Multifunctional microbial food with edible and health-care functions

A microbial and multi-functional technology, applied in applications, botany equipment and methods, horticulture, etc., can solve the problems of high value, high cost, huge equipment process, etc., and achieve the effect of increasing flavor and reducing cost

Inactive Publication Date: 2007-01-17
张连李 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yoshii ordinary people reported that spores can be seen in 30 days, but the culture medium needs to add expensive adenosine triphosphate, etc. The value of adenosine input has greatly exceeded the value of the produced Cordyceps
Since mycelium and fruiting bodies have similar chemical components, pharmacologi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] (1) Steamed bun series - Cordyceps steamed buns, Ganoderma lucidum and Cordyceps steamed buns, etc.

[0015] 1000g of steamed bread flour, 600ml of soybean milk [100-200g of soybean milk], appropriate amount of dry yeast.

[0016] Method: Put the dry yeast into the steamed bun flour and mix well, add soy milk and knead into a dough. The above soy milk can also be replaced with 100-200g of soybean powder and 600ml of water (if you want to produce Cordyceps steamed buns with fruit bodies, add 1100ml of soy milk or water), leaven for 6-10 hours, the fermentation time depends on the temperature and the dry yeast It depends on the amount of dough, it is better to fully ferment the dough, and the pH value is natural. The above-mentioned puffing agent can also be puffed with chemical additives, but the pH value should be adjusted to about 6. The practical results are best fermented with dry yeast. Moreover, it grows well on all edible or concurrently medicinal fungi. Put it...

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Abstract

A multifunctional microbial food for both health-care and medical purposes is prepared from one or more of grains, bean, meat, egg, plant tuber, nut, etc through puffing, regulating pH=5-7 and water content =50-60%, steam sterilizing, inoculating edible bacterial spawn, and shade culturing at 15-25 deg.C.

Description

Technical field [0001] The invention relates to a multifunctional microbial food that can be cultivated from common food to be edible and medicinal, especially one or more kinds of food that can be grown on common grains, beans, meat, eggs, rhizomes, nuts, etc. or their products. Or the edible and medicinal multifunctional microbial food of the mycelium or fruiting body of the medicinal fungus. Background technique [0002] Traditional grains, beans, meat, eggs, rhizomes, nuts and their products have various production techniques, but the appearance, shape and taste have changed, and the nutritional content of the finished products cannot be increased. Among the above-mentioned traditional puffed products, yeast-fermented bread has a yeasty taste. Expansion of chemical additives, such as baking soda, the reaction product is not neutral, such as: NaCO 3 Alkaline, it saponifies with oil in food, produces bad taste and destroys nutrients in food, and reacts with flavonoid enz...

Claims

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Application Information

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IPC IPC(8): A01G1/04
Inventor 张连李张质力张偶旋
Owner 张连李
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