94 results about "Collybia" patented technology

The present invention discloses a method for culturing Collybia albuminosan which is symbiotic with white ants; the white ant is artificially propagated and the propagated white ants are moved into a formicary; the depth of the formicary is 60 cm with a diameter of 40 cm; the feed for white ant is placed at the bottom of the formicary; after the white ants are moved into the formicary, an 25 to 30 deep earth layer is covered on the formicary; the Collybia albuminosan seeds are sown in the earth. Moreover, corn, peanut or fruit tree can be planted on the earth. The feed of white ant is formed by fermentation of nine powder materials of Cyclobalanopsis glauca, dry walnut tree, corn cob core, bean smash powder, iron-like silky oak, soaking silky oak, corn straw, sorghum straw and sorghum rice and water. In this way, an excellent growing and propagating environment is established for white ants and conditions for Collybia albuminosan and other crops are created; a plurality of matched food chains are developed in a solid way which increase s the use value of the land.

The invention relates to a russula mycelium anti-staling agent and a preparing method thereof. The preparing process comprises acquiring russula mycelium extracting liquid after drying, crushing, performing microwave treatment and zymohydrolysis and filtering the russula mycelium, and blending agar, carboxymethyl chitosan, citric acid and sodium citrate to acquire the russula mycelium anti-staling agent. The russula mycelium anti-staling agent prepared by using the method is applied to refreshing high-class wild edible fungus such as matsutake, hickory chick, collybia albuminosa, etc. The refreshing time can be prolonged to 5 to 9 days, so the metamorphic grade of the high-class wild edible fungus during storage and transportation is decreased and the value of commodity is promoted.

The invention provides a composition of edible wild fungi and relates to healthcare food, in particular to a wild edible fungus composition with a healthcare function. According to the invention, the edible wild fungus composition mainly comprises wild fungus extract fine powder or wild fungus powder and auxiliary materials, wherein the weight percentage of the wild fungus extract fine powder or the wild fungus powder is 10-60 %; and the balance is the auxiliary materials; the wild fungus extract fine powder or the wild fungus powder is one or combination of more than one of tricholoma matsutake, collybia albuminosa, russula virescens, morchella esculenta, mushrooms, cantharellus cibarius, tremella aurantia and tremella; the weight percentages of the tricholoma matsutake, the collybia albuminosa, the russula virescens, the morchella esculenta, the mushrooms, the cantharellus cibarius, the tremella aurantia and the tremella are 1-99 %, 1-99 %, 1-99 %, 1-99 %, 1-99 %, 1-99 %, 1-99 % and 1-99 %. The edible wild fungus composition provided by the invention can be directly prepared into a corresponding preparation and can be also added into food as a food additive; and food with a function of improving human immunity is developed.

The invention provides an edible fungus mycelium fermented drink and a making method thereof. The edible fungus mycelium fermented drink is made by inoculating an edible fungus strain into fermentation liquor and then performing fermentation. The fermentation liquor is mainly prepared form water, plant fruits, potatoes, glucose, rock candy, peptone, the vitamin B1 and edible soil, wherein the plant fruits include any one or more of red dates, blueberries, wolfberry fruits and Paris polyphylla fruits, and the edible fungus includes any one of morchella, collybia albuminosa, bolete, tricholoma matsutake and truffles. The edible fungus mycelium fermented drink is of great benefit to human health as rich nutritional ingredients of the plant fruits and edible fungus mycelia are contained, is high in nutritional value as no substance harmful to the human body is added, and is low in price; as the making method is simple and convenient to implement, and the raw material cost is low, the investment of the whole production line is small.

