Whole grain-bean-potato-fruit and vegetable fungus powder and preparation method thereof

Abstract

The invention relates to a whole grain-bean-potato-fruit and vegetable fungus powder and a preparation method thereof. Firstly, cereals, beans, potatoes, fruits and vegetables and by-products of foodprocessing are compounded in a specific proportion, and then through humidity regulation, sterilization, inoculation, cultivation, drying, crushing and other processes and with the help of metabolic activities of fungi growth and development, the materials not only have a large number of edible fungus mycelia, but also contain many enzymes and physiological active substances produced by the mycelia, as well as unused nutrients after the raw materials are degraded by edible fungi and undegraded raw material ingredients which are high-quality raw materials for producing functional food. The fungus powder has unique appearance characteristics such as flavor, texture and shape, is rich in dietary fibers, polysaccharides, trace elements and other components, unique in taste, balanced in nutrition and synergistic in efficacy; the fungus powder can be used not only as a product for direct consumption, but also as a food base material widely used in food and pharmaceutical industries, and provides a new way for production and development of functional food.

Description

technical field [0001] The invention relates to the technical field of functional foods, in particular to a whole grain jicama fruit and vegetable bacterial powder and a preparation method thereof. Background technique [0002] The principle of "five grains for nourishment, five fruits for help, five animals for benefit, and five vegetables for filling" is the traditional healthy eating habits of Chinese people, but the imbalance of modern diet structure has brought about the increase of patients with "civilization disease", which is harmful to animal nature. The intake of fungus and fungus food showed a trend of decrease and increase respectively, and food nutrition and safety issues have become the focus of general public concern. A kind of food with comprehensive nutrition, safety and health, and convenient consumption has become the desire of consumers. [0003] Edible fungus is a famous low-fat, high-protein food, and the protein quality is excellent. The types and pro...

AI Technical Summary

Problems solved by technology

Since edible fungi are mostly wood rot fungi or grass rot fungi, they have a strong ability to decompose and utilize cellulose, hemicellulose and lignin, so wood chips, cottonseed hulls, bagasse, rice straw, bran, Various agricultural and forestry by-products such as rice bran are used to produce edible fungi, but the remaining mycelium in the culture material after harvesting fruiting bodies is mixed with inedible raw materials, which is difficult to separate; or the heavy metal content of the medium ingredients is too high to enrich to In the mycelium, the mycelium is inedible, resulting in a waste of mycelium resources with similar types and similar content of nutrients and active ingredients to the fruiting body