113 results about "Cyclocybe aegerita" patented technology

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

The invention discloses a high-quality and high-yield culturing method of agrocybe aegerita, belonging to an edible fungus culturing technique. Fine strains of agrocybe aegerita are selected and planted by a bag method. The culturing material contains 45-50 percent of cotton seed hulls, 25-28 percent of woodflour, 15-16 percent of bran, 4-5 percent of corn flour, 2 percent of gypsum powder, 1 percent of phosphate fertilizer and 1 percent of lime. The invention has the beneficial effects that the agrocybe aegerita can be continuously harvested for 3-4 batches and high yield.

The invention relates to a method for producing agrocybe aegerita, which comprises the following steps of: adding 3 to 5 percent of lime into fresh concentrated fragrance type liquor waste lees, mixing the lime and the liquor waste lees uniformly, and adjusting the pH value to be 9 to 12; mixing the following components uniformly in percentage by weight: 80 to 95 percent of the waste lees, 1 to 10 percent of wood flour, 1 to 4 percent of wheat bran, 0.5 to 2 percent of white sugar and 0.5 to 2 percent of gypsum powder; preparing the mixture into a culture material, bottling or bagging the culture material, sterilizing the culture material at the temperature of between 100 and 125 DEG C, inoculating the culture material according to 8 to 15 percent of the inoculum concentration, and performing management according to a conventional management method for fungus-germination and the fruiting of the agrocybe aegerita. The method uses the multi-grain concentrated fragrance type liquor waste lees in stead of cotton seed hulls to produce the agrocybe aegerita and reduces the production cost, and simultaneously, because the fresh multi-grain concentrated fragrance type liquor waste lees are used, the method reduces the link of tedding the waste lees, and protects the environment.

The invention provides a method of producing Agrocybe aegerita strains by liquid culture and a preservation method of the Agrocybe aegerita strains. The method includes the steps and process parameters: liquid culture efficient strains are screened, namely the liquid culture strains with many pellets, uniform size and many surface burrs are optimally selected, the amount of culture pellets is 200-260/ml, the pellets are 1.0-1.5mm in diameter, a shake-flask culture formula includes 1-3% of glucose, 2-4% of corn flour, 0.2-0.4% of yeast powder, 1.0-3.0% of wheat bran, 0.5-1.5% of KH2PO4 and 0.5-1.0% of MgSO4, with natural PH value, the culture medium formula for fermenting tank culture of Agrocybe aegerita liquid strains is provided, and process conditions for fermenting tank culture of Agrocybe aegerita liquid strains are established. The key technical problems of production of Agrocybe aegerita strains are solved by the production of Agrocybe aegerita strains by liquid culture; the production cycle is short, production cost is low, fruiting is even after inoculation, and management is facilitated.

The invention discloses an instant composite edible fungus powder nutrient and a preparation method thereof. The instant composite edible fungus powder nutrient comprises the following raw materials in parts by weight: 5-25 parts of Hericium erinaceus powder, 5-25 parts of shiitake powder, 5-20 parts of black fungus powder, 5-20 parts of white fungus powder, 1-5 parts of agrocybe aegerita powder, 1-10 parts of Agaricus blazei Murrill powder, 1-5 parts of Tricholoma gambosum powder, 1-5 parts of Pleurotus nebrodensis powder 1-10 parts of coprinus comatus powder, 1-5 parts of straw mushroom powder, 1-10 parts of pleurotus eryngii powder, 1-10 parts of Cordyceps militaris powder, 1-5 parts of agaricus bisporus powder, 5-20 parts of Grifola frondosa powder, 1-15 parts of tuckahoe powder, 1-10 parts of bamboo fungus powder, 1-5 parts of matsutake powder, 1-5 parts of boletus powder, 1-5 parts of Morchella esculenta powder, 1-5 parts of Lactarius volemus powder, 1-5 parts of truffle powder, 1-5 parts of Sparassis crispa powder and 1-5 parts of Fistulina hepatica powder. The invention also discloses a preparation method of the nutrient. The edible fungus powder nutrient can evenly supplement multiple nutrient substances and high-purity proteins.

