CN111109413A - Method for producing tartary buckwheat fungus tea by using phellinus igniarius - Google Patents
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Abstract
The invention relates to the technical field of food processing, in particular to a method for producing tartary buckwheat fungus tea by phellinus igniarius. According to the invention, the active ingredients of the tartary buckwheat and the phellinus igniarius are organically fused, so that the mycelium biomass of phellinus igniarius and the yield of extracellular polysaccharide can be greatly improved, and the novel innovative tartary buckwheat fungus tea is more suitable for being taken by diabetics and meets the consumption requirements of current consumers.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for producing tartary buckwheat fungus tea by using phellinus igniarius.
Background
Tartary buckwheat, tartary buckwheat leaf, wild buckwheat, permanent buckwheat, spinach wheat, black wheat and buckwheat. The nutrition value of the buckwheat is much higher than that of the common buckwheat. Especially, the content of bioflavonoid is 13.5 times of that of buckwheat. According to records in Bencao gang mu, the tartary buckwheat has bitter taste and moderate and cold nature, can strengthen intestines and stomach, tonify qi, continue spirit, benefit ears and eyes and refine five internal organs and dregs, and has the effects of soothing nerves, activating qi and blood, reducing qi, widening intestines, clearing heat, swelling and pain, removing accumulation and removing stagnation, clearing intestines, relaxing bowels, relieving cough, relieving asthma, resisting inflammation, resisting allergy, strengthening heart, losing weight, beautifying and the like in records in Qianjin Yao Fang, Chinese medicine dictionary and related documents. The tartary buckwheat is a few of medicinal and edible dual-purpose crops in nature, integrates seven nutrients, is rich in selenium due to the special growth environment, can supplement the selenium to a human body naturally, and has excellent nutritional and health-care values and remarkable food therapy effects.
Tartary buckwheat is known as the king of five cereals and is a food for reducing blood pressure, blood sugar and blood fat. The tartary buckwheat has unique, comprehensive and rich nutrient components, good medicinal characteristics and various nutrient components necessary for human bodies. Tartary buckwheat has the effects of relaxing bowels and expelling toxin, and is also called as intestinal cleaning grass in folk. The tartary buckwheat is fried and made into tea drink, and the tea drink has an auxiliary treatment effect on patients with hypertension, hyperlipidemia and hyperglycemia every day.
The protein and fat in the tartary buckwheat are higher than those of wheat flour and rice, and the protein is higher than that of corn flour. The vitamin B2 is higher than wheat flour and rice and is 4-24 times of corn flour. The mineral nutrient elements are higher than other grain species in different degrees. The tartary buckwheat also contains nutritional active factors which are not contained in rice, flour and other grains, and the tartary buckwheat flavone contains rutin, quercetin, dichromate, camphol and other phenolic substances, and has the effects of softening blood vessels, improving microcirculation, clearing away heat and toxic materials, promoting blood circulation to remove blood stasis, reducing blood sugar, urine sugar and blood fat, and strengthening the peripheral action of insulin. Wherein the tartary buckwheat sugar alcohol can degrade D-chiro-inositol under the action of human intestinal microorganisms, and improve the sensitivity of insulin, thereby reducing the blood sugar level and the blood fat level of animals and human bodies. 2, 4-dihydroxy cis-cinnamic acid contains substance for inhibiting skin melanin generation, and can be used for preventing senile plaque and freckle. The protein inhibitor has effect in inhibiting proliferation of leukemia cells. The anti (slowly) digestible starch has the functions of preventing the rapid rise of blood sugar and losing weight.
Phellinus igniarius is a famous and precious traditional Chinese medicine. Is the fruiting body of Phellinus igniarius (L. exFr.) Quel [ Fomes igniarius (L.) Fr. Boletus igniarius L.; Polyporus igniarusFr. ], a fungus of Polyporaceae. Has the effects of promoting blood circulation, stopping bleeding, resolving fluid retention and stopping diarrhea. It is commonly used for metrorrhagia, stranguria with blood, rectocele, diarrhea, leukorrhagia, amenorrhea, abdominal mass, retained fluid, spleen deficiency and diarrhea.
