524 results about "Fagopyrum tataricum" patented technology

The invention discloses a buckwheat tea bag, which is characterized by being prepared from the following raw materials by weight part: 140-145 of tartary buckwheat, 30-35 of oolong tea, 4-5 of Inula salsoloides (Turcz.) Ostenf., 3-4 of hawthorn root, 6-7 of sterculia lychnophora, 5-7 of plum, 4-6 of vanilla, 4-7 of zingiber officinale rhizome particles, 4-5 of tender Ledum palustre leaf, 3-4 of tender carrot leaf, 3-5 of red bean, 1-2 of rohdea japonica, 4-5 of fruit of Nitraria, 1-1.5 of onion root, 13-17 of white sugar, 4-6 of volvariella volvacea mushroom dreg, 5-7 of orange peel, 7-8 of distillers' grains, 9-14 of an assistant and a proper amount of water. The tea bag provided by the invention adopts buckwheat as the main raw material, and buckwheat contains contains a variety of vitamins and has high nutritional value. A variety of Chinese herbal medicines, extracted solutions thereof and a variety of fruits and vegetables are employed to coordinate with buckwheat, so that the tea bag provided by the invention has many nutritional components, contains many trace elements beneficial to the human body, can eliminate fatigue and promote metabolism, and has good health care effect.

The invention relates to the field of food, in particular to tartary buckwheat noodles prepared by taking tartary buckwheat as a main raw material, and a preparation method thereof. In order to solve the technical problem, the invention provides the tartary buckwheat noodles with relatively higher tartary buckwheat content and high cooking performance. The tartary buckwheat noodles are prepared from the following components in percentage by weight: 65 to 93 percent of tartary buckwheat flour, 0 to 28 percent of wheat flour, 0 to 5 percent of additive, 0.3 to 0.8 percent of konjaku powder, 0.8to 1.5 percent of salt and 0.1 to 0.3 percent of alkali, wherein the additive may be one of wheat gluten, fruit and vegetable powder, black fungus powder and mushroom powder, or may be a natural plant auxiliary material for toning and seasoning. The key point of the preparation method for the noodles is that: by adopting a microwave pre-gelatinization process and utilizing the characteristic thatthe konjaku powder encounters the alkali to form irreversible gel after being swelled, the processing performance, such as viscosity, toughness and the like, of the tartary buckwheat flour dough is remarkably improved, and the defects of easy noodle breakage and the turbidity and easy burning of noodle soup are overcome.

The invention provides a composition for treating and preventing diabetes. The composition comprises the following components: wheat, oat, fagopyrum tataricum, yam, kudzuvine root, coix seed, gordon euryale seed, pumpkin, rivier giantarum rhizome and tuckahoe. More preferably, the composition further comprises green team, Chinese wolfberry, white fungus, gingkgo, lily, sea cucumber and polygonatum odoratum. The invention also provides a preparation method of the composition, which comprises the following steps: drying and sterilizing all raw materials; mixing the raw materials uniformly in a ratio; and grinding. The invention also relates to the use of the composition in the preparation of medicines or foods for treating, preventing and assisting treatment of diabetes.

The invention discloses a food composition suitable for a hypertension hyperlipidemia hyperglycemia population, which comprises rice, millet, black rice, yam, lotus roots, oat, tartary buckwheat, lotus seeds, pearl barley, yellow corns, potatoes, hazelnuts, Chinese chestnuts, konjak, black sesame, shiitake mushrooms, lycium barbarum, dried mulberries, dried seedless grapes, dates, salt black beans of soybeans, hawthorn powder, carrot powder, tomato powder, puerarin powder, concentrated whey protein, soy isolate protein, camellia oil, purple perilla seed oil, maltodextrin, L-malic acid, L-carnitine and milk calcium. The invention further discloses a preparation method of the food composition suitable for the hypertension hyperlipidemia hyperglycemia population. After the food composition is taken usually, balanced nutrition can be ensured when effects of effectively reducing a blood pressure, blood fat and blood sugar are achieved; meanwhile, the food composition also has effects of conditioning important organs of a human body, such as livers, kidneys, spleen, stomach, large intestine and the like, protecting the heart, improving blood vessel elasticity, reducing the blood viscosity and preventing the Alzheimer disease.

