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Production process of mushroom concentrated powder

A production process and technology of concentrated powder, which is applied in the field of production process of mushroom concentrated powder, can solve the problems of low brix liquid unfavorable storage, flavor damage of mushrooms, long production cycle, etc., to shorten drying time, save heat energy, and prevent wall sticking and the effect of burnt powder

Inactive Publication Date: 2017-12-29
FUJIAN CHANGLYU FOOD & BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The step of distillation, condensation and reflux in this patent takes a long time, resulting in a long production cycle; the high temperature required for distillation results in the destruction of the flavor of shiitake mushrooms, and the too low brix of the liquid is not conducive to preservation

Method used

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  • Production process of mushroom concentrated powder
  • Production process of mushroom concentrated powder
  • Production process of mushroom concentrated powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: This embodiment discloses a production process of mushroom concentrated powder, and its production steps are as follows:

[0024] (1) Put the shiitake mushroom feet and water with a weight ratio of 1:13 into the extraction tank, continue to stir and heat the mixture (the solution of shiitake mushroom feet and water) to 90°C, stir at constant temperature for 1.5 hours, and then mix the mixture Heating to 95°C, the mixed liquid passes through the 60-mesh filter at the bottom of the extraction tank for initial filtration. At this time, because there are too many impurities on the 60-mesh filter, the filtration speed is slow, and the air is pressurized into the extraction tank to improve the filtration. Speed, the filtered liquid enters the fine filter; after the filtration is completed, the extraction tank is opened to remove the residue in the extraction tank for the next process production.

[0025] The structure of the extraction tank is a hollow structure...

Embodiment 2

[0041] Put the shiitake mushroom feet and water with a weight ratio of 1:20 into the extraction tank, continue to stir and heat the mixture to 90°C, and stir at a constant temperature for 3 hours, and the rest of the steps are the same as in Example 1.

[0042] In each of the above-mentioned production process steps, the weight ratio of the shiitake mushrooms to water is feasible in the ratio range of 1:10 to 1:20, and different ratios have the same effect on the invention; the heating temperature range in each process step , the number of meshes of the filter screen, and the sterilization time are all feasible within the scope limited by the corresponding steps, which can also achieve the purpose of the present invention, and will not cause obvious or obvious differences in the prepared concentrated solution due to different values. fundamental difference.

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Abstract

The invention discloses a process for producing concentrated mushroom powder with simple production, high fragrance, purity and fineness, high production efficiency and low cost. Extraction, filtration, centrifugal separation, vibration filtration, dextrin mixing and vacuum low-temperature instantaneous concentration, and then the concentrated liquid is spray-dried, solid-vapor separation, and the separated shiitake mushroom powder is dried and cooled before packaging.

Description

technical field [0001] The invention relates to a production process of mushroom concentrated powder. Background technique [0002] Shiitake mushroom is a fungus food with high protein, low fat, polysaccharide, multiple amino acids and multiple vitamins. The mushroom juice is not only delicious, but also has high nutritional value and can lower blood pressure to achieve health care. Usually people can eat mushroom umbrella and mushroom handle or leftovers separately, and the use value of common mushroom handles or leftovers is not fully utilized, resulting in waste. [0003] Chinese patent ZL89104134.6 discloses a kind of "enzyme preparation enhanced extraction of shiitake mushroom juice", which uses shiitake mushrooms as materials, and adopts biological enzyme method to forcibly ferment shiitake mushroom fruit body crushed material or shiitake mushroom solid culture medium crushed material, which is obtained by cooking, fermenting, filtering and concentrating. Mushroom jui...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L27/14A23L33/00A23P10/40
Inventor 刘文聚王丹兵郑振华
Owner FUJIAN CHANGLYU FOOD & BEVERAGE CO LTD
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