阅读说明：本技术 基于废弃蛹虫草栽培基质的功能性冲调米粉及其制备方法 (Functional reconstituted rice flour based on waste cordyceps militaris culture medium and preparation method thereof ) 是由 孙永健 李书启 黄登禹 刘太林 于 2020-12-30 设计创作，主要内容包括：本发明属于农副产品及食品技术领域,公开了一种基于废弃蛹虫草栽培基质的功能性冲调米粉及其制备方法,以采收子实体后的栽培基质的外观、杂质的多少为指标,优化蛹虫草栽培技术；利用预处理后的废弃栽培基质作为主要原料,以原料配比、物料含水量、螺杆转速、膨化温度为考察因素,优化冲调米粉的挤压膨化生产工艺；建立并利用感官评价体系,优化并确定米粉的复配配方；确定可食性独立小包装的制备工艺,提升产品的食用方便性,改良产品的包装；对米粉成品进行污染物、营养及功能成分的测定；确定安全危害及关键控制点,建立HACCP体系。本发明可确保产品保健功能及食用安全性,还可解决农业、环境、食品等领域中存在的浪费、污染等多项问题。(The invention belongs to the technical field of agricultural and sideline products and food, and discloses functional reconstituted rice flour based on a waste cordyceps militaris culture medium and a preparation method thereof, wherein a cordyceps militaris culture technology is optimized by taking the appearance of the culture medium after harvesting sporocarps and the amount of impurities as indexes; the method is characterized in that the pretreated waste cultivation substrate is used as a main raw material, the raw material proportion, the material water content, the screw rotation speed and the puffing temperature are considered factors, and the extrusion puffing production process of the reconstituted rice flour is optimized; establishing and utilizing a sensory evaluation system, optimizing and determining a compound formula of the rice flour; determining a preparation process of the edible independent small package, improving the eating convenience of the product and improving the package of the product; measuring pollutants, nutrients and functional components of the finished rice flour product; and determining safety hazards and key control points, and establishing an HACCP system. The invention can ensure the health care function and the edible safety of the product and also can solve a plurality of problems of waste, pollution and the like in the fields of agriculture, environment, food and the like.)

1. A preparation method of functional reconstituted rice flour based on waste cordyceps militaris culture medium is characterized in that the preparation method of the functional reconstituted rice flour based on the waste cordyceps militaris culture medium comprises the following steps:

preparing cordyceps militaris cultivated species by using a liquid fermentation method; inoculating the cultivated species into the cultivation substrate sterilized at high temperature and high pressure through aseptic operation, and cultivating the cordyceps militaris by using a solid fermentation method; after cordyceps militaris sporocarp is collected, the culture substrate with cordyceps militaris mycelia is used as a main raw material for producing functional brewing rice flour;

detecting pesticide residue, heavy metal pollution and mycotoxin in the culture substrate;

shaping the culture medium meeting the quality requirement, drying, crushing the dried culture medium, and sieving for later use; the pretreated culture substrate is used as a raw material, and the production of the functional reconstituted rice noodles is carried out by an extrusion puffing method; orthogonal test design is carried out on the raw material ratio, the water content of the material, the screw rotation speed and the puffing temperature, the puffing degree and the brewing stability of the rice flour are used as investigation indexes, and the rice flour production process is optimized;

compounding the brewed rice flour by adding other cereal powder, fruit and vegetable powder, cane sugar and whole milk powder; performing sensory evaluation according to the taste, smell, color, tissue state and brewing characteristics of the functional brewing rice flour;

corn starch is used as a main raw material, the pullulanase is used for modifying the corn starch, and the preparation process of the independent small packaging film is optimized through an orthogonal test;

detecting the content of adenosine and cordycepin in the finished functional reconstituted rice flour product by using an ultrasonic-assisted extraction method and using water as a solvent; simultaneously, measuring the contents of protein, adenosine, cordycepin, lutein and calcium in the rice flour;

potential hazards possibly existing in the production process of each stage are analyzed and confirmed, 4 key control points and limit values of the collected culture medium, the extruded and puffed culture medium, the compound culture medium and the finished product detection are determined, and an HACCP system is established.

2. The method for preparing functional reconstituted rice flour based on waste cordyceps militaris culture medium as claimed in claim 1, wherein the cultivation method of cordyceps militaris comprises the following steps: performing impurity-removing bacteria culture at 17 deg.C, heating to 24 deg.C, performing enrichment culture to make mycelium flourish, and generating by temperature-control light-inducing sporophore, wherein the temperature-control light is obtained by irradiating with 600lx light in daytime for 12 hr, 22 deg.C, and keeping away from light at night for 12 hr, and the temperature is 16 deg.C; and harvesting after the sporocarps are mature, irradiating by 600lx day and night, fixing the temperature at 22 ℃, and culturing until the tips of the sporocarps are slightly enlarged.

3. The preparation method of the functional reconstituted rice flour based on the waste cordyceps militaris culture medium as claimed in claim 1, wherein the culture medium for preparing the cordyceps militaris cultivar by using the liquid fermentation method is as follows: potato juice 300g/L + MgSO₄1.5g/L+KH₂PO₄ 3g/L+VB₁10mg/L + glucose 20 g/L.

