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
CN103549407AInactive Publication Date: 2014-02-05PANZHIHUA UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
PANZHIHUA UNIV
Publication Date
2014-02-05
Estimated Expiration
Not applicable · inactive patent

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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.
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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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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