WO2022165954A1 - Sirop d'essence nutritionnelle de hemerocallis citrina de datong et son procédé de préparation - Google Patents

Sirop d'essence nutritionnelle de hemerocallis citrina de datong et son procédé de préparation Download PDF

Info

Publication number
WO2022165954A1
WO2022165954A1 PCT/CN2021/083512 CN2021083512W WO2022165954A1 WO 2022165954 A1 WO2022165954 A1 WO 2022165954A1 CN 2021083512 W CN2021083512 W CN 2021083512W WO 2022165954 A1 WO2022165954 A1 WO 2022165954A1
Authority
WO
WIPO (PCT)
Prior art keywords
daylily
datong
cordyceps militaris
extract
yellow rice
Prior art date
Application number
PCT/CN2021/083512
Other languages
English (en)
Chinese (zh)
Inventor
郭尚
郭霄飞
南晓洁
李艳婷
朱敏
李兵芳
张程
徐莉娜
张雅君
张志刚
Original Assignee
山西省农业科学院食用菌研究所
山西紫团生物科技有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 山西省农业科学院食用菌研究所, 山西紫团生物科技有限公司 filed Critical 山西省农业科学院食用菌研究所
Priority to GB2211578.6A priority Critical patent/GB2606673B/en
Publication of WO2022165954A1 publication Critical patent/WO2022165954A1/fr

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/347—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/062—Ascomycota
    • A61K36/066—Clavicipitaceae
    • A61K36/068—Cordyceps
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22—Cysteine endopeptidases (3.4.22)
    • C12Y304/22002—Papain (3.4.22.2)
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment

