CN109393444A - The method for preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley - Google Patents
The method for preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley Download PDFInfo
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- CN109393444A CN109393444A CN201811205198.1A CN201811205198A CN109393444A CN 109393444 A CN109393444 A CN 109393444A CN 201811205198 A CN201811205198 A CN 201811205198A CN 109393444 A CN109393444 A CN 109393444A
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- 230000008673 vomiting Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000001841 zingiber officinale Substances 0.000 description 1
- KKOXKGNSUHTUBV-LSDHHAIUSA-N zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 1
- 229930001895 zingiberene Natural products 0.000 description 1
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Abstract
The present invention relates to a kind of methods for preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley, using rice, barley, ginger as primary raw material, calcium carbonate is auxiliary material, it is mixed after sterilizing with coprinus comatus, it divides on solid state fermentation bed, solid state fermentation is carried out, obtained fermentation material is blood sugar reducing food.Of the invention every gram of blood sugar reducing food contains 2~30mg of polysaccharide, 5~50mg of polyphenol, the saponin(e 10-50mg food can significantly adjust blood sugar for human body, it is a kind of pure natural preparation, the not only quick, significant effect compared with existing hypoglycemic medicine, and not will lead to hypoglycemia after taking.
Description
Technical field
The present invention relates to a kind of methods for preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley, belong to life
Object field of engineering technology.
Background technique
It is especially high with China's expanding economy, the raising of living standards of the people and the variation of people's dietary structure
Rouge dietary int ake increases, and the disease incidence of the " three high " disease such as hypertension, hyperlipidemia and hyperglycemia rises year by year.Control and prevention
" three high ", although drug effect is preferable, side effect is big, price is relatively high, and not each patient can receive, therefore develops
The food that curative effect is better, has no toxic side effect has good development prospect.
Ginger is the fresh rhizome of Zingiber herbaceos perennial ginger (Zingiber officinale Roscoe).Ginger
Warm-natured, distinctive " gingerol " energy stimulating gastrointestinal mucous membrane makes gastrointestinal redness, and digestion power enhancing can be effectively treated and be eaten
Abdominal distension caused by cold and cool food is excessive, abdominal pain, diarrhea, vomiting etc..After eating ginger, people has the feeling of body heat, this
Be because it can distend the blood vessels, blood circulation accelerate, promote with pore open, so not only can be the extra torrid zone
It walks, while also intracorporal germ, cold air is taken out of together.When body has eaten cold and cool object, drenched with rain or in air-conditioned room
It stays long afterwards, various discomforts caused by eating ginger and capable of eliminating in time because of the cold weight of human body.Ginger contain volatile oil, predominantly zingiberol,
Zingiberene, phellandrene, citral, linalool etc.；Gingerol containing pungency component again decomposes and generates zingiberone, ginger ketenes etc..In addition, containing
Asparagine, glutamic acid, asparatate, serine, glycine, threonine, alanine etc..Chewing ginger can cause blood pressure
It increases.Gingerol can promote digestive juice secretion, improve a poor appetite to the irritating effect of oral cavity stomach function regulating mucous membrane.It can make intestines tension, the rhythm and pace of moving things
Increase with wriggling.There is peripheral anti-vomiting effect, effective component is the mixture of zingiberone and ginger ketenes.To in breathing and vasomotion
Pivot has excitation, can promote blood circulation.Experiment in vitro has apparent inhibiting effect to typhoid bacillus, comma bacillus.It is close
Nian Lai, with the progress of science and technology, people are to the exploitation of ginger also gradually to in-depth development, related ginger product research
There are many report of exploitation: as by ginger powder made of the direct dries pulverizing of ginger, preparation is made with Ginger P.E convection drying
Red ginger sugar tea, ginger essential oil.But ginger product unstable quality, and ginger also has the general character of Chinese medicine, slow effect.It will give birth to
The effective component of ginger directly extracts the new think of that exploitation is increasingly becoming ginger development and utilization at food with health care function
Road.
Coprinus comatus (Coprinus comatus) is one kind also known as the coprinus comatus of medicinal fungi, and scientific name shaggy cap is subordinate to
In Eumycota (Eumycota), Basidiomycotina (Basidiomycotina), Hymenomycetes (Hymenomycetes), Agaricales
(Agaricales), coprinaceae (Coprinaceae), Coprinus (Coprinus).Coprinus comatus not only has a variety of trophic functions,
Also have and tumour, enhancing human body is inhibited to be immunized, reduce blood glucose, reducing blood lipid, prophylactic treatment hypertension, coronary heart disease and artery sclerosis etc.
