CN111034794A - Special diet edible fungus dissolved bean capable of benefiting intelligence and strengthening brain and preparation method thereof - Google Patents

Special diet edible fungus dissolved bean capable of benefiting intelligence and strengthening brain and preparation method thereof Download PDF

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CN111034794A
CN111034794A CN202010010233.5A CN202010010233A CN111034794A CN 111034794 A CN111034794 A CN 111034794A CN 202010010233 A CN202010010233 A CN 202010010233A CN 111034794 A CN111034794 A CN 111034794A
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edible
treatment
slurry
fermentation
edible fungi
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高虹
史德芳
殷朝敏
范秀芝
姚芬
程世伦
冯翠萍
孟俊龙
沈汪洋
陈璁
吴文锦
乔宇
张玉
程薇
杨德
薛淑静
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Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences
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Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences
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    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/04—Preservation of milk or milk preparations by freezing or cooling
    • 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
    • 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
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23C9/133—Fruit or vegetables
    • 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
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/144—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by electrical means, e.g. electrodialysis
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/143—Fermentum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/533—Longum

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biophysics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to the technical field of food processing, in particular to special diet edible fungus dissolving beans for improving intelligence and strengthening brain and a preparation method thereof. The preparation method of the edible fungi lysosome comprises the following steps: (a) mixing the edible fungus curing base material with water, and carrying out homogenization treatment and dynamic high-pressure micro-jet treatment to obtain edible fungus slurry; (b) mixing the edible mushroom pulp with cow milk, and performing sealed fermentation under the action of an emulsifier and a leavening agent to obtain fermented pulp; (c) after the electron beam irradiation treatment, the fermented slurry is mixed with edible auxiliary material powder and is molded; the preparation method of the edible fungus curing base material comprises the following steps: performing steam blanching treatment on the edible fungus raw material; the leaven comprises lactobacillus fermentum and bifidobacterium longum. The edible fungi soybean-dissolving powder can provide high-quality nutrient components and functional components for organisms, is beneficial to improving the nutritional status of hypomnesis, can improve the memory and ensure the brain activity, and has good improving effect on mental retardation, brain injury, learning and memory ability and the like of children or old people.

Description

Special diet edible fungus dissolved bean capable of benefiting intelligence and strengthening brain and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to special diet edible fungus dissolving beans for improving intelligence and strengthening brain and a preparation method thereof.
Background
The scientific and reasonable dietary intake is closely related to the healthy operation of human brain, and the maintenance of the brain health is very important for infants and old people. Research shows that the most important manifestations of infant intelligence impairment and aging in the elderly occur in the brain, which is the first to be damaged. This is because the brain has the highest nutritional and energy requirements relative to other tissues and organs of the body.
The childhood stage is the key stage of intelligence development, and the growth and development of children are closely related to the nutritional status. Insufficient intake of nutrients can lead to the decline of immunity of children and influence the intelligence development of children, thereby influencing the future labor capacity. Especially, early malnutrition often affects the intelligence development after growth, and simultaneously, early malnutrition may cause symptoms such as anemia and iron deficiency, and the like, and affects the intelligence development. Therefore, the early nutrition supplement has very important significance for the normal development of children intelligence and growth.
Meanwhile, memory deterioration, amnesia, insomnia, senile dementia and the like become one of the main diseases affecting the health of the elderly. According to the investigation, the incidence rate of dementia of the elderly people over 65 years old in China is 0.039%, wherein the brain dementia accounts for 68.5% of the first place, and about 1/3 of the people with cerebral apoplexy have the brain dementia. The health functions of the brain are directly related to each other and affect the life quality of patients, and adverse consequences also bring heavy psychological and economic burdens to families and society.
In the aspect of dietary nutrition supplement, western medicines supplement specific brain-supplementing substances to help specific people to maintain and improve the brain health level of human bodies, and although the western medicines have a certain effect, the western medicines are expensive in price, high in toxic and side effects, prone to cause imbalance of human body functions, and obvious in adverse reaction after long-term administration of the medicines.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a preparation method of an edible mushroom-containing instant bean for special diet, which is beneficial to improving the problems of brain function atrophy, hypomnesis, insomnia, amnesia and the like, and can promote brain strengthening and intelligence development of children and old people.
