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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 were 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 truffle fruiting bodies. production, therefore, there is a marked conflict between the desire for health and healing properties of truffles and the shortage of truffle fruiting bodies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 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, first, insert the truffle bacteria into the culture fluid, the culture fluid of the present invention can be various culture fluids suitable for the liquid culture of the truffle bacteria in the prior art, and at a temperature of 18°C, at a temperature of 300 times / minute 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 and cultivated at a temperature of 37°C for 48 hours, and after biological fermentation, fermented truffle mycelium and truffle bacteria fermentation broth are obtained; C, and the truffle mycelium obtained in step B ...

Embodiment 2

[0028] 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 edible and medicinal fungus truffles, insert the truffles into the culture solution, and shake and cultivate on a shaker at a temperature of 37°C with a shaking frequency of 100 times / min for 144 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 ℃ Under aerobic culture at high temperature for 124 hours (anaerobic culture can also be carried out as required), after biological fermentation, fermented truffle mycelium and truffle bacteria fermentation broth are obtained; C, the truffle mycelium obtained in step B is broken up Finally, extract with water, the extraction ratio is 1:2, the extraction temperature is 90°C,...

Embodiment 3

[0032] Still another preferred example of the production method of the present invention will be provided as follows. The preparation method of this embodiment includes the following steps: A. inserting truffle bacteria into the culture solution, and shaking and culturing on a shaking table 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 truffle mycelium and truffle bacteria fermentation liquid; C. After the truffle mycelium obtained in step B is broken into cell tissue, extract 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 the truffle mycelium extract; D...

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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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