Various pharmaceutical effects.Coprinus comatus is full of nutrition, protein content 24.45%, total sugar content 4.11%, crude fat
2.8%, crude fibre 2.78%, total ash 10.8%.Coprinus comatus not only has a variety of trophic functions, also have inhibit tumour,
Enhance human body to be immunized, reduce blood glucose, reducing blood lipid, various pharmacy such as prophylactic treatment hypertension, coronary heart disease and artery sclerosis are made
With.How the report for the related coprinus comatus having disclosed at present mainly obtains strain of coprinus comatus, the cultivation of coprinus comatus or chicken
The extraction of leg mushroom liquid fermentation mycelium and fermentation liquid, fruitbody polysaccharide.Do not contained using coprinus comatus by solid state fermentation production
There is the report of the food of polyphenol and polysaccharide.
Summary of the invention
The solid state transformed ginger of coprinus comatus and barley are utilized present invention aims to solve the deficiencies of the prior art, and provides a kind of a kind of
The method for preparing blood sugar reducing food.
Technical solution
Chicken leg mushroom is expanded culture technique and combined with solid-state bioconversion by the present inventor, raw using coprinus comatus as strain
Ginger, barley and rice are primary raw material, are combined using fermentation with conversion, produce the food with function of blood sugar reduction.Specifically
Scheme is as follows:
A method of blood sugar reducing food being prepared using the solid state transformed ginger of coprinus comatus and barley, is included the following steps:
(1) test tube expands culture: a fritter (4 × 4mm) strain of coprinus comatus is inoculated in potato glucose inclined-plane culture
In base, after cultivating 8-10d at 20-30 DEG C, coprinus comatus slant strains, 10 DEG C of preservations are made；
(2) coprinus comatus inclined-plane made from step (1) chicken leg mushroom culture: is cut into the bacterium of 10 × 10mm of 7-10 block or so
Block, 1 piece of picking is inoculated into chicken leg mushroom solid seed culture medium, and after cultivating 35-40d at 25-30 DEG C, it is solid that chicken leg mushroom is made
Body strain；Wherein, chicken leg mushroom solid seed culture medium forms are as follows: and 30-60 parts of barley, 10-30 parts of wheat bran, maize peel
13-38 parts, 1-10 parts of beef extract, 1-5 parts of potassium dihydrogen phosphate, 1-5 parts of magnesium sulfate, 110 parts of water；
(3) solid fermentation culture: preparing solid fermentation culture medium, then chicken leg mushroom strain made from inoculation step (2),
It is divided after mixing thoroughly on solid state fermentation bed, thickness 6-20cm, width 60-120cm cultivates 3-15d in solid state fermentation culturing room
Afterwards, dry to constant weight to get；
In step (3), the formula of the solid fermentation culture medium are as follows: 100 parts of rice, 30-60 parts of barley, ginger 20-60
Part, 0.5-5 parts of calcium carbonate, 60-150 parts of water.
Further, in step (1), potato glucose slant medium composition: 200 grams of potato, 20 grams of glucose, fine jade
20 grams of rouge, water 1000mL.
Further, in step (3), every 100g solid fermentation inoculation of medium 1-20g chicken leg mushroom solid spawn.
Further, in step (3), it is small that barley and water the preparation method of the solid fermentation culture medium: are mixed into immersion 24
Shi Hou is mixed with rice, ginger, adds calcium carbonate, after mixing 120 DEG C sterilize 2 hours, be cooled to room temperature to get.
Further, in step (3), the condition of solid state fermentation culture are as follows: 20-35 DEG C of temperature, ventilatory capacity 0.05-0.5:
1v/v/m。
The utility model has the advantages that the present invention prepares blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley, and with big
Wheat, rice and ginger significantly improve coprinus comatus polysaccharide and polyphenol in product to add calcium carbonate in the solid medium of matrix
Content, so that polysaccharide and polyphenol content is increased separately 20% and 25%, to significantly enhance the function of blood sugar reduction of product；This hair
Bright blood sugar reducing food is a kind of pure natural preparation, 2~30mg of polysaccharide, 5~50mg of polyphenol, saponin(e 10-50mg, with existing hypoglycemic
Drug compares not only quick, significant effect, and not will lead to hypoglycemia after taking, without any side effects.
Detailed description of the invention
The change of blood sugar curve graph of mouse after the blood sugar reducing food that Fig. 1 is feeding addition embodiment 1-3.