The second purpose of the invention is to provide the edible fungi lysosome prepared by the preparation method.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
the preparation method of the special diet edible fungus soybean meal for improving intelligence and strengthening brain comprises the following steps:
(a) mixing the edible fungus curing base material with water, and carrying out homogenization treatment and dynamic high-pressure micro-jet treatment to obtain edible fungus slurry;
(b) mixing the edible mushroom slurry with cow milk, and performing sealed fermentation under the action of an emulsifier and a starter to obtain a fermentation slurry;
(c) after the fermented slurry is subjected to electron beam irradiation treatment, mixing the fermented slurry with edible auxiliary materials, and carrying out forming treatment;
the preparation method of the edible fungus cured base material comprises the following steps: performing steam blanching treatment on the edible fungus raw material;
the leaven comprises lactobacillus fermentum and bifidobacterium longum.
The edible fungi have rich nutritive value, high protein and low fat, contain various vitamins, mineral substances, polysaccharide dietary fiber, sterol, triterpene and other active ingredients, and have the functions of nutrition, functionality, naturalness and safety. The edible fungi mainly have multiple biological functions of reducing blood sugar and blood fat, resisting cancer and oxidation, improving immunity, protecting liver, relaxing bowels and inducing diuresis. The rich nutrition and diversified functions of the edible fungi are utilized to develop special diet food, and unique nutrition and function advantages are more easily formed.
The preparation method of the invention maximizes the quality guarantee and the efficacy of nutrition based on the conditions of high-temperature steam blanching curing, homogenization, mixed fermentation and the like, utilizes the nutrition and functional components in the edible fungi to the maximum extent, provides organisms with high-quality nutrition components and active factors rich in the edible fungi, is beneficial to the digestion and absorption of human bodies, is beneficial to improving the nutritional status of hypomnesis patients, can improve the learning and memory abilities of children and old people, and is beneficial to intelligence development and brain strengthening.
In a specific embodiment of the present invention, the edible fungi include any one or more of flammulina velutipes, stropharia rugosoannulata, black fungi, bolete and white ginseng fungi, and preferably flammulina velutipes.
The needle mushroom not only has complete nutritional ingredients and contains rich protein, carbohydrate, fat, fiber, nicotinic acid and mineral elements such as iron, calcium, phosphorus and the like, but also contains various bioactive ingredients such as needle mushroom polysaccharide, immunoregulatory protein, flavonoid, terpenes and the like, and has the nutritional characteristics of high protein content, complete essential amino acids, high unsaturated fatty acid, and rich mineral elements and vitamins; meanwhile, the flammulina velutipes has the effect of remarkably improving the memory.
In one embodiment of the present invention, the steam blanching conditions include: the temperature of the steam is 128-132 ℃, and the time of steam blanching is 52-56 s.
As in the various embodiments, the temperature of the steam may be 128 ℃, 129 ℃, 130 ℃, 131 ℃, 132 ℃, etc. during steam blanching; the time of the steam blanching can be 52s, 53s, 54s, 55s, 56s and the like.
By adopting the high-temperature short-time steam blanching condition, the loss of nutrient substances and effective components in the edible fungi can be reduced to the maximum extent while the food materials are cooked.
In a specific embodiment of the invention, the pressure of the dynamic high-pressure micro-jet treatment is 145-155 MPa, preferably 148-152 MPa; the number of times of the dynamic high-pressure microjet treatment is 1-3, preferably 2.
As in different embodiments, the pressure of the dynamic high pressure microfluidic process can be 145MPa, 146MPa, 147MPa, 148MPa, 149MPa, 150MPa, 151MPa, 152MPa, 153MPa, 154MPa, 155MPa, or the like; the number of dynamic high pressure microjet treatments was 1, 2 or 3.
By adopting the dynamic high-pressure micro-jet processing, the slurry containing the edible fungi forms uniform milky materials through the functions of uniformity, shearing, crushing, puffing and the like, meanwhile, the dietary fibers can be modified, and the processed materials contain higher soluble dietary fibers, so that the nutrition digestion characteristics of the raw materials are improved to a greater extent, and the edible fungi are more beneficial to absorption and utilization of a human body.
In one embodiment of the present invention, the pressure of the homogenization treatment is 25 to 35MPa, preferably 30 MPa; the number of homogenization treatments is 2 to 4, preferably 3.
As in the different embodiments, the pressure of the homogenization treatment may be 25MPa, 26MPa, 27MPa, 28MPa, 29MPa, 30MPa, 31MPa, 32MPa, 33MPa, 34MPa, 35MPa, and the like.
In one embodiment of the invention, in step (a), the ratio of the edible fungus maturation substrate to water is 1 g: 8 to 15mL, preferably 1 g: 10 mL.
In various embodiments, the ratio of edible mushroom maturation substrate to water in step (a) is 1 g: 8mL, 1 g: 9mL, 1 g: 10mL, 1 g: 11mL, 1 g: 12mL, 1 g: 13mL, 1 g: 14mL, 1 g: 15mL, or the like.
