TWI469741B - Poria cocos solid-state fermented product and its processing - Google Patents

Description

茯苓solid fermentation product and its manufacturing method

The technology adopts cereals or beans as a solid fermentation substrate, and the pure seeded hyphae are connected into the sterilized substrate, and are subjected to solid-state fermentation culture in a space bag or a container for several weeks to promote the growth and formation of hyphae in the matrix. Blocking, and producing a solid-state fermentation product of polysaccharide and triterpene, and then sterilizing, drying, and grinding the fermented product as a raw material for health food or feed additive, which is produced by using fermentation technology to produce food safety and The fermentation product of the polysaccharide and the triterpene content can be controlled. This technology can improve the safety of traditional Chinese medicinal herbs and can be produced in large quantities quickly. It does not depend on the import of medicinal herbs. However, it can also solve the traditional cultivation of Chinese carp in the mainland. The use of pine trees in the wild for several months of cultivation will make it A large number of pine trees are cut down to affect the ecology or easy to be contaminated by heavy metals and pesticides already stored in the soil. On the other hand, if the pine branches or other agricultural wastes are used for cultivation, it is easy to be contaminated by other mycotoxins and has no food safety. .

Poria cocos is a large- scale fungal medicinal material with an annual dosage of about 170,000 tons. It has the functions of benefiting water, strengthening the spleen and calming the nerves in Chinese medicine. It is known as one of the eight medicines of Chinese medicine and is often used in medicated diets and health foods. The main bioactive fractions are triterpenoids and quinone polysaccharides, which have been confirmed by pharmacological studies such as anti-inflammatory, anti-oxidation, immune regulation, anti-tumor, sedative, diuretic, antiemetic, hypoglycemic effects (Li et al., 2005; Jin et Al ., 2003). In recent years, it has been produced in Taiwan as a health food with immune regulation, and has greatly increased the demand for cockroaches. Therefore, it is necessary to cooperate with fermentation technology to shorten the process and improve the safety and functionality of cockroaches.

In the past research papers, liquid fermentation technology was used to culture mycelium, which can obtain mycelium and polysaccharide in a short time. This includes investigating the pH value of the culture medium, including the glucose, corn starch, carbon to nitrogen ratio, The inoculum size is 1 to 10%, the agitation rate is 150 or 200 rpm, and the temperature is 26 to 30 ° C (Lin, 2001; Chen, 2005; Zhang Hekong, 2009). The triterpenoids of alfalfa mainly exist in solid fruiting bodies. In the past, they were mainly grown under the land, but there is no paper on the study of solid-state fermentation. Liu et al. (2007) mentioned that dryland cultivation is more than forest routine. The cultivation is 21.7% more, which can avoid the ecological damage of the forest environment. It is to produce the milky white hyphae by pine wood chips, bran, sugar and gypsum in a bagged solid state fermentation for about 20 days.

In addition to the liquid fermentation of mycelium in mainland China, in order to solve the environmental and ecological problems of pine forests, several invention patents for alfalfa cultivation methods have appeared in recent years, such as: 茯苓 bag material cultivation method (Wang and Liu, 2009), an efficient Cultivation methods for environmentally friendly earthworms (Chen et al., 2009) Production technology (Xu et al., 2009), a method of cultivation of alfalfa (Zheng et al., 2009), a method of cultivating alfalfa (what, 2005), a method of inducing cultivation of alfalfa (Wang et al., 2003), and cultivation of alfalfa Method (Wang and Wang, 1993). The invention patents for the cultivation of these alfalfa cultivation methods are mostly caused by pine wood as the material, and are not suitable for environmental cultivation with less pine growth. Due to the lack of this precious wood raw material, these methods are added to agricultural waste, which increases the mycotoxin. Possibility of pollution, and this method is mostly implanted with sputum filaments. It is less mentioned that liquid pre-activated sputum hyphae can be used to decompose cellulose, hemicellulose and lignin by mites fungi to grow hyphae and convert them into Polysaccharide, but its cultivation time is long, even buried in the soil, and the content of polysaccharides and triterpenoids is rarely discussed.

The invention adopts cereals or beans as a solid medium for sputum, first performing pure seed sterilizing pre-activated liquid fermentation or producing fresh sputum hyphae, and then implanting 1~10% sputum mycelium or hyphae into the sterilized cereals. Or in the solid medium of beans, the temperature is controlled at 25~30 °C for solid-state fermentation, and the different fermentation time can be used to control the polysaccharides in the early stage of fermentation and the content of triterpenoids in the late fermentation stage, and then sterilized, dried and milled. It has a health-care function of solid-state fermentation products, and is completely free of heavy metals, mycotoxins, and no pine wood. Therefore, it is a food production technology with food safety, fast growth, and can be cultivated throughout the year, taking into consideration the environment.

