1001 results about "Lentinus" patented technology

The invention discloses zinc-enriched selenium-enriched lentinus edodes and a cultivation method thereof. In the cultivation process of common lentinus edodes, a water solution of Na2SeO3 and ZnSO3 is added according to a certain proportion when a cultivation material is prepared, and the selenium content and the zinc content of the selenium-enriched zinc-enriched lentinus edodes cultivated in this way are several tens of times to hundreds of times higher than the selenium content and the zinc content of the common lentinus edodes. The invention provides a very good selenium-replenished zinc-replenished green health-care product to people.

The present invention describes a new substrate comprising olive oil waste as the nutrient for growing edible and medicinal shiitake mushrooms (Lentinus edodes) in aseptic plastic bags. The invention further provides the strain Ile-1, a new and distinct variety of the species Lentinus edodes, that grows very efficiently in the olive oil waste-containing substrate.

A dietary supplement is created, comprised of material from the following nutrients, vitamins, herbs, minerals, and food and plant substances and food and plant derivatives: lycopene, vitamin E, selenium, green tea, coenzyme Q10, garlic, folic acid, vitamin C, curcumin, seaweed, Cordyceps sinsensis mushroom, Lentinus edodes (shiitake) mushroom, and Ganoderma lucidum (reishi) mushroom. The composition is administered orally for individuals who wish to reduce their risk of disease, particularly cancer-risk.

A melanin preparation as an immunostimulatory agent from at least one of the following botanicals: Echinacea, American ginseng, black walnut, green tea, Parthenium integrifolium, Korean ginseng, alfalfa sprouts, ginger, goldenseal, red clover, dandelion, black cohosh, licorice, chamomile, milk thistle, alfalfa, horsetail, astragalus, gotu kola, feverfew, valerian, hawthorn, rosemary, saw palmetto, ephedra, pau d'arco, ginkgo, garlic, St. John's wort, Agaricus bisporus (common mushroom), Agaricus bisporus brown strain (portabella mushroom), Lentinus edodes (shiitake mushroom) or Boletus edulis (porcini mushroom). Also disclosed is methods of treating a subject requiring immune mediation comprising administering to said subject a therapeutically effective amount of a melanin preparation from any one of the following botanicals: Echinacea, American ginseng, black walnut, green tea, Parthenium integrifolium, Korean ginseng, alfalfa sprouts, ginger, goldenseal, red clover, dandelion, black cohosh, licorice, chamomile, milk thistle, alfalfa, horsetail, astragalus, gotu kola, feverfew, valerian, hawthorn, rosemary, saw palmetto, ephedra, pau d'arco, ginkgo, garlic, St. John's wort, Agaricus bisporus (common mushroom), Agaricus bisporus brown strain (portabella mushroom), Lentinus edodes (shiitake mushroom), Boletus edulis (porcini mushroom).

The invention discloses a method for producing edible fungi flavoring powder, and belongs to the field of novel biological products. For solving the technical problems, the invention provides the method for producing the edible fungi flavoring powder for keeping the nutritional and functional components of fungi and keeping original flavor and form. The method comprises the following steps of: a, raw material treatment: cleaning and slicing at least one of fresh tricholoma matsutake, toadstool, bolete, sarcodon quel, hericium erinaceus, lentinus edodes, pleurotus cornucopiae, pleurotus eryngii, cantharellus cibarius, termitomyces albuminosus, agrocybe cylindracea, lactarius deliciosus and russulaceae and fresh truffle, and drying the surface moisture in air; b, freezing; c, vacuum drying; d, resolving and drying; e, crushing; and f, sterile packing. The flavoring powder produced by using the method can keep original flavor and form, the nutritional and functional components are not lost, the indexes of the stored flavoring powder are in accordance with the regulation of edible fungi health standard GB7096-2003, and the water content index of the flavoring powder is lower than 1/3 of the national standard.