In one embodiment of the invention, in the step (b), the mass ratio of the edible mushroom slurry to the milk is 1: 1.2 to 1.8, preferably 1: 1.5.
In various embodiments, the ratio of the mass of the edible mushroom slurry to the milk in step (b) is at least one of 1: 1.2, 1: 1.3, 1: 1.4, 1: 1.5, 1: 1.6, 1: 1.7, 1: 1.8, and so on.
In one embodiment of the present invention, the emulsifier comprises any one or more of sodium caseinate, glyceryl monostearate and modified soya lecithin, preferably sodium caseinate.
Furthermore, the addition amount of the emulsifier is 0.01-0.02 percent of the sum of the mass of the edible mushroom slurry and the mass of the milk, and the preferred addition amount is 0.015 percent.
In one embodiment of the present invention, the ratio of lactobacillus fermentum to bifidobacterium longum in the fermentation broth is 1: 1 (0.8 to 1.2), preferably 1: 1.
Specifically, lactobacillus fermentum BNCC185342 can be used; bifidobacterium longum can be Bifidobacterium longum BNCC 185354.
Furthermore, the addition amount of the leavening agent is 0.01-0.02 percent of the sum of the mass of the edible mushroom pulp and the mass of the milk, and the preferable amount is 0.015 percent.
In one embodiment of the present invention, the conditions for the sealed fermentation include: the fermentation temperature is 37 +/-1 ℃, and the fermentation time is 2-3 d; preferably, the fermentation is carried out for 3d in a sealed manner at 37 ℃.
The invention adopts the fermentation conditions, can promote the proliferation of prebiotics, and ensures that the fermentation slurry is rich in various active factors and vitamins.
In one embodiment of the present invention, in the step (c), the fermentation slurry is irradiated with an electron beam. The energy of the electron beam was 10MeV and the power was 20 kW. The irradiation dose of the irradiation treatment is 0.5 kGy.
The electron beam irradiation mode is adopted, so that the sterilization and after-ripening effects can be realized.
In a specific embodiment of the invention, the edible auxiliary material is added in a powdery form, and the mass of the edible auxiliary material powder is 20-25% of the mass of the fermentation slurry subjected to electron beam irradiation treatment.
In different embodiments, the edible auxiliary material powder can be any one or more of fruit and vegetable powder, walnut powder, lily powder, burdock powder, medlar powder, hawthorn powder and the like, and can be added according to actual requirements.
The walnut contains high protein and a plurality of unsaturated fatty acids, and also contains a plurality of other neuroprotective components, including VE, folic acid, melatonin and antioxidant polyphenol; the lily polysaccharide contained in the lily has the functions of antioxidation, anti-aging and health care; the burdock contains arctiin and arctigenin, and has effects of regulating oxidation resistance, regulating immunity and nourishing brain; the fructus Lycii contains fructus Lycii polysaccharide and has neuroprotective effect; the fructus crataegi contains flavonoid, procyanidin, chlorogenic acid, epicatechin, etc., and has effects of relieving blood vessel barrier dysfunction and regulating nervous tension.
In one embodiment of the present invention, the molding method comprises: and extruding the mixed materials in a bean dissolving forming machine, and drying to obtain the dissolved beans. Preferably, the drying mode is vacuum freeze drying.
The obtained edible fungi dissolved bean is crisp and delicious by a freeze drying mode.
The invention also provides the edible fungi lysosome prepared by any preparation method.
The edible fungus soybean-dissolving powder can provide high-quality nutrient components and functional components for organisms, can improve the memory of children and old people, ensures the brain activity, and has good improvement effect on mental retardation and brain injury of children.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, based on conditions of high-temperature steam blanching curing, homogenizing, mixed fermentation and the like, the nutrition quality guarantee and the efficacy are maximized, the nutrition and functional components in the edible fungi are utilized to the maximum extent, high-quality nutritional components and active factors rich in the edible fungi are provided for organisms, and the digestion and absorption of human bodies are facilitated;
(2) the edible fungi soybean-dissolving powder can provide high-quality nutrient components and functional components for organisms, is beneficial to improving the nutritional status of hypomnesis, can improve the memory of children and old people, ensures the brain activity, and has good improvement effect on mental retardation and brain injury of children.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a photograph of a soybean-soluble edible fungus prepared in example 1 of the present invention.
