31 results about "Matsutake" patented technology

The utility model relates to the technical field of tricholoma matsutake strain cultivation, and particularly discloses a tricholoma matsutake strain cultivation device which comprises a cultivation box, a plurality of cultivation plates are arranged in the cultivation box, and connecting columns are fixedly connected to the left side and the right side of the upper end face of each cultivation plate. Two limiting plates are fixedly connected to the outer walls of the multiple connecting columns, positioning columns matched with the connecting openings are fixedly connected to the left side and the right side of the lower end face of the upper cultivation plate, stabilizing plates are fixedly connected to the outer walls of the positioning columns, and the upper cultivation plate is stacked above the lower cultivation plate; the upper cultivation plate and the lower cultivation plate are spliced through the connecting structures, the multiple cultivation plates can be spliced and stacked by arranging the connecting structures, expansion or reduction can be conveniently conducted according to cultivation requirements, the flexibility and the utilization rate of the cultivation device are improved, and then good ventilation conditions are kept in the cultivation process.

1. Name of the product in this design: Packaging Box (Matsutake Mushroom, Barley, and Quinoa Porridge). 2. Purpose of this design: Product packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The invention relates to a brightening, anti-sugar and soothing composition and application thereof. The composition is prepared from the following components in parts by weight: 0.9 to 9 parts of ormosia henryi bark extract, 0.2 to 5 parts of tricholoma matsutake extract, 0.5 to 2 parts of inula flower extract and 0.5 to 5 parts of dunaliella salina extract. The composition has a good anti-sugar effect and an anti-oxidation effect, can improve darkness to realize brightening, forms an anti-inflammatory repair system to relieve skin, realizes complementary synergism, overcomes the effect limitation of a single component, and can comprehensively achieve the skin care effects of brightening, resisting sugar and relieving.

This invention relates to the field of fungal strain cultivation technology, and particularly to a method for isolating and cultivating fungal strains from matsutake fruiting bodies. The method involves collecting matsutake mushrooms that are 70%–80% mature and free from insects, disinfecting them with alcohol, longitudinally splitting them in half, removing the flesh from the cap and stipe, and inoculating them onto a slant culture medium to obtain a primary strain. This primary strain is then inoculated into a culture medium and shaken to obtain a primary shake flask strain, which is then inoculated into a culture medium. The strain is then shaken and cultured, and the concentration of metabolites, dissolved oxygen, and pH in the culture medium are collected in real time to construct a strain growth time prediction model to predict the stage culture duration. The cell proliferation trend is determined based on the number of matsutake mycelial cells. Based on a comparison of the actual culture time during the initial adjustment period and the stage culture time, the adjustment method for the logarithmic growth phase of the current batch is determined. Based on a comparison of the shake flask culture time and the predicted culture time, the adjustment method for the initial culture conditions of the next batch is determined. This invention effectively optimizes shake flask culture conditions and improves strain quality.

The invention relates to a medicinal and edible compound extract for improving myelosuppression of a tumor patient after chemotherapy, and a preparation method and application of the medicinal and edible compound extract. The compound extract is extracted from a composition at least comprising the following raw material medicines in parts by weight: 0.9-10 parts of tricholoma matsutake, 0.9-10 parts of mulberry and 0.5-10 parts of rhizoma polygonati. The raw material medicine composition further comprises the following raw material medicines in parts by weight: 0.7-10 parts of longan, 0.5-10 parts of pericarpium citri reticulatae, 0.5-10 parts of scorched hawthorn fruit, 0.5-10 parts of fructus amomi, 1.1-10 parts of cordyceps sinensis rice flour and 2.5-15 parts of rice peptide. The selected raw material medicines are all medicinal and edible components, do not cause adverse effects on liver and kidney functions and gastrointestinal tracts of eaters, and are high in safety and high in patient acceptance degree. Effect verification results show that the mulberry compound extract has an improvement effect on the side effect of bone marrow suppression of tumor patients, especially in the early stage, no related adverse reaction is found, and a safe and effective treatment choice is provided for bone marrow suppression.

