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A kind of black fungus cake and its preparation method and application

A technology of black fungus and black fungus powder, which is applied in application, food preservation, food ingredients as antioxidants, etc., can solve the problems of high cost, less black fungus, complex processing technology, etc., and achieve high health care value, convenient portability, nutrition high value effect

Active Publication Date: 2018-08-17
INST OF MICROBIOLOGY HEILONGJIANG ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The research and development of black fungus products has gone through three stages: in the first stage, the products are mainly black fungus raw materials, and these products are mostly sold in the form of fresh products, bulk goods, selected goods and compressed blocks, and have a wide range of consumer groups; In the second stage, the products are mainly black fungus powder, and then processed through secondary processing, such as black fungus beverages, black fungus baked products, etc., but some processing techniques or high temperatures destroy the nutrients and active substances of black fungus, making it The effect of dietotherapy and health care becomes worse; or the amount of black fungus added is less, and the effect of dietotherapy cannot be achieved at all.
In the third stage, the product uses green processing technology to separate the active ingredients in black fungus, such as black fungus polysaccharides and adenosine substances, and then process them into health food or medicine with high added value in the form of various preparations. This kind of processing is often The processing technology is complicated, the cost is extremely high, and consumers cannot bear it, so it is difficult to promote it on a large scale
[0008] In the prior art, there is no product that is prepared into a cake with black fungus powder as a separate main ingredient

Method used

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  • A kind of black fungus cake and its preparation method and application
  • A kind of black fungus cake and its preparation method and application
  • A kind of black fungus cake and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] 1. Single factor experiment

[0070] According to the preliminary experiment, the basic formula for making black fungus cake was designed. When only the addition amount of one of the factors was changed, while other conditions remained unchanged, the effect on the quality of black fungus cake was measured to determine its optimal level. The research factors include: the amount of konjac flour, carrageenan, pectin, white sugar, citric acid, malic acid, swelling time of black fungus powder, and heating time.

[0071] (1) The effect of the mass ratio of black fungus powder and black fungus extract on the quality of black fungus cake

[0072]Black fungus powder 4g, black fungus extract is 60, 80, 100, 120, 140, 160, 180, 200, 220, 240mL respectively, black fungus powder is swollen for 2 hours, the total amount of black fungus powder and black fungus extract is Baseline, other auxiliary materials accounted for the proportion of the two: 14% white sugar, 0.3% konjac flour, 0...

Embodiment 2

[0142] In this example, black fungus cakes were prepared with different varieties of black fungus powder as raw materials according to the following formula, and the sensory evaluation was carried out. The results are shown in Table 6.

[0143] Black fungus powder varieties: Hei 29, Heiwei Single Chip, Heiwei No. 10, Heiwei No. 15, that is, the strains of "Hei 29", Heiwei Single Chip, Heiwei No. 10, and Heiwei No. 15 are obtained through cultivation The dried black fungus fruit body is made into powder as the raw material of the present invention.

[0144] Formula: the mass ratio of black fungus powder and black fungus extract is 1:30, based on the total amount of black fungus powder and black fungus extract, the addition amount of each component is: konjac powder 0.3%, carrageenan 0.10%, Pectin 0.15%, white sugar 14%, citric acid 0.08%, malic acid 0.15%, potassium sorbate 0.05%.

[0145] Table 6 Sensory evaluation of black fungus cake prepared by using different varieties of...

Embodiment 3

[0149] The present embodiment provides a kind of preparation method of black fungus cake, concrete steps are as follows:

[0150] 1) Soak black fungus in water, rinse, add 40 times of water, homogenate for 0.5min, extract twice in a water bath at 60°C, each time for 60min, centrifuge at 8000rpm / min~10000rpm / min, take the supernatant and combine , adding dropwise 30 μL of corn oil containing vitamin E to each liter of the supernatant and concentrating by rotary evaporation until the solid content is 2.5%, to obtain the black fungus extract; the vitamin E has a concentration of 100 mg / mL;

[0151] 2) mixing the black fungus extract obtained in step 1) with the black fungus powder that has been crushed and passed through a 120-240 mesh sieve, and soaked and swollen to obtain swollen black fungus powder;

[0152] 3) Mix and stir white sugar, L-arabinose, konjac powder, carrageenan, and pectin evenly, then add to the swollen black fungus powder obtained in step 2), stir and heat co...

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PUM

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Abstract

The invention discloses a black fungus cake, a preparation method and application thereof, and belongs to the technical field of food processing. The black fungus cake comprises black fungus powder, black fungus extract, white granulated sugar, konjac powder or agar powder, carrageenan, pectin, citric acid, malic acid and potassium sorbate. The black fungus cake of the present invention has the mouthfeel of common cake food and the mouthfeel and flavor of black fungus concurrently, also has the health care functions of lowering blood sugar and blood fat, anti-thrombotic, and anti-aging that common cake food does not have, and adapts to modern people's health care function. Consumption requirements and trends of food nutrition, health care and food convenience.

Description

technical field [0001] The invention relates to a black fungus cake and its preparation method and application, belonging to the technical field of food processing. Background technique [0002] Black fungus is an edible large fungus belonging to Basidiomycotina, Auricularia, and Agaricaceae. Studies have found that black fungus components are rich in colloidal substances, which can lubricate and clean up human digestion, promote intestinal peristalsis, reduce the incidence of intestinal tumors, and digest and absorb cholesterol in the intestines , to avoid entering the blood, which is conducive to preventing the occurrence of coronary heart disease. It also has the effect of dissolving and oxidizing indigestible foreign matter such as hair, chaff, wood residue, sand, and metal filings that are ingested unintentionally, and can clean up the digestive tract, stomach, and intestines. It also has a significant function of resolving endogenous foreign bodies such as gallstones...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L2/38A23L2/52A23L33/125A23L3/3463
CPCA23L2/38A23L2/52A23L3/3463A23V2002/00A23V2200/02A23V2200/10A23V2200/14A23V2200/15A23V2200/302A23V2200/326A23V2200/3262A23V2200/328A23V2250/032A23V2250/044A23V2250/208A23V2250/602A23V2250/5036A23V2250/5066A23V2250/5072A23V2250/712A23V2300/14
Inventor 孔祥辉张介驰张丕奇马银鹏于德水刘佳宁戴肖东陈鹤韩增华马庆芳于丽萍
Owner INST OF MICROBIOLOGY HEILONGJIANG ACADEMY OF SCI
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