Truffle microcapsule and preparation method and application thereof

A technology of microcapsules and chitosan microcapsules, which is applied in the field of edible fungus preservation biotechnology processing, can solve the problems of no research reports on truffle microcapsules, and achieve the effects of being beneficial to human body absorption, long storage period, and less loss

Inactive Publication Date: 2014-02-05
PANZHIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] At present, there are no research repor

Method used

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  • Truffle microcapsule and preparation method and application thereof
  • Truffle microcapsule and preparation method and application thereof

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preparation example Construction

[0021] The preparation method of truffle microcapsules of the present invention comprises the following steps:

[0022] (1) Preparation of solidification solution: Dissolve 1-5g of chitosan, 10-50g of calcium chloride and 1-5ml of acetic acid solution per 1000ml of water;

[0023] (2) Refining: According to the weight ratio, take 100 parts of fresh truffles, 200-400 parts of water, and use a colloid mill or tissue homogenizer to refine to obtain truffle pulp. The truffle core material particles in the truffle pulp are controlled at 2 -200um;

[0024] (3) Preparation of sodium alginate-truffle mixture: according to the weight ratio, take 10-30 parts of sodium alginate, slowly add 1000 parts of 90-100 ℃ water, after completely melting, cool to 50 ℃, add step (2 60-120 parts of truffle slurry prepared in ), mechanically stirred or high-pressure homogenized to obtain sodium alginate-truffle mixture;

[0025] (4) According to the volume ratio, take 400-600 parts (preferably 500 p...

Embodiment 1

[0035] (1) Dissolve 2 g of chitosan, 20 g of anhydrous calcium chloride, and 5 ml of acetic acid solution in 1000 ml of purified water to obtain a solidified microcapsule solution for use.

[0036] (2) Break 100g of fresh and mature Indian truffles into small particles with a common meat grinder, add 200g of pure water, first adjust the gap between the stator and rotor of the colloid mill to 200um, add the truffle raw material to the colloidal mill for 3 minutes, and then adjust the gap between the stator and rotor 20um, continue rubber milling for 5min to obtain truffle slurry.

[0037] (3) Take 10g of sodium alginate and slowly add it to 1000ml of boiled pure water. After it is completely dissolved, cool it down to 50°C, add 90g of the truffle slurry prepared in step (2), and stir quickly to obtain sodium alginate- Truffle mixture.

[0038] (4) Take 500ml of the sodium alginate-truffle mixture solution and add it dropwise to 1000ml of the solidified solution with a 0.6mm sy...

Embodiment 2

[0041] (1) Dissolve 5 g of chitosan, 40 g of anhydrous calcium chloride, and 1 ml of acetic acid solution in 1000 ml of purified water to obtain a solidified microcapsule liquid for use.

[0042] (2) Break 100g of fresh and mature summer truffles into small particles with an ordinary meat grinder, add 300g of pure water, first adjust the gap between the stator and rotor of the colloid mill to 1mm, add the truffle raw material to the colloidal mill for 3 minutes, and then adjust the gap between the stator and rotor 200um, continue rubber milling for 3 minutes to obtain truffle slurry.

[0043] (3) Take 20g of sodium alginate and slowly add it to 1000ml of boiled pure water. After it is completely dissolved, cool it down to 50°C, add 120g of the truffle slurry prepared in step (2), and stir quickly to obtain sodium alginate- Truffle mixture.

[0044] (4) Take 300ml of the sodium alginate-truffle mixture solution and add it dropwise to 1000ml of the solidification solution with ...

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Abstract

The invention discloses a truffle microcapsule and a preparation method and an application thereof, which belong to the technical field of preservation and processing of wild edible fungi. Truffle slurry obtained by crushing mature truffle is used as a core material and sodium alginate and chitosan are used as wall materials to prepare a microcapsule, and freeze drying is carried out on the microcapsule to obtain the truffle microcapsule. By adopting the method disclosed by the invention, such important biological active components as alpha-androstanol in the truffle are avoided from being oxidized, the loss of volatile aroma components is small, the effective components of the truffle can be furthest reserved, the storage period is long, and the truffle is conveniently transported and used. Two types of truffle core materials are obtained by adjusting the gap between a stator and a rotor of a colloid mill, the prepared microcapsule has two completely different usages, hyphae cells with large particle sizes contain integral ascospores and still have activity, so that the hyphae cells can be used as indoor or outdoor inoculants of mycorrhizal seedlings; spores of the hyphae cells with small particle sizes are broken, so that the nutritional ingredients are more beneficial for human body adsorption, and the truffle microcapsule is mainly used as a food additive and used for making truffle paste, truffle soup, seasoner, etc.

Description

technical field [0001] The invention relates to a truffle microcapsule, a preparation method and an application thereof, and belongs to the field of biotechnology processing of edible fungus preservation. Background technique [0002] Truffles belong to Eumycota, Ascomycotina, Discomycetes, Tuberales, Tuberaceae, Tuber, commonly known as: truffles, truffles Fruit, suis arch fungus, and mountain skid are a kind of underground edible fungi, which belong to the symbiotic mycorrhizal fungi of plants. According to analysis, truffles are rich in 17 kinds of amino acids, 8 kinds of vitamins, various trace elements and more than 50 kinds of physiologically active ingredients such as α-androstanol, sphingolipids, and truffle polysaccharide. Among them, α-androstanol has a significant effect of helping yang and regulating endocrine; sphingolipid compounds have obvious activities in preventing senile dementia, atherosclerosis and anti-tumor cytotoxicity; truffles, polypeptides, and tr...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/00A01G1/04A23L31/00A23P10/00
CPCA01G18/00A23L27/10A23L31/00A23P10/30A23V2002/00A23V2200/30A23V2250/21
Inventor 郑毅窦维强
Owner PANZHIHUA UNIV
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