CN115669891A - Morchella esculenta lotus root starch rich in gamma-aminobutyric acid and polysaccharide and preparation method thereof - Google Patents
Morchella esculenta lotus root starch rich in gamma-aminobutyric acid and polysaccharide and preparation method thereof Download PDFInfo
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- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 32
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- 239000002245 particle Substances 0.000 claims description 7
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Abstract
The invention discloses morchella esculenta lotus root starch rich in gamma-aminobutyric acid and polysaccharide and a preparation method thereof. The method comprises the steps of preparing a solid culture medium culture of morchella capable of enriching gamma-aminobutyric acid and polysaccharide, fermenting and culturing a mycelium fermentation culture medium and preparing a morchella mushroom powder lotus root starch product. The invention adopts liquid fermentation culture, and screens agricultural products as the components of the culture medium, thereby saving the production cost and providing feasibility for industrial fermentation production by simple procedures. The mycelium cultured by the method has the advantages that the yield of the mycelium is over 3 times higher than that of the mycelium cultured by the prior art, the culture time is greatly shortened, the content of gamma-aminobutyric acid of the mycelium reaches 2.2g/L, and the content of polysaccharide reaches 14.7g/L. The prepared morchella and lotus root starch combines the characteristics of morchella and lotus root starch, is rich in gamma-aminobutyric acid and polysaccharide, can be eaten by general people, and is most suitable for middle-aged and old people and brainworkers.
Description
Technical Field
The invention belongs to the technical field of biological fermentation and biological processes, and particularly relates to morchella esculenta lotus root starch rich in gamma-aminobutyric acid and polysaccharide and a preparation method thereof.
Background
Morchella (Morchella spp.) has attracted considerable attention as a well-known edible and medicinal fungus. The mycelium of morchella contains rich amino acids and other nutrient elements, particularly contains higher content of amino acids necessary for human bodies, wherein the content of glutamic acid, lysine and aspartic acid determining delicate flavor is particularly prominent, and animal experiments of fermentation liquor show that the mycopolyose, the selenium element and the organic germanium play an important role in the processes of improving immunity and resisting tumors.
The study on the amino acid analysis of mycelium and the content change of amino acid shows that the contents of mycelium amino acid, essential amino acid and branched chain amino acid which are cultured for 4-10 days are gradually increased, and gradually decreased after 15 days reach a peak. The mycelium of morchella contains rich amino acids and other nutrient elements, especially the content of amino acids necessary for human body, wherein the content of glutamic acid, lysine and aspartic acid which determine delicate flavor is more prominent, the content of each nutrient in the mycelium is higher than that of the fruiting body, the cystine, lysine and arginine are required for promoting the growth and intelligence of children, and the branched chain amino acid can be beneficial to the prevention and treatment of various liver diseases.
However, the current morchella cultivation conditions are complex, the mycelium yield is low, and the yield is influenced by a plurality of factors, so that the commercial production is difficult to realize, and ZL00112812.4 discloses a morchella cultivation method. At present, success of Morchella cultivation is reported in many ways, but factors influenced by the outside are always control factors for Morchella cultivation, and fermentation mycelia become a main direction for Morchella application.
Gamma-aminobutyric acid (GABA) is an important inhibitory neurotransmitter which is deeply researched at present, is also called aminobutyric acid, is a naturally-occurring functional amino acid which is not composed of proteins, is widely distributed, exists in animals, plants and microorganisms, and mediates more than 40% of inhibitory nerve conduction. With the intensive research, the physiological function of gamma-aminobutyric acid is continuously clarified, and the gamma-aminobutyric acid participates in various metabolic activities, has the physiological activities of reducing blood pressure, improving brain function, enhancing long-term memory, improving liver and kidney functions and the like, develops into a novel functional factor, and is gradually and widely used in the industries of medicine, food health care, chemical industry, agriculture and the like.
