A kind of Ganoderma lucidum biological beverage was cultivated with glutinous rice juice as carrier. It was made from glutinous rice juice as a liquid medium. After the sterilization of the liquid rice medium, the Ganoderma lucidum strain was added to the liquid culture medium, and then cultivated to the glutinous rice liquid medium with Ganoderma lucidum mycelium or fungus balls, and the glutinous rice Ganoderma biological beverage was obtained. Through the implementation of the invention, the glutinous rice and Ganoderma lucidum are fermented by deep fermentation to form another characteristic combination, the nutritive ingredient of glutinous rice Ganoderma lucidum, which contains nutritious components of glutinous rice, as well as the nutritional components of Ganoderma lucidum. Therefore, the formation of glutinous rice Ganoderma Ganoderma biological drink will be more prominent in its nutrition and efficacy, which makes the ordinary glutinous rice also increase the value of a hundred times. At the same time, the final product, the production process of glutinous rice Ganoderma lucidum biological beverage, has the characteristics of short cultivation period, simple production process, high production efficiency and stability.
【技术实现步骤摘要】
以糯米汁为载体培育一种灵芝生物饮品
本专利技术属于生物
,具体涉及以糯米汁为载体培育一种灵芝生物饮品。
技术介绍
糯米是一种温和的滋补品,有补虚、补血、健脾暖胃、止汗等作用。适用于脾胃虚寒所致的反胃、食欲减少、泄泻和气虚引起的汗虚、气短无力、妊娠腹坠胀等症。对于哮喘、支气管炎等慢性病患者,恢复期的病人及体虚者,都是一种很好的营养食品。现代科学研究表明:糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B及淀粉等,为温补强壮品。其中所含淀粉为支链淀粉,所以在肠胃中难以消化水解。糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用。每100克糯米的营养成分是:能量348千卡;蛋白质7.3克;脂肪1克;碳水化合物78.3克;叶酸18.7微克;膳食纤维0.8克;硫胺素0.11毫克;核黄素0.04毫克;烟酸2.3毫克;维生素E1.29毫克;钙26毫克;磷113毫克;钾137毫克;钠1.5毫克;镁49毫克;铁1.4毫克;锌1.54毫克;硒2.71微克;铜0.25毫克;锰1.54毫克。糯米除了做成糯米饭,还可以做成粽粑、糍粑等食品。同时,还可制备成糯米酒等。糯米制成的酒,可用于滋补健身和治病。可用糯米、杜仲、黄芪、杞子、当归等酿成“杜仲糯米酒”,饮之有壮气提神、美容益寿、舒筋活血的功效。还有一种“天麻糯米酒”,是用天麻、党参等配糯米制成,有补脑益智、护专利技术目、活血行气、延年益寿的作用。糯米不但配药物酿酒,而且可以和果品同酿。如“刺梨糯米酒”, ...
【技术保护点】
以糯米汁为载体培育一种灵芝生物饮品,其特征在于:该饮品是用糯米浆汁作为一种液体培养基,将糯米液体培养基灭菌后接入灵芝菌种,接着培育至糯米液体培养基长满灵芝菌丝或菌球得糯米灵芝生物饮品;具体包括如下步骤:(1)原料选择:采集无变质、无杂质、水分含量低于8~10%的糯米为原料;(2)原料组成及配比:糯米10份、清水100~120份;(3)混料:将上述糯米和清水混合在一起,并浸泡6~8个小时;(4)打浆:将浸泡过6~8个小时的糯米和清水一起打成原料浆液;(5)制备培养基:将87%的糯米浆汁和13%的红糖一起放入液体菌种培养容器内,最后按照常规方法灭菌后得生产用液体培养基;(6)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;(7)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%以上而得糯米灵芝生物饮品原料;(8)成品:把长满灵芝菌丝或菌球的糯米灵芝生物饮品原料分装于包装瓶中得成品糯米灵芝生物饮品。
【技术特征摘要】
1.以糯米汁为载体培育一种灵芝生物饮品,其特征在于:该饮品是用糯米浆汁作为一种液体培养基,将糯米液体培养基灭菌后接入灵芝菌种,接着培育至糯米液体培养基长满灵芝菌丝或菌球得糯米灵芝生物饮品;具体包括如下步骤:(1)原料选择:采集无变质、无杂质、水分含量低于8~10%的糯米为原料;(2)原料组成及配比:糯米10份、清水100~120份;(3)混料:将上述糯米和清水混合在一起,并浸泡6~8个小时;(4)打浆:将浸泡过6~8个小时的糯米和清水一起打成原料浆液;(5)制备培养基:将87%的糯米浆汁和13%的...
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