The invention relates to randia cochinchinensis paste for stimulating the appetite. The randia cochinchinensis paste is prepared from the following medicines in parts by weight: 135-145 parts of randia cochinchinensis fruits, 80-95 parts of dried orange peel, 65-70 parts of water chestnuts, 50-65 parts of collybia albuminosa, 45-60 parts of haws, 40-55 parts of pseudo-ginseng, 40-45 parts of radix astragali, 30-35 parts of chili paste, 30-40 parts of red jujubes, 35-50 parts of Chinese wolfberry fruits, 5-10 parts of a soy sauce, 5-10 parts of distilled liquor, 1-5 parts of rice vinegar, 5-10 parts of vegetable oil, 10-15 parts of garlic cloves, 10-15 parts of fresh ginger and 1-5 parts of table salt. The invention further discloses a preparation method of the randia cochinchinensis paste. The randia cochinchinensis paste disclosed by the invention is outstanding in mouth feel, outstanding in nutrition, unique in taste, rich in mouth feel and appropriate in pepperiness; the eating field of randia cochinchinensis is greatly extended, and the randia cochinchinensis paste can be widely used for cooking means of steaming, frying, mixing, dipping and the like; the randia cochinchinensis paste has the effects of stimulating the appetite and promoting digestion; and the preparation method is simple and practicable, and convenient to operate, and specific efficacies and fragrance of the randia cochinchinensis are reserved.

The invention discloses mushroom and beef sauce and a preparation method thereof. The mushroom and beef paste is prepared by taking mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus, toadstool and beef as main materials, subjecting the main materials to deep processing, and mixing the obtained product with pepper, ginger, pericarpium zanthoxyli, fructus amomi, amomum tsaoko, clove seeds, star anise, monosodium glutamate, edible salt and water. The unique and novel preparation method ensures that the prepared mushroom and beef sauce has rich nutrients, attractive fragrance, delicious taste and rich mouthfeel. The grinded garlic, imperata root and the clove seeds which have antibacterial and anti-inflammation functions are added in the mushroom and beef sauce. The shelf life of food is prolonged, and the mushroom and beef sauce is suitable for industrial production.

The invention discloses spiced mushroom sauce and a preparation method thereof. The preparation method comprises the following steps: further processing mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus and toadstool; and mixing the mushrooms with soybeans, camellia oil, fresh ginger, fructus amomi, illicium verum, five spice powder, monosodium glutamate, chicken powder, bone meal, edible salt, cooking wine and water to produce the spiced mushroom sauce. The spiced mushroom sauce prepared through the special novel preparation method is rich in nutrients, delicious and rich in taste, long in shelf life and convenient to carry and has wide market prospect.

The invention discloses a spicy mushroom sauce and a preparation method thereof. Mushrooms such as Collybia albuminosa, russula virescens, Cantharellus cibarius, Coprinus comatus and Morchella vulgaris are deeply processed, soybean, camellia oil, dry chili, ginger, pepper, amomum villosum, star anise, monosodium glutamate, chicken essence, bone powder, salt, cooking wine and water are added into the mushrooms, so as to prepare the spicy mushroom sauce. The special novel preparation method makes the spicy mushroom sauce be rich in nutrition, spicy, delicious and richer in taste, long in shelf life, convenient to carry, and wide in market prospect.

The invention discloses a solid beverage formed by compounding pleurotus nebrodensis with small molecule peptides and a preparation method of the solid beverage, belongs to the technical field of solid beverage processing and provides a high nutrition functional food in the market. By using collybia albuminosa peptide powder, pleurotus nebrodensis peptide powder, mushroom peptide powder, chestnutground peptide powder, hericium erinaceus peptide powder, coprinus comatus peptide powder, tremellodon gelatinosum peptide powder, pleurotus eryngii peptide powder, abalone mushroom peptide powder, pleurotus ostreatus peptide powder, pleurotus citrinopileatus peptide powder and wild portobello peptide powder, the effects of lowering blood pressure, blood fat and cholesterol can be achieved by thesmall molecule peptides. Honey is a long-lived food and the substances are selected as main materials; polysaccharides, vitamins, trace elements, essential oils and the like are taken as auxiliary materials; the main materials and the auxiliary materials are weighed and mixed according to different proportions and the mixture is prepared into granules; and the granules are dried and packaged to obtain peptide granules. The solid beverage has the efficacy of lowering the high blood pressure, the high blood fat and the cholesterol.

