Method for processing compound oat nutritious food with liquid fermentation tricholoma matsutake mycelium polysaccharide

Abstract

The invention relates to a method for processing a nutritious health food, in particular to a method for processing a compound oat nutritious food added with liquid fermentation tricholoma matsutake mycelium polysaccharide. The method comprises the following steps of: performing liquid fermentation on tricholoma matsutake to culture tricholoma matsutake mycelium; extracting tricholoma matsutake polysaccharide from the tricholoma matsutake mycelium; and combining the tricholoma matsutake polysaccharide with oats to produce the oat nutritious food. The compound oat nutritious food with the liquid fermentation tricholoma matsutake mycelium polysaccharide has the advantages of rich nutrition and low price, and ensures that common people can enjoy the daintiness, the nutrition and an anti-cancer effect of the tricholoma matsutake whle eating the oat instant product; and the method not only reduce the price of the tricholoma matsutake product, but also improves the nutrient components of the conventional oat product and combines the two aspects to provide a convenient, quick and nutritious good food for the consumers in general, and simultaneously promote the industrialized development of edible fungi, so the method can inevitably create huge economic benefit and social benefit.

Description

technical field [0001] The invention relates to a processing method of nutrition and health food, in particular to a processing method of oat nutrition meal added with liquid fermented matsutake mycelium polysaccharide. Background technique [0002] Edible fungi are recognized as healthy food in the world and have become one of the indispensable main food raw materials for human health and survival. Matsutake is a precious variety of edible fungi. It is not only rich in nutrition, but also has high medicinal and health care value. The matsutake mycelium polysaccharide contained in it has strong anti-cancer effects and is widely recognized. Japan, etc. National consumers even regard matsutake as a kind of edible treasure, which has high commodity value. However, because the growth and collection of matsutake are greatly affected by factors such as seasons, regions, and climates, the yield of wild matsutake is very low, and it is difficult to keep fresh and store. As a symbio...

AI Technical Summary

Problems solved by technology

Driven by economic benefits, predatory picking in many places has caused serious damage to the existing matsutake resources

[0004] The oatmeal product is a common ready-to-eat product with low price and convenient and fast consumption. It is affordable by ordinary people. It is comprehensive and rich in nutrition and is deeply loved by people. Possession is constrained