Truffle wine and preparation method thereof

A technology of truffles and mycelium, which is applied in the field of medicine, can solve the problems of high price, difficulty of manual discovery, and large consumption of manpower and material resources, so as to improve the intracellular polysaccharides of truffles, the preparation method is simple and easy, and the output can be increased Effect

Active Publication Date: 2012-09-19
郭景龙
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] 2. In order to make up for the lack of natural spawning capacity of truffles, many scholars have conducted research on semi-artificial simulated cultivation, but it generally takes 7-9 years from inoculation to harvest, which is a long cycle and requires a lot of manpower and labor. Material;
[0008] 3. Since truffles grow underground, it is difficult to find artificially, and they are easily damaged during the collection process. At the same time, truffles growing in nature are greatly affected by environmental changes, and the quality is difficult to guarantee;
[0009] 4. The price of fresh truffles currently on the market is expensive, so if the fruiting bodies of truffles are directly used as raw materials for the production of truffle polysaccharides, it is unavoidable to be limited by the price and quantity of raw materials

Method used

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  • Truffle wine and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1、 Embodiment 3

[0057] The comparative example, example 1, and example 3 were analyzed and determined as follows:

[0058] A. Determination of the output of extracellular polysaccharides: the dry cell weight was obtained by filtration with a 30μm pore filter; four times the volume of absolute ethanol was added to the fermentation broth, mixed overnight, and centrifuged at 13000rpm to obtain extracellular truffle polysaccharides. After dissolving with 1mol / L sodium hydroxide, the production of extracellular polysaccharide was determined by the concentrated sulfuric acid-phenol method.

[0059] B. Determination of intracellular polysaccharide production: 100mg of mycelium, add 1mol / L sodium hydroxide to dissolve, use concentrated sulfuric acid-phenol method to determine intracellular polysaccharide production, calculate intracellular polysaccharide production (intracellular polysaccharide content multiplied by dry cell weight ).

[0060] Table 1 Effects of different culture methods on truffle myceliu...

Embodiment 2

[0097] Example 2 (Preparation of Truffle Mycelium Fermented Powder)

[0098] I. Liquid strain culture:

[0099] 1) Slope culture: Take wild immature fresh Chinese truffle fruiting bodies, remove the surface sediment, use a scalpel to take a 2-3mm middle part of the flesh tissue block and inoculate it into the slant culture medium, and place it in 33℃ constant temperature culture Incubate for 25 days to obtain the slant strain; the formula of the slant medium is: peel 200g potatoes, slice them, and boil for 17 minutes to obtain filtrate; put 150g hazel leaves into 1000ml water and boil for 12 minutes to obtain filtrate. Combine the above two filtrates, add 15g of sucrose and 15g of agar, distilled water to make the volume to 1000ml, and adjust the pH to 7.5;

[0100] 2) First-level liquid seed culture: The slant strains cultured in step 1) are activated and cut into 2-4mm fragments and transferred to a shake flask containing a first-level liquid seed medium for first-level liquid see...

Embodiment 4

[0121] Example 4 (Preparation of truffle mycelial fluid)

[0122] I. Liquid strain culture:

[0123] 1) Slope culture: Take wild immature fresh white truffle fruiting bodies, remove the surface sediment, use a scalpel to take a 2-3mm middle part of the flesh tissue block and inoculate it into the slant culture medium, and place it in 28℃ constant temperature culture Incubate in a box for 20 days to obtain slant strains; the formula of the slant medium is: peel 200g potatoes, slice them, and boil for 18 minutes to obtain filtrate; put 250g hazel leaves into 1000ml water and boil for about 13 minutes to obtain filtrate. Combine the above two filtrates, add 25g sucrose and 25g agar, distilled water to make the volume to 1000ml, and adjust the pH to 8;

[0124] 2) First-level liquid seed culture: The slant strains cultured in step 1) are activated and cut into 2-4mm fragments and transferred to a shake flask containing a first-level liquid seed medium for first-level liquid seed culture...

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Abstract

The invention belongs to the technical field of foods or medicine and provides a truffle wine and a preparation method thereof. The preparation method enables truffle mycelium to be improved by 69%, truffle extracellular polysaccharide yield is improved by 150%, and bacterial intracellular polysaccharide is improved by 57%. The preparation method is simple and easy to operate and suitable for industrial production.

Description

Technical field [0001] The invention belongs to the technical field of medicine, and particularly relates to a health product containing truffle mycelium powder or truffle mycelium body fluid and a preparation method thereof. Background technique [0002] Truffle, also called truffle, has a unique fragrance, taste and nutritional value. Humans have eaten truffles for thousands of years. Truffles are rich in 17 kinds of amino acids, 8 kinds of vitamins, appropriate amount of protein, and more than 50 kinds of physiologically active ingredients such as male ketones, sterols, sphingolipids, fatty acids, amino acids and trace elements. And it contains 8 kinds of amino acids, zinc, manganese, iron, calcium, phosphorus, selenium and other essential nutrients that cannot be synthesized by the human body. It has the medicinal value of strengthening immunity, anti-aging, benefiting the stomach, refreshing the mind, hemostasis, hemorrhoids, etc. Anti-cancer activity, has a certain inhibit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12N1/14C12R1/645
Inventor 郭景龙
Owner 郭景龙
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