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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 preparation method of mushroom powder. This method directly counts the raw mushroom powder, and then adds monosaccharides for thermal reaction. Simple thermal reaction cannot form a product with strong flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030]Example 1: (1) Dried shiitake mushrooms or scraps were removed, washed, and drained. Grind the dried shiitake mushrooms or scraps with a pulverizer, pass through a 200-mesh sieve, and weigh 10 g with an electronic balance for later use. (2) Add 80ml of pure water to dried shiitake mushroom powder, and soak at room temperature for 1 hour to obtain shiitake mushroom slurry. (3) Three kinds of edible fungi (Pleurotus ostreatus, Flammulina velutipes and Trichomonas edodes) or their leftovers are removed, washed, and drained. Weigh 5g of Pleurotus ostreatus, 5g of Flammulina velutipes and 10g of Tricholoma tricholoma respectively with an electronic balance, add water respectively, and the mass ratio of material to water The ratio is 1:5, pulping, and a mixed homogenate is obtained. (4) Mix the edible fungus slurry in (2) and (3) step, and stir evenly to obtain the total mixed slurry. (5) Add 20 mg of cellulase, 10 mg of xylanase, 5 mg of mannanase, and 2 mg of neutral protea...

Embodiment 2

[0031] Example 2: (1) Dried shiitake mushrooms or leftovers were removed, washed and drained, and dried shiitake mushrooms or leftovers were crushed with a grinder, passed through a 200-mesh sieve, and 10 g was weighed with an electronic balance for later use. (2) Add dried shiitake mushroom powder to 120ml of purified water, and soak at room temperature for 2 hours to obtain shiitake mushroom slurry. (3) Three kinds of edible fungi (Oyster velutipes, Flammulina velutipes and Trichomonas edodes) or their leftovers are removed, washed, and drained. Weigh 5g of Oyster oyster mushrooms, 20g of Flammulina velutipes and 30g of Tricholoma tricholoma with an electronic balance, add water respectively, and the mass ratio of material to water The ratio is 1:8, pulping to obtain a mixed homogenate. (4) Mix the edible fungus slurry in (2) and (3) step, and stir evenly to obtain the total mixed slurry. (5) Add 20 mg of cellulase, 10 mg of xylanase, 5 mg of mannanase, and 2 mg of neutral ...

Embodiment 3

[0032] Example 3: (1) Dried shiitake mushrooms or leftovers were removed, washed and drained, and dried shiitake mushrooms or leftovers were crushed with a pulverizer, passed through a 200-mesh sieve, and 10 g was weighed with an electronic balance for use. (2) Add dried shiitake mushroom powder to 150ml of purified water, and soak at room temperature for 4 hours to obtain shiitake mushroom slurry. (3) Three kinds of edible fungi (Oyster velutipes, Flammulina velutipes and Trichomonas edodes) or their leftovers are removed, washed, and drained. Weigh 10g of Oyster oyster mushrooms, 25g of Flammulina velutipes and 50g of Tricholoma tricholoma with an electronic balance, add water respectively, and the mass ratio of material to water The ratio is 1:10, pulping to obtain a mixed homogenate. (4) Mix the edible fungus slurry in (2) and (3) step, and stir evenly to obtain the total mixed slurry. (5) Add 50 mg of cellulase, 25 mg of xylanase, 10 mg of mannanase, and 5 mg of neutral ...

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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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