阅读说明：本技术 一种桑黄活性乳酸菌饮料及其制备方法 (Phellinus igniarius active lactobacillus beverage and preparation method thereof ) 是由 陈安徽 邵颖 秦杰 张爱文 朱文静 岳明宇 郭红伟 于 2019-10-15 设计创作，主要内容包括：本公开涉及一种桑黄活性乳酸菌饮料及其制备方法,该方法包括以下步骤：(1)将桑黄子实体粉碎,制备培养基；(2)将纤维素降解菌接种至步骤(1)中的培养基中,发酵；(3)将步骤(2)中的发酵液进行低温超高压,结束后,固液分离,得到上清液备用；(4)向上清液中加入乳粉,搅拌均匀,然后接种乳酸菌,发酵一定时间；(5)调配；(6)将步骤(5)中的混合液进行均质处理；均质处理后,即为桑黄活性乳酸菌饮料。采用本公开的方法制备得到的桑黄活性乳酸菌饮料的活性菌含量和活性成分高,具有较高的营养价值和保健价值。(The invention relates to a phellinus igniarius active lactobacillus beverage and a preparation method thereof, wherein the method comprises the following steps: (1) pulverizing Phellinus linteus fruiting body, and preparing culture medium; (2) inoculating cellulose degrading bacteria into the culture medium in the step (1) and fermenting; (3) carrying out low-temperature ultrahigh pressure on the fermentation liquor obtained in the step (2), and carrying out solid-liquid separation after the fermentation liquor is finished to obtain supernatant for later use; (4) adding milk powder into the supernatant, stirring uniformly, inoculating lactobacillus, and fermenting for a certain time; (5) blending; (6) homogenizing the mixed solution in the step (5); homogenizing to obtain Phellinus Linteus active lactobacillus beverage. The phellinus igniarius active lactobacillus beverage prepared by the method disclosed by the invention is high in active bacteria content and active ingredients, and has high nutritional value and health care value.)

1. A preparation method of phellinus igniarius active lactobacillus beverage is characterized by comprising the following steps:

(1) pulverizing Phellinus linteus fruiting body, sieving, adding sucrose and water, and preparing culture medium;

(2) inoculating cellulose degrading bacteria into the culture medium in the step (1), and fermenting for a certain time;

(3) carrying out low-temperature ultrahigh pressure on the fermentation liquor obtained in the step (2), carrying out solid-liquid separation after the fermentation liquor is finished, and removing mycelium and other solid impurities to obtain supernatant for later use;

(4) adding milk powder into the supernatant, stirring uniformly, inoculating lactobacillus, and fermenting for a certain time;

(5) after fermentation is finished, adding a stabilizer and a sweetening agent into the fermentation liquor, and uniformly mixing;

(6) homogenizing the mixed solution in the step (5); homogenizing to obtain Phellinus Linteus active lactobacillus beverage.

2. The method according to claim 1, wherein in the step (1), the Phellinus linteus species include Phellinus linteus, Phellinus baumii and Phellinus igniarius;

preferably, sieving the mixture by a sieve of 100-120 meshes;

preferably, the addition amount of the sieved phellinus igniarius powder, sucrose and water is (3-6) kg: (0.5-1) kg: (5-8) L.

3. The method according to claim 1, wherein in the step (2), the cellulose-degrading bacteria are complex bacteria or single bacteria, preferably complex bacteria;

preferably, the complex bacteria are a mixture of Bacillus subtilis, Bacillus licheniformis and Aspergillus carbonarius.

4. The method of claim 1, wherein in step (2), the fermentation conditions are: fermenting for 2-3 days at normal temperature or room temperature, and stirring or shake culturing;

preferably, the inoculation amount of the cellulose degrading bacteria is 1-1.5%, and 1mL of bacteria solution contains the following strains: bacillus subtilis, Bacillus licheniformis and Aspergillus carbonarius (1-2) x 10¹⁰cfu、(2～4)×10¹⁰cfu、(1～2)×10¹⁰cfu。

5. The method as set forth in claim 1, wherein in the step (3), the low-temperature ultrahigh-pressure condition: the ultrahigh pressure is 400MPa to 500MPa, the ultrahigh pressure time is 10min to 20min, and the ultrahigh temperature is 25 ℃ to 50 ℃;

preferably, the solid-liquid separation adopts centrifugal treatment, and the centrifugal conditions are as follows: centrifuging at 4000-5000 rpm for 5-15 min.

