Truffle health care product and preparation method thereof

A technology of health care products and health care products, applied in food preparation, botany equipment and methods, gardening, etc., can solve problems such as shortage of inventory, difficulty in artificial production, and difficulty in commercial use in the technical field, so as to achieve controllable costs and reduce The effect of simple production cost and 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 fruiting bodies of truffles, it is difficult to carry out industrial production and extensive civil cultivation and use due to technical and environmental limitations. At the same time, it is also difficult to use commercially in this technical field
Ten years ago, the annual holdings of truffle fruiting bodies in nature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1:

[0020] The following is a preferred embodiment of the preparation method of a truffle health care product of the present invention. The preparation method of the present invention includes the following main steps:

[0021] A. Firstly, insert truffle bacteria into the culture solution. The culture solution of the present invention can be various culture solutions suitable for truffle culture in the prior art, and performs 300 times per minute at a temperature of 18°C. The shaking frequency was shaken and cultured on a shaker for 48 hours to obtain a bacterial seed liquid; B. Then, the bacterial seed liquid obtained in step A was connected to a liquid medium containing 8% barley germ by weight and 6% soybean by weight, and inoculated The amount is 5%, and aeration culture is carried out at 37°C for 48 hours. After biological fermentation, fermented truffle mycelium and truffle bacteria fermentation broth are obtained; C. The truffle mycelium obtained in step B is...

Example Embodiment

[0027] Example 2:

[0028] 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 food and medicinal truffles, insert the truffles into the culture solution, and shake culture on a shaker at a temperature of 37° C. with an oscillation frequency of 100 times / min. 144 Hours, obtain the bacterial seed liquid; B. Put the bacterial seed liquid obtained in step A into a liquid medium containing 12% by weight of barley germ and 3% by weight of soybean, with an inoculum of 10% and a temperature of 18°C Aerated culture at temperature for 124 hours (anaerobic culture can also be carried out as needed), after biological fermentation, fermented truffle mycelium and truffle bacteria fermentation broth are obtained; C. The truffle mycelium obtained in step B is subjected to cell tissue disruption Then, extract with water, the extraction ratio is 1:2, the extraction temper...

Example Embodiment

[0031] Example 3:

[0032] 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 truffles into the culture solution, and shake culture on a shaker for 80 hours at a temperature of 28°C with an oscillating frequency of 200 times / min to obtain a bacterial seed solution; B , The bacterial seed solution obtained in step A is connected to a liquid medium containing 10% barley germ by weight and 5% soybean by weight, with an inoculum of 7%, and aerated culture at 25°C for 70 hours, after Biological fermentation to obtain fermented truffle mycelium and truffle bacteria fermentation broth; C. After the truffle mycelium obtained in step B is broken into cell tissues, it is extracted with water, the extraction ratio is 0.9:4, and the extraction temperature is 93 ℃, the extraction time is 2.5 hours, so as to obtain truffle mycelium extract; D. Finally, a...

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PUM

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Abstract

The invention relates to a truffle health care product and a preparation method thereof. The preparation method includes steps of A, inoculating truffle to culture solution and allowing for shake culture on a shaking table to obtain strain liquor; B, inoculating the strain liquor obtained in step A to liquid medium containing barley malt and soybeans and allowing for aerobic culture or anaerobic culture to obtain fermented truffle mycelia and truffle fermentation liquor; C, subjecting the truffle mycelia obtained in step B to cell tissue disruption and extracting with water to obtain truffle mycelia extract; and D, mixing the truffle fermentation liquor obtained in step B and the truffle mycelium extract obtained in step C and diluting or concentrating the obtained mixed liquor to obtain the truffle health care product. Since the industrialized liquid-submerged fermentation technique is used, industrialized mass breeding of the truffle in the liquid culture medium is achieved, and the preparation method is simple in process and low in cost.

Description

technical field [0001] The invention relates to a health care product and a preparation method thereof, in particular to a truffle health care product prepared by submerged liquid fermentation and a preparation method thereof. Background technique [0002] Truffle (scientific name: Tuber magnatum; melanosporum; sinensis; indicum) is an annual natural fungal plant that mostly grows under pine trees, oak trees, and oak trees. Because it is arched out of the ground by pigs, Chinese people call it "pig arch fungus", "arch fungus", also known as "rootless vine fruit", [0003] "Geping Shanzhe"; French name "perigord truffle", British name "truffle". Belongs to Fungi, Ascomycetes, Truffles, and Truffles are edible fungi. Together with foie gras and caviar, it is called "the three major delicacies of France". Truffles are extremely demanding on the growing environment, which makes them rare and expensive. [0004] The inherent unique fragrance of truffle makes it an extremely p...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A01G1/04A23L33/00
Inventor 黄晓青
Owner 黄晓青
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