CN113652295B - Preparation method of flaxseed-morchella bi-directional fermentation mycoplasm and vegetable oil - Google Patents
Preparation method of flaxseed-morchella bi-directional fermentation mycoplasm and vegetable oil Download PDFInfo
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- 230000004151 fermentation Effects 0.000 title claims abstract description 64
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- 239000008158 vegetable oil Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- 241000221638 Morchella Species 0.000 claims abstract description 32
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 14
- 240000002769 Morchella esculenta Species 0.000 claims abstract description 13
- 235000002779 Morchella esculenta Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000002457 bidirectional effect Effects 0.000 claims abstract description 12
- 238000003825 pressing Methods 0.000 claims abstract description 9
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- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
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- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 claims description 6
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 6
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 5
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- 238000011218 seed culture Methods 0.000 claims description 5
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/40—Cultivation of spawn
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of flaxseed-morchella bi-directional fermentation mycoplasm and vegetable oil. The vegetable oil taking flaxseed-morchella bi-directional fermentation mycoplasm as a raw material, the morchella as a trigger strain, the flaxseeds as fermentation substrates, after bi-directional fermentation, obtaining fermentation mycoplasm after the morchella mycelium grows on the surfaces of the flaxseeds, and carrying out cold pressing to obtain the vegetable oil taking the flaxseeds-morchella bi-directional fermentation mycoplasm as the raw material. The invention relates to a preparation method of flaxseed-morchella bi-directional fermentation mycoplasm, which adopts bi-directional fermentation technology taking morchella as an initial strain and flaxseed as a fermentation substrate. Through the bidirectional fermentation technology, the functions of Morchella esculenta and flaxseed are fully combined, and the effective active ingredients of the Morchella esculenta and flaxseed can be effectively preserved through the cold pressing process of the zymophyte, and meanwhile, the yield of the zymophyte vegetable oil is also improved.
Description
Technical Field
The invention belongs to the field of edible fungi and vegetable oil, and particularly relates to a method for obtaining flaxseed-morchella bi-directional fermentation mycoplasm and vegetable oil using flaxseed-morchella bi-directional fermentation mycoplasm as a raw material.
Background
Morchella (Morchella) is a rare edible and medicinal fungus which is widely accepted, and is both a good vegetable and a good medicine. The fungus cover is named as a morchella due to the uneven surface and the shape of the fungus cover. Morchella has extremely high nutritive value. The protein content of the Morchella is about 28%, and the crude protein content in the Morchella fermentation mycelium dry matter is 22.8% -51.0%. Polysaccharide and protein in Morchella have biological activities of resisting tumor, regulating immunity, resisting oxidation, reducing cholesterol, etc.
Flax (LimumUsitatissimum l.) is an annual herb of the family linolenaceae, genus linolenium, the oldest fiber crop in the world. Flax varieties are more and can be roughly divided into three types, namely flax for oil, flax for fiber and flax for oil fiber. The oil flax is mainly distributed in the northwest and north China alpine regions of China, and the oil flax has the maximum yield in the four regions of inner Mongolia, gansu, shanxi and Xinjiang, which accounts for 75 percent of the total yield of the whole country, and is a local main vegetable oil source. Flaxseeds (flaxseed) are flax seeds, which are flat oval and slightly hook-shaped. Linseed consists of seed coat, endosperm and cotyledon. The flaxseed hull accounts for 30-39% of the total seed weight, has smooth surface, is rich in colloid and fiber, and contains a small amount of protein and fat. The seed coat is divided into 4 layers, and the outermost layer contains mucilaginous carbohydrate accounting for 2-8% of the weight of the whole seed. The cotyledon accounts for about 50% of the total seed weight, and is rich in fat and protein. The semen Lini is rich in alpha-linolenic acid, and has blood lipid reducing, blood pressure lowering and antiinflammatory effects.
