Method for preparing spices by bolete fermentation fluid

A technology of boletus and fermented liquid, which is applied in the field of food to achieve the effects of unique flavor, high aroma intensity and mellow taste

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 preparation method 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 f...

Embodiment 2

[0032] Embodiment 2 fragrance preparation method 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, t...

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PUM

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Abstract

The invention provides a method for preparing spices by bolete fermentation fluid, which comprises the following steps: (1) preparing bolete hyphae, wherein bolete strain is inoculated on synthetic PDA medium for culture to obtain the bolete hyphae; (2) preparing fluid fermentation medium, wherein the medium is not only suitable for the growth of the bolete but also for volatilizing taste and flavor of essences; (3) preparing bolete fermentation fluid composition, wherein the bolete hyphae prepared in the step (1) is put in the fluid fermentation medium prepared in the step (2) for culture toobtain the bolete fermentation fluid composition; and (4) preparing spices, wherein proper amount of salt, monosodium glutamate and maltodextrin are added in and mixed evenly with the bolete fermentation fluid composition prepared in the step (3) and powdery fermentation spices is obtained after the spray drying of the mixture.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing flavoring material by using 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...

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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