CN103919222B - 黄伞复合保健饮料制备方法 - Google Patents
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Abstract
黄伞复合保健饮料制备方法，涉及食药用真菌饮料的生物加工技术领域，以大米或糯米为原料，利用米根霉将原料中淀粉糖化，所得醪液加水调配后，再经黄伞菌液体深层发酵制备而成。本发明工艺充分保留了黄伞发酵液中有效的生物活性物质，并且在发酵过程中形成了多种有益的次生代谢产物，制成的黄伞复合保健饮料口感清爽、回味香甜、有大米的清香，风味独特，富含黄伞多糖、蛋白质、多种氨基酸、少量寡糖、维生素及多种矿物质元素，外观澄清透亮，口感糯香清爽，回味香甜，具有大米和黄伞的独特香味，适合各类人群饮用。
Description
技术领域
本发明涉及食药用真菌饮料的生物加工技术领域，具体涉及一种黄伞复合保健饮料制备方法。
背景技术
黄伞，又名黄柳菇、多脂鳞伞等。子实体色泽鲜艳呈金黄色，菌盖菌柄上布满黄褐色鳞片。该菇富含蛋白质、碳水化合物、维生素及多种矿物质元素，食之黏滑爽口，味道鲜美，风味独特。该菇菌盖上有一种特殊的黏液，据生化分析表明，这种物质是一种核酸，对人体精力、脑力的恢复有良好效果。黄伞子实体蛋白质的营养价值研究表明，黄伞子实体蛋白质含有17种氨基酸，必需氨基酸占氨基酸总量40％，其氨基酸比值系数分高达66.53，分别比草菇、茶薪菇和毛头鬼伞高42.74％、50.89％和36.58％，同时黄伞子实体脂肪含量较低，是理想的绿色食品。黄伞深层发酵菌丝体蛋白质的氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)和氨基酸比值系数分(SRCAA)分别为82.86、54.96、92.73、89.38、35.42和87.24，均高于子实体。剩余发酵液中含有丰富的粗多糖、粗蛋白、氨基酸、维生素、微量元素及其他营养物质，同样具有很好的商业开发价值。现在已经确定其子实体中提取的低分子肽具有明显的降血压和血脂的作用，子实体和发酵液中多糖成分具有显著的抗肿瘤和提高机体免疫力的功能。2006年韩国人kim等报道了在韩国传统酿酒过程中添加一定比例的黄伞子实体，产出的酒具有明显的降血压活性。到目前为止国内的研究也仅限与对子实体和菌丝体的开发，对发酵液的加工利用尚未见报道。
目前大米的深加工中，真正具有高附加值的项目需求很大，利用酒药酒曲将大米或是糯米制成黄酒或是醪糟，是我国传统的生产工艺，但是产品的附加值并不是很高。黄伞的液体发酵会将大量葡萄糖转化成保健功能极高的黄伞多糖，并且发酵液中会产生其它如低分子肽等具有生物活性功能的物质。这种饮料的开发会大大增加大米深加工的附加值。
发明内容
本发明提供了一种黄伞复合保健饮料制备方法，该发明方法利用米根霉将原料中淀粉糖化，所得醪液加水调配后，再经黄伞菌液体深层发酵技术制备成饮料，以推广大米或糯米的深加工利用，延长大米或糯米加工的产业链。
本发明解决其技术问题所采用的技术方案是：
一种黄伞复合保健饮料制备方法，以大米或糯米为原料，利用米根霉将原料中淀粉糖化，所得醪液加水调配后，再经黄伞菌液体深层发酵，具体工艺步骤如下：
1)大米预处理：将大米或糯米使用冷水浸泡8h左右，将米浆和浸泡后的米分离，所得米浆经巴氏消毒备用，浸泡后的米加适量水蒸煮15min，要求蒸煮后的米饭硬而不夹生，然后摊凉米饭至35℃左右，加入少量凉开水搅拌，将饭粒松散开；