1. Name of the product in this design: Packaging bag (Matsutake mushroom). 2. Intended use of this design: This design is intended for use as a packaging bag. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is a thin product, so the left view is omitted; this design is a thin product, so the right view is omitted; this design is a thin product, so the top view is omitted; this design is a thin product, so the bottom view is omitted.

The invention relates to the technical field of food processing, and discloses a low-temperature efficient extraction method of tricholoma matsutake active ingredients, which comprises the following steps: S1, antioxidant pretreatment; s2, vacuum ultrasonic synergistic extraction: transferring the tricholoma matsutake slices soaked in the step S1 to vacuum ultrasonic extraction equipment, synchronously performing drying and active ingredient extraction under low-temperature and vacuum conditions in combination with ultrasonic assistance, and collecting tricholoma matsutake small molecular group cell stock solution in real time; s3, gradient interception solid-liquid separation; s4, modified membrane separation and purification; s5, performing falling film concentration under nitrogen protection; and S6, performing pressure gradient non-thermal sterilization. According to the method, the technical scheme of combining antioxidant protection of composite pretreatment liquid with vacuum ultrasonic synergistic extraction is adopted, so that the technical effect of efficiently retaining active ingredients in tricholoma matsutake is achieved; the defects that the active components are easily degraded or structurally damaged due to oxidation and mechanical action, and the retention effect is poor are overcome.

The invention belongs to the field of skin care products, and discloses an anti-aging skin care product composition containing plant extracts and application of the anti-aging skin care product composition. The anti-aging composition containing the plant extract comprises a tricholoma matsutake extract, a silybum marianum seed extract, ergothioneine and a flaxseed extract, wherein the mass ratio of the tricholoma matsutake extract to the silybum marianum seed extract to the ergothioneine to the flaxseed extract is (4-8): (3-6): (0.02-0.05): (2-4). According to the anti-aging skin care product composition, various substances have a synergistic effect, non-enzymatic glycosylation reaction is inhibited to the maximum extent, the raw materials are wide in source and relatively low in price, and the anti-aging skin care product composition has an extremely good application prospect in the field of anti-aging skin care products.

The utility model relates to the technical field of tricholoma matsutake seed production, and particularly discloses a tricholoma matsutake seed production raw material pre-wetting device which comprises a device body, the upper end face of the device body is fixedly connected with a fixing frame through a connecting column, and the interior of the fixing frame is rotationally connected with a threaded rod. A motor with the output end fixedly connected with the threaded rod is installed on the left side of the fixing frame, a sliding block is in threaded connection with the outer wall of the threaded rod, a water collecting cavity is fixedly connected to the lower end face of the sliding block, and a plurality of spray heads communicate with the lower end face of the water collecting cavity. Water is evenly sprayed into the material containing groove through left-right movement of the multiple spray heads, it is guaranteed that the spraying range is fully covered, the wetted area of raw materials is increased, then the stirring frame moves left and right in the material containing groove, the raw materials in the material containing groove can be stirred, the raw materials are more fully mixed, the raw materials are evenly wetted, and the pre-wetting effect is improved.

This invention discloses a dietary factor and its combination that targets gut microbiota to improve exercise performance, belonging to the fields of microbial technology and pharmaceutical technology. Experimental verification shows that the dietary factor combination can increase the abundance of *Eubacterium rectale*, *Faecalibacterium prausnitzii*, and *Veillonella* species; a combination of galactooligosaccharides, burdock seed, matsutake polysaccharide, and galactooligosaccharides; a combination of burdock seed and matsutake polysaccharide; and a combination of burdock seed and galactooligosaccharides can increase the concentration of fatty acid amides; curcumin and the combination of curcumin, burdock seed, and galactooligosaccharides show the best effect in promoting the content of fecal microbiota after acetic acid fermentation; and a mixed combination of *Bifidobacterium adolescentis* CCFM1066, *Bifidobacterium longum* CCFM1306, curcumin, inulin, burdock seed, matsutake polysaccharide, and galactooligosaccharides shows the most significant effect in increasing the time spent swimming at exhaustion under load in exercised mice.

