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

Abstract

The application belongs to the technical field of food additives, and particularly discloses a high-purity Hericium erinaceus and a method for extracting and applying beta-glucan from mycelium of the Hericium erinaceus, which comprises the following steps: pretreating the Hericium erinaceus and the mycelium thereof, extracting with hot water, alcohol precipitation, and removing protein by Seavg method to obtain high-purity beta-glucan. The method for extracting provided by the application improves the utilization of polysaccharides in the Hericium erinaceus and the mycelium thereof, and the content of beta-glucan in the polysaccharides obtained from the Hericium erinaceus and the mycelium thereof is greater than 80%. It is proved by the example of making grain bread that the high-purity beta-glucan can significantly improve the water retention and oxidation resistance of grain products, not only improves the quality characteristics of biscuits, but also has certain antioxidant and hypoglycemic effects.

Description

TECHNICAL FIELD

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

[0002] Hericium erinaceus, also known as Hericium erinaceus, is a famous edible and medicinal fungus with rich nutrition. Hericium erinaceus polysaccharide is one of the main active components of Hericium erinaceus, and has many physiological functions such as antioxidant, hypoglycemic, anti-fatigue, anti-aging, anti-tumor and immune regulation. Hericium erinaceus polysaccharide is widely considered to be one of the important active substances, which can be extracted from the fruiting body, mycelium and culture solution of Hericium erinaceus.

[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 the purity of polysaccharides and subsequent analysis and detection will be affected. Secondly, water extraction method is often used for the extraction of Hericium erinaceus polysaccharides as a safe and environmentally friendly method. However, to obtain high yield of polysaccharides, long extraction time, high temperature, high solid-liquid ratio and multiple extraction are often required. Therefore, it is necessary to optimize the extraction conditions of water extraction method. SUMMARY

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

[0005] In order to achieve the above purpose, the application is implemented according to the following technical scheme:

[0006] A method for extracting high-purity Hericium erinaceus and mycelium beta-glucan, comprising the following steps:

[0007] 1) Pretreatment of Hericium erinaceus: dry Hericium erinaceus fruiting body and / or mycelium are crushed, then soaked in 95% ethanol at room temperature for 24 hours, then filtered with multiple layers of gauze, the precipitate is collected and the ethanol is evaporated to obtain dry Hericium erinaceus powder;

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

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

[0010] 4) Protein removal by Seavg method: add distilled water to the obtained Hericium erinaceus water-soluble crude polysaccharide to be redissolved at 65℃, add chloroform at 1 / 5 volume of the polysaccharide extract, then mix with the same volume of n-butanol, shake vigorously for 20-30 min to make the mixed solution into a milk emulsion, the denatured protein forms a gel after the protein structure is denatured, centrifugal separation can remove the denatured protein at the junction of the water layer and the organic solvent layer; the polysaccharide solution after removing the protein is concentrated under reduced pressure, the concentrated solution is dialyzed, sequentially dialyzed with flowing tap water for 24 hours and distilled water for 36 hours; after the dialysis is completed, the dialyzed solution is concentrated, freeze-dried to obtain high-purity β-glucan Hericium erinaceus polysaccharide.

[0011] Further, in step 1) of the above high-purity Hericium erinaceus and mycelium β-glucan extraction method, the ratio of the dried Hericium erinaceus fruiting body and / or mycelium to the 95% ethanol solution is 1g:15g.

[0012] Further, in steps 2) and 3) of the above high-purity Hericium erinaceus and mycelium β-glucan extraction method, the rotation speed of the centrifugation is 4800r / min, and the centrifugation time is 15min.

[0013] Further, in step 2) of the above high-purity Hericium erinaceus and mycelium β-glucan extraction method, the concentrated solution of Hericium erinaceus is obtained by concentrating under reduced pressure to 1 / 10-1 / 5 of the original volume.

