CN112471489A

CN112471489A - Low-fat nutritional salad sauce prepared from mycelium of Dictyophora Indusiata (Vent. Ex pers) Fisch and Polyporus tiger-palm and its preparation method

Info

Publication number: CN112471489A
Application number: CN202011265089.6A
Authority: CN
Inventors: 单文琪; 李航; 葛银红; 苏一凡
Original assignee: Inner Mongolia Zhonggujunchuang Biotechnology Development Co ltd
Current assignee: Inner Mongolia Zhonggujunchuang Biotechnology Development Co ltd
Priority date: 2020-11-12
Filing date: 2020-11-12
Publication date: 2021-03-12

Abstract

The invention relates to the technical field of food processing, and discloses a low-fat nutritional salad sauce produced by using dictyophora phalloidea and tiger palm fungus mycelia and a method thereof. The preparation of the tremellodon gelatinosum mycelium fermentation liquor comprises the preparation of tremellodon gelatinosum mother strains, the preparation of tremellodon gelatinosum liquid strains and the preparation of tremellodon gelatinosum mycelium fermentation liquor. The instant salad sauce with two mixed mycelia provides essential amino acids for human bodies, and increases the flavor and the nutritional value of the salad. Has the advantages of rich nutrition, easy absorption, good taste, no pollution, and convenient service. Is suitable for adults and children to eat together with rice or bread. And the problem of difficult later-period preservation of the planted tremellodon gelatinosum is solved.

Description

Low-fat nutritional salad sauce prepared from mycelium of Dictyophora Indusiata (Vent. Ex pers) Fisch and Polyporus tiger-palm and its preparation method

Technical Field

The invention relates to the technical field of food processing, in particular to a low-fat nutritional salad dressing produced by using dictyophora phalloidea and tremellodon gelatinosum mycelium and a method thereof. Is suitable for the fields of production and processing of nutrient foods, infant foods, health-care foods and the like.

Background

The fungus "HUZHANG" is also called "ZUOROUCHIJUN", ZHONGCAP ", or" swertia ". The fruiting body is medium to large. The pileus is initially protruded and flat, the middle part is umbilicus-shaped or concave, sometimes is shallow funnel-shaped, light pink gray, the surface has dark gray to black brown large scales, the scales are thick, the covering tile-shaped, and the pileus is arranged in concentric rings with the diameter of 6-10cm and tends to be particularly large and tilted towards the center. The mushroom flesh is nearly white, the stipe is middle or slightly rudimentary, the thickness is 0.7-3cm, sometimes the mushroom flesh is short, thick or slender, the thickness of the upper and lower parts is equal or the base part is enlarged and can reach 4cm, the mushroom flesh is middle, solid, smooth and pale white, and the mushroom flesh becomes pale brown at the later stage. Conical shape, long growth, growth up to 1-1.5cm, and gray-white color at initial stage. Then the color turns into thick brown.

The tiger palm fungus has the nutritional value that the tiger palm fungus body is full of a layer of fine fuzz which is yellow brown and has very obvious black patterns, is similar to the tiger paw, contains rich extracellular polysaccharide and 17 amino acids in dry product research and analysis, and actually accounts for 41.46 percent of the total amount of 7 essential amino acids for human bodies; besides, various vitamins such as common vitamin A, E, C and B vitamins also contain a large amount of mineral elements such as calcium, phosphorus, iron, magnesium, potassium and the like, which are all nutrient elements contained in the tremella mesenterica, so that the edible value is very high. The thallus is strong and large, the meat quality is tender, the thallus contains rich exopolysaccharide, is not easy to be broken and is rich in nutrition. Has the effects of expelling wind and cold, relaxing muscles and tendons and promoting blood circulation, and can be used for strengthening yang and reducing cholesterol in blood in folk. Has effects in invigorating qi, treating wind, removing blood stasis, regulating stomach function, relaxing bowels, and enhancing immunity.

