CN104012968A - Agaricus blazei nutritious powder and producing method thereof - Google Patents
Agaricus blazei nutritious powder and producing method thereof Download PDFInfo
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- CN104012968A CN104012968A CN201410262434.9A CN201410262434A CN104012968A CN 104012968 A CN104012968 A CN 104012968A CN 201410262434 A CN201410262434 A CN 201410262434A CN 104012968 A CN104012968 A CN 104012968A
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- 239000000843 powder Substances 0.000 title claims abstract description 51
- 241001327634 Agaricus blazei Species 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000008935 nutritious Nutrition 0.000 title abstract 3
- 235000015097 nutrients Nutrition 0.000 claims abstract description 37
- 238000010563 solid-state fermentation Methods 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 235000016709 nutrition Nutrition 0.000 claims abstract description 11
- 230000035764 nutrition Effects 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000001963 growth medium Substances 0.000 claims abstract description 4
- 241000121220 Tricholoma matsutake Species 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 240000008042 Zea mays Species 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- -1 polypropylene Polymers 0.000 claims description 5
- 239000004743 Polypropylene Substances 0.000 claims description 4
- 239000004033 plastic Substances 0.000 claims description 4
- 229920003023 plastic Polymers 0.000 claims description 4
- 229920001155 polypropylene Polymers 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 6
- 230000004151 fermentation Effects 0.000 abstract description 6
- 239000002207 metabolite Substances 0.000 abstract description 3
- 241000209149 Zea Species 0.000 abstract 2
- 150000002989 phenols Chemical class 0.000 abstract 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- 235000013305 food Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000003064 anti-oxidating effect Effects 0.000 description 5
- 244000144725 Amygdalus communis Species 0.000 description 4
- 235000011437 Amygdalus communis Nutrition 0.000 description 4
- 235000020224 almond Nutrition 0.000 description 4
- 230000007760 free radical scavenging Effects 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 238000003556 assay Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 230000031700 light absorption Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides agaricus blazei nutritious powder and a producing method thereof. According to the producing method, agaricus blazei is used as solid-state fermentation strains; corn and wheat are used as culture media; a solid-state fermentation method is adopted; and a solid-state fermentation product containing agaricus blazei mycelia and metabolites of the agaricus blazei mycelia is obtained. The obtained fermentation product comprises the following nutrients: 13 percent to 16 percent of starch, 1.8 percent to 2.5 percent of fat, 9 percent to 11 percent of protein and 4.0mg/g to 4.6mg/g of total phenols. According to the invention, the original nutritious components, such as corn and wheat, are maintained, and the agaricus blazei is added as an active component, so that the product has reasonable nutrition composition and higher oxidation resistance, the content of total phenols is obviously increased, and the clearance rate of DPPH free radicals is 89 percent to 93 percent. The obtained product has good mouthfeel, and intense fragrance.
Description
Technical field
The present invention relates to food compositions, the food compositions that particularly utilizes fungi to prepare, specifically a kind of Ji Songrong nutrient powder and production method thereof.
Background technology
Ji Songrong (Agaricus blazei) is called again Brazilian mushroom, and delicious flavour, good to eat, has almond flavor, integrates cuisines, beauty treatment, medical treatment, health-care effect.In recent years, the antitumor action of Ji Songrong, immunological enhancement, antioxidation, inhibitory mutagenesis effect etc. have caused that people pay close attention to greatly, are development is recommended by edible mushroom principal item from FAO (Food and Agriculture Organization of the United Nation) to the whole world.Ji Songrong product on market is mainly the Agaricus Blazei Murrill polysaccharide product that Ji Songrong does fructification and is processed into by fructification now, but Ji Songrong cultivation scale is less, output is limited, far can not meet the demand in market, so exploitation Mycelium in Agaricus blazei Murill and tunning thereof are very necessary and important.Obtain Mycelium in Agaricus blazei Murill with liquid fermentation method, equipment needed thereby complexity, invests larger; Prepare Ji Songrong nutrient powder with it, cost is higher, is difficult to become popular food.Ji Songrong process for solid state fermentation is alternative a kind of approach.By retrieval, not yet find taking corn and wheat as primary raw material, taking Ji Songrong as bacterial classification, adequate nutrition forms and compared with the Ji Songrong nutrient powder of strong anti-oxidation for having of adopting that process for solid state fermentation produces.
