CN114431460A - 一种纯天然食用菌营养粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种纯天然食用菌营养粉及其制备方法,属于生物发酵食品技术领域。该食用菌营养粉以杂粮和食药用真菌为原料制成,其制备方法是以杂粮为原料制成培养基,以食药用真菌为菌种进行生物发酵,加入杂粮等配料、混合、烘烤,制成食用菌营养粉,产品含有食药用真菌和杂粮多种营养和生物活性成分,具有营养、保健等作用,是一种新型、纯天然即时食品。
Description
技术领域
本发明涉及生物发酵食品技术领域,尤其涉及一种纯天然食用菌营养粉及其制备方法。
背景技术
食用菌是世界公认的健康食品,富含氨基酸、蛋白质、膳食纤维、矿物元素、维生素等多种营养元素,以及食用菌多糖、三萜、腺苷等生物活性成分,不仅味道鲜美,营养丰富,而且还具有保健功能的,食药兼用。研究表明,食用菌能有效提高人体免疫力,保护人体器官,具有抗癌、防癌,抗病毒、防病治病、抑制肿癌,提高人体免疫力等功效,而且食用菌的高蛋白、低脂肪、低热量,对预防当前社会所流行的“富贵病”十分有益。在联合国推荐的21世纪的合理膳食结构中提出“一荤一素一菇”,将食用菌放到与荤素并列的地位,充分证明了食用菌在健康饮食中不可低估的地位和价值。
随着科学的发展、认识水平的提高、经济条件的改善而不断调整,人类的膳食结构经历了以“吃饱”为中心到“吃好”为主,进而发展到“吃出健康”这一不断演化的过程。“吃出健康”的重心是合理的膳食结构,是保证人体营养平衡的关键。杂粮含有多种营养成分,是平衡膳食的最好选择。将食用菌与杂粮结合,采用现代生物发酵技术,开发食用菌营养粉新产品,对开发食用菌的保健功能,拉动食用菌产业的整体发展、提高人民健康水平、增加人民幸福感具有十分重要的意义。
因此,提供一种纯天然食用菌营养粉是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明提供了一种纯天然食用菌营养粉的制备方法;
为了实现上述目的,本发明采用如下技术方案:
一种纯天然食用菌营养粉的制备方法,制备步骤如下:
(1)选取杂粮,粉碎,得杂粮粉;
(2)将步骤(1)制备的杂粮粉加入水中,杂粮粉与水的质量比为1~2: 20,加热灭菌,获得杂粮粉发酵液体培养基;
(3)将食药用真菌活化,将活化的食药用真菌接入步骤(2)制备的杂粮粉发酵液体培养基中,在20~30℃温度下摇床培养5~8天,获得发酵液;
(4)选取杂粮,清洗,加入步骤(3)制备的发酵液,杂粮与发酵液的质量比为1:1~5,浸泡杂粮0.5~1天至泡发状态;
(5)将浸泡后的杂粮沥去水分,粉碎,加入辅料,混匀得混合料;
(6)烘烤步骤(5)制备的混合料至微黄,装袋,获得食用菌营养粉。
进一步地,步骤(1)和步骤(4)所述杂粮为小米、糜子米、荞麦、藜麦、高粱、黑米、薏仁、青稞中的至少一种。
进一步地,步骤(1)所述杂粮粉碎至70~100目。
进一步地,步骤(2)所述加热灭菌温度为121℃温度,压力为0.1MP,灭菌时间为20~40min。
进一步地,步骤(3)所述食药用真菌包括:猴头菇、雪域松茸、香菇、平菇、秀珍菇、鸡腿菇、滑子菇、木耳、灵芝、蝉花、虫草中的至少一种。
进一步地,步骤(3)所述活化步骤为:将食药用真菌接入PDA固体平板培养基,20~30℃温箱培养7~10天;转接PDA固体平板培养基,20~30℃温箱培养5~10天;
转入液体PDA培养基中,20~30℃摇床培养7~10天,得液体菌种;取 10~15%液体菌种转接液体PDA培养基,20~30℃摇床培养7~10天,得活化的食药用真菌菌种;
对于多种食药用真菌单独活化培养,单独接入杂粮粉发酵液体培养基制备发酵液。
进一步地,步骤(3)所述活化的食药用真菌菌种与杂粮粉发酵液体培养基的体积比为2~3:20。
