Preparation method of mushroom instant preparation

A production method and technology of shiitake mushrooms, which are applied in food preparation, food shaping, functions of food ingredients, etc., can solve the problems that shiitake mushrooms are not easy to store, and achieve the effect of preventing arteriosclerosis and rich nutrition

Inactive Publication Date: 2015-01-21
鲁静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that shiitake mushrooms are not easy to store, and to provide a preparation method of shiitake mushroom instant preparation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of mushroom instant preparation, the specific operation steps are:

[0015] A. Crushing and soaking: Rinse the shiitake mushrooms, dry them, crush them to the size of mung beans, and soak them with mushroom powder, dextrin, water, and fresh milk in a ratio of 1:1.2:15:1; put the dextrin first Pour into water and heat to 85°C to completely dissolve the dextrin. When the temperature of the solution drops below 35°C, add milk, add mushroom powder, and soak for 8-15 hours; the crushing of mushrooms must be carried out in the state of dried mushrooms , can not be ground after soaking, otherwise the solution will be cloudy when the finished product is taken;

[0016] B. Drying: press and filter the soaked solution, the pressure should be moderate, otherwise the filtrate will appear turbid, and the filtrate should be spray-dried at 65°C;

[0017] C. Mixing of ingredients: Mix the obtained powder, dry refined salt, and compound umami taste agent in a dry s...

Embodiment 2

[0021] A preparation method of mushroom instant preparation, the specific operation steps are:

[0022] A. Crushing and soaking: Rinse the shiitake mushrooms, dry them, crush them to the size of mung beans, soak them with mushroom powder, dextrin, and water at a ratio of 1:1.2:15; first put the dextrin in water and heat until 85°C to completely dissolve the dextrin, mix in 2% rock sugar water, when the temperature of the solution drops below 35°C, add mushroom powder and soak for 8-15 hours; the crushing of mushrooms must be carried out in the state of dried mushrooms , can not be ground after soaking, otherwise the solution will be cloudy when the finished product is taken;

[0023] B. Drying: Squeeze and filter the soaked solution, the pressure should be moderate, otherwise the filtrate will appear turbid, and the filtrate should be spray-dried at 65°C;

[0024] C. Mixing of ingredients: Mix the obtained powder, dry refined salt, and compound umami taste agent in a dry stat...

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PUM

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Abstract

The invention discloses a preparation method of a mushroom instant preparation, and belongs to the field of beverage processing. The preparation method is characterized by comprising the following processing processes: smashing mushrooms, soaking, drying, mixing, and packaging so as to form products. The mushroom instant preparation disclosed by the invention is brown, is easy to brew, has a fresh flavor of the mushrooms, is abundant in nutrition, contains abundant nucleic acid substances, can play the roles in reducing blood pressure, reducing cholesterol, and reducing blood fat, and also can prevent diseases such as arteriosclerosis and liver cirrhosis.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a preparation method of instant shiitake mushroom preparation. Background technique [0002] Shiitake mushrooms, also known as black mushrooms, shiitake mushrooms, northern mushrooms, thick mushrooms, thin mushrooms, flower mushrooms, and shiitake mushrooms, are edible fungi. The flesh of the bacteria is white, slightly thick, dense and fragrant. When young, the margins are involuted, with white fluff, which disappear with growth. There is a veil of bacteria under the cap, and then ruptures to form an incomplete bacterial ring. After aging, the edge of the lid is rolled back and cracked. Gills white, dense, curved, unequal in length. The stipe is often partial, white, curved, with ciliated scales below the annulus, fibrous, and solid inside. The spores are smooth, colorless, oval to oval, and reproduce by sporulation. [0003] The role of shiitake mushrooms: 1. Improve the im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23P1/06A23L31/00A23P10/40
CPCA23L2/39A23L31/00A23L33/00A23V2002/00A23V2200/326A23V2200/3262A23V2200/30
Inventor 鲁静
Owner 鲁静
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