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A kind of low-temperature fermented fresh and fragrant Pleurotus eryngii and preparation method thereof

A technology of low-temperature fermentation and Pleurotus eryngii, applied in the field of food processing, can solve the problems of fresh fragrant Pleurotus eryngii without low-temperature fermentation, loss of nutrient components of Pleurotus eryngii, loss of nutrient components of Pleurotus eryngii, etc., to achieve bright color and smoothness The effect of improving the taste, enhancing the taste and improving the permeability

Active Publication Date: 2018-01-23
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is single, and the drying and grinding temperature is high, which will easily cause the loss of nutrients in Pleurotus eryngii, and the taste and flavor of the finished product are poor.
The production processes disclosed in the above two invention patents have not effectively suppressed the astringent and slightly bitter taste of Pleurotus eryngii products, the taste and flavor are poor, and it is easy to cause the loss of nutrients in Pleurotus eryngii
[0005] Find by searching domestic and international prior art, still do not adopt the report of low-temperature fermented fresh fragrant Pleurotus eryngii products literature at present

Method used

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  • A kind of low-temperature fermented fresh and fragrant Pleurotus eryngii and preparation method thereof
  • A kind of low-temperature fermented fresh and fragrant Pleurotus eryngii and preparation method thereof
  • A kind of low-temperature fermented fresh and fragrant Pleurotus eryngii and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Select 280g of complete, fresh, undamaged and rotten Pleurotus eryngii, remove impurities, wash, cut, shape, soak in the soaking solution for 8 hours, the mass volume ratio of Pleurotus eryngii and soaking solution is 1:1, soaking solution The composition is: lipoic acid containing mass volume concentration 5‱ (w / v), calcium glutamate with mass volume concentration 0.2% (w / v), calcium chloride with mass volume concentration 0.1% (w / v) ;

[0027] (2) Take out the Pleurotus eryngii in step (1), drain, squeeze out the free water in the Pleurotus eryngii, mix in 4% salt and egg white according to the weight of the Pleurotus eryngii, mix well, and the egg white is The mass ratio of Pleurotus eryngii to 1:0.1 is added;

[0028] (3) Take out the Pleurotus eryngii material mixed in step (2) and slowly freeze at -5°C for 5 hours;

[0029] (4) Take out the Pleurotus eryngii in step (3), thaw slowly at 4°C, insert the thawed Pleurotus eryngii into the mixed bacterial solutio...

Embodiment 2

[0032] (1) Select 290g of complete, fresh, undamaged and rotten Pleurotus eryngii, remove impurities, wash, cut, shape,

[0033] Soak in the soaking liquid for 10 hours, the mass volume ratio of Pleurotus eryngii and soaking liquid is 1:1.15, the composition of the soaking liquid is: lipoic acid containing mass volume concentration 7‱ (w / v), mass volume concentration 0.5% (w / v) calcium glutamate, calcium chloride with a mass volume concentration of 0.5% (w / v);

[0034] (2) Take out the Pleurotus eryngii in step (1), drain, squeeze out the free water in the Pleurotus eryngii, mix in 6% salt and egg white according to the weight of the Pleurotus eryngii, mix well, and the egg white is The mass ratio of Pleurotus eryngii to 1:0.2 is added;

[0035] (3) Take out the Pleurotus eryngii material mixed in step (2) and slowly freeze at -3°C for 5.5 hours;

[0036] (4) Take out the Pleurotus eryngii in step (3), thaw slowly at 6°C, insert the thawed Pleurotus eryngii into the mixed b...

Embodiment 3

[0039] (1) Select 300g of complete, fresh, undamaged and rotten Pleurotus eryngii, remove impurities, wash, cut, shape,

[0040] Soak in the soaking solution for 12 hours, the mass volume ratio of Pleurotus eryngii to the soaking solution is 1:1.25, the composition of the soaking solution is: lipoic acid containing a mass volume concentration of 9‱ (w / v), a mass volume concentration of 1% (w / v) calcium glutamate, calcium chloride with a mass volume concentration of 1% (w / v);

[0041] (2) Take out the Pleurotus eryngii in step (1), drain, squeeze out the free water in the Pleurotus eryngii, mix in 3% salt and egg white according to the weight of the Pleurotus eryngii, mix well, and the egg white is The mass ratio of Pleurotus eryngii to 1:0.3 is added;

[0042] (3) Take out the Pleurotus eryngii material mixed in step (2) and slowly freeze at 0°C for 6 hours;

[0043] (4) Take out the Pleurotus eryngii in step (3), thaw slowly at 8°C, insert the thawed Pleurotus eryngii into...

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Abstract

The invention discloses a low-temperature fermented fresh and fragrant Pleurotus eryngii and a preparation method thereof. The method adopts the low-temperature fermentation technology of mixed lactic acid bacteria, soaks the Pleurotus eryngii in a mixed solution of calcium glutamate, lipoic acid and calcium chloride, and soaks the pleurotus eryngii After completion, take out and press out the free water, then mix in salt and egg white liquid in a certain proportion and then freeze slowly, take out the slow-freeze material and thaw, inoculate the mixed bacterial solution of Bifidobacterium animal and Lactobacillus plantarum, and carry out low-temperature anaerobic fermentation. The Pleurotus eryngii fermented product has a pleasant fresh fragrance, is rich in essential amino acids, minerals, proteins and sugars, is rich in nutrition, and has high health care value. This process also improves the economic added value of Pleurotus eryngii, making it can be applied more widely.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-temperature fermented fresh fragrant pleurotus eryngii and a preparation method thereof. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, belongs to the family Tricholomaceae and belongs to the genus Pleurotus. Its meat is thick and nutritious, it has the fresh fragrance of abalone and almond fragrance, so it is also called almond abalone mushroom. . It is non-toxic, non-polluting, and pollution-free. It is a green health food in terms of consumption concept. [0003] Pleurotus eryngii is rich in nutrients, including protein 16.8g / 100g, polysaccharide 52.1g / 100g, amino acid 16.64g / 100g, vitamin 27.63mg / 100g and mineral 22.74mg / g, which has high nutritional and health value According to modern pharmacological research, Pleurotus eryngii has anti-tumor, anti-virus, anti-aging, anti-arteriosclerosis and lower blood pressure, blood lipids and o...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L5/20A23L15/00
Inventor 李冬生鞠健汪超卢忠诚刘婷石勇徐宁胡勇周梦舟
Owner HUBEI UNIV OF TECH
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