The tremellodon gelatinosum has the effects of expelling wind and cold, relaxing muscles and tendons, promoting blood circulation, clearing heat, diminishing inflammation and removing bacteria, has the effects of relaxing muscles and tendons, promoting blood circulation, tonifying qi and qi, treating wind and blood stasis, harmonizing stomach, relaxing bowels, reducing blood pressure, removing food toxicity, treating headache and dizziness and the like. The health food has the effects of promoting metabolism, improving immunity and reducing cholesterol, and is a high-grade tonic beneficial to people with physical weakness; has certain curative effect on gastric ulcer, chronic gastritis, stomachache, esophagus cancer, etc. and has the function of reducing cholesterol in blood. The saying of "the tremellodon gelatinosum side dish is not spoiled for three days" means that the tremellodon gelatinosum has the effect of keeping freshness.

The tremellodon gelatinosum has very strong fragrance, and can repel mosquitoes and flies, so some people can also specially put the tremellodon gelatinosum into rice flour to repel mosquitoes and flies. The soup is fragrant and delicious, and can alleviate depression and eliminate deep mood of people and make people feel happy. The tremellodon gelatinosum is a food with low fat, low cholesterol and low calorie, is very suitable for people in weight reduction, contains a large amount of cellulose, and has a certain weight reduction effect.

The tremella mesenterica is a very rare wild edible fungus, has rich nutrition, delicious taste, tender meat, good non-taste meat, natural fragrance, and functions of cancer prevention and cancer resistance, and is excellent in nourishing effect. The market demand at home and abroad is very large, the market price is quite expensive, and the selling price of each kilogram of dry products is more than 800 yuan.

The salad dressings sold in the market at present are various and have good taste, but have the defects of high calorie and low nutrition, so that the low-fat and rich-nutrition salad sauce produced by using the tiger palm bacteria is very needed. The food can improve the immunity of human body when people eat the food with natural and fragrant smell.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention provides a low-fat nutritional salad dressing produced by using dictyophora phalloidea and tiger palm mycelium and a method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

a low-fat nutritional salad sauce prepared from mycelium of Dictyophora Indusiata and Hypsizygus marmoreus comprises: bamboo fungus hypha, tiger palm fungus hypha, nutritious material and additive; preparing the following components in parts by weight: 200 parts of dictyophora fungus powder, 300 parts of tremellodon gelatinosum mycelium liquid, 105 parts of nutrition stock and 10 parts of additives; the breeding and preparation materials comprise 20 parts of edible oil, 30 parts of egg yolk, 20 parts of salt, 10 parts of white vinegar, 10 parts of star anise powder, 10 parts of black pepper and 5 parts of cinnamon powder;

the additive comprises: DL-malic acid, potassium sorbate, carotene, guar gum, sucralose, ethylene diamine tetraacetic acid, 5-flavour nucleotide disodium and ethylene-modified distarch adipate.

A method for producing low-fat nutritional salad sauce from dictyophora phalloidea and tiger palm fungus mycelia comprises the following steps of culturing naked oats to prepare dictyophora phalloidea mycelium powder, and stirring tiger palm fungus mycelium fermentation liquor, nutritional material preparation and additives to generate instant salad sauce:

firstly, producing bamboo fungus mycelium powder by using hulless oat;

1) and preparing the dictyophora phalloidea mother strain: taking the thick meat part of the dictyophora fungus fruiting body, washing the thick meat part with sterile water, and picking a small tissue block by using a scalpel in a sterile box to be transplanted on the inclined plane of the PDA; culturing in a constant temperature incubator at 25 deg.C for about 12 days until the new mycelia grow vigorously;

inoculating the new mycelium onto PDA plate culture medium, performing purification culture at 25 deg.C, inoculating the obtained purified mycelium into PDA slant test tube under aseptic condition, performing dark culture at constant temperature of 25 deg.C, and storing in refrigerator at 4 deg.C after mycelium grows to obtain Dictyophora Indusiata strain stock;

