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Organic lentinan soluble ball mixture capable of improving intestinal immunity and preparation method thereof

A technology of lentinan and immunity, applied in polysaccharide/gum-containing food ingredients, bacteria used in food preparation, dairy products, etc., to eliminate toxins in the body, avoid protein denaturation, and enhance the body's immune and disease resistance effects

Inactive Publication Date: 2021-03-09
ZHONGXIANG XINGLI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on adding organic lentinan to make people like to eat lentinan-soluble bean special dietary food that enhances immunity

Method used

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  • Organic lentinan soluble ball mixture capable of improving intestinal immunity and preparation method thereof
  • Organic lentinan soluble ball mixture capable of improving intestinal immunity and preparation method thereof
  • Organic lentinan soluble ball mixture capable of improving intestinal immunity and preparation method thereof

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Experimental program
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preparation example Construction

[0059] The preparation method of the lentinan soluble beans for improving intestinal immunity comprises the following steps:

[0060] 1) Weigh by weight: lentinan solution 10-40 parts, trehalose 5-10 parts, skimmed milk powder 100-120 parts, whey powder 10-20 parts, corn starch 25-30 parts, acetylated di 50-100 parts of starch phosphate, 1-5 parts of baking powder, 1-5 parts of compound probiotics, 0.5-1 part of multivitamins; wherein, the organic lentinan solution is prepared by the following steps:

[0061] a. Preparation of organic lentinan crude product:

[0062] Wash well-grown and non-mold organic fruiting bodies of mushrooms, cut off the roots, cut the caps into cubes, dry them at 70-80°C, grind them into powder, add cellulase and papain for enzymatic hydrolysis, and then add bile chloride Alkali-1,4-butanediol deep eutectic solvent extraction, filtration, the resulting filtrate was dialyzed to remove impurities, microfiltration activated carbon adsorption decolorizati...

Embodiment 1

[0103] The preparation method of the lentinan soluble beans for improving intestinal immunity comprises the following steps:

[0104] 1) Lentinan solution is prepared by the following steps:

[0105] a. Preparation of crude lentinan:

[0106] ①Wash well-grown and non-mold mushroom fruiting bodies, cut off the roots, cut the mushroom caps into cubes, dry them at a temperature of 100-120°C, and grind them into powder.

[0107] 2. Add cellulase (concentration of cellulase is 0.5wt%, aqueous solution) in powder, be that 45 ℃, pH are enzymolysis 45min under the condition of 4.6 at temperature; Then add papain (concentration of papain is 1.5wt%) , aqueous solution), at a temperature of 50°C and a pH of 6.1, enzymatic hydrolysis for 30 minutes; add water to boil for extraction, and filter; the resulting filtrate is removed by dialysis, adsorbed and decolorized by microfiltration activated carbon, and then heated and concentrated; finally, ethanol (volume concentration: 95% ethanol ...

Embodiment 2

[0124] The preparation method of the lentinan soluble beans for improving intestinal immunity comprises the following steps:

[0125] 1) Lentinan solution is prepared by the following steps:

[0126] a. Preparation of crude lentinan:

[0127] ①Wash well-grown and non-mold mushroom fruiting bodies, cut off the roots, cut the mushroom caps into cubes, dry them at a temperature of 100-120°C, and grind them into powder.

[0128] 2. add cellulase (concentration of cellulase is 0.5wt%, aqueous solution) to powder, enzymolysis is 45min under the condition of 45 ℃ and pH at temperature; then add papain (concentration of papain is 1.5wt%, aqueous solution), enzymolysis at a temperature of 50°C and a pH of 6.1 for 30 minutes; add water to boil for extraction, and filter; the resulting filtrate is dialysis-removed, decolorized by microfiltration activated carbon, and then heated and concentrated; finally, ethanol (volume concentration of 95 % ethanol solution.) Stirring, after static c...

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Abstract

The invention discloses an organic lentinan soluble ball mixture capable of improving intestinal immunity and a preparation method thereof. The organic lentinan soluble ball mixture comprises the following raw materials in parts by weight of 10-40 parts of lentinan solution, 5-10 parts of trehalose, 100-120 parts of skim milk powder, 10-20 parts of whey powder, 25-30 parts of cereal starch, 50-100parts of acetylated distarch phosphate, 1-5 parts of ferment powder, 1-5 parts of composite probiotics, and 0.5-1 part of compound vitamins. Organic shiitake mushrooms are adopted for the first timefor preparing yoghourt soluble ball mixture. The organic food is less in chemical substance residue, relatively less in pollution, better in taste, healthier, free of other side effects and suitable for children to eat.

Description

technical field [0001] The invention relates to the field of special dietary food processing, in particular to an organic lentinan soluble bean for improving intestinal immunity and a preparation method thereof. Background technique [0002] As the saying goes: "disease enters through the mouth". Most germs are ingested from the mouth, and the main way for bacteria and other pathogens to enter various organs of the human body is the intestinal tract. Therefore, intestinal immunity is very important for human health. The intestinal tract is the largest immune organ in the human body. Lymphoid tissue accounts for 25% to 40% of the entire intestinal tissue, and about 70% of the immune cells in the human body are assembled in the intestinal tract, which plays an important role in resisting invading pathogens and generating immune memory. Due to insufficient intestinal immunity, the intestinal structure is imperfect and loose, resulting in poor barrier function, and it is easy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125A23L33/10A23L33/135A23L33/15A23L33/155A23C21/06A23C21/02A23C21/08C08B37/00
CPCA23L33/125A23L33/10A23L33/135A23L33/15A23L33/155A23C21/06A23C21/02A23C21/08C08B37/0003A23V2002/00A23V2400/123A23V2400/249A23V2400/531A23V2200/324A23V2200/308A23V2200/30A23V2200/32A23V2250/51A23V2250/5118A23V2250/636A23V2250/702A23V2250/708A23V2250/218
Inventor 程世伦刘迪程治王军蒋敬睿姚璐璐顾月文
Owner ZHONGXIANG XINGLI FOOD
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