Detailed Description
The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings and the detailed description, but those skilled in the art will understand that the following described embodiments are some, not all, of the embodiments of the present invention, and are only used for illustrating the present invention, and should not be construed as limiting the scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Some of the instrument and reagent information that may be employed in the embodiments of the present invention are as follows:
mechanically stirring the fermentation tank: the manufacturer is Shanghai Baoxing biological equipment engineering company;
a leavening agent: the research institute of biotechnology, including the lactobacillus fermentum BNCC185342 and the bifidobacterium longum BNCC185354 in the mass ratio of 1 to 1 in Beijing Beinanna Chuanglian union;
edible adjuvants include, but are not limited to, fruit and vegetable powder, walnut powder, lily powder, burdock powder, medlar powder, etc.; for example, the walnut powder and the lily powder can be adopted in a mass ratio of 1: 1.
Example 1
The embodiment provides a preparation method of an edible fungus lysosome, which comprises the following steps:
(1) high-temperature short-time steam blanching: taking 1kg of freshly picked needle mushrooms, and carrying out high-temperature short-time steam blanching to obtain 1.2kg of needle mushroom curing base materials; wherein the steam temperature is 132 ℃, and the blanching time is 52 s;
(2) homogenizing treatment and dynamic high-pressure micro-jet treatment: taking 1.2kg of needle mushroom cured base material in the step (1), adding 12kg of purified water, placing the base material in a homogenizer, carrying out pressure homogenization treatment for 3 times at 30MPa, pumping the material subjected to pressure homogenization treatment into a dynamic high-pressure micro-jet device, and treating for 2 times at 150MPa to obtain 12.3kg of needle mushroom slurry;
(3) fermentation treatment: mixing 12.3kg of needle mushroom pulp obtained in the step (2) with 18.5kg of pasteurized cow milk, placing the mixture in a 50L mechanical stirring fermentation tank, adding 4.62g of sodium caseinate and 4.62g of leavening agents (the leavening agents are lactobacillus fermentum BNCC185342 and bifidobacterium longum BNCC185354 in a mass ratio of 1: 1), and performing closed fermentation at 37 ℃ for 3d to obtain 30kg of fermented pulp;
(4) electron beam irradiation treatment: performing electron beam irradiation treatment on 30kg of the fermentation slurry obtained in the step (3), wherein the energy of an electron beam is 10MeV, the power is 20kW, and the irradiation dose is 0.5 kGy;
(5) mixing and forming: and (3) mixing the slurry subjected to the electron beam irradiation treatment in the step (4) with 7.5kg of edible auxiliary materials (the walnut powder and the lily powder in the mass ratio of 1: 1), uniformly stirring at a low temperature of less than or equal to 15 ℃, pumping into a bean dissolving forming machine, extruding the dissolved beans, drying in a vacuum freeze dryer until the water content is less than 5%, obtaining the edible mushroom dissolved beans, discharging, sealing and packaging.
The freeze-dried edible fungus lysosome is shown in figure 1.
Example 2
The embodiment provides a preparation method of an edible fungus lysosome, which comprises the following steps:
(1) high-temperature short-time steam blanching: taking 1kg of freshly picked needle mushrooms, and carrying out high-temperature short-time steam blanching to obtain 1.15kg of needle mushroom curing base materials; wherein the steam temperature is 128 ℃, and the blanching time is 55 s;
(2) homogenizing treatment and dynamic high-pressure micro-jet treatment: taking 1.15kg of needle mushroom cured base material in the step (1), adding 11.5kg of purified water, placing the base material in a homogenizer, carrying out pressure homogenization treatment for 3 times at 30MPa, pumping the material subjected to pressure homogenization treatment into a dynamic high-pressure micro-jet device, and treating for 2 times at 150MPa to obtain 11kg of needle mushroom slurry;
(3) fermentation treatment: mixing 11kg of needle mushroom pulp obtained in the step (2) with 16.5kg of pasteurized cow milk, placing the mixture in a 50L mechanical stirring fermentation tank, adding 4.125g of sodium caseinate and 4.125g of leavening agent (the leavening agent is lactobacillus fermentum BNCC185342 and bifidobacterium longum BNCC185354 in a mass ratio of 1: 1), and performing closed fermentation at 37 ℃ for 3 days to obtain 27.5kg of fermented pulp;
(4) electron beam irradiation treatment: performing electron beam irradiation treatment on 27.5kg of the fermentation slurry obtained in the step (3), wherein the energy of an electron beam is 10MeV, the power is 20kW, and the irradiation dose is 0.5 kGy;
(5) mixing and forming: and (3) mixing the slurry subjected to the electron beam irradiation treatment in the step (4) with 6.3kg of edible auxiliary materials (the walnut powder and the lily powder in the mass ratio of 1: 1), uniformly stirring at a low temperature of less than or equal to 15 ℃, pumping into a bean dissolving forming machine, extruding the dissolved beans, drying in a vacuum freeze dryer until the water content is lower than 5%, thus obtaining the edible mushroom dissolved beans, discharging, sealing and packaging.
