CN102860497A - Functional Pleurotus eryngii food and preparation method thereof - Google Patents
Functional Pleurotus eryngii food and preparation method thereof Download PDFInfo
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Abstract
The invention discloses functional Pleurotus eryngii food and a preparation method thereof. The preparation method of the functional Pleurotus eryngii food includes the steps of subjecting the Pleurotus eryngii to solid fermentation to obtain Pleurotus eryngii food. Medium used in solid fermentation is composed of 80g of base material and 80-120ml (specifically 100-120ml, 100-110ml or 110-120ml) of water. The base material comprises at least one of polished round-grained rice, glutinous rice, polished long-grained non-glutinous rice and Job's tears. The functional Pleurotus eryngii food contains active nutrients such as proteins, polysaccharides, reducing sugars, amino acids and polyphenols. Ethanol extract and water extract of the functional Pleurotus eryngii food are high in antioxidant activity. The functional Pleurotus eryngii food is convenient and fast to eat and meets requirements of people for daily nutrition.
Description
Technical field
The present invention relates to biological technical field, be specifically related to a kind of pleurotus eryngii functional food and preparation method thereof.
Background technology
Pleurotus eryngii (Pleurotus eryngii) has another name called eryngo and picks up the ears, avenges young pilose antler, belongs to Basidiomycetes, Agaricales, Tricholomataceae, Pleurotus.The fructification of pleurotus eryngii is single gives birth to or all living creatures, and cap is less during the children, ripe rear cap intermediate recess, and color is ivory buff, the bacterial context pure white.Pleurotus eryngii originates in high mountain, grassland, the desert area of south of europe, African the north and Central Asia, and also there is a small amount of distribution in China Qinghai, Sichuan, Xinjiang.After the north India high mountain was found pleurotus eryngii, Cailleux successfully cultivated strain of Pleurotus eryngii in 1974 continue Henda in 1970.China at present pleurotus eryngii majority of cultivation is to introduce from Europe after the nineties in last century.
Pleurotus eryngii is nutritious, is rich in the mineral matters such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, has the effects such as antiviral, anticancer, reducing blood lipid, ease constipation stomach and beauty treatment.But the pleurotus eryngii Time To Market is concentrated, and is not easy to deposit, and limited by eating method.
Summary of the invention
The purpose of this invention is to provide a kind of pleurotus eryngii functional food and preparation method thereof.
The invention provides a kind of method for preparing pleurotus eryngii food, comprise the steps: to adopt the solid fermentation culture medium that pleurotus eryngii is carried out solid fermentation, obtain pleurotus eryngii food; Described solid fermentation culture medium is comprised of 80g base material and 80-120 milliliter (specifically can be the 100-120 milliliter, such as 100-110 milliliter or 110-120 milliliter) water; Described base material is at least a in polished rice, glutinous rice, long-grained nonglutinous rice and the seed of Job's tears.
18-28 ℃ of (such as the 25 ℃) lucifuge that can be the condition of culture of described solid fermentation leaves standstill cultivates 20-60 days (specifically can be 30-50 days, such as 30-35 days, 35-40 days or 40-50 days).
Can comprise also in the described method that the product with described solid fermentation carries out dry step.
Described drying specifically can be freeze drying and/or drying under reduced pressure.
Also can comprise in the described method dried product is carried out broken step.Product after the described fragmentation can be the powdery of 80 mesh sieves.
The concrete steps of described solid fermentation are: the seed liquor of described pleurotus eryngii is seeded to described solid fermentation culture medium, then carries out described solid fermentation.In the step of described solid fermentation, specifically can be with the seed liquor of the described pleurotus eryngii of 5ml (such as OD
600nm=0.75 seed liquor) is seeded to described solid fermentation culture medium.
The concrete preparation method of described seed liquor is as follows: to fluid nutrient medium, 25-28 ℃ of (such as 25 ℃) lucifuge shaken cultivation 7-10 days (such as 7 days) obtains seed liquor with the pleurotus eryngii mycelium inoculation.
