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Preparation method of agaric ferment

A technology of fungus and enzymes, applied in food preparation, functions of food ingredients, multi-step food processing, etc., can solve the problems of destroying black fungus, complicated process, and not heat resistance, etc., to achieve easy digestion and absorption, simple process, and improved performance Effect

Active Publication Date: 2014-02-05
天津市星河系科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of method not only has the same problem of boiling and destroying the temperature-resistant components in black fungus, but also has complicated processes, especially the introduction of external bacteria or enzymes, and the safety impact on food and its processing needs to be further studied. Research

Method used

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Examples

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Effect test

preparation example Construction

[0010] The preparation method of a kind of fungus enzyme designed by the present invention (referred to as the preparation method), the preparation method adopts the following mass parts composition and process: the mass parts composition of the fungus enzyme is mainly: 2-10 parts of dried fungus, 40 parts of sugar -100 parts and 200-500 parts of sterile water;

[0011] The technical process described in the preparation method of the present invention is:

[0012] 1). Wash the high-quality dried fungus after the selection and removal of impurities, and fully soak and rehydrate; the soaking time should be more than 4 hours; soaking and rehydrating are preferably high-quality aseptic mineral water at room temperature;

[0013] 2). Rinse the rehydrated fungus with sterile water and drain;

[0014] 3).Chop up the drained rehydrated fungus, and the size of the pieces is irregular pieces with a side length of 1-5mm;

[0015] 4). Layer the chopped fungus into the fermenter in the f...

Embodiment 1

[0031]Design a fungus enzyme, which is composed of the following parts by mass: 10 parts of selenium-enriched black fungus; 80 parts of brown sugar; 20 parts of honey; 500 parts of sterile high-quality mineral water. Its preparation method is:

[0032] 1). Remove the impurities and sort the fungus, wash the sediment and dust with tap water, add 150 parts of mineral water in the purification room, soak and rehydrate for 5 hours;

[0033] 2). Rinse the rehydrated fungus twice with sterile water and drain;

[0034] 3).Chop up the drained rehydrated fungus, and the size of the pieces is irregular square pieces with a side length of 1-5mm;

[0035] 4). Put the chopped fungus pieces into the fermenter in layers according to a layer of fungus pieces and a layer of brown sugar. Add 50 parts of brown sugar, and finally add 15 parts of honey and 200 parts of sterile high-quality mineral water. The amount of water added is based on the amount of fungus that is slightly over the fungus ...

Embodiment 2

[0041] Design a fungus enzyme, which is composed of the following parts by mass: 6 parts of fungus; 3 parts of white fungus; 2 parts of selenium-enriched mushroom; 2 parts of ganoderma; 2 parts of Cordyceps; 20 parts of white sugar; 60 parts of brown sugar, 20 parts of honey ; 400 parts of sterile water and 50 parts of fruit and vegetable enzymes. Its preparation method is:

[0042] 1). Remove the impurities from the fungus and white fungus, and rinse the sediment and dust with tap water, add 100 parts of sterile water in the clean room, soak and rehydrate for 5 hours; remove the impurities from the mushrooms, ganoderma lucidum and Cordyceps, and rinse the sediment with tap water After dusting, add 50 parts of sterile water in the clean room, soak and rehydrate for 5 hours;

[0043] 2). Drain the rehydrated mushrooms, Ganoderma lucidum and Cordyceps, and keep the soaking water for use. Drain the rehydrated fungus and white fungus, and then use sterile After washing twice wit...

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Abstract

The invention discloses a preparation method of agaric ferment. The preparation method adopts the following components in parts by weight and a technical process; the components are mainly as follows: 2-10 parts of dry agaric, 40-100 parts of sugars and 200-500 parts of sterile water. The technical process is as follows: (1), soaking and re-watering the dry agaric; (2), draining off after flushing; (3), cutting the agaric into pieces; (4), spacing and layering the agaric pieces and the sugars to be placed into a fermentation barrel, wherein adding amount of the sugars is 20-60 parts; and adding 50-200 parts of the sterile water; (5), naturally fermenting under the normal temperature, stirring once every day, and releasing gases for 3-5 times during the period; (6), naturally fermenting for over 45 days to obtain primary fermentation agaric ferment liquor; (7), adding 20-40 parts of sugars and 50-150 parts of the sterile water for secondary natural fermentation for over 30 days after grinding the agaric pieces into a thick liquid; and (8), combining the twice fermentation liquor, homogenizing and standing for over 10 days to obtain the agaric ferment.

Description

technical field [0001] The invention relates to a fungus processing technology, in particular to a preparation method of fungus enzyme. Background technique [0002] Fungus, also known as black fungus, light fungus. Mycological classification belongs to Basidiomycetes, Auricularia, Agaricaceae. Fungus is a well-known mountain delicacy, edible, medicinal, and tonic. Chinese people never tire of eating it on their dining tables. Black fungus is rich in protein, crude fiber, sugar, fat, amino acid, vitamins and various minerals, which are beneficial to qi, allay hunger, lighten body and strengthen intelligence, stop bleeding and relieve pain, enrich blood and activate blood, etc. The rich polysaccharide colloid has a good smoothing effect, is an important health food for mine workers and textile workers, and also has certain functions of anti-cancer and treating cardiovascular diseases. It is also because of the polysaccharide colloid, crude fiber and other fungus protective...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L31/00
CPCA23L31/00A23L33/00A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2300/38
Inventor 刘振田胡波温立志
Owner 天津市星河系科技有限公司
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