153 results about "Sparassis crispa" 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 special medium for the liquid fermentation of a rare edible-medicinal fungus Sparassis crispa and a culture method thereof. 1ml of the medium contains 20.0-200.0g of a composite carbon source, 0-60.0g of sugar, 0-5.0g of peptone, 0-5.0g of KH2PO4, 0-2.5g of MgSO4, 0-10.0ml of a pine needle juice, 0-3.0g of plant oil, and the balance water, and the pH value of the medium is adjusted to 2.0-6.0. The culture method comprises the following steps: 1, inoculating strains of Sparassis crispa to the special medium for the liquid fermentation of Sparassis crispa according to an inoculation amount of 5-20%, wherein the initial pH value of the medium is 2.0-6.0; and 2, carrying out oscillation culture under natural illumination conditions, wherein the temperature is 20-30DEG C, and the rotation speed is 100-200rpm. The method of the invention breaks through present limitations of solid culture and artificial cultivation of Sparassis crispa; and the fermentation production of the Sparassis crispa, which is carried out by using the medium and the culture method of the present invention, has the advantages of fast growth speed, short period, high yield, simple process,low cost and the like, can be adapted to the industrialized fermentation production of Sparassis crispa.

An artificial culturing method for the edible Xiuqiu mushroom includes such steps as treating raw materials, preparing culture medium, loading it in bottles or bags, sterilizing, inoculating spawn of Xiuqiu mushroom, culturing, managing germination, and managing mushroom. It has medical, health-care and edible values.

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 discloses a method for extracting alkali-soluble polysaccharides from sparassis crispa and application of the alkali-soluble polysaccharides to age delaying, and belongs to the field of biological chemistry. The method comprises the steps of firstly, extracting crude polysaccharides from sparassis crispa fruiting body powder by using thin alkali; then, preparing 5% sugar liquid by using distilled water; adding 10% trichloroacetic acid to regulate the pH value; and standing, centrifuging, carrying out alcohol precipitation and cleaning to obtain deproteinized alkali-soluble polysaccharides. The research on the influences of the alkali-soluble polysaccharides in sparassis crispa to the service life of fruit flies proves that both the crude alkali-soluble polysaccharides in sparassis crispa and the deproteinized alkali-soluble polysaccharides which have different concentration values have a role in prolonging the service life of the fruit flies and have an age delaying effect; in addition, the alkali-soluble polysaccharides has more obvious effect on the service life prolonging effect on male fruit flies than that on female fruit flies.

The present invention discloses an extract of Sparassis Crispa MH-3 strain NIBH FERM P-17221, which takes the Beta-1, 3-glucan as the main ingredient. The present invention also discloses a preparation method of the extract of sparassis crispa MH-3 strain. In addition, the present invention also discloses the application of the extract of sparassis crispa MH-3 strain in the preparation of foods, beverages and health care products and the application of which in the preparation of anti-tumor drugs.

The invention discloses a sparassis crispa solid drink. The solid drink comprises the following raw materials in parts by weight: 10-30 parts of sparassis crispa powder, 5-25 parts of tremella powder, 40-60 parts of filling agent and 20-50 parts of sweetening agent. The invention also discloses a preparation method of the sparassis crispa solid drink. The preparation method specifically comprises the steps of sparassis crispa powder preparation, weighing, grinding and sieving, stirring, drying and sterilizing, and granulating, thus preparing the sparassis crispa solid drink. The sparassis crispa solid drink and the preparation method have the beneficial effects that sparassis crispa is organically blended in the solid drink product, so that people can make the drink with good appearance, taste and flavor anytime anywhere; the prepared solid drink has good taste, is convenient to carry and eat and is easy to accept by consumers.

The invention discloses a synthetic medium of broad-leave Sparassis crispa. The synthetic medium comprises carbon, nitrogen, potassium phosphate monobasic, other component and water. The other component is at least one of magnesium sulfate and vitamin B1. The final concentration of the carbon, the nitrogen, the potassium phosphate monobasic, the magnesium and the vitamin B1 in the synthetic medium is sequentially 8.0-25.0g/L, 0.15-4.5g/L, 0.5-2.0g/L, 0-1.0g/L and 0-0.1g/L. The carbon comes from sucrose or glucose or maltose or lactose or soluble starch. The nitrogen comes from ammonium citrate or ammonium nitrate or ammonium phosphate or potassium nitrate or ammonium sulfate. The medium has the advantages of clear component, stability in quality, few impurities and the like, is suitable for industrial fermentation production and physiological research of Sparassis crispa and is favorable for separation and extraction of downstream metabolite.