The mulberry leaves contain 18 amino acids, and the amino acids account for about 10.1 percent of the dry weight of the mulberry leaves. The content of amino acids in mulberry trees of each variety in each place is different, but in general, the average content of gamma-aminobutyric acid in dried mulberry leaves is very rich and reaches 22.6mg/kg, and the content of precursor glutamic acid (232.3 mg/kg) is the highest of 18 amino acids in the mulberry leaves. The content of gamma-aminobutyric acid in mulberry leaves is extremely high, and attention of many scholars is paid in recent years, many countries abroad already enrich and extract the gamma-aminobutyric acid in the mulberry leaves in research, and at present, the mulberry leaves are directly treated at home and are used as tea like tea leaves. At present, the research on gamma-aminobutyric acid in China is still in the stage of rising, and if mulberry leaves can be better utilized and the gamma-aminobutyric acid in the mulberry leaves is also utilized to a certain extent, not only can great social and economic benefits be generated, but also the development of the gamma-aminobutyric acid industry can be promoted.
The lotus root starch is a traditional nourishing food which is reputed for a long time, is a natural functional food and is a nutritious food which is mainly prepared by taking lotus roots as a main raw material.
The edible fungus powder and the natural lotus root starch are compounded to create food, so that the requirements of people on nutrition and health can be met. Improving the immunity problem has become one of the focuses of social attention. By utilizing the regulation function of the morchella polysaccharide, GABA is an important functional factor, the research on functional food for assisting in improving immunity is assisted, lotus root starch is an important functional food, and the research on products has important market demand.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to design and provide a technical method for low-cost, simple-operation and high-yield deep fermentation of wild morchella and a preparation method of the product, and the product prepared by the method is rich in gamma-aminobutyric acid functional factors and polysaccharide components for improving human immunity.
The technical scheme adopted by the invention is as follows: a preparation method of morchella esculenta lotus root starch rich in gamma-aminobutyric acid and polysaccharide comprises the following steps:
1) Preparing a solid culture medium, namely mixing 180-220g of potatoes, 10-20g of cane sugar, 1-5g of sodium chloride and 15-25g of agar, uniformly stirring, sterilizing at 121.3 ℃ for 30min, cooling after sterilization, and pouring the mixture onto a flat plate to obtain the solid culture medium for later use;
2) Culturing hypha of wild morchella on a solid culture medium;
3) Preparing a fermentation culture medium, wherein the fermentation culture medium comprises 45-55g/L of wort, 15-25g/L of corn flour, 5-20g/L of bean cake powder, 10-15g/L of bran, 10-50g/L of mulberry leaf powder, 0.5-1.2g/L of yeast extract and 0.5-1.2g/L of KH 2 PO 4 0.2-0.6g/L MgSO 4 ·7H 2 O, 3-6g/L of carboxymethyl cellulose and 0.3-0.7g/L of sodium L-glutamate;
4) Punching 3-4 pieces of culture on a solid culture medium by using a puncher with the aperture of 0.5-1cm, aseptically inoculating the culture in a fermentation culture medium, controlling the fermentation temperature to be 23-30 ℃ and the rotating speed to be 100-200r/min, and culturing for 3-5d to obtain morchella mycelium pellet liquid strains;
5) Filtering the fermentation liquor to obtain mycelium, drying at 60 ℃, grinding to 200 meshes, and screening to obtain morchella mushroom powder;
6) Preparing lotus root powder, cleaning and peeling fresh lotus roots, soaking in sulfur-free color protection liquid for 20min, washing with clear water for 3 times, cutting into fine blocks, drying with hot air at the temperature of 70 ℃, controlling the water content to be below 7%, crushing the lotus root fine blocks, sieving with a 80-mesh sieve, carrying out superfine crushing, sieving with a 200-mesh sieve to obtain lotus root powder particles, drying with hot air at the temperature of 70 ℃ of the lotus root powder particles, and controlling the water content to be below 3% to obtain the lotus root powder fine powder;
7) And uniformly mixing the morchella esculenta powder and the lotus root starch fine powder according to the weight ratio of 1.
