CN106036330A - 一种以枸杞和红枣汁为载体的灵芝液体菌种转化饮品 - Google Patents
一种以枸杞和红枣汁为载体的灵芝液体菌种转化饮品 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
一种以枸杞和红枣汁为载体的灵芝液体菌种转化饮品,是用枸杞汁和红枣汁作为一种液体培养基,将液体培养基灭菌后接入灵芝菌种,接着培育至液体培养基长满灵芝菌丝或菌球而得到一种枸杞、红枣、灵芝液体菌种转化饮品。通过实施本发明,把枸杞、红枣、灵芝通过深层发酵形成另一个特色的结合体——枸杞、红枣、灵芝液体菌种饮品,具有枸杞和红枣的营养成分,同时也还有灵芝的营养成分。所以,形成的枸杞、红枣、灵芝液体菌种饮品其营养及功效会更加突出。同时,形成的枸杞、红枣、灵芝液体菌种饮品不但色、香、味俱全,而且其生产制备工艺具有培育周期短、生产制备工艺简单、产品的生产效率高及稳定等特点。
Description
技术领域
本发明属于微生物技术领域,具体涉及到一种以枸杞和红枣汁为载体的灵芝液体菌种转化饮品。
技术背景
灵芝,是祖国中医药宝库中的珍品,素有"仙草"之美誉。古今药理与临床研究均证明,灵芝确有防病治病、延年益寿之功效。东汉时期的《神农本草经》、明代著名医药学家李时珍的《本草纲目》,都对灵芝的功效有详细并极为肯定的记载。现代药理学与临床实践进一步证实了灵芝的药理作用,并证实灵芝多糖是灵芝扶正固本、滋补强壮、延年益寿的主要成分。现在,灵芝作为药物已正式被国家药典收载,同时它又是国家批准的新资源食品,无毒副作用,可以药食两用。
科学研究表明,灵芝的药理成分非常丰富,其中有效成份可分为十大类,包括灵芝多糖、灵芝多肽、三萜类、16种氨基酸(其中含有七种人体必需氨基酸)、蛋白质、甾类、甘露醇、香豆精苷、生物碱、有机酸(主含延胡索酸),以及微量元素Ge、P、Fe、Ca、Mn、Zn、等。灵芝对人体具有双向调节作用,所治病种,涉及心脑血管、消化、神经、内分泌、呼吸、运动等各个***,尤其对肿瘤、肝脏病变、失眠以及衰老的防治作用十分显著。
随着灵芝的药用价值被人们广泛认识,今深山老林的野生灵芝资源也在不断的减少。目前,市场上的灵芝产品大多采用人工栽培,通过人工培养的灵芝子实体其品形态跟天然的有变异,但其疗效是相同的。但人工栽培的缺点就是在栽培过程中不可避免的要用到农药与化学方法来培育菌种,栽培管理过程中要用到农药来控制病菌虫害的控制等等,给灵芝子实体带来实际性的化学污染。然而,化学污染往往是人类各种疾病的源泉。另外,灵芝的生物转化率一直都很低,但人工栽培灵芝的周期长,加上生产工艺及管理过程复杂且繁琐使生产成本过高低导致效益低下。
随着技术研究不断的深入,通过生物深层发酵技术获得了全新的灵芝产品——灵芝菌丝体。灵芝菌丝体是由灵芝孢子萌发形成菌丝,而灵芝子实体是通过菌丝不断地分解,吸收养份,在合适的光照,空气,温度等其它条件配合时形成的。子实体成熟后弹射孢子粉,也就形成了灵芝的生活史,灵芝子实体所需要的构成物质,有一半以上的营养物质来源于菌丝体中的贮存养份。经过相关部门检测:灵芝菌粉具有灵芝相同的有效成分,其中粗多糖及灵芝多糖和蛋白质的含量远远高于天然灵芝。所开发出来的菌丝体产品用于失眠健忘、身体虚弱、神经衰弱等作用效果和破壁灵芝孢子粉差不多;对于治疗高血压、冠心病、糖尿病、癌症、有显著效果,所以灵芝菌丝体被冠名为“健康长寿食品”。
