Mushroom dietary fiber compound seasoning and production method thereof

The technology of compound seasoning and dietary fiber is applied in the field of food deep processing, which can solve the problems of comprehensive utilization of mushroom stalks and other external mushrooms, low protein hydrolyzate content, poor dietary fiber dispersibility, etc., and achieves improved health care function and rich nutrition. , pure color effect

Inactive Publication Date: 2014-05-07
XUZHOU KUNYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned literature does not involve enzymatic hydrolysis and extrusion puffing process, the product has the problems of low umami protein hydrolyzate content, poor dispersion of dietary fiber, and no comprehensive utilization of mushroom stalks and other-grade mushrooms removed during processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] After Agaricus bisporus is selected, cleaned, and enzyme-inactivated by microwaves, it is homogenized according to the ratio of material to liquid 1:2; cellulase is added according to 0.05% (w / w) of the mass of Agaricus bisporus raw materials, and the enzymatic hydrolysis reaction is carried out for 3 hours, and then press the mushroom 0.04% (w / w) of the raw material mass is added with protease, and the enzymolysis reaction is carried out for 3 hours; then, the mushroom enzymolysis solution is concentrated, microwave-dried, extruded, and ultrafinely pulverized to obtain the mushroom dietary fiber powder; For every 100 grams of mushroom dietary fiber powder, add 25-30 grams of salt, 1-2 grams of white sugar, 0.8-1.0 grams of chicken essence, 5 grams of ?-cyclodextrin, 5 grams of CMC-Na, 2 grams of garlic powder, and ginger 3 grams of powder, mixed evenly; the fresh-flavored mushroom seasoning was prepared, and the dietary fiber content in the product was 20%.

Embodiment 2

[0021] Shiitake mushrooms are selected and cleaned, microwaved to kill enzymes, and homogenized according to the ratio of material to liquid 1:3; cellulase is added according to 0.1% (w / w) of the raw material quality of the shiitake mushrooms, and the enzymatic reaction is carried out for 1 hour, and then 0.02% of the raw material quality of the shiitake mushrooms is added. (w / w) Add protease, enzymolysis reaction for 4 hours; then use known methods to concentrate the mushroom enzymolysis solution, microwave drying, extrusion puffing, ultra-fine grinding to obtain mushroom dietary fiber powder; in every 100 grams of mushroom In the dietary fiber powder, add 30-35 grams of salt, 2-4 grams of white sugar, 0.2-0.5 grams of chicken essence, 3 grams of β-cyclodextrin, 8 grams of CMC-Na, 3 grams of garlic powder, 4 grams of ginger powder; 5 grams of powder, mixed uniformly; spicy mushroom seasoning was prepared, and the dietary fiber content was 15% in the product.

Embodiment 3

[0023] Pleurotus ostreatus is selected and cleaned, microwaved to kill enzymes, and homogenized according to the ratio of material to liquid 1:2; add cellulase according to 0.12% (w / w) of the raw material quality of oyster mushrooms, enzymolysis reaction for 1 hour, and then Add protease at 0.06% (w / w) of Pleurotus ostreatus for 2 hours of enzymatic hydrolysis; then use known methods to concentrate the oyster mushroom enzymolysis solution, microwave drying, extrusion puffing, and ultrafine grinding to obtain oyster mushroom dietary fiber powder; In every 100 grams of Pleurotus ostreatus dietary fiber powder, add 35-40 grams of salt, 2-3 grams of white sugar, 0.5-0.8 grams of chicken essence, 5 grams of β-cyclodextrin, 6 grams of CMC-Na, 4 grams of garlic powder, 5 grams of ginger powder, 3 grams of chili powder, and 2 grams of Chinese prickly ash powder are mixed uniformly; the spicy mushroom seasoning is prepared, and the dietary fiber content is 5% in the product.

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PUM

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Abstract

The invention relates to a mushroom dietary fiber compound seasoning and a production method thereof, which are characterized in that the compound seasoning is prepared by taking mushroom as a raw material through the steps of carrying out selecting, washing, microwave enzyme deactivation, homogenizing, enzymolysis, concentration, microwave drying, extruding, superfine grinding and the like on the mushroom so as to obtain mushroom dietary fiber powder; compounding the mushroom dietary fiber powder with salt, white granulated sugar, chicken essence, beta-Cyclodextrins, CMC-Na, garlic powder, ginger powder, chili powder, paprika powder, curry powder, and then sterilizing and packaging to obtain the product. The mushroom dietary fiber compound seasoning prepared according to the invention is rich in nutrition, delicious in flavor and good in dispersibility; the dietary fiber content of the product is 5-20%, therefore, the mushroom dietary fiber compound seasoning is a health-care seasoning.

Description

technical field [0001] The invention relates to a mushroom dietary fiber compound seasoning and a production method thereof, belonging to the technical field of food intensive processing. Background technique [0002] Mushrooms are delicious and nutritious. The protein content accounts for about 3.7% of the fresh weight. The amino acid composition is reasonable, and the essential amino acids are complete. In addition, it is also rich in dietary fiber and a variety of physiologically active substances, which can lower blood sugar and cholesterol. Anti-oxidation, Immunomodulation and anticancer effects. Mushrooms are widely cultivated in my country and have high yields. They are high-grade mushroom vegetables that consumers love. [0003] With the improvement of people's living standards, the intake of animal food in the dietary structure is too high, and the intake of dietary fiber is too low, resulting in an increase in obesity and an increase in the incidence of chronic di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/221A23L1/28A23L1/308A23L31/00A23L33/22
CPCA23L31/00A23L27/00A23L33/21A23P30/34A23V2002/00A23V2250/5116
Inventor 苟晓琴杨士新郭丽萍顾振新
Owner XUZHOU KUNYUAN FOOD
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