CN104381992A - 杜仲菌质无糖食品及其制备方法 - Google Patents
杜仲菌质无糖食品及其制备方法 Download PDFInfo
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- CN104381992A CN104381992A CN201410546830.4A CN201410546830A CN104381992A CN 104381992 A CN104381992 A CN 104381992A CN 201410546830 A CN201410546830 A CN 201410546830A CN 104381992 A CN104381992 A CN 104381992A
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- eucommia
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- eucommia ulmoides
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Abstract
本发明提供一种杜仲菌质无糖食品，由杜仲菌质10～20％、南瓜纯粉15～50％、小麦标准粉30～50％、食用植物油4～8％、起酥油4～8％、泡打粉0.1～0.5％、甜菊糖甙0.02～0.06％、食盐0.1～0.2％构成。该食品的制备方法包括以下步骤：杜仲原料粉碎，按照一定配比并经过称量、调配、装瓶、灭菌得杜仲培养基；接种食用菌或药用真菌的试管母种，经过发酵培养获得杜仲菌质，加入南瓜纯粉、精面粉等原料调配，再经烘焙或冷冻加工工艺制作无糖菌质食品。该产品不含高热值的糖类成分，具有菌质特有的风味，适于糖尿病、高血压、高血脂、高血栓等心脑疾病患者经常食用。
Description
技术领域
本发明属于中药材生物技术加工及食品加工领域，包括杜仲菌质制备方法，以及用杜仲该菌质为主要原料制备无糖食品的方法。
背景技术
杜仲(Eucommia ulmoides)又名思仙、丝连皮等，系第四季冰川运动孑遗树种，是我国特有的单科单属单种植物，被称为“活化石植物”。《神农本草经》记载杜仲“味辛平，主治腰膝疼，补中益气，坚筋骨，强志。除阴下湿痒，小便余沥。久服轻身耐老”，列为上品中药材。杜仲的现代药理学研究已开展60余年，研究表明：杜仲具有降血压、抗衰老、降低体内脂肪、增强血液循环等提高机体免疫力的生理功能，能通过增加肝脏细胞活性、恢复肝脏功能、增强肾细胞活性来促进新陈代谢，杜仲提取物具有抗氧化、降低自由基及预防癌症的生理作用。杜仲木脂素类、环烯醚萜类、苯丙素类、黄酮类、多糖类等天然成分是杜仲具有多重生理功效的物质基础。具体活性成分包括：绿原酸(chlorogenic acid,CA)，桃叶珊瑚苷(aucubin,AU)、京尼平苷酸(geniposide acid,GPA)和京尼平苷(geniposide,GP)，松脂醇二葡萄糖苷(pinoresinol diglucoside,PDG)和丁香脂素二葡萄糖苷(syringaresinoldiglucopyranoside，SDG)，槲皮素(quercetin,QC)和山柰酚(kaempferol)，杜仲糖A(EucommanA)和杜仲糖B(Eucomman B)等。杜仲的双向降压功效，与所含的松脂醇二葡萄糖苷、生物碱、绿原酸、桃叶珊瑚苷和多糖有关；杜仲的抗肿瘤功效，与所含的木脂素、苯丙素和环烯醚萜类有关。杜仲提高人体免疫力的药效，还与所含的三萜、甾醇类、挥发油、生物碱、维生素(主要是维生素E和胡萝卜素)、8种必需氨基酸、13种必需微量元素等其他成分相关。入中药的杜仲药材一般为盐制杜仲，但也有不少药品是用杜仲皮或干叶的提取物或某类提取成分制成，杜仲叶与杜仲皮在主要化学成分上并不完全一致，二者在某些有机成分上呈现一定互补性。
