Method for producing sparassis crispa fungus grain and preparation method of culture medium of sparassis crispa fungus grain

Abstract

The invention relates to the technical field of edible fungus grains, in particular to a method for producing sparassis crispa fungus grains and a method for manufacturing a culture medium of the sparassis crispa fungus grains, the sparassis crispa fungus grains are manufactured through manufacturing of a sparassis crispa mother strain, manufacturing of a sparassis crispa liquid strain, manufacturing of a quinoa culture medium and cultivation of sparassis crispa hyphae, and the sparassis crispa fungus grains are suitable for health food and infant food. , beauty products, postoperative rehabilitation nourishment and other edible products. According to the method, various nutritional ingredients are directly obtained from the hyphae, used chemicals are removed, the requirement for normal growth of the hyphae can be met, and the safety of the obtained product is better guaranteed. The human body absorption is easier; nutrient substances of the quinoa and the sparassis crispa are organically combined, the existing edible form of the sparassis crispa is broken, a novel diversified composite food is formed, and the nutritional value is improved.

Description

[0001] This application is a divisional application with application date of March 12, 2019, application number 201910186278.5, and invention name "A method for producing hydrangea mushroom food using quinoa". Technical Field

[0002] The present invention relates to the technical field of edible fungus food, and in particular to a method for producing hydrangea fungus food and a method for preparing a culture medium thereof, which can be used in health food, baby food, beauty products, and postoperative rehabilitation nutrition products. Background Art

[0003] Sparassis crispa, also known as hydrangea mushroom, is a member of the order Amorphophallales, family Hydrangeaceae, genus Sparassis. The fruiting body is medium to large fleshy, with many branches on a thick stalk, and countless twisted petals at the end of the branches, which is named after its shape resembling a giant hydrangea. The resources of Sparassis crispa are relatively scarce, and it is known as the "king of mushrooms". It is a very precious and precious medicinal and edible mushroom in the world.

[0004] 1. Hydrangea contains a lot of beta-glucan

[0005] The biggest feature of hydrangea is that it contains a large amount of β-glucan. According to the analysis of the Japanese Food Analysis Center, every 100g of hydrangea contains up to 43.6g of β-glucan, which is 3 to 4 times higher than that of Ganoderma lucidum and Agaricus blazei. It can be said that the β-glucan contained in hydrangea is the highest among mushrooms. Glucan is a polysaccharide formed by the polymerization of glucose monomers, which is divided into α-type and β-type. α-type glucan, such as starch, is the main source of energy for the body and has no biological activity. β-glucan is a biologically active substance. Medical research has confirmed that it has multiple functions such as immunomodulation, anti-tumor, anti-inflammatory, anti-viral, anti-oxidant, anti-radiation, hypoglycemic, hypolipidemic, and liver protection. Studies have also found that most polysaccharides with anti-tumor activity are β(1-3)D glucans with β(1-6) glycosidic bond branches. Studies have shown that β(1-3)D glucans from fungi usually have tumor inhibition effects. More than 70% of the glucan in Hydrangea is β(1-3)D glucan, which has good anti-tumor, immune regulation and hematopoietic function enhancement effects;

[0006] 2. Hydrangea contains a lot of antioxidants

[0007] Free radicals in the human body can cause oxidative damage to biological cells, leading to aging of the body, and destroying the body's disease resistance and defense capabilities, leading to chronic diseases such as cancer and cardiovascular disease. Nowadays, the antioxidant capacity of natural foods has been widely recognized by people. Among them, superoxide dismutase SOD can effectively remove free radicals in the body, prevent active oxygen from harming the body, and has antioxidant and anti-aging effects. According to measurements, the content of superoxide dismutase in hydrangea ranks first among all edible fungi;

[0008] 3. Hydrangea contains a lot of vitamins and minerals

[0009] Hydrangea contains vitamin C and vitamin E, and its vitamin E content ranks among the top in fungi and algae foods. These vitamins have antioxidant effects. Hydrangea also contains ergosterol, which can be converted into vitamin D under sunlight and ultraviolet rays. It can promote calcium and phosphorus absorption, is beneficial to bone formation, and prevents rickets in children and osteoporosis and osteomalacia in adults. Hydrangea contains a relatively high potassium content and a low sodium content. This high-potassium and low-sodium food has a diuretic effect and is very beneficial for patients with hypertension.

