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Pine mushroom health product and preparation method thereof

A technology for health care products and health care products, applied in food preparation, botanical equipment and methods, horticulture, etc., can solve the problems of difficult manual production, difficult commercial use in technical fields, shortage of matsutake fruiting bodies, etc., and achieves a simple process. , The effect of reducing production cost and cost controllable

Inactive Publication Date: 2012-11-14
BEIJING UPVALUE INTPROP CONSULTANTSCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the field of artificial cultivation of matsutake fruiting bodies, it is difficult to carry out industrialized production and extensive civil cultivation and use due to technical and environmental limitations. At the same time, this technical field is also difficult to commercialize.
Ten years ago, the annual stock of Matsutake fruiting bodies in nature was about 10,000 tons, but the current holdings are only about 5,000 tons. Moreover, as mentioned above, due to technical reasons, it is difficult to artificially collect a large amount of matsutake fruiting bodies. production, therefore, there is a significant contradiction between people's thirst for matsutake health benefits and therapeutic effects and the shortage of matsutake fruiting bodies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The following is a preferred embodiment of the preparation method of a matsutake health product of the present invention, the preparation method of the present invention includes the following main steps:

[0019] A, first, insert matsutake into the culture solution, the culture solution of the present invention can be various culture solutions suitable for the matsutake liquid culture in the prior art, and at a temperature of 18 ° C, at a temperature of 300 times / min Oscillating frequency Shaking culture on a shaker for 48 hours to obtain the seed liquid; B, then, insert the seed liquid obtained in step A into a liquid medium containing 8% barley malt by weight and 6% soybean by weight, and inoculate The content is 5%, and it is aerated at a temperature of 37°C for 48 hours, and after biological fermentation, fermented matsutake mycelia and matsutake fermentation broth are obtained; C, and the matsutake mycelium obtained in step B is subjected to cell organization Afte...

Embodiment 2

[0026] Another preferred example of the production method of the present invention will be provided as follows. The preparation method of this embodiment includes: A. First, select the edible and medicinal mushroom Matsutake, insert the Matsutake into the culture solution, and shake and cultivate it on a shaker at a temperature of 37° C. at a frequency of 100 times / min for 44 hour, obtain the bacterial seed liquid; B, the bacterial seed liquid that obtains in step A is inserted in the liquid culture medium that contains weight portion 12% barley malt, weight portion 3% soybean, inoculum size is 10%, and in 18 ℃ Aeration culture at high temperature for 124 hours (anaerobic culture can also be carried out as required), and after biological fermentation, fermented matsutake mycelium and matsutake fermentation broth are obtained; C, the matsutake mycelium obtained in step B is broken up Finally, extract with water, the extraction ratio is 1:2, the extraction temperature is 90°C, a...

Embodiment 3

[0030] Still another preferred example of the production method of the present invention will be provided as follows. The preparation method of the present embodiment comprises the following steps: A. Insert matsutake fungus into the culture solution, and vibrate and cultivate on a shaker at a shaking frequency of 200 times / min at a temperature of 28° C. for 80 hours to obtain a strain solution; B. , insert the strain solution obtained in step A into the liquid culture medium containing 10% barley malt by weight and 5% soybean by weight, the inoculum size is 7%, and aeration and culture at a temperature of 25°C for 70 hours, after Biological fermentation to obtain fermented matsutake mycelium and matsutake fermentation liquid; C, after the matsutake mycelium obtained in step B is broken into cell tissue, extracted with water, the extraction ratio is 0.9:4, and the extraction temperature is 93 ℃, the leaching time is 2.5 hours, so as to obtain matsutake mycelium extract; D, fin...

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Abstract

The invention relates to a pine mushroom product and a preparation method thereof. The preparation method includes the steps of A, inoculating pine mushroom to culture solution, and performing shade culture on a shaker to obtain fungus solution; B, inoculating the fungus solution obtained in the step A to liquid medium containing barley malt and soybean, and performing aerobic or anaerobic culture to obtain fermented pine mushroom mycelia and pine mushroom fermentation broth; C, subjecting the pine mushroom mycelia obtained in the step B to cell tissue breakage, and extracting with water to obtain pine mushroom mycelia extract; and D, mixing the pine mushroom fermentation broth obtained in the step B and the pine mushroom mycelia extract obtained in the step C, and diluting or concentrating obtained mixed liquor to obtain the pine mushroom health product. By the industrial submerged fermentation technology, the pine mushroom culture can be propagated industrially and massively in the liquid medium. Therefore, the process is simple, and the cost is low.

Description

technical field [0001] The invention relates to a health product and a preparation method thereof, in particular to a matsutake health product prepared by liquid submerged fermentation and a preparation method thereof. Background technique [0002] Matsutake [scientific name: Tricholoma matsutake (Lto et lmai) singer, etc.], also known as matsutake mushroom, is a rare edible fungus. Matsutake is rich in protein, fat, cellulose, various amino acids, and unsaturated fatty acids; it also contains β-gluconic acid, nucleic acid derivatives, peptides, organic germanium Ge124-239PM, polysaccharides, which are rare in other fungi Rare nutrients such as LPB can increase SOD activity, accelerate free radical scavenging, delay tissue and organ decline, improve cardiovascular function, promote metabolism, improve human body's ability to resist viruses, resist cell mutation and increase immune function. Regular consumption of matsutake can strengthen the kidneys and restore energy. It a...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/30A01G1/04
Inventor 黄晓青
Owner BEIJING UPVALUE INTPROP CONSULTANTSCO
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