Specific embodiment
The present invention will be further explained below with reference to the attached drawings and specific examples.
Embodiment 1
A method of blood sugar reducing food being prepared using the solid state transformed ginger of coprinus comatus and barley, is included the following steps:
(1) test tube expands culture: a fritter (4 × 4mm) strain of coprinus comatus is inoculated in potato glucose inclined-plane culture
In base, after cultivating 10d at 20 DEG C, coprinus comatus slant strains, 10 DEG C of preservations are made；
Potato glucose slant medium composition: 200 grams of potato, 20 grams of glucose, 20 grams of agar, water 1000mL.
(2) coprinus comatus slant strains made from step (1) chicken leg mushroom culture: are cut into the bacterium of 8 pieces of 10 × 10mm or so
Block, 1 piece of picking is inoculated into chicken leg mushroom solid seed culture medium, and after cultivating 40d at 25 DEG C, chicken leg mushroom solid bacterium is made
Kind；Wherein, chicken leg mushroom solid seed culture medium forms are as follows: and 30 parts of barley, 30 parts of wheat bran, 38 parts of maize peel, beef leaching
10 parts of cream, 4 parts of potassium dihydrogen phosphate, 2 parts of magnesium sulfate, 110 parts of water；
(3) solid fermentation culture: preparing solid fermentation culture medium, then chicken leg mushroom solid made from inoculation step (2)
Strain (every 100g solid fermentation inoculation of medium 1g chicken leg mushroom solid spawn), is divided after mixing thoroughly on solid state fermentation bed,
Thickness 6cm, width 120cm cultivate 3d under conditions of 35 DEG C of temperature, ventilatory capacity are 0.5:1v/v/m in solid state fermentation culturing room
Afterwards, 90 DEG C of dryings to constant weight to get；
In step (3), the formula of the solid fermentation culture medium are as follows: 30 parts of barley, 1 part of calcium carbonate, 60 parts of water, rice
100 parts, 60 parts of ginger.The preparation method of solid fermentation culture medium: barley and water being mixed after impregnating 24 hours, then with it is big
Rice, ginger mixing, then 120 DEG C sterilize 2 hours, be cooled to room temperature to get.
Embodiment 2
A method of blood sugar reducing food being prepared using the solid state transformed ginger of coprinus comatus and barley, is included the following steps:
(1) test tube expands culture: a fritter (4 × 4mm) strain of coprinus comatus is inoculated in potato glucose inclined-plane culture
In base, after cultivating 10d at 20 DEG C, coprinus comatus slant strains, 10 DEG C of preservations are made；
Potato glucose slant medium composition: 200 grams of potato, 20 grams of glucose, 20 grams of agar, water 1000mL.
(2) coprinus comatus slant strains made from step (1) chicken leg mushroom culture: are cut into the bacterium of 10 pieces of 10 × 10mm or so
Block, 1 piece of picking is inoculated into chicken leg mushroom solid seed culture medium, and after cultivating 40d at 25 DEG C, chicken leg mushroom solid bacterium is made
Kind；Wherein, chicken leg mushroom solid seed culture medium forms are as follows: and 60 parts of barley, 20 parts of wheat bran, 25 grams of maize peel, beef leaching
10 parts of cream, 4 parts of potassium dihydrogen phosphate, 2 parts of magnesium sulfate, 110 parts of water；
(3) solid fermentation culture: preparing solid fermentation culture medium, then chicken leg mushroom solid made from inoculation step (2)
Strain (every 100g solid fermentation inoculation of medium 10g chicken leg mushroom solid spawn), is divided after mixing thoroughly on solid state fermentation bed,
Thickness 13cm, width 90cm are cultivated under conditions of 28 DEG C of temperature, ventilatory capacity are 0.25:1v/v/m in solid state fermentation culturing room
After 9d, 90 DEG C of dryings to constant weight to get；
In step (3), the formula of the solid fermentation culture medium are as follows: 45 parts of barley, 5 parts of calcium carbonate, 105 parts of water, rice
100 parts, 40 parts of ginger.The preparation method of solid fermentation culture medium: barley and water being mixed after impregnating 24 hours, then with it is big
Rice, ginger mixing, then 120 DEG C sterilize 2 hours, be cooled to room temperature to get.