Example 3
The embodiment provides a preparation method of an edible fungus lysosome, which comprises the following steps:
(1) high-temperature short-time steam blanching: taking 1kg of freshly picked needle mushrooms, and carrying out high-temperature short-time steam blanching to obtain 1.23kg of needle mushroom curing base materials; wherein the steam temperature is 130 ℃, and the blanching time is 56 s;
(2) homogenizing treatment and dynamic high-pressure micro-jet treatment: taking 1.23kg of needle mushroom cured base material in the step (1), adding 12.3kg of purified water, placing the base material in a homogenizer, carrying out pressure homogenization treatment for 3 times at 30MPa, pumping the material subjected to pressure homogenization treatment into a dynamic high-pressure micro-jet device, and treating for 2 times at 150MPa to obtain 12kg of needle mushroom slurry;
(3) fermentation treatment: mixing 11kg of needle mushroom pulp obtained in the step (2) with 18kg of pasteurized cow milk, placing the mixture in a 50L mechanical stirring fermentation tank, adding 4.35g of sodium caseinate and 4.35g of leavening agents (the leavening agents are lactobacillus fermentum BNCC185342 and bifidobacterium longum BNCC185354 in a mass ratio of 1: 1), and performing closed fermentation at 37 ℃ for 3 days to obtain 29.5kg of fermented pulp;
(4) electron beam irradiation treatment: performing electron beam irradiation treatment on 29.5kg of the fermentation slurry obtained in the step (3), wherein the energy of an electron beam is 10MeV, the power is 20kW, and the irradiation dose is 0.5 kGy;
(5) mixing and forming: and (3) mixing the slurry subjected to the electron beam irradiation treatment in the step (4) with 5.9kg of edible auxiliary materials (the walnut powder and the lily powder in the mass ratio of 1: 1), uniformly stirring at a low temperature of less than or equal to 15 ℃, pumping into a bean dissolving forming machine, extruding the dissolved beans, drying in a vacuum freeze dryer until the water content is less than 5%, thus obtaining the edible mushroom dissolved beans, discharging, sealing and packaging.
Comparative example 1
The method for preparing the edible fungus product of the comparative example 1 comprises the following steps:
(1) blanching with hot water: taking 1kg of freshly picked needle mushrooms, and blanching with hot water to obtain 0.8kg of needle mushroom cured base material; wherein the hot water temperature is 80 ℃, and the blanching time is 60 s;
(2) homogenizing treatment and dynamic high-pressure micro-jet treatment: taking 0.8kg of needle mushroom cured base material in the step (1), adding 8kg of purified water, placing the base material in a homogenizer, carrying out pressure homogenization treatment for 3 times at 30MPa, pumping the material subjected to pressure homogenization treatment into a dynamic high-pressure micro-jet device, and treating for 2 times at 150MPa to obtain 7.8kg of needle mushroom slurry;
(3) fermentation treatment: mixing 7.8kg of needle mushroom pulp obtained in the step (2) with 11.7kg of pasteurized cow milk, placing the mixture in a 50L mechanical stirring fermentation tank, adding 2.925g of sodium caseinate and 2.925g of a leavening agent (the leavening agent is lactobacillus fermentum BNCC185342 and bifidobacterium longum BNCC185354 in a mass ratio of 1: 1), and performing closed fermentation at 37 ℃ for 3 days to obtain 19.5kg of fermented pulp;
(4) electron beam irradiation treatment: performing electron beam irradiation treatment on 19.5kg of the fermentation slurry obtained in the step (3), wherein the energy of an electron beam is 10MeV, the power is 20kW, and the irradiation dose is 0.5 kGy;
(5) mixing and forming: and (3) mixing the slurry subjected to the electron beam irradiation treatment in the step (4) with 4.9kg of edible auxiliary materials (the walnut powder and the lily powder in the mass ratio of 1: 1), uniformly stirring at a low temperature of less than or equal to 15 ℃, pumping into a bean dissolving forming machine, extruding the dissolved beans, drying in a vacuum freeze dryer until the water content is lower than 5%, thus obtaining the edible mushroom dissolved beans, discharging, sealing and packaging.
