CN113287703A - 一种舞茸绣球菌多糖小肽固体饮料及其生产方法 - Google Patents
一种舞茸绣球菌多糖小肽固体饮料及其生产方法 Download PDFInfo
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- CN113287703A CN113287703A CN202110257205.8A CN202110257205A CN113287703A CN 113287703 A CN113287703 A CN 113287703A CN 202110257205 A CN202110257205 A CN 202110257205A CN 113287703 A CN113287703 A CN 113287703A
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- small peptide
- sparassis crispa
- powder
- polysaccharide
- maitake mushroom
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Abstract
一种舞茸绣球菌多糖小肽固体饮料及其生产方法,属于食用菌多糖与小肽营养成分的提取技术领域,属于生物技术,是将鲜舞茸、鲜绣球菌洗净后,经磨浆、老化,再经酶解反应、灭酶活后,分离过滤收集滤液,对滤液进行精密过滤,得到食用菌提取液,所得食用菌提取液经膜精制浓缩、喷雾干燥、筛分后得到舞茸绣球菌多糖小肽粉。再将舞茸绣球菌多糖小肽粉、山楂粉、VC、黄胶原、菊糖苷按比例复配得到固体饮料产品。本发明固体饮料组分配伍合理,能有效发挥各组分的作用,组合后的产品对于改善亚健康人群,尤其是提高免疫力,快速抗疲劳,改善睡眠,降血脂、降血压、降血糖、促进体脂代谢、补血、强筋壮骨、提高肾功能等方面,有很好的保健效果。
Description
技术领域
本发明属于食用菌多糖与小肽营养成分的提取以及固体饮料制备技术领域,属于生物技术,具体是指一种舞茸绣球菌小肽多糖及其固体饮料的生产方法。
背景技术
食用菌含有丰富的营养物质,是保健产品的宝库。舞茸(灰树花)、绣球菌是其中的极品。
舞茸,又称灰树花,是食、药兼用蕈菌,其外观,婀娜多姿、层叠似菊;菇味清香的珍稀菌品。号称“百菇之王”,其气味、清香四溢,沁人心脾;舞茸肉质脆嫩爽口,且久煮口感仍保持脆嫩,汤汁饱满,风味独特;其具有很好的保健作用和很高的药用价值。多年以来,作为高级保健食品,风靡日本及欧美等国家,在日本其被评为仅次于松茸的极品菇菌。舞茸具有松木芳香,肉质柔嫩,味如鸡丝,脆似玉兰。
舞茸富含Maitake D-fraction(舞茸D-fraction)多糖,人体必需氨基酸和微量元素,维生素B1,蛋白质和氨基酸含量是香菇的两倍。舞茸本身富有机硒,可作为补硒食品,并且其富含赖氨酸和精氨酸,对妊娠哺乳期妇女和儿童尤其显著,可以促进胎儿智力发育,使婴儿更聪明健壮。
