Mushroom extracts are active ingredients extracted from mushrooms. Mushrooms are a class of edible fungi with rich nutritional and medicinal values, containing a variety of bioactive substances, such as polysaccharides, polypeptides, alkaloids, phenolic compounds, etc., which have a wide range of bioactivities such as antioxidant, antitumor, antibacterial, immunomodulation and so on.
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Take a look at the applications of mushroom extracts
1. Pharmaceutical field: mushroom extracts have anti-tumor, anti-inflammatory, anti-bacterial and anti-viral effects, and can be used to treat cancer, inflammatory diseases, infectious diseases and so on. For example, Ganoderma lucidum extract is widely used in the adjuvant treatment of cancers such as liver cancer and lung cancer.
2. In the field of health care products: mushroom extracts are rich in polysaccharides and polypeptides and other nutrients, which have the effects of enhancing immunity, delaying aging and improving sleep, and can be used to make health care products. For example, Cordyceps sinensis extract is used to make immunomodulation and anti-fatigue health products.
3. Cosmetic field: mushroom extracts have antioxidant and anti-aging effects, and can be used to make anti-aging, whitening, moisturizing and other effects of cosmetics. For example, ginkgo biloba extract is used to make whitening masks, anti-aging essence and other products.
Pumpkin bread making process
In recent years, pumpkin has become more and more popular among consumers because of its unique health-care functions and functional characteristics. Baking food is a very convenient type of popular food. The squash is added to the baked foods reasonably and it is made into pumpkin bread. The surface is golden yellow, has a rich sweet taste of pumpkin, improves the flavor and texture of the bread, and improves the nutritional value and therapeutic value of the bread. It is a kind of development. Prospect of baked goods. Its processing technology: First, the material formula: 50 kg of bread powder, pumpkin powder 4 kg (pumpkin powder can be purchased commercially available products, but also can be produced on their own), active dry yeast 0.50 kg, 2 kg of white sugar, 1 kg of vegetable oil, 3 kg of cream, 4 kg of milk powder, 5 kg of eggs, 0.40 kg of bread improver, 25 kg of water. Second, the process: raw materials, pre-processing +70% flour → first time powder adjustment → first fermentation → secondary powder mixing → secondary fermentation → cutting into the plate → proofing → baking → cooling packaging. III. Pretreatment of raw materials: Add the active dry yeast to warm water at 30°C. When the yeast volume expands and there are a lot of bubbles, the dough can be adjusted, the eggs can be stirred evenly, the cream can be melted and used, and the sugar and salt can be dissolved and filtered. spare. Fourth, the first powder. 70% of the bread flour and pumpkin powder were mixed well and the activated yeast was placed in the powder mixer for the first time. The time was about 6-10 minutes. 5. First fermentation: The prepared dough was placed at a temperature of 28-32°C, relative humidity of 75-85%, and fermentation time of about 50-60 minutes. Sixth, the second powder: the remaining raw materials added to the first fermentation of good dough modulation, time of about 6-8 minutes. Seven, the second fermentation: the second preparation of the dough placed at 30-32 °C, relative humidity of 80-85% of the conditions of fermentation for 50-60 minutes. Eight, block into the plate: The fermentation of a good chunk of dough according to the requirements of the finished product is divided into small pieces, and then the irregular dough ball knead into a round ball shape, so that the surface is smooth, uniform structure, not gas. Nine, proofing: The bread blank placed in the proofing room to adjust the temperature of 40-42 °C, relative humidity of 85-90%, proofing for 20-30 minutes, wait for the bread billet to expand to the appropriate volume, can be baked . 10. Baking: The bread dough is brought into the oven and baked, and the temperature of the oven is adjusted to 200-240°C, the humidity is 65-70%, and the baking time is 10-12 minutes. 11. Cooling packaging: The product is cooled to 20-25°C and the packaging is finished product. China Agricultural Network Editor