Food for assisting in preventing tumors and preparation method thereof
By combining edible mushrooms and low-temperature infiltration and cooking methods, the problems of single ingredients and unreasonable preparation of existing foods are solved, and the effective ingredients are fully preserved and the auxiliary effect of preventing tumors is achieved, ensuring the safety and taste of the food.
Patent Information
- Application Number
- CN202411337986.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-25
- Publication Date
- 2024-12-31
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The existing foods that claim to have tumor prevention effects on the market are unclear in terms of efficacy, single ingredients, and unreasonable preparation methods, resulting in loss of active ingredients or reduced activity.
Complex food consisting of a variety of edible mushrooms such as ash tree flower, schizofume, matsutake mushroom, sulphur mushroom, Cordyceps flower and umbrella. Through low-temperature infiltration and batch cooking methods, ensure the filling and analysis of medicinal substances. And preserve it to avoid adverse reactions from protein to the human body and form a slightly yellow and fragrant soup.
Improve immunity, prevent tumors, relieve tumor-related blood sugar abnormalities, ensure full retention of medicinal substances, achieve good auxiliary prevention effects, and avoid adverse reactions. The soup tastes delicious and fragrant.
Smart Images
Figure BDA0005058828320000071 
Figure BDA0005058828320000072
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of health food, in particular to a food for assisting in preventing tumors and a preparation method thereof. Background Art
[0002] Tumor has always been one of the major diseases that seriously threaten human health. With the changes in modern lifestyles, the intensification of environmental pollution and the aging of the population, the incidence of tumors has shown an increasing trend year by year. At present, the treatment of tumors mainly includes surgery, radiotherapy, chemotherapy and other methods, but these methods are often accompanied by certain side effects and the cost of treatment is high. Therefore, finding a safe and effective method to assist in the prevention of tumors has extremely important practical significance. In the research of traditional medicine and modern nutrition, people have gradually realized that diet is closely related to the occurrence and development of tumors. A reasonable diet structure can enhance the body's immunity and reduce the risk of tumors. Many natural foods are rich in nutrients and bioactive substances. These substances have antioxidant, anti-inflammatory, and immune system regulation effects, which may play a positive auxiliary role in the prevention of tumors. In recent years, a large number of studies have been devoted to exploring foods with tumor prevention effects. Among them, some plant foods such as vegetables, fruits, and whole grains have attracted much attention because they are rich in nutrients such as vitamins, minerals, and dietary fiber. For example, broccoli is rich in glucosinolates, which can produce isothiocyanates with anti-cancer activity after being metabolized by the human body; lycopene in tomatoes has a strong antioxidant effect, which can reduce the damage of free radicals to cells and reduce the risk of tumors; dietary fiber in whole grains can promote intestinal peristalsis, reduce the residence time of harmful substances in the intestine, and reduce the probability of intestinal tumors such as colon cancer. In addition, some Chinese medicinal materials that can be used as both medicine and food have also been found to have potential tumor prevention effects. For example, ginsenosides in ginseng have the effect of regulating the immune system and inhibiting the growth of tumor cells; polysaccharides and triterpenoids in Ganoderma lucidum have antioxidant, anti-tumor and immunomodulatory effects; wolfberry polysaccharides in wolfberry can enhance the body's immunity and have a certain inhibitory effect on the growth and metastasis of tumor cells.
[0003] However, although there are some foods on the market that claim to have the ability to prevent tumors, most products have the following problems: first, the efficacy is unclear and lacks scientific basis; second, the ingredients are single and it is difficult to play a comprehensive preventive role; third, the preparation method is unreasonable, resulting in the loss of effective ingredients or reduced activity. Summary of the invention
[0004] The purpose of the present invention is to provide a food for assisting in preventing tumors and a preparation method and device thereof, so as to solve the problems of unclear efficacy, single ingredients and unreasonable preparation method proposed in the above background technology.
[0005] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a food for assisting in preventing tumors, comprising the following components: by weight, 25-65 parts of Grifola frondosa, 35-55 parts of Schizophylla, 24-57 parts of Matsutake, 18-64 parts of Sulphureus, 7-15 parts of Cordyceps sinensis, 30-50 parts of Coprinus comatus and 450 parts of water.
