72 results about "Shiitake mushroom extract" patented technology

The invention relates to a shitake mushroom extract. The shitake mushroom is used as raw materials, and the extraction process comprises a step of ultrasonic extraction. The shitake mushroom extract is not extracted by the traditional enzymolysis method for extracting lentinan. Due to the adoption of the ultrasonic extraction, the time is shortened to 1 / 3 to 1 / 4 of that of the traditional method,the temperature is reduced by 30 to 40 DEG C, and the yield is increased by 5 to 30 percent. The method has the advantages of simple technical process, less procedure, short extraction time, resourceconservation and low production cost; and the prepared lentinan has high content of parent medicament and high economic value, is favorable for mass production and has great development space.

The invention relates to a method for producing mushroom, which comprises that breaking mushroom and adding water, adding common salt to dissolve for 2-20h, adding some prolease to process enzymolysis, disinfecting enzyme and separating the filter solution; adding 5'-phosphodiesterase into filter solution to process the enzymolysis, disinfecting the enzyme and separating to obtain the filter solution; concentrating the filter solution into paste or atomizing and drying into powder. The invention processes two times of enzymolysis, while the product is abundant in amino acid, polypeptide, polysaccharide, or the like. And the invention has high solubility and stability in neutral or weak-alkali water solution, and some solubility in weak-acid water solution.

The invention relates to a fungal composition with an effect of enhancing immunity and a preparation method thereof, and belongs to the field of health-care products. The fungal composition comprises the following active ingredients in part by weight: 5 to 8 parts of lucid ganoderma extract, 5 to 8 parts of hericium erinaceus extract, 3 to 6 parts of Indian buead extract, 3 to 6 parts of mushroomextract and 3 to 6 parts of white fungus, wherein lucid ganoderma, Indian buead, mushroom, hericium erinaceus and white fungus which serve fungal raw materials are produced respectively by an ultrasonic whole-course low-temperature extraction drying process. The fungal composition has the obvious effect of enhancing the immunity, the process is advanced and stable, loss in the process for processing the raw materials is small, the formula is scientific, the fungal composition can be industrially produced on a large scale, and the method is scientific and reliable, so the varieties of health-card food for enhancing the immunity by the food raw materials on sub-health product markets can be enriched.

The invention discloses a solid compound bacteria beverage and a preparation method thereof. The solid compound bacteria beverage is prepared from the following raw materials in parts by weight: 5-10 parts of lucid ganoderma extracts, 10-15 parts of mushroom extracts, 10-15 parts of agaricus blazei murrill extracts, 10-15 parts of hawthorn extracts, 30-50 parts of white granulated sugar and 20-30 parts of maltodextrin. The preparation method comprises the following main steps of A, raw material pretreatment; B, proportioning; C, mixing; D, granulating; E, drying; F, granule finishing; and G, packaging. The solid compound bacteria beverage disclosed by the invention has the effect of assisting a person in protecting chemical liver injury; and the preparation method disclosed by the invention is simple and capable of easily realizing large-scale production; the condition is mild in the whole production process; and the solid compound bacteria beverage is environmental friendly and safe.

The invention relates to lentinus edodes-flavored water soluble seasoning powder and a preparation method thereof. The water soluble seasoning powder is prepared from the following raw materials by weight parts: 10-20 parts of a lentinus edodes extract, 5-10 parts of a composite spice extract, 3-5 parts of edible salt, 15-20 parts of maltodextrin, 5-10 parts of sugar ester and 45-55 parts of purified water and is prepared by the steps of uniformly mixing the raw materials, performing centrifugal spraying and drying. The prepared lentinus edodes-flavored water soluble seasoning powder has the advantages of being capable of possessing the characteristic flavors and tastes of spice and lentinus edodes, high in concentration of effective components, relatively long in expiration date as the bacteriostatic function of the spice is fully utilized, convenient for industrial production, and wide in application prospect in flavors and fragrances as well as various compound seasoning products.

