Functional brewing rice flour based on waste cordyceps militaris culture medium and preparation method of functional brewing rice flour

• Main Authors: SUN YONGJIAN, LIU TAILIN, HUANG DENGYU, LI SHUQI
• Format: Patent
• Language: Chinese; English
• Published: 07.05.2021
• Subjects: AGRICULTURE; ANIMAL HUSBANDRY; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPSOR SEAWEED; FISHING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; FORESTRY; HORTICULTURE; HUMAN NECESSITIES; HUNTING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRAPPING; WATERING

The invention belongs to the technical field of agricultural and sideline products and food, and discloses functional brewing rice flour based on a waste cordyceps militaris culture medium and a preparation method of the functional brewing rice flour, and a cordyceps militaris culture technology is optimized by taking the appearance of the culture medium after sporocarp harvesting and the quantity of impurities as indexes; a pretreated waste culture medium is used as a main raw material, and raw material ratio, material water content, screw rotation speed and puffing temperature are used as investigation factors, so that an extrusion puffing production process of the brewed rice flour is optimized; a sensory evaluation system is established and utilized, and a compounding formula of the rice flour is optimized and determined; the preparation process of the edible independent small package is determined, the eating convenience of the product is improved, and the package of the product is improved; pollutants,