Preparation method of edible mushroom seasoning

A technology for edible fungi and condiments, which is applied in the field of preparation of edible fungi condiments, can solve the problems of not effectively retaining the flavor substances of edible fungi, and achieve the effects of improving market applicability and economic value, high production capacity, and outstanding flavor

Inactive Publication Date: 2019-03-29
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, edible fungus seasonings are still mainly processed with simple seasonings and compound seasonings with edible fungi and their products, such as dried mushroom products, mushroom seasoning sauce, mushroom vinegar, mushroom monosodium glutamate, etc. The flavor substances of edible fungi are not effectively retained

Method used

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  • Preparation method of edible mushroom seasoning
  • Preparation method of edible mushroom seasoning
  • Preparation method of edible mushroom seasoning

Examples

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preparation example Construction

[0035] The method for preparing edible mushroom seasoning and batching provided by the invention comprises the following steps:

[0036] 1) After cleaning the edible fungus, crushing and enzymatic hydrolysis;

[0037] 2) Embedding and drying the semi-finished product obtained in step 1) to obtain the edible mushroom condiment and ingredients.

[0038] In the step 1) of the above method, aiming at the problems that the edible fungus is difficult to be crushed evenly, and the overheating of the dry crushing causes a large loss of flavor components, etc., the edible fungus homogeneous liquid is prepared by using high-density liquid grinding and other wet crushing techniques for homogenization;

[0039] In the crushing step, it should be ensured that the obtained homogeneous liquid has a uniform texture and no particles;

[0040] In the enzymolysis step, 6000U-30000U papain, 300U-1500U flavor protease, 400U-1200U cellulase, 500U-2500U xylanase were added per unit mass, and the mi...

Embodiment 1

[0051] The preparation method of mushroom condiment comprises steps:

[0052] S1. Raw material pretreatment: select fresh shiitake mushrooms that are mature, free from rot, pests and diseases, and mechanical damage, clean them, and dice them;

[0053] S2, wet pulverization: mix diced shiitake mushrooms with drinking water in a weight ratio of 4:1, use a beater, a colloid mill, and a homogenizer in turn to beat and homogenize to obtain a homogeneous liquid of shiitake mushrooms, which can Pass 150 mesh sieve;

[0054] S3. Enzymolysis: Add papain, flavor protease, cellulase, and xylanase to the mushroom homogeneous liquid, and treat at 300Mpa with ultra-high pressure for 5 minutes; under natural pH conditions, react at 55°C for 1 hour; the end of enzymolysis Finally, passivate at 95°C for 15 minutes to obtain an enzymatic hydrolysis solution; the amount of papain added is 30000U / g 香菇均质液 , the added amount of flavor enzyme is 1500U / g 香菇均质液 , the amount of cellulase added is 80...

Embodiment 2

[0062] The preparation method of tea tree mushroom condiment comprises steps:

[0063] S1. Raw material pretreatment: select dry tea tree mushrooms that are clean, without mechanical damage, and whose moisture content meets the national standard, and chop them up after rehydration;

[0064] S2. Wet pulverization: Mix tea tree mushroom and drinking water in a weight ratio of 9:1, use a wall breaking machine, a colloid mill, and a homogenizer in sequence for beating and homogenizing to obtain a tea tree mushroom homogeneous liquid, and the homogenization Liquid can pass through 100 mesh sieve;

[0065] S3, enzymatic hydrolysis: add 6000U papain, 3000U flavor protease, 1200U cellulase, 2500U xylanase to each gram of tea tree mushroom homogeneous liquid obtained in step S2, and ultrasonically treat for 30min under 50w power; under natural pH conditions , reacted at 45°C for 4h; after the enzymolysis, passivated at 90°C for 15min to obtain the enzymolysis solution;

[0066] S4. E...

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Abstract

The invention discloses a preparation method of an edible mushroom seasoning. The method comprises the following steps: S1, cutting of edible mushroom to form dices; S2, addition of water to the obtained edible mushroom, and crushing for obtaining a homogenate, wherein the homogenate can go through a 100-200 mesh sieve; S3, addition of one or more of papain, flavourzyme, cellulase and xylanase tothe homogenate to the homogenate, physical field processing, enzymatic hydrolysis, and passivation for obtaining an enzymatic hydrolysate; S4, addition of the enzymatic hydrolysate into a wall material solution to carry out embedding; and S5, drying for obtaining the seasoning. The preparation method makes flavor substances in the edible mushroom effectively reserved and fully released, develops the edible mushroom seasoning and ingredients with protruding flavor characteristics, ensures the quality of the edible mushroom seasoning and ingredients, establishes a high-efficiency and energy-saving production way, and meets the demands of consumers for all-natural healthy seasoning and the important direction of fine advanced processing of modern edible mushrooms.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of edible mushroom seasoning. Background technique [0002] The history of human picking edible mushrooms can be traced back to thousands of years ago, and there are about 2,000 edible mushrooms currently available. Edible fungi are a wonderful gift from nature. They are rich in nutrition, contain a large amount of high-quality protein, essential amino acids, various physiologically active substances and trace elements, and because of their delicious taste and unique flavor, edible fungi are not only a nutritious and delicious food on the table. Dishes are also important condiments. [0003] The flavor of edible fungi is composed of taste and aroma. The taste mainly depends on amino acids and nucleotides such as glutamic acid, glycine, 5'-guanylic acid contained in edible fungi. Glutamic acid shows a strong umami taste, especially after...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L5/30A23L3/3562A23L3/3472A23P10/30
CPCA23L3/3472A23L3/3562A23V2002/00A23L5/30A23L5/32A23L27/10A23P10/30A23V2200/16
Inventor 陈冬郝天舒林松毅姜鹏飞林酝
Owner DALIAN POLYTECHNIC UNIVERSITY
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