The concrete prescription of described fluid nutrient medium (natural pH) is: with 4 the gram glucose, 10 the gram malt extracts (Malt Extract), 4 the gram yeast extracts (Yeast Extract) water-soluble, water is settled to 1 liter.
It is 5.775 bacterial strain that above arbitrary described pleurotus eryngii specifically can be the CGMCC deposit number.
The present invention also protects a kind of pleurotus eryngii food; its total amino acid content is the 40%(mass ratio) above, essential amino acids content is the 10%(mass ratio) above, content of reducing sugar is the 3%(mass ratio) above, Determination of Polyphenols is the 0.2%(mass ratio) above, total polyoses content is the 1%(mass ratio) above, protein content is the 1%(mass ratio) more than, adenosine content is more than 0.1 ‰ (mass ratioes).
The total amino acid content of described pleurotus eryngii food specifically can be the 40%-60%(mass ratio) (such as 41%-50% or 50%-56%), essential amino acids content specifically can be the 10%-20%(mass ratio) (such as 12%-14% or 14%-16%), content of reducing sugar is the 3%-5%(mass ratio) (such as 3.6-4.0%, 4.0%-4.1% or 4.1%-4.2%), Determination of Polyphenols specifically can be the 0.2%-0.5%(mass ratio) (such as 0.3%-0.4% or 0.4%-0.5%), total polyoses content specifically can be the 1.7%-2.5%(mass ratio) (such as 1.8%-2.1%, 2.1%-2.3% or 2.3%-2.4%), protein content specifically can be the 1.2%-14%(mass ratio) (such as 1.3%-1.4% or 1.4%-13%), adenosine content specifically can be 0.14 ‰-0.18 ‰ (mass ratio) (such as 0.14 ‰-0.17 ‰ or 0.17 ‰-0.18 ‰).
Described must amino acid be threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine and tryptophan.
Described pleurotus eryngii food specifically can be the pleurotus eryngii food that above arbitrary described method prepares.
Described pleurotus eryngii food can be used as the additive of other functional food, for the preparation of other food.Pleurotus eryngii functional food provided by the invention, be faint yellow, have light rice perfume (or spice) and pleurotus eryngii fructification fragrance, its edible way is not limited only to ground rice, can also be made into the various dessert such as biscuit, cake, also can join in the staple food as nutritional supplemental.
Pleurotus eryngii functional food provided by the invention contains protein, polysaccharide, reduced sugar, amino acid and polyphenol isoreactivity nutritional labeling, adenosine content is more than 0.1 ‰, and its ethanol extract and water extract all demonstrate very strong antioxidation activity (ferrous ion reducing power and sequestering power).
Pleurotus eryngii functional food provided by the invention, instant is quick, can satisfy people's daily nutrition demand.
The specific embodiment
Following embodiment is convenient to understand better the present invention, but does not limit the present invention.Experimental technique among the following embodiment if no special instructions, is conventional method.Used test material among the following embodiment if no special instructions, is and purchases available from routine biochemistry reagent shop.Quantitative test in following examples all arranges repeated experiments three times, results averaged.
Pleurotus eryngii used among the embodiment (pick up the ears by eryngo, Pleurotus eryngii) bacterial classification (is called for short CGMCC available from culture presevation administration committee of Institute of Microorganism, Academia Sinica common micro-organisms center, address: Datun Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode 100101), CGMCC is numbered 5.775.
The preparation of embodiment 1, the functional ground rice of pleurotus eryngii
1, preculture
Pleurotus eryngii quel strains is seeded on the PDA medium slant, and 25 ℃ of lucifuges are cultivated 7 days (mycelia is covered with whole inclined-plane).
PDA culture medium (natural pH): take by weighing the 200g potato and be cut into small pieces, add poach mashed after with filtered through gauze and collect filtrate, in filtrate, add 20 gram glucose and 16 gram agar powders, water is settled to 1 liter.
2, preparation seed liquor
Get mycelia and be forwarded to fluid nutrient medium from the inclined-plane of completing steps 1,25 ℃, lucifuge, 180 rev/mins of shaken cultivation 7 days obtain seed liquor (O
D600nm=0.75).
