Extraction method and application of beta-glucan of high-purity hericium erinaceus and mycelium thereof

Abstract

The invention belongs to the technical field of food additives, and particularly discloses an extraction method and application of beta-glucan of high-purity hericium erinaceus and mycelia of the hericium erinaceus, and the high-purity beta-glucan is obtained sequentially through pretreatment of the hericium erinaceus and the mycelia of the hericium erinaceus, hot water extraction, alcohol precipitation and Seavg method deproteinization. According to the extraction method provided by the invention, the utilization degree of the hericium erinaceus and the mycelium polysaccharide of the hericium erinaceus is improved, and the content of beta-glucan in the obtained hericium erinaceus and the mycelium polysaccharide of the hericium erinaceus is greater than 80%; cereal bread making examples prove that high-purity beta-glucan can remarkably improve the water binding capacity and oxidation resistance of cereal products, the quality characteristics of biscuits are improved, and certain oxidation resistance and blood sugar reduction effects are achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of food additives, and particularly relates to a method for extracting high-purity Hericium erinaceus and mycelium beta-glucan and application thereof. Background Art

[0002] Hericium erinaceus, also known as Hericium erinaceus and Hedgehog Mushroom, belongs to the kingdom of Fungi, class of Basidiomycota, order of Polyporales, family of Hericiaceae. It is a well-known edible and medicinal fungus with rich nutrition. Hericium erinaceus polysaccharide is one of the main active ingredients in Hericium erinaceus, and has multiple physiological functions such as anti-oxidation, hypoglycemic, anti-fatigue, anti-aging, anti-tumor, and immunomodulation. Hericium erinaceus polysaccharide is generally considered to be one of its important active substances and can be extracted from Hericium erinaceus fruiting bodies, mycelium and culture medium.

[0003] In addition to polysaccharides, Hericium erinaceus also contains lipids, pigments, phenolic substances, oligosaccharides and other components. Before extracting polysaccharides, these impurities need to be removed as much as possible, otherwise it will affect the purity of the polysaccharides and subsequent analysis and detection. Secondly, water extraction is a safe and environmentally friendly method, which is often used to extract Hericium erinaceus polysaccharides. However, to obtain high-yield polysaccharides, long extraction time, high temperature, high solid-liquid ratio and multiple extractions are often required. Therefore, it is necessary to optimize the extraction conditions of water extraction. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a method for extracting high-purity Hericium erinaceus and mycelium β-glucan and its application.

[0005] To achieve the above object, the present invention is implemented according to the following technical solutions:

[0006] A method for extracting high-purity Hericium erinaceus and mycelium β-glucan comprises the following steps:

[0007] 1) Pretreatment of Hericium erinaceus: taking dried fruiting bodies and / or mycelium of Hericium erinaceus and crushing them, soaking them in 95% by mass ethanol at room temperature for 24 hours, then filtering them with multi-layer gauze, collecting the precipitate, and evaporating the ethanol to obtain dried Hericium erinaceus powder;

[0008] 2) Hot water extraction: the obtained dried Hericium erinaceus powder was mixed with distilled water, and extracted in a boiling water bath for 2 hours. The extract was filtered through gauze and centrifuged to obtain a first filtrate and a first filter residue; the first filter residue was mixed with distilled water again, extracted in a boiling water bath for 2 hours, and the extract was filtered through gauze and centrifuged to obtain a second filtrate; the first filtrate and the second filtrate were combined and concentrated under reduced pressure to obtain a Hericium erinaceus concentrate;

[0009] 3) Alcohol precipitation: slowly add 95% ethanol by mass to the Hericium erinaceus concentrate, stirring while adding, until the mass fraction of ethanol in the Hericium erinaceus concentrate is 80%, stand at room temperature for more than 12 hours, centrifuge, collect the precipitate, add anhydrous ethanol, acetone and anhydrous ether to the precipitate in sequence for soaking and washing, remove the organic reagent, concentrate and freeze-dry to obtain Hericium erinaceus water-soluble crude polysaccharide;