2) and preparing a dictyophora indusiata liquid strain:

weighing potatoes, peeling 200g, glucose 20g and peptone 2 g;

b, slicing the potatoes, adding 1L of water, boiling for 20 minutes, and filtering with gauze to obtain juice for later use;

c, adding the glucose and the peptone into the potato juice, and fixing the volume to 1L by using purified water to obtain a liquid strain culture medium;

d, subpackaging the liquid strain culture medium into a 250ml suction flask, wherein the loading amount is 100ml, the bottle mouth is plugged by a cotton plug, and the sterilization is carried out for 30 minutes under the condition of high pressure steam of 0.1Mpa and 121 ℃;

e, under the aseptic condition, naturally cooling to room temperature in a liquid culture medium, inoculating 6-8 dictyophora phalloidea mother strain blocks, and statically culturing for 24 hours at the temperature of 24-26 ℃; culturing on electromagnetic bed at 24-26 deg.C for 7 days after mycelia germinate; when the culture solution is clear and transparent, suspending a large number of mycelium pellets to obtain the bamboo fungus liquid strain;

3) and preparing a culture medium: preparing a hulless oat culture medium, namely selecting high-quality hulless oat without mildew as a raw material, adding clear water into a rinsing tank, pouring the hulless oat raw material into the rinsing tank, continuously stirring to remove dust and impurities on the surface of the raw material, fishing out the cleaned hulless oat, draining, adding purified water accounting for 40% of the total weight of the hulless oat raw material into a soaking tank, and soaking for 2 hours to ensure that the water content of the hulless oat reaches 40%;

the sensory judgment standard is that the soaked raw materials are tightly held in hands, no water drops flow out from finger seams to reach the state of being held into a group and being loosened, namely the water content reaches the requirement, the processed hulless oat culture material is filled into polypropylene strain bags, each bag is required to be not more than 2/3 of the total amount of the strain bags, the polypropylene strain bags are sealed by using strain cotton plugs, the polypropylene strain bags are placed in a sterilization cabinet, the polypropylene strain bags are sterilized at the high temperature of 121 ℃ for 60 minutes under the pressure of 0.15MPa, and the polypropylene strain bags are naturally cooled after being sterilized;

4) and culturing bamboo fungus hyphae: inoculating the cultured Dictyophora Indusiata liquid strain into sterilized hulless oat culture medium under aseptic condition, inoculating about 20ml of strain per bag, and dark culturing at 24-26 deg.C for 25 days until the mycelium of Dictyophora Indusiata is full of various culture media;

5) and preparing bamboo fungus mycelium powder: drying culture medium of naked oat full of bamboo fungus mycelium at 80 deg.C to reduce water content to 6%; crushing the dried bamboo fungus hypha culture medium, and sieving with a 80-200 mesh sieve to obtain bamboo fungus hypha powder;

secondly, preparing tremellodon gelatinosum mycelium fermentation liquor;

1) and preparing the tremellodon gelatinosum mother strain: taking the thick solid part of the tremellodon gelatinosum, washing the part which is not completely stretched, cleaning the part with sterile water, and picking a small tissue block to be transplanted on the inclined surface of the PDA by using a scalpel in a sterile box; culturing in a constant temperature incubator at 25 deg.C for about 12 days until the new mycelia grow vigorously;

inoculating the new mycelium onto PDA plate culture medium, performing purification culture at 25 deg.C, inoculating the obtained purified mycelium into PDA slant test tube under aseptic condition, performing dark culture at constant temperature of 25 deg.C, and storing in 4 deg.C refrigerator after the mycelium grows to obtain Tremella firma mother strain;

2) and preparing the tremellodon gelatinosum liquid strain:

weighing potatoes, peeling 200g, glucose 20g and peptone 2 g;

e, under the aseptic condition, naturally cooling to room temperature in a liquid culture medium, inoculating 6-8 pieces of the parent strain of the tiger palm bacteria, and statically culturing for 24 hours at the temperature of 24-26 ℃; after the hyphae germinate, placing the hyphae on an electromagnetic shaking table for culturing for 7 days, and controlling the temperature to be 24-26 ℃; when the culture solution is clear and transparent, suspending a large number of mycelium pellets to obtain the liquid strain of the tiger palm bacteria;

3) preparing into concentrated Pleurotus saxatilis fermenting liquid with a centrifuge;

thirdly, food auxiliary materials, comprising: preparing nutrition: edible oil, egg yolk, salt, white vinegar, aniseed powder, black pepper, cinnamon powder and xanthan gum;

additive: DL-malic acid, potassium sorbate, carotene, guar gum, sucralose, ethylene diamine tetraacetic acid, 5-flavour nucleotide disodium and ethylene-modified distarch adipate;

fourthly, preparing salad sauce;

