Ganoderma lucidum premixed flour, ganoderma lucidum steamed bun and preparation method thereof

Abstract

The invention discloses lucid ganoderma premixed flour, lucid ganoderma steamed buns and a preparation method thereof.The preparation method of the lucid ganoderma premixed flour comprises the following steps that S1, lucid ganoderma sporocarp is smashed to obtain lucid ganoderma powder, and the lucid ganoderma powder is mixed with water to prepare premixed slurry; s2, adding a composite strain into the premixed slurry for fermentation; s3, carrying out pressurization treatment on the fermented material; s4, carrying out enzymolysis on the pressurized material by adopting a compound enzyme preparation; and S5, performing enzyme deactivation and drying on the materials subjected to enzymolysis to obtain the lucid ganoderma premixed powder. The lucid ganoderma premixed powder, the lucid ganoderma steamed buns prepared from the lucid ganoderma premixed powder and the preparation method of the lucid ganoderma steamed buns have the advantages that application is convenient and fast, extraction is efficient, the taste is improved, the product taste and flavor are good, functionality is high, the technology is controllable, and environment friendliness is achieved.

Description

Technical Field

[0001] This invention belongs to the field of functional food processing technology, specifically relating to a Ganoderma lucidum premixed powder, Ganoderma lucidum steamed buns, and their preparation methods, particularly a Ganoderma lucidum premixed powder prepared by bio-fermentation and enzymatic hydrolysis technology, Ganoderma lucidum steamed buns made using the premixed powder, and their preparation methods. Background Technology

[0002] Reishi mushroom is a precious medicinal and edible fungus, rich in polysaccharides, triterpenoids, and other active ingredients, possessing health benefits such as enhancing immunity and promoting calming the nerves and aiding sleep. However, the strong bitter taste of reishi fruiting bodies, whether consumed directly or simply crushed, is unacceptable, and their dense cell wall structure results in low dissolution rates and poor bioavailability of their active ingredients, severely limiting their widespread application in everyday foods. With the increasing popularity of healthy eating concepts, adding reishi's active ingredients to everyday foods has become a research hotspot.

[0003] Incorporating Ganoderma lucidum into steamed buns is an effective way to develop functional staple foods. Currently, common methods mainly involve simply crushing the Ganoderma lucidum fruiting body and adding it directly to flour, or using Ganoderma lucidum extract prepared by conventional water extraction. However, these methods have significant drawbacks: directly adding Ganoderma lucidum powder results in steamed buns with a rough texture, dull color, and a noticeable bitter taste, leading to low consumer acceptance; conventional water extraction has a limited cell wall disruption rate for Ganoderma lucidum, resulting in low extraction efficiency of active ingredients (especially polysaccharides and triterpenes), leading to limited content of effective components in the final product and insignificant functional effects.

[0004] To improve extraction efficiency, existing technologies employ methods such as enzymatic hydrolysis or fermentation. However, single processing methods often have limitations. For example, simple enzymatic hydrolysis is not thorough enough in treating the dense mycelial structure; simple fermentation has a long cycle and uncontrollable component transformation. Therefore, there is an urgent need for a comprehensive solution that can efficiently and gently release the active ingredients of Ganoderma lucidum and perfectly integrate into the taste and flavor of traditional staple foods. Summary of the Invention

[0005] The purpose of this invention is to provide a Ganoderma lucidum premixed powder and its preparation method.

[0006] The present invention also aims to provide a Ganoderma lucidum steamed bun made from the aforementioned Ganoderma lucidum premixed powder and a method for preparing the aforementioned Ganoderma lucidum steamed bun.

[0007] The first objective of this invention can be achieved by the following technical solution: a method for preparing Ganoderma lucidum premixed powder, comprising the following steps:

[0008] S1. Crush the fruiting body of Ganoderma lucidum to obtain Ganoderma lucidum powder, and mix it with water to make a premixed slurry;

[0009] S2. Add compound microbial strains to the premixed slurry for fermentation;

[0010] S3. Pressurize the fermented material;

[0011] S4. The pressurized material is enzymatically hydrolyzed using a compound enzyme preparation;

[0012] S5. The enzymatically hydrolyzed material is then inactivated and dried to obtain Ganoderma lucidum premixed powder.

[0013] In the above method for preparing Ganoderma lucidum premixed powder:

[0014] Preferably, the compound microbial strain in step S2 is Bacillus subtilis and yeast, with a mass ratio of 1:1; the amount of the compound microbial strain added is 2-5% of the total mass of the premixed slurry.

[0015] Preferably, the fermentation temperature in step S2 is 30-32℃, and the fermentation time is 24-72 hours.

