CN107692186A - A kind of cordyceps sinensis noodles, cordyceps sinensis bread and Cordyceps yogurt for adjusting immunologic function - Google Patents
A kind of cordyceps sinensis noodles, cordyceps sinensis bread and Cordyceps yogurt for adjusting immunologic function Download PDFInfo
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- CN107692186A CN107692186A CN201710291640.6A CN201710291640A CN107692186A CN 107692186 A CN107692186 A CN 107692186A CN 201710291640 A CN201710291640 A CN 201710291640A CN 107692186 A CN107692186 A CN 107692186A
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- cordyceps
- cordyceps sinensis
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- jujube
- matrimony vine
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- 241001248610 Ophiocordyceps sinensis Species 0.000 title claims abstract description 123
- 241000190633 Cordyceps Species 0.000 title claims abstract description 46
- 235000008429 bread Nutrition 0.000 title claims abstract description 21
- 235000012149 noodles Nutrition 0.000 title claims abstract description 21
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 21
- 230000036737 immune function Effects 0.000 title claims abstract description 10
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 38
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 238000007654 immersion Methods 0.000 claims abstract description 13
- 238000002137 ultrasound extraction Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 6
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 claims description 62
- 241001247821 Ziziphus Species 0.000 claims description 36
- 239000002126 C01EB10 - Adenosine Substances 0.000 claims description 31
- 229960005305 adenosine Drugs 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 15
- 241001264174 Cordyceps militaris Species 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000005516 engineering process Methods 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 7
- 150000003838 adenosines Chemical class 0.000 claims description 7
- 239000001963 growth medium Substances 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000004376 Sucralose Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000003490 calendering Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000007689 inspection Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 241000233866 Fungi Species 0.000 abstract description 4
- 240000001307 Myosotis scorpioides Species 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 4
- 238000000227 grinding Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- XLEKNHGPWVDAMJ-WOUKDFQISA-N (2r,3r,4s,5r)-2-[6-(ethoxyamino)purin-9-yl]-5-(hydroxymethyl)oxolane-3,4-diol Chemical compound C1=NC=2C(NOCC)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O XLEKNHGPWVDAMJ-WOUKDFQISA-N 0.000 abstract 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 2
- 239000000047 product Substances 0.000 description 13
- 238000000605 extraction Methods 0.000 description 7
- 210000004698 lymphocyte Anatomy 0.000 description 5
- 244000025254 Cannabis sativa Species 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000003526 lymphopoietic effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
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- 229920001282 polysaccharide Polymers 0.000 description 3
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- 240000006698 Spigelia anthelmia Species 0.000 description 2
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- 206010012601 diabetes mellitus Diseases 0.000 description 2
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- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 241000235349 Ascomycota Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241001480006 Clavicipitaceae Species 0.000 description 1
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 description 1
- 241000625793 Cordyceps pruinosa Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000005557 antagonist Substances 0.000 description 1
- 230000002082 anti-convulsion Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000702 anti-platelet effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000006285 cell suspension Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 description 1
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a variety of health-care food contg. Chinese caterpillar fungus with regulation immunologic function, using N6 (2 ethoxy) adenosine as functional components, with 10 60 parts of cordyceps sinensis, 10 40 parts of jujube, 10 30 parts of matrimony vine is raw material, to raw material cordyceps sinensis, jujube and matrimony vine carry out ultramicro grinding, immersion, ultrasonic extraction, concentration, after drying, the extract of functional components containing cordyceps sinensis N6 (2 ethoxy) adenosine is made, again by extract and different auxiliary material, dispensing is combined, the high health-care food contg. Chinese caterpillar fungus of several functions composition content is made in processing, such as cordyceps sinensis noodles, cordyceps sinensis bread, Cordyceps yogurt etc..
Description
Technical field
The present invention relates to health-care food contg. Chinese caterpillar fungus, the cordyceps sinensis especially using cordyceps sinensis N6- (2- ethoxys) adenosines as functional component
Noodles, cordyceps sinensis bread, Cordyceps yogurt etc..