我国杜仲栽培历史悠久，杜仲资源主要分布于陕、豫、鄂、湘、川、滇、黔、桂、闽等省，杜仲林地总面积接近一千万亩，杜仲产量约占世界总产的95％。杜仲在医疗、保健、工业等领域开发利用前景广阔，中国***已将杜仲、杜仲叶列入“可用于保健食品的物品名录”，但我国杜仲资源的利用率还不到其林地总面积的三十分之一。我国含有杜仲原料的药品种类目前达214余种，其中以杜仲为主要原料的共22种；使用杜仲原料且已注册的保健食品共21种，其中注册【卫食健字】的9种，注册【国食健字】的12种，具体保健食品包括：杜仲茶4种、杜仲酒3种、杜仲胶囊8种、杜仲饮料2种、杜仲口服液2种、杜仲颗粒2种。
药用真菌的固体发酵与固体培养，长期以来并无严格区分，皆因二者的培养基多是农副产品加工下脚料(如麦麸、米糠、蔗渣、玉米芯及棉籽皮等)，培养方法基本相似。庄毅(《药用真菌的固体发酵》，中国药学杂志，1991，26(2)：80-82)认为：药用真菌固体培养的目标是收获子实体或菌丝体。但药用真菌固体发酵，其工艺包括两种：一种是以发酵产物提取成分之后制成制剂的无渣型固体发酵，一种是将发酵产物(包含培养基)直接干燥制成制剂的无渣型固体发酵。为此，庄毅借鉴药用真菌固体发酵第二种工艺的特点，提出“菌质”概念(《菌质-中药的一个新领域》，中药新药与临床药理，1992，3(2)：49-51)。“菌质”，就是药用真菌固体发酵形成的菌丝体复合产物，其成分包括真菌菌丝体及代谢产物、固体培养基被分解产物、固体培养基未被分解的残留物等。有农副产品加工下脚料经固体发酵制成的“普通菌质”，也有掺入了药材或药渣的固体培养基发酵形成的“药性菌质”。林杰等对2005年之前的我国的菌质研究报道进行了总结(《食(药)用菌菌质的活性成分及其药理作用》，菌物学报(《首届海峡两岸食(药)用菌学术研讨会论文集》)，2005(11)：281-287)。目前，药性菌质研究中使用的真菌种类很多，包括：灵芝、虫草、桦褐孔菌、槐耳、灰树花、白僵菌、硫磺菌、树舌、云芝、茯苓、竹黄、裂褶菌、安络小皮伞、红栓菌、黑木耳、构菌、花脸香蘑、杏鲍菇、金针菇、香菇、猴头、白灵菇、杨树菇等药用或食用菌。药性菌质制备中掺入固体培养基的药材或药渣材料，包括：黄芪、川芎、丹参、雷公藤、马钱子、青木香、桔梗、淫羊藿、草乌、巴豆、人参、粗老茶叶、中草药复方的药渣等。
近年来，国内已有一些利用菌质制备食品或功能食品原料的报道。如公开号CN102132881A的专利，介绍在已灭菌稻谷上进行灵芝固体发酵获得菌质，然后将该菌质加工成饼干等食品，产品既有良好的口感，又富含灵芝的全部营养成分。公开号CN102172274A的专利，介绍将大米接种灵芝液体菌种进行固体培养，生产灵芝发酵米(灵芝米)的方法。公开号CN102669320A的专利，介绍在茶青和大豆粉混合培养基上接种甜灵芝进行固体发酵制备菌质，将菌质烘干后磨碎至300-500μm的颗粒，再装入过滤棉纸包装袋即制得甜灵芝发酵茶。公开号CN101856373A的专利，介绍在玉米芯、麦麸和丹参混合基质中接种灵芝进行固体发酵制得菌质，以该菌质为原料可制备具有活血化瘀、抗氧化活性的功能性食品、化妆品等。公开号CN103083366A的专利，介绍在香菇柄和麸皮混合基质接种血芝进行固态发酵制备菌质，以该菌质为主要原料，再配以大枣、茯苓、黄芪、酸枣仁、罗汉果等进行浸提，可制成无菌的浸提液作为口服液原料。公开号CN102687780A的专利，介绍在茶叶和麸皮混和培养基接种蛹虫草进行固体发酵得到菌质，该菌质经烘干、粉碎、装袋，即制成一种蛹虫草菌质保健绿茶。公开号CN102160642A的专利，介绍将稻谷接种北虫草进行固体发酵，以该发酵产物制成食品的方法。
