214 results about "Truffle" 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 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 provides a method for synthesizing Chinese truffles and mycorhiza of China pinus montana. The steps related are as follows: filtration of China pinus montana seeds and truffle seed entities; culture of aseptic seedlings; preparation of microbial inoculum; arrangement, optimal selection and inoculation of culture substrates; culture of mycorrhizal seedlings; anatomization of mycorhiza forms; detection and confirmation of molecules and transplanting culture, and finally, the culture of truffles is realized.

The invention belongs to the field of food processing, and particularly relates to a low-sugar tartary buckwheat biscuit and a making process thereof. The low-sugar tartary buckwheat biscuit is characterized in that ingredients of the biscuit include, by weight, 20-65 parts of wheat flour, 12-40 parts of whole-wheat flour, 5-25 parts of tartary buckwheat flour, 1-15 parts of barley flour, 1-15 parts of rye flour, and 1-10 parts of oatmeal, and further, 8-25% of vegetable oil, 0.1-10% of olive oil, 1-15% of butter, 1-10% of milk powder, 25-45% of maltitol, 1.5-4.5% of complex leavening agent, 0.1-5% of sesame, 10-12% of water, and one of 0.1-10% of okra powder, 0.05-10% of tricholoma matsutake powder and 0.02-5% of truffle powder are added into the ingredients by mass. The low-sugar tartary buckwheat biscuit is a food for enriching dietary supplement variety for diabetic patients, provides daily nutrition and also helps the diabetic patients to control postprandial blood sugar well.

The invention discloses a truffle wine producing process which comprises the following steps: A: preparing truffle mother liquor, namely immersing truffle with water after crushing the truffle, and obtaining the truffle mother liquor after extraction; extracting for 12-16 hours at temperature of 45-55 DEG C according to a material-liquid ratio (mass ratio between the truffle and the water) of 1:4-1:6, filtering and concentrating the extracting solution till the ratio between truffle mass and truffle mother liquor volume is 1:1; and B: blending the truffle wine, namely mixing the truffle motherliquor, tartary buckwheat wine (alcohol content of 60%vol) and water according to a ratio of 10-20%:63-87%:3-7% (volume ratio), and then carrying out filtration. The truffle wine produced by the process is clear and transparent, does not have suspended substances, overflows fungus fragrance and has the special fragrance of the truffle wine; from the nutrient angle, the truffle wine is rich in total amino acid and polysaccharide, contains special effective components of the truffle and has an appropriate nutrient ratio; in addition, the truffle wine organically combines the effective components of the truffle with common wines, and has special nutrients and particular flavor.

The invention relates to a moisturizing and hydrating facial mask composition, a facial mask and a preparation method of the facial mask. The composition includes water, auxiliary materials and plantextracts, and the plant extracts include rosa damascena water, a purslane extract, a dendrobium officinale extract, a tuber magnatum or white truffle extract, a saussurea involucrata extract, a tremella fruit body extract, a centella asiatica extract, a soybean seed extract, a tea extract and a stephania tetrandra extract. The facial mask composition is made of the natural raw material extracts, askin deep hydrating and superficial moisture locking dual moisturizing effect is achieved, through the synergistic effect of the raw materials, the facial mask composition can be quickly absorbed bythe skin, skin thin lines can be repaired, the skin resistance ability is improved, acne marks are faded, loss of transdermal moisture is further reduced, moisture is locked, a good moisturizing and moisture locking performance is achieved, a moisturizing effect is good, and no irritation occurs to the skin; and meanwhile, the preparation method of the composition is simple, large scale productioncan be achieved, and promotion is easy.

The invention belongs to the technical field of foods or medicine and provides a truffle wine and a preparation method thereof. The preparation method enables truffle mycelium to be improved by 69%, truffle extracellular polysaccharide yield is improved by 150%, and bacterial intracellular polysaccharide is improved by 57%. The preparation method is simple and easy to operate and suitable for industrial production.