Comparative example 2
The method for preparing the edible fungi lysosome in the comparative example 2 comprises the following steps:
(1) high-temperature short-time steam blanching: taking 1kg of freshly picked needle mushrooms, and carrying out high-temperature short-time steam blanching to obtain 1.21kg of needle mushroom cured base materials; wherein the steam temperature is 130 ℃, and the blanching time is 56 s;
(2) homogenizing: taking 1.21kg of needle mushroom cured base material in the step (1), adding 12.1kg of purified water, placing the mixture in a homogenizer, and homogenizing the mixture for 3 times under the pressure of 30MPa to obtain 11.7kg of needle mushroom slurry;
(3) fermentation treatment: mixing 11.7kg of needle mushroom pulp obtained in the step (2) with 17.5kg of pasteurized cow milk, placing the mixture in a 50L mechanical stirring fermentation tank, adding 4.388g of sodium caseinate and 4.388g of a leavening agent (the leavening agent is lactobacillus fermentum BNCC185342 and bifidobacterium longum BNCC185354 in a mass ratio of 1: 1), and performing closed fermentation at 37 ℃ for 3d to obtain 29kg of fermented pulp;
(4) electron beam irradiation treatment: performing electron beam irradiation treatment on 29kg of the fermentation slurry obtained in the step (3), wherein the energy of an electron beam is 10MeV, the power is 20kW, and the irradiation dose is 0.5 kGy;
(5) mixing and forming: and (3) mixing the slurry subjected to the electron beam irradiation treatment in the step (4) with 7.25kg of edible auxiliary materials (the walnut powder and the lily powder in a mass ratio of 1: 1), uniformly stirring at a low temperature of less than or equal to 15 ℃, pumping into a bean dissolving forming machine, extruding the dissolved beans, drying in a vacuum freeze dryer until the water content is lower than 5%, thus obtaining the edible mushroom dissolved beans, discharging, sealing and packaging.
Comparative example 3
The method for preparing the edible fungi lysosome in comparative example 3 comprises the following steps:
(1) high-temperature short-time steam blanching: taking 1kg of freshly picked needle mushrooms, and carrying out high-temperature short-time steam blanching to obtain 1.16kg of needle mushroom curing base materials; wherein the steam temperature is 129 ℃, and the blanching time is 55 s;
(2) homogenizing treatment and dynamic high-pressure micro-jet treatment: taking 1.16kg of needle mushroom cured base material in the step (1), adding 11.6kg of purified water, placing the base material in a homogenizer, carrying out pressure homogenization treatment for 3 times at 30MPa, pumping the material subjected to pressure homogenization treatment into a dynamic high-pressure micro-jet device, and treating for 2 times at 150MPa to obtain 11.9kg of needle mushroom slurry;
(3) fermentation treatment: mixing 11.9kg of needle mushroom pulp obtained in the step (2) with 17.85kg of pasteurized cow milk, placing the mixture in a 50L mechanical stirring fermentation tank, adding 4.4625g of a leaven (Danisco YO-MIX300, Danisco Co., Ltd.) and carrying out closed fermentation at 37 ℃ for 3d to obtain 29.5kg of fermented pulp;
(4) electron beam irradiation treatment: performing electron beam irradiation treatment on 29.5kg of the fermentation slurry obtained in the step (3), wherein the energy of an electron beam is 10MeV, the power is 20kW, and the irradiation dose is 0.5 kGy;
(5) mixing and forming: and (3) mixing the slurry subjected to the electron beam irradiation treatment in the step (4) with 5.9kg of edible auxiliary materials (the walnut powder and the lily powder in the mass ratio of 1: 1), uniformly stirring at a low temperature of less than or equal to 15 ℃, pumping into a bean dissolving forming machine, extruding the dissolved beans, drying in a vacuum freeze dryer until the water content is less than 5%, thus obtaining the edible mushroom dissolved beans, discharging, sealing and packaging.
