Production method of fermentation type pleurotus eryngii soybean sauce

A production method and technology of Pleurotus eryngii, which can be used in food ingredients as antioxidants, food science, etc., can solve problems such as differences in the type and quantity of extracellular enzymes, different growth rates, and influence on the quality of koji.

Inactive Publication Date: 2017-07-25
NANYANG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Aspergillus oryzae grows at different rates on different substrates, and the types and quantities of extracellular enzymes produced are also different
If two substrate materials with large differences are mixed to make koji, taking soybean and Pleurotus eryngii as an example, Aspergillus oryzae cannot effectively decompose the two substrates at the same time under certain culture conditions, resulting in uneven koji formation and affecting the quality of koji

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Weigh 200 g of Pleurotus eryngii, wash and cut into 3-5mm diced Pleurotus eryngii, and dry at 60°C until the water content is 40%. The dried Pleurotus eryngii diced was cooked at 121°C for 5 min, and then cooled to 30°C to obtain Pleurotus eryngii clinker. The clinker was inoculated with 0.3‰ Aspergillus oryzae koji essence, mixed well, spread on a shallow plate, the thickness of the material layer was 1.0 cm, and cultivated at a constant temperature at 28°C. When the surface of the clinker was covered by white uniform mycelium, turn the material. Pleurotus eryngii was obtained after the material was uniformly yellow-green, and the cultivation time was 100 h. Weigh 45 g of Pleurotus eryngii into koji, and mix it with 100 g of soybean koji. Weigh 100 g of saline with a mass concentration of 15%, preheat it to 46°C, add it to the mixed koji, mix well and put it into a glass container. Seal the container with a plastic film, ferment at a constant temperature of 45°C for ...

Embodiment 2

[0022] Weigh 300 g of Pleurotus eryngii, wash and cut into 3-5 mm diced Pleurotus eryngii, and dry at 60°C until the water content is 50%. The dried Pleurotus eryngii diced was cooked at 121°C for 6 min, then cooled to 40°C to obtain Pleurotus eryngii clinker. Inoculate the clinker with 0.35‰ Aspergillus oryzae koji essence, mix well, spread it on a shallow plate, the thickness of the material layer is 1.0 cm, and cultivate it at a constant temperature at 30°C. When the surface of the clinker is covered by white uniform mycelium, turn the material. Pleurotus eryngii was obtained after the material was uniform yellow-green, and the cultivation time was 94 h. Weigh 120 g of Pleurotus eryngii into koji, add 250 g of soybean into koji and mix. Weigh 250 g of saline with a mass concentration of 15%, preheat it to 46°C, add it to the mixed koji, mix well and put it into a glass container. Seal the container with a plastic film, ferment at a constant temperature of 45°C for 10 days...

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Abstract

The invention provides a production method of a fermentation type pleurotus eryngii soybean sauce. The production method comprises the following steps of cutting fresh pleurotus eryngii into pleurotus eryngii dices, performing moderate drying at 60 DEG C, performing high-temperature cooking, and performing cooling so as to obtain cooked pleurotus eryngii dices; inoculating the cooked pleurotus eryngii dices with aspergillus oryzae effective spores, wherein the inoculum concentration is 0.03-0.035%, performing uniform mixing to obtain a mixture A, spreading the mixture A to form a pleurotus eryngii dice layer with the thickness being 1.0cm, and performing constant-temperature yeast making for 94-100h so as to obtain pleurotus eryngii koji; mixing 4-5 parts of pleurotus eryngii koji with 10 parts of soybean koji, adding 10 parts of a salt solution with temperature being 46 DEG C and mass concentration being 15%, performing uniform mixing to obtain a mixture B, and performing heat-preservation fermentation at 43-46 DEG C for 10 days; and after the fermentation is completed, adding 0.020wt% of epsilon-polylysine hydrochloride, and performing sterilization at 115-121 DEG C for 10-20min. The sense organ and the physical and chemical indexes of the fermentation type pleurotus eryngii soybean sauce conform to the international standard of the soybean sauce, and the antioxidant activity of the fermentation type pleurotus eryngii soybean sauce is improved by 55.8-63.1% than that of the soybean sauce without the pleurotus eryngii.

Description

technical field [0001] The invention belongs to the field of edible fungus processing, and relates to a method for processing edible fungi, in particular to a method for producing fermented pleurotus eryngii soybean paste. Background technique [0002] Pleurotus eryngii is an edible fungus with a unique flavor. It has the reputation of "delicious boletus on the grassland". Its fruiting body is rich in nutrition, contains a variety of amino acids and trace elements, and has various biological activities such as anti-oxidation and anti-virus . The planting raw material of Pleurotus eryngii is crop straw with wide sources and low value. The planting area and output have increased steadily in recent years. However, fresh Pleurotus eryngii has a high water content, is prone to browning and rot, and is not easy to store, so it is urgent to develop deep processing technology. [0003] The processing of edible fungi into seasoning sauce has broad prospects. At present, there are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L31/00A23L11/50
CPCA23V2002/00A23V2200/02
Inventor 许彬李慧星李斌
Owner NANYANG INST OF TECH
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