The invention discloses sparassis crispa chewable tablets. The chewable tablets comprise the following components in parts by weight: 20-40 parts of sparassis crispa powder, 10-20 parts of fruit and vegetable powder, 30-70 parts of filling agent, 0-6 parts of sweetening agent, 0-2 parts of acidulant and 1-3 parts of lubricating agent. The invention also provides a preparation method of the sparassis crispa chewable tablets. The preparation method comprises the steps of raw material sparassis crispa treatment, weighing, sieving, mixing, granulating, drying and sterilizing, cooling and tabletting. The sparassis crispa chewable tablets and the preparation method have the beneficial effects that the prepared chewable tablets have high nutritional quality, easy-to-absorb functional components and good tastes, are convenient to carry and eat and are easy to accept by consumers; a newer and more convenient usage mode is provided for utilizing sparassis crispa and giving full play to the beneficial physiological and pharmacological functions of sparassis crispa.

The invention belongs to the technical field of industrial cultivation for edible funguses, and particularly relates to a sparassis crispa liquid strain culture medium and a culture method. The formula of the culture medium comprises 0-145 g/L of glucose, 0-70 g/L of glutinous rice flour, 1-6 g/L of fish meal peptone, 0-5 g/L of KH2PO4 and 0-3 g/L of MgSO4.7H2O, the original pH is 5-6, and the culture medium is cultured by preparation of sparassis crispa liquid mother strains and preparation of sparassis crispa liquid original strains. Aiming at the defects that the sparassis crispa liquid culture medium is high in cost and limited in raw material sources, the invention provides the sparassis crispa liquid strain culture medium and the culture method. The production cost is reduced, and the production efficiency is improved. The liquid culture medium has the advantages of being simple in formula and convenient in raw material sources and is suitable for large-scale production. The liquid strain culture process is simple, and the operation is convenient.

The invention provides a Yunnan ham sparassis crispa mooncake and a processing method thereof. The Yunnan ham sparassis crispa mooncake mainly comprises the following components of hams, sparassis crispa, wheat flour, leaf fat, white sugar and honey. The Yunnan ham sparassis crispa mooncake is made through the several steps of collecting the hams, collecting the sparassis crispa, making dough, making stuffing, forming, baking and packaging. Compared with a traditional mooncake, the ham sparassis crispa mooncake is unique, all the fragrant, salty and sweet tastes of the hams when the traditional ham mooncake enters the mouth are achieved, the unique fragrance of the sparassis crispa is further added, and the elasticity of bar-shaped sparassis crispa can further be sensed in the chewing process.

The invention discloses a method for extracting beta-glucan from Sparassis crispa. The method realizes pretreatment of the Sparassis crispa abd effective destroy of cells through physical grinding andaddition of a wall-breaking enzyme in order to dissolves out contents, so the extraction rate of the glucan is increased; high-pressure microwave treatment makes separation of glucan and cell tissuesfurther realized in order to achieve dissociation, so finally the glucan is obtained by extraction; and starch, proteins and other polysaccharides can be effectively removed by adding an impurity removal enzyme and ammonium sulfate, so that the purity of glucan is greatly improved.

The invention provides application of sparassis crispa polysaccharide extracts to preparing medicines for treating neurodegenerative diseases, and relates to the technical field of medicines. The sparassis crispa polysaccharide extracts are prepared through fermentation, ethanol extraction and vacuum drying; and in-vitro tests prove that the remarkable neuroprotection activity effect is achieved. The sparassis crispa polysaccharide extracts are simple in preparing method and low in cost, and can be used for preparing the medicines for treating the neurodegenerative diseases such as the Parkinson's disease and the senile dementia.

The invention discloses a quick deep-layer liquid state fermentation method for producing sparassis crispa bacterial powder. According to the method, the semi-continuous fermentation process is adopted to treat sparassis crispa strains to obtain fermentation liquor rich in abundant mycelia fast, and then the fermentation liquor is treated and separated through a micro-filtration membrane to obtain mycelia of sparassis crispa. The traditional intermittent sparassis crispa batch fermentation process is changed, and the mycelia are separated in the mode of efficient ceramic membrane micro-filtration instead of the separation mode of a centrifugal machine. The semi-continuous fermentation process overcomes the defects that the number of process links of traditional batch fermentation is large, middle clearance time is long, and equipment efficiency is low. The efficient fermentation liquor filtered through the ceramic membrane is adopted, the mycelia entering filter liquor can be reduced, the yield of the mycelia can be increased, COD of the filter liquor is reduced, the sewage handling capacity is reduced, damage to cells is avoided, and it is ensured that effective ingredients in the cells are recovered completely. Compared with the traditional technology, the method has remarkable economic benefits, social benefits and environment-friendly benefits.

The invention discloses a sparassis crispa culture medium adopting pine and fir sawdust as raw materials and sparassis crispa culture method thereof. The water content of the medium is 60-65%, and themedium is prepared from, by dry weight, 75% of sawdust, 25% of corn flour, 2% of saccharose, 2% of gypsum and 1% of calcium superphosphate, wherein the sawdust is prepared from, by dry weight, 40-80%of pine sawdust and 20-60% of fir sawdust. Fire sawdust is adopted for replacing some pine sawdust in the culture formula, the breathability of the culture medium can be improved, mycelial growth ispromoted, the sparassis crispa fruiting synchronism is good (100-110d), the fresh edible fungus yield is 200 g per bag, the biology efficiency is 55%, meanwhile, the price of fire sawdust is lower than that of pine sawdust, and the production cost can be lowered to a certain degree.