Fluid nutrient medium (natural pH): with 4 gram glucose, 10 gram malt extracts (Malt Extract), 4 gram yeast extract (Yeast Extract; Available from Oxoid Ltd., lot number is 1074139) water-soluble, water is settled to 1 liter.
3, solid fermentation
Get the seed liquor that 5 milliliters of steps 2 obtain, be seeded to solid medium (being comprised of 80g glutinous rice and 120 ml waters), 25 ℃ of lucifuges leave standstill cultivated 40 days.
4, post processing
The whole cultivating system of finishing solid fermentation is carried out freeze drying and pulverizing (80 order) successively, and the freeze-dried powder that obtains is the functional ground rice of pleurotus eryngii.
5, with placing 40 days after the glutinous rice sterilization, directly carry out freeze drying and pulverizing, obtain the glutinous rice freeze-dried powder, as the contrast of the functional ground rice of pleurotus eryngii.
The Analysis of Nutritive Composition of embodiment 2, the functional ground rice of pleurotus eryngii
The functional ground rice of pleurotus eryngii and glutinous rice freeze-dried powder that embodiment 1 is obtained carry out respectively Analysis of Nutritive Composition.
Crude protein content adopts Kjeldahl nitrogen determination, and the albumen conversion factor is 6.25.
Crude fat content adopts Soxhlet extraction of lipid method to measure.
Thick polysaccharide (total polysaccharide) content is measured with the sulfuric acid anthrone method.
Content of reducing sugar utilizes Forint phenol method to measure.
Determination of Polyphenols adopts determined by ultraviolet spectrophotometry (in gallic acid).
Amino acid content adopts acid hydrolysis PITC column front derivation rp-hplc determination; Agilent high performance liquid chromatograph device 1200, Venusil-AA amino acid analysis dedicated columns (4.6*250mm, 5 μ m), column temperature is 40 degrees centigrade, the detection wavelength is 254nm; Mobile phase A: take by weighing the 15.2g anhydrous sodium acetate, add 1850 milliliters in water, glacial acetic acid adjustment pH is 6.5 after the dissolving, then adds 140 milliliters of acetonitriles, and mixing filters stand-by; Mobile phase B: the 80%(volumn concentration) acetonitrile solution; Flow velocity: 1 ml/min; (mobile phase is the mixed liquor of mobile phase A, Mobile phase B or mobile phase A and Mobile phase B to gradient, being linear gradient changes): 0-min, 0% Mobile phase B, 2-15min, 0-10%B, 15-25min, 10-30%B, 25-33min, 30-45%B, 33-33.1min, 45-100%B, 33.1-38min, 100%B.
Analysis of Nutritive Composition the results are shown in Table 1 and table 2.
The main nutrient composition of the functional ground rice of table 1 pleurotus eryngii
| The glutinous rice freeze-dried powder | The functional ground rice of pleurotus eryngii | |
| Crude protein (mg/g) | 28.17±1.41 | 133.42±1.27** |
| Crude fat (mg/g) | 2.16±0.21 | 13.92±0.32** |
| Total polysaccharide (mg/g) | 11.46±0.02 | 22.46±0.03** |
| Reduced sugar (mg/g) | 15.67±1.33 | 40.67±1.25** |
| Total polyphenols (mg/g) | 0.55±0.00 | 4.84±0.01** |
The content of each free amino acid in the functional ground rice of table 2 pleurotus eryngii
As shown in table 1, to compare with the glutinous rice freeze-dried powder, the crude fat of the functional ground rice of pleurotus eryngii, crude protein, polysaccharide, reduced sugar, Determination of Polyphenols all significantly increase.As shown in table 2, compare with the glutinous rice freeze-dried powder, the total amino acid content of the functional ground rice of pleurotus eryngii has been brought up to 556.72mg/g from 259.09mg/g, essential amino acids content is brought up to 139.37mg/g from 79.6mg/g, and tyrosine is main amino acid (its content is 213.17mg/g) in the functional ground rice of pleurotus eryngii.Essential amino acid is the amino acid that human body can not oneself synthesize, and must pass through the food supply, so the essential amino acids content of high concentration provides theoretical foundation for the pleurotus eryngii tunning is developed to a kind of functional food.
