Cordyceps sinensis and Chinese chestnut paste

A technology for chestnut paste and chestnut, which is applied in the fields of biotechnology and food processing, can solve problems such as lag in deep processing, and achieve the effects of improving absorption rate, high production efficiency and low economic benefit.

Pending Publication Date: 2021-02-05
广西壮仁堂生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a long time, chestnuts have only been used for fresh food and vegetables, and deep processing is extremely lagging behind. There are not many processing enterprises. The products are only traditional canned chestnuts in syrup, fried chestnuts in sugar, and quick-frozen chestnut kernels, etc., which have formed a relationship with the rapid increase in chestnut production. stark contrast

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0048] 1. Collection of Cordyceps militaris strains: collect Cordyceps militaris strains commonly used in this field as the source of bacteria.

[0049] 2. The domestication and preparation methods of Cordyceps strains are as follows:

[0050] (1) Preparation of test tube species: 100 grams of potatoes, 50 grams of chestnut pulp, 10 grams of glucose, 20 grams of agar, 1000 ml of water, first crush the chestnut meat until it can pass 80-100 mesh to obtain chestnut powder, peel the potatoes and cut them into pieces Cut the potatoes into small pieces, then place the potatoes in 1000ml of water, then heat until the water boils, and continue heating for 8-10 minutes, then filter and supplement the water to get 1000ml of nutrient solution, add chestnut powder, glucose and agar to the nutrient solution and subpackaged in test tubes, then sterilized to make inclined test tubes, and finally inserted into the inclined test tubes the fresh fruiting body tissue cultivated by chestnut subs...

specific Embodiment 2

[0065] 1. Collection of Cordyceps militaris strains: collect Cordyceps militaris strains commonly used in this field as the source of bacteria.

[0066] 2. The domestication and preparation methods of Cordyceps strains are as follows:

[0067] (1) Preparation of test tube species: 100 grams of potato, 60 grams of chestnut pulp, 10 grams of glucose, 20 grams of agar, 1000 ml of water, first crush the chestnut meat until it can pass 80-100 mesh to obtain chestnut powder, peel the potato and cut it Cut the potatoes into small pieces, then place the potatoes in 1000ml of water, then heat until the water boils, and continue heating for 8-10 minutes, then filter and supplement the water to get 1000ml of nutrient solution, add chestnut powder, glucose and agar to the nutrient solution and subpackaged in test tubes, then sterilized to make inclined test tubes, and finally inserted into the inclined test tubes the fresh fruiting body tissue cultivated by chestnut substrate and cultivat...

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PUM

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Abstract

The invention relates to cordyceps sinensis and Chinese chestnut paste. The cordyceps sinensis and Chinese chestnut paste is prepared by taking Chinese chestnut pulp as a matrix and taking a cordycepssinensis strain as a fungus source, inoculating the Chinese chestnut matrix with the cordyceps sinensis strain after multi-stage domestication, and then performing culturing until cordyceps sinensismycelia overgrow the whole Chinese chestnut matrix and even grow out a cordyceps sinensis fruiting body, thereby obtaining a Chinese chestnut and cordyceps sinensis complex; and finally, grinding theChinese chestnut and cordyceps sinensis complex with water, drying and seasoning to obtain the finished product of the performing and Chinese chestnut paste. By implementing the method, the Chinese chestnut and cordyceps sinensis complex is cultured by taking the Chinese chestnuts as a culture medium, and nutrients and effects of the Chinese chestnuts and the cordyceps sinensis are integrated. TheChinese chestnuts are fermented by the cordyceps sinensis mycelia, so that nutrition in the Chinese chestnuts can be separated as soon as possible, nutritional ingredients of the prepared Chinese chestnut and cordyceps sinensis complex are easily absorbed after people eat the Chinese chestnut and cordyceps sinensis complex, the absorption rate is increased, and diseases of digestive tracts are reduced. Besides, the preparation method of the Chinese chestnut and cordyceps sinensis complex also has the characteristics of short culture period, simple production and preparation process, high andstable production efficiency of the product and the like.

Description

technical field [0001] The invention belongs to the fields of biotechnology and food processing, and in particular relates to a preparation method of Cordyceps and chestnut paste. Background technique [0002] Chestnut, also known as big chestnut, Chinese chestnut, chestnut, etc., belongs to the economic plant of the Fagaceae chestnut genus. Its origin is China and it is one of the earliest fruit trees domesticated and utilized in China. Chestnut has been cultivated for more than 3,000 years. It is widely distributed and has abundant germplasm resources. [0003] Chestnuts are known as the "King of Dried Fruits" and have important health care value. Its fruit is delicious, unique in flavor and fine in powder. Chestnuts are very nutritious, and the specific ingredients are as follows: [0004] ①Protein: Protein is an important nutrient component of chestnuts and plays an important role in the quality of chestnuts during storage. The change of protein in chestnuts also refl...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L31/00A23L33/10C12N1/36C12N1/14C12R1/645
CPCA23V2002/00A23L25/30A23L31/00A23L33/10C12N1/14C12N1/36A23V2200/30A23V2300/10
Inventor 黄秀英吴强韦乃乐甘瑞强其他发明人请求不公开姓名
Owner 广西壮仁堂生物科技有限公司
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