4. The method for preparing functional reconstituted rice flour based on waste cordyceps militaris culture medium as claimed in claim 1, wherein the culture medium: taking 80% of rice and 20% of soybean as base matrix, and mixing at a ratio of 1:1.2Adding nutrient solution into the substrate; the nutrient solution comprises 12g/L of soft white sugar, 40g/L of silkworm chrysalis powder, 0.1g/L of VC and VB₁ 0.01g/L。

5. The preparation method of the functional reconstituted rice flour based on waste cordyceps militaris culture medium as claimed in claim 1, wherein the culture medium meeting the quality requirement is shaped, dried at 60 ℃, and the dried culture medium is crushed and sieved by a 100-mesh sieve for later use.

6. The preparation method of the functional reconstituted rice flour based on the waste cordyceps militaris culture medium as claimed in claim 1, is characterized by optimizing a rice flour production process: when the water content of the material is 19%, the extrusion temperature is 170 ℃, the screw rotation speed is 30Hz, 147r/min and the ratio of the cordyceps militaris culture medium powder to the rice flour in the raw materials is 4:1, the maximum value of iodine blue is 1.296, the minimum value of the centrifugal precipitation rate is 26.22%, and the comprehensive score of the rice flour is highest.

7. The preparation method of the functional reconstituted rice flour based on the waste cordyceps militaris culture medium as claimed in claim 1, wherein the formula of the functional reconstituted rice flour is determined by orthogonal experimental design to be: 65% of extruded and puffed basic raw material powder, 8% of millet powder, 5% of pumpkin powder, 10% of sucrose and 12% of whole milk powder; after being mixed with drinking water at 80 ℃, the cordyceps militaris cultivation medium powder and the rice flour form paste with bread fragrance, slightly sweet taste, golden color and uniform texture, and the ratio of the cordyceps militaris cultivation medium powder to the rice flour of the basic raw material powder is 4: 1; the drinking water is rice flour, and the ratio of water to water is 1: 5.8-6.

8. The preparation method of the functional reconstituted rice flour based on the waste cordyceps militaris culture medium as claimed in claim 1, wherein the preparation process of the small independent packaging film comprises the following steps: the concentration of starch is 3 percent, the adding amount of glycerol is 30 percent, the adding amount of sodium alginate is 13.3 percent, the adding amount of citric acid is 10 percent, the tensile strength of the film is 8.81MPa, and the water vapor permeability coefficient is 0.81g/mm²X d; the edible film is used for subpackaging the finished rice flour products, and the rice flour in each independent small package contains onlyThe amount was 25 g.

9. The preparation method of the functional reconstituted rice flour based on the waste cordyceps militaris culture medium as claimed in claim 1, wherein an ultrasonic-assisted extraction method is utilized, water is used as a solvent, the functional reconstituted rice flour is extracted for 1 hour at 60 ℃ at a material-to-liquid ratio of 1:50, and the content of adenosine and cordycepin in a finished product of the functional reconstituted rice flour is detected by a high performance liquid chromatography method; the content of adenosine and cordycepin in the finished rice flour product is required to be not less than 15mg/100g and 38mg/100g respectively; meanwhile, the content of protein in the rice flour is determined to be not less than 8.5g/100g, the content of lutein is not less than 300 mu g/100g, and the content of calcium is not less than 380mg/100 g.

10. The functional reconstituted rice flour prepared by the preparation method of the functional reconstituted rice flour based on the waste cordyceps militaris culture medium as claimed in any one of claims 1 to 9.

Technical Field

The invention belongs to the technical field of agricultural and sideline products and food, and particularly relates to functional reconstituted rice flour based on a waste cordyceps militaris culture medium and preparation thereof.

Background

At present, more than 60% of people in China take rice as staple food, the rice has high nutritive value, and not only can provide nutrient components such as saccharides, proteins, fat and dietary fibers for human bodies, but also can provide trace elements such as iron, manganese, copper, zinc, calcium and the like for the human bodies. The rice protein is the best one in the cereal proteins, has the characteristics of no pigment interference, low antigenicity, no pungent taste, high digestibility and the like, and also has the effects of reducing cholesterol, reducing blood pressure, resisting oxidation and the like. Therefore, rice is an ideal raw material for developing functional foods. In recent years, the consumption demands of rice and main products thereof are increasingly diversified, the consumption structure is continuously adjusted, the basic consumption demand growth rate which only meets the living needs is low, the consumption which pursues nutrition, health and diversification is increased along with the improvement of the national economic production level, and especially, the functional health-care food has a large market space.

Cordyceps militaris is also known as Cordyceps militaris, and is a complex of stroma and pupa formed by parasitizing Cordyceps militaris fungi on Lepidoptera insect pupa. The Cordyceps militaris is rich in adenosine, cordycepin (3-deoxyadenosine), cordycepic acid (D-mannonic acid), Cordyceps polysaccharide and other bioactive components, has the effects of resisting inflammation, tumors, viruses and aging, balancing human immunity and the like, and has wide pharmacological action and higher medicinal value. The application of cordyceps militaris in medicine is originated in China, but foreign scholars begin to research cordyceps militaris at first. The study of wild Cordyceps militaris was only conducted by the early scholars, and the study of ecological investigation, domestication and artificial cultivation of Cordyceps militaris was conducted by foreign researchers in the later 30-60 s of the 20 th century. Through years of exploration of scholars, most of the prior large-scale industrial production of cordyceps militaris takes rice as a main culture medium. The rice cultivation medium of the cordyceps militaris contains various effective components such as cordycepin and cordycepic acid, and can provide required raw materials for industrial production of food, health care, medicine, chemical industry and the like, but the value of the rice cultivation medium containing a large amount of mycelia is often underestimated.

