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Lenthionine and preparation method thereof

The technology of shiitake mushroom essence and shiitake mushroom, which is applied in the field of food flavor, can solve the problem that the effective components of shiitake mushroom are not fully utilized, and achieve the effect of mellow flavor and rich nutrition.

Inactive Publication Date: 2015-06-03
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the research is mainly focused on the flavor extraction of shiitake mushrooms after soaking and the shiitake mushroom seasoning prepared by the traditional technology of sauce pickled products, but the active ingredients of shiitake mushrooms have not been fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of shiitake mushroom essence, calculated in parts by weight, its raw material composition and content are as follows:

[0037] Mushroom enzymatic hydrolysis solution 10 parts

[0038] Amino acid 0.3 parts

[0039] Xylose 0.1 parts;

[0040] Described amino acid is arginine.

[0041] The preparation method of above-mentioned a kind of mushroom essence, specifically comprises the following steps:

[0042] (1) Preparation of Lentinus edodes Enzymolysis Solution

[0043] ① Dice the dried shiitake mushrooms, crush them with a grinder and pass through a 60-mesh sieve to get shiitake mushroom powder;

[0044] ②. Mix 1 part by weight of shiitake mushroom powder, 10 parts by weight of deionized water and 0.4 part by weight of cellulase, then control the temperature at 50°C, pH value at 5.0, and speed at 800r / min for the first enzymolysis reaction for 1.5h to obtain a reaction solution 1;

[0045] ③. Heat the reaction liquid 1 obtained above to 95°C for 10 minutes to...

Embodiment 2

[0050] A kind of shiitake mushroom essence, calculated in parts by weight, its raw material composition and content are as follows:

[0051] Mushroom enzymatic hydrolysis solution 10 parts

[0052] Amino acid 0.3 parts

[0053] Xylose 0.1 parts;

[0054] Described amino acid is arginine.

[0055] The preparation method of above-mentioned a kind of mushroom essence, specifically comprises the following steps:

[0056] (1) Preparation of Lentinus edodes Enzymolysis Solution

[0057] ① Dice the dried shiitake mushrooms, crush them with a grinder and pass through a 60-mesh sieve to get shiitake mushroom powder;

[0058] ②. Mix 1 part by weight of shiitake mushroom powder, 10 parts by weight of deionized water and 0.2 part by weight of cellulase, then control the temperature at 50°C, the pH value at 5.0, and the rotation speed at 800r / min for the first enzymolysis reaction for 1.5h to obtain a reaction solution 1;

[0059] ③. Heat the reaction solution 1 obtained above to 95°...

Embodiment 3

[0064] A kind of shiitake mushroom essence, calculated in parts by weight, its raw material composition and content are as follows:

[0065] Mushroom enzymatic hydrolysis solution 10 parts

[0066] Amino acid 0.3 parts

[0067] Xylose 0.1 parts;

[0068] Described amino acid is arginine.

[0069] The preparation method of above-mentioned a kind of mushroom essence, specifically comprises the following steps:

[0070] (1) Preparation of Lentinus edodes Enzymolysis Solution

[0071] ① Dice the dried shiitake mushrooms, crush them with a grinder and pass through a 60-mesh sieve to get shiitake mushroom powder;

[0072] ②. Mix 1 part by weight of shiitake mushroom powder, 10 parts by weight of deionized water and 0.6 part by weight of cellulase, then control the temperature at 50°C, the pH value at 5.0, and the rotation speed at 800r / min for the first enzymolysis reaction for 1.5h to obtain a reaction solution 1;

[0073] ③. Heat the reaction liquid 1 obtained above to 95°C ...

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Abstract

The invention discloses lenthionine and a preparation method thereof. The lenthionine is prepared from the following materials in parts by weight: 10-50 parts of mushroom enzymatic hydrolysate, 0.1-0.8 part of amino acid and 0.1-1.0 part of xylose, wherein the amino acid is arginine, glycine, alanine, cysteine monohydrochloride or methionine. The preparation method comprises the steps of firstly preparing the mushroom enzymatic hydrolysate; then mixing the mushroom enzymatic hydrolysate, the amino acid and the xylose; enabling mixed liquid to react under the condition of controlling the temperature to be 100-120 DEG C and the rotating speed to be 800r / min, and cooling the obtained reaction liquid to room temperature by cooling water to obtain the lenthionine with mellow flavor and strong and vivid fragrance. The lenthionine can be used as precursors of seasonings and flavoring agents.

Description

technical field [0001] The invention relates to a mushroom essence and a preparation method thereof, belonging to the field of food flavor. Background technique [0002] Shiitake mushroom is the second largest edible fungus in the world. Shiitake mushroom, known as "Mountain Treasure" and "Queen of Plants" among the people, is delicious, fragrant and nutritious. According to analysis, every 100 grams of fresh shiitake mushrooms contains 12-14 grams of protein, 59.3 grams of carbohydrates, 124 mg of calcium, 415 mg of phosphorus, and 25.3 mg of iron. It also contains polysaccharides, vitamin B1, vitamin B2, and vitamin C. [0003] At present, the research is mainly focused on the flavor extraction of shiitake mushrooms after soaking and the shiitake mushroom seasoning prepared by the traditional pickled technology, but the active ingredients of shiitake mushrooms have not been fully utilized. [0004] This technology uses shiitake mushrooms as the main raw material, and prep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L1/231A23L27/21A23L27/26
Inventor 牛云蔚肖作兵吴旻玲
Owner SHANGHAI INST OF TECH
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