The invention relates to the field of foods and in particular relates to tartary buckwheat tea and a making method thereof. The taste of the tartary buckwheat tea can be enhanced. The making method of the tartary buckwheat tea comprises the following steps of: carrying out primary drying on plant tissues of the tartary buckwheat to ensure that the content of water in each component in the plant tissues is 30-50%, wherein the plant tissues comprise leaves and / or flowers and / or stems and / or roots of the tartary buckwheat; adding un-soaked red tea and / or green tea in the plant tissues subjected to primary drying and uniformly mixing to obtain a mixture; fermenting the mixture for 24-48 hours; carrying out secondary drying on the fermented mixture; crushing tartary buckwheat seeds; uniformly mixing the crushed tartary buckwheat seeds with water; making the tartary buckwheat seeds mixed with water into particles; baking the particular tartary buckwheat seeds; and uniformly mixing the baked tartary buckwheat seeds with the mixture subjected to the secondary drying.

The invention provides a food for reducing blood sugar and blood fat, which is prepared from full tartary buckwheat flour, soybean protein powder, oat bran powder, Lycium barbarum polysaccharides, timosaponin, ganoderma lucidum polysaccharide, vitamins and edible calcium carbonate. The preparation method comprises the processes of raw material weighting, raw material mixing, crushing and screening, forming tabletting or granulation, baking, curing, standing, cooling and packaging to prepare the food for reducing blood sugar and blood fat. The food has scientific formula, wide raw materials, convenient taking by the patients and easy promotion.

The invention discloses a probiotic fermented traditional Chinese medicinal compound composition for assisting in reducing blood sugar as well as a preparation method and application of the composition. The probiotic fermented traditional Chinese medicinal compound composition for assisting in reducing blood sugar is prepared from extracts of the following traditional Chinese medicines: compound arrowroot, yam, mulberry leaf, medlar, purslane, dry ginger, tartary buckwheat, American ginseng, liquorice, silkworm chrysalis and porcine pancreas, which are taken as a fermentation substrate through probiotic fermentation. The probiotic fermented traditional Chinese medicinal compound composition can be used for preparing medicines or healthcare food or food for treating diabetes. The probiotic fermented traditional Chinese medicinal compound composition has easily acceptable taste and has no irritation to gastrointestinal tract; meanwhile, the probiotic fermented traditional Chinese medicinal compound composition, due to the probiotic bacterium as well as a metabolic product thereof, can condition a gastrointestinal environment, enhance absorption to medicines, and relieve irritation of berberine hydrochloride on the gastrointestinal tract.

The invention provides mulberry leaf and tartary buckwheat fine dried noodles. The mulberry leaf and tartary buckwheat fine dried noodles are prepared from 55-70 parts by mass of tartary buckwheat flour, 15-30 parts by mass of wheat gluten, 5-15 parts by mass of high gluten wheat flour, 3-10 parts by mass of mulberry leaf powder, 0.5-1.5 parts by mass of edible salt, 0.3-0.7 part by mass of sodium carbonate, 0.1-0.3 part by mass of konjac gum, 0.1-0.3 part by mass of xanthan gum and 35-42 parts by mass of drinking water. A preparation method of the mulberry leaf and tartary buckwheat fine dried noodles comprises the processes of preparation of a noodle improver solution, dough kneading, ripening, tabletting, drying, packaging and the like. The products are unique in formula, have excellent taste, are rich in nutrients, have prominent health care functions and are suitable for all kinds of people to eat, especially patients with constipation, obesity, diabetes mellitus, hypertension and coronary heart diseases.

The invention discloses toxin expelling and beautifying tea and a preparation method thereof. A formula comprises the following components in percentage by mass: 20 to 70 percent of tartary buckwheat, 10 to 30 percent of honey powder, 5 to 40 percent of oligosaccharide and 10 to 65 percent of auxiliary material, wherein the auxiliary material is plant or plant extract; the plant is one or mixtureof Pu'er tea, red yeast rice, cassia seed, rhubarb, white paeony root, officinal magnolia bark, lotus leaf, senna leaf and aloe; and the plant extract is extract of the plants. The tartary buckwheat serving as a main component is combined with other medicament-food homological plants in the formula, so the tea can clear the toxin in vivo, plays a role in conditioning the daily life aiming at the crowds with high blood fat and long-term constipation, and has the effects of expelling toxin and reducing fat, enhancing human immunity, treating stomach disease, removing dampness and releasing toxin, treating nephritis and the like. The tea has comprehensive regulating effect on sub-health condition caused by current ubiquitous factors such as environmental pollution, working pressure, poor dietary habit and the like.