[0010] Summary: The content of superoxide dismutase and vitamin E in hydrangea are among the highest in fungal and algal foods, and it has significant effects in preventing the damage of active oxygen to the body, and in anti-oxidation and anti-aging.

[0011] Quinoa is considered by the Food and Agriculture Organization of the United Nations to be a food that can meet the nutritional needs of the human body as a single plant, and is recommended as the most suitable complete nutrition food for humans.

[0012] At present, there are relatively few hydrangea fruiting bodies in the market, and the consumption is mainly hydrangea fruiting bodies. This hydrangea mushroom food not only makes up for the contradiction between the supply and demand of hydrangea, but also provides consumers with a new type of food that is pollution-free, highly nutritious and easy to absorb. The hydrangea mycelium and quinoa provide the human body with essential amino acids, which has the characteristics of balanced nutrition, easy absorption, good taste, no pollution, and easy to eat. In the production process, it also avoids the disadvantages of difficulty in quality control, difficulty in preservation, single way of consumption, and high cost caused by unfavorable factors in the later stage of hydrangea cultivation. Summary of the invention

[0013] In order to overcome the deficiencies of the prior art, the present invention provides a method for producing hydrangea mushroom food and a method for preparing a culture medium thereof.

[0014] In order to achieve the above-mentioned invention object, the present invention adopts the following technical scheme:

[0015] The invention provides a method for preparing a culture medium for producing hydrangea fungus food: selecting high-quality quinoa without mildew as a raw material, adding clean water into a rinsing tank, pouring the quinoa raw material into the tank and stirring continuously to remove dust and impurities on the surface of the raw material, taking out the washed quinoa and draining it, adding 40% of the total weight of the quinoa raw material into a soaking tank, and soaking for 2 hours to make the water content of the quinoa reach 35% to 40%;

[0016] The sensory judgment standard for moisture control of quinoa culture medium is to hold the soaked raw material tightly in the hand without water droplets flowing out from between the fingers, reaching the state of "forming a ball when held and falling apart when loosened", that is, the moisture content meets the requirement. The processed quinoa is put into polypropylene culture bag. Each bag is required to not exceed 2 / 3 of the total amount of the culture bag. The bag is sealed with a culture cotton plug cover and placed in a sterilizer. It is sterilized at 121℃ for 60 minutes under a pressure of 0.15MPa and cooled naturally after sterilization.

[0017] The present invention provides a method for producing hydrangea mushroom food, the steps of which are as follows:

[0018] 1) Preparation of mother strain of hydrangea: Take the thick and incompletely stretched part of the hydrangea fruiting body, rinse it with sterile water, and pick a small piece of tissue with a scalpel in a sterile box and transfer it to the PDA slope. Culture it in a 25℃ constant temperature incubator for about 12 days. When the new mycelium grows vigorously, inoculate the new mycelium on the PDA flat culture medium and purify it at 25℃. The purified mycelium can be inoculated in a PDA slope test tube under sterile conditions and placed in a 25℃ constant temperature dark culture. After the mycelium is fully grown, it can be stored in a 4℃ refrigerator to obtain the mother strain of hydrangea;

[0019] 2) Preparation of hydrangea liquid strain:

[0020] a. Weigh 200 g of peeled potatoes, 20 g of glucose, and 2 g of peptone;

[0021] b. Cut the potatoes into slices, add 1L of water, boil for 20 minutes, filter the juice with gauze and set aside;

[0022] c. Add the above-mentioned glucose and peptone to potato juice and dilute to 1L with purified water to obtain a liquid bacterial culture medium;

[0023] d. Dispense the liquid culture medium into 250 mL suction filtration bottles, with a filling volume of 100 mL. Plug the bottle mouth with cotton plugs and sterilize it with high pressure steam at 0.1 MPa and 121°C for 30 minutes.

