INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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Abstract
Description
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Problems solved by technology
The vast majority of edible fungus products are mainly rough processed products such as salted products, dried products, and canned food. The processed products are of low grade and low added value. The production process lacks strong technical support, resulting in irregular production processes and single processed products.
Method used
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Examples
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Effect test
Embodiment 1
[0016] A kind of manufacture method of mushroom seasoning, its steps are as follows:
[0017] 1. Raw material pretreatment: Wash the fresh shiitake mushrooms to remove the rotten parts, dry them with hot air at 60°C, and then pulverize them through an 80-mesh sieve;
[0018] 2. Enzymatic hydrolysis: take the amount of shiitake powder cellulase added by 0.5% of the shiitake powder (by dry weight), add flavor protease by 2000u / g enzyme activity, add compound protease by 2000u / g enzyme activity, feed liquid The ratio is added at 1:15.24 (W / V);
[0019] 3. Cooking: microwave the enzymatic hydrolyzate under 700w for 5min to obtain the cooking liquid;
[0020] 4. Compounding: Add 6.5% sodium glutamate, 2% salt, 3% white sugar, 13% maltodextrin, and 0.5% disodium nucleotide for flavoring into the mushroom cooking liquid and mix well to obtain a seasoning base;
[0021] 5. Spray drying: The conditions of spray drying are: the feed temperature is 200°C, the outlet air temperature is ...
Embodiment 2
[0024] The conditions of spray drying described in step (5) are: feed temperature is 200 ℃, air outlet temperature is 95 ℃, feeding speed is 17 mL / min, atomizer frequency is 420r, other is the same as embodiment 1.
[0025] The detection index of the prepared mushroom seasoning is as follows:
[0026] Sensory Index
[0027] It is brownish-yellow powder or granules, with the typical special flavor of shiitake mushrooms, without spoilage, bitterness and other peculiar smells, and the sensory score reaches 7.725 points: (The overall acceptance level of the assessor is determined according to the 9-point pleasure category scale. Method scoring. The scoring standard is: 1=dislike very much; 2=dislike very much; 3=dislike; 4=dislike less; 5=dislike generally; 9 = I like it very much);
[0028] Physical and chemical indicators
[0029] Sodium glutamate ≥10.6 g / 100g, taste disodium nucleotide ≥1.4 g / 100g, loss on drying ≤3.0 g / 100g, chloride (as NaCl) ≤3.21 g / 100g,
[0030] Microb...
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Abstract
The invention provides a preparation method of a mushroom seasoner. The preparation method comprises the following steps: by taking mushrooms as raw materials, preprocessing, then adding cellulose, compound protease and flavourzyme, and carrying out enzymolysis simultaneously to obtain enzymatic hydrolysate, carrying out microwave cooking on the enzymatic hydrolysate, and compounding to obtain a mushroom seasoning base material, and then spraying and drying the seasoning base material, and finally pelleting to obtain the mushroom seasoner. According to the preparation method, the method of simultaneous enzymolysis of cellulose and the two proteases is adopted, so that the enzymolysis time is shortened, the enzymolysis efficiency is improved, and meanwhile, the flavoring materials in the mushrooms can be released sufficiently, so that the seasoner with abundant gestation can be obtained; due to the adoption of the microwave cooking method, the quantity of the typical flavoring substances of mushroom soup can be guaranteed, and meanwhile, the nutrient substances of the mushroom soup can be easily absorbed; due to the compounding of mushroom cooking liquor and auxiliary materials, the flavor of the mushroom seasoner is mellow and rich; the mushroom seasoner can be prepared into particles so as to be more convenient to use.
Description
technical field [0001] The invention relates to the processing field of seasonings, and relates to a manufacturing method of seasonings using shiitake mushrooms as raw materials. Background technique [0002] Shiitake mushrooms, also known as mushrooms, mushrooms, etc., are a common large-scale fungus. They are homologous to medicine and food, and have high health care and medicinal value. In addition to being rich in protein and polysaccharide, they also contain more double-stranded ribonucleic acid. , Mushroom purine, ergosterol, vitamins, calcium, iron, phosphorus and other functional ingredients, have the effects of lowering blood lipids, anti-tumor, etc., and is praised as the "Queen of Mushrooms". Mushrooms are rich in taste substances, but there are problems such as incomplete extraction of most small molecule taste substances, serious loss of nutrients, poor taste effect of main non-volatile taste substances, low comprehensive utilization rate, and low product qualit...
Claims
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Application Information
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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00
Inventor 王文亮沈文凤弓志青霍秀娜崔文甲张璐赵玲玲贾凤娟
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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