The invention discloses a composite dried collybia albuminosa sauce and a preparation method thereof. The preparation method comprises the following steps: (1) screening and cleaning dried collybia albuminosa; (2) soaking the cleaned collybia albuminosa; (3) draining the soaked collybia albuminosa; (4) mashing the drained collybia albuminosa to obtain collybia albuminosa pulp; (5) performing enzymatic hydrolysis on the collybia albuminosa pulp, regulating the pH value to enable the pH of the pulp to be 5.5, and then adding cellulase, wherein the enzymatic hydrolysis temperature is 55-60 DEG C, the enzymatic hydrolysis time is 1 hour; then adding papain and flavored protease, wherein the enzymatic hydrolysis temperature is 50-60 DEG C, and the enzymatic hydrolysis time is 2 hours; (6) performing enzymic inactivation on enzymatic hydrolysate; (7) filtering the enzymatic hydrolysis on which the enzymic inactivation is performed; (8) seasoning the filtered enzymatic hydrolysis: adding table salt, white granulated sugar, gourmet powder, I+G, yeast extracts, dried scallop quality, ethyl maltol, ginger powder, pepper powder and sodium benzoate to the obtained enzymatic hydrolysate in the step (7), and stirring the materials of the enzymatic hydrolysate, the table salt, the white granulated sugar, the gourmet powder, the I+G, the yeast extracts, the dried scallop quality, the ethyl maltol, the ginger powder, the pepper powder and the sodium benzoate to enable the materials to be dissolved; (9) thickening the dissolved materials obtained in the step (8); and (10) filling the thickened materials in bottles, and disinfecting the bottles with the thickened materials. According to the composite dried termitomyces albuminosus sauce disclosed by the invention, the enzymatic hydrolysis time is shortened, the energy consumption is reduced, the stability of products is improved, and the prepared composite dried termitomyces albuminosus sauce is safe, healthy and rich in nutrition.

Disclosed is an edible stuffing of Collybia Albuminosa which comprises the following raw materials (by weight ratio): Collybia Albuminosa 10-90%, balancing amount of at least one selected from meat and seafood. The food comprises protein 28.8%, carbohydrate 42.7%, 16 kinds of amino acids, and rich Ca, Fe, P, K, vitamin and carotene.

The invention belongs to the field of food seasonings and discloses edible mushroom compound nutritional salt and a preparation method thereof. The edible mushroom compound nutritional salt is composed of, by mass percentage, 60-90% of edible salt and 10-40% of edible mushroom powder, wherein edible mushrooms include tricholoma matsutake, sparassis crispa, bolete, collybia albuminosa and red mushrooms. Wild edible mushroom plant organs and edible salt are selected as the raw materials, extraction processing and ultrafine powder processing techniques and technology are adopted to extract effective active ingredients such as amino acids, polysaccharides, mineral elements, flavones, sterols and adenosine in the edible mushrooms, the extracted effective active ingredients are combined with theedible salt, and synthetic essence and perfume and the like are not added, so that the prepared nutritional salt can improve human immunity and resist tumor and radiation and is natural, healthful, green and functional.

The invention relates to tea produced by combining tea leaf and various medicinal bacteria powder and fruiting bodies and production method of the tea. The health-care functional tea is made from, by weight, 20-60 parts of powders of caterpillar fungus, Collybia albuminosa and Ganoderma lucidum, 80-130 parts of fruiting body of caterpillar fungus, 15-25 parts of fruiting body of Ganoderma lucidum, and 800-1200 parts of tea leaf. Production method of the tea includes decocting the fruiting body of caterpillar fungus in water eight times of the fruiting body in amount for two times with each time for 1.5 hours, filtering, and concentrating to obtain extract with 1.30-1.38 of relative density (at 50 DEG C); placing the powders of caterpillar fungus, Collybia albuminosa and Ganoderma lucidum,the fruiting body of caterpillar fungus and the tea leaf into a mixer, mixing well, adding the extract of fruiting body of caterpillar fungus before mixing well again, fermenting for 10-30 hours, andperforming sterilization, drying and checking up to obtain the tea. The tea has the health functions of enhancing immunity, resisting fatigue and resisting ageing, and cares health while serving for tea drinking.

