CN102805281A - 一种松茸多糖口服液的制备方法 - Google Patents
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Abstract
一种松茸多糖口服液的制备方法涉及的是一种口服液的制备方法，具体地说是一种以松茸菌丝体为主要原料的松茸多糖口服液的加工方法。按配方要求分别称取松茸干菌丝体、灵芝、枸杞、甘草、黄芪、果葡糖浆，加入上述原料总重量10倍的饮用水，浸泡4小时，加热煮沸150分钟，纱布过滤得滤液，滤渣再加5倍的饮用水，加热煮沸120分钟，纱布过滤取滤液，合并两次滤液，浓缩至10～15BX，硅藻土过滤机过滤，灌装、封口，121℃灭菌15分钟，即得成品。
Description
技术领域
本发明涉及的是一种口服液的制备方法，具体地说是一种以松茸菌丝体为主要原料的松茸多糖口服液的加工方法。
背景技术
松茸菌为真菌植物菌Tricholoma matsutake，又名松口蘑、松茸蘑，是名贵食用菌之一，视为“食用菌之王”。 常食松茸能强精补肾、恢复精力、益胃补气、强心补血、健脑益智、理气化痰、抗辐射、驱虫、治糖尿病和抗癌等作用。具有提高SOD活性，加速自由基的清除，延缓组织器官衰退，改善心血管功能，促进新陈代谢，提高人体抗病毒、抗细胞突变和增加免疫功能的能力。据日本有关资料报道，松茸菌抗癌效果可达90 %以上。松茸子实体的产生和生长相当困难，菌床的产生完全靠大自然形成，产量极低，松茸子实体的人工栽培虽经多年努力，仍未获得成功。目前人工培养只能制备松茸的菌丝体，由于菌丝体和子实体的营养成分是十分接近的，所以可以利用松茸菌丝体开发松茸多糖口服液，实现松茸资源的可持续利用。
发明内容
本发明的目的在于针对野生松茸资源不足的现状，提供一种低成本、高质量的松茸多糖口服液的制备方法。
本发明的松茸保健饮料的组成成分及质量百分比如下：
名称 质量百分比
松茸干菌丝体 35～50%
灵芝 10～15%
枸杞 10～15%
甘草 5～10%
黄芪 3～5%
果葡糖浆 10～15%
所述的松茸干菌丝体的制备方法为：称取蔗糖10克，酵母膏1克，氯化钙5毫克、酒石酸铵100毫克，烟酸0.05毫克，叶酸0.05毫克，柠檬酸铁0.5毫克，硫酸锌0.45毫克，硫酸锰0.5毫克，磷酸二氢钾100毫克，硫酸镁50毫克，溶于100毫升水中，搅拌均匀，121℃灭菌30分钟，冷却至20℃，接入种子，20—24℃，旋转摇床150rpm ,培养9天。培养结束后过滤发酵液得松茸菌丝体，然后将松茸菌丝体在50—60℃条件下干燥至含水10%以下，即得松茸干菌丝体。
松茸多糖口服液的制备方法为：按配方要求分别称取松茸干菌丝体、灵芝、枸杞、甘草、黄芪、果葡糖浆，加入上述原料总重量10倍的饮用水，浸泡4小时，加热煮沸150分钟，纱布过滤得滤液，滤渣再加5倍的饮用水，加热煮沸120分钟，纱布过滤取滤液，合并两次滤液，浓缩至10～15BX，硅藻土过滤机过滤，灌装、封口，121℃灭菌15分钟，即得成品
（四）、具体实施方案
先进行松茸干菌丝体的制备，再进行松茸多糖口服液的制备。松茸提取液的制备方法为：称取蔗糖10克，酵母膏1克，氯化钙5毫克、酒石酸铵100毫克，烟酸0.05毫克，叶酸0.05毫克，柠檬酸铁0.5毫克，硫酸锌0.45毫克，硫酸锰0.5毫克，磷酸二氢钾100毫克，硫酸镁50毫克，溶于100毫升水中，搅拌均匀，121℃灭菌30分钟，冷却至20℃，接入种子，20—24℃，旋转摇床150rpm ,培养9天。培养结束后过滤发酵液得松茸菌丝体，然后将松茸菌丝体在50—60℃条件下干燥至含水10%以下，即得松茸干菌丝体。
松茸多糖口服液的制备方法为：
分别称取松茸干菌丝体50g、灵芝10g、枸杞15g、甘草5g、黄芪5g、果葡糖浆15g，加入1000g的饮用水，浸泡4小时，加热煮沸150分钟，纱布过滤得滤液，滤渣再加500g饮用水，加热煮沸120分钟，纱布过滤取滤液，合并两次滤液，浓缩至10～15BX，硅藻土过滤机过滤，灌装、封口，121℃灭菌15分钟，即得成品。
Claims (3)
1.一种松茸多糖口服液的制备方法，其特征是它的组分和含量为：