Phellinus linteus recorded in Ben Cao gang mu is effective in benefiting five internal organs, ventilating intestines and stomach qi, and expelling toxin.
According to the analysis of nutritional value, the phellinus igniarius contains not only a large amount of polysaccharide substances, but also β glucan, chitin (chitosan), heteropolysaccharide (dietary fibers such as pectin, hemicellulose, polyuronic acid and the like), and has the effect of promoting the excretion of harmful substances and cholesterol in intestinal tracts.
The blood sugar is regulated, the phellinus igniarius can also reduce and regulate the blood sugar concentration, diabetes can be effectively prevented and improved, and the phellinus igniarius is very suitable for diabetics to take; reducing blood lipid, and Phellinus Linteus can also reduce blood lipid, prevent arteriosclerosis, and prevent cardiovascular and cerebrovascular diseases. So it is a very good health product for the middle-aged and the elderly. It also has effects of stopping bleeding and promoting blood circulation, and Phellinus Linteus can be used for treating gynecological diseases such as menoxenia. In addition, it has good hemostatic effect, and can be used for treating metrorrhagia, stranguria with blood, rectocele, hemorrhage, and leukorrhagia. Another important application field for protecting liver, phellinus igniarius and its artificially cultured mycelium is the treatment of fatty liver and cirrhosis caused by viral hepatitis. Fatty liver and cirrhosis caused by viral hepatitis are all high-grade diseases in China. The phellinus igniarius micropowder capsules have been used for the clinical treatment of liver diseases such as fatty liver or hepatic fibrosis in japan and korea for a long time, and have very significant efficacy. It is known that Phellinus linteus fruiting body contains natural amino acids, vitamins and minerals, and has effects of promoting liver metabolism and liver cell regeneration, reducing GOT and GPT values in blood, and reducing replication of hepatitis virus.
At present, due to the singleness of the tartary buckwheat tea, the invention develops the innovative phellinus fungus tartary buckwheat fungus tea. Can be more suitable for the auxiliary physical therapy of the diabetics and the patients with hypertension, hyperglycemia and hyperlipidemia and the requirements of the current health-preserving consumers.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a method for producing tartary buckwheat fungus tea by using phellinus igniarius.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for producing tartary buckwheat fungus tea by phellinus igniarius is characterized in that phellinus igniarius fungus strains are added into a raw material tartary buckwheat culture medium for culture, and the production method is prepared by drying and puffing treatment and comprises the following steps:
1) preparation of phellinus igniarius strain:
(1) and preparing a phellinus igniarius strain mother strain:
taking the thick solid part of Phellinus linteus, washing with sterile water, and picking a small piece of tissue with a scalpel in a sterile box to be transplanted on the inclined plane of PDA. Culturing in a constant temperature incubator at 26 deg.C for 10 days until the new mycelia grow vigorously, inoculating the new mycelia on PDA plate culture medium, performing purification culture at 26 deg.C, inoculating the obtained purified mycelia in PDA slant test tube under aseptic condition, performing constant temperature dark culture at 26 deg.C, and storing in a refrigerator at 4 deg.C after mycelia grow to full length to obtain Phellinus Linteus mother strain;
(2) and preparing a phellinus igniarius liquid strain:
weighing potatoes, peeling 200g, glucose 20g and peptone 2 g;
b, slicing the potatoes, adding 1L of water, boiling for 20 minutes, and filtering with gauze to obtain juice for later use;
c, adding the glucose and the peptone into the potato juice, and fixing the volume to 1L by using purified water to obtain a liquid strain culture medium;
d, subpackaging the liquid strain culture medium into a 250ml suction flask, wherein the loading amount is 100ml, the bottle mouth is plugged by a cotton plug, and the sterilization is carried out for 30 minutes under the condition of high pressure steam of 0.1Mpa and 121 ℃;