The invention discloses wild edible mushroom chafing dish seasoning and a preparation method thereof, and belongs to the technical field of food processing. The wild edible mushroom chafing dish seasoning is prepared from the following raw materials in parts by weight: 5-15 grams of truffle, 5-25 grams of morels, 5-20 grams of white ginseng, 5-25 grams of shiitake mushrooms, 5-20 grams of bolete,5-20 grams of collybia albuminosa, 5-20 grams of chanterelle, 5-20 grams of cold funguses and 5-20 grams of tricholoma matsutake. The preparation method comprises the following steps of taking raw materials, thoroughly cleaning the taken raw materials, performing drying, performing crushing, performing mixing, adding water, performing uniform blending, adding cellulase and protease, performing composite enzymolysis, performing decoction with soup stock, and performing concentration. The wild edible mushroom chafing dish seasoning disclosed by the invention is decocted from natural safe food materials, and various food materials are complementary in taste, so that the wild edible mushroom chafing dish seasoning has the advantages of warming and invigorating bodies without enabling people tosuffer from excessive internal heat, being delicious in taste, nourishing bodies, invigorating the spleen, stimulating the appetite, promoting digestion, being obvious in medical and edible effects,being convenient to eat and the like.

The invention discloses flour with effects of enriching blood and nourishing blood and a preparation method thereof. The flour comprises wheat powder, black soya bean, bucket wheat flour, longan pulp, mulberry, dictyophora phalloidea, cod meat, swamp eel meat, oyster meat, lotus seed powder, blackcurrant, collybia albuminosa, hair weeds, cistanche, pilose asiabell root, prepared rehmannia root, glossy privet fruit and herba cladostachvdis. The flour has a reasonable flour raw material formula, is rich in nutrients, is suitable for daily cooked wheaten food manufacture, contains Chinese herbal medicine components with effects of tonifying Qi and nourishing blood, and calming nerves, and has health care and health preserving effects.

The invention discloses a method for preparing collybia albuminosa compost. The collybia albuminosa compost consists of soybean cake, towel gourd stem leaf powder, wood ash powder, soybean stem leaf powder, corn stem leaf powder, pine needle meal, liquoric root powder, bitter gourd powder, dried orange peel powder, aucklandia root powder, sasangua cake powder and garlic powder, wherein the percentage is weight percentage. A large quantity of beneficial microorganisms produced in the ingredients and particle organic fertilizers in the ingredients can meet the growth and development requirements of collybia albuminosa, and the produced collybia albuminosa has large size, heavy weight, high growing speed and abundant nutrients, and is tender and delicious. Due to the adoption of the collybia albuminosa compost, the defects of shrunk leaf surfaces, slow growth, small size of yielded pleurotus sajor-caju, light weight, poor disease resistance and easiness in suffering from purupuru and various pathogens caused by the lack of various nutrients are overcome.

The invention discloses a selenium-enriching type solid compound condiment and a preparation method thereof. The selenium-enriching type solid compound condiment is prepared from the following components in parts by mass: 18-29 parts of a selenium-enriching component, 6-10 parts of Chinese prickly ash, 4-7 parts of star aniseed powder, 3-8 parts of ground pepper, 3-7 parts of liquorice root powder, 2-5 parts of powdered cinnamon, 3-6 parts of funnel powder, 2-5 parts of clove powder, 2-5 parts of dried hawthorn fruit powder, 6-11 parts of shrimp meal, 7-12 parts of beef powder, 8-14 parts of chicken powder, 6-10 parts of Thelephora ganbajun Zang powder, 7-12 parts of collybia albuminosa powder, 5-8 parts of ginger powder, 6-10 parts of yeast extract, 76-84 parts of sodium chloride, 32-41 parts of potassium chloride, 12-18 parts of refined chicken fat, 3-7 parts of disodium 5'-ribonucleotide, 7-11 parts of astaxanthin and 4-8 parts of silkworm chrysalis meal. The preparation method comprises the following steps: mixing the sodium chloride, the potassium chloride and the yeast extract in a stirring kettle; adding water and dissolving the materials, and heating to 80 DEG C; stirring and dissolving; heating and melting the refined chicken fat and adding the melted refined chicken fat and the residual components into the stirring kettle; stirring for 30 minutes; and spraying and drying by adopting a centrifugal spraying drying tower to obtain granular products. The condiment disclosed by the invention has abundant tastes, contains low sodium and high potassium and contains rich organic-state selenium.