The Determination of Adenosine of embodiment 3, the functional ground rice of pleurotus eryngii
The Main Function of adenosine is to make the cardiac arrhythmia patient recover sinus rhythm, reports that in addition adenosine is relevant to the deep layer cerebral irritation of alleviating Parkinson's and the ill people of other brains.
1, the making of calibration curve
(Chinese pharmaceutical biological product is checked institute to take by weighing the adenosine standard items, article No. is 110879-200202) 2.0 milligrams, placing 100 milliliters of volumetric flasks, with containing the 15%(volumn concentration) methanol aqueous solution of methyl alcohol is settled to 100 milliliters, is the adenosine mother liquor that contains 20 μ g/ml adenosines.
Draw respectively 0 milliliter in adenosine mother liquor, 0.5 milliliter, 1.0 milliliters, 2.0 milliliters, 3.0 milliliters, 5.0 milliliters, 10 milliliters and place 10 milliliters of volumetric flasks, with containing the 15%(volumn concentration) methanol aqueous solution of methyl alcohol is settled to scale, then use 0.45 μ m filtering with microporous membrane, get filtrate and carry out efficient liquid phase chromatographic analysis.
Chromatographic condition: Agilent C18 analytical column (4.6mm*150mm, 5 μ m), mobile phase is the mixed liquor of 10 parts by volume methyl alcohol and 90 parts by volume water, flow velocity 1.00mL/min, sample size 10 μ L, ultraviolet detects wavelength 260nm.
Adopt the filtrate production standard curve of each concentration, the calibration curve equation is y=180.67x-7.256, and x represents concentration (unit is μ g/ml), and y represents peak area (unit is mAU*s), R
2=1.0000, good in 1-20 mcg/ml scope internal linear relation.
2, analyze respectively the functional ground rice of pleurotus eryngii that embodiment 1 obtains and the adenosine content of glutinous rice freeze-dried powder.
Take by weighing the functional ground rice of pleurotus eryngii or glutinous rice freeze-dried powder 1.0g, add 50 milliliters and contain the 15%(volumn concentration) methanol aqueous solution of methyl alcohol, weigh, ultrasonic extraction 30 minutes, letting cool and weigh, with containing the 15%(volumn concentration) methanol aqueous solution of methyl alcohol supplies weight (because the moisture evaporation may be arranged in the ultrasonic leaching process), 0.45 μ m filtering with microporous membrane, get subsequent filtrate, be need testing solution.
Get need testing solution and carry out efficient liquid phase chromatographic analysis, chromatographic condition is the same.
Calculate the adenosine content of the functional ground rice of pleurotus eryngii and glutinous rice freeze-dried powder by the calibration curve equation.Adenosine content in the functional ground rice of pleurotus eryngii is 175.64 microgram/grams.Adenosine content in the glutinous rice freeze-dried powder is 14.38 microgram/grams.
The antioxidation activity of embodiment 4, the functional ground rice of pleurotus eryngii
One, removes the activity of DPPH free radical
The English full name of DPPH(is 1,1-diphenyl-2-picrylhydrazyl; The Chinese full name is 1,1-diphenyl-2-picryl phenylhydrazine) free radical is very stable a kind of free radical, at the 517nm place strong absorption is arranged, when having antioxidant to exist, the single electron of DPPH is paired and solution colour is shoaled, the antioxidation activity of fading extent reflection antioxidant.DPPH standard items Solarbio, Cat No D0909.Sample to be tested is the functional ground rice of pleurotus eryngii or the glutinous rice freeze-dried powder that embodiment 1 obtains.
1, the ethanol extract of sample to be tested is removed the activity of DPPH free radical
The DPPH standard items are made into 2 * 10 with absolute ethyl alcohol
-4The solution of M.