The invention discloses a production process of an alcohol tricholoma matsutake fungus bag, which realizes standardized production of the fungus bag by optimizing the raw material ratio (70-80 parts of sawdust, 15-25 parts of wheat bran and the like), innovating a four-stage sterilization method (preheating at the temperature of 55 DEG C, sterilizing at the temperature of 125 DEG C and cooling in a gradient manner) and a closed liquid inoculation technology. According to the process, the biotransformation rate of the fungus bags is increased to 1: 1.8, the single-stick productivity is 0.8-1.2 kg, the pollution rate is reduced to 0.3%, the technical problems of insufficient raw material standardization, high sterilization energy consumption, high pollution rate and the like in the traditional process are solved, and reliable guarantee is provided for industrial cultivation of the mellow tricholoma matsutake.

To provide a perfume composition capable of giving a natural feeling and an earthy feeling which are the fragrance of natural mint.SOLUTION: A fragrance composition comprising the following components (A), (B), and (C): (A) a menthol, (B) matsutake ol, and (C) water, wherein the mass ratio (A) / (B) of the component (A) to the component (B) is 10 to 400.SELECTED DRAWING: None

1. Name of the designed product: packing box (pine mushroom). 2. Use of the designed product: a packing box. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

There is provided a microbial composition comprising Paenibacillus cineris and Micrococcus sp. for enhancing the inoculation rate of T. matsutake mycelium in trees, as well as a use thereof. The microbial composition according to the present invention significantly increases the inoculation rate of T. matsutake mycelium in trees. Furthermore, the composition does not inhibit the growth of T. matsutake mycelium and effectively suppresses harmful microorganisms that interfere with mycelium growth. The microbial composition of the present invention also remarkably improves the survival rate of T. matsutake-inoculated seedlings. According to the method for producing T. matsutake mycelium-inoculated seedlings of the present invention, seedlings with a high inoculation rate of T. matsutake mycelium and a high survival rate can be mass-produced and supplied in large quantities to mushroom cultivators.

1. The name of the design product: packaging bag (matsutake mushroom instant noodle bag). 2. The use of the design product: used as an instant noodle packaging bag. 3. The design points of the design product: the combination of patterns and colors. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes colors. 6. The design product is a thin product, and the perspective view is omitted; the design product is a thin product, and the left view is omitted; the design product is a thin product, and the right view is omitted; the design product is a thin product, and the bottom view is omitted; the design product is a thin product, and the top view is omitted.

1. Name of the design product: tooth gel (matsutake). 2. Use of the design product: the design product is used for infants to suck and bite. 3. Design points of the design product: in shape. 4. Picture or photo that best indicates the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

This invention provides an optimized method for a zero-additive antioxidant process in freeze-dried food, relating to the field of food processing technology. The method includes the following steps: Freshly harvested matsutake mushrooms are pre-cooled at 1℃~3℃ for at least 1 hour, then packaged with ice packs and transported to the factory; the soil on the matsutake mushrooms is first manually removed, then the mushrooms are cleaned using a washing machine, soaked in clean water for half an hour, and finally rinsed three times with different water; the cleaned matsutake mushrooms are sliced, diced, or packaged according to grade and size in food trays and then placed in a freeze-drying chamber; the packaged matsutake mushrooms are then freeze-dried to maintain a moisture content of 1%-4%; using a vacuum inner bag and nitrogen-filled outer bag for freshness locking, the freeze-dried matsutake mushrooms are quantitatively packaged in an environment with air humidity below 30%. Without adding any additives, the freeze-dried product can remain dry and oxidized for a long time, extending the shelf life of the freeze-dried matsutake mushrooms and preventing them from easily rehydrating and oxidizing, which leads to rapid quality decline.

1. The name of the design product: label (matsutake salt label). 2. The use of the design product: used as a label for matsutake salt products. 3. The design points of the design product: in the pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, and the left view, right view, top view, and bottom view are omitted.