Comparative example 4
The method for preparing the edible fungi lysosome of comparative example 4 includes the following steps:
(1) high-temperature short-time steam blanching: taking 1kg of freshly picked needle mushrooms, and carrying out high-temperature short-time steam blanching to obtain 1.07kg of needle mushroom curing base materials; wherein the steam temperature is 131 ℃, and the blanching time is 54 s;
(2) homogenizing treatment and dynamic high-pressure micro-jet treatment: taking 1.07kg of needle mushroom cured base material in the step (1), adding 10.7kg of purified water, placing the base material in a homogenizer, carrying out pressure homogenization treatment for 3 times at 30MPa, pumping the material subjected to pressure homogenization treatment into a dynamic high-pressure micro-jet device, and treating for 2 times at 150MPa to obtain 10kg of needle mushroom slurry;
(3) fermentation treatment: mixing 10kg of needle mushroom pulp obtained in the step (2) with 15kg of pasteurized cow milk, placing the mixture in a 50L mechanical stirring fermentation tank, adding 3.75g of sodium caseinate and 3.75g of leavening agents (the leavening agents are lactobacillus fermentum BNCC185342 and bifidobacterium longum BNCC185354 in a mass ratio of 1: 1), and performing closed fermentation at 37 ℃ for 3 days to obtain 24.6kg of fermented pulp;
(4) mixing and forming: and (3) mixing the slurry obtained in the step (3) with 5.6kg of edible auxiliary materials (the walnut powder and the lily powder in a mass ratio of 1: 1), stirring uniformly at a low temperature of less than or equal to 15 ℃, pumping into a bean dissolving forming machine, extruding dissolved beans, drying in a vacuum freeze dryer until the water content is less than 5%, obtaining edible mushroom dissolved beans, discharging, sealing and packaging.
Experimental example 1
In order to comparatively illustrate the performance of the edible fungus preparations of examples and comparative examples of the present invention, evaluations were made from appearance, texture, aroma, color and taste.
The edible fungi soluble beans prepared by the preparation method of the embodiment 1-3 are crisp and delicious, and have the advantages of good appearance forming, compactness, rich fragrance, uniform color, good color and luster, and good taste and mouthfeel.
The hot water blanching of comparative example 1 affected the color and flavor of the product, resulting in deterioration; the homogenization of comparative example 2 affected the texture and taste of the product, resulting in deterioration; the fermentation method of comparative example 3 affects the texture, taste and smell of the product, resulting in deterioration; comparative example 4, which was not electron beam treated, affected the taste and flavor of the product, resulting in deterioration.
Experimental example 2
Morris water maze positioning navigation and space exploration test
The Morris water maze experiment is based on the characteristic that a rat naturally swims but is averse to water, the Morris water maze is applied to force the rat to swim, a platform hidden in water is learned and searched, and the learning and memory capacity of the rat on spatial position sense and direction sense (spatial positioning) is tested.
Healthy SPF male SD rats 70 at 8 weeks of age were purchased from research center for laboratory animals in Hubei province, weight (280. + -.20 g). The rats are raised in laboratory animal houses of university of agriculture in Huazhong, the raising room temperature is 25 +/-1 ℃, the humidity is 50% +/-10%, the illumination lx of animals is realized, and the light and shade alternation time in day and night is 12/12. The rats were fed with standard feed and water was allowed to drink freely. All animal experiment procedures are strictly carried out according to the relevant guidelines of experimental animal management and protection.
After 7 days of ad libitum feeding and adaptive feeding, the 70 numbers were randomly assigned to 7 groups of 10 rats each. The edible fungi lysol of example 1, example 2, example 3, comparative example 1, comparative example 2, comparative example 3 and comparative example 4 was administered to each group, and gavage was continued for 5 weeks at 2g/Kg/d, training was started the next day after the last administration, and the training period was continued until the end of the test.
Positioning navigation: the diameter circular pool is divided into four quadrants with equal sizes I, II, III and IV, and a circular platform is placed in any quadrant. Before a positioning navigation experiment is carried out, an acquired training is carried out on a rat, namely one of four starting positions of east, west, south and north is randomly selected, the head of the rat is placed in water towards the wall of a pool, and the time(s) when the animal finds an underwater platform is recorded. In the first few training sessions, if this time exceeds 90s, the animal is directed to the platform. The animals were allowed to rest on the platform for 15s, removed, wiped dry, placed under a 150W incandescent lamp for 5min, and returned to the dry cage. Each animal is trained for 4 times every day, the interval between two times of training is 15-20 min, and training is continuously carried out for 3 days. And 4d, performing a positioning navigation experiment, and recording the time and total swimming route required by the rat to find the platform by using the computer as an index for measuring the learning and memory capacity of the experimental animal. The distance traveled by the rats since 4d and the average speed of the rats' swimming were also recorded to reflect the physical and mental status of the rats.
Space exploration: and (4) removing the platform the next day after the positioning navigation experiment is finished, putting the animal into the water from the opposite side of the quadrant where the original platform is positioned, and starting the exploration experiment for 90 s. The computer records the number of times that the rat passes through the platform within 90s, the target quadrant time and the first time of arriving at the original platform, and the times are used as indexes for detecting the spatial memory of the rat. Table 1 shows the results of the rat localization navigation and space exploration experiments.