The invention discloses a white gourd jelly and a preparation method of the white gourd jelly. The jelly comprises the following materials by weight: 900-1,000 parts of purified water, 20-40 parts of gelatin, 10-20 parts of agar, 40-55 parts of honey, 13-18 parts of xylitol, 6-8 parts of black tea powder, 5-6 parts of ginseng flower, 5-6 parts of herba agastaches, 5-6 parts of sugarcane leaf, 3-5 parts of semen armeniacae amarum, 3-5 parts of pumpkin seed, 8-10 parts of cabbage, 8-10 parts of pakchoi, 8-10 parts of pear, 10-12 parts of stir-fried black soybean, 10-12 parts of white gourd, 1-2 parts of lentinus edodes extract, and appropriate amount of edible pigment and potassium sorbate. The white gourd jelly takes gelatin and agar as a gelling agent, contains collagen component while becomes soft and palatable, has smooth mouth feeling, and is dissolved while chewing to avoid suffocation accident. Besides the taste of conventional jelly, the white gourd jelly also has effects of promoting health and accelerating children growth, and has no side effects after long-term service.

The invention provides a composition for preparing health food capable of improving intestines and stomachs and enhancing the immunity function. The composite is mainly composed of, by weight, 8 parts to 27 parts of mushroom extract, 1 part to 18 parts of Grifola frondosa extract, 2 parts to 21 parts of hericium erinaceus extract and 2 parts to 17 parts of Dendrobium officinale extract. The extracts are prepared through the steps of boiling out the raw materials 2 times to 5 times with water and mixing together the boiling liquid to obtain rough extracts, and separating and purifying the rough extracts through macroporous resin. The composite is high in active ingredient component and has the good effects of improving intestines and stomachs and enhancing the immunity function, the health food is joyful in taste and stable in quality, the fat metabolizing is improved from the aspect of effecting a permanent cure, digestion systems are improved, the immunity function of human bodies is remarkably improved, and the good health food can enhance immunity.

The invention discloses an effervescent beverage granules of mushroom and tea, which is formed by mixing acidic granules and alkaline granules which are prepared from mushroom extract, tea extract, an effervescent disintegrants, a binder, and a sweetener. According to the invention, novel beverage granules with a high nutrient content is invented by using mushrooms and tea as main raw materials and by using an effervescent disintegration method. The novel beverage granules retain maximum nutritional value of mushrooms, increase the categories of edible fungus products, and improve economic values of many unqualified mushrooms, mushroom roots and debris in the course of edible fungus product processing and grading. The acidic granules and the alkaline granules of effervescent beverage granules of mushroom and tea react rapidly after being dissolved in water; and the effervescent beverage granules easily for absorption, and has the advantages of being portable, long in shelf life, interesting, and unique in flavor.

The invention discloses a stewed chicken with mushroom seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: chicken paste, mushroom extract, chicken oil, palm oil, ginger, green onion, garlic, soy sauce, a yeast extract, a flavoring, xanthan gum, and turmeric powder. The powder packet comprises the raw materials of: edible salt, white granulated sugar, monosodium glutamate, I+G (nucleotide disodium), maltodextrin, yeast powder, chicken powder, food flavoring, onion powder, garlic powder, pepper powder, and ginger powder. The invention also discloses a production method thereof. The seasoning packet has the advantages that: the chicken paste, the powder, and the mushroom extract are prepared with a biological enzyme wall-breaking method, such that nutrients are abundant, and are easy to absorb by human bodies. The seasoning packet has natural fragrance and taste like those obtained by home stewing; good color, fragrance, and taste can be provided for the non-fried miscellaneous-grain instant noodles, such that mouthfeel requirements and nutrient demands of consumers can be satisfied; the production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention discloses a health promotion-based anti-fatigue and immunity-enhancement pure natural functional drink. The formula of the drink comprises the following components in parts by weight: 0.5-2 parts of an oolong tea extract, 0.1-0.5 part of a williams elder twig extract, 0.1-0.5 part of a dried mushroom extract, 0.05-0.2 part of a ginseng extract, 0.05-0.2 part of a cola nut extract, 0.05-0.5 part of a red date extract, 0.05-0.2 part of a rosemary extract, 0.5-2 parts of a natural flavoring agent, 0.5-2 parts of a natural sweetener and the balance of water. The invention further discloses a preparation method of the functional drink. The functional drink disclosed by the invention is conductive to restoring people who are liable to fatigue and have low immunity to health and simultaneously has the better effects of promoting and improving the physical status of patients with various diseases or normal people.