The invention relates to a health care noodles containing Pleurotus eryngii, needle mushrooms and agrocybe aegerita. The noodles comprise the following components in parts by weight: Pleurotus eryngii powder 3-8, needle mushroom powder 3-8, agrocybe aegerita powder 2.5-4.5, wheat flour 82-88, and salt 1.5-2.5. The Pleurotus eryngii powder, needle mushroom powder, agrocybe aegirit powder, wheat flour and salt are prepared into the health care noodles according to a fixed proportion. The Pleurotus eryngii powder, needle mushroom powder, agrocybe aegirit powder and wheat flour are natural plant raw materials; the noodles do not contain any additive; the composition of the raw materials is simple and reasonable; the efficacies of the raw materials are complementary to each other; the prepared noodles are nutritional and easy to digest, so that the noodles have features of rich nutrition, reasonable combination of raw materials, low cost, simple production process, and delicious, refreshing and smooth taste, and has the efficacies of lowering the level of blood lipid and cholesterol, preventing and treating cancer, enhancing the immunity, and benefiting liver, intestines and stomach. Long time consumption of the noodles will not cause harm to other parts of human body, and the health care noodles have very good health-care effects.

The invention discloses resistance enhancement instant gruel, which is prepared from the following raw materials: rice, black rice, oat, corn, soybean, black soya bean, germinated brown rice, white hyacinth bean, kidney bean, asparagus, carrot, eggplant, lentinula edodes, Agrocybe aegerita, agaric, spirulina, corn pollen, echinacea, helichrysum ledifolia, balm, lemongrass, glutathione, glutathione, vitamin A, vitamin C, vitamin E, selenium-enriched malt, zinc protein, aloin, salt, soybean oligosaccharides and direct vat set. The resistance enhancement instant gruel is comprehensive in nutrition, moderate in thickness, soft, glutinous and nice in flavor and sweet and sauce in taste; the food materials are abundant and can provide nutrient substances for human, so that the resistance is obviously enhanced, and the resistance enhancement instant gruel has the functions of fighting bacterium and diminishing inflammation, fighting cancer, helping digestion, caring skin, delaying senescence and preventing cardiovascular and cerebrovascular diseases; the instant gruel does not have any additive, so as to be safer and healthier in eating; the instant gruel is convenient to carry and eat, so as to be in accordance with the fast pace of life.

The invention discloses an agrocybe aegerita culture medium and a preparation method thereof. The agrocybe aegerita culture medium is prepared from the following raw materials in parts by weight: 10-15 parts of camellia seed shells, 25-30 parts of aspen branches and leaves, 20-25 parts of sorghum straws, 5-9 parts of orange meal, 8-15 parts of tea cake powder, 10-13 parts of bean dregs, 4-7 parts of silphium, 5-10 parts of banana leaves, 15-20 parts of flax cake meal, 1-4 parts of vermiculite, 0.5-1 part of calcium carbonate and 6-10 parts of nutrition additives. The culture medium disclosed by the invention is wide in source of main materials, abundant in nutritional components and high in content and satisfies the growing demand of agrocybe aegerita. Meanwhile, the nutrition additives are added to enhance the nutritional value of thalli and improve the biological efficiency. The produced agrocybe aegerita is large in size, sufficient in weight and fast in growing speed.

The invention discloses an agrocybe aegerita culture medium and a preparation method thereof. The solid part of the culture medium is prepared from the following raw materials in percentage by weight: 30-50% of miscellaneous tree dust, 20-30% of cottonseed hull, 15-25% of wheat bran, 5% of peanut cake, 5% of corn cob, 2-3% of quicklime, 1% of gypsum and 1% of saccharide. The preparation method comprises the following steps: (1) material pulverization; (2) material mixing; (3) stirring with water; and (4) packaging and sterilization. The agrocybe aegerita culture medium has the advantages of low cost and simple preparation process, and is suitable for growth of agrocybe aegerita. When being used for culturing the agrocybe aegerita, the culture medium has the advantages of high growth speed, short culture period and high yield.

