Mushroom seasoning and preparation method thereof

The technology of seasoning and shiitake mushroom is applied in the field of shiitake mushroom seasoning and its preparation, which can solve the problem of high cost of pure linoleic acid, and achieve the effects of strong and rich taste, good instant solubility and strong flavor.

Inactive Publication Date: 2013-12-25
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cost of using pure linoleic acid in actual production is too high

Method used

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Embodiment 1

[0017] A preparation method of shiitake mushroom seasoning, comprising the steps of: selecting commercially available shiitake mushrooms, weighing 50 g of net weight, pulverizing, sieving with 20 meshes to obtain shiitake mushroom powder, adding 500 g of cold water and transferring it to a three-necked flask, adding hydrolytic enzyme, and The hydrolase is a mixture of papain, cellulase and edible fungus hydrolase (Guangxi Nanning Pangbo Bioengineering Co., Ltd.), (papain, cellulase, edible fungus hydrolase (Guangxi Nanning Pangbo Bioengineering Co., Ltd.) ) with a mass ratio of 1:1:1), the hydrolytic enzyme accounts for 3% of the mass of the mushroom powder, and the enzyme is hydrolyzed at a temperature of 50°C for 3 hours. After the enzyme is inactivated, 800g of ethanol (97%) is added, and the extraction is continued for 3 hours, and then cooled and filtered. Obtain 1100 g of the extract; vacuum filter the resulting extract to obtain 1000 g of the liquid, concentrate it to on...

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Abstract

The invention relates to a mushroom seasoning and a preparation method thereof. The mushroom seasoning takes dried mushrooms as main raw materials and is prepared by the following steps: grinding, screening, enzymolysis, alcohol extraction, filtering, suction filtration, concentrating and blending. The mushroom seasoning has rich natural mushroom flavor, strong mouthfeel, bright color and luster, fresh and sweet mushroom taste, long aftertaste and mellow taste, not only keeps the original color, aroma and taste of the mushroom seasoning, but also has high crude extraction ratio, is highly instant, and is rich in nutritional ingredients.

Description

technical field [0001] The invention relates to a seasoning, in particular to a mushroom seasoning and a preparation method thereof. Background technique [0002] Lentinus edodes (1entinula edodes) is a basidiomycete of Pleurtacoaceae (Pleurtaco), delicious in taste, and a fungus for both medicine and food. Contains a variety of physiologically active substances and trace elements, including lentinan extract, lentinan, and a large amount of ergosterol, which can lower cholesterol, fight tumors, and induce the body to release interferon. The most important flavor substance of shiitake mushrooms is 1-octen-3-ol-based volatile eight-carbon compound, which is converted from linoleic acid by lipoxygenase. It is commonly found in edible fungi and is rich in content and has a strong mushroom flavor flavor. However, the cost of using pure linoleic acid in actual production is too high. Therefore, most of the existing research uses the mixed fatty acids produced by the hydrolysis ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 靳林溪
Owner TIANJIN CHUNFA BIO TECH GRP
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