Arisaematubercu fungus powder and preparation method thereof

Abstract

The invention provides Arisaematubercu fungus powder and a preparation method thereof. The Arisaematubercu fungus powder is characterized by comprising raw materials in parts by weight as follows: 550-600 parts of Arisaematubercu fungi, 240-260 parts of maltodextrin, 35-40 parts of glucose, 1-3 parts of methionine, 2-5 parts of asparaginic acid, 8-12 parts of L-cysteine, 8-12 parts of yeast extract, 80-95 parts of edible salt, 80-90 parts of sodium glutamate, 5-8 parts of hydrolyzed vegetable protein, 2 parts of Vitamin E, 1 part of D-sodium erythorbate, 0.2-0.4 parts of papain, 0.1-0.3 parts of flavor enzymes, 0.3-0.5 parts of cellulose and 0.3-0.5 parts of hemicellulose. Soluble ultrafine powder is prepared through spray drying, a product can be dissolved in water, the use is convenient, the edible value of the Arisaematubercu fungus is increased, and the guarantee time of the Arisaematubercu fungus is prolonged.

Description

technical field [0001] The invention relates to the field of food, in particular to a black tiger palm fungus powder and a preparation method thereof. Background technique [0002] Black tiger palm fungus, the cap is thick and fleshy, with a strong aroma. It is off-white or gray-brown when fresh, and becomes dark gray-white or gray-brown after drying. It is shaped like a tiger's claw. It is thick and hollow, and the length is a bit biased. The wild distribution area of ​​black tiger palm is very small. It is only produced in some parts of the southwestern part of our country. One of my favorite tributes, Europe and the United States have no habit of eating black tiger palm fungus. Southwest China, Japan and Southeast Asia are the main areas where black tiger palm is consumed. Traditional Chinese medicine believes that black tiger palm fungus is flat and sweet, and has the effect of chasing wind and dispelling cold. , lowering cholesterol, has the effect of relaxing tendons ...

AI Technical Summary

Problems solved by technology

[0003] Because the fungus has good nutrition and edible value, the preservation of the fungus has always been a difficult point in the industry. In the prior art, the fungus is usually vacuum-sealed and preserved, or sliced ​​and dried in the sun. Preservation, because the vacuum-pumping of the fungus of the black tiger palm often leads to the loss or decay of nutrients; the same problem is faced when the slices are dried and preserved