Food and substrate of cordyceps militatris, and preparing method

Abstract

A cordyceps matrix for food is prepared from the high-grade rice, potato and carrot through boiling, high-pressure sterilizing, loading in bottle, preparing nutritive liquid, mixing it with the cordyceps strain liquid, inoculating in into said bottle, and fermenting culture. A cordyceps food is prepared from said cordyceps matrix, cooked rice flour, milk plant ol, cane sugar and additive.

Description

Technical field: [0001] The invention relates to the technical field of health food, in particular it relates to a Cordyceps militaris food, a Cordyceps militaris substrate and a preparation method thereof. Background technique: [0002] Cordyceps sinensis is a wonderful creature. Its root is a worm with a red head and mouth, and eight pairs of neat feet. At the same time, another grass grows from the head of the worm. Every spring or early summer, the grass grows rapidly, drills out of the ground, and takes root in the soil like a plant. This is a kind of cold-resistant mixed insect that lives in the alpine snow line area thousands of meters away on the Qinghai-Tibet Plateau. It is called the Cordyceps bat moth. The bat moth dies quietly after laying its eggs in the soil. After a month or so, the moth eggs hatch into white and fat larvae, but when the larvae are about to mature, if by chance a fungal ascospore that should have been floating in the air with the wind is was...

AI Technical Summary

Problems solved by technology

[0008] 1. The investment in production equipment is large and the cost is high. The Cordyceps mycelium obtained by submerged liquid fermentation method cannot maintain the unique awn fragrance of Cordyceps

Professor Zheng Jianxian, a well-known functional food expert in my country, pointed out in his "Functional Food Science": The deep fermentation method to obtain Cordyceps mycelium, the biggest disadvantage is that the investment in equipment is large, and the obtained mycelium does not have the unique aroma of Cordyceps.

[0009] 2. The production and processing process is complicated, and the functional ingredients are lost

[0010] 3. Cordyceps polysaccharides are easily degraded during the extraction process

Cordyceps polysaccharide is the most important functional ingredient of Cordyceps sinensis. So far, there is no more effective method that can completely prevent the degradation of Cordyceps polysaccharide in the extraction process

[0011] 4. At present, the production, preparation and popularization of Cordyceps functional food technology is still a blank

Due to the inability to solve the raw material problem of Cordyceps and the complicated processing technology, the production of Cordyceps functional food is limited to high-grade oral liquid, capsules, and ultra-fine powder products. There are no manufacturers of popular Cordyceps functional food that meet the needs of consumers.

This kind of problem is not because the manufacturer is unwilling to produce it, but because the technical problem of large-scale and low-cost production of Cordyceps grass material has not yet been solved.

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