Mushroom seasoning juice and preparation method thereof
A sauce and mushroom technology, applied in the field of mushroom sauce and preparation thereof, can solve the problems of low nutritional content and insufficient taste, and achieve the effects of high nutritional value, good health care efficacy and rich mushroom flavor.
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Embodiment 1
[0019] 1) Pound the washed mushrooms into a paste and mix them with a mass ratio of 44:88 to make a mixture, transfer the mixture to a hydrolysis tank and add 2% cellulase and 1% of the mushroom mass Enzymatic hydrolysis of the mixed material with protease to obtain the mushroom enzymatic hydrolysis stock solution, the enzymatic hydrolysis temperature is 45°C, the enzymatic hydrolysis pH value 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% activated carbon of the supernatant to the supernatant for decolorization, remove the activated carbon from the decolorized supernatant by centrifugation to obtain the mushroom enzymatic hydrolyzate, and decolorize the mushroom enzyme The solution is concentrated at a vacuum of 0.066MPa and a temperature of 70°C to obtain a mushroom enzymolysis concentrate with a concentration of 14 degrees Baume;
[0021] 3) concentrating the ...
Embodiment 2
[0025] 1) Pound the washed mushrooms into a paste and mix them with a mass ratio of 60:110 to make a mixture, transfer the mixture to a hydrolysis tank and add 3% cellulase and 2% medium Enzymatic hydrolysis of the mixed material with protease to obtain the mushroom enzymatic hydrolysis stock solution, the enzymatic hydrolysis temperature is 47°C, the enzymatic hydrolysis pH value is 5-6, and the enzymatic hydrolysis time is 4 hours;
[0026] 2) Centrifuge the mushroom enzymatic hydrolysis stock solution and separate the supernatant, add 3% activated carbon of the supernatant to the supernatant for decolorization, remove the activated carbon from the decolorized supernatant by centrifugation to obtain the mushroom enzymatic hydrolyzate, and decolorize the mushroom enzyme The solution is concentrated at a vacuum of 0.066MPa and a temperature of 70°C to obtain a mushroom enzymolysis concentrate with a concentration of 16 degrees Baume;
[0027] 3) concentrating the mushroom de-g...
Embodiment 3
[0031] 1) Pound the washed mushrooms into a paste and mix them with a mass ratio of 80:160 to make a mixture, transfer the mixture to a hydrolysis tank and add 2.5% cellulase and 1.5% of the mushroom mass Enzymatic hydrolysis of the mixed material with protease to obtain the mushroom enzymatic hydrolysis stock solution, the enzymatic hydrolysis temperature is 46°C, the enzymatic hydrolysis pH value 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% activated carbon of the supernatant to the supernatant for decolorization, remove the activated carbon from the decolorized supernatant by centrifugation to obtain the mushroom enzymatic hydrolyzate, and decolorize the mushroom enzyme The solution is concentrated at a vacuum of 0.066MPa and a temperature of 70°C to obtain a mushroom enzymolysis concentrate with a concentration of 18 degrees Baume;
[0033] 3) concentrating...
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