Enzyme method for extracting edible fungus draw-off juice

Abstract

The present invention discloses enzyme extracting process of edible fungus leaching juice. The enzyme extracting process includes the following steps: mixing edible fungus in 24-34 wt% and water in 65-75 wt%, pulping, adding citric acid in 0.05-0.2 wt% and vitamin C in 0.02-0.1 wt%; heating at 60-80 deg.c to leach for 30-90 min before cooling to 45-55 deg.c, regulating pH value to 5.0-6.5 with 10 % concentration hydrochloric acid solution, adding compound cellulose in 0.2-1.0 wt% and enzymolysis at 45-55 deg.c for 90-150 min; adding compound protease in 0.2-1.0 water and enzymolysis at 45-55 deg.c for 60-120 min; fast heating to 90 deg.c, maintaining for 10 min to deactivate enzyme; and final pressure filtering and vacuum concentrating to obtain the edible fungus leaching juice.

Description

technical field

[0001] The invention relates to a method for enzymatically extracting leaching juice of edible fungi, which belongs to the technical field of food. Background technique

[0002] Edible fungus is a general term for fungi that can be used by humans, including Hericium erinaceus, boletus, golden ear, and some very rare ones like ganoderma, matsutake, poria cocos, cordyceps, tripe etc. The cells of edible fungi contain a large amount of protein, nucleic acid, carbohydrates and lipids, and the content of nucleic acid and nucleotide is very rich, which is the main reason for its delicious taste.

[0003] The active components of edible fungi are distributed in tissues, intracellularly, and bound to the cell membrane and cell wall of mycelial cells. Therefore, only by fully destroying its cell structure can it be released effectively. The cell wall of edible fungi is composed of protein, chitin and cellulose, which is very strong. After enzymatic hydrolysis, the s...