A kind of preservation method of Tibetan spirit mushroom grains

A preservation method, the technology of Tibetan spirit mushrooms, applied in the field of bioengineering, can solve the problems of reducing the vitality of mushroom grains, consuming large milk, and declining vitality, and achieve the effects of no change in the shape of mushroom grains, long storage time, and no change in flavor

Inactive Publication Date: 2018-03-13
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When folks use Tibetan spirit mushrooms, the mushroom grains are generally stored in sterilized milk at room temperature. This preservation method requires regular replacement of milk, otherwise the high acidity of the yogurt will reduce the fermentation activity of the mushroom grains. consume a lot of milk
There are also people who take the mushroom grains out of the milk, rinse them with cold boiled water, then let them air dry naturally at room temperature, and then store them in the refrigerator at 4°C. This method saves milk, but the storage time should not be too long. Contaminated by bacteria in the refrigerator
In addition, some people freeze-dry the mushrooms and then store them in the refrigerator at 4°C. This method is easy to destroy the shape of the mushrooms. After adding milk again, it is difficult to see the original shape, and the vitality will also decrease. a lot of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The raw milk was sterilized at 95° C. for 5 minutes, and then cooled to room temperature. Inoculate sterilized milk with 30% (w / v) inoculation amount of treated Tibetan linggu mushroom grains, and ferment at room temperature for 18 hours to obtain Tibetan linggu fermented milk. Immediately move the fermented Tibetan Linggu fermented milk into the cold storage or refrigerator freezer, and slowly lower the temperature to 0-4°C. Move the cooled Tibetan spirit mushroom fermented milk into the freezer compartment of the refrigerator to lower the temperature below -18°C, and store the frozen Tibetan spirit mushroom fermented milk together with the mushroom grains at -18°C for one year. Before use, place the fermented milk with frozen Tibetan mushrooms at room temperature, let the temperature rise gradually, and slowly thaw the fermented milk. After the fermented milk is completely thawed, use a sterile filter to remove the Tibetan Linggu mushrooms, and put them directly into...

Embodiment 2

[0020] The raw milk was sterilized at 98° C. for 8 minutes, and then cooled to room temperature. Inoculate sterilized milk with 40% (w / v) inoculum of treated Tibetan linggu mushroom grains, and ferment at room temperature for 20 hours to obtain Tibetan linggu fermented milk. Immediately move the fermented Tibetan Linggu fermented milk into the cold storage or refrigerator freezer, and slowly lower the temperature to 0-4°C. Move the cooled Tibetan spirit mushroom fermented milk into the freezer compartment of the refrigerator to lower the temperature below -18°C, and store the frozen Tibetan spirit mushroom fermented milk together with mushroom grains at -18°C for 2 years. Before use, place the fermented milk with frozen Tibetan mushrooms at room temperature, let the temperature rise gradually, and slowly thaw the fermented milk. After the fermented milk is completely thawed, use a sterile filter to remove the Tibetan Linggu mushrooms, and put them directly into the sterilized...

Embodiment 3

[0022] The raw milk was sterilized at 98° C. for 10 minutes, and then cooled to room temperature. Inoculate sterilized milk with 45% (w / v) inoculation amount of treated Tibetan linggu mushroom grains, and ferment at room temperature for 24 hours to obtain Tibetan linggu fermented milk. Immediately move the fermented Tibetan Linggu fermented milk into the cold storage or refrigerator freezer, and slowly lower the temperature to 0-4°C. Move the cooled Tibetan spirit mushroom fermented milk into the freezer compartment of the refrigerator to lower the temperature below -18°C, and store the frozen Tibetan spirit mushroom fermented milk together with the mushroom grains at -18°C for 3 years. Before use, place the fermented milk with frozen Tibetan mushrooms at room temperature, let the temperature rise gradually, and slowly thaw the fermented milk. After the fermented milk is completely thawed, use a sterile filter to remove the Tibetan Linggu mushrooms, and put them directly into...

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Abstract

The invention discloses a method for preserving Tibetan linggu mushroom grains. The preservation method of the Tibetan spirit mushroom grains of the present invention comprises the following steps: sterilizing raw milk, inoculating and fermenting, lowering the temperature, and freezing and preserving. The preservation method of the Tibetan spirit mushroom grains of the present invention has the advantages of simple method, easy operation, low cost and the like. The Tibetan Linggu mushroom grains preserved by the above method can continue to ferment yogurt after being added to sterilized milk, and has the characteristics of long storage time, high mushroom grain vitality, no change in mushroom grain shape, and no change in the flavor of fermented yogurt.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and relates to a method for preserving Tibetan mushroom grains. Background technique [0002] "Tibetan Reishi Mushroom", also known as "Tibetan Ganoderma lucidum" or "Tibetan Saussurea", is a unique and rare fungus from the snowy plains of Tibet. Its shape resembles rice grains, and it is a milky white, colloidal lump. The main components of Tibetan spirit mushrooms are water, viscous polysaccharides, a small amount of protein, lipids and other components. Microorganisms such as lactococcus, bacillus, yeast and acetic acid bacteria inhabit the mushroom grains. The yogurt made from Tibetan mushrooms can improve immunity, supplement vitamins, delay aging, prevent colds, treat rheumatism, prevent and treat intestinal infections, lose weight, improve liver function, regulate gastrointestinal function, etc. It is suitable for patients with stomach problems, kidney diseases and liver and gallb...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133A23C3/04A23B7/04
Inventor 张卫兵朱艳朱建宁杨敏汪月曹磊马江
Owner GANSU AGRI UNIV
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