[0016] Preferably, the processing pressure in step S3 is 1-3 MPa, and the processing time is 5-60 minutes.

[0017] Preferably, the compound enzyme preparation in step S4 is cellulase, pectinase and β-glucosidase, and the mass ratio of the three is 1:1:1; the amount of the compound enzyme preparation added is 0.5%-3% of the total mass of the material after pressure treatment.

[0018] Preferably, in step S4, the pH during enzymatic hydrolysis is 4.5-6.0, the temperature is 40-50℃, and the time is 2-6 hours.

[0019] The present invention also provides a Ganoderma lucidum premixed powder, which is prepared by the aforementioned preparation method.

[0020] The second objective of the present invention can be achieved by the following technical solution: a Ganoderma lucidum steamed bun, the raw materials of which include flour, water, yeast and the aforementioned Ganoderma lucidum premixed powder.

[0021] Preferably, the amount of Ganoderma lucidum premixed powder added is 5%-15% of the total mass of flour.

[0022] Within this range, functionality can be guaranteed without significantly affecting the dough's processing characteristics and the finished product's taste.

[0023] This steamed bun not only retains the soft texture and wheat aroma of traditional steamed buns, but also incorporates the unique flavor of Ganoderma lucidum. More importantly, it is rich in active ingredients such as Ganoderma lucidum polysaccharides and triterpenes extracted through a synergistic enhancement process.

[0024] The present invention has the following advantages:

[0025] (1) Convenient application: The Ganoderma lucidum premixed powder in this invention is stable in nature, easy to store and transport, and can be directly added to flour in proportion as a standardized raw material to make staple foods such as steamed buns, which simplifies the production process and is easy to promote industrialization.

[0026] (2) High-efficiency extraction and taste improvement: The preparation method of Ganoderma lucidum premixed powder of this invention organically combines three steps: biological fermentation (softening structure), physical pressure (instant cell wall breaking), and compound enzymatic hydrolysis (targeted hydrolysis). First, microbial fermentation is used, and then the cell structure of Ganoderma lucidum is initially destroyed under pressure and some bitter precursor substances are transformed. Then, compound enzymes are used in a targeted manner. Cellulase and pectinase destroy the cell wall, and β-glucosidase promotes the release and transformation of active ingredients such as Ganoderma lucidum polysaccharides, which greatly improves the dissolution rate of effective ingredients such as Ganoderma lucidum polysaccharides and triterpenes. At the same time, the substances that cause bitterness are deeply degraded, which fundamentally improves the taste.

[0027] (3) Excellent taste and flavor: Due to the use of efficient extraction process, only an appropriate amount of concentrated extract needs to be added to meet the functional requirements, avoiding the rough taste and strong bitterness caused by the introduction of a large amount of Ganoderma lucidum powder. The soluble components in Ganoderma lucidum premixed powder can be well integrated with the flour system, and the steamed buns made are delicate and elastic. The taste is not significantly different from ordinary steamed buns, and they have the natural fresh aroma of mushrooms, which is easy for consumers to accept.

[0028] (4) High functionality: Efficient extraction ensures that the active ingredients in the final steamed bun product are present in sufficient quantities, so that it truly has potential functional value;

[0029] (5) The process is controllable and environmentally friendly: The preparation process of the Ganoderma lucidum premixed powder of the present invention is mild, avoiding the damage of heat-sensitive active ingredients of Ganoderma lucidum by high temperature, strong acid and alkali or organic solvents. It has low energy consumption, strong specificity of enzymatic hydrolysis reaction, few by-products, relatively few impurities in Ganoderma lucidum premixed powder, and simple subsequent processing. Detailed Implementation

[0030] The present invention will be further described in detail below through embodiments, but the implementation of the present invention is not limited thereto.

[0031] Example 1

[0032] The method for preparing Ganoderma lucidum premixed powder provided in this embodiment includes the following steps:

[0033] S1. Take 100g of dried Ganoderma lucidum fruiting body, crush it through an 80-mesh sieve, add 500mL of purified water, and stir into a uniform premixed slurry;

[0034] S2. Add 5g of compound bacteria (Bacillus subtilis and yeast, commercially available, 1:1 mass ratio) to the premixed slurry and let it ferment at 30℃ for 48 hours.

[0035] S3. Pressurize the fermented material (put the fermented material into a flexible packaging bag and seal it, then place it in a pressurizing device for pressurization), with a processing pressure of 2 MPa and a processing time of 20 minutes;

[0036] S4. Adjust the pH of the pressurized material to 5.0, raise the temperature to 50℃, add a compound enzyme (cellulase, pectinase and β-glucosidase, enzyme activity ratio 1:1:1), the total amount of enzyme added is 2% of the total mass of the pressurized material, and enzymatic hydrolysis is performed under these conditions for 2 hours.