1. the weight ratio of the food materials is as follows: 200 parts of dictyophora fungus powder, 300 parts of tremellodon gelatinosum mycelium liquid, 105 parts of nutrition stock and 10 parts of additives; the breeding and preparation materials comprise 20 parts of edible oil, 30 parts of egg yolk, 20 parts of salt, 10 parts of white vinegar, 10 parts of star anise powder, 10 parts of black pepper and 5 parts of cinnamon powder;

2. crushing the dried dictyophora phalloidea mycelium culture medium, sieving with a sieve of 80-200 meshes to obtain dictyophora phalloidea mycelium powder, mixing with the tremella discoreana mycelium fermentation liquor, the nutrition preparation materials and the additives, stirring for 10 minutes, heating with soft fire for 3 minutes, then stewing for 5 minutes, stirring again for 2 minutes, and standing for 10 minutes;

3. and (5) filling, sterilizing at high temperature and bottling.

Due to the adoption of the technical scheme, the invention has the following advantages:

the prepared instant salad dressing has rich nutrition, low fat and low heat, bright color, good glossiness, high stability, unique flavor, fresh and tasty flavor, greasiness removing and appetite stimulating effects, can be stored in a freezing way, has fine and smooth mouthfeel, good spreadability and no layering, crack and oil-water phenomena, and is suitable for being eaten with rice or bread by adults and children. The tremellodon gelatinosum bacterial food not only supplements the contradiction of insufficient supply and demand of tremellodon gelatinosum, but also provides a novel food which is pollution-free, high in nutrition and easy to absorb for consumers. The tremella mesenterica mycelium provides essential amino acid for human body, and has the features of balanced nutrients, easy absorption, good taste, no pollution and easy eating. In the production process, the defects of difficult quality, difficult storage, single eating mode, high cost and the like caused by adverse factors in the later period of planting the tremellodon gelatinosum are avoided. The concrete advantages are as follows:

1. innovation of raw materials: the high-quality edible fungus mycelia are used as main raw materials, and nutrient components in the edible fungus mycelia are easier to absorb by a human body through a fermentation technology, so that the edible fungus mycelia are more suitable for health selection of consumers.

2. Nutrition innovation: the new product is in the form of mycelium, wherein the fungal polysaccharide is several times higher than that in the form of fruiting body, and is more easily absorbed by human body.

3. Through the edible fungus fermentation technology, the sugar starchy substance in the original culture is decomposed and converted into nutrient substances such as fungal polysaccharide, amino acid and the like, so that the heat of the salad is greatly reduced, the nutrient content of the salad is improved, the defects of high heat and low nutrition of the existing salad sauce are overcome, and the novel nutritional food which is more suitable for sub-health and fat reduction is obtained.

4. The flavor and the nutritional value of the salad are further increased by mixing the two mycelia. Greatly reduces the use cost of using the dictyophora phalloidea, and leads the dictyophora phalloidea to enter the families of people.

Drawings

FIG. 1 is a flow chart of the production of Dictyophora Indusiata fungus powder.

FIG. 2 is a flow chart of the production of the fungus liquid of Tremellodon gelatinosum.

Detailed Description

As shown in figure 1 and figure 2, the production of low-fat nutritional salad dressing by using mycelium of Dictyophora indusiata and Hypnea musciformis comprises: bamboo fungus hypha, tiger palm fungus hypha, nutritious material and additive; preparing the following components in parts by weight: 200 parts of dictyophora fungus powder, 300 parts of tremellodon gelatinosum mycelium liquid, 105 parts of nutrition stock and 10 parts of additives; the breeding and preparation materials comprise 20 parts of edible oil, 30 parts of egg yolk, 20 parts of salt, 10 parts of white vinegar, 10 parts of star anise powder, 10 parts of black pepper and 5 parts of cinnamon powder;

firstly, producing bamboo fungus mycelium powder by using hulless oat; as shown in fig. 1;

