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Lucid ganoderma mycelium pellet jelly and preparation method thereof

A technology of Ganoderma lucidum mycelium and production method, which is applied in the field of food processing, can solve the problems of seasonal influence, high degree of lignification, high cost of raw materials, etc., and achieve the effect of attractive appearance, soft and elastic taste, and unique flavor

Inactive Publication Date: 2018-06-19
GUANGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, wild Ganoderma lucidum resources are scarce; the period of planting Ganoderma lucidum is long, covers a large area, and is affected by seasons
Therefore, the cost of raw materials is high
In addition, traditional Ganoderma lucidum is used as medicine with fruiting bodies or spores, the former is highly fibrous and lignified, and has a strong bitter taste; the latter has low yield and thick cell walls
Therefore, it is not suitable to be directly used as food raw materials.

Method used

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  • Lucid ganoderma mycelium pellet jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Preparation of ganoderma lucidum mycelial balls: with ganoderma lucidum as the starting strain, inoculate the test tube parent species into a liquid fermentation medium after activation, carry out seed cultivation, then transfer to a fermenter for liquid fermentation, and separate to obtain mycelial balls:

[0022] The formula of liquid fermentation medium: potato 200g / L, glucose 10g / L, yeast extract 5g / L, KH 2 PO 4 3g / L, MgSO 4 ·7H 2 O 1.5g / L, vitamin B 1 2mg / L, 70mL trace element solution (MgSO 4 ·7H 2 O 3g / L, MnSO 4 ·H 2 O0.5g / L, NaCl 1g / L, FeSO 4 ·7H 2 O 0.1g / L, CoCl 2 0.1g / L, ZnSO 4 ·7H 2 O 0.1g / L, CuSO 4 ·5H 2 O0.1g / L, KA1(SO 4 ) 2 12H 2 O 0.01g / L, H 3 BO 3 0.01g / L, Na 2 MoO 4 2H 2 O 0.01g / L), pH4.8.

[0023] Conditions for seed culture: vibrating culture on a shaker, the temperature of the culture room is 20°C-30°C, and culture for 5-10 days;

[0024] Fermentation conditions in the fermenter: transfer the seed liquid into the fermen...

Embodiment 2

[0035] In the method of this embodiment, except that carrageenan is 1.9kg, xanthan gum is 0.1kg, white granulated sugar is 18kg, citric acid is 0.15kg, sodium chloride is 0.35kg, and Ganoderma lucidum mycelia ball is 1.5kg, the remaining steps and implementation Example 1 is the same.

Embodiment 3

[0037] In the method of this embodiment, except that carrageenan is 1.74kg, xanthan gum is 0.16kg, white granulated sugar is 17kg, citric acid is 0.2kg, sodium chloride is 0.4kg, and ganoderma lucidum mycelia balls are 3kg, the remaining steps are the same as those in the embodiment. 1 is the same.

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Abstract

The invention relates to lucid ganoderma mycelium pellet jelly and a processing method thereof, and belongs to the technical field of food processing. According to the processing method, fresh lucid ganoderma mycelium pellets obtained by industrial submerged fermentation production are used as a raw material and are organic combined with jelly based on a conventional jelly processing process; andthe prepared product is excellent in color, smell, taste and shape, and is rich in nutrition, low in cost and convenient to eat. The processing method has the characteristics that fresh lucid ganoderma mycelium pellets are scientifically added, a new variety of jelly is increased, a new health protecting function is given to the jelly, the jelly quality is promoted, and the consumer market is wide. Lucid ganoderma can be used for regulating heart and cerebral vessels, stomach, liver, kidneys, lungs and internal secretion, qi-blood deficiency, neurasthenia and subhealth, and has the effects ofbeautifying skin, prolonging lives, enhancing immunity, improving sleeping, relaxing tendons, activating collaterals, strengthening physique and the like.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a ganoderma mycelium ball jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of snack food. It has a crystal appearance, bright color, soft taste and certain elasticity, and is deeply loved by consumers such as children. However, traditional jelly uses water and sugar as main raw materials, supplemented by food additives such as thickeners, with or without adding raw materials such as fruit and vegetable products, milk and dairy products, and has low nutrient content, which is not conducive to the healthy growth of children. Therefore, be badly in need of developing new functional jelly product. [0003] Ganoderma lucidum is a precious fungus that can be used both as medicine and food. Since ancient times, it has been regarded as a treasure that prolongs life. [Zeng Xiangli et al. (2004) Fungal Research, 2(1): 68-77], its main medicinal c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L31/00
CPCA23L21/10A23L31/00
Inventor 田长恩陈琼华周玉萍
Owner GUANGZHOU UNIVERSITY
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