Background technology
Cordyceps sinensis includes cordyceps sinensis, Cordyceps militaris, Periostracum cicadae etc. and belongs to Ascomycetes, Clavicipitaceae, Cordyceps, main distribution
It is the distinctive traditional rare traditional Chinese medicine in China, its strong nourishing function and people in Qinghai, Tibet, Sichuan, Yunnan and zhejiang and other places
Ginseng, pilose antler are run neck and neck.Rare tonic herb using cordyceps sinensis as representative, which has to improve, sleeps, is antitumor, antifatigue, adjusting
Be immunized and other effects.In recent years, because containing mannitol, Cordyceps sinensis polysaccharide, cordycepin, ergosterol, nucleosides in Cordyceps militaris, Periostracum cicadae
The multiple biological activities composition such as class material, there is the approximate function of cordyceps sinensis, be increasingly becoming its substitute, it is same that there is confrontation
Neurasthenia, calmness, to improve sleep, regulation immune and other effects.
N6- (2- ethoxys) adenosine (HEA), it was reported that be present in Periostracum cicadae, Cordyceps pruinosa and Cordyceps militaris, be first
The calcium ion antagonist of individual biological source, there is the effectiveness such as very strong anti-ultraviolet radiation, antiplatelet condensation and analgesia, through bavin one
Autumn etc. proves that HEA has analgesia, anticonvulsion, improvement sleep and protects kidney and other effects.
Worm grass product quality is uneven in the market, and major product is natural cses, the mycelia of artificial cultivation cordyceps sinensis
Body, fructification and converted products, the cordyceps sinensis functional food being immunized using N6- (2- ethoxys) adenosines as functional component exploitation regulation,
Not only there is novelty, also absorbed by force, easily with quality controllability, disclosure satisfy that people to mouthfeel, product price and take
Many-sided demands such as band facility, should have high Development volue.
The content of the invention
The present invention be directed to the application present situation of N6- (2- ethoxys) adenosine, it is desirable to provide using N6- (2- ethoxys) adenosines as
The food of functional components, the product is clear and definite relative to the existing Chinese caterpillar fungus health product function in market, easily portable, the side of taking
Just.
In order to reach foregoing invention purpose, the present invention uses following technical scheme：
A kind of cordyceps sinensis noodles for adjusting immunologic function, it is characterised in that the cordyceps sinensis noodles are with N6- (2- ethoxys) adenosine
It is as follows for functional components, the preparation method of cordyceps sinensis noodles：
1.1 dry cordyceps sinensis, jujube and matrimony vine to water content less than 5%, by weight ratio：Cordyceps sinensis 10-60 parts, jujube
10-40 parts, matrimony vine 10-30 parts, cordyceps sinensis, jujube and matrimony vine are pulverized and sieved, and are added 10-30 times of pure water immersion 2h, are obtained raw material
Mixed liquor；The cordyceps sinensis is cordyceps sinensis, Periostracum cicadae, Cordyceps militaris and its fructification natural or manually cultivate, mycelia, spore
With the one or more in the remaining culture medium of culture；
1.2 pairs of raw material mixed liquors carry out ultrasonic extraction：25 DEG C are extracted 2 times, 35 minutes every time, after separation of solid and liquid, take supernatant
Concentration, it is dried to obtain the Cordyceps of the N6- of functional components containing cordyceps sinensis (2- ethoxys) adenosine；
1.3 mix the Cordyceps obtained by step 1.2 for raw material in the following proportions with flour：
Flour 97-99%
Cordyceps 1%-3%
1.4 will be put into dough mixing machine after flour and Cordyceps mixing, after adding pure water, and face 5-10 minutes, be put into
5-10 minutes are cured in aging machine, then by calendering, cuts, dries, cut off and produce cordyceps sinensis noodles.