林伟等人(《复方灵楂菌质与血脂通口服液的制备工艺》，全国第6届食用菌学术研讨会论文集，2001(增刊)。)报道，将灵芝接种到山楂复合基质进行固体培养，然后将培养的菌质经酶解、浸提、精制，制成具有可调节血脂与胆固醇、预防动脉粥样硬化等保健功能的口服液产品。胡景霞(《蛹虫草BYB-08菌株固态发酵研究及其菌质产品研制》，华中农业大学硕士学位论文，2001。)报道，将蛹虫草接种到燕麦培养基发酵获得菌质，用该菌质研制出兼具虫草香味和奶香味，适合中老年人群或亚健康人群消费的麦片产品。余有贵等人(《发酵法生产灵芝-蕨渣菌质可溶性膳食纤维的工艺优化》，食品科学，2011(05)。)报道，将灵芝接种到蕨渣和麸皮混合培养基进行固体发酵获得菌质，该菌质经过酶水解和提取分离而获得可溶性膳食纤维。刘亮等(《杜仲茶酸奶的研制及茶粉、绿原酸对酸奶品质的影响》，食品科学，2010(31)。)报道，乳酸菌接种到牛乳与超临界萃取的杜仲茶粉的混合培养基，通过半固体发酵制备得到一种功能性的新型酸奶产品。
综上所述，国内以杜仲菌质为原料的食品新产品报道甚少，目前未见杜仲菌质无糖食品的报道。
发明内容
杜仲皮虽被列为上品药材，但随着我国杜仲林地栽培及保有面积的扩大，其早已不再是价格名贵药材。相反，杜仲皮中药材市价长期低迷，已严重影响杜仲林农的经营效益和栽培积极性。利用杜仲叶提取绿源酸、制备杜仲纯粉等深加工为杜仲资源开发利用提供了新途经，目前已有20余种含杜仲原料的功能食品产品面市，杜仲籽提取的油脂现已制成富含亚麻酸的微胶囊保健产品，杜仲雄花茶作为营养价值高和功能性茶叶商品问世。以杜仲为原料的食品新产品不断推出，为杜仲资源深加工与产业发展提供了新途经，但仍然还不能满足当前杜仲资源高效利用产业发展的市场需要。
为了促进杜仲产业深化发展，本发明提供一种以杜仲为主要原料制备杜仲菌质及以该菌质制作无糖食品的方法，同时介绍相应的无糖食品产品制作。
本发明的技术方案是：第一步是在杜仲为培养基上无菌接种食用或药用真菌菌种，通过固体发酵制备杜仲菌质；第二步是以杜仲菌质为主要原料，按照相应地食品加工工艺制备无糖食品。
第一个发明目地是杜仲菌质的制备方法，步骤如下：
a杜仲原料处理：杜仲皮、杜仲叶从药材商或林农处采购，及时在45～60℃范围内烘干到含水量在8％以下，再用粉碎机粉碎并过孔径2～3mm筛，过筛杜仲粉为菌质培养原料。
b培养基配制：杜仲菌质培养基配方为过筛杜仲粉90～95％、石膏粉2～4％、K2PO40.5～1％、Ca(OH)20.5～1％、白糖1～5％，各原料质量分数总和为100％，装瓶并在121℃高压灭菌1小时，冷却，室温放置48～72h，备用。
c杜仲菌质发酵制备。按常规方法进行在该培养基上接种食用或药用真菌菌种，并在15℃～35℃下培养，待发酵时间达到25～70天后，终止培养，置于45～60℃下烘干至含水量低于8％，然后用粉碎机粉碎并过孔径0.16mm的筛，筛出物料装入洁净食品袋，置阴凉干燥处贮藏、备用。
所述的食用或药用真菌试管母种，包括：侧耳类(平菇、凤尾菇、秀珍菇、杏鲍菇等)、木耳类(黑木耳、毛木耳、紫木耳、槐耳等)、银耳、猴头菇、金针菇、香菇、白灵菇、杂交阿魏、长根菇、竹荪等常见食用真菌，也包括：裂褶菌、灵芝类(甜芝、赤芝、血芝、黑芝等)、云芝、灰树花、蜜环菌、茯苓、猪苓、虫草等常见药用真菌。
第二个发明的目地是制作杜仲菌质无糖食品，其工艺方法的特征如下：
d调配：按如下配方：杜仲菌质10～20％、南瓜纯粉15～50％、小麦标准粉30～50％、食用植物油4～8％、起酥油4～8％、泡打粉0.1～0.5％、甜菊糖甙0.02～0.06％、食盐0.1～0.2％，原料用量总和为100％，再用水混匀调制所需用水量为原料用量总和的8～15％。
f烘焙：将上述混合物混匀，然后加入20℃～40℃的水揉搓，将全部原料调制成面团并静置发泡20～60min，用模具压印成型，成型制品置于烤箱在140～170℃下烘焙15～25min，冷却，得到兼具食用或药用真菌与杜仲的药用价值的菌质无糖烘培食品。
技术效果
1、经过上述食用或药用真菌菌种的50～70天固体发酵培养，不同菌种的杜仲皮菌质或杜仲叶菌质，其杜仲半纤维素、纤维素和木质素的降解幅度分别为30～65％、40～95％和15～60％，杜仲总黄酮含量减少50～75％，杜仲总多糖含量减少5-40％，杜仲绿原酸和桃叶珊瑚苷的含量分别减少95～99％和52～86％。
