CN102577839A - Method for producing medicinal or medicine-food dual-purpose fruit body by utilizing yellow wine grains as solid culture medium - Google Patents
Method for producing medicinal or medicine-food dual-purpose fruit body by utilizing yellow wine grains as solid culture medium Download PDFInfo
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- CN102577839A CN102577839A CN2011103925918A CN201110392591A CN102577839A CN 102577839 A CN102577839 A CN 102577839A CN 2011103925918 A CN2011103925918 A CN 2011103925918A CN 201110392591 A CN201110392591 A CN 201110392591A CN 102577839 A CN102577839 A CN 102577839A
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Abstract
The invention discloses a method for producing medicinal or medicine-food dual-purpose fruit body by utilizing yellow wine grains as a solid culture medium. The method comprises the following steps of: (1) preparing yellow wine grains for a culture medium; (2) preparing the yellow wine grain solid culture medium; and (3) inoculating domesticated and rejuvenated strains to the yellow wine grain solid culture medium, and culturing to produce the medicinal or medicine-food dual-purpose fungi. According to the invention, the produced mycelia and the subsequent products including fruit body developed from the mycelia are safe for a human body and are green and organics; and the production cost is low, the yellow wine grain treatment speed is high, the benefit is high, carbon dioxide emission is low, and low-fat and high-protein health foods and health products rich in edible cellulose can be simultaneously developed.
Description
Technical field
The present invention relates to a kind of yellow wine lees that utilizes and produce method medicinal or the dietotherapeutic fruit body as solid culture medium.
Background technology
Its main component of yellow wine lees is glutinous rice residue and the barley residue after the brewing yellow rice wine fermentation; Its material under situation about can not be utilized fully by the saccharomyces cerevisiae crowd, left behind is through detecting basic growth substance and some trace elements such as containing abundant cellulose, protein, big molecule glucide in the yellow wine lees.The yellow wine lees output of annual only Shaoxing area rice wine production producer is about 4.5 ten thousand tons; The way of most of producers is to sell the feed that peripheral plant directly raises as fowl such as chicken and duck with the yellow wine lees cheapness, and price is very low, as supplies also not support freight charges toward area slightly a little further; Some enterprise is with the yellow wine lees system liquor that ferments once more in addition; Consume a large amount of energy and manpower, simultaneously, the residue after brewageing more is difficult to sell utilization; Handle as discarded object often, as deal with the pollution that then is prone to cause environment improperly.
Hericium erinaceus is one type of fungi with dietotherapeutic of very high medical value, and they are improving immune function of human body, and nourishing, effect anti-ageing and at aspects such as prevention, inhibition and treatments have caused the extensive concern of all circles.The traditional Chinese medical science thinks, the flat flavor of Hericium erinaceus property is sweet, favourable the five internal organs, aid digestion, effect such as nourish the body.Since the 70's of 20th century, modern medicine proves that successively Hericium erinaceus has good medical value, and clinical practice shows that Hericium erinaceus can be treated diseases such as indigestion, stomach ulcer, antral gastritis, stomachache, gasteremphraxis and neurasthenia.But if slight neurastheniac, the edible Hericium erinaceus supplemental treatment preferably of can yet be regarded as.On clinical practice, adopt Hericium erinaceus to treat, all can obtain comparatively significantly desirable curative effect for slight or severe neurasthenia.
Scientific research shows; The pharmaceutical component of glossy ganoderma is very abundant; Wherein effective ingredient can be divided into ten big types; Comprise GL-B, glossy ganoderma polypeptide, triterpenes, 16 seed amino acids (wherein containing seven kinds of essential amino acids), protein, steroid class, mannitol, coumarin glycosides, alkaloid, organic acid (the main fumaric acid that contains), and micro-Fe, Ca, P, Mn, Zn, Ge, Se etc.Glossy ganoderma has dual regulation to human body, and the kind of curing the disease relates to each systems such as cardiovascular and cerebrovascular, digestion, nerve, internal secretion, breathing, motion, and is especially very remarkable to the preventive and therapeutic effect of tumour, hepatic disease, insomnia and aging.