The invention discloses a method of extracting Collybia albuminosa polysaccharide from Collybia albuminosa, comprising following steps: (1), extracting Collybia albuminosa at 30-40 DEG C for 1-3 h with hydrochloric acid solution having a mass fraction of 0.25-0.35% to obtain extract; (2), adding a base to the extract to adjust pH to 7.5-8.0, and removing insoluble substances by solid-liquid separation to obtain clarified aqueous solution A; (3), adding an acid to the aqueous solution A to adjust pH to 4.0-4.5, and removing insoluble substances by solid-liquid separation to obtain clarified aqueous solution B; (4), adding the aqueous solution B to macroporous resin columns, removing unadsorbed impurities by washing the macroporous resin column with water; washing macroporous resin with ethanol solution having a volume fraction of 15-20% to remove impurities higher in polarity; using ethanol solution having a volume fraction of 65-70% as a desorption solution to wash the macroporous resin, collecting the desorption solution after washing, and performing reduced pressure concentration and drying to obtain Collybia albuminosa extract. The method has a reasonable process and high extraction efficiency, is simple to operate and is suitable for industrial production.

The invention discloses a wild mushroom condiment which comprises the following components in parts by weight: 10-45 parts of tricholoma matsutake, 5-20 parts of tremellodon gelatinosum, 15-35 parts of bolete, 10-25 parts of collybia albuminosa, 5-10 parts of needle mushrooms, 10-40 parts of salt, 1-5 parts of spices, 20-40 parts of glutamic acid, 8-15 parts of lycium barbarum and 1-5 parts of white sugar. According to the preparation method disclosed by the invention, a condiment used for making soup or cooking is prepared from wild mushrooms, so that the cooked food is fresh, delicious, nutritive and healthy, and the process for manufacturing the condiment is simple and low in cost.

The invention relates to the technical field of edible fungi cultivation, in particular to an artificial collybia albuminosa cultivation method. According to artificial collybia albuminosa cultivation method, pennisetum sinese, bean dregs, peptone, carbonic acid, phosphoric acid, glucose, fructose, vitamin A, hollow corncobs and other raw materials are used to replace commonly used relevant extracts such as white ants and white ant nests, a growth environment for wild collybia albuminosa is simulated, the relevant extracts such as white ants and white ant nests is not used, the fruiting rate and yield of collybia albuminosa are improved, and the collybia albuminosa production costa and culture raw material obtaining difficulty are reduced.

A cultivation method of a collybia albuminosa mother strain comprises the following steps that firstly, fruiting bodies of collybia albuminosa are subjected to tissue separation under aseptic conditions, and fruiting body mycelia are obtained after separation; secondly, rhizoid of collybia albuminosa is subjected to tissue separation, and rhizoid mycelia are obtained after separation; thirdly, thefruiting body mycelia are transferred into a test tube containing a culture medium for cultivation, after the mycelia grow to 1.3-1.8 cm, the mycelia are inoculated into the rhizoid mycelia, and cultivation continues to obtain the mature mother strain; or the fruiting body mycelia are transferred into a triangular flask containing the culture medium for shake cultivation, the rhizoid mycelia areinoculated when a small quantity of mycelium pellets suspend in liquid, cultivation continues, and the liquid mother strain is obtained after a large quantity of small mycelium pellets suspend in theliquid. One of the two modes is selected for cultivation. The mycelia biomass of the mother strain cultivated through the cultivation method is 2.3 g/100 ml or above, the mycelia are dense and strong,and the color of the mycelia is a little amber.

