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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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...

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...

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PUM

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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.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a flavor-enhanced edible mushroom raw material processed product and a preparation method thereof. Background technique [0002] Edible fungus is a general term for fungi that can be used by humans, including Hericium erinaceus, boletus, golden ear, and some very rare ones like ganoderma, matsutake, poria cocos, cordyceps, tripe etc. Edible fungus cells contain a large amount of protein, nucleic acid, carbohydrates and lipids, which have various health benefits such as anti-cancer, enhancing human immunity, lowering blood pressure, lowering blood fat, anti-thrombosis, anti-arrhythmia, cardiac strengthening, anti-bacterial, anti-viral, etc. Features. [0003] Edible fungi have high nutritional and health value, and are one of the most promising foods in the 21st century recommended by the United Nations Food Organization and the World Health Organization. The annual output of edib...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L31/00
CPCA23L27/00A23L27/10A23L31/00A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 王家明路福平李兵芳张志刚
Owner 山西紫团生态农业有限公司
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