The invention relates to new technology and a new method suitable for the storage and fresh keeping of edible mushrooms, belongs to the technical fields of the storage and processing of agricultural products and agricultural horticulture in food science and engineering, and relates to comprehensive technology and a comprehensive method for high-oxygen atmosphere packaging of the edible mushrooms, which can be applied to the storage and fresh keeping of flammulina velutipes, button mushrooms, pleurotus ferulae, lentinus edodes and the like. The edible mushrooms are delicious in taste and rich in nutrients, and have the diet therapy and health care effects of reducing cholesterol, preventing hypertension, gastrointestinal ulcer, hepatopathy and hyperlipemia, resisting cancers, improving organism immunity and the like. The edible mushrooms such as flammulina velutipes, the button mushrooms and the like are fresh food predominantly, but fresh mushrooms are easy to generate brown stain, pileus stretching and decay after picking due to high moisture, and thus the fresh mushrooms are short in refreshing time. The invention adopts the comprehensive fresh-keeping technology and the comprehensive fresh-keeping method such as high-oxygen atmosphere packaging technology (HOAP), natural food preservatives, food absorbent and the like to achieve the aims of retaining the freshness of the edible mushrooms, restraining bacteria, avoiding moisture loss, preventing pileus from stretching and browning, preventing the edible mushrooms from generating peculiar smell and prolonging the storage refreshing time of the edible mushrooms.

The invention relates to a production method for high-quality instant lentinus edodes crisp chips and belongs to the technical field of deep processing of agricultural products. A main process for producing the instant lentinus edodes crisp chips comprises the following steps: harvesting fresh lentinus edodes with good quality; removing pedicles; washing; immersing; freezing; freezing and drying in vacuum; and seasoning and carrying out nitrogen-filled packing. The production method adopts a novel vacuum freezing and drying process to produce the lentinus edodes crisp chips. Compared with the prior art, the process adopts a low-temperature dehydration manner of freezing and drying in vacuum to keep the nutrition and the flavor components of the lentinus edodes to the greatest extent; the sensory quality of the product is improved and the defects of traditional oil fried crisp chips that the oil content is high, the color and luster are poor, the mouth feel is hard and the like are avoided. The product obtained by the process has the characteristics of rich flavor, crispy mouth feel, low oil content, high additional value, good sensory quality and the like; the invention provides a feasible new way for deeply processing the lentinus edodes.

Animal feedstuff having beneficial properties is obtained by adding to a substrate one or more fungal species of the kind that excretes substances into said substrate during its growth which are beneficial to the health, growth or weight gain of an animal, or animals to which the feedstuff is intended and allowing the fungus to grow and/or ferment on the substrate. Suitable substrates are cereal grains, residue of cereal grains, agricultural primary products, agricultural waste products, and other cellulosic materials or a combination of one or more of the same. Suitable fungus species include Cordyceps species, Ganoderma species, Grifola species, Trametes Species, Lentinula species, Antrodia species, Agaricus species, Tremella species, Pleurotus species, Lentinus species, Polypore species, Agaricales species, Ascomycetes species and Basidiomycetes species. Some substrates such as certain agricultural waste products and cellulosic material are not suitable for animal consumption per se but become suitable as a result the fungal growth and fermantation by the fungus or fungi on and in them.

The invention relates to Muslim spicy sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim spicy sauce is prepared from the following raw materials in parts by weight: 30-300 parts of fresh chili sauce, 30-100 parts of edible vegetable oil, 10-100 parts of thick broad-bean sauce, 5-50 parts of capsicum frutescens, 10-50 parts of diced tofu, 10-20 parts of edible mushrooms, 1-10 parts of wolfberry concentrated juice, 2-5 parts of red date concentrated juice, 2-40 parts of soybean sauce, 5-50 parts of fresh gingers, 3-50 parts of garlic, 2-5 parts of table salt, 0.2-5 parts of spices and 1-3 parts of edible mushroom powder. The Muslim spicy sauce has the characteristics of fine material selection and rigorous and scientific formula; the requirements in all the aspects of nutrition, taste, color and the luster and the like are considered, and the process is scientific and reasonable; and the aromas of a lentinus edodes aroma, a chili sauce aroma, a spice aroma and the like are harmonious, and the Muslim spicy sauce crispy in taste and chewy.