The invention provides a preparation method of a high-flavonoid-content tartary buckwheat product. The preparation method comprises the following steps: selecting full tartary buckwheat grains and placing into a container, adding with clean water, and soaking for 3-7h at 20-30 DEG C; uniformly scattering the soaked grains in a shallow tray paved with a wet gauze at the bottom, placing the shallow tray into an incubator at 21-25 DEG C, germinating for 12-48h under a dark condition, and spraying water into the shallow tray every 12h during the period of time to ensure the humidity; irradiating the germinated grains for 25-30min with UV-C (ultraviolet-C rays), placing into the incubator at 21-25 DEG C, and continuously germinating for 24-48h under a dark condition; and drying the processed grains at 50-60 DEG C and husking to obtain tartary buckwheat grains, or further crushing to obtain flour. The method adopts the UV-C irradiation and germination technology, and the method can remarkably improve the total flavonoid content (improved by 80% compared with the control group) of the tartary buckwheat product; and besides, the UV-C also has a sterilization function and ensures the safety of the product.

The invention provides a hypoglycemic ferment compound comprising the following components: 40-60 percent of protein, zinc (50-5000mg / kg), selenium (0.5-1000mg / kg) and chromium (0.5-1000mg / kg), wherein ferment is active ferment or inactive ferment. As a preference, the ferment compound further comprises one or more components selected from the following components: balsam pear or balsam pear extract, kudzu roots or kudzu root extract, gingko extract, green tea extract, ginseng or ginseng extract, glossy ganoderma or glossy ganoderma extract, glossy ganoderma leavening, glossy ganoderma spore powder, sealwort or sealwort extract, yam or yam extract, coix seed or coix seed extract, oats, tartary buckwheat, vitamin C, vitamin E, pearl powder, calcium and iron. The invention also relates to apreparation method of the ferment compound.

The invention relates to a solid state fermentation method of lipid-lowering Monascus purpureus Zhang-MP, belonging to the technical field of microbes. Monascus purpureus Zhang-MP CGMCC No.9221 is activated, and subjected to amplification culture, solid state fermentation and other steps to prepare red yeast rice containing rich Monacolin K. By using a nonglutinous rice-tartary buckwheat mixture as a basic fermentation culture medium, optimizing the solid state fermentation culture medium formula and adding the glucose, 501 rapeseed peptone and ZnSO4 as a carbon source, a nitrogen source and an inorganic salt for high-yield production of Monacolin K by Monascus purpureus P-MP fermentation, the synthesis yield of the Monacolin K from Monascus purpureus Zhang-M is enhanced by 2.56 times as compared with the Monacolin K yield before optimization; and the effects of the buckwheat and red yeast rice are combined, No notalin is detected in the red yeast rice fermented from Monascus purpureus Zhang-MP.

The invention relates to a Fagopyrum tataricum nutrition powder and its preparation technology. The Fagopyrum tataricum nutrition powder contains 30-50 parts of Fagopyrum tataricum, 10-20 parts of brown rice, 10-15 parts of black bean, 10-20 parts of Chinese yam, 6-12 parts of black sesame, 5-10 parts of Rhizoma Polygonati Odorati, 5-10 parts of lotus leaf, 8-15 parts of haw, 15-20 parts of Radix Puerariae and 30-50 parts of a bamboo juice. The Fagopyrum tataricum nutrition powder can reduce the blood sugar, the blood pressure and especially the blood fat, and also has a calculus resistance.

Disclosed health-care noodle capable of regulating blood sugar is prepared from the following raw materials in parts by weight: 70-80 parts of whole wheat flour, 20-30 parts of tartary buckwheat powder, 10-15 parts of mung bean powder, 10-12 parts of coix lacryma-jobi powder, 10-12 parts of glutinous rice flour, 0.1-0.3 part of flower powder, 15-20 parts of purslane, 15-20 parts of chrysanthemum nankingense, 15-20 parts of dandelion, 15-20 parts of ilex kudingcha, 15-20 parts of mulberry leaf, 15-20 parts of corn silk, 15-20 parts of cyclocarya paliurus leaf, 10-12 parts of squab soup, and 0.2-0.4 part of a flour additive. The health-care noodle is abundant in nutrition and smooth in mouthfeel, does not stick to teeth and does not muddy soup when being boiled, and is capable of regulating blood sugar, improving blood circulation, improving insulin activity and accelerating glycometabolism after being frequently eated.