[0006] A method for preparing food for assisting in preventing tumors, the method comprising the following steps:
[0007] S1. Take an appropriate amount of water and put it into an electric casserole and heat it to T1. Put Grifola frondosa and Cordyceps sinensis flowers for low-temperature infiltration to obtain a raw infusion, pour out the raw infusion and seal it;
[0008] S2. Take an appropriate amount of water, Schizophyllum, Matsutake, Sulfur and Coprinus comatus and put them into an electric casserole and heat until boiling, then turn off the power and cool naturally to T2, and maintain T2 for insulation and cooking;
[0009] S3. The raw infusion is then added to the electric casserole and continued to cook T2 to obtain the pre-cooked soup base, the pre-cooked soup base and the solid residue are filtered and separated and poured out to collect and seal;
[0010] S4. Add the remaining water to the electric casserole to continue boiling the solid residue, filter out the solid residue to obtain the final soup base;
[0011] S5. Mix the pre-cooked soup base with the final-cooked soup base and seal them for storage.
[0012] Preferably, the addition ratio of water in S1, S2 and S4 is 1:1:3.
[0013] Preferably, the heating rate of the electric casserole in S1 is controlled at 2-4°C / min.
[0014] Preferably, the temperature range of T1 in S1 is 65-75° C., and the time range of low-temperature soaking in S1 is 2.5-3.5 h. After the raw soaking liquid in S1 is poured out, it is naturally cooled to room temperature.
[0015] Preferably, the heating rate of the electric casserole in S2 is controlled at 3-5°C / min.
[0016] Preferably, the range of T2 in S2 is 45-55° C., and the range of the heat preservation cooking time in S2 is 4.5-6 h.
[0017] Preferably, the time range of the heat preservation and cooking in S3 is 3-4.5 hours, and the pre-cooked soup base in S3 is naturally cooled to room temperature after being poured out.
[0018] Preferably, the boiling time of the solid slag in S4 is in the range of 1.5-2.5h.
[0019] Preferably, the mixing ratio of the pre-cooking soup base and the final-cooking soup base in S5 is 1:(1.5-2).
[0020] Compared with the prior art, the present invention has the following beneficial effects: the food for assisting in preventing tumors:
[0021] 1. Based on the principle that mushroom polysaccharides can improve immunity and prevent tumors, after multiple rounds of screening, based on the Yin-Yang theory of traditional Chinese medicine and the principle of drug compatibility, a food with a composite mushroom base that can improve immunity and prevent tumors is developed, which is mainly composed of a variety of edible mushrooms, so as to achieve the purpose of auxiliary prevention of tumors and alleviate the abnormal blood sugar that causes tumors;
[0022] 2. Through low-temperature infiltration of different materials and batch cooking, different medicinal substances in the materials can be fully precipitated and will not be excessively destroyed during the cooking process, ensuring that the medicinal substances are fully retained and achieving a better auxiliary effect;
[0023] 3. By using only the soup without eating the mushrooms, we can avoid the adverse reactions of mushroom protein to the human body. At the same time, by avoiding eating mushrooms, the soup base color is light yellow and clear, the taste is delicious, and the smell is aromatic and not pungent. DETAILED DESCRIPTION
[0024] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0025] The invention provides a technical solution: a food for assisting in preventing tumors, comprising the following components: by weight, 25-65 parts of maitake mushrooms, 35-55 parts of schizophylla, 24-57 parts of matsutake mushrooms, 18-64 parts of sulphur mushrooms, 7-15 parts of cordyceps flowers, 30-50 parts of coprinus comatus and 450 parts of water.
[0026] A method for preparing food for assisting in preventing tumors, the method comprising the following steps:
[0027] S1. Take an appropriate amount of water and put it into an electric casserole and heat it to T1. Put Grifola frondosa and Cordyceps sinensis flowers for low-temperature infiltration to obtain a raw infusion, pour out the raw infusion and seal it;
[0028] S2. Take an appropriate amount of water, Schizophyllum, Matsutake, Sulfur and Coprinus comatus and put them into an electric casserole and heat until boiling, then turn off the power and cool naturally to T2, and maintain T2 for insulation and cooking;
[0029] S3. The raw infusion is then added to the electric casserole and continued to cook T2 to obtain the pre-cooked soup base, the pre-cooked soup base and the solid residue are filtered and separated and poured out to collect and seal;
[0030] S4. Add the remaining water to the electric casserole to continue boiling the solid residue, filter out the solid residue to obtain the final soup base;
[0031] S5. Mix the pre-cooked soup base with the final-cooked soup base and seal them for storage.
