Instant needle mushroom

A technology of Flammulina velutipes and Flammulina velutipes, applied in the direction of food science, etc., can solve the problem that the nutritional value of Flammulina velutipes cannot be further improved, and achieve the effects of short processing time, less loss of nutrients, and improved extraction rate

Inactive Publication Date: 2017-02-22
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the pursuit of healthy and nutritious consumption has become a trend, and Flammulina velutipes is deeply loved by people for its unique flavor, high nutritional value and remarkable physiological effects. Food products reflect that the pro...

Method used

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  • Instant needle mushroom
  • Instant needle mushroom
  • Instant needle mushroom

Examples

Experimental program
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Effect test

Embodiment 1

[0013] Embodiment 1, select fresh, undamaged Flammulina velutipes as production raw material, put Flammulina velutipes into clear water and clean the surface with culture slag, wash repeatedly 3 times, pay attention to keep the mushroom body of Flammulina velutipes intact in the cleaning process, drain the washed Flammulina velutipes Dry the water, dry at a drying temperature of 38°C until there is no moisture on the surface, inoculate Bacillus subtilis with 2% of the weight of Flammulina velutipes, cultivate at 35°C for 14 hours, mix Flammulina velutipes with seasonings evenly, and season Flammulina velutipes Steam under high pressure for 30 seconds, the high pressure temperature is controlled at 90° C., and the pressure is 0.09 MPa. The Flammulina velutipes after high pressure steaming is sterilized and vacuum-packed.

Embodiment 2

[0014] Embodiment 2, select fresh, undamaged Flammulina velutipes as production raw material, put Flammulina velutipes into clear water and clean the surface to adhere to culture slag, wash repeatedly 3 times, pay attention to keep the mushroom body of Flammulina velutipes intact in the cleaning process, drain the washed Flammulina velutipes Dry the water, dry at a drying temperature of 39°C until the surface is free of moisture, inoculate Bacillus subtilis with 3% of the weight of Flammulina velutipes, cultivate at 36°C for 16 hours, mix Flammulina velutipes with seasonings evenly, and season Flammulina velutipes Steam under high pressure for 35 seconds, the high pressure temperature is controlled at 90.5° C., and the pressure is 0.092 MPa. The Flammulina velutipes after high pressure steaming is sterilized and vacuum-packed.

Embodiment 3

[0015] Embodiment 3, select fresh, undamaged Flammulina velutipes as production raw material, put Flammulina velutipes into clear water and clean the surface to attach culture slag, wash repeatedly 3 times, pay attention to keeping the mushroom body of Flammulina velutipes intact during the cleaning process, drain the washed Flammulina velutipes Dry the water, dry at a drying temperature of 40°C until there is no moisture on the surface, inoculate Bacillus subtilis with 4% of the weight of Flammulina velutipes, cultivate at 36°C for 18 hours, mix Flammulina velutipes with seasoning evenly, and season Flammulina velutipes Steam under high pressure for 45 seconds, the high pressure temperature is controlled at 91.5° C., and the pressure is 0.096 MPa. The Flammulina velutipes after high pressure steaming is sterilized and vacuum-packed.

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Abstract

The invention belongs to the technical field of foods, and particularly relates to an instant needle mushroom. The instant needle mushroom adopts a preparation technology with the following steps of selecting fresh needle mushroom, removing impurities, washing, and airing; inoculating bacillus subtilis accounting for 2 to 5% of weight of needle mushroom, culturing for 14 to 20h at the temperature of 35 to 38 DEG C, mixing the needle mushroom and a seasoning, steaming for 30 to 50s at high pressure, and controlling the high-pressure temperature to 90 to 92 DEG C and the pressure to 0.09 to 0.1MPa; sterilizing the steamed needle mushroom at high temperature, vacuuming, and packaging. The instant needle mushroom has the advantages that after the needle mushroom is fermented by the bacillus subtilis, the extraction rate of polysaccharide in the needle mushroom is obviously increased, and can reach maximum value of 8.94% in the shorter extraction period; after the needle mushroom is steamed at high pressure, the seasoning can quickly permeate into the mushroom body, so that the uniform mouth feel of the seasoned needle mushroom is guaranteed, the treatment time is short, and the loss of nutrients in the needle mushroom is little.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to instant Flammulina velutipes. Background technique [0002] Flammulina velutipes is famous all over the world for its smooth and tender cap, crisp stalk, rich nutrition, and delicious taste. It is especially a good ingredient for cold dishes and hot pots. It is rich in nutrition, fragrant and delicious, and is deeply loved by the public. According to the determination, the amino acid content of Flammulina velutipes is very rich, higher than that of common mushrooms, especially the content of lysine is particularly high, and lysine has the function of promoting children's intellectual development. Flammulina velutipes dry product contains 8.87% protein, 60.2% carbohydrate, and 7.4% crude fiber. Regular consumption can prevent and treat ulcer disease. Studies have shown that a substance contained in Flammulina velutipes has a good anti-cancer effect. Flammulina velutipes...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L5/10
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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