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Spice prepared by boletus fermenting liquid

A technology of boletus and flavoring material, which is applied in the field of food

Inactive Publication Date: 2010-03-10
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition to the use of molds for fermentation to prepare flavors, various fungi, such as boletus, can also be used for fermentation to obtain a boletus fermentation liquid composition, and then the boletus fermentation liquid composition is prepared into flavors. At present, boletus has not been used Flavor prepared by bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 Fragrance 1

[0031] Weigh 25g of corn flour, 22g of yeast extract, 10g of glucose, KH 2 PO 4 3g, MgSO 4 ·7H 2 O1g, add water to 1000g, adjust the pH value to 6.0, divide into 250ml Erlenmeyer flasks, 50ml per bottle, sterilize at 121°C for 20min, and cool to obtain the fermentation medium. Pick 5 pieces of mung bean-sized bacteria blocks from the slant of activated boletus strains, insert them into the fermentation medium, place them in a constant temperature shaking incubator at 25°C with a rotation speed of 160rpm, and cultivate them for 6 days. Merge the fermented liquid, break up the agglomerated mycelium balls with a homogenizer, and pass through the homogenizer again under 30Mp pressure. Then add 1.5% salt, 1.5% monosodium glutamate, and 2.5% maltodextrin by weight, and spray dry after stirring evenly. The inlet air temperature of the spray drying tower is 190°C, and the outlet air temperature is 93°C. That is, the powdered fermented flavoring m...

Embodiment 2

[0032] Embodiment 2 Fragrance 2

[0033] Weigh 35g of defatted soybean powder, 18g of yeast extract, 15g of glucose, KH 2 PO 4 3g, MgSO 4 ·7H 2 O1g, add water to 1000g, adjust the pH value to 6.0, divide into 250ml Erlenmeyer flasks, 50ml per bottle, sterilize at 121°C for 20min, and cool to obtain the fermentation medium. Pick 5 pieces of mung bean-sized bacteria blocks from the slant of activated boletus strains, insert them into the fermentation medium, place them in a constant temperature shaking incubator at 25°C with a rotation speed of 160rpm, and cultivate them for 7 days. Merge the fermented liquid, break up the agglomerated mycelium balls with a homogenizer, and pass through the homogenizer again under 30Mp pressure. Then add 2.0% salt, 2.0% monosodium glutamate, and 3.0% maltodextrin by weight, and spray dry after stirring evenly. The air inlet temperature of the spray drying tower is 190°C, and the air outlet temperature is 93°C. That is, the powdered fermente...

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PUM

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Abstract

The invention provides a spice prepared by boletus fermenting liquid. The spice is prepared by the following steps: (1) preparation of boletus hyphae: inoculating boletus strains on a comprehensive PDA culture medium for culturing to obtain the boletus hyphae; (2) preparation of liquid fermenting culture medium: preparing a culture medium suitable for the growth of boletus and the development of essence flavors; (3) preparation of a boletus fermenting liquid composition: inoculating the boletus hyphae obtained in the step (1) in the liquid fermenting culture medium obtained in the step (2) for culturing to obtain the boletus fermenting liquid composition; (4) preparation of the spice: adding a proper amount of stable salt, monosodiu glutamate and maltodextrin into the boletus fermenting liquid composition, stirring evenly, spraying and drying to obtain the powdered fermented spice.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a flavor prepared from boletus fermented liquid. Background technique [0002] Salty flavors are widely used in instant noodles, meat products, chicken essence, snack foods and other fields to enhance the aroma and flavor of products and increase the added value of products. Some key raw materials play an important role in the preparation of salty flavor. Salty flavors generally require a mellow and delicious taste, which is often achieved by adding yeast extract. The invention utilizes the edible fungus boletus to carry out liquid fermentation to prepare a flavoring material, which can be used in the preparation of meat flavor essence and enhance the mellow and fresh aroma of the meat flavor essence. [0003] In the current technology, molds have been used in the production of food flavors. The fermentation liquid used in the preparation of flavors by using molds is m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L27/24
Inventor 李松耀郝学财邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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