CN106942713A - A kind of preparation method of cinnamomum kanahirai hay mushroom ferment lozenge - Google Patents
A kind of preparation method of cinnamomum kanahirai hay mushroom ferment lozenge Download PDFInfo
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- CN106942713A CN106942713A CN201710199694.XA CN201710199694A CN106942713A CN 106942713 A CN106942713 A CN 106942713A CN 201710199694 A CN201710199694 A CN 201710199694A CN 106942713 A CN106942713 A CN 106942713A
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- cinnamomum kanahirai
- kanahirai hay
- mushroom
- hay mushroom
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- 241000723347 Cinnamomum Species 0.000 title claims abstract description 73
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 57
- 239000007937 lozenge Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 9
- 235000019713 millet Nutrition 0.000 claims abstract description 9
- 210000000582 semen Anatomy 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000011159 matrix material Substances 0.000 claims description 16
- 235000005979 Citrus limon Nutrition 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 244000189799 Asimina triloba Species 0.000 claims description 9
- 235000006264 Asimina triloba Nutrition 0.000 claims description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 9
- 235000009467 Carica papaya Nutrition 0.000 claims description 9
- 235000012907 honey Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000003826 tablet Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract description 3
- 230000003213 activating effect Effects 0.000 abstract description 3
- 230000036737 immune function Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000011435 rock Substances 0.000 description 5
- 239000001963 growth medium Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 244000077995 Coix lacryma jobi Species 0.000 description 3
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 241001486992 Taiwanofungus camphoratus Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007407 health benefit Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- KTHDTJVBEPMMGL-VKHMYHEASA-N N-acetyl-L-alanine Chemical compound OC(=O)[C@H](C)NC(C)=O KTHDTJVBEPMMGL-VKHMYHEASA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- -1 nucleic acid compound Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 229950001390 sudismase Drugs 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicinal Preparation (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of preparation method of cinnamomum kanahirai hay mushroom ferment lozenge, by the mycelial culture of cinnamomum kanahirai hay mushroom, the preparation of cinnamomum kanahirai hay mushroom enzyme stoste, cinnamomum kanahirai hay mushroom ferment lozenge is finally made.The present invention fully improves the nutritive value and medicinal health function of cinnamomum kanahirai hay mushroom using millet, Semen Coicis, soybean as raw material cultivation Cinnamomum kanahirai hay mycelium.Cinnamomum kanahirai hay mushroom ferment lozenge is produced, instant is nutritious, with health-care efficacy, can effectively promote immune function of human body after eating, activating cell is beneficial to health, and preparation method is simple, with practicality and industry applications, is adapted to be widely popularized.
Description
Technical field
The invention belongs to agricultural product production and manufacture field, and in particular to a kind of preparation method of cinnamomum kanahirai hay mushroom ferment lozenge.
Background technology
Cinnamomum kanahirai hay mushroom also known as Antrodia camphorata（Antrodia camphorata）, it is a kind of medicinal fungi being of great rarity.Rich in many
The Multiple components such as sugar, triterpenes, nucleic acid compound and Sudismase, with removing toxic substances liver protection, anticancer, reinforced immunological, anti-mistake
A variety of medicinal efficacies such as quick, reducing blood lipid.Application prospect is wide in terms of pharmacy, and market demand increasingly increases, but cinnamomum kanahirai hay mushroom is to matrix
Selectivity it is stronger, be a kind of typical, selectivity very strong domestomycetes, and traditional cinnamomum kanahirai hay mushroom cultivation basswood incubation time is very
Long, it is necessary to which more than 1 year could produce fructification, cultivation cycle is long, and production cost is high, yields poorly, product can not meet market
Demand.Applied Biotechnology of the present invention, produces cinnamomum kanahirai hay mushroom ferment product.Ferment is nutritious, containing a variety of natural complex,
Mineral matter and trace element etc..Ferment enters after human body, can be absorbed and utilized by the body rapidly, can increase constitution, and can be pre-
Anti- various diseases occur.With good DEVELOPMENT PROSPECT.The present invention cultivates ox using millet as major ingredient using soybean and Semen Coicis as auxiliary material
Camphor tree mycelium, brewages generation cinnamomum kanahirai hay mushroom by biological fermentation process and eats enzyme stoste.Then ferment lozenge is made.It is a kind of
Full-natural nutritive enzyme food, it is often edible to promote immune function of human body and activating cell.Body health benefits.Produce Cinnamomum kanahirai hay
Mushroom ferment lozenge, technique is simple, instant, not only beneficial health, prevents various diseases to occur.And with practicality
And industry applications.
