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Wild mushroom composite seasoning salt and preparation method thereof

A technology of wild mushrooms and seasoning salt, which is applied in the field of food processing, can solve problems such as complex operation, inability to release active ingredients, difficulty in maintaining fragrance, etc., and achieve the effect of increasing nutritional value, reducing sugar content and free amino acid content

Active Publication Date: 2014-04-30
云南西草资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, wild mushroom flavoring cannot be preserved at the same time, or the active ingredients cannot be released
Invention patent (201210341616.6) "a seasoning and its preparation method" discloses a compound seasoning of wild dried fungus, although the dried fungus powder is enzymatically hydrolyzed, but the fragrance cannot be guaranteed; the invention patent (99114954.8) "a wild mushroom soup" Provided is a preparation of wild fungus soup, the operation is complicated and the flavor loss is large

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 Matsutake compound seasoning salt and preparation method thereof

[0019] (1) Extraction of matsutake aroma substances: After finishing and washing 100g matsutake, chop and weigh, add 1200g of deionized water, stir well, adjust the pH value to 5, extract by steam distillation for 2.5h, collect fractions, and obtain matsutake aroma substance.

[0020] (2) Preparation of matsutake flavor substance microcapsules: Weigh 3.7g of β-cyclodextrin in 100g of deionized water, stir to dissolve and make a saturated solution, add a certain amount of 16g ​​of matsutake fragrance substance prepared in step (1), and dissolve at 45 Stir at ℃ for 2h, then cool and stand for 24h, filter, and vacuum-dry the filtrate at 50℃ to constant weight, and the obtained off-white substance is matsutake fragrance substance microcapsules.

[0021] (3) Matsutake enzymatic hydrolysis and preparation of bacteria powder: Mash the matsutake after extracting matsutake aroma substances in step (1...

Embodiment 2

[0023] Example 2 Composite seasoning salt of collybia fruticosa and preparation method thereof

[0024] (1) Extraction of aroma substances from Gallus pilosulae: Clean and clean 100g of Gallus pilosulae, chop and weigh, add 1000g of deionized water, stir evenly, adjust the pH value to 5.5, extract by steam distillation for 2 hours, and collect fractions , to obtain the aroma substance of Gallus pilosulae.

[0025] (2) Preparation of microcapsules of the aroma substance of Gallinarum gallinarum: Weigh 60g of hydroxypropyl β-cyclodextrin in 100g of deionized water, stir to dissolve and make a saturated solution, add a certain amount of Gallinarum gallinarum produced in step (1) 20g of aroma substance, stirred at 50°C for 1.5h, then cooled and allowed to stand for 24h, filtered, and the filtrate was vacuum-dried at a temperature of 60°C to constant weight, and the obtained off-white substance was microcapsules of the aroma substance of Gallinarum .

[0026] (3) Enzymolysis of...

Embodiment 3

[0029] Example 3 Dried bacteria compound seasoning salt and preparation method thereof

[0030] (1) Extraction of the aroma substance of Dried Bacteria: Clean 100g Dried Bacteria, chop and weigh, add 1500g deionized water, stir evenly, adjust the pH value to 6, extract by steam distillation for 4 hours, collect the fractions, and get Dried Bacteria Bacterial aroma substances.

[0031] (2) Preparation of microcapsules of dried fungus flavor substance: Weigh 3.7g of β-cyclodextrin in 100g of deionized water, stir to make it dissolve and make a saturated solution, add a certain amount of 15g of dried fungus flavor substance prepared in step (1), Stir at 50°C for 1h, then cool and stand for 24h, filter, and vacuum-dry the filtrate at 45°C to constant weight, and the obtained off-white substance is microcapsules of dry bacteria fragrance substance.

[0032] (3) Enzymatic hydrolysis and preparation of fungi powder: mash and homogenate the dried fungus after extracting the aroma o...

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PUM

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Abstract

The invention discloses a wild mushroom composite seasoning salt and a preparation method thereof. Steam distillation is conducted to extract a volatile aroma component of a wild mushroom, micro-capsule packaging is conducted to sufficiently keep the aroma of the wild mushroom, and the aroma of the wild mushroom is released when the wild mushroom composite seasoning salt is eaten; the extracted wild mushroom is subjected to enzymolysis by a compound enzyme, so that the content of the reducing sugar and the content of the free amino acid are increased; the wild mushroom composite seasoning salt prepared through the method not only keeps the aroma of the wild mushroom, but also helps to sufficiently release and utilize the effective ingredients in the wild mushroom.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a wild fungus compound seasoning salt and a preparation method thereof. Background technique [0002] Wild fungus is a kind of natural fungus plant, because of its rich nutritional value and extremely high medicinal value, it has won the reputation of "mountain treasure" and "God's food". Wild mushrooms contain many active ingredients such as polysaccharides, vitamins, amino acids, and trace elements, and have a delicious and unique flavor. They have been loved by people for a long time. . Due to the extremely special growth environment of natural wild mushrooms, they only grow in humid temperate regions during the summer rainy season, so wild mushrooms are very seasonal, and fresh wild mushrooms are extremely difficult to preserve, so research and development of wild mushroom seasoning salt with unique flavor become market demand. In the prior art, the w...

Claims

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Application Information

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IPC IPC(8): A23L1/237A23L1/226A23L1/221A23L1/30A23L1/28A23L31/00A23L33/10A23L33/13
CPCA23L27/20A23L27/40A23L31/00A23L33/10A23V2002/00A23V2200/30A23V2250/5112A23V2250/1614
Inventor 杨亚玲刘祥义刘烨
Owner 云南西草资源开发有限公司
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