In the prior art, although the flaxseeds and the morchella are used in foods, the beneficial health care effects of the effective active ingredients of the flaxseeds and the morchella on human bodies cannot be fully exerted, and the effective active ingredients cannot be well absorbed and utilized. The bidirectional fermentation technology is to use fungi as fermentation strains and edible and medicinal raw materials as matrixes, and the matrixes not only provide nutrition required by the growth of the fungi, but also generate new components due to the decomposition and synthesis of the fungi, so that the whole fermentation effect has bidirectional property. On one hand, the extraction rate and the absorption rate of the active ingredients of the flaxseeds can be improved through the biological transformation of the strains; on the other hand, the flaxseeds can meet the growth conditions required by Morchella mycelium, promote the growth and propagation of the mycelium and improve the biological activity and the content of metabolites thereof. The compound product prepared by bidirectional fermentation not only can improve the action effect and expand the curative effect of beneficial components, but also has the function of synergism of certain components in the product.
At present, the technology for preparing vegetable oil by cold pressing fermentation mycoplasm by using Morchella esculenta and flaxseed in two directions is still blank.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides vegetable oil which takes flaxseed-morchella bi-directional fermentation mycoplasm as a raw material, and simultaneously provides a preparation and acquisition method of flaxseed-morchella bi-directional fermentation mycoplasm.
The invention adopts the technical scheme that:
The vegetable oil taking flaxseed-morchella bi-directional fermentation mycoplasm as a raw material, the morchella as a trigger strain, the flaxseeds as fermentation substrates, after bi-directional fermentation, obtaining fermentation mycoplasm after the morchella mycelium grows on the surfaces of the flaxseeds, and carrying out cold pressing to obtain the vegetable oil taking the flaxseeds-morchella bi-directional fermentation mycoplasm as the raw material.
A preparation method of flaxseed-morchella bi-directional fermentation mycoplasm comprises the following steps:
(1) Pretreatment of flaxseeds: weighing flaxseeds, washing and removing impurities, preparing the flaxseeds and distilled water according to a proportion, adding 500u/g pectase, adjusting the pH to 3.5, placing the mixture into a constant-temperature water bath, setting the temperature to 55 ℃, and carrying out enzymolysis for 4 hours. And after the enzymolysis is finished, degumming is continued under a magnetic stirrer until the solution is not sticky, and drying is carried out in a drying box to obtain degummed flaxseeds. The proportion of flaxseed to distilled water is 1:5-7.
Preferably, the ratio of flaxseed to distilled water is 1:6.
After the enzymolysis is finished, the rotating speed of the magnetic stirrer is controlled to be about 1500 r/min, and the temperature is controlled to be about 55 ℃.
(2) Preparing Morchella esculenta liquid: sequentially treating Morchella fruit body with 75% alcohol for 5min,0.1% mercuric chloride for 5min, washing with sterile water for 3 times, coating PDA solid culture medium with 0.1ml of the last washing solution, culturing at 30deg.C for 24 hr, and sterilizing; transferring into seed (liquid) culture medium, placing into a constant temperature shaking table at 24deg.C and 130 r/min, and culturing for 7d to obtain Morchella esculenta liquid.
The PDA culture medium comprises 100g/L potato, 100g/L carrot, 20g/L glucose, 3g/L potassium dihydrogen phosphate, 1.5. 1.5g/L magnesium sulfate heptahydrate, 20. 20g/L agar powder and distilled water to 1L.
The formula of the seed culture medium comprises 100g/L of potato, 100g/L of carrot, 20g/L of glucose, 3g/L of monopotassium phosphate and 1.5 g/L of magnesium sulfate heptahydrate, and distilled water to a constant volume of 1L.
(3) And (3) bidirectional fermentation: filling pretreated semen Lini into culture flask, adding appropriate amount of water, sealing, and sterilizing at 121deg.C for 30min; inoculating Morchella esculenta liquid in sterile environment, and culturing at 26deg.C in constant temperature fermentation tank for 10 days. And taking out the culture bottle after hyphae grow over the surface of the matrix, uncovering and placing the culture bottle in a drying box for drying to obtain the bacterial substance for bidirectional fermentation of flaxseeds and morchella.
