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Bioprocessing method for fermentation of edible mushroom probiotics and edible mushroom probiotic fast food

A bioprocessing and probiotic technology is applied in the field of edible mushroom probiotic fast food and the bioprocessing field of edible mushroom probiotic fermentation. and other problems, to achieve the effect of prolonging the shelf life, retaining the nutritional flavor, and inhibiting the absorption of cholesterol

Inactive Publication Date: 2016-05-25
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the edible mushroom itself is a kind of fungus, unsuitable fermentation will produce a lot of peculiar smell, the taste is difficult to be accepted by consumers, and its safety cannot be guaranteed
[0008] At present, there is no technical report on the combination of edible mushrooms and lactic acid bacteria to prepare probiotic fermented edible mushrooms

Method used

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  • Bioprocessing method for fermentation of edible mushroom probiotics and edible mushroom probiotic fast food
  • Bioprocessing method for fermentation of edible mushroom probiotics and edible mushroom probiotic fast food
  • Bioprocessing method for fermentation of edible mushroom probiotics and edible mushroom probiotic fast food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042]S1. Select Pleurotus eryngii raw materials: choose fresh Pleurotus eryngii (including discarded mushrooms) that are not infected by other microorganisms as raw materials;

[0043] Pre-treatment of Pleurotus eryngii: remove impurities from the material, dry or dry the surface moisture for later use;

[0044] Cut Pleurotus eryngii into pieces: Cut the dried Pleurotus eryngii into pieces (1cm×1cm), pack them separately, 50g~100g per serving.

[0045] S2. Bottling: put Pleurotus eryngii into 100-200mL glass pudding bottles, each bottle contains 50g-100g of Pleurotus eryngii, add salt to Pleurotus eryngii according to 0.5%-4.0% of the quality of Pleurotus eryngii, and cover cover;

[0046] S3. Sterilization: steam sterilize the pudding bottle containing Pleurotus eryngii, the steam sterilization temperature is 80-121°C, and the sterilization time is 15-35min, to ensure that the shape of the Pleurotus eryngii pieces is complete and has Better elasticity, then cool for later ...

Embodiment 2

[0061] S1. Select Flammulina velutipes raw materials: choose fresh, pollution-free Flammulina velutipes as raw materials;

[0062] Pre-treatment of Flammulina velutipes: remove impurities, wash with food-grade water, dry the surface moisture and disperse for later use;

[0063] S2. Bottling: put Flammulina velutipes into 100-200mL glass pudding bottles, each pack 50g-100g Flammulina velutipes, add salt to Flammulina velutipes according to 0.5%-4.0% of the quality of Flammulina velutipes in the bottle, and cover;

[0064] S3. Sterilization: steam sterilize the pudding bottle containing Flammulina velutipes, the steam sterilization temperature is 80-121°C, and the sterilization time is 15-35min, to ensure that the shape of Flammulina velutipes is complete and has a good crispness, Cool down for later use;

[0065] S4. The preparation of the fermented liquid is: Lactobacillus plantarum (purchased from Guangdong Provincial Institute of Microbiology, but this does not limit the pr...

Embodiment 3

[0078] Taking Hericium erinaceus as raw material, the preparation steps and conditions are the same as in Example 1. The number of live bacteria of the lactic acid bacteria of the finished product of Hericium erinaceus probiotic fast food is 10 7 ~10 9 order of magnitude, and the pH range is 3.0 to 4.0. The shelf life of the product of this example is 5 to 7 days at normal temperature, which is 2 to 3 times higher than the shelf life of fresh Hericium erinaceus raw materials.

[0079] The fermented product of Hericium erinaceus in this embodiment is milky white in color, relatively uniform and shiny, and has the unique mushroom flavor and soft mouthfeel of Hericium erinaceus. It has a sour and refreshing taste, its tissue is relatively soft, and its acceptance is very high. It is a nutritious, green and healthy Hericium erinaceus fast food.

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Abstract

The invention discloses a bio-processing method for fermentation of edible mushroom probiotics and an edible mushroom probiotic instant food. Edible mushrooms used as raw materials and table salt are charged into a sealed bottle directly and then are subjected to steam sterilization, and then lactic acid bacteria fermentation liquid is added for fermentation to obtain the edible mushroom probiotic instant food. According to the bio-processing method, the edible mushrooms and lactic acid bacteria are organically combined for fermentation, scientific and reasonable steps and technological conditions are designed, the sealed bottle, particularly a glass pudding bottle, is used as a preparation vessel, and the volume ratio of the edible mushrooms and the sealed fermentation vessel is reasonably designed, so that the success rate and the safety of the fermented product are improved, the fermented edible mushroom product has high purity of probiotics, and the fermentation cost is reduced; the investment is low and the operation is easy, so that the bio-processing method is suitable for production and enlargement production in factories; besides, the shelf life of the edible mushrooms can be prolonged and the biological preservation effect is achieved.

Description

technical field [0001] The invention belongs to the technical field of bioprocessing of edible mushrooms (edible fungi, medicinal fungi), and more specifically relates to a bioprocessing method for fermentation of edible mushroom probiotics and edible mushroom probiotic fast food. Background technique [0002] The industry of mushrooms (edible fungi and medicinal fungi) in China has developed rapidly. In 1978, the output of edible fungi in China was less than 100,000 tons. The color of edible mushrooms is easy to brown, the shelf life of fresh sales is short, the commodity value is easy to reduce, and there is a lot of waste when harvesting. In order to improve the economic benefits of edible mushroom enterprises, further processing edible mushrooms has become the current edible mushroom market. the trend of. [0003] Edible mushrooms are rich in polysaccharides, crude fiber, various minerals, proteins, and 18 kinds of free amino acids, of which 8 kinds of amino acids neces...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00
CPCA23L31/00A23V2002/00A23V2200/3204A23V2200/3262A23V2200/326A23V2200/308
Inventor 林俊芳熊荣园郭丽琼陈雪巧叶志伟张铁丹储炫
Owner SOUTH CHINA AGRI UNIV
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