Method for preparing champignon polypeptide powder

A technology of polypeptide powder and shiitake mushrooms, which is applied in the field of deep processing of shiitake mushrooms, can solve the problems of poor utilization of abundant shiitake mushrooms, waste of resources, etc., and achieve the effects of low production cost, high freshness, and high amino acid content

Active Publication Date: 2010-05-19
广州传味传美信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing deep processing of shiitake mushrooms is mainly concentrated in the field of lentinan, and only lentinan is used, and other abundant substances in shiitake mushrooms have not been well utilized, which is an invisible waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Pulverize the fruiting bodies of shiitake mushrooms, take the fruiting body powder of shiitake mushrooms and mix with 8 times the amount of water;

[0016] 2) At 45°C, first add 1‰ cellulase (Celluse 2.0L, Novozymes) for enzymolysis for 1 hour, then add 1‰ endopeptidase (compound protease, Novozymes) for enzymolysis for 1 hour, and then Add 3‰ of peptide bond exonuclease (flavored protease, Novozymes) to hydrolyze for 6h;

[0017] 3) Heat up to 95°C, keep warm for 30 minutes to inactivate the enzyme, then concentrate the enzymolysis solution, add 4% salt, 2% monosodium glutamate, and 2% maltodextrin to the concentrated enzymolysis solution, and embed at 90°C for 1 hour , control the inlet air temperature at 180-200°C, and the outlet air temperature at 75-85°C, and spray dry to obtain the product.

Embodiment 2

[0019] 1) Crush the fruiting bodies of shiitake mushrooms, take the fruiting body powder of shiitake mushrooms and add 10 times the amount of water to mix;

[0020] 2) At 50°C, first add 1‰ cellulase (Novozymes) for enzymolysis for 2 hours, then add 2‰ endopeptide bond enzyme (papain A1, Guangxi Pangbo Biotechnology) for enzymolysis for 1 hour, and then add 4 ‰ of peptide bond exonuclease (flavored protease, Guangxi Pangbo Biotechnology) enzymolysis 4h;

[0021] 3) Heat up to 95°C, keep warm for 30 minutes to inactivate the enzyme, then concentrate the enzymolysis solution, add 4% salt, 2% monosodium glutamate, and 2% maltodextrin to the concentrated enzymolysis solution, and embed at 90°C for 1 hour , control the inlet air temperature at 180-200°C, and the outlet air temperature at 75-85°C, and spray dry to obtain the product.

Embodiment 3

[0023] 1) Pulverize the fruiting bodies of shiitake mushrooms, take the fruiting body powder of shiitake mushrooms and add 12 times the amount of water to mix;

[0024] 2) At 55°C, first add 1‰ cellulase (Celluse 2.0L, Novozymes) for enzymolysis for 1 hour, then add 1‰ endopeptidase (compound protease, Novozymes) for enzymolysis for 1 hour, and then Add 3‰ of peptide bond exonuclease (flavored protease, Guangxi Pangbo Biotechnology) to hydrolyze for 6h;

[0025] 3) Raise the temperature to 95°C, keep it warm for 30 minutes to inactivate the enzyme, then concentrate the enzymolysis solution, add 4% salt, 2% monosodium glutamate, and 4% maltodextrin to the concentrated enzymolysis solution, and embed at 90°C for 1 hour , control the inlet air temperature at 180-200°C, and the outlet air temperature at 75-85°C, and spray dry to obtain the product.

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PUM

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Abstract

The invention discloses a method for preparing champignon polypeptide powder, which comprises the following steps of: crushing mushroom fruit bodies, taking mushroom fruit body powder, and mixing the mushroom fruit body powder with water; adding cellulase into the mixture to perform enzymolysis for 1 to 2 hours, and then adding protease into the mixture to perform enzymolysis for 3 to 6 hours; and inactivating the enzymes, concentrating an enzymolysis solution, adding a flavoring agent into the enzymolysis solution, and embedding and drying the mixture to obtain a product. The product prepared by the method has high amino acid content, rich nutrients and high freshness, and not only can be applied to conditioning essence reactive perfume bases, but also can be applied to the industries of bio-pharmaceuticals, nutritional health products, domestic flavoring materials, instant noodle seasonings, puffed foods, bakery foods, meat processed products and the like; besides, the method has the advantages of high utilization rate of mushrooms, less waste and low production cost, is suitable for processing a large amount of products, and is a good method for the deep processing of the mushrooms.

Description

technical field [0001] The invention relates to a deep processing technology of shiitake mushrooms, in particular to a method for preparing shiitake mushrooms into shiitake mushroom polypeptide powder. Background technique [0002] Shiitake mushroom is the second largest edible fungus in the world after Agaricus bisporus. It is known as "mountain delicacy" among the people and can be used as both food and medicine. [0003] The main components of shiitake mushrooms are lentinan, lentinan, nucleotides, vitamins, triterpenoids, and a large amount of protein and amino acids. Dried shiitake mushrooms contain glutamic acid, alanine, histidine, leucine, phenylalanine, valine and other amino acids, and have high nutritional and medicinal value. my country is the main producer of shiitake mushrooms in the world. The shiitake mushrooms produced are mainly sold as dry or fresh products. The deep processing is relatively small and the added value is small, which directly affects the i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 邱燕翔苏东民陆志鸿陈小燕陆虹
Owner 广州传味传美信息科技有限公司
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