CN1314351C - Preparation method of nutrient additive of Chinese sorghum smut fungi and its product - Google Patents
Preparation method of nutrient additive of Chinese sorghum smut fungi and its product Download PDFInfo
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- CN1314351C CN1314351C CNB2004100829834A CN200410082983A CN1314351C CN 1314351 C CN1314351 C CN 1314351C CN B2004100829834 A CNB2004100829834 A CN B2004100829834A CN 200410082983 A CN200410082983 A CN 200410082983A CN 1314351 C CN1314351 C CN 1314351C
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- sorghum
- nutrient additive
- smut fungi
- sorghum smut
- chinese sorghum
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention discloses a preparation process of the nutrient additives of sorghum smut fungi and products thereof. The sorghum smut fungi commonly called sorghum black rice are used as raw materials, and the nutrient additives of the sorghum smut fungi which are rich in the nutrient substances such as fungal polysaccharide, dietary fibers, selenium, vitamins, proteins, amino acids necessary to human bodies, etc. and have health care functions are prepared by the processes of collection, blanching, cooling, solarization, baking, pulverization, wall breakage, etc. The nutrient additives of the sorghum smut fungi of the present invention can be widely applied to food industry, can be used for wheaten foods, such as cake, bread, biscuits, etc., can be used as stuffing materials of the wheaten foods, such as moon cake stuffings, rice dumpling stuffings, etc., is also suitable for the preparation of leisure foods, and can also be used as soup blends, food dyes.
Description
Technical field
The present invention relates to a kind of food additives, relating in particular to a kind of is the preparation method of nutrient additive of Chinese sorghum smut fungi and products thereof of raw material with the sorghum smut fungus.
Background technology
Head smut of sorghum (Sporisorium reilianum) is a sorghum smut fungus, is commonly called as sorghum dark rice, has very high nutrition and health care, medical value.Sorghum smut fungus and many edible mushrooms belong to the Basidiomycetes fungi, and the California, USA scholar has listed in the crop smut row of edible mushroom, and Chinese northern country early has the custom of eating sorghum dark rice raw.Sorghum smut fungus has very strong antitumor activity, and tumour cell is had very strong restraint; Human body there is anti-aging effects; Promote the synthetic of protein and nucleic acid; The destruction of opposing radioactive ray also increases leucocyte content; Antiulcer, anti-inflammatory, hypoglycemic, reducing blood lipid, antithrombotic, anticoagulant effect are arranged; Strengthen the hematopoiesis function of marrow.But the domestic and international market is not seen the food and the food additives of relevant sorghum smut fungus as yet at present.Developing that a kind of what be convenient for people to use is the food additives of raw material with the sorghum smut fungus, is the technical problem that present food service industry should solve.
Summary of the invention
The present invention is exactly a kind of preparation method of nutrient additive of Chinese sorghum smut fungi that provides in order to solve the problems of the technologies described above and products thereof.
Topic the present invention is achieved in that between above-mentioned technology in order to solve
A kind of nutrient additive of Chinese sorghum smut fungi product, it is characterized in that it is to be made by following preparation technology: being commonly called as sorghum dark rice with sorghum smut fungus is raw material, through gather, blanching, cooling, Exposure to Sunlight, baking, pulverizing, broken wall make.
A kind of preparation technology of nutrient additive of Chinese sorghum smut fungi is characterized in that it comprises the steps: that being commonly called as sorghum dark rice with sorghum smut fungus is raw material, through gather, after the blanching, Exposure to Sunlight, baking, pulverizing, broken wall both.
The described step of gathering is: it is that heading stage-sorghum dark rice will soon come out from bract that sorghum smut fungus is commonly called as sorghum dark rice period of gathering, but when also not lifting one's head.
Described blanching step is: prevent that the used method of after-ripening and enzymatic browning from being after divesting bract, handled 3-10 minute with boiling water at once, cooling rapidly after the blanching.
Described Exposure to Sunlight step is: shone 4-5 hour under the sun.
Described baking procedure is: sorghum dark rice baking key instrument is to indulge to blow the type air-heater, since 35 ℃, per hour increases 2 ℃ during baking, progressively heats up, and maximum temperature is 70 ℃ during baking, and the standard of sorghum dark rice drying is that water content is below 13%.
Described pulverising step is: sorghum dark rice is pulverized the back with pulverizer and is crossed 80 mesh sieves.
Described broken wall step is: with high pressure draught dry method broken wall.
Describedly gather, blanching, cooling finished within 12 hours.
The application of described nutrient additive of Chinese sorghum smut fungi in food, food dye.