6. The method as claimed in claim 1, wherein in the step (4), the added amount of the powdered milk is: 1L of supernatant: 10-40 g of milk powder;

preferably, the lactic acid bacteria are compound bacteria or single bacteria, and preferably compound bacteria;

further preferably, the complex bacteria are Streptococcus thermophilus and Lactobacillus acidophilus.

7. The method according to claim 1, wherein in the step (4), the amount of the inoculated lactic acid bacteria is 1 to 3%, and 1mL of the bacterial solution contains the following species: streptococcus thermophilus and lactobacillus acidophilus ═ (2-4) × 10¹⁰cfu:(1～2)×10¹⁰cfu；

Preferably, the fermentation condition is 37-42 ℃ for 4-6 h.

8. The method of claim 1, wherein in step (5), the fermentation broth: a stabilizer: the adding proportion of the sweetening agent is 100 mL: (0.1-1.5) g: (0.01-1) g;

preferably, the stabilizer is xanthan gum and locust bean gum, and the mass ratio of the xanthan gum to the locust bean gum is (1-2) to (1-2).

9. The method according to claim 1, wherein in the step (6), the homogenization conditions are: the pressure is 10-15 MPa, the temperature is 40-50 ℃, and the time is 5-15 min.

10. The phellinus igniarius active lactic acid bacteria beverage prepared by the method of any one of claims 1 to 9, which is characterized in that the phellinus igniarius active lactic acid bacteria beverage is light yellow, sour and sweet and delicious, the flavor of phellinus igniarius is obvious, and the number of viable lactic acid bacteria is more than or equal to 1 x 10⁹cfu/mL, the content of soluble solids is more than or equal to 12 percent, the pH value is 4-5, the content of protein is more than or equal to 1.0 percent, the content of phellinus linteus polysaccharide is more than or equal to 3 percent, the content of flavone is more than or equal to 0.5 percent, and the content of triterpenes is more than or equal to 0.3 percent.

Technical Field

The present invention relates to a phellinus igniarius active lactobacillus beverage and a preparation method thereof.

Background

The information in this background section is only for enhancement of understanding of the general background of the disclosure and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.

Phellinus genus is Basidiomycetes, Polyporales, Polyporaceae, Phellinus genus (Phellinus), and is also called Morriscus, Tree chicken, Hoffonia simplicifolia, Phellinus linteus, Phellinus igniarius, Phellinus linteus, and Prunus mume. Modern medical research finds that phellinus igniarius has various pharmacological actions and has obvious curative effects in the aspects of antibiosis, immunoregulation, sweat gland secretion inhibition, tumor resistance, fibrosis resistance, inflammation diminishing, pain relieving, oxidation resistance and the like.

At present, the reported phellinus igniarius beverages mainly comprise phellinus igniarius vinegar beverages, phellinus igniarius hypha black tea fungus beverages, phellinus igniarius health-care beverages and the like, and a phellinus igniarius lactic acid beverage product taking phellinus igniarius sporocarp as a main raw material and a corresponding preparation method thereof are not reported yet.

Disclosure of Invention

In view of the background technologies, the present disclosure provides a preparation method of a phellinus igniarius active lactobacillus beverage, and the phellinus igniarius active lactobacillus beverage prepared by the method of the present disclosure has high active bacteria content and active ingredients, and has a good application prospect.

Specifically, the following technical scheme is adopted in the disclosure:

in a first aspect of the present disclosure, there is provided a method for preparing a phellinus linteus active lactic acid bacteria beverage, the method comprising the steps of:

(1) pulverizing Phellinus linteus fruiting body, sieving, adding sucrose and water, and preparing culture medium;

(2) inoculating cellulose degrading bacteria into the culture medium in the step (1), and fermenting for a certain time;

(3) carrying out low-temperature ultrahigh pressure on the fermentation liquor obtained in the step (2), carrying out solid-liquid separation after the fermentation liquor is finished, and removing mycelium and other solid impurities to obtain supernatant for later use;

(4) adding milk powder into the supernatant, stirring uniformly, inoculating lactobacillus, and fermenting for a certain time;

(5) after fermentation is finished, adding a stabilizer and a sweetening agent into the fermentation liquor, and uniformly mixing;

(6) homogenizing the mixed solution in the step (5); homogenizing to obtain Phellinus Linteus active lactobacillus beverage.