[0024] e. In a liquid culture medium that has been naturally cooled to room temperature, 6 to 8 pieces of mother culture blocks of Hydrangea are inoculated under sterile conditions, and static culture is carried out at 24 to 26°C for 24 hours; after the mycelium germinates, the mycelium is placed on an electromagnetic bed for culture, and the temperature is controlled at 24 to 26°C for 7 days; when the culture solution becomes clear and transparent, with a large number of mycelium balls suspended therein, the liquid culture of Hydrangea is obtained;

[0025] 3) Preparation of culture medium: prepare culture medium using the above preparation method;

[0026] 4) Cultivation of Hydrangea mycelium: The above-mentioned cultured liquid Hydrangea mycelium is inoculated into various sterilized culture media under aseptic conditions, with an inoculation volume of about 20 mL per bag. The culture is carried out in the dark at a temperature of 24-26°C for 40 days until the Hydrangea mycelium grows all over the culture media;

[0027] 5) Preparation of hydrangea fungus grain: drying various culture media covered with hydrangea mycelium at 80°C to reduce the water content to 6%, crushing the dried hydrangea mycelium culture media, and passing through a 80-200 mesh sieve to obtain hydrangea fungus grain;

[0028] Among them, all PDA culture media in this scheme do not contain the addition of potassium dihydrogen phosphate and magnesium sulfate.

[0029] A method for producing hydrangea fungus food, wherein the quinoa used in the preparation of the culture medium is replaced by wheat; the preparation of the wheat culture medium: selecting high-quality wheat as raw material, preliminarily rinsing, removing surface impurities, and soaking in pure water to make the water content of the wheat reach 40%. The treated wheat is put into a polypropylene culture bag, and then sterilized at 121°C for 60 minutes under a pressure of 0.15MPa, and then naturally cooled after sterilization.

[0030] A method for producing hydrangea fungus food, wherein the quinoa used in the preparation of the culture medium is replaced by corn; the preparation of the corn culture medium: selecting high-quality corn as raw material, preliminarily rinsing, removing surface impurities, and soaking in pure water to make the water content of the corn reach 60%. The treated corn is placed in a polypropylene culture bag, and then sterilized at 121°C for 90 minutes under a pressure of 0.15MPa, and then naturally cooled after sterilization.

[0031] A method for producing hydrangea fungus food, wherein the quinoa used in the preparation of the culture medium is replaced with sorghum; the preparation of the sorghum culture medium: selecting high-quality sorghum as raw material, preliminarily rinsing, removing surface impurities, and soaking in pure water to make the sorghum water content reach 50%. The treated sorghum is placed in a polypropylene culture bag, and then sterilized at 121°C for 60 minutes under a pressure of 0.15MPa, and then naturally cooled after sterilization.

[0032] Due to the adoption of the above-mentioned technical solution, the present invention has the following advantages:

[0033] A method for producing hydrangea mushroom food, using the control of water content in the culture medium: the control of water content is particularly important in the process of making solid culture medium. Too high or too low water content is not conducive to the growth of mycelium in the later stage. When the water content is too low, it will also affect the sterilization effect. When judging the water content of the culture medium, the current stage is mainly based on the experience of the experimenter, so the work experience of the operator is required to be high, and data can be accumulated through multiple experiments in the later stage. Analyze the results to achieve the effect of perfecting the production process; and control the contamination rate during the experiment: during the experiment, strictly follow the aseptic operation procedures, and when selecting experimental raw materials, use full and non-mildewed high-quality raw materials, which can effectively reduce the contamination rate of the experiment. Use of chemical drugs in the process of making mushroom food: when making hydrangea mother strains and liquid strains, add a certain amount of harmless chemicals according to the experimental requirements to promote the normal and vigorous growth of mycelium. When making solid culture medium in the later stage, no chemical drugs are added. Because the main development direction of this product is the imported food, it refuses to use all kinds of harmful additives. The hydrangea mushroom food produced can be used in the fields of health food, baby food, beauty products and postoperative recovery nutrition products; its advantages are as follows:

[0034] This technology combines quinoa and hydrangea mushroom nutrients organically through natural means, breaking the existing edible form of hydrangea mushrooms and forming a new type of diversified and complex hydrangea mushroom food; the hydrangea mushroom food can provide human essential amino acids at a much higher content than the fruiting body; various nutrients are directly obtained from the mycelium, which is easier for the human body to absorb; the method of the present invention eliminates the step of using chemical drugs, and can meet the requirements of normal mycelium growth through multiple tests, which is more secure for the safety of the products obtained later. It avoids the production and fruiting defects of hydrangea mushroom fruiting bodies and improves the nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 The present invention is a flow chart of producing hydrangea fungus food from quinoa. DETAILED DESCRIPTION

[0036] The present invention is further described in detail below through specific embodiments in conjunction with the accompanying drawings.

[0037] Example 1

[0038] like Figure 1 As shown, a method for producing hydrangea mushroom food using quinoa, the steps are as follows:

[0039] 1. Preparation of mother strain of hydrangea: Take the thick and incompletely stretched part of the hydrangea fruiting body, rinse it with sterile water, and in a sterile box, pick up a small piece of tissue with a scalpel and transfer it to the PDA slope. Incubate in a 25℃ constant temperature incubator for about 12 days. When the new mycelium grows vigorously, inoculate the new mycelium on the PDA flat culture medium and purify it at 25℃. The purified mycelium can be inoculated in a PDA slope test tube under sterile conditions and placed in a 25℃ constant temperature dark culture. After the mycelium is fully grown, it can be stored in a 4℃ refrigerator to obtain the mother strain of hydrangea.

[0040] 2. Preparation of hydrangea liquid strain:

[0041] a. Weigh 200g of peeled potatoes, 20g of glucose, and 2g of peptone;

[0042] b. Cut the potatoes into slices, add 1L of water, boil for 20 minutes, filter the juice with gauze and set aside;

[0043] c. Add the above-mentioned glucose and peptone to potato juice and dilute to 1L with purified water to obtain a liquid culture medium;

[0044] d. The liquid culture medium was divided into 250 mL suction filtration bottles, the filling volume was 100 mL, the bottle mouth was plugged with cotton plugs, and sterilized by high pressure steam at 0.1 MPa, 121 ° C for 30 minutes;

[0045] e. Under sterile conditions, inoculate 6 to 8 pieces of hydrangea mother culture blocks into the liquid culture medium that has cooled naturally to the test temperature, and culture them statically at 24 to 26°C for 24 hours. After the mycelium germinates, place it on an electromagnetic bed for culture, control the temperature at 24 to 26°C, and culture for 7 days. When the culture solution is clear and transparent, with a large number of mycelium balls suspended in it, the hydrangea liquid culture is obtained;

[0046] 3. Preparation of culture medium:

[0047] Preparation of quinoa culture medium: Select high-quality and non-moldy quinoa as raw material, add clean water to the rinsing tank, pour the quinoa raw material into the tank and stir continuously to remove dust and impurities on the surface of the raw material, remove the washed quinoa and drain, add 40% of the total weight of the quinoa raw material to the soaking tank, soak for 2 hours to make the quinoa water content reach 40%. The sensory judgment standard is to hold the soaked raw material tightly in the hand, without water droplets flowing out from the fingers, to achieve the situation of "holding it into a ball, loosening it", that is, the water content meets the requirements, put the processed quinoa into a polypropylene culture bag, each bag is required to not exceed 2 / 3 of the total amount of the culture bag, seal it with a culture cotton plug cover, place it in a sterilization cabinet, and sterilize it at 121℃ for 60 minutes under a pressure of 0.15MPa, and cool it naturally after sterilization;

[0048] 4. Cultivation of Hydrangea mycelium: Inoculate the above-mentioned cultured liquid Hydrangea mycelium into various sterilized culture media under aseptic conditions, with an inoculation volume of about 20 mL per bag, and culture in the dark at a temperature of 24-26°C for 40 days until the Hydrangea mycelium grows all over the culture media;

[0049] 5. Preparation of hydrangea fungus grain: Dry various culture media covered with hydrangea mycelium at 80°C to reduce the moisture content to 6%. Crush the dried hydrangea mycelium culture media and pass through a 80-200 mesh sieve to obtain hydrangea fungus grain.