At present, in the large-scale production of cordyceps militaris, sporocarp is generally harvested and sold, a large amount of culture medium is regarded as waste to be directly discarded, or is simply processed into animal feed, so that the waste of resources is avoided, and the environment is also harmed. In addition, many countries in the world pay attention to the research and development of rice processing technology, and a plurality of rice food and rice deep-processed products appear, so that the development and utilization of waste culture mediums can be combined with the research and development of a brewing rice flour manufacturing process, the culture mediums containing rice which is not completely utilized and a large number of mycelia are deeply processed to be made into health food, functional components such as cordycepin and the like and rice protein are recycled, the industrial added value can be improved, the environmental pressure can be relieved, the ecological balance can be protected, the ever-increasing health care requirements of people can be met, and the rice deep-processed products can serve multiple purposes.

Through the above analysis, the problems and defects of the prior art are as follows:

(1) at present, no complete related technology for deeply processing the waste cordyceps militaris culture medium and developing functional food exists.

(2) In the existing commercialized production of cordyceps militaris, the value of a culture medium is underestimated, and the culture medium is discarded or used for producing feed, so that the waste of resources and the pollution to the environment are caused.

The difficulty in solving the above problems and defects is:

(1) when functional food is produced, the rarity of production raw materials is often excessively pursued, and the value of some common even discarded materials is neglected. Therefore, when developing and utilizing these materials, the research and development and integration of the related technologies need to be performed on the premise of ensuring the nutritional quality and health care function of the product, which is relatively difficult.

(2) With the continuous expansion of the market demand of cordyceps militaris, the increase of productivity brings more pressure to environmental protection, and a certain contradiction exists between the two, so that how to solve the two problems simultaneously through one technology is relatively difficult.

The significance of solving the problems and the defects is as follows:

(1) the production of functional food is carried out by taking the waste culture medium in the edible fungus industry as the main raw material for the first time, and the coordinated and complementary development of the related industries is realized by researching and developing the related processes and formulas.

(2) The method takes improvement of the added value of the product and reduction of ecological pressure as starting points, realizes a deep processing method integrating a plurality of related technologies, and solves a plurality of problems of waste, pollution and the like in the fields of agriculture, food, environment and the like.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides functional reconstituted rice flour based on waste cordyceps militaris culture medium and a preparation method thereof.

The invention is realized in such a way that a preparation method of functional reconstituted rice flour based on waste cordyceps militaris culture medium comprises the following steps:

preparing cordyceps militaris cultivated species by using a liquid fermentation method; inoculating the cultivated species into the cultivation substrate sterilized at high temperature and high pressure through aseptic operation, and cultivating the cordyceps militaris by using a solid fermentation method; after cordyceps militaris sporocarp is collected, the culture substrate with cordyceps militaris mycelia is used as a main raw material for producing functional brewing rice flour;

detecting pesticide residue, heavy metal pollution and mycotoxin in the culture substrate;

shaping the culture medium meeting the quality requirement, drying, crushing the dried culture medium, and sieving for later use; the pretreated culture substrate is used as a raw material, and the production of the functional reconstituted rice noodles is carried out by an extrusion puffing method; orthogonal test design is carried out on the raw material ratio, the water content of the material, the screw rotation speed and the puffing temperature, the puffing degree and the brewing stability of the rice flour are used as investigation indexes, and the rice flour production process is optimized;

compounding the brewed rice flour by adding other cereal powder, fruit and vegetable powder, cane sugar and whole milk powder; performing sensory evaluation according to the taste, smell, color, tissue state and brewing characteristics of the functional brewing rice flour;

corn starch is used as a main raw material, the pullulanase is used for modifying the corn starch, and the preparation process of the independent small packaging film is optimized through an orthogonal test;

detecting the content of adenosine and cordycepin in the finished functional reconstituted rice flour product by using an ultrasonic-assisted extraction method and using water as a solvent; simultaneously, measuring the contents of protein, adenosine, cordycepin, lutein and calcium in the rice flour;

potential hazards possibly existing in the production process of each stage are analyzed and confirmed, 4 key control points and limit values of the collected culture medium, the extruded and puffed culture medium, the compound culture medium and the finished product detection are determined, and an HACCP system is established.

Further, the cultivation method of the cordyceps militaris comprises the following steps: performing impurity-removing bacteria culture at 17 deg.C, heating to 24 deg.C, performing enrichment culture to make mycelium flourish, and generating by temperature-control light-inducing sporophore, wherein the temperature-control light is obtained by irradiating with 600lx light in daytime for 12 hr, 22 deg.C, and keeping away from light at night for 12 hr, and the temperature is 16 deg.C; and harvesting after the sporocarps are mature, irradiating by 600lx day and night, fixing the temperature at 22 ℃, and culturing until the tips of the sporocarps are slightly enlarged.

