CN108371282B - Cordyceps sobolifera rice and preparation method thereof - Google Patents
Cordyceps sobolifera rice and preparation method thereof Download PDFInfo
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- CN108371282B CN108371282B CN201610889790.2A CN201610889790A CN108371282B CN 108371282 B CN108371282 B CN 108371282B CN 201610889790 A CN201610889790 A CN 201610889790A CN 108371282 B CN108371282 B CN 108371282B
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- 238000002360 preparation method Methods 0.000 title abstract description 8
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- 239000007788 liquid Substances 0.000 claims abstract description 19
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- 238000009472 formulation Methods 0.000 claims 1
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- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 abstract description 4
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- 241000931705 Cicada Species 0.000 description 8
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- 239000004475 Arginine Substances 0.000 description 6
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- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 3
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- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
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- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
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- GOJUJUVQIVIZAV-UHFFFAOYSA-N 2-amino-4,6-dichloropyrimidine-5-carbaldehyde Chemical group NC1=NC(Cl)=C(C=O)C(Cl)=N1 GOJUJUVQIVIZAV-UHFFFAOYSA-N 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
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- 229910021529 ammonia Inorganic materials 0.000 description 1
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- 239000006481 glucose medium Substances 0.000 description 1
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- 150000004671 saturated fatty acids Chemical class 0.000 description 1
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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
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to cordyceps sobolifera rice and a preparation method thereof. The method comprises the steps of inoculating cordyceps sobolifera strain liquid subjected to liquid culture into a rice solid culture medium, and performing solid fermentation through dark culture to obtain the colored cordyceps sobolifera rice. The cordyceps sobolifera rice prepared by the method is purple red and has high nutritional value.
Description
Technical Field
The invention relates to cordyceps sobolifera rice and a preparation method thereof, belonging to the technical field of biology.
Background
The cicada fungus is a traditional rare traditional Chinese medicine used as both medicine and food, the protein content of the cicada fungus is 39.35%, the polysaccharide content is 4.44%, the fat content is 6.97%, and the cicada fungus contains various trace elements. With the continuous development of biotechnology, the research on cordyceps sobolifera at present mainly focuses on cultivating high-quality strains, a new cultivation mode is used for obtaining high yield, and deep processing research on cordyceps sobolifera is less. The invention aims to solve the problem of how to develop a product with high nutritive value, safety and convenience in eating by utilizing cicada fungus.
Disclosure of Invention
The invention aims to provide a preparation method of cordyceps sobolifera rice, which is characterized in that cordyceps sobolifera strain liquid subjected to liquid culture is inoculated into a rice solid culture medium, and solid fermentation is carried out through dark culture to obtain the colored cordyceps sobolifera rice. The cordyceps sobolifera rice prepared by the invention is purple red, has high nutritive value, is rich in dietary fiber, iron element, vitamin B6, vitamin C, amino acid such as aspartic acid, threonine, glycine, arginine and the like, is safe and convenient to eat, and can meet the requirements of various crowds.
The purpose of the invention is realized by the following technical scheme:
a preparation method of cordyceps sobolifera rice comprises the following steps:
step a, culturing strains: inoculating a cordyceps sobolifera strain into a liquid culture medium for culturing to obtain a strain liquid;
step b, rice treatment: adding water into rice and steaming;
step c, inoculation: inoculating the strain liquid cultured in the step a into the rice processed in the step b;
step d, culturing: c, culturing the rice inoculated in the step c in a dark place;
and e, drying.
Preferably, the whole preparation process is carried out in a sterile manner, and all equipment is sterilized by high-temperature high-pressure sterilization at 121 ℃ for 30min and ultraviolet sterilization on a 30min ultra-clean bench.
Preferably, the liquid medium in step a is any one of liquid media conventional in the art, such as potato-sucrose-agar medium (PSA), potato-glucose-agar medium (PDA), potato-glucose-water medium (PSB), yeast extract powder-complex amino acid-sucrose medium (SAAY), yeast extract powder-white granulated sugar-soy protein hydrolysate medium, bran decoction-white granulated sugar medium, and fish meal peptone-yeast extract powder-glucose medium; further preferably, the liquid culture medium is a fish meal peptone-yeast extract powder-glucose culture medium; more preferably, the liquid medium formula is: 10g/L of fish meal peptone, 10g/L of yeast extract powder and 40g/L of glucose.
Preferably, the culturing method in step a is shake culture, and the shake culture conditions are as follows: culturing at 22-25 ℃ and 150-180 rmp/min in the dark for 60-72 h.