用生物深层发酵技术来生产灵芝菌丝体,其生产周期短、工艺简单、生产效率高、稳定等特点,是人工培养灵芝产品的主要发展方向。目前生产灵芝菌丝体所用的原料主要粮食的副产物或植物淀粉、大米粉、玉米粉、黄豆粉等,并在上述原料基础上添加些矿物元素为碳、氮源,菌丝体培育出来后再通过烘干并粉碎成粉状物。菌丝体通过烘干后其营养成分会有所流失。另外用这样的工艺生产出来的菌丝体产品除了产品本身具有的功能、功效外,其产品形成的形态差、口感不佳,甚至无任何味道,不能引起人们的注意,所以产品推广效果不佳。
发明内容
本发明的目的就是克服上述产品的不足而提供全新的一种以枸杞和红枣汁为载体的灵芝液体菌种转化饮品。具体包括:该饮品是用枸杞汁和红枣汁作为一种液体培养基,将液体培养基灭菌后接入灵芝菌种,接着培育至液体培养基长满灵芝菌丝或菌球而得到一种枸杞、红枣、灵芝液体菌种转化饮品。
所述的枸杞为人们对商品枸杞子、植物宁夏枸杞、中华枸杞等枸杞属下物种的统称(中药称枸杞子)。与琼珍灵芝、长白山人参,东阿阿胶并称为中药四宝。枸杞的主要成份:枸杞多糖、枸杞子含甜菜碱(betane)、阿托品(atropine)、天仙子胺(gyoscyamine)、枸杞色素等。其中,枸杞多糖是一种水溶性多糖,是枸杞中最主要的活性成分,相对分子质量为68-200,成为国内外研究热点。其中又以枸杞多糖的免疫调节和抗肿瘤作用的研究最多。现已有很多研究表明枸杞多糖具有促进免疫、抗衰老、抗肿瘤、清除自由基、抗疲劳、抗辐射、保肝、生殖功能保护和改善等作用。甜菜碱,化学名称为1-羧基-N,N,N-三甲氨基乙内酯,在化学结构上与氨基酸相似,属于季胺碱类物质。甜菜碱是枸杞果、叶、柄中主要的生物碱之一。枸杞对脂质代谢或抗脂肪肝的作用主要是由于所含的甜菜碱引起的,它在体内起甲基供应体的作用。关于枸杞甜菜碱的研究仅限于国内在含量的测定、提取工艺和对枸杞植物的生理作用(增强耐盐性)研究方面,关于枸杞甜菜碱的药理药效研究很少。 枸杞色素是存在于枸杞浆果中的各类呈色物质,是枸杞籽的重要生理活性成分。主要包括-胡萝卜素、叶黄素和其他有色物质。枸杞所含有的类胡萝卜素则具有非常重要的药用价值。很多研究已经证明枸杞籽色素具有提高人体免疫功能、预防和抑制肿瘤及预防动脉粥样硬化等作用。胡萝卜素是枸杞色素的主要活性成分,具有抗氧化和作为维生素A的合成前体等重要的生理功能。
所述的红枣,又名大枣。特点是维生素含量非常高,有“天然维生素丸”的美誉,具有滋阴补阳,补血之功效。红枣是一种营养佳品,被誉为“百果之王”。红枣含有丰富的维生素A、B、C等人体必须的多种维生素和18种氨基酸、矿物质 ,其中维生素C(抗坏血酸)的含量竟高达葡萄、苹果的70~80倍,芦丁(维生素P)的含量也很高,这两种维生素对防癌和预防高血压、高血脂都有一定作用。红枣性温味甘,含有蛋白质、脂肪、糖、钙、磷、铁、镁及丰富的维生素A、维生素C、维生素B1、维生素B2,此外还含有胡萝卜素等,营养十分丰富,民间有“天天吃红枣,一生不显老”之说。红枣不仅是人们喜爱的果品,也是一味滋补脾胃、养血安神、治病强身的良 药。产妇食用红枣,能补中益气、养血安神,加速机体复原;老年体弱者食用红枣,能增强体质,延缓衰老;尤其是一些从事脑力劳动的人及神经衰弱者,用红枣煮汤代茶,能安心守神,增进食欲。素有茶癖的人,晚间过饮,难免辗转不眠,若每晚以红枣煎汤代茶,可免除失眠之苦。