The invention relates to composite seafood seasoning, and belongs to the technical field of seasoning. The composite seafood seasoning comprises enzymatic hydrolysate of clam juice, enzymatic hydrolysate of oyster juice, enzymatic hydrolysate of scallop skirts, and a shiitake mushroom extract, wherein the enzymic hydrolysis conditions of the clam juice, the oyster juice and the scallop skirts include that the temperature is 45-46 DEG C, the mass percentage of enzymes is 1%, the pH is 6.5-7.5, the enzymic hydrolysis time is more than 3h, and required enzymes are one or more of papain, neutral protease and flavored protease. The seasoning disclosed by the invention is delicious in taste, and has the peculiar fragrance of seafood; in addition, the preparation technology is simple and convenient, so that the seasoning has wider application and development prospects.

The invention discloses a soil conditioner and a preparation method thereof and relates to the field of soil conditioners. The soil conditioner is prepared from the following raw materials in parts byweight: 10 to 15 parts of straw particles, 40 to 45 parts of fermented cow dung, 3 to 7 parts of medical stone, 2 to 5 parts of dolomite powder, 5 to 10 parts of modified attapulgite, 2 to 5 parts ofdesulphurization gypsum powder, 4 to 9 parts of seafood shell powder, 5 to 10 parts of plant ash, 4 to 9 parts of sweet potato waste, 4 to 9 parts of fermented residue, 1 to 3 parts of shiitake mushroom extract, 1.5 to 3.5 parts of plant growth agent, 2 to 5 parts of amino acid salt, 1.5 to 3.5 parts of ferric chloride, 3 to 7 parts of ammonium dihydrogen phosphate, 2 to 5 parts of calcium superphosphate and 0.5 to 1.2 parts of microorganism acting bacteria. According to the soil conditioner, the soil fertility can be improved and a soil caking phenomenon is improved; the breathability, seepage, fertilizer-keeping and water retention capabilities of salt-alkali soil are remarkably enhanced; the physical-chemical properties of the soil are effectively improved.

The invention discloses a traditional Chinese medicine composition for enhancing the immunity, which is composed of the following components in weight percentage: 5-30% of lentinus edodes extractive, 10-30% of Chinese wolfberry extractive, 10-30% of shikimic acid, 0.5-5% of 2-deoxy-D-glucose and residual amount of anhydrous dextrose. The invention further discloses a preparation method of the traditional Chinese medicine composition and an application of the traditional Chinese medicine composition to enhancing the immunity of livestock. According to the traditional Chinese medicine composition disclosed by the invention, the growth of immune organs of the livestock are obviously accelerated and the organic immunity of the livestock is enhanced; the curative effects on immunosuppression and low functions, which are caused by immunosuppressive diseases, particularly viral diseases, are obvious, and the mortality of the livestock can be obviously reduced; and secondarily, with the adoption of the traditional Chinese medicine composition disclosed by the invention, an antibody titer in the immune livestock can be obviously improved, the in vivo action time of an antibody is prolonged, the humoral immunity is enhanced and the immune effect of vaccines is enhanced; and furthermore, the source of raw materials of the composition is abundant, the production method is simple and the use is convenient.

