Flavor enhanced type edible mushroom raw material processed food and production method thereof

A technology for edible fungi and processed products, which is applied in the field of flavor-enhanced edible fungus raw material processed products and their production, which can solve the problems of not being able to form strong flavors and products that cannot have strong flavors, and achieve good application prospects, significant economic benefits and social benefits , the effect of natural and strong flavor

Active Publication Date: 2014-02-05
山西紫团生态农业有限公司 +1
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AI-Extracted Technical Summary

Problems solved by technology

Although the enzymatic hydrolysis in the process can improve the flavor to a certain extent, simple enzymatic hydrolysis cannot make the product rich enough in flavor
Patent CN 101584448 A discloses a prep...
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Abstract

The invention provides a flavor enhanced type edible mushroom raw material processed food. The flavor enhanced type edible mushroom raw material processed food is prepared from following raw materials in parts by weight: 10 parts of dried lentinus edodes or leftovers thereof, 5-10 parts of small oyster mushrooms and leftovers thereof, 5-25 parts of flammulina velutipes and leftovers thereof, 10-15 parts of calocybe gambosa and leftovers thereof, 0.02-0.05 part of cellulose, 0.01-0.025 part of xylanase, 0.005-0.01 part of mannase, 0.002-0.005 part of neutral protease, 0.2-0.4 part of glucose, 0.2-0.4 part of fructose, 0.2-0.4 part of xylose, 0.2-0.8 part of rhamnose, 0.2-0.8 part of arabinose, 0.4-1.6 parts of glycine, 0.4-1.6 parts of alanine, 0.4-1.2 parts of cysteine and 0.4-1.2 parts of cysteine hydrochloride.

Application Domain

Technology Topic

Edible mushroomCalocybe gambosa +14

Examples

  • Experimental program(3)

Example Embodiment

[0030]Example 1: (1) The dried shiitake mushrooms or leftovers were removed, cleaned and drained, and the dried mushrooms or leftovers were pulverized with a pulverizer, passed through a 200-mesh sieve, and 10 g was weighed with an electronic balance for use. (2) Add 80 ml of purified water to the dried shiitake mushroom powder, and soak for 1 hour at room temperature to obtain a shiitake mushroom slurry. (3) Three kinds of edible mushrooms (small oyster mushrooms, enoki mushrooms and oyster mushrooms) or their leftovers are removed, cleaned and drained. The electronic balance weighs 5g of small oyster mushrooms, 5g of enoki mushrooms and 10g of oyster mushrooms, respectively, and adds water respectively. It is 1:5, and slurry is obtained to obtain a mixed homogenate. (4) Mix together the edible mushroom slurry in steps (2) and (3), and stir evenly to obtain a total mixed slurry. (5) Add 20 mg of cellulase, 10 mg of xylanase, 5 mg of mannanase, and 2 mg of neutral protease to the mixed slurry, stir evenly, control the temperature at 45°C, control the pH at 6.0, and hydrolyze for 120 minutes. (6) Add Lactobacillus plantarum powder and Lactobacillus acidophilus powder to the sample after enzymolysis. Fermentation at 37°C for 120 minutes. (7) The treated samples were inactivated at 100°C for 10 minutes and cooled. (8) A certain amount of reducing sugar was added to the mixed slurry of edible fungi, including 0.2 g of glucose, 0.2 g of fructose, 0.2 g of xylose, 0.2 g of rhamnose, and 0.2 g of arabinose. (9) Add a certain amount of amino acids to the mixed slurry, including 0.4 g of glycine, 0.4 g of alanine, 0.4 g of cysteine, and 0.4 g of cysteine ​​hydrochloride. (10) Put the mixed slurry into the reactor, the reaction temperature is 100°C; the reaction time is 2 hours.

Example Embodiment

[0031] Example 2: (1) The dried shiitake mushrooms or leftovers were removed, cleaned and drained, and the dried mushrooms or leftovers were pulverized with a pulverizer, passed through a 200-mesh sieve, and 10 g was weighed with an electronic balance for use. (2) Add 120 ml of purified water to the dried shiitake mushroom powder, and soak at room temperature for 2 hours to obtain a shiitake mushroom slurry. (3) Three kinds of edible mushrooms (small oyster mushrooms, enoki mushrooms and oyster mushrooms) or their leftovers are removed, cleaned and drained. The electronic balance weighs 5g of small oyster mushrooms, 20g of enoki mushrooms and 30g of oyster mushrooms, respectively, and adds water respectively. 1:8, pulping to obtain a mixed homogenate. (4) Mix together the edible mushroom slurry in steps (2) and (3), and stir evenly to obtain a total mixed slurry. (5) Add 20 mg of cellulase, 10 mg of xylanase, 5 mg of mannanase, and 2 mg of neutral protease to the mixed slurry, stir evenly, control the temperature at 45°C, control the pH at 6.0, and hydrolyze for 120 minutes. (6) Add Lactobacillus plantarum powder and Lactobacillus acidophilus powder to the sample after enzymolysis. Fermentation at 37°C for 180 minutes. (7) The treated samples were inactivated at 100°C for 10 minutes and cooled. (8) A certain amount of reducing sugar was added to the mixed slurry of edible fungi, including 0.4g of glucose, 0.4g of fructose, 0.4g of xylose, 0.4g of rhamnose, and 0.4g of arabinose. (9) Add a certain amount of amino acids to the mixed slurry, including 0.8 g of glycine, 0.8 g of alanine, 1.2 g of cysteine, and 1.2 g of cysteine ​​hydrochloride. (10) Put the mixed slurry into the reactor, the reaction temperature is 120°C; the reaction time is 3 hours.

Example Embodiment

[0032] Example 3: (1) The dried shiitake mushrooms or leftovers were removed, cleaned and drained, and the dried mushrooms or leftovers were pulverized with a pulverizer, passed through a 200-mesh sieve, and 10 g was weighed with an electronic balance for use. (2) Add 150 ml of purified water to the dried shiitake mushroom powder, and soak at room temperature for 4 hours to obtain a shiitake mushroom slurry. (3) Three kinds of edible mushrooms (small oyster mushroom, enoki mushroom and oyster mushroom) or their leftovers were removed, cleaned and drained. The electronic balance weighed 10g of small oyster mushroom, 25g of enoki mushroom and 50g of oyster mushroom, respectively, and added water respectively. 1:10, pulping to obtain a mixed homogenate. (4) Mix together the edible mushroom slurry in steps (2) and (3), and stir evenly to obtain a total mixed slurry. (5) Add 50 mg of cellulase, 25 mg of xylanase, 10 mg of mannanase, and 5 mg of neutral protease to the mixed slurry, stir evenly, control the temperature at 60°C, control the pH at 7.0, and hydrolyze for 180 minutes. (6) Add Lactobacillus plantarum powder, Lactobacillus fermentum and Lactobacillus acidophilus powder to the sample after enzymolysis. Fermentation at 37°C for 240 minutes. (7) The treated samples were inactivated at 100°C for 10 minutes and cooled. (8) A certain amount of reducing sugar was added to the mixed slurry of edible fungi, including 0.4 g of glucose, 0.4 g of fructose, 0.4 g of xylose, 0.8 g of rhamnose, and 0.8 g of arabinose. (9) Add a certain amount of amino acids to the mixed slurry, including 1.6 g of glycine, 1.6 g of alanine, 1.2 g of cysteine, and 1.2 g of cysteine ​​hydrochloride. (10) Put the mixed slurry into the reactor, the reaction temperature is 150°C; the reaction time is 4 hours.
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Description & Claims & Application Information

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