CN111096440A - Ganoderma lucidum spore powder sauce and preparation method thereof - Google Patents
Ganoderma lucidum spore powder sauce and preparation method thereof Download PDFInfo
- Publication number
- CN111096440A CN111096440A CN202010004131.2A CN202010004131A CN111096440A CN 111096440 A CN111096440 A CN 111096440A CN 202010004131 A CN202010004131 A CN 202010004131A CN 111096440 A CN111096440 A CN 111096440A
- Authority
- CN
- China
- Prior art keywords
- spore powder
- ganoderma lucidum
- lucidum spore
- sauce
- spice
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- Pending
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- 239000000843 powder Substances 0.000 title claims abstract description 58
- 240000008397 Ganoderma lucidum Species 0.000 title claims abstract description 54
- 235000001637 Ganoderma lucidum Nutrition 0.000 title claims abstract description 54
- 235000015067 sauces Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 29
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 241000222336 Ganoderma Species 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000282414 Homo sapiens Species 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 208000000044 Amnesia Diseases 0.000 description 1
- 208000031091 Amnestic disease Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000006986 amnesia Effects 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007160 gastrointestinal dysfunction Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000020627 health maintaining nutrition Nutrition 0.000 description 1
- 230000037315 hyperhidrosis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a ganoderma lucidum spore powder sauce which is prepared from the following raw materials in parts by weight: 65% of ganoderma lucidum spore powder, 5% of spice, 25% of salt and 5% of activated ganoderma lucidum spore powder active molecules; the viable molecules are ganoderma lucidum spore powder after wall breaking. A preparation method of ganoderma lucidum spore powder sauce comprises the following steps: preparing materials, weighing ganoderma lucidum spore powder, spice, salt and active molecules according to the corresponding weight, and preparing the spice into powder for later use; adding the raw materials obtained in the step 1 into a furnace at one time, mixing and fully stirring; heating after stirring, wherein the heating temperature is kept constant and is 50-70 ℃; fully reacting and fermenting to obtain sauce, sieving, and separating out powdery materials and blocky materials; naturally cooling the powdery material to room temperature, filling, sealing, inspecting quality, and warehousing to obtain the Ganoderma spore powder sauce. High nutritive value, low cost, simple equipment, no additive and original ecology.
Description
Technical Field
The invention relates to the technical field of sauce, in particular to a ganoderma lucidum spore powder sauce and a preparation method thereof.
Background
The ganoderma lucidum spores are seeds released by ganoderma lucidum at the later development stage and are essence of ganoderma lucidum. Ganoderma spore powder has effects of stabilizing, tranquilizing and relieving pain. It can be used for treating neurasthenia, insomnia, dizziness, asthenia, gastrointestinal dysfunction, amnesia, anorexia, palpitation, short breath, and hyperhidrosis. The ganoderma lucidum inclusion peak can eliminate free radicals in vivo, stop lipid peroxidation, protect cells, prolong the division generation of passage cells, prolong the cell life, promote metabolism and strengthen physique, thereby effectively delaying senility and prolonging life after long-term administration.
With the improvement of living standard, the standard of diet of people is higher and higher. The wheaten food is popular with people as a staple food with characteristics in the north. In many wheaten foods, corresponding seasonings are often required to be added for seasoning and meeting the nutritional requirements, so that the wheaten foods have unique mouthfeel and rich nutrition. However, the existing sauce is mainly spicy and greasy, contains more grease, has low nutritive value, is easy to cause excessive internal heat after being eaten for a long time, and is not beneficial to the body. The additive in the food is more, and the food safety can not be ensured. There is an urgent need for a sauce that can ensure nutrition and taste.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the technical defects and provide the ganoderma lucidum spore powder sauce and the preparation method thereof, and the ganoderma lucidum spore powder sauce is high in nutrient content.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
a ganoderma lucidum spore powder sauce is prepared from the following raw materials in parts by weight:
65% of ganoderma lucidum spore powder, 5% of spice, 25% of salt and 5% of activated ganoderma lucidum spore powder active molecules;
the viable molecules are ganoderma lucidum spore powder after wall breaking.
A preparation method of ganoderma lucidum spore powder sauce comprises the following steps:
step 1: preparing materials, weighing ganoderma lucidum spore powder, spice, salt and active molecules according to the corresponding weight, and preparing the spice into powder for later use;
step 2: adding the raw materials obtained in the step 1 into a furnace at one time, mixing and fully stirring;
and step 3: heating after stirring, wherein the heating temperature is kept constant and is 50-70 ℃;
and 4, step 4: performing sufficient reaction and fermentation to obtain sauce, and sieving with a sieve of 20-100 meshes to separate powdery material and massive material;
and 5: naturally cooling the powdery material to room temperature, filling, sealing, inspecting quality, and warehousing to obtain the Ganoderma spore powder sauce;
step 6: and 4, preparing the rest blocky materials in the step 4 into granulated feeds through a granulator, and drying and packaging the granulated feeds to obtain finished feeds.
