Method for preparing pure black fungus or pure kelp fermentation liquid product based on thermal explosion pretreatment

Abstract

A method for preparing pure black fungus or pure kelp fermentation liquid products based on atmospheric pressure thermal explosion pretreatment, which is characterized in that black fungus or kelp is used as raw material without adding any other components. Heating extruder under normal pressure and thermal explosion pretreatment, and then through chopping, koji making, fermentation, immersion, filtration, sterilization and other technological conditions, to obtain black fungus fermentation liquid puree or pure dried black fungus rich in various biological active substances Kelp fermentation liquid puree. The puree obtained by fermenting pure raw materials not only retains the rich nutritional components of the raw materials, but also can be further used to directly hook the flavor nutrients in vegetables and fruits into a series of drinks and condiments, and can also be further obtained through the spray drying process. Easy-to-storage powder form for developing solid flavored nutraceuticals and nutraceuticals.

Description

technical field [0001] The invention relates to a preparation method of fermented liquid of pure black fungus or pure kelp or its powdery fermented body which can further prepare beverage and condiment. Background technique [0002] Black fungus and kelp are both traditional delicacies and gourmet ingredients familiar to the public. [0003] Black fungus has another name called black vegetable, fungus, cloud ear. It is tender and delicious, rich in amino acids, polysaccharides, active iron, phosphorus, sulfur, potassium, magnesium, sodium, etc. Because black fungus can remove all kinds of harmful substances in the process of intestinal excretion and promote intestinal peristalsis, fungus gum contains a lot of vitamin E, which is an indispensable active ingredient for human skin. Oleic acid and linoleic acid in fungus can Increase the elasticity of the cardiovascular and cerebrovascular. According to traditional Chinese medicine, it has a sweet and flat taste, has the funct...

AI Technical Summary

Problems solved by technology

Using the method of adding other raw materials for co-fermentation, although the final product can be obtained very conveniently, the taste of the product is fixed. Every time a product is launched, a set of technology and equipment is required, which is not conducive to the current market: small batches of various products Technology Development Requirements

However, using pure kelp to ferment directly prepare soy sauce and other condiments, although there are already products in production, most of them use the traditional fermentation process, which takes a long time, the production cycle takes more than half a year, and the quality is not stable