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Yellow-back fungus fermentation product, composition containing the fermentation product and preparation method thereof

A technology of yellow-backed fungus and fermented products, applied in directions such as drug combination, microorganism-based method, fermentation, etc., to achieve the effects of improving nutritional value and health-care efficacy, less time-consuming, and easy-to-control conditions

Inactive Publication Date: 2008-10-08
德阳市食用菌专家大院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no relevant report on the product and preparation method of mixed fermentation of lactic acid bacteria and yellow-backed fungus

Method used

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  • Yellow-back fungus fermentation product, composition containing the fermentation product and preparation method thereof
  • Yellow-back fungus fermentation product, composition containing the fermentation product and preparation method thereof
  • Yellow-back fungus fermentation product, composition containing the fermentation product and preparation method thereof

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preparation example Construction

[0020] The invention provides a method for preparing a yellow-backed fungus fermentation product, which is a method of mixed fermentation of lactic acid bacteria and yellow-backed fungus, which includes the following steps:

[0021] a, activate the lactic acid bacteria strain, expand the culture, and obtain the lactic acid bacteria strain;

[0022] b. Take the yellow-backed fungus Auricularia Polytricha (Mont) Sacl., crush and sieve;

[0023] c. Take step b and pulverize the obtained yellow-backed fungus powder, and prepare the substrate according to 1 g of yellow-backed fungus powder and 20-50 ml of water;

[0024] d. Take the substrate obtained in step c, heat it at a temperature of 40-100°C for 1-6 hours, and cool the reactant to 50°C;

[0025] e, get the bacterial classification obtained in step a for expanding cultivation, add it to the reactant after cooling obtained in step d, the inoculum amount is 5-15% of the weight of the reactant, and ferment for 24-96 hours to ob...

Embodiment 1

[0200] Embodiment 1 Preparation of yellow-backed fungus fermentation product (liquid or solid) of the present invention

[0201] a, activate the Lactobacillus acidophilus strain for 24 hours, expand the culture, and obtain the lactic acid bacteria strain;

[0202] B. Get the yellow-backed fungus Auricularia Polytricha (Mont) Sacl., pulverize and sieve until the yellow-backed fungus is crushed to a particle size of 100 mesh sieves;

[0203] c, take step b and pulverize the obtained yellow-backed fungus powder, and prepare the substrate according to 1 g of yellow-backed fungus powder and 40 ml of water;

[0204] d. Take the substrate obtained in step c, heat it for 2 hours at a temperature of 80° C., and cool the reactant to 50° C.;

[0205] e, get the bacterial classification obtained in step a to expand the culture, add in the cooled reactant obtained in step d, the bacterial classification inoculum is 10% of the weight of the reactant, and ferment for 72 hours to obtain the ...

Embodiment 2

[0207] The preparation of embodiment 2 capsules of the present invention

[0208] Raw materials: 100 g of solid yellow-backed fungus fermentation product (prepared by Example 1), 60 g of starch.

[0209] Preparation method: mix the solid-state fungus fermented product and starch evenly, then pack into capsules with a capsule machine, and make 1000 capsules in total, and obtain a preparation containing 100 mg of the fermented product of solid-state fungus in each capsule.

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Abstract

The invention relates to a fermented product of fungus yellow back and a preparation method thereof, belonging to the field of bio-fermentation. The preparation method is as follows: lactobacillus acidophilus strain is activated and processed by amplification culture; the fungus yellow back is crashed; substrate is prepared and steamed; after inoculation, the fermentation product of the liquid fungus yellow back is obtained by fermentation; the liquid fermentation product undergoes the processes of inactivation, concentration, alcohol precipitation and standing; and precipitation is collected, precipitated and dried, thus obtaining powder of the fermentation product of the fungus yellow back. The preparation method is easy and conditions are easy to be controlled. So the preparation method has strong controllability as well as low cost and takes less time. The total polysaccharide content and the amino acid amount of the prepared fermentation product are obviously increased.

Description

technical field [0001] The invention relates to a method for preparing a yellow-backed fungus fermentation product, belonging to the field of biological fermentation. Background technique [0002] Auricularia Polytricha (Mont) Sacl. is one of the main edible fungi in tropical and subtropical regions. It belongs to the Phylum Fungi, Basidiomycetes, Tremellales, Auriculariaceae and Auricularia. Yellow-backed fungus tastes crisp and tender, rich in nutrients, and has the functions of improving intelligence and brain, strengthening, nourishing blood and curing blood, nourishing yin and moistening dryness, nourishing stomach and laxative, clearing lung and replenishing qi, calming pain and so on. Yellow-backed fungus polysaccharides can regulate the immune function of the body, and can effectively resist the aging of the body, prevent cancer and fight cancer. Among them, the plant gum has a strong adsorption capacity, which can excrete the impurities and wastes remaining in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/06A61K9/08A61K9/10A61K9/14A61K9/20A61K9/48A61P35/00A61P37/02A61P39/06C12P1/00C12P19/04C12N1/20C12N1/14C12R1/225
Inventor 罗霞叶利明郑林用费小凡清源谭伟许晓燕余梦瑶
Owner 德阳市食用菌专家大院
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