Preparation method of nutrient additive of Chinese sorghum smut fungi and its product

A nutritional additive and preparation technology, applied in the field of food additives, can solve problems such as sorghum smut fungi that have not yet been seen

Inactive Publication Date: 2005-06-01
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no food and food additives related to sorghum smut fungus in domestic and foreign markets

Method used

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Examples

Experimental program
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Embodiment

[0023] Harvesting sorghum black powder fungus with bract leaves is commonly known as sorghum umami, hereinafter referred to as sorghum umami. The best harvesting period of sorghum umami is the earing stage-sorghum umami is about to emerge from the bract leaves, but when it has not yet emerged , the bracts should be kept when harvesting; immediately wash the sorghum black rice with bract leaves with clean water, peel off the bract leaves of sorghum black rice, select 100g of non-deteriorated sorghum black rice, and pick out the deteriorated sorghum black rice, and immediately put them in boiling water The processing time is 3-10 minutes, the best time is 6 minutes. After blanching, it must be cooled rapidly. The process of cleaning, peeling, picking, blanching and cooling should be completed within 12 hours; The role of sorghum umami can change the ergosterol in sorghum umami into vitamin D, thereby improving the nutritional value of sorghum umami; the sun-dried sorghum umami is...

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Abstract

The nutritive black kaoliang powder fungus additive is prepared with black kaoliang powder fungus, also named as black kaoliang, as main material, and through gathering, rinsing and scalding, cooling, solarization, stoving, crushing, wall breaking and other technological steps. It contained rich mycose, dietary fiber, selenium, vitamins, protein, amino acids and other nutritious matters essential for human body. The nutritive black kaoliang powder fungus additive may be added into various kinds of food products.

Description

technical field [0001] The invention relates to a food additive, in particular to a preparation process of a sorghum smut fungus nutritional additive using sorghum smut fungus as a raw material and a product thereof. Background technique [0002] Sorghum head smut (Sporisorium reilianum) is a sorghum smut fungus, commonly known as sorghum umami, which has high nutritional, health and medicinal values. Sorghum smut fungus and many edible fungi belong to the Basidiomycetes fungus. Scholars in California have listed crop smut fungi as edible fungi. The rural areas of northern China have long had the habit of eating fresh sorghum umami. Sorghum smut fungus has strong anti-tumor activity and strong inhibitory effect on tumor cells; it has anti-aging effect on human body; it promotes the synthesis of protein and nucleic acid; it resists the damage of radiation and increases the content of white blood cells; Inflammation, hypoglycemic, hypolipidemic, antithrombotic, anticoagulant ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/10
CPCY02A40/90
Inventor 姜福林石太渊张华孙大为于淼李利峰吴兴壮张锐迟吉捷朱华
Owner 辽宁省农业科学院食品与加工研究所
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