Ganoderma lucidum-ginkgo functional food and preparation method thereof

A technology of functional food and ginkgo, applied in the field of bioengineering, can solve problems such as high cost, heavy pollution, and environmental pollution

Inactive Publication Date: 2014-04-02
JIANGSU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods not only have incomplete detoxification effect, but also have high cost and heavy pollution, which easily lead to environmental pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Preparation of strains in liquid shake flasks: 20 grams of sucrose, 50 grams of soybean cake powder, 50 grams of corn steep liquor, 60 grams of bran, 0.6 grams of potassium dihydrogen phosphate, 0.5 grams of magnesium sulfate, 1000 mL of water, divided into 250 mL triangular flasks, each 40mL bottle, sterilized at 100°C for 60 minutes, cooled and then inserted into the slant of the ganoderma test tube ( Ganoderma lucidum ), cultured at 22°C for 10 days at a rotating speed of 60 rpm, to obtain strains of Ganoderma lucidum liquid shake flasks;

[0017] Preparation of liquid expanded culture strains: according to the volume of the seed tank, weigh 100 grams of sucrose, 10 grams of soybean cake powder, 10 grams of corn steep liquor, 10 grams of bran, 0.6 grams of potassium dihydrogen phosphate, and 0.5 grams of magnesium sulfate according to the volume of the seed tank , 7 grams of soybean oil, 1000 mL of water; the liquid submerged culture medium was transfe...

Embodiment 2

[0021]Preparation of strains in liquid shake flasks: 60 grams of sucrose, 30 grams of soybean cake powder, 30 grams of corn steep liquor, 30 grams of bran, 0.3 grams of potassium dihydrogen phosphate, 0.3 grams of magnesium sulfate, 1000 mL of water, divided into 250 mL triangular flasks, each 80mL bottle, sterilized at 115°C for 40 minutes, cooled and then inserted into the slant of the ganoderma test tube ( Ganoderma lucidum ), cultured at 120 rpm at a temperature of 28°C for 7 days to obtain a strain of Ganoderma lucidum liquid shake flask;

[0022] Preparation of liquid expanded culture strains: according to the volume of the seed tank, weigh 60 grams of sucrose, 25 grams of soybean cake powder, 31 grams of corn steep liquor, 30 grams of bran, 0.25 grams of potassium dihydrogen phosphate, and 0.25 grams of magnesium sulfate according to the volume of the seed tank , 4.1 grams of soybean oil, 1000 mL of water; the liquid submerged culture medium was transferred to t...

Embodiment 3

[0025] Preparation of strains in liquid shake flasks: 100 grams of sucrose, 10 grams of soybean cake powder, 10 grams of corn steep liquor, 10 grams of bran, 0.06 grams of potassium dihydrogen phosphate, 0.05 grams of magnesium sulfate, 1000 mL of water, divided into 250 mL triangular flasks, each 140mL bottle, sterilized at 128°C for 55 minutes, cooled and then inserted into the slant of the ganoderma test tube ( Ganoderma lucidum ), cultivated at 180 rpm at a temperature of 33°C for 5 days to obtain the ganoderma lucidum liquid shake flask strain;

[0026] ` Preparation of liquid expanded culture strains: According to the volume of the seed tank, weigh 20 grams of sucrose, 45 grams of soybean cake powder, 45 grams of corn steep liquor, 60 grams of bran, 0.06 grams of potassium dihydrogen phosphate, and 0.05 grams of magnesium sulfate according to the volume of the seed tank. gram, soybean oil 2 grams, water 1000mL; the liquid submerged culture medium is transferred t...

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PUM

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Abstract

The invention discloses a ganoderma lucidum-ginkgo functional food and a preparation method thereof, and the process relates to the field of biological engineering technology. With ginkgo as main raw material and by adopting strain liquid deep culture and solid fermentation technologies, the ganoderma lucidum-ginkgo functional food is obtained. The preparation method comprises the steps: cutting ginkgo into small lumps with the size of 3-5 mm, inoculating with a 5-30% ganoderma lucidum seed liquid after sterilization, carrying out sealed fermentation with a preservative film, and after drying and smashing the fermentation product, thus obtaining the ganoderma lucidum-ginkgo functional food. The product contains 0.3-2 mg / g of total flavonoids, 0.2-1.5 mg / g of ginkgolides, 0.8-3.9 mg / g of ganoderma trierponoides, 0.9-8 mg / g of proteins, less than 0.5% of soluble sugar, 1-15 mg / g of polysaccharide, less than 5 [mu]g / g of ginkgolic acid, and less than 0.1 [mu]g / g of hydrocyanic acid. Because of containing the flavonoid compounds, terpenoids, ganoderma triterpenes and other active ingredients, the product has the efficacies of inhibiting tumor cell reproduction and reducing oxidative stress in a body.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method of using ganoderma lucidum to expand the number of ganoderma strains using liquid technology, and then transforming ginkgo ginkgo fruit to produce ginkgo ginkgo functional food through solid fermentation technology and the use of the food. Background technique [0002] The main components of ginkgo biloba are protein, starch and fat, and it also contains flavonoids, terpenoids, ginkgolic acid, hydrogenated ginkgo acid, hydrogenated ginkgo acid, ginkgo alcohol, ginkgool and polysaccharides. Ancient books of traditional Chinese medicine in my country have always listed ginkgo as an important medicinal material. Ginkgo acid inhibits a variety of bacilli and skin fungi, and has different degrees of resistance to staphylococcus, streptococcus, diphtheria, anthrax bacillus, Bacillus subtilis, Escherichia coli, typhoid bacteria, etc. inhibitory effect. Ginkgo phenolic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/28A01G1/04A23L33/10A23L33/105A23L33/125A23L33/185
CPCA01G18/00A23L25/30A23L31/00A23L33/00
Inventor 张志才郑惠华任晓峰谢德中陈惠张才九
Owner JIANGSU UNIV
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