Summary of the invention
The object of the present invention is to provide a kind of have adequate nutrition form and compared with the Ji Songrong nutrient powder of strong anti-oxidation, and provide a kind of preparation method of Ji Songrong nutrient powder, the method ferment effect is good, fast growth, be easy to suitability for industrialized production, and gained Ji matsutake nutrient powder has that adequate nutrition forms and compared with strong anti-oxidation.
A kind of Ji Songrong nutrient powder provided by the invention, is with Ji Songrong solid state fermentation bacterial classification, taking corn and wheat as culture medium, adopts process for solid state fermentation, makes the product by solid-state fermentation that contains Mycelium in Agaricus blazei Murill and metabolin thereof.
The production method of a kind of Ji Songrong nutrient powder provided by the invention, comprises the steps:
1) get, by weight corn 30%～50%, wheat 50%～70%, rinsing totally respectively, attrition crushing becomes 2mm～3mm size particles again, mixes, and adds water and makes water content reach 40%, packs polypropylene plastics pocket or vial into, 0.1MPa sterilizing 60min;
2), after sterilizing, access liquid Agaricus blazei, cultivates 15 days～20 days 25 DEG C～28 DEG C lucifuges;
3), cultured product by solid-state fermentation is dug out, at 60 DEG C, dry, pulverize, cross 0.2mm and sieve and obtain Ji Songrong nutrient powder.Major Nutrient composition and the content of gained Ji matsutake nutrient powder: starch 13%～16%, fat 1.8%～2.5%, protein 9%～11%, total phenol 4.0mg/g～4.6mg/g.
Described Agaricus blazei is to introduce from edible mushroom research institute of Shanghai academy of agricultural sciences, cultivates into according to a conventional method liquid spawn.The inoculum concentration of described Ji Songrong liquid spawn is 2.5%～5%.
In order to make Ji Songrong nutrient powder product be easy to dissolve and digestion, can be after product by solid-state fermentation to be dried, elder generation is expanded, then pulverizes.
In order to make the nutrition of Ji Songrong nutrient powder product abundanter, edible better to eat, can in Agaricus blazei powder, add honey element, sucrose etc., further make sweet taste Ji matsutake nutrient powder; Add bean powder, xylitol to make beans taste Ji matsutake nutrient powder; Add milk powder, xylitol, mixes thereafter, then row granulation, the dry milk taste Ji matsutake nutrient powder that gets final product to obtain.
Compared with prior art advantage of the present invention:
1, the present invention, retaining on corn, the original nutritional labeling of wheat basis, has increased again Mycelium in Agaricus blazei Murill and metabolite thereof, makes this product have that adequate nutrition forms and compared with strong anti-oxidation, total phenol content significantly increases.
2, with the corn after fragmentation, wheat grain preparation culture medium, good permeability, is beneficial to mycelial growth.After access liquid spawn, at the bottom of liquid spawn can flow to bag from sack (or bottleneck) (or bottle end), so greatly improve the speed of a bacterium.
3, solid fermentation obtains Mycelium in Agaricus blazei Murill and metabolite can all utilize, and products obtained therefrom aromatic flavour, and mouthfeel is good.Ji Songrong nutrient powder raw material sources are extensive, and cheap, have ready conditions and become popular nutraceutical.
4, technique of the present invention, equipment are simple, invest littlely, can accomplish scale production; Production process produces without the three disasters.
Detailed description of the invention
Embodiment 1
Corn and wheat that the granular size that takes respectively 4kg and 6kg is 2mm～3mm, add water after mixing, makes water content reach 40%, divides and install to polypropylene plastics bag, every packed 0.8kg, 0.1MPa sterilizing 60min; In the time that material temperature drops to 30 DEG C, the liquid Agaricus blazei of 10 days cell ages of every bag of access 20ml, 25～28 DEG C of lucifuges were cultivated after 18 days, and solid fermentation product is taken out in 60 DEG C of oven dry from bag, pulverized, and crossed 0.2mm sieve, obtained 9.04kg.This product colour is faint yellow, has almond flavor, and nutrition is respectively starch 14%, fat 1.8%, protein 10%, total phenol content 4.6mg/g, DPPH free radical scavenging activity 92.3%.