The invention discloses blood-glucose-reducing fat-reducing buckwheat flour, which is made of the following materials in parts by weight: 140-180 parts of wheat flour, 30-40 parts of buckwheat kernels, 20-30 parts of corn kernels, 10-15 parts of bitter gourd, 3-4 parts of lycium ruthenicum, 4-6 parts of roots of kudzu vine, 2-3 parts of persimmon leaves, 1-2 parts of cushaw stems, 1-2 parts of abrus cantoniensis hance, 2-3 parts of pseudostellaria, 1-2 parts of magnolia officinalis, 1-2 parts of litchi shells, 3-5 parts of lentinus edodes powder, 6-8 parts of purple potato starch, 15-20 parts of rice vinegar and 3-5 parts of nutrition additives. According to the blood-glucose-reducing fat-reducing buckwheat flour, the buckwheat kernel and the corn kernels are added into the wheat flour to improve the structure and taste of the wheat flour; the bitter gourd and a plurality of Chinese medicinal raw materials are added, so that the blood-glucose-reducing fat-reducing buckwheat flour has the effects on decreasing blood glucose, reducing blood press, reducing blood fat, strengthening spleen and reinforcing stomach, relaxing the bowels and the like; the nutrition additives are added to improve the nutrition and health care value of the blood-glucose-reducing fat-reducing buckwheat flour, so that the health care function is more obvious.

The invention relates to a full-automatic lentinus edodes stipe cutting equipment, comprising a case frame as well as a conveying mechanism, a stipe cutting mechanism and a clamping mechanism installed in the case frame, wherein a sequencing and positioning mechanism is arranged at the head top of the case frame, and is mainly composed of a vibrating hopper, a lentinus edodes track and stipe grooves; the vibrating hopper comprises a hopper body, an upper base groove is formed at the bottom of the hopper body, the upper base groove is communicated with the lentinus edodes track, at least one stipe groove for positioning lentinus edodes stipes is formed at the tail of the lentinus edodes track, the upper base groove is fixedly connected with a lower base, an electromagnetic vibration exciter is arranged on the lower base, the conveying mechanism comprises first belt pulleys arranged at the head and tail of the case frame, at least one conveying belt assembly is arranged between the first belt pulleys at the head and the tail, and the conveying belt assembly is composed of two first conveying belts. The full-automatic lentinus edodes stipe cutting equipment has the advantages that the design is skillful, the operation is simple, lentinus edodes stipes are fully automatically cut, the labor intensity is reduced, and the working efficiency is improved.

The invention provides a gingko ferment and a preparation method thereof. The ginkgo ferment is prepared by the following active ingredients in percentage by weight: 30-50% of ginkgo nuts, 20-40% of apples, 10-20% of carrots, 5-10 parts of lentinus edodes, 5-10% of hawthorns, 5-10 parts of burdock, 2-4% of barbary wolfberry fruit, and 2-4% of lemon. The ginkgo ferment is complete in nutrients, mellow in mouth feeling, and harmonious in sourness and sweetness. According to the preparation method for the ginkgo ferment, the ginkgo ferment prepared by inoculating complex strains into active ingredients through fermentation, postripenness, filtration and other techniques is stable in quality, can be stored at normal temperature, and has excellent market prospects.