2)米根霉发酵：向米饭中加入米根霉，搅拌均匀，装入至发酵容器中，将米压紧，中间挖洞，用盖子密封，放置于30℃的恒温箱中，发酵28h左右，待发酵容器中大米淀粉液化充分，液体甜而不酸时停止发酵；
3)醪液的调配：用纱布滤出发酵醪液，加入步骤1中所得米浆，再加水调配；
4)黄伞液体发酵：
①黄伞菌种斜面培养基的制备及菌种培养：称取胡萝卜加入水榨汁，过滤备用，马铃薯切片后煮沸，过滤弃渣，加入胡萝卜汁，琼脂，葡萄糖，磷酸二氢钾，磷酸氢二钾，硫酸镁，蛋白胨和水，加热溶融后分装入试管，试管经高压蒸汽灭菌，摆斜面冷却后，接入黄伞菌种，23℃培养；
②黄伞菌液体种子培养基制备及培养：将大米或糯米煮沸，过滤弃渣，加入胡萝卜汁，葡萄糖，磷酸二氢钾，磷酸氢二钾和水比例配制，灭菌后，用接种环将培养一定时间后的试管斜面中菌株接入至液体种子培养基；
③装罐发酵：步骤3中所得发酵醪液加入至发酵罐中，将占发酵醪液体积的10％的黄伞液体发酵菌种接入至发酵醪液中，在22℃温度下通气发酵72h；
5)勾兑：用300目的钢丝网过滤步骤4中所得发酵液，滤掉黄伞菌丝球后，加0.05～10倍体积的水；
6)步骤5中所得液体经过滤机过滤，超高温瞬时灭菌，分装，即得。
上述米根霉为市售安琪甜酒曲。
本发明工艺充分保留了黄伞发酵液中有效的生物活性物质，并且在发酵过程中形成了多种有益的次生代谢产物，制成的黄伞复合保健饮料口感清爽、回味香甜、有大米的清香，风味独特，富含黄伞多糖、蛋白质、多种氨基酸、少量寡糖、维生素及多种矿物质元素，外观澄清透亮，口感糯香清爽，回味香甜，具有大米和黄伞的独特香味，适合各类人群饮用。
具体实施方式
一种黄伞复合保健饮料制备方法，以大米或糯米为原料，利用米根霉将原料中淀粉糖化，所得醪液加水调配后，再经黄伞菌液体深层发酵，具体工艺步骤如下：
1)大米预处理：将大米或糯米1000g在冷水中浸泡8h左右，将米浆和浸泡后的米分离，所得米浆巴氏消毒备用，浸泡后的米加适量水蒸煮15min左右，要求蒸煮后的米饭硬而不夹生，然后摊凉米饭至35℃左右，加入少量凉开水搅拌，将饭粒松散开；
2)米根霉发酵：向米饭中加入4g米根霉(市售安琪甜酒曲，8g装)，搅拌均匀，装入1000ml的发酵容器，将米压紧，中间挖洞，用盖子密封，放置于30℃的恒温箱中，发酵28h左右。待发酵容器中大米淀粉液化充分，液体甜而不酸时停止发酵；
3)醪液的调配：用纱布滤出发酵醪液，加入步骤1中所得米浆，再加水至5000ml；
4)黄伞液体发酵：
①称50g胡萝卜加入100ml水榨汁，过滤备用；马铃薯切片后称100g，煮沸15min，4层纱布过滤弃渣，加入胡萝卜汁100ml，琼脂20g，葡萄糖20g，磷酸二氢钾2g，磷酸氢二钾2g，硫酸镁1g，蛋白胨10g，水余量补至1000ml，加热溶融后分装入试管，试管经115℃高压蒸汽灭菌30min，摆斜面冷却后，接入黄伞菌种，23℃培养240h；
②黄伞菌液体种子培养基制备及培养：取大米或糯米100g，煮沸15min，4层纱布过滤弃渣，加入胡萝卜汁(制备方法同上)100ml，葡萄糖20g，磷酸二氢钾1g，磷酸氢二钾1g，水900ml比例配制，115℃灭菌30min；接种：培养240h后的试管斜面中加10ml无菌生理盐水，用接种环在琼脂表明刮菌后轻微震荡混匀，按10％比例接入液体种子培养基。培养条件：23℃培养，150rpm振荡培养144h，摇瓶装液量为总容积的40％；