The invention relates to a method for processing instant coarse cereal balanced nutritional flour, which comprises the following steps of: (1) mixing 25 to 30 percent of buckwheat flour, 10 to 15 percent of fagopyrum tataricum flour, 8 to 12 percent of hulless oat flour, 15 to 20 percent of hyacinth bean flour and 30 to 35 percent of pea flour to obtain mixed flour; (2) adding water into the mixed flour and blending to form flour paste, adding solution of CaCl2 to ensure that the pH value of the flour paste is between 6.0 and 6.5, adding 140 to 160u of intermediate-temperature alpha-amylase into each gram of mixed flour, and liquefying at the temperature of between 60 and 65 DEG C to obtain liquefied flour milk; and (3) decoloring the liquefied flour milk, seasoning, and spray-drying to obtain a finished product. The method is simple, easy to operate and master, low in production cost and environment-friendly, the obtained product has high instant and blending performance, is convenient to eat, has an adjuvant therapy effect on senile diseases such as hypertension, hyperlipaemia, cardiovascular and cerebrovascular diseases, diabetes, obesity and the like, and has better effects of dietetic therapy and health care than rice and wheat flour.

The invention relates to a formula of a composite plant beverage containing licorice root, and a preparation method of the beverage. The preparation method comprises the following steps: extracting raw materials comprising licorice root, Fagopyrum tataricum, Lycium Chinense and honeysuckle flower, adding proper amounts of honey and white granulated sugar to adjust the mouthfeel, sterilizing, canning, and disinfecting to prepare the composite plant beverage containing licorice root. The prepared plant beverage has the advantages of no containment of artificially-synthesized antiseptics or bacteriostatic agents, and safe and beneficial drinking, and has the healthcare efficacies of blood sugar reducing, blood fat reducing, heat clearing, summer heat relieving and detoxifying.

The invention discloses an anti-hypelipidemic powder mainly for diabetes patient and the preparing method. The raw material essentially comprises balsam pear powder, union powder, black soybean powder, duck wheat powder and pumpkin powder. The early stage curative effect of this product is apparent and the medium-long term curative effect is stable.

The invention discloses a preparation method of pellet shaped bitter buckwheat tea, which is prepared from liquid of konjaku flour and F. tataricum outer layer flour through steps of dough kneading, palletizing, drying and frying. Liquid made from konjaku flour can be charged during dough kneading, and drying can be carried out without the need of shaping treatment.

The invention discloses a tartary buckwheat tea and a preparation technology thereof. The tartary buckwheat tea is composed of 500 parts to 800 parts of tartary buckwheat cortex powder, 50 parts to 100 parts of tartary buckwheat extractives and 50 parts to 80 parts of green tea powder. The preparation technology of the tartary buckwheat tea includes steps of powder mixing, molding, drying and fragrance improving, the tartary buckwheat cortex powder, the tartary buckwheat extractives and the green tea powder are mixed uniformly until the color is uniform, and the mixture is stood for 20 minutes; uniformly mixed green tea is taken, 25% to 30% of water is added, the mixture is mixed uniformly by a pressurization molding machine and subjected to 30 meshes to be granulated; molded tartary buckwheat granules are placed in a plate and then in a hot air drying box, the granules are dried at a temperature ranging from 50 DEG C to 55 DEG C until the water content is less than 8%, then the dried granules are placed in a far infrared oven to be baked at a temperature ranging from 200 DEG C to 220 DEG C for 2 to 3 minutes and then cooled naturally; and the cooled tartary buckwheat tea is placed in a roller drying oven to be baked at a temperature ranging from 110 DEG C to 145 DEG C until the water content is no more than 5%.

The invention provides a rose black fagopyrum tataricum tea which comprises the following raw materials in parts by weight of: 50 parts of black fagopyrum tataricum powder, 2 parts of red rose, 1.5 parts of peach kernel and 2 parts of Chinese dates. A preparation method of the rose black fagopyrum tataricum tea comprises the following steps of: selecting the fagopyrum tataricum tea, washing, and smashing into powder; selecting the red rose, the peach kernel and the Chinese dates, and smashing after drying; mixing the raw materials, evenly stirring, adding water, stirring to be wet powder-shaped, and saponifying twice; forming in an extruding way; drying; frying; and carrying out quality testing and vacuum package. The rose in the raw materials of the rose black fagopyrum tataricum tea contains aromatic oil, and has the functions of activating qi to promote circulation of blood, and beautifying face; the red date has the functions of tonifying middle-Jiao and Qi, and nourishing the blood and tranquilization, thereby being suitable for the weakness of the spleen and the stomach; and the black fagopyrum tataricum contains abundant rutin and eighteen amino acids, and has the special effects of reducing the three highs, improving the human immunity, and adjusting the internal secretion. The raw materials are strictly screened and purified, and the eighteen amino acids and the rutin are sufficiently extracted by the two-time saponification technology, so that the quality of the fagopyrum tataricum tea can be improved.

