Six-mushroom delicious seasoning composition and preparation method thereof

A technology of composition and compound enzyme preparation, which is applied in the field of condiments, can solve problems such as inability to achieve the effect of thick taste, rich mushroom flavor and full umami

Inactive Publication Date: 2019-08-20
NANYANG ZHANGZHONGJING SUPER KITCHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the prior art discloses that a part of soybean fermented by Bacillus natto has a special flavor of odor and sticky silk, which cannot be accepted by the public.
Or use two biological enzymatic hydrolysis, edible fungus cultivation, and Maillard reaction, which are complex processes that are difficult to control. Therefore, a simple process is developed, and the product has no other flavor-enhancing ingredients added from other sources, and has good flavor and nutrition. is very necessary

Method used

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Examples

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preparation example Construction

[0023] The invention provides a method for preparing a six-bacteria fresh seasoning composition, comprising:

[0024] A) the mushroom raw material is enzymatically hydrolyzed by a compound enzyme preparation, and filtered to obtain an enzymolyzed solution and a solid product;

[0025] B) fermenting the solid product, rice, bran and pea in the presence of complex strains, filtering to obtain a fermented liquid;

[0026] C) Mixing the dried enzymolysis solution, the dried fermentation solution and salt to obtain the six bacteria fresh seasoning composition.

[0027] The preparation method of the six-bacteria fresh seasoning composition provided by the invention first mixes mushroom raw materials with water, and enzymolyzes them with a compound enzyme preparation.

[0028] According to the present invention, the mushroom raw material is selected from six kinds of mushrooms, Agaricus bisporus, White jade mushroom, Crab-flavored mushroom, Flammulina velutipes, Pleurotus eryngii, S...

Embodiment 1

[0055] 1. Six kinds of shiitake mushrooms, bisporus mushrooms, white jade mushrooms, crab-flavored mushrooms, enoki mushrooms, and king oyster mushrooms; the mass ratio is: 80:5:5:5:5:5:5:1; a total of 300kg;

[0056] 2. Prepare low substrate concentration enzymolysis six bacteria raw material and water ratio is 1:15;

[0057] 3. The enzyme preparation used is cellulase, β-glucanase, pectinase, glycosidase, glucoamylase, protease, nuclease, the mass ratio is 1:0.05:0.05:0.05:1:2:0.5; The total amount added is 0.1% of the six bacteria raw materials;

[0058] 4. The condition of enzymolysis is natural pH, 40°C, enzymolysis for 15 hours; the enzymolysis solution is concentrated into a paste, and the specific gravity is 1.28 at 20°C;

[0059] 5. After enzymolysis, filter solid mushrooms and rice, peas, and bran to ferment according to the ratio of 10:5:5:6; the fermentation conditions are natural pH, temperature 25°C, and fermentation time 8 days;

[0060] 6. The inoculation str...

Embodiment 2

[0065] 1. Six kinds of shiitake mushrooms, Agaricus bisporus, Flammulina velutipes, Pleurotus eryngii, Straw mushrooms, and Boletus; 1:4; 300kg;

[0066] 3. The enzyme preparation used is cellulase, β-glucanase, pectinase, glycosidase, glucoamylase, protease, nuclease; the mass ratio is 1:0.5:0.5:0.5:2:3:1, the enzyme The total amount added is 5% of the six bacteria raw materials;

[0067] 4. The condition of enzymolysis is natural pH, 60°C, enzymolysis for 10 hours; the enzymolysis solution is concentrated into paste or spray-dried into powder;

[0068] 5. After enzymolysis, filter mushrooms, rice, peas, and bran to ferment according to the ratio of 30:20:10:20; the fermentation conditions are natural pH, temperature 30°C, and fermentation time 6 days;

[0069] 6. The inoculation strains are yeast and Brevibacterium T613, and the inoculation amount is 0.5% of yeast and 0.5% of Brevibacterium T613;

[0070] 7. After the fermentation is completed, heat at 60°C to autolyze th...

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PUM

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Abstract

The invention provides a preparation method of a six-mushroom delicious seasoning composition. The preparation method comprises the steps of performing enzymolysis on mushroom raw materials with a compound enzyme preparation, and performing filtering to obtain enzymatic hydrolysate and solid products; fermenting the solid products, rice, bran and peas under the condition that composite strains exist, and performing filtering to obtain fermentation liquid; and mixing dried enzymatic hydrolysate with dried fermentation liquid and table salt to obtain the six-mushroom delicious seasoning composition. The effects that six mushroom raw materials are adopted, macromolecules of cellulose, polysaccharide and the like in the mushrooms are hydrolyzed to micromolecule sugar with cellulases, beta-glucanase, pectinase, glycosidase and glucamylase, and protein, nucleic acid macromolecule, proteases and nucleases are released, are adopted, the six-mushroom zymolyte, fermentation products and salt areblended in different proportions, and different flavor, palatable taste and strong taste can be obtained. Through rich enzyme systems, through combination with fermentation, palatable taste components, amino acids, polypeptide palatable increment and strong taste increment components are generated. The finally-produced seasoning composition is rich in mushroom flavor, the palatable taste is plump, and the taste is strong and heavy.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a six-bacteria fresh seasoning composition and a preparation method thereof. Background technique [0002] With the great development of the material level, people's requirements for healthy food are constantly improving. Natural and fresh seasonings with zero additives have become the trend that people are pursuing. Edible mushrooms have the characteristics of delicious taste, high protein, high fiber, and low fat, and are very popular among people. However, the mushroom seasonings on the market are mushroom essence, mushroom soy sauce, shiitake mushroom soy sauce, etc., which are all made of some mushroom powder, added It is prepared by adding monosodium glutamate and disodium nucleotide nucleotides to increase freshness, adding meat ingredients to increase the taste, and supplemented with essence. [0003] And prior art discloses a part to have stink and sticky silk speci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L31/00A23L29/00
CPCA23L27/24A23L31/00A23L29/06A23L29/065A23V2002/00A23V2250/76
Inventor 朱新成马翠丽李长春
Owner NANYANG ZHANGZHONGJING SUPER KITCHEN
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