Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method of preparing volvaria volvacea essential powder from volvaria volvacea deeply fermented mycelia

A technology of submerged fermentation and mycelium, applied in botany equipment and methods, applications, horticulture, etc., can solve problems such as patent publications that have not been found, and achieve large-scale industrialization, full umami, and increase added value Effect

Inactive Publication Date: 2017-02-01
SHANDONG TIANBO FOOD INGREDIENTS
View PDF6 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing straw mushroom fine powder by using straw mushroom submerged fermentation mycelia, the steps are as follows:

[0029] (1) Submerged fermentation mycelium: use straw mushrooms as strains to carry out submerged fermentation to obtain a fermented liquid containing mycelium.

[0030] (2) Mycelium crushing: use a high-speed tissue masher to crush the fermentation broth containing mycelium at a speed of 8000-12000 rpm for 5-20 minutes, and then pass through a colloid mill for homogenization.

[0031] (3) Enzymolysis: Use 1mol / L food-grade hydrochloric acid solution to adjust the pH to 4.5-6.5, add 0.01-0.1% β-glucanase of mycelium weight, enzymolysis at 45-65°C for 1-3 hours, and then use 1mol / L food-grade sodium hydroxide solution to adjust the pH to 6.0-8.0, add 0.01-0.1% protease by mycelium weight, enzymatically hydrolyze at 45-65°C for 1-3 hours, raise the temperature to 85-100°C, and keep for 5-15 minutes. That is, the enzymatic hydrolysis soluti...

Embodiment 2

[0039] A method for preparing straw mushroom fine powder by using straw mushroom submerged fermentation mycelia, the steps are as follows:

[0040] (1) Submerged fermentation mycelium: use straw mushrooms as strains to carry out submerged fermentation to obtain a fermented liquid containing mycelium.

[0041] (2) Mycelium crushing: use a high-speed tissue masher to crush the fermentation broth containing mycelium at a speed of 8000 rpm for 20 minutes, and then pass through a colloid mill for homogenization.

[0042] (3) Enzymolysis: Use 1mol / L food-grade hydrochloric acid solution to adjust the pH to 4.5, add 0.01% mycelium weight β-glucanase, enzymatically hydrolyze at 55°C for 1 hour, and then use 1mol / L food-grade sodium hydroxide Adjust the pH of the solution to 6.0, add 0.01% protease by mycelium weight, enzymolyze at 55°C for 1 hour, raise the temperature to 90°C, and keep for 10min to obtain the enzymatic hydrolysis solution.

[0043] (4) Concentration: filter the enzy...

Embodiment 3

[0050] A method for preparing straw mushroom fine powder by using straw mushroom submerged fermentation mycelia, the steps are as follows:

[0051] (1) Submerged fermented mycelium: take straw mushroom as strain, carry out submerged fermentation, and obtain a fermented liquid containing mycelium.

[0052] (2) Mycelium crushing: Utilize a high-speed tissue masher to crush the fermentation broth containing mycelium, rotating speed: 10000rpm, time 15min, then pass through a colloid mill for homogenization.

[0053] (3) Enzymolysis: use 1mol / L food-grade hydrochloric acid solution to adjust the pH to 5.5, add 0.05% β-glucanase by mycelium weight, enzymolysis at 50°C for 2 hours, and then use 1mol / L food-grade sodium hydroxide Adjust the pH of the solution to 6.5, add 0.01% protease by mycelium weight, enzymolyze at 50°C for 2 hours, raise the temperature to 95°C, and keep for 12min to obtain the enzymolyzate.

[0054] (4) Concentration: filter the enzymolysis solution obtained in...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method of preparing volvaria volvacea essential powder from volvaria volvacea deeply fermented mycelia. The method includes the steps of: 1) deeply fermenting the mycelia; 2) breaking the mycelia; 3) performing enzymolysis; 4) performing concentration; and 5) spray-drying a product to prepare the volvaria volvacea essential powder. In the method, the deep fermentation technology is combined with oriented bio-enzymolysis so as to prepare the volvaria volvacea essential powder with the deeply fermented mycelia as a raw material. The method, compared with a conventional method of deep processing of the volvaria volvacea with fruiting body, has important breakthrough. The volvaria volvacea essential powder is 80-90% in peptidyl nitrogen and is high in content (more than 85%) of small peptide (relative molecular mass being less than 1000D). The volvaria volvacea essential powder has a plump and mellow umami flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing straw mushroom fine powder by utilizing straw mushroom submerged fermentation mycelia. Background technique [0002] Straw mushrooms, also known as delicious straw mushrooms, delicious bract mushrooms, etc., not only have the characteristics of crisp and tender meat, delicious taste, and rich nutrition, but also have high therapeutic value. Regular consumption can not only supplement the nutrients needed by the human body, but also To strengthen the body, the annual production of straw mushrooms in my country accounts for more than 70% of the world's total output, ranking first in the world. However, the utilization of straw mushrooms is mainly based on direct consumption, the utilization method is simple, and the added value is low. Therefore, it is of great significance to carry out deep processing of straw mushrooms and increase the added value o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/14A23L31/00A01G1/04
Inventor 张伟伟李秉业李洪久刘杨
Owner SHANDONG TIANBO FOOD INGREDIENTS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com