The invention discloses a health-care polysaccharide food having an anti-tumor function. The health-care polysaccharide food is prepared from, by mass, 16-20 parts of casein hydrolysis peptide, 18-22 parts of velvet antler mushroom polysaccharide, 14-18 parts of radix asparagi deproteinized polysaccharide, 18-22 parts of ginseng polysaccharide, 14-18 parts of tricholoma matsutake polysaccharide, 18-22 parts of pachymaran, 14-18 parts of shiitake extract, 20-24 parts of grifola frondosa polysaccharide, 14-18 parts of meretrix polysaccharide, 18-22 parts of marine fish bone collagen oligopeptide powder, 14-18 parts of pollen pini powder, 18-22 parts of angelica polysaccharide, 14-18 parts of hericium erinaceus polysaccharide, 18-22 parts of chestnut polypeptide, 14-18 parts of black fungus polysaccharide, 18-22 parts of rhizoma polygonati polysaccharide, 14-18 parts of folium artemisiae argyi polysaccharide, 18-22 parts of Chinese caterpillar fungus polysaccharide and 14-18 parts of twotooth achyranthes root polysaccharide. The health-care polysaccharide food has the better prevention and control effect on tumors and has the good effect in clinical application every time. The usage results of 36 patients within four years show that the health-care polysaccharide food can effectively prevent and control tumors, and the effective rate is up to 84.5%.

The invention relates to the biological technology field, and especially relates to a composition, applications thereof and a moisture retention preparation. The composition comprises mushrooms or mushroom extract products, cucumbers or cucumber extract products, collagen Mushroom polypeptides are employed as a characteristic raw material, natural cucumber extracting solution, collagen polypeptides and aloe extracting solution are added for blending, subpackaging is carried out and products are obtained. The provided product is suitable for people of all ages, and has obvious functions of moisture retention, whitening and the like.

The invention belongs to the technical field of mushroom deep processing, and discloses a biological enzymolysis mushroom extract and a preparation method thereof. The preparation method comprises thefollowing steps that raw materials are pretreated, enzyme deactivation is carried out, and after enzymolysis is carried out, cooling is carried out to reach the normal temperature so as to obtain hydrolysate; secondary enzymolysis is carried out, specifically, 5'-phosphodiesterase is added, the pH value is adjusted, heating is carried out to reach 50-60 DEG C, reaction is carried out for 1.5-2.5hours, heating is carried out to reach 95-100 DEG C, the temperature is kept for 10-20 minutes, enzyme deactivation is carried out, after enzymolysis is carried out, cooling is carried out to reach the normal temperature, filtering is carried out through a 60 to 80-mesh screen or centrifugal separation is carried out so as to obtain enzymatic hydrolysate; blending is carried out, specifically, a multi-enzyme enzymolysis mushroom extracting solution, beta-cyclodextrine and edible salt are uniformly mixed; and drying is carried out, specifically, spray drying is carried out on the mixed materials so as to obtain the mushroom extract. According to the mushroom extract and the preparation method thereof, a multi-enzyme enzymolysis technology is adopted to optimize extraction of mushroom flavouring materials, through multi-enzyme enzymolysis, the time can be saved, the energy consumption can be reduced, and the production efficiency can be improved; and the staged enzymolysis conditions aremild and are easy to control, and the obtained enzymatic hydrolysate contains rich amino acid, nucleotide, lentinan and other active ingredients.

The present invention relates to the use of an extract of Lentinus, as well as the pharmaceutical composition that contains it, within the scope of combating cellulite and subcutaneous accumulations of fat.

The invention provides a lentinus edodes compound polysaccharide composition for improving immunity and a preparation method thereof, the lentinus edodes compound polysaccharide composition is prepared from the following raw materials in parts by weight: 25-40 parts of lentinan extract, 8-16 parts of lucid ganoderma extract, 15-30 parts of cordyceps militaris extract, 25-40 parts of astragalus extract, 4-12 parts of codonopsis pilosula extract, 4-12 parts of garlic extract, 1-5 parts of bifidobacterium powder, 0.005-0.01 parts of vitamin A, 0.0001-0.0005 parts of vitamin E, 0.01-0.03 parts ofvitamin C, 0.01-0.02 part of iron gluconate, and 0.001-0.002 parts of zinc gluconate. The lentinus edodes compound polysaccharide composition provided by the invention has a good effect of improving body immunity, and has the effects of protecting liver, detoxifying, relieving fatigue, increasing intestinal beneficial microbial flora and improving intestinal functions.