The invention relates to a lentinus edodes culture medium and a lentinus edodes production method, and in particular relates to the lentinus edodes culture medium which is mainly prepared from bamboo crumbs and a method for producing the lentinus edodes by using the culture medium. The lentinus edodes culture medium is prepared from the following raw materials: 70-85 parts of fresh dry bamboo crumbs, 13-28 parts of wheat bran, 1.5 parts of gypsum powder, 0.2 part of activated carbon, 0.1 part of magnesium sulfate, 0.1 part of potassium dihydrogen phosphate, 0.1 part of lime and water accounting for 60-65% of the total weight of the solid materials. The culture medium which adopts the bamboo crumbs as the main material has wide applicability in lentinus edodes production; matrixes contained in the bamboo crumbs is non-toxic and harmless, and the basic requirements of vegetative growth and reproductive growth of the lentinus edodes can be met; moreover, the culture medium are hard in grain and durable in decomposition, and the yield and the quality of products can be improved, namely, just the advantage in lentinus edodes cultivation by using bamboo bags; and the cultivated lentinus edodes meets the requirements of healthy food, is thick, round and complete in shape, fine and compact in quality, fresh, sweet, crisp and tender, and is even superior to wood crumb lentinus edodes in taste.

The invention discloses a culture medium for edible fungi. The prepared culture medium for edible fungi is prepared from the following raw materials in percentage by mass: 65.34-81.54% of salix mongolica wood flour, 4.02-19.89% of bran, 3.82-10.49% of bean pulp, 3.72-7.15% of corn flour and 2.0% of plaster stone, wherein the sum of the mass percents of the raw materials is 100%. The culture medium for edible fungi is suitable for cultivation of multiple edible fungi such as Pleurotus eryngii, Flammulina velutipes, Pleurotus citrinopileatus, Pleurotus ostreatus, Pleurotus nebrodensis, Lentinus edodes, Exidia auricuia and the like.

Spicy dried meat floss bread comprises, by weight, 230-240 parts of flour, 55-65 parts of black rice flour, 10-15 parts of pine nut flour, 4-5 parts of yeast powder, 20-25 parts of lentinus edodes, 30-40 parts of cauliflower, 10-15 parts of pickled peppers, 60-70 parts of rice wine, 20-30 parts of dried beef floss, 4-6 parts of polygonum multiflorum, 5-7 parts of Flos rosae rugosa, 3-5 parts of glossy ganoderma, 4-6 parts of lotus flowers, 3-5 parts of peach blossom, 4-6 parts of mulberries, 3-5 parts of spina date seeds, 2-3 parts of peach kernels, 2-3 parts of fragrant thoroughwort and the like. According to the spicy dried meat floss bread, the making process is simple and environmentally friendly; food materials such as the lentinus edodes and the cauliflower are added and processed with the rice wine and the pickled peppers, so that a spicy taste is achieved; besides, the spicy dried meat floss bread is rich in nutrition, and the spicy dried meat floss bread has certain life cultivation and health preservation efficacy and is beneficial for human health due to the addition of traditional Chinese medicine extracts such as the polygonum multiflorum, the Flos rosae rugosa, the glossy ganoderma and the lotus flowers.

The invention discloses a health-preserving edible fungi composition. The health-preserving edible fungi composition comprises main materials and auxiliary materials, wherein the main materials comprise stropharia rugosannulata, lentinula edodes, tricholoma quercicola zang, yellow boleti, white boleti and tricholoma matsutake fungi; the auxiliary materials comprise morchella, tricholoma matsutake fungi, yellow boleti, white boleti, tricholoma quercicola zang, stropharia rugosannulata, termitomyces albuminosus, red boleti, agrocybe cylindracea, lentinula edodes, catathelasma ventricosum, sarcodon aspratus, black boleti, coral fungi, edible salt, white granulated sugar, maltodextrin and spices. According to the health-preserving edible fungi composition, the tastes of the lentinus edodes and the yellow boleti are taken as principal edible tastes; nutritional ingredients of the tricholoma quercicola zang, the white boleti, the stropharia rugosannulata and the tricholoma matsutake fungi are combined with those of the lentinula edodes and the agrocybe cylindracea, so that the health-preserving edible fungi composition is rich in proteins, trace elements and amino acids required by a human body and other elements beneficial to the human body; moreover, the mouth feels of various fungi are fused to meet the taste demands of the public. The edible salt, the white granulated sugar, the maltodextrin and the spices serve as common condiments for cooking food to improve the mouth feel of soup or food and meet demands of the public on the mouth feel.

