CN104957514A - Method for preparing lucid ganoderma rice meal by utilizing ganoderma lucidum mycelia to ferment rice - Google Patents
Method for preparing lucid ganoderma rice meal by utilizing ganoderma lucidum mycelia to ferment rice Download PDFInfo
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- CN104957514A CN104957514A CN201510397460.7A CN201510397460A CN104957514A CN 104957514 A CN104957514 A CN 104957514A CN 201510397460 A CN201510397460 A CN 201510397460A CN 104957514 A CN104957514 A CN 104957514A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 100
- 235000009566 rice Nutrition 0.000 title claims abstract description 100
- 241000222336 Ganoderma Species 0.000 title claims abstract description 56
- 235000012054 meals Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 15
- 240000008397 Ganoderma lucidum Species 0.000 title claims abstract description 13
- 235000001637 Ganoderma lucidum Nutrition 0.000 title claims abstract description 13
- 241000209094 Oryza Species 0.000 title abstract 7
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 239000007787 solid Substances 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims description 93
- 239000007788 liquid Substances 0.000 claims description 39
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 235000015097 nutrients Nutrition 0.000 claims description 8
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000002255 vaccination Methods 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000010903 husk Substances 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000009973 maize Nutrition 0.000 claims description 3
- 235000015099 wheat brans Nutrition 0.000 claims description 3
- 240000005528 Arctium lappa Species 0.000 claims description 2
- 235000003130 Arctium lappa Nutrition 0.000 claims description 2
- 235000008078 Arctium minus Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 240000006394 Sorghum bicolor Species 0.000 claims description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 2
- 238000011177 media preparation Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 abstract description 4
- 229920001282 polysaccharide Polymers 0.000 abstract description 4
- 239000005017 polysaccharide Substances 0.000 abstract description 4
- 239000001963 growth medium Substances 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 8
- 238000011081 inoculation Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010563 solid-state fermentation Methods 0.000 description 2
- 241000221198 Basidiomycota Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000007930 Oxalis acetosella Species 0.000 description 1
- 235000008098 Oxalis acetosella Nutrition 0.000 description 1
- 235000010240 Paullinia pinnata Nutrition 0.000 description 1
- 241000222341 Polyporaceae Species 0.000 description 1
- 241000222383 Polyporales Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the field of fermentation engineering, and particularly to a method for preparing lucid ganoderma rice meal by utilizing ganoderma lucidum mycelia to ferment rice. The preparation method comprises the following steps: preparing a rice culture medium, fermenting ganoderma lucidum mycelia solids, and preparing the lucid ganoderma rice meal of ferment. The prepared lucid ganoderma rice meal is rich in polysaccharide, and the content of the polysaccharide is more than or equal to 20g/100g, so that the requirement of people for healthy diet can be met, the product yield is more than or equal to 75 percent, the operability is high, the yield is high, and the benefit is good.
Description
Technical field
The present invention relates to field of fermentation engineering, specifically, relate to a kind of method utilizing glossy ganoderma mycelium fermentation rice to prepare glossy ganoderma rice meal.
Background technology
Glossy ganoderma (
ganoderma lucidum) be a kind of famous medicinal fungi, belong to Basidiomycetes, Aphyllophorales, Ganodermataceae, being used as medicine to use in China reaches two thousand years.Because containing abundant polysaccharide, polypeptide, triterpenes, amino acid, protein, organic acid in its mycelium and spore, and trace element etc., to inside of human body system, there is very important dual regulation.Rice is the popular staple foods of the mankind, also can be developed into the products such as relevant rice cake, pork steamed with ground rice flour auxiliary material.Be worth for promoting rice nutrition, also research and develop as selenium-rich rice, rich DHA rice etc. at present, this kind of rice is all by producing in rice seed breeding and planting process, but the rice produced can promote its quality further? rice nutrition strengthening has become China's rice processing industry problem urgently to be resolved hurrily at present, current rare correlative study report.
Make a general survey of domestic and foreign literature, only find two sections of documents, patent as Wang Yongxian (utilizes rice solid state fermentation to produce the method for glossy ganoderma fermentation rice, application number: 201110055431.4) utilize liquid spawn to carry out the solid fermentation of glossy ganoderma rice, ganoderma polyoses content reaches more than 6g/100g; The research paper (rice is the optimization of matrix ganoderma lucidum mycelium solid state fermentation conditions, food industry science and technology, 2014,2:186-191) of the people such as Fu Ming utilizes mineral nutrition liquid to add the solid fermentation carrying out glossy ganoderma rice, and polyoses content reaches 27.4g/g.
