Preparation method of dairy edible fungus and dairy edible fungus
A technology for the fermentation of edible fungi and lactic acid bacteria, applied in the fields of application, food freezing, food science, etc., can solve the problems of large nutrient loss, poor water solubility, backward nutritional advantages, etc., to maintain the original nutrients, reduce the loss of nutrients, improve The effect of health function
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[0041] A preparation method of dairy edible fungus, comprising the following steps:
[0042] (a) ripening and keeping the brittleness of the stipe of the edible mushroom, and then mixing it with the konjac flour solution for tempering treatment;
[0043] Preferably, the vacuum degree of the brittleness-preserving treatment is 0.003-0.006 MPa, more preferably 0.004-0.005 MPa;
[0044] Typical but non-limiting examples of the vacuum degree of the embrittlement treatment are 0.006MPa, 0.005MPa, 0.004MPa or 0.003MPa.
[0045] (b) ripening the edible mushroom umbrella, beating, mixing with milk and performing homogenization treatment, adding lactic acid bacteria to ferment, and obtaining edible mushroom umbrella fermented milk;
[0046] Preferably, the pressure of the homogenization treatment is 110-130MPa, more preferably 115-120MPa;
[0047] Typical but non-limiting examples of pressure for homogenization are 110MPa, 112MPa, 115MPa, 120MPa, 125MPa or 130MPa.
[0048] (c) mixin...
Embodiment 1
[0101] A preparation method of dairy edible fungus, comprising the following steps:
[0102] (a) Take 5Kg of fresh shiitake mushrooms with uniform size, separate the stalk and the mushroom umbrella, take 1.4Kg of the edible part of the fresh edible mushroom stalk, and steam-cure it for 40s, then put the matured mushroom stalk into a vacuum tank for dehydration Pressure osmosis treatment, the vacuum degree is 0.005MPa, add 0.05% calcium chloride, soak for 30 minutes, drain the water, and repair it for later use;
[0103] Take konjac powder (mass fraction reaches 0.15%) and dissolve it in water at 85°C, add trimmed mushroom stalks, stir and infiltrate for 30 minutes, so that the konjac liquid can fully penetrate, and then cool to room temperature. Put it into a vacuum microwave drier for conditioning to form a loose porous structure. The microwave treatment conditions are: microwave power 12KW, vacuum degree 0.08Mpa, and treatment time 3min;
[0104] (b) Treat 3.5Kg mushroom um...
Embodiment 2
[0107] A preparation method of dairy edible fungus, comprising the following steps:
[0108] (a) Take 5Kg of fresh shiitake mushrooms with uniform size, separate the stalk and mushroom umbrella, take 1.45Kg of the edible part of the fresh edible mushroom stalk, and steam-cure it for 60s, then put the matured mushroom stalk into a vacuum tank for dehydration Pressure osmosis treatment, the vacuum degree is 0.005MPa, add 0.05% calcium chloride, soak for 30 minutes, drain the water, and repair it for later use;
[0109] Take konjac powder (mass fraction reaches 0.13%) and dissolve it in 85°C water, add trimmed mushroom stalks, stir and infiltrate for 30 minutes, so that the konjac liquid can fully penetrate, and then cool to room temperature. Put it into a vacuum microwave drier for conditioning to form a loose porous structure. The microwave treatment conditions are: microwave power 12KW, vacuum degree 0.06Mpa, treatment time 2min;
[0110] (b) Use steam to ripen 3.4Kg of mushr...
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