Further, the culture medium for preparing the cordyceps militaris cultivar by using the liquid fermentation method comprises the following steps: potato juice 300g/L + MgSO₄1.5 g/L+KH₂PO₄3 g/L+VB₁10mg/L + glucose 20 g/L.

Further, the culture medium: taking 80% of rice and 20% of soybeans as base matrixes, and adding nutrient solution into the base matrixes according to the material-to-liquid ratio of 1: 1.2; the nutrient solution comprises 12g/L of soft white sugar, 40g/L of silkworm chrysalis powder, VC0.1g/L and VB₁0.01g/L。

Further, shaping the culture medium meeting the quality requirement, drying at 60 ℃, crushing the dried culture medium, and sieving with a 100-mesh sieve for later use.

Further, optimizing the rice flour production process: when the water content of the material is 19%, the extrusion temperature is 170 ℃, the screw rotation speed is 30Hz, 147r/min and the ratio of the cordyceps militaris culture medium powder to the rice flour in the raw materials is 4:1, the maximum value of iodine blue is 1.296, the minimum value of the centrifugal precipitation rate is 26.22%, and the comprehensive score of the rice flour is highest.

Further, the formula of the functional brewing rice flour is determined by orthogonal test design as follows: 65% of extruded and puffed basic raw material powder, 8% of millet powder, 5% of pumpkin powder, 10% of sucrose and 12% of whole milk powder; after being mixed with drinking water at 80 ℃, the cordyceps militaris cultivation medium powder and the rice flour form paste with bread fragrance, slightly sweet taste, golden color and uniform texture, and the ratio of the cordyceps militaris cultivation medium powder to the rice flour of the basic raw material powder is 4: 1; the drinking water is rice flour, and the ratio of water to water is 1: 5.8-6.

Further, the preparation process of the independent small packaging film comprises the following steps: the concentration of starch is 3 percent, the adding amount of glycerol is 30 percent, the adding amount of sodium alginate is 13.3 percent, the adding amount of citric acid is 10 percent, the tensile strength of the film is 8.81MPa, and the water vapor permeability coefficient is 0.81g/mm²X d; the edible film is utilized to subpackage finished rice flour products, and the net content of rice flour in each independent small package is 25 g.

Further, extracting for 1h at 60 ℃ by using water as a solvent at a material-to-liquid ratio of 1:50 by using an ultrasonic-assisted extraction method, and detecting the content of adenosine and cordycepin in the finished functional reconstituted rice flour product by using a high performance liquid chromatography method; the content of adenosine and cordycepin in the finished rice flour product is required to be not less than 15mg/100g and 38mg/100g respectively; meanwhile, the content of protein in the rice flour is determined to be not less than 8.5g/100g, the content of lutein is not less than 300 mu g/100g, and the content of calcium is not less than 380mg/100 g.

The invention also aims to provide the functional reconstituted rice flour prepared by the preparation method of the functional reconstituted rice flour based on the waste cordyceps militaris culture medium.

By combining all the technical schemes, the invention has the advantages and positive effects that:

(1) after the formula of the cordyceps militaris solid fermentation culture medium is optimized, natural edible materials are used for replacing common chemical reagents, and the method can be used for culturing cordyceps militaris without influencing the yield of cordyceps militaris,On the premise of ensuring the quality, the edible safety of the culture medium is improved. Determining the basic matrix of rice 80% and semen glycines 20%, adding carbon source, nitrogen source and other additives into the nutrient solution at a ratio of 1:1.2, wherein the preferable formula comprises soft sugar 12g/L, pupa Bombycis powder 40g/L, VC0.1g/L, VB₁0.01 g/L. The invention optimizes the cordyceps militaris cultivation technology and ensures the nutrition and safety of the cultivation medium used as the main raw material for producing functional rice flour. The existing functional rice flour production process is improved, the convenience of product brewing is improved, an extrusion puffing method more suitable for industrial large-scale production is optimized, and the production efficiency is improved.

(2) After the cordyceps militaris sporocarp is harvested, detecting pesticide residues of a culture substrate by using a related method specified in GB/T23750-₁) The detection of the mycotoxin by the related method specified in the (1) meets the limit requirements of the national food safety standards (GB 2763-. Meanwhile, the key control point of the link for ensuring the quality level of the product is determined, and the edible safety of the production raw materials of the reconstituted rice noodles can be ensured from the source.

(3) The extrusion puffing method which is more suitable for industrial large-scale production is adopted to manufacture the functional brewing rice flour, and the process is optimized. The result shows that the water content of the material, the extrusion temperature and the screw rotation speed all have obvious influence on the production of the reconstituted rice flour by the extrusion puffing method, when the water content of the material is 19 percent, the extrusion temperature is 170 ℃, the screw rotation speed is 30Hz (147r/min), and the ratio of the cordyceps militaris culture medium powder to the rice flour in the raw materials is 4:1, the maximum iodine blue value can reach 1.296, the minimum centrifugal precipitation rate can reach 26.22 percent, and the comprehensive score of the rice flour is highest. The angle of repose of the finished rice flour product produced by the optimized method is increased to 39.1 degrees, which shows that the organization structure of the rice flour is changed to a certain extent, the internal friction and the adhesive force between grains are increased, and the puffing effect is better. Meanwhile, the key control point of the rice flour production is determined, so that the process can be optimized, and the production efficiency can be improved.