The invention discloses a making method of tricholoma matsutake beer, and belongs to the technical field of wine making. The method comprises the following steps: firstly, preparing a tricholoma matsutake nutrient solution, grinding, curing and carrying out UHT sterilization, and regulating the pH value to 5.5-5.8 through a buffer solution for charge activation; then injecting the tricholoma matsutake nutrient solution into the low-temperature base liquor in a jet flow form through an atomizing nozzle, controlling the Reynolds number of the mixed fluid, and realizing electric charge guide mixing by utilizing high shear force; standing the mixed solution at 0-2 DEG C under carbon dioxide back pressure for 24-48 hours, and inducing the tricholoma matsutake polysaccharide and the base liquor protein to generate an in-situ association reaction; and finally, carbonizing, filtering and pasteurizing to obtain a finished product. According to the method, a thermodynamically stable polysaccharide-protein-flavor substance ternary colloid system is constructed by accurately controlling the pH charge environment and hydrodynamic parameters, so that the technical problems that tricholoma matsutake beer is easy to turbid and precipitate and the flavor is lost are effectively solved, and the non-biological stability and sensory quality of a finished product are remarkably improved.

The invention relates to tricholoma matsutake endophytic fungus fermented oil with oil-controlling and water-supplementing effects as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) inoculating a tricholoma matsutake endophytic fungus seed solution into a fermentation culture medium for fermentation culture to obtain a primary fermentation solution; and (2) mixing the primary fermentation liquor with vegetable oil and a linolenic acid-glyceryl ternary eutectic solvent, continuing fermentation culture, and centrifugally collecting an upper-layer oil phase to obtain the tricholoma matsutake endophytic fungus fermentation oil. The tricholoma matsutake endophytic fungus fermented oil prepared by the invention is rich in water-soluble and oil-soluble functional components, and has excellent water-oil balance adjusting ability.

This utility model belongs to the technical field of crushing equipment, specifically disclosing a device for uniformly crushing matsutake mushroom solid spawn. It includes a crushing cylinder with crushing components inside, used to crush the matsutake mushroom solid spawn. The crushing cylinder is equipped with a feeding assembly, which includes a feeding channel, a suction pipe, a first conveying component, a second conveying component, and a feeding pipe. The first conveying component transports material falling from the outlet into the feeding channel to one end of the feeding channel connected to the suction pipe. The second conveying component transports material from the suction pipe connected to the feeding channel to the top of the crushing cylinder. The feeding pipe is connected to the feeding channel, and a first valve is installed at the connection point. This utility model allows the material to re-enter the crushing area within the crushing cylinder for further crushing, further improving the uniformity of crushing and effectively preventing material from accumulating in one place, leading to uneven crushing and affecting the quality of the crushed matsutake mushroom solid spawn.

1. Name of the product in this design: Packaging Bottle (120g Fresh Matsutake Mushrooms). 2. Application of this design: This design patent is intended for use in food packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color.

This invention relates to a wild matsutake mushroom cleaning and dehydration device, belonging to the field of wild mushroom processing technology. Matsutake mushrooms are sequentially added to a scrubbing tank and then pressed into the water by a scrubbing conveyor belt. The conveyor belt rotates in both forward and reverse directions, brushing the matsutake mushrooms pressed against the bottom of the belt. The matsutake mushrooms, under buoyancy, come into contact with the flexible brushes, avoiding excessive scrubbing and damage. During the alternating forward and reverse motion of the conveyor belt, the scrubbing force causes the matsutake mushrooms to tumble, enabling comprehensive scrubbing and thorough removal of impurities, ensuring effective cleaning. During the alternating forward and reverse motion of the conveyor belt, the buoyancy provides relatively small support, acting as a soft support, which reduces damage to the matsutake mushrooms while ensuring thorough cleaning. After scrubbing, the mushrooms are retrieved by a retrieval conveyor belt, washed by a spray device, and then dried by a blower, effectively improving work efficiency.