[0050] Example 2

[0051] Regarding the preparation of culture medium, wheat can also be used. The preparation of wheat culture medium: select high-quality wheat as raw material, rinse it initially, remove surface impurities, soak it in pure water, and make the moisture content of wheat reach 40%. Put the treated wheat into a polypropylene strain bag, and then sterilize it at 121℃ for 60 minutes under a pressure of 0.15MPa, and cool it naturally after sterilization.

[0052] Example 3

[0053] As for the preparation of culture medium, corn can also be used. The preparation of corn culture medium: select high-quality corn as raw material, rinse it initially, remove surface impurities, soak it in pure water, and make the moisture content of corn reach 60%. Put the treated corn into a polypropylene strain bag, and then sterilize it at 121℃ for 90 minutes under a pressure of 0.15MPa, and cool it naturally after sterilization.

[0054] Example 4

[0055] Regarding the preparation of the culture medium, sorghum can also be used. The preparation of sorghum culture medium: select high-quality sorghum as raw material, rinse it initially, remove surface impurities, soak it in pure water, and make the sorghum water content reach 50%. Put the treated sorghum into a polypropylene strain bag, and then sterilize it at 121℃ for 60 minutes under a pressure of 0.15MPa, and cool it naturally after sterilization.

[0056] Characteristics of the production process of hydrangea fungus grain:

[0057] 1. Control of water content in culture medium: It is particularly important to control the water content in the process of making solid culture medium. Too high or too low water content is not conducive to the growth of mycelium in the later stage. When the water content is too low, it will also affect the sterilization effect. When judging the water content of culture medium, the current stage is mainly based on the experience of the experimenter, so the operator's work experience is required to be high. In the later stage, data can be accumulated through multiple experiments. Analyze the results to achieve the effect of perfecting the production process;

[0058] 2. Control of contamination rate during the experiment: During the experiment, the sterile operation procedures should be strictly followed, which is the basic guarantee for the success of the experiment. When selecting experimental raw materials, it is also necessary to pay attention to the use of high-quality raw materials that are full and free of mold, which can effectively reduce the contamination rate of the experiment;

[0059] 3. Thoughts on the use of chemicals in the production of mushroom food: No chemicals are added when making the mother culture and liquid culture of hydrangea, and when making quinoa culture medium. Because the main development direction of this product is direct food, there are no various additives.

[0060] In this experimental method, the moisture content of quinoa is controlled through the summary of multiple test data. The mycelium can grow normally when the moisture content is between 35% and 40%. Too high or too low will have a huge impact on the production process and make the final product fail to meet the standards.

[0061] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing a culture medium for producing hydrangea fungus food: selecting high-quality and mildew-free quinoa as a raw material, adding clean water into a rinsing tank, pouring the quinoa raw material into the tank and stirring continuously to remove dust and impurities on the surface of the raw material, taking out the washed quinoa and draining it, adding 40% of the total weight of the quinoa raw material into a soaking tank, and soaking for 2 hours to make the quinoa water content reach 35% to 40%; The sensory judgment standard for moisture control of quinoa culture medium is to hold the soaked raw material tightly in the hand without water dripping out from between the fingers, reaching the state of "forming a ball when held and falling apart when loosened", that is, the moisture content meets the requirement. The processed quinoa is put into polypropylene culture bag, and each bag is required to not exceed 2 / 3 of the total amount of the culture bag. The bag is sealed with a culture cotton plug cover, placed in a sterilizer, and sterilized at 121℃ for 60 minutes under a pressure of 0.15MPa, and cooled naturally after sterilization.