Further, the heating temperature is 60 ℃.
The invention has the beneficial effects that: compared with the existing sauce, the sauce of the invention has the most advantages that none of the existing sauce contains the nutritional ingredients of ganoderma lucidum polysaccharide. The ganoderma lucidum polysaccharide nutritional ingredients in the ganoderma lucidum spore powder sauce are the most effective methods for enabling people to share life healthy nutrition and absorbing the active ingredients of ganoderma lucidum polysaccharide, so that the health level of the people is improved, and the ganoderma lucidum polysaccharide can directly improve the immunity of the human body. The invention of the ganoderma lucidum spore powder sauce is environment-friendly to prepare, has wider application range and is also an advantage compared with the existing sauce, and can fully enable human beings to absorb more ganoderma lucidum polysaccharide nutrients and triterpenes from the ganoderma lucidum spore powder sauce. The manufacturing cost is low, the market cost performance is high, the production equipment is simple, the method is suitable for being used in the catering industry, and the coverage rate is high. The whole production process does not use additives, is zero in addition and is original ecology.
Detailed Description
In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention are clearly and completely described below.
The first embodiment is as follows: a ganoderma lucidum spore powder sauce is prepared from the following raw materials in parts by weight: 65% of ganoderma lucidum spore powder, 5% of spice, 25% of salt and 5% of activated ganoderma lucidum spore powder active molecules; the viable molecules are ganoderma lucidum spore powder after wall breaking.
A preparation method of ganoderma lucidum spore powder sauce comprises the following steps:
step 1: preparing materials, weighing ganoderma lucidum spore powder, spice, salt and active molecules according to the corresponding weight, and preparing the spice into powder for later use;
step 2: adding the raw materials obtained in the step 1 into a furnace at one time, mixing and fully stirring;
and step 3: heating after stirring, wherein the heating temperature is kept constant and is 50 ℃;
and 4, step 4: performing sufficient reaction and fermentation to obtain sauce, and sieving with a sieve of 20-100 meshes to separate powdery material and massive material;
and 5: naturally cooling the powdery material to room temperature, filling, sealing, inspecting quality, and warehousing to obtain the Ganoderma spore powder sauce;
step 6: and 4, preparing the rest blocky materials in the step 4 into granulated feeds through a granulator, and drying and packaging the granulated feeds to obtain finished feeds.
Example two: a ganoderma lucidum spore powder sauce is prepared from the following raw materials in parts by weight: 65% of ganoderma lucidum spore powder, 5% of spice, 25% of salt and 5% of activated ganoderma lucidum spore powder active molecules; the viable molecules are ganoderma lucidum spore powder after wall breaking.
A preparation method of ganoderma lucidum spore powder sauce comprises the following steps:
step 1: preparing materials, weighing ganoderma lucidum spore powder, spice, salt and active molecules according to the corresponding weight, and preparing the spice into powder for later use;
step 2: adding the raw materials obtained in the step 1 into a furnace at one time, mixing and fully stirring;
and step 3: heating after stirring, wherein the heating temperature is kept constant and is 60 ℃;
and 4, step 4: performing sufficient reaction and fermentation to obtain sauce, and sieving with a sieve of 20-100 meshes to separate powdery material and massive material;
and 5: naturally cooling the powdery material to room temperature, filling, sealing, inspecting quality, and warehousing to obtain the Ganoderma spore powder sauce;
step 6: and 4, preparing the rest blocky materials in the step 4 into granulated feeds through a granulator, and drying and packaging the granulated feeds to obtain finished feeds.
Example three: a ganoderma lucidum spore powder sauce is prepared from the following raw materials in parts by weight: 65% of ganoderma lucidum spore powder, 5% of spice, 25% of salt and 5% of activated ganoderma lucidum spore powder active molecules; the viable molecules are ganoderma lucidum spore powder after wall breaking.
A preparation method of ganoderma lucidum spore powder sauce comprises the following steps:
step 1: preparing materials, weighing ganoderma lucidum spore powder, spice, salt and active molecules according to the corresponding weight, and preparing the spice into powder for later use;
step 2: adding the raw materials obtained in the step 1 into a furnace at one time, mixing and fully stirring;
and step 3: heating after stirring, wherein the heating temperature is kept constant and is 70 ℃;
and 4, step 4: performing sufficient reaction and fermentation to obtain sauce, and sieving with a sieve of 20-100 meshes to separate powdery material and massive material;
and 5: naturally cooling the powdery material to room temperature, filling, sealing, inspecting quality, and warehousing to obtain the Ganoderma spore powder sauce;
step 6: and 4, preparing the rest blocky materials in the step 4 into granulated feeds through a granulator, and drying and packaging the granulated feeds to obtain finished feeds.