Embodiment 3
A method of blood sugar reducing food being prepared using the solid state transformed ginger of coprinus comatus and barley, is included the following steps:
(1) test tube expands culture: a fritter (4 × 4mm) strain of coprinus comatus is inoculated in potato glucose inclined-plane culture
In base, after cultivating 10d at 20 DEG C, coprinus comatus slant strains, 10 DEG C of preservations are made；
Potato glucose slant medium composition: 200 grams of potato, 20 grams of glucose, 20 grams of agar, water 1000mL.
(2) coprinus comatus slant strains made from step (1) chicken leg mushroom culture: are cut into the bacterium of 7 pieces of 10 × 10mm or so
Block, 1 piece of picking is inoculated into chicken leg mushroom solid seed culture medium, and after cultivating 40d at 25 DEG C, chicken leg mushroom solid bacterium is made
Kind；Wherein, chicken leg mushroom solid seed culture medium forms are as follows: and 60 parts of barley, 10 parts of wheat bran, 13 grams of maize peel, beef leaching
1 part of cream, 1 part of potassium dihydrogen phosphate, 1 part of magnesium sulfate, 110 parts of water；
(3) solid fermentation culture: preparing solid fermentation culture medium, then chicken leg mushroom solid made from inoculation step (2)
Strain (every 100g solid fermentation inoculation of medium 10g chicken leg mushroom solid spawn), is divided after mixing thoroughly on solid state fermentation bed,
Thickness 20cm, width 60cm are cultivated under conditions of 20 DEG C of temperature, ventilatory capacity are 0.05:1v/v/m in solid state fermentation culturing room
After 15d, 90 DEG C of dryings to constant weight to get；
In step (3), the formula of the solid fermentation culture medium are as follows: 60 parts of barley, 3 parts of calcium carbonate, 150 parts of water, rice
100 parts, 20 parts of ginger.The preparation method of solid fermentation culture medium: barley and water being mixed after impregnating 24 hours, then with it is big
Rice, ginger mixing, then 120 DEG C sterilize 2 hours, be cooled to room temperature to get.
Performance test:
1. blood sugar reducing food made from embodiment 1-3 to be carried out to the content measuring of saponin(e, test method is as follows:
A. standard curve making: 0.1,0.15,0.20,0.25,0.30,0.35 and 0.40mL of titer 1mg/mL is drawn
The Dioscin standard solution configured with dehydrated alcohol, is respectively placed in 10mL tool plug test tube, and 70 DEG C of water-baths volatilize solvent, is added
5% vanillic aldehyde-the glacial acetic acid solution of 0.2mL, adds the perchloric acid of 0.8mL, shakes up, and heats 20min in 60 DEG C of water-baths,
Taking-up is cooled to room temperature with flowing water immediately, and glacial acetic acid 5mL is added, shakes up, its light absorption value OD is measured at 505nm.Draw Chinese yam
Saponin absorbance-concentration standard curve.
B. the extraction of sample ginger saponin(e: blood sugar reducing food 2.5g made from Example 1-3 respectively, with ether through Soxhlet
After extractor degreasing air-dries, the blood sugar reducing food 0.2g after degreasing air-dries is accurately weighed in 10mL tool plug test tube, it is accurate to be added
4mL contains 1% ammonium hydroxide ethyl alcohol, and ultrasound 1h in ultrasonoscope is put into after jumping a queue, test tube is then taken out, is placed in a centrifuge with 3000
Rev/min centrifugation 15min, supernatant is as prepare liquid.To pulpous state after leaching liquor reduced pressure, then it is dried under vacuum to perseverance for 30 DEG C
Weight, 95% alcohol melt again, filter, filtrate is ginger saponin extract solution.
C. in sample ginger saponin concentrations measurement: draw each 0.4mL of ginger saponin extract solution, 3 repetitions are respectively placed in
In 10mL tool plug test tube, 70 DEG C of water-baths volatilize solvent, and the 5% vanillic aldehyde-glacial acetic acid solution of 0.2mL is added, adds 0.8mL
Perchloric acid, shake up, heat 20min in 60 DEG C of water-baths, taking-up is cooled to room temperature with flowing water immediately, be added glacial acetic acid 5mL, shake
It is even, its light absorption value OD is measured at 505nm.
2. blood sugar reducing food made from embodiment 1-3 to be carried out to the content measuring of polysaccharide, test method is as follows:
(1) polysaccharide directrix curve measures: accurately measuring the grape of 0.1,0.2,0.3,0.4,0.5,0.6 and 0.7mL1mg/mL
For saccharide solution in quantitative scale test tube, distilled water constant volume to 2mL is separately added into the phenol solution of 1.0mL 5%, quickly
The 5.0mL concentrated sulfuric acid is added and shakes up, boiling water bath 15min, circulating water is cooled to room temperature, and replaces titer with 2mL distilled water, cooling
Afterwards, water is used to replace Standard glucose solution as blank control.Light absorption value is measured at wavelength 490nm, then draws standard Portugal
Grape sugar concentration-absorbance curve figure.