This utility model relates to the field of matsutake mushroom processing technology and discloses an adjustable-orientation drying device, including a base. A push plate is slidably connected to the inner wall of the base. A fixing frame is connected to the inner wall of the push plate via a snap-fit ​​assembly for adjusting the drying orientation. A connecting frame is rotatably connected to the inner wall of the fixing frame. Rotating components are provided on the outer wall of the connecting frame for adjusting the drying angle. A pull rod is slidably connected to the inner wall of each connecting frame. A placement plate is connected to the outer wall of each pull rod via a clamp assembly for assembling and disassembling the placement plate. The outer wall of the fixing frame is rotatably connected to the inner wall of the base. In this utility model, by pushing the push plate to release the limiting position of the fixing frame, the fixing frame can be rotated to adjust the drying orientation. Simultaneously, rotating the knob adjusts the drying angle. The device can track the sun's position in real time, ensuring the matsutake mushrooms are always under direct sunlight, improving drying efficiency and preventing nutrient loss and quality degradation caused by prolonged drying.

1. Name of the product in this design: Packaging bag (Zhongyan Matsutake Fresh Seasoning). 2. Purpose of this design: For the outer packaging of seasonings. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, bottom view, and perspective view are omitted.

1. The name of the design product: bottle stickers (matsutake oyster sauce -01). 2. The use of the design product: for packaging oyster sauce. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: design 1 front view. 5. Design 1 is designated as the basic design. 6. This design is a flat product, omitting the left view, right view, top view, bottom view of design 1, design 2 component 1, design 2 component 2; the rear view of design 1, design 2 component 1, design 2 component 2 is not commonly used, omitting the rear view of design 1, design 2 component 1, design 2 component 2.

The present invention provides a formulation that improves the inoculation rate of matsutake mushroom mycelium into trees, and a method for producing matsutake mushroom mycelium-inoculated seedlings. [Solution] A microbial preparation is provided that includes the Paenibacillus cineris strain and the Micrococcus sp. strain, which improves the inoculation rate of Matsutake mycelium into trees. [Effects] The microbial preparation or composition according to the present invention does not inhibit the growth of matsutake mycelium and has the effect of suppressing harmful bacteria that inhibit the growth of matsutake mycelium. Furthermore, it has the effect of significantly improving the survival rate of matsutake mycelium-inoculated seedlings. According to the method for producing matsutake mycelium-inoculated seedlings of the present invention, it is possible to produce a large quantity of inoculated seedlings with a high inoculation rate of matsutake mycelium and a high survival rate after inoculation, and to supply them to farmers in large quantities.

The invention relates to the technical field of cosmetics, in particular to a moisturizing composition, mask liquid and a preparation method of the mask liquid. Comprising a first moisturizing component and a second moisturizing component, and the first moisturizing component comprises cetostearyl alcohol olivate and sorbitan olivate; the second moisturizing component comprises a tricholoma matsutake extract and inositol. The moisturizing composition for the mask liquid does not need to depend on strong stimulating components such as nicotinamide and tranexamic acid, does not use physical covering agents such as mica and titanium dioxide, realizes brightening only through the synergistic effect of the moisturizing components, and avoids the problem of stimulating sensitive skin or blocking pores; by limiting the mass ratio of the first moisturizing component to the second moisturizing component to be 1: (0.5-20), the moisture content and glossiness of the skin can be remarkably improved, and the limitation that a traditional moisturizing component is single in water locking is solved.

The invention relates to tricholoma matsutake endophytic fungus fermentation self-microemulsion as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) inoculating a tricholoma matsutake endophytic fungus seed solution into a fermentation culture medium for fermentation culture to obtain a primary fermentation solution; and (2) mixing the primary fermentation liquor, vegetable oil, an amphiphilic deep-eutectic solvent and polyol, continuing fermentation culture, filtering and collecting a liquid phase to obtain the tricholoma matsutake endophytic fungus fermentation self-microemulsion. According to the tricholoma matsutake endophytic fungus fermentation self-microemulsion prepared by the preparation method disclosed by the invention, the utilization rate of tricholoma matsutake endophytic fungi is increased to the maximum efficiency, oil-soluble and water-soluble functional components in a tricholoma matsutake endophytic fungus fermentation process can be directionally enriched, and a nano oil-in-water microcapsule structure with a uniform particle size is formed; the stability and permeability of active ingredients are remarkably improved, and the prepared tricholoma matsutake endophytic fungus fermented self-microemulsion has excellent soothing and repairing effects.