CN112869134A - Cordyceps sinensis, Guiyuan mushroom fungus quality, health food and preparation method thereof - Google Patents
Cordyceps sinensis, Guiyuan mushroom fungus quality, health food and preparation method thereof Download PDFInfo
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- CN112869134A CN112869134A CN202011640030.0A CN202011640030A CN112869134A CN 112869134 A CN112869134 A CN 112869134A CN 202011640030 A CN202011640030 A CN 202011640030A CN 112869134 A CN112869134 A CN 112869134A
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation, decoction
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/39—Complex extraction schemes, e.g. fractionation or repeated extraction steps
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
- A61K2236/51—Concentration or drying of the extract, e.g. Lyophilisation, freeze-drying or spray-drying
Abstract
The invention provides a preparation method of mycosin of mushroom in a cordyceps Guiyuan, which comprises the following steps: s1, crushing the substrate raw materials including longan pulp, coix seed, medlar, red date and nutrient supplement, mixing with calcium carbonate, adding K2HPO4Mixing and sterilizing; s2, inoculating the mother tuckahoe seeds under aseptic conditions, and performing constant-temperature culture and fermentation at 22-24 ℃ 25-30 d; s3, drying the total fermentation product at 65-80 ℃ until the water content is 9-11 wt%, namely the mycophenolin of the cordyceps guiyuyuan mushroom. The Cordyceps Guiyuan mushroom has rich nutrient value, and has effects of nourishing blood, tranquilizing mind, regulating menstrual period, and protecting cold uterus.
Description
Technical Field
The invention relates to a cordyceps sinensis and cinnamomum japonicum mycobactin, a health food and a preparation method thereof, and belongs to the technical field of health foods.
Background
In modern society, many workplace women have high working pressure at ordinary times, and when taking care of families, the women are often over-tired, which causes deficiency of qi and blood, cold womb, menstrual disorder and the like. At present, cordyceps, ganoderma lucidum, wheat, longan pulp, coix seed, medlar, red date and other food and medicine raw materials are mostly adopted in food, health food and medicines, single or compound raw materials are directly boiled into porridge, made into cakes and decocted into soup, or the raw materials are directly prepared into preparation products such as wine, decocted paste, powder, pills, tea, mixture, granules, syrup, oral liquid, beverage and the like according to the conventional traditional Chinese medicine preparation technology, and the preparation products have certain effects of nourishing blood, soothing nerves, regulating menstrual period and protecting uterus cold for women, but the effects are not ideal.
Disclosure of Invention
The invention provides a cordyceps sinensis and cinnamomum japonicum mycoderm lignin, a health food and a preparation method thereof, which can effectively solve the problems.
The invention is realized by the following steps:
a preparation method of mycostatin of mushroom in Cordyceps and Guiyuan comprises the following steps:
s1, crushing the substrate raw materials including longan pulp, coix seed, medlar, red date and nutrient supplement, mixing with calcium carbonate, adding K2HPO4Mixing and sterilizing;
s2, inoculating the mother tuckahoe seeds under aseptic conditions, culturing and fermenting at constant temperature of 22-24 ℃ for 25-30 days,
s3, drying the total fermentation product at 65-80 ℃ until the water content is 9-11 wt%, namely the mycophenolin of the cordyceps guiyuyuan mushroom.
For further improvement, the matrix raw materials comprise, by weight, 14-18% of longan meat, 5-9% of semen coicis, 5-9% of fructus lycii, 22.45-26% of red dates, 36-53% of nutrient supplements, 0.5-1.8% of calcium carbonate, K2HPO40.05-0.2%, and the balance of water.
As a further improvement, the nutrient supplement is one or more of corn, millet or wheat.
As a further improvement, the crushing is carried out to obtain particles with the size of 1-3 mm.
As a further improvement, the inoculation amount of the inoculation is 1.5-5 cm per 350-700 g of matrix raw material2The cultured Poria cocos mother seeds are screened in advance.
A Cordyceps militaris and Guiyuan mushroom bacteriotoxin prepared by the method is provided.