The 10g sample to be tested is added the 20ml absolute ethyl alcohol, and soaking at room temperature 30 minutes is got supernatant, the rotation evaporate to dryness, and the dry that obtains is ethanol extract.With the ethanol extract anhydrous alcohol solution, obtain the solution that concentration is 2mg/ml, 1mg/ml or 0.5mg/ml (concentration is all in the quality of sample to be tested).
Adopt 96 orifice plates to test, 100 μ L sample to be tested solution and 100 μ L DPPH standard solutions are added (sample to be tested hole in 1 hole, 3 multiple holes are set), the sample control wells is set simultaneously (to add 100 μ L sample to be tested solution and 100 μ L absolute ethyl alcohols in 1 hole, 3 multiple holes are set) and the DPPH control wells (in 100 μ L absolute ethyl alcohols and 1 hole of 100 μ L DPPH standard solutions adding, 3 multiple holes are set), 25 ℃ leave standstill mensuration absorbance in 517nm place after 30 minutes, are calculated as follows the free radical scavenging activity of test sample:
Free radical scavenging activity=[OD
The DPPH control wells-(OD
Sample to be tested-OD
The sample control wells)]/OD
The DPPH control wells* 100%.
Wherein: OD
The DPPH control wellsMean value for DPPH control wells OD value; OD
Sample to be testedMean value for sample to be tested hole OD value; OD
The sample control wellsMean value for sample control wells OD value.
EC
50The sample to be tested concentration (mg/ml) of correspondence in reaction system when value=free radical scavenging activity is 50%.
The results are shown in Table 3.
2, the water extract of sample to be tested is removed the activity of DPPH free radical
The 10g sample to be tested is added 20ml water, and soaking at room temperature 30 minutes is got supernatant, the rotation evaporate to dryness, and the dry that obtains is water extract.Water extract is diluted with anhydrous alcohol solution, obtain the solution that concentration is 2mg/ml, 1mg/ml or 0.5mg/ml (concentration is all in the quality of sample to be tested).
The results are shown in Table 3.
Two, reducing power
The potassium ferricyanide [K
3Fe (CN)
6] be reduced and generate potassium ferrocyanide [K
4Fe (CN)
6], potassium ferrocyanide recycling Fe
3+Form Prussian blue [Fe
4(Fe (CN)
6)
3], as index, measure the light absorption value size with Prussian blue growing amount at the 700nm place, light absorption value is higher, and then reducing power is stronger.
1, the reducing power of the ethanol extract of sample to be tested
The 10g sample to be tested is added the 20ml absolute ethyl alcohol, and soaking at room temperature 30 minutes is got supernatant, the rotation evaporate to dryness, and the dry that obtains is ethanol extract.With ethanol extract water dissolving, obtain the solution that concentration is 7mg/ml, 3.5mg/ml or 1.75mg/ml (concentration is all in the quality of sample to be tested).
Get respectively the sample solution of 1ml variable concentrations, add 2.5ml sodium phosphate buffer (0.2mol/L, pH 6.6) and the potassium ferricyanide aqueous solution of 2.5ml 1g/100mL, 50 ℃ of water bath with thermostatic control 20min, adding 1ml 10%(volumn concentration after cooling off fast) trichloroacetic acid solution and mixing, then centrifugal (4 ℃, 4000r/min, 10min) get supernatant.Get the 2.5ml supernatant, add the ferric chloride aqueous solutions (fresh preparation) of 2.5ml distilled water and 0.5ml 0.1g/100mL, 25 ℃ leave standstill 10min, measure light absorption value at wavelength 700nm place.Replace the 1ml sample solution with 1ml water, carry out above-mentioned experiment, be the blank group.
The light absorption value of percent reduction (%)=(light absorption value of the light absorption value-blank of sample solution)/blank * 100%.
EC
50The sample to be tested concentration (mg/ml) of correspondence in reaction system when value=percent reduction is 50%.
The results are shown in Table 3.
2, the water extract of sample to be tested is removed the activity of DPPH free radical
The 10g sample to be tested is added 20ml water, and soaking at room temperature 30 minutes is got supernatant, the rotation evaporate to dryness, and the dry that obtains is water extract.With water extract water dissolved dilution, obtain the solution that concentration is 7mg/ml, 3.5mg/ml or 1.75mg/ml (concentration is all in the quality of sample to be tested).