Definitions

  • the invention relates to food and a preparation process, in particular to a Datong daylily nutrient puree and a preparation process thereof.
  • Daylily (Hemerocallis citrina), also known as Hemerocallis, also known as golden needle, forget worry grass, is a perennial herb of the Liliaceae family. It has a history of cultivation and consumption in China for more than 3,000 years. Daylily refers to the large flower buds or freshly bloomed flowers taken during the flowering period of Hemerocallis from June to August. It is sweet and delicious, and it is good in both meat and vegetables. It is a unique vegetable in China. Day lily is rich in nutrients and contains carbohydrates, proteins, vitamins, inorganic salts and a variety of essential amino acids. It is a typical high-protein, low-calorie, vitamin and mineral-rich health vegetable. Known as the four treasures of Chinese dried vegetables.
  • daylily is more prominent in the content of mineral elements such as Ca, P, Fe, Zn and Se, and crude fiber.
  • mineral elements such as Ca, P, Fe, Zn and Se
  • crude fiber As an edible flower, there are many common volatile components in daylily, among which a large number of alcohol and ester aroma substances give it a unique and pleasant flavor.
  • day lily has a long history of dietary and health care applications. "Compendium of Materia Medica" records that day lily can help the chest and diaphragm, soothe the five internal organs, lighten the body and improve eyesight, cure red urine, relieve irritable heat, eliminate alcohol plague, and make people happy and worry-free.
  • day lily tonifies yin and blood, relieves low back pain, treats metrorrhagia and milk obstruction.
  • Lecithin the main component of day lily, is known as “cell protector” and “vascular scavenger”.
  • modern scientific research has proved that daylily has various health functions such as inhibiting fibroblast proliferation, preventing cancer cell proliferation, oral antidepressant activity, and intraperitoneal injection promoting sleep activity. It has wide application prospects in the fields of medicine and diet. But at present, day lily is mostly eaten in soup, fried, fresh, dried, or made as a seasoning dish, and there are few research reports on other forms of development and utilization.
  • Cordyceps militaris (Cordyceps militaris), also known as Cordyceps militaris, belongs to Ascomycetes, Sclerotinia, Spheroides, Ergotaceae, and Cordyceps. Lung and kidney, nourishing and strengthening the body, anti-cancer, anti-fatigue, anti-aging, improving immunity and other effects, especially the medicinal value of cordycepin, cordycepic acid and cordyceps polysaccharide are the most significant.
  • products with Cordyceps militaris as raw materials are mostly presented in the form of alcohol and health care products, and the relatively single form is not conducive to consumption by all people.
  • Yellow rice (Panicum miliaceum), also known as yellow millet, millet, millet, is a small-seeded grain and forage crop of the genus Poaceae, mainly distributed in arid, semi-arid, and low soil fertility areas, with a short growth period. , cold-resistant, drought-resistant and barren-resistant, it is one of the most abundant small grains in Shanxi Province. Yellow rice is obtained by peeling the millet seeds, and its endosperm is rich in carbohydrates, fats, proteins, vitamins and mineral elements. The human body can utilize organic selenium. It is a natural green food with high iron, high zinc, high calcium and rich cellulose, rich in active substances of various physiological functions, and is a plant source with high nutritional value.
  • Yellow rice has a unique flavor in cooking rice, porridge, making zongzi, and making jujube cakes, especially fried cakes made of yellow rice noodles, cut cakes, etc. Cakes are more popular. It can also be used for medical purposes, and is listed as a food with therapeutic value in traditional Chinese medicine. Regular consumption of yellow rice food can effectively prevent and treat gastrointestinal tumors and coronary heart disease. In the arid regions of northern my country, yellow rice and its processed products have always been the main ration and health food in its producing areas. However, the existing product processing technology is simple, resulting in poor product taste and palatability, which is an important factor affecting the development and promotion of yellow rice products. Even the most widely used flavor snacks are mostly on the table of farmers.
  • An object of the present invention is to provide a method for preparing a liquid product of daylily extract.
  • the method provided by the present invention comprises the following steps:
  • step A the ratio of the papain to the raw material is 1600U/1g-3200U/1g.
  • step A the enzymatic hydrolysis temperature of the papain is 55°C-60°C, and the enzymatic hydrolysis time is 2h-3h.
  • step A in step A,
  • the mass ratio of the day lily, the Cordyceps militaris and the yellow rice is 1-2:1-2:1-2.
  • step A the mass fraction ratio of described daylily, described Cordyceps militaris and described yellow rice is 2:1-2:1-2;
  • step A the mass fraction ratio of described daylily, described Cordyceps militaris and described yellow rice is 1:1-2:1-2.
  • the mass ratio of the day lily, Cordyceps militaris and yellow rice is 2:1:1;
  • the mass fraction ratio of the day lily, Cordyceps militaris and yellow rice is 1:1:2;
  • the mass fraction ratio of the day lily, Cordyceps militaris and yellow rice is 1:2:1;
  • the mass fraction ratio of the day lily, Cordyceps militaris and yellow rice is 2:2:1;
  • the mass ratio of the day lily, Cordyceps militaris and yellow rice is 2:1:2.
  • step A in step A,
  • the Cordyceps militaris is the silkworm Cordyceps militaris; the Cordyceps militaris used in the present invention is a fresh live silkworm chrysalis, and a microsyringe is used to insert the Cordyceps militaris strain in the abdomen, and under a certain temperature, humidity and illumination, the silkworm Cordyceps militaris obtained through artificial cultivation .
  • the daylily is freeze-dried daylily.
  • the daylily used in the present invention the raw material daylily is produced in Datong City, Shanxi province. Datong City has a temperate semi-arid climate with sufficient sunshine and large temperature difference between day and night, which is especially suitable for the growth of daylily. Due to the zinc-rich and selenium-rich soil conditions formed by the volcanic eruption, the quality of Datong daylily produced ranks first in several major producing areas in the country. Datong day lily is nutritious, rich in protein and carbohydrates, especially calcium, phosphorus, iron, carotene, thiamine, niacin.
  • amino acid (8.43 ⁇ 9.12g/100g), rich selenium (0.0092 ⁇ 0.015mg/kg), rich zinc (36 ⁇ 40mg/kg), especially calcium (2.62 ⁇ 103 ⁇ 4.76 ⁇ 103mg/kg), iron (54 ⁇ 98mg/kg) content is very high, dietary fiber content is greater than 7.7g/100g.
  • the yellow rice is cooked yellow rice.
  • the yellow rice used in the present invention is obtained after the yellow millet is shelled.
  • the soil is deep and loose with good drainage.
  • the growth period is 95 days.
  • the 1000-grain weight is 7.9g.
  • Cordyceps militaris, day lily and yellow rice are all in powder form, namely Cordyceps militaris powder, day lily powder and yellow rice powder.
  • the raw material that is made up of Cordyceps militaris, day lily and yellow rice is specifically as follows with papain enzymolysis:
  • the preparation of the liquid product of the Datong day lily extract with the liquid components of the Datong day lily extract includes the following steps: the liquid of the Datong day lily extract is successively prepared with honey , colloid grinding, filtration, homogenization and sterilization to obtain a liquid product of Datong daylily extract.
  • the honey of the present invention is specifically purchased from Shanxi Shenlu Bee Products Co., Ltd. by using Sophora japonica nectar, and is rich in various nutrients such as glucose, fructose, vitamins, minerals and amino acids.
