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Edible fungus multi-mushroom powder product and preparation method thereof

A technology of edible fungus and mushroom powder, which is applied in the direction of food ingredients, functions and applications of food ingredients, can solve the problems of poor nutrition and umami retention, and low utilization rate of raw material extraction, so as to improve good taste, good taste, The effect of improving nutritional value

Active Publication Date: 2016-01-27
NINGXIA JINBOLE FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also the problems of low extraction utilization rate of raw materials, poor nutrition and umami retention

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The composition of the edible fungus multi-mushroom powder in parts by weight is as follows:

[0033] Morchella enzymatic hydrolysis powder 10, Bailing mushroom enzymatic hydrolysis powder 15, animal protein hydrolysis powder 3, salt 0.2;

[0034] 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 enzymatically hydrolyze the flavor protease, the enzymolysis temperature is 50°C, the pH value is 7, and the enzymolysis time is 2 hours; the temperature is adjusted to 100°C and kept for 6 minutes, and the temperature is lowered; the enzymolysis solution is freeze-dried to obtain Morel Mushroom Enzyme Powder.

[0035] The preparation process of Bailing m...

Embodiment 2

[0051] The composition of the edible fungus multi-mushroom powder in parts by weight is as follows:

[0052] Morchella enzymatic hydrolysis powder 15, Bailing mushroom enzymatic hydrolysis powder 10, animal protein hydrolysis powder 5, salt 0.1;

[0053] 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 60°C, the pH is 4. 2. The time is 40 minutes; add 1% of the weight of the fermentation broth to enzymatically hydrolyze the flavor protease, the enzymolysis temperature is 45°C, the pH value is 6.2, and the enzymolysis time is 1.5 hours; adjust the temperature to 95°C and keep it for 10 minutes, then cool down; the enzymolysis solution is frozen Dried to obtain hickory chick enzymolysis powder.

[0054] The preparation process of the enzymatic ...

Embodiment 3

[0062] Example 1 of this product is selected in winter in Beijing area by 100 frail elderly people aged 60-75 who are prone to colds to eat continuously for one month, and eat 100 grams per day. The effect before and after eating is compared. The results are shown in Table 1. , the results show that this product has obvious effects on improving the resistance of the elderly and enhancing the body's immunity, and the product has good edible and nutritional nourishing effects. Many elderly people who take this product continuously report that the effect is better after taking it for a long time, they don't catch a cold all year round, and their physical condition is better.

[0063] Table 1 Edible effect comparison table

[0064]

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Abstract

The invention discloses an edible fungus multi-mushroom powder product and a preparing method thereof. The 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, 2-5 parts of animal protein hydrolysis powder and 0.05-0.2 parts of table salt. The product has characteristics of outstanding mushroom fragrance, proper taste and rich nutrition. The product can be used as a seasoning and be eaten together with rice or bread separately and is a good choice for households and travel. Through enzymolysis treatment, proteins in sporocarp tissues are degraded to a certain degree, the total content of amino acids, which is measured by an automatic amino acid meter, is increased by 20-37% than the content of amino acids before the enzymolysis treatment. The content of various amino acids and other flavor compounds in the product is effectively increased, so that the product is delicious in taste. 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, the scientific name is Bailing side ear. Bailing mushroom is a high-quality large fungus native to my country. The fruiting body of Bailing mushroom is white and clear, the flesh is thick, fine texture, crisp and tender, good taste, strong fragrance, very rich in nutrition, and has cooking value. In the 1980s, Bailing mushroom was first successfully cultivated in Xinjiang, my country. In the 1990s, Beijing and other places entered commercial production. [0003] 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%. Protein contains 18 kinds of amino acids, of which all 8 kinds of amino acids necessary for human body are con...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L33/18A23L27/20
CPCA23L27/20A23L31/00A23L33/00A23L33/18A23V2002/00A23V2200/30
Inventor 邵素英李建树
Owner NINGXIA JINBOLE FOOD TECH CO LTD
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