Test method is with step 1.
The results are shown in Table 3.
Three, sequestering power
Fe
2+The compound that forms with Ferrozine has strong light absorption in 562nm, and light absorption value is lower, represents stronger to the sequestering power of iron ion.
The 10g sample to be tested is added the 20ml absolute ethyl alcohol, and soaking at room temperature 30 minutes is got supernatant, the rotation evaporate to dryness, and the dry that obtains is ethanol extract.With ethanol extract water dissolved dilution, obtain the solution that concentration is 5mg/ml, 2.5mg/ml or 1.25mg/ml (concentration is all in the quality of sample to be tested).
Get respectively the sample solution 1ml of variable concentrations, add 3.7ml deionized water and 0.1ml 2mmol/L FeCl
2The aqueous solution adds the 0.2ml 5mmol/L Ferrozine aqueous solution again after 30 seconds, 25 ℃ left standstill 10 minutes, measures light absorption value in the 562nm place.Replace the 1ml sample solution to carry out above-mentioned experiment with the 1ml deionized water, as blank.Sequestering power to ferrous ion is calculated as follows:
The light absorption value of chelation percent (%)=(light absorption value of the light absorption value-sample solution of blank)/blank * 100%.
EC
50The sample to be tested concentration (mg/ml) of correspondence in reaction system during value=chelation percent 50%.
The results are shown in Table 3.
2, the water extract of sample to be tested is removed the activity of DPPH free radical
The 10g sample to be tested is added 20ml water, and soaking at room temperature 30 minutes is got supernatant, the rotation evaporate to dryness, and the dry that obtains is water extract.With water extract water dissolved dilution, obtain the solution that concentration is 5mg/ml, 2.5mg/ml or 1.25mg/ml (concentration is all in the quality of sample to be tested).
Test method is with step 1.
The results are shown in Table 3.
The antioxidation of the functional ground rice of table 3 pleurotus eryngii
The ethanol extract of the functional ground rice of pleurotus eryngii and water extract show very strong ferrous ion reducing power, its ethanol extract potassium ferricyanide reducing power EC
50Less than 0.25 mg/ml.The ethanol extract of the functional ground rice of pleurotus eryngii and water extract have also shown very strong ferrous ion sequestering power, are respectively 0.31 ± 0.03 mg/ml and 0.47 ± 0.07 mg/ml.
The preparation of embodiment 5, the functional ground rice of pleurotus eryngii and performance evaluation
One, the preparation of the functional ground rice of pleurotus eryngii
1, the preparation of the functional ground rice first of pleurotus eryngii
(1) preculture
Step 1 with embodiment 1.
(2) preparation seed liquor
Step 2 with embodiment 1.
(3) solid fermentation
Get the seed liquor that 5 milliliters of steps (2) obtain, be seeded to solid medium, 25 ℃ of lucifuges leave standstill cultivated 30 days.
Solid medium: formed by 80g polished rice and 100 ml waters.
(4) post processing
Step 4 with embodiment 1.
The freeze-dried powder that obtains is the functional ground rice first of pleurotus eryngii.
2, the preparation of the functional ground rice second of pleurotus eryngii
(1) preculture
Step 1 with embodiment 1.
(2) preparation seed liquor
Step 2 with embodiment 1.
(3) solid fermentation
Get the seed liquor that 5 milliliters of steps (2) obtain, be seeded to solid medium, 25 ℃ of lucifuges leave standstill cultivated 35 days.
Solid medium: formed by 80g long-grained nonglutinous rice and 110 ml waters.
(4) post processing
The whole cultivating system of finishing solid fermentation is carried out drying under reduced pressure and pulverizing (80 mesh sieve) successively, and the freeze-dried powder that obtains is the functional ground rice second of pleurotus eryngii.
3, the preparation of the functional ground rice third of pleurotus eryngii
(1) preculture
Step 1 with embodiment 1.
