Method for producing edible and medicinal fungus peptides by performing enzymolysis thrice and fermentation once

Abstract

The invention discloses a method for producing edible and medicinal fungus peptides by performing enzymolysis thrice and fermentation once. The method comprises the following steps: pulverizing edibleand medicinal fungi, and adding cellulase for performing enzymolysis; adding papain and neutral protease into the enzymolysis liquid for performing enzymolysis; after the enzymolysis is completed, inoculating bacillus subtilis for performing fermentation; and after the fermentation is completed, centrifuging the fermentation liquid, then taking supernatant liquid, performing filtration with an ultra-filtration membrane, and performing purification, sterilization, concentration and drying to obtain the edible and medicinal fungus peptides. The method disclosed by the invention has the advantages that fungi and enzymes are mutually matched to produce small peptides, respective advantages of enzymolysis and microorganisms are fully utilized, and synergistic effects of the microorganisms andproteases are exerted to ensure that the protein of the edible and medicinal fungi can be degraded more thoroughly and the degree of small peptides is higher; and during subsequent purification, an ultra-filtration membrane is utilized for performing filtration and ion exchange resin is utilized for performing purification so as to obtain high-content edible and medicinal fungus peptides.

Description

Technical field [0001] The invention relates to a production method of three-enzyme-one-fermented edible and medicinal mycotin. Background technique [0002] Edible fungus is a large-scale fungus that is both edible and medicinal. It is known as a "mountain treasure". The types of amino acids, vitamins and minerals contained in edible fungi are extremely rich, especially those that are necessary for the human body. A variety of amino acids. The protein content of edible fungi is close to that of pigs, cattle, mutton and poultry eggs, while the fat content is significantly lower than that of pigs, cattle, and muttons. In particular, edible fungi such as ginseng and cordyceps have immunoregulatory effects and delay cells. The aging and anti-tumor effects have very high application value and development prospects. [0003] However, after the edible fungus is eaten directly, the human body has limited absorption of protein. In order to improve its absorption effect, the protein powder...

AI Technical Summary

Problems solved by technology

[0003] However, the human body’s absorption of protein is limited after edible fungi are directly eaten. In order to improve its absorption effect, protein powder can be decomposed into small peptides to improve the nutritional value of edible fungi. However, most of the existing decomposition methods use protease enzymatic hydrolysis. However, the content of the obtained small peptides is often low due to the incomplete degree of enzymatic hydrolysis