春秋季节,乍寒乍暖,在红枣中加几片桑叶煎汤代茶,可预防伤风感冒;夏令炎热,红枣与荷叶同煮可利气消暑;冬日严寒,红枣汤加生姜红糖 ,可驱寒暖胃。红枣是天然的美容食品,还可益气健脾,促进气血生化循环和抗衰老。红枣不仅是一种深受老百姓喜爱的食品,也是一味常用的中药。现代药理研究发现,红枣中含有较多的蛋白质、氨基酸、糖类、有机酸 、维生素A、维 生素B2.维生素C、P 等,以及微量元素钙、磷、钾、铁、镁、铝和大量的环磷酸腺苷等。它性温、味甘,具有补脾益气、养血安神、生津液、解药毒、缓和药性的功效。中医很早就有用红枣组方的“养肝汤”来养肝排毒的方法。湖北省中医院脏象肝病研究所所长博士生导师盛国光教授介绍,红枣具有保肝、健脾、降低胆固醇、升高白血球、抗过敏等作用。
本发明是通过以下技术方案来实现的:
一种以枸杞和红枣汁为载体的灵芝液体菌种转化饮品,技术方案中在于:该饮品是用枸杞汁和红枣汁作为一种液体培养基,将液体培养基灭菌后接入灵芝菌种,接着培育至液体培养基长满灵芝菌丝或菌球而得到一种枸杞、红枣、灵芝液体菌种转化饮品。
具体包括如下步骤:
1、红枣采集及萃取:采集干透、无变质、色泽正常的红枣为原料,将红枣破碎后放置于加热锅中,并兑入红枣自身重量10倍的清水,然后加热至水沸腾,并持续加热至水减少一半,最后把浆渣分离得红枣汁。
2、枸杞采集及萃取:采集干透、无变质、色泽正常的枸杞为原料,将枸杞破碎后放置于加热锅中,并兑入枸杞自身重量10倍的清水,然后加热至水沸腾,并持续加热至水减少一半,最后把浆渣分离得枸杞汁。
3、制备培养基:将58%的红枣汁、38%的枸杞汁、2%的红糖和2%的植物淀粉一起放入液体菌种培养容器内,最后按照常规方法灭菌后得生产用液体培养基。
4、接种:在无菌环境下往生产用液体培养基接入灵芝菌种,并保持菌种浮在液体培养基上面。
5、培菌:将接好种的培养容器移到培养室进行避光培养,在温度是20~23℃、相对湿度为60~65%的环境下使浮在液体培养基上面的菌种萌发出2-3厘米的菌丝,最后按照常规方法通过深层发酵培养至菌丝或菌球达到液体体积的90%以上而得以枸杞、红枣、灵芝液体菌种转化饮品原料液。
6、成品:把长满菌丝或菌球的原料液分装于包装瓶中得成品枸杞、红枣、灵芝液体菌种转化饮品。
本发明既有如下优点:
1、本发明所提出的枸杞、红枣、灵芝液体菌种转化饮品其制备方法构思新颖,生产工艺简单、容易实施。
2、通过实施本发明,以枸杞和红枣果汁为主要原料,接入灵芝菌种后再通过深层发酵形成另一个特色的结合体——枸杞、红枣、灵芝液体菌种饮品,具有枸杞和红枣的营养成分,同时也还有灵芝的营养成分。所以,形成的枸杞、红枣、灵芝液体菌种饮品其营养及功效会更加突出。
3、通过实施本发明,以纯正枸杞和红枣汁为原料,只添加少许的植物淀粉来增加培养基的粘稠度,不添加任何添加剂,只添加很少的食用糖,保持枸杞、红枣、灵芝液体菌种饮品纯正、天然。其味道有浓郁的枸杞和红枣香味和清谈的灵芝香味,饮品清澈透明,清澈的液体中带有黄色的菌丝或菌球,形成的枸杞、红枣、灵芝液体菌种饮品色、香、味俱全。
4、通过实施本发明,最终产品——枸杞、红枣、灵芝液体菌种饮品的生产制备工艺,具有培育周期短、生产制备工艺简单、产品的生产效率高及稳定等特点。
