Preparation method of Russulasp. powder

The technology of red spondylus powder and red spondylus, which is applied in the field of preparation of rhodobacter powder, can solve the problem of few rhododendrons and the like, and achieves the effects of abundant selection, convenient carrying, and reducing the loss of nutrients.

Inactive Publication Date: 2013-08-21
浦北县健翔食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Rhodochromyces is mainly sold directly after picking or further dried for transportation and sales. There are few deep-processed products of Rhodochromyces on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of rhizome powder, the steps are as follows:

[0018] 1) Take Rhodochromyceae, crush them to 30 mesh, add water 10 times the weight of Rhodochromyces, 0.1% acid pectinase, enzymolyze at 47°C and pH 3.5 for 60 minutes, inactivate the enzyme, filter and take filtrate to obtain an enzymolysis solution; wherein, the enzyme activity range of the acid pectinase is 30,000 u / g, and the enzyme inactivation is heated at 95°C for 20 minutes;

[0019] 2) Take the enzymolysis solution prepared in step 1), and concentrate it in vacuum until the solid content is 25% at a temperature of 70°C and a vacuum degree of 92kPa to obtain a concentrated solution;

[0020] 3) Heat the concentrated solution to 60°C, add 3% sucrose, 1.5% citric acid, and 13% β-cyclodextrin by weight of the concentrated solution, mix evenly, and spray dry to obtain a powder that is red cone Bacteria powder; wherein, the conditions of the spray drying are: high pressure pump pressure 13MPa, inl...

Embodiment 2

[0022] A preparation method of rhizome powder, the steps are as follows:

[0023] 1) Take Rhodochromyceae, crush them to 40 meshes, add water 12 times the weight of Rhodochromyces, and 0.01% acid pectinase, enzymolyze at 50°C and pH4.0 for 30 minutes, inactivate the enzyme, filter and take filtrate to obtain an enzymatic hydrolysis solution; wherein, the enzyme activity range of the acid pectinase is 100,000 u / g, and the enzyme inactivation is heated at 100°C for 10 minutes;

[0024] 2) Take the enzymolysis solution prepared in step 1), and concentrate it in vacuum until the solid content is 20% at a temperature of 75°C and a vacuum degree of 93kPa to obtain a concentrated solution;

[0025] 3) Heat the concentrated solution to 65°C, add 5% sucrose, 0.5% citric acid, and 15% β-cyclodextrin by weight of the concentrated solution, mix well, and spray dry to obtain a powder that is red cone Bacteria powder; wherein, the conditions of the spray drying are: high pressure pump pres...

Embodiment 3

[0027] A preparation method of rhizome powder, the steps are as follows:

[0028] 1) Take Rhodochromyceae, crush them to 30 mesh, add water 8 times the weight of Rhodochromyces, 0.05% acid pectinase, enzymolyze at 52°C and pH 3.0 for 40 minutes, inactivate the enzyme, filter and take filtrate to obtain an enzymolysis solution; wherein, the enzyme activity range of the acid pectinase is 180,000 u / g, and the enzyme inactivation is heated at 90°C for 15 minutes;

[0029] 2) Take the enzymolysis solution prepared in step 1), and concentrate it in vacuum until the solid content is 24% at a temperature of 80°C and a vacuum degree of 90kPa to obtain a concentrated solution;

[0030] 3) Heat the concentrated solution to 70°C, add 1% sucrose, 1% citric acid, and 17% β-cyclodextrin by weight of the concentrated solution, mix evenly, and spray dry to obtain a powder that is red cone Bacteria powder; wherein, the conditions of the spray drying are: high pressure pump pressure 12MPa, inle...

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PUM

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Abstract

The invention discloses a preparation method of a Russulasp. powder, comprising the following steps: 1) taking Russulasp., crushing, adding water 8-12 times the weight of Russulasp. and 0.01%-0.1% of acidic pectase (enzyme activity ranges from 30 thousand u/g to 180 thousand u/g), carrying out enzymatic hydrolysis at 47-52 DEG C at pH of 3.0-4.0 for 30-60 min, killing enzyme, filtering and taking a filtrate so as to obtain an enzymatic hydrolysate; 2) taking the enzymatic hydrolysate, and carrying out vacuum concentration until the solid content is 20%-25% so as to obtain a concentrate; and 3) heating the concentrate to 60-70 DEG C, adding 1%-5% of cane sugar, 0.5%-1.5% of citric acid and 13%-17% of beta-cyclodextrine according to the weight of the concentrate, uniformly mixing, and carrying out spray drying to prepare a powder, namely the Russulasp. powder. Russulasp. is used as a main raw material to develop a new Russulasp. processed product. The Russulasp. powder is a powder which is easy to dissolve in water, can be used to rapidly prepare various beverages. The prepared beverages have comfortable taste, are rich in Russulasp. fresh scent, and also have effects of nourishing liver and kidney, strengthening brain and keeping youthfulness.

Description

technical field [0001] The invention mainly relates to a preparation method of rhododendron powder. Background technique [0002] Russula, also known as russula, is a pure natural edible fungus that grows naturally in the soil humus layer of red vertebrae forest under the specific climate conditions of high temperature and high humidity. The red vertebral fungus has a unique flavor, fragrant and refreshing. Its taste is sweeter and more delicious than other mushrooms; it also contains a variety of essential amino acids and other ingredients, which have the effects of nourishing yin, nourishing kidney, moistening lung, promoting blood circulation, strengthening the brain, and beautifying the skin. Regular consumption can strengthen the body, Longevity. At the same time, it contains polysaccharide anti-cancer substances, which is beneficial to blood circulation, lowers blood cholesterol, inhibits cancer cell metastasis, and has certain curative effect on the treatment of acu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L33/00
Inventor 刘南
Owner 浦北县健翔食品厂
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