[0010] 4) Seavg method for removing protein: add distilled water to the obtained crude water-soluble polysaccharide of Hericium erinaceus and dissolve it at 65°C, add chloroform at 1 / 5 volume of the polysaccharide extract, and then mix it with the same volume of n-butanol, shake it vigorously for 20 to 30 minutes to make the mixed solution into an emulsion, and the protein structure will be denatured to form a colloid, and the denatured protein at the junction of the water layer and the organic solvent layer can be removed by centrifugation; the polysaccharide solution without protein is concentrated under reduced pressure, and the concentrated solution is dialyzed, successively dialyzed with running tap water for 24 hours and distilled water for 36 hours; after the dialysis, the dialyzate is concentrated and freeze-dried to obtain high-purity β-glucan Hericium erinaceus polysaccharide.

[0011] Furthermore, in the above-mentioned method for extracting high-purity β-glucan from Hericium erinaceus and its mycelium, in step 1), the solid-liquid ratio of dried Hericium erinaceus fruiting bodies and / or mycelium to 95% ethanol by mass is 1g:15g.

[0012] Furthermore, in the above-mentioned method for extracting high-purity Hericium erinaceus and its mycelium β-glucan, in steps 2) and 3), the centrifugal speed is 4800 r / min and the centrifugation time is 15 min.

[0013] Furthermore, in the above-mentioned method for extracting high-purity Hericium erinaceus and its mycelium β-glucan, in step 2), the Hericium erinaceus concentrate is concentrated under reduced pressure to 1 / 10-1 / 5 of the original volume to obtain a Hericium erinaceus concentrate.

[0014] Furthermore, in the above-mentioned method for extracting high-purity Hericium erinaceus and its mycelium β-glucan, in step 4), the relative molecular weight cutoff of the dialysis bag used in the dialysis is 3500Da.

[0015] The second purpose of the present invention is to provide an application of high-purity β-glucan Hericium erinaceus polysaccharide extracted by the above-mentioned extraction method in the preparation of biscuits, wherein the added mass of high-purity β-glucan Hericium erinaceus polysaccharide in the biscuits is 1.25% of the mass of the wet raw materials of the biscuits.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] 1. The present invention provides a method for extracting high-purity Hericium erinaceus and its mycelium β-glucan, with abundant and easily available raw materials and simple production process. The Hericium erinaceus polysaccharide is extracted by water extraction and alcohol precipitation, which is simple and easy to operate, low in cost, pollution-free, and non-destructive to the structure; the utilization rate of Hericium erinaceus polysaccharide is improved, and the obtained Hericium erinaceus polysaccharide is rich in β-glucan.

[0018] 2. The Hericium erinaceus polysaccharide extract containing high-purity β-glucan obtained by the present invention can significantly improve the water holding capacity and antioxidant properties of the bread by adding it to cereal biscuits. It not only improves the quality characteristics of the biscuits, but also has certain antioxidant and hypoglycemic effects; and after addition, it has little effect on the appearance of the biscuits and will not affect the acceptance level of consumers.

[0019] 3. Adding Hericium erinaceus polysaccharide into biscuits can broaden the application areas of Hericium erinaceus deep processing. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with embodiments. The specific embodiments described herein are only used to explain the present invention and are not used to limit the invention.

[0021] Example 1

[0022] 1) Pretreatment of Hericium erinaceus: After the dried Hericium erinaceus fruiting bodies are crushed, they are soaked in 15 times the mass of 95% ethanol at room temperature for 24 hours to remove lipids, pigments, phenolic substances, oligosaccharides and other components. Then, they are filtered through 4 layers of gauze, the precipitate is collected, and the ethanol is evaporated to obtain dry Hericium erinaceus powder.