5、通过实施本发明,最终产品——枸杞、红枣、灵芝液体菌种饮品,由于主要原料——枸杞和红枣,其原料来源广,容易组织,价格低廉,产品的形成不但具有特色、新颖、营养价值高、保健效果佳等特点,而且形成的产品成本极低,加上形成的产品还具有特殊的防病、治病等食疗功能,不但是一种消闲饮品,同样是一种具有保健功能又有食疗功能的多功能保健饮料。所以,本发明不但有非常好的市场前景,而且产生的经济效益亦会非常显著。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种以枸杞和红枣汁为载体的灵芝液体菌种转化饮品,技术方案中在于:该饮品是用枸杞汁和红枣汁作为一种液体培养基,将液体培养基灭菌后接入灵芝菌种,接着培育至液体培养基长满灵芝菌丝或菌球而得到一种枸杞、红枣、灵芝液体菌种转化饮品。
具体实施方式如下:
1、红枣采集及萃取:采集干透、无变质、色泽正常的红枣为原料,将红枣破碎后放置于加热锅中,并兑入红枣自身重量10倍的清水,然后加热至水沸腾,并持续加热至水减少一半,最后把浆渣分离得红枣汁。
2、枸杞采集及萃取:采集干透、无变质、色泽正常的枸杞为原料,将枸杞破碎后放置于加热锅中,并兑入枸杞自身重量10倍的清水,然后加热至水沸腾,并持续加热至水减少一半,最后把浆渣分离得枸杞汁。
3、制备培养基:将58%的红枣汁、38%的枸杞汁、2%的红糖和2%的植物淀粉一起放入液体菌种培养容器内,最后按照常规方法灭菌后得生产用液体培养基。
4、接种:在无菌环境下往生产用液体培养基接入灵芝菌种,并保持菌种浮在液体培养基上面。
5、培菌:将接好种的培养容器移到培养室进行避光培养,在温度是20~23℃、相对湿度为60~65%的环境下使浮在液体培养基上面的菌种萌发出2-3厘米的菌丝,最后按照常规方法通过深层发酵培养至菌丝或菌球达到液体体积的90%以上而得以枸杞、红枣、灵芝液体菌种转化饮品原料液。
6、成品:把长满菌丝或菌球的原料液分装于包装瓶中得成品枸杞、红枣、灵芝液体菌种转化饮品。
Claims (1)
1.一种以枸杞和红枣汁为载体的灵芝液体菌种转化饮品,其特征在于:该饮品是用枸杞汁和红枣汁作为一种液体培养基,将液体培养基灭菌后接入灵芝菌种,接着培育至液体培养基长满灵芝菌丝或菌球而得到一种枸杞、红枣、灵芝液体菌种转化饮品;
具体包括如下步骤:
(1)红枣采集及萃取:采集干透、无变质、色泽正常的红枣为原料,将红枣破碎后放置于加热锅中,并兑入红枣自身重量10倍的清水,然后加热至水沸腾,并持续加热至水减少一半,最后把浆渣分离得红枣汁;
(2)枸杞采集及萃取:采集干透、无变质、色泽正常的枸杞为原料,将枸杞破碎后放置于加热锅中,并兑入枸杞自身重量10倍的清水,然后加热至水沸腾,并持续加热至水减少一半,最后把浆渣分离得枸杞汁;
(3)制备培养基:将58%的红枣汁、38%的枸杞汁、2%的红糖和2%的植物淀粉一起放入液体菌种培养容器内,最后按照常规方法灭菌后得生产用液体培养基;
(4)接种:在无菌环境下往生产用液体培养基接入灵芝菌种,并保持菌种浮在液体培养基上面;
(5)培菌:将接好种的培养容器移到培养室进行避光培养,在温度是20~23℃、相对湿度为60~65%的环境下使浮在液体培养基上面的菌种萌发出2-3厘米的菌丝,最后按照常规方法通过深层发酵培养至菌丝或菌球达到液体体积的90%以上而得以枸杞、红枣、灵芝液体菌种转化饮品原料液;
(6)成品:把长满菌丝或菌球的原料液分装于包装瓶中得成品枸杞、红枣、灵芝液体菌种转化饮品。
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