The invention discloses an extract containing beta-1,3-D-glucan, which is prepared by hydrolyzing sparassis crispa for 3 hours in present of beta-1,3-glucosidase under a condition of a temperature of 28 to 30 DEG C to hydrolyze part of the glucan in the sparassis crispa, wherein the molecular weight of the contained beta-1,3-D-glucan is 20,000 to 50,000 daltons. The prepared extract has remarkable tumor-inhibiting, cancer-preventing and anticancer functions, can regulate blood sugar, assistant in treatment of diabetes, lower blood fat and cholesterol and relieve cardiovascular and cerebrovascular disease, has anti-fatigue, aging-delaying, infection-resistance, anti-allergy, freckle-removing and whitening effects and can be prepared into various functional health-care food or medicines.

The invention provides an extraction method of a Sparassis crispa fermentation product extract for cigarettes. The method comprises steps as follows: (1) firstly, Sparassis crispa fruiting bodies are inoculated, Sparassis crispa inoculum is obtained, then a fermentation medium is inoculated with the Sparassis crispa inoculum, submerged fermentation is performed, and a Sparassis crispa fermentation mixture is obtained; (2) reflux extraction is performed on the Sparassis crispa fermentation mixture obtained in Step (1) with ethyl alcohol with the mass concentration ranging from 90% to 95%, then filtration is performed, a filtrate is concentrated, and the Sparassis crispa fermentation product extract for the cigarettes is obtained. A submerged fermentation product of Sparassis crispa is extracted to be applied to essence and flavors for the cigarettes, the extract is natural, non-toxic and high in controllability and is not affected by factors such as seasons, weather, diseases and the like, the yield is stable, the production cycle is short, and the cost is low. Meanwhile, the prepared essence and flavors for the cigarettes are more natural and lasting in aroma, has better coordination performance, and can coordinate and cooperate with other essence and flavors for the cigarettes for aroma enhancement. The technology is simple, the cost is low, and the method has the very high practicability.

The invention belongs to the field of food seasonings and discloses edible mushroom compound nutritional salt and a preparation method thereof. The edible mushroom compound nutritional salt is composed of, by mass percentage, 60-90% of edible salt and 10-40% of edible mushroom powder, wherein edible mushrooms include tricholoma matsutake, sparassis crispa, bolete, collybia albuminosa and red mushrooms. Wild edible mushroom plant organs and edible salt are selected as the raw materials, extraction processing and ultrafine powder processing techniques and technology are adopted to extract effective active ingredients such as amino acids, polysaccharides, mineral elements, flavones, sterols and adenosine in the edible mushrooms, the extracted effective active ingredients are combined with theedible salt, and synthetic essence and perfume and the like are not added, so that the prepared nutritional salt can improve human immunity and resist tumor and radiation and is natural, healthful, green and functional.

The invention discloses a matrix for cultivating Sparassis crispa. The matrix is prepared from the following components (in parts by weight) including a vector, a nutrient and water; the vector is prepared from the following components (in parts by weight) including an acrylic monomer, oxamide, p-ethoxy benzamide, 4-hydroperoxyl cyclophosphamide, tris (butoxyethyl) phosphate, a crosslinking agent, an initiator, a reinforcing agent, maleamic acid and phosphoenolpyruvate; and the nutrient is prepared from the following components (in parts by weight) including starch, dextran, vitamin B1, ammonium phosphate, peptone, D-glucose-6-phosphate, glucono-delta-lactone, glucosamine sulfate sodium, EDTA calcium disodium, sodium propionate and sodium dihydroxyethylglycinate. The prepared matrix can have better preservation action on the nutrient, thus enabling the Sparassis crispa to better grow and have higher yield.

The invention discloses a preparation method for anhydrous fermentation of streptococcal enzyme. The method is characterized in that an anhydrous fermentation mode is carried out, so that the step ofconcentration in a traditional technology can be avoided, the production cost is saved, the technology is simplified, and effective components in the streptococcal enzyme can be prevented from losingor being damage; sparassis crispa contains certain glucan in the fermenting process, and meanwhile, saccharomycetes cells in wheat bran or rice bran can be disintegrated to obtain certain glucan, andthus the glucan yield is increased; brown sugar, wheat bran and rice bran contain rich minerals and vitamin, so that the nutritional value of the product is increased; the wheat bran is capable of intercepting oxygen in the fermenting process, so that the whole fermenting process is more complete, the fermenting effect is more thorough, and the decomposing degree of macromolecular substances canbe increased; and meanwhile, a finished product is rich in dietary fibers, and is available for people who need to lose weight.