Truffle wine and preparation method thereof

A technology of truffles and mycelia, which is applied in the field of medicine, can solve the problems of consuming a lot of manpower and material resources, is expensive, and is difficult to discover manually, so as to increase the yield, increase the intracellular polysaccharide of truffles, and the preparation method is simple and easy. Effect

Active Publication Date: 2013-08-21
郭景龙
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  • Abstract
  • Description
  • Claims
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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
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Effect test

Embodiment 1、 Embodiment 3

[0057] Comparative example, embodiment 1, embodiment 3 carry out following analysis and determination:

[0058] A. Determination of extracellular polysaccharide production: cell dry weight was obtained by filtration through a 30 μm pore size filter membrane; four times the volume of absolute ethanol was added to the fermentation broth, mixed overnight, and centrifuged at 13,000 rpm to obtain extracellular truffle polysaccharide. After dissolving in 1mol / L sodium hydroxide, the production of exopolysaccharide was determined by concentrated sulfuric acid-phenol method.

[0059] B, the mensuration of intracellular polysaccharide output: mycelium 100mg, add 1mol / L sodium hydroxide to dissolve, adopt the concentrated sulfuric acid-phenol method to measure intracellular polysaccharide output, calculate intracellular polysaccharide output (intracellular polysaccharide content is multiplied by cell dry weight ).

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

Embodiment 2

[0097] Embodiment 2 (preparation truffle mycelium fermentation powder)

[0098] I. Liquid strain culture:

[0099] 1) Strain culture on slant: take wild immature fresh fruiting bodies of Chinese truffles, remove the surface silt, use a scalpel to inoculate 2-3 mm of the middle part of the truffle tissue into the slant medium, and put it into 33 ℃ constant temperature culture Cultivate in the box for 25 days to obtain the slant strain; the formula of the slant medium is: 200g of potatoes were peeled, sliced, boiled for 17 minutes and filtered to obtain the filtrate; 150g hazel leaves were put into 1000ml water and boiled for about 12 minutes to obtain the filtrate. Combine the above two filtrates, then add 15g of sucrose and 15g of agar, distill the volume to 1000ml with distilled water, and adjust the pH value to 7.5;

[0100] 2) First-level liquid seed cultivation: After the slant strains cultivated in step 1) are activated, cut into 2-4mm crushed bacteria blocks and transfe...

Embodiment 4

[0121] Embodiment 4 (preparation of truffle mycelium liquid)

[0122] I. Liquid strain culture:

[0123] 1) Cultivation of slant strains: take wild immature fresh fruit bodies of white truffle, remove the surface sediment, use a scalpel to inoculate 2-3 mm of the middle part of the bacterial flesh tissue into the slant medium, and put it into 28 ℃ constant temperature culture Cultivate in box for 20 days to obtain the slant strain; the formula of the slant medium is as follows: 200g of potatoes are peeled, sliced, boiled for 18 minutes and filtered to obtain the filtrate; 250g hazel leaves are put into 1000ml water and boiled for about 13 minutes to obtain the filtrate. Combine the above two filtrates, then add 25 g of sucrose and 25 g of agar, distill the volume to 1000 ml with distilled water, and adjust the pH value to 8;

[0124] 2) First-level liquid seed cultivation: After the slant strains cultivated in step 1) are activated, cut into 2-4mm crushed bacteria blocks and ...

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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 in particular relates to a health care product containing truffle mycelium powder or truffle mycelium liquid and a preparation method thereof. Background technique [0002] Truffles, also known as truffles, have a unique aroma, 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 androsterone, 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. Anti-cancer activity, has a certain inhibitory effect on cancer cells, and can stimulate the vitality of brain cells. [0003] The health wine brewed by truffles has a unique ...

Claims

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Application Information

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