Biological enzymolysis mushroom extract and preparation method thereof

A technology of shiitake mushroom extract and shiitake mushroom extract liquid, applied in the field of biological enzymatic hydrolysis of shiitake mushroom extract and its preparation, can solve the problems that the enzymatic hydrolysis effect needs to be strengthened and improved, and achieve the effects of improving physical and chemical properties, mild conditions, and reducing energy consumption

Inactive Publication Date: 2018-12-11
广东江大和风香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, single-enzyme enzymatic hydrolysis or a few multi-enzyme enzymatic hydroly

Method used

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  • Biological enzymolysis mushroom extract and preparation method thereof
  • Biological enzymolysis mushroom extract and preparation method thereof

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preparation example Construction

[0037] Such as figure 1As shown, the preparation method of the biological enzymolysis shiitake mushroom extract provided by the embodiments of the present invention includes:

[0038] S101, raw material pretreatment: select 12-18 parts of shiitake mushroom powder and 120-180 parts of water in parts by weight, put the shiitake mushroom powder and water into the reaction kettle, and stir evenly to obtain the shiitake mushroom liquid;

[0039] S102, one-time enzymatic hydrolysis: add cellulase, pectinase, and compound enzymes to step (1), adjust the pH to 6-8, raise the temperature to 45-55°C, the reaction time is 2-3h, and then raise the temperature to 95°C ~100°C, keep it for 10-20 minutes to inactivate the enzyme, keep stirring during the enzymolysis and deactivation process, cool to room temperature after enzymolysis, and get the hydrolyzate;

[0040] S103, secondary enzymatic hydrolysis: add 5'-phosphodiesterase to step (2), adjust the pH to 4~5, raise the temperature to 50...

Embodiment 1

[0051] Each component of the shiitake mushroom liquid is composed of 12 parts by weight of shiitake mushroom powder and 120 parts of water; each component of the multi-enzyme enzymolysis shiitake mushroom extract is composed of 132 parts by weight of shiitake mushroom liquid, 0.4 part of cellulase, and 0.2 part of pectinase, Composed of 0.2 parts of protease H, 0.1 part of flavor protease, and 0.4 part of 5'-phosphodiesterase; wherein, protease H: flavor protease = 2:1; each component of shiitake mushroom extract is extracted by multi-enzyme enzymolysis shiitake mushroom 3000 parts of liquid, 15 parts of β-cyclodextrin, and 8 parts of edible salt. The preparation method of the biological enzymolysis shiitake mushroom extract comprises:

[0052] Step (1) raw material pretreatment: according to the above weight parts, put the shiitake mushroom powder and water into the reaction kettle, stir evenly to obtain the shiitake mushroom liquid;

[0053] Step (2) Primary enzymolysis: Ad...

Embodiment 2

[0058] Each component of shiitake mushroom liquid is composed of 18 parts by weight of shiitake mushroom powder and 180 parts of water; each component of multi-enzyme enzymolysis shiitake mushroom extract is composed of 198 parts by weight of shiitake mushroom liquid, 0.8 part of cellulase, and 0.4 part of pectinase, Composed of 0.6 parts of protease H, 0.3 parts of flavor protease, and 0.8 parts of 5'-phosphodiesterase; wherein, protease H: flavor protease = 2:1; each component of shiitake mushroom extract is extracted by multi-enzyme enzymolysis shiitake mushroom 3600 parts of liquid, 20 parts of β-cyclodextrin, and 10 parts of edible salt.

[0059] The preparation method of the biological enzymolysis shiitake mushroom extract comprises:

[0060] Step (1) raw material pretreatment: according to the above weight parts, put the shiitake mushroom powder and water into the reaction kettle, stir evenly to obtain the shiitake mushroom liquid;

[0061] Step (2) Primary enzymolysis...

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Abstract

The invention belongs to the technical field of mushroom deep processing, and discloses a biological enzymolysis mushroom extract and a preparation method thereof. The preparation method comprises thefollowing steps that raw materials are pretreated, enzyme deactivation is carried out, and after enzymolysis is carried out, cooling is carried out to reach the normal temperature so as to obtain hydrolysate; secondary enzymolysis is carried out, specifically, 5'-phosphodiesterase is added, the pH value is adjusted, heating is carried out to reach 50-60 DEG C, reaction is carried out for 1.5-2.5hours, heating is carried out to reach 95-100 DEG C, the temperature is kept for 10-20 minutes, enzyme deactivation is carried out, after enzymolysis is carried out, cooling is carried out to reach the normal temperature, filtering is carried out through a 60 to 80-mesh screen or centrifugal separation is carried out so as to obtain enzymatic hydrolysate; blending is carried out, specifically, a multi-enzyme enzymolysis mushroom extracting solution, beta-cyclodextrine and edible salt are uniformly mixed; and drying is carried out, specifically, spray drying is carried out on the mixed materials so as to obtain the mushroom extract. According to the mushroom extract and the preparation method thereof, a multi-enzyme enzymolysis technology is adopted to optimize extraction of mushroom flavouring materials, through multi-enzyme enzymolysis, the time can be saved, the energy consumption can be reduced, and the production efficiency can be improved; and the staged enzymolysis conditions aremild and are easy to control, and the obtained enzymatic hydrolysate contains rich amino acid, nucleotide, lentinan and other active ingredients.

Description

technical field [0001] The invention belongs to the technical field of shiitake mushroom deep processing, and in particular relates to a biological enzymolysis shiitake mushroom extract and a preparation method thereof. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: [0003] Lentinus edodes belongs to Basidiomycetes, Agaricaceae, Agaricaceae, Lentinus genus, also known as mushrooms, Xiangxin, winter mushrooms, flower mushrooms, etc. It is the second largest edible fungus in the world after Agaricus bisporus. "Queen of China" and "Best of Fungi" are delicious, rich in aroma, rich in nutrition, and have significant functions of food, tonic and medicine. According to research, shiitake mushrooms contain 54% carbohydrates, 19.9% ​​crude protein, 19.9% ​​crude fiber, 0.018% fat, minerals such as calcium and iron, and rich vitamins. Among them, crude protein contains 18 kinds of amino acids, including 8 kinds of ...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L29/00A23L29/30A23L27/60A23L27/20
CPCA23L27/20A23L27/60A23L29/06A23L29/35A23L31/00A23V2002/00
Inventor 任艳艳张慧慧曾婷婷郭俊贤李卫华
Owner 广东江大和风香精香料有限公司
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