[0023] 2) Hot water extraction: The obtained dried Hericium erinaceus powder was mixed with distilled water at a weight / volume (g / mL) ratio of 1:15, and extracted in a boiling water bath for 2 hours. The extract was filtered through gauze and centrifuged (4800r / min, 15min) to obtain a first filtrate and a first filter residue. The first filter residue was extracted again by the same method, and the extract was filtered through gauze and centrifuged (4800r / min, 15min) to obtain a second filtrate. The first filtrate and the second filtrate were combined and concentrated under reduced pressure to 1 / 10-1 / 5 of the original volume to obtain Hericium erinaceus concentrate.

[0024] 3) Alcohol precipitation: slowly add 95% ethanol (stirring while adding) to the Hericium erinaceus concentrate until the ethanol mass fraction in the system is 80%, stand at room temperature for more than 12 hours, centrifuge (4800r / min, 15min), and collect the precipitate. Add anhydrous ethanol, acetone and anhydrous ether to the precipitate in sequence for soaking and washing, remove the organic reagent, concentrate and freeze-dry to obtain Hericium erinaceus water-soluble crude polysaccharide.

[0025] 4) Seavg method to remove protein: Add distilled water to the obtained water-soluble crude polysaccharide of Hericium erinaceus and dissolve it at 65°C, add chloroform according to 1 / 5 volume of the polysaccharide extract, and then mix it with the same volume of n-butanol, shake it vigorously for 20 to 30 minutes to make the mixed solution into an emulsion, and the protein structure will be denatured to form a colloid, and the denatured protein at the junction of the water layer and the organic solvent layer can be removed by centrifugation. The polysaccharide solution after protein removal is concentrated under reduced pressure, and the concentrated solution is dialyzed (the relative molecular weight cutoff of the dialysis bag is 3500Da), and then dialyzed with running tap water for 24 hours and distilled water for 36 hours. After the dialysis, the dialyzate is concentrated and freeze-dried to obtain a water-soluble refined polysaccharide of Hericium erinaceus containing high-purity β-glucan. After being tested by ion exchange chromatography and high-performance gel permeation chromatography, the glucan content of the fruiting body of Hericium erinaceus is 84.19%, and it contains high-purity β-glucan.

[0026] Example 2

[0027] 1) Pretreatment of Hericium erinaceus: The dried Hericium erinaceus mycelium was crushed and soaked in 15 times the mass of 95% ethanol at room temperature for 24 hours to remove lipids, pigments, phenolic substances, oligosaccharides and other components. Then, the mixture was filtered through 4 layers of gauze, the precipitate was collected, and the ethanol was evaporated to obtain dry Hericium erinaceus powder.

[0028] 2) Hot water extraction: The obtained dried Hericium erinaceus powder was mixed with distilled water at a weight / volume (g / mL) ratio of 1:15, and extracted in a boiling water bath for 2 hours. The extract was filtered through gauze and centrifuged (4800r / min, 15min) to obtain a first filtrate and a first filter residue. The first filter residue was extracted again by the same method, and the extract was filtered through gauze and centrifuged (4800r / min, 15min) to obtain a second filtrate. The first filtrate and the second filtrate were combined and concentrated under reduced pressure to 1 / 10-1 / 5 of the original volume to obtain Hericium erinaceus concentrate.

[0029] 3) Alcohol precipitation: slowly add 95% ethanol (stirring while adding) to the Hericium erinaceus concentrate until the ethanol mass fraction in the system is 80%, stand at room temperature for more than 12 hours, centrifuge (4800r / min, 15min), and collect the precipitate. Add anhydrous ethanol, acetone and anhydrous ether to the precipitate in sequence for soaking and washing, remove the organic reagent, concentrate and freeze-dry to obtain Hericium erinaceus water-soluble crude polysaccharide.

