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A kind of Cordyceps sinensis enzyme and preparation method thereof

A technology of cordyceps sinensis enzyme and cordyceps sinensis, which is applied in food preparation, application, food science and other directions, can solve the problems of few fermented products and less development of cordyceps sinensis products, etc., and achieve the effect of enhancing immunity

Active Publication Date: 2011-12-07
西藏月王藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The intervention of modern biotechnology has made the valuable Cordyceps sinensis a qualitative breakthrough in quantity, but the development of Cordyceps sinensis products is less, and there are very few as fermented products

Method used

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  • A kind of Cordyceps sinensis enzyme and preparation method thereof
  • A kind of Cordyceps sinensis enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The raw materials for preparing its active ingredients include 1 ring of Cordyceps sinensis strain, 15 parts of seabuckthorn, 10 parts of wild peach (a kind of wild peach grown in Tibet), 15 parts of hawthorn, 10 parts of apple, 15 parts of papaya, 10 parts of grape, and 15 parts of watermelon , 10 parts of cherry, 15 parts of kiwi, 10 parts of strawberry, 15 parts of mulberry, 10 parts of dark plum, and 15 parts of orange.

[0030] Its preparation method comprises the following steps:

[0031] 1) Prepare the culture:

[0032] ① Preparation of seed culture solution: 2 parts of sucrose, 1 part of bran, 12 parts of rice flour, 0.5 part of highland barley powder, 0.05 part of potassium dihydrogen phosphate at pH 6.5, 1000 parts of water, mix well and set aside;

[0033] ②Preparation of fermentation medium: 1 part of highland barley powder, 2 parts of rice flour, 1 part of glucose, 0.5 part of peptone, 800 parts of water, mix well and bottle, then sterilize at 121°C for 25...

Embodiment 2

[0054] The raw materials for preparing its active ingredients include 2 rings of Cordyceps sinensis strain, 15 parts of seabuckthorn, 10 parts of wild peach, 15 parts of hawthorn, 10 parts of apple, 15 parts of papaya, 10 parts of grape, 15 parts of watermelon, 10 parts of cherry, 15 parts of kiwi fruit, strawberry 10 parts, 15 parts of mulberry, 10 parts of dark plum, 15 parts of orange.

[0055] Its preparation method comprises the following steps:

[0056] 1) Prepare the culture:

[0057] ① Preparation of seed culture solution: 2 parts of sucrose, 1 part of bran, 12 parts of rice flour, 0.5 part of highland barley powder, 0.05 part of potassium dihydrogen phosphate at pH 6.5, 1000 parts of water, mix well and set aside;

[0058] ②Preparation of fermentation medium: 1 part of highland barley powder, 2 parts of rice flour, 1 part of glucose, 0.5 part of peptone, 800 parts of water, mix well and bottle, then sterilize at 121°C for 25 minutes for later use;

[0059] 2) Prepar...

Embodiment 3

[0079] The raw materials for preparing its active ingredients include 2 rings of Cordyceps sinensis strain, 13 parts of seabuckthorn, 13 parts of wild peach, 13 parts of hawthorn, 13 parts of apple, 13 parts of papaya, 13 parts of grape, 13 parts of watermelon, 13 parts of cherry, 13 parts of kiwi fruit, strawberry 13 parts, 13 parts of mulberry, 13 parts of dark plum, 13 parts of orange.

[0080] Its preparation method comprises the following steps:

[0081] 1) Prepare the culture:

[0082] ① Preparation of seed culture solution: 2 parts of sucrose, 1 part of bran, 12 parts of rice flour, 0.5 part of highland barley powder, 0.05 part of potassium dihydrogen phosphate at pH 6.5, 1000 parts of water, mix well and set aside;

[0083] ②Preparation of fermentation medium: 1 part of highland barley powder, 2 parts of rice flour, 1 part of glucose, 0.5 part of peptone, 800 parts of water, mix well and bottle, then sterilize at 121°C for 25 minutes for later use;

[0084] 2) Prepar...

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Abstract

The invention relates to a fermented product which is obtained by fermenting valuable medicinal edible fungi, especially aweto, and a preparation method thereof. Raw materials for preparing the active component of the product comprises 1-2 loops of aweto strains or aweto, sea buckthorn, wild peaches, mulberries, dark plums, oranges, etc. The preparation method comprises the following steps of: culture preparation; aweto ferment raw juice preparation; fruit ferment raw juice preparation; probiotics fermentation. The beneficial effect of the invention is that: functional components are accumulated by aweto fermentation so as to achieve the purposes of multi-efficacy of aweto of lung invigoration and kidney nourishment, immunoenhancement, antioxidation, radiation resistance, and the like.

Description

Technical field: [0001] The invention relates to a fermented product obtained by fermenting precious medicinal edible fungi, especially Cordyceps sinensis, and a preparation method thereof. Background technique: [0002] Cordyceps sinensis is a very valuable medicinal fungus. Modern medical research shows that Cordyceps sinensis has an important impact on many physiological functions of the human body, can significantly promote the body's immunity, and has good prevention, health care, and rehabilitation for various tumors, cancer, cardiovascular and cerebrovascular diseases, kidney system diseases, and diabetes And therapeutic effect, therefore, Cordyceps sinensis has caused widespread concern in my country, Japan, Korea, and even European and American medical circles. [0003] Enzyme is a substance composed of amino acids with special biological activity. It exists in all living animals and plants. It is an essential substance for maintaining the normal function of the bod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 赵辉
Owner 西藏月王藏药科技有限公司
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