TABLE 1 rat positioning navigation, space exploration experimental results
Figure BDA0002356885450000141
As can be seen from Table 2, the total route comparison of the platform found in 90s, the comparative examples are all higher than the examples, wherein the swimming distance of the mice in the group of comparative example 3 is longest; the average speed comparison, which is lower than that of the comparative examples, shows that the average speed of the rats in the group of the comparative example 3 is the slowest, which shows that the learning ability of the rats is significantly influenced by the different implementation results of the present invention.
In the space exploration test, the time for reaching the original platform for the first time is compared, and the time for the comparison example 2 is the longest; the comparison of the number of platform crossings shows that the comparative examples are all lower than the examples, wherein the number of crossings of the comparative example 3 is the least, which indicates that the different implementation results of the present invention have a significant effect on the spatial memory capability of rats.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims (10)

1. The preparation method of the special diet edible fungus soybean meal for improving intelligence and strengthening brain is characterized by comprising the following steps:
(a) mixing the edible fungus curing base material with water, and carrying out homogenization treatment and dynamic high-pressure micro-jet treatment to obtain edible fungus slurry;
(b) mixing the edible mushroom slurry with cow milk, and performing sealed fermentation under the action of an emulsifier and a starter to obtain a fermentation slurry;
(c) after the fermented slurry is subjected to electron beam irradiation treatment, mixing the fermented slurry with edible auxiliary materials, and carrying out forming treatment;
the preparation method of the edible fungus cured base material comprises the following steps: performing steam blanching treatment on the edible fungus raw material;
the leaven comprises lactobacillus fermentum and bifidobacterium longum.
2. The method for preparing edible fungi lysosome according to claim 1, wherein the conditions of steam blanching include: the temperature of the steam is 128-132 ℃; the steam blanching time is 52-56 s.
3. The preparation method of the edible fungi lysosome according to claim 1 or 2, characterized in that the pressure of the dynamic high-pressure micro-jet treatment is 145-155 MPa, preferably 148-152 MPa;
preferably, the number of times of the dynamic high-pressure microjet treatment is 1-3, preferably 2;
preferably, the pressure of the homogenization treatment is 25-35 MPa;
more preferably, the number of homogenization treatments is 2 to 4.
4. The method for preparing edible fungi lysosome according to claim 3, wherein in the step (c), the energy of the electron beam is 10MeV, and the power is 20 kW; the irradiation dose of the irradiation treatment is 0.5 kGy.
5. The method for preparing the edible fungi lysosome according to claim 1 or 2, wherein in the step (a), the ratio of the edible fungi ripening base material to the water is 1 g/8-15 mL;
preferably, in the step (b), the mass ratio of the edible mushroom slurry to the milk is 1: 1.2-1.8.
6. The method for preparing edible fungi lyso-bean according to claim 1 or 2, characterized in that the emulsifier comprises any one or more of sodium caseinate, glyceryl monostearate and modified soybean phospholipids, preferably sodium caseinate;
preferably, the addition amount of the emulsifier is 0.01-0.02% of the sum of the mass of the edible mushroom slurry and the mass of the milk.
7. The method for producing lysed edible fungi according to claim 1 or 2, wherein the ratio of lactobacillus fermentum to bifidobacterium longum in the fermentation broth is 1: 0.8 to 1.2;
preferably, the addition amount of the leavening agent is 0.01-0.02% of the sum of the mass of the edible mushroom pulp and the mass of the milk;
preferably, the conditions for the sealed fermentation include: the fermentation temperature is 37 +/-1 ℃, and the fermentation time is 2-3 d.
8. The method for preparing the edible fungi lysosome according to claim 1 or 2, characterized in that the edible fungi comprise any one or more of flammulina velutipes, stropharia rugoso-annulata, black fungus, bolete and white ginseng fungi, preferably flammulina velutipes;
preferably, the mass of the edible auxiliary materials is 20-25% of the mass of the fermentation slurry subjected to electron beam irradiation treatment.
9. The method for preparing edible fungi lysosomes according to claim 1 or 2, wherein the shaping method comprises: extruding the mixed materials in a bean dissolving forming machine, and drying to obtain dissolved beans;
preferably, the drying mode is vacuum freeze drying.
10. The edible fungi lysosome prepared by the method for preparing the edible fungi lysosome according to any one of claims 1 to 9.
CN202010010233.5A 2020-01-06 2020-01-06 Special diet edible fungus dissolved bean capable of benefiting intelligence and strengthening brain and preparation method thereof Pending CN111034794A (en)

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Application publication date: 20200421