Extraction method for mushroom polysaccharide and preparation method for double-mushroom soup-stock essence

An extraction method, mushroom polysaccharide technology, applied in the field of mushroom polysaccharide extraction, can solve the problems of large loss of product activity, difficulty in removing impurities, and low extraction efficiency, and achieve stable quality of finished products, which is conducive to mass production and specific reaction sex high effect

Inactive Publication Date: 2016-02-03
SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects of the existing natural mushroom polysaccharide extraction method, such as low extraction efficiency, long e

Method used

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Examples

Experimental program
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Example Embodiment

[0029] Example 1

[0030] (1) Mix the natural mushroom raw materials and the compound enzyme preparation uniformly, add an appropriate amount of water, and activate in a 40°C water bath for 20 minutes to obtain a mixed solution. The components of the compound enzyme preparation include 1 part of cellulase and 5 parts of pectinase. , 11 parts of protease;

[0031] (2) Adjust the pH of the mixed solution to 5.0, and enzymatically hydrolyze at 45°C for 2.0 hours to obtain an enzymatic hydrolysate;

[0032] (3) Decoction of the enzymatic hydrolysate at 100°C, centrifugation in the slightly boiling state of the solution, the supernatant obtained is filtered, concentrated and filtered, and then precipitated with ethanol at 3 times the volume of the supernatant;

[0033] (4) Freeze-dry the precipitate obtained in step (3) at -60°C for 11 hours to obtain mushroom polysaccharide;

[0034] (5) Using low-temperature drying technology and starch containment forming technology, the mushroom polysac...

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Abstract

The invention discloses an extraction method for mushroom polysaccharide and a preparation method for a double-mushroom soup-stock essence. The preparation method for the double-mushroom soup-stock essence comprises the following steps: (1) uniformly mixing a natural mushroom raw material and a compound enzyme preparation, then adding water, and carrying out heating and activating so as to obtain a mixed solution; (2) adjusting a pH value of the mixed solution to be 5.0, carrying out enzymatic hydrolysis at 40 to 50 DEG C so as to obtain an enzymatic hydrolysate; (3) decocting the enzymatic hydrolysate, carrying out centrifugation, then subjecting an obtained supernatant to filtration, concentration and refiltration, and carrying out precipitation with ethanol; (4) subjecting obtained precipitate to vacuum freezing and drying so as to obtain the mushroom polysaccharide; and (5) with a low-temperature drying technology and a starch-coating forming technology, blending the mushroom polysaccharide and a solid-state compound seasoning product so as to obtain the double-mushroom soup-stock essence. The double-mushroom soup-stock essence provided by the invention has the advantages of flavor-improving and freshness-increasing functions of a common seasoning, nutritional values of health-care products, simple process, less equipment investment, safe and controllable production operation and food quality, stable quality, and applicability to mass production.

Description

technical field [0001] The invention relates to a method for extracting polysaccharides from mushrooms and a method for preparing heavy mushroom broth essence. Background technique [0002] With the rapid development of biochemistry, the analysis of the structure and biological activity of polysaccharides has become more and more in-depth, and it has gradually been found that polysaccharides have great utilization value for the human body. In recent years, a large number of experimental results have shown that plant polysaccharides have physiological functions such as regulating immunity, anti-oxidation, antibacterial, anti-radiation, anti-virus, lowering blood sugar, regulating blood lipids and lowering cholesterol, and have the characteristics of high efficiency and low toxicity. Plant polysaccharides can also improve the eating quality of foods, improve processing characteristics and sensory properties. [0003] As a plant polysaccharide, natural edible mushrooms are ric...

Claims

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Application Information

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IPC IPC(8): C08B37/00A23L1/226A23L1/09A23L1/28
Inventor 吴坚
Owner SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING
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