[0032] Embodiment 1
[0033] Step 1. Take 90 parts of water and put it into an electric casserole and heat it to 65°C, add 45 parts of maitake mushrooms and 12 parts of cordyceps flowers and carry out low-temperature infiltration for 2.5 hours to obtain a raw infusion, pour out the raw infusion, cool it naturally to room temperature and seal it;
[0034] Step 2. Put 90 parts of water, 45 parts of Schizophyllum, 35 parts of Matsutake, 45 parts of Sulphureus and 35 parts of Coprinus comatus into an electric casserole and heat until boiling, then turn off the power and cool naturally to 50°C, maintain 50°C and cook for 5 hours;
[0035] Step 3. Then add the raw infusion into the electric casserole and continue to cook at 50°C for 3.5 hours to obtain the pre-cooked soup base, filter and separate the pre-cooked soup base from the solid residue, pour out and cool naturally to room temperature, collect and seal;
[0036] Step 4. Add the remaining 270 parts of water into the electric casserole and continue to boil the solid residue for 2 hours, and filter out the solid residue to obtain the final soup base;
[0037] Step 5. Mix the pre-cooking soup base and the final-cooking soup base in a ratio of 1:2 and seal for storage.
[0038] Embodiment 2
[0039] Step 1. Take 90 parts of water and put it into an electric casserole and heat it to 75°C, add 45 parts of maitake mushrooms and 12 parts of cordyceps flowers and carry out low-temperature infiltration for 3.5 hours to obtain a raw infusion, pour out the raw infusion, cool it naturally to room temperature and seal it;
[0040] Step 2. Put 90 parts of water, 45 parts of Schizophyllum, 35 parts of Matsutake, 45 parts of Sulphureus and 35 parts of Coprinus comatus into an electric casserole and heat until boiling, then turn off the power and cool naturally to 55°C, maintain 55°C and cook for 6 hours;
[0041] Step 3. Then add the raw infusion into the electric casserole and continue to cook at 55°C for 4.5 hours to obtain the pre-cooked soup base, filter and separate the pre-cooked soup base from the solid residue, pour out and cool naturally to room temperature, collect and seal;
[0042] Step 4. Add the remaining 270 parts of water into the electric casserole and continue to boil the solid residue for 2.5 hours, and filter out the solid residue to obtain the final soup base;
[0043] Step 5. Mix the pre-cooked soup base and the final-cooked soup base in a ratio of 1:1.5 and seal and store;
[0044] Table 1-Detection data of active ingredients in each embodiment
[0045] Element Example 1 (g / 100g) Example 2 (g / 100g) protein 1.84 1.42 Schizophyllum endopolysaccharide 0.52 0.85 Crude polysaccharide 0.45 1.02 β-Glucan 1.21 1.48 Proteoglycan 0.43 0.78 globulin 1.12 0.58 Coprinus microsporus polysaccharide 2.55 3.42 Amino Acids 0.655 0.241 Cordyceps polysaccharide 2.15 3.54
[0046] It can be concluded from the above table that when the cooking time is short, the protein nutrients in the soup are well preserved, but the polysaccharide substances in the fungi are not dissolved enough, resulting in less effective ingredients in the soup for preventing tumors;
[0047] Among them, the polysaccharides in Schizophyllum are immune-active polysaccharides, which can improve cellular immune function, promote the formation of immunoglobulins, enhance the phagocytic and digestive functions of macrophages, significantly inhibit tumor growth, and have a good anti-tumor effect on Sarcoma180 solid tumors. Schizophyllum polysaccharides can activate immune cells, such as T lymphocytes, natural killer cells and macrophages, thereby reducing lymphoma cells. At the same time, schizophyllum polysaccharides are immune-active polysaccharides that can improve cellular immune function, promote the formation of immunoglobulins, stimulate the activity of the mononuclear macrophage system, enhance the phagocytic and digestive functions of macrophages, and enhance delayed skin allergies.
[0048] During the experiment, it was found that the spore polysaccharide (SPG1) and exospore polysaccharide (SPG2) of Schizophyllum can also restore the spleen plaque-forming cell (PFC) response of old mice to the level of adult mice, which is of certain significance for delaying aging. At the same time, the fruiting body and mycelium polysaccharides of Schizophyllum have obvious inhibitory effects on Staphylococcus aureus, Escherichia coli, Shigella dysenteriae, etc. By adding Schizophyllum polysaccharide to fish food and observing the survival rate of carp and flounder injected with the virus, the research results showed that Schizophyllum polysaccharide enhanced the defense ability of the two fish and greatly reduced the mortality rate. Later, the protective immune response of mice to Sendai virus infection was enhanced by Schizophyllum polysaccharide was observed, and it was found that the survival rate of virus-infected mice taking Schizophyllum polysaccharide was significantly improved compared with the control group.