The present invention and the embodiments thereof have been described above, but the description is not limited to the embodiments, but only one of the embodiments of the present invention, and the actual embodiments are not limited thereto. In conclusion, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (3)
1. The ganoderma lucidum spore powder sauce is characterized by being prepared from the following raw materials in parts by weight:
65% of ganoderma lucidum spore powder, 5% of spice, 25% of salt and 5% of activated ganoderma lucidum spore powder active molecules;
the viable molecules are ganoderma lucidum spore powder after wall breaking.
2. A preparation method of ganoderma lucidum spore powder sauce is characterized by comprising the following steps:
step 1: preparing materials, weighing ganoderma lucidum spore powder, spice, salt and active molecules according to the corresponding weight, and preparing the spice into powder for later use;
step 2: adding the raw materials obtained in the step 1 into a furnace at one time, mixing and fully stirring;
and step 3: heating after stirring, wherein the heating temperature is kept constant and is 50-70 ℃;
and 4, step 4: performing sufficient reaction and fermentation to obtain sauce, and sieving with a sieve of 20-100 meshes to separate powdery material and massive material;
and 5: naturally cooling the powdery material to room temperature, filling, sealing, inspecting quality, and warehousing to obtain the Ganoderma spore powder sauce;
step 6: and 4, preparing the rest blocky materials in the step 4 into granulated feeds through a granulator, and drying and packaging the granulated feeds to obtain finished feeds.
3. The preparation method of ganoderma lucidum spore powder sauce as claimed in claim 2, wherein the preparation method comprises the following steps: the heating temperature is 60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010004131.2A CN111096440A (en) | 2020-01-03 | 2020-01-03 | Ganoderma lucidum spore powder sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010004131.2A CN111096440A (en) | 2020-01-03 | 2020-01-03 | Ganoderma lucidum spore powder sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111096440A true CN111096440A (en) | 2020-05-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010004131.2A Pending CN111096440A (en) | 2020-01-03 | 2020-01-03 | Ganoderma lucidum spore powder sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111096440A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841885A (en) * | 2021-10-18 | 2021-12-28 | 龚霖迪 | A natural method for producing nidus Collocaliae containing Ganoderma |
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|---|---|---|---|---|
| CN101524377A (en) * | 2009-04-10 | 2009-09-09 | 南京师范大学 | Composite of wall-breaking lucidum spore powder and cyclodextrin and preparation method thereof |
| CN101695363A (en) * | 2009-11-02 | 2010-04-21 | 阳瑞鸿 | Fermented soybean paste health care product |
| CN102669550A (en) * | 2012-05-03 | 2012-09-19 | 安徽顶乐食品有限公司 | Nutrient noodles prepared by adopting solar drying process |
| CN104187569A (en) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | Fruity pea sauce and preparing method thereof |
| CN104783115A (en) * | 2015-04-20 | 2015-07-22 | 王永帮 | Nutritional seasoning for fast-food bean vermicelli |
| CN107554960A (en) * | 2017-09-29 | 2018-01-09 | 贵州菇菌业有限公司 | A kind of production technology of ganoderma lucidum spore powder |
| CN109105499A (en) * | 2018-08-22 | 2019-01-01 | 山东省农业科学院农业资源与环境研究所 | A kind of milk tea powder and preparation method thereof containing lucidum spore powder |
-
2020
- 2020-01-03 CN CN202010004131.2A patent/CN111096440A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524377A (en) * | 2009-04-10 | 2009-09-09 | 南京师范大学 | Composite of wall-breaking lucidum spore powder and cyclodextrin and preparation method thereof |
| CN101695363A (en) * | 2009-11-02 | 2010-04-21 | 阳瑞鸿 | Fermented soybean paste health care product |
| CN102669550A (en) * | 2012-05-03 | 2012-09-19 | 安徽顶乐食品有限公司 | Nutrient noodles prepared by adopting solar drying process |
| CN104187569A (en) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | Fruity pea sauce and preparing method thereof |
| CN104783115A (en) * | 2015-04-20 | 2015-07-22 | 王永帮 | Nutritional seasoning for fast-food bean vermicelli |
| CN107554960A (en) * | 2017-09-29 | 2018-01-09 | 贵州菇菌业有限公司 | A kind of production technology of ganoderma lucidum spore powder |
| CN109105499A (en) * | 2018-08-22 | 2019-01-01 | 山东省农业科学院农业资源与环境研究所 | A kind of milk tea powder and preparation method thereof containing lucidum spore powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841885A (en) * | 2021-10-18 | 2021-12-28 | 龚霖迪 | A natural method for producing nidus Collocaliae containing Ganoderma |
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Application publication date: 20200505 |
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