到25%~35%时,降低烘箱温度,此时进入干燥期,60℃慢慢烘制10h,使得含水量烘制至20%;
(6)采用破壁率95%的超微粉碎机将烘干的发酵培养基粉碎,即得发酵葡萄籽灵芝菌粉。
本发明用葡萄籽制成培养基,然后接种培养至最佳菌龄的灵芝液体菌种,经菌丝体发酵培养,在发酵的过程中有效的降解了葡萄籽中的大分子物质,使葡萄籽中的花青素、亚油酸、氨基酸、维生素及矿物质等的含量显著提高,还能使灵芝菌丝利用葡萄籽中的营养不断生长,产生大量的灵芝多糖,三萜类化合物等有效成分。
本发明采用先高温后低温的烘制方法烘制菌丝块的方法,可以使菌丝块水分均匀,达到彻底干燥的目的,防止菌丝块被烘黑,蒸熟,影响菌丝粉色泽和口感。
本发明烘干后的发酵菌丝粉采用破壁率95% 的超微粉碎机粉碎,粒度小,易被人体吸收。
实施例三
(1)将保藏于4℃冰箱的灵芝母种提前18h置于室温活化,然后转接到新的母种培养基上,于23℃条件下培养至菌丝满管备用;
(2)制作摇瓶液体培养基,培养基配方为:麸皮5%,土豆20%,硫酸镁0.1%,磷酸二氢钾0.2%,蛋白胨0.2%,葡萄糖1%,红糖1.5%,VB1 10mg/L,消泡剂 1滴/瓶,将活化的母种转接到摇瓶液体培养基中,置于摇床上震荡培养,温度25℃,转速180rpm,培养时间130h;
(3)选用新鲜无霉变的赤霞珠葡萄籽,经反复冲洗,分离葡萄皮、葡萄梗后,浸泡42h,使其含水量达到53%,然后装入15×33cm的聚丙烯塑料袋中,封口,高压蒸汽灭菌(101kPa,130℃,150min),制成葡萄籽培养基;
(4)将培养好的液体菌种接种于葡萄籽培养基上发酵,接种量(50mL/袋),待菌丝满袋后将发酵培养基掰成玉米粒大小;在此过程中发现,葡萄籽培养基在葡萄籽含水量为55%时进行高压蒸汽灭菌,菌丝生长更好;
(5)将掰成玉米粒大小的菌丝体置于烘箱中,先在80℃条件下烘制3.5h,然后降温至60℃烘制8h,烘至含水量为20%;
(6)采用破壁率95%的超微粉碎机将烘干的发酵培养基粉碎,即得发酵葡萄籽灵芝菌粉。
由于本发明的灵芝菌种为液体菌种,与现有技术中固体的灵芝菌种培养相比缩短了灵芝菌种的培养时间,且用葡萄籽做培养基发酵培养灵芝菌体,口感佳,营养丰富,易吸收,成产成本低,适合大规模工厂化生产。
本发明中,所用灵芝菌种需提前从冰箱中取出置于室温活化,然后转接到新的母种培养基上,于适宜温度条件下培养至菌丝快满管时备用,此时菌丝活力最为旺盛。
本发明所用摇瓶培养基营养丰富,在适宜的培养条件下可快速培养出菌球浓度高,菌丝活力旺的灵芝液体菌种。
综上所述,本发明显而易见的有益效果为:采用菌丝体发酵技术,利用灵芝菌种对葡萄籽进行微生物发酵,在发酵的过程中有效的降解了葡萄籽中的大分子物质,使葡萄籽中的花青素、亚油酸、氨基酸、维生素及矿物质等的含量显著提高,还能使灵芝菌丝利用葡萄籽中的营养不断生长,产生大量的灵芝多糖,三萜类化合物等有效成分。并采用超微粉碎技术,将制备好的葡萄籽灵芝发酵物进行超微粉碎,粉碎后的物质更容易被人体吸收;且通过发酵,中和了灵芝的苦味,增强了产品的口感,操作简单,生产成本低,适合于大规模生产;生产出来的产品可作为食品添加剂,也可加工成胶囊、片剂等直接服用。
最后应说明的是:以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (5)
1.一种发酵葡萄籽灵芝菌粉的制备方法,其特征在于,包括以下步骤:
(1)灵芝菌种活化:所述灵芝菌种选用菌丝活力旺、长速快的日本赤灵芝,先将所述灵芝菌种用PDA培养期转接活化,然后将活化的灵芝菌种母种转接到摇瓶培养基中,并置于摇床上震荡培养,培养温度为23~28℃,转速160~200rpm,培养时间为96~140h;将所述灵芝菌种母种培养至菌丝体浓度最大,活力最旺;
(2)葡萄籽清洗、去杂:所述葡萄籽为赤霞珠葡萄生产完葡萄酒后,经反复冲洗,然后分离葡萄皮和葡萄梗后所得产物;
(3)制作葡萄籽培养基:先将所述葡萄籽浸泡至含水量达到50%~60%,然后使用聚丙烯塑料袋进行装袋并封口,最后,对其进行高压蒸汽灭菌后,得到葡萄籽培养基;
(4)接种:将培养好的所述灵芝液体菌种接种到所述葡萄籽培养基上,并置于23~28℃条件下发酵培养至菌丝满袋,得到发酵葡萄籽灵芝菌体菌袋;
(5)烘干:剥离菌袋,将所述发酵葡萄籽灵芝菌体掰碎,置于烘箱中,先将其80℃高温烘制3~4h,然后再60℃低温烘制6~10h,使其烘干至含水率为20%~30%;
(6)粉碎:用破壁率95% 的超微粉碎机将烘干的所述发酵葡萄籽灵芝菌体粉碎,即制成发酵葡萄籽灵芝菌粉。
2.如权利要求1所述发酵葡萄籽灵芝菌粉的制备方法,其特征在于,步骤(3)中,所述葡萄籽浸泡至含水量达到55%~60%。
3.如权利要求1所述发酵葡萄籽灵芝菌粉的制备方法,其特征在于,步骤(4)中,所述聚丙烯塑料袋的规格为15×33cm,接种量为30~50mL/袋。
4.如权利要求1所述发酵葡萄籽灵芝菌粉的制备方法,其特征在于,步骤(5)中,先高温使水分降低到25%~35%,再降低烘箱温度,使得含水量慢慢烘制至20%。
5.如权利要求1所述发酵葡萄籽灵芝菌粉的制备方法,其特征在于,步骤(3)中,将装袋并封口的葡萄籽置于121~130℃的高温中,持续灭菌150min。
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