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Mushroom seasoning juice and preparation method thereof

A technology of seasoning sauce and mushroom, which is applied in the field of mushroom sauce and its preparation, can solve the problems of low nutritional content and not delicious taste, etc., and achieve the effect of high nutritional value, good health care effect and strong mushroom flavor

Inactive Publication Date: 2010-09-15
浙江温州轻工研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a kind of mushroom seasoning sauce and its preparation method in view of the deficiencies in the prior art that the nutritional content of the mushroom seasoning is not high and the taste is not delicious enough. The preparation method of the mushroom seasoning sauce is simple Easy to use, the prepared mushroom sauce has high nutritional content and strong mushroom flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) The washed mushrooms are mashed into a paste and mixed with a mass ratio of 44:88 to make a mixture. The mixture is transferred to the hydrolysis tank and added with 2% cellulase and 1% of the mushroom mass. Enzymatically hydrolyze the mixture with a natural protease to obtain a mushroom enzymatic hydrolysis stock solution, the enzymatic hydrolysis temperature is 45℃, the enzymatic hydrolysis pH is 5-6, and the enzymatic hydrolysis time is 6 hours;

[0020] 2) Centrifuge the mushroom enzymatic hydrolysis stock solution and separate the supernatant. Add 3% of the supernatant mass activated carbon to the supernatant to decolorize. The decolorized supernatant is centrifuged to remove the activated carbon to obtain the mushroom enzymatic hydrolysate. The hydrolyzate was concentrated at a vacuum of 0.066MPa and a temperature of 70°C to obtain a mushroom enzymatic hydrolysis concentrate with a concentration of 14 Baume degrees;

[0021] 3) Concentrate the mushroom killing water...

Embodiment 2

[0025] 1) The washed mushrooms are mashed into a paste and mixed with a mass ratio of 60:110 to make a mixture. The mixture is transferred to a hydrolysis tank and added with 3% cellulase and 2% of the mushroom mass. Enzymatically hydrolyze the mixture to obtain mushroom enzymolysis stock solution, enzymolysis temperature is 47℃, enzymolysis pH is 5-6, enzymolysis time is 4 hours;

[0026] 2) Centrifuge the mushroom enzymatic hydrolysis stock solution and separate the supernatant. Add 3% of the supernatant mass activated carbon to the supernatant to decolorize. The decolorized supernatant is centrifuged to remove the activated carbon to obtain the mushroom enzymatic hydrolysate. The hydrolyzate was concentrated at a vacuum of 0.066MPa and a temperature of 70°C to obtain a mushroom enzymatic hydrolysis concentrate with a concentration of 16 Baume degrees;

[0027] 3) Concentrate the mushroom killing water at a vacuum of 0.066 MPa and a temperature of 70°C to obtain a mushroom killin...

Embodiment 3

[0031] 1) The washed mushrooms are mashed into a paste and mixed with a mass ratio of 80:160 to make a mixture. The mixture is transferred to the hydrolysis tank and 2.5% cellulase and 1.5% of the mushroom mass are added. Enzymatically hydrolyze the mixture with a natural protease to obtain a mushroom enzymatic hydrolysis stock solution, the enzymatic hydrolysis temperature is 46℃, the enzymatic hydrolysis pH is 5-6, and the enzymatic hydrolysis time is 5 hours;

[0032] 2) Centrifuge the mushroom enzymatic hydrolysis stock solution and separate the supernatant. Add 3% of the supernatant mass activated carbon to the supernatant to decolorize. The decolorized supernatant is centrifuged to remove the activated carbon to obtain the mushroom enzymatic hydrolysate. The hydrolyzate is concentrated at a vacuum of 0.066MPa and a temperature of 70°C to obtain a mushroom enzymatic hydrolysis concentrate with a concentration of 18 Baume degrees;

[0033] 3) Concentrate the mushroom killing wa...

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PUM

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Abstract

The invention discloses mushroom seasoning juice and a preparation method thereof. Nutrient components such as amino acid and the like rich in mushroom are extracted through enzymolysis reaction; the method is simple and feasible, has mild reaction condition, and furthest suppresses the destroy of the nutrient components of the mushroom by combing high-temperature instantaneous sterilization; the prepared mushroom seasoning juice has higher nutrient value and good health-care effect; in the preparation method for the mushroom seasoning juice, all the added components are food addition-grade products, and the active ingredients and the special flavor of the mushroom are kept by adding mushroom green-removing concentrated solution; and the prepared mushroom seasoning juice has fresh taste, smooth mouthfeel and intense mushroom flavor.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a mushroom sauce and a preparation method thereof. Background technique [0002] Mushrooms are also known as Agaricus bisporus, White mushrooms, Ocean mushrooms, Mongolian mushrooms, Mushrooms, meat fungi, and mushroom fungi. They are the most widely cultivated, most productive, and most commonly consumed edible fungus in the world. Mushrooms are as white as jade, are round and beautiful, and their color, fragrance, taste and taste are all loved by people. Mushroom is not only a high-grade fungus vegetable, but also a nutritious food with good health care effects. Mushrooms are rich in nutrition. It is determined that every 100g of fresh mushrooms contains 2.9g protein, 0.2g fat, 3g carbohydrate, 0.6g crude fiber, 8mg calcium, 6.6mg phosphorus, 1.3mg iron, 4mg vitamin C, 3.3mg niacin, and also contains Sodium, potassium, manganese, copper, zinc, fluorine, iodine and vitamin...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/30A23L33/10
Inventor 陈均志骆毅何飞杨迎春
Owner 浙江温州轻工研究院
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