Further, the proportioning of raw material is 20 parts of cordyceps sinensis, 20 parts of jujube, 30 parts of matrimony vine in step 1.1.
The cordyceps sinensis noodles of the present invention, using cordyceps sinensis 10-60 parts, jujube 10-40 parts, matrimony vine 10-30 parts as raw material, to raw material worm
After grass, jujube, matrimony vine carry out ultramicro grinding, immersion, concentration, extraction, drying, the N6- of functional components containing cordyceps sinensis (2- hydroxyl second is obtained
Base) adenosine extract, then by extract and flour and face, curing, then by calendering, cut, dry, cut off and high content is made
The cordyceps sinensis noodles of functional components.
Present invention also offers a kind of cordyceps sinensis bread for adjusting immunologic function, it is characterised in that the cordyceps sinensis bread is with N6-
(2- ethoxys) adenosine is functional components, and the preparation method of cordyceps sinensis bread is as follows：
1.1 dry cordyceps sinensis, jujube and matrimony vine to water content less than 5%, by weight ratio：Cordyceps sinensis 10-60 parts, jujube
10-40 parts, matrimony vine 10-30 parts, cordyceps sinensis, jujube and matrimony vine are pulverized and sieved, and are added 10-30 times of pure water immersion 2h, are obtained raw material
Mixed liquor；The cordyceps sinensis is cordyceps sinensis, Periostracum cicadae, Cordyceps militaris and its fructification natural or manually cultivate, mycelia, spore
With the one or more in the remaining culture medium of culture；
1.2 pairs of raw material mixed liquors carry out ultrasonic extraction：25 DEG C are extracted 2 times, 35 minutes every time, after separation of solid and liquid, take supernatant
Concentration, it is dried to obtain the Cordyceps of the N6- of functional components containing cordyceps sinensis (2- ethoxys) adenosine；
1.3 are mixed the Cordyceps obtained by step 1.2 for raw material with dispensing by following part by weight：
1.4 press the preparation technology of common bread, adjust powder, fermentation, shaping, baking, inspection, packaging.
Further, the proportioning of raw material is 20 parts of cordyceps sinensis, 20 parts of jujube, 30 parts of matrimony vine in step 1.1.
The cordyceps sinensis bread of the present invention, with cordyceps sinensis 10-60 parts, jujube 10-40 parts, matrimony vine 10-30 part raw materials, to raw material worm
After grass, jujube, matrimony vine carry out ultramicro grinding, immersion, concentration, extraction, drying, the N6- of functional components containing cordyceps sinensis (2- hydroxyl second is obtained
Base) adenosine extract, then extract and wheat flour, dry ferment be subjected to tune powder, fermentation, shapings, is baked and produces high content work(
The cordyceps sinensis bread of energy property composition.
Third object of the present invention is to provide a kind of Cordyceps yogurt for adjusting immunologic function, it is characterised in that described
For Cordyceps yogurt using N6- (2- ethoxys) adenosine as functional components, the preparation method of Cordyceps yogurt is as follows：
1.1 dry cordyceps sinensis, jujube and matrimony vine to water content less than 5%, by weight ratio：Cordyceps sinensis 10-60 parts, jujube
10-40 parts, matrimony vine 10-30 parts, cordyceps sinensis, jujube and matrimony vine are pulverized and sieved, and are added 10-30 times of pure water immersion 2h, are obtained raw material
Mixed liquor；The cordyceps sinensis is cordyceps sinensis, Periostracum cicadae, Cordyceps militaris and its fructification natural or manually cultivate, mycelia, spore
With the one or more in the remaining culture medium of culture；
1.2 pairs of raw material mixed liquors carry out ultrasonic extraction：25 DEG C are extracted 2 times, 35 minutes every time, after separation of solid and liquid, take supernatant
Concentration, it is dried to obtain the Cordyceps of the N6- of functional components containing cordyceps sinensis (2- ethoxys) adenosine；
1.3 press following weight：Pure milk 79-91 parts, Sucralose 5-10 parts, Cordyceps 2-7 parts, lactic acid bacteria
Powder 2-4 parts, the filter of addition three sucrose, homogeneous, 85 DEG C of pasteurization 20-30min, inoculating lactic acid after cooling in pure milk after filtration
Bacterium leavening agent, the Cordyceps in 1.2 steps is added, it is ripe through 0-4 DEG C of low temperature after 2.5-3.5 hours of being fermented at 38-44 DEG C
Change 12-16 hours, obtain Cordyceps yogurt.