  • Another object of the present invention is to provide a method for preparing Datong daylily extract.
  • the method provided by the present invention includes step A in the above method.
  • the present invention aims at the shortage of deep processing technology of day lily, Cordyceps militaris and yellow rice at present and the blank of related deep processing products, based on the unique effect of Cordyceps militaris, and endows the day lily and yellow rice with higher utilization and functions, by combining traditional technology with Combining modern biological enzymatic hydrolysis technology, for the first time using daylily, Cordyceps militaris and yellow rice as the main raw materials, a kind of Datong daylily nutritional pulp was developed to achieve triple utilization of daylily, Cordyceps militaris and yellow rice, and make full use of our
  • the provincial yellow flower industry and yellow rice miscellaneous grain resources have advantages to enhance the added value, create functional products with regional resource characteristics, extend the relevant industrial chain, protect the relevant value chain, and ensure the increase of farmers' income.
  • FIG 1 shows the effect of different amounts of papain on the degree of protein hydrolysis (DH%).
  • Figure 2 shows the changes in the degree of protein hydrolysis in the enzymatic hydrolysis products at different temperatures.
  • Figure 3 shows the changes in the degree of protein hydrolysis in the enzymatic hydrolysis products under different enzymatic hydrolysis times.
  • the daylily in the following examples is freeze-dried daylily, if no special instructions, purchased from Datong Binghua Food Co., Ltd., and the company's daylily is the freshly picked yellow flower of the organic daylily production base in Yunzhou District, Datong, Shanxi province.
  • the vegetable is freeze-dried, and the dietary fiber content of the day lily is more than 7.7g/100g.
  • the flour is commercially available wheat flour (Hualong Farmhouse special refined wheat flour); the yeast is Angel high-activity dry yeast (the number of viable cells ⁇ 20 billion/g).
  • the silkworm (Bombyx mori Linnaeus) pupa in the following examples is recorded in the following documents: Guo Shang, Xu Lina, Li Yanting, Zhou Wei, Chen Nan, Zhang Shengwan, Li Yinsheng. High-efficiency cultivation technology of silkworm Cordyceps militaris. Edible fungi, 2019, 41(3):46-48.
  • the Cordyceps militaris strain adopted in the following examples is the No. 8 Cordyceps militaris strain in the following documents: Guo Shang, Xu Lina, Li Yanting, Zhou Wei, Chen Nan, Zhang Shengwan, Li Yinsheng. Screening of the excellent strains of Cordyceps militaris [J] . Journal of Shanxi Agricultural University (Natural Science Edition), 2020, 40(01): 17-21.
  • Cordyceps militaris liquid medium in the following examples: 20 g of potato, 20 g of glucose, 20 g of protein, 1 g of KH 2 PO 4 , 0.5 g of MgSO 4 , 1 000 mL of distilled water, natural pH, sterilized at 121° C. for 30 min.
  • Cordyceps militaris liquid strain (concentration 30% spore liquid) in the following examples: Cordyceps militaris liquid strain obtained by culturing Cordyceps militaris in Cordyceps militaris liquid medium, wherein the spore liquid with a concentration of 30%.
  • the sensory tests are all single-blind, and 100 experimenters are selected to try and score their taste, with a full score of 100. Taking the average score as the test result, the experimenter is a relevant professional in the field.
  • Embodiment 1 the preparation of Datong day lily extract
  • Cordyceps militaris powder 1.0 parts by weight
  • Cordyceps militaris powder is prepared according to the following method:
  • Mycelium culture After the inoculation is completed, the bacteria are placed on the bed frame one by one to develop bacteria. The bacteria will last for about 20 days, and the temperature should be kept at 15°C to 18°C and shaded from light until the surface of the pupa and the substrate is covered with white spots.
  • Substation culture After the mycelium matures, it gradually turns from white to orange, indicating that the vegetative growth of the mycelium has been completed.
  • the optimum temperature for the growth of sub-segments is 10°C to 25°C. At this time, increase the light and at the same time give a temperature difference of about 10 °C to stimulate the large color change.
  • the surrounding pupa and the surface of the substrate are accompanied by dome-shaped orange-yellow protuberances of different sizes, the sub-seat begins to form. At this time, the indoor temperature is maintained at 18°C to 23°C, and the relative air humidity is 80% to 90%.
  • Too much humidity is easy to produce aerial mycelium, which is unfavorable to the growth of fruit bodies; too low humidity is easy to dehydrate the medium and affect the yield. After the sub-seat is formed, the direction of the light source should be adjusted appropriately according to the actual situation to ensure uniform light reception.
  • a needle can be used to puncture a small hole in the film to facilitate gas exchange.
  • the harvested silkworm Cordyceps militaris is naturally dried at room temperature (25° C.), then pulverized, and passed through a 60-mesh sieve to obtain Cordyceps militaris powder.
  • the daylily powder is to pulverize the freeze-dried daylily and pass through a 60-mesh sieve to obtain the daylily powder (particle size is less than 250 ⁇ m);
  • the yellow rice flour is obtained by pulverizing the cooked yellow rice and passing through a 60-mesh sieve to obtain the yellow rice flour.
  • Ripe yellow rice Heat the commercial yellow rice with slow fire, stir-fry until the surface is slightly yellow fire color, and the inherent aroma escapes to obtain the ripe yellow rice; the specific conditions are to fry the yellow rice with a slow fire (160-170 °C) to make the water lose. The rate is about 1.5%.
  • the day lily powder, Cordyceps militaris powder and yellow rice flour obtained in the above-mentioned 1 are mixed according to the formula of the above-mentioned one (being 500g, 250g, 250g respectively) to obtain the raw material; Add deionized water to the raw material again, and the ratio of the raw material and the water is 1: 15 (W/V; g/ml) to obtain a suspension; then place the above suspension in an enzymolysis tank, add 0.2% (mass percent, specifically papain quality g/raw material quality g) papaya Protease (Solarbio Company, Lot No.1014K025, 800,000 u/g, ratio of enzyme activity to raw material 1600U/1g) was enzymatically hydrolyzed at 60°C for 3h to obtain the enzymatic hydrolysis product. During the enzymatic hydrolysis reaction, stirring was interrupted to make the enzymatic hydrolysis sufficient.
  • the 15L enzymolysis product obtained in above-mentioned 2 was subjected to plate centrifugation (drum rotation speed 2500r/min, swiveling diameter 300mm), and the liquid was collected; then the above-mentioned liquid was poured into the mixing tank and heated to 55°C; 1% Sophora japonica nectar was added with stirring again.
  • the quality of Sophora japonica nectar is g/ml of liquid volume, purchased from Shanxi Shenlu Bee Products Co., Ltd.), and the preparation is carried out; after colloid grinding, it is passed through a wire mesh filter (pore size 0.2mm), a precision filter (retention pore size 0.2 ⁇ m) ) was filtered and the filtrate was collected.
  • the filtrate obtained in the above 3 was homogenized at 60° C. under a pressure of 40 Mpa for 1 min to obtain a mixed solution.
  • the suspended particles in the mixed liquid are further broken, uniform in size, without layering and precipitation, and uniformly and stably dispersed in the mixed liquid to maintain the uniform turbidity of the mixed liquid.
  • the mixture obtained in the above 4 was subjected to ultra-high temperature instantaneous sterilization, sterilized at 140 ° C for 4 s, and the outlet temperature was 50 ° C;
  • the sterilized mixed solution obtained in the above 5 was subpackaged in an aluminum-plastic flexible package under aseptic conditions, and the finished product was the prepared extract, which was named as Datong Daylily Nutrient Puree.