进一步地,步骤(5)所述辅料为糖、木糖醇、盐中的至少一种,杂粮与辅料的质量比100:3~5。
进一步地,步骤(6)所述烘烤温度为70~80℃,时间为20~40分钟。
一种纯天然食用菌营养粉,利用上述一种纯天然食用菌营养粉制备方法所制备。
经由上述的技术方案可知,与现有技术相比,本发明是利用食药用真菌发酵杂粮,利用杂粮的营养培养食用菌菌丝体,获得含食用菌多糖、三萜等生物活性物质杂粮食用菌发酵液,简单高效;本发明的另一优点利用发酵液浸泡杂粮,继续利用食药用真菌的酶解作用,使杂粮中的营养及生物活性成分有效析出,获得易吸收的高营养及生物活性成分的食用菌营养粉。用本发明采用生物发酵和对杂粮混合配比的方法,获得富含蛋白质、氨基酸、维生素、多糖、三萜等营养及生物活性成分的营养粉,可以不受季节影响,适于工厂化连续生产。用本发明获得的食用菌营养粉是一种功能型纯天然营养食品。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
菌种来源:
本发明使用的食药用真菌猴头菇、雪域松茸、香菇、平菇、秀珍菇、鸡腿菇、滑子菇、木耳、灵芝、蝉花和虫草均为市售菌种。
实施例1
一种纯天然食用菌营养粉的制备方法,制备步骤如下:
(1)选取小米、糜子米、荞麦混合,粉碎至70目,得杂粮粉;
(2)将步骤(1)制备的杂粮粉加入水中,杂粮粉与水的质量比为1:20,加热至121℃灭菌,压力为0.1MP,灭菌时间为20min,获得杂粮粉发酵液体培养基;
(3)选取食药用真菌香菇、平菇、秀珍菇、虫草、蝉花分别活化;
活化步骤为:将食药用真菌接入PDA固体平板培养基,20℃温箱培养10 天;转接PDA固体平板培养基,20℃温箱培养10天;转入液体PDA培养基中,20℃摇床培养10天,得液体菌种;取10%液体菌种转接液体PDA培养基,20℃摇床培养10天,得活化的食药用真菌菌种;
将活化的食药用真菌分别接入杂粮粉发酵液体培养基中,食药用真菌菌种与杂粮粉发酵液体培养基的体积比为2:20,在22℃温度下摇床培养8天,等比例混合,获得发酵液;
(4)选取藜麦、高粱、黑米混合,清洗,加入步骤(3)制备的发酵液,杂粮与发酵液的质量比为1:1,浸泡杂粮0.5天至泡发状态;
(5)将浸泡后的杂粮沥去水分,粉碎,加入辅料糖,杂粮与辅料的质量比为100:3,混匀得混合料;
(6)烘烤步骤(5)制备的混合料至微黄,烘烤温度为70℃,时间为 40分钟,装袋,获得食用菌营养粉。
实施例2
一种纯天然食用菌营养粉的制备方法,制备步骤如下:
(1)选取藜麦、高粱、黑米混合,粉碎至80目,得杂粮粉;
(2)将步骤(1)制备的杂粮粉加入水中,杂粮粉与水的质量比为1.5: 20,加热至121℃灭菌,压力为0.1MP,灭菌时间为30min,获得杂粮粉发酵液体培养基;
(3)选取食药用真菌猴头菇、雪域松茸、滑子菇分别活化;
活化步骤为:将食药用真菌接入PDA固体平板培养基,25℃温箱培养8 天;转接PDA固体平板培养基,25℃温箱培养7天;转入液体PDA培养基中,25℃摇床培养8天,得液体菌种;取12%液体菌种转接液体PDA培养基, 25℃摇床培养8天,得活化的食药用真菌菌种;
将活化的食药用真菌分别接入杂粮粉发酵液体培养基中,食药用真菌菌种与杂粮粉发酵液体培养基的体积比为2:20,在25℃温度下摇床培养6天,等比例混合,获得发酵液;
(4)选取小米、薏仁、青稞混合,清洗,加入步骤(3)制备的发酵液,杂粮与发酵液的质量比为1:3,浸泡杂粮1天至泡发状态;
(5)将浸泡后的杂粮沥去水分,粉碎,加入木糖醇,杂粮与辅料的质量比为25:1,混匀得混合料;
(6)烘烤步骤(5)制备的混合料至微黄,烘烤温度为75℃,时间为 35分钟,装袋,获得食用菌营养粉。
实施例3
一种纯天然食用菌营养粉的制备方法,制备步骤如下:
(1)选取小米、薏仁、青稞混合,粉碎至100目,得杂粮粉;
