Fungus food capable of changing corn processing characteristics through ganoderma lucidum fermentation and preparation method thereof

A corn processing and Ganoderma lucidum fermentation technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, fungi, etc., can solve the problem of rough taste of corn flour processed products, poor viscoelasticity of corn flour dough, and high amylose content Advanced problems, to achieve the effect of increasing mycelium production, improving the effect of inoculation and cultivation, and increasing the effect of replenishment

Pending Publication Date: 2020-09-01
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Another object of the present invention is to provide a preparation method of ganoderma lucidum fermentation to change the processing characteristics of corn, which can increase the amylose content, reduce the amylopectin content and hemicellulose content in the bacteria food, and improve the existing Corn flour dough has poor viscoelasticity and flexibility, and the taste of corn flour processed products is rough

Method used

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  • Fungus food capable of changing corn processing characteristics through ganoderma lucidum fermentation and preparation method thereof
  • Fungus food capable of changing corn processing characteristics through ganoderma lucidum fermentation and preparation method thereof
  • Fungus food capable of changing corn processing characteristics through ganoderma lucidum fermentation and preparation method thereof

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Effect test

Embodiment 1

[0028] The preparation method of the bacterium grain which changes the processing characteristic of corn by ganoderma lucidum fermentation comprises the following steps:

[0029] S1. In a sterile environment, inoculate 1 ring of Ganoderma lucidum strain into 250 mL of PDB medium, and culture it on a shaking table at a temperature of 28° C. and a rotation speed of 145 r / min for 4 days to obtain activated Ganoderma lucidum strain, wherein, The preparation method of PDB medium is as follows: Weigh 35g of solid PDB medium and pour it into an Erlenmeyer flask, add 1000mL of distilled water, stir well to dissolve it completely, titrate with 4mol / L hydrochloric acid to pH 4.5, and autoclave at 121°C Bacteria for 30min, cooled to room temperature;

[0030] S2. Wash the corn kernels, soak them in boiling water for 2 hours, take them out and drain them, add dextrose accounting for 3% of the mass of corn kernels, magnesium sulfate heptahydrate accounting for 0.2% of the mass of corn kern...

Embodiment 2

[0035] The preparation method of the bacterium grain which changes the processing characteristic of corn by ganoderma lucidum fermentation comprises the following steps:

[0036] S1. In a sterile environment, inoculate 2 rings of Ganoderma lucidum into 500mL of PDB medium, culture on a shaker at a temperature of 25°C and a rotation speed of 145r / min for 4 days to obtain activated Ganoderma lucidum, wherein, The preparation method of PDB medium is as follows: Weigh 35g of solid PDB medium and place it in a conical flask, add 1000mL of distilled water, stir well to dissolve it completely, titrate with 4mol / L hydrochloric acid to pH 4.5, and autoclave at 121°C Bacteria for 30min, cooled to room temperature;

[0037] S2. Wash the corn kernels, soak them in boiling water for 2 hours, take them out and drain them, add dextrose accounting for 3% of the mass of corn kernels, magnesium sulfate heptahydrate accounting for 0.2% of the mass of corn kernels, and diphosphate diphosphate acc...

Embodiment 3

[0042] The preparation method of the bacterium grain which changes the processing characteristic of corn by ganoderma lucidum fermentation comprises the following steps:

[0043] S1. In a sterile environment, inoculate 1 ring of Ganoderma lucidum strain into 250 mL of PDB medium, and culture it on a shaking table at a temperature of 30° C. and a rotation speed of 145 r / min for 3 days to obtain activated Ganoderma lucidum strain, wherein, The preparation method of PDB medium is as follows: Weigh 35g of solid PDB medium and place it in a conical flask, add 1000mL of distilled water, stir well to dissolve it completely, titrate with 4mol / L hydrochloric acid to pH 4.5, and autoclave at 121°C Bacteria for 30min, cooled to room temperature;

[0044]S2. Wash the corn kernels, soak them in boiling water for 2 hours, take them out and drain them, add dextrose accounting for 3% of the mass of corn kernels, magnesium sulfate heptahydrate accounting for 0.2% of the mass of corn kernels, a...

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Abstract

The invention discloses a preparation method of fungus food capable of changing corn processing characteristics through ganoderma lucidum fermentation. The method comprises the following steps: S1, activating ganoderma lucidum strains to obtain activated ganoderma lucidum strains; S2, preparing a corn solid culture medium; S3, inoculating the activated ganoderma lucidum strains into the corn solidculture medium, and carrying out culturing until the culture medium is full of hyphae to obtain a culture material; and S4, taking out the culture material, and carrying out drying and grinding intopowder to obtain the fungus food. The invention further discloses the fungus food capable of changing corn processing characteristics through ganoderma lucidum fermentation. The fungus food has the advantages that the amylose content in the fungus food is improved, and amylopectin content and hemicellulose content in the fungus food are decreased, so that the problems that existing corn flour dough is poor in viscoelasticity and flexibility, and corn flour processed products are rough in taste are solved.

Description

technical field [0001] The invention relates to the technical field of bacteria food preparation. More specifically, the present invention relates to a fungus food for changing the processing characteristics of corn by fermenting ganoderma lucidum and a preparation method thereof. Background technique [0002] Corn is one of the main food crops in our country, occupies an important position in the dietary structure of our people, and is a well-deserved "No. 1 golden staple food". According to nutrition experts, the "universal nutrition" contained in corn is suitable for people of all ages. Its rich glutamic acid can promote brain development and is the best "education food" for children; the vitamin B family contained in it can regulate nerves, It is a "decompression food" suitable for white-collar workers; rich in linoleic acid and calcium, which can help regulate lipids and lower blood pressure; high fiber content makes corn a good "intestinal scraping food" that can prev...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L33/00C12N1/14C12R1/645
CPCA23L31/00A23L33/00C12N1/14
Inventor 唐选明张洁孟明佳雷彤彤
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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