  • Embodiment 2 the preparation of Datong day lily extract
  • Cordyceps militaris powder 1.0 parts by weight
  • the day lily powder, Cordyceps militaris powder and yellow rice flour obtained in the above-mentioned 1 are mixed according to the formula of the above-mentioned 1 (being 250g, 250g, 500g respectively) to obtain the raw material; Add deionized water to the raw material again, and the proportioning of the raw material and the water is 1: 20 (W/V; g/ml) to obtain a suspension; then place the above suspension in an enzymolysis tank, add 0.3% (mass percent, specifically papain quality g/raw material quality g) papaya Protease (Solarbio, Lot No.
  • the 20L enzymolysis product obtained in the above 2 was subjected to plate centrifugation (drum rotation speed 2500r/min, turning stock diameter 300mm), and the liquid was collected; then the above-mentioned liquid was put into the mixing tank and heated to 50°C; 2% Sophora japonica nectar was added with stirring again.
  • glocophora nectar mass g/liquid volume ml prepared, passed through a colloid mill and then filtered through a wire mesh filter (pore size 0.2 mm) and a precision filter (retention pore size 0.2 ⁇ m) to collect the filtrate.
  • the filtrate obtained in the above 3 was homogenized at 70° C. under a pressure of 30 Mpa for 1 min to obtain a mixed solution.
  • the suspended particles in the mixed liquid are further broken, uniform in size, without layering and precipitation, and uniformly and stably dispersed in the mixed liquid to maintain the uniform turbidity of the mixed liquid.
  • the mixture obtained in the above 4 was subjected to ultra-high temperature instantaneous sterilization, sterilized at 140 ° C for 4 s, and the outlet temperature was 50 ° C;
  • the sterilized mixed solution obtained in the above 5 was subpackaged in an aluminum-plastic flexible package under aseptic conditions, and the finished product was the prepared extract, which was named as Datong Daylily Nutrient Puree.
  • Embodiment 3 the preparation of Datong day lily extract
  • the day lily powder, Cordyceps militaris powder and yellow rice flour obtained in the above-mentioned 1 are mixed according to the formula of the above-mentioned 1 (250g, 500g, 250g respectively) to obtain the raw material; Add deionized water to the raw material again, and the ratio of the raw material and the water is 1:10 (W/V; g/ml) to obtain a suspension; then place the above suspension in an enzymolysis tank, add 0.4% (mass percent, specifically papain quality g/raw material quality g) papaya Protease (Solarbio, Lot No.
  • the 9L enzymolysis product obtained in above-mentioned 2 was subjected to plate centrifugation (drum rotation speed 2500r/min, diameter of turning stock: 300mm) to collect the liquid; then the above-mentioned liquid was poured into the mixing tank and heated to 60°C; 1% Sophora japonica nectar was added with stirring again.
  • (glocophora nectar mass g/liquid volume ml) prepared, passed through a colloid mill and then filtered through a wire mesh filter (pore size 0.2 mm) and a precision filter (retention pore size 0.2 ⁇ m) to collect the filtrate.
  • the filtrate obtained in the above 3 was homogenized at 80° C. under a pressure of 40 Mpa for 1 min to obtain a mixed solution.
  • the suspended particles in the mixed liquid are further broken, uniform in size, without layering and precipitation, and uniformly and stably dispersed in the mixed liquid to maintain the uniform turbidity of the mixed liquid.
  • the mixture obtained in the above 4 was subjected to ultra-high temperature instantaneous sterilization, sterilized at 140 ° C for 4 s, and the outlet temperature was 50 ° C;
  • the sterilized mixed solution obtained in the above 5 was subpackaged in an aluminum-plastic flexible package under aseptic conditions, and the finished product was the prepared extract, which was named as Datong Daylily Nutrient Puree.
  • Embodiment 4 the preparation of Datong day lily extract
  • the day lily powder, Cordyceps militaris powder and yellow rice flour obtained in the above-mentioned 1 are mixed according to the formula of the above-mentioned 1 (500g, 500g, 250g respectively) to obtain the raw material; Add deionized water to the raw material again, and the ratio of the raw material and the water is 1:15 (W/V; g/ml) to obtain a suspension; then place the above suspension in an enzymolysis tank, add 0.2% (mass percent, specifically papain quality g/raw material quality g) papaya Protease (Solarbio, Lot No.
  • the 15L enzymolysis product obtained in the above 2 was subjected to plate centrifugation (drum rotation speed 2500r/min, turning stock diameter 300mm), and the liquid was collected; then the above-mentioned liquid was poured into the preparation tank and heated to 55 ° C; 2% Sophora japonica nectar was added with stirring again.
  • (glocophora nectar mass g/liquid volume ml) prepared, passed through a colloid mill and then filtered through a wire mesh filter (pore size 0.2 mm) and a precision filter (retention pore size 0.2 ⁇ m) to collect the filtrate.
  • the filtrate obtained in the above 3 was homogenized at 80° C. under a pressure of 30 Mpa for 1 min to obtain a mixed solution.
  • the suspended particles in the mixed liquid are further broken, uniform in size, without layering and precipitation, and uniformly and stably dispersed in the mixed liquid to maintain the uniform turbidity of the mixed liquid.
  • the mixed solution obtained in the above 4 was subjected to ultra-high temperature instantaneous sterilization, sterilized at 140°C for 4s, and the outlet temperature was 50°C;
  • the sterilized mixed solution obtained in the above 5 was subpackaged in an aluminum-plastic flexible package under aseptic conditions, and the finished product was the prepared extract, which was named as Datong Daylily Nutrient Puree.
  • Embodiment 5 the preparation of Datong day lily extract
  • Cordyceps militaris powder 1.0 parts by weight
  • the day lily powder, Cordyceps militaris powder and yellow rice flour obtained in the above-mentioned 1 are mixed according to the formula of the above-mentioned 1 (500g, 250g, 500g respectively) to obtain the raw material; Add deionized water to the raw material again, and the ratio of the raw material and the water is 1: 20 (W/V; g/ml) to obtain a suspension; then place the above suspension in an enzymolysis tank, add 0.4% (mass percent, specifically papain quality g/raw material quality g) papaya Protease (Solarbio Company, Lot No.
  • the 20L enzymolysis product obtained in above-mentioned 2 was subjected to plate centrifugation (drum rotation speed 2500r/min, turning stock diameter 300mm) to collect the liquid; then the above-mentioned liquid was put into the mixing tank and heated to 60°C; 2% Sophora japonica nectar was added with stirring again.
  • (glocophora nectar mass g/liquid volume ml) prepared, passed through a colloid mill and then filtered through a wire mesh filter (pore size 0.2 mm) and a precision filter (retention pore size 0.2 ⁇ m) to collect the filtrate.
  • the filtrate obtained in the above 3 was homogenized for 1 min at 60° C. under a pressure of 50 Mpa to obtain a mixed solution.
  • the suspended particles in the mixed liquid are further broken, uniform in size, without layering and precipitation, and uniformly and stably dispersed in the mixed liquid to maintain the uniform turbidity of the mixed liquid.
  • the mixed solution obtained in the above 4 was subjected to ultra-high temperature instantaneous sterilization, sterilized at 140°C for 4s, and the outlet temperature was 50°C;
  • the sterilized mixed solution obtained in the above 5 was subpackaged in an aluminum-plastic flexible package under aseptic conditions, and the finished product was the prepared extract, which was named as Datong Daylily Nutrient Puree.
  • the influence of the amount of papain on the degree of protein hydrolysis is within a certain range. Properly increasing the amount of papain can effectively improve the degree of protein hydrolysis.