e, inoculating 6-8 Phellinus igniarius mother strain blocks into a liquid culture medium naturally cooled to room temperature under the aseptic condition, and statically culturing for 24 hours at 26 ℃; culturing on electromagnetic bed at 25-26 deg.C for 7 days after mycelia germinate; when the culture solution is clear and transparent, suspending a large amount of mycelium pellets to obtain the liquid strain of phellinus igniarius;
2) the preparation method of the phellinus igniarius tartary buckwheat fungus tea comprises the following steps:
(1) and preparing a tartary buckwheat culture medium: adding purified water 40 wt% into the tartary buckwheat culture medium raw material prepared by the process, soaking for 4 hours to make the water content reach 45%, then putting into high-pressure polypropylene strain bags with 15 x 30 x 5 silk thickness, wherein each bag requires no more than 2/3 of the total amount of the strain bags, covering and sealing with a strain cotton plug, placing in a sterilization cabinet, sterilizing at the high temperature of 121 ℃ for 60 minutes under the pressure of 0.15MPa, and naturally cooling after sterilization;
(2) and culturing phellinus igniarius: inoculating the cultured Phellinus linteus liquid strain into sterilized radix Et rhizoma Fagopyri Tatarici culture medium under aseptic condition, inoculating 20ml of strain per bag, and dark culturing at 26 deg.C for 15 days until Phellinus linteus mycelium overgrows radix Et rhizoma Fagopyri Tatarici culture medium; then transferring the culture medium into an after-ripening culture chamber, and continuously culturing for 15 days at the temperature of 23 ℃;
(3) and preparing the phellinus igniarius tartary buckwheat fungus tea: drying the tartary buckwheat culture medium full of phellinus igniarius hypha at 80 ℃ to enable the water content to be 10%, then carrying out puffing treatment, and finally bagging to obtain the phellinus igniarius tartary buckwheat fungus tea.
A preparation method for producing tartary buckwheat fungus tea by phellinus igniarius comprises the following steps:
a. cleaning: rinsing the screened tartary buckwheat raw material without mildew with clear water, and removing surface impurities;
b. low-temperature soaking: soaking the tartary buckwheat raw wheat in purified water at the temperature of 20 ℃ for 3-4 hours;
c. surface drying: after soaking, dehydrating the tartary buckwheat by using a dehydrator, and quickly drying the water on the surface of the tartary buckwheat by using strong wind;
d. steaming: steaming the tartary buckwheat by using hot steam;
e. and (3) frying: gradually adjusting the temperature from high to low by adopting temperature-adjustable frying equipment, stirring and frying at a constant speed to dry, quickly volatilizing water in the tartary buckwheat, and then quickly heating;
f. spraying cold water: spraying proper amount of clean water on the fried tartary buckwheat uniformly to make the shell on the surface of the tartary buckwheat expand rapidly, so that the shell and the kernel on the surface of the tartary buckwheat are separated due to different expansion coefficients;
g. drying: drying the tartary buckwheat skins at a low temperature after the previous working procedure by adopting hot air drying equipment;
h. shelling: beating the tartary buckwheat grains by centrifugal force to completely separate wheat husks from wheat kernels, removing the wheat husks and keeping the wheat kernels with tartary buckwheat bran on the surfaces; thus obtaining the tartary buckwheat culture medium raw material.
Due to the adoption of the technical scheme, the invention has the following advantages:
the invention improves and reforms the manufacturing process of all the tartary buckwheat tea in the current market, and organically fuses the active ingredients of the tartary buckwheat and the phellinus igniarius by utilizing the modern biological fermentation technology, so that the novel innovative tartary buckwheat fungus tea is more suitable for being taken by diabetics and meets the consumption requirements of the current consumers. The advantages are as follows:
the invention solves the defect of single tartary buckwheat tea product, and produces a multifunctional compound health-care tea drink by a modern biological fermentation technology;
2, the invention organically fuses the effective components of the tartary buckwheat and the phellinus igniarius through the compound culture of the tartary buckwheat and the phellinus igniarius, is more suitable for the drinking of the diabetics, and can have the auxiliary treatment effect on the patients with hypertension, hyperglycemia and hyperlipidemia.