[0014] Further, in step 4) of the above high-purity Hericium erinaceus and mycelium β-glucan extraction method, the relative molecular weight cut-off of the dialysis bag used in dialysis is 3500Da.

[0015] The second object of the present application is to provide the use of high-purity β-glucan Hericium erinaceus polysaccharide extracted by the above extraction method in the preparation of biscuits, and the addition 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 application has the following beneficial effects:

[0017] 1. The application provides a high-purity Hericium erinaceus and its mycelium beta-glucan extraction method, which is rich in raw materials and easy to make. The water extraction and alcohol precipitation method is simple, low in cost, pollution-free, and does not damage the structure. The utilization of Hericium erinaceus polysaccharide is improved, and the obtained Hericium erinaceus polysaccharide is rich in beta-glucan.

[0018] 2. The Hericium erinaceus polysaccharide extract containing high-purity beta-glucan obtained by the application can significantly improve the water retention and oxidation resistance of bread when added to cereal biscuits. Not only does it improve the quality characteristics of the biscuits, but it also has certain antioxidant and hypoglycemic effects. After adding, it has little effect on the appearance of the biscuits and does not affect the acceptance level of consumers.

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

[0020] In order to make the purpose, technical scheme and advantages of the application clearer and more apparent, the following embodiments are used to further illustrate the application. The specific embodiments described herein are only used to explain the application and do not limit the application.

[0021] Example 1

[0022] 1) Pretreatment of Hericium erinaceus: After the dried Hericium erinaceus fruiting body is crushed, it is soaked in 15 times the mass of 95% ethanol at room temperature for 24 hours to remove lipids, pigments, phenolic substances and oligosaccharides. Then filter with 4 layers of gauze, collect the precipitate, and dry the ethanol to obtain dry Hericium erinaceus powder.

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

[0024] 3) Alcohol precipitation: Slowly add 95% ethanol (stir while adding) to the Hericium erinaceus concentrate until the mass fraction of ethanol in the system is 80%, and let it stand at room temperature for 12 hours or more. Centrifuge (4800 r / min, 15 min) and collect the precipitate. Add anhydrous ethanol, acetone and anhydrous ether to the precipitate in turn for soaking and washing to remove organic reagents. Concentrate and freeze-dry to obtain Hericium erinaceus water-soluble crude polysaccharide.

[0025] 4) Seavg method to remove protein: to the resulting Hericium erinaceus water-soluble polysaccharide, add distilled water to dissolve at 65°C, add chloroform at 1 / 5 volume of polysaccharide extract, then mix with the same volume of n-butanol, shake vigorously for 20-30 min to make the mixed solution into a milk, the protein structure denatures to form a gel, and the denatured protein at the junction of the water layer and the organic solvent layer can be removed by centrifugal separation. The polysaccharide solution after removing protein is concentrated under reduced pressure, and the concentrated solution is dialyzed (dialysis bag relative molecular weight cut-off is 3500 Da), and then dialyzed with flowing tap water for 24 h and distilled water for 36 h. After dialysis, the dialysate is concentrated, frozen and dried to obtain Hericium erinaceus water-soluble refined polysaccharide containing high-purity β-glucan. After ion exchange chromatography and high-performance gel permeation chromatography, the content of Hericium erinaceus fruiting body glucan in the polysaccharide is 84.19%, and it contains high-purity β-glucan.

[0026] Example 2

[0027] 1) Pretreatment of Hericium erinaceus: dry Hericium erinaceus mycelium is crushed and soaked in 15 times the mass of 95% ethanol at room temperature for 24 h to remove lipids, pigments, phenolic substances and oligosaccharides. Then filter with 4 layers of gauze, collect the precipitate, and dry the ethanol to obtain dry Hericium erinaceus powder.