  • Example 1 The extraction method in Example 1 was adopted, except that the amount of papain was set to 0.1% ⁇ C ⁇ 0.2%, 0.2% ⁇ C ⁇ 0.4%, 0.4% ⁇ C ⁇ 0.6%, and the remaining steps were the same.
  • C is the percentage of papain mass g/raw material mass g.
  • Table 1 is the sensory evaluation of Datong daylily nutritional pulp with different amounts of papain
  • the optimum temperature of papain is generally around 50-60 °C, and the enzymatic hydrolysis temperature will have a great impact on the protein hydrolysis degree and product flavor of Datong day lily nutritional pulp.
  • Example 1 The extraction method in Example 1 was adopted, except that the enzymatic hydrolysis temperature (t) was set to 50°C ⁇ t ⁇ 55°C, 55°C ⁇ t ⁇ 60°C, and 60°C ⁇ t ⁇ 65°C, and the remaining steps were the same.
  • Table 2 is the sensory evaluation of Datong daylily nutritional puree at the enzymatic hydrolysis temperature
  • the degree of protein hydrolysis gradually increases with the increase of temperature, and the degree of hydrolysis reaches the maximum when the temperature is 55 °C ⁇ t ⁇ 60 °C. increased, the degree of hydrolysis decreased.
  • the enzymatic hydrolysis temperature is 50°C ⁇ t ⁇ 55°C
  • the nutrient pulp of Datong daylily is slightly layered, the aroma is insufficient, and there is a little miscellaneous smell
  • the enzymolysis temperature is 60°C ⁇ t ⁇ 65°C
  • the Datong daylily can be Nutrient puree had an average taste, with a bitter and astringent taste, which reduced its sensory evaluation. Therefore, 55°C ⁇ t ⁇ 60°C was chosen as the optimum enzymatic hydrolysis temperature.
  • Example 1 The extraction method in Example 1 was adopted, except that the enzymatic hydrolysis time (t) was set as 1h ⁇ t ⁇ 2h, 2h ⁇ t ⁇ 3h, 3h ⁇ t ⁇ 4h, and the remaining steps were the same.
  • Table 3 is the sensory evaluation of Datong daylily nutritional puree with enzymatic hydrolysis time (t)
  • the enzymatic hydrolysis time is in the range of 1-3h, and the degree of proteolysis rises rapidly with the extension of time.
  • the proteolysis rate has become larger, and the proteolysis time continues to be prolonged.
  • the increasing trend of the degree of hydrolysis weakened and tended to be gentle, and when the enzymatic hydrolysis time was 3h ⁇ t ⁇ 4h, the nutritional pulp of Datong daylily was brown and the taste decreased, so it is better to choose the hydrolysis time as 2h ⁇ t ⁇ 3h.
  • Table 4 is the factor level table of the orthogonal test
  • Table 5 shows the results of the orthogonal test of the optimal conditions for papain enzymatic hydrolysis
  • Table 6 is the analysis of variance table of orthogonal test for optimal conditions of papain enzymatic hydrolysis
  • the optimal enzymatic hydrolysis conditions are A 2 B 2 C 2 , that is, the amount of papain is 0.2%-0.4%, that is, the ratio of enzyme activity to raw materials is 1600U/g-3200U/g, and the enzymatic hydrolysis temperature is 55°C-60°C.
  • the enzymatic hydrolysis time was 2h-3h, and the protein hydrolysis degree was about 16.144% under this condition.
  • test materials were picked from the organic daylily production base in Yunzhou District, Datong, Shanxi Province. Materials include fresh daylily, dried daylily, and freeze-dried daylily.
  • Drying daylily Freshly picked daylily in the organic daylily production base in Yunzhou District, Shanxi Simulated natural drying environment: 105°C for 15 minutes, 40°C for 8 hours, drying 100g fresh daylily to get 16.2g sample.
  • Freeze-dried daylily The freshly picked daylily from the organic daylily production base in Yunzhou District, Datong, Shanxi is freeze-dried in the following manner. The specific operation procedure is shown in Table 7 below, and the vacuum pump is started from stage 2.
  • Table 7 is the operating procedure
  • the various processing materials of the above 1 are detected according to the following methods, and the soluble protein content is according to Coomassie brilliant blue G-250 staining method (BRADFORD M M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal.Biochem.1976,(72):248–254.), the total sugar content adopts NDS method (AURISANO N, BERTANI A, REGGIANI R. Involvement of calcium and calmodulin in protein and amino acid metabolism in rice roots under anoxia. Plant Cell Physiol, 1995, 36: 1087-1088.
  • the soluble protein content in fresh day lily was 2.17 mg g -1 , and compared with the fresh sample, after the day lily was freeze-dried, the soluble protein content was 1.99 mg g -1 , and there was no significant change; and After drying the day lily, its soluble protein content was 0.24 mg g -1 , and the difference was significant.
  • the flavonoid content of fresh day lily was 20.53 mg 100 g -1
  • the flavonoid content of drying treatment and freeze-drying treatment were 8.06 and 18.66 mg g -1 , respectively.
  • the ascorbic acid content in the fresh day lily is 0.81mg 100g -1
  • the freeze-drying treatment class ascorbic acid content is 0.76mg g -1
  • the content in the drying sample is 0.24mg 100g -1 , which is different from the fresh sample, The lyophilized phase changed significantly.
  • Table 8 is the nutrient content under the condition of equal quality
  • the present invention uses the freeze-dried sample as a source of raw materials, which makes up for the deficiency that restricts the annual processing of the daylily.
  • Enzymatic hydrolysis method for starch content determination (refer to GB 5009.9-2016 Determination of starch content in food); enzymatic hydrolysis method for slow-digestible starch content determination (refer to Miao Ming et al.'s discussion on the in vitro determination of slow-digestible starch); soluble The Coomassie brilliant blue method was used for the determination of protein content; the acid hydrolysis method was used for the determination of fat content; the enzymatic hydrolysis method was used for the determination of dietary fiber content (refer to "Determination of Dietary Fiber Content in Foods" in GB 5009.88-2014); References Liu Ysweeping et al. Research on the determination method of total flavonoids of medicinal fungi Phellinus linteus).
  • Table 9 is the comparison of nutritional components of yellow rice under different treatment methods
  • Cordyceps militaris (Cordyceps militaris) No. 8 strain of Cordyceps militaris.
  • Culture medium silkworm chrysalis, rice, wheat.
  • Cordyceps militaris liquid medium potato 20g, glucose 20g, protein 20g, KH 2 PO 4 1g, MgSO 4 0.5g, distilled water 1 000mL, natural pH, sterilized at 121°C for 30min.
  • Solid medium put 30 g of the culture medium (rice or wheat) into a culture bottle, add 30 mL of Cordyceps militaris liquid medium, and sterilize at 121° C. for 30 minutes.
  • the inoculation tools should be wiped or dipped with 75% alcohol for disinfection.
  • Silkworm chrysalis matrix inoculation select fresh live silkworm chrysalis during inoculation, adopt microsyringe to inoculate liquid strain of Cordyceps militaris (30% spore liquid of concentration) in abdomen, inoculum amount is suitable (every about 0.5mL) with pupa body full without rupture, After inoculation, seal the bottle mouth tightly immediately;
  • Rice or wheat solid substrate inoculation use a sterilized micro-sprayer to evenly spray the liquid strain of Cordyceps militaris on the surface of the substrate (rice or wheat), each bottle is inoculated with 3mL to 5mL of liquid seed, and immediately seal the bottle mouth after inoculation.
  • Mycelium culture After the inoculation is completed, the bacteria are placed on the bed frame one by one to develop bacteria. The bacteria will last for about 20 days, and the temperature should be kept at 15°C to 18°C and shaded from light until the surface of the pupa and the substrate is covered with white spots.
  • Substation culture After the mycelium matures, it gradually turns from white to orange, indicating that the vegetative growth of the mycelium has been completed.
  • the optimum temperature for the growth of sub-segments is 10°C to 25°C. At this time, increase the light and at the same time give a temperature difference of about 10 °C to stimulate the large color change.