Preferably, the fermentation medium comprises 50g/L of wort, 22g/L of corn flour, 12g/L of bean cake powder, 12g/L of bran, 10g/L of mulberry leaf powder, 0.5g/L of yeast extract and 0.5g/L of KH 2 PO 4 0.5g/L MgSO4 & 7H 2 O, 4g/L of carboxymethyl cellulose and 0.5g/L of sodium L-glutamate.
In the technical scheme, the solid culture medium preferably comprises 200g of potatoes, 15g of cane sugar, 1g of sodium chloride and 20g of agar.
Preferably, in the technical scheme, the weight ratio of the morchella esculenta powder to the lotus root starch fine powder is 1.
Morchella esculenta lotus root starch rich in gamma-aminobutyric acid and polysaccharide is prepared by the preparation method.
The invention has the beneficial effects that: the invention adopts liquid fermentation culture, can screen agricultural product leftovers as the components of the culture medium, and saves the production cost. Simple procedures provide feasibility for industrial fermentation production. The invention produces high biomass mycelium by the key technology of screening a submerged fermentation culture medium and controlling fermentation conditions, the yield of the mycelium is more than 3 times higher than that of the mycelium cultured by adopting the prior art, and the culture time is greatly shortened. The prepared morchella lotus root starch combines the characteristics of morchella and lotus root starch, is rich in gamma-aminobutyric acid and polysaccharide, can be eaten by general people, is most suitable for middle-aged and elderly people and brainworkers, and is prepared by mixing the morchella and water according to the ratio of 1:5, adding the mixture.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Mixing 200g of potato, 15g of sucrose, 2g of sodium chloride and 15g of agar, uniformly stirring, sterilizing at 121.3 ℃ for 30min, cooling after sterilization, and pouring onto a flat plate to obtain a solid culture medium for later use;
culturing mycelium of wild morchella on a solid culture medium;
preparing 1000mL of wild morel submerged fermentation medium: adding 500mL water into 1000mL beaker, respectively adding 50g succus Hordei Germinatus, 20g semen Maydis powder, 20g bean cake powder, 12g testa Tritici, 20g folium Mori powder, mixing well, adding 1g yeast extract and 1g KH 2 PO 4 、0.5g MgSO 4 ·7H 2 O, 5g of carboxymethyl cellulose and 0.5g of sodium L-glutamate, uniformly stirring, fixing the volume to 1000mL, adjusting the pH to 7.2, adding 150mL of the culture medium into a 300mL triangular flask, wrapping the flask mouth, sterilizing at 121.3 ℃ for 30min, taking out after the sterilization, and cooling for later use;
culturing mycelium of wild morchella on a solid culture medium, picking 3-4 pieces of culture (soybean granule size) obtained by punching a 0.5-1cm puncher, wherein the culture contains the solid culture medium and the mycelium of the wild morchella, aseptically inoculating into a triangular flask containing the deep fermentation culture medium of the wild morchella, controlling the fermentation temperature to be 25 ℃, and controlling the rotation speed of a fermentation shake flask to be 150r/min, and culturing for 5d;
filtering fermentation cultured morchella mycelium with gauze, cleaning the inoculated block brought in during inoculation, washing with clear water for 3 times, after filtering and light absorbing with absorbent paper, drying in a drying oven at 60 ℃, taking out the dried mycelium after 24 hours, and carrying out stone grinding and 80-mesh sieving to obtain morchella mycelium powder;
cleaning fresh lotus roots, peeling, soaking in a sulfur-free color protection solution for 20min, washing with clear water for 3 times, cutting into small blocks, drying with hot air at 70 ℃ until the water content is controlled below 7%, crushing the lotus roots into small blocks, sieving with a 80-mesh sieve, carrying out superfine crushing with a 200-mesh sieve to obtain lotus root starch particles, drying with hot air at 70 ℃ until the water content is controlled below 3%, and preparing the lotus root starch fine powder;
mixing the obtained morchella mycelium powder and lotus root starch according to the weight ratio of 1: mixing at a ratio of 20, adding a certain amount of sucrose, drying at 70 deg.C, and controlling water content to 3% to obtain Morchella esculenta Amylum Nelumbinis Rhizomatis rich in gamma-aminobutyric acid and polysaccharide.
