Functional black fungus and kudzuvine root food and preparation method thereof

Abstract

The invention discloses a preparation method of a functional black fungus and kudzuvine root food. The method comprises the following steps of: (1) preparing strains in the manner of shaking liquids in a bottle; (2) preparing the strains from a black fungus liquid in a submerged cultivation manner; (3) preparing the functional black fungus and kudzuvine root food. For the prepared functional black fungus and kudzuvine root food, the content of total flavonoids is within 3 to 20mg / g; the content of puerarin is within 0.2 to 1.5mg / g; the content of protein is within 0.9 to 8mg / g; the content of revertose is within 0 to 0.5%; the content of polysaccharide is within 1 to 15mg / g. In addition, the content of the revertose cannot be equal to zero. The food has the functions of resisting oxidation and lowering blood pressure, and has the certain treatment effects for resisting oxidation and lowering blood pressure. The prepared food has a slight fruity flavor and a special aroma of black fungus fermentation. According to the method, the metabolite concentration is high; the fermentation process is not limited strictly, namely, a strict aseptic condition is not required. The equipment is simple in structure, small in investment, low in energy consumption and easy to operate. The method is simple and convenient in aftertreatment and generates little pollution; the wastewater is nearly not discharged.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a black fungus kudzu root functional food and a preparation method thereof, belonging to the technical field of bioengineering. Background technique [0002] Pueraria lobata is the dried root of the leguminous plant Pueraria mirifica or kudzu vine. Pueraria lobata is mainly produced in Hunan, Henan, Guangdong, Zhejiang, Sichuan and other provinces; kudzu vines are mostly cultivated, mainly produced in Guangxi, Guangdong and other provinces, and also produced in Sichuan and Yunnan. High-performance liquid chromatography analysis shows that the main active ingredients of puerarin are flavonoids represented by puerarin, followed by a small amount of puerarin (SA1~SA4), puerarin SB1, puerarin (A1~A5) and puerarin C1, etc. Triterpenoids, and trace amounts of choline chloride, acetylcholine dichloride, longsein, D mannitol, L (+) magnesium lactate, β sitosterol, carotene, 6,7...

AI Technical Summary

Problems solved by technology

At present, there are two main methods of using kudzu root: one is to extract the active substances of kudzu root to make health products or medicines, but the extraction method not only cannot make full use of kudzu root resources, but also easily leads to environmental pollution; the other is to grind kudzu root directly Adding food or selling it as a health product, this method is worth food or medicine, there are difficulties in human body absorption, etc., which reduces the use effect

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