  • the surrounding pupa and the surface of the substrate are accompanied by dome-shaped orange-yellow protuberances of different sizes, the sub-seat begins to form. At this time, the indoor temperature is maintained at 18°C to 23°C, and the relative air humidity is 80% to 90%.
  • Too much humidity is easy to produce aerial mycelium, which is unfavorable to the growth of fruit bodies; too low humidity is easy to dehydrate the medium and affect the yield.
  • the direction of the light source should be properly adjusted according to the actual situation to ensure uniform light reception. Appropriate ventilation is required throughout the incubation period, but the sealing plastic film cannot be removed. A needle can be used to puncture a small hole in the film to facilitate gas exchange.
  • Preparation of glucose standard curve take 20 mg of glucose dried to constant weight at 105 °C, put it in a small beaker, add distilled water to dissolve, then transfer to a 500 mL volumetric flask, add water to make the volume, that is, 40 ug/mL glucose standard solution.
  • Determination of sample polysaccharide content Take 0.2mL of extract from a 50mL volumetric flask with a pipette to 10 20mL stoppered test tubes, prepare another 20mL stoppered test tube as a control, add to 11 stoppered test tubes. Distilled water was made up to 1.8mL. Add 1.6 mL of 6% phenol solution and 7.5 mL of concentrated sulfuric acid to a 20 mL stoppered test tube, shake well, and let stand for 10 minutes; shake well again, and place at (23 ⁇ 2) °C for 20 minutes, then measure the absorbance at 490 nm.
  • the extraction process is the same as the cordycepin assay. Detection was carried out by ultra-high liquid chromatography.
  • the main biologically active substances in Cordyceps militaris are cordycepin, cordycepic acid, adenosine, and cordyceps polysaccharide.
  • Different cultivation substrates will affect the content of the main active substances of Cordyceps militaris, so using these four indicators as the evaluation basis, the active components of the fruiting bodies of Cordyceps militaris cultivated in three different substrates are compared and analyzed, and it is finally determined that Cordyceps militaris is the best. Add ingredients. The test results are as follows:
  • Table 11 shows the effects of different media on the nutrition of the fruiting bodies of Cordyceps militaris
  • the medium composition has a greater impact on the bioactive components in the fruiting body of Cordyceps militaris, and silkworm chrysalis is used for inoculation, and its nutrient composition is much higher than that of the rice and wheat substrates.
  • freeze-dried yellow flowers, silkworm Cordyceps militaris and fried yellow rice have the best nutritional components, so these three are used as the main raw materials for further research in this project.
  • Embodiment 7 the sensory evaluation of Datong daylily nutrition puree
  • Table 12 is the test evaluation standard
  • Table 13 is the evaluation test results
  • Example 2 90
  • Example 3 93
  • Example 4 97
  • Example 5 93
  • the Datong daylily nutrient paste prepared by the present invention is light brown, pure in color, good in uniformity, not layered, has the unique taste and smell of daylily, Cordyceps militaris and yellow rice, has no peculiar smell, and has a sweet and sour taste. Suitable, with good organoleptic properties.
  • Embodiment 8 Determination of physical and chemical indexes of Datong daylily nutrition puree
  • the finished product physical and chemical index detection is carried out to the Datong day lily nutritional puree prepared by the preparation method embodiment 1-5 of the present invention, and the detection results are:
  • (1) Contains 18 kinds of common amino acids, of which the content of 8 kinds of essential amino acids (mg/100mL): 120.46-218.71, the content of tryptophan is determined according to GB/T 15400-2018, and the content of the remaining 7 kinds of essential amino acids is determined according to GB 5009.124-2016
  • the contents of 8 essential amino acids are: valine content (mg/100mL): 18.9-35.64, isoleucine content (mg/100mL): 7.9-13.41, leucine content (mg/100mL): 14.6- 26.51.
  • Phenylalanine content (mg/100mL): 7.31-13.72, Lysine content (mg/100mL): 16.4-29.68, Methionine content (mg/100mL): 3.75-7.32, Threonine content (mg/100mL) 100mL): 20.5-35.22, tryptophan content (mg/100mL): 31.1-57.21.
  • Embodiment 9 Determination of nutritional components of Datong daylily nutrient puree
  • the Datong daylily nutrient puree prepared by the present invention is a zero-fat, low-calorie, comprehensive and balanced nutritional functional drink rich in cordycepin and containing 8 kinds of essential amino acids of human body.
  • the invention Based on the nutritional properties and health care value of daylily, Cordyceps militaris and yellow rice, the invention aims to expand regional delicacies into national delicacies, and it is the first time to develop functional products with high added value through intensive processing.
  • the material of the present invention is crushed, enzymatically hydrolyzed and centrifuged, the obtained supernatant is prepared, homogenized, sterilized and filled to obtain Datong daylily nutrient puree, and the precipitation is used for other purposes, so as to maximize the realization of the raw material.
  • the full utilization of the production waste eliminates the pollution of the production waste to the environment, and has the following advantages:
  • the method of the present invention is unique, the technological process is simple, and the operation is convenient. After the material is pulverized, enzymatically hydrolyzed, and centrifuged, the obtained supernatant is prepared, homogenized, sterilized, and filled to obtain Datong Daylily Nutrient puree , the precipitation is used for other purposes, which maximizes the full utilization of raw materials and eliminates the pollution of production waste to the environment.
  • Datong daylily nutrient puree prepared by the present invention has the unique flavor of daylily, Cordyceps militaris and yellow rice, has no peculiar smell, and has better product uniformity and stable sensory quality; The tissue state is not delaminated, the color is light brown, and it has good sensory properties.
  • the present invention selects high-protein and low-calorie day lily that is rich in vitamins and minerals, yellow rice with high dietary fiber content, and Cordyceps militaris containing various biologically active substances such as cordycepin and cordyceps polysaccharide through scientific and rational dietary matching technology.
  • the main raw material for making Datong day lily nutritional puree it can enhance the efficacy of a single variety, so that Datong daylily nutritional puree contains the nutrition, physiological activity and functional components of daylily, Cordyceps militaris and yellow rice at the same time. It has comprehensive nutritional and medicinal health care functions, comprehensive nutrition, high dietary fiber content and high protein content, so as to meet people's needs for healthy, nutritious and health-care functional foods.
  • the product in the present invention contains 18 kinds of common amino acids, among which the content of 8 kinds of essential amino acids is 120.46-218.71mg/100mL, and the content of cordycepin is 13.64-20.46mg/100g.
  • Datong day lily nutritional pulp prepared by the present invention has the functions of regulating immunity, promoting sleep, anti-oxidation, promoting gastrointestinal motility, maintaining normal structure and function of cardiovascular system, etc., and is suitable for drinking by all people.
  • the Datong daylily nutrient puree prepared by the method has the characteristics of rich nutrition, sweet and sour taste and the like.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Genetics & Genomics (AREA)
  • Medicinal Chemistry (AREA)
  • Medical Informatics (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Alternative & Traditional Medicine (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Cell Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

