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Method for producing functional foods by simultaneously converting Chinese yam from cordyceps taishanensis

A technology of functional food and Cordyceps fungus, which is applied in the field of bioengineering to achieve the effect of enhancing the amount, overcoming inhibition and improving efficacy

Inactive Publication Date: 2016-10-12
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few reports on the biotransformation of yams using medicinal edible fungi.

Method used

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  • Method for producing functional foods by simultaneously converting Chinese yam from cordyceps taishanensis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] like figure 1 As shown, a method for utilizing Cordyceps to transform yam to produce functional food specifically includes the following steps:

[0055] (1) Test tube expansion culture: the Cordyceps fungus ( Cordyceps militaris ) CICC 14015 test tube slant strains were cut into small pieces of 3×3 mm, inoculated a small piece into the test tube slant culture medium, cultured at 20°C for 15 days to obtain test tube slant strains, and the test tube slant was stored at 4°C for later use;

[0056] (2) Liquid shake flask culture: Cut the slanted strains of the test tube prepared in step (1) into small pieces of 3×3 mm, pick 10 pieces and inoculate them into a 250mL Erlenmeyer flask filled with 150mL liquid shake flask culture medium In this method, the Erlenmeyer flask was cultured on a shaking table for 18 hours under the conditions of a rotating speed of 50 rpm and a temperature of 35°C to produce a liquid shake flask strain; the liquid shake flask culture medium was s...

Embodiment 2

[0073] A method for Cordyceps transforming yam to produce functional food specifically comprises the following steps:

[0074] (1) Test tube expansion culture: the Cordyceps sinensis ( Cordyceps sinensis ) CICC 50002 test tube slant strains were cut into small pieces of 3×3 mm, inoculated a small piece into the test tube slant medium, and cultured at 35°C for 4 days to obtain test tube slant strains, which were stored at 4°C for later use;

[0075] (2) Liquid shake flask culture: Cut the slanted strains of the test tube prepared in step (1) into small pieces of 3×3 mm, pick 3 pieces and inoculate them into a 250mL Erlenmeyer flask filled with 20mL liquid shake flask culture medium Among them, the Erlenmeyer flask was cultured on a shaker for 86 hours at a speed of 200 rpm and a temperature of 20°C to produce a liquid shake flask strain; the liquid shake flask culture medium was sterilized at 100°C for 60 minutes. , and every liter of liquid shake flask culture medium contain...

Embodiment 3

[0092] A method for Cordyceps transforming yam to produce functional food specifically comprises the following steps:

[0093] (1) Test tube expansion culture: the Cordyceps fungus ( Cordyceps militaris ) CICC 14015 test tube slant strains were cut into small pieces of 3×3 mm, inoculated a small piece into the test tube slant culture medium, and cultured at 28°C for 10 days to obtain the test tube slant strains, which were stored at 4°C for later use;

[0094] (2) Liquid shake flask culture: cut the slanted strains of the test tube prepared in step (1) into small pieces of 3×3 mm, pick 7 pieces and inoculate them into a 250mL Erlenmeyer flask filled with 80mL liquid shake flask culture medium Among them, the Erlenmeyer flask was cultured on a shaker for 57 hours at a speed of 120 rpm and a temperature of 28°C to produce a liquid shake flask strain; the liquid shake flask culture medium was sterilized at 120°C for 35 minutes. , and every liter of liquid shake flask medium con...

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Abstract

The invention discloses a method for producing functional foods by simultaneously converting Chinese yam from cordyceps taishanensis, and relates to the technical field of bioengineering technology. The preparation method comprises the steps of test tube enlarged cultivation, liquid shake-flask culture and seeding tank enlarged cultivation, solid fermentation culture, drying and smashing in sequence to obtain the functional foods with the effects of regulating blood lipids, blood sugar and blood pressure, resisting radiation and inhibiting tumors. Chinese yam, rice, wheat, corn, sorghum and the like are adopted as a solid substrate, cordyceps taishanensis is adopted as culture, Chinese yam saponin is converted through solid fermentation, and cordycepin and cordyceps polysaccharide are synthesized at the same time; according to the obtained product, the content of saponin of the dry substrate is 2-20 mg / g, the content of sugar of the dry substrate is 10-100 mg / g, and the content of cordycepin of the dry substrate is 1-20 mg / g. The foods can be used for extracting saponin, cordyceps polysaccharide and cordycepin, and producing tablets or capsules for treating and lowering high blood fat, high blood sugar and high blood pressure, resisting radiation and inhibiting tumors.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method for producing functional food by transforming Chinese yam with Cordyceps fungus. Background technique [0002] Yam is a cultivated species that can form underground fleshy tubers in the genus Dioscorea of ​​the family Dioscorea. It is an annual or perennial twining vine. Yam is a kind of high-yield and high-efficiency economic crop with both medicine and food. It is dried and used as a nourishing and strengthening agent, and has auxiliary effects on weakness, chronic enteritis, and diabetes. Yam is rich in protein, amino acid, starch and other nutrients, as well as polysaccharides, saponins, vitamins, allantoin, dopamine, yam base, polyphenol oxidase and other bioactive components. "Compendium of Materia Medica" Chinese yam cures various deficiencies and injuries, treats five fatigues and seven injuries, relieves low back pain, relieves restlessness and heat, rep...

Claims

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Application Information

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IPC IPC(8): A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/328A23V2200/308
Inventor 张志才黄海朱云鹤毕杨
Owner JIANGSU UNIV
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