Manufacture recipe and manufacture technology of hericium erinaceus smelly taste and bitterness removing products

A technology of Hericium erinaceus and formula, which is applied to the functions of food ingredients, food ingredients containing natural extracts, and food ingredients as taste improvers, etc. problem, to achieve the effect of maintaining nutrients

Active Publication Date: 2017-03-22
仙芝科技(福建)股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent CN103989032 A "A Method for Removing the Bitterness of Hericium erinaceus" The process is complicated, the extraction time is long, and the bamboo leaves selected as materials are not enough to cover the mushroom smell of Hericium erinaceus, and the use of activated carbon for deodorization will cause the Hericium erinaceus to change color and blacken , Pour off the liquid after soaking Hericium erinaceus for a long time, so that the nutrients of Hericium erinaceus will be lost

Method used

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  • Manufacture recipe and manufacture technology of hericium erinaceus smelly taste and bitterness removing products
  • Manufacture recipe and manufacture technology of hericium erinaceus smelly taste and bitterness removing products
  • Manufacture recipe and manufacture technology of hericium erinaceus smelly taste and bitterness removing products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 A basic formula 1 for removing fishy smell and bitterness of Hericium erinaceus is: 80-100 parts of Hericium erinaceus; 15-20 parts of rose; 0.5-1 part of stevia. This formula is mainly used for making tea. Wash and drain high-quality fresh Hericium erinaceus. The drying method is vacuum freeze-drying. The parameters are vacuum degree of 65Pa, cold trap temperature of -50°C, material temperature of -35°C, and the water content of Hericium erinaceus is controlled at 20 %-30%. Cut Hericium erinaceus with a water content of 20%-30%, and set the blade distance of the cutting machine to a length of 1cm. The Hericium erinaceus is fed into the cutting machine for two times, the first time into 1cm flakes, and the second time the flakes are cut again Cutting will naturally become 1cm thick strips to make dried Hericium erinaceus. Take 100kg of dried Hericium erinaceus, 20kg of roses, and 1kg of stevia. This recipe is mainly used for making tea. For roses, use water ...

Embodiment 2

[0038] Example 2, a basic formula 2 for removing fishy smell and bitterness of Hericium erinaceus is: prepared in parts by weight: 80-100 parts of Hericium erinaceus; 15-20 parts of sweet-scented osmanthus; 0.5-1 part of stevia.

[0039] Take 100kg of dried hericium erinaceus; 15kg of osmanthus; 0.5kg of stevia; this formula is mainly used for making tea. Osmanthus fragrans, use water at a temperature of 20-25°C, add about 20L of water to submerge and soak for 30 minutes. The soaking solution is reserved. Add 2.5L of water to stevia, heat and extract in water at 100°C for 10 minutes, then filter to remove residue, take the liquid, add about 370L of water to the soaking liquid containing sweet-scented osmanthus and stevia extract, and pour it into the cut hericium Mushrooms, the soaking time is 2 hours, the room temperature is 25°C, and they are gently turned every hour. Pour Hericium erinaceus and Osmanthus fragrans that have fully absorbed the component liquid into the baki...

Embodiment 3

[0040] Embodiment 3, a basic formula 3 for removing fishy smell and bitterness of Hericium erinaceus is: prepared in parts by weight: 80-100 parts of Hericium erinaceus; 15-20 parts of tangerine peel; 0.5-1 part of stevia;

[0041] Take 100kg of dried hericium erinaceus; 20kg of tangerine peel; 1kg of stevia; this formula is mainly used for making tea. Dried tangerine peel, submerged and soaked in water at a temperature of 20-25°C, adding about 27L of water, for 30 minutes. The soaking solution is reserved. Add 5L of stevia with water, heat and extract in water at 100°C for 10 minutes, then filter to remove residue, take the liquid, add about 350L of water to the soaking liquid containing tangerine peel and stevia extract, and pour in the cut Hericium erinaceus , the soaking time is 2 hours, the room temperature is 25°C, and it is gently turned every hour. Pour Hericium erinaceus and tangerine peel that have fully absorbed the original liquid of the components into the bakin...

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Abstract

The present invention discloses a manufacture recipe of hericium erinaceus smelly taste and bitterness removing products. A main point is that plants and edible fungi with fragrant smells are used to remove the smelly taste of the hericium erinaceus. The specific recipe is as follows: 80-100 parts of dried hericium erinaceus products, 15-30 parts of fragrant raw materials, and 0.5-1 part of dried stevia rebaudiana product. The fragrant raw materials are a mixture of one or more of rose flowers, osmanthus fragrans flowers, dried tangerine peels, shii-take or fresh scallion stalk with root hairs, and except that the fresh scallion stalks with the root hairs are fresh products, the other raw materials in the fragrant raw materials are dried raw materials. The products contain the various raw materials with fragrances, all the materials contained in the recipe are medicinally and edibly homogenous, and the products are suitable for populations with various preferences and at different age levels. The natural sweetener of the stevia rebaudiana with low calories and high sweetness is used to adjust the mouthfeel and remove the bitterness, and suitable for the consumption of patients with diabetes. The products are used to boil soup, brew tea, etc. for consumption. A freeze-drying method is used to maximally maintain the nutrients of the hericium erinaceus.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for removing fishy smell and bitterness of Hericium erinaceus. Background technique [0002] Hericium erinaceus is suitable for medicine and diet. It is flat in nature and sweet in taste, and has the function of "benefiting the five internal organs and helping digestion". Studies in recent years have proved that Hericium erinaceus contains polysaccharides, oligosaccharides, polypeptides, sterols, terpenes, phenols, adenosine and other active substances, which have anti-oxidation, anti-tumor, hypoglycemic, cholesterol-lowering, nourishing, liver-protecting, and enhancing Various health care functions such as body immunity. Hericium erinaceus is rich in polysaccharides, polypeptides and other substances, which can inhibit the synthesis of genetic material in cancer cells, thereby preventing and treating digestive tract cancer and other malignant tumors; in addition, Hericiu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L27/10A23L33/105A23L23/00A23F3/34
CPCA23F3/34A23V2002/00A23V2200/14A23V2200/32A23V2250/21
Inventor 李晔张平金凌云华正根王小燕魏小建
Owner 仙芝科技(福建)股份有限公司
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