Embodiment 2
Corn and wheat that the granular size that takes respectively 5kg is 2mm～3mm, add water after mixing, makes water content reach 40%, divides and install in vial, every bottled 0.8kg, 0.1MPa sterilizing 60min; In the time that material temperature drops to 30 DEG C, the Ji Songrong liquid spawn of access 25ml, 25～28 DEG C of lucifuges were cultivated after 19 days, and solid fermentation thing is taken out from bottle, at 60 DEG C, dried, and mixed, expanded, pulverized 0.2mm sieve, obtained 8.85kg.This powder is faint yellow, has almond flavor, and nutrition is respectively starch 16%, fat 2.2%, protein 9%, total phenol content 4.3mg/g, DPPH free radical scavenging activity 90.2%.
Embodiment 3
Corn and wheat that the granular size that takes respectively 3kg and 7kg is 2mm～3mm, add water after mixing, makes water content reach 40%, packs in polypropylene plastics pocket every packed 0.8kg, 0.1MPa sterilizing 60min into; Access 30ml Ji matsutake liquid spawn, cultivates after 15 days for 25～28 DEG C, and solid fermentation product is dug out from bag, at 60 DEG C, dries, expanded, pulverizes 0.2mm sieve, obtains 9.07kg Ji's matsutake nutrient powder.This powder is faint yellow, has almond flavor, and its nutrition of products obtained therefrom is starch 13%, fat 2.0%, protein 10.5%, total phenol content 4.0mg/g, DPPH free radical scavenging activity 89.2%.
Embodiment 4
Raw material proportioning, step according to case study on implementation 1 make Ji Songrong nutrient powder, add 1% honey element, 5% sucrose in this powder, obtain sweet taste Ji matsutake nutrient powder; In this powder, add bean powder 10%, xylitol 1% to obtain beans taste Ji matsutake nutrient powder.
Embodiment 5
Raw material proportioning, step according to case study on implementation 2 make Ji Songrong nutrient powder, add 10% milk powder, 1% xylitol in this powder, mix thereafter, then row granulation, the dry milk taste Ji matsutake nutrient powder that gets final product to obtain.
The assay method that in above embodiment, Ji Songrong nutrient powder product adopts:
[1] assay method of total phenol content: adopt Folin-Ciocalteu colorimetric method.Sample thief dilution 0.4ml, adds the Folin-Ciocalteu reagent of 2.8ml distilled water and 0.2ml, after fully shaking up, leaves standstill a few minutes, then adds the saturated Na of 0.6ml
2cO
3solution, room temperature lucifuge leaves standstill 120min, and 760nm measures light absorption value.Taking gallic acid as calibration curve, result is with the quality representation of gallic acid equivalent.
[2] mensuration of DPPH radicals scavenging effect: adopt spectrophotometer method: add DPPH reagent in sample liquid, after fully shaking up, at room temperature lucifuge is placed 24h, surveys light absorption value at 517nm place, then calculate DPPH free radical scavenging activity.
In product, the assay method of Major Nutrient composition adopts:
The mensuration of GB/T5009.5-2010 Protein in Food
The mensuration of fat in GB/T5009.6-2003 food
The mensuration of starch in GB/T5009.9-2008 food.
Claims (6)
1. a Ji Songrong nutrient powder, is characterized in that, is with Ji Songrong solid state fermentation bacterial classification, taking corn and wheat as culture medium, adopts process for solid state fermentation, makes the product by solid-state fermentation that contains Mycelium in Agaricus blazei Murill and metabolin thereof.
2. a kind of Ji Songrong nutrient powder as claimed in claim 1, is characterized in that the nutrition of described product by solid-state fermentation and content: starch 13%～16%, fat 1.8%～2.5%, protein 9%～11%, total phenol 4.0mg/g～4.6mg/g.