According to the invention, through the addition of the phellinus igniarius after-ripening culture process, the mycelium biomass of phellinus igniarius and the yield of exopolysaccharide can be greatly improved, so that the final product has richer active ingredients.
Detailed Description
A method for producing tartary buckwheat fungus tea by phellinus igniarius is characterized in that phellinus igniarius fungus strains are added into a raw material tartary buckwheat culture medium for culture, and the production method is prepared by drying and puffing treatment and comprises the following specific steps:
firstly, preparing tartary buckwheat culture medium raw materials:
1, cleaning: rinsing the screened tartary buckwheat raw material without mildew with clear water, and removing surface impurities;
2, low-temperature soaking: soaking the tartary buckwheat raw wheat in purified water at the temperature of 20 ℃ for 3-4 hours;
3, surface drying: after soaking, dehydrating the tartary buckwheat by using a dehydrator, and quickly drying the water on the surface of the tartary buckwheat by using strong wind;
4, steaming: steaming the tartary buckwheat by using hot steam;
5, parching to dry: gradually adjusting the temperature from high to low by adopting temperature-adjustable frying equipment, stirring and frying at a constant speed to dry, quickly volatilizing water in the tartary buckwheat, and then quickly heating;
6, spraying cold water: spraying proper amount of clean water on the fried tartary buckwheat uniformly to make the shell on the surface of the tartary buckwheat expand rapidly, so that the shell and the kernel on the surface of the tartary buckwheat are separated due to different expansion coefficients;
7, drying: drying the tartary buckwheat skins at a low temperature after the previous working procedure by adopting hot air drying equipment;
8, shelling: beating the tartary buckwheat grains by centrifugal force to completely separate wheat husks from wheat kernels, removing the wheat husks and keeping the wheat kernels with tartary buckwheat bran on the surfaces;
the tartary buckwheat culture medium raw material is obtained through the procedures.
Secondly, preparing phellinus igniarius strains:
1. preparation of phellinus igniarius mother strain:
taking the thick solid part of Phellinus linteus, washing with sterile water, and picking a small piece of tissue with a scalpel in a sterile box to be transplanted on the inclined plane of PDA. Culturing in a constant temperature incubator at 26 deg.C for 10 days until the new mycelia grow vigorously, inoculating the new mycelia on PDA plate culture medium, performing purification culture at 26 deg.C, inoculating the obtained purified mycelia in PDA slant test tube under aseptic condition, performing constant temperature dark culture at 26 deg.C, and storing in a refrigerator at 4 deg.C after mycelia grow to full length to obtain Phellinus Linteus mother strain;
2. preparing phellinus igniarius liquid strain:
weighing potatoes, peeling 200g, glucose 20g and peptone 2 g;
b, slicing the potatoes, adding 1L of water, boiling for 20 minutes, and filtering with gauze to obtain juice for later use;
c, adding the glucose and the peptone into the potato juice, and fixing the volume to 1L by using purified water to obtain a liquid strain culture medium;
d, subpackaging the liquid strain culture medium into a 250ml suction flask, wherein the loading amount is 100ml, the bottle mouth is plugged by a cotton plug, and the sterilization is carried out for 30 minutes under the condition of high pressure steam of 0.1Mpa and 121 ℃;
e, inoculating 6-8 Phellinus igniarius mother strain blocks into a liquid culture medium naturally cooled to room temperature under the aseptic condition, and statically culturing for 24 hours at 26 ℃; culturing on electromagnetic bed at 25-26 deg.C for 7 days after mycelia germinate; when the culture solution is clear and transparent, suspending a large amount of mycelium pellets to obtain the liquid strain of phellinus igniarius;
thirdly, preparing the phellinus igniarius tartary buckwheat fungus tea:
1. preparing a tartary buckwheat culture medium: adding purified water 40 wt% into the tartary buckwheat culture medium raw material prepared by the process, soaking for 4 hours to make the water content reach 45%, then putting into high-pressure polypropylene strain bags with 15 x 30 x 5 silk thickness, wherein each bag requires no more than 2/3 of the total amount of the strain bags, covering and sealing with a strain cotton plug, placing in a sterilization cabinet, sterilizing at the high temperature of 121 ℃ for 60 minutes under the pressure of 0.15MPa, and naturally cooling after sterilization;
2. culturing phellinus igniarius: inoculating the cultured Phellinus linteus liquid strain into sterilized radix Et rhizoma Fagopyri Tatarici culture medium under aseptic condition, inoculating 20ml of strain per bag, and dark culturing at 26 deg.C for 15 days until Phellinus linteus mycelium overgrows radix Et rhizoma Fagopyri Tatarici culture medium; then transferring the culture medium into an after-ripening culture chamber, and continuously culturing for 15 days at the temperature of 23 ℃;
3. the preparation method of the phellinus igniarius tartary buckwheat fungus tea comprises the following steps: drying tartary buckwheat culture medium full of Phellinus Linteus mycelium at 80 deg.C to water content of 10%, puffing,
finally, bagging to obtain the phellinus igniarius tartary buckwheat fungus tea.
