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Agrocybe cylindracea and shiitake mushroom stem submicron powder fermented seasoning and production method thereof

A technology of shiitake mushroom stalk and tea tree mushroom, which is applied in the direction of food science, etc., can solve the problems of high crude fiber content, difficulty in digestion and absorption, waste of shiitake mushroom stalk, etc., and achieve the effect of simple production process, outstanding sauce flavor, and improved dissolution rate

Inactive Publication Date: 2019-03-01
JIANGXI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Shiitake stalks account for 1 / 4~1 / 3 of the dry weight of the fruiting body, and the nutritional value is basically the same as that of shiitake mushrooms, but the content of crude fiber is high, tough and difficult to chew, and the taste is not good. It is difficult for the human body to digest and absorb if eaten directly.
Therefore, when shiitake mushrooms are processed and eaten, the stalks are often cut off, and a large amount of shiitake stalks are discarded.

Method used

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  • Agrocybe cylindracea and shiitake mushroom stem submicron powder fermented seasoning and production method thereof
  • Agrocybe cylindracea and shiitake mushroom stem submicron powder fermented seasoning and production method thereof
  • Agrocybe cylindracea and shiitake mushroom stem submicron powder fermented seasoning and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] The tea tree mushroom and shiitake stalk superfine powder fermented seasoning is composed of the following raw materials in parts by weight: 2 parts of tea tree mushroom, 2 parts of shiitake stalk, 8 parts of glutinous rice, 1 part of salt, 15 parts of water, and 0.02 part of aspergillus oryzae koji essence.

[0022] The number of Aspergillus oryzae spores in the Aspergillus oryzae koji essence is more than or equal to 10 9 pcs / g.

[0023] A kind of fermented seasoning of tea tree mushroom shiitake stalk superfine powder according to the present invention, its production method is:

[0024] (1) Select non-deteriorated tea tree mushrooms, remove impurities, wash them, and then process them at 100°C for 30 seconds to blanch and sterilize them, then dry them until the water content is ≤5%, and primary crush them through an 80-mesh sieve to obtain tea tree mushroom powder. Then pulverized by an ultrafine pulverizer to obtain superfine powder of tea tree mushroom, with a pa...

Embodiment 2

[0029] A tea tree mushroom and shiitake stalk superfine powder fermented seasoning is composed of the following raw materials in parts by weight: 4 parts of tea tree mushroom, 4 parts of shiitake stalk, 8 parts of glutinous rice, 3 parts of salt, 18 parts of water, and 0.08 part of aspergillus oryzae koji essence;

[0030] The number of Aspergillus oryzae spores in the Aspergillus oryzae koji essence is more than or equal to 10 9 pcs / g.

[0031] A kind of fermented seasoning of tea tree mushroom shiitake stalk superfine powder according to the present invention, its production method is:

[0032] (1) Select non-deteriorated tea tree mushrooms, remove impurities, wash them, and then process them at 100°C for 45 seconds for blanching and sterilization, then dry them until the water content is ≤5%, and primary crush them through an 80-mesh sieve to obtain tea tree mushroom powder. Then pulverized by an ultrafine pulverizer to obtain superfine powder of tea tree mushroom, with a ...

Embodiment 3

[0037] A tea tree mushroom and shiitake stalk superfine powder fermented seasoning is composed of the following raw materials in parts by weight: 8 parts of tea tree mushroom, 8 parts of shiitake stalk, 8 parts of glutinous rice, 4 parts of salt, 25 parts of water, and 0.15 part of aspergillus oryzae koji essence;

[0038] The number of Aspergillus oryzae spores in the Aspergillus oryzae koji essence is more than or equal to 10 9 pcs / g.

[0039] A kind of fermented seasoning of tea tree mushroom shiitake stalk superfine powder according to the present invention, its production method is:

[0040] (1) Select non-deteriorated tea tree mushrooms, remove impurities, wash them, and then process them at 100°C for 60 seconds to blanch and sterilize them, then dry them until the water content is ≤5%, and primary crush them through an 80-mesh sieve to get tea tree mushroom powder. Then pulverized by an ultrafine pulverizer to obtain superfine powder of tea tree mushroom, with a partic...

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Abstract

The invention relates to agrocybe cylindracea and shiitake mushroom stem submicron powder fermented seasoning and a production method thereof, and belongs to the technical field of processing of edible mushrooms. The fermented seasoning consists of the following raw materials in parts by weight: 2-10 parts of agrocybe cylindracea, 2-10 parts of shiitake mushroom stems, 5-10 parts of polished glutinous rice, 1-4 parts of table salt, 10-30 parts of water and 0.02-0.15 part of aspergillus oryzae koji essence. The seasoning has nutrient components, palatable taste components, fragrance componentsand fermentation degradation components of the agrocybe cylindracea and shiitake mushrooms, is outstanding in mushroom fragrance and paste fragrance, facilitates digestion and absorption, is convenient to use, and is natural healthy edible mushroom fermented seasoning.

Description

technical field [0001] The invention relates to the technical field of edible fungus processing, in particular to a superfine powder fermented seasoning of tea tree mushroom and shiitake stalk and a production method thereof. Background technique [0002] Tea tree mushroom is a high-protein, low-fat toadstool with high edible value and medicinal value. It is favored by more and more people because of its delicious taste, strong smell, and crispy cover. The market welcomes. The protein content of the fruiting body of tea tree mushroom accounts for 27.5% to 34.1% of the dry weight, and also contains free amino acids, which give the tea tree mushroom a strong umami taste. Tea tree mushroom contains a variety of volatile aroma substances, including esters, alcohols, aldehydes, carbonyl compounds, organic acids, etc. [0003] Tea tree mushroom products are mainly dried mushrooms, supplemented by fresh ones. Using tea tree mushroom as raw material, it can process instant tea tr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L33/00
CPCA23L27/24A23L33/00
Inventor 黄占旺郝竞霄石褔磊
Owner JIANGXI AGRICULTURAL UNIVERSITY
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