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Method for producing nutritional fine meal by utilizing edible fungus rinsing and scalding liquid

A technology for blanching liquid and edible fungi, applied in application, food preparation, food science and other directions, can solve the problems of polluted environment, low utilization rate of edible fungi blanching liquid, etc., achieves extended storage period, easy large-scale continuous production, Equipment simple effect

Active Publication Date: 2012-05-30
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a method for producing nutrient powder by using edible mushroom blanching liquid, aiming at the problems of low utilization rate of edible fungi blanching liquid and environmental pollution, by utilizing its rich nutritional ingredients and active substances beneficial to human body , using microcapsule embedding technology to produce functional nutritional powders that are easy to store, rich in mycopolysaccharides, edible fungus polyphenols, and mycoproteins

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Fresh stropharia stropharia blanching liquid produced by processing stropharia stropharia salted mushrooms is filtered through a sieve with an aperture of 0.15mm, the filtrate is concentrated to a soluble solid content of 3.0%, and the total volume of the concentrated solution is 2000mL, which is blanched according to the proportion Add 12g of β-cyclodextrin to the amount of 20% of the weight of liquid-soluble solids, and use an 800r / min stirring device to stir for about 10 minutes before homogenizing, and the homogenizing pressure is 10MPa.

[0018] The homogenized solution is processed into fine powder with a spray dryer. The inlet air temperature of the spray dryer is 130°C, the outlet air temperature is 80°C, the concentration of soluble solids in the feed is 3.6%, and the water content of the fine powder after spray drying is ≤5 %.

Embodiment 2

[0020] The fresh Agaricus bisporus blanching solution produced by processing canned Agaricus bisporus is filtered through a sieve with a pore size of 0.15mm, the filtrate is concentrated to a soluble solid content of 8.0%, the total volume of the concentrated solution is 1000mL, and ethyl alcohol is added in an amount of 10%. 8g of cellulose and ethyl cellulose were firstly dissolved in 200mL of 95% edible ethanol and then added. Stir with a 1000r / min stirring device for about 15min and then homogenize. The homogenization pressure is 20MPa.

[0021] The homogenized solution is processed into fine powder by spray dryer. The air inlet temperature of the spray dryer is 150°C, the outlet air temperature is 85°C, the concentration of soluble solids in the feed is 8.5%, and the water content of the fine powder after spray drying is ≤5 %.

Embodiment 3

[0023] The fresh oyster mushroom blanching liquid produced by processing vacuum-fried oyster mushroom crisps is filtered through a sieve with a pore size of 0.15mm, the filtrate is concentrated to a soluble solid content of 10%, the total volume of the concentrated solution is 3000mL, and the addition amount is 100% Add 300g of β-cyclodextrin, stir with 800r / min stirring instrument for about 10min, then homogenize, the homogenization pressure is 30MPa.

[0024] The homogenized solution is processed into fine powder with a spray dryer. The inlet air temperature of the spray dryer is 160°C, the outlet air temperature is 90°C, the concentration of soluble solids in the feed is 20%, and the water content of the fine powder after spray drying is ≤5 %.

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PUM

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Abstract

The invention provides a method for producing nutritional fine meal by utilizing an edible fungus rinsing and scalding liquid, and microcapsule functional nutritional fine meal is obtained by the method through the steps of filtering, wall material mixing, stirring, homogenizing and spray drying of the edible fungus rinsing and scalding liquid. The rinsing and scalding liquid disused in the edible fungus processing process is utilized by the method for producing the functional nutritional fine meal rich in granulose, edible fungus polyphenol and mycoprotein; consequently, not only the currentproblem of rinsing and scalding liquid processing is solved, pollution is reduced, and resources are reasonably used, but also the method is easy for continuous large-scale industrial production, andthe produced microcapsule fine meal has the characteristics of abundant nutrition, good stability and long storage period.

Description

technical field [0001] The invention relates to a production technology for the comprehensive utilization of by-products of food processing, and more specifically relates to a method for producing nutritious powder using discarded edible mushroom blanching liquid. Background technique [0002] In recent years, the cultivation and output of edible fungi in my country have been increasing, and the amount of by-products such as blanching liquid produced during the processing has also been expanding. Agaricus bisporus is one of the main cultivated varieties of edible fungi in my country. 80% of Agaricus bisporus is used in the production of canned mushrooms for export, with an output of 142,800 tons, accounting for about 65% of the total output of canned mushrooms in the world, ranking first in the world; In recent years, the planting area of ​​Stropharia stropharia has continued to expand. The annual output of Sanming City, Fujian Province alone has reached nearly 20,000 tons, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/28A23L31/00
Inventor 陈君琛李怡彬沈恒胜周学划吴俐
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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