A method for preparing a health food by utilizing the mycophenolin of the cordyceps sinensis and cinnamomum japonicum thunb comprises the following steps:
s4, weighing the base materials in proportion: the cordyceps Guiyuan mushroom fungus lignin, the cordyceps militaris, the fermented soybean, the honey, the complex enzyme and the preservative;
s5, soaking Cordyceps, Armillaria mellea, Cordyceps militaris and fermented soybean in 5-8 times of cold water for 0.5-1.5 h, heating to 100 deg.C, decocting for 0.5-1.5 h, and separating solid and liquid to obtain extractive solution A; adding 3-5 times of water by weight into the fungus residues, decocting for 0.5-1 h at 100 ℃, carrying out solid-liquid separation, and removing residues to obtain an extracting solution B; mixing the extract A and the extract B, concentrating at 50-70 ℃ until the weight is 1.2-2.5 times of the total weight of the base material, and adjusting the pH value of the concentrated solution to 5.3-5.7 by using a proper amount of potassium carbonate;
s6, adding a complex enzyme consisting of protease, amylase, cellulase and pectinase into the concentrated solution, stirring uniformly, performing static enzymolysis for 1.5-2.5 h at 38-48 ℃, stirring and performing dynamic enzymolysis for 1h at 65-75 ℃, and then heating to 100 ℃ to inactivate enzyme for 5-15 min;
s7, adding honey, heating to 100 ℃, maintaining for 15-20 min, filtering while hot, standing the filtrate at room temperature for 6-24 h, absorbing supernatant, adjusting the weight of the supernatant to be 1.2-2.5 times of the total weight of the base material by using distilled water, adding a preservative, and stirring uniformly;
s8, sucking the clear liquid after standing and precipitating by a siphon method, filtering and packaging to obtain the health food.
As a further improvement, the formula of the base material comprises, by weight, 5-15 parts of cordyceps sinensis and cinnamomum japonicum champ mycoderm mycophenolic acid, 1-3 parts of cordyceps militaris, 2-5 parts of fermented soybean, 4-6 parts of honey, 0.06-0.1 part of complex enzyme and 0.006-0.011 part of preservative.
As a further improvement, the formula of the compound enzyme comprises 0.022-0.032 parts of protease, 0.018-0.028 parts of amylase, 0.01-0.02 parts of cellulase and 0.01-0.02 parts of pectinase by weight.
A health food prepared by the above method.
The invention has the beneficial effects that:
the prepared cordyceps sinensis and cinnamomum cassia presl mycobacteriotoxin and health food have obvious effects on nourishing blood, soothing nerves, regulating menstrual period, protecting uterus cold and the like.
The prepared cordyceps Guiyuan mushroom mycoplasm changes tissues and components in a holorhic matrix by utilizing catalysis and modification effects of an original enzyme system in microbial cells and a newly generated enzyme in a fermentation process, so that the nutritional value is improved, and the cordyceps Guiyuan mushroom mycoplasm has a regulating effect on normal physiology of a human body and has a preventing, inhibiting or treating effect on diseases.
The multifunctional health food prepared from the cordyceps sinensis and cinnamomum cassia presl mycoprotein is further prepared by adopting enzymolysis technical measures, namely, through the catalysis and modification effects of the compound enzyme, certain macromolecular substances in the multifunctional health food are cracked into safe micromolecular substances which are related to the macromolecular substances in the structure and have more edible value, health care value or medicinal value, and the probability of anaphylactic reaction on allergic constitutions such as ginseng, cordyceps sinensis and the like is reduced.
The preparation method of the mycophenolin of the cordyceps sinensis and cinnamomum cassia presl is solid fermentation, avoids the high equipment cost and power consumption cost of the traditional liquid fermentation, and reduces the production cost. .
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the embodiments of the present invention will be described in detail and completely with reference to the accompanying drawings. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of embodiments of the invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
In the description of the present invention, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
The invention provides a preparation method of mycosin of cordyceps Guiyuan mushroom, which comprises the following steps:
s1, smashing the substrate raw materials including longan pulp, coix seeds, medlar, red dates and nutrient supplements, mixing the smashed materials with calcium carbonate, adding K2HPO4, mixing, and sterilizing;
s2, inoculating the mother poria cocos seeds under aseptic conditions, and carrying out constant-temperature culture and fermentation at 22-24 ℃ for 25-30 d; the fermentation process utilizes the catalysis and modification of the original enzyme system in microbial cells and the newly produced enzyme in the fermentation process to change the tissues and components in the holo-matrix and improve the nutritive value. The fermentation temperature and the fermentation temperature are critical, and the nutrient content of the fermentation product is optimal in the range.