[0030] 4) Seavg method to remove protein: Add distilled water to the obtained water-soluble crude polysaccharide of Hericium erinaceus and dissolve it at 65°C, add chloroform according to 1 / 5 volume of the polysaccharide extract, and then mix it with the same volume of n-butanol, shake it vigorously for 20 to 30 minutes to make the mixed solution into an emulsion, and the protein structure will be denatured to form a colloid, and the denatured protein at the junction of the water layer and the organic solvent layer can be removed by centrifugation. The polysaccharide solution after protein removal is concentrated under reduced pressure, and the concentrated solution is dialyzed (the relative molecular weight cutoff of the dialysis bag is 3500Da), and then dialyzed with running tap water for 24 hours and distilled water for 36 hours. After the dialysis, the dialyzate is concentrated and freeze-dried to obtain a water-soluble refined polysaccharide of Hericium erinaceus containing high-purity β-glucan. After being tested by ion exchange chromatography and high-performance gel permeation chromatography, the glucan content in the Hericium erinaceus mycelium is 80.12%, and it contains high-purity β-glucan.

[0031] Example 3 Application

[0032] 1) Place the butter at room temperature, wait for it to soften, add powdered sugar, stir evenly, and beat with an electric whisk. The color will become lighter and whiter (similar to butter) and the volume will become slightly fluffy.

[0033] 2) Add egg yolk twice and mix well.

[0034] 3) Add the high-purity β-glucan Hericium erinaceus fruiting body polysaccharide prepared in Example 1 and stir evenly.

[0035] 4) Sift the low-gluten flour, oatmeal powder, milk powder and baking powder and add them to the butter custard paste, add edible salt, and stir evenly from bottom to top with a rubber spatula. Do not stir in circles to prevent the flour from coming out of the gluten. Make the flour and the butter custard paste completely blend together. The added mass of high-purity β-glucan Hericium erinaceus fruiting body polysaccharide in the biscuits is 1.25% of the mass of the wet raw materials of the biscuits.

[0036] 5) Place in baking tray.

[0037] 6) Preheat the oven to 170 degrees, put the baking tray into the oven, bake for 10 minutes first, then bake at 150 degrees for 10-15 minutes.

[0038] 7) After cooling, the mixture is placed in a sealed bag and stored at room temperature to obtain biscuits containing high-purity β-glucan Hericium erinaceus fruiting body polysaccharide (OC with HFP).

[0039] Example 4 Application

[0040] 1) Place the butter at room temperature, wait for it to soften, add powdered sugar, stir evenly, and beat with an electric whisk. The color will become lighter and whiter (similar to butter) and the volume will become slightly fluffy.

[0041] 2) Add egg yolk twice and mix well.

[0042] 3) Add the high-purity β-glucan Hericium erinaceus mycelium polysaccharide prepared in Example 2 and stir evenly.

[0043] 4) Sift the low-gluten flour, oatmeal powder, milk powder and baking powder and add them to the butter custard paste, add edible salt, and stir evenly from bottom to top with a rubber spatula. Do not stir in circles to prevent the flour from coming out of the gluten. Make the flour and the butter custard paste completely blend together. The added mass of high-purity β-glucan Hericium erinaceus mycelium polysaccharide in the biscuits is 1.25% of the mass of the wet raw materials of the biscuits.

[0044] 5) Place in baking tray.

[0045] 6) Preheat the oven to 170 degrees, put the baking tray into the oven, bake for 10 minutes first, then bake at 150 degrees for 10-15 minutes.

[0046] 7) After cooling, the mixture is placed in a sealed bag and stored at room temperature to obtain biscuits containing high-purity β-glucan Hericium erinaceus mycelium polysaccharide (OC with HMP).

[0047] Comparative Example 1

[0048] 1) Place the butter at room temperature, wait for it to soften, add powdered sugar, stir evenly, and beat with an electric whisk. The color will become lighter and whiter (similar to butter) and the volume will become slightly fluffy.

[0049] 2) Add egg yolk twice and mix well.