The matrix of cinnamomum kanahirai hay mushroom is cultivated using the abundant wholefood of the nutriments such as millet, Semen Coicis, then by biofermentation,
The material of macromolecular is converted into human body and easily absorbs small molecule nutriment, nutrition and the medicinal efficacy of cinnamomum kanahirai hay mushroom is improved.
With with short production cycle, low cost, technique is simple, instant, the advantages of beneficial health.
The content of the invention
It is an object of the invention to provide a kind of cinnamomum kanahirai hay mushroom ferment lozenge and preparation method thereof, this method includes following step
Suddenly：
1）The mycelial culture of cinnamomum kanahirai hay mushroom：Culture matrix, regulation water content and PH are made with millet, Semen Coicis, bean powder, glucose
Cool down, be inoculated with into Cinnamomum kanahirai hay mushroom strains after value, bottling, autoclaving, cultivate cinnamomum kanahirai hay mushroom filament；
2）It is prepared by cinnamomum kanahirai hay mushroom enzyme stoste：Cinnamomum kanahirai hay mycelium and culture medium are smashed to pieces together, with pawpaw, lemon piece, honey,
Aspergillus oryzae bacterium solution and Icing Sugar mixing, bottling sealing are fermented a couple of days, and cinnamomum kanahirai hay mushroom enzyme stoste is made in filtering.
3）The preparation of cinnamomum kanahirai hay mushroom ferment lozenge：Cinnamomum kanahirai hay mushroom enzyme stoste and dextrin are pressed 1:After 1 ratio mixing, it is made
Ferment lozenge.
To achieve the above object, the technical solution adopted by the present invention is as follows：
1. the mycelial culture of cinnamomum kanahirai hay mushroom：Culture medium prescription：Millet 70wt%~80wt%, coixlacrymajobi powder 15wt%~20wt%, grape
Sugared 1wt%~2wt%, soy meal 4wt%~8wt%, regulation moisture content in medium 55wt%~58wt%, pH value 6.5~7, raw material is mixed
Bottle, autoclaving, cooling, access Cinnamomum kanahirai hay mushroom strains, light culture 25~30 days under the conditions of 28 degree, matrix covers with cinnamomum kanahirai hay mushroom
Mycelium, it is standby.
2. it is prepared by cinnamomum kanahirai hay mushroom enzyme stoste：Cinnamomum kanahirai hay mycelium in formula（Containing matrix）30wt%, pawpaw（Remove seed of peeling is cut
Block）10wt%, Icing Sugar（Rock sugar is crushed）40wt%, honey 8wt%, aspergillus oryzae bacterium solution 10wt%, lemon（Lemon shave）2wt%.
First Cinnamomum kanahirai hay mycelium is smashed to pieces paving one layer of bottom of bottle during bottling, is then placed in pawpaw, lemon, honey, aspergillus oryzae bacterium solution, Icing Sugar one
Layer, repaves one layer of Cinnamomum kanahirai hay mycelium, is so sequentially repeated operation, is filled to the 70% of bottle height, bottleneck is sealed, in 26 degree of conditions
Cinnamomum kanahirai hay mushroom enzyme stoste is made in lower fermentation 30 days, filtering, standby.
3. the preparation of cinnamomum kanahirai hay mushroom ferment lozenge：It is 1 by weight by cinnamomum kanahirai hay mushroom enzyme stoste and dextrin:1 ratio mixing
Afterwards, using air-dry machine, moisture content is dried up, ferment powder is broken into, then ferment lozenge is made of tablet press machine.
The present invention remarkable advantage be：The present invention cultivates Cinnamomum kanahirai hay mushroom using millet as major ingredient using soybean and Semen Coicis as auxiliary material
Filament, brewages generation cinnamomum kanahirai hay mushroom by biological fermentation process and eats enzyme stoste.Then ferment lozenge is made.It is a kind of pure natural
Nutrition enzyme food, it is often edible to promote immune function of human body and activating cell.Body health benefits.Produce cinnamomum kanahirai hay mushroom ferment
Lozenge, technique is simple, instant, not only beneficial health, prevents various diseases to occur.And with practicality and industry
Usability.