The invention discloses a method for improving micromeritic characteristics of agrocybe aegerita and improving dissolution of part of nutrient substances, belonging to the technical field of processing of edible and medicinal fungus products. The method comprises the following steps: (1) pretreatment of fruit bodies of the agrocybe aegerita; (2) ultra-high pressure modification treatment; and (3) microwave extraction and the like, wherein the ultra-high pressure treatment enables texture and tissue of the agrocybe aegerita to change, increases the water retention ability and the expansion force, reduces the viscosity and also improves the dissolution of water-soluble proteins, polysaccharides and reducing sugars; and the microwave extraction enables ultra-high pressure powder proteins and the polysaccharides to be easier to dissolve out. The method is convenient, time-saving, energy-saving, non-toxic and green and can obviously improve the extraction rate of the polysaccharides, the proteins and other nutrient substances. The method can be popularized and applied in enterprises for processing edible and medicinal fungi.

The invention discloses a preparation method of multi-mushroom wine. The preparation method comprises the following treatment steps: selecting pleurotus geesteranus, agrocybe aegerita and enokitake which are edible mushrooms as the basic materials and optional one or more of other edible mushrooms; and extracting the juice of each mushroom respectively, mixing, sterilizing, filtering, adjusting the sugar content, fermenting, boiling the wine, aging (performing post-fermentation), settling, blending and the like. Distiller's yeast is used to ferment the mixed solution of the pure juices of thethree or more fresh edible mushrooms and prepare the nutritional wine with special flavor, and the alcohol content is about 15%; as all the nutrients of the edible mushrooms are kept in the wine during the wine brewing process, the multi-mushroom wine contains rich nutrient components such as amino acids, nucleotides, trace elements, water-soluble vitamins and polysaccharides; and the multi-mushroom wine hardly contains harmful elements such as lead, arsenic and mercury, and the multi-mushroom wine belongs to a nonfood, nutrient, brewing type and innovative mushroom wine series with low alcohol degree and has the characteristics of novel preparation process, rich nutrients, mellow taste, fragrant smell and convenience in industrialization mass production.

The invention discloses a making method for Agrocybe aegerita beef paste. The method is characterized in that Agrocybe aegerita, thick chilli sauce and beef are used as main raw materials and the Agrocybe aegerita beef paste comprises 30 to 40% of Agrocybe aegerita, 10 to 20% of thick chilli sauce, 25 to 30% of vegetable oil, 25 to 30% of beef, 2 to 4% of scallion, 1 to 4% of ginger, 2 to 5% of garlic, 3 to 6% of salt, 1 to 1.5% of monosodium glutamate and 1 to 3% of spices (a mixture of anise, fennel, cassia bark and Chinese prickly ash mixed according to a weight ratio of 3: 1: 3: 3). The Agrocybe aegerita beef paste processed by using the method retains unique fragrance and nutrients of Agrocybe aegerita, is rich in delicious taste of beef, has unique flavor and good taste and can whet the appetite and go with rice; since the thick chilli sauce is added, the color of the Agrocybe aegerita beef paste is improved, so the Agrocybe aegerita beef paste is good in color, flavor and taste; and the Agrocybe aegerita beef paste is capable of improving human immunity and strengthening tendons and bones and is green food which is rich in nutrients and convenient to eat.