The invention discloses an Aike capsule for enhancing the immunity. The Aike capsule comprises a capsule content and a capsule shell, wherein the capsule content is prepared from the following raw and auxiliary materials in parts by weight: 90-110 parts of cordyceps militaris fruiting bodies, 45-55 parts of lucid ganoderma extractives, 45-55 parts of mushroom extractives and 50 parts of microcrystalline cellulose. A preparation method of the Aike capsule comprises the following main steps of 1, sieving; 2, mixing, 3, filling, and 4, polishing and screening. The Aike capsule for enhancing the immunity, disclosed by the invention, is prepared by taking cordyceps militaris, the lucid ganoderma extractives and the mushroom extractives as main raw materials and is reasonable and effective in compatibility, extremely-high in nutrient value and capable of enhancing the immunity of a human body and effectively relieving symptoms such as physical weakness and the like.

The invention discloses a shitake extract sustained-release pellet which is prepared from shitake extractives and pharmaceutical accessories and are externally coated by sustained-release films; each sustained-release film comprises a polymer material, a pore-foaming agent and an anti-bonding agent; the shitake extractives are 20-40% of the weight percentage content of a pellet preparation, and the sustained-release film is 2-10% of the weight percentage content of the pellet preparation; the pharmaceutical accessories consist of an excipient and a binder, wherein the excipient is 50-75% of the weight percentage content of the pellet preparation, while the binder is 1-5% of the weight percentage content of the pellet preparation. The sustained-release pellet prepared by using the preparation method of the shitake extractive sustained-release pellet can be used for adjusting the immunity, and the area of the sustained-release pellet on the surface of an absorbing organ is increased, so that the bioavailability is increased and the local stimulation is reduced or avoided.

The invention discloses vegetal and thick flavor powder. The preparation method of the vegetal and thick flavor powder comprises the steps: performing enzymolysis on soybean protein so as to obtain ahydrolysate rich in vegetal polypeptide, then mixing the hydrolysate with an acid-hydrolyzed vegetable protein hydrolysate, performing preparation so as to obtain a first aroma-producing liquid, thenmixing the first aroma-producing liquid, yeast extract, tomato sauce, mushroom extract, vegetable oil, thiamine hydrochloride, L-glutamic acid and soft water evenly, performing heat for a reaction, performing preparation so as to obtain a second aroma-producing liquid, mixing the second aroma-producing liquid, a soy sauce liquid, spice and other materials evenly, and performing drying so as to obtain the finished product. The soybean protein extract, yeast extract, tomato extract, mushroom extract, fermented soy sauce and other natural umami substances are integrated into the prepared vegetaland thick flavor powder, rich vegetal amino acids and polypeptide are contained, then reactions with vegetable oil and amino acid spice are performed; and the product has natural and thick aroma and thick base taste, and can be applied to the food flavoring field.

The invention discloses an aquatic product freeze drying method with a high rehydration rate. The aquatic product freeze drying method is characterized by comprising the following steps: (1) primary vacuum freeze drying: vacuum freeze drying a preprocessed aquatic product at 15 to 20 Pa and 20 to 25 DEG C; (2) soaking in a processing solution, transferring the aquatic product after the primary vacuum freeze dried into the processing solution, soaking for 10 to 20 minutes, then taking out the aquatic product, draining, and irradiating the aquatic product with microwaves of 75W to 100W for 1 to 2 minutes, wherein the processing solution is prepared from the following components in parts by weight: 1 part of shiitake mushroom extract, 3 to 4 parts of undaria pinnatifida extract, 12 to 15 parts of lemon juice, 20 to 30 parts of kiwi fruit juice, and 60 to 80 parts of water; and (3) secondary vacuum freeze drying: vacuum freeze drying at 5 to 10 Pa and -50 to 55 DEG C.