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 relates to health food containing maca and truffle, belonging to the technical field of health food. The health food disclosed by the invention comprises the components in percentage by mass: 15-70 of a maca active ingredient extract, 5-35 of refined truffle powder and the balance of an auxiliary material. The maca active ingredient extract is obtained through the following steps: selecting maca dry roots or fresh roots with no rot or mildew, and smashing into powder capable of being sieved by a 80-100-mesh sieve; adding the powder into an extracting pot and extracting for 2-4h at a temperature of 60 DEG C, wherein ethanol with a concentration of 95% is taken as an extracting agent and the adding weight of the ethanol with the concentration of 95% is 6-8 times that of the powder; separating the extract liquor for 5-10min through a tubular high-speed centrifuge at a rotating speed of 10,000-30,000 revolutions per minute; carrying out vacuum concentration on the centrifugate for 4.5-6h under the conditions that the vacuum degree is 0.02-0.08Mpa and the temperature is 30-35 DEG C; and carrying out microwave drying for 45-60min at a temperature of 45-55 DEG C to obtain the maca active ingredient extract. The refined truffle powder is prepared through the conventional process. The auxiliary material is refined Phyllanthus emblica fruit powder or starch. The health food containing the maca and the truffle is prepared into particles, powder, tablets or capsules, and has the advantages of rich nutrition, convenience for eating and capability of strengthening the physique.

The invention provides an edible fungus mycelium fermented drink and a making method thereof. The edible fungus mycelium fermented drink is made by inoculating an edible fungus strain into fermentation liquor and then performing fermentation. The fermentation liquor is mainly prepared form water, plant fruits, potatoes, glucose, rock candy, peptone, the vitamin B1 and edible soil, wherein the plant fruits include any one or more of red dates, blueberries, wolfberry fruits and Paris polyphylla fruits, and the edible fungus includes any one of morchella, collybia albuminosa, bolete, tricholoma matsutake and truffles. The edible fungus mycelium fermented drink is of great benefit to human health as rich nutritional ingredients of the plant fruits and edible fungus mycelia are contained, is high in nutritional value as no substance harmful to the human body is added, and is low in price; as the making method is simple and convenient to implement, and the raw material cost is low, the investment of the whole production line is small.

A truffle configured cosmetic article which includes a protective outer shell, an inner volume of cosmetic and a capsule positioned in the cosmetic containing active ingredients. An appliance is adapted to receive the article, heat and blend the article to produce a warm skin formulation which can be applied by the user. The article is produced with the use of a mold. A combination of wax and coconut oil is melted and applied to most of the interior surface of the mold, defining a volume into which a cosmetic is applied as well as a capsule additive. The article is then sealed with additional wax and coconut oil material. The article is then released and ready for use in the appliance or to be wrapped.

The invention discloses a medicament with raw materials containing red tea and truffle, belonging to the field of medicines or health card foods. The medicament is characterized by comprising the raw materials of 1-20 parts by weight of red tea, 5-50 parts by weight of truffle and 1-30 parts by weight of one or more of mistletoe, medlar, chrysanthemum, honeysuckle flower, honey, sweet-scented osmanthus, American ginseng, the stem of noble dendrobium and dwarf lilyturf root. Experiment researches prove that the medicament has pharmacological actions of better reducing blood fat, improving the immunity, and the like.

The invention discloses a method for wild truffles. Truffle cultures are collected in the China General Microbiological Culture Collection Center (CGMCC), and the collection number is CGMCC NO.11601. The wild truffles are disinfected and then cut into small blocks with a small knife, the small-block-shaped wild truffles are inoculated into a culture medium to be subjected to slant culturing, and the truffle cultures are obtained; the truffle cultures are inoculated to a culture medium in a nutritional bag; meanwhile, disinfected pine roots are inserted into the nutritional bag to be cultivated, then the whole-bag truffle cultures are divided into small blocks and sowed to a surface layer with pine humid soil, the truffle cultures grow for one year in a natural expanding-propagation mode, the truffles can bear to the pine roots and are picked in November to December serving as the maturest period of the truffles, and the method for planting the wild truffles is achieved. The original fragrance and the original nutrients of the truffles are guaranteed through the truffles obtained with the method. By means of the method, the survival rate of the produced truffles is high and can be 95%.

