Preparation of edible mushroom seasoning base

A technology of seasoning base material and edible fungus, which is applied in the field of preparation of edible fungus seasoning base material, to achieve the effects of promoting development, improving technological content and added value, and increasing varieties

Inactive Publication Date: 2008-09-17
GUANGDONG INST OF MICROBIOLOGY GUANGDONG DETECTION CENT OF MICROBIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional dried edible fungi can no longer meet the needs of consumers. The market urgently needs to develop deeply processed products with functional functions to satisfy consumers of different classes. Vigorously developing diversified products of edible fungi deep processing is not only the demand of the domestic market, but also the international market. needs, the market prospect is very broad

Method used

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  • Preparation of edible mushroom seasoning base
  • Preparation of edible mushroom seasoning base

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Embodiment 1: the preparation of tea tree mushroom seasoning base material

[0028] (1) Get 400 grams of dried Agrocybe sieve, pulverize to cross 20 mesh sieves;

[0029] (2) Add 8000ml of water, pour it into a beater after boiling, beat for 5 minutes, adjust the pH to 9.5-10, and hydrolyze at 55°C for 6 hours;

[0030] (3) Adjust the pH value of the hydrolyzed pulp to 8, then add 1 gram of flavor protease, and enzymolyze it at 61°C for 7 hours;

[0031] (4) Adjust the pH value of the enzymolysis pulp to 8, then add 200000U 5'-phosphodiesterase, and perform a second enzymolysis at 70°C for 3 hours, stir slowly during enzymolysis, then raise the temperature to 100°C and keep a constant temperature 10 minutes to kill the enzyme;

[0032] (5) Filtrate the secondary enzymatic hydrolysis slurry, and concentrate the filtrate to 10Bx in vacuum to obtain 2000ml concentrated slurry;

[0033] (6) Add methionine 10g, cysteine ​​4g, glucose 60g, sucrose 60g, monosodium glutamate...

Embodiment 2

[0035] Embodiment 2: the preparation of Pleurotus eryngii seasoning base material

[0036] (1) Get 1000 grams of dry Pleurotus eryngii, crush to cross 60 mesh sieves;

[0037] (2) Add 15000ml of water, pour it into a beater after boiling, beat for 5 minutes, adjust the pH to 10, and hydrolyze at 55°C for 6 hours;

[0038] (3) Adjust the pH value of the hydrolyzed pulp to 7, then add 3 grams of flavor protease, and enzymolyze it at 60°C for 7 hours;

[0039] (4) Adjust the pH value of the enzymolysis pulp to 7, then add 350000U 5'-phosphodiesterase, perform a second enzymolysis at 70°C for 2 hours, stir slowly during the enzymolysis, then raise the temperature to 100°C and keep the temperature constant 10 minutes to kill the enzyme;

[0040] (5) Filtrate the secondary enzymatic hydrolysis slurry, and concentrate the filtrate to 15Bx in vacuum to obtain 3500ml concentrated slurry;

[0041] (6) Add methionine 10g, cysteine ​​12.5g, glucose 175g, sucrose 280g, monosodium glutam...

Embodiment 3

[0043] Embodiment 3: the preparation of agaricus blazei seasoning base material

[0044] (1) Get 500 grams of dried Agaricus blazei and grind it to a 60-mesh sieve;

[0045] (2) Add 10000ml of water, pour it into a beater after boiling, beat for 5 minutes, adjust the pH to 9, and hydrolyze at 60°C for 2 hours;

[0046] (3) Adjust the pH value of the hydrolyzed pulp to 7, then add 1.2 grams of flavor protease, and enzymolyze it at 62°C for 7 hours;

[0047] (4) Adjust the pH value of the enzymolysis pulp to 7.5, then add 250000U 5'-phosphodiesterase, and perform a second enzymolysis at 70°C for 3 hours, stir slowly during enzymolysis, then raise the temperature to 100°C and maintain a constant temperature 10 minutes to kill the enzyme;

[0048] (5) Filtrate the secondary enzymatic slurry, and concentrate the filtrate to 20Bx in vacuum to obtain 1250ml concentrated slurry;

[0049](6) Add 2.5 grams of methionine, 1.25 grams of cysteine, 37.5 grams of glucose, 75 grams of sucr...

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Abstract

The invention relates to a method for producing a base material for blending edible condiment, in particular to a method for producing an edible flavouring base material, the main ingredient of which is the extract of edible fungi. The method comprises: hydrolysis and enzymolysis of the dry edible fungi after grinding; heating and producing flavour. The produced edible fungi flavouring base material is a natural, healthy and new flavour base material for seasonings which gives special fresh flavor and the scent characterized by fungi to a plurality of seasonings, and has obvious fresh-increasing effect and health care ingredients.

Description

【Technical field】 [0001] The invention relates to a method for preparing a base material for preparing edible condiments, in particular to a method for preparing an edible seasoning base material with the extract of edible fungi as the main material. 【Background technique】 [0002] Edible fungi are rich in nutrition and have therapeutic value. In recent years, as a green food, more and more attention has been paid to the edible and medicinal value of edible fungi and their deep processing technology. [0003] Edible fungus is a precious wealth bestowed by nature on human beings. Its protein content is several times that of general plants, and because it contains a large amount of free amino acids and nucleotides, it is delicious in itself; the average amino acid total amount of common edible fungi such as shiitake mushrooms and enoki mushrooms is 15.7% (dry weight). Secondly, the nucleic acid content of edible fungi is also quite high. The nucleic acid content of edible fun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/28A23L1/221A23L31/00
Inventor 莫树平吴清平杨小兵柏建玲谢意珍胡文杰丘明泉
Owner GUANGDONG INST OF MICROBIOLOGY GUANGDONG DETECTION CENT OF MICROBIOLOGY
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