Summary of the invention
The object of the invention is to: a kind of method utilizing glossy ganoderma mycelium fermentation rice to prepare glossy ganoderma rice meal is provided, nutrient solution is added in rice solid fermentation system, direct is that inoculum carries out subsequent inoculations cultivation and fermentation with rice fermented product, is more conducive to suitability for industrialized production and Related product exploitation.
Technical solution of the present invention is: the preparation method of this glossy ganoderma rice meal comprises the following steps:
(1) rice medium preparation: rice high pressure steam sterilization;
(2) solid fermentation of ganoderma lucidum mycelium: be inoculated in rice medium according to vaccination ways by ganoderma lucidum mycelium, ferments in draughty solid fermentation apparatus;
(3) glossy ganoderma rice meal preparation: dried by the fermentate of step (2), pulverizing is looked over so as to check, and obtains glossy ganoderma rice meal.
Wherein, the humid control of rice medium is at 60-65 %, and temperature during rice medium high pressure steam sterilization is greater than 120 DEG C, sterilization time 40 more than min.
Wherein, in rice, add nutrient solution according to the mass ratio of 1:1.5-1.8, nutrient solution is: the burdock that the potato of mass concentration 20 % boils liquid, the Ipomoea batatas of mass concentration 10 % boils liquid, the maize peel of mass concentration 9 % boils liquid, the wheat bran of mass concentration 5 % boils liquid, the rice husk of mass concentration 10 % boils liquid, liquid is boiled in the bean sprouts of mass concentration 20 %, the soybean cake powder of mass concentration 8 % boils liquid, the sorghum husk of mass concentration 10 % boils liquid, the sweet potato of mass concentration 20 % boils liquid or mass concentration 20 % boils liquid; Boiling liquid and preparation method thereof is: get raw material in mass ratio, is added to the water and adopts conventional boiling method to boil half an hour, filter, obtain the nutrient solution of respective quality concentration.
Wherein, the initial stage adopts external source ganoderma lucidum mycelium solid vaccination, and the later stage is directly inoculum with rice fermented product, carries out inoculated and cultured and fermentation according to the inoculum concentration of 10 %.
Wherein, the condition of glossy ganoderma mycelium fermentation rice is: fermentation temperature 28-32 DEG C, fermentation 14-20 d.
Wherein, rice Ganoderma fermented product polyoses content reaches 20 more than g/100g.
innovative point of the present invention is:
1) boil by adding agricultural product in rice the nutritive value that liquid increases rice, thus improve glossy ganoderma fermentation degree, promote the content of fermentate polysaccharide.
2) adopt the direct vaccination ways of fermentate to carry out inoculation fermentation, save production of hybrid seeds program, reduce fermentation period, while adding the utilization rate of equipment, improve fermentation efficiency;
3) fermentation ends, rice Ganoderma fermented product polyoses content reaches 20 more than g/100g, and efficiency of pcr product reaches 75 more than %, and the glossy ganoderma rice meal of preparation is widely used in ground rice manufacture field, comprises the product that disappear soon, additive, health products, bread and cheese.
Detailed description of the invention
Below in conjunction with specific embodiment, set forth technical solution of the present invention further.These embodiments should be understood only be not used in for illustration of the present invention and limit the scope of the invention.
embodiment 1: the preparation of glossy ganoderma solid vaccination thing
Ganoderma Lucidum slant strains be inoculated in 10 kg rice mediums of sterilizing, at 30 DEG C, quiescent culture 12 d, treats that mycelia covers with rice medium, treats that fermentation inoculation uses.
embodiment 2: prepared by Common ganoderma lucidum rice meal
Be inoculated in the 100 kg rice mediums of 121 DEG C of sterilizing 40min by cultured for embodiment 1 inoculum, stir evenly under aseptic condition, 32 DEG C, quiescent culture 14 d, fermentation ends, detect polyoses content and reach 17.1 g/100g, yield reaches 85 %; Fermentate, in sticky shape, is dried and was pulverized 60 mesh sieves, obtain yellow glossy ganoderma rice meal.
embodiment 3: the batch fermentation of glossy ganoderma rice meal
After embodiment 2 terminates, reserved 10 kg fermentates are that subsequent fermentation inoculation uses, and subsequent fermentations is with embodiment 2.
embodiment 4: glossy ganoderma rice meal forced fermentation
The potato of mass concentration 20 % being boiled liquid joins in 100 kg rice according to the liquid proportional that adds of 1:1.5, after 121 DEG C of sterilizing 50min, according to the culture in 10 % ratio access embodiments 1, stir evenly under aseptic condition, 30 DEG C, quiescent culture 18 d, fermentation ends, detect polyoses content and reach 24.4 g/100g, yield reaches 82.2 %; Fermentate, in sticky shape, is dried and was pulverized 60 mesh sieves, obtain yellow glossy ganoderma rice meal.