(2) extraction of polysaccharide: weighing blood sugar reducing food made from 1g embodiment 1-3 respectively, is put into test tube, and 10mL is added and steams
Distilled water fills in test tube plug, the water-bath 3h at 80 DEG C, is transferred to centrifuge tube centrifugation, and residue adds 30mL distilled water, boiling water bath 1h,
Supernatant is taken, distilled water is settled to 10mL and is stored in 4 DEG C of refrigerators, for analyzing polyoses content.
(3) polysaccharide determination in sample: it is accurate to measure polysaccharide extraction liquid 2mL, it rapidly joins the 5.0mL concentrated sulfuric acid and shakes up, boil
Water-bath 15min, circulating water are cooled to room temperature, and replace titer to replace standard glucose molten with water after cooling with 2mL distilled water
Liquid is as blank control.Light absorption value is measured at wavelength 490nm.
3. blood sugar reducing food made from embodiment 1-3 to be carried out to the content measuring of polyphenol, test method is as follows:
(1) polyphenol directrix curve measures: precision weighs standard items gallic acid 6.25mg in 25.00mL volumetric flask, and 95%
Ethyl alcohol dissolves and is settled to scale, obtains final concentration of 0.25mg/mL galla turcica standard solution.It is accurate respectively to draw gallic acid
Reference substance solution 0,0.20,0.40,0.60,0.80,1.00mL, are separately added into 95% to 1mL.Folin-Ciocalteau is added
Reagent 1.50mL, shakes up, and adds the Na of 6.00mL 7.5%2CO3, 40 DEG C of water-baths heat preservation 90min, the measurement at wavelength 766nm
Then absorbance draws standard gallic acid concentration-absorbance curve figure.
(2) extraction of polyphenol: precision weighs weighs blood sugar reducing food made from 2.5g embodiment 1-3 respectively, by 1:10's
Solid-liquid ratio is added 95% alcohol reflux and extracts 3 times, each 1h, merging filtrate, is centrifuged under the conditions of revolving speed is 10000rpm/min
10min, take supernatant liquor to get.
(3) polyphenol measures in sample: Folin-Ciocalteau is added in accurate pipette samples liquid 0.5mL and 0.5mL alcohol
Reagent 1.50mL, shakes up, and adds the Na of 6.00mL 7.5%2CO3, 40 DEG C of water-baths heat preservation 90min, the measurement at wavelength 766nm
Absorbance OD value.
The test result of saponin(e, polyphenol and polyoses content is shown in Table 1:
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Saponin(e, mg/g blood sugar reducing food | 10.0 | 25.3 | 50 |
| Polyphenol, mg/g blood sugar reducing food | 49.6 | 26.3 | 5.06 |
| Polysaccharide, mg/g blood sugar reducing food | 30 | 15.2 | 2.1 |
3. function of blood sugar reduction is tested
Test method: 100 mouse are adapted to after feeding 5d with basal feed, and four oxygen that 180mg/kg weight is injected intraperitoneally are phonetic
Pyridine feeds common mouse feed (12% casein, 60.98% barley starch, 15% sucrose, 7% big wheat oil, 1% vitamin sugar
Powder, 4% mineral salt, 0.02% cod-liver oil) after five days, take tail blood blood sugar kit to measure blood-sugar content, with blood-sugar content height
6 groups are randomly divided into the model mouse of 13mmol/mL: Normal group, hyperglycemia control group, 1 sample sets of embodiment, embodiment 2
3 sample sets of sample sets and embodiment, all Normal groups and hyperglycemia control group experimental mouse all feed basal feed, embodiment
Sample sets feed the blood sugar reducing food of+30% embodiment 1 of 60% basal feed or embodiment 2 or embodiment 3 respectively.Each group mouse
Freely ingests and drink water, 18~22 DEG C of animal room temperature.After successive administration four weeks, blood is taken every seven days tail veins, is analyzed
Blood-sugar content, test result are shown in Fig. 1.
The change of blood sugar curve graph of mouse, can be seen by Fig. 1 after the blood sugar reducing food that Fig. 1 is feeding addition embodiment 1-3
Out, during entirely test, normal group and hyperglycemia control group blood glucose value are basically unchanged, and embodiment 1, embodiment 2 and implementation
3 groups of blood glucose values of example significantly reduce.