The invention provides a truffle hydrophilic solvent extractive and a drug, food and the health food thereof containing the truffle hydrophilic solvent extractive. The preparation method of the truffle hydrophilic solvent extractive includes the step that a hydrophilic solvent is used for extracting truffle, and the truffle hydrophilic solvent extractive includes ergosterol and the fat type and has an obvious ultraviolet absorption at 195 to 220nm wavelength position. The invention also provides the application in preparing the drug for curing prostate disease, male sexual disorder and low immunizing power of a human body or the food or the health food for improving the associative function thereof by taking the extractive of the truffle in a hydrophilic solvent as the active ingredient.

The invention belongs to the field of seedling cultivation, and in particular relates to a method for cultivating aseptic seedlings of oak cork, especially the aseptic seedling of oak cork can be used to inoculate truffles. The object of the invention is to provide a kind of cultivation method of aseptic seedlings of Quercus variabilis, which adopts safer potassium permanganate solution disinfection, simple treatment process, saves seedling cultivation time and more remarkable seedling cultivation effect, and the Quercus variabilis that above-mentioned cultivation method obtains has no Bacterins are especially suitable for inoculating truffles. Its steps are: (1) seed selection; (2) seed disinfection treatment; (3) germination; (4) sowing; (5) emergence management; adopting this method can effectively improve the time for truffle mycorrhizal seedling formation, improve The germination rate and the seedling rate of the oak cork seeds improve the uniformity of the seedlings and significantly improve the quality of the seedlings, and the oak cork seedlings cultivated by the invention can be directly used for the inoculation of truffles.

The invention discloses a truffle microcapsule and a preparation method and an application thereof, which belong to the technical field of preservation and processing of wild edible fungi. Truffle slurry obtained by crushing mature truffle is used as a core material and sodium alginate and chitosan are used as wall materials to prepare a microcapsule, and freeze drying is carried out on the microcapsule to obtain the truffle microcapsule. By adopting the method disclosed by the invention, such important biological active components as alpha-androstanol in the truffle are avoided from being oxidized, the loss of volatile aroma components is small, the effective components of the truffle can be furthest reserved, the storage period is long, and the truffle is conveniently transported and used. Two types of truffle core materials are obtained by adjusting the gap between a stator and a rotor of a colloid mill, the prepared microcapsule has two completely different usages, hyphae cells with large particle sizes contain integral ascospores and still have activity, so that the hyphae cells can be used as indoor or outdoor inoculants of mycorrhizal seedlings; spores of the hyphae cells with small particle sizes are broken, so that the nutritional ingredients are more beneficial for human body adsorption, and the truffle microcapsule is mainly used as a food additive and used for making truffle paste, truffle soup, seasoner, etc.

The invention discloses a culture medium of liquid deep-layer ferment manufacturing block granulose, which is characterized by the following: allocating the culture medium through lactin, peptone, magnesium sulfate and potassium dihydrogen phosphate according to certain proportion; making inclined bacteria; culturing liquid seed; fermenting liquid; considering different carbon sources, nitrogen sources and original pH values to produce the granulose.

The invention discloses a composite anti-aging dendrobium officinale preparation capable of promoting skin regeneration. The preparation is prepared from, by weight, 10-15 parts of dendrobium officinale freeze-dried powder, 5-8 parts of an usnea extract, 3-5 parts of truffle micropowder, 15-25 parts of gold foil, 1-3 parts of glycerol glycoside, 1-3 parts of cassava polysaccharides, 10-20 parts of a helix aspersa secreted fluid, 5-8 parts of epidermal growth factors, 1-3 parts of amygdalic acid, 1-3 parts of beta glucan, 3-6 parts of a ginkgo leaf extract, 10-20 parts of levorotatory Vc, 35-45 parts of deionized water, 10-18 parts of hyaluronic acid, 3-5 parts of negative oxygen ions, 5-10 parts of ginseng and 5-10 parts of milkvetch roots. The prepared preparation has the very significant effects of promoting skin regeneration and delaying cell senescence.

