5 results about "Shiitake mushroom extract" patented technology

The invention relates to a composition containing selenium gluconate and application of the composition in preparation of anti-cancer drugs. The composition comprises a shiitake mushroom extract, a chicory extract and selenium gluconate. Wherein the selenium gluconate is selenium salt of gluconic acid, has an anti-cancer effect, but is easy to generate side effects when being independently used; according to the invention, the mushroom extract, the chicory extract and the selenium gluconate are combined for use, so that the killing power of the composition on cancer cells can be synergistically improved, the immunity can be remarkably improved, the related side effects can be effectively reduced, and the damage to normal cells can be reduced.

This invention discloses a brewed vinegar rich in lentinan and its preparation method. Using the lentinan variety "Shenxiang 1513" as raw material, the invention obtains a lentinan extract through water extraction and concentration, wherein the lentinan content is ≥0.5%. The obtained lentinan extract is then compounded with solid-state fermented vinegar at a mass ratio of 1:50-100, aged at 20-30℃ for 15-30 days, and then filtered and sterilized to obtain the finished product. The lentinan vinegar prepared by this invention does not contain any preservatives, umami agents, or sweeteners. The final product contains lentinan ≥50 mg / 100 mL, total acid ≥5.00 g / 100 mL, exhibits a harmonious flavor, stable quality, and clearly defined functional components and excellent flavoring properties.

The invention relates to the technical field of food processing, in particular to a composite selenium-rich solid beverage and a preparation method thereof. The invention provides a compound selenium-rich solid beverage which comprises the following components: selenium-rich black rice, a compound biphase selenium source, compound prebiotics, green tea polyphenol, momordica grosvenori glucoside, zinc citrate and a shiitake mushroom extract, and further provides a preparation method of the compound selenium-rich solid beverage. Comprising the steps of pulse microwave low-temperature mixing, vacuum low-temperature drying, ultrahigh-pressure cold sterilization and the like, a low-temperature non-thermal processing technology is adopted in the whole process of the method, functional active ingredients are reserved to the maximum extent, and the prepared composite selenium-rich solid beverage is excellent in sensory quality and wide in eating adaptability.

The present invention provides an acidic emulsified liquid seasoning which can maintain an emulsified state although the calorie is low, and enables a user to feel a strong and mellow sesame flavor and a roasted fragrance of sesame. The present invention relates to an acidic emulsified liquid seasoning having a calorie of 230 kcal / 100 g or less, and containing sesame, edible oil and fat, an emulsifier, an acid material, and granulated sugar instead of a sweetener and a shiitake mushroom extract, the sesame contains ground sesame powder and sesame paste; the sesame content is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the total content of the ground crushed sesame and the sesame paste is 0.5 mass% or more relative to the total amount of the acidic emulsion seasoning in terms of dry matter; the content of the edible oil and fat is 3.0-20% by mass (inclusive) relative to the total amount of the acidic emulsion seasoning.

The invention provides a low-salt additive-free mushroom soy sauce which is prepared by the following method: taking a mushroom variety 'Shenxiang 1513' as a raw material, and performing water extraction and concentration to obtain a mushroom extract; and compounding the obtained shiitake mushroom extract with the high-salt liquid-state fermented primary soy sauce according to the mass ratio of 1: (50-100), homogenizing and sterilizing to obtain a finished product. The mushroom soy sauce prepared by the method is not added with any preservatives, flavor enhancers and sweeteners, the content of sodium in the final product is less than or equal to 5.7 g / 100mL, the content of lentinan is more than or equal to 50mg / 100mL, the content of amino acid nitrogen is more than or equal to 1.00 g / 100mL, and the mushroom soy sauce has the characteristics of low salt, zero additive, high functional components and excellent flavor, and conforms to the development trend of healthy condiments.