The invention provides grifola frondosa mushroom compound polysaccharide powder and a preparation method thereof, and belongs to the field of healthcare functional food and medicine. The mushroom polysaccharide components are respectively grifola frondosa, cordyceps militaris, hericium erinaceus, agaricus blazei murill, lentinus edodes, pleurotus nebrodensis, white back fungus, agaricus bisporus and poria cocos. The grifola frondosa mushroom compound polysaccharide powder provided by the invention provides natural active nutritional ingredients for restoring human cells and maintaining activity of human immune cells and obviously perfects the human microcirculation function, and the preparation process is simple to operate, the application is convenient and the acting effect is remarkable.

Disclosed are compositions and methods for their use that include a combination of Leontopodium alpinum extract, Halidrys siliquosa extract, vegetable amino acids, niacinamide, hexylresorcinol, Pinus pinaster extract, Betula alba extract, Albizia julibrissin bark extract, hydrolyzed Candida saitoana extract, Lentinus edodes mycelium extract, and/or Opuntia tuna fruit extract.

The invention provides a method for applying plant oil to submerged culture of a medicinal fungus phellinus igniarius and improving phellinus igniarius hypha amount. A phellinus igniarius fermentation medium is prepared according to a technique disclosed in a patent with the patent application number of 200810070224, the initial pH of the medium is controlled to be 5.5-7.5, the sterilization temperature is 115 to 121 DEG C, and the sterilization time is 30 minutes. In the initial stage of the fermentation, different types of plant oil with the concentration of 0.5 to 5 mass percent are added, including soybean oil, olive oil, rap oil and the like, a shake flask fermentation or fermentation tank fermentation process is adopted, the inoculum size is 5 to 15 percent, and the culture temperature is 24 to 28 DEG C. The method has the advantages of simple operation process and low fermentation production cost, can be used for large-scale submerged culture production process of the phellinus igniarius, and also can be used for the liquid fermentation production process of other medicinal fugi, such as lucid ganoderma, agaricus blazei and lentinus edodes.

The present invention relates to a flavouring material for processing goose meat food. Said flavouring material includes star aniseed, licorice, cassia bark, fennel, clove, white pepper, nutmeg, dahurian angelica root, dried tangerine peel, Chinese prickly ash, kaempferia, amomum fruit, lentinus edodes, tsaoko fruit, ginger, scallion, sauce, edible salt, white sugar, sodium nitrite, monosodium glutamate and I+G. Besides, said invention also provides a method for processing goose meat food by using said flavouring material.

The invention discloses a mushroom dreg fermented organic fertilizer. The mushroom dreg fermented organic fertilizer is composed of following raw materials in parts by weight: 100-120 parts of cattle and goat manure, 40-45 parts of lentinus edodes mushroom dreg, 10-12 parts of artemisia argyi, 34-37 parts of urea, 30-34 parts of monoammonium phosphate, 20-23 parts of potassium chloride, 2-3 parts of ferrous sulfate, 3-4 parts of magnesium sulfate, 2-3 parts of zinc sulfate, 2-3 parts of herba verbenae officinalis, 1-2 parts of acorus calamus, 3-4 parts of an EM bacterium agent, 4-6 parts of a film coating agent and suitable amount of water. According to the fertilizer, the mushroom dreg fermented organic fertilizer is provided by a series of process steps including organic raw materials, beneficial microorganisms, inorganic quick-acting fertilizers, secondary elements and microelements and the like; the advantages of an organic fertilizer and a chemical fertilizer are combined and the target of soil nutrition balance is realized; the content of organic matters of soil is improved; the water of the soil and the utilization rate of the fertilizer are improved; the yield and the quality of crops are improved; the mushroom dreg fermented organic fertilizer has good economic and social benefits.