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

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

[0030] 4) Seavg method to remove protein: to the resulting Hericium erinaceus water-soluble crude polysaccharide, add distilled water to dissolve at 65°C, add chloroform to 1 / 5 volume of polysaccharide extract, then mix with the same volume of n-butanol, shake vigorously for 20-30 min to make the mixed solution into a milk emulsion, the denatured protein forms a gel after the protein structure is denatured, and the denatured protein at the junction of the water layer and the organic solvent layer is removed by centrifugal separation. The polysaccharide solution after removing protein is concentrated under reduced pressure, and the concentrated solution is dialyzed (the relative molecular weight cut-off of the dialysis bag is 3500 Da), and then dialyzed with flowing tap water for 24 h and distilled water for 36 h. After dialysis, the dialysate is concentrated, frozen and dried to obtain Hericium erinaceus water-soluble refined polysaccharide containing high-purity β-glucan. After ion exchange chromatography and high-performance gel permeation chromatography, the content of glucan in the mycelium of Hericium erinaceus is 80.12%, and the content of high-purity β-glucan is high.

[0031] Example 3 Application

[0032] 1) Place the butter at room temperature, add sugar powder when the butter is softened, stir evenly, then beat with an electric egg beater, which shows a lighter color and a slightly puffy volume (similar to butter).

[0033] 2) Add egg yolk twice and stir evenly.

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

[0035] 4) Sift the low-gluten flour, oat flour, milk powder, and baking powder into the butter-egg-nutrient paste, add salt, and mix well from bottom to top with a rubber spatula without stirring in a circle to prevent the flour from developing gluten, so that the flour and butter-egg-nutrient paste are fully integrated. The addition of high-purity β-glucan Hericium erinaceus fruit body polysaccharide in the cookies is 1.25% of the wet raw material mass.

[0036] 5) Load into the baking tray.

[0037] 6) Preheat the oven to 170 degrees, place the baking tray in the oven, and bake for 10 minutes first, then bake at 150°C for 10-15 minutes.

[0038] 7) After cooling, place in a sealed bag and store at room temperature to obtain cookies with high-purity β-glucan Hericium erinaceus fruit body polysaccharide (OC with HFP).

[0039] Example 4 Application

[0040] 1) Place the butter at room temperature, add sugar powder when the butter is softened, stir evenly, then beat with an electric egg beater, which shows a lighter color and a slightly puffy volume (similar to butter).

[0041] 2) Add egg yolk in two times and stir well.

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

[0043] 4) Sieve low-gluten flour, oat flour, milk powder and baking powder and add into the butter-egg-milk paste, add edible salt, and stir well from bottom to top with a rubber spatula without circular stirring to prevent gluten from being formed, so that the flour and the butter-egg-milk paste are completely mixed 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) Load into a baking tray.

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

[0046] 7) After cooling, put into a sealed bag and store at room temperature to obtain the biscuits added with high purity β-glucan Hericium erinaceus mycelium polysaccharide (OC with HMP).

[0047] Comparative Example 1

[0048] 1) Put the butter at room temperature, and when the butter is softened, add the powdered sugar, stir well, and then beat with an electric egg beater until the color becomes lighter and white (similar to butter), and the volume becomes slightly fluffy.

[0049] 2) Add egg yolk in two times and stir well.

[0050] 3) Sieve low-gluten flour, oat flour, milk powder and baking powder and add into the butter-egg-milk paste, add edible salt, and stir well from bottom to top with a rubber spatula without circular stirring to prevent gluten from being formed, so that the flour and the butter-egg-milk paste are completely mixed together.

[0051] 4) Load into a baking tray.

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

[0053] 6) After cooling, put into a sealed bag and store at room temperature to obtain the ordinary oat biscuits (OC).

[0054] The moisture content of the biscuits prepared in Example 3, Example 4 and Comparative Example 1 is determined according to GB 5009.3, the fat content is determined according to GB 5009.6, the protein content is determined according to GB 5009.5, and the ash content is 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 difference (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 that of OC. The total starch content of OC with HMP and OC with HFP was significantly lower than that of OC (P < 0.05), and the total starch content of OC with HMP was the lowest. 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 ash content among the three.