(4) The rice flour is compounded by adding other cereal powder (after starch gelatinization), fruit and vegetable powder, cane sugar and whole milk powder, so that the palatability of the rice flour is improved, the nutritional value of the rice flour is balanced, and the market competitiveness of the rice flour is increased. The formula of the functional reconstituted rice flour is determined by orthogonal test design to be as follows: 65% of extruded and puffed basic raw material powder (the ratio of cordyceps militaris culture medium powder to rice flour is 4:1), 8% of millet powder, 5% of pumpkin powder, 10% of cane sugar and 12% of whole milk powder; after being mixed with drinking water (rice flour: water 1: 5.8-6) at 80 ℃, the bread is made into paste with bread fragrance, slightly sweet taste, golden color and uniform texture. Meanwhile, the key control point of the rice flour production is determined, so that the harm caused in the compounding process can be avoided, and the effect of improving the performance of the compounded rice flour is ensured. The functional rice flour is compounded, a formula which is balanced in nutrition, reasonable in matching and excellent in taste is explored, and the taste of a finished rice flour product is guaranteed on the basis of not losing functional components.

(5) Optimizing the preparation process of the independent small packaging film through an orthogonal test, and finally determining the optimal formula as (W/W): the concentration of starch is 3% (starch/water), the adding amount of glycerol is 30% (glycerol/starch), the adding amount of sodium alginate is 13.3% (sodium alginate/starch), the adding amount of citric acid is 10% (citric acid/starch), the edible film is used for subpackaging rice flour finished products, a good storage effect can be achieved, the eating convenience of the rice flour can be improved, the mixing performance of the rice flour can be improved, and multiple purposes can be achieved.

(6) Measuring the content of functional components and main nutrient components of the rice flour, wherein the content of adenosine and cordycepin in the finished rice flour is not lower than 15mg/100g and 38mg/100g respectively; the content of protein (main nutrient component) is required to be not less than 8.5g/100g, the content of lutein (special nutrient component) is required to be not less than 300 mu g/100g, and the content of calcium (main mineral element) is required to be not less than 380mg/100 g. Meanwhile, the key control point of the rice flour production is determined, so that the rice flour has the characteristics of a health-care function while having a conventional nutrition function, and the product characteristics are highlighted while the product quality is ensured. The invention further establishes a more complete sensory evaluation system, and evaluates each characteristic of the rice flour finished product in multiple angles and all directions. The sensory evaluation of the product is combined with the detection of functional components such as cordycepin, so that the nutrition and health care functions of the product are ensured, and the recognition degree and competitiveness of a coin field are improved.

In a word, the invention adopts the waste culture medium in the production of edible and medicinal fungi as the main raw material for producing functional food for the first time, and realizes the coordinated and complementary development of related industries. The invention takes the improvement of the added value of the product and the reduction of the ecological pressure as the starting point, realizes the deep processing method integrating a plurality of related technologies, and solves a plurality of problems of waste, pollution and the like in the fields of agriculture, food, environment and the like.

The invention can drive 2-3 edible and medicinal fungi production enterprises, the selling price of the waste culture medium is estimated to be about 0.08 ten thousand yuan/ton, and the income can be increased by 10 percent; 1-2 food processing enterprises are driven, and the production cost of rice flour can be reduced by 25% by taking the cordyceps militaris culture medium as the main raw material compared with the method of simply adopting rice as the raw material; due to the increase of functional components, the selling price of the finished product is estimated to be about 6 ten thousand yuan/ton, and the income can be improved by 20 percent.

The method can recycle the waste substrate generated in the cultivation process of edible and medicinal fungi, increase the enterprise income and reduce the pollutant discharge to the environment; meanwhile, the culture medium is deeply processed and developed into a new functional food production raw material, so that the added value of the product can be increased; creates good ecological benefit, promotes the development of green ecological agriculture, and improves the competitiveness of functional food production.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed to be used in the embodiments of the present application will be briefly described below, and it is obvious that the drawings described below are only some embodiments of the present application, and it is obvious for those skilled in the art that other drawings can be obtained from the drawings without creative efforts.

Fig. 1 is a schematic diagram of a preparation method of functional rice flour based on waste cordyceps militaris culture medium according to an embodiment of the present invention.

Fig. 2 is a process flow chart of the preparation method of the functional rice flour based on the waste cordyceps militaris culture medium provided by the embodiment of the invention.

Fig. 3 is a flow chart of a preparation method of functional rice flour based on waste cordyceps militaris culture medium according to an embodiment of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Aiming at the problems in the prior art, the invention provides functional reconstituted rice flour based on waste cordyceps militaris culture medium and a preparation method thereof, and the invention is described in detail with reference to the accompanying drawings.