舞茸富含优质蛋白、氨基酸、维生素、膳食纤维等,现代科学已从分子水平上证实了舞茸的营养保健功能及其药用价值。蛋白质是舞茸中高含量的功能性成分,舞茸蛋白中含有18种氨基酸,其中8种是人体必需的氨基酸,特别是色氨酸含量很高,对于平衡人体的营养成分具有重要作用。
绣球菌含有大量β葡聚糖。绣球菌的最大特点是含有大量β葡聚糖。根据日本食品分析中心的分析,每100g绣球菌含有β-葡聚糖高达43.6g,比灵芝和姬松茸高出3~4倍。可以说,绣球菌所含的β-葡聚糖为菇类之最。葡聚糖是由葡萄糖单体聚合而成的多糖,分为α型和β型,α型葡聚糖如淀粉等,是机体能量的主要来源,不具备生物活性。β型葡聚糖是一种生物活性物质,经医学研究证实,具有免疫调节、抗肿瘤、抗炎、抗病毒、抗氧化、抗辐射、降血糖、降血脂、保肝等多种功能。研究还发现,大多数具有抗肿瘤活性的多糖都是带有β(1-6)糖苷键分支的β(1-3)D葡聚糖。有研究证明,来自真菌的β(1-3)D葡聚糖通常具有抑制肿瘤作用。
绣球菌中的葡聚糖70%以上是β(1-3)D葡聚糖,具有良好的抗肿瘤、免疫调节以及提高造血功能等功效。绣球菌含有大量维生素和矿物质,绣球菌含有维生素C、维生素E,其维生素E含量位居菌藻类食物前列,这些维生素具有抗氧化作用。绣球菌还含有麦角固醇,在阳光和紫外线照射下可转变为维生素D,能促进钙磷吸收,有利于骨骼形成,预防儿童佝偻病、成人骨质疏松症和骨质软化症。绣球菌含有相当高的钾元素,而钠的含量较低,这种高钾低钠食品有利尿作用,对高血压患者十分有益。
绣球菌含有大量抗氧化物质人体内的自由基会引起生物细胞氧化性损伤而导致机体老化,并破坏机体的抗病、防御能力、导致癌症和心血管疾病等慢性病。如今,天然食物的抗氧化能力已经受到人们的普遍重视,其中,超氧化物歧化酶(SOD)能有效清除体内的自由基,防止活性氧对机体的伤害,抗氧化、抗衰老的作用。据测定,绣球菌中超氧化物歧化酶的含量位居各种食用菌之首。
舞茸、绣球菌富含多糖成分,尤其是舞茸、绣球菌不同于其它菇类的特别多糖组分。包括X-组分(β-D-葡聚糖,尤其是高分支β-1,3/1,6-D-葡聚糖分支结构,和SX-D组分(超级β-D-葡聚糖蛋白),赋予舞茸优于所有菇类特别的医疗与保健性能。与酵母葡聚糖相比性能更优越。
舞茸、绣球菌营养成分的提取方法,大多是采用直接提取多糖成分的水提方法,其缺点是舞茸成分中蛋白质占15%以上,绣球菌也含有4%以上的蛋白质,大部分功能性多糖以糖蛋白的形式存在,大部分糖蛋白分子量大难以直接水提,损失许多营养成分,大大降低了舞茸的保健效果。
发明内容
本发明的目的,是提供一种舞茸、绣球菌多糖小肽固体饮料的制备方法。本发明所用原料是鲜舞茸、鲜绣球菌。该固体饮料是由舞茸绣球菌多糖小肽粉、山楂粉、VC、黄胶原、菊糖苷按比例合理配置而成。同时本发明还提供了一种专用于本发明固体饮料的舞茸绣球菌多糖小肽粉的生产方法。
为实现上述的发明目的,本发明采取的实施方式如下:
一种舞茸绣球菌多糖小肽固体饮料,其组成及组分的百分比含量是:
舞茸绣球菌多糖小肽粉:91~93.5%;
山楂粉:2.5~3.5%;
VC:2.5~3.5%;
黄胶原:1~1.5%;
菊糖苷:0.2~0.5%。