Preferably, the rice is steamed in step b to a moisture content of about 15-18%;
preferably, the inoculation amount in the step c is that the ratio of the rice (g) to the strain liquid (ml) is (4-6): 1;
preferably, the inoculation method in the step c is to pour the strain liquid into the rice and stir the strain liquid and the rice to be fully mixed.
Preferably, the culture conditions in step d are: the temperature is 20-25 ℃, and the culture time is 2-7 days; further preferably, the culture is fully stirred once every 10-12 hours in the culture process.
The invention further provides the cordyceps sobolifera rice prepared by the method.
The invention has the beneficial effects that: firstly, the culture method is simple, the raw materials only need cordyceps sobolifera strains and rice in the solid fermentation process, and no nutrient solution needs to be added in the culture process; secondly, the color is attractive, only dark culture is carried out in the solid culture stage of the method, and light culture is not carried out, so that the prepared cordyceps sobolifera rice keeps the color of cordyceps sobolifera mycelia, is purple red, and has more ornamental value compared with the traditional white rice; thirdly, the cordyceps sobolifera rice is rich in nutritional ingredients, the contents of dietary fibers, iron elements, vitamin B6, vitamin C, aspartic acid, threonine, glycine, arginine and other amino acids are higher than those of common rice, and particularly, the content of arginine is 116.67% higher than that of the standard.
Detailed Description
The strain of cicada fungus used in the following examples is a Paecilomyces cicadae strain [ Paecilomyces cicadae (Miq.) Samson ] disclosed in CN102851353A, which has been registered and preserved in China general microbiological culture Collection center (CGMCC for short) at 11/18 th of 2009, with the preservation number of CGMCC No. 3453. The strain of cicada fungus is not used as the limit of the protection scope of the invention, and the effect of the invention can be realized by the strain of cicada fungus which is sold in the market or disclosed in other prior arts.
Example 1
Step a, culturing the strain
Preparation of liquid culture medium: weighing 5g of yeast extract powder, 5g of fish meal peptone and 20g of glucose respectively, adding water to 500mL, fully stirring until the yeast extract powder, the fish meal peptone and the glucose are completely dissolved, and subpackaging into 4 conical bottles with 250 mL. Wrapping sterile water and culture medium with newspaper, sterilizing at 121 deg.C for 30min in high temperature and high pressure sterilizing pot, cooling, taking out, and ultraviolet sterilizing in ultra-clean bench for 30 min.
Inoculation: taking 2 cordyceps sobolifera strain liquids, respectively adding sterile water, scraping conidia by using an inoculating ring, shaking uniformly, pouring into conical flasks, and inoculating 2 conical flasks on one inclined plane.
Shake cultivation: placing the conical flask in a shaking table for culturing under the conditions of 22 ℃ and 150rmp/min in dark for 60h, and refrigerating for later use after culturing.
Step b, treatment of rice
Weighing 1600g of rice, and elutriating; boiling the clean water by using an induction cooker, and steaming on a steamer for 3-5min until the water content of the rice is 15-18%, and taking out. Subpackaging into high temperature and high pressure sterilized hasp boxes, each box containing 400g rice. Placing in a clean bench, and ultraviolet sterilizing for 30 min.
Step c, inoculation
And (b) taking the strain liquid obtained by culturing in the step (a), adding 100mL of strain liquid into each Lehuo box, fully and uniformly mixing, and flatly paving the rice on the Lehuo box.
Step d, culturing
Culturing the inoculated rice in a constant humidity box under 22 deg.C and dark culture for 48h, stirring the rice for 1 time every 8-12h during the culture process, and performing ultraviolet sterilization on the clean bench for 30 min.
Step e, drying
And (3) airing the cultured rice in a dry environment, kneading the rice every 2-3 hours, sieving the dried rice with a 10-mesh sieve, bagging, wherein each bag contains about 500g of cordyceps sobolifera rice, and storing after vacuum sealing. The cicada fungus rice of the invention has purple red appearance.
The rice with cordyceps sobolifera prepared in this example was subjected to the composition test, and the results are shown in tables 1-2.
TABLE 1 nutrient component test results
TABLE 2 amino acid content test results
As can be seen from tables 1-2, the content of protein, dietary fiber, iron element, vitamin B6 and vitamin C in the cordyceps sobolifera rice prepared in the embodiment is higher than that of the rice sold in the market, especially, the content of vitamin C is 29 times higher than that of the standard, and the content of iron element is 1.67 times higher; in addition, the fat content and the saturated fatty acid content of the rice prepared by the embodiment are obviously reduced; the content of various amino acids in the cordyceps sobolifera rice prepared by the embodiment is higher than the standard, and particularly, the content of arginine is higher than the standard by 116.67% (arginine plays an important role in cell division, wound healing, ammonia excretion, immune function, hormone secretion, protein secretion and other processes, and arginine can assist in vasodilatation and has effects on hyperammonemia, liver dysfunction and the like as a precursor of nitric oxide).