Further, the proportioning of raw material is 20 parts of cordyceps sinensis, 20 parts of jujube, 30 parts of matrimony vine in step 1.1.
The Cordyceps yogurt of the present invention, with cordyceps sinensis 10-60 parts, jujube 10-40 parts, matrimony vine 10-30 part raw materials, to raw material worm
After grass, jujube, matrimony vine carry out ultramicro grinding, immersion, concentration, extraction, drying, the N6- of functional components containing cordyceps sinensis (2- hydroxyl second is obtained
Base) adenosine extract, then by extract 2-7 parts and pure milk 79-91 parts, Sucralose 5-10 parts, lactic acid bacteria powder 2-4 parts substep
Sterilized, fermented, curing the Cordyceps yogurt for producing high content functional components.
The food with regulation immunologic function of the present invention can also be cordyceps sinensis candy, cordyceps sinensis flavouring, cordyceps sinensis chewing gum, worm
Careless milk piece etc.；Health products can also be decoction or granule, or exist in the form of the medicinal extract as intermediate products.With prior art phase
Than the present invention has the advantage that：
(1) present invention utilizes cordyceps sinensis, Periostracum cicadae, Cordyceps militaris and its fructification of natural or artificial culture, bacterium
One or more in silk, spore and the remaining culture medium of culture, as functional component, are made full use of using N6- (2- ethoxys) adenosine
Worm grass resources, simple production process are easy to spread.
(2) the cordyceps sinensis extraction process used, N6- (2- ethoxys) adenosine recovery rate is high, and technique is simple.
(3) raw material proportioning science, health-care effect are splendid.
(4) in addition, the present invention uses Sucralose as sweetener.This sweetener noenergy, sweet taste are pure, height is pacified
Entirely.It is one of current classic functional sweetener.It cannot be only used for overweight people, be also available for diabetes patient, cardiovascular patient
And the elderly uses.Solve the problems, such as that the health products such as diabetes patient are single, nutriment is deficient.
Brief description of the drawings
Fig. 1 is the technology schematic flow sheet for the cordyceps sinensis noodles that cordyceps sinensis N6- (2- ethoxys) adenosine is functional components.
Fig. 2 is the technology schematic flow sheet for the cordyceps sinensis bread that cordyceps sinensis N6- (2- ethoxys) adenosine is functional components.
Fig. 3 is the technology schematic flow sheet for the Cordyceps yogurt that cordyceps sinensis N6- (2- ethoxys) adenosine is functional components.
Fig. 4 is cordyceps sinensis functional components N6- (2- ethoxys) adenosines on lymphopoietic influence schematic diagram.
Embodiment
The present invention using cordyceps sinensis N6- (2- ethoxys) adenosines as the functional food of functional components embodiment simultaneously
Non exhaustive, those skilled in the art belong to the scope of rights protection of the present invention without any conversion of creative work.
Embodiment 1：Cordyceps sinensis N6- (2- ethoxys) adenosine is the cordyceps sinensis noodles of functional components
It is that cordyceps sinensis N6- (2- ethoxys) adenosine shows for the technology flow of the cordyceps sinensis noodles of functional components shown in Fig. 1
It is intended to.
