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Grifola frondosa health product prepared by submerged fermentation and preparation method thereof

A technology of liquid submerged fermentation and Grifola frondosa, which is applied in the fields of botanical equipment and methods, food preparation, horticulture, etc., can solve the problem of difficult artificial production, difficult commercial use in technical fields, and retention of health and therapeutic effects of Grifola frondosa. Shortage and other problems, to achieve the effect of cost controllable, production cost reduction, and simple process

Inactive Publication Date: 2012-11-14
黄晓青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the field of artificial cultivation of Grifola frondosa fruiting bodies, it is subject to many technical limitations, rarely large-scale industrial production and widespread civilian use, and at the same time, this technical field is also difficult to commercialize
Ten years ago, the annual stock of Grifola frondosa fruiting bodies in nature was about 10,000 tons, but the current holdings are only about 5,000 tons. Moreover, as mentioned above, due to technical reasons, it is difficult to obtain large quantities of Grifola frondosa fruiting bodies. Therefore, there is a significant contradiction between people's desire for health care and therapeutic effects of Grifola frondosa and the shortage of Grifola frondosa fruiting bodies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The following is a preferred embodiment of the method for preparing grifola frondosa health care products through liquid submerged fermentation. The preparation method of the present invention includes the following main steps:

[0026] A, first, insert the Grifola frondosa fungus into the culture solution, the culture solution of the present invention can be various culture solutions suitable for the liquid cultivation of the Grifola frondosa fungus in the prior art, and at a temperature of 18° C. at 300 Oscillation frequency per minute was shaken and cultivated on a shaking table for 72 hours to obtain the seed liquid; B, then, the seed liquid obtained in step A was inserted into the liquid culture containing 8% barley malt by weight and 6% soybean by weight In the base, the inoculum amount is 5%, and it is aerated and cultivated at a temperature of 27°C for 48 hours, and through biological fermentation, the fermented Grifola frondosa mycelium and the Grifola frondosa ...

Embodiment 2

[0033] Another preferred example of the production method of the present invention will be provided as follows. The preparation method of this embodiment includes: A. First, select the edible and medicinal fungus Grifola frondosa, insert the Grifola frondosa fungus into the culture solution, and shake it at a shaking frequency of 200 times / min at a temperature of 28°C. Shake culture on the bed for 96 hours to obtain the seed liquid; B, insert the seed liquid obtained in step A into the liquid medium containing 12% barley malt by weight and 3% soybean by weight, the inoculum size is 10%, and Under aeration at a temperature of 23°C for 72 hours, through biological fermentation, fermented Grifola frondosa mycelium and Grifola frondosa fermentation broth were obtained; C, the cell tissue of the Grifola frondosa mycelium obtained in step B was broken Finally, extract with water, the leaching ratio is 1:2, the leaching temperature is 90°C, and the leaching time is 3 hours, thereby o...

Embodiment 3

[0035]Still another preferred example of the production method of the present invention will be provided as follows. The preparation method of this embodiment includes the following steps: A. Insert the Grifola frondosa fungus into the culture solution, and shake and cultivate it on a shaking table at a shaking frequency of 260 times / min at a temperature of 22°C for 80 hours to obtain a bacterial seed solution ; B, insert the strain solution obtained in step A into the liquid medium containing 10% barley malt by weight and 5% soybean by weight, the inoculum size is 7%, and aeration and culture at a temperature of 25°C for 60 hours , through biological fermentation, obtain fermented Grifola frondosa mycelium and Grifola frondosa fermentation liquid; C, the Grifola frondosa mycelium obtained in step B is broken into cell tissue, extracted with water, and the extraction ratio is 0.9 : 4, the leaching temperature is 93 ℃, and the leaching time is 2.5 hours, thereby obtaining the G...

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Abstract

The invention relates to a Grifola frondosa health product prepared by submerged fermentation and a preparation method thereof. The preparation method includes the steps of A, inoculating Grifola frondosa to culture solution, and performing shake culture on a shaker to obtain fungus solution; B, inoculating the fungus solution obtained in the step A to liquid medium containing barely malt and soybean; and performing aerobic culture to obtain fermented Grifola frondosa mycelia and Grifola frondosa fermentation broth; C, subjecting the Grifola frondosa mycelia obtained in the step B to cell tissue breakage, and extracting with water to obtain Grifola frondosa mycelia extract; and D, mixing the Grifola frondosa fermentation broth obtained in the step B and the Grifola frondosa mycelia extract obtained in the step C, and concentrating obtained liquor to obtain the Grifola frondosa health product. By the industrial submerged fermentation technology, the Grifola frondosa culture can be propagated industrially and massively in the liquid medium. Therefore, the process is simple, and the cost is low.

Description

technical field [0001] The invention relates to a health care product and a preparation method thereof, in particular to a grifola frondosa health product prepared by liquid submerged fermentation and a preparation method thereof. Background technique [0002] Grifola frondosa scientific name: [Grifola frondosa; Polyporus frondosus (Dicks.) Fr. [Boletus frondosus Dicks.]] (also known as Maitake) is a fungus with both food and medicine. There are many synonyms of Grifola frondosa, and its taxonomy belongs to Basidiomycotina, Laminomycetes, Phyllomycetes, Polyporaceae, and Arboria genus. It is a rare edible and medicinal fungus. It often grows wild around chestnut trees in summer and autumn. It has good health effects and high medicinal value. In recent years, as a high-grade health food, it has become popular in Japan, Singapore and other markets. [0003] Due to the adoption of the earlier authoritative monograph "Fungi in China", Grifola frondosa has become a relatively c...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/29A01G1/04A23L33/00
Inventor 黄晓青
Owner 黄晓青
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