According to the invention, the phellinus igniarius fungus and tartary buckwheat tea is made into a composite functional health-care tea beverage by adding the phellinus igniarius fungus fermentation process, a tea substitute beverage suitable for sub-health consumers is produced according to different effects of tartary buckwheat and phellinus igniarius fungus, and the defect of a single-form product of tartary buckwheat tea in the market is overcome. The invention can also be applied in the production and processing fields of medical nutrition food and nutrition supplements, etc.
Claims (1)
1. A method for producing tartary buckwheat fungus tea by phellinus igniarius is characterized in that phellinus igniarius fungus strains are added into a raw material tartary buckwheat culture medium for culture, and the production method is prepared by drying and puffing treatment and comprises the following steps:
1) preparation of phellinus igniarius strain:
(1) and preparing a phellinus igniarius strain mother strain:
taking a thick solid part of Phellinus linteus, washing with sterile water, and picking a small tissue block with a scalpel in a sterile box to be transplanted on the inclined plane of PDA; culturing in a constant temperature incubator at 26 deg.C for 10 days until the new mycelia grow vigorously, inoculating the new mycelia on PDA plate culture medium, performing purification culture at 26 deg.C, inoculating the obtained purified mycelia in PDA slant test tube under aseptic condition, performing constant temperature dark culture at 26 deg.C, and storing in a refrigerator at 4 deg.C after mycelia grow to full length to obtain Phellinus Linteus mother strain;
(2) and preparing a phellinus igniarius liquid strain:
weighing potatoes, peeling 200g, glucose 20g and peptone 2 g;
b, slicing the potatoes, adding 1L of water, boiling for 20 minutes, and filtering with gauze to obtain juice for later use;
c, adding the glucose and the peptone into the potato juice, and fixing the volume to 1L by using purified water to obtain a liquid strain culture medium;
d, subpackaging the liquid strain culture medium into a 250ml suction flask, wherein the loading amount is 100ml, the bottle mouth is plugged by a cotton plug, and the sterilization is carried out for 30 minutes under the condition of high pressure steam of 0.1Mpa and 121 ℃;
e, inoculating 6-8 Phellinus igniarius mother strain blocks into a liquid culture medium naturally cooled to room temperature under the aseptic condition, and statically culturing for 24 hours at 26 ℃; culturing on electromagnetic bed at 25-26 deg.C for 7 days after mycelia germinate; when the culture solution is clear and transparent, suspending a large amount of mycelium pellets to obtain the liquid strain of phellinus igniarius;
2) the preparation method of the phellinus igniarius tartary buckwheat fungus tea comprises the following steps:
(1) and preparing a tartary buckwheat culture medium: adding purified water 40 wt% into the tartary buckwheat culture medium raw material prepared by the process, soaking for 4 hours to make the water content reach 45%, then putting into high-pressure polypropylene strain bags with 15 x 30 x 5 silk thickness, wherein each bag requires no more than 2/3 of the total amount of the strain bags, covering and sealing with a strain cotton plug, placing in a sterilization cabinet, sterilizing at the high temperature of 121 ℃ for 60 minutes under the pressure of 0.15MPa, and naturally cooling after sterilization;