Embodiment
For the further open rather than limitation present invention, below in conjunction with example, the present invention is described in further detail.
Embodiment 1
The technical solution adopted by the present invention is as follows：
1. the mycelial culture of cinnamomum kanahirai hay mushroom：Culture medium prescription：The kg of millet 70, the kg of coixlacrymajobi powder 20, the kg of soy meal 8, glucose 2
Kg, regulation water content 58%, pH value 7, raw material, which is mixed, bottles, autoclaving, cooling, Cinnamomum kanahirai hay mushroom strains is accessed, under the conditions of 28 degree
Light culture 20~25 days, matrix covers with Cinnamomum kanahirai hay mycelium, standby.
2. it is prepared by cinnamomum kanahirai hay mushroom enzyme stoste：Cinnamomum kanahirai hay mycelium（Containing matrix, smash to pieces）30 kg, pawpaw（Remove seed of peeling is cut
Block）10 kg, rock sugar（Crush）40 kg, the kg of honey 8, aspergillus oryzae (making 3.042 in Shanghai) 10 liters of bacterium solution, the kg of lemon 2.During bottling
First smash Cinnamomum kanahirai hay mycelium to pieces paving one layer of bottom of bottle, be then placed in pawpaw, lemon, honey, aspergillus oryzae bacterium solution, one layer of rock sugar, then
One layer of Cinnamomum kanahirai hay mycelium is spread, is repeated operation, the 80% of bottle height is filled to, bottleneck is sealed, fermented 30 days under the conditions of 26 degree,
Filtering, is made Cinnamomum kanahirai hay mushroom enzyme stoste, standby.
3. the preparation of cinnamomum kanahirai hay mushroom ferment lozenge：It is 1 by weight by cinnamomum kanahirai hay mushroom enzyme stoste and dextrin:1 ratio mixing
Afterwards, using air-dry machine, moisture content is dried up, ferment powder is broken into, then ferment lozenge is made of tablet press machine.
Embodiment 2
The technical solution adopted by the present invention is as follows：
1. the mycelial culture of cinnamomum kanahirai hay mushroom：Culture medium prescription：The kg of millet 80, the kg of coixlacrymajobi powder 15, the kg of soy meal 4, glucose 1
Kg, regulation water content 58%, pH value 7, raw material, which is mixed, bottles, autoclaving, cooling, Cinnamomum kanahirai hay mushroom strains is accessed, under the conditions of 28 degree
Light culture 20~25 days, matrix covers with Cinnamomum kanahirai hay mycelium, standby.
2. it is prepared by cinnamomum kanahirai hay mushroom enzyme stoste：Cinnamomum kanahirai hay mycelium（Containing matrix, smash to pieces）30 kg, pawpaw（Remove seed of peeling is cut
Block）10 kg, rock sugar（Crush）40 kg, the kg of honey 8, aspergillus oryzae (making 3.042 in Shanghai) 10 liters of bacterium solution, the kg of lemon 2.During bottling
First smash Cinnamomum kanahirai hay mycelium to pieces paving one layer of bottom of bottle, be then placed in pawpaw, lemon, honey, aspergillus oryzae bacterium solution, one layer of rock sugar, then
One layer of Cinnamomum kanahirai hay mycelium is spread, is repeated operation, the 80% of bottle height is filled to, bottleneck is sealed, fermented 30 days under the conditions of 26 degree,
Filtering, is made Cinnamomum kanahirai hay mushroom enzyme stoste, standby.
