Compound mushroom flavoring and preparation method thereof

Abstract

The invention relates to a compound mushroom flavoring and a preparation method thereof. The main raw materials of the compound mushroom flavoring comprise meadow mushroom powder, straw mushroom powder, sodium glutamate, salt, sugar, maltodextrin, yeast extract, disodium 5'-ribonucleotide and yolk powder. The preparation method of the compound mushroom flavoring comprises the following steps: rinsing, boiling, pulverizing, pulping, homogenizing, concentrating and spray-drying fresh mushrooms, and then, obtaining mushroom powder; adding other raw materials; and carrying out the processes of mixing, granulating, drying and the like to obtain the compound mushroom flavoring. The compound mushroom flavoring has the flavor of the meadow mushroom and the straw mushroom simultaneously by organically mixing the sodium glutamate, the yeast extract, the disodium 5'-ribonucleotide and the mushroom powder, has strong functions of increasing freshness and increasing fragrance and has soft flavor. The cell walls of mushrooms can be broken by the homogenizing action to better release the substances in the cells of the mushrooms, thereby further improving the nutrient value of the product. The sugar is added in the concentration process, thereby further improving and increasing the flavor of the materials. The compound mushroom flavoring is granular and is convenient in use.

Description

technical field [0001] The invention relates to the technical field of food condiments, in particular to a compound mushroom flavor seasoning and a preparation method thereof. Background technique [0002] Mushrooms are recognized as "healthy food", they are rich in protein and vitamins, but because Agaricus bisporus is very easy to brown and open umbrellas after harvesting, this reduces its nutritional value and commodity value. At present, Agaricus bisporus is mainly sold fresh, with a small sales radius and large post-harvest losses; while the shelf life of straw mushrooms is only 24 hours. Therefore they have defects in storage, packaging and transportation, and have seriously affected the development of these two kinds of mushroom industries and the income increase of mushroom growers. [0003] At the same time, because the cell walls of mushrooms contain a small amount of chitin, the rich nutrition cannot be effectively digested and absorbed by people, thereby affecti...

AI Technical Summary

Problems solved by technology

[0002] Mushrooms are recognized as "healthy food". They are rich in protein and vitamins, but because Agaricus bisporus is easy to brown and open umbrellas after harvesting, it reduces its nutritional value and commodity value.

At present, Agaricus bisporus is mostly sold fresh, with a small sales radius and large post-harvest losses; while the shelf life of straw mushrooms is only 24 hours

Therefore they have defects in storage, packaging and transportation, and have seriously affected the development of these two kinds of mushroom industries and the increase in the income of mushroom growers.

[0003] At the same time, because the cell walls of mushrooms contain a small amount of chitin, the rich nutrition cannot be effectively digested and absorbed by people, thus affecting its nutritional value.