一种权利要求1或2中的舞茸绣球菌多糖小肽粉的生产方法,是将鲜舞茸、鲜绣球菌洗净后,经磨浆、老化,再经酶解反应、灭酶活后,分离过滤收集滤液,对滤液进行精密过滤,得到食用菌提取液,所得食用菌提取液经膜精制浓缩、喷雾干燥、筛分后得到舞茸绣球菌多糖小肽粉。
进一步的,磨浆步骤是用胶体磨将鲜舞茸、绣球菌、纯净水按照2:1:6的比例,磨浆,磨两遍。
进一步的,老化步骤是将上述浆液放入反应釜中,95℃,老化10分钟。
进一步的,酶解步骤是:降温至55℃,先用纯碱将浆液调节pH=8.5~9.5,加入鲜舞茸、绣球菌总重量0.3%的的碱性蛋白酶,在50~55℃搅拌反应2小时;再加入鲜舞茸、绣球菌总重量0.3%的中性蛋白酶,调节pH=6.5~7.5,在50~55℃搅拌反应2小时;之后调节pH=4~6.5,加入鹰嘴豆重量0.3%菠萝蛋白酶或和木瓜蛋白酶在50~75℃搅拌反应8小时。
进一步的,灭酶活是升温至95℃,10分钟。
进一步的,膜精制浓缩是采用膜过滤器,先脱除鹰嘴豆小肽水解液中的一价和二价离子,降低其电导率;之后进行浓缩脱水,得到浓缩的提取液。
进一步的,喷雾干燥是采用喷雾干燥塔进行,干燥塔进料温度160~180℃,出料90~110℃,得到舞茸绣球菌多糖小肽喷雾干燥粉。
进一步的,筛分是采用60目超声波振动筛筛分,收集过60目筛的粉。
本发明的有益效果是:
1、本发明所用原料是鲜舞茸、鲜绣球菌制备而成,将舞茸、绣球菌中所含蛋白质转化成小分子肽,糖蛋白转化成多糖肽,同时提取其中的特别多糖成分和水溶性维生素、矿物质等营养成分,作为固体饮料的主体功能原料。
2、用上述方法制备的固体饮料,不仅保留了舞茸、绣球菌的保健功能,而且增加了小肽的保健功能,使其在增强免疫力、降脂减肥、降压、降糖、清肠刮肚、抗乳腺结节、抗癌、癌症预防等方面性能突出的天然的食用菌保健产品。
3、本发明固体饮料组分配伍合理,能有效发挥各组分的作用,组合后的产品对于改善亚健康人群,尤其是提高免疫力,快速抗疲劳,改善睡眠,降血脂、降血压、降血糖、促进体脂代谢、补血、强筋壮骨、提高肾功能等方面,有很好的保健效果。
本发明产品根据国家标准《GB/T22492-2008大豆肽粉》相应的方法及步骤检测,指标符合该标准要求。
具体实施方式
以下结合实施例,对依据本发明提供的具体实施方式详述如下:
实施例1
选用洗掉泥,去根的鲜舞茸400kg、鲜绣球菌200kg,在不锈钢槽子里用纯净水冲洗一遍,沥水;
磨浆:用胶体磨将鲜舞茸、绣球菌、纯净水按照用量份数2:1:6的比例,磨浆,磨两遍;
老化:将上述浆液放入两吨反应釜中,加纯净水到浆液2吨。95℃,老化10分钟;
酶解:降温至55℃,先用纯碱将浆液调节pH=8.5,加入鲜舞茸、绣球菌总重量0.3%的的碱性蛋白酶,在50℃搅拌反应2小时;再加入鲜舞茸、绣球菌总重量0.3%的中性蛋白酶,调节pH=6.5,在50℃搅拌反应2小时;之后调节pH=4,加入鹰嘴豆重量0.3%菠萝蛋白酶或和木瓜蛋白酶在55℃搅拌反应8小时;
灭酶活:升温至95℃,10分钟;
分离过滤:采用蝶式离心过滤机,将食用菌渣分离出去,收集滤液;渣烘干回收利用;
精密过滤:采用精密竹式硅藻土过滤机,对上述滤液进行精密过滤,得到食用菌提取液;
膜精制浓缩:采用膜过滤器,先脱除鹰嘴豆小肽水解液中的一价和二价离子,降低其电导率;之后进行浓缩脱水,得到浓缩的提取液;