(2) preparation seed liquor
Step 2 with embodiment 1.
(3) solid fermentation
Get the seed liquor that 5 milliliters of steps (2) obtain, be seeded to solid medium, 25 ℃ of lucifuges leave standstill cultivated 50 days.
Solid medium: formed by the 80g seed of Job's tears and 120 ml waters.
(4) post processing
Step 4 with embodiment 1.
The freeze-dried powder that obtains is the functional ground rice third of pleurotus eryngii.
Two, the Analysis of Nutritive Composition of the functional ground rice of pleurotus eryngii
Method is with embodiment 2.
The functional ground rice first of pleurotus eryngii: the content of total amino acid is 502.28 milligrams/gram, the content of essential amino acid is 122.38 milligrams/gram, the content of reduced sugar is 35.89 milligrams/gram, the content of total polyphenols is 4.14 milligrams/gram, the content of total polysaccharide is 17.51 milligrams/gram, the content of protein is 14.26 milligrams/gram, and the content of adenosine is 168.64 microgram/grams.
The functional ground rice second of pleurotus eryngii: the content of total amino acid is 562.43 milligrams/gram, the content of essential amino acid is 162.89 milligrams/gram, the content of reduced sugar is 40.05 milligrams/gram, the content of total polyphenols is 4.12 milligrams/gram, the content of total polysaccharide is 21.34 milligrams/gram, the content of protein is 14.22 milligrams/gram, and the content of adenosine is 171.52 microgram/grams.
The functional ground rice third of pleurotus eryngii: the content of total amino acid is 416.47 milligrams/gram, the content of essential amino acid is 121.53 milligrams/gram, the content of reduced sugar is 41.94 milligrams/gram, the content of total polyphenols is 2.92 milligrams/gram, the content of total polysaccharide is 23.51 milligrams/gram, the content of protein is 13.45 milligrams/gram, and the content of adenosine is 143.24 microgram/grams.
Three, the antioxidation activity of the functional ground rice of pleurotus eryngii
Method is with embodiment 4.
The results are shown in Table 4.
The antioxidation of the functional ground rice of table 4 pleurotus eryngii
Claims (8)
1. a method for preparing pleurotus eryngii food comprises the steps: pleurotus eryngii is carried out solid fermentation, obtains pleurotus eryngii food; The culture medium that described solid fermentation adopts is comprised of 80g base material and 80-120 ml water; Described base material is at least a in polished rice, glutinous rice, long-grained nonglutinous rice and the seed of Job's tears.
2. the method for claim 1 is characterized in that: the condition of culture of described solid fermentation is that 18-28 ℃ of lucifuge leaves standstill and cultivated 20-60 days.
3. method as claimed in claim 1 or 2 is characterized in that: comprise also in the described method that the product with described solid fermentation carries out dry step.
4. method as claimed in claim 3, it is characterized in that: described drying is freeze drying and/or drying under reduced pressure.
5. such as claim 3 or 4 described methods, it is characterized in that: also comprise in the described method dried product is carried out broken step.
6. pleurotus eryngii food, its total amino acid content is more than 40%, essential amino acids content is more than 10%, content of reducing sugar is more than 3%, Determination of Polyphenols is more than 0.2%, total polyoses content is more than 1%, protein content is more than 1%, and adenosine content is more than 0.1 ‰.
7. pleurotus eryngii food as claimed in claim 6, it is characterized in that: described pleurotus eryngii food is the pleurotus eryngii food that arbitrary described method prepares in the claim 1 to 5.
8. the food that contains claim 6 or 7 described pleurotus eryngii food.
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| CN103653090A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Preparation method of nutritive beautifying pleurotus erygnii soup |
| CN106665757A (en) * | 2015-11-02 | 2017-05-17 | 江苏华苏亚生物科技有限公司 | Pleurotus eryngii biscuit for facilitating feces excretion |
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| CN106665757A (en) * | 2015-11-02 | 2017-05-17 | 江苏华苏亚生物科技有限公司 | Pleurotus eryngii biscuit for facilitating feces excretion |
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