Edible fungus multi-mushroom powder product and preparing method thereof

A technology for edible fungi and mushroom powder, which is applied in the directions of food preparation, protein food ingredients, and applications, can solve the problems of poor nutrition and umami retention, low utilization rate of raw material extraction, etc., so as to regulate human immunity and improve good taste. , nutrient-rich effect

Active Publication Date: 2014-12-10
广东大翔中药制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese invention "A Composite Mushroom Flavor Seasoning and Its Preparation Method" with the publication number CN101617808A discloses a seasoning whose main raw materials are Agaricus bisporus powder, straw mushroom powder, sodium glutamate, etc., wherein the preparation method of mushroom powder It is obtained by rinsing, boiling, pulverizing, refining and homogenizing fresh mushrooms, then concentrating and spray-drying. It also has the problems of low extraction utilization rate of raw materials and poor nutrition and umami retention.

Method used

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  • Edible fungus multi-mushroom powder product and preparing method thereof
  • Edible fungus multi-mushroom powder product and preparing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0028] An edible fungus multi-mushroom powder, the composition of parts by weight is as follows: hickory chick enzymolysis powder 10, Bailing mushroom enzymolysis powder 15, animal protein hydrolysis powder 3, salt 0.2;

[0029] The preparation process of the hickory chick enzymatic hydrolysis powder is as follows: the hickory chick is prepared by fermentation, adjusted to 45°C after the fermentation, adding 1% of the weight of the fermentation broth to enzymatically hydrolyze the cellulase, the temperature is 45°C, the pH is 5, The time is 1 hour; add 0.5% of the weight of the fermentation broth to enzymatic hydrolysis treatment of flavor protease, the enzymatic hydrolysis temperature is 50°C, the pH value is 7, and the enzymatic hydrolysis time is 2 hours; adjust the temperature to 100°C and keep it for 6 minutes, maintain this temperature and centrifuge and maintain the rotation speed At 4000rpm; centrifuge the supernatant and dry to obtain hickory chick enzymolysis powder. ...

Embodiment 2

[0048] An edible fungus multi-mushroom powder, the composition of parts by weight is as follows: 15 hickory chick enzymatic hydrolyzed powder, 10 Bailing mushroom enzymatic hydrolyzed powder, 2 animal protein hydrolyzed powder, and 0.05 salt;

[0049] The preparation process of the hickory chick enzymatic hydrolysis powder is as follows: the hickory chick is prepared by fermentation, adjusted to 60°C after the fermentation, adding 2% of the weight of the fermentation broth to enzymatically hydrolyze the cellulase, the temperature is 50°C, the pH is 4. 5. The time is 0.5 hours; add 1% of the weight of the fermentation broth to enzymatically hydrolyze the flavor protein, the enzymolysis temperature is 45°C, the pH value is 6.5, and the enzymolysis time is 1 hour; adjust the temperature to 100°C for 5 minutes, and maintain this temperature for centrifugation. Keep the rotational speed at 4500 rpm; centrifuge the supernatant and dry to obtain morel enzyme hydrolysis powder.

[005...

Embodiment 3

[0068] The basic method is the same as example 1 and example 2;

[0069] An edible fungus multi-mushroom powder, the composition of parts by weight is as follows: hickory chick enzymolyzed powder 5, Bailing mushroom enzymatically hydrolyzed powder 20, animal protein hydrolyzed powder 5, salt 0.1;

[0070] The composition of the hickory chick fermentation liquid fermentation medium is: 2% millet, 1% peptone, 1% beef extract, 2.5% corn, 0.5% potassium dihydrogen phosphate, 20% Achyranthes bidentata and Eucommia enzymatic hydrolyzate; Supplemented with water, pH7.0-7.2, sterilized by high pressure steam at 121°C for 20min.

[0071] The product preparation process of the present invention is as follows:

[0072] Weigh each raw material according to the formula, mix it evenly, sterilize it by microwave, and pack it to be the product.

[0073] The product of Example 1 of the present invention is selected in winter by 100 elderly people aged 60-75 who are weak and prone to colds in...

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Abstract

The invention discloses an edible fungus multi-mushroom powder product and belongs to the field of edible fungus deep processing. The edible fungus multi-mushroom powder comprises following components by weight: 5-15 parts of morel enzymolysis powder, 10-20 parts of pleurotus nebrodensis-lentinus edodes enzymolysis powder and 2-5 parts of animal protein hydrolysis powder. The product is prepared by weighing the raw materials according to the formula, mixing uniformly, performing microwave sterilization and packaging. The product has characteristics of outstanding mushroom fragrance, proper taste and rich nutrition. The product can be used as a seasoning and can be eaten together with rice or bread separately. Through enzymolysis treatment, proteins in sporocarp tissues are degraded to a certain degree, the total content of amino acids is increased by 20-37% than the content of amino acids before the enzymolysis treatment. A special high-temperature centrifugation process is adopted, so that the edible-fungus polysaccharide content of the product is increased by 16-35%. By good compatibility of various nutrition components generated by the enzymolysis, the product has a good seasoning function and good nutrition and nourishing functions.

Description

technical field [0001] The invention belongs to the field of edible fungus deep processing, in particular to an edible fungus product and a preparation method thereof. Background technique [0002] Bailing mushroom is a rare edible fungus. According to the analysis of the National Food Quality Supervision and Inspection Center, the protein content of Bailing mushroom is as high as 14.7%. The protein contains 18 kinds of amino acids, including all 8 kinds of amino acids necessary for human body. Each gram of Bailing mushroom contains 190 mg of polysaccharide. Among amino acids, lysine is 569mg / 100g, which is 2.8 times that of ordinary oyster mushrooms; leucine is 790.2mg / 100g, which is 2.6 times that of ordinary oyster mushrooms; isoleucine is 470.1mg / 100g, It is 2.5 times that of ordinary flat mushrooms; 674.6 mg / 100 grams of valine is 2.2 times that of ordinary flat mushrooms, and the content of other essential amino acids is 1.9-2.7 times higher than that of ordinary flat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/305A23L1/23A23L1/226A23J1/02A23L27/20A23L27/24
CPCA23J1/02A23L27/20A23L27/24A23L31/00A23L33/17
Inventor 段仲达
Owner 广东大翔中药制药有限公司
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