The preparation method of nutrient additive of Chinese sorghum smut fungi flow process is as follows:
Gather → clean → shell leaf → select → clean → blanching → cooling → Exposure to Sunlight → low-temperature bake → pulverizing → mistake 80 mesh sieves → high pressure draught dry method broken wall → packing → storage
Advantage of the present invention and beneficial effect are as follows:
Nutrient additive of Chinese sorghum smut fungi nutrition analytical table
| Interventions Requested | Measured result | Interventions Requested | Measured result |
| Asparatate ASP | 819.28(mg/100g) | Potassium | 22.44(g/kg) |
| Threonine THR | 279.65(mg/100g) | Sodium | 242.05(mg/kg) |
| Serine SER | 324.71(mg/100g) | Calcium | 1124.52(mg/kg) |
| Glutamic acid GLU | 985.13(mg/100g) | Magnesium | 1529.07(mg/100g) |
| Glycine GLY | 736.62(mg/100g) | Copper | 10.97(mg/100g) |
| Alanine ALA | 299.75(mg/100g) | Zinc | 50.74(mg/100g) |
| Cystine CYS | 127.65(mg/100g) | Iron | 76.80(mg/100g) |
| Figured silk fabrics ammonia VAL | 288.45(mg/100g) | Manganese | 10.97(mg/100g) |
| Methionine MET | 56.62(mg/100g) | Selenium | 0.24(mg/100g) |
| Isoleucine ILE | 453.02(mg/100g) | Crude protein | 14.04％ |
| Leucine LEU | 495.45(mg/100g) | Thick polysaccharide | 17.00％ |
| Tyrosine TYR | 200.96(mg/100g) | Crude fat | 14.04％ |
| Phenylalanine PHE | 207.30(mg/100g) | Thick starch | 3.12％ |
| Rely ammonia LYS | 901.87(mg/100g) | Crude fibre | 7.41％ |
| Ammonia NH 3 | 128.96(mg/100g) | Crude ash content | 4.09％ |
| Histidine HIS | 224.74(mg/100g) | Vitamin C | 2.96(mg/100g) |
| Arginine ARG | 317.17(mg/100g) | ||
| Proline PRO | 309.38(mg/100g) |
Sorghum smut fungus is a kind of very edible mushroom of high nutritive value that has, contain abundant polysaccharide, dietary fiber, trace element, vitamin, protein, amino acid, especially human body must enrich by amino acid content, and wherein lysine and arginine content are very abundant.This two seed amino acid can strengthen memory, tap intellectual resources, particularly can promote children ' s intelligence development.The sorghum smut fungus polysaccharide has anti-cancer function, also can prevent hypertension, treatment liver diseases and gastrointestinal ulceration disease.The sorghum smut fungus dietary fiber has effects such as absorption cholic acid, reduction cholesterol, increase gastrointestinal peristalsis.Sorghum smut fungus is rich in trace elements of selenium in addition, and selenium has prevention and treatment tumour and the function of promoting longevity, and is desirable natural health care and nourishing additive agent.
Nutrient additive of Chinese sorghum smut fungi can be widely used in the food service industry: be used for cooked wheaten food, as cake, bread, biscuit etc.; As the filling raw material of pastries, as mooncake filling, Lantern Festival filling etc.; Also be applicable to the making leisure food; Also can be used as soup stock, food dye.
The specific embodiment
Embodiment:
The sorghum smut fungus of band bract of gathering is commonly called as sorghum dark rice, below is called sorghum dark rice, and sorghum dark rice the best period of gathering is that heading stage-sorghum dark rice will soon come out from bract, but when also not lifting one's head, should keep bract when gathering; Clean the sorghum dark rice of band bract immediately with clear water, stripping sorghum dark rice bract, select 100g and do not have rotten sorghum dark rice, and pick out rotten sorghum dark rice, in boiling water, handled 3-10 minute at once, Best Times is 6 minutes, and rapidly cooling after the blanching should be finished cleanings, shells leaf, selects, blanching, cooling procedure within 12 hours; Shone 4-5 hour under the sun then, action of ultraviolet ray can make the ergosterol in the sorghum dark rice become vitamin D, thereby improves the nutritive value of sorghum dark rice; Shining good sorghum dark rice toasts in the type air-heater vertical blowing, during baking since 35 ℃, per hour increase 2 ℃, progressively heat up, maximum temperature is 70 ℃ during baking, and till below 13%, the optimum temperature of baking is 40-60 ℃ up to the sorghum dark rice water content, avoid because temperature rises suddenly, cause situations such as the mashed or nutritive loss of sorghum dark rice zoom; Sorghum dark rice after the oven dry is pulverized the back with pulverizer and is crossed 80 mesh sieves; Detect black ground rice, when ripe spore content was above above 10%, with high pressure draught dry method broken wall, spore intact in the sorghum dark rice powder of broken wall should be less than 5%, and in time packing gets the 35g nutrient additive of Chinese sorghum smut fungi.
Target level of product quality is:
The organoleptic indicator: the state of nutrient additive of Chinese sorghum smut fungi is Powdered; Color black; No mouldy, corruption; The distinctive fragrance of sorghum dark rice is arranged.
Claims (10)
1, a kind of nutrient additive of Chinese sorghum smut fungi product is characterized in that it is to be made by following preparation technology: be raw material with the sorghum smut fungus, through gather, blanching, cooling, Exposure to Sunlight, baking, pulverizing, broken wall make.
