Method for preparing whole-wheat food containing rich edible fungus nutrient components

A technology of nutritional ingredients and production methods, applied in food preparation, application, food science, etc., can solve the problems of large solvent usage, affecting the utilization of extracted substances, and long extraction time

Inactive Publication Date: 2010-06-02
天津市林业果树研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the classic solvent extraction method uses a large amount of solvent and takes a long time for extraction. It usually takes 1 to 3 hours for one extraction, and the extraction efficiency is not high. Although the ultrasonic combined treatment process can shorten the extraction time and improve the extraction efficiency, it still cannot solve the problem. The residual problem of organic solvents in traditional processes affects the utilization of extracted substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 2

[0018] Preparation method of whole-wheat food rich in oyster mushrooms: cultured in a culture room at 25°C for 22 days, and the other processes are the same as in Example 1.

specific Embodiment 3

[0019] Method for preparing whole-grain food rich in nutritional ingredients of mushrooms: culture in a culture room at 25°C for 25 days, and other processes are the same as in Example 1.

specific Embodiment 4

[0020] Preparation method of whole wheat food rich in hericium nutrient components: cultured in a culture room at 24°C for 22 days, and the other processes are the same as in Example 1.

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PUM

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Abstract

The invention relates to a method for preparing a whole-wheat food containing rich edible fungus nutrient components. The process comprises the steps of elutriating for removing impurities of kernels, soaking, washing, curing, dosing, uniformly mixing, sealing, sterilizing, cooling, vaccinating, culturing, drying and grinding. The whole-wheat food which is prepared according to the invention and contains rich edible fungus nutrient components effectively retains the physiological activity of the edible fungus components and belongs to nutrition, health and curing foods. The product can be directly taken and can also be used as a functional food ingredient.

Description

Technical field [0001] The invention relates to a culture medium with wheat as the main component, which is connected to edible fungus strains, and cultivates the edible fungus mycelium under suitable conditions, thereby obtaining a whole-wheat food with edible fungus nutritional components. Background technique [0002] As functional active factors of edible fungi, polysaccharides, peptides, triterpenes, etc., have a wide range of application values ​​in nutritional curative foods, functional foods, health foods, baby foods, fermented foods and sports drinks, and have a broad market prospect and a huge society. Economic benefits. [0003] Edible fungus polysaccharides have obvious anti-aging effects. This effect is mainly based on the following mechanisms: ①Promote and adjust immune function. For adults and the elderly, this promotion and adjustment can significantly delay aging. For young children in the growth and development stage, it can promote the improvement of their immu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L1/28A23L19/00
Inventor 张志军李淑芳魏雪生周永斌刘连强訾惠君罗莹杨丽维王玫张瑾
Owner 天津市林业果树研究所
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