The nutrition of phoenix-tail mushroom is very abundant, contains protein in the dry matter up to 21.2 %, and contains necessary eight seed amino acids of human body, and its content accounts for more than 35 % of all total amino acid contents.The every hectogram of bright phoenix-tail mushroom contains vitamin C up to 33 milligrams, helps to improve immune function of human body.Also contain vitamin B1, B2, niacin, several mineral materials.Confirm that according to another research recently some physiological activators that phoenix-tail mushroom contains have and bring out the synthetic of interferon, improve immune function of human body, have anti-cancer, anticancer effect.Phoenix-tail mushroom is fatty, starch seldom, be diabetes patient and obesity patient's ultimate food, also have the effect of cholesterol reducing.People are called " healthy food ", " safety food ".
In view of this, but the invention provides a kind ofly, on the basis of low-carbon environment-friendly, further promoted the economic worth and the social value of yellow wine lees through adopting organic inducible factor to utilize yellow wine lees to produce method medicinal or the dietotherapeutic bacterium as solid culture medium.
Summary of the invention
In order to address the above problem; The object of the present invention is to provide a kind of yellow wine lees that utilizes to produce method medicinal or the dietotherapeutic fruit body as solid culture medium; The mycelium that utilizes the present invention to produce; And the subsequent product of mycelium exploitation comprises fruit body, to human body safety, is green organic products; Its production cost is lower, and the speed of handling yellow wine lees is faster, and benefit is higher, and CO2 emission is low, simultaneously can the development of low-fat fat, high protein, be rich in the health food and the health products of edible cellulose.
For reaching above-mentioned purpose, the present invention adopts following technical scheme,
A kind of yellow wine lees that utilizes is produced method medicinal or the dietotherapeutic fruit body as solid culture medium, comprises the steps: 1) preparation medium use yellow wine lees; 2) configuration yellow wine lees solid culture medium; 3) mother after the rejuvenation is planted process original seed, then original seed is inoculated into the yellow wine lees solid culture medium and cultivates and produce medicinal or the dietotherapeutic bacterium.
Yellow wine lees adopts the solid residue of the fermentation product that obtains after the squeezing of brewing yellow rice wine later stage in the described step 1); Through pulverizing fermentation again; After making it to utilize the saccharomyces cerevisiae secondary fully to ferment to produce alcohol, utilize the rice steamer pot that the alcohol lifting is come out, remaining residue is a yellow wine lees just; Utilize nature solarization method or hot oven drying method again, be reduced to below 8～10% moisture for use.
Described step 2) yellow wine lees solid culture medium mass percent prescription is in: yellow wine lees 75.0～85.0%; Harmless natural wood cellulose fiber 10～20%; Sugar 2.0～2.5%; Calcium carbonate 2.0～3.0%; Analysis for soybean powder 0～5.0%; Wheat bran 0～4.0%; Potassium dihydrogen phosphate 0.25～0.3%; Epsom salt 0.25～0.3%; Mass ratio above material mixing is later on even and water is 1: the mixed of (1.5～2.8), pH is 6～7.Its proportioning is adjusted according to the raw materials quality situation.
Described sugar adopts a kind of in sucrose and the glucose.
Bacterial classification is selected the bacterial classification of Hericium erinaceus, phoenix-tail mushroom and glossy ganoderma for use and is carried out rejuvenation in the described step 3); Utilize a kind of in the bacterial classification that rejuvenation obtains; The inoculum concentration of (adopt the conventional method rejuvenation, bacterial classification is provided by units such as Institute of Micro-biology of the Chinese Academy of Sciences .) bacterial classification is 1.5～2%; The culture environment that described cultivation is adopted is: Ovenized cultivation is adopted in mycelial growth in early stage, and its cultivation temperature is 24 ℃, and humidity is 80%, and cultivation cycle is 15～20 days; Later stage gives cultured strain with suitable illumination, thermal stimulation---and adopt the nature diffraction light according to being the best, humidity is 80%～90%, and temperature is 16～30 ℃ of circulation physics controls; The later stage cultivation mainly is the bacterial classification sporophore growth phase.
