Edible fungi instant soup and preparation method thereof

Abstract

The invention discloses edible fungi instant soup. The instant soup comprises edible fungi powder, pork bone soup, a composite emulsion stabilizer, table salt, fresh white mushroom and water. The edible fungi soup obtained by the method contains rich delicious substances such as delicious amino acid, nucleotide and the like, so that the fungi soup has the characteristic of good taste under the condition that no flavor enhancer is added; simultaneously, the fungi soup contains a large quantity of bioactive ingredients such as polysaccharide, polyphenol and the like and has the physiological effects of resisting oxidation and cancer and lowering blood pressure and the like. The invention also discloses a method for preparing the edible fungi instant soup. The release of taste substances is promoted ultrasonically, and the composite emulsion stabilizer which has the optimal content and mixture ratio is added, so that the flavor of a soup product is improved, and the stability of the soupproduct is enhanced. The method has the advantages of convenient operation, time and cost saving, capability of producing stable products and contribution to industrial mass production.

Description

technical field [0001] The invention relates to an instant edible fungus soup and a preparation method thereof, in particular to an instant edible fungus soup with mellow flavor, delicious taste and stability. Background technique [0002] Edible fungi are widely favored by people because of their perfect nutritional value, multiple biological activities and unique flavor. Edible mushrooms are rich in protein, and the amino acid composition of its protein is comprehensive, containing most essential amino acids, especially lysine, which makes up for the lack of lysine in cereal foods; Kurtzman (Kurtzman, R.H.1997. Mycoscience, 38, 247-253) reported that the amino acid composition of edible fungi is close to that of milk. Edible fungus contains abundant dietary fiber simultaneously, Zhang (Zhang, M., Cheung, P.C.K., and Zhang, L.2001.Journal of Agricultural and Food Chemistry, 49 (10), 5059-5062) etc. carry out research on edible fungus dietary fiber. It has been extracted a...

AI Technical Summary

Problems solved by technology

[0009] Edible mushroom soup, like other soups, is prone to delamination, sinking and other unstable phenomena during storage after processing, which seriously affects the quality of the product. Therefore, solving the stability of the mushroom soup is the key to ensuring the quality of the mushroom soup

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