Grifola frondosa health product prepared by submerged fermentation and preparation method thereof

A technology of liquid submerged fermentation and Grifola frondosa, which is applied in the fields of botanical equipment and methods, food preparation, horticulture, etc., can solve the problem of difficult artificial production, difficult commercial use in technical fields, and retention of health and therapeutic effects of Grifola frondosa. Shortage and other problems, to achieve the effect of cost controllable, production cost reduction, and simple process

Inactive Publication Date: 2012-11-14
黄晓青
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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 Grifola frondosa fruiting bodies, it is subject to many technical limitations, rarely large-scale industrial production and widespread civilian use, and at the same time, this technical field is also difficult to commercialize
Ten years ago, the annual stock of Grifola frondosa fruiting bodies in nature was about 10,000 ton

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1:

[0025] The following is a preferred embodiment of a method for preparing a health care product of Grifola frondosa through liquid submerged fermentation of the present invention. The preparation method of the present invention includes the following main steps:

[0026] A. First of all, the Grifola frondosa is connected to the culture medium. The culture liquid of the present invention can be various culture liquids suitable for the liquid culture of Grifola frondosa in the prior art. Vibration frequency per minute was shaken and cultured on a shaker for 72 hours to obtain a bacterial seed liquid; B. Then, the bacterial seed liquid obtained in step A was connected to a liquid culture containing 8% barley malt by weight and 6% soybean by weight In the base, the inoculum amount is 5%, and aeration culture is carried out at 27°C for 48 hours. After biological fermentation, the fermented Grifola frondosa mycelium and the fermentation broth of Grifola frondosa are ob...

Example Embodiment

[0032] Example 2:

[0033] Another preferred embodiment of the preparation method of the present invention will be provided as follows. The preparation method of this embodiment includes: A. First, select the edible and medicinal fungus Grifola frondosa, insert the fungus Grifola frondosa into the culture solution, and shake at a temperature of 28°C with an oscillation frequency of 200 times / min. Culture on the bed with shaking for 96 hours to obtain a bacterial seed solution; B. Put the bacterial seed solution obtained in step A into a liquid medium containing 12% by weight of barley germ and 3% by weight of soybean, and the inoculum amount is 10%, and Aerated culture at a temperature of 23°C for 72 hours, after biological fermentation, fermented Grifola frondosa mycelium and Grifola frondosa fermentation broth are obtained; C. The cell tissue of the Grifola frondosa mycelium obtained in step B is broken Then, extract with water, the extraction ratio is 1:2, the extraction temp...

Example Embodiment

[0034] Example 3:

[0035] Another preferred embodiment of the preparation method of the present invention will be provided as follows. The preparation method of this embodiment includes the following steps: A. Connect Grifola frondosa into the culture solution, and shake culture on a shaker for 80 hours at a temperature of 22° C. at an oscillating frequency of 260 times / min to obtain a seed solution B. Connect the bacterial seed solution obtained in step A to a liquid medium containing 10% barley germ by weight and 5% soybean by weight, with an inoculum of 7%, and aeration culture at 25°C for 60 hours , After biological fermentation, fermented Grifola frondosa mycelium and Grifola frondosa fermentation broth are obtained; C. After crushing the cell tissue of the Grifola frondosa mycelium obtained in step B, extract with water, the extraction ratio is 0.9 :4, the extraction temperature is 93°C, and the extraction time is 2.5 hours, so as to obtain the Grifola frondosa mycelium e...

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PUM

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Abstract

The invention relates to a Grifola frondosa health product prepared by submerged fermentation and a preparation method thereof. The preparation method includes the steps of A, inoculating Grifola frondosa to culture solution, and performing shake culture on a shaker to obtain fungus solution; B, inoculating the fungus solution obtained in the step A to liquid medium containing barely malt and soybean; and performing aerobic culture to obtain fermented Grifola frondosa mycelia and Grifola frondosa fermentation broth; C, subjecting the Grifola frondosa mycelia obtained in the step B to cell tissue breakage, and extracting with water to obtain Grifola frondosa mycelia extract; and D, mixing the Grifola frondosa fermentation broth obtained in the step B and the Grifola frondosa mycelia extract obtained in the step C, and concentrating obtained liquor to obtain the Grifola frondosa health product. By the industrial submerged fermentation technology, the Grifola frondosa 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 care product and a preparation method thereof, in particular to a grifola frondosa health product prepared by liquid submerged fermentation and a preparation method thereof. Background technique [0002] Grifola frondosa scientific name: [Grifola frondosa; Polyporus frondosus (Dicks.) Fr. [Boletus frondosus Dicks.]] (also known as Maitake) is a fungus with both food and medicine. There are many synonyms of Grifola frondosa, and its taxonomy belongs to Basidiomycotina, Laminomycetes, Phyllomycetes, Polyporaceae, and Arboria genus. It is a rare edible and medicinal fungus. It often grows wild around chestnut trees in summer and autumn. It has good health effects and high medicinal value. In recent years, as a high-grade health food, it has become popular in Japan, Singapore and other markets. [0003] Due to the adoption of the earlier authoritative monograph "Fungi in China", Grifola frondosa has become a relatively c...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/29A01G1/04A23L33/00
Inventor 黄晓青
Owner 黄晓青
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