CN108371282A - A kind of cicada fungus rice and preparation method thereof - Google Patents
A kind of cicada fungus rice and preparation method thereof Download PDFInfo
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- CN108371282A CN108371282A CN201610889790.2A CN201610889790A CN108371282A CN 108371282 A CN108371282 A CN 108371282A CN 201610889790 A CN201610889790 A CN 201610889790A CN 108371282 A CN108371282 A CN 108371282A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 56
- 235000009566 rice Nutrition 0.000 title claims abstract description 56
- 241000931705 Cicada Species 0.000 title claims abstract description 27
- 241000233866 Fungi Species 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 55
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 12
- 241001625026 Cordyceps cicadae Species 0.000 claims abstract description 8
- 238000009630 liquid culture Methods 0.000 claims abstract description 4
- 239000002609 medium Substances 0.000 claims description 15
- 239000001963 growth medium Substances 0.000 claims description 14
- 235000015097 nutrients Nutrition 0.000 claims description 12
- 229940041514 candida albicans extract Drugs 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000012138 yeast extract Substances 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 9
- 235000019733 Fish meal Nutrition 0.000 claims description 7
- 239000004467 fishmeal Substances 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 239000008121 dextrose Substances 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 239000001965 potato dextrose agar Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000003531 protein hydrolysate Substances 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims description 2
- 235000015099 wheat brans Nutrition 0.000 claims description 2
- 239000012263 liquid product Substances 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 6
- 244000061458 Solanum melongena Species 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 description 10
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- 239000004475 Arginine Substances 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 6
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 6
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 3
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 3
- 235000019158 vitamin B6 Nutrition 0.000 description 3
- 239000011726 vitamin B6 Substances 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 229940011671 vitamin b6 Drugs 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 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
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 2
- 239000004473 Threonine Substances 0.000 description 2
- 235000003704 aspartic acid Nutrition 0.000 description 2
- 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
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 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
- MTJGVAJYTOXFJH-UHFFFAOYSA-N 3-aminonaphthalene-1,5-disulfonic acid Chemical compound C1=CC=C(S(O)(=O)=O)C2=CC(N)=CC(S(O)(=O)=O)=C21 MTJGVAJYTOXFJH-UHFFFAOYSA-N 0.000 description 1
- 206010020575 Hyperammonaemia Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000027700 hepatic dysfunction Diseases 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229940124549 vasodilator Drugs 0.000 description 1
- 239000003071 vasodilator agent Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to a kind of cicada fungus rice and preparation method thereof.This method is that the Cordyceps cicadae strain liquid Jing Guo Liquid Culture is inoculated into rice solid medium, by the solid fermentation of light culture, obtains a kind of colored cicada fungus rice.Cicada fungus rice prepared by the present invention is in aubergine, and nutritive value is high.
Description
Technical field
The present invention relates to a kind of cicada fungus rice and preparation method thereof, belong to biotechnology.
Background technology
Cicada fungus is traditional rare Chinese medicine of medicine-food two-purpose, protein content 39.35%, polyoses content 4.44%,
Fat content is 6.97%, and contains various trace elements.And with the continuous development of biotechnology, the research master of cicada fungus at present
It concentrates on and cultivates quality strains, high yield is obtained using new type of rearing, it is less for the deep processing research of cicada fungus.It is how sharp
It is problem to be solved by this invention with cicada fungus exploitation nutritive value height and edible safety, convenient product.
Invention content
The purpose of the present invention is to provide a kind of preparation method of cicada fungus rice, this method is by the cicada Jing Guo Liquid Culture
Flower strain liquid is inoculated into rice solid medium, by the solid fermentation of light culture, obtains a kind of colored cicada fungus rice.This hair
The cicada fungus rice of bright preparation is in aubergine, and nutritive value is high, rich in dietary fiber, ferro element, vitamin B6, vitamin C with
And the amino acid such as aspartic acid, threonine, glycine, arginine, it is a kind of edible safety, conveniently, various people can be met and wanted
The nutrient rice asked.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of preparation method of cicada fungus rice, this method comprises the following steps：
Step a, the culture of strain：Cordyceps cicadae strain is accessed in fluid nutrient medium and is cultivated, strain liquid is obtained；
Step b, the processing of rice：Rice plus water are steamed；
Step c, inoculation：The step a strain liquids cultivated are inoculated into the rice that step b processing obtains；
Step d, culture：It carries out the rice after step c inoculations to be protected from light culture；
Step e is dry.
Preferably, whole preparation process will ensure sterile, and all equipment are into sterilization treatment excessively, the method packet of the sterilizing
Include 121 DEG C, 30min autoclave sterilizations and 30min superclean bench ultraviolet sterilizations.
