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Preparation method of instant umami mushroom soup powder

A mushroom soup and instant technology, applied in the field of edible mushrooms, to achieve the effect of rich nutrition, short enzymatic hydrolysis time and sufficient release

Pending Publication Date: 2019-08-09
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above soup is stewed at high temperature, it still needs to cook the soup for a long time before it can taste

Method used

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  • Preparation method of instant umami mushroom soup powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of fresh instant bacteria soup powder

[0033] (1) Preparation of shiitake mushroom stock solution: crush dried shiitake mushrooms through a 40-mesh sieve, add 1g of dried shiitake mushroom powder to 10ml of water to make a shiitake mushroom stock solution for later use;

[0034] (2) Enzymolysis: adjust the pH of the mushroom stock solution to 5.5 with hydrochloric acid at a concentration of 1.00mol / L, add 0.45% of cellulase and 0.25% of flavor protease for enzymolysis, and the enzymolysis temperature is 52°C. Enzymolysis for 82 minutes to obtain enzymolysis solution;

[0035] (3) Enzyme inactivation centrifugation: heat the enzymolysis solution at 92.5°C for 12.5 minutes to inactivate the enzyme, then centrifuge at 4500r / min for 12.5 minutes, and take the supernatant for later use;

[0036] (4) High-temperature reaction: Mix the supernatant with xylose, glucose, and L-cysteine ​​at a mass ratio of 100:5:6.5:2.5, adjust the pH to 7.8, and react at 102°C for 80 m...

Embodiment 2

[0042] A kind of fresh instant bacteria soup powder

[0043] (1) Preparation of shiitake mushroom stock solution: crush dried shiitake mushrooms through a 40-mesh sieve, add 1g of dried shiitake mushroom powder to 10ml of water to make a shiitake mushroom stock solution for later use;

[0044] (2) Enzymolysis: Adjust the pH of the mushroom stock solution to 5.5 with hydrochloric acid at a concentration of 1.00 mol / L, add 0.3% of cellulase and 0.2% of flavor protease for enzymolysis, and the enzymatic hydrolysis temperature is 50°C. The enzymolysis time is 75min, and the enzymolysis solution is obtained;

[0045] (3) Enzyme inactivation centrifugation: heat the enzymolysis solution at 90°C for 10 minutes to inactivate the enzyme, then centrifuge at 4500r / min for 10 minutes, and take the supernatant for later use;

[0046] (4) High-temperature reaction: Mix the supernatant with xylose, glucose, and L-cysteine ​​at a mass ratio of 100:4:5:2, adjust the pH to 7.8, and react at 10...

Embodiment 3

[0052] A kind of fresh instant bacteria soup powder

[0053] (1) Preparation of shiitake mushroom stock solution: crush dried shiitake mushrooms through a 40-mesh sieve, add 1g of dried shiitake mushroom powder to 10ml of water to make a shiitake mushroom stock solution for later use;

[0054] (2) Enzymolysis: Adjust the pH of the mushroom stock solution to 5.5 with hydrochloric acid at a concentration of 1.00 mol / L, add 0.6% of cellulase and 0.3% of flavor protease for enzymolysis, and the enzymatic hydrolysis temperature is 55°C. The enzymolysis time is 90min, and the enzymolysis solution is obtained;

[0055] (3) Enzyme inactivation centrifugation: heat the enzymolysis solution at 95°C for 15 minutes to inactivate the enzyme, then centrifuge at 4500r / min for 15 minutes, and take the supernatant for later use;

[0056] (4) High-temperature reaction: Mix the supernatant with xylose, glucose, and L-cysteine ​​at a mass ratio of 100:6:8:3, adjust the pH to 7.8, and react at 10...

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Abstract

The invention discloses a preparation method of instant umami mushroom soup powder. The instant umami mushroom soup powder is prepared by mixing 100 parts of original mushroom soup powder, 2 parts ofwhite granulated sugar, 6 parts of salt, 3 parts of sodium glutamate, 1 part of pepper and 10 parts of maltodextrin, wherein the original mushroom soup powder is prepared through enzymolysis, enzyme deactivation, centrifugation, high-temperature reaction, vacuum concentration and spray drying of mushroom soup powder stock. According to the mushroom soup powder prepared by using the method, a composite enzymatic hydrolysis way is adopted, umami substances in mushroom are fully released, the content of delicious amino acid is high, and the umami and the quality of mushroom soup are improved. Inthe combination of the synergistic effect of the Maillard reaction, the umami and the fragrance of the mushroom soup powder are improved, the flavor, the taste and nutritional ingredients of mushroomare reserved, and macromolecular substances are decomposed into micromolecular delicious polypeptide, amino acids, carbon-based compounds and the like, so that the instant umami mushroom soup powder is easily adsorbed by the human body; the instant mushroom soup powder is convenient to use and timely, convenience is brought to use, and the nutrition is rich.

Description

technical field [0001] The invention relates to the technical field of edible fungi, in particular to a method for preparing fresh-enhancing instant bacterial soup powder and fresh-enhancing instant bacterial soup powder prepared by the preparation method. Background technique [0002] Wild edible fungi are delicious and contain fat, protein, carbohydrates, crude fiber, a variety of minerals and vitamins. Regular consumption of fungi can help improve health and prevent diseases, especially mushroom soup, which has always been a health-preserving First choice, mushroom soup uses edible fungus as the main raw material, mixes it with various auxiliary seasonings and then boils it with water. The nutritional value in other ingredients cannot be maximized. [0003] Convenience soups are popular among consumers because of their convenience and quickness. However, most of the instant soups currently on the market are unhealthy foods with high fat, high calories, and high salt. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L33/00
CPCA23L23/10A23L33/00
Inventor 赵志峰刘昊义代丹蒋茜刘亚娟
Owner SICHUAN UNIV
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