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Pleurotus eryngii functional rice flour

A Pleurotus eryngii, functional technology, applied in the field of Pleurotus eryngii functional rice noodles, can solve the problems of limited eating methods, difficult storage, concentrated time of market of Pleurotus eryngii, etc., to meet daily nutritional needs, convenient and fast consumption Effect

Inactive Publication Date: 2020-06-02
杨瑞玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Pleurotus eryngii is on the market for a long time, it is not easy to store, and it is limited by the way of eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Preparation of Pleurotus eryngii functional rice noodles

[0018] 1. Pre-culture

[0019] Pleurotus eryngii strains were inoculated on the slant of PDA medium, and cultured at 25° C. in the dark for 7 days (mycelia covered the entire slant).

[0020] PDA medium (natural pH): Weigh 200 g of potatoes and cut them into small pieces, add water to boil, filter with gauze and collect the filtrate, add 20 g of glucose and 16 g of agar powder to the filtrate, and dilute to 1 liter with water.

[0021] 2. Preparation of seed solution

[0022] The hyphae were taken from the slant that completed step 1 and transferred to a liquid medium, and cultured at 25° C., protected from light, and shaken at 180 rpm for 7 days to obtain a seed solution (OD600nm=0.75).

[0023] Liquid medium (natural pH): Dissolve 4 grams of glucose, 10 grams of malt extract (Malt Extract), 4 grams of yeast extract (purchased from Oxoid Ltd., batch number 1074139) in water, and dilute to 1 littre.

[0024]...

Embodiment 2

[0030] The pleurotus eryngii functional rice flour and the glutinous rice freeze-dried powder obtained in Example 1 were analyzed for nutritional components respectively.

[0031] The crude protein content was determined by the Kjeldahl method, and the protein conversion factor was 6.25.

[0032] Crude fat content was determined by Soxhlet fat extraction method.

[0033] Crude polysaccharide (total polysaccharide) content was determined by anthrone sulfate method.

[0034] The reducing sugar content was determined by the Folin's phenol method.

[0035] The total polyphenol content was determined by UV spectrophotometry (calculated as gallic acid).

[0036] Amino acid content was determined by acid hydrolysis PITC pre-column derivatization reversed-phase high performance liquid chromatography; Agilent high performance liquid chromatography instrument 1200, Venusil-AA amino acid analysis special column (4.6*250mm, 5μm), the column temperature was 40 degrees Celsius, and the de...

Embodiment 3

[0043] 1. Preparation of Pleurotus eryngii functional rice noodles

[0044] 1. Preparation of Pleurotus eryngii functional rice noodles

[0045] (1) Pre-cultivation

[0046] With the step 1 of embodiment 1.

[0047] (2) Preparation of seed solution

[0048] With the step 2 of embodiment 1.

[0049] (3) Solid fermentation

[0050] Take 5 ml of the seed liquid obtained in step (2), inoculate it into a solid medium, and culture it at 25° C. in the dark for 30 days.

[0051] Solid medium: composed of 80 g of Japonica rice and 100 ml of water.

[0052] (4) post-processing

[0053] With the step 4 of embodiment 1.

[0054] The obtained freeze-dried powder is Pleurotus eryngii functional rice flour A.

[0055] 2. Preparation of Pleurotus eryngii functional rice noodles B

[0056] (1) Pre-cultivation

[0057] With the step 1 of embodiment 1.

[0058] (2) Preparation of seed solution

[0059] With the step 2 of embodiment 1.

[0060] (3) Solid fermentation

[0061] Take 5...

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Abstract

The invention discloses pleurotus eryngii functional rice flour. The preparation method is prepared by the following steps: (1) carrying out solid fermentation on pleurotus eryngii to obtain a pleurotus eryngii solide fermentation product, wherein a culture medium adopted by solid fermentation consists of 80g of a base material and 80-120ml of water, and the base material is at least one selectedfrom japonica rice, glutinous rice, indica rice and coix seeds; (2) drying the solid fermentation product, wherein drying is carried out by freeze drying and / or reduced-pressure drying; and (3) crushing the dried product. The obtained rice flour contains active nutrient components such as protein, polysaccharide, reducing sugar, amino acid, polyphenol and the like, and the ethanol extract and thewater extract of the rice flour show high antioxidant activity. The rice flour is convenient and quick to eat, and can meet daily nutritional requirements of people.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to functional rice noodles with pleurotus eryngii. Background technique [0002] Pleurotus eryngii is a new species of rare edible fungus that has been successfully developed and cultivated and integrates edible, medicinal and dietotherapy. The mushroom body has the aroma of almonds, the meat is thick, the taste is fresh and tender, the taste is fragrant, and the nutrition is rich. It can cook dozens of delicious dishes. It also has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, and preventing cardiovascular diseases. It is very popular with people, and its market price is 3-5 times higher than that of oyster mushrooms. [0003] Pleurotus eryngii is rich in nutrition, rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals. Every 100 grams of Pleurotus eryngii contains: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L31/00A23L33/10
CPCA23L7/198A23L31/00A23L33/10
Inventor 不公告发明人
Owner 杨瑞玉
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