S3, drying the total fermentation product at 65-80 ℃ until the water content is 9-11 wt%, namely the mycophenolin of the cordyceps guiyuyuan mushroom. An important characteristic of the cordycepin of the cordyceps Guiyuan mushroom is that the cordycepin has more component types which are mainly divided into four parts: the mycophenolin of the cordyceps Guiyuan mushroom contains a large amount of thalli, most of which are mycelia, and sometimes also contain primordium of fruit body (such as tuckahoe); secondly, various secondary metabolites are formed after primary metabolites and substrates generated in the thallus metabolism process are fermented; ③ active ingredients which are inherent in the raw materials which form the fermentation substrate but are not catalyzed or modified by the enzymes of fungi; fourthly, a small amount of residual matrix which is not completely decomposed and utilized by the fungi. The invention utilizes the first three components as health-care or medicinal parts.
Another important feature of the present invention is that the ferment is a mixture of total fermentation products, in which the thalli cannot be separated from the residual matrix containing primary and secondary metabolites and after the fermentation of the fungi has been terminated, the production process aimed at obtaining the mycoplasm, i.e. the total fermentation product, is called a solid fermentation process, which mycoplasm (cordyceps and cinnamomum mycophenolate), also belongs to biotechnological products.
For further improvement, the matrix raw materials comprise, by weight, 14-18% of longan meat, 5-9% of semen coicis, 5-9% of fructus lycii, 22.45-26% of red dates, 36-53% of nutrient supplements, 0.5-1.8% of calcium carbonate, K2HPO40.05-0.2%, and the balance of water.
As a further improvement, the nutrient supplement is one or more of corn, millet or wheat.
As a further improvement, the crushing is carried out to obtain particles with the size of 1-3 mm.
As a further improvement, the inoculation amount of the inoculation is 1.5-5 cm per 350-700 g of matrix raw material2The cultured Poria cocos mother seeds are screened in advance.
A Cordyceps militaris and Guiyuan mushroom bacteriotoxin prepared by the method is provided.
The invention also provides a method for preparing health-care food by utilizing the cordyceps sinensis and cinnamomum japonicum champ lignin, which comprises the following steps:
s4, weighing the base materials in proportion: the cordyceps Guiyuan mushroom fungus lignin, the cordyceps militaris, the fermented soybean, the honey, the complex enzyme and the preservative;
s5, soaking Cordyceps, Armillaria mellea, Cordyceps militaris and fermented soybean in 5-8 times of cold water for 0.5-1.5 h, heating to 100 deg.C, decocting for 0.5-1.5 h, and separating solid and liquid to obtain extractive solution A; adding 3-5 times of water by weight into the fungus residues, decocting for 0.5-1 h at 100 ℃, carrying out solid-liquid separation, and removing residues to obtain an extracting solution B; mixing the extract A and the extract B, concentrating at 50-70 ℃ until the weight is 1.2-2.5 times of the total weight of the base material, and adjusting the pH value of the concentrated solution to 5.3-5.7 by using a proper amount of potassium carbonate;
s6, adding a complex enzyme consisting of protease, amylase, cellulase and pectinase into the concentrated solution, stirring uniformly, performing static enzymolysis for 1.5-2.5 h at 38-48 ℃, stirring and performing dynamic enzymolysis for 1h at 65-75 ℃, and then heating to 100 ℃ to inactivate enzyme for 5-15 min;
s7, adding honey, heating to 100 ℃, maintaining for 15-20 min, filtering while hot, standing the filtrate at room temperature for 6-24 h, absorbing supernatant, adjusting the weight of the supernatant to be 1.2-2.5 times of the total weight of the base material by using distilled water, adding a preservative, and stirring uniformly;
s8, sucking the clear liquid after standing and precipitating by a siphon method, filtering and packaging to obtain the health food.
As a further improvement, the formula of the base material comprises, by weight, 5-15 parts of cordyceps sinensis and cinnamomum japonicum champ mycoderm mycophenolic acid, 1-3 parts of cordyceps militaris, 2-5 parts of fermented soybean, 4-6 parts of honey, 0.06-0.1 part of complex enzyme and 0.006-0.011 part of preservative.
As a further improvement, the formula of the compound enzyme comprises 0.022-0.032 parts of protease, 0.018-0.028 parts of amylase, 0.01-0.02 parts of cellulase and 0.01-0.02 parts of pectinase by weight.
The invention also provides a health food prepared by the method.
The raw materials, food additives, preservatives and other materials in the invention are all added according to the national standard.