The invention belongs to the field of medicines and health care and discloses a novel Pu'er tea. The novel Pu'er tea is characterized by comprising the following raw materials: 10-2000 parts by weight of large-leaf species sun-greened tea and 5-50 parts by weight of truffles. The Pu'er tea has a mouth feel with concentrated fragrance, and pharmacologic experiment researches indicate that the novel Pu'er tea has a better pharmacologic action.

The truffle polyose preparing process includes the following steps: inoculating Chinese truffle seed to fresh slant culture medium for slant culturing, inoculating the slant cultured truffle seed to the first liquid seed culture medium inside shake flask for the first liquid seed culturing, transferring the first liquid seed to the second seed culture medium inside shake flask for the expanded second liquid seed culturing, transferring the second liquid seed to a shake flask for deep fermentation, and determining truffle amylovorin. The present invention has amylovorin yield in the fermented liquid up to 2.30 g/l, and the prepared truffle amylovorin possesses tumor inhibiting activity. The present invention has simple operation and low cost, and suitable for industrial production.

The invention relates to antioxidant rose fruit milky tea which is prepared from the following raw materials in parts by weight: 200-230 parts of fresh milk, 50-60 parts of ormosia, 10-15 parts of ryma-jobi kernels, 8-10 parts of rose fruits, 60-70 parts of water chestnuts, 70-80 parts of tomatoes, 30-35 parts of wheat malt, 6-7 parts of wintersweet flowers and the like. By adding fresh milk, ormosia and the like into the antioxidant rose fruit milky tea disclosed by the invention, the antioxidant rose fruit milky tea can provide a human body with excellent proteins and calcium. The ormosia can be used for enriching the blood and lubricating the intestines, the tomatoes and the like are added to play an antioxidant role and are good for health, and extracts such as wintersweet flowers, poria cocos, radix ophiopogonis, corn truffle powder and antrodia camphorate are added, so that the antioxidant rose fruit milky tea plays certain roles of quieting the heart and soothing the nerves.

The invention discloses spirit-raising and brain-strengthening flour comprising the following raw materials in parts by weight: 100-110 parts of wheat flour, 30-40 parts of glutinous rice, 30-40 parts of millet, 20-30 parts of sorghum, 1-2 parts of mythic fungus, parts of eucommia ganoderma lucidum, 1-2 parts of vitex negundo, 3-4 parts of white lotus, 5-6 parts of ginkgo biloba, 25-30 parts of papaya, 20-26 parts of cranberry, 22-24 parts of cucumber, 30-33 parts of tuna fish meat, 18-23 parts of tofu, 30-35 parts of pure mellow wine, 8-10 parts of truffle, 12-16 parts of cocoa bean, 12-15 parts of sweet osmanthus, 1-2 parts of a food additive and the proper amount of water; the spirit-raising and brain-strengthening flour uses the wheat flour, glutinous rice, millet and sorghum as main raw materials, the prepared flour is good in taste, comprehensive in nutrition, easy to digest and absorb, suitable for processing a variety of flour food. The truffle has the effects of conditioning endocrine, preventing senile dementia and atherosclerosis, resisting tumor cell toxicity, enhancing immunity, resisting aging, resisting fatigue and the like. The sweet osmanthus has the effects of dispelling cold, breaking slag, preventing phlegm from forming, stopping coughing, nourishing face, beautifying, and the like. The tuna fish meat has the effects of protecting the liver, strengthening the liver function, preventing hardening of the arteries, lowering cholesterol content, activateing brain cells, improving human metabolism and the like.

The invention discloses a culture medium for promoting cross infection among truffle mycorrhizas and a using method thereof. The culture medium contains peat and perlite with the volume ratio of 2 to 3: 1. The culture medium can supply adequate nutrition for seed germination and seedling root growth, is high in porosity, permeability and water retention, and is good for the development of root system, so that effect of promoting cross infection among truffle mycorrhizas is achieved; raw material is easy to obtain, and preparing method is simple; by using the method for promoting cross infection among truffle mycorrhizas with the culture medium, the amount of truffle can be saved greatly, effect of promoting cross infection among truffle mycorrhizas can be achieved, and time required by infection can be shortened greatly as compared with that of an existing culture method.