The temperature of the drying box in the step (1) and the step (3) is controlled to be about 60 ℃.
A preparation method of vegetable oil by taking flaxseed-morchella bi-directional fermentation mycoplasm as a raw material comprises the following steps:
S1, screening: crushing flaxseed-Morchella mycoplasm in a crusher, sieving in a sieving device to obtain mycoplasm with impurity content below 1%;
s2, cleaning and drying: cleaning the bacterial substances selected in the step S1 in an ultrasonic cleaning machine, and drying in a vacuum drying machine after cleaning;
s3, squeezing, namely putting the dried mycoplasm in the S2 into an oil filter bag, putting the oil filter bag into a squeezer for squeezing to obtain crude oil with clear oil color, and obtaining a cake with no oil stain on the surface;
S4, fine filtering the crude oil, namely putting the crude oil in the S3 into a vertical leaf filter for fine filtering;
And S5, sterilizing and packaging, namely sterilizing the bacterial oil subjected to fine filtration in the step 4, packaging in a sterile environment after sterilization, packaging by adopting a sealing can, and storing the sealing can at a light-shielding position.
Preferably, the temperature of the vacuum dryer in step S2 should be 50 ℃ and the water content 3% -5%.
The beneficial effects are that:
1. the preparation method of the flaxseed-morchella bi-directional fermentation mycoplasm takes the morchella as an original strain, takes the flaxseeds as fermentation substrates for bi-directional fermentation, and combines the oxidation resistance, the blood fat reducing and tumor inhibiting capabilities of the morchella and the blood fat reducing and blood pressure reducing effects of the flaxseeds. So that the zymophyte has good effects of scavenging free radicals and regulating blood pressure.
2. The invention relates to a preparation method of vegetable oil by taking flaxseed-morchella bi-directional fermentation mycoplasm as a raw material; by adopting the low-temperature cold pressing process, the cold pressing fermentation mycoplasm can effectively preserve unsaturated fatty acid in the mycoplasm, and the nutritional ingredients of the mycoplasm can be greatly preserved.
3. The flaxseed-morchella bi-directional fermentation mycoplasm and the vegetable oil thereof are different from the traditional flaxseed oil, and the active ingredients such as polysaccharide, polyphenol, sterol, flavone content and the like are obviously enhanced. The mycoplasm is cold pressed at low temperature, so that active ingredients in the mycoplasm can be effectively preserved, and the nutritive value is higher.
4. The preparation method of the flaxseed-morchella bi-directional fermentation mycoplasm adopts bi-directional fermentation technology, effectively overcomes the defects of the prior art compared with single extraction of flaxseed and morchella, and can not fully exert the beneficial health care effect of the effective active components of the flaxseed and the morchella on human bodies in the prior art although the flaxseed and the morchella are used in foods, and can not be well absorbed and utilized.
Detailed Description
In order to make the technical conception and advantages of the invention to achieve the object of the invention more clear, the technical scheme of the invention is further described in detail below. It is to be understood that the following examples are intended to illustrate and describe preferred embodiments of the invention and should not be construed as limiting the scope of the invention as claimed.
Example 1
A preparation method of flaxseed-morchella bi-directional fermentation mycoplasm comprises the following steps:
(1) Pretreatment of flaxseeds: weighing flaxseeds, washing and removing impurities, preparing the flaxseeds and distilled water according to a proportion, adding 500u/g pectase, adjusting the pH to 3.4, placing the mixture into a constant-temperature water bath, setting the temperature to 50 ℃, and carrying out enzymolysis for 3 hours. And after the enzymolysis is finished, degumming is continued under a magnetic stirrer until the solution is not sticky, and drying is carried out in a drying box to obtain degummed flaxseeds.