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

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

[0061]

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

[0063] As shown in Table 2, compared with OC, the water holding capacity of OC with HMP and OC with HFP was significantly increased. This is because polysaccharides contain hydrophilic groups such as hydroxyl and carboxyl, have good water solubility, swell after absorbing water, and have strong water holding capacity and swelling capacity.

[0064] Determination of the spread coefficient of 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 ratio of width to thickness was the spread coefficient. The results are shown in Table 3.

[0065] Table 3 Spread coefficient of biscuits

[0066]

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

[0068] Table 3 shows that the elongation coefficients of OC with HMP and OC with HFP decreased. During the baking process, the biscuits increased in volume due to moisture evaporation in the early stages, and collapsed under their own weight at the end of baking, resulting in more significant lateral expansion. Hericium erinaceus polysaccharides have good water absorption and retention properties. Adding Hericium erinaceus polysaccharides during baking caused the dough to expand moderately, making the biscuits thicker and reducing the elongation coefficient. This indicates that Hericium erinaceus polysaccharides have a negative effect on the elongation coefficient of biscuits.

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

[0070] Table 4. Color of Cookies

[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* values ​​of OC with HMP and OC with HFP both darkened, with L* decreasing by 8.11% and 3.81%, respectively; OC w with HMP and OC w With HFP, both a* and b* increase, OC w The a* and b* values ​​of OC with HMP increased by 46.65% and 30.85%, respectively, while those of OC with HFP increased by 28.74% and 14.57%, respectively. The color changes in the cookies are mainly due to the inherent color of the raw materials and the Maillard reaction between sugars and amino acids. The darker OC with HMP and higher a* and b* values ​​are likely due to the Maillard reaction between Hericium erinaceus polysaccharides and proteins, resulting in a darker, more yellowish color. HMP itself is darker than wheat flour but lighter than HFP, making its cookies darker than those with OC with HFP. Furthermore, during baking, Hericium erinaceus polysaccharides are broken down into oligosaccharides and monosaccharides, undergoing caramelization. The addition of Hericium erinaceus polysaccharides can make the cookies darker, redder, and bluer, but this irregular change may be related to the baking method.

[0074] Determination of pH and alkalinity of biscuits prepared in Examples 3, 4, and Comparative Example 1: 1 g of biscuit was weighed and dissolved in 100 mL of water. After stirring and mixing, the mixture was allowed to stand at room temperature for 1 h. The supernatant was separated, and the pH value was measured. 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 the biscuits

[0076]

[0077] Note: The same column different letters represent significant difference (P<0.05)

[0078] From Table 5, there was 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 kinds of biscuits all met the standard.

[0079] Determination of the antioxidant activity of biscuits prepared in Example 3, Example 4 and Comparative Example 1: 1 g of biscuits was dissolved in 10 mL of 50℃ water, shaken and mixed for 5 min, placed in a refrigerator at 4℃ for 30 min, centrifuged at 10000 r / min for 10 min, the supernatant was collected and placed in a -80℃ refrigerator for standby. The results are shown in Table 6.

[0080] Table 6 Antioxidant activity value of biscuits

[0081]

[0082] Note: The same column different letters represent significant difference (P<0.05)

[0083] From Table 6, the antioxidant activity of OC with HMP and OC with HFP was significantly higher than that of OC. Since the antioxidant activity of HMP was significantly higher than that of HFP, the antioxidant activity of OC with HMP was 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 the texture of biscuits

[0086]

[0087] Note: The same column different letters represent significant difference (P<0.05)

[0088] From Table 7, it can be seen that under the appropriate addition amount, Hericium erinaceus polysaccharide can significantly improve the hardness of biscuits and reduce the breaking property 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 breaking property decreased by 33.33% and 12.50% respectively. Among them, the quality of OC with HMP is the best, which may be due to the higher purity of HMP than HFP, which has a high water binding capacity, resulting in better water binding in the dough matrix and complete formation of the gluten network, thereby improving the hardness of biscuits and reducing the breaking property of biscuits.