The invention discloses a vitrification ultra-low temperature preserving method for effectively preserving bitter buckwheat callus. In the method, a vitrification ultra-low temperature preserving technology is applied to the preservation of the bitter buckwheat callus for the first time, a novel vitrification protectant (counted by liter) which comprises 1.0 mol of cane sugar, 0.2 mol of sorbic alcohol, 100 grams of polyethylene glycol and 100 mL of 1,2-dihydroxypropane solution is provided, a washing way is improved, and three-step gradient elution is applied to vitrification ultra-low temperature preservation of plants for the first time, wherein the adopted three-step gradient washing solutions (counted by lifter) comprise 30 grams of bovine serum albumin, 1.0 mol of cane sugar and 0.5mol of sorbic alcohol, 30 grams of bovine serum albumin, 0.5 mol of cane surgar and 1.0 mol of sorbic alcohol, and 30 grams of bovine serum albumin and 0.5 mol of cane sugar. Due to the adoption of the method, the survival rate of a material preserved at ultra-low temperature can be increased remarkably, and is up to 90.02 percent in maximum.

The invention discloses a making method of monascus and tartary buckwheat functional food and an application thereof, and belongs to the field of biological fermentation and medicine. The preparation method comprises the steps that monascus serves as original strains, liquid shake-flask culture is conducted on the monascus, liquid seed amplification culture is conducted, tartary buckwheat solid fermentation is conducted, and the functional food containing flavone, lovastatin and monascus pigments is obtained. The food comprises 2-10 mg / g of the flavone, 0.5-5 mg / g of the lovastatin and 0.4-6 mg / g of the monascus pigments. The functional food produced through the making method can be used for producing health care foods capable of regulating blood sugar and blood fat, or the active components of the flavone, the lovastatin and the monascus pigments of the functional food can be extracted to be used for producing drugs for treating hyperlipidemia and diabetes mellitus.

The invention relates to distilled bitter buckwheat wine and a preparation method of the distilled bitter buckwheat wine, and belongs to the technical field of wine brewing. The preparation method comprises the following steps: (1) preparing raw materials of bitter buckwheat and rice; (2) washing and soaking; (3) gelatinizing steamed materials; (4) performing culture saccharification; (5) preparing yeasts; (6) fermenting; (7) distilling until the alcohol content of mixed wine liquid is 55-65% (V) to obtain base liquor and end liquor in sequence, separately receiving the base liquor and the end liquor, and after the distilling process is finished, recovering distilled grains; (8) ultrasonically extracting distilled grain flavones to obtain distilled grain crude extract liquid; (9) performing macroporous resin purification on distilled grain flavones to obtain flavone extract liquid; (10) mixing the flavone extract liquid, the base liquor and the end liquor, and checking until the quality standards are met to obtain the distilled bitter buckwheat wine. According to the preparation method, flavone substances remained in the bitter buckwheat distilled grains are fully utilized while unique flavor of the bitter buckwheat wine is retained, and the distilled end liquor is recycled, so that the healthcare effect of the bitter buckwheat wine is improved and the utilization rate of the bitter buckwheat is greatly increased.

The invention discloses fagopyrum tataricum multigrain oatmeal and a preparation method thereof, and relates to the field of food processing. The method is characterized in that fagopyrum tataricum, oat, maize, coix seed and black soya bean are used as the raw materials and subjected to multi-stage ultra-micro-grinding to prepare the fagopyrum tataricum multigrain oatmeal. The preparation method overcomes the shortcoming of insufficient flavor of buckwheat; the prepared fagopyrum tataricum multigrain oatmeal obviously improves the taste of fagopyrum tataricum oatmeal, and also promotes the development of instant fagopyrum tataricum multigrain oatmeal.

The invention discloses a novel natural and instant Fagopyrum tataricum milk tea and a preparation method thereof which comprises the following process steps: ultrasonic cleaning, cooking, frying, shelling, coarse crushing, refined grinding, mixing, homogenizing, sterilizing, spray drying and aseptic packaging. The milk tea is composed of the following the raw materials: 50.00%-52.67% Fagopyrum tataricum flour, 7.33%-10.67% soybean flour, 10.00%-13.33% soft white sugar, 9.00%-14.33% whole milk powder and 10.00% malt dextrin. Containing no artificial synthetic additives, the milk tea can still guarantee the stable traits, is rich in milk fragrance and has a good solubility and a longer shelf life. The milk tea can regulate gastrointestinal function, lower blood sugar, blood fat and blood pressure and is an ideal functional solid beverage which fills a gap in the market.

