Method for extracting umami substances from edible fungi

The technology of an umami substance and an extraction method is applied in the field of extraction of edible fungus umami substances, which can solve the problems of insufficient development and utilization of edible fungus umami substances, and achieve the effects of easy industrialized production, realization of industrialized production and safe method.

Active Publication Date: 2014-12-24
东莞东阳光保健品研发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for extracting edible mushroom umami substances as m

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Extraction method of morel umami substance

[0031] (a) Pulverization: wash the hickory chick, dry or dry, pulverize, pass through a 70-mesh sieve, and get the under-sieve;

[0032] (b) Homogenization: Take the undersize material obtained in step (a), add water with a material-to-liquid ratio of 1:8, and mix to achieve homogeneity. Homogenization parameters are: homogenization pressure 10MPa, homogenization initial temperature 25°C, homogenization times 2 times;

[0033] (c) Ultrasonic treatment: Take the homogenized liquid and ultrasonicate it. Ultrasound parameters are: power 400W, frequency 15KHz, time 8min. The extraction rate of soluble nitrogen is 21.94%;

[0034] (d) Protease enzymatic hydrolysis: take the liquid after ultrasonic treatment, add compound flavor protease, and inactivate the enzyme after enzymolysis to obtain protease enzymatic hydrolysis solution. The enzymolysis conditions are: the amount of enzyme added 1% (based on the mass percentage of edi...

Embodiment 2

[0038] Extraction method of morel umami substance

[0039] (a) Pulverization: wash the hickory chick, dry or dry, pulverize, pass through a 70-mesh sieve, and get the under-sieve;

[0040] (b) Homogenization: Take the undersize material obtained in step (a), add water with a material-to-liquid ratio of 1:20, and mix to achieve homogeneity. Homogenization parameters are: homogenization pressure 20MPa, homogenization initial temperature 40°C, homogenization times 4 times;

[0041] (c) Ultrasonic treatment: Take the homogenized liquid and ultrasonicate it. Ultrasonic parameters are: power 600W, frequency 20KHz, time 20min. The extraction rate of soluble nitrogen is 22.56%;

[0042] (d) Protease enzymatic hydrolysis: take the liquid after ultrasonic treatment, add compound flavor protease, and inactivate the enzyme after enzymolysis to obtain protease enzymatic hydrolysis solution. The enzymolysis conditions are: the amount of enzyme added 3% (based on the mass percentage of e...

Embodiment 3

[0046] Extraction method of morel umami substance

[0047] (a) Pulverization: wash the hickory chick, dry or dry, pulverize, pass through a 70-mesh sieve, and get the under-sieve;

[0048] (b) Homogenization: Take the undersize material obtained in step (a), add water with a material-to-liquid ratio of 1:30, and mix to achieve homogeneity. Homogenization parameters are: homogenization pressure 30MPa, homogenization initial temperature 50°C, homogenization times 6 times;

[0049] (c) Ultrasonic treatment: Take the homogenized liquid and ultrasonicate it. Ultrasound parameters are: power 800W, frequency 30KHz, time 40min. The extraction rate of soluble nitrogen is 23.02%;

[0050] (d) Protease enzymatic hydrolysis: take the liquid after ultrasonic treatment, add compound flavor protease, and inactivate the enzyme after enzymolysis to obtain protease enzymatic hydrolysis solution. The enzymolysis conditions are: 5% enzyme addition (calculated as the mass percentage of edible ...

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Abstract

The invention relates to a method for extracting umami substances from edible fungi. The method comprises steps as follows: firstly, the edible fungi are crushed and filtered by a sieve with 70 meshes; then water is added and homogeneous and ultrasonic treatment is performed; then protease and nuclease are sequentially used for enzymolysis; finally, umami extracts are obtained through freeze drying. According to the method, wall breakage and enzymolysis are performed sequentially, and the umami substances, namely, amino acid and nucleotide, in cells of the edible fungi are released as much as possible, so that the extraction rate of the umami substances is increased significantly. The edible fungi are taken as raw materials, the umami substances in the cells are developed deeply, and the extracts are natural ingredients, have the naturally strong umami of the edible fungi and can replace monosodium glutamate to be used as flavor enhancers.

Description

technical field [0001] The invention belongs to the technical field of edible fungi processing, and in particular relates to a method for extracting umami substances of edible fungi. Background technique [0002] Edible mushrooms are delicious, rich in flavor and soft in taste. They not only have high nutritional and health value, but also have unique flavor. The umami substances of edible fungi include free amino acids and 5'-nucleotides, wherein free amino acids account for 25-35% of the total amino acids in edible fungi. Aspartic acid, glutamic acid, glycine, alanine and other umami amino acids and 5`-guanylic acid, 5`-inosinic acid and other umami nucleotides are extremely rich in edible fungi. The 5`-nucleotide has a strong freshness-promoting effect of up to 30 times on the umami taste of sodium glutamate, and at the same time plays a synergistic role in enhancing flavor with umami amino acids, endowing edible fungi with a strong umami taste. [0003] Enzymatic hydro...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/221A23L31/00
CPCA23L27/21A23L27/23A23L31/00A23V2002/00A23V2250/208A23V2250/06A23V2300/26A23V2300/48A23V2300/28
Inventor 张文祥罗会畏周建桥钱正明李文佳
Owner 东莞东阳光保健品研发有限公司
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