喷雾干燥:采用喷雾干燥塔进行喷雾干燥,干燥塔进料温度160℃,出料90℃,得到舞茸绣球菌多糖小肽喷雾干燥粉;
筛分:得到的粉,采用60目超声波振动筛筛分,收集过60目筛的粉,舞茸绣球菌多糖小肽粉;
固体饮料制作:按照下列比例配制固体饮料:
舞茸绣球菌多糖小肽粉:92.8%
山楂粉:3%
VC:3%
黄胶原:1%
菊糖苷:0.2%
上述原料用V型混料机混料;装袋,包装,得到成品。
实施例2
选用洗掉泥,去根的鲜舞茸400kg、鲜绣球菌200kg,在不锈钢槽子里用纯净水冲洗一遍,沥水;
磨浆:用胶体磨将鲜舞茸、绣球菌、纯净水按照2:1:6的比例,磨浆,磨两遍;
老化:将上述浆液放入两吨反应釜中,加纯净水到浆液2吨。95℃,老化10分钟;
酶解:降温至55℃,先用纯碱将浆液调节pH=9.5,加入鲜舞茸、绣球菌总重量0.3%的的碱性蛋白酶,在55℃搅拌反应2小时;再加入鲜舞茸、绣球菌总重量0.3%的中性蛋白酶,调节pH=7.5,在55℃搅拌反应2小时;之后调节pH=6.5,加入鹰嘴豆重量0.3%菠萝蛋白酶或和木瓜蛋白酶在55℃搅拌反应8小时;
灭酶活:升温至95℃,10分钟;
分离过滤:采用蝶式离心过滤机,将食用菌渣分离出去,收集滤液;渣烘干回收利用;
精密过滤:采用精密竹式硅藻土过滤机,对上述滤液进行精密过滤,得到食用菌提取液;
膜精制浓缩:采用膜过滤器,先脱除鹰嘴豆小肽水解液中的一价和二价离子,降低其电导率;之后进行浓缩脱水,得到浓缩的提取液;
喷雾干燥:采用喷雾干燥塔进行喷雾干燥,干燥塔进料温度180℃,出料110℃,得到舞茸绣球菌多糖小肽喷雾干燥粉;
筛分:得到的粉,采用60目超声波振动筛筛分,收集过60目筛的粉,舞茸绣球菌多糖小肽粉;
固体饮料制作:按照下列比例配制固体饮料:
舞茸绣球菌多糖小肽粉:91%
山楂粉:3.5%
VC:3.5%
黄胶原:1.5%
菊糖苷:0.5%
上述原料用V型混料机混料;装袋,包装,得到成品。
实施例3
选用洗掉泥,去根的鲜舞茸400kg、鲜绣球菌200kg,在不锈钢槽子里用纯净水冲洗一遍,沥水;
磨浆:用胶体磨将鲜舞茸、绣球菌、纯净水按照2:1:6的比例,磨浆,磨两遍;
老化:将上述浆液放入两吨反应釜中,加纯净水到浆液2吨。95℃,老化10分钟;
酶解:降温至55℃,先用纯碱将浆液调节pH=9.0,加入鲜舞茸、绣球菌总重量0.3%的的碱性蛋白酶,在53℃搅拌反应2小时;再加入鲜舞茸、绣球菌总重量0.3%的中性蛋白酶,调节pH=7.0,在53℃搅拌反应2小时;之后调节pH=5.0,加入鹰嘴豆重量0.3%菠萝蛋白酶或和木瓜蛋白酶在60℃搅拌反应8小时;
灭酶活:升温至95℃,10分钟;
分离过滤:采用蝶式离心过滤机,将食用菌渣分离出去,收集滤液;渣烘干回收利用;
精密过滤:采用精密竹式硅藻土过滤机,对上述滤液进行精密过滤,得到食用菌提取液;
膜精制浓缩:采用膜过滤器,先脱除鹰嘴豆小肽水解液中的一价和二价离子,降低其电导率;之后进行浓缩脱水,得到浓缩的提取液;
喷雾干燥:采用喷雾干燥塔进行喷雾干燥,干燥塔进料温度170℃,出料100℃,得到舞茸绣球菌多糖小肽喷雾干燥粉;