embodiment 5: glossy ganoderma rice meal forced fermentation
The potato of mass concentration 20 % being boiled liquid joins in 100 kg rice according to the liquid proportional that adds of 1:1.6, after 121 DEG C of sterilizing 50min, according to the culture in 10 % ratio access embodiments 2, stir evenly under aseptic condition, 28 DEG C, quiescent culture 20 d, fermentation ends, detect polyoses content and reach 24.3g/100g, yield reaches 82.6 %; Fermentate, in sticky shape, is dried and was pulverized 60 mesh sieves, obtain yellow glossy ganoderma rice meal.
embodiment 6: glossy ganoderma rice meal forced fermentation
The potato of mass concentration 20 % being boiled liquid joins in 100 kg rice according to the liquid proportional that adds of 1:1.6, after 121 DEG C of sterilizing 50min, according to the fermentate in 10 % ratio access embodiments 1, stir evenly under aseptic condition, 32 DEG C, quiescent culture 14 d, fermentation ends, detect polyoses content and reach 23.4 g/100g, yield reaches 83.6 %; Fermentate, in sticky shape, is dried and was pulverized 60 mesh sieves, obtain yellow glossy ganoderma rice meal.
embodiment 7: glossy ganoderma rice meal forced fermentation
The potato of mass concentration 20 % being boiled liquid joins in 100 kg rice according to the liquid proportional that adds of 1:1.6, after 121 DEG C of sterilizing 50min, according to the fermentate in 10 % ratio access embodiments 2, stir evenly under aseptic condition, 30 DEG C, quiescent culture 20 d, fermentation ends, detect polyoses content and reach 24.9 g/100g, yield reaches 81.7 %; Fermentate, in sticky shape, is dried and was pulverized 60 mesh sieves, obtain yellow glossy ganoderma rice meal.
embodiment 8: glossy ganoderma rice meal forced fermentation
The maize peel of 9 % being boiled liquid joins in 100 kg rice according to the liquid proportional that adds of 1:1.7, after 121 DEG C of sterilizing 45 min, according to the culture in 10 % ratio access embodiments 1, stir evenly under aseptic condition, 28 DEG C, quiescent culture 20 d, fermentation ends, detect polyoses content and reach 24.6 g/100g, yield reaches 81.2 %; Fermentate, in sticky shape, is dried and was pulverized 60 mesh sieves, obtain yellow glossy ganoderma rice meal.
embodiment 9: glossy ganoderma rice meal forced fermentation
The wheat bran of 5 % being boiled liquid joins in 100 kg rice according to the liquid proportional that adds of 1:1.8, after 125 DEG C of sterilizing 40 min, according to the fermentate in 10 % ratio access embodiments 2, stir evenly under aseptic condition, 28 DEG C, quiescent culture 14 d, fermentation ends, detect polyoses content and reach 22.2 g/100g, yield reaches 83 %; Fermentate, in sticky shape, is dried and was pulverized 60 mesh sieves, obtain yellow glossy ganoderma rice meal.
embodiment 10: glossy ganoderma rice meal forced fermentation
The bean sprouts of 20 % being boiled liquid joins in 100 kg rice according to the liquid proportional that adds of 1:1.6, after 121 DEG C of sterilizing 40 min, according to the fermentate in 10 % ratio access embodiments 1, stir evenly under aseptic condition, 30 DEG C, quiescent culture 20 d, fermentation ends, detect polyoses content and reach 23.8 g/100g, yield reaches 82.4 %; Fermentate, in sticky shape, is dried and was pulverized 60 mesh sieves, obtain yellow glossy ganoderma rice meal.
Claims (6)
1. utilize glossy ganoderma mycelium fermentation rice to prepare the method for glossy ganoderma rice meal, it is characterized in that this preparation method comprises the following steps:
(1) rice medium preparation: add the nutrient solution of appropriate mass ratio in rice after, high pressure steam sterilization;
(2) solid fermentation of ganoderma lucidum mycelium: be inoculated in rice medium according to specific vaccination ways by ganoderma lucidum mycelium, ferments in draughty solid fermentation apparatus;
(3) glossy ganoderma rice meal preparation: dried by the fermentate of step (2), pulverizing is looked over so as to check, and obtains glossy ganoderma rice meal.
2. the method utilizing glossy ganoderma mycelium fermentation rice to prepare glossy ganoderma rice meal according to claim 1, it is characterized in that: in step (1), rice medium humid control is at 60-65 %, and temperature during rice medium high pressure steam sterilization is greater than 120 DEG C, sterilization time 40 more than min.