(2) Preparing Morchella esculenta liquid: sequentially treating Morchella fruit body with 75% alcohol for 5min,0.1% mercuric chloride for 5min, washing with sterile water for 3 times, coating PDA solid culture medium with 0.1ml of the last washing solution, culturing at 30deg.C for 24 hr, and sterilizing; sterilizing Morchella fruit body, inoculating to PDA solid culture medium, and culturing until the flat plate is full of mycelia; transferring into liquid seed culture medium, placing into a constant temperature shaking table at 24deg.C and 130 r/min, and culturing for 7: 7 d to obtain Morchella esculenta liquid.
(3) And (3) bidirectional fermentation: filling the pretreated flaxseeds into a culture flask, adding a proper amount of water, sealing, and sterilizing; inoculating Morchella esculenta liquid in sterile environment, and culturing at 26deg.C in constant temperature fermentation tank for 10 days. And taking out the culture bottle after hyphae grow over the surface of the matrix, uncovering and placing the culture bottle in a drying box for drying to obtain the bacterial substance for bidirectional fermentation of flaxseeds and morchella.
Specifically, the proportion of the flax seeds to the distilled water in the step (1) is 1:6.
Specifically, after the enzymolysis in the step (1) is finished, the rotating speed of the magnetic stirrer is 1500 r/min, and the temperature is 55 ℃.
Specifically, the formula of the PDA culture medium in the step (2) is 100g/L of potato, 100g/L of carrot, 20g/L of glucose, 3g/L of monopotassium phosphate, 1.5 g/L of magnesium sulfate heptahydrate, 20g/L of agar powder and distilled water to a volume of 1L.
Specifically, the formula of the seed culture medium in the step (2) is 100g/L of potato, 100g/L of carrot, 20g/L of glucose, 3g/L of monopotassium phosphate, 1.5 g/L of magnesium sulfate heptahydrate and distilled water to 1L of constant volume.
Specifically, the temperature of the drying box in the step (1) and the step (3) is 60 ℃.
Example 2
A preparation method of vegetable oil with flaxseed-Morchella bi-directional fermentation mycoplasm as raw material comprises the following steps:
S1, screening: crushing flaxseed-Morchella mycoplasm in a crusher, sieving in a sieving device to obtain mycoplasm with impurity content below 1%;
s2, cleaning and drying: cleaning the bacterial substances selected in the step S1 in an ultrasonic cleaning machine, and drying in a vacuum drying machine after cleaning;
s3, squeezing, namely putting the dried mycoplasm in the S2 into an oil filter bag, putting the oil filter bag into a squeezer for squeezing to obtain crude oil with clear oil color, and obtaining a cake with no oil stain on the surface;
S4, fine filtering the crude oil, namely putting the crude oil in the S3 into a vertical leaf filter for fine filtering;
And S5, sterilizing and packaging, namely sterilizing the bacterial oil subjected to fine filtration in the step 4, packaging in a sterile environment after sterilization, packaging by adopting a sealing can, and storing the sealing can at a light-shielding position.
Specifically, the temperature of the vacuum dryer in step S2 should be 50 ℃ and the water content 3%.
The invention relates to a preparation method of flaxseed-morchella bi-directional fermentation mycoplasm, which adopts bi-directional fermentation technology taking morchella as an initial strain and flaxseed as a fermentation substrate. After bi-directional fermentation, obtaining zymophyte after the surface of flaxseed is overgrown by Morchella mycelium, and finally obtaining the vegetable oil with flaxseed-Morchella bi-directional zymophyte as raw material by cold pressing.
Morchella esculenta is a rare edible and medicinal fungus which is rich in various active ingredients such as polysaccharide, protein, unsaturated fatty acid, amino acid and the like, and has the effects of reducing blood fat, resisting fatigue and virus, inhibiting tumor growth, enhancing human immunity and the like. The semen Lini is rich in alpha-linolenic acid, and has blood lipid reducing, blood pressure lowering and antiinflammatory effects. The two functions are fully combined through the two-way fermentation technology, and the effective active ingredients of the fermentation mycoplasm can be effectively preserved through the cold pressing technology, and the yield of the fermentation mycoplasm vegetable oil is improved. This is contrasted with the substantial examination reference of the invention appendices.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention. Other modifications of the practice of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the invention without the need for inventive faculty, and any modification or substitution of equivalents which fall within the spirit and principles of the invention, or which are obvious to those skilled in the art, are intended to be encompassed within the scope of the invention.