The invention relates to the technical field of edible mushroom production, in particular to a method for cultivating agrocybe cylindracea through pleurotus eryngii dregs. The method comprises the following steps of processing a greenhouse before the greenhouse is used, processing the pleurotus eryngii dregs, preparing a culture medium, fermenting the culture medium, seeding the agrocybe cylindracea, performing culturing and spawn running, managing the growing agrocybe cylindracea and harvesting the agrocybe cylindracea, wherein the steps are carried out in sequence. The method has the advantages that the pleurotus eryngii dregs are reused, the environmental pollution caused by stacking of the pleurotus eryngii dregs is reduced, the purpose of planting the agrocybe cylindracea in the northwest regions is achieved, people in the northwest regions can enjoy the agrocybe cylindracea with the high nutritive value, and the cost for purchasing the agrocybe cylindracea in the northwest regions is reduced.

The invention provides a peeled burdock liquid fermentation medium, which is prepared from a peeled burdock root and water at the weight ratio of 1-15% (w/v). The invention further provides a method for fermenting edible fungi by adopting the fermentation medium. The method comprises the steps of strain activation, preparation of the liquid fermentation medium and liquid fermentation cultivation. The edible fungi can be effectively combined with the burdock root, so that solving of the difficulty of a narrow resource utilization range of burdock is facilitated, providing of a pure natural fermentation medium for the edible fungi is facilitated, the variety of the liquid fermentation medium for the edible fungi is enriched, and the peeled burdock liquid fermentation medium has important practical significance in optimization of burdock resource utilization and promotion of sustainable development of the edible fungi deep processing industry.

The invention provides a method for cultivating Agrocybe chaxingu on living trees. The method comprises the following steps of separating and culturing mother seeds and cultivating Agrocybe chaxingu on living trees. After dibbling, mycelia are subjected to field planting, extend and twist together under the supply of the own moisture and nutrition of trees, and the Agrocybe chaxingu comes out under the climatic conditions of proper external temperature and humidity. The Agrocybe chaxingu obtained through the method is the same as natural wild Agrocybe chaxingu in color, fragrance, taste and health care effect. Whether the Agrocybe chaxingu is fresh or dried, the Agrocybe chaxingu has no pesticide residue, thereby meeting the requirements of natural foods. People can benefit from the trees subjected to dibbling after planting once if only the trees are not hewn at will or die for lack of water.

The invention relates to the technical field of agrocybe aegerita culture, particularly an agrocybe aegerita culture bag and a preparation method thereof. The culture bag is prepared from the following raw materials in parts by weight: 20-80 parts of polyethylene, 20-40 parts of polypropylene, 8-12 parts of compatilizer, 8-12 parts of toughener, 5-10 parts of heat-resistance modifier, 5-10 parts of impact modifier, 10-20 parts of flame retardant, 1-2 parts of initiator, 1-2 parts of polymerization inhibitor, 0.5-1.5 parts of lubricant and 0.5-1.5 parts of antioxidant. The agrocybe aegerita culture bag has favorable toughness and high-temperature resistance, can be attached to the culture medium at any time, and can not separate. The sterilization temperature can be enhanced to 118 DEG C. The preparation method has the advantages of simple technique, stable quality and high production efficiency, is convenient for operation control, and can implement large-scale industrial production.

The invention belongs to the field of bioengineering technology application, and in particular relates to a preparation method of agrocybe aegerita fermentation whitening lotion. The tea tree mushroom fermentation lotion is yellow liquid and is prepared by concentrating, deproteinizing and dialyzing liquid obtained from the submerged fermentation of the agrocybe aegerita. In the fermentation liquid, amino acid comprises the components of more than 18 percent of glutamic acid, more than 12 percent of aspartic acid, more than 8 percent of glycine, more than 7 percent of lysine and more than 6 percent of alanine, and besides, VC kojic acid ester and hyaluronic acid are also contained. The invention has whitening activity and can be applied to the preparation of cosmetics with the whitening effect.

