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Method for preparing collybia albuminosa essence powder through utilizing collybia albuminosa deep fermented mycelia

A technology of submerged fermentation and chicken fir fungus, applied in botany equipment and methods, applications, gardening, etc., to achieve the effects of full umami, rich content, and expanded processing and utilization range

Inactive Publication Date: 2017-01-25
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the invention is to overcome the weak points of the prior art, provide a kind of method utilizing the mycelia of the deep layer fermentation of the chicken fir to prepare the powder of the chicken fir, the method utilizes the deep fermentation technology to cultivate the mycelium, overcomes the Bacteria can not be completely artificially cultivated and limit its shortcoming of application, combined with directional bio-enzymolysis technology, the peptide group nitrogen of the obtained powder of Gallus ciliaria fruticosa reaches 80-90%, and the content of small peptides (relative molecular mass below 1000D) is abundant, More than 90%, the umami taste of Gallus pilosulae powder is full and mellow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of method that utilizes the mycelium of the submerged fermentation of the albumen fungus to prepare the method for the fine powder of the albumen fungus, the steps are as follows:

[0027] ⑴ submerged fermentation mycelium: take collybia fruticosa as strain, carry out submerged fermentation, obtain the fermented liquid that contains mycelium;

[0028] (2) Mycelium crushing: Use a high-speed tissue masher to crush the fermentation broth containing mycelium at a speed of 8000 rpm for 5 minutes, then pass through a colloid mill for homogenization;

[0029] (3) Enzymolysis: use 1mol / L food-grade hydrochloric acid solution to adjust the pH to 4.5, add 0.01% hemicellulase by mycelium weight, enzymatically hydrolyze at 45°C for 1 hour, and then use 1mol / L food-grade sodium hydroxide solution to adjust the pH to 7.0, add 0.01% of mycelium weight alkaline protease, enzymatically hydrolyze at 45°C for 1h, then adjust the pH to 5.5 with 1mol / L hydrochloric acid solution, ad...

Embodiment 2

[0038] A kind of method that utilizes the mycelium of the submerged fermentation of the albumen fungus to prepare the method for the fine powder of the albumen fungus, the steps are as follows:

[0039] ⑴ submerged fermentation mycelium: take collybia fruticosa as strain, carry out submerged fermentation, obtain the fermented liquid that contains mycelium;

[0040] (2) Mycelium crushing: Use a high-speed tissue masher to crush the fermentation broth containing mycelium at a speed of 10,000 rpm for 10 minutes, then pass through a colloid mill for homogenization;

[0041] (3) Enzymolysis: use 1mol / L food-grade hydrochloric acid solution to adjust the pH to 5.5, add 0.05% hemicellulase by mycelium weight, enzymatically hydrolyze at 55°C for 2 hours, and then use 1mol / L food-grade sodium hydroxide solution to adjust the pH to 8.0, add 0.05% of mycelium weight alkaline protease, enzymatically hydrolyze at 55°C for 2 hours, then adjust the pH to 6.5 with 1mol / L hydrochloric acid sol...

Embodiment 3

[0051] A kind of method that utilizes the mycelium of the submerged fermentation of the albumen fungus to prepare the method for the fine powder of the albumen fungus, the steps are as follows:

[0052] ⑴ submerged fermentation mycelium: take collybia fruticosa as strain, carry out submerged fermentation, obtain the fermented liquid that contains mycelium;

[0053] (2) Mycelium crushing: Use a high-speed tissue masher to crush the fermentation broth containing mycelium at a speed of 12,000 rpm for 20 minutes, and then pass through a colloid mill for homogenization;

[0054] (3) Enzymolysis: use 1mol / L food-grade hydrochloric acid solution to adjust the pH to 6.5, add 0.1% hemicellulase by mycelium weight, enzymatically hydrolyze at 65°C for 3 hours, and then use 1mol / L food-grade sodium hydroxide solution to adjust the pH to 9.0, add 0.1% of mycelium weight alkaline protease, enzymatic hydrolysis at 65°C for 3 hours, then adjust the pH to 7.5 with 1mol / L hydrochloric acid solu...

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Abstract

The invention relates to a method for preparing collybia albuminosa essence powder through utilizing collybia albuminosa deep fermented mycelia. The method comprises the following steps: (1) deeply fermenting mycelia; (2) crushing the mycelia; (3) carrying out enzymolysis; (4) concentrating; (5) spraying and drying to obtain the collybia albuminosa essence powder. According to the method provided by the invention, a deep fermentation technology is used for cultivating the mycelia, and is combined with an orientated biological enzymolysis technology; the content of peptide-base nitrogen in the obtained collybia albuminosa essence powder reaches 80 percent to 90 percent, and the content of small peptides (with the relative molecular mass being lower than 1000D) is abundant and is 90 percent or more; the collybia albuminosa essence powder has full and mellow umami.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing the concentrated powder of Gallus fir fungus by using the submerged fermentation mycelium of Gallus fir fungus. Background technique [0002] Termitomyces albuminosus belongs to Basidiomycetes, Agaricales, Pleurotaceae, and Gallus genus. It is a delicious and nutritious precious wild edible fungus. It not only tastes delicious, but also has some health functions. It has extremely high development value. [0003] However, because there is a symbiotic relationship between the collybia albuminosa and termites, fruiting bodies can only grow on termite nests. In addition, there are many kinds of microorganisms on the termite nest fungus. Fungi such as Trichoderma, Penicillium, Pyrethria cerevisiae, and yeast form a fungal "community". The complex nutritional relationship and ecological background have brought great difficulties to the artificial domest...

Claims

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Application Information

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IPC IPC(8): A23L31/15A01G1/04
Inventor 刘杨李秉业李洪久张伟伟
Owner SHANDONG TIANBO FOOD INGREDIENTS
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