The manufacturing process of solid-state fermentation products is to use cereals such as coix seed, brown rice, wheat, oats or soybeans as a solid fermentation substrate. The substrate is added to water and packed in space bags or plastic and glass containers. The content is controlled at 40%~60%. After sterilization and cooling, 1~10% pre-activated one-year sputum mycelium or fresh sputum sputum is implanted, and the number of solid-state fermentation is carried out at 25~30 °C. Week, the fermentation product is sterilized, dried and ground to make a solid-state fermented cereal flour or soybean powder with a health-care function of health food capsules, feed additives, and can be used as a health food additive raw material for gluten, brewing cereal powder, Foods such as noodles, biscuits, etc. or as raw materials for further extraction and purification of lycium polysaccharides and triterpenoids.

In the process of manufacturing a solid-state fermentation product, the raw materials and equipment required mainly include: cereals such as coix seed, brown rice, wheat, oat or soybean, sputum, potato six-carbon broth (PDB), potato six Carbon sugar agar culture medium (PDA), fermentation tank, fermentation shake flask, sterilization kettle, radio frequency heating equipment, aseptic operation table, incubator, hot air dryer, mill.

The detailed manufacturing process is shown in Figure 1. It includes the following steps:

a. Firstly, the sputum bacteria that the former Mr. grows on the PDA plate are inserted into the PDB culture medium which has been sterilized in the shake flask or the fermentation tank in the aseptic operation table, and the temperature is controlled at 25~30 °C for pre-activation of the bacterium. About 5~7 days.

b. Put cereals such as coix seed, brown rice, wheat, oats or soybeans in space bags or plastic and glass closed containers, then add water to make solid fermentation medium. The moisture content is controlled at 40% to 60%, and then heated in a 121 ° C autoclave for about 1 hour, and then cooled for use.

c. Add the pre-activated sputum bacteria to the sterilized cereal solid medium in a sterile operation table, and carry out solid-state fermentation culture in a culture chamber at 25~30 °C for several days to several weeks, first full of hyphae. Forming a mycelial mass and producing a solid-state fermentation metabolite of polysaccharide and triterpene.

d. The solid fermented grain is placed in a 121 ° C autoclave and heated for about 1 hour, or heated by a radio frequency device for 10 minutes to be sterilized by Bath and cooled.

e. Further, the solid-state fermented grain is placed in a hot air dryer for drying, and the mill is used to form a solid-state fermented grain flour.

Figure 1 is a manufacturing flow diagram of the product of the present invention.

Claims (9)

The invention relates to a method for manufacturing a solid-state fermentation product, which comprises using a sterilized cereal or legume as a solid medium into a container, and then implanting a pre-activated pure seed liquid fermentation mycelium liquid or a fresh sputum hyphae for several weeks of solid-state fermentation. It is then sterilized, dried and ground to produce a solid fermentation product; this can be used as a raw material for health foods, a feed additive and a raw material for further extraction and purification of lycium polysaccharide and triterpene. The method for producing a solid-state fermentation product according to claim 1, wherein the sterilized cereal or legume comprises raw materials such as coix seed, brown rice, wheat, oat or soybean, and the water content of the solid medium is 40% to 60%. The method for producing a solid-state fermentation product according to claim 1, wherein the 1~10% pure seed liquid fermentation mycelium is pre-activated by PDB as a culture solution at 25 to 30 ° C for 5 to 7 days, or Add 1~10% fresh sputum filaments directly. The method for manufacturing a solid-state fermentation product according to claim 1, wherein the solid medium is filled into a space bag, a plastic container or a glass container, which is resistant to high temperature or radio frequency sterilization. The method for producing a solid-state fermentation product according to claim 1, wherein the temperature of the solid-state fermentation chamber is controlled at 25 to 30 ° C to obtain a sputum sputum mass, and a high-yield lycium polysaccharide can be obtained for one week of fermentation, and fermentation is performed for 3 weeks. A high amount of triterpenoids can be obtained. The method for producing a solid-state fermentation product according to claim 1, wherein the product is subjected to a sterilization apparatus at 121 ° C for about 1 hour or by radio frequency heating for about 10 minutes to kill the bacteria, the fermentation process is finished, and 40 to 70 ° C is reused. Hot air dryer for drying and milling to make a solid fermentation valley Powder, soy flour. A solid-state fermentation product produced by the method of claims 1 to 6, wherein the dried solid-state fermented cereal flour or soy flour may be a raw material of a health food, a feed additive or as a food. The solid-state fermentation product according to claim 7, wherein the food is a raw material for adding health care ingredients such as gluten, brewed cereal flour, noodles, biscuits, and the like. The solid-state fermentation product of claim 7 can be further used as a raw material for extracting and purifying the lycium polysaccharide and the triterpene.