As shown in fig. 1, the preparation method of the functional rice flour based on the waste cordyceps militaris culture medium provided by the embodiment of the invention comprises the following steps: optimizing the cordyceps militaris cultivation technology by taking the appearance of the culture medium after harvesting the sporocarp and the amount of impurities as indexes; the method is characterized in that the pretreated waste cultivation substrate is used as a main raw material, the raw material proportion, the material water content, the screw rotation speed and the puffing temperature are considered factors, and the extrusion puffing production process of the reconstituted rice flour is optimized; establishing and utilizing a sensory evaluation system, optimizing and determining a compound formula of the rice flour; determining a preparation process of the edible independent small package, improving the eating convenience of the product and improving the package of the product; measuring bacterial colony, pollutant, nutrition and functional components of the finished rice flour product; and strictly analyzing and confirming potential hazards possibly existing in the production process of the functional reconstituted rice flour at each stage, determining safety hazards and key control points, and establishing an HACCP system. The invention solves the problems of waste, pollution and the like in the fields of agriculture, environment, food and the like, combines the sensory evaluation of products, the detection of functional components and the establishment of a HACCP system, ensures the nutrition, health care function and edible safety of the products, and improves the market acceptance and competitiveness.

As shown in fig. 3, the preparation method of the functional rice flour based on the waste cordyceps militaris culture medium provided by the embodiment of the invention comprises the following steps:

s101: preparing cordyceps militaris cultivated species by using a liquid fermentation method; inoculating the cultivated species into the cultivation substrate sterilized at high temperature and high pressure through aseptic operation, and cultivating the cordyceps militaris by using a solid fermentation method; after cordyceps militaris sporocarp is collected, the culture substrate with cordyceps militaris mycelia is used as a main raw material for producing functional brewing rice flour;

s102: detecting pesticide residue, heavy metal pollution and mycotoxin in the culture substrate;

s103: shaping the culture medium meeting the quality requirement, drying, crushing the dried culture medium, and sieving for later use; the pretreated culture substrate is used as a raw material, and the production of the functional reconstituted rice noodles is carried out by an extrusion puffing method; orthogonal test design is carried out on the raw material ratio, the water content of the material, the screw rotation speed and the puffing temperature, the puffing degree and the brewing stability of the rice flour are used as investigation indexes, and the rice flour production process is optimized;

s104: compounding the brewed rice flour by adding other cereal powder, fruit and vegetable powder, cane sugar and whole milk powder; performing sensory evaluation according to the taste, smell, color, tissue state and brewing characteristics of the functional brewing rice flour;

s105: corn starch is used as a main raw material, the pullulanase is used for modifying the corn starch, and the preparation process of the independent small packaging film is optimized through an orthogonal test;

s106: detecting the content of adenosine and cordycepin in the finished functional reconstituted rice flour product by using an ultrasonic-assisted extraction method and using water as a solvent; simultaneously, measuring the contents of protein, adenosine, cordycepin, lutein and calcium in the rice flour;

s107: potential hazards possibly existing in the production process of each stage are analyzed and confirmed, 4 key control points and limit values of the collected culture medium, the extruded and puffed culture medium, the compound culture medium and the finished product detection are determined, and an HACCP system is established.

Further, the cultivation method of the cordyceps militaris comprises the following steps: performing impurity-removing bacteria culture at 17 deg.C, heating to 24 deg.C, performing enrichment culture to make mycelium flourish, and generating by temperature-control light-inducing sporophore, wherein the temperature-control light is obtained by irradiating with 600lx light in daytime for 12 hr, 22 deg.C, and keeping away from light at night for 12 hr, and the temperature is 16 deg.C; and harvesting after the sporocarps are mature, irradiating by 600lx day and night, fixing the temperature at 22 ℃, and culturing until the tips of the sporocarps are slightly enlarged.

Further, the culture medium for preparing the cordyceps militaris cultivar by using the liquid fermentation method comprises the following steps: potato juice 300g/L + MgSO₄1.5 g/L+KH₂PO₄3 g/L+VB₁10mg/L + glucose 20 g/L.

Further, the culture medium: taking 80% of rice and 20% of soybeans as base matrixes, and adding nutrient solution into the base matrixes according to the material-to-liquid ratio of 1: 1.2; the nutrient solution comprises 12g/L of soft white sugar, 40g/L of silkworm chrysalis powder, VC0.1g/L and VB₁0.01g/L。

Further, shaping the culture medium meeting the quality requirement, drying at 60 ℃, crushing the dried culture medium, and sieving with a 100-mesh sieve for later use.

Further, optimizing the rice flour production process: when the water content of the material is 19%, the extrusion temperature is 170 ℃, the screw rotation speed is 30Hz, 147r/min and the ratio of the cordyceps militaris culture medium powder to the rice flour in the raw materials is 4:1, the maximum value of iodine blue is 1.296, the minimum value of the centrifugal precipitation rate is 26.22%, and the comprehensive score of the rice flour is highest.