Claims (6)
1. a kind of method for preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley, which is characterized in that including such as
Lower step:
(1) test tube expands culture: strain of coprinus comatus being inoculated in potato glucose slant medium, is cultivated at 20-30 DEG C
After 8-10d, coprinus comatus slant strains, 10 DEG C of preservations are made；
(2) chicken leg mushroom culture: coprinus comatus slant strains made from step (1) are cut into 7-10 block, 1 piece of picking is inoculated into chicken leg
In mushroom solid seed culture medium, after cultivating 35-40d at 25-30 DEG C, chicken leg mushroom solid spawn is made；Wherein, chicken leg mushroom
Solid seed culture medium composition are as follows: 30-60 parts of barley, 10-30 parts of wheat bran, 13-38 parts of maize peel, beef extract 1-10
Part, 1-5 parts of potassium dihydrogen phosphate, 1-5 parts of magnesium sulfate, 110 parts of water；
(3) solid fermentation culture: preparing solid fermentation culture medium, then chicken leg mushroom solid spawn made from inoculation step (2),
It is divided after mixing thoroughly on solid state fermentation bed, thickness 6-20cm, width 60-120cm cultivates 3-15d in solid state fermentation culturing room
Afterwards, dry to constant weight to get；
In step (3), the formula of the solid fermentation culture medium are as follows: 100 parts of rice, 30-60 parts of barley, 20-60 parts of ginger, carbon
Sour calcium 0.5-5 parts, 60-150 parts of water.
2. the method for preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley as described in claim 1, special
Sign is, in step (1), potato glucose slant medium composition: and 200 grams of potato, 20 grams of glucose, 20 grams of agar,
Water 1000mL.
3. the method for preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley as described in claim 1, special
Sign is, in step (2), chicken leg mushroom consolidates seed culture medium composition are as follows: 60 parts of barley, 20 parts of wheat bran, and 25 grams of maize peel,
10 parts of beef extract, 4 parts of potassium dihydrogen phosphate, 2 parts of magnesium sulfate, 110 parts of water.
4. the method for preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley as described in claim 1, special
Sign is, in step (3), every 100g solid fermentation inoculation of medium 1-20g chicken leg mushroom solid spawn.
5. the method for preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley as described in claim 1, special
Sign is, in step (3), the preparation method of the solid fermentation culture medium: barley and water being mixed after impregnating 24 hours, and big
Rice, ginger mixing, add calcium carbonate, after mixing 120 DEG C sterilize 2 hours, be cooled to room temperature to get.
6. preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley as described in claims 1 or 2 or 3 or 4 or 5
Method, which is characterized in that in step (3), the condition of solid state fermentation culture are as follows: 20-35 DEG C of temperature, ventilatory capacity 0.05-
0.5:1v/v/m。
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| CN107212333A (en) * | 2017-07-10 | 2017-09-29 | 张志才 | The fermentate of the golden solid state transformed Chinese yam of ear and its application |
| CN107223983A (en) * | 2017-07-10 | 2017-10-03 | 张志才 | The fermentate of the solid state transformed Chinese yam of coprinus comatus and its application |
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2018
- 2018-10-16 CN CN201811205198.1A patent/CN109393444A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105996022A (en) * | 2016-07-12 | 2016-10-12 | 江苏大学 | Method for producing functional foods by simultaneously converting Chinese yam from cordyceps taishanensis |
| CN106136136A (en) * | 2016-07-12 | 2016-11-23 | 江苏大学 | A kind of method utilizing Monascus anka Nakazawa et sato to convert Rhizoma Dioscoreae production functional food |
| CN106174488A (en) * | 2016-07-12 | 2016-12-07 | 江苏大学 | A kind of method utilizing Ganoderma to convert Semen Fagopyri Esculenti production functional food |
| CN106174221A (en) * | 2016-07-12 | 2016-12-07 | 江苏大学 | A kind of method utilizing Ganoderma to convert Rhizoma Dioscoreae production functional food |
| CN107212333A (en) * | 2017-07-10 | 2017-09-29 | 张志才 | The fermentate of the golden solid state transformed Chinese yam of ear and its application |
| CN107223983A (en) * | 2017-07-10 | 2017-10-03 | 张志才 | The fermentate of the solid state transformed Chinese yam of coprinus comatus and its application |
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