Example 2
Mixing 220g of potatoes, 20g of cane sugar, 5g of sodium chloride and 25g of agar, uniformly stirring, sterilizing at 121.3 ℃ for 30min, cooling after sterilization, and pouring onto a flat plate to obtain a solid culture medium for later use;
culturing mycelium of wild morchella on a solid culture medium;
preparing 1000mL of wild morel submerged fermentation medium: adding 500mL water into 1000mL beaker, respectively adding 55g succus Hordei Germinatus, 25g corn flour, 15g bean cake powder, 10g testa Tritici, and 25g folium Mori powder, mixing, adding 1.2g yeast extract, 1.2g KH 2 PO 4 、0.5g MgSO 4 ·7H 2 O, 5g of carboxymethyl cellulose and 0.7g of sodium L-glutamate, uniformly stirring, fixing the volume to 1000mL, adjusting the pH to 7.2, adding 150mL of the culture medium into a 300mL triangular flask, wrapping the flask mouth, sterilizing at 121.3 ℃ for 30min, taking out after the sterilization, and cooling for later use;
culturing mycelium of wild morchella on a solid culture medium, picking 3-4 pieces of culture (soybean granule size) obtained by punching a 0.5-1cm puncher, wherein the culture contains the solid culture medium and the mycelium of the wild morchella, aseptically inoculating into a triangular flask containing the deep fermentation culture medium of the wild morchella, controlling the fermentation temperature to be 25 ℃, and controlling the rotation speed of a fermentation shake flask to be 150r/min, and culturing for 5d;
filtering morchella mycelium cultured for 5d by fermentation with gauze, cleaning the inoculation block brought in during inoculation, washing with clear water for 3 times, after filtering and light absorbing with absorbent paper, drying in a drying oven at 60 ℃, taking out the dried mycelium after 24 hours, grinding with a stone mill, and sieving with a 80-mesh sieve to obtain morchella mycelium powder;
cleaning fresh lotus roots, peeling, soaking in a sulfur-free color protection solution for 20min, washing with clear water for 3 times, cutting into small blocks, drying with hot air at 70 ℃ until the water content is controlled below 7%, crushing the lotus roots into small blocks, sieving with a 80-mesh sieve, carrying out superfine crushing with a 200-mesh sieve to obtain lotus root starch particles, drying with hot air at 70 ℃ until the water content is controlled below 3%, and preparing the lotus root starch fine powder;
mixing the obtained morchella mycelium powder and lotus root starch according to the weight ratio of 1:5, uniformly mixing, adding a certain amount of sucrose, drying at 70 ℃, and controlling the water content to be 3% to obtain the morchella esculenta lotus root starch rich in gamma-aminobutyric acid and polysaccharide.