The invention discloses spleen-tonifying stomach-nourishing corn noodles and a preparation method thereof. The corn noodles comprise the following raw materials: corn flour, broad beans, snow pears, rice vinegar, grosvenor momordica flowers, collybia albuminosa, sea eel muddy flesh, annona squamosa, dried moss, cress, pea meal, gordon euryale meal, silene jenisseensis, pistachio nut fruits, black sesames, antler cap, platycodon grandiflorum, dracocephalum rupestre hance and the like. The noodles disclosed by the invention have the advantages that as a common coarse food grain, corn is good in taste and rich in nutrition and has the effects of tonifying spleen, nourishing stomach, draining dampness, delaying senescence and reducing blood sugar; and the noodles prepared from the corn as the main raw material are balanced in nutrition and have a very good health care efficacy.

The invention relates to a tremella small molecule peptide compounded solid beverage and a preparation method thereof, belongs to the technical field of processing of solid beverages, and provides a high-nutrient functional food unavailable on the market. Small molecule peptide powders including tremella peptide powder capable of invigorating the brain and strengthening the heart, abalone mushroompeptide powder, pleurotus nebrodensis peptide powder, cauliflower peptide powder, needle mushroom peptide powder, black sesame peptide powder, toadstool peptide powder capable of invigorating the brain and strengthening the body, collybia albuminosa peptide powder, pleurotus citrinopileatus peptide powder, chestnut mushroom peptide powder, walnut peptide powder and hohenbuehelia serotina peptidepowder which contain nutrients required for meeting growth of infants and are capable of promoting bone growth, enhancing brain development and improving memory and intelligence as well as honey whichis a food capable of prolonging life are taken as main materials; polysaccharides, vitamins, trace elements, essential oil and the like are taken as auxiliary materials; and the main materials and the auxiliary materials are subjected to weighing, mixing in different proportions, granulating, drying and packaging to obtain peptide compounded granules. The prepared solid beverage has the effects of promoting infant growth and improving intelligence.

The invention relates to the technical field of edible fungus cultivation, in particular to a cultivation method of artificial collybia albuminosa. According to the method, raw materials of bean dregs, peptone, carbonic acid, phosphoric acid, glucose, vitamin A, milk powder, termitarium soil, termitarium, a termitarium fungus garden and the like are combined, the growth environment of wild collybia albuminosa is simulated, and collybia albuminosa is cultivated. The cultivation method of artificial collybia albuminosa can increase the mushroom emergence rate and the yield of collybia albuminosa, after nutrient substances are supplemented to a growth medium, the growth medium can be utilized again, material waste is reduced, the production cost of collybia albuminosa is lowered, and large-scale planting of collybia albuminosa is better facilitated.

The invention discloses a preparation method of collybia albuminosa oil. The preparation method comprises the following steps of taking an appropriate amount of collybia albuminosa, placing the takencollybia albuminosa in a container, then adding room temperature clean water, wherein the mass ratio of the collybia albuminosa to the clean water is 1 to 5, then adding edible salt in the mass ratioof the water to the edible salt being 50 to 1, and performing soaking for 10-15 minutes; thoroughly cleaning the soaked collybia albuminosa, and then airing the cleaned collybia albuminosa until moisture on the surface of the aired collybia albuminosa does not exist; dividing the aired collybia albuminosa into collybia albuminosa dices of 1cm*3cm in a manner of manual shredding or cutting with a knife; adding edible oil to a pot, heating the edible oil, wherein the mass ratio of the edible oil to the collybia albuminosa is 3 to 1, after the edible oil is boiled over, pouring the collybia albuminosa dices into the pot, and beginning to deep-fry the collybia albuminosa dices; adding dry red peppers, edible salt and dry Chinese prickly ash to the pot, wherein the mass ratio of the dry red pepper and the dry Chinese prickly ash to the collybia albuminosa is 1 to 5, and the mass ratio of the edible salt to the collybia albuminosa is 1 to 10; and observing the situation of the collybia albuminosa in the pot, when the moisture content of the collybia albuminosa is 10% through deep-frying, stopping heating, and taking the deep-fried collybia albuminosa out of the pot so as to obtain the collybia albuminosa oil. The collybia albuminosa oil prepared by the method disclosed by the invention is nutritive, delicious and easy to store, and usually the preservation time of the collybia albuminosa oil is 2-3 years.