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Matsutake steamed bread and production method thereof

A technology for matsutake mushrooms and steamed buns, which is applied in the field of pine mushroom steamed buns and their preparation, can solve the problem that the matsutake mushrooms cannot be artificially cultivated and the like, and achieve the effects of upright and bright appearance, rich matsutake mushroom fragrance, and fine and uniform internal structure.

Inactive Publication Date: 2018-01-26
广东日可威食品原料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the object of the present invention is to provide a matsutake steamed bun. The present invention cultivates the matsutake mycelium by liquid fermentation, and prepares the fermented mycelium by vacuum freeze-drying and superfine pulverization. The matsutake mycelium powder not only solves the defect that matsutake cannot be artificially cultivated in the prior art, but also retains its color, freshness, taste and nutritional components to the greatest extent.

Method used

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  • Matsutake steamed bread and production method thereof
  • Matsutake steamed bread and production method thereof
  • Matsutake steamed bread and production method thereof

Examples

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Effect test

Embodiment 1

[0026] A matsutake steamed bun, comprising the following raw materials in parts by weight: 3 parts of matsutake mycelium powder, 2 parts of maltitol, 55 parts of flour, 0.5 part of yeast, and 50 parts of water.

[0027] The preparation method of the matsutake mycelium powder is as follows: (1) preparation of matsutake seed liquid: take the activated matsutake strain and insert it into the liquid seed medium, and cultivate it in a constant temperature shaker at 26°C and 150r / min for 4d To obtain the mother seed, the liquid seed medium formula is: glucose 2%, yeast extract powder 1%, peptone 1%, MgSO 4 ·7H 2 O0.05%, KH 2 PO 4 0.1%, vitamin B 1 0.001%, water balance, pH 6.0; (2) Preparation of matsutake fermented liquid: inoculate the mother species obtained in step (1) into the liquid fermentation medium according to the volume ratio of 5%, and inoculate the fermented medium at a temperature of 28°C in a shaking table Ferment for 8 days under the condition of rotating speed...

Embodiment 2

[0034] A matsutake steamed bun, comprising the following raw materials in parts by weight: 5 parts of matsutake mycelium powder, 4 parts of maltitol, 50 parts of flour, 0.3 part of yeast, and 55 parts of water.

[0035] The preparation method of the matsutake mycelium powder is as follows: (1) preparation of matsutake seed liquid: take the activated matsutake strain and insert it into the liquid seed medium, and cultivate it in a constant temperature shaker at 26°C and 150r / min for 4d To obtain the mother seed, the liquid seed medium formula is: glucose 2%, yeast extract powder 1%, peptone 1%, MgSO 4 ·7H 2 O0.05%, KH 2 PO 4 0.1%, vitamin B 1 0.001%, water balance, pH 6.0; (2) Preparation of matsutake fermented liquid: inoculate the mother species obtained in step (1) into the liquid fermentation medium according to the volume ratio of 7%, and inoculate the fermented medium at a temperature of 26°C in a shaking table Ferment for 6 days under the condition of rotating speed...

Embodiment 3

[0042] A matsutake steamed bun, comprising the following raw materials in parts by weight: 8 parts of matsutake mycelium powder, 6 parts of maltitol, 45 parts of flour, 0.1 part of yeast, and 60 parts of water.

[0043] The preparation method of the matsutake mycelium powder is as follows: (1) preparation of matsutake seed liquid: take the activated matsutake strain and insert it into the liquid seed medium, and cultivate it in a constant temperature shaker at 26°C and 150r / min for 4d To obtain the mother seed, the liquid seed medium formula is: glucose 2%, yeast extract powder 1%, peptone 1%, MgSO 4 ·7H 2 O0.05%, KH 2 PO 4 0.1%, vitamin B 1 0.001%, water balance, pH 6.0; (2) Preparation of matsutake fermented liquid: inoculate the mother species obtained in step (1) into the liquid fermentation medium according to the volume ratio of 10%, and inoculate it at a temperature of 24°C in a shaking table Ferment for 4 days under the condition of rotating speed 170r / min, the fo...

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Abstract

The invention relates to a matsutake steamed bread and a prodution method thereof. The matsutake steamed bread comprises matsutake mycelium powder, maltitol, wheat flour, yeast and water, wherein thematsutake mycelium powder is obtained through performing liquid fermentation on matsutake mushroom, and performing suction filtration, drying and crushing on the obtained fermentation product. Matsutake mycelia are cultured through a liquid fermentation process, and the fermented mycelia undergo vacuum freeze-drying and ultrafine crushing processes to obtain the mycelium powder, so a defect that the matsutake can not be artificially cultivated in the prior art is overcome, and the mycelium powder maximally reserves the color, the freshness, the taste and the nutrient components of the matsutake. The matsutake mycelium powder is added to the steamed bread, so the steamed bread is rich in nutrients, is of great significance to balancing the nutrients of people's diets, has rich matsutake fragrance, upright and bright appearance and a fine and uniform internal structure, and can fully meet consumers' demands for the color, the flavor and the mouthfeel of steamed breads.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to matsutake steamed bread and a preparation method thereof. Background technique [0002] Matsutake belongs to Basidiomycetes, Basidiomycetes, Agaricaceae, Tricholomaceae, Tricholoma genus, also known as matsutake mushrooms, arbor mushrooms, matsutake mushrooms, synthetic bacteria, Taiwan fungi, and pine mushrooms, because they grow in pine forests and their buds are like Antler got its name. Matsutake is rich in nutritional value and contains a variety of biologically active substances. It is a rare medicinal mushroom and is known as the "king of bacteria". However, due to the special biological and commercial value of matsutake, it has been commercially collected maliciously for many years, so that the number of this precious species of matsutake has decreased year by year, the distribution has shrunk significantly, and it is in danger of extinction. Because...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L31/00A23L5/00C12N1/14C12R1/645
Inventor 周关健
Owner 广东日可威食品原料有限公司
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