The invention has the beneficial effects as follows: the present invention is utilizing industrial biological micro-organism technical elements, and the wound efficacious prescriptions face that makes full use of and reduce discharging of the downstream product resource in the yellow rice wine industry is had far-reaching prospect.The present invention utilizes yellow wine lees to produce the method for medicinal or dietotherapeutic fungi, particularly will advance 2 fermentations, fully is extracted the solid residue that is left behind the alcohol---after yellow wine lees is done technical finesse, be converted into the method for the higher product of social economic value.Through selecting to suit,, adopt scientific methods suitably to replenish the required nutrient of dietotherapeutic fungal culture according to the composition of yellow wine lees at the using microbe of yellow wine lees growth.Carry out rejuvenation of spawn simultaneously; The research of different fermentations prescription; After adding organic inducible factor; Reduce the time of cultivation and fermentation, the medicinal fungus (dietotherapeutic bacterium) that cultivation obtains both can fully have been degraded and obtained cellulose, the macro-molecular protein in the yellow wine lees, and further cultivating the fruit body that obtains simultaneously also is to form product.Improve the forage protein content of potale culture medium simultaneously, promote the value of yellow wine lees, realize the two-way utilization of yellow wine lees, finally promote the comprehensive value of yellow wine lees, turn waste into wealth, realize the sustainable sound development of environmental friendliness of yellow rice wine industry as feed.
In sum, utilize production fruit body of the present invention,, be green organic products human body safety; Its production cost is lower, and the cycle of handling yellow wine lees is shorter, and benefit is higher, and CO2 emission is low, simultaneously can the development of low-fat fat, high protein, be rich in the health food and the health products of edible cellulose.
Embodiment
Embodiment 1
A kind of yellow wine lees that utilizes of present embodiment is produced method medicinal or the dietotherapeutic fruit body as solid culture medium, comprises the steps:
1) the preparation medium is used yellow wine lees
(1), the solid residue of the fermentation product that obtains after the brewing yellow rice wine later stage squeezing, became the poor plate of moisture about 35% after advancing squeezing.
(2), utilize mechanical disintegration, in yellow wine lees, admix big chaff, cover with the food-grade polyethylene plastic foil; After making it to utilize saccharomyces cerevisiae crowd secondary fully to ferment to produce alcohol; Admix rice chaff again, utilize the rice steamer pot that the alcohol lifting is come out, the remaining yellow wine lees of moisture about 65% that obtain.
(3), ordinary circumstance is with tedding method naturally, general airing 2-3 days (sunshine), moisture in the yellow wine lees be reduced to below 8～10% get final product.
(4), at last yellow wine lees is pulverized, sieve, the particle smalls is evenly subsequent use.
2) preparation yellow wine lees solid culture medium
Present embodiment yellow wine lees solid culture medium mass percent prescription is seen shown in the table 1.PH is 6～7.
Solid culture medium configuration main points:
Magnesium sulfate, potassium dihydrogen phosphate, sucrose and micro-separating with other compositions are taken by weighing, and dissolving is put into separately.After must stirring, other various raw materials add water again.Amount of water is about 70～80%.Want evenly during the bottling pack.Medium after preparing carries out sterilization treatment.Sterilization requires: 0.105Mpa, 121 ℃ of sterilization 2hours.
3) will tame bacterial classification inoculation after the rejuvenation cultivates to the yellow wine lees solid culture medium and produces medicinal or the dietotherapeutic bacterium;
(1), present embodiment adopts the method for maternal plant rejuvenation, be about to the phoenix-tail mushroom bacterial classification and carry out the inclined-plane inoculated and cultured.
, slant medium for the improvement after PDA, PSA medium.Make flow process: get the 1000ml potato and burn juice adding magnesium sulfate 2.5g; Potassium dihydrogen phosphate 5g; Sucrose 20g dissolves → adds agar 15g, continues heating until dissolving → minute be filled in vitro, and about 1/3 place seals with tampon; Unnecessaryly require 0.105MPa with triangular flask packing preservation → sterilization, 121 ℃, sterilization 30min → cooling, making test tube slant.
, the inoculation: outfit: 1 of transfer needle; 2 in beaker: one is used for the dress cooling with alcohol (95%), a load garbage; The operation number: 2 people are to the number people.
Inoculation: open kind of a bottle/line face, bottleneck needs to face toward flame always, guarantees aseptic.Collude with pin and to get the big band phoenix-tail mushroom mycelia agar block of 1/2 nail cover, put in the middle of the inclined-plane, make mycelia be close to the inclined-plane.Seal.
Mark: first mark inoculates.