In the step (1), preferably, the species of Phellinus linteus include Phellinus linteus, Phellinus baumii and Phellinus igniarius, etc. In one or more embodiments of the present disclosure, the Phellinus linteus is Phellinus igniarius, and dried Phellinus linteus fruiting body with water content of 1.5 w/w% or less is used.

In the step (1), preferably, the powder is sieved by a sieve of 100-120 meshes. The grinding granularity is moderate, which is beneficial to the utilization of strains.

In the step (1), preferably, the addition amount of the sieved phellinus linteus powder, sucrose and water is (3-6) kg: (0.5-1) kg: (5-8) L.

Based on the characteristics of high content of crude fiber, complex components and hard texture of phellinus igniarius sporocarp, active ingredients such as polysaccharide, flavone and triterpenes in the phellinus igniarius sporocarp are not easy to extract efficiently, the inventor adopts cellulose degrading bacteria which utilize cane sugar and nitrogen sources contained in the sporocarp to secrete cellulase, hemicellulase, pectinase and the like to degrade the crude fiber and cell walls in the phellinus igniarius sporocarp efficiently, so that the crude fiber is degraded into glucose and the like which can be utilized by paenibacillus polymyxa, the cell walls can be broken to release various active ingredients in cells, the effect is realized, the cellulose degrading bacteria can break the hard structure of the phellinus igniarius sporocarp, various active ingredients are dissolved out more easily, and the dissolution rate of various active ingredients is improved.

In the step (2), the cellulose-degrading bacteria are complex bacteria or single bacteria, and are preferably complex bacteria in view of the degrading effect of crude phellinus linteus fibers. The inventor screens and optimizes the species and proportion of the composite bacteria aiming at the phellinus igniarius, and the obtained composite bacteria are a mixture of Bacillus subtilis, Bacillus licheniformis and Aspergillus carbonarius.

Wherein, the bacillus subtilis, the bacillus licheniformis and the aspergillus carbonarius are all strains for producing cellulase and/or hemicellulase and/or pectinase, and can be obtained by conventional commercial routes. In one or more embodiments of the present disclosure, bacillus subtilis is numbered cic 10088, bacillus licheniformis is numbered cic 10831, and aspergillus carbonarius is numbered cic 41254.

In the step (2), the fermentation conditions are as follows: the fermentation time is 2-3 days, the fermentation temperature is normal temperature or room temperature (preferably 25-35 ℃), and stirring or shake culture is carried out. The fermentation time is 2-3 days, which is enough to fully dissolve active ingredients such as polysaccharide in phellinus igniarius sporocarp, the content of soluble solid matters is high, and lactobacillus can quickly grow by utilizing nutrient substances in the culture medium. If the fermentation time is shorter than 2 days, the dissolution rate of active ingredients such as phellinus linteus polysaccharide is low; the fermentation time is longer than 3 days, the nutrient medium is insufficient, the nutrient components such as polysaccharide of phellinus igniarius sporocarp and the like need to be consumed, and the total content of the active components is reduced.

In the step (2), the inoculation amount of the cellulose degrading bacteria is 1-1.5% (1-1.5 mL of bacterial liquid is inoculated per 100g of culture medium), and the bacterial strains contained in 1mL of bacterial liquid are as follows: the number of the bacillus subtilis, the bacillus licheniformis and the aspergillus carbonarius is (1-2) multiplied by 10 respectively¹⁰cfu、(2～4)×10¹⁰cfu and (1-2). times.10¹⁰cfu。

In the step (3), a low-temperature ultrahigh-pressure technology is adopted, so that cellulose degrading bacteria and active enzymes can be inactivated, the dissolution of active ingredients in fermentation liquor solids can be further promoted, and the problem that high-temperature sensitive active ingredients such as phellinus igniarius polysaccharides are easy to inactivate is solved by adopting the low-temperature ultrahigh-pressure technology. Preferably, the low temperature ultra high pressure conditions: the ultrahigh pressure is 400 MPa-500 MPa, the ultrahigh pressure time is 10 min-20 min, and the ultrahigh temperature is 25-50 ℃. Tests prove that the three requirements can be well met by adopting the process conditions.