The invention discloses agrocybe aegerita lectin AAL-2 and a coding gene thereof, a preparation method and an application thereof. The lectin protein AAL-2 is separated and obtained from the total protein of agrocybe aegerita via affinity chromatography. The amino acid sequence is shown as SEQIDNO: 2; and the nucleotide sequence coding the protein is shown as SEQIDNO: 1. Cell tests show that the separated agrocybe aegerita lectin AAL-2 has excellent activity for killing tumor cells, can induce liver cancer cells to generate significant apoptosis. Animal experiments show that AAL-2 has relatively good therapeutic effect for tumors. Test results of sugar chip technology show that AAL-2 preferentially combines sugar or glycoprotein with the terminal of N-acetyl glucosamine, can be used as a reagent for detecting diseases in relevant with the N-acetyl glucosamine or as a reagent for detecting relevant structures of N-acetyl glucosamine.

The invention provides a method for preparing nutrient fungus powder of Agrocybe aegerita by using a camellia branch powder liquid. The method comprises the steps of inoculating an activated and induced Agrocybe aegerita liquid strain into a camellia branch powder culture medium and culturing the Agrocybe aegerita liquid strain to obtain the nutrient fungus powder of the Agrocybe aegerita. Because vegetative mycelia of edible fungi are cultured by using the liquid, the method provided by the invention has the advantages of simplicity and convenience for strain production, controllable nutrient matrix, short production period, regular fungus age, vigorous mycelium growth, controllable product quality, standardized process flow, easiness for industrial production and the like. Therefore, technical advantages of liquid submerged culture are developed and nutrient factors of the camellia branch are scientifically used for the culture medium so that characteristic nutrient ingredients of the Agrocybe aegerita mycelia can be enhanced and production raw materials with high additional values are provided for fine and further processing of the edible fungi.

The invention discloses a mushroom tablet candy and a preparation method thereof. The mushroom tablet candy is composed of the following raw materials in parts by weight: 70 to 210 parts of lentinus edodes powder, 6 to 18 parts of poria cocos powder, 5 to 15 parts of Hericium erinaceus powder, 4 to 12 parts of Tremella fuciformis powder, 3 to 9 parts of Pleurotus eryngii powder, 1 to 3 parts of Boletus powder, 1 to 3 parts of Agaricus blazei Murill powder, 1 to 3 parts of Pleurotus ostreatus powder, 1 to 3 parts of Agrocybe aegerita powder, 1 to 3 parts of Coprinus comatus powder, 1 to 3 partsof Hypsizygus marmoreus powder, 1 to 3 parts of straw mushroom powder, 1 to 3 parts of Auricularia Auricula powder, 1 to 3 parts of Agaricus bisporus powder, 1 to 3 parts of Grifola frondosa powder,1 to 3 parts of shiitake powder, 1 to 3 parts of Flammulina velutipes powder, 500 to 600 parts of sorbitol, 50 to 380 parts of maltodextrin and 20 to 50 parts of magnesium stearate. The mushroom tablet candy is prepared through the following processes: sieving of the above-mentioned materials, mixing, tabletting, packaging, etc. The mushroom tablet candy provided by the invention has the advantages of simple process, rich nutrition, stable quality, comfortable taste, pure nature, no addition of essence and food coloring, no saccharides, applicability to being eaten by diabetics, easiness in absorption of nutrient components.

The invention discloses a method of producing a high-activity nutritious feed with secondary fermentation dregs and usage thereof. The feed is prepared from edible fungus like oyster mushroom, pleurotus nebrodensis, agrocybe aegerita, pleurotus eryngii and lactarius deliciosus, feed yeasts like candida utilis and geotrichum candidum, and seven dry raw materials like Bacillus spp., lactobacillus, wine yeast, dregs, grass powder, rice bran and wheat bran. According to the high-activity nutritious feed prepared with secondary fermentation dregs, cellulose and large molecular protein are further degraded in anaerobic fermentation, so as to produce cellulase, organic acid, probiotics, antimicrobial peptides and the like; after aerobic fermentation and anaerobic fermentation, plant protein is converted into hypha protein of edible fungus and protein of candida utilis; and the fermented feed contains a large quantity of bio-enzyme, activated probiotics, amino acid, edible fungus polysaccharids, edible fungus polypeptides, and probiotics, wherein bio-enzyme can help improve digestion, edible fungus polysaccharids can help improve immunity, and the edible fungus polysaccharids and edible fungus polypeptides, probiotics reduce pathogenic bacteria and promote growth.