A grifola frondosus hard candy is prepared from grifola frondosus extract, shiitake mushroom extract, sucrose and mannitol. A preparation method includes acceptance of the raw materials, wash and selection, comminution, decoction, concentration, alcohol precipitation, mix, pelletization, desiccation and tablet compression. The grifola frondosus hard candy prepared by the preparation method has high contents of grifola frondosus polysaccharide and lentinan, has good mouthfeel and good adaptability, is convenient to eat and take for a user, is easy to carry and preserve, has a low preservation cost, good using effect and not high preservation requirement of the grifola frondosus extract, and is good for promotion. Moreover, the grifola frondosus extract is sealed and preserved in the grifola frondosus hard candy, so that the grifola frondosus extract is less susceptible to humidity, the agglomeration of the grifola frondosus polysaccharide is avoided, and the grifola frondosus polysaccharide has a good preservation effect.

The invention discloses crispy shiitake mushroom cookies and a preparation method thereof. The crispy shiitake mushroom cookies are prepared from the following raw materials in parts by weight: 50 parts of low-gluten flour, 35-40 parts of butter, 15-20 parts of granulated sugar powder, 5-10 parts of milk powder, 2 parts of salt, 10 parts of a shiitake mushroom extract, and 8 parts of whole egg liquid. The invention further provides a preparation method of the crispy shiitake mushroom cookies. The crispy shiitake mushroom cookies prepared by adopting the formula disclosed by the invention have mellow shiitake mushroom flavor, and are golden in color, fine and dense in holes, as well as fine, smooth and crispy in taste; moreover, the cookies are mellow in milk aroma and long-lasting in mushroom aftertaste, and leave lingering fragrance in the mouth. The production processes are simple, and good in application prospects.

The invention discloses Paeonia ostii walnut milk. The Paeonia ostii walnut milk comprises the following components in parts by weight: 50-100 parts of water, 0 to 10 parts of white granulated sugar,5 to 35 parts of walnut kernels, 2 to 16 parts of black sesame, 1 to 6 parts of a Chinese wolfberry extract, 0.5 to 4 parts of a Chinese date extract, 0.9 to 4 parts of radix puerariae extract, 0.3 to2 parts of shiitake mushroom extract, 2 to 8 parts of Paeonia ostii, 0.6 to 2.9 parts of peony seed oil, 0.7 to 3.4 parts of arachidonic acid grease ARA, 0.5 to 2.5 parts of DHA algal oil, 0.1 to 1.8parts of soybean phospholipid, 0.7 to 4.9 parts of chitosan oligosaccharide, 6 to 9 parts of a food additive and 0 to 13 parts of edible essence, wherein the food additive comprises one or any combination of more than one selected from the group consisting of sodium carboxymethyl cellulose, monoglyceride fatty acid ester, diglyceride fatty acid ester, xanthan gum, D-sodium erythorbate and sodiumbicarbonate. All the components of the walnut milk produce a synergistic effect, fusion of all nutritional ingredients in the walnut milk is promoted, the stability of the walnut milk is improved, andthe walnut milk is fragrant, sweet and moderate, does not stratify or precipitate, and has multiple functions of nourishing the brain, maintaining beautify, relieving pressure and emotions and the like.

The invention relates to a flavoring base material and application thereof. The flavoring base material comprises a mushroom extract and a soy sauce blank; the shiitake mushroom extract is prepared by sequentially performing colloid mill grinding, enzymolysis and first Maillard reaction on a shiitake mushroom raw material; and the soy sauce blank is prepared by performing a second Maillard reaction on soy sauce. According to the flavoring base material, the shiitake mushroom extract and the soy sauce blank are compounded, in the preparation process of the shiitake mushroom extract, a colloid mill and an enzymolysis method are combined, effective wall breaking of shiitake mushrooms (especially shiitake mushroom feet) can be achieved, flavor substances can be released to the maximum extent, and the flavor of the shiitake mushrooms can be obviously improved after further Maillard reaction; meanwhile, the synergistic flavoring effect can be achieved between flavor substances released by the mushroom extract and characteristic aroma of the soy sauce blank obtained through the Maillard reaction, the volatility of the aroma after mixing is obviously improved, the aroma of the base material is effectively enhanced, the characteristic flavor is strong, the characteristic is obvious, the pleasure is good, and the appetite can be enhanced.