(2) and culturing phellinus igniarius: inoculating the cultured Phellinus linteus liquid strain into sterilized radix Et rhizoma Fagopyri Tatarici culture medium under aseptic condition, inoculating 20ml of strain per bag, and dark culturing at 26 deg.C for 15 days until Phellinus linteus mycelium overgrows radix Et rhizoma Fagopyri Tatarici culture medium; then transferring the culture medium into an after-ripening culture chamber, and continuously culturing for 15 days at the temperature of 23 ℃;
(3) and preparing the phellinus igniarius tartary buckwheat fungus tea: drying the tartary buckwheat culture medium full of phellinus igniarius hypha at 80 ℃ to enable the water content to be 10%, then carrying out puffing treatment, and finally bagging to obtain phellinus igniarius tartary buckwheat fungus tea;
the preparation method of the tartary buckwheat culture medium comprises the following steps:
a. cleaning: rinsing the screened tartary buckwheat raw material without mildew with clear water, and removing surface impurities;
b. low-temperature soaking: soaking the tartary buckwheat raw wheat in purified water at the temperature of 20 ℃ for 3-4 hours;
c. surface drying: after soaking, dehydrating the tartary buckwheat by using a dehydrator, and quickly drying the water on the surface of the tartary buckwheat by using strong wind;
d. steaming: steaming the tartary buckwheat by using hot steam;
e. and (3) frying: gradually adjusting the temperature from high to low by adopting temperature-adjustable frying equipment, stirring and frying at a constant speed to dry, quickly volatilizing water in the tartary buckwheat, and then quickly heating;
f. spraying cold water: spraying proper amount of clean water on the fried tartary buckwheat uniformly to make the shell on the surface of the tartary buckwheat expand rapidly, so that the shell and the kernel on the surface of the tartary buckwheat are separated due to different expansion coefficients;
g. drying: drying the tartary buckwheat skins at a low temperature after the previous working procedure by adopting hot air drying equipment;
h. shelling: beating the tartary buckwheat grains by centrifugal force to completely separate wheat husks from wheat kernels, removing the wheat husks and keeping the wheat kernels with tartary buckwheat bran on the surfaces; thus obtaining the tartary buckwheat culture medium raw material.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112430517A (en) * | 2020-12-07 | 2021-03-02 | 成都大学 | Tartary buckwheat morchella esculenta and phellinus igniarius health preserving wine and preparation method thereof |
| CN113925162A (en) * | 2021-11-11 | 2022-01-14 | 成都大学 | Preparation method of tartary buckwheat and morchella mycelium fermented rice |
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| CN1706267A (en) * | 2004-06-11 | 2005-12-14 | 苏州创新农业科技有限公司 | Buckwheat tea making process |
| CN105028847A (en) * | 2015-09-18 | 2015-11-11 | 神农架林区欣森生物科技有限公司 | Preparing method for cordyceps tartary buckwheat tea |
| CN110122181A (en) * | 2019-03-12 | 2019-08-16 | 李航 | A method of Sparassis crispa bacterium grain is produced with quinoa |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1706267A (en) * | 2004-06-11 | 2005-12-14 | 苏州创新农业科技有限公司 | Buckwheat tea making process |
| CN105028847A (en) * | 2015-09-18 | 2015-11-11 | 神农架林区欣森生物科技有限公司 | Preparing method for cordyceps tartary buckwheat tea |
| CN110122181A (en) * | 2019-03-12 | 2019-08-16 | 李航 | A method of Sparassis crispa bacterium grain is produced with quinoa |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112430517A (en) * | 2020-12-07 | 2021-03-02 | 成都大学 | Tartary buckwheat morchella esculenta and phellinus igniarius health preserving wine and preparation method thereof |
| CN113925162A (en) * | 2021-11-11 | 2022-01-14 | 成都大学 | Preparation method of tartary buckwheat and morchella mycelium fermented rice |
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