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Preparation method of mushroom enzyme

A technology of enzymes and shiitake mushrooms, which is applied in the field of preparation of shiitake mushroom enzymes, can solve the problems of single preparation cost and nutritional value, and achieve the effects of improving utilization rate and added value, increasing nutritional value and health care value, and improving antioxidant properties

Pending Publication Date: 2021-05-25
WUHAN INSTITUTE OF TECHNOLOGY +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present invention aims to propose a preparation method of shiitake mushroom enzyme, which uses the shiitake mushroom stalk as the main material for fermentation, first carries out pretreatment to the shiitake mushroom stalk, and adds sugar and inorganic salts to prepare the shiitake mushroom enzyme medium, and then adds step by step Saccharomyces and lactic acid bacteria carry out static fermentation, and finally carry out post-fermentation. The obtained shiitake mushroom enzyme has high nutritional value and health value, which effectively solves the problem that the existing enzyme preparation mostly uses fruit as the raw material for enzyme preparation, making its preparation cost and nutritional value single value problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method of shiitake mushroom enzyme, specifically comprising the following steps:

[0041] 1) Dissolve 10g of yeast extract powder, 20g of peptone, and 20g of glucose in 1L of pure water, and then autoclave at 121°C for 20 minutes to obtain a YPD medium for cultivating yeast liquid seeds. Then, the activated The solid strain of yeast was inserted into the above-mentioned YPD medium, the rotating speed of the shaker was set at 120 rpm, and cultured at 28°C for 24 hours to obtain liquid yeast seeds;

[0042] 2) Mix beef extract 10g, yeast extract 10g, peptone 10g, glucose 20g, dipotassium hydrogen phosphate 2g, sodium acetate 5g, magnesium sulfate heptahydrate 0.2g, manganese sulfate tetrahydrate 0.05g, Tween 801g, tricitric acid Dissolve 2 g of ammonium in 1L of pure water, then autoclave at 121°C for 20 minutes to obtain an MRS medium for cultivating liquid seeds of lactic acid bacteria, and then insert the activated solid species of lactic acid bacteria in...

Embodiment 2

[0048] A preparation method of shiitake mushroom enzyme, specifically comprising the following steps:

[0049] 1) Dissolve 10g of yeast extract powder, 20g of peptone, and 20g of glucose in 1L of pure water, and then autoclave at 121°C for 20 minutes to obtain a YPD medium for cultivating yeast liquid seeds. Then, the activated The solid strain of yeast was inserted into the above-mentioned YPD medium, the rotating speed of the shaker was set at 120 rpm, and cultured at 28°C for 24 hours to obtain liquid yeast seeds;

[0050] 2) Mix beef extract 10g, yeast extract 10g, peptone 10g, glucose 20g, dipotassium hydrogen phosphate 2g, sodium acetate 5g, magnesium sulfate heptahydrate 0.2g, manganese sulfate tetrahydrate 0.05g, Tween 801g, tricitric acid Dissolve 2 g of ammonium in 1L of pure water, then autoclave at 121°C for 20 minutes to obtain an MRS medium for cultivating liquid seeds of lactic acid bacteria, and then insert the activated solid species of lactic acid bacteria in...

Embodiment 3

[0056] A preparation method of shiitake mushroom enzyme, specifically comprising the following steps:

[0057] 1) Dissolve 10g of yeast extract powder, 20g of peptone, and 20g of glucose in 1L of pure water, and then autoclave at 121°C for 20 minutes to obtain a YPD medium for cultivating yeast liquid seeds. Then, the activated The solid strain of yeast was inserted into the above-mentioned YPD medium, the rotating speed of the shaker was set at 120 rpm, and cultured at 28°C for 24 hours to obtain liquid yeast seeds;

[0058] 2) Mix beef extract 10g, yeast extract 10g, peptone 10g, glucose 20g, dipotassium hydrogen phosphate 2g, sodium acetate 5g, magnesium sulfate heptahydrate 0.2g, manganese sulfate tetrahydrate 0.05g, Tween 801g, tricitric acid Dissolve 2 g of ammonium in 1L of pure water, then autoclave at 121°C for 20 minutes to obtain an MRS medium for cultivating liquid seeds of lactic acid bacteria, and then insert the activated solid species of lactic acid bacteria in...

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Abstract

The invention provides a preparation method of a mushroom enzyme, which comprises the following steps: by taking mushroom stems as a fermentation main material, firstly pretreating the mushroom stems, adding sugar and inorganic salt to prepare a mushroom enzyme culture medium, then adding saccharomycetes and lactic acid bacteria step by step for standing fermentation, and finally performing after-ripening fermentation, so that nutritional ingredients of the mushroom stems are effectively dissolved out. According to the present invention, the prepared mushroom enzyme has characteristics of high polysaccharide concentration and high [gamma]-aminobutyric acid concentration, and further contains shiitake purine, a variety of free amino acids and other active substances, such that the oxidation resistance and other functions of the obtained mushroom enzyme are improved, and the functions of blood pressure improving, lipid lowering, calming, tumor inhibiting, intestine and stomach improving, arrhythmia regulating, epilepsy treating and the like are provided; in addition, additional flavor components can be generated, the taste and the smell of the mushroom enzyme are improved, the utilization rate and the additional value of the mushroom stems are increased, and the nutritional value and the health-care value of the mushroom enzyme are also increased.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a preparation method of shiitake mushroom enzyme. Background technique [0002] Enzyme refers to the use of microorganisms to ferment animals, plants and edible fungi under suitable fermentation conditions to obtain fermented products containing biologically active substances and nutrients. Studies have found that enzymes contain a variety of sugars, amino acids, flavonoids, phenols, and various biological enzymes. Anti-inflammatory, supplementary trace elements or vitamins and other effects. Different types of plants, animals or fungi in nature contain active ingredients or nutrients to a certain extent. After fermentation by specific microorganisms, the content of active substances is increased, and it is possible to obtain other active substances that are not in the raw materials, thereby providing the human body with all Nutrients needed or to relieve physical discomfor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00C12N1/20C12N1/16
CPCA23L33/00C12N1/20C12N1/16A23V2002/00A23V2200/326A23V2200/332A23V2200/31A23V2200/308A23V2200/32A23V2200/30A23V2200/322A23V2250/76
Inventor 胡国元吴红雷于国李伟伟
Owner WUHAN INSTITUTE OF TECHNOLOGY
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