2、以杜仲菌质制作的无糖烘焙食品，色泽诱人，外形完整，没有明显的后苦滋味。其总多糖含量4.6～6.5mg/g，总黄酮含量0.08～0.14mg/g，总蛋白质含量3.8～5％，总脂肪含量24～27％，水分含量≤8％，酸价≤3.5g KOH/100g，过氧化值(以脂肪计算)≤0.2g/100g，总铅＜1.0mg/kg，总砷未检出，微生物数量指标达到GB 4789.1-2010合格要求。
3、本发明制作的菌质无糖食品，无高热值的糖类成分，但含有菌质多糖，以及杜仲绿原酸、桃叶珊瑚苷、总黄酮等活性成分，还含有南瓜纯粉丰富的可溶性膳食纤维、维生素E、类胡萝卜素、钾、钙等营养成分，具有菌质特殊风味，适合于糖尿病、高血压、高血脂、高血栓等心脑疾病患者食用。
具体实施方式
以下实例用来进一步说明本发明的实质性内容，但并不以此限制本发明。
实施例1：杜仲裂褶菌菌质无糖烘培食品制作
(1-A)干燥杜仲皮用3000转/min的粉碎机粉碎并过2mm筛得杜仲皮粉。精确称取920g杜仲皮粉、20g石膏粉、10g K2PO4、10g Ca(OH)2、40g白糖，全部置于容器中混合均匀，再加清洁自来水650g使水分含量达65％，充分拌匀后静置1小时，为杜仲培养基生料。取该培养基生料装入可高压灭菌的玻璃瓶或聚丙烯塑料瓶，每瓶装料高度不超过瓶高的三分之二，装瓶时将生料适当紧压，然后用棍棒工具在瓶内生料的中央钻一深度不超过5cm的孔，将瓶壁内外粘附的培养基生料抹干净，封口后置于121℃高压灭菌釜中灭菌1h，取出、冷却，备用。
(1-B)已装料并灭菌合格的培养瓶，连同按[0017]方法制备的裂褶菌固体菌种、接种工具等全部放入超净台工作面，开启紫外线灯灭菌30min，然后按照微生物无菌接种操作规范，挑取10g的固体菌种接入到培养瓶内，再将瓶盖旋紧，移出已接种的培养瓶到洁净培养室，在室温下和散射光下培养65天，将达到最佳发酵时间的菌质从瓶内掏出，置于55℃烘箱内干燥至含水量小于8％，用3000转/min的粉碎机粉碎并过0.16mm筛，晒出的粉末菌质供备用。
(1-C)准确称取150g杜仲裂褶菌菌质粉末、300g南瓜纯粉、442.5g小麦标准粉、50g食用油、50g起酥油、5g泡打粉占、0.5g甜菊糖甙、2g食盐，加入30℃洁净自来水120g，反复揉搓调制成面团，静置发泡60min，用模具压成型，成型制品在160℃烤箱中烘焙20min，冷却，得到实例1菌质无糖烘培食品。
实施例2：杜仲甜芝菌质无糖烘培食品制备
(2-A)干燥杜仲皮用3000转/min的粉碎机粉碎并过2mm筛得杜仲皮粉。精确称取920g杜仲皮粉、20g石膏粉、10g K2PO4、10g Ca(OH)2、40g白糖，全部置于容器中混合均匀，再加清洁自来水650g使水分含量达65％，充分拌匀后静置1小时，为杜仲培养基生料。取该培养基生料装入可高压灭菌的玻璃瓶或聚丙烯塑料瓶，每瓶装料高度不超过瓶高的三分之二，装瓶时将生料适当紧压，然后用棍棒工具在瓶内生料的中央钻一深度不超过5cm的孔，将瓶壁内外粘附的培养基生料抹干净，封口后置于121℃高压灭菌釜中灭菌1h，取出、冷却，备用。
(2-B)已装料并灭菌合格的培养瓶，连同按[0017]方法制备的裂褶菌固体菌种、接种工具等全部放入超净台工作面，开启紫外线灯灭菌30min，然后按照微生物无菌接种操作规范，挑取10g的固体菌种接入到培养瓶内，再将瓶盖旋紧，移出已接种的培养瓶到洁净培养室，在室温下和散射光下培养60天，待达到最佳培养时间的菌质从瓶内掏出，置于55℃烘箱内干燥至含水量小于8％，用3000转/min的粉碎机粉碎并过0.16mm筛，筛出的粉末菌质供备用。
(2-C)准确称取200g杜仲甜芝菌质粉末、350g南瓜纯粉、342.5g小麦标准粉、50g食用油、50g起酥油、5g泡打粉占、0.5g甜菊糖甙、2g食盐，加入30℃洁净自来水100g，反复揉搓调制成面团，静置发泡60min，用模具压印成型，成型制品在160℃烤箱中烘焙20min，冷却，得到实例2菌质无糖烘培食品。
上述实例1、实例2制备的菌质无糖烘焙食品的成分含量指标见下表：
备注：酸价单位为g KOH/100g；过氧化值单位为g脂肪/100g。