筛分:得到的粉,采用60目超声波振动筛筛分,收集过60目筛的粉,舞茸绣球菌多糖小肽粉;
固体饮料制作:按照下列比例配制固体饮料:
舞茸绣球菌多糖小肽粉:93.5%
山楂粉:2.5%
VC:2.5%
黄胶原:1.2%
菊糖苷:0.3%
上述原料用V型混料机混料;装袋,包装,得到成品。
需要说明的是,本发明固体饮料组分配伍合理,能有效发挥各组分的作用,组合后的产品对于改善亚健康人群,尤其是提高免疫力,快速抗疲劳,改善睡眠,降血脂、降血压、降血糖、促进体脂代谢、补血、强筋壮骨、提高肾功能等方面,有很好的保健效果。上述实施例并非是对本发明技术方案保护范围的限制,对于属于本发明技术构思,并属于显而易见的调整及改动,均应属于本发明保护范围之内。
Claims (10)
1.一种舞茸绣球菌多糖小肽固体饮料,其组成及组分的百分比含量是:
舞茸绣球菌多糖小肽粉:91~93.5%;
山楂粉:2.5~3.5%;
VC:2.5~3.5%;
黄胶原:1~1.5%;
菊糖苷:0.2~0.5%。
2.根据权利要求1所述的舞茸绣球菌多糖小肽固体饮料,其特征是:其组成及组分的百分比含量是:
舞茸绣球菌多糖小肽粉:92.8%;
山楂粉:3%;
VC:3%;
黄胶原:1%;
菊糖苷:0.2%。
3.一种权利要求1或2中的舞茸绣球菌多糖小肽粉的生产方法,其特征是:将鲜舞茸、鲜绣球菌洗净后,经磨浆、老化,再经酶解反应、灭酶活后,分离过滤收集滤液,对滤液进行精密过滤,得到食用菌提取液,所得食用菌提取液经膜精制浓缩、喷雾干燥、筛分后得到舞茸绣球菌多糖小肽粉。
4.根据权利要求3所述的舞茸绣球菌多糖小肽粉的生产方法,其特征是:磨浆步骤是用胶体磨将鲜舞茸、绣球菌、纯净水按照2:1:6的比例,磨浆,磨两遍。
5.根据权利要求3所述的舞茸绣球菌多糖小肽粉的生产方法,其特征是:老化步骤是将上述浆液放入反应釜中,95℃,老化10分钟。
6.根据权利要求3所述的舞茸绣球菌多糖小肽粉的生产方法,其特征是:酶解步骤是:降温至55℃,先用纯碱将浆液调节pH=8.5~9.5,加入鲜舞茸、绣球菌总重量0.3%的的碱性蛋白酶,在50~55℃搅拌反应2小时;再加入鲜舞茸、绣球菌总重量0.3%的中性蛋白酶,调节pH=6.5~7.5,在50~55℃搅拌反应2小时;之后调节pH=4~6.5,加入鹰嘴豆重量0.3%菠萝蛋白酶或和木瓜蛋白酶在50~75℃搅拌反应8小时。
7.根据权利要求3所述的舞茸绣球菌多糖小肽粉的生产方法,其特征是:灭酶活是升温至95℃,10分钟。
8.根据权利要求3所述的舞茸绣球菌多糖小肽粉的生产方法,其特征是:膜精制浓缩是采用膜过滤器,先脱除鹰嘴豆小肽水解液中的一价和二价离子,降低其电导率;之后进行浓缩脱水,得到浓缩的提取液。
9.根据权利要求3所述的舞茸绣球菌多糖小肽粉的生产方法,其特征是:喷雾干燥:采用喷雾干燥塔进行喷雾干燥,干燥塔进料温度160~180℃,出料90~110℃,得到舞茸绣球菌多糖小肽喷雾干燥粉。
10.根据权利要求3所述的舞茸绣球菌多糖小肽粉的生产方法,其特征是:筛分是采用60目超声波振动筛筛分,收集过60目筛的粉。
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