3. the production method of a kind of Ji Songrong nutrient powder as claimed in claim 1, is characterized in that, comprises the steps:
1) get, by weight corn 30%～50%, wheat 50%～70%, rinsing totally respectively, attrition crushing becomes 2mm～3mm size particles again, mixes, and adds water and makes water content reach 40%, packs polypropylene plastics pocket or vial into, 0.1MPa sterilizing 60min;
2), after sterilizing, access liquid Agaricus blazei, cultivates 15 days～20 days 25 DEG C～28 DEG C lucifuges;
3), cultured product by solid-state fermentation is dug out, at 60 DEG C, dry, pulverize, cross 0.2mm and sieve and obtain Ji Songrong nutrient powder.
4. the production method of a kind of Ji Songrong nutrient powder as claimed in claim 3, is characterized in that, in the Agaricus blazei powder making, adds appropriate honey element, sucrose, makes sweet taste Ji matsutake nutrient powder.
5. the production method of a kind of Ji Songrong nutrient powder as claimed in claim 3, is characterized in that, in the Agaricus blazei powder making, adds appropriate bean powder, xylitol, makes beans taste Ji matsutake nutrient powder.
6. the production method of a kind of Ji Songrong nutrient powder as claimed in claim 3, is characterized in that, in the Agaricus blazei powder making, adds appropriate milk powder, xylitol, mix, and granulation, dry, obtain milk taste Ji matsutake nutrient powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410262434.9A CN104012968B (en) | 2014-06-12 | 2014-06-12 | Agricus blazei nutrient powder and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410262434.9A CN104012968B (en) | 2014-06-12 | 2014-06-12 | Agricus blazei nutrient powder and production method thereof |
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| Publication Number | Publication Date |
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| CN104012968A true CN104012968A (en) | 2014-09-03 |
| CN104012968B CN104012968B (en) | 2016-04-20 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418164A (en) * | 2016-09-30 | 2017-02-22 | 山西大学 | Cereal fermented nutrition powder and production method thereof |
| CN110353261A (en) * | 2019-08-29 | 2019-10-22 | 浙江省医学科学院 | A kind of sesame young pilose antler hypha powder and its preparation method and application |
| CN111227080A (en) * | 2020-03-10 | 2020-06-05 | 山西瑞芝生物科技有限公司 | Agaricus blazei murill fermented mulberry leaf tea and production method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001128641A (en) * | 1999-11-04 | 2001-05-15 | Oubiken:Kk | Lactic acid fermentation food and its production |
| CN101543285A (en) * | 2009-04-30 | 2009-09-30 | 福建省农业科学院农业工程技术研究所 | Wheat-bran dietary fiber composite functional fungus powder product and preparation process thereof |
| CN102349649A (en) * | 2011-10-08 | 2012-02-15 | 杨毅 | Production method of novel edible and medicinal fungi solid fermented powder |
-
2014
- 2014-06-12 CN CN201410262434.9A patent/CN104012968B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001128641A (en) * | 1999-11-04 | 2001-05-15 | Oubiken:Kk | Lactic acid fermentation food and its production |
| CN101543285A (en) * | 2009-04-30 | 2009-09-30 | 福建省农业科学院农业工程技术研究所 | Wheat-bran dietary fiber composite functional fungus powder product and preparation process thereof |
| CN102349649A (en) * | 2011-10-08 | 2012-02-15 | 杨毅 | Production method of novel edible and medicinal fungi solid fermented powder |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418164A (en) * | 2016-09-30 | 2017-02-22 | 山西大学 | Cereal fermented nutrition powder and production method thereof |
| CN110353261A (en) * | 2019-08-29 | 2019-10-22 | 浙江省医学科学院 | A kind of sesame young pilose antler hypha powder and its preparation method and application |
| CN111227080A (en) * | 2020-03-10 | 2020-06-05 | 山西瑞芝生物科技有限公司 | Agaricus blazei murill fermented mulberry leaf tea and production method thereof |
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| Publication number | Publication date |
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| CN104012968B (en) | 2016-04-20 |
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