Processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues

An ultrasound-assisted technology for mushroom waste, applied in food ultrasonic treatment, food hydrolysis, sugar-containing food ingredients, etc., can solve the problems of low enzyme utilization rate, long enzymatic hydrolysis time, low product conversion rate, etc. The effect of short, mild enzymatic hydrolysis conditions and low dosage

Inactive Publication Date: 2016-08-31
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is: in view of the drawbacks of enzymolysis such as long enzymolysis time, low product conversion rate, and low enzyme utilization rate, use ultrasonic-assisted enzymolysis technology to carry out constant temperature water bath enzymolysis on mushroom leftovers to achieve Dissolution of mushroom flavor substances, and provide a processing method for ultrasonically assisted enzymatic hydrolysis of mushroom leftovers to produce delicious mushroom broth. The prepared mushroom broth is rich in aroma, delicious in taste and high in nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take 5kg of Pleurotus eryngii leftovers, 5kg of Agaricus bisporus leftovers, 1kg of peeled ginger, and 0.5kg of peeled garlic seeds and mix them, add 90kg of water therein, and beat to obtain a mushroom stock solution; place the mushroom stock solution in a water bath in boiling water at 100°C After inactivating the enzyme for 15 minutes, cool to room temperature, adjust the pH value of the mushroom stock solution to 4.8 with citric acid-disodium hydrogen phosphate buffer solution, and obtain the mushroom enzymatic hydrolysis stock solution; Add 0.7% cellulase to the mushroom enzymolysis stock solution at 45°C, stir evenly, and sonicate for 45 minutes (ultrasonic power 100W), then place in boiling water at 100°C for 15 minutes to inactivate the enzyme, and cool to room temperature , to obtain the mushroom enzymatic hydrolysis solution I; use citric acid-disodium hydrogen phosphate buffer solution to adjust the pH value of the mushroom enzymatic hydrolysis solution I to 6...

Embodiment 2

[0025] Get 0.3kg of Pleurotus eryngii leftovers, 0.2kg of shiitake mushrooms and 0.5kg of Agaricus bisporus leftovers, add 0.1kg of peeled ginger and 0.05kg of peeled garlic seeds, then add 10kg of water and beat to obtain a mushroom stock solution. Place in boiling water at 100°C for 10 minutes to inactivate the enzyme, then cool to room temperature, adjust the pH value of the mushroom stock solution to 4.0 with citric acid-disodium hydrogen phosphate buffer solution to obtain the mushroom enzymatic hydrolysis stock solution; Raise the temperature in the instrument to keep the temperature at 30°C, add 0.6% cellulase by weight of the mushroom enzymolysis stock solution to the mushroom enzymolysis stock solution, stir evenly, ultrasonicate for 30min (ultrasonic power 100W), and then place in boiling water at 100°C Inactivate the enzyme in a water bath for 10 minutes, cool to room temperature, and obtain Mushroom Enzymolysis Solution I; use citric acid-disodium hydrogen phosphate...

Embodiment 3

[0027]Take 10 kg of Agaricus bisporus leftovers, add 1 kg of peeled ginger and 0.5 kg of peeled garlic seeds, then add 80 kg of water, and make a slurry to obtain a mushroom stock solution. Put the mushroom stock solution in boiling water at 100°C to kill enzymes in a water bath for 20 minutes, and then cool to room temperature. Use citric acid-disodium hydrogen phosphate buffer solution to adjust the pH value of the mushroom enzymatic hydrolysis stock solution to 5.5 to obtain the mushroom enzymatic hydrolysis stock solution; place the above mushroom enzymatic hydrolysis stock solution in an ultrasonic instrument to raise the temperature so that the temperature is maintained at 60°C, and the mushroom enzymatic hydrolysis stock solution is Add 0.8% cellulase to the enzymolysis stock solution, stir evenly, ultrasonicate for 60 minutes (ultrasonic power 100W), put in boiling water at 100°C for 20 minutes, and cool to room temperature to obtain mushroom enzymolysis Ⅰ solution; use...

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Abstract

A processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues includes the following steps: 1) employing fresh and clean mushroom residues (residual imperfect mushrooms, mushroom heads and mushroom roots from production of fresh edible mushrooms such as pleurotus eryngii, lentinus edodes, agaricus bisporus and the like); 2) adding peeled raw ginger, peeled garlic and water, and pulping the mixture to prepare a mushroom raw liquid; 3) successively adding cellulase, composite protease and flavor enzyme, and performing ultrasonic-assisted enzymolysis to prepare a mushroom enzymolytic liquid; and 4) adding flavor enhancers, such as I+G, disodium succinate, a yeast extract and sodium glutamate, and seasonings, such as salt, sugar and the like, and edible oil, and homogenizing the liquid, packaging the liquid in pots and performing sterilization to prepare the mushroom delicious soup stock. Through the ultrasonic-assisted enzymolysis, the cellulase and the protease are fully contacted with an enymolysis substrate, wherein the flavor substances in the cells of the mushroom residues are dissolved out in a large amount, so that the utilization rate of the mushroom residues is greatly increased and flavor and nutritional value of the mushroom soup stock is greatly improved. The mushroom enzymolytic liquid has mellow fragrance, has delicious taste when being seasoned and has a mellow taste of mushrooms.

Description

technical field [0001] The invention relates to the field of high-value development and utilization of mushroom leftovers (referring to the defective mushrooms, mushroom heads and mushroom feet, etc. remaining after the production of fresh mushrooms such as Pleurotus eryngii, shiitake mushrooms, and Agaricus bisporus), and specifically relates to a method of using cellulase 1. Protease carries out ultrasonic-assisted enzymolysis to the leftovers of mushrooms, promotes the dissolution of flavor substances, and prepares delicious mushroom broth through seasoning. Background technique [0002] Mushrooms are rich in nutritional value, rich in essential amino acids, vitamins, minerals and polysaccharides and other nutrients. They are a high-protein, low-fat nutritional and health food. After the factory harvests fresh edible mushrooms, after selection and trimming, a large number of leftovers such as defective mushrooms and mushroom legs remain, accounting for about 20% of the bi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L31/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/218A23V2250/18A23V2250/60A23V2300/28A23V2300/48A23V2300/26
Inventor 王燕欧阳梦云
Owner HUNAN AGRICULTURAL UNIV
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