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Production method of fresh wild mushroom juice

A production method and wild fungus technology, applied in food ingredients as taste modifiers, food science, applications, etc., can solve the problem of inability to fully release delicious taste substances, low dissolution rate of porcini taste substances, and insufficient technology of domestic manufacturers. and other problems, to achieve the effect of enhancing the umami effect, highlighting the umami and special bacterial flavor, and reducing the addition of colloid and modified starch.

Inactive Publication Date: 2017-11-17
YUNNAN LONGYUN DAYOU IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional processing method has a low dissolution rate of the rich taste substances in boletus, and cannot fully release its delicious taste substances. At the same time, the nutritional value and economic value of boletus cannot be fully exploited.
[0004] At present, the high-end mushroom seasoning products in the domestic market are mainly occupied by foreign manufacturers, and domestic manufacturers have a very low share due to relatively insufficient technology.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for producing umami wild mushroom juice, comprising the following steps:

[0031] (1) boletus pretreatment: get fresh boletus, dry, pulverize and cross 5 mesh sieves, get boletus powder;

[0032] (2) Enzymolysis; add boletus powder to water and mix, then add protease and cellulase to mix, stir at a constant temperature for enzymolysis at a stirring speed of 700r / min, the temperature of enzymolysis is 55°C, enzymolysis The time is 3 hours, and the enzymolysis is carried out by constant temperature stirring enzymolysis; heating at 95°C for 20 minutes to inactivate the enzyme, cooling to room temperature, and then centrifuging at 25°C and 8000r / min In 20 minutes, it was 10% supernatant to obtain solids concentration; wherein, the mass ratio of boletus powder and water was 1:4; the adding weight of protease accounted for 0.4% of the described boletus powder weight; cellulase The weight of adding accounts for 0.7% of described boletus powder weight.

[0033] (3) d...

Embodiment 2

[0035] A method for producing umami wild mushroom juice, comprising the following steps:

[0036] (1) boletus pretreatment: get fresh boletus, dry, pulverize and cross 5 mesh sieves, get boletus powder;

[0037] (2) Enzymolysis; add boletus powder to water and mix, then add protease and cellulase to mix, stir at a constant temperature for enzymolysis at a stirring speed of 800r / min, the temperature of enzymolysis is 60°C, The time is 4 hours, and the enzymolysis is carried out by constant temperature stirring enzymolysis; heating at 100°C for 30 minutes to inactivate the enzyme, cooling to room temperature, and then centrifuging at a temperature of 30°C and a speed of 9000r / min In 25 minutes, it was 13% supernatant to obtain solid concentration; Wherein, the mass ratio of boletus powder and water was 1:7; The adding weight of protease accounted for 0.6% of described boletus powder weight; Cellulase The weight of adding accounts for 1% of described boletus powder weight.

[0...

Embodiment 3

[0040] A method for producing umami wild mushroom juice, comprising the following steps:

[0041] (1) boletus pretreatment: get fresh boletus, dry, pulverize and cross 5 mesh sieves, get boletus powder;

[0042] (2) Enzymolysis; add boletus powder to water and mix, then add protease and cellulase to mix, stir at a constant temperature for enzymolysis at a stirring speed of 600r / min, the temperature of enzymolysis is 50°C, enzymolysis The time is 2 hours, and the enzymolysis is carried out by constant temperature stirring enzymolysis; heating at 90°C for 15 minutes to inactivate the enzyme, cooling to room temperature, and then centrifuging at 20°C and 7000r / min In 15 minutes, it was 9% supernatant to obtain solid concentration; Wherein, the mass ratio of boletus powder and water was 1:3; The addition weight of protease accounted for 0.3% of described boletus powder weight; Cellulase The weight of adding accounts for 0.5% of described boletus powder weight.

[0043](3) deploy...

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PUM

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Abstract

The invention discloses a production method of fresh wild mushroom juice. The production method comprises the following steps: (1) carrying out pretreatment on bolete, namely fetching fresh bolete, drying, and crushing, so as to obtain bolete powder; (2) carrying out enzymolysis, namely adding the bolete powder into water, mixing, adding protease and cellulase, uniformly mixing, carrying out enzymolysis and enzyme deactivation, cooling to the room temperature, and carrying out centrifugation, so as to obtain supernatant; and (3) blending, namely adding monosodium glutamate, salt, I+G, sugar, xanthan gum and modified starch into the supernatant, uniformly mixing, and carrying out gelatinization, so as to obtain the fresh wild mushroom juice. The production method has the advantages that nutrition substances and flavoring substances in the bolete can be adequately released, so that the freshness of the bolete juice is remarkably improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of delicious wild mushroom juice. Background technique [0002] People take food as their heaven, and food takes taste first. Along with the continuous improvement of people's living standard, people are more and more higher to the pursuit of delicious food, soy sauce, monosodium glutamate, chicken essence and other umami seasonings have become an indispensable part in people's diet seasoning. In recent years, natural fresh seasonings have gradually become people's favorite seasonings. The rich taste substances contained in boletus have a strong fresh flavor and become a hot spot in the development of natural seasonings. Therefore, the development of boletus seasonings is an important direction for the deep processing and utilization of boletus. [0003] As a worldwide boletus, boletus has the characteristics of thick meat, sweet and deli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L31/00A23L29/00
CPCA23L27/00A23L27/10A23L29/06A23L31/00A23V2002/00A23V2250/208A23V2250/5086A23V2250/5118A23V2250/212A23V2200/16
Inventor 刘绍龙胡子云包康安
Owner YUNNAN LONGYUN DAYOU IND CO LTD
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