Example 3
Mixing 180g of potatoes, 10g of cane sugar, 1g of sodium chloride and 25g of agar, uniformly stirring, sterilizing at 121.3 ℃ for 30min, cooling after sterilization, and pouring onto a flat plate to obtain a solid culture medium for later use;
culturing mycelium of wild morchella on a solid culture medium;
preparing 1000mL of wild morel submerged fermentation medium: adding 500mL water into 1000mL beaker, respectively adding 45g succus Hordei Germinatus, 20g semen Maydis powder, 20g bean cake powder, 10g testa Tritici, and 30g folium Mori powder, mixing well, adding 0.5g yeast extract and 0.5g KH 2 PO 4 、0.2g MgSO 4 ·7H 2 O, 3g of carboxymethyl cellulose and 0.3g of sodium L-glutamate, uniformly stirring, fixing the volume to 1000mL, adjusting the pH to 7.2, adding 150mL of the culture medium into a 300mL triangular flask, wrapping the flask mouth, sterilizing at 121.3 ℃ for 30min, taking out after the sterilization, and cooling for later use;
culturing mycelium of wild morchella on a solid culture medium, picking 3-4 pieces of culture (soybean granule size) obtained by punching a 0.5-1cm puncher, wherein the culture contains the solid culture medium and the mycelium of the wild morchella, aseptically inoculating into a triangular flask containing the deep fermentation culture medium of the wild morchella, controlling the fermentation temperature to be 25 ℃, and controlling the rotation speed of a fermentation shake flask to be 150r/min, and culturing for 5d;
filtering morchella mycelium cultured for 5d by fermentation with gauze, cleaning the inoculation block brought in during inoculation, washing with clear water for 3 times, after filtering and light absorbing with absorbent paper, drying in a drying oven at 60 ℃, taking out the dried mycelium after 24 hours, grinding with a stone mill, and sieving with a 80-mesh sieve to obtain morchella mycelium powder;
cleaning fresh lotus roots, peeling, soaking in a sulfur-free color protection solution for 20min, washing with clear water for 3 times, cutting into small blocks, drying with hot air at 70 ℃ until the water content is controlled below 7%, crushing the lotus roots into small blocks, sieving with a 80-mesh sieve, carrying out superfine crushing with a 200-mesh sieve to obtain lotus root starch particles, drying with hot air at 70 ℃ until the water content is controlled below 3%, and preparing the lotus root starch fine powder;
mixing the obtained morchella mycelium powder and lotus root starch according to the weight ratio of 1: mixing at a ratio of 10, adding a certain amount of sucrose, drying at 70 deg.C, and controlling water content at 3% to obtain Morchella esculenta Amylum Nelumbinis Rhizomatis rich in gamma-aminobutyric acid and polysaccharide.
The morchella esculenta lotus root starch rich in gamma-aminobutyric acid and polysaccharide prepared in the above embodiments are respectively detected, and the test results are shown in the following table:
EXAMPLES test results
According to the test results, the morchella mycelium pellet liquid strain prepared by fermenting and culturing the wild morchella is prepared with the lotus root starch according to a proportion to obtain the food with rich gamma-aminobutyric acid and polysaccharide contents.
It should be noted that the instruments and devices such as the triangular flask and the like related to the present patent application should be regarded as the prior art, and the specific structure, the operation principle, the control mode and the spatial arrangement mode of the technical features may be selected conventionally in the field, and should not be regarded as the invention point of the present patent, and the present patent is not further specifically described in detail.
Having described in detail preferred embodiments of the present invention, it will be appreciated that modifications and variations can be devised by those skilled in the art without inventive faculty, and it is intended that all technical solutions that can be derived by a person skilled in the art from the concepts of the present invention by means of logic analysis, reasoning and limited experimentation based on the prior art will fall within the scope of protection defined by the claims.
Claims (5)
1. The preparation method of the morchella esculenta lotus root starch rich in gamma-aminobutyric acid and polysaccharide is characterized by comprising the following steps of:
1) Preparing a solid culture medium, namely mixing 180-220g of potatoes, 10-20g of cane sugar, 1-5g of sodium chloride and 15-25g of agar, uniformly stirring, sterilizing at 121.3 ℃ for 30min, cooling after sterilization, and pouring the mixture onto a flat plate to obtain the solid culture medium for later use;
2) Culturing mycelium of wild morchella on a solid culture medium;
3) Preparing a fermentation culture medium, wherein the fermentation culture medium comprises 45-55g/L of wort, 15-25g/L of corn flour, 5-20g/L of bean cake powder, 10-15g/L of bran, 10-50g/L of mulberry leaf powder, 0.5-1.2g/L of yeast extract and 0.5-1.2g/L of KH 2 PO 4 0.2-0.6g/L MgSO 4 ·7H 2 O, 3-6g/L of carboxymethyl cellulose and 0.3-0.7g/L of sodium L-glutamate;
4) Using a puncher with the aperture of 0.5-1cm to punch out 3-4 pieces of culture on a solid culture medium, aseptically inoculating the culture into a fermentation culture medium, controlling the fermentation temperature to be 23-30 ℃ and the rotating speed to be 100-200r/min, and culturing for 3-5 days to obtain morchella mycelium pellet liquid strains;
5) Filtering the fermentation liquor to obtain mycelium, drying at 60 ℃, grinding to 200 meshes, and screening to obtain morchella mushroom powder;
6) Preparing lotus root powder, cleaning and peeling fresh lotus roots, soaking in sulfur-free color protection liquid for 20min, washing with clear water for 3 times, cutting into fine blocks, drying with hot air at the temperature of 70 ℃, controlling the water content to be below 7%, crushing the lotus root fine blocks, sieving with a 80-mesh sieve, carrying out superfine crushing, sieving with a 200-mesh sieve to obtain lotus root powder particles, drying with hot air at the temperature of 70 ℃ of the lotus root powder particles, and controlling the water content to be below 3% to obtain the lotus root powder fine powder;
7) And uniformly mixing the morchella esculenta powder and the lotus root starch fine powder according to the weight ratio of 1.