The health food has the advantages that most of non-application parts such as ineffective components, tissues or impurities in the mycophenolic acid of the cordyceps Guiyuan mushroom are removed, the dosage is reduced, the health care effect or the clinical curative effect is improved, the original side effect or adverse reaction of part of base materials in the product formula is reduced or eliminated, and the health food is rich in nutrition, convenient to take, good in taste, free of chemical sweetening agents, non-toxic and harmless to a human body, and has the effects of nourishing blood, soothing the nerves and conditioning menstrual period. Therefore, compared with the traditional method of directly taking the sclerotium of poria cocos and the fruiting body of ganoderma lucidum as application parts and the raw materials of the fermentation substrate which is not fermented, the cordyceps-cinnamomum burmanii mushroom mycoplasm and the preparation product thereof have the advantages of richer nutrient components, more remarkable health-care function, wider suitable people, and safer and more reliable diet, and have the excellent attributes of health-care food, namely three major factors of nutrition, functionality and safety.
The following examples are given to illustrate the present invention.
Example 1
(1) Weighing 46kg of wheat, 16kg of longan meat, 6kg of coix seeds, 6kg of medlar, 25kg of red dates, 0.9kg of calcium carbonate and 0.1kg of monopotassium phosphate;
(2) preparing a fermentation substrate: firstly, taking wheat, longan meat, coix seeds, barbary wolfberry fruits and red jujubes, mixing and crushing the wheat, the longan meat, the coix seeds, the barbary wolfberry fruits and the red jujubes into particles with the size of 1-3 mm, adding calcium carbonate, mixing the calcium carbonate and the mixture to obtain a mixture, dissolving potassium dihydrogen phosphate in required water, combining the mixture and stirring uniformly, then putting the mixture into conventional strain bottles (hereinafter referred to as fermentation bottles) with the capacity of 750-1500 ml, loading 350-700 g dry substrate in each bottle on average, cleaning the inside and the outside of a bottle opening with clean water, and plugging a cotton plug or a cover;
(3) and (3) sterilizing a fermentation substrate: the bottled fermentation substrate is pressurized at 1.4-1.5 kg/cm2Sterilizing at 125-127 ℃ for 90-100 min, taking out a fermentation bottle after sterilization, and cooling to below 30 ℃;
(4) inoculating a fermentation substrate: placing the cooled fermentation bottles in an inoculation chamber or an ultra-clean workbench, and respectively inoculating 2cm of each bottle according to the conventional aseptic operation requirement2The tuckahoe test tube slant mother seeds with the size which are cultured in advance according to a conventional method;
(5) fermenting a substrate: placing the inoculated fermentation bottle in a constant temperature room at 22-24 ℃ for culture fermentation for 28 d;
(5) drying the fermented product: respectively taking out total fermented products, namely wet mycoplasm from fermentation bottles after fermentation is ended (namely the fermentation substrate fully grows with the white mycelium from top to bottom and then maintains 2-3 d as the optimal fermentation ending period), and drying at 65-75 ℃ until the water content is 9-11%, namely obtaining dry mycoplasm, namely the mycoplasm of the cordyceps guiyuan mushroom.
Example 2
(1) Weighing 10Kg of mycoprotein of cordyceps guiyuan mushroom prepared in the embodiment 1, 2Kg of cordyceps militaris, 4Kg of fermented soybean, 5.5Kg of honey, 0.03Kg of protease, 0.025Kg of amylase, 0.018Kg of cellulase, 0.018Kg of pectinase and 0.01Kg of preservative potassium sorbate;
(2) extraction: firstly, taking cordyceps sinensis, longan and mushroom fungus lignin, cordyceps militaris and fermented soybean in a formula, mixing, adding 5-8 times of cold water, soaking for 1h, heating to 100 ℃, decocting for 1h, carrying out solid-liquid separation to obtain an extracting solution A, and filtering; adding 3-5 times of water into the mushroom dregs, decocting for 0.5h at 100 ℃, carrying out solid-liquid separation, removing residues to obtain an extracting solution B, and filtering;
(3) concentration: mixing the filtrate A and the filtrate B, concentrating at 50-70 ℃ until the total volume is 2.8-2.9 ten thousand ml, and adjusting the pH value of the concentrated solution to 5.3-5.7 by using a proper amount of potassium carbonate;
(4) enzymolysis and enzyme deactivation: adding an enzyme agent into the concentrated solution at a temperature below 50 ℃ and stirring uniformly, placing the concentrated solution in a reactor for static enzymolysis at 38-48 ℃ for 2 hours, and after dynamic enzymolysis at 65-75 ℃ for 1 hour, heating to 100 ℃ for enzyme deactivation for 10 min;
(5) precipitation and blending: adding honey into the concentrated solution after enzyme deactivation, heating to 100 ℃, maintaining for 15-20 min, filtering while hot, standing the filtered solution at room temperature for 6-24 h, absorbing supernatant, adjusting the supernatant to 2.2 ten thousand ml by using distilled water, adding a preservative, and stirring uniformly;
(6) standing and precipitating at low temperature: placing the blended supernatant into a settling tank, standing and precipitating at once for 3-10 d in a low-temperature room at 2-8 ℃ (or directly performing the following steps of filling, sealing and the like after finely filtering the blended supernatant by a filter without the low-temperature standing and precipitating process);
(7) filling and sealing: sucking the clarified liquid after low-temperature standing and precipitating by a siphon method, filtering, filling and sealing;
(8) and (3) sterilization and cooling: and (3) sterilizing the filled and sealed clear liquid in water bath at the temperature of 80-90 ℃ for 40-60 min, and forcibly cooling after sterilization to obtain the cordyceps and cinnamomum japonicum health-care product containing mycophenolic substances.