, cultivate: adopt the water isolation type constant incubator to cultivate, its cultivation temperature is 24 ℃.Treat that mycelia covers with whole inclined-plane, be maternal plant.Maternal plant is used with quadrat method and processes original seed.
(2), with above-mentioned steps 2) be cooled to below 30 ℃ after making solid state cultivation kind medium sterilization, begin inoculation, inoculation method is with the inoculation method in the rejuvenation process: inoculum concentration is 1.5～2.5%;
(3) cultivate
The first step: mycelium is cultivated: adopt water isolation type constant temperature low-light incubator to cultivate, its cultivation temperature is 24 ℃, and humidity is 70～80%, and cultivation cycle is 15～20 days; Treat that white hypha covers with whole medium and both obtained the mycelium product.
If will further obtain the fruit body product: carried out for second step;
Second step: fruit body is cultivated: the blake bottle that will cover with mycelia carries out light stimulation (natural day and night temperature); Humidity is 80%-90%, and temperature is 16 ℃ of-30 ℃ of circulation physics controls, promotes the growth of its fruit body.In its whole growth phase, paid special attention to the maintenance of humidity, the fruiting of buddingging about about 6-8 days.Behind the fruiting of buddingging, utilize suitably illumination thermal stimulation round the clock.After adopting mushroom at every turn, controlled humidity, appropriateness let it continue to hoard nutrient in dry several days, can shorten the cycle of its fruiting of buddingging once more.
(3) phoenix-tail mushroom results situation:
Single bottle: fruiting: 30g for the first time; Fruiting: 140g for the second time; Fruiting: 28g for the third time.
Fruiting gross weight: 198g.
Bacterium rod bright gross weight: 258g.
Output capacity: 198/258=75%.
Embodiment 2
The present embodiment concrete operation method is with embodiment 1, and difference is that present embodiment adopts hedgehog fungus bacterial, and present embodiment yellow wine lees solid culture medium mass percent prescription is seen shown in the table 2.PH is 6～7.
The first step: mycelium is cultivated: adopt water isolation type constant temperature low-light incubator to cultivate, its cultivation temperature is 27 ℃, and humidity is 70%, and cultivation cycle is 10～18 days; Treat that white hypha covers with whole medium and both obtained the mycelium product.
Second step: fruit body is cultivated: the blake bottle that will cover with mycelia carries out light stimulation (natural day and night temperature); Humidity is 80%-90%, also can adopt 20 ℃ of-35 ℃ of circulation physics controls, promotes the growth of its fruit body.In its whole growth phase, we have paid special attention to the maintenance of humidity, about about 4～6 days fruitings of buddingging.
The results situation:
Single bottle: fruiting: 80g for the first time; Fruiting: 110g for the second time; Fruiting for the third time: a small amount of.
Fruiting gross weight: 190g.
Bacterium rod bright gross weight: 278g.
Output capacity: 190/278=68%.
Embodiment 3
The present embodiment concrete operation method is with embodiment 1, and difference is that present embodiment adopts lucidum strain, and present embodiment yellow wine lees solid culture medium mass percent prescription is seen shown in the table 3.PH is 6～7.
The first step: mycelium is cultivated: adopt water isolation type constant temperature low-light incubator to cultivate, its cultivation temperature is 24 ℃, and humidity is 80%, and cultivation cycle is 15～20 days; Treat that white hypha covers with whole medium and both obtained the mycelium product.
Second step: fruit body is cultivated: the blake bottle that will cover with mycelia carries out light stimulation (natural changes in temperature); Humidity is 80%～90%, also can adopt 20 ℃～35 ℃ circulation physics controls, promotes the growth of its fruit body.In its whole growth phase, we have paid special attention to the maintenance of humidity, the fruiting of buddingging about about 4-6 days.
The results situation:
Single bottle: fruiting: 106g for the first time; Fruiting: 75g for the second time.
Fruiting gross weight: 181g.
Bacterium rod bright gross weight: 255g.
Output capacity: 181/265=71%.
Claims (7)
1. one kind is utilized yellow wine lees to produce method medicinal or the dietotherapeutic fruit body as solid culture medium, it is characterized in that comprising the steps: 1) preparation medium use yellow wine lees; 2) configuration yellow wine lees solid culture medium; 3) will tame bacterial classification inoculation after the rejuvenation cultivates to the yellow wine lees solid culture medium and produces medicinal or the dietotherapeutic bacterium.