3. the preparation of cinnamomum kanahirai hay mushroom ferment lozenge：It is 1 by weight by cinnamomum kanahirai hay mushroom enzyme stoste and dextrin:1 ratio mixing
Afterwards, using air-dry machine, moisture content is dried up, ferment powder is broken into, then ferment lozenge is made of tablet press machine.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (3)
1. a kind of preparation method of cinnamomum kanahirai hay mushroom ferment lozenge, it is characterised in that：It the described method comprises the following steps：
1）The mycelial culture of cinnamomum kanahirai hay mushroom：Culture matrix is made with millet, Semen Coicis, bean powder and glucose, regulation culture matrix contains
Water is 55wt%~58wt%, and pH value is 6.5~7；Culture matrix is mixed and bottled, cools down, be inoculated with into Cinnamomum kanahirai hay after autoclaving
Mushroom strains, light culture 25~30 days under the conditions of 28 DEG C, Cinnamomum kanahirai hay mycelium is covered with to culture matrix；
2）It is prepared by cinnamomum kanahirai hay mushroom enzyme stoste：Cinnamomum kanahirai hay mycelium and culture matrix are smashed to pieces together, one layer, Ran Houfang are spread in bottom of bottle
Enter pawpaw, lemon piece, honey, aspergillus oryzae bacterium solution and Icing Sugar, the one layer of cinnamomum kanahirai hay mushroom smashed to pieces Mycelium culture matrix is repaved, by this
Order is repeated, after being filled to the 70% of bottle height, seals bottleneck, is fermented 30 days under the conditions of 26 degree, and cinnamomum kanahirai hay mushroom ferment is made in filtering
Plain stoste；
3）The preparation of cinnamomum kanahirai hay mushroom ferment lozenge：It is 1 by weight by cinnamomum kanahirai hay mushroom enzyme stoste and dextrin:After 1 ratio mixing, adopt
With air-dry machine, moisture is dried up, ferment powder is broken into, then ferment lozenge is made of tablet press machine.
2. a kind of preparation method of cinnamomum kanahirai hay mushroom ferment lozenge according to claim 1, it is characterised in that：Step 2）In it is each
Raw material percentage, contains Cinnamomum kanahirai hay mycelium and culture matrix 30%, pawpaw 10%, lemon piece 2%, honey 8%, sugar
Powder 40%, aspergillus oryzae bacterium solution 10%.
3. cinnamomum kanahirai hay mushroom ferment lozenge made from a kind of preparation method as claimed in claim 1.
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| CN201710199694.XA CN106942713A (en) | 2017-03-30 | 2017-03-30 | A kind of preparation method of cinnamomum kanahirai hay mushroom ferment lozenge |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710199694.XA CN106942713A (en) | 2017-03-30 | 2017-03-30 | A kind of preparation method of cinnamomum kanahirai hay mushroom ferment lozenge |
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| CN106942713A true CN106942713A (en) | 2017-07-14 |
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| CN201710199694.XA Pending CN106942713A (en) | 2017-03-30 | 2017-03-30 | A kind of preparation method of cinnamomum kanahirai hay mushroom ferment lozenge |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108354168A (en) * | 2018-04-19 | 2018-08-03 | 福建农林大学 | A kind of Phellinus bacterium nutrient tablet and preparation method thereof |
| CN108378255A (en) * | 2017-12-30 | 2018-08-10 | 佛山科学技术学院 | A kind of Antrodia camphorata health drink and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068377A (en) * | 2014-06-23 | 2014-10-01 | 福建农林大学 | Cordyceps taishanensis ferment product and production method thereof |
| CN104187604A (en) * | 2014-07-15 | 2014-12-10 | 福建农林大学 | Golden oyster mushroom ferment lozenge and preparation method thereof |
| CN104970355A (en) * | 2014-04-09 | 2015-10-14 | 葫芦丹汉方生技股份有限公司 | Preparation method of enzyme containing antrodia camphorata component |
| CN106509842A (en) * | 2016-10-17 | 2017-03-22 | 福建农林大学 | Preparation method of antrodia camphorata nutriment |
-
2017
- 2017-03-30 CN CN201710199694.XA patent/CN106942713A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970355A (en) * | 2014-04-09 | 2015-10-14 | 葫芦丹汉方生技股份有限公司 | Preparation method of enzyme containing antrodia camphorata component |
| CN104068377A (en) * | 2014-06-23 | 2014-10-01 | 福建农林大学 | Cordyceps taishanensis ferment product and production method thereof |
| CN104187604A (en) * | 2014-07-15 | 2014-12-10 | 福建农林大学 | Golden oyster mushroom ferment lozenge and preparation method thereof |
| CN106509842A (en) * | 2016-10-17 | 2017-03-22 | 福建农林大学 | Preparation method of antrodia camphorata nutriment |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378255A (en) * | 2017-12-30 | 2018-08-10 | 佛山科学技术学院 | A kind of Antrodia camphorata health drink and preparation method thereof |
| CN108354168A (en) * | 2018-04-19 | 2018-08-03 | 福建农林大学 | A kind of Phellinus bacterium nutrient tablet and preparation method thereof |
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