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Method for preparing blood glucose-reducing food by utilizing tremella to solidly convert fresh ginger and corn

A technology for lowering blood sugar and tremella, applied in the field of bioengineering, can solve problems such as uncertain process technology, achieve no side effects, enhance the function of lowering blood sugar, and achieve quick results

Inactive Publication Date: 2019-01-25
镇江叶脉康食品生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the use of white fungus to produce food containing saponins and polysaccharides, and all of them are on a laboratory scale. Whether the technology can be used for industrialization is still uncertain

Method used

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  • Method for preparing blood glucose-reducing food by utilizing tremella to solidly convert fresh ginger and corn

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A method for preparing hypoglycemic food by using Tremella solid-state transformation ginger and corn, comprising the steps of:

[0022] (1) Expanded culture in test tube: Inoculate a small piece (4×4mm) of Tremella fungus strains into potato glucose slant culture medium, and culture them at 20°C for 10 days to prepare Tremella slant strains and store them at 10°C;

[0023] Potato glucose slant medium composition: 200 grams of potatoes, 20 grams of glucose, 20 grams of agar, and 1000 mL of water.

[0024] (2) Tremella fungus cultivation: Cut the Tremella slant strain prepared in step (1) into 8 pieces of about 10×10 mm, pick one piece and inoculate it into the solid seed medium of Tremella fungus, and cultivate it at 25°C for 40 days Finally, the solid strain of Tremella fungus is obtained; wherein, the solid seed medium of Tremella fungus consists of: 30 parts of corn, 30 parts of wheat bran, 38 parts of corn bran, 10 parts of yeast extract, 4 parts of potassium dihydr...

Embodiment 2

[0028] A method for preparing hypoglycemic food by using Tremella solid-state transformation ginger and corn, comprising the steps of:

[0029] (1) Expanded culture in test tube: Inoculate a small piece (4×4mm) of Tremella fungus strains into potato glucose slant culture medium, and culture them at 20°C for 10 days to prepare Tremella slant strains and store them at 10°C;

[0030] Potato glucose slant medium composition: 200 grams of potatoes, 20 grams of glucose, 20 grams of agar, and 1000 mL of water.

[0031] (2) Tremella fungus cultivation: cut the Tremella fungus slant strains prepared in step (1) into 10 pieces of about 10×10 mm, pick one piece and inoculate it into the white fungus solid seed medium, and cultivate it at 25°C for 40 days Finally, the Tremella fungus solid strain is obtained; wherein, the Tremella fungus solid seed culture medium consists of: 60 parts of corn, 20 parts of wheat bran, 25 grams of corn bran, 10 parts of yeast extract, 4 parts of potassium d...

Embodiment 3

[0035] A method for preparing hypoglycemic food by using Tremella solid-state transformation ginger and corn, comprising the steps of:

[0036] (1) Expanded culture in test tube: Inoculate a small piece (4×4mm) of Tremella fungus strains into potato glucose slant culture medium, and culture them at 20°C for 10 days to prepare Tremella slant strains and store them at 10°C;

[0037]Potato glucose slant medium composition: 200 grams of potatoes, 20 grams of glucose, 20 grams of agar, and 1000 mL of water.

[0038] (2) Tremella fungus cultivation: Cut the Tremella slant strain prepared in step (1) into 7 pieces of about 10×10 mm, pick one piece and inoculate it into the white fungus solid seed medium, and cultivate it at 25°C for 40 days Finally, the Tremella fungus solid strain is obtained; wherein, the Tremella fungus solid seed culture medium consists of: 60 parts of corn, 10 parts of wheat bran, 13 grams of corn bran, 1 part of yeast extract, 1 part of potassium dihydrogen pho...

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Abstract

The invention relates to a method for preparing a blood glucose-reducing food by utilizing tremella to solidly convert fresh ginger and corn. The method comprises the following steps: taking rice, core and fresh ginger as main raw materials and calcium carbonate as an adjuvant; sterilizing the main raw materials and adjuvant, and then mixing with tremella; paving on a solid state fermentation bedfor solid state fermentation, thereby acquiring a fermented product, namely, the blood glucose-reducing food. 1g blood glucose-reducing food prepared according to the invention contains 2-30mg polysaccharide and 2-10mg saponin. The blood glucose-reducing food is capable of obviously reducing blood glucose and is a pure natural preparation. Compared with the present blood glucose-reducing drugs, the blood glucose-reducing food has the advantages of quick effect, significant effect and no hypoglycemia caused after taking.

Description

technical field [0001] The invention relates to a method for preparing hypoglycemic food by solid-state transformation of white fungus into ginger and corn, and belongs to the technical field of bioengineering. Background technique [0002] With the development of my country's economy, the improvement of people's living standards and the changes in people's diet structure, especially the increase in high-fat diet intake, the incidence of "three high" diseases such as hypertension, hyperlipidemia and hyperglycemia has increased year by year. To control and prevent the "three highs", although the effect of the drug is good, but the side effects are relatively high and the price is relatively high, not every patient can accept it. Therefore, the development of food with better curative effect and no side effects has a good development prospect. [0003] Ginger is the fresh rhizome of Zingiber officinale Roscoe, a perennial herb of the Zingiberaceae family. Ginger is warm in na...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/00C12N1/14C12R1/645
CPCA23V2002/00A23L31/00A23L33/00C12N1/14A23V2200/328A23V2200/30
Inventor 张志才王萍梅延安
Owner 镇江叶脉康食品生物科技有限公司
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