1. cordyceps militaris sporocarp and/or mycelium are dried to water content after preferably and are not higher than 5%, by weight ratio：
20 parts of cordyceps sinensis, 20 parts of jujube, 30 parts of matrimony vine, just crushing is carried out with micronizer to the raw material after dispensing, using pure water as solvent,
Solid-to-liquid ratio is 1：10-1：25 DEG C of ultrasonic extractions after 30, immersion 2h, extraction 2 times, 35 minutes every time, separation of solid and liquid；Supernatant concentration
After obtain cordyceps sinensis feature extract.
2. the Cordyceps obtained by step 1 is pressed into flour 98.2-99%, Cordyceps 1-1.8% ratio with flour
Example mixing.3 manufacture crafts are：Dough mixing machine is put into after above-mentioned raw materials are mixed, after adding pure water, and face 5-10 minutes, is put into
5-10 minutes are cured in aging machine, then by rolling, are cut, is dried, is cut off and produce described cordyceps sinensis noodles, or by existing life
Produce noodles technology mode flow.
Embodiment 2. cordyceps sinensis N6- (2- ethoxys) adenosine is the cordyceps sinensis bread of functional components
It is that cordyceps sinensis N6- (2- ethoxys) adenosine shows for the technology flow of the cordyceps sinensis bread of functional components shown in Fig. 2
It is intended to.
1. cordyceps militaris sporocarp and/or mycelium are dried to water content after preferably and are not higher than 5%, by weight ratio：
20 parts of cordyceps sinensis, 20 parts of jujube, 30 parts of matrimony vine, just crushing is carried out with micronizer to the raw material after dispensing, using pure water as solvent,
Solid-to-liquid ratio is 1：10-1：25 DEG C of ultrasonic extractions after 30, immersion 2h, extraction 2 times, 35 minutes every time, separation of solid and liquid；Supernatant concentration
After obtain cordyceps sinensis feature extract.
2. the extract obtained by step 1 is mixed in the following proportions for raw material with dispensing：
3. adjust powder, fermentation：Dispensing is mixed in proportion and fully mixed well, temperature be 27-30 °, humidity be 75-85% bars
Flour is fermented 2-2.5 hours in part；
4. shaping, baking：Dough fermentation terminates, and puts and 1.5-2 hours are proofed in proofing box, when dough body product is proofed to twice
When, you can it is molded by required shape segmentations, forms bread mass, is placed in baking box and bakes into finished product.
5. examine, packaging：Finished product dispatches from the factory after the assay was approved through food-grade wrapper packaged.
In manufacturing process, it can also add different auxiliary material according to personal different taste, adjustment sweet taste, salinity, a variety of mouths be made
The bread of taste.
Embodiment 3. cordyceps sinensis N6- (2- ethoxys) adenosine is the Cordyceps yogurt of functional components
It is that cordyceps sinensis N6- (2- ethoxys) adenosine shows for the technology flow of the Cordyceps yogurt of functional components shown in Fig. 3
It is intended to.
1. cordyceps militaris sporocarp and/or mycelium are dried to water content after preferably and are not higher than 5%, by weight ratio：
20 parts of cordyceps sinensis, 20 parts of jujube, 30 parts of matrimony vine, just crushing is carried out with micronizer to the raw material after dispensing, using pure water as solvent,
Solid-to-liquid ratio is 1：10-1：25 DEG C of ultrasonic extractions after 30, immersion 2h, extraction 2 times, 35 minutes every time, separation of solid and liquid；Supernatant concentration
After obtain cordyceps sinensis feature extract.
2. Cordyceps yogurt composition includes following components：
3. Cordyceps yogurt its preparation method comprises the following steps：
Feedstock treating, homogeneous：The filter of addition three sucrose in pure milk after filtration；
Sterilizing：80-90 DEG C of pasteurization 20-30min,
Fermentation：Cooling is inoculated with above-mentioned lactic acid bacteria fermenting agent when putting 40-45 DEG C, and adds the extract in 1,2 steps,
Fermented at 38-44 DEG C 2.5-3.5 hours；
Curing：Through 0-4 DEG C of ripening at low temperature 12-16 hour；
Packaging refrigeration：The product packaging that will be fermented, it is placed at 0-4 DEG C and preserves, through gets product after the assay was approved.