2, a kind of preparation technology of nutrient additive of Chinese sorghum smut fungi is characterized in that it comprises the steps: with the sorghum smut fungus is raw material, through gather, after the blanching, cooling, Exposure to Sunlight, baking, pulverizing, broken wall both.
3, the preparation technology of nutrient additive of Chinese sorghum smut fungi according to claim 2, it is characterized in that the described step of gathering is: be that heading stage-sorghum dark rice will soon come out from bract the period of gathering of sorghum smut fungus, but when also not lifting one's head.
4, the preparation technology of nutrient additive of Chinese sorghum smut fungi according to claim 2, it is characterized in that described blanching step is: prevent that the used method of after-ripening and enzymatic browning from being after divesting bract, handled 3-10 minute cooling rapidly after the blanching at once with boiling water.
5, the preparation technology of nutrient additive of Chinese sorghum smut fungi according to claim 2 is characterized in that described Exposure to Sunlight step is: shone 4-5 hour under the sun.
6, according to the preparation technology of claim 2,3,4 or 5 described nutrient additive of Chinese sorghum smut fungi, it is characterized in that described baking procedure is: sorghum dark rice baking instrument is the vertical type air-heater that blows, during baking since 35 ℃, per hour increase 2 ℃, progressively heat up, maximum temperature is 70 ℃ during baking, and the standard of sorghum dark rice drying is that water content is below 13%.
7, the preparation technology of nutrient additive of Chinese sorghum smut fungi according to claim 6 is characterized in that described pulverising step is: sorghum dark rice is pulverized the back with pulverizer and is crossed 80 mesh sieves.
8, according to the preparation technology of claim 2 or 7 described nutrient additive of Chinese sorghum smut fungi, it is characterized in that the broken wall step is: with high pressure draught dry method broken wall.
9, the preparation technology of nutrient additive of Chinese sorghum smut fungi according to claim 2 is characterized in that describedly gathering, blanching, cooling finished within 12 hours.
10, the application of the described nutrient additive of Chinese sorghum smut fungi of claim 1 in preparation food, food dye.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100829834A CN1314351C (en) | 2004-12-15 | 2004-12-15 | Preparation method of nutrient additive of Chinese sorghum smut fungi and its product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100829834A CN1314351C (en) | 2004-12-15 | 2004-12-15 | Preparation method of nutrient additive of Chinese sorghum smut fungi and its product |
Publications (2)
| Publication Number | Publication Date |
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| CN1620916A CN1620916A (en) | 2005-06-01 |
| CN1314351C true CN1314351C (en) | 2007-05-09 |
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| CNB2004100829834A Expired - Fee Related CN1314351C (en) | 2004-12-15 | 2004-12-15 | Preparation method of nutrient additive of Chinese sorghum smut fungi and its product |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385482B (en) * | 2008-09-23 | 2010-11-17 | 辽宁省农业科学院食品与加工研究所 | Bagged sorghum dark rice fresh-keeping production method |
| CN101843334A (en) * | 2010-02-10 | 2010-09-29 | 李瑞菊 | Pholiota adipose nutritional powder and preparation method thereof |
| CN102613575A (en) * | 2012-04-06 | 2012-08-01 | 辽宁佳和谷物产业有限公司 | Processing technology of black hypha mushroom food additives |
| CN104413390A (en) * | 2013-09-06 | 2015-03-18 | 梨树县大地专业合作社 | Broomcorn black rice sauce and preparation method thereof |
| CN107581469A (en) * | 2017-07-22 | 2018-01-16 | 兰宇玲 | A kind of preparation method for the Rice enriched-Se for adhering to black rice |
| CN110679838A (en) * | 2018-07-04 | 2020-01-14 | 吉林省龙财元农业科技有限公司 | Preparation method of high-nutrition sorghum black rice wheat flour |
| CN110892965A (en) * | 2019-11-25 | 2020-03-20 | 吉林省金满乌农业科技开发有限公司 | Wu late-maturing flour |
| CN113768028B (en) * | 2021-09-14 | 2024-01-23 | 辽宁省农业科学院 | Method for separating protein from black powder sorghum and application thereof |
| CN114470011A (en) * | 2022-01-21 | 2022-05-13 | 延边大学 | Product, method and application for preventing and/or treating intestinal tract and liver inflammatory injury |
-
2004
- 2004-12-15 CN CNB2004100829834A patent/CN1314351C/en not_active Expired - Fee Related
Non-Patent Citations (3)
| Title |
|---|
| 人吃高粱能传播黑穗病 石令，新农业，第15卷 1983 * |
| 人吃高粱能传播黑穗病 石令，新农业，第15卷 1983;浙江菌类研究简史和资源概况及展望 陈锡林等，浙江中医学院学报，第22卷第1期 1998 * |
| 浙江菌类研究简史和资源概况及展望 陈锡林等，浙江中医学院学报，第22卷第1期 1998 * |
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| CN1620916A (en) | 2005-06-01 |
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Granted publication date: 20070509 Termination date: 20111215 |