The product of example 2 was tested by the institute of chemical and physical research, the institute of academy of sciences of china, and the test results are shown in table 1 below:
TABLE 1
The product of example 2 was tested by the conversion medicine center of the university of Xiamen, college of medicine, and the results are shown in Table 2.
TABLE 2
Test example 1
The test population is 20-40 years old female population, and is deficient in qi and blood at ordinary times, irregular in menstruation, cold in uterus, poor in sleep and afraid of uncooked and cold food. 20 persons participating in the test population took 30-50mL of the product of example 2 per day for 30 days, before going to bed each day. The test results were as follows:
the concentration of hemoglobin and hemoglobin in blood is increased, the number of people is 8, the number of people returns to the normal value of 120-160, and the improvement rate is 40%;
the number of people with obvious body feeling (blood acceleration, body warming and stomach warming) is 7 within 30 minutes, and the improvement rate is 40 percent;
the sleep is improved by 16 people who can not have cold hands and feet before sleeping in winter, and the improvement rate is 80 percent;
in each holiday period of the month, the menstrual period returns to normal, the number of the patients with lochia is 8, and the improvement rate is 40%;
the improvement rate is 50% for people who are afraid of uncooked and cold food, have poor intestines and stomach and suffer from stomach diseases in normal times;
the number of people drinking high alcohol can increase and relieve the effect of alcohol (accelerate alcohol carbohydrate decomposition) by 14, and the improvement rate is 70%.
Typical cases
Xu certain, woman, age 29 years, airline group female crew. Before taking, the immunity of the body is low, the spleen and the stomach are deficient and cold, menstrual pain in physiological period and poor appetite sleep, and hemoglobin is lower than a normal level through conventional blood detection in the past. After the product of example 2 is taken, 30-50mL per day, after 30 days, fatigue is reduced, hemoglobin reaches a normal level through blood routine detection, the phenomenon of dysmenorrheal disappears, and the original iron-deficiency anemia returns to a normal value.
For a certain leaf, before taking, the body feels heavy fatigue, the face is pale, the limbs are cold, the appetite is poor, and the sleep is poor, and the patient often has loose stool. Blood routine detection hemoglobin is below normal (Hb 103G/L WBC 4.4). After taking the product of example 2, 30-50 mL/day, after 30 days, the gastrointestinal function is obviously improved, the fatigue is reduced, and the hemoglobin is detected to be normal level (Hb 112G/L WBC 5.0) by the blood routine. After long-term use, the fatigue feeling and the sleep quality are obviously improved, the face color is ruddy, the diet is normal, and the phenomenon of loose stool is controlled. Blood routinely measures hemoglobin to a normal, better level. (Hb 125G/L. WBC 5.9), the gradual rise of white blood cells, which proves that the product is helpful for the immune function, basal metabolism and disease resistance of human body.