The invention discloses a glossy ganoderma-lentinus edodes stem solid state fermentation compound as well as a preparation method and application thereof. The glossy ganoderma-lentinus edodes stem solid state fermentation compound is characterized in that the glossy ganoderma is fermented and cultured by using lentinus edodes stems serving as culture mediums to obtain the compound of the culture medium and the culture, and the compound comprises a mixture of the lentinus edodes stems and the glossy ganoderma which are discomposed. The preparation method of the glossy ganoderma-lentinus edodes stem solid state fermentation compound comprises the steps of: A-1. rejuvenation and screening of strains; A-2. expanding propagation and cultivation; B-1. primary selection of the lentinus edodes stems; B-2. cleaning of the lentinus edodes stems; B-3. drying of the lentinus edodes stems; B-4. crushing of the lentinus edodes stems; B-5. batching of the soldi state fermentation medium; B-6. charging and sterilization; B-8. fermented cultivation; and C. aftertreatment. The glossy ganoderma-lentinus edodes stem solid state fermentation compound has good anti-aging and antioxidant effects; and the preparation method is a high-efficient deep-processing development technology of lentinus edodes stem wastes.

The invention discloses an edible mushroom parent strain culture medium and a preparation method thereof. The culture medium comprises the following components: 200g of peeled potatoes, 40g of hard wood chips, 10g of glucose, 10g of cane sugar, 2g of monopotassium phosphate, 1.5g of magnesium sulfate, 10-15mg of gibberellin, 10-15mg of 2.4-D, 18-20g of agar and 1,000ml of water. The culture medium is based on study on biological characteristics of different edible mushroom strains, scientific methods are used, a proper amount of plant growth regulating agents are added into the culture medium, on premise that the quality of the edible mushroom strain is not affected, a novel edible mushroom variety of an edible mushroom variety breeding person is prevented from expanding propagation by others, and the intellectual property of the strain breeding person is not abused by others. The culture medium is applicable to parent strains of oyster mushroom, lentinus edodes, black fungus, pholiota nameko, flammulina velutipes, hericium erinaceus and lucid ganoderma.

The invention discloses instant freeze-dried fungus soup which takes pleurotus eryngii, lentinus edodes, pleurotus ostreatus, flammulina velutipes, cordyceps militaris and eggs as main materials, and is prepared by the following steps: washing the pleurotus eryngii, the lentinus edodes, the leurotus ostreatus, the flammulina velutipes and the cordyceps militaris, removing roots, and cutting into sections; preparing hot fungus soup; cooling the hot fungus soup in air and putting the cooled soup into a freezing plate; putting the freezing plate into a quick-freezing tunnel and freezing into a soup ice block; putting the soup ice block into a vacuum bin with the vacuum degree less than 100Pa, and performing dehydrating and drying; when the water content of an entity is less than 3%, obtaining a freeze-dried dehydrated soup ice block, namely the instant freeze-dried fungus soup. The instant freeze-dried fungus soup has the advantages of being rich in nutrition, delicious in taste, convenient and quick to eat and beneficial to health.

The invention discloses lentinus edodes tea and a producing method thereof. The lentinus edodes tea comprises 40-45% of lentinus edodes slices and 55-60% of green tea. The producing method of the lentinus edodes tea comprises the steps of preparing fresh lentinus edodes, sorting, cleaning, draining the surface moisture, removing petioles, slicing, freezing at a low temperature, melting at a room temperature, freezing at the low temperature again, melting at the room temperature, dehydrating and baking, screening, mixing and blending, packaging, sterilizing by microwaves and inspecting. The lentinus edodes tea is rich in substances such as lentinan and tea polyphenol, can quench thirst, improves the immunity of a body, and has a certain efficacy on rehabilitation of a patient with a cancer.