Preferably, fluid nutrient medium described in step a is the fluid nutrient medium of this field routine, such as potato-sucrose-agar
Culture medium (PSA), Potato-dextrose-agar medium (PDA), Potato-dextrose-water culture medium (PSB), yeast leaching
Go out powder-compound amino acid-sucrose culture medium (SAAY), yeast extract powder-white granulated sugar-soy bean protein hydrolysate culture medium, wheat bran boils
Any one in juice-white sand sugar culture-medium, fish meal protein peptone-yeast extract powder-dextrose culture-medium；It is further preferred that
The fluid nutrient medium is fish meal protein peptone-yeast extract powder-dextrose culture-medium；It is furthermore preferred that the Liquid Culture basigamy
Fang Wei：Fish meal protein peptone 10g/L, yeast extract powder 10g/L, glucose 40g/L.
Preferably, cultural method described in step a is shaking table culture, and shaking table culture condition is：22~25 DEG C of temperature, 150~
180rmp/min is protected from light 60~72h of culture.
Preferably, it is about 15-18% to steam rice to water content described in step b；
Preferably, step c inoculum concentrations are rice (g) and strain liquid (ml) ratio is (4~6)：1；
Preferably, the inoculation method described in step c is to pour into strain liquid in rice, and stirring makes strain liquid and rice fill
Divide mixing.
Preferably, step d condition of culture is：20~25 DEG C of temperature, incubation time 2~7 days；It is further preferred that culture
It to be sufficiently stirred once every 10~12h in the process.
Invention further provides the cicada fungus rice that the above method is prepared.
Beneficial effects of the present invention：1. cultural method is simple, raw material only needs Cordyceps cicadae strain and big in solid fermentation process
Meter, it is not necessary that any nutrient solution is added in incubation；2. beautiful appearance, the solid culture stage of the present invention only carry out light culture without
Optical culture is carried out, the cicada fungus rice of preparation remains the color of CSM treated body, is in aubergine, more compared to traditional white rice
It is ornamental；3. rich in nutrition content, cicada fungus rice its dietary fiber prepared by the present invention, ferro element, vitamin B6, vitamin
The amino acid contents such as C and aspartic acid, threonine, glycine, arginine are above general rice, especially arginine content
It is higher by 116.67% than standard.
Specific implementation mode
The Cordyceps cicadae strain used in following embodiment is Paecilomyces cicadae bacterial strain disclosed in CN102851353A
[Paecilomyces cicadae (Miq.) Samson], the bacterial strain are protected on November 18th, 2009 in Chinese microorganism strain
It hides administration committee's common micro-organisms center (abbreviation CGMCC) and registers preservation, preserving number is CGMCC No.3453.Cicada fungus bacterial strain
Not as limiting the scope of the invention, cicada fungus bacterial strain disclosed in commercially available or other prior arts can realize the present invention's
Effect.
Embodiment 1
Step a, the culture of strain
The configuration of fluid nutrient medium：Weigh yeast extract powder 5g respectively, fish meal protein peptone 5g, glucose 20g are added water to
500mL is stirred well to after being completely dissolved, in packing to the conical flask of 4 250mL.By sterile water and culture medium newspaper
After wrapping, 121 DEG C of sterilizing 30min in autoclave sterilization pot are placed in, after taking-up to be cooled, are placed in superclean bench ultraviolet sterilization
30min。
Inoculation：2 Cordyceps cicadae strain liquid are taken, after being separately added into sterile water, conidium is scraped with oese, shakes up, pour into
In conical flask, 2 conical flasks of one of inclined plane inoculating.
Shaking table culture：Conical flask is placed in shaking table and is cultivated, wherein condition of culture is 22 DEG C, 150rmp/min, light culture
60h, after culture, refrigeration is spare.
Step b, the processing of rice
1600g rice is weighed, is eluriated；With electromagnetic oven by clear water it is boiled after, in steaming 3-5min on food steamer, until rice is aqueous
Amount can be taken off 15~18%.In packing to the happy button box of autoclave sterilization, per box 400g rice.It is placed in superclean bench
Ultraviolet sterilization 30min.
Step c, inoculation
Strain liquid 100mL is added in the strain liquid for taking step a to cultivate in each happy button box, after mixing well, and
Rice is laid on happy button box.
Step d, culture
The rice that finishes of inoculation is placed in constant humidity cabinet and is cultivated, condition of culture is 22 DEG C, light culture 48h, in incubation
Rice need to be stirred every 8-12h 1 time, and stirring rice need to be in superclean bench, should be in advance to superclean bench ultraviolet sterilization
30min。
Step e is dry
Cultured rice is placed under dry environment and is dried, rice need to be crumpled every 2-3h, drying finished big
Rice packs after crossing 10 mesh screens, every bag of about 500g cicada fungus rice, is preserved after vacuum sealing.Cicada fungus rice appearance of the present invention is purplish red
Color.