1) and preparing the dictyophora phalloidea mother strain: taking out the thick meat part of the dictyophora fungus fruiting body, washing with sterile water, and picking a small tissue block with a scalpel in a sterile box to be transplanted on the inclined surface of the PDA. Culturing in a constant-temperature incubator at 25 ℃ for about 12 days until the new mycelia grow vigorously, inoculating the new mycelia on a PDA (potato dextrose agar) plate culture medium, performing purification culture at 25 ℃, inoculating the obtained purified mycelia in a PDA slant test tube under aseptic conditions, performing constant-temperature dark culture at 25 ℃, and storing in a refrigerator at 4 ℃ after the mycelia grow to full length to obtain a Dictyophora Indusiata strain mother strain;

2) and preparing a dictyophora indusiata liquid strain:

weighing potatoes, peeling 200g, glucose 20g and peptone 2 g;

3) and preparing a culture medium:

preparing naked oat culture medium: selecting high-quality and mildew-free hulless oat as a raw material, adding clear water into a rinsing tank, pouring the hulless oat raw material into the rinsing tank, continuously stirring to remove dust and impurities on the surface of the raw material, taking out the cleaned hulless oat, draining, adding purified water accounting for 40% of the total weight of the hulless oat raw material into a soaking tank, and soaking for 2 hours to enable the water content of the hulless oat to reach 40%;

the sensory judgment standard is that the soaked raw materials are tightly held in hands, no water drops flow out from finger seams to reach the state of being held into a group and being loosened, namely the water content reaches the requirement, the processed hulless oat culture material is filled into polypropylene strain bags, each bag is required to be not more than 2/3 of the total amount of the strain bags, the polypropylene strain bags are sealed by using strain cotton plugs, the polypropylene strain bags are placed in a sterilization cabinet, the polypropylene strain bags are sterilized at the high temperature of 121 ℃ for 60 minutes under the pressure of 0.15MPa, and the polypropylene strain bags are naturally cooled after being sterilized; or sterilizing at 120 deg.C for 3 hr;

5) and preparing bamboo fungus mycelium powder: drying naked oat culture medium full of bamboo fungus hypha at 80 deg.C to water content of 6%, pulverizing dried bamboo fungus hypha culture medium, and sieving with 80-200 mesh sieve to obtain bamboo fungus hypha powder.

Secondly, preparing tremellodon gelatinosum mycelium liquid as shown in figure 2;

1) and preparing the tremellodon gelatinosum mother strain:

taking the thick solid part of the tremellodon gelatinosum, washing the part which is not completely stretched, cleaning the part with sterile water, and picking a small piece of tissue to be transplanted on the inclined surface of the PDA by using a scalpel in a sterile box. Culturing in a constant-temperature incubator at 25 ℃ for about 12 days until the new mycelia grow vigorously, inoculating the new mycelia on a PDA (Potato dextrose agar) plate culture medium, performing purification culture at 25 ℃, inoculating the obtained purified mycelia in a PDA inclined test tube under aseptic conditions, performing constant-temperature dark culture at 25 ℃, and storing in a refrigerator at 4 ℃ after the mycelia grow to full length to obtain the mother strains of the Tiger palm fungi;

2) and preparing the tremellodon gelatinosum liquid strain:

weighing potatoes, peeling 200g, glucose 20g and peptone 2 g;

e, under the aseptic condition, naturally cooling to room temperature in a liquid culture medium, inoculating 6-8 pieces of the parent strain of the tiger palm bacteria, and statically culturing for 48 hours at the temperature of 24-26 ℃; culturing on electromagnetic bed at 24-26 deg.C for 7 days after mycelia germinate; when the culture solution is clear and transparent, suspending a large number of mycelium pellets to obtain the liquid strain of the tiger palm bacteria;

3) preparation of tremellodon gelatinosum mycelium fermentation liquor, namely preparing tremellodon gelatinosum mycelium concentrated liquor for standby by using centrifugal machine

Thirdly, preparing other materials: edible oil, egg yolk, salt, white vinegar, star anise powder, black pepper, cinnamon powder, xanthan gum and the like

Fourthly, adding an additive: DL-malic acid, potassium sorbate, carotene, guar gum, sucralose, ethylene diamine tetraacetic acid, 5-flavour nucleotide disodium and ethylene-modified distarch adipate.