Wen (wen one), woman (woman), age: a airline group female attendant at age 25. Before taking, the body has immunity underground and is easy to catch a cold; pale face, anemia, irregular menstruation, poor appetite and sleep, often loose stool. Hemoglobin is lower than normal level through routine blood testing. After taking the product of example 2, 30-50mL per day, after 30 days, the mental state is good, the fatigue is reduced, and the hemoglobin reaches the normal level and is white blood cells according to the routine blood test. The long-term insisting on taking the health care wine can obviously improve the fatigue feeling and the sleep quality, the face color is ruddy, the physiological period is regular, the dysmenorrheal is avoided, the diet is normal, and the menstrual period is smooth and the dysmenorrheal is avoided. Blood routinely measures hemoglobin to a normal, better level. The gradual rise of leucocytes proves that the taking of the product is helpful for the human body immune function, basal metabolism and disease resistance.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of mycostatin of mushroom grass in a cordyceps Guiyuan is characterized by comprising the following steps:
s1, crushing the substrate raw materials including longan pulp, coix seed, medlar, red date and nutrient supplement, mixing with calcium carbonate, adding K2HPO4Mixing and sterilizing;
s2, inoculating the mother tuckahoe seeds under aseptic conditions, and culturing and fermenting at constant temperature of 22-24 ℃ for 25-30 days
S3, drying the total fermentation product at 65-80 ℃ until the water content is 9-11 wt%, namely the mycophenolin of the cordyceps guiyuyuan mushroom.
2. The preparation method of the mycorrhizin of the cordyceps and longan mushrooms as claimed in claim 1, wherein the matrix raw materials comprise, by weight, 14-18% of longan meat, 5-9% of semen coicis, 5-9% of wolfberry fruits, 22.45-26% of red dates, 36-53% of nutrient supplements, 0.5-1.8% of calcium carbonate and K2HPO40.05-0.2%, and the balance of water.
3. The method for preparing cordyceps guiyuan mushroom bacteriocin according to claim 1, wherein the nutrient supplement is one or more of corn, millet or wheat.
4. The method for preparing cordyceps sinensis and cinnamomum japonicum mycobactin according to claim 1, wherein the crushing is carried out to obtain particles with the size of 1-3 mm.
5. The method for preparing mycostatin of mushroom in cordyceps and cinnamomum japonicum according to claim 1, wherein the inoculation amount is 1.5-5 cm for every 350-700 g of matrix raw material2The cultured Poria cocos mother seeds are screened in advance.
6. A cordyceps Guiyuan mushroom bacteriocin prepared according to the method of claims 1 to 5.
7. A method for preparing a health food by using the cordyceps Guiyuan mushroom bacteriophages of claim 6, is characterized by comprising the following steps:
s4, weighing the base materials in proportion: the cordyceps Guiyuan mushroom bacteriophages of claim 6, cordyceps militaris, fermented soybean, honey, complex enzyme and preservative;
s5, soaking Cordyceps, Armillaria mellea, Cordyceps militaris and fermented soybean in 5-8 times of cold water for 0.5-1.5 h, heating to 100 deg.C, decocting for 0.5-1.5 h, and separating solid and liquid to obtain extractive solution A; adding 3-5 times of water by weight into the fungus residues, decocting for 0.5-1 h at 100 ℃, carrying out solid-liquid separation, and removing residues to obtain an extracting solution B; mixing the extract A and the extract B, concentrating at 50-70 ℃ until the weight is 1.2-2.5 times of the total weight of the base material, and adjusting the pH value of the concentrated solution to 5.3-5.7 by using a proper amount of potassium carbonate;
s6, adding a complex enzyme consisting of protease, amylase, cellulase and pectinase into the concentrated solution, stirring uniformly, performing static enzymolysis for 1.5-2.5 h at 38-48 ℃, stirring and performing dynamic enzymolysis for 1h at 65-75 ℃, and then heating to 100 ℃ to inactivate enzyme for 5-15 min;
s7, adding honey, heating to 100 ℃, maintaining for 15-20 min, filtering while hot, standing the filtrate at room temperature for 6-24 h, absorbing supernatant, adjusting the weight of the supernatant to be 1.2-2.5 times of the total weight of the base material by using distilled water, adding a preservative, and stirring uniformly;
s8, sucking the clear liquid after standing and precipitating by a siphon method, filtering and packaging to obtain the health food.
8. The method as claimed in claim 6, wherein the base material comprises, by weight, 5-15 parts of champignon mycorrhizal lignin, 1-3 parts of cordyceps militaris, 2-5 parts of fermented soybeans, 4-6 parts of honey, 0.06-0.1 part of complex enzyme and 0.006-0.011 part of preservative.
9. The method as claimed in claim 6, wherein the compound enzyme is prepared from 0.022-0.032 parts of protease, 0.018-0.028 parts of amylase, 0.01-0.02 parts of cellulase and 0.01-0.02 parts of pectinase by weight.
10. A health food prepared by the method of any one of claims 6 to 9.
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| CN107156747A (en) * | 2017-05-27 | 2017-09-15 | 陕西富士金医药保健品有限责任公司 | A kind of cordyceps sinensis walnut peptide nutrient powder and preparation method thereof |
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