Method for extracting nutrient substances from edible mushrooms and application of nutrient substances of edible mushrooms in preparing seasoning

A technology of nutrients and edible fungi, which is applied in the preparation of edible fungus condiments and in the field of extracting edible fungi nutrients, can solve the problems of low utilization of the beneficial components of edible fungus nutrients, improve extraction efficiency and utilization efficiency, and promote Enzyme hydrolysis reaction, the effect of improving delicious taste

Active Publication Date: 2015-12-16
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] For this reason, the technical problem to be solved by the present invention lies in the low utilization rate of the beneficial components of edible mushroom nut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0035] Example 1

[0036] The nutrient substances of the edible fungi in this embodiment are extracted through the following steps:

[0037] (1) Weigh 2000g of fresh edible fungi (Pleurotus eryngii), wash and grade, remove the unfit for edible parts such as bad and diseased mushrooms in the mud and edible fungi. Cut the fresh edible fungi properly and place them evenly. Dry in a blast drying oven at 45°C for 24 hours; the dried sample is crushed by a universal grinder and passed through a 60-mesh sieve to obtain dry powder of edible fungi;

[0038] (2) Accurately weigh 100g of dry powder of edible fungi, add a certain amount of drinking water at a material-to-liquid ratio of 1:20, and add 0.1% flavor protease, and continue to stir enzymatic hydrolysis under the conditions of pH 7.0 and temperature 37°C 2 hours; at the same time, ultrasonic assistance is performed during the enzymolysis process. The ultrasonic conditions are: a sine wave with a frequency of 40-50kHz and a power of 15...

Example Embodiment

[0040] Example 2

[0041] The nutrient substances of the edible fungi in this embodiment are extracted through the following steps:

[0042] (1) Weigh 2000g of fresh edible fungi (shiitake), wash and grade, remove the unfit for edible parts such as bad and sick mushrooms in the edible fungi, cut the fresh edible fungi properly, and place them evenly in the blast In a drying box, dry at 50°C for 24 hours; the dried sample is crushed by a universal grinder and passed through a 60-mesh sieve to obtain dry powder of edible fungi;

[0043] (2) Accurately weigh 100g of dry powder of edible fungi, add a certain amount of drinking water at a material-to-liquid ratio of 1:30, add 0.2% papain, and continue to stir enzymatic hydrolysis under the conditions of pH 6.0 and temperature 37°C 1.5 hours; at the same time, ultrasonic assisted in the enzymolysis process, the ultrasonic conditions are: the frequency of 40kHz, power of 150W sine state ultrasound and the frequency of 60kHz, power of 300W ...

Example Embodiment

[0045] Example 3

[0046] The nutrient substances of the edible fungi in this embodiment are extracted through the following steps:

[0047] (1) Weigh 2000g of fresh edible fungi (flammulina velutipes), wash and grade, remove the unsuitable parts such as bad and diseased mushrooms in the edible fungi, cut the fresh edible fungi properly, and place them evenly in the blast Dry in a drying box at 55°C for 24 hours; the dried sample is crushed by a universal grinder and passed through a 60-mesh sieve to obtain dry powder of edible fungi;

[0048] (2) Accurately weigh 100g of dry powder of edible fungi, add a certain amount of drinking water at a material-to-liquid ratio of 1:40, and add 0.2% bromelain, and continue to stir enzymatic hydrolysis at a pH of 7.0 and a temperature of 50°C 2.5 hours; at the same time, ultrasonic assisted in the enzymolysis process, the ultrasonic conditions are: a sine wave with a frequency of 50kHz and a power of 300W and a cosine wave with a frequency of 5...

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Abstract

The invention belongs to the technical field of deep food processing, particularly relates to a method for extracting nutrient substances of edible mushrooms and further discloses an application of the nutrient substances of the edible mushrooms in preparing seasoning. The method for extracting the nutrient substances of the edible mushrooms comprises the steps of enzymolysis pretreatment, ultrasound-assisted enzymolysis and enzyme deactivation. The optimal mode of ultrasound-assisted enzymolysis is discussed in detail, sine state ultrasonic waves of 40-50 kHz and 150-300 W and cosine state ultrasonic waves of 50-60 kHz and 150-300W are adopted for joint treatment, vibration amplitude can be increased through composite ultrasonic waves, and the mass transfer superficial area can be increased. Dead corners caused by standing waves can be reduced, and productivity can be improved. The maximum cavitation bubble of the composite ultrasonic waves is larger than that of combined ultrasonic waves, stronger breakdown is generated, and the better synergistic effect is achieved.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, specifically relates to a method for extracting edible fungus nutrients, and further discloses its application for preparing edible fungus condiments. Background technique [0002] Nowadays, people's views and pursuit of healthy diet are changing and progressing along with the continuous improvement of living standards. Under this general trend, people are paying more and more attention to the freshness and nutritional value of daily ingredients. As a food material that has attracted widespread attention in recent years, edible fungi are rich in carbohydrates, proteins, various amino acids, steroids and other components, and have various biological activities such as anti-tumor, anti-oxidation, anti-bacterial, and liver protection. , is loved by people, and has become a common ingredient on the daily table. [0003] Edible mushrooms refer to mushrooms (large fungi) with huge fruitin...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/223A23L27/14
Inventor 王文亮曹世宁崔文甲弓志青宋莎莎王延圣陈相艳
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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