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Debitterized edible mushroom enzymolysis liquid and preparation method thereof

A technology of edible fungus enzymatic hydrolysis solution and edible fungus enzyme, which is applied in the field of food deep processing, can solve the problems of insufficient release of taste substances and low quality, and achieve obvious debitterness effect, rich flavor and good sensory evaluation

Inactive Publication Date: 2019-03-19
KUNMING INST OF EDIBLE FUNGI CHINA NAT SUPPLY & MARKETING GENERAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, edible mushroom seasoning products are gradually increasing in the market in our country, but the taste substances of most products have not been fully released, and the quality is not high

Method used

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Examples

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Comparison scheme
Effect test

preparation example Construction

[0016] The preparation method of the enzymatic hydrolyzate of debittering edible fungus described in the present invention comprises the steps of pretreatment, enzymolysis, enzyme inactivation, centrifugation and debitterness, specifically comprising:

[0017] A. Pretreatment: remove impurities, wash, dry, coarsely pulverize and ultrafine pulverize the edible fungi to obtain the edible fungus fine powder a;

[0018] B. Enzyme hydrolysis: add water 10-200 times the mass of edible fungi superfine powder a to the edible fungus superfine powder a, adjust the pH value to 5.0-7.0, and then add edible fungus superfine powder a 1 / 19-1 / 21 times the mass protease, enzymolysis to obtain enzymatic solution b;

[0019] C. Enzyme elimination: the enzymatic solution b is inactivated to obtain the feed liquid c;

[0020] D. Centrifugation: Centrifuge the material liquid c to obtain the supernatant liquid d;

[0021] E. Debittering: The supernatant d was adsorbed by activated carbon and embe...

Embodiment 1

[0033] The preparation of black boletus enzymatic hydrolyzate and its debittering are carried out as follows:

[0034] (1) Pretreatment

[0035] Remove impurities, wash, slice and dry the fresh black boletus for later use.

[0036] (2) Superfine grinding

[0037] The dried black boletus is ultrafinely pulverized.

[0038] (3) Enzymolysis

[0039] Add the superfine powder of black boletus into ultrapure water at a material-to-liquid ratio of 1:20, mix well, adjust the pH to 6.50, add neutral protease and papain at a ratio of 4:1, and enzymolyze it in a water bath at 50°C for 180 minutes.

[0040] (4) Enzyme inactivation

[0041] After the enzymatic hydrolysis, the enzyme was inactivated in a boiling water bath for 10 min.

[0042] (5) centrifugal

[0043] The enzymatic hydrolyzate after deactivation was cooled to normal temperature and then centrifuged at a rotation speed of 4000r / min for 20min, and the supernatant was taken.

[0044] (6) Activated carbon adsorption

[...

Embodiment 2

[0049] The preparation of red milk bovine liver enzymatic hydrolyzate and its debittering are carried out according to the following steps:

[0050] (1) Pretreatment

[0051] The fresh red milk beef liver is cleaned, cleaned and dried for later use.

[0052] (2) Coarse crushing

[0053] The dried red milk beef liver is coarsely crushed with a pulverizer.

[0054] (3) Superfine grinding

[0055] The coarsely pulverized red milk bovine liver powder is superfinely pulverized.

[0056] (4) Enzymolysis

[0057] Add the superfine powder of red milk bovine liver into ultrapure water at a material-to-liquid ratio of 1:20, mix well, adjust the pH to 6.50, add neutral protease and papain at a ratio of 4:1, and enzymolyze it in a water bath at 50°C for 240 minutes.

[0058] (5) Enzyme inactivation

[0059] After the enzymatic hydrolysis, the enzyme was inactivated in a boiling water bath for 10 min.

[0060] (6) centrifugal

[0061] The enzymatic hydrolyzate after deactivation wa...

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PUM

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Abstract

The invention discloses debitterized edible mushroom enzymolysis liquid and a preparation method thereof. The debitterized edible mushroom enzymolysis liquid is prepared from edible mushrooms throughthe steps of pre-treating, enzymolysis, enzyme inactivation, centrifuging and debitterizing; and the content of bitter peptide in the debitterized edible mushroom enzymolysis liquid is lower than 0.05percent. An activated carbon adsorption and beta-cyclodextrin embedding combined debitterizing method has a remarkable debitterizing effect on edible mushroom enzymolysis liquid. An edible mushroom enzymolysis liquid debitterizing technology is researched, the debitterizing effect is subjected to sensory analysis and the content retention rate of amino acid nitrogen and the retention rate of polysaccharides are determined, so that a technical base is provided for researching and developing edible mushroom condiments.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to an enzymatic hydrolyzate of debittering edible fungi and a preparation method thereof. Background technique [0002] The rich taste nucleotides and amino acids contained in edible fungi not only have a strong fresh flavor, but also are rich in nutrition and safe to eat. At present, edible fungus seasoning products are gradually increasing in the market in our country, but the taste substances of most products are not fully released, and the quality is not high. [0003] Edible fungi are nutritious, delicious, and contain a variety of free amino acids. Amino acids are important substances in human metabolism. They not only have physiological functions, but also are important taste substances. They play a very important role in the taste of edible fungi. Different Amino acids have different taste characteristics, such as aspartic acid and glutamic acid are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L5/20
CPCA23L5/273A23L27/10
Inventor 张微思曹晶晶毛玲邓雅元张沙沙
Owner KUNMING INST OF EDIBLE FUNGI CHINA NAT SUPPLY & MARKETING GENERAL COOP
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