The invention discloses a preparation method for puffed chromium-enriched buckwheat malt powder. The preparation method comprises the following steps of: firstly, soaking tartary buckwheat in 100 mg / L of chromium methionine chelateme solution for 24 hours, and then placing the soaked tartary buckwheat in a basket for sprouting, wherein the soaked tartary buckwheat is sprayed with 100 mg / L of chromium methionine chelateme solution once every four hours during the sprouting; secondly, when sprouts grow to 1 to 2 cm in length, washing with water and removing hulls, and drying with hot air at 60-80 DEG C till the water content is 15 to 20%; and thirdly, puffing and crushing at 140 DEG C by an extrusion puffing machine to obtain the puffed chromium-enriched tartary buckwheat malt powder. By means of the preparation method disclosed by the invention, the original nutritional ingredients and the medicinal functions of biological flavonoid of the tartary buckwheat are kept, the chromium content is 10 mg / kg and inorganic chromium is not contained. The puffed chromium-enriched tartary buckwheat malt powder disclosed by the invention can be used as additives for chromium supplementation food and functional food for people to prevent and treat diabetes mellitus, hyperlipidemia and hypertension and has a remarkable curative effect.

The invention relates to a functional food, in particular to a nutritional meal with effects of losing weight, expelling toxin and reducing blood sugar, blood lipid and blood pressure. The nutritional meal is prepared by mixing the following raw materials in part by weight: 3 to 5 parts of konjaku flour, 1.8 to 3.2 parts of black fagopyrum tataricum powder, 8 to 12 parts of pumpkin powder, 5 to 8 parts of Chinese yam powder, 6 to 10 parts of corn starch, 0.8 to 1.2 parts of bunge auriculate root powder, 4 to 6 parts of triticale powder, 0.5 to 1 part of pine needle powder, 2 to 4 parts of semen sesami nigrum powder, 10 to 15 parts of sweet potato powder, 1.5 to 3 parts of burdock powder, 1.2 to 2 parts of soya bean lecithin powder, and 1.5 to 2.8 parts of red rice powder. According to the nutritional meal with the effects of losing weight, expelling toxin, and reducing blood sugar, blood lipid and blood pressure, raw materials are natural, the defect of single function of the conventional functional food is overcome, the toxic or side effects with different degrees, which are caused by chemotherapy can be avoided, the nutritional meal is scientific and reasonable in formula, and has the characteristics of high stability and can be taken for a long time, does not influence the normal food intake of people, and is obvious in effect of losing weight, expelling toxin and reducing blood sugar, blood lipid and blood pressure; and comprehensive and balanced nutrition can be taken by people.

A nutritive health-care powder for improving immunity and preventing diseases is prepared from the tartarian buckwheat as culture medium and the cordyceps fungus cultured in said culture medium through culturing, fermenting and processing. Its advantages are rich nutrients including rutin, quercetin, 3-deoxynucleotide, Se, Ca, etc and simple preparing process.

The invention relates to bio-pharmaceutical production technology, in particular to a novel culture medium formulation of glossy ganoderma mycelium fermentation and an optimization method. According to the mass percent, the formulation comprises the components: 0.8-2.0% of tartary buckwheat, 0.5-2.5% of coix seed, 0.5-2.0% of glucose, 0.5-3.0% of soybean flour, 0.1-0.5% of yeast extract, 0.01-0.2% of monopotassium phosphate, 0.01-0.1% of magnesium sulfate and 98.08-89.70% of water; the optimization method is operated according to the following sequence: glossy ganoderma strain is determined; the formulation 1 which is most suitable for the conventional culture medium is determined; the optimal formulation 2 of buckwheat culture medium is determined; the optimal formulation 3 of coix seed culture medium is determined; the optimal formulation 4 of culture medium which is formed by simultaneously adding the buckwheat and the coix seed in the formulation 1 is determined; the optimized final formulation 5 is obtained. The invention aims at providing the novel culture medium formulation of glossy ganoderma polysaccharide fermentation and the optimization method which have low cost, rich micro-factors and reasonable trophic structure, and can effectively increase the yield of glossy ganoderma polysaccharide fermentation.