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A kind of preparation method of Flammulina velutipes hydrolyzate

A technology of Flammulina velutipes and hydrolyzate, which is applied in the direction of food hydrolysis, food science, application, etc., can solve the problems such as not easy to release, affect the flavor of Flammulina velutipes, achieve high production efficiency, good nutritional and nourishing functions, and improve daily nutrition and health care needs Effect

Active Publication Date: 2016-04-20
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because Flammulina velutipes contains a lot of cellulose, flavor proteins, peptides, amino acids and other substances are not easily released to the outside, which affects the full play of the flavor of Flammulina velutipes

Method used

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  • A kind of preparation method of Flammulina velutipes hydrolyzate
  • A kind of preparation method of Flammulina velutipes hydrolyzate
  • A kind of preparation method of Flammulina velutipes hydrolyzate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Beating: Wash the Flammulina velutipes, break and beat to obtain Flammulina velutipes pulp.

[0030] (2) Slurry: Flammulina velutipes pulp and water are mixed at a volume ratio of 1:10 to form a slurry.

[0031] (3) Enzymolysis: heat the slurry to an enzymolysis temperature of 50°C, add 0.4% cellulase with the enzyme amount of Flammulina velutipes raw material, stir evenly, enzymolysis reaction for 2.5 hours, and inactivate the enzyme in a boiling water bath for 20 minutes.

[0032] (4) Filtration: adopt the ultrafiltration membrane to filter the hydrolyzate to obtain clarified Flammulina velutipes hydrolyzate.

[0033]

Embodiment 2

[0035] (1) Beating: Wash the Flammulina velutipes, break and beat to obtain Flammulina velutipes pulp.

[0036] (2) Slurry: Flammulina velutipes pulp and water are mixed at a volume ratio of 1:15 to form a slurry.

[0037] (3) Enzymolysis: heat the slurry to an enzymolysis temperature of 45°C, add flavor protease with an enzyme amount of 0.4% of Flammulina velutipes raw material, stir evenly, enzymolysis reaction for 3 hours, and inactivate the enzyme in a boiling water bath for 20 minutes.

[0038] (4) Filtration: adopt the ultrafiltration membrane to filter the hydrolyzate to obtain clarified Flammulina velutipes hydrolyzate.

[0039]

Embodiment 3

[0041] (1) Beating: Wash the Flammulina velutipes, break and beat to obtain Flammulina velutipes pulp.

[0042] (2) Slurry: Flammulina velutipes pulp and water are mixed at a volume ratio of 1:20 to form a slurry.

[0043] (3) Enzymolysis: heat the slurry to an enzymolysis temperature of 50°C, add a mixed enzyme of cellulase and flavor protease with an enzyme amount of 0.6% of the raw material of Flammulina velutipes, stir evenly, enzymolysis reaction for 2 hours, and extinguish in a boiling water bath Enzyme for 20 minutes.

[0044] (4) Filtration: adopt the ultrafiltration membrane to filter the hydrolyzate to obtain clarified Flammulina velutipes hydrolyzate.

[0045]

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Abstract

The invention discloses a preparation method of a needle mushroom hydrolysate. The method comprises the following steps: 1, beating: washing needle mushrooms, crushing, and beating to obtain a needle mushroom slurry; 2, slurry blending: adding water to the needle mushroom slurry, and blending to form a slurry; 3, enzymatic hydrolysis: heating the slurry obtained in step 2 to 45-50DEG C, adding an enzyme, uniformly stirring, adjusting the pH value of the obtained mixture to 6, carrying out an enzymatic hydrolysis reaction at 45-50DEG C for 2-3h, and killing enzymes; and 4, filtering to obtain the needle mushroom hydrolysate. The preparation method preserves the abundant nutritional components in the needle mushrooms, and realizes the complete release of effective functional components in the needle mushrooms.

Description

technical field [0001] The invention relates to a method for preparing the hydrolyzate of Flammulina velutipes, in particular to a method for preparing the hydrolyzate of Flammulina velutipes by using biological enzyme technology. Background technique [0002] Flammulina velutipes, also known as hairy-stalked money fungus, structure bacteria, port mushroom, winter mushroom, intellectual mushroom, etc., belong to Basidiomycotina, Hymenomycetes, Agaricales, Tricholomataceae, money Flammulina. Flammulina velutipes is widely distributed in nature and has a long history of cultivation in my country. Its cap is smooth and tender, beautiful in shape and delicious in taste. It is a famous edible and medicinal fungus and ornamental fungus with high nutritional value and medicinal value. . [0003] According to the determination, the amino acid content of Flammulina velutipes is very rich, higher than that of common mushrooms, especially the content of lysine is particularly high, an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00
CPCA23L29/06A23L31/00A23L33/105A23V2002/00A23V2250/208A23V2300/28
Inventor 唐秋实刘学铭陈智毅曲直杨春英王思远林耀盛唐选明
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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