CN106135998A - 一种番茄灵芝液体菌种转化饮品 - Google Patents
一种番茄灵芝液体菌种转化饮品 Download PDFInfo
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Abstract
一种番茄灵芝液体菌种转化饮品，是用成熟的番茄汁液并作为一种液体培养基，将番茄液体培养基灭菌后接入灵芝菌种，接着培育至番茄液体培养基长满灵芝菌丝或菌球得到一种番茄灵芝液体菌种转化饮品。通过实施本发明，把番茄和灵芝通过深层发酵形成另一个特色的结合体——番茄灵芝液体菌种转化饮品，具有番茄的营养成分，同时也还有灵芝的营养成分。所以，形成的番茄灵芝生物饮品其营养及功效会更加突出，此使普通的番茄也由此增值百倍。同时，形成的番茄灵芝液体菌种转化饮品不但色、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
本发明属于生物技术领域，具体涉及一种番茄灵芝液体菌种转化饮品。
背景技术
番茄(Tomato)别名西红柿、洋柿子，古名六月柿、喜报三元。果实营养丰富，具特殊风味。番茄是全世界栽培最为普遍的果菜之一。
据营养学家研究测定：每人每天食用50克－100克鲜番茄，即可满足人体对几种维生素和矿物质的需要。番茄含的“番茄素”，有抑制细菌的作用；含的苹果酸、柠檬酸和糖类，番茄富含维生素A、维生素C、维生素B1、维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素，还含有蛋白质、糖类、有机酸、纤维素。
番茄含有丰富的胡萝卜素、维生素C和B族维生素。每100克番茄的营养成分：能量11千卡，维生素B0.06毫克，蛋白质0.9克，脂肪0.2克，碳水化合物3.3克，核黄素0.01毫克，烟酸0.49毫克，维生素C14毫克，维生素E0.42毫克，钙4毫克，磷24毫克，钾179毫克，钠9.7毫克，碘2.5微克，镁12毫克，铁0.2毫克，锌0.12毫克，铜0.04毫克，锰0.06 毫克
番茄既好吃又有营养，常吃西红柿有治皮肤病，美容、防衰老，防癌，治高血压，治贫血，治溃疡，治肝炎，防中暑，退高烧，治牙龈出血等十大好处。此外，番茄中就含有丰富的抗氧化剂。 而抗氧化剂可以防止自由基对皮肤的破坏，具有明显的美容抗皱的效果。
目前，番茄主要用以生食、煮食为主。而番茄深加工有番茄酱、番茄汁或整果罐藏、番茄果脯等。
发明内容
本发明的目的就是提供全新的一种番茄灵芝液体菌种转化饮品。具体包括：该饮品是用成熟的番茄汁液并作为一种液体培养基，将番茄液体培养基灭菌后接入灵芝菌种，接着培育至番茄液体培养基长满灵芝菌丝或菌球得到一种番茄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：
一种番茄灵芝液体菌种转化饮品，技术方案中在于：该饮品是用成熟的番茄汁液并作为一种液体培养基，将番茄液体培养基灭菌后接入灵芝菌种，接着培育至番茄液体培养基长满灵芝菌丝或菌球得到一种番茄灵芝液体菌种转化饮品。
具体包括如下步骤：
1、原料选择：采集无病虫害、无变质、8～9成熟的新鲜番茄为原料,将番茄清洗干净，并果实切分成若干块的果肉。
2、打浆：按1份番茄果肉、5份清水的比例将番茄果肉和清水混合在一起，最后打成浆汁并过滤而得番茄汁。
3、制备培养基：将85%的番茄汁、12%的红糖和3%的植物淀粉一起放入液体菌种培养容器内，然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%以上而得番茄灵芝液体菌种转化饮品原料。
6、成品：把长满灵芝菌丝或菌球的番茄灵芝液体菌种转化饮品原料分装于包装瓶中得成品番茄灵芝液体菌种转化饮品。
本发明既有如下优点：
1、本发明所提出的番茄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，以番茄果汁为主要原料，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——番茄灵芝液体菌种转化饮品，具有番茄的营养成分，同时也还有灵芝的营养成分。所以，形成的番茄灵芝生物饮品其营养及功效会更加突出，此使普通的番茄也由此增值百倍。
3、通过实施本发明，以番茄汁为原料，保持番茄灵芝液体菌种转化饮品纯正、天然。其味道有浓郁的番茄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，形成的番茄灵芝液体菌种转化饮品色、香、味俱全。
4、通过实施本发明，最终产品——番茄灵芝液体菌种转化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——番茄灵芝液体菌种转化饮品，由于主要原料——番茄，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。
6、通过实施本发明，为番茄的深加工开辟一条新的出路，同时为番茄的增值提供一个很好的方法、方案，亦为企业创造了更大的利润空间。
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。
一种番茄灵芝液体菌种转化饮品，技术方案中在于：该饮品是用成熟的番茄汁液并作为一种液体培养基，将番茄液体培养基灭菌后接入灵芝菌种，接着培育至番茄液体培养基长满灵芝菌丝或菌球得到一种番茄灵芝液体菌种转化饮品。
具体包括如下步骤：
1、原料选择：采集无病虫害、无变质、8～9成熟的新鲜番茄为原料,将番茄清洗干净，并果实切分成若干块的果肉。
2、打浆：按1份番茄果肉、5份清水的比例将番茄果肉和清水混合在一起，最后打成浆汁并过滤而得番茄汁。
3、制备培养基：将85%的番茄汁、12%的红糖和3%的植物淀粉一起放入液体菌种培养容器内，然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%以上而得番茄灵芝液体菌种转化饮品原料。
6、成品：把长满灵芝菌丝或菌球的番茄灵芝液体菌种转化饮品原料分装于包装瓶中得成品番茄灵芝液体菌种转化饮品。
Claims (1)
1.一种番茄灵芝液体菌种转化饮品，其特征在于：该饮品是用成熟的番茄汁液并作为一种液体培养基，将番茄液体培养基灭菌后接入灵芝菌种，接着培育至番茄液体培养基长满灵芝菌丝或菌球得到一种番茄灵芝液体菌种转化饮品；
具体包括如下步骤：
（1）原料选择：采集无病虫害、无变质、8～9成熟的新鲜番茄为原料,将番茄清洗干净，并果实切分成若干块的果肉；
（2）打浆：按1份番茄果肉、5份清水的比例将番茄果肉和清水混合在一起，最后打成浆汁并过滤而得番茄汁；
（3）制备培养基：将85%的番茄汁、12%的红糖和3%的植物淀粉一起放入液体菌种培养容器内，然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%以上而得番茄灵芝液体菌种转化饮品原料；
（6）成品：把长满灵芝菌丝或菌球的番茄灵芝液体菌种转化饮品原料分装于包装瓶中得成品番茄灵芝液体菌种转化饮品。
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