③装罐发酵：步骤3)中所得5000ml液体加入容积为8L～12L的发酵罐中；消泡管路连接；用铝箔包裹滤器和电极端口，防止受潮，115℃灭菌(在位灭菌或灭菌锅中灭菌)30min，发酵罐灭菌完成后，连接冷凝水管路，通入冷凝水，连接通气管路，调整通气量至3L/min～5L/min；将温度电极、pH电极、溶氧电极、消泡电极与控制器连接；用冷凝水循环冷却罐温至22℃。接菌发酵，按10％体积比接种黄伞液体菌种，22℃发酵72h；
5)勾兑：用300目的钢丝网过滤步骤4中所得发酵液，滤掉黄伞菌丝球后，加0.05～10倍体积的水；
6)步骤5)中所得液体经过滤机过滤，超高温瞬时灭菌，分装，即得。
本工艺方法制成产品的质量标准：感官指标澄清透亮，口感糯香清爽，回味香甜，具有大米和黄伞的独特香味。其理化指标总砷(以As计)/(mg/L)≤0.2；铅(Pb)/(mg/L)≤0.05；铜(Cu)/(mg/L)≤5.0；脲酶试验：阴性；微生物指标菌落总数/(cfu/mL)≤100；霉菌数/(cfu/mL)≤30；酵母菌数/(cfu/mL)≤50；大肠菌群/(cfu/mL)≤3；致病菌：不得检出。
本发明黄伞复合保健饮料，发酵过程中，具营养和保健价值的黄伞胞外多糖等成分绝大部分保留在最终成品中，使本发明产品具有较高的营养和保健价值。黄伞子实体人工栽培目前来看，受其生长周期过长的制约，较难大规模推广，而黄伞的液体深层发酵，周期短，成本低，在工厂化生产方面具有显著优势。因此，黄伞复合保健饮料切实可行，并且的延长了黄伞的液体深层发酵。
Claims (2)
1.一种黄伞复合保健饮料制备方法，其特征是以大米为原料，利用米根霉将原料中淀粉糖化，所得醪液加水调配后，再经黄伞菌液体深层发酵，具体工艺步骤如下：
1)大米预处理：将大米使用冷水浸泡8h左右，将米浆和浸泡后的米分离，所得米浆经巴氏消毒备用，浸泡后的米加适量水蒸煮15min，要求蒸煮后的米饭硬而不夹生，然后摊凉米饭至35℃左右，加入少量凉开水搅拌，将饭粒松散开；
2)米根霉发酵：向米饭中加入米根霉，搅拌均匀，装入至发酵容器中，将米压紧，中间挖洞，用盖子密封，放置于30℃的恒温箱中，发酵28h左右，待发酵容器中大米淀粉液化充分，液体甜而不酸时停止发酵；
3)醪液的调配：用纱布滤出发酵醪液，加入步骤1中所得米浆，再加水调配；
4)黄伞液体发酵：
①黄伞菌种斜面培养基的制备及菌种培养：称取胡萝卜加入水榨汁，过滤备用，马铃薯切片后煮沸，过滤弃渣，加入胡萝卜汁，琼脂，葡萄糖，磷酸二氢钾，磷酸氢二钾，硫酸镁，蛋白胨和水，加热溶融后分装入试管，试管经高压蒸汽灭菌，摆斜面冷却后，接入黄伞菌种，23℃培养；
②黄伞菌液体种子培养基制备及培养：将大米煮沸，过滤弃渣，加入胡萝卜汁，葡萄糖，磷酸二氢钾，磷酸氢二钾和水比例配制，灭菌后，用接种环将培养一定时间后的试管斜面中菌株接入至液体种子培养基；
③装罐发酵：步骤3中所得发酵醪液加入至发酵罐中，将占发酵醪液体积的10％的黄伞液体发酵菌种接入至发酵醪液中，在22℃温度下通气发酵72h；
5)勾兑：用300目的钢丝网过滤步骤4中所得发酵液，滤掉黄伞菌丝球后，加0.05～10倍体积的水；
6)步骤5中所得液体经过滤机过滤，超高温瞬时灭菌，分装，即得。
2.根据权利要求1所述的黄伞复合保健饮料制备方法，其特征是米根霉为市售的安琪甜酒曲。
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