In the step (3), preferably, the solid-liquid separation is performed by centrifugation under the following conditions: centrifuging at 4000-5000 rpm for 5-15 min.

In the step (4), preferably, the addition amount of the milk powder is as follows: 1L of supernatant: 10-40 g of milk powder.

In the step (4), the lactic acid bacteria are composite bacteria or single bacteria, and preferably composite bacteria in terms of fermentation effect and efficiency. Aiming at specific phellinus igniarius fermentation liquor, the selected composite bacteria are streptococcus thermophilus and Lactobacillus acidophilus. Experiments prove that the composite bacteria have high fermentation efficiency and good fermentation flavor.

Wherein said Streptococcus thermophilus and Lactobacillus acidophilus are commercially available in a conventional manner.

In the step (4), preferably, the inoculation amount of the lactic acid bacteria is 1-3% (1-3 mL of lactic acid bacteria liquid is inoculated per 100mL of fermentation medium), and the strains contained in 1mL of the lactic acid bacteria liquid are as follows: streptococcus thermophilus and lactobacillus acidophilus ═ (2-4) × 10¹⁰cfu:(1～2)×10¹⁰cfu。

In the step (4), preferably, the fermentation condition is 37-42 ℃ for 4-6 h.

In the step (5), preferably, the fermentation broth: a stabilizer: the adding proportion of the sweetening agent is 100 mL: (0.1-1.5) g: (0.01-1) g.

In order to effectively prevent the phenomena of elutriation and precipitation, even water-milk stratification, the inventor selects the xanthan gum and the locust bean gum as the stabilizing agents through screening and optimization, wherein the mass ratio of the xanthan gum to the locust bean gum is (1-2) to (1-2).

The sweetener in the present disclosure is not particularly limited and includes aspartame, acesulfame potassium, sucrose, various sugar alcohols, and the like.

In the step (6), preferably, the homogenization conditions are as follows: the pressure is 10-15 MPa, the temperature is 40-50 ℃, and the time is 5-15 min.

In a second aspect of the present disclosure, there is provided a phellinus linteus active lactobacillus beverage prepared by the above method, which is characterized in that: the Phellinus Linteus active lactobacillus beverage is light yellow, sour and sweet, and has good flavor, and viable count of lactobacillus is not less than 1 × 10⁹cfu/mL, the content of soluble solids is more than or equal to 12 percent, the pH value is 4-5, the content of protein is more than or equal to 1.0 percent, the content of phellinus igniarius crude polysaccharide is more than or equal to 3 percent, the content of total flavone is more than or equal to 0.5 percent, and the content of triterpenes is more than or equal to 0.3 percent.

Compared with the related technology known by the inventor, one technical scheme of the present disclosure has the following beneficial effects:

(1) the method adopts cellulose degrading bacteria to degrade the phellinus igniarius sporocarp, improves the dissolution rate of active ingredients of the phellinus igniarius sporocarp, and also provides a carbon source for lactic acid bacteria.

(2) The fermentation process of the method does not need to adjust pH, and the production efficiency is high.

(3) The phellinus igniarius active lactobacillus beverage prepared by the method disclosed by the invention is high in active bacteria content and active ingredients, and has high nutritional value and health care value.

(4) The phellinus igniarius active lactobacillus beverage obtained by the method is light yellow, and the phellinus igniarius has aromatic flavor.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this disclosure, illustrate embodiments of the disclosure and, together with the description, serve to explain the disclosure and not to limit the disclosure.

Figure 1 is a graph of the degradation effect of different samples in example 1 of the present disclosure.

Detailed Description

It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present disclosure. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, and/or combinations thereof, unless the context clearly indicates otherwise.

In order to make the technical solutions of the present disclosure more clearly understood by those skilled in the art, the technical solutions of the present disclosure will be described in detail below with reference to specific embodiments.

In the examples of the present disclosure, both lactic acid bacteria were purchased from wanfang organisms.