Disclosed is a mushroom extract quelite and its preparing process, which comprises 18.45% of mushroom extract, 33.21% of table salt, 23.99% of malt extract, 17.53% of frosted sugar, 2.21% of yeast extract, 0.37% of white pepper powder, 3.69% of sodiam inosine monophosphate 0.55% of sodium succinate. And the making process comprises the steps of lixiviating mushroom stems with water, vacuum concentrating, spray drying centrifugally, charging findings, mixing, granulating, drying and screening.

The invention discloses a lentinus edode compound preparation for strengthening immunity of human bodies and a preparation method of the shiitake mushroom compound preparation. The lentinus edode compound preparation is prepared from the following raw materials in percentage by weight: 45-70% of a lentinus edode extract, 25-35% of lepedium meyenii walp, and 5-20% of raspberries. According to the lentinus edode compound preparation, a compounding proportion is optimized, the formula has high-efficient synergism, the content of effective components is high, the efficacy is obvious, and the lentinus edode compound preparation can be used for improving the capacity of resisting viruses, resisting bacteria and resisting inflammation for human bodies, and can strengthen the capacity for resisting weariness, seasonal colds or viral colds of human bodies. The compound preparation can be made into various preparation formulations of medicinal granules, tablets or oral liquid and the like, and can effectively resist weariness and various relevant diseases for crowds with weak constitutions or sub-health crowds. Besides, the lentinusdode extract in the lentinus edode compound preparation contains lentinus edode protein and lentinus edode oligosaccarides, and is high in yield, the industry train of lentinus edode can be extended, and the added value of the lentinus edode can be increased.

The invention discloses compound seasoning powder and a preparation method thereof and belongs to the technical field of seasoning processing. The technical scheme is characterized in that the compound seasoning powder comprises edible salt, a sweetening agent, a freshener, a sour agent, garlic powder, onion powder, white pepper powder, cumin powder, ginger powder, dried orange peel powder, haw powder, chopped lemon thyme, chopped rosemary, carum carvi, Chinese magnoliavine fruits, radix angelicae pubescentis powder, dried aloe powder and clove and basil leaf powder. The refresher comprises monosodium glutamate,disodium 5'-ribonucleotide, nori powder, freeze-dried cucumber powder and a shiitake mushroom extract. Through matching of the raw materials, the compound seasoning powder has unique aroma, and the aroma can be further released when the compound seasoning powder is scattered on surfaces of high-temperature baked and fried food; and during eating of the food, all the raw materials are blended, the taste of the food can be improved and becomes stronger. Besides, the compound seasoning powder has the functions of providing fragrance, removing greasiness, promoting digestion andreducing absorption of oil by the body.

The invention discloses a making method of high-nutrient soybean oil. The high-nutrient soybean oil is made from the following raw materials in parts by weight: 115-120 parts of soybean oil, 3-5 partsof honey, 3-6 parts of fish oil, 0.1-0.3 part of a shiitake mushroom extract, 0.3-0.5 part of fruit raw powder, 0.2-0.4 part of curcumin, 1-3 parts of fennel oil, 0.1-0.3 part of rose essential oil,1-2 parts of edible clove oil, 10-15 parts of camellia oil, 0.1-0.3 part of ginsenoside and 0.1-0.2 part of Pseudo-ginseng sapinogenin. The making method comprises the following steps of performing stirring to prepare blend oil crude products, performing ultrasonic vibration, and performing temperature-raising and temperature-lowering treatment. The soybean oil made by the technical scheme not only is good in mouth feel and rich in nutrients, but also has the effect of improving flavor.