A method for removing the bitterness of Hericium erinaceus

A technology of Hericium erinaceus and bitterness, which is applied in the direction of food adsorption, food ingredients containing inorganic compounds, food ingredients containing natural extracts, etc., can solve the problems of affecting the taste, loss of active nutrients, etc., and achieve the effect of retaining nutritional active ingredients

Inactive Publication Date: 2015-09-30
寿宁县龙虎山茶场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for removing the bitterness of Hericium erinaceus, overcomes the defects that the active nutritional components in Hericium erinaceus are lost and affects the taste caused by the existing method for removing bitterness of Hericium erinaceus, and provides a method that can fully retain Hericium erinaceus Active nutrient components, and can inhibit the method of removing the bitterness of Hericium erinaceus from the dissolution of bitter substances in Hericium erinaceus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: a kind of method of removing Hericium erinaceus bitterness, comprises the following steps:

[0014] (1) Pretreatment of Hericium erinaceus: Weigh 2000g of fresh Hericium erinaceus, remove the stipe first, and clean it;

[0015] (2) Preparation of bamboo leaf extract: select 1000g of fresh bamboo leaves of the current year, slice them, and control the size at 5-8cm, add 10L of hot water for hot water extraction, the temperature of the hot water is controlled at 70°C, Extract for 8 hours, add 10% ethanol when the temperature of the solution drops to 26-30°C, shake for 30 minutes and filter to obtain 11.2L of filtrate, which is the bamboo leaf extract;

[0016] (3) Soak Hericium erinaceus in bamboo leaf extract solution: Add 2000g Hericium erinaceus into 11.2L bamboo leaf extract solution, control the room temperature at 8°C, soak for 6 hours, and shake once every 30 minutes;

[0017] (4) Activated carbon selects to separate bitterness: After the soaking tim...

Embodiment 2

[0019] Embodiment 2: a kind of method of removing the bitter taste of Hericium erinaceus comprises the following steps:

[0020] (1) Pretreatment of Hericium erinaceus: Select 2000g dried Hericium erinaceus, remove the stipe first, soak in water at room temperature for about 2 hours and set aside;

[0021] (2) Preparation of bamboo leaf extract: select 1000g of fresh bamboo leaves that were born in the current year, slice them, and control the size at 5-8cm, add 10L of hot water for hot water extraction, the temperature of the hot water is controlled at 80°C, and soak Extract for 10 hours, add 10% ethanol when the temperature of the solution drops to 26-30°C, shake for 30 minutes and filter to obtain 11L of filtrate, which is the bamboo leaf extract;

[0022] (3) Soak Hericium erinaceus in bamboo leaf extract solution: Add 2000g Hericium erinaceus into 11L bamboo leaf extract solution, control the room temperature at 7°C, soak for 8 hours, and shake it every 30 minutes during ...

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Abstract

The invention discloses a method for removing bitterness of hericium erinaceus and relates to the technical field of edible mushroom processing methods. The method comprises the following steps: preprocessing the hericium erinaceus, preparing a bamboo leaf extract liquid, soaking the hericium erinaceus in the bamboo leaf extract liquid, selectively separating the bitterness by use of active carbon, filtering and the like. The bitterness strength of plant bitter flavors in the hericium erinaceus is inhibited by substances such as natural phenol ingredients, amino acids, organic acids and saccharides extracted from the bamboo leaf extract liquid, and the bittern peptide is further adsorbed by combining a selective separation function of the powdery active carbon, therefore when the dissolution of the bitter substances of the hericium erinaceus is effectively inhibited, and the dissolved bitter substances are removed; the nutritional active ingredients of the hericium erinaceus are fully maintained.

Description

technical field [0001] The invention relates to the technical field of edible mushroom processing methods, in particular to a method for removing the bitterness of Hericium erinaceus. Background technique [0002] Hericium erinaceus, also known as Hericium erinaceus, monkey mushroom, Hericium erinaceus, Hericium erinaceus, is a traditional Chinese dish with tender meat, fragrant taste, and delicious taste. It is one of the four famous dishes "hericium, bear's paw, sea cucumber and shark's fin". It is known as "mountain delicacy of monkey head and seafood shark's fin". According to "Compendium of Materia Medica", Hericium erinaceus is flat in nature, sweet in taste, has the function of "benefiting the five internal organs and helping digestion", and has good curative effects on stomach, duodenal ulcer, and chronic gastritis. What is more striking is that in recent years it has been found that Hericium erinaceus also has anti-cancer effects. The polypeptides and metabolites H...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/015A23L5/20
CPCA23L5/27A23L5/273A23V2002/00A23V2250/21A23V2250/15A23V2300/02A23V2300/14
Inventor 吴其瑞林诚忠叶光金
Owner 寿宁县龙虎山茶场
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