Claims (5)
1. The vegetable oil with flaxseed-morchella bi-directional fermentation mycoplasm as a raw material is characterized in that: taking Morchella as a trigger strain, taking flaxseeds as fermentation substrates, carrying out bidirectional fermentation, obtaining fermentation mycoplasm after Morchella mycelia grow on the surfaces of the flaxseeds, and carrying out cold pressing to obtain the vegetable oil taking the flaxseeds-Morchella bidirectional fermentation mycoplasm as a raw material; the preparation process of the flaxseed-morchella bi-directional fermentation mycoplasm comprises the following steps:
(1) Pretreatment of flaxseeds: weighing flaxseeds, washing and removing impurities, preparing the flaxseeds and distilled water according to a proportion, adding 500u/g pectase, adjusting the pH to 3.2-3.6, placing the mixture into a constant-temperature water bath kettle, setting the temperature to 50-60 ℃, and carrying out enzymolysis for 3-6 hours; after enzymolysis, degumming is continued under a magnetic stirrer until the solution is not sticky, and drying is carried out in a drying box to obtain degummed flaxseeds;
(2) Preparing Morchella esculenta liquid: sequentially treating Morchella fruit body with 75% alcohol for 5min,0.1% mercuric chloride for 5min, washing with sterile water for 3 times, coating PDA solid culture medium with 0.1ml of the last washing solution, culturing at 30deg.C for 24 hr, and sterilizing; sterilizing Morchella fruit body, inoculating to PDA solid culture medium, and culturing until the flat plate is full of mycelia; transferring into liquid seed culture medium, placing into shaking table at 24deg.C and 130 r/min, and culturing for 7: 7d to obtain Morchella esculenta liquid;
(3) And (3) bidirectional fermentation: filling the pretreated flaxseeds into a culture flask, adding a proper amount of water, sealing, and sterilizing; inoculating Morchella esculenta liquid in a sterile environment, and culturing in a constant temperature fermentation box at 26 ℃ for 10 days; and taking out the culture bottle after hyphae grow over the surface of the matrix, uncovering and placing the culture bottle in a drying box for drying to obtain the bacterial substance for bidirectional fermentation of flaxseeds and morchella.
2. The vegetable oil according to claim 1, wherein: in the step (1) of the preparation process of the flaxseed-morchella bi-directional fermentation mycoplasm, the proportion of flaxseed to distilled water is 1:5-7.
3. Vegetable oil according to claim 1 or 2, characterized in that: in the step (2) of the preparation process of the flaxseed-morchella bi-directional fermentation mycoplasm, the formula of the PDA solid culture medium is 100g/L of potato, 100g/L of carrot, 20g/L of glucose, 3g/L of monopotassium phosphate, 1.5 g/L of magnesium sulfate heptahydrate, 20g/L of agar powder and distilled water to 1L of constant volume.
4. A vegetable oil according to claim 3, characterized in that: in the step (2), the formula of the liquid seed culture medium comprises 100g/L of potatoes, 100g/L of carrots, 20g/L of glucose, 3g/L of monopotassium phosphate and 1.5 g/L of magnesium sulfate heptahydrate, and distilled water is fixed to 1L of volume.
5. The vegetable oil of claim 1,2 or 4, wherein: in the step (1) of the preparation process of the flaxseed-morchella bi-directional fermentation mycoplasm, after enzymolysis is finished, controlling the rotating speed of a magnetic stirrer to be 1200-2000r/min, and controlling the degumming temperature to be 50-60 ℃; the temperature of the drying box in the step (1) and the step (3) is 60+/-5 ℃.
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