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Lentinus edodes dietary fiber slice and preparation method thereof

A technology of dietary fiber and shiitake mushrooms, applied in food preparation, food science, application, etc., can solve the problems of rough taste, poor solubility, and poor palatability of shiitake mushrooms, and achieve the goal of ensuring pure natural properties, high nutritional value, and lowering blood sugar Effect

Active Publication Date: 2013-08-21
CHINA JILIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lentinus edodes IDF has a rough taste, poor solubility, toughness and chewiness, and poor palatability. Some characteristics (such as hydration, rheology) still have defects, and the quality is low, which also limits its application in food, medicine and other fields. Can not meet the needs of modern food development and processing

Method used

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  • Lentinus edodes dietary fiber slice and preparation method thereof
  • Lentinus edodes dietary fiber slice and preparation method thereof
  • Lentinus edodes dietary fiber slice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] 1 Materials and reagents

[0052] Mushrooms (provided by Hangzhou Huadan Agricultural Products Co., Ltd.). Before use, dry in an oven at 50°C, pulverize, and sieve samples with a mesh size of 40-60 mesh for later use.

[0053] Total dietary fiber determination kit (TDF 100A-1KT, purchased from Sigma-Aldrich), konjac gum, xanthan gum, white sugar, ginger powder, salt, allspice powder, monoglycerides, and sucrose esters are all commercial food grade. Among them, konjac gum and xanthan gum were purchased from Hangzhou Jinjunke Biological Products Co., Ltd., and sucrose ester was sucrose fatty acid ester purchased from Zhejiang Dier Chemical Co., Ltd.

[0054] 2 experimental equipment

[0055] Pulverizer, AL04 electronic balance, HH-2 water bath, ZHENGFCHEN double-layer constant temperature shaker, DHG-9240A blast drying oven, 101-2y far-infrared drying oven, DL-5M centrifuge, 85-Z magnetic stirring Instrument, T6 new century spectrophotometer, muffle furnace, digestion ...

Embodiment 2

[0108] Embodiment 2: Homogenization parameters

[0109] The homogenization conditions in Step 3.1 of Example 1 were changed, and the other operations were the same as in Example 1 to prepare mushroom dietary fiber slices. The sensory evaluation was performed according to the sensory evaluation standards shown in Table 1, and the results are shown in Table 8.

[0110] Table 8 The influence of homogenization pressure and time on the homogeneity of shiitake mushroom dietary fiber homogeneity

[0111]

[0112] Note: The sensory evaluation is based on 100 points for a full score, and the closer to the homogeneous state and the finer the particles, the closer to the full score.

Embodiment 3

[0113] Embodiment 3: Composition ratio test of shiitake mushroom dietary fiber flakes

[0114] 3-1 Effects of added amount of konjac gum and xanthan gum on the taste of shiitake mushroom dietary fiber slices

[0115] The total consumption of konjac gum and xanthan gum (mass ratio 2:5) is 0.01 part (0.05g), 0.05 part (0.25g), 0.15 part (0.75g), 0.5 part (2.5g), 1.0 part (5g) ), 1.5 parts (7.5g), 2.0 parts (10g), 5.0 parts (25g), other material consumptions are with embodiment 1, and processing steps and other processing conditions are with embodiment 1, and product character is as shown in table 9.

[0116] Table 9 The effect of the addition of konjac gum and xanthan gum on the taste of shiitake mushroom dietary fiber slices

[0117]

[0118] It can be known from Table 9 that when the amount of konjac gum and xanthan gum is 0.15 parts, the shiitake mushroom dietary fiber flakes have a fine structure, high elasticity, moderate hardness and chewiness.

[0119] 3-2 Seasoning ...

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Abstract

The invention discloses a Lentinus edodes dietary fiber slice. According to the invention, insoluble dietary fibers (IDF) of Lentinus edodes are used as a raw material; combined technologies of high pressure cooking and high pressure homogenization are employed to process IDF in the root of Lentinus edodes, and raw materials like an emulsification stabilizing agent and a thickening agent are cooperatively used to prepare the Lentinus edodes dietary fiber slice. The modified Lentinus edodes dietary fiber slice provided in the invention has high content of fibers, low fat and a low calorific value, total content of dietary fibers in the slice is more than 80%, and the dietary fibers have obviously improved water binding capability, water holding capability and expansibility.

Description

(1) Technical field [0001] The invention relates to a method for modifying insoluble dietary fiber of shiitake mushroom stipe and making thin slices of shiitake mushroom dietary fiber. (2) Background technology [0002] Mushroom (Lentinus edodes) belongs to Basidiomycetes, Agaricaceae, Tricholomaceae, and Lentinus genus. It is the second largest edible fungus in the world and one of the special products in China. In 2007, China's shiitake mushroom output was about 2.88 million tons, accounting for more than 70% of the world's output. Shiitake stipe is the waste in the commercialization of shiitake mushrooms, accounting for about 25% to 30% of the dry mass of shiitake mushrooms. Due to the fibrosis of the mushroom stalks and poor palatability, most of them are discarded, and a small amount is used as feed. It is discarded every year in the country. There are tens of thousands of tons of shiitake mushroom handles, which has caused a great waste of resources. In fact, the shi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/28A23L33/00
Inventor 张拥军郑龙华金晖陈萍朱丽云叶明月郑鸯鸯孟怡璠
Owner CHINA JILIANG UNIV
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