2. The method for preparing Amylum morchelli Amylum Nelumbinis Rhizomatis rich in gamma-aminobutyric acid and polysaccharides according to claim 1, wherein the fermentation medium comprises 50g/L of wort, 22g/L of corn flour, 12g/L of bean cake flour, 12g/L of bran, 10g/L of mulberry leaf powder, 0.5g/L of yeast extract and 0.5g/L of KH 2 PO 4 0.5g/L MgSO4.7H 2 O, 4g/L of carboxymethyl cellulose and 0.5g/L of sodium L-glutamate.
3. The preparation method of morchella esculenta root starch rich in gamma-aminobutyric acid and polysaccharide according to claim 1, wherein the solid culture medium comprises 200g of potato, 15g of sucrose, 1g of sodium chloride and 20g of agar.
4. The preparation method of morchella esculenta lotus root starch rich in gamma-aminobutyric acid and polysaccharide according to claim 1, wherein the weight ratio of morchella esculenta powder to lotus root starch fine powder is 1.
5. Morchella esculenta lotus root starch rich in gamma-aminobutyric acid and polysaccharide, which is characterized by being prepared by the preparation method of any one of claims 1 to 4.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1507772A (en) * | 2002-12-16 | 2004-06-30 | 北京市食品研究所 | Method for preparing hickory chick by liquid deep fermentation and product thereof |
| CN1669474A (en) * | 2004-03-19 | 2005-09-21 | 中国科学院成都生物研究所 | Method for making edible mushroom powder containing rich gamma-amino butyric acid reanal and application thereof |
| CN101693904A (en) * | 2009-10-22 | 2010-04-14 | 浙江科技学院 | Submerged fermentation and product preparation method of wild toadstool |
| AU2021104866A4 (en) * | 2021-08-03 | 2021-09-30 | Huaiyin Institute of Agricultural Sciences in Xuhuai area of Jiangsu Province | Method for cultivating morchella indoors |
| CN113768085A (en) * | 2021-09-10 | 2021-12-10 | 青海大学 | Morchella highland barley fermented powder chewable tablet and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1507772A (en) * | 2002-12-16 | 2004-06-30 | 北京市食品研究所 | Method for preparing hickory chick by liquid deep fermentation and product thereof |
| CN1669474A (en) * | 2004-03-19 | 2005-09-21 | 中国科学院成都生物研究所 | Method for making edible mushroom powder containing rich gamma-amino butyric acid reanal and application thereof |
| CN101693904A (en) * | 2009-10-22 | 2010-04-14 | 浙江科技学院 | Submerged fermentation and product preparation method of wild toadstool |
| AU2021104866A4 (en) * | 2021-08-03 | 2021-09-30 | Huaiyin Institute of Agricultural Sciences in Xuhuai area of Jiangsu Province | Method for cultivating morchella indoors |
| CN113768085A (en) * | 2021-09-10 | 2021-12-10 | 青海大学 | Morchella highland barley fermented powder chewable tablet and preparation method thereof |
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