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Edible mushroom concentrated extracting solution, mushroom condiment and production method of mushroom condiment

A production method and technology of edible fungus, applied in the field of seasoning, can solve problems such as environmental pollution, achieve the effects of reducing environmental pollution, avoiding waste, and enriching market varieties

Inactive Publication Date: 2017-01-25
内蒙古漠菇生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nearly 40% of processing by-products and defective mushrooms are disposed of as feed or garbage every year, especially the precooked liquid of edible mushroom processing is treated as wastewater. These not only cause tens of billions of losses, but also serious pollution to the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for producing mushroom essence: comprising the steps of:

[0038] 1) Mixing: batching the mushroom essence, and transfer it to a mixer for mixing. The weight ratio of each component of the mushroom essence in this embodiment is as follows: monosodium glutamate: 10 parts; table salt: 20 parts; edible fungus powder: 8 parts; rice flour: 3 parts; white sugar: 3 parts; taste disodium nucleotide: 1 part; maltodextrin: 2 parts; edible mushroom concentrated extract: 8 parts; Mushroom powder, the concentrated extract of edible fungus is the concentrated extract of shiitake mushrooms made of shiitake mushrooms, the mixing machine adopts a universal mixer, and the mass content of water in the mixed material is less than or equal to 10%.

[0039] 2) Granulation: Granulate the material after the mixing process, and control the size of the granulation: 1.4mm×1.4mm×1.4mm.

[0040] 3) Drying: Use a fluidized bed to dry the granulated material. The drying temperature is 160°C...

Embodiment 2

[0051] A method for producing mushroom essence: comprising the steps of:

[0052] 1) Mixing: batching the mushroom essence, and transfer it to a mixer for mixing. The weight ratio of each component of the mushroom essence in this embodiment is as follows: monosodium glutamate: 15 parts; table salt: 15 parts; edible fungus powder: 10 parts; rice flour: 5 parts; white sugar: 2 parts; taste disodium nucleotide: 3 parts; maltodextrin: 3 parts; edible mushroom concentrated extract: 10 parts; Mushroom powder, the concentrated extract of edible fungus is the concentrated extract of shiitake mushrooms made of shiitake mushrooms, the mixing machine adopts a universal mixer, and the mass content of water in the mixed material is less than or equal to 10%.

[0053] 2) Granulation: Granulate the material after the mixing process, and control the size of the granulation: 1.4mm×1.4mm×1.4mm.

[0054] 3) Drying: Use a fluidized bed to dry the granulated material. The drying temperature is 19...

Embodiment 3

[0065] A method for producing mushroom essence: comprising the steps of:

[0066] 1) Mixing: batching the mushroom essence, and transfer it to a mixer for mixing, the weight ratio of each component of the mushroom essence in this embodiment is as follows: monosodium glutamate: 12 parts; salt: 18 parts; edible fungus powder: 5 parts; rice flour: 4 parts; white sugar: 2.5 parts; taste disodium nucleotide: 2 parts; maltodextrin: 2.5 parts; edible mushroom concentrated extract: 5 parts; Mushroom powder, the concentrated extract of edible fungus is the concentrated extract of shiitake mushrooms made of shiitake mushrooms, the mixing machine adopts a universal mixer, and the mass content of water in the mixed material is less than or equal to 10%.

[0067] 2) Granulation: Granulate the material after the mixing process, and control the size of the granulation: 1.4mm×1.4mm×1.4mm.

[0068] 3) Drying: Use a fluidized bed to dry the granulated material. The drying temperature is 175°C ...

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PUM

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Abstract

The invention discloses a production method of an edible mushroom concentrated extracting solution. The production method comprises the following steps: (a) carrying out low-temperature drying on edible mushrooms, grinding, and sieving by virtue of a 100-120-mesh sieve; (b) mixing the ground edible mushroom with water in a proportion of 1 to (8-10), and adding NaoH to regulate the pH value to 8.5-9.0, so as to obtain before-enzymolysis mixed liquid; (c) alkaline protease into the before-enzymolysis mixed liquid, and carrying out digestion enzymolysis at 50-60 DEG C for 2-3 hours, so as to obtain after-enzymolysis mixed liquid, wherein the addition amount of alkaline protease is 0.5%-1.5% of mass of the before-enzymolysis mixed liquid; (d) after the enzymolysis is finished, filtering the after-enzymolysis mixed liquid by virtue of a rapid extraction method; (e) concentrating the filtered after-enzymolysis mixed liquid, so as to obtain a concentrated solution, wherein the volume of the concentrated solution is 1 / 6-1 / 2 of that of the after-enzymolysis mixed liquid; and (f) adding glucose and hydrolyzed plant protein powder into the concentrated solution, and carrying out Maillard reaction at 100-110 DEG C for 0.5-2 hours. The invention further discloses a mushroom condiment adopting the edible mushroom concentrated extracting solution and a production method of the mushroom condiment.

Description

technical field [0001] The invention belongs to the technical field of seasonings, and in particular relates to a concentrated extract of edible fungi, mushroom essence and a production method thereof. Background technique [0002] Seasoning, also known as seasoning, is a food ingredient used to add a small amount to other foods to improve the taste. Adding certain seasonings to food can not only improve and enrich the flavor of food, but also increase appetite. The development of seasoning can basically be divided into the following three stages: [0003] The first stage: single-flavor condiments, such as soy sauce, vinegar, sauce, fermented bean curd, chili, star anise and other natural spices, have been in fashion for the longest time, spanning thousands of years; [0004] The second stage: high-concentration and high-efficiency condiments, such as super fresh monosodium glutamate, IMP, GMP, cyclamate, aspartame, stevia and xylose, etc., as well as yeast extract, HVP, H...

Claims

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Application Information

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IPC IPC(8): A23L31/15A23L27/22A23L27/23
CPCA23V2002/00A23V2250/208
Inventor 吕根觅吕艺李明
Owner 内蒙古漠菇生物科技有限公司
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