Claims (5)
1.杜仲菌质无糖食品包括杜仲菌质10～20％、南瓜纯粉15～50％、小麦标准粉30～50％、食用植物油4～8％、起酥油4～8％、泡打粉0.1～0.5％、甜菊糖甙0.02～0.06％、食盐0.1～0.2％，用水混匀调制，所需用水量为原料用量总和的8～15％。
2.根据权利要求1的方法，其中杜仲菌质由杜仲粉碎经食用或药用真菌发酵制备所得。
3.根据权利要求2的方法，其中所述的食用真菌是指侧耳类如平菇、凤尾菇、秀珍菇、杏鲍菇等、木耳类如黑木耳、毛木耳、紫木耳、槐耳等、银耳、猴头菇、金针菇、香菇、白灵菇、杂交阿魏、长根菇、竹荪等常见食用真菌，药用真菌是指裂褶菌、灵芝类如甜芝、赤芝、血芝、黑芝等、云芝、灰树花、蜜环菌、茯苓、猪苓、虫草等。
4.根据权利要求1的方法，所述杜仲菌质无糖食品的制备方法包括如下步骤：
d调配：按如下配方：杜仲菌质10～20％、南瓜纯粉15～50％、小麦标准粉30～50％、食用植物油4～8％、起酥油4～8％、泡打粉0.1～0.5％、甜菊糖甙0.02～0.06％、食盐0.1～0.2％，原料用量总和为100％，再用水混匀调制所需用水量为原料用量总和的8～15％；
f烘焙：将上述混合物混匀，然后加入20℃～40℃的水揉搓，将全部原料调制成面团并静置发泡20～60min，用模具压印成型，成型制品置于烤箱在140～170℃下烘焙15～25min，冷却，得到兼具食用或药用真菌与杜仲的药用价值的菌质无糖烘培食品。
5.根据权利要求4的方法，所述杜仲菌质的制备方法，步骤如下：
a杜仲原料处理：杜仲皮、杜仲叶从药材商或林农处采购，及时在45～60℃范围内烘干到含水量在8％以下，再用粉碎机粉碎并过孔径2～3mm筛，过筛杜仲粉为菌质培养原料。
b培养基配制：杜仲菌质培养基配方为过筛杜仲粉90～95％、石膏粉2～4％、K2PO40.5～1％、Ca(OH)20.5～1％、白糖1～5％，各原料质量分数总和为100％，装瓶并在121℃高压灭菌1小时，冷却，室温放置48～72h，备用。
c杜仲菌质发酵制备。按常规方法进行在该培养基上接种食用或药用真菌菌种，并在15℃～35℃下培养，待发酵时间达到25～70天后，终止培养，置于45～60℃ 下烘干至含水量低于8％，然后用粉碎机粉碎并过孔径0.16mm的筛，筛出物料装入洁净食品袋，置阴凉干燥处贮藏、备用。
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| CN107864795A (zh) * | 2017-12-05 | 2018-04-03 | 罗成喜 | 一种秀珍菇的培养料及栽培方法 |
| CN108294298A (zh) * | 2017-08-22 | 2018-07-20 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种利用食用菌固体发酵菌质制备营养代餐粉的方法 |
| CN113069484A (zh) * | 2021-03-12 | 2021-07-06 | 黑龙江中医药大学 | 一种抗衰老药物及其微胶囊制剂的制备方法 |
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| CN108294298A (zh) * | 2017-08-22 | 2018-07-20 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种利用食用菌固体发酵菌质制备营养代餐粉的方法 |
| CN107864795A (zh) * | 2017-12-05 | 2018-04-03 | 罗成喜 | 一种秀珍菇的培养料及栽培方法 |
| CN113069484A (zh) * | 2021-03-12 | 2021-07-06 | 黑龙江中医药大学 | 一种抗衰老药物及其微胶囊制剂的制备方法 |
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