Example 2
Basically the same as example 1, except that the liquid medium was potato-dextrose-agar medium.
Example 3
Basically the same as example 1 except that the liquid medium was a yeast extract powder-complex amino acid-sucrose medium.
Example 4
Substantially the same as in example 1 except that the inoculum size was 100ml of inoculum per 500g of rice.
Example 5
Substantially the same as in example 1 except that the amount of inoculum was 100ml of inoculum per 600g of rice.
Example 6
The procedure was as in example 1 except that the dark culture time was 72 hours.
Claims (4)
1. The application of the cordyceps sobolifera in reducing the fat content of the rice is characterized in that the cordyceps sobolifera is prepared into the cordyceps sobolifera rice according to the following steps:
step a, culturing strains: inoculating a cordyceps sobolifera strain into a liquid culture medium to culture to obtain a strain liquid, wherein the liquid culture medium is a fish meal peptone-yeast extract powder-glucose culture medium;
step b, rice treatment: adding water into rice, and steaming to water content of 15-18%;
step c, inoculation: inoculating the strain liquid cultured in the step a into the rice processed in the step b; the inoculation amount is that the weight volume ratio of the rice to the strain liquid is 4: 1;
step d, culturing: c, culturing the rice inoculated in the step c in a dark place at the temperature of 20-25 ℃ for 2-7 days;
and e, drying.
2. The use of claim 1, wherein the liquid medium formulation of step a is: 10g/L of fish meal peptone, 10g/L of yeast extract powder and 40g/L of glucose.
3. The use of claim 1, wherein the culturing method of step a is shake culture, and the shake culture conditions are: culturing at 22-25 ℃ and 150-180 rmp/min in the dark for 60-72 h.
4. The use of claim 1, wherein the inoculation method in step c comprises pouring the inoculum solution into rice and stirring to mix the inoculum solution and rice thoroughly.
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| CN109259198A (en) * | 2018-10-16 | 2019-01-25 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed Chinese yam of cicada fungus bacterium and bean cake powder |
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| KR20050002704A (en) * | 2004-11-22 | 2005-01-10 | 문창현 | Food compositions comprising Isaria sinclairii as an effective component |
| CN102132881A (en) * | 2011-03-29 | 2011-07-27 | 胡海波 | Method for preparing lucid ganoderma rice food |
| CN102160642A (en) * | 2011-03-17 | 2011-08-24 | 李佃场 | Method for preparing Cordyceps rice food |
| CN102172275A (en) * | 2011-03-29 | 2011-09-07 | 胡海波 | Method for producing agaricus blazei rice |
| CN102242154A (en) * | 2010-05-14 | 2011-11-16 | 浙江泛亚生物医药股份有限公司 | Liquid fermentation method for producing paecilomyces cicadae mycelia and application of culture product |
| CN102552335A (en) * | 2011-02-22 | 2012-07-11 | 上海泛亚生命科技有限公司 | Traditional Chinese medicine health care product, its preparation method and its application |
| CN102805335A (en) * | 2012-07-20 | 2012-12-05 | 黄晓青 | Method for preparing edible fungus health-care product |
| CN103392500A (en) * | 2013-06-24 | 2013-11-20 | 浙江大学 | Culture method for cordyceps sobolifera |
-
2016
- 2016-10-12 CN CN201610889790.2A patent/CN108371282B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050002704A (en) * | 2004-11-22 | 2005-01-10 | 문창현 | Food compositions comprising Isaria sinclairii as an effective component |
| CN102242154A (en) * | 2010-05-14 | 2011-11-16 | 浙江泛亚生物医药股份有限公司 | Liquid fermentation method for producing paecilomyces cicadae mycelia and application of culture product |
| CN102552335A (en) * | 2011-02-22 | 2012-07-11 | 上海泛亚生命科技有限公司 | Traditional Chinese medicine health care product, its preparation method and its application |
| CN102160642A (en) * | 2011-03-17 | 2011-08-24 | 李佃场 | Method for preparing Cordyceps rice food |
| CN102132881A (en) * | 2011-03-29 | 2011-07-27 | 胡海波 | Method for preparing lucid ganoderma rice food |
| CN102172275A (en) * | 2011-03-29 | 2011-09-07 | 胡海波 | Method for producing agaricus blazei rice |
| CN102805335A (en) * | 2012-07-20 | 2012-12-05 | 黄晓青 | Method for preparing edible fungus health-care product |
| CN103392500A (en) * | 2013-06-24 | 2013-11-20 | 浙江大学 | Culture method for cordyceps sobolifera |
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