[0089] In summary, the high-purity beta-glucan Hericium erinaceus polysaccharide extracted by the present application is added to biscuits, which improves the texture of the biscuits, increases the hardness of the biscuits, and at the same time reduces the breaking property of the biscuits. In addition, the addition of high-purity beta-glucan Hericium erinaceus polysaccharide also helps to enhance the antioxidant activity value of the biscuits, prolonging the storage time of the biscuits.

[0090] The technical scheme of the present application is not limited to the above specific embodiments, and any technical modification made according to the technical scheme of the present application falls within the protection scope of the present application.

Claims

1. A method for extracting Hericium erinaceus polysaccharide containing high-purity β-glucan, characterized in that, Comprising the following steps: 1) Pretreatment of Hericium erinaceus: dry Hericium erinaceus fruiting bodies and / or mycelium were crushed and soaked in 95% ethanol at room temperature for 24 h. The ratio of dry Hericium erinaceus fruiting bodies and / or mycelium to 95% ethanol was 1 g: 15 g. The mixture was then filtered through multiple layers of gauze. The precipitate was collected and the ethanol was evaporated to obtain dry Hericium erinaceus powder; 2) Hot water extraction: the dry Hericium erinaceus powder obtained was mixed with distilled water and extracted in a boiling water bath for 2 h. The extract was filtered through gauze and centrifuged to obtain a first filtrate and a first residue. The first residue was mixed with distilled water again and extracted in a boiling water bath for 2 h. The extract was filtered through gauze and centrifuged again 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 a Hericium erinaceus concentrate; 3) Alcohol precipitation: 95% ethanol was slowly added to the Hericium erinaceus concentrate obtained, and stirring was performed while adding. The mass fraction of ethanol in the Hericium erinaceus concentrate was adjusted to 80%, and the mixture was allowed to stand at room temperature for 12 h or more. The mixture was then centrifuged, and the precipitate was collected. The precipitate was soaked and washed with anhydrous ethanol, acetone, and anhydrous diethyl ether, respectively. The organic reagents were removed, and the mixture was concentrated and freeze-dried to obtain a Hericium erinaceus water-soluble crude polysaccharide; 4) Protein removal by Seavg method: distilled water was added to the Hericium erinaceus water-soluble crude polysaccharide obtained, and the mixture was resolubilized at 65°C. Chloroform was added at a volume of 1 / 5 of the polysaccharide extract, and then mixed with an equal volume of n-butanol. The mixture was vigorously shaken for 20-30 min to form a milky emulsion. After the protein structure was denatured, a gel was formed. The denatured protein at the interface between the water layer and the organic solvent layer was removed by centrifugation. The polysaccharide solution after protein removal was concentrated under reduced pressure, and the concentrate was dialyzed. The dialysis bag used had a relative molecular weight cut-off of 3500 Da. The dialysis was performed using flowing tap water for 24 h and distilled water for 36 h, respectively. After dialysis, the dialysate was concentrated and freeze-dried to obtain a Hericium erinaceus polysaccharide containing high-purity β-glucan.

2. The method for extracting Hericium polysaccharide containing high-purity β-glucan according to claim 1, characterized in that, In steps 2) and 3), the centrifugation speed was 4800 r / min, and the centrifugation time was 15 min.

3. Use of the Hericium erinaceus polysaccharide containing high-purity β-glucan extracted by the extraction method of any one of claims 1 or 2 in the preparation of biscuits.

4. Use according to claim 3, characterized in that, The addition amount of the Hericium erinaceus polysaccharide containing high-purity β-glucan in the biscuits was 1.25% of the wet raw material mass of the biscuits.

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