Further, the formula of the functional brewing rice flour is determined by orthogonal test design as follows: 65% of extruded and puffed basic raw material powder, 8% of millet powder, 5% of pumpkin powder, 10% of sucrose and 12% of whole milk powder; after being mixed with drinking water at 80 ℃, the cordyceps militaris cultivation medium powder and the rice flour form paste with bread fragrance, slightly sweet taste, golden color and uniform texture, and the ratio of the cordyceps militaris cultivation medium powder to the rice flour of the basic raw material powder is 4: 1; the drinking water is rice flour, and the ratio of water to water is 1: 5.8-6.

Further, the preparation process of the independent small packaging film comprises the following steps: 3% of starch, 30% of glycerol, 13.3% of sodium alginate, 10% of citric acid, 8.81MPa of tensile strength of the film and waterThe vapor transmission coefficient was 0.81g/mm²X d; the edible film is utilized to subpackage finished rice flour products, and the net content of rice flour in each independent small package is 25 g.

Further, extracting for 1h at 60 ℃ by using water as a solvent at a material-to-liquid ratio of 1:50 by using an ultrasonic-assisted extraction method, and detecting the content of adenosine and cordycepin in the finished functional reconstituted rice flour product by using a high performance liquid chromatography method; the content of adenosine and cordycepin in the finished rice flour product is required to be not less than 15mg/100g and 38mg/100g respectively; meanwhile, the content of protein in the rice flour is determined to be not less than 8.5g/100g, the content of lutein is not less than 300 mu g/100g, and the content of calcium is not less than 380mg/100 g.

The technical solution of the present invention is further illustrated by the following specific examples.

Example 1:

as shown in figure 1, 1. preparing Cordyceps militaris cultivated species by liquid fermentation, inoculating the cultivated species in rice cultivation substrate sterilized at high temperature and high pressure by aseptic operation. The solid fermentation method is used for cultivating the cordyceps militaris, low-temperature impurity-removing bacteria culture is needed, temperature-raising and bacterium-increasing culture is carried out to ensure that mycelium grows vigorously, and then temperature-control and light-control elicitor entities are generated. Harvesting after the fruit body is mature, and selling the fresh product directly or drying the fruit body for sale. The residual rice culture medium can be used as the main raw material for producing functional rice flour.

2. The cultivation substrate is pretreated (properly shaped, excess moisture removed, etc.), and starch in the raw material is gelatinized by an extrusion method. Orthogonal experimental design is carried out on factors such as water content of raw materials, puffing temperature, screw rotating speed and the like, gelatinization degree (measuring iodine blue value of a product) is taken as an investigation index, and the rice noodle making process is optimized.

3. The additives are crushed and sieved by a 100-mesh sieve, then the additives are added, orthogonal test design is carried out on factors such as the types of the additives, the adding proportion and the like, the sensory evaluation comprehensive score of the finished product is taken as an investigation index, the rice flour is compounded, and the formula of the rice flour is optimized.

4. Randomly selecting 200 volunteers for sensory evaluation according to taste, smell, color, tissue state, brewing characteristic and the like of the rice flour, randomly dividing the samples subjected to orthogonal test design into 3 groups for tasting, gargling with clear water after tasting one sample every time, then tasting the next sample, and scoring and evaluating after tasting.

5. Extracting functional components in the finished rice flour product by using an ultrasonic-assisted extraction method, and determining the types and the contents of the functional components in the finished rice flour product by comparing a high performance liquid chromatograph with a standard product. And (3) determining the content of protein in the rice flour by using a biuret reagent. And measuring the content of the trace elements in the rice flour by using an atomic absorption spectrophotometer.

Example 2:

the invention takes the appearance of the culture medium after harvesting the sporocarps and the amount of impurities as indexes to optimize the cordyceps militaris culture technology; the method is characterized in that the pretreated waste cultivation substrate is used as a main raw material, the raw material proportion, the material water content, the screw rotation speed and the puffing temperature are considered factors, and the extrusion puffing production process of the reconstituted rice flour is optimized; establishing and utilizing a sensory evaluation system, optimizing and determining a compound formula of the rice flour; determining a preparation process of the edible independent small package, improving the eating convenience of the product and improving the package of the product; measuring bacterial colony, pollutant, nutrition and functional components of the finished rice flour product; and strictly analyzing and confirming potential hazards possibly existing in the production process of the functional reconstituted rice flour at each stage, determining safety hazards and key control points, and establishing an HACCP system.

The preparation method of the functional reconstituted rice flour based on the waste cordyceps militaris culture medium provided by the invention comprises the following steps:

step one, preparing cordyceps militaris cultivated species (the formula of a culture medium is 300g/L of potato juice and MgSO)₄1.5 g/L+KH₂PO₄3 g/L+VB₁10mg/L + glucose 20 g/L); inoculating the cultivated species into the culture medium (prepared by taking 80% of rice and 20% of soybean as base medium, adding nutrient solution into the base medium at a ratio of 1:1.2, wherein the nutrient solution is prepared from white sugar 12g/L + pupa Bombycis powder 40g/L + VC0.1g/L + VB)₁0.01g/L) and pupa is processed by solid fermentation methodCultivating cordyceps sinensis; after cordyceps militaris sporocarp is collected, the culture substrate with cordyceps militaris mycelia is used as a main raw material for producing functional brewing rice flour;