L'invention concerne un procédé de préparation d'un produit liquide d'un extrait de Hemerocallis citrina de Datong, le procédé comprenant les étapes suivantes : A) la réalisation d'une enzymolyse sur des matières premières constituées de Cordyceps militaris, de Hemerocallis citrina, et de Panicum miliaceum à l'aide de papaïne pour obtenir un produit d'enzymolyse, à savoir l'extrait de Hemerocallis citrina de Datong ; et B) la collecte de composants liquides de l'extrait de Hemerocallis citrina de Datong, et la préparation du produit liquide de l'extrait de Hemerocallis citrina de Datong à l'aide des composants liquides de l'extrait de Hemerocallis citrina de Datong. Le produit liquide préparé par le procédé contient 18 acides aminés courants, la teneur des 8 acides aminés essentiels pour le corps humain étant de 120,46 à 218,71 mg/100 mL, et la teneur en cordycépine étant de 13,64 à 20,46 mg/100 g. Le produit liquide est une boisson fonctionnelle qui a une nutrition complète et équilibrée, est riche en cordycépine, ne contient pas de matière grasse et présente une faible teneur en calories, et contient 8 acides aminés essentiels pour le corps humain.
PCT/CN2021/083512 2021-02-05 2021-03-29 Sirop d'essence nutritionnelle de hemerocallis citrina de datong et son procédé de préparation WO2022165954A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2211578.6A GB2606673B (en) 2021-02-05 2021-03-29 Datong Hemerocallis Citrina Nutrient Puree and Preparation Method Thereof

