Preparation method of shii-take stem modified processed flavor agent

The technology of shiitake stalk and umami agent is applied in the directions of protein food processing, food science, protein food ingredients, etc., and can solve the problems of color and bad smell improvement without residue, difficult dissolution of intracellular substances, and high fiber content of shiitake stalk. Achieve the effect of realizing high-value utilization, simple preparation method and equipment, and increasing added value

Inactive Publication Date: 2019-08-20
TIANJIN FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, only the stem of the mushroom is fermented and then enzymatically hydrolyzed. Because the fiber content of the stem of the mushroom is high, the cell wall is thick, and the intracellular substances are not easy to dissolve, the active ingredients in the stem of the mushroom are mostly wrapped by the cell wall mainly composed of cellulose hard to release
In addition, the prior art does not improve the color and bad smell of the residue after the mushroom stalk is extracted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method for modified and processed flavoring agent of shiitake mushrooms, comprising the following steps:

[0033] (1), microwave drying: dry the dried shiitake stalks with a moisture content of 8% through microwave drying, set the microwave power to 480W and the microwave time to 3min during the microwave drying process;

[0034] (2), crushing: the dried shiitake stalk is crushed to 60 mesh shiitake stalk particles with a pulverizer;

[0035] (3) Moisturizing: moisten the mushroom stalk granules until the water content is 75%;

[0036] (4), extrusion spraying: feed the shiitake stalk particles in the step (3) into the extruder cylinder with twin-screw, set the extruder screw diameter 4mm, extrusion temperature 160 ° C, rotating speed 150 (r / min), make mushroom handle powder;

[0037] (5) Primary enzymatic hydrolysis: Add the mushroom stalk powder to the primary enzymatic hydrolysis solution at a material-to-liquid ratio of 1:3, and perform enzymatic hyd...

Embodiment 2

[0043] A preparation method for modified and processed flavoring agent of shiitake mushrooms, comprising the following steps:

[0044] (1), microwave drying: the dried shiitake stalks cleaned by microwaves are dried to make the water content less than 10%, and the microwave power is set to 480W and the microwave time is 3min during the microwave drying process;

[0045] (2), crushing: the dried shiitake stalk is crushed to 70 mesh shiitake stalk particles with a pulverizer;

[0046] (3) Moisturizing: moisten the mushroom stalk granules until the water content is 80%;

[0047] (4), extrusion spraying: feed the shiitake stalk granules in step (3) into the extruder cylinder with twin-screw, set extruder screw diameter 5mm, extrusion temperature 170 ℃, rotating speed 180 (r / min), make mushroom handle powder;

[0048] (5) Primary enzymatic hydrolysis: Add the mushroom stalk powder to the primary enzymatic hydrolysis solution at a material-to-liquid ratio of 1:3, and perform enzy...

Embodiment 3

[0054] A preparation method for modified and processed flavoring agent of shiitake mushrooms, comprising the following steps:

[0055] (1), microwave drying: the dried shiitake stalks cleaned by microwaves are dried to make the water content less than 10%, and the microwave power is set to 480W and the microwave time is 3min during the microwave drying process;

[0056] (2), crushing: the dried shiitake stalk is crushed to 80 mesh shiitake stalk particles with a pulverizer;

[0057] (3), moisten water: moisten the granules of shiitake mushroom stalks until the water content is 85%;

[0058] (4), extrusion spraying: feed the shiitake stalk particles in the step (3) into the extruder cylinder with twin-screw, set the extruder screw diameter 6mm, extrusion temperature 180 ° C, rotating speed 200 (r / min), make mushroom handle powder;

[0059] (5) Primary enzymatic hydrolysis: Add the mushroom stalk powder to the primary enzymatic hydrolysis solution at a material-to-liquid rati...

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PUM

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Abstract

The present invention creatively provides a preparation method of a shii-take stem modified processed flavor agent. The preparation method of the flavor agent comprises the following steps: microwavedrying, crushing, extruding and spraying, primary enzymatic hydrolyzing, enzyme inactivating, secondary enzymatic hydrolyzing, flash concentrating and spray-drying. The preparation method has the following advantages and positive effects: a variety of modern high-tech food processing technologies extract key active ingredients, develop deep processed products, improve added value of the shii-takestem products, effectively extend an industrial chain of the shii-take stems, and realize high-value utilization of the shii-take stems. The obtained flavor agent is rich in amino acids, small peptides, trace elements, minerals, polysaccharides and many other flavoring substances and nutrients in various shii-take, and has characteristics of being simple in the preparation method, use devices, etc.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing a modified and processed umami flavor agent of shiitake mushrooms. Background technique [0002] Shiitake stipe is a by-product of the harvesting process of shiitake mushrooms. It has a large output and is cheap. It is often used in processing shiitake mushroom sauce and feed, with low added value. Except that the fiber content of shiitake stalks is significantly higher than that of shiitake mushroom caps, other nutritional components are only slightly lower than that of shiitake mushroom caps, so it is of great practical significance to further process and comprehensively utilize shiitake mushroom stalks. Taste nucleotides are the main umami substances in the stipe of Lentinus edodes, and the content of guanylic acid is the most abundant. The active ingredients in the mushroom stalk are mostly wrapped by the cell wall mainly composed of cellulose, so it is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34A23L27/20
CPCA23J3/34A23L27/20
Inventor 王琦张立娟佟永薇王玥玮
Owner TIANJIN FOOD RES INST
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