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Enriched food preparation method based on edible mushrooms

A technology for nutritious food and edible fungi, applied in the field of food processing, can solve the problems of imbalanced nutritional ratio and lack of micronutrients, and achieve the effects of osmotic pressure balance, loss reduction, and extravasation loss reduction.

Active Publication Date: 2014-04-09
福建省农业科学院农产品加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the influence of factors such as changes in the ecological environment, changes in living patterns, and increased work pressure, people's nutritional structure has undergone major changes, resulting in imbalanced nutritional ratios, and even serious shortages of micronutrients in the body's metabolism.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Select 250g of even and fresh Pleurotus eryngii mushroom feet, after selection, cleaning, draining, and cutting into 1.5mm thick slices, sprinkle 1.0g of iodine-containing salt (30mg / kg iodine content) evenly on the surface, slightly shake After stirring, put it into a vacuum oven (20°C) for 15 minutes for nutritional fortification, and then add 0.15 g of superfinely crushed selenium-enriched pumice mushroom powder (100 mesh, organic selenium content 48.5 mg / kg) for 25 minutes for nutrient fortification (temperature 35 ℃, vacuum degree 18Pa); finally after drying and dehydration, cooling and vacuum packaging. The selenium content of the finished product is 0.26mg / kg after testing.

Embodiment 2

[0024] Select 300g of evenly-sized and fresh pear mushrooms. After selection, washing and draining, sprinkle 1.6g of iodine-containing salt (40mg / kg of iodine content) on the surface evenly, shake it slightly and put it in a vacuum oven (25°C) Nutrition fortification for 20 minutes, then add 0.2g of ultra-finely crushed selenium-enriched mushroom powder (150 mesh, organic selenium content 48.5 mg / kg) for 35 minutes (temperature 40°C, vacuum 25Pa); finally dry and dehydrate After cooling, vacuum packing. The selenium content of the finished product is 0.29mg / kg after testing.

Embodiment 3

[0026] Select 300g of fresh Pleurotus eryngii with uniform size, after selection, cleaning, draining, and cutting into 1.5mm thick slices, sprinkle 1.0g of iodine-containing salt (50mg / kg iodine content) evenly on the surface, shake it slightly Put it in a vacuum oven (23°C) for nutrient fortification for 18 minutes, then add 0.15 g of ultra-finely crushed selenium-enriched pear mushroom powder (120 mesh, organic selenium content 48.5 mg / kg) for 30 minutes (temperature 38°C, Vacuum degree 22Pa); finally after drying and dehydration, cooling and vacuum packaging. The selenium content of the finished product is 0.22mg / kg after testing.

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PUM

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Abstract

The invention provides an enriched food preparation method based on edible mushrooms, belonging to the field of methods for deep processing of food. The enriched food preparation method develops a two-stage enriched food processing technic combining vacuum low temperature and low salt with vacuum permeation, can reduce the exosmose and loss of active ingredients of mushroom bodies caused by damages on tissue cell structures of the edible mushrooms to a maximum extent, and can reduce the loss of enriched nutrition ingredients to a maximum degree. The enriched food preparation method provided by the invention is contributed to adding various functional nutrient ingredients which assist with one other in a product, therefore, one on hand, according to different groups needing nutrient enrichment, solutions are provided for the groups suffering from malnutrition and intake imbalance in China, and the nutrition of the groups tends to be balanced, on the other hand, dietary process can be simplified so as to bring more convenience for groups needing to obtain overall nutrient and have various foods simultaneously. The enriched food preparation method is simple, is convenient to operate, and can meet the requirements on industrialized production.

Description

technical field [0001] The invention relates to a preparation method of fortified nutritional food based on edible fungus, belonging to the technical field of food processing. Background technique [0002] With the sustained, rapid and stable development of the economy and the continuous improvement of people's living standards, the health status of our people has been greatly improved. However, due to the influence of factors such as changes in the ecological environment, changes in life patterns, and increased work pressure, people's nutritional structure has undergone major changes, resulting in imbalanced nutritional ratios and even serious shortages of micronutrients metabolized by the body. According to statistics, the direct and indirect economic costs caused by treating the health problems of people with nutritional imbalances in my country are as high as 250 billion yuan each year. Due to the vast territory of our country, the existing gaps in living habits and liv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L1/29A23L33/00
Inventor 赖谱富陈君琛沈恒胜翁敏劼杨艺龙
Owner 福建省农业科学院农产品加工研究所
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