Composition detection is carried out to cicada fungus rice manufactured in the present embodiment, the results are shown in Table 1-2.
1 nutritional ingredient testing result of table
2 amino acid content testing result of table
By table 1~2 as it can be seen that its protein of cicada fungus rice manufactured in the present embodiment, dietary fiber, ferro element, vitamin B6,
Vitamin C content is above commercially available rice, especially Vitamin C content and is higher by 29 times compared with standard, and iron content is higher by 1.67
Times；In addition, rice fat content manufactured in the present embodiment and saturated fatty acid content are substantially reduced；Cicada fungus manufactured in the present embodiment
The a variety of amino acid contents of rice are above standard, especially arginine content and than standard are higher by 116.67% (arginine is in cell
Key player is all play during division, wound recovery, discharge ammonia, immune function, secreting hormone, protein etc., as one
The precursor of nitrogen oxide, arginine can assist vasodilator, powerful to hyperammonemia, hepatic dysfunction etc.).
Embodiment 2
Substantially the same manner as Example 1, difference lies in fluid nutrient medium is Potato-dextrose-agar medium.
Embodiment 3
Substantially the same manner as Example 1, difference lies in fluid nutrient medium is yeast extract powder-compound amino acid-sucrose culture
Base.
Embodiment 4
Substantially the same manner as Example 1, difference lies in inoculum concentration is to be inoculated with 100ml strain liquids per 500g rice.
Embodiment 5
Substantially the same manner as Example 1, difference lies in inoculum concentration is to be inoculated with 100ml strain liquids per 600g rice.
Embodiment 6
Substantially the same manner as Example 1, difference lies in the light culture time is 72h.
Claims (10)
1. a kind of preparation method of cicada fungus rice, which is characterized in that described method includes following steps：
Step a, the culture of strain：Cordyceps cicadae strain is accessed in fluid nutrient medium and is cultivated, strain liquid is obtained；
Step b, the processing of rice：Rice plus water are steamed；
Step c, inoculation：The step a strain liquids cultivated are inoculated into the rice that step b processing obtains；
Step d, culture：It carries out the rice after step c inoculations to be protected from light culture；
Step e is dry.
2. preparation method as described in claim 1, which is characterized in that fluid nutrient medium described in step a is selected from potato-sugarcane
Sugar-agar medium, Potato-dextrose-agar medium, Potato-dextrose-water culture medium, yeast extract powder-are compound
Amino acid-sucrose culture medium, yeast extract powder-white granulated sugar-soy bean protein hydrolysate culture medium, wheat bran liquor-white sand sugar culture-medium,
Any one in fish meal protein peptone-yeast extract powder-dextrose culture-medium.
3. preparation method as claimed in claim 2, which is characterized in that the fluid nutrient medium is fish meal protein peptone-yeast leaching
Go out powder-dextrose culture-medium.
4. preparation method as claimed in claim 3, which is characterized in that the Liquid Culture based formulas is：Fish meal protein peptone
10g/L, yeast extract powder 10g/L, glucose 40g/L.
5. preparation method as described in claim 1, which is characterized in that cultural method described in step a is shaking table culture, shaking table training
Foster condition is：22~25 DEG C of temperature, 150~180rmp/min are protected from light 60~72h of culture.
6. preparation method as described in claim 1, which is characterized in that it is 15- to steam rice to water content described in step b
18%.
7. preparation method as described in claim 1, which is characterized in that step c inoculum concentrations are the weighing body of rice and strain liquid
Product is than being (4~6)：1.
8. preparation method as described in claim 1, which is characterized in that step c inoculation methods are to pour into strain liquid in rice,
And stirring makes strain liquid and rice mix well.
9. preparation method as described in claim 1, which is characterized in that step d condition of culture is：20~25 DEG C of temperature, culture
2~7 days time.
10. the cicada fungus rice being prepared such as claim 1-9 any one of them preparation methods.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610889790.2A CN108371282B (en) | 2016-10-12 | 2016-10-12 | Cordyceps sobolifera rice and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610889790.2A CN108371282B (en) | 2016-10-12 | 2016-10-12 | Cordyceps sobolifera rice and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN108371282A true CN108371282A (en) | 2018-08-07 |
| CN108371282B CN108371282B (en) | 2021-12-28 |
Family
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| 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 |
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2016
- 2016-10-12 CN CN201610889790.2A patent/CN108371282B/en active Active
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| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| CN108371282B (en) | 2021-12-28 |
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