Preparation method of pleurotus citrinopileatus amino acid powder

A technology of amino acid powder and yellow mushroom, applied in fermentation and other directions, can solve the problems of not fully utilizing the nutritional value of yellow mushroom and less utilization of amino acid components, and achieve the effect of good embedding effect, high purity and high yield

Inactive Publication Date: 2015-07-29
TIANJIN FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The problem to be solved by the present invention is that the utilization of the amino acid components in the yellow mushroom is very little in the prior art, and the nutritional value of the yellow mushroom cannot be fully utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of Pleurotus ostreatus amino acid powder includes the following steps:

[0026] (1) Washing and pre-cooking: Wash the hummus mushrooms in pure water to remove impurities such as sediment, and then cut them into 1 to 3 cm sections, pre-cook them in water at 90°C for 5 minutes, and remove them.

[0027] (2) Beating: beat the pure water 8 times the weight of the Pleurotus citrinopileatus with the small sections of the Pleurotus citrinopileatus obtained in step (1), and then perform ultrasonic-assisted crushing under the condition of a frequency of 60-100 Hz for 8 min.

[0028] (3) Enzymatic hydrolysis: using endopeptidase and terminal peptidase to enzymatically hydrolyze the by-product pulp of Pleurotus ostreatus. First adjust the pH to 4.0 and the temperature to 45°C, add endopeptidase for enzymatic hydrolysis, and the enzymatic hydrolysis time is 3h; then adjust the pH to 5.0 and the temperature to 15°C, add telopeptase for enzymatic hydrolysis, and the enz...

Embodiment 2

[0034] A preparation method of Pleurotus ostreatus amino acid powder includes the following steps:

[0035] (1) Washing and pre-cooking: Wash the Pleurotus citrinopileatus in clean water to remove impurities such as sediment, and then cut it into small sections of 1 to 3 cm, pre-cook them in 95°C water for 6 minutes, and remove them.

[0036] (2) Beating: beat the pure water 12 times the weight of the Pleurotus citrinopileatus with the small sections of Pleurotus citrinopileatus obtained in step (1), and then perform ultrasonic-assisted crushing under the condition of a frequency of 60-100 Hz for 10 min.

[0037] (3) Enzymatic hydrolysis with complex enzymes: Endopeptidase and telopeptidase are used to hydrolyze the by-product pulp of Pleurotus ostreatus. First adjust the pH to 4.5 and the temperature to 50°C, add endopeptidase for enzymolysis, and the enzymolysis time is 4h; then adjust the pH to 5.5, the temperature to 30°C, add telopeptase for enzymolysis, and the enzymolysis time...

Embodiment 3

[0043] A preparation method of Pleurotus ostreatus amino acid powder includes the following steps:

[0044] (1) Washing and pre-cooking: Wash the hummus mushrooms in pure to remove impurities such as sediment, and then cut them into small sections of 1 to 3 cm, pre-cook them in 95°C water for 8 minutes, and remove them.

[0045] (2) Beating: beat the pure water 15 times the weight of the Pleurotus citrinopileatus with the small sections of Pleurotus citrinopileatus obtained in step (1), and then perform ultrasonic-assisted crushing under the condition of a frequency of 60-100 Hz for 12 min.

[0046] (3) Enzymatic hydrolysis with complex enzymes: Endopeptidase and telopeptidase are used to hydrolyze the by-product pulp of Pleurotus ostreatus. First adjust the pH to 4.5 and the temperature to 55°C, add endopeptidase for enzymolysis, the enzymolysis time is 5h; then adjust the pH to 5.5, the temperature to 55°C, add telopeptase for enzymolysis, the enzymolysis time is 7h.

[0047] (4) Fi...

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Abstract

The invention provides a preparation method of pleurotus citrinopileatus amino acid powder and belongs to the technical field of preparation of amino acid. The preparation method of the pleurotus citrinopileatus amino acid powder comprises washing, pulping and enzymolysis filtration, wherein enzymatic hydrolysate is subjected to filtration with a 100-mesh sieve, ultrafiltration, flash evaporation concentration, spray drying and the like. With adoption of techniques of breaking assisted by ultrasonic waves as well as enzymolysis, breaking of cell walls of pleurotus citrinopileatus is facilitated, so that nutritional ingredients can be dissolved out sufficiently, protein in pleurotus citrinopileatus can be sufficiently hydrolyzed to amino acid and small molecule peptides, and accordingly, the protein in pleurotus citrinopileatus can be conveniently absorbed by a human body. With adoption of the flash evaporation concentration and spray drying techniques, microcapsulated pleurotus citrinopileatus amino acid powder is free of residual solvents, good in embedding effect and higher in yield.

Description

Technical field [0001] The invention relates to the technical field of the preparation of amino acids, in particular to a preparation method of Pleurotus ostreatus amino acid powder. Background technique [0002] Pleurotus ostreatus is a delicious edible and medicinal fungus, rich in protein, amino acids, vitamins and other nutrients. According to measurements, the crude protein content in the dried fruiting bodies of Pleurotus ostreatus is 41.5%, the crude fat is 3.8%, the ash content is 7.8%, the crude fiber is 8.4%, and the total amount of amino acids is 28.65%. The relative content of amino acid, lysine and arginine is relatively abundant, and free amino acids account for 48% of the total amino acids. The fruiting bodies of Pleurotus ostreatus are rich in 12 elements such as P, K, Mg, Fe, Zn, Se and Ge. [0003] The variety of amino acids contained in Pleurotus ostreatus is complete, and the content of essential amino acids is relatively high, accounting for 41.54% of the tot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12P13/00
Inventor 赵丽
Owner TIANJIN FOOD RES INST
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