[0050] 3) Sift the low-gluten flour, oatmeal powder, milk powder and baking powder and add them to the butter custard paste. Add table salt and stir evenly from bottom to top with a rubber spatula. Do not stir in circles to prevent the flour from coming out. Make sure the flour and butter custard are completely blended together.

[0051] 4) Place in baking tray.

[0052] 5) Preheat the oven to 170 degrees, put the baking tray into the oven, bake for 10 minutes first, then bake at 150 degrees for 10-15 minutes.

[0053] 6) After cooling, the mixture is placed in a sealed bag and stored at room temperature to obtain ordinary oatmeal cookies (OC).

[0054] The moisture content of the biscuits prepared in Example 3, Example 4 and Comparative Example 1 was determined according to GB 5009.3, the fat content was determined according to GB 5009.6, the protein content was determined according to GB 5009.5, and the ash content was determined according to GB 5009.4. The results are shown in Table 1.

[0055] Table 1 Determination of basic ingredients of biscuits

[0056]

[0057] Note: Different letters in the same row indicate significant differences (P < 0.05)

[0058] As shown in Table 1, the moisture content and protein content of OC with HMP and OC with HFP were significantly higher than those of OC. Compared with OC, the total starch content of OC with HMP and OC with HFP was significantly reduced (P<0.05), among which OC withHMP had the lowest total starch content. The fat content of OC with HMP was significantly reduced (P<0.05), but the fat content of OC with HFP was not significantly reduced. There was no significant difference in the ash content among the three.

[0059] The water holding capacity (WHC) of the biscuits prepared in Example 3, Example 4 and Comparative Example 1 was measured as follows: 0.5 g of biscuits were weighed and dissolved in 10 mL of water, and then centrifuged at 4800 r / min for 10 min after being water-bathed at 37°C for 1 h. The weight of the precipitate (WW) and the weight after drying to a constant weight (WD) were weighed. The calculation formula is as follows: WHC (g / g) = (WW-WD) / WD. The results are shown in Table 2.

[0060] Table 2 Determination of water holding capacity of biscuits

[0061]

[0062] Note: Different letters indicate significant differences (P<0.05)

[0063] As shown in Table 2, compared with OC, the water holding capacity of OC with HMP and OC with HFP is significantly increased. This is because polysaccharides contain hydrophilic groups such as hydroxyl and carboxyl groups, which are water-soluble, swell when absorbing water, and have strong water holding capacity and swelling power.

[0064] Determination of the ductility coefficient of the biscuits prepared in Example 3, Example 4 and Comparative Example 1: The height (Width, W) and thickness (Thickness, T) of the biscuits were measured, and the measurement was repeated 5 times. The ratio of the width to the thickness was the ductility coefficient. The results are shown in Table 3.

[0065] Table 3 Expansion coefficient of biscuits

[0066]

[0067] Note: Different letters indicate significant differences (P<0.05)

[0068] As shown in Table 3, the ductility coefficient of OC with HMP and OC with HFP decreases. During the baking process, the biscuit water evaporates at the beginning of baking, causing the volume to increase. At the end of baking, it collapses because it cannot bear its own weight, resulting in more significant lateral expansion. Hericium erinaceus polysaccharide has good water absorption and water retention. Adding Hericium erinaceus polysaccharide during the baking process causes the dough to expand moderately, the biscuits become thicker, and the ductility coefficient decreases. This shows that Hericium erinaceus polysaccharide has a negative effect on the ductility coefficient of biscuits.

[0069] Effect of Hericium erinaceus polysaccharide on the color of biscuits prepared in Example 3, Example 4 and Comparative Example 1: The chromaticity values ​​of the three biscuits were measured using a precision colorimeter. L* represents brightness; a* represents red-green value; b* represents yellow-blue value. The results are shown in Table 4.

