Method of producing a Healthy Mulberry Leaf Food by culture of Mushroom Mycelia

摘要

PURPOSE: A method of preparing a functional health food by culturing mushroom mycelia in a medium containing mulberry leaves is provided to remove a green odor, improve the flavor thereof and synthesize various enzymes. Therefore, prepared food product has the taste and flavor peculiar to a mushroom, is enriched in nutrients and can be made in various forms of a granule, a tablet, a capsules and a drink. CONSTITUTION: About 70% by weight of mulberry leaves powder is heated at 115deg.C for 30min, mixed with 5.0% by weight of potato powder, 5.0% by weight of glucose, 0.5% by weight of potassium nitrate and 0.5% by weight of calcium carbonate. The mixture is added 1.5 times of water to produce a medium. Thereafter, mycelia of Ganoderma lucidum (Fr.) Karst., Phellinus linteus and Agaricus blazei Murill are cultured at 20 to 28deg.C for 10 days in a PDA medium to produce liquid mushroom spawn. The liquid mushroom spawn is inoculated into the mulberry leaf medium and cultured at 20 to 28deg.C and at a humidity level of 70 to 90% for 45 to 60 days.