step two, pesticide (glyphosate, trichlorfon and isoprothiolane) residue, heavy metal (lead, cadmium and total arsenic) pollution and mycotoxin (aflatoxin B) are carried out on the culture substrate₁) The detection of the (D) compounds meets the limit requirements of the national standards for food safety (GB 2763-;

step three, properly shaping the culture substrate meeting the quality requirement, drying at 60 ℃, crushing the dried culture substrate, and sieving with a 100-mesh sieve for later use; the pretreated culture substrate is used as a main raw material, and the production of the functional reconstituted rice noodles is carried out by an extrusion puffing method; orthogonal test design is carried out on the raw material ratio, the water content of the material, the screw rotation speed and the puffing temperature, the puffing degree and the brewing stability of the rice flour are used as investigation indexes, and the rice flour production process is optimized; the result shows that the water content of the material, the extrusion temperature and the screw rotation speed all have obvious influence on the production of the reconstituted rice flour by the extrusion puffing method, when the water content of the material is 19 percent, the extrusion temperature is 170 ℃, the screw rotation speed is 30Hz (147r/min), and the ratio of the cordyceps militaris culture medium powder to the rice flour in the raw materials is 4:1, the maximum iodine blue value can reach 1.296, the minimum centrifugal precipitation rate can reach 26.22 percent, and the comprehensive score of the rice flour is highest;

compounding the brewed rice flour by adding other cereal powder (after starch gelatinization), fruit and vegetable powder, sucrose and whole milk powder; randomly selecting 200 volunteers, performing sensory evaluation according to the taste, smell, color, tissue state and brewing characteristics of the functional brewing rice flour, and developing a formula with health care performance and good taste; the formula of the functional reconstituted rice flour is determined by orthogonal test design to be as follows: 65% of extruded and puffed basic raw material powder (the ratio of cordyceps militaris culture medium powder to rice flour is 4:1), 8% of millet powder, 5% of pumpkin powder, 10% of cane sugar and 12% of whole milk powder; after being brewed with drinking water (rice flour: water 1: 5.8-6) at 80 ℃, the bread is in a paste shape with bread fragrance, slightly sweet taste, golden color and uniform texture;

step five, taking corn starch as a main raw material, modifying the corn starch by using the pullulanase, and when the dosage of the pullulanase is 1U/g of starch, the performance of the film is better; and (3) optimizing the preparation process of the independent small packaging film by using the tensile strength and the water permeability as indexes through an orthogonal test, and finally determining a better formula as (W/W): the concentration of starch is 3 percent (starch/water), the adding amount of glycerol is 30 percent (glycerol/starch), the adding amount of sodium alginate is 13.3 percent (sodium alginate/starch), the adding amount of citric acid is 10 percent (citric acid/starch), the tensile strength of the film can reach 8.81MPa, and the water vapor transmission coefficient is 0.81g/mm²X d; subpackaging the finished rice flour product by using the edible film, wherein the net content of the rice flour in each independent small package is 25 g;

step six, extracting for 1h at 60 ℃ by using water as a solvent at a material-liquid ratio of 1:50 by using an ultrasonic-assisted extraction method, and detecting the content of adenosine and cordycepin (specific functional components) in the finished functional reconstituted rice flour product by using a High Performance Liquid Chromatography (HPLC) method; the content of adenosine and cordycepin in the finished rice flour product is required to be not less than 15mg/100g and 38mg/100g respectively; meanwhile, the content of protein (main nutrient component) in the rice flour is measured, and is required to be not less than 8.5g/100g, the content of lutein (special nutrient component) is required to be not less than 300 mu g/100g, and the content of calcium (main mineral element) is required to be not less than 380mg/100 g;

step seven, strictly analyzing and confirming potential hazards possibly existing in the production process of each stage, determining 4 key control points and limit values of the collected culture medium, the extrusion, the compounding and the finished product detection, and establishing an HACCP system; the quality inspection work of production raw materials (culture media), the control of production process conditions, the sanitary conditions of operators and operation environments during compounding, the determination of the number of harmful microorganisms and total bacterial colonies in finished products, the detection of chemical pollutants (pesticide residues, heavy metals and the like), and the detection of impurities such as metal fragments, sand and stones are determined by 4 measures, and the key point for ensuring the quality level of products is achieved.

In the first step, the cultivation method of cordyceps militaris comprises the following steps: performing low-temperature (17 ℃) sundry bacteria removing culture, increasing the temperature (24 ℃) and performing enrichment culture to ensure that the mycelium grows vigorously, and inducing the production of the sporophore by controlling the temperature and the light (the light with the intensity of 600lx is given for 12 hours in the daytime, the temperature is 22 ℃, the light is protected from light at night for 12 hours, and the temperature is 16 ℃); and harvesting after the fruiting body is mature (600 lx light is needed day and night, the temperature is fixed at 22 ℃, and the fruiting body is cultured until the tip of the fruiting body is slightly enlarged).

In the third step, the swelling degree is determined by measuring the iodine blue value of the product, and the reconstitution stability is determined by measuring the centrifugal precipitation rate of the product.

The above description is only for the purpose of illustrating the present invention and the appended claims are not to be construed as limiting the scope of the invention, which is intended to cover all modifications, equivalents and improvements that are within the spirit and scope of the invention as defined by the appended claims.