The manufacturing process comprises the following steps:

1. food material proportion: 200g of dictyophora fungus powder, 300g of tremella mesenterica mycelium liquid, 20g of edible oil, 30g of egg yolk, 20g of salt, 10g of white vinegar, 10g of star anise powder, 10g of black pepper and 5g of cinnamon powder.

2. Crushing, sieving with 100 mesh sieve, mixing and stirring for 10 min, heating with slow fire for 3 min, sealing for 5 min, stirring again for 2 min, and standing for 10 min.

3. Filling and sterilizing at high temperature. Making into instant salad sauce.

Claims

1. A low-fat nutritional salad sauce produced by dictyophora phalloidea and tiger palm fungus mycelia is characterized in that: the method comprises the following steps: bamboo fungus hypha, tiger palm fungus hypha, nutritious material and additive; preparing the following components in parts by weight: 200 parts of dictyophora fungus powder, 300 parts of tremellodon gelatinosum mycelium liquid, 105 parts of nutrition stock and 10 parts of additives; the breeding and preparation materials comprise 20 parts of edible oil, 30 parts of egg yolk, 20 parts of salt, 10 parts of white vinegar, 10 parts of star anise powder, 10 parts of black pepper and 5 parts of cinnamon powder;

2. The method for producing low-fat nutritional salad dressing with bamboo fungus and tremella fuciformis mycelium according to claim 1, wherein the method comprises the following steps: the instant salad dressing is prepared by stirring the dictyophora fungus mycelium powder prepared by culturing hulless oat with the tremella fungus mycelium fermentation liquor, nutrient stock and additives, and comprises the following steps:

firstly, producing bamboo fungus mycelium powder by using hulless oat;

2) and preparing a dictyophora indusiata liquid strain:

weighing potatoes, peeling 200g, glucose 20g and peptone 2 g;

3) and preparing a hulless oat culture medium: selecting high-quality and mildew-free hulless oat as a raw material, adding clear water into a rinsing tank, pouring the hulless oat raw material into the rinsing tank, continuously stirring to remove dust and impurities on the surface of the raw material, taking out the cleaned hulless oat, draining, adding purified water accounting for 40% of the total weight of the hulless oat raw material into a soaking tank, and soaking for 2 hours to ensure that the water content of the hulless oat reaches 40% -50%;

secondly, preparing tremellodon gelatinosum mycelium fermentation liquor;

2) and preparing the tremellodon gelatinosum liquid strain:

weighing potatoes, peeling 200g, glucose 20g and peptone 2 g;

e, under the aseptic condition, naturally cooling to room temperature in a liquid culture medium, inoculating 6-8 pieces of the parent strain of the tiger palm bacteria, and performing static culture in water bath for 48 hours at the temperature of 24-26 ℃; after the hyphae germinate, placing the hyphae on an electromagnetic shaking table for culturing for 7 days, and controlling the temperature to be 24-26 ℃; when the culture solution is clear and transparent, suspending a large number of mycelium pellets to obtain the liquid strain of the tiger palm bacteria;

3) preparing a tremellodon gelatinosum mycelium fermentation broth by using a centrifugal machine, namely preparing a tremellodon gelatinosum mycelium concentrated fermentation broth for later use;

fourthly, preparing salad sauce;

1) and the weight ratio of the food materials is as follows: 200 parts of dictyophora fungus powder, 300 parts of tremellodon gelatinosum mycelium liquid, 105 parts of nutrition stock and 10 parts of additives; the breeding and preparation materials comprise 20 parts of edible oil, 30 parts of egg yolk, 20 parts of salt, 10 parts of white vinegar, 10 parts of star anise powder, 10 parts of black pepper and 5 parts of cinnamon powder;

2) crushing the dried dictyophora phalloidea mycelium culture medium, sieving with a sieve of 80-200 meshes to obtain dictyophora phalloidea mycelium powder, mixing with the tremella discoreana mycelium fermentation liquor, the nutrition preparation materials and the additives, stirring for 10 minutes, heating with soft fire for 3 minutes, stewing for 5 minutes, stirring again for 2 minutes, and standing for 10 minutes;

3) filling, sterilizing at high temperature and bottling.