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Method of preparing essence through Cordyceps sinensis or Tremella aurantialba and flowers

A technology for Cordyceps sinensis and flavors and fragrances, applied in the directions of essential oils/flavors, fat generation, etc., can solve problems such as unpleasant odor, increase the difficulty of flavors and fragrances, etc., and achieve the effects of low cost, high immune efficacy, and rich raw material sources.

Inactive Publication Date: 2019-05-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, while the fermentation products of Cordyceps sinensis (Ophiocordyceps sinensis) and golden ear (Tremella aurantialba) have edible and medicinal fungal aroma, they all have some unpleasant odors that cannot be generally accepted, which greatly increases the use of Cordyceps sinensis (Ophiocordyceps sinensis). ) and Tremella aurantialba as raw materials are difficult to prepare flavors and fragrances by fermentation

Method used

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  • Method of preparing essence through Cordyceps sinensis or Tremella aurantialba and flowers
  • Method of preparing essence through Cordyceps sinensis or Tremella aurantialba and flowers
  • Method of preparing essence through Cordyceps sinensis or Tremella aurantialba and flowers

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1: Cordyceps sinensis+Sophora japonica

[0055] Specific steps are as follows:

[0056] (1) Take 80mL seed culture medium and place it in a 250mL shake flask, take a piece of 1cm 2 The Cordyceps sinensis stored at 4°C was inoculated into the seed medium, and the -1 Cultivate for 5 days under the condition of , and obtain the seed solution;

[0057] (2) Take 100g of fermentation medium (sterilized at 105°C for 20min) and place it in a 250mL shake flask, inoculate the seed liquid into the fermentation medium according to the parameters in Table 2 for fermentation, and obtain fermentation product A 0 、A 1 、A 2 、A 3 ; where, A 0 group is the blank control group.

[0058] With 2-octanol as the internal standard (final concentration 8.2ppb), the fermentation product A 0 、A 1 、A 2 、A 3 Analyze according to the analysis method recorded in the flavor and fragrance solid-phase microextraction-gas analysis method, wherein, the fermented product A 0 、A 1 The...

Embodiment 2

[0076] Example 2: golden ear + chrysanthemum

[0077] Specific steps are as follows:

[0078] (1) Take 80mL seed culture medium and place it in a 250mL shake flask, take a piece of 1cm 2 The golden ear stored at 4°C was inoculated into the seed medium, and the -1 Cultivate for 5 days under the condition of , and obtain the seed solution;

[0079] (2) Take 100g of fermentation medium (sterilized at 105°C for 20min) and place it in a 250mL shake flask, inoculate the seed liquid into the fermentation medium according to the parameters in Table 6 for fermentation, and obtain fermentation product B 0 , B 1 , B 2 , B 3 ; where, B 0 group is the blank control group.

[0080] ferment B 0 , B 1 , B 2 , B 3 Analyze according to the analysis method recorded in the flavor and fragrance solid phase microextraction-gas analysis method, wherein, the fermented product B 0 , B 1 The analysis results are shown in Table 7-8 and Figure 3-4 .

[0081] For ferment B 0 , B 1 , B 2...

Embodiment 3

[0097] Embodiment 3: Cordyceps + osmanthus

[0098] Specific steps are as follows:

[0099] Sophora pagoda in embodiment 1 is replaced with sweet-scented osmanthus, repeats A in embodiment 1 1 Group experiment, get fermented product A 4 .

[0100] For the fermented product A obtained 4 Smell the fragrance, and the results are shown in Table 10.

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Abstract

The invention discloses a method of preparing an essence through Cordyceps sinensis or Tremella aurantialba and flowers and belongs to the technical field of microbial fermentation. The method comprises inoculating Cordyceps sinensis or Tremella aurantialba to a fermenting medium containing the flowers, such as sophora flower and chrysanthemum flower, carrying out fermenting to obtain an essence having pleasing aroma, with the unpleasant aroma which Cordyceps sinensis or Tremella aurantialba possesses. The method has the advantages that the process is simple, the materials are widely resourceful and low in cost, and the method is suitable for industrial production; in addition, the essence prepared via the method has pleasing aroma and rich bioactive substances, producible by edible and medicinal fungi, such as active polysaccharides, active proteins, flavones, and triterpenes, has certain physiological effects, such as oxidation resistance, inflammation resistance, tumor resistance and immunity regulation, is good in safety and reliability and is widely applicable to the fields, such as foods, drugs, cosmetics, and tobacco.

Description

technical field [0001] The invention relates to a method for preparing flavors and fragrances from Cordyceps sinensis or golden fungus and flowers, and belongs to the technical field of microbial fermentation. Background technique [0002] As a fragrance product, spices and flavors can bring people a sense of comfort and joy, and relieve the tension brought by the fast-paced lifestyle of contemporary society to a certain extent. It is closely related to human life and has been widely used in food. , daily chemical, tobacco, pharmaceutical and other industries. Therefore, the spice industry has become an important part of the national economy, and the international and domestic market prospects are very broad. [0003] With the rapid development of the national economy and the continuous improvement of people's living standards, traditional living consumption can no longer meet the growing consumption needs of consumers. The diversified needs of consumers have driven the gr...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 丁重阳徐萌萌赵丽婷李东亮孟奇张倩颖马忠宝刘元法王琼罗诚石贵阳
Owner JIANGNAN UNIV
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