Method for removing bitter taste of hericium erinaceus

A technology of Hericium erinaceus and bitterness, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients containing natural extracts, etc. It can solve the problems of affecting taste and loss of active nutrients, and achieve nutrition retention The effect of active ingredients

Inactive Publication Date: 2019-03-05
刘虎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for removing the bitterness of Hericium erinaceus, overcomes the defects that the active nutritional components in Hericium erinaceus are lost and affects the taste caused by the existing method for removing bitterness of Hericium erinaceus, and provides a method that can fully retain Hericium erinaceus Active nutrient components, and can inhibit the method of removing the bitterness of Hericium erinaceus from the dissolution of bitter substances in Hericium erinaceus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: a kind of method of removing Hericium erinaceus bitterness, comprises the following steps:

[0014] (1) Hericium erinaceus pretreatment: take by weighing 2000g fresh Hericium erinaceus, remove its stipe earlier, clean up;

[0015] (2) Preparation of bamboo leaf extract: select 1000g of fresh bamboo leaves that were born in the current year, slice them, and control the size at 5-8cm, add 10L of hot water for hot water extraction, the temperature of the hot water is controlled at 70°C, Extract for 8 hours, add 10% ethanol when the temperature of the solution drops to 26-30°C, shake for 30 minutes and filter to obtain 11.2L of filtrate, which is the bamboo leaf extract;

[0016] (3) Soak Hericium erinaceus in the bamboo leaf extract solution: Add 2000g Hericium erinaceus into 11.2L bamboo leaf extract solution, control the room temperature at 8°C, soak for 6 hours, and shake it every 30 minutes during the period;

[0017] (4) Activated carbon selects to sepa...

Embodiment 2

[0019] Embodiment 2: a kind of method of removing the bitter taste of Hericium erinaceus comprises the following steps:

[0020] (1) Hericium erinaceus pretreatment: select 2000g Hericium erinaceus dry product, first remove its stipe, soak in normal temperature water for about 2h for later use;

[0021] (2) Preparation of bamboo leaf extract: select 1000g of fresh bamboo leaves that were born in the current year, slice them, and control the size at 5-8cm, add 10L of hot water for hot water extraction, the temperature of the hot water is controlled at 80°C, Extract for 10 hours, add 10% ethanol when the temperature of the solution drops to 26-30°C, shake for 30 minutes and filter to obtain 11L of filtrate, which is the bamboo leaf extract;

[0022] (3) Soak Hericium erinaceus in the bamboo leaf extract solution: Add 2000g Hericium erinaceus into 11L bamboo leaf extract solution, control the room temperature at 7°C, soak for 8 hours, and shake once every 30 minutes;

[0023] (4...

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Abstract

The invention discloses a method for removing bitter taste of hericium erinaceus, and relates to the technical field of an edible mushroom processing method. The method comprises the steps of pretreating the hericium erinaceus, preparing a phyllostachys nigra leaf leaching solution, soaking the hericium erinaceus in the phyllostachys nigra leaf leaching solution, performing selective separation onbitter taste with activated carbon, performing filtration and the like. According to the method disclosed by the invention, substances of natural phenol-property components, amino acids, organic acid, carbohydrate and the like, extracted from the phyllostachys nigra leaf leaching solution, are used for restraining the intensity of bitter taste of plant balsam in the hericium erinaceus, and through combination of selective separation effect of powdered activated carbon, bitter peptide is further adsorbed, so that dissolving out of bitter substances in the hericium erinaceus is effectively restrained, and besides, the bitter substances dissolving out can be removed; and nutrient active components of the hericium erinaceus are sufficiently reserved.

Description

technical field [0001] The invention relates to the technical field of edible mushroom processing methods, in particular to a method for removing the bitterness of Hericium erinaceus. Background technique [0002] Hericium erinaceus, also known as Hericium erinaceus, monkey mushroom, Hericium erinaceus, Hericium erinaceus, is a traditional Chinese dish with tender meat, fragrant taste, and delicious taste. It is one of the four famous dishes "hericium, bear's paw, sea cucumber and shark's fin". It is known as "mountain delicacy of monkey head and seafood shark's fin". According to "Compendium of Materia Medica", Hericium erinaceus is flat in nature, sweet in taste, has the function of "benefiting the five internal organs and helping digestion", and has good curative effects on stomach, duodenal ulcer, and chronic gastritis. What is more striking is that in recent years it has been found that Hericium erinaceus also has anti-cancer effects. The polypeptides and metabolites H...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/20
CPCA23L31/00A23L5/27A23L5/273A23V2002/00A23V2200/16A23V2200/14A23V2250/1576A23V2250/21A23V2300/14
Inventor 刘虎
Owner 刘虎
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