[0037] S5. The enzymatically hydrolyzed material is subjected to enzyme inactivation (90℃ water bath for 10 minutes) and dried to obtain Ganoderma lucidum premixed powder.

[0038] The method for preparing Ganoderma lucidum steamed buns using this Ganoderma lucidum premixed powder includes: taking 500g of ordinary flour, 3g of dry yeast, and 10g of Ganoderma lucidum premixed powder, mixing the Ganoderma lucidum premixed powder with an appropriate amount of water so that the total liquid volume is about 50% of the flour, using this mixture to knead the dough into a smooth dough; fermenting the dough at 35℃ and 80% humidity until it doubles in size, degassing, dividing and shaping, proofing for a second time for 15 minutes, placing it in a steamer, steaming over boiling water for 20 minutes, turning off the heat and letting it sit for 5 minutes before removing it.

[0039] Example 2

[0040] The method for preparing Ganoderma lucidum premixed powder provided in this embodiment includes the following steps:

[0041] S1. Take 100g of dried Ganoderma lucidum fruiting body, crush it through an 80-mesh sieve, add 500mL of purified water, and stir into a uniform premixed slurry;

[0042] S2. Add 3g of compound bacteria (Bacillus subtilis and yeast, commercially available, 1:1 mass ratio) to the premixed slurry and let it ferment at 31℃ for 60 hours.

[0043] S3. Pressurize the fermented material (put the fermented material into a flexible packaging bag and seal it, then place it in a pressurizing device for pressurization), with a processing pressure of 1 MPa and a processing time of 40 minutes;

[0044] S4. Adjust the pH of the pressurized material to 5.5, raise the temperature to 45℃, add a compound enzyme (cellulase, pectinase and β-glucosidase, enzyme activity ratio 1:1:1), the total amount of enzyme added is 1.5% of the total mass of the pressurized material, and enzymatically hydrolyze for 3 hours under these conditions;

[0045] S5. The enzymatically hydrolyzed material is subjected to enzyme inactivation (90℃ water bath for 10 minutes) and dried to obtain Ganoderma lucidum premixed powder.

[0046] The method for preparing Ganoderma lucidum steamed buns using this Ganoderma lucidum premixed powder includes: taking 500g of ordinary flour, 3g of dry yeast, and 5g of Ganoderma lucidum premixed powder, mixing the Ganoderma lucidum premixed powder with an appropriate amount of water so that the total liquid volume is about 50% of the flour, using this mixture to knead the dough into a smooth dough; fermenting the dough at 35℃ and 80% humidity until it doubles in size, degassing, dividing and shaping, proofing for a second time for 15 minutes, placing it in a steamer, steaming over boiling water for 20 minutes, turning off the heat and letting it sit for 5 minutes before removing it.

[0047] Example 3

[0048] The method for preparing Ganoderma lucidum premixed powder provided in this embodiment includes the following steps:

[0049] S1. Take 100g of dried Ganoderma lucidum fruiting body, crush it through an 80-mesh sieve, add 500mL of purified water, and stir into a uniform premixed slurry;

[0050] S2. Add 8g of compound microbial culture (Bacillus subtilis and yeast, commercially available, 1:1 mass ratio) to the premixed slurry and let it ferment at 32℃ for 24 hours.

[0051] S3. Pressurize the fermented material (put the fermented material into a flexible packaging bag and seal it, then place it in a pressurizing device for pressurization), with a processing pressure of 3 MPa and a processing time of 15 minutes;

[0052] S4. Adjust the pH of the pressurized material to 5.5, raise the temperature to 50℃, add a compound enzyme (cellulase, pectinase and β-glucosidase, enzyme activity ratio 1:1:1), the total amount of enzyme added is 12.5% ​​of the total mass of the pressurized material, and enzymatically hydrolyze for 3 hours under these conditions;

[0053] S5. The enzymatically hydrolyzed material is subjected to enzyme inactivation (90℃ water bath for 10 minutes) and dried to obtain Ganoderma lucidum premixed powder.

[0054] The method for preparing Ganoderma lucidum steamed buns using this Ganoderma lucidum premixed powder includes: taking 500g of ordinary flour, 2.5g of dry yeast, and 12g of Ganoderma lucidum premixed powder, mixing the Ganoderma lucidum premixed powder with an appropriate amount of water so that the total liquid volume is about 50% of the flour, using this mixture to knead the dough into a smooth dough; fermenting the dough at 35℃ and 80% humidity until it doubles in size, degassing, dividing and shaping, proofing for a second time for 15 minutes, placing it in a steamer, steaming over boiling water for 20 minutes, turning off the heat and letting it sit for 5 minutes before removing it.