[0049] Among them, Grifola frondosa, also known as wild candied dates or gray dates, is a common Chinese medicinal material. It contains a variety of nutrients and bioactive substances, including vitamin C, protein, and unsaturated fatty acids. It has the effects of lowering blood pressure, anti-diabetes, clearing heat and detoxifying. It is rich in vitamin C, which has a good antioxidant effect, can enhance human immunity, and play an auxiliary role in preventing tumors. The ingredients in Grifola frondosa can dilate blood vessels, lower blood pressure, and help prevent hypertension.
[0050] The β-glucan in Matsutake helps improve human immunity, anti-oxidation, and anti-aging effects;
[0051] Proteoglycan (PPF) in sulfur fungi can treat leukopenia, and has a good therapeutic effect on neurasthenia, etc., and can also regulate body functions;
[0052] The cordyceps polysaccharide in cordyceps flowers can regulate the internal environment of the human body, enhance the function of immune cells, thereby improving the body's disease resistance, and can also improve organ function and relieve physical fatigue.
[0053] The polysaccharide of Coprinus comatus in Coprinus comatus can treat food stagnation, indigestion, hepatitis and hemorrhoids. Regular consumption can help digestion and treat diabetes. It can also lower blood pressure, slow heart rate, increase cardiac output and speed up breathing. The fruiting body extract has an inhibitory effect on mouse sarcoma S-180 and Ehrlich ascites carcinoma.
[0054] Table 2- Effects of polysaccharides on the life extension rate of mice
[0055]
[0056] Table 3 - Effects of polysaccharides on tumor weight in mice
[0057]
[0058] It can be seen from Table 2 and Table 3 that Example 2 has significantly better life extension rate and tumor inhibition rate than Example 1 and the normal saline group.
[0059] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A food for assisting in preventing tumors, characterized in that: The invention comprises the following components: by weight, 25-65 parts of maitake mushroom, 35-55 parts of schizophylla, 24-57 parts of matsutake, 18-64 parts of sulphur fungus, 7-15 parts of cordyceps flower, 30-50 parts of coprinus comatus and 450 parts of water.
2. The method for preparing food for assisting tumor prevention according to claim 1, characterized in that: The preparation method comprises the following steps: S1. Take an appropriate amount of water into an electric casserole and heat to T1, put in maitake and cordyceps flowers for low-temperature infiltration to obtain a raw infusion, pour out the raw infusion and seal; S2. Take an appropriate amount of water, Schizophyllum, Matsutake, Sulfur and Coprinus comatus and put them into an electric casserole and heat until boiling, then turn off the power and cool naturally to T2, and maintain T2 for insulation and cooking; S3. The raw infusion is then added to the electric casserole and continued to cook T2 to obtain the pre-cooked soup base, the pre-cooked soup base and the solid residue are filtered and separated and poured out to collect and seal; S4. Add the remaining water to the electric casserole to continue boiling the solid residue, filter out the solid residue to obtain the final soup base; S5. Mix the pre-cooked soup base with the final-cooked soup base and seal them for storage.
3. The method for preparing food for assisting tumor prevention according to claim 2, characterized in that: The addition ratio of water in S1, S2 and S4 is 1:1:
3.
4. The method for preparing food for assisting tumor prevention according to claim 2, characterized in that: The heating rate of the electric casserole in S1 is controlled at 2-4°C / min.
5. The method for preparing food for assisting tumor prevention according to claim 2, characterized in that: The temperature of T1 in S1 is in the range of 65-75° C., and the time of low-temperature soaking in S1 is in the range of 2.5-3.5 h. After the raw soaking liquid in S1 is poured out, it is naturally cooled to room temperature.
6. The method for preparing food for assisting tumor prevention according to claim 2, characterized in that: The heating rate of the electric casserole in S2 is controlled at 3-5°C / min.
7. The method for preparing food for assisting tumor prevention according to claim 2, characterized in that: The range of T2 in S2 is 45-55° C., and the range of the heat preservation and cooking time in S2 is 4.5-6 hours.
8. The method for preparing food for assisting tumor prevention according to claim 2, characterized in that: The time range of the heat preservation and cooking in S3 is 3-4.5 hours, and the pre-cooked soup base in S3 is naturally cooled to room temperature after being poured out.
9. The method for preparing food for assisting tumor prevention according to claim 2, characterized in that: The boiling time of the solid slag in S4 is in the range of 1.5-2.5h.
10. The method for preparing food for assisting tumor prevention according to claim 2, characterized in that: The mixing ratio of the pre-cooking soup base and the final-cooking soup base in S5 is 1:(1.5-2).