[0070] Table 4 Chroma of biscuits

[0071]

[0072] Note: Different letters in the same column indicate significant differences (P < 0.05)

[0073] As shown in Table 4, compared with OC, the L* of OC with HMP and OC with HFP are both darker, with L* decreasing by 8.11% and 3.81% respectively; w ith HMP and OC w The a* and b* of ith HFP are both larger, and OC w The a* and b* of ith HMP increased by 46.65% and 30.85%, respectively, while the a* and b* of OC with HFP increased by 28.74% and 14.57%, respectively. The color change of biscuits is mainly due to the color of the raw materials themselves, the Maillard reaction of sugars and amino acids, etc. The reason why OC with HMP is darker and has higher a* and b* may be that Hericium erinaceus polysaccharides react with proteins to form a Maillard reaction, which makes its color darker and yellower; while HMP itself is darker than wheat flour and brighter than HFP, making its biscuits darker than OC with HFP. In addition, during the baking process, Hericium erinaceus polysaccharides are decomposed into oligosaccharides and monosaccharides, and caramelization reaction occurs. The addition of Hericium erinaceus polysaccharides will make the color of the biscuits darker, redder, and bluer, but this irregular change may be related to the baking method.

[0074] Determination of pH value and alkalinity of biscuits prepared in Example 3, Example 4 and Comparative Example 1: Weigh 1 g of biscuits and dissolve them in 100 mL of water. Stir and mix well, let stand at room temperature for 1 hour, separate the supernatant, and measure the pH value. Alkalinity was measured according to GB / T 20980-2021 General Rules for Biscuit Quality. The results are shown in Table 5.

[0075] Table 5 pH value and alkalinity of biscuits

[0076]

[0077] Note: Different letters in the same row indicate significant differences (P < 0.05)

[0078] As shown in Table 5, there is no significant difference in pH value between OC with HMP and OC with HFP compared with OC. According to GB / T 20980-2021 General Rules for Biscuit Quality, the alkalinity of these three biscuits meets the standard.

[0079] Determination of the antioxidant properties of the biscuits prepared in Example 3, Example 4 and Comparative Example 1: Weigh 1 g of biscuits and dissolve them in 10 mL of 50°C water, shake and mix for 5 minutes, place them in a refrigerator at 4°C for 30 minutes, centrifuge them at 10000 r / min for 10 minutes, collect the supernatant, and place it in a -80°C refrigerator for later use. Refer to Table 6 for the results.

[0080] Table 6 Antioxidant value of biscuits

[0081]

[0082] Note: Different letters in the same column indicate significant differences (P < 0.05)

[0083] As shown in Table 6, the antioxidant capacity of OC with HMP and OC with HFP is significantly higher than that of OC. Since the antioxidant activity of HMP is significantly higher than that of HFP, the antioxidant activity of OC with HMP is significantly higher than that of OC with HFP.

[0084] The effect of Hericium erinaceus polysaccharide on the texture of biscuits is shown in Table 7.

[0085] Table 7 Effect of Hericium erinaceus polysaccharide on biscuit texture

[0086]

[0087] Note: Different letters in the same column indicate significant differences (P < 0.05)

[0088] As can be seen from Table 7, at an appropriate addition amount, Hericium erinaceus polysaccharide can significantly increase the hardness of biscuits, reduce the fracture of biscuits, and improve the texture of biscuits. On this basis, the hardness of OC with HMP and OC with HFP increased by 24.51% and 14.70%, respectively, and the fracture decreased by 33.33% and 12.50%, respectively. Among them, OC with HMP has the best quality, which may be due to the fact that HMP has higher purity than HFP and has a high water binding capacity, which makes the dough matrix better hydrated and the gluten network fully formed, improves the hardness of biscuits, and reduces the fracture of biscuits.

[0089] In summary, the high-purity β-glucan Hericium erinaceus polysaccharide extracted by the present invention is added to the biscuits, which improves the texture of the biscuits, increases the hardness of the biscuits, and reduces the breakage of the biscuits. In addition, the addition of high-purity β-glucan Hericium erinaceus polysaccharide also helps to enhance the antioxidant activity value of the biscuits and prolong the shelf life of the biscuits.

