Extraction method for lenthionine

Abstract

The invention provides an extraction method for lenthionine. The extraction method comprises the following steps: putting treated clean mushroom bodies in a microwave apparatus with a microwave power of 380 to 450 W, setting microwave treatment time of 8 to 12 min, setting a micromolecular explosion mode and allowing fruiting mushroom bodies to undergo instant micromolecular swelling to 550 to 2200 times of the original sizes of the fruiting mushroom bodies; then carrying out dry roasting in an environment with a low temperature of 55 to 75 DEG C; carrying out grinding into fine powder with a particle size of 60 to 85 meshes and maintaining a part of a cellulose component; and then carrying out vacuum extraction.

Description

technical field [0001] The invention belongs to the technical field of extraction of natural plant elements, and in particular relates to an extraction method of mushroom essence. Background technique [0002] Over the years, people have accumulated rich experience in the extraction process of beneficial elements in natural human-friendly plants, such as the extraction of oily plants, the extraction of aromatic essences, etc., for the purpose of multiple applications or long-term preservation. The most familiar shiitake mushroom is no exception. Shiitake mushroom is a fungal plant that grows on wood. It has a unique taste and rich ingredients. It is known as the "Queen of Plants". Shiitake mushrooms are rich in vitamin B group, iron, potassium, provitamin D (converted into vitamin D after being exposed to sunlight), and sweet. The usable part of dried shiitake mushrooms accounts for 72%, and each 100g part contains 13g of water, 1.8g of fat, and carbohydrates 54g, crude fib...

AI Technical Summary

Problems solved by technology

[0005] In view of the improvement, development and research of the above-mentioned demand status quo, the present invention is beneficial in that a method for extracting mushroom essence provided by the present invention solves the nutritional problems caused by redundant processes and temperature differences in existing processes. Loss, incomplete analysis of nutrients, high cost and other problems, through microwave means, and molecular blasting to separate out components, temperature-controlled drying and baking, etc., the composition characteristics of shiitake mushroom essence are improved, and the effect of benefiting people's livelihood and health is achieved.