2.根据权利要求1所述的一种松茸多糖口服液的制备方法，其特征是：所述的松茸干菌丝体的制备方法为：称取蔗糖10克，酵母膏1克，氯化钙5毫克、酒石酸铵100毫克，烟酸0.05毫克，叶酸0.05毫克，柠檬酸铁0.5毫克，硫酸锌0.45毫克，硫酸锰0.5毫克，磷酸二氢钾100毫克，硫酸镁50毫克，溶于100毫升水中，搅拌均匀，121℃灭菌30分钟，冷却至20℃，接入种子，20-24℃，旋转摇床150rpm，培养9天。培养结束后过滤发酵液得松茸菌丝体，然后将松茸菌丝体在50-60℃条件下干燥至含水10％以下，即得松茸干菌丝体。
3.根据权利要求1-2所述的一种松茸多糖口服液的制备方法，其特征是：所用的松茸干菌丝体是液体培养基培养的松茸菌丝体经干燥获得的。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235314A (zh) * | 2016-08-10 | 2016-12-21 | 翔天农业开发集团股份有限公司 | 一种高效保健口服液及其制备方法 |
| CN111840425A (zh) * | 2020-09-04 | 2020-10-30 | 上海市浦东新区人民医院 | 一种治疗糖尿病肾病的中药组合物及其应用 |
Citations (4)
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| CN1393262A (zh) * | 2001-07-02 | 2003-01-29 | 福州金大生物工程技术开发有限公司 | 营养保健口服液的制备方法 |
| CN1618334A (zh) * | 2004-12-09 | 2005-05-25 | 桂林莱茵生物制品有限公司 | 一种能增强免疫力的保健食品及其制备方法 |
| CN101537081A (zh) * | 2009-05-04 | 2009-09-23 | 郑友 | 具有抗癌、提高人体免疫力功能的松茸保健药酒 |
| CN101966326A (zh) * | 2009-07-28 | 2011-02-09 | 潘健 | 一种提高人体免疫力的保健品 |
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2011
- 2011-05-31 CN CN 201110143736 patent/CN102805281B/zh not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1393262A (zh) * | 2001-07-02 | 2003-01-29 | 福州金大生物工程技术开发有限公司 | 营养保健口服液的制备方法 |
| CN1618334A (zh) * | 2004-12-09 | 2005-05-25 | 桂林莱茵生物制品有限公司 | 一种能增强免疫力的保健食品及其制备方法 |
| CN101537081A (zh) * | 2009-05-04 | 2009-09-23 | 郑友 | 具有抗癌、提高人体免疫力功能的松茸保健药酒 |
| CN101966326A (zh) * | 2009-07-28 | 2011-02-09 | 潘健 | 一种提高人体免疫力的保健品 |
Non-Patent Citations (2)
| Title |
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| 张智等: "液体发酵法培养松茸菌丝体的研究", 《哈尔滨商业大学学报（自然科学版）》 * |
| 李敏等: "灵芝、姬松茸、黄芪混合多糖配伍茶多酚复合剂免疫增强作用的研究", 《现代食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235314A (zh) * | 2016-08-10 | 2016-12-21 | 翔天农业开发集团股份有限公司 | 一种高效保健口服液及其制备方法 |
| CN111840425A (zh) * | 2020-09-04 | 2020-10-30 | 上海市浦东新区人民医院 | 一种治疗糖尿病肾病的中药组合物及其应用 |
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