Embodiment 4：Cordyceps sinensis functional components N6- (2- ethoxys) adenosine is on lymphopoietic influence
Experimental method：Lymphocyte separating treatment early stage：
The conventional separation of row after anticoagulant blood-collecting, surveying lymphocyte suspension concentration is：1*106/ml, per small lattice 10 or so, often
Individual aperture adds 50ul lymphocyte suspensions, adds the medicine polysaccharide 50ul of the various concentrations configured with serum-free 1640, each
6 holes are repeated, 2-10 is classified as the polysaccharide of various concentrations, and 11 be that cell suspension compares, and periphery is sealed up with 1640, is cultivated 47 hours, the phase
Between observe cytoactive and upgrowth situation.
As a result：By comparing, as N6- (2- ethoxys) adenosine final concentration of 500ug/ml, OD values are substantially less than cell pair
According to illustrating that the concentration may suppress the propagation of lymphocyte；When N6- (2- ethoxys) adenosine is final concentration of 250,125,
During 62.5ug/ml, OD values are not significantly higher than or less than cell controls, when concentration is 15.6,7.8,3.9,1.9ug/ml when, OD values
It is significantly higher than cell controls, when illustrating the final concentration of 1.9-31.2 of N6- (2- ethoxys) adenosine, lymphocyte can be remarkably promoted
Propagation, there is raising effect to immune.Fig. 4 is cordyceps sinensis functional components N6- (2- ethoxys) adenosine to lymphopoietic
Influence schematic diagram.
Claims (9)
1. it is a kind of adjust immunologic function cordyceps sinensis noodles, it is characterised in that the cordyceps sinensis noodles using N6- (2- ethoxys) adenosines as
Functional components, the preparation method of cordyceps sinensis noodles are as follows：
1.1 dry cordyceps sinensis, jujube and matrimony vine to water content less than 5%, by weight ratio：Cordyceps sinensis 10-60 parts, jujube 10-
40 parts, matrimony vine 10-30 parts, cordyceps sinensis, jujube and matrimony vine are pulverized and sieved, and are added 10-30 times of pure water immersion 2h, are obtained raw material mixing
Liquid；The cordyceps sinensis is cordyceps sinensis, Periostracum cicadae, Cordyceps militaris and its fructification, mycelia, spore and training natural or manually cultivate
Support the one or more in remaining culture medium；
1.2 pairs of raw material mixed liquors carry out ultrasonic extraction：25 DEG C are extracted 2 times, 35 minutes every time, after separation of solid and liquid, take supernatant to concentrate,
It is dried to obtain the Cordyceps of the N6- of functional components containing cordyceps sinensis (2- ethoxys) adenosine；
1.3 mix the Cordyceps obtained by step 1.2 for raw material in the following proportions with flour：
Flour 97-99%
Cordyceps 1%-3%
1.4 will be put into dough mixing machine after flour and Cordyceps mixing, after adding pure water, and face 5-10 minutes, be put into curing
5-10 minutes are cured in machine, then by calendering, cuts, dries, cut off and produce cordyceps sinensis noodles.
2. cordyceps sinensis noodles according to claim 1, it is characterised in that the proportioning of cordyceps sinensis, jujube and matrimony vine is in step 1.1
20 parts of cordyceps sinensis, 20 parts of jujube, 30 parts of matrimony vine.
3. cordyceps sinensis noodles according to claim 1, it is characterised in that the ratio of Cordyceps and flour in step 1.3
For：Flour 98.2-99%, Cordyceps 1-1.8%.
