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Food raw material for fermenting processing wheat bran by large edible fungus

A technology of edible fungi and wheat bran, which is applied in the field of food raw materials for the fermentation of wheat bran by large edible fungi, can solve the problems of unsatisfactory nutritional absorption of wheat bran, and achieve the effects of unique taste, improved absorption capacity and comprehensive nutrition

Inactive Publication Date: 2008-04-30
于向雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cell structure of wheat bran is "dead cells", and the nutrients in wheat bran are mainly concentrated in the cell wall of wheat bran, which is very tough due to high fibrosis. , but the absorption of nutrients in wheat bran is still not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: The food raw material is a composite of edible fungal mycelium wrapped with wheat bran, and the content of edible fungal mycelium in the composite is 50%;

[0014] Add water to the wheat bran to make the water content 65%, then add powdered edible calcium preparation equivalent to 2% of the weight of the wheat bran, stir evenly, put it in the bacteria filter container, and filter the material in the bacteria filter container Sterilization, disinfection, sterilization, disinfection using high-temperature steam sterilization; under sterile conditions, insert edible fungus strains into the material in the filter container, and the amount of edible fungus added is 5% of the weight of wheat bran; The temperature is kept at 20°C, the relative humidity is about 75%, and the room is ventilated. The edible fungus mycelium penetrates into the wheat bran fiber, absorbs various nutrients in the wheat bran, and produces a large amount of mycelium. It is cultivated for 35 d...

Embodiment 2

[0016] Example 2: The food raw material is a composite of edible fungal mycelium wrapped with wheat bran, and the content of edible fungal mycelium in the composite is 10%;

[0017] Add water to the wheat bran to make the water content 55%, then add powdered edible calcium preparation equivalent to 5% of the weight of the wheat bran, stir evenly, put it in the bacteria filter container, and filter the material in the bacteria filter container Sterilization and disinfection; insert edible fungus strains into the material in the filter container under aseptic conditions, and the amount of edible fungus added is 1% of the weight of wheat bran; the temperature in the cultivation room is kept at 10°C, and the relative humidity is at 60%, ventilated indoors, cultured for 15 days, when the mycelium covered the whole container, the wheat bran was wrapped by the mycelium to form a complex of mycelium and wheat bran, and the complex of mycelium and wheat bran was carried out Crushed and...

Embodiment 3

[0019] Example 3: The food raw material is a composite of edible fungal mycelium wrapped with wheat bran, and the content of edible fungal mycelium in the composite is 80%;

[0020] Add water to the wheat bran to make the water content 70%, then add powdered edible calcium preparation equivalent to 0.1% of the weight of the wheat bran, stir evenly, put it into the bacteria filter container, and filter the material in the bacteria filter container Sterilization and disinfection; insert edible fungus strains into the material in the filter container under aseptic conditions, and the amount of edible fungus added is 15% of the weight of wheat bran; the temperature in the cultivation room is kept at 35°C, and the relative humidity is at About 90%, ventilated indoors, cultured for 60 days, when the mycelium covered the whole container, the wheat bran was wrapped by the mycelium, forming a complex of mycelium and wheat bran, and the complex of mycelium and wheat bran After being pul...

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PUM

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Abstract

The invention relates to a raw-food material which uses large edible fungi to ferment and treat wheat bran, and belongs to the raw-food materials. The raw-food material is a complex made through thatedible fungi mycelium enwraps the wheat bran, wherein the contents of the edible fungi mycelium in the complex is 10-80 percent, and water is added into the wheat bran for causing the water content tobe 55-70 percent, and then powdered edible calcium preparation which is equal to 0.1-5 percent of the weight of the wheat bran is added, the powdered edible calcium preparation is uniformly stirred and is arranged in a filtration sterilization vessel, thereby matters in the filtration sterilization vessel are sterilized and disinfected, and 1-15 percent edible fungus strains are accessed. The indoor temperature is kept between10-35 DEG C, the humidity is kept in 60-90 percent, the matters are cultured for 15-60 days, when the wheat bran is encapsulated by the mycelium, the complex of the mycelium and the wheat bran is formed, then the complex of the mycelium and the wheat is crushed, to form the raw-food material. The edible fungi is capable of deeply penetrating the inner portion of thewheat bran to absorb trace elements, a part of fiber in the wheat bran is transformed into high quality protein, thereby completing the self growth, and being decomposed into nutrients which are easyto be absorbed by human bodies. The invention has the advantages that the nutrition is comprehensive, the absorption is high, the taste is unique, the invention is safe and secured, the invention hasa health effect, and the utility ratio of grain is improved.

Description

technical field [0001] The invention relates to a food raw material, in particular to a food raw material obtained by fermenting wheat bran with large edible fungi. Background technique [0002] Wheat bran is commonly known as bran. In the eyes of most people, wheat bran is not nutritious. It is mainly used as feed and other purposes. In fact, wheat bran is very rich in nutrients. The protein content of wheat bran is 0.5 times higher than that of wheat flour, while the carbohydrate content is only 40% of that of wheat flour. The dietary fiber content of wheat bran is extremely rich, which is 51 times higher than that of wheat flour. The vitamin content of wheat bran is much higher than that of wheat flour, among which vitamin E content is 5 times higher than wheat flour, niacin is 5 times higher than wheat flour, riboflavin is 4 times higher than wheat flour, and thiamine is higher than wheat flour. Wheat flour is 0.76 times higher. The content of trace elements in wheat ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/28A23L1/29A23L31/00A23L33/16
Inventor 于向雷
Owner 于向雷
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