The invention discloses application of agrocybe aegerita galactose agglutinin to the preparation of an anti-HIV (Human Immunodeficiency Virus) infection medicament. As proved by a large quantity of experiments, a mycoagglutinin ALL (SEQIDNo.2) can effectively suppress the infection of HIV on C8166 cells, can specifically activate the activity of CD4<+>T lymphocytes without influencing CD8<+>T lymphocytes, has high activity on suppressing HIV infestation and stimulating the multiplication of CD4<+>T lymphocytes, can well meet the treatment indexes of reduction in the virus capacity and increase in CD4<+> cells during the treatment of HIV, and can be used for preventing and treating HIV. The invention further discloses an antibody specifically combined with the agrocybe aegerita galactose agglutinin and the application of a nucleotide for coding the agrocybe aegerita galactose agglutinin to the prevention or treatment of HIV infection.

The invention discloses a fermentation type seasoning rose cooking wine, which is prepared from the following raw materials: rose, Avicennia marina, olive nutlet, Agrocybe aegerita, lily, Polygonatumodoratum, Polygonatum sibiricum, mulberry, Milkvetch Root, Dendrobium officinale Kimura et Migo, Radix Paeoniae Alba, edible salt, white granulated sugar, Ophiocordyceps Sinensis, tuckahoe, Chinese wolfberry, a microbial fermentation agent, natural spice and aged yellow wine. The invention further discloses a preparation method of the fermentation type seasoning rose cooking wine. According to thepresent invention, the fermentation type seasoning rose cooking wine is rich in nutrition, contains functional ingredients such as polysaccharides and flavone, has unique flavor, can be subjected todirect stirring eating with cooked food without being cooked with food materials, has advantages of long storage time of up to 40 months, strong odor removing and excellent flavor enhancing effect, and further has health effects of digestion benefiting, sleep benefiting, beautifying, face nourishing, mental tranquilization, nerve calming and immune system improving; and the preparation method hasadvantages of cooking wine production process simplifying, high production efficiency, production cost reducing, high product taste and high nutritional value.

The invention discloses peach blossom and tree peony bark wine health tea. The peach blossom and tree peony bark wine health tea is prepared from the following raw materials in parts by weight: 2-3 parts of bergamot, 1-3 parts of deerhorn, 2-3 parts of stir-fried largehead atractylodes rhizome, 3-5 parts of peach blossom, 2-3 parts of thin evodia twigs and leaves, 3-4 parts of tree peony bark, 5-7 parts of buck wheat powder, 4-6 parts of date mash cake, 9-12 parts of liquor, 3-5 parts of mutton, 4-5 parts of pumpkin, 8-10 parts of green apples, 5-7 parts of purple sweet potato powder, 5-7 parts of radish sprouts, 6-7 parts of agrocybe aegerita, 3-5 parts of coix seed oil, 2-3 parts of pepper powder, 3-4 parts of white sugar, 4-6 parts of black soy beans, 10-13 parts of navel oranges, 10-13 parts of nutritional addition liquid and a proper amount of water. The health tea disclosed by the invention comprises a variety of edible raw materials, is rich in proteins, fat, carbohydrates, vitamins, minerals, dietary fiber and the like, and can effectively promote gastrointestinal peristalsis and enhance the immunity of an organism; in addition, the health tea disclosed by the invention further comprises a variety of Chinese herbal medicine raw materials, has the effects of promoting digestion, smoothing qi, clearing heat and cooling blood and has a good medicinal health function.