[0090] The technical solution of the present invention is not limited to the above-mentioned specific embodiments. All technical variations made according to the technical solution of the present invention fall within the protection scope of the present invention.

Claims

1. A method for extracting high-purity Hericium erinaceus and its mycelium β-glucan, characterized in that: The following steps are involved: 1) Pretreatment of Hericium erinaceus: taking dried fruiting bodies and / or mycelium of Hericium erinaceus and crushing them, soaking them in 95% by mass ethanol at room temperature for 24 hours, then filtering them with multi-layer gauze, collecting the precipitate, and evaporating the ethanol to obtain dried Hericium erinaceus powder; 2) Hot water extraction: the obtained dried Hericium erinaceus powder was mixed with distilled water, and extracted in a boiling water bath for 2 hours. The extract was filtered through gauze and centrifuged to obtain a first filtrate and a first filter residue; the first filter residue was mixed with distilled water again, extracted in a boiling water bath for 2 hours, and the extract was filtered through gauze and centrifuged to obtain a second filtrate; the first filtrate and the second filtrate were combined and concentrated under reduced pressure to obtain a Hericium erinaceus concentrate; 3) Alcohol precipitation: slowly add 95% ethanol by mass to the Hericium erinaceus concentrate, stirring while adding, until the mass fraction of ethanol in the Hericium erinaceus concentrate is 80%, stand at room temperature for more than 12 hours, centrifuge, collect the precipitate, add anhydrous ethanol, acetone and anhydrous ether to the precipitate in sequence for soaking and washing, remove the organic reagent, concentrate and freeze-dry to obtain Hericium erinaceus water-soluble crude polysaccharide; 4) Seavg method for removing protein: add distilled water to the obtained crude water-soluble polysaccharide of Hericium erinaceus and dissolve it at 65°C, add chloroform at 1 / 5 volume of the polysaccharide extract, and then mix it with the same volume of n-butanol, shake it vigorously for 20 to 30 minutes to make the mixed solution into an emulsion, and the protein structure will be denatured to form a colloid, and the denatured protein at the junction of the water layer and the organic solvent layer can be removed by centrifugation; the polysaccharide solution without protein is concentrated under reduced pressure, and the concentrated solution is dialyzed, successively dialyzed with running tap water for 24 hours and distilled water for 36 hours; after the dialysis, the dialyzate is concentrated and freeze-dried to obtain high-purity β-glucan Hericium erinaceus polysaccharide.

2. The method for extracting high-purity Hericium erinaceus and its mycelium β-glucan according to claim 1, characterized in that: In step 1), the solid-liquid ratio of the dried fruiting body and / or mycelium of Hericium erinaceus to 95% ethanol by mass is 1 g:15 g.

3. The method for extracting high-purity Hericium erinaceus and its mycelium β-glucan according to claim 1, characterized in that: In steps 2) and 3), the centrifugal speed is 4800 r / min and the centrifugal time is 15 min.

4. The method for extracting high-purity Hericium erinaceus and mycelium β-glucan according to claim 1, characterized in that: In step 2), the volume is concentrated under reduced pressure to 1 / 10-1 / 5 of the original volume to obtain Hericium erinaceus concentrated solution.

5. The method for extracting high-purity Hericium erinaceus and mycelium β-glucan according to claim 1, characterized in that: In step 4), the relative molecular weight cutoff of the dialysis bag used in the dialysis is 3500Da.

6. Use of high-purity Hericium erinaceus and its mycelium β-glucan extracted by the extraction method according to any one of claims 1 to 5 in the preparation of biscuits.

7. The use according to claim 6, characterized in that: The added mass of high-purity Hericium erinaceus and its mycelium β-glucan in the biscuits is 1.25% of the mass of the wet raw materials of the biscuits.

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