3. the method utilizing glossy ganoderma mycelium fermentation rice to prepare glossy ganoderma rice meal according to claim 1, it is characterized in that: in step (1), add the nutrient solution of appropriate mass ratio according to the mass ratio of 1:1.5-1.8 in rice, nutrient solution is: the potato of mass concentration 20 % boils liquid, the Ipomoea batatas of mass concentration 10 % boils liquid, the maize peel of mass concentration 9 % boils liquid, the wheat bran of mass concentration 5 % boils liquid, the rice husk of mass concentration 10 % boils liquid, liquid is boiled in the bean sprouts of mass concentration 20 %, the soybean cake powder of mass concentration 8 % boils liquid, the sorghum husk of mass concentration 10 % boils liquid, the burdock that the sweet potato of mass concentration 20 % boils liquid or mass concentration 20 % boils liquid, boiling liquid and preparation method thereof is: get raw material in mass ratio, is added to the water and adopts conventional boiling method to boil half an hour, filter, obtain the nutrient solution of respective quality concentration.
4. the method utilizing glossy ganoderma mycelium fermentation rice to prepare glossy ganoderma rice meal according to claim 1, it is characterized in that: in step (2), initial stage adopts external source ganoderma lucidum mycelium solid vaccination, later stage is directly inoculum with rice fermented product, carries out inoculated and cultured and fermentation according to the inoculum concentration of 10 %.
5. the method utilizing glossy ganoderma mycelium fermentation rice to prepare glossy ganoderma rice meal according to claim 1, it is characterized in that: in step (2), the condition of glossy ganoderma mycelium fermentation rice is: fermentation temperature 28-32 DEG C, fermentation 14-20 d.
6. the method utilizing glossy ganoderma mycelium fermentation rice to prepare glossy ganoderma rice meal according to claim 1, is characterized in that: rice Ganoderma fermented product polyoses content reaches 20 more than g/100g.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387652A (en) * | 2016-08-31 | 2017-02-15 | 上海理工大学 | Preparation method of ganoderma probiotic fermentation product |
| CN106387570A (en) * | 2016-08-31 | 2017-02-15 | 上海理工大学 | Method of using morchella deliciosa to ferment rice to prepare beverage |
| CN106418062A (en) * | 2016-08-31 | 2017-02-22 | 上海理工大学 | Method for preparing beverage from ganoderma fermented cereal |
| CN107410865A (en) * | 2017-06-21 | 2017-12-01 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of Hericium erinaceus fermentation rice meal |
| CN107410864A (en) * | 2017-06-21 | 2017-12-01 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of cordyceps flower fermentation rice meal |
| CN107439921A (en) * | 2017-06-21 | 2017-12-08 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of glossy ganoderma fermentation rice meal |
| CN110150552A (en) * | 2019-06-24 | 2019-08-23 | 中国农业科学院农产品加工研究所 | Ganoderma lucidum rice flour steamed sponge cake and preparation method thereof |
| CN112245343A (en) * | 2020-09-27 | 2021-01-22 | 北京工商大学 | Method for fermenting burdock root by lucid ganoderma, method for compositely fermenting burdock root, fermented product and application |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387652A (en) * | 2016-08-31 | 2017-02-15 | 上海理工大学 | Preparation method of ganoderma probiotic fermentation product |
| CN106387570A (en) * | 2016-08-31 | 2017-02-15 | 上海理工大学 | Method of using morchella deliciosa to ferment rice to prepare beverage |
| CN106418062A (en) * | 2016-08-31 | 2017-02-22 | 上海理工大学 | Method for preparing beverage from ganoderma fermented cereal |
| CN106387652B (en) * | 2016-08-31 | 2020-02-18 | 上海理工大学 | Preparation method of ganoderma lucidum probiotic fermented product |
| CN107410865A (en) * | 2017-06-21 | 2017-12-01 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of Hericium erinaceus fermentation rice meal |
| CN107410864A (en) * | 2017-06-21 | 2017-12-01 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of cordyceps flower fermentation rice meal |
| CN107439921A (en) * | 2017-06-21 | 2017-12-08 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of glossy ganoderma fermentation rice meal |
| CN110150552A (en) * | 2019-06-24 | 2019-08-23 | 中国农业科学院农产品加工研究所 | Ganoderma lucidum rice flour steamed sponge cake and preparation method thereof |
| CN112245343A (en) * | 2020-09-27 | 2021-01-22 | 北京工商大学 | Method for fermenting burdock root by lucid ganoderma, method for compositely fermenting burdock root, fermented product and application |
| CN112245343B (en) * | 2020-09-27 | 2021-08-10 | 北京工商大学 | Method for fermenting burdock root by lucid ganoderma, method for compositely fermenting burdock root, fermented product and application |
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