4. it is a kind of adjust immunologic function cordyceps sinensis bread, it is characterised in that the cordyceps sinensis bread using N6- (2- ethoxys) adenosines as
Functional components, the preparation method of cordyceps sinensis bread are as follows：
1.1 dry cordyceps sinensis, jujube and matrimony vine to water content less than 5%, by weight ratio：Cordyceps sinensis 10-60 parts, jujube 10-
40 parts, matrimony vine 10-30 parts, cordyceps sinensis, jujube and matrimony vine are pulverized and sieved, and are added 10-30 times of pure water immersion 2h, are obtained raw material mixing
Liquid；The cordyceps sinensis is cordyceps sinensis, Periostracum cicadae, Cordyceps militaris and its fructification, mycelia, spore and training natural or manually cultivate
Support the one or more in remaining culture medium；
1.2 pairs of raw material mixed liquors carry out ultrasonic extraction：25 DEG C are extracted 2 times, 35 minutes every time, after separation of solid and liquid, take supernatant to concentrate,
It is dried to obtain the Cordyceps of the N6- of functional components containing cordyceps sinensis (2- ethoxys) adenosine；
1.3 are mixed the Cordyceps obtained by step 1.2 for raw material with dispensing by following part by weight：
1.4 press the preparation technology of common bread, adjust powder, fermentation, shaping, baking, inspection, packaging.
5. cordyceps sinensis bread according to claim 4, it is characterised in that the proportioning of cordyceps sinensis, jujube and matrimony vine is in step 1.1
20 parts of cordyceps sinensis, 20 parts of jujube, 30 parts of matrimony vine.
6. cordyceps sinensis bread according to claim 4, it is characterised in that the parts by weight of Cordyceps are in step 1.3
2.5-5 part.
7. a kind of Cordyceps yogurt for adjusting immunologic function, it is characterised in that described Cordyceps yogurt is with N6- (2- ethoxys) adenosine
It is as follows for functional components, the preparation method of Cordyceps yogurt：
1.1 dry cordyceps sinensis, jujube and matrimony vine to water content less than 5%, by weight ratio：Cordyceps sinensis 10-60 parts, jujube 10-
40 parts, matrimony vine 10-30 parts, cordyceps sinensis, jujube and matrimony vine are pulverized and sieved, and are added 10-30 times of pure water immersion 2h, are obtained raw material mixing
Liquid；The cordyceps sinensis is cordyceps sinensis, Periostracum cicadae, Cordyceps militaris and its fructification, mycelia, spore and training natural or manually cultivate
Support the one or more in remaining culture medium；
1.2 pairs of raw material mixed liquors carry out ultrasonic extraction：25 DEG C are extracted 2 times, 35 minutes every time, after separation of solid and liquid, take supernatant to concentrate,
It is dried to obtain the Cordyceps of the N6- of functional components containing cordyceps sinensis (2- ethoxys) adenosine；
1.3 press following weight：Pure milk 79-91 parts, Sucralose 5-10 parts, Cordyceps 2-7 parts, lactic acid bacteria powder 2-
4 parts, the filter of addition three sucrose in pure milk after filtration, homogeneous, 85 DEG C of pasteurization 20-30min, inoculating lactic acid bacterium is sent out after cooling
Ferment agent, the Cordyceps in 1.2 steps is added, after 2.5-3.5 hours of being fermented at 38-44 DEG C, through 0-4 DEG C of ripening at low temperature
12-16 hours, obtain Cordyceps yogurt.
8. Cordyceps yogurt according to claim 7, it is characterised in that the proportioning of cordyceps sinensis, jujube and matrimony vine is in step 1.1
20 parts of cordyceps sinensis, 20 parts of jujube, 30 parts of matrimony vine.
9. Cordyceps yogurt according to claim 7, it is characterised in that the parts by weight of Cordyceps are in step 1.3
2.5-5 part.
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| CN111434228A (en) * | 2019-01-14 | 2020-07-21 | 天津科技大学 | Preparation method and application of functional flour rich in cordyceps militaris water extract |
| CN111990593A (en) * | 2020-09-03 | 2020-11-27 | 广东都市菜族农业科技有限公司 | Noodles containing cordyceps sinensis extract and preparation method thereof |
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