2. a kind of yellow wine lees that utilizes as claimed in claim 1 is produced method medicinal or the dietotherapeutic fruit body as solid culture medium; The solid residue that it is characterized in that the fermentation product that yellow wine lees obtains after adopting the brewing yellow rice wine later stage to squeeze in the described step 1); Through pulverizing fermentation again; After making it to utilize the saccharomyces cerevisiae secondary fully to ferment to produce alcohol, utilize the rice steamer pot that the alcohol lifting is come out, remaining residue is a yellow wine lees just; Utilize nature solarization method or hot oven drying method again, be reduced to below 8～10% moisture for use.
3. a kind of yellow wine lees that utilizes as claimed in claim 1 is produced method medicinal or the dietotherapeutic fruit body as solid culture medium; It is characterized in that: organic inductive factor murphy juice, corn juice or corn steep liquor, brewer's wort select for use potato, corn flour, Fructus Hordei Germinatus as raw material respectively described step 2), add to filter behind the water boil to obtain murphy juice, corn juice or corn steep liquor, brewer's wort.
4. a kind of yellow wine lees that utilizes as claimed in claim 1 is produced method medicinal or the dietotherapeutic fruit body as solid culture medium, it is characterized in that described step 2) in yellow wine lees solid culture medium mass percent prescription be: yellow wine lees 75.0～85.0%; Harmless natural wood cellulose fiber 10～20%; Sugar 2.0～2.5%; Calcium carbonate 2.0～3.0%; Analysis for soybean powder 0～5.0%; Wheat bran 0～4.0%; Potassium dihydrogen phosphate 0.25～0.3%; Epsom salt 0.25～0.3%; Mass ratio above material mixing is later on even and water is 1: the mixed of (1.5～2.8), pH is 6～7.
5. its proportioning is adjusted according to the raw materials quality situation.
6. a kind of yellow wine lees that utilizes as claimed in claim 4 is produced method medicinal or the dietotherapeutic fruit body as solid culture medium, it is characterized in that described sugar adopts a kind of in sucrose and the glucose.
7. a kind of yellow wine lees that utilizes as claimed in claim 1 is produced method medicinal or the dietotherapeutic fruit body as solid culture medium; It is characterized in that bacterial classification is selected the bacterial classification of Hericium erinaceus, phoenix-tail mushroom and glossy ganoderma for use and carried out rejuvenation in the described step 3); Utilize a kind of in the bacterial classification that rejuvenation obtains, the inoculum concentration of bacterial classification is 2～5%; The culture environment that described cultivation is adopted is: Ovenized cultivation is adopted in mycelial growth in early stage, and its cultivation temperature is 24 ℃, and humidity is 80%, and cultivation cycle is 15～20 days; Later stage adopts nature illumination round the clock with illumination changes in temperature stimulation round the clock for cultured strain, and humidity is 80%～90%, and temperature is 16 ℃～30 ℃ circulation physics controls; The later stage cultivation mainly is the sporophore growth phase.
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| CN113892394A (en) * | 2021-10-20 | 2022-01-07 | 长江师范学院 | Application of culture medium in black-skin termitomyces albuminosus |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2022518423A (en) * | 2019-08-20 | 2022-03-15 | 山西省▲農▼▲業▼科学院食用菌研究所 | Manufacturing method of series products of Reishi, Yarrow and Coelorinchus and series products |
| CN112167599A (en) * | 2020-10-15 | 2021-01-05 | 严园妹 | Instant seasoning containing hericium erinaceus and preparation method thereof |
| CN113892394A (en) * | 2021-10-20 | 2022-01-07 | 长江师范学院 | Application of culture medium in black-skin termitomyces albuminosus |
| CN113892394B (en) * | 2021-10-20 | 2023-01-31 | 长江师范学院 | Application of culture medium in termitomyces albuminosus |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The invention relates to a method for producing medicinal or medicinal and edible fruiting bodies by using yellow distiller's grains as solid culture medium Effective date of registration: 20211210 Granted publication date: 20130731 Pledgee: Zhejiang Shaoxing Ruifeng Rural Commercial Bank Co.,Ltd. HUTANG sub branch Pledgor: ZHEJIANG PAGODA BRAND SHAOXING WINE Co.,Ltd. Registration number: Y2021330002517 |