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Edible mushroom jelly and preparation method thereof

The technology of mushroom fruit and jelly powder is applied in the field of edible mushroom jelly and its preparation, which can solve the problems of unseen jelly products and the like, and achieve the effect of increasing efficacy

Inactive Publication Date: 2019-07-05
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Inonotus obliquus has been developed in the market, such as health care products, but no jelly products with Inonotus obliquus added

Method used

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  • Edible mushroom jelly and preparation method thereof
  • Edible mushroom jelly and preparation method thereof
  • Edible mushroom jelly and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Embodiment 1. The preparation of edible mushroom jelly.

[0030] The edible mushroom jelly described in this embodiment is prepared from Inonotus obliquus, jelly powder and additives; the jelly powder is composed of konjac gum, carrageenan, potassium chloride and sodium citrate; The additives include a mixture of citric acid and sodium citrate and essence. The preparation method is as follows:

[0031] 1) Activation of strains: Inonotus obliquus was inoculated into PDA slant medium for activation.

[0032] During the activation period, observe the growth status every 12 hours and record the data in time. After two weeks, the mycelium can cover the entire slope. If the color and shape of the mycelium are good, this is the activated Inonotus obliquus.

[0033] 2) Shake flask culture: inoculate the activated Inonotus obliquus into the fermentation culture solution, shake and culture at 180 r / min at 28° C. for 150-200 h in a shake flask to obtain a seed solution.

[0034...

Embodiment 10

[0053] Embodiment 10. Preparation of edible mushroom jelly.

[0054] The edible mushroom jelly described in this embodiment is prepared from Inonotus obliquus, jelly powder and additives; the jelly powder is composed of konjac gum, carrageenan, potassium chloride and sodium citrate; The additives include a mixture of citric acid and sodium citrate and essence. The Inonotus obliquus used in this example can be purchased from the Edible Fungi R&D Center of Tianjin Agricultural College, and the strain number is TNYS012.

[0055] The preparation method of edible mushroom jelly described in the present embodiment is as follows:

[0056] 1) Activation of strains: Inonotus obliquus was inoculated into PDA slant medium for activation.

[0057] During the activation period, observe the growth status every 12 hours and record the data in time. After two weeks, the mycelium can cover the entire slope. If the color and shape of the mycelium are good, this is the activated Inonotus obliq...

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Abstract

The invention discloses edible mushroom jelly and a preparation method thereof, and belongs to the technical field of healthcare products, aiming to develop the healthcare products from inonotus obliquus. The preparation method includes: inoculating a PDA bevel culture medium with the inonotus obliquus for activation, and inoculating a fermentation culture medium with the activated inonotus obliquus to obtain seed liquid; performing enlarged culture to obtain fermentation liquid; centrifuging or filtering the fermentation liquid, taking obtained supernate as mother liquid for standby use, freeze-drying obtained mycelium pellet precipitates, and smashing to obtain dry powder; proportionally mixing the mother liquid with water, adding konjac flour, carrageenan, potassium chloride and sodiumcitrate, heating, adding a mixture of citric acid and sodium citrate and essence, boiling, adding the dry powder, and cooling to obtain the edible mushroom jelly. The edible mushroom jelly is suitablefor industrial production of deep-processing products of the inonotus obliquus.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to an edible mushroom jelly and a preparation method thereof. Background technique [0002] Jelly is a western sweet food, mainly made of carrageenan, konjac gum, water, white sugar, etc. It is crystal clear in appearance, bright in color, elastic and chewy, moist and sweet. Although sugar-free jelly has been on the market, its nutritional value is low, and excessive consumption can easily lead to indigestion. Therefore, it is necessary to develop a kind of jelly with high nutritional value and unique taste to make the audience wider. [0003] Inonotus obliquus is a scab product on birch trunk wounds, the flesh is yellowish brown, and the sclerotia is indefinitely blocky. It has extremely high nutritional value and has the functions of lowering blood sugar, anti-tumor, Enhance immunity, anti-virus and other effects, its polysaccharide content is much higher than Ga...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L29/244A23L29/256A23L33/00
CPCA23V2002/00A23L29/244A23L29/256A23L31/00A23L33/00A23V2200/328A23V2200/308A23V2200/30A23V2200/324A23V2250/5066A23V2250/5036
Inventor 黄亮杨雪钰赵丽君金丹青吴潇
Owner TIANJIN AGRICULTURE COLLEGE
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