2. The method according to claim 1, characterized in that: The quinoa used in the preparation of the culture medium is replaced by wheat; the preparation method of the wheat culture medium is as follows: high-quality wheat is selected as the raw material, and after preliminary rinsing, surface impurities are removed, and the wheat is soaked in pure water to make the water content of the wheat reach 40%; The treated wheat was placed into a polypropylene culture bag, and then sterilized at 121°C for 60 minutes under a pressure of 0.15MPa, and then cooled naturally after sterilization.

3. The method according to claim 1, characterized in that: The quinoa used in the preparation of the culture medium is replaced by corn; the preparation of the corn culture medium: high-quality corn is selected as the raw material, after preliminary rinsing, surface impurities are removed, and the corn is soaked in pure water to make the water content of the corn reach 60%; The treated corn was placed into a polypropylene culture bag, and then sterilized at 121°C for 90 minutes under a pressure of 0.15MPa, and then cooled naturally after sterilization.

4. The method according to claim 1, characterized in that: The quinoa used in the preparation of the culture medium is replaced by sorghum; the preparation of the sorghum culture medium: high-quality sorghum is selected as the raw material, preliminarily rinsed, surface impurities are removed, and soaked in pure water to make the water content of the sorghum reach 50%; The treated sorghum was placed into a polypropylene culture bag, and then sterilized at 121°C for 60 minutes under a pressure of 0.15 MPa, and then cooled naturally after sterilization.

5. A method for producing hydrangea mushroom food, characterized in that: The steps as follows: 1) Preparation of mother strain of hydrangea: take the thick and incompletely stretched part of the hydrangea fruiting body, rinse it with sterile water, pick a small piece of tissue with a scalpel in a sterile box and transfer it to the PDA slope; culture it in a 25°C constant temperature incubator for about 12 days, wait for the new mycelium to grow vigorously, then inoculate the new mycelium on the PDA flat culture medium, and purify and culture it at 25°C. The purified mycelium can be inoculated in a PDA slope test tube under sterile conditions, and placed in a 25°C constant temperature dark culture. After the mycelium is fully grown, it can be stored in a 4°C refrigerator to obtain the mother strain of hydrangea; 2) Preparation of hydrangea liquid strain: a. Weigh 200 g of peeled potatoes, 20 g of glucose, and 2 g of peptone; b. Cut the potatoes into slices, add 1L of water, boil for 20 minutes, filter the juice with gauze and set aside; c. Add the above-mentioned glucose and peptone to potato juice and dilute to 1L with purified water to obtain a liquid bacterial culture medium; d. Dispense the liquid culture medium into 250 mL suction filtration bottles, with a filling volume of 100 mL. Plug the bottle mouth with cotton plugs and sterilize it with high pressure steam at 0.1 MPa and 121°C for 30 minutes. e. In a liquid culture medium that has been naturally cooled to room temperature, 6 to 8 pieces of mother culture blocks of Hydrangea are inoculated under sterile conditions, and static culture is carried out at 24 to 26°C for 24 hours; after the mycelium germinates, the mycelium is placed on an electromagnetic bed for culture, and the temperature is controlled at 24 to 26°C for 7 days; when the culture solution becomes clear and transparent, with a large number of mycelium balls suspended therein, the liquid culture of Hydrangea is obtained; 3) Preparation of culture medium: preparing the culture medium using the preparation method according to any one of claims 1 to 4; 4) Cultivation of Hydrangea mycelium: The above-mentioned cultured liquid Hydrangea mycelium is inoculated into various sterilized culture media under aseptic conditions, with an inoculation volume of about 20 mL per bag. The culture is carried out in the dark at a temperature of 24-26°C for 40 days until the Hydrangea mycelium grows all over the culture media; 5) Preparation of hydrangea fungus grain: drying various culture media covered with hydrangea mycelium at 80°C to reduce the water content to 6%, crushing the dried hydrangea mycelium culture media, and passing through a 80-200 mesh sieve to obtain hydrangea fungus grain; All the PDA culture media prepared above did not contain potassium dihydrogen phosphate and magnesium sulfate.

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