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Fermented mushroom micro powder and preparation technology thereof

A preparation process and micropowder technology are applied in the field of fermented shiitake mushroom micropowder and its preparation process, and can solve the problems of poor shape, unpleasant taste, and difficulty in marketing and sales of shiitake mushrooms.

Inactive Publication Date: 2018-07-03
西峡县锦澎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another 10% of shiitake mushrooms are listed as defective mushrooms due to their poor appearance, brokenness, and unpleasant taste. These two are collectively referred to as defective shiitake mushrooms, accounting for 35% of the total amount of shiitake mushrooms. These defective shiitake mushrooms are difficult to sell on the market , it is a pity to abandon it

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0020] A fermented shiitake mushroom micropowder and its preparation process are characterized in that it is prepared according to the following steps:

[0021] (1) Wash the fresh shiitake mushrooms purchased in the market, cool off the surface moisture, put the fresh shiitake mushrooms into the fermenter with the material and water in a weight ratio of 1:10-1:20, add probiotics, and cook at a temperature of 45- Ferment at 60°C, ferment for 4-6 hours, stir and heat to 60-80°C, crush the material in the fermenter by ultrasonic wave crushing equipment, stir and crush for 1-2 hours to form a slurry, pump it to the filter screen Preliminary filtration, the filter mesh number of the primary filtration is 55-65 mesh, the liquid after the primary filtration enters the fine filter, and then the extraction tank is opened to remove the slag so as to carry out the next production;

[0022] (2) The filter mesh of the fine filter is 80-120 mesh, and the filtered liquid is pumped into the f...

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Abstract

The invention relates to fermented mushroom micro powder and a preparation technology thereof. Fresh mushroom stems or leftovers are fermented and extracted, mushroom juice is extracted with hot water, extract liquor is subjected to multi-layer filtration by virtue of a primary filter, a fine filtering machine, a centrifugal machine, a duplex filter and a vibrating screen and then enters a concentrating tower, and low temperature vacuum instant concentration is carried out in the concentrating tower, so as to guarantee that flavor of mushroom is not destroyed, and taste of the mushroom juice is reserved to the utmost extent; and sterilizing concentrated liquid, adding dextrin, enabling the concentrated liquid to enter a drying tower and carrying out spray drying. Aroma, purity and finenessof the mushroom powder are relatively high, and active ingredients are preserved completely.

Description

technical field [0001] The invention relates to the production of shiitake mushroom powder, in particular to a fermented shiitake mushroom powder and a preparation process thereof. Background technique [0002] With the development of the food industry, ultrafine grinding, as a new high-tech food processing method, is widely used in food processing. [0003] The use of ultrafine pulverization technology enables the raw materials that could not be fully digested and absorbed or utilized to be reused, thus obtaining a variety of functional foods and new food production materials, increasing food varieties, and improving the utilization rate of natural biological resources. Generally, the pulverization process of ultrafine pulverization technology has little effect on the original nutritional components in the raw materials, and the prepared powder has good uniformity, and with the different degrees of fineness of the particles, it will affect the edible characteristics, functi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
CPCA23L31/00A23V2002/00A23V2250/208A23V2250/5114A23V2300/24A23V2300/10A23V2300/48
Inventor 杨文志
Owner 西峡县锦澎食品有限公司
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