CN106107348A - 一种猕猴桃灵芝液体菌种转化饮品 - Google Patents
一种猕猴桃灵芝液体菌种转化饮品 Download PDFInfo
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Abstract
一种猕猴桃灵芝液体菌种转化饮品，是用成熟的猕猴桃榨成汁液并作为一种液体培养基，将猕猴桃培养基灭菌后接入灵芝菌种，接着培育至猕猴桃培养基长满菌丝或菌球得猕猴桃灵芝液体菌种转化饮品。通过实施本发明，将猕猴桃果汁和灵芝菌种通过深层发酵形成另一个特色的结合体——猕猴桃灵芝液体菌种饮品，使其营养、功能及功效会更加突出。同时，以纯猕猴桃汁为原料，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，就连食用糖也不添加，利用猕猴桃的糖分作为碳源，保持猕猴桃灵芝液体菌种饮品纯正、天然。其味道有浓郁的猕猴桃香味和清谈的灵芝香味，清澈的液体中带有黄色的菌丝或菌球，形成的猕猴桃灵芝液体菌种饮品色、香、味俱全。
Description
技术领域
本发明属于微生物技术领域，具体涉及到一种猕猴桃灵芝液体菌种转化饮品。
技术背景
猕猴桃（学名：Actinidia Lindl），猕猴桃科，果可食，风味独特，维生素C含量甚丰。猕猴桃味甘酸，性寒，有生津解热、调中下气、止渴利尿、滋补强身之功效。其含有硫醇蛋白酶的水解酶和超氧化物歧化酶，具有养颜、提高免疫力、抗癌、抗衰老、软化血管、抗肿消炎功能。猕猴桃含有的血清促进素具有稳定情绪、镇静心情的作用；所含的天然肌醇有助于脑部活动；膳食纤维能降低胆固醇，促进心脏健康；猕猴桃碱和多种蛋白酶，具有开胃健脾、助消化、防止便秘的功能。此外，猕猴桃还有乌发美容、娇嫩皮肤的作用。
猕猴桃含多种维生素及脂肪、蛋白质、氨基酸和钙、磷、铁、镁、果胶等，其中维生素C含量很高，每100克猕猴桃含维生素C62毫克。
猕猴桃适宜胃癌、食道癌、肺癌、乳腺癌、高血压病、冠心病、黄疸肝炎、关节炎、尿道结石患者食用；适宜食欲不振、消化不良者食用；适宜航空、航海、高原、矿井等特种工作人员和老弱病人食用。情绪不振、常吃烧烤类食物的人也宜食用猕猴桃。
目前，猕猴桃的果实主要鲜食，还可制作果汁、果酒、果酱等。
发明内容
本发明的目的就是提供全新的一种猕猴桃灵芝液体菌种转化饮品。具体包括：该饮品是用成熟的猕猴桃榨成汁液并作为一种液体培养基，将猕猴桃培养基灭菌后接入北灵芝菌种，接着培育至猕猴桃培养基长满灵芝菌丝或菌球得猕猴桃灵芝液体菌种转化饮品。
所述的灵芝，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。
本发明是通过以下技术方案来实现的：
一种猕猴桃灵芝液体菌种转化饮品，技术方案中在于：该饮品是用成熟的猕猴桃榨成汁液并作为一种液体培养基，将猕猴桃培养基灭菌后接入灵芝菌种，接着培育至猕猴桃培养基长满灵芝菌丝或菌球得猕猴桃灵芝液体菌种转化饮品。
具体包括如下步骤：
1、猕猴桃采集及处理：采集8-9成熟的猕猴桃果实为原料，接着将猕猴桃果实清洗干净，然后去除果核得其果肉，最后把果肉打成浆汁。
2、制备培养基：将猕猴桃浆汁放入液体菌种培养容器内，然后再往浆汁里添加2-3%的植物淀粉，最后按照常规方法灭菌后得生产用液体培养基。
3、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。
4、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%以上而得猕猴桃灵芝液体菌种转化饮品原料。
5、成品：把长满灵芝菌丝或菌球的猕猴桃液体菌种转化饮品原料分装于包装瓶中得成品猕猴桃灵芝液体菌种转化饮品。
本发明既有如下优点：
1、本发明所提出的猕猴桃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，以猕猴桃果汁为主要原料，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——猕猴桃灵芝液体菌种饮品，具有猕猴桃的营养成分，同时也还有灵芝的营养成分。所以，形成的猕猴桃灵芝液体菌种饮品其营养及功效会更加突出，此使普通的猕猴桃也由此增值百倍。
3、通过实施本发明，以纯正猕猴桃汁为原料，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，就连食用糖也不添加，利用猕猴桃的糖分作为碳源，保持猕猴桃灵芝液体菌种饮品纯正、天然。其味道有浓郁的猕猴桃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，形成的猕猴桃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——猕猴桃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——猕猴桃灵芝液体菌种饮品，由于主要原料——猕猴桃，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。
一种猕猴桃灵芝液体菌种转化饮品，技术方案中在于：该饮品是用成熟的猕猴桃榨成汁液并作为一种液体培养基，将猕猴桃培养基灭菌后接入灵芝菌种，接着培育至猕猴桃培养基长满灵芝菌丝或菌球得猕猴桃灵芝液体菌种转化饮品。
具体实施方式如下：
1、猕猴桃采集及处理：采集8-9成熟的猕猴桃果实为原料，接着将猕猴桃果实清洗干净，然后去除果核得其果肉，最后把果肉打成浆汁。
2、制备培养基：将猕猴桃浆汁放入液体菌种培养容器内，然后再往浆汁里添加2-3%的植物淀粉，最后按照常规方法灭菌后得生产用液体培养基。
3、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。
4、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%以上而得猕猴桃灵芝液体菌种转化饮品原料。
5、成品：把长满灵芝菌丝或菌球的猕猴桃液体菌种转化饮品原料分装于包装瓶中得成品猕猴桃灵芝液体菌种转化饮品。
Claims (1)
1.一种猕猴桃灵芝液体菌种转化饮品，其特征在于：该饮品是用成熟的猕猴桃榨成汁液并作为一种液体培养基，将猕猴桃培养基灭菌后接入灵芝菌种，接着培育至猕猴桃培养基长满灵芝菌丝或菌球得猕猴桃灵芝液体菌种转化饮品；
具体包括如下步骤：
（1）猕猴桃采集及处理：采集8-9成熟的猕猴桃果实为原料，接着将猕猴桃果实清洗干净，然后去除果核得其果肉，最后把果肉打成浆汁；
（2）制备培养基：将猕猴桃浆汁放入液体菌种培养容器内，然后再往浆汁里添加2-3%的植物淀粉，最后按照常规方法灭菌后得生产用液体培养基；
（3）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；
（4）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%以上而得猕猴桃灵芝液体菌种转化饮品原料；
（5）成品：把长满灵芝菌丝或菌球的猕猴桃液体菌种转化饮品原料分装于包装瓶中得成品猕猴桃灵芝液体菌种转化饮品。
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| CN109430759A (zh) * | 2018-09-06 | 2019-03-08 | 哈尔滨伟平科技开发有限公司 | 一种降糖口服液的制备方法 |
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| CN104287044A (zh) * | 2014-11-07 | 2015-01-21 | 何寒 | 一种猕猴桃红茶菌饮品 |
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