(2)将步骤(1)制备的杂粮粉加入水中,杂粮粉与水的质量比为2:20,加热至121℃灭菌,压力为0.1MP,灭菌时间为20~40min,获得杂粮粉发酵液体培养基;
(3)选取食药用真菌木耳、灵芝、鸡腿菇、分别活化;
活化步骤为:将食药用真菌接入PDA固体平板培养基,30℃温箱培养7 天;转接PDA固体平板培养基,30℃温箱培养5天;转入液体PDA培养基中,30℃摇床培养7天,得液体菌种;取15%液体菌种转接液体PDA培养基, 30℃摇床培养7天,得活化的食药用真菌菌种;
将活化的食药用真菌分别接入杂粮粉发酵液体培养基中,食药用真菌菌种与杂粮粉发酵液体培养基的体积比为3:20,在30℃温度下摇床培养5天,等比例混合,获得发酵液;
(4)选取小米、糜子米、荞麦混合,清洗,加入步骤(3)制备的发酵液,杂粮与发酵液的质量比为1:5,浸泡杂粮1天至泡发状态;
(5)将浸泡后的杂粮沥去水分,粉碎,加入辅料盐,杂粮与辅料的质量比为100:5,混匀得混合料;
(6)烘烤步骤(5)制备的混合料至微黄,烘烤温度为80℃,时间为 20分钟,装袋,获得食用菌营养粉。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (10)
1.一种纯天然食用菌营养粉的制备方法,其特征在于,制备步骤如下:
(1)选取杂粮,粉碎,得杂粮粉;
(2)将步骤(1)制备的杂粮粉加入水中,杂粮粉与水的质量比为1~2:20,加热灭菌,获得杂粮粉发酵液体培养基;
(3)将食药用真菌活化,将活化的食药用真菌接入步骤(2)制备的杂粮粉发酵液体培养基中,在20~30℃温度下摇床培养5~8天,获得发酵液;
(4)选取杂粮,清洗,加入步骤(3)制备的发酵液,杂粮与发酵液的质量比为1:1~5,浸泡杂粮0.5~1天;
(5)将浸泡后的杂粮沥去水分,粉碎,加入辅料,混匀得混合料;
(6)烘烤步骤(5)制备的混合料,装袋,获得食用菌营养粉。
2.根据权利要求1所述的一种纯天然食用菌营养粉的制备方法,其特征在于,步骤(1)和步骤(4)所述杂粮为小米、糜子米、荞麦、藜麦、高粱、黑米、薏仁、青稞中的至少一种。
3.根据权利要求1所述的一种纯天然食用菌营养粉的制备方法,其特征在于,步骤(1)所述杂粮粉碎至70~100目。
4.根据权利要求1所述的一种纯天然食用菌营养粉的制备方法,其特征在于,步骤(2)所述加热灭菌温度为121℃温度,压力为0.1MP,灭菌时间为20~40min。
5.根据权利要求1所述的一种纯天然食用菌营养粉的制备方法,其特征在于,步骤(3)所述食药用真菌包括:猴头菇、雪域松茸、香菇、平菇、秀珍菇、鸡腿菇、滑子菇、木耳、灵芝、蝉花、虫草中的至少一种。
6.根据权利要求1所述的一种纯天然食用菌营养粉的制备方法,其特征在于,步骤(3)所述活化步骤为:将食药用真菌接入PDA固体平板培养基,20~30℃温箱培养7~10天;转接PDA固体平板培养基,20~30℃温箱培养5~10天;
转入液体PDA培养基中,20~30℃摇床培养7~10天,获得液体菌种;取10~15%液体菌种转接液体PDA培养基,20~30℃摇床培养7~10天,得活化的食药用真菌菌种。
7.根据权利要求1所述的一种纯天然食用菌营养粉的制备方法,其特征在于,步骤(3)所述活化的食药用真菌菌种与杂粮粉发酵液体培养基的体积比为2~3:20。
8.根据权利要求1所述的一种纯天然食用菌营养粉的制备方法,其特征在于,步骤(5)所述辅料为糖、木糖醇、盐中的至少一种,杂粮与辅料的质量比100:3~5。
9.根据权利要求1所述的一种纯天然食用菌营养粉的制备方法,其特征在于,步骤(6)所述烘烤温度为70~80℃,时间为20~40分钟。
10.权利要求1-9所述的一种纯天然食用菌营养粉的制备方法所制备的食用菌营养粉。
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