[0055] Comparative Example 1

[0056] Ganoderma lucidum extract was prepared by traditional hot water extraction method: 100g of Ganoderma lucidum powder was added to 600mL of water and extracted by reflux at 90℃ for 2 hours. After filtration, the residue was extracted once more. The filtrates were combined, concentrated, and dried to obtain Ganoderma lucidum premixed powder. Steamed buns were made using this extract according to the method in Example 1.

[0057] Effect comparison test

[0058] 1. Determination of active ingredient yield: The contents of Ganoderma lucidum polysaccharides and total triterpenes in Ganoderma lucidum premix powder of Example 1 and Comparative Example 1 were determined. The results showed that the yields of polysaccharides and triterpenes in Example 1 were 38% and 45% higher than those in Comparative Example 1, respectively. The content of Ganoderma lucidum polysaccharides was determined according to GB / T 20019-2005 "Determination of Ganoderma lucidum polysaccharides in health foods". The determination of total triterpenes in Ganoderma lucidum health foods was performed using the spectrophotometric method of NY / T 3676-2020 "Determination of total triterpenes in Ganoderma lucidum".

[0059] 2. Sensory evaluation of steamed buns: Ten trained evaluators were organized to score the appearance, aroma, taste, texture, and overall acceptability of the steamed buns (out of 10). The average overall acceptability scores of the products in Examples 1-3 were 8.5, 8.2, and 8.0, respectively, while the average score of the product in Comparative Example 1 was only 6.0 due to its obvious bitterness and dark color.

[0060] 3. Texture Analysis (TPA): The hardness, elasticity, and chewiness of the steamed buns were measured using a texture analyzer. There was no statistically significant difference in the texture parameters between the product of Example 1 and ordinary white steamed buns (p>0.05), while the hardness of the product of Comparative Example 1 was significantly increased.

[0061] The above examples illustrate the present invention. It is important to note that these specific embodiments are for illustrative purposes only and do not constitute a limitation on the scope of protection of the present invention. Non-essential modifications and adjustments made by others based on the present invention still fall within the scope of protection of the present invention.

Claims

1. A method for preparing Ganoderma lucidum premixed powder, characterized in that, Includes the following steps: S1. Crush the fruiting body of Ganoderma lucidum to obtain Ganoderma lucidum powder, and mix it with water to make a premixed slurry; S2. Add compound microbial strains to the premixed slurry for fermentation; S3. Pressurize the fermented material; S4. The pressurized material is enzymatically hydrolyzed using a compound enzyme preparation; S5. The enzymatically hydrolyzed material is then inactivated and dried to obtain Ganoderma lucidum premixed powder.

2. The preparation method according to claim 1, characterized in that, The compound microbial strain mentioned in step S2 is Bacillus subtilis and yeast, with a mass ratio of 1:1; the amount of the compound microbial strain added is 2-5% of the total mass of the premixed slurry.

3. The preparation method according to claim 1, characterized in that, In step S2, the fermentation temperature is 30-32℃ and the fermentation time is 24-72 hours.

4. The preparation method according to claim 1, characterized in that, In step S3, the processing pressure is 1-3 MPa and the processing time is 5-60 minutes.

5. The preparation method according to claim 1, characterized in that, The compound enzyme preparation mentioned in step S4 consists of cellulase, pectinase and β-glucosidase, with a mass ratio of 1:1:1; the amount of the compound enzyme preparation added is 0.5%-3% of the total mass of the material after pressure treatment.

6. The preparation method according to claim 1, characterized in that, In step S4, the pH during enzymatic hydrolysis is 4.5-6.0, the temperature is 40-50℃, and the time is 2-6 hours.

7. A Ganoderma lucidum premixed powder, characterized in that, It is prepared by the preparation method according to any one of claims 1-6.

8. A type of Ganoderma lucidum steamed bun, characterized in that, Its raw materials include flour, water, yeast, and Ganoderma lucidum premixed powder as described in claim 7.

9. The Ganoderma lucidum steamed bun according to claim 8, characterized in that, The amount of Ganoderma lucidum premixed powder added is 5%-15% of the total mass of flour.

10. The method for preparing Ganoderma lucidum steamed buns according to claim 8 or 9, characterized in that, The process includes the following steps: mixing flour, yeast, and Ganoderma lucidum premix powder, adding water to form a dough, and then steaming the dough after fermentation, shaping, and a second proofing.