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公开(公告)号：US11363832B2
公开(公告)日：2022-06-21
申请号：US16620784
申请日：2018-06-27
发明人： Min Zhang , Yanjun An , Zhongqin Li , Sifu Yi , Lihua Hou , Wuxiong Yang
摘要： A method for preparing Cordyceps militaris nano-composite powder with protein-polysaccharide complex coacervation stability. The method includes sorting, drying, crushing suspending Cordyceps militaris ultrafine powder, emulsifying primarily, re-emulsifying, adjusting pH value and conducting spray drying. The emulsion stability after primary emulsification is not high, so re-emulsification technology is increased, and lactalbumin with higher emulsifying property and higher nutritional value are adopted as enhanced emulsifier, thus enhancing stability of an emulsifying system. The network envelopment stability of polysaccharide colloidal xanthan gum or kudzu powder is used to consolidate the stability of the emulsifying system, and a Pickering emulsifying system with multilayer of solid particle stability is constructed. The system has high stability and can effectively and organically combine fully pulverized components of Cordyceps militaris into microcapsule composite powder, and the powder has good dispersity and has higher degree of homogenization after being dissolved in the water.
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2.发明授权公开(公告)号：US12109509B2
公开(公告)日：2024-10-08
申请号：US17419718
申请日：2019-12-06
申请人： JIANGNAN UNIVERSITY
发明人： Min Zhang , Hao Shi , Sifu Yi , Xiaoling Guo , Lihua Hou , Wuxiong Yang
CPC分类号： B01D11/0265 , A01G18/70 , A23L31/00 , C08B37/00
摘要： Disclosed is an ultrasonic composite acidic water extraction method for a Cordyceps polysaccharide and cordycepin in Cordyceps militaris, which falls within the technical field of food processing. The method comprises: picking, washing, drying, pulverizing and degreasing Cordyceps militaris fruiting bodies to obtain a Cordyceps militaris dry powder; then immersing same in a prepared diluted hydrochloric acid solution to perform three cycles of ultra-low temperature freezing and microwave defrosting, and at the same time using low-frequency ultrasonic waves to carry out assisted stirring and extraction; then subjecting an extract to evaporation and concentration treatments; and finally, performing freeze-drying on the extract to collect a dry powder of a water extraction product. The amount of an additive used in the method meets domestic and foreign usage requirements of food additives, and the operation is simple, practical and uses a combination of chemical and physical methods, thereby saving time and being highly efficient.
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