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202110159135.2 2021-02-05
CN202110159135.2A CN112890194A (zh) 2021-02-05 2021-02-05 一种大同黄花菜营养元浆及其制备工艺

Publications (1)

Publication Number Publication Date
WO2022165954A1 true WO2022165954A1 (fr) 2022-08-11

Family

ID=76122620

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2021/083512 WO2022165954A1 (fr) 2021-02-05 2021-03-29 Sirop d'essence nutritionnelle de hemerocallis citrina de datong et son procédé de préparation

Country Status (3)

Country Link
CN (1) CN112890194A (fr)
GB (1) GB2606673B (fr)
WO (1) WO2022165954A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1201604A (zh) * 1997-06-07 1998-12-16 陈安杰 用黄花(金针花)制作黄花汁、黄花晶、黄花糖的工艺
TW200421990A (en) * 2003-04-30 2004-11-01 wan-feng Liu Fermented functional food and method for producing the same
CN101361584A (zh) * 2007-08-07 2009-02-11 张蔚淞 萱草饮料
CN101427834A (zh) * 2008-12-04 2009-05-13 山西省农业科学院经济作物研究所 糜米无醇饮料的制作方法
CN104432362A (zh) * 2013-09-16 2015-03-25 苏坚宏 一种蛹虫草姬松茸饮料及其制备方法
KR20180058973A (ko) * 2016-11-25 2018-06-04 (주)루스바이오 밀리타리스 동충하초 및 뽕잎 추출물을 포함하는 식품 조성물 및 그 제조방법

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101469338A (zh) * 2007-12-25 2009-07-01 吴益民 北虫草多肽的酶解制备方法与产品
CN102379421B (zh) * 2011-09-21 2013-03-06 惠州市鑫福来实业发展有限公司 一种蛹虫草酶解营养液的制备方法
CN102423042A (zh) * 2011-12-02 2012-04-25 安徽燕之坊食品有限公司 一种谷物营养粉的制备方法
CN105063141A (zh) * 2015-07-30 2015-11-18 北京天肽生物科技有限公司 一种小分子蛹虫草活性肽及其制备方法
CN105054176A (zh) * 2015-09-18 2015-11-18 原林江 一种保健饮品
CN105747046B (zh) * 2016-03-11 2019-05-07 辽宁隆维生物科技有限公司 一种蛹虫草液态饮及其制备方法
CN106107310A (zh) * 2016-08-13 2016-11-16 安庆天然蜂坊蜂业有限公司 一种番木瓜西番莲蜂蜜饮料及其制作方法
CN108546306B (zh) * 2018-04-27 2021-08-03 华南师范大学 一种蛹虫草培养基多糖及其分离纯化方法和用途
CN108835478A (zh) * 2018-05-30 2018-11-20 芜湖市三山区绿色食品产业协会 豆梨山楂保健饮料的加工方法
CN109717340B (zh) * 2019-03-01 2022-07-08 江南大学 一种结合复合酶解的两步式蛹虫草酵素的发酵制备方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1201604A (zh) * 1997-06-07 1998-12-16 陈安杰 用黄花(金针花)制作黄花汁、黄花晶、黄花糖的工艺
TW200421990A (en) * 2003-04-30 2004-11-01 wan-feng Liu Fermented functional food and method for producing the same
CN101361584A (zh) * 2007-08-07 2009-02-11 张蔚淞 萱草饮料
CN101427834A (zh) * 2008-12-04 2009-05-13 山西省农业科学院经济作物研究所 糜米无醇饮料的制作方法
CN104432362A (zh) * 2013-09-16 2015-03-25 苏坚宏 一种蛹虫草姬松茸饮料及其制备方法
KR20180058973A (ko) * 2016-11-25 2018-06-04 (주)루스바이오 밀리타리스 동충하초 및 뽕잎 추출물을 포함하는 식품 조성물 및 그 제조방법

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
HUANG MIN, LIAO CHUN-YAN; LU ZHI-HONG: "Study of flammulina velutipes extract by enzymatic preparation", SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY, GAI KAN BIANJIBU , BEIJING, CN, no. 3, 1 February 2014 (2014-02-01), CN , pages 216 - 220, XP055955565, ISSN: 1002-0306, DOI: 10.13386/j.issn1002-0306.2014.03.059 *

Also Published As

Publication number Publication date
GB2606673B (en) 2023-05-17
CN112890194A (zh) 2021-06-04
GB202211578D0 (en) 2022-09-21
GB2606673A (en) 2022-11-16

Similar Documents

Publication Publication Date Title
CN103299887B (zh) 萌芽米制备桑黄菌丝块的方法
CN101928657B (zh) 一种野木瓜果酒的制备方法
KR100975140B1 (ko) 한약재 또는 곡류 발효방법
CN104770499A (zh) 一种肉苁蓉或锁阳酵素茶及其制作方法
CN108251314A (zh) 一种液体菌种及其发酵方法
CN103299824B (zh) 鲜嫩甜玉米制备桑黄菌丝块的方法
CN104844354A (zh) 一种高密度杏鲍菇液体菌种发酵培养基
CN111357628A (zh) 有机绿豆苗及其高效培育工艺
CN106336991A (zh) 一种富含硒和白藜芦醇的大麦苗酒的制备方法
CN107259329A (zh) 一种蛹虫草粗杂粮粥料的制备方法
CN103548557A (zh) 一种用发芽麦粒制备桑黄菌丝块的方法
CN110256165A (zh) 一种番茄富硒肥
CN107647228A (zh) 一种青稞麦汁饮料及其制作方法
WO2022165954A1 (fr) Sirop d'essence nutritionnelle de hemerocallis citrina de datong et son procédé de préparation
CN109619569A (zh) 一种无花果复合保健酵素及其制备方法
CN104982219B (zh) 一种菌丝球分布均匀的杏鲍菇液体菌种及其发酵方法
KR20190079848A (ko) 버섯활용 약용식물 배양물을 이용한 저체중 조절 분말제품의 제조방법
TWI688333B (zh) 提升金針菇之營養成分的中藥培養基及其製備方法
WO2022165953A1 (fr) Gâteau de riz nutritif à base de hemerocallis citrina de datong et son procédé de préparation
CN113261496A (zh) 有机绿豆苗及生产方法
CN112314918A (zh) 一种虫草板栗糊
CN108782005A (zh) 一种沉香香菇培育方法
CN108251312A (zh) 一种菌丝健壮的杏鲍菇液体菌种的发酵方法
CN110357717A (zh) 一种番茄富硒肥的制备方法
CN108402391A (zh) 一种燕麦粉及其制备方法

Legal Events

Date Code Title Description
ENP Entry into the national phase

Ref document number: 202211578

Country of ref document: GB

Kind code of ref document: A

Free format text: PCT FILING DATE = 20210329

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21923963

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 21923963

Country of ref document: EP

Kind code of ref document: A1