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Functional edible mushroom seasoning powder and preparation method thereof
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A technology of edible fungus and seasoning powder, which is applied in the direction of food ingredients as taste improvers, applications, food science, etc., to achieve the effects of easy use, rich nutrients, and long shelf life
Inactive Publication Date: 2019-11-15
ZHEJIANG UNIV OF TECH
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[0003] The common commercially available hazel mushrooms, yellow boletus, black boletus, black fungus, black truffle, matsutake, tea treemushroom, and oystermushroom can be collectively referred to as edible fungi, because of their good flavor and rich nutritional value appear in the consumption On the daily dining table of consumers, they are made into delicacies in various ways, but the types of edible fungi eaten in different regions are quite different, and some edible fungi with high use value rarely appear in the field of vision of consumers Among them, there are very few edible mushroom seasoning powders used in daily cooking
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Embodiment 1
[0042] One, the preparation of white fungus extract
[0043] 1. Take the dried tremella fruiting body, pulverize it with a pulverizer, and pass through a 40-mesh sieve;
[0044] ② Add 10 times the volume of distilled water for ultrasonication, the ultrasonic power is 400W, and the ultrasonic time is 30min;
[0045] ③ Extract in boiling water for 2 hours, then centrifuge (8000rpm / min, 10min) after cooling, and collect the supernatant;
[0046] ④Concentrate under reduced pressure at 50°C to an appropriate volume, freeze-dry after pre-freezing for 5 hours, take it out and grind it into powder to obtain Tremella extract.
[0047] 2. Preparation of functional edible mushroom seasoning powder
[0048] Composition of raw materials in the following parts by weight: 10 parts of hazel mushroom, 10 parts of tea tree mushroom, 3 parts of yellow boletus, 3 parts of black boletus, 5 parts of oyster mushroom, 5 parts of poria cocos, 1 part of tiger's palm fungus, and bamboo fungus 2 parts...
Embodiment 2
[0064] One, the preparation of white fungus extract
[0065] 1. Take the dried tremella fruiting body, pulverize it with a pulverizer, and pass through a 40-mesh sieve;
[0066] ②Add 10 times the volume of distilled water for ultrasonication, the ultrasonic power is 400W, and the ultrasonic time is 60min;
[0067] ③Extract in boiling water for 2 hours, then centrifuge (1000rpm / min, 10min) after cooling, and collect the supernatant;
[0068] ④Concentrate under reduced pressure at 50°C to an appropriate volume, freeze-dry after pre-freezing for 6 hours, take it out, and grind it into powder to obtain the white fungus extract.
[0069] 2. Preparation of functional edible mushroom seasoning powder
[0070] Composition of raw materials in the following parts by weight: 12 parts of hazel mushroom, 12 parts of tea tree mushroom, 2 parts of yellow boletus, 2 parts of black boletus, 4 parts of oyster mushroom, 4 parts of poria cocos, 1 part of tiger palm, and bamboo fungus 2 parts, ...
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Abstract
The invention discloses functional edible mushroomseasoningpowder and a preparation method thereof. The functional edible mushroomseasoningpowder consists of the following raw material componentsin parts by weight of 5-12 parts of armillaria mellea, 2-5 parts of butter mushrooms, 2-5 parts of boletus aereus, 5-12 parts of agrocybe cylindracea, 2-6 parts of oyster mushrooms, 4-6 parts of poriacocos, 0.5-2 parts of sarcodon imbricatus, 2-4 parts of bamboo fungi, 0.5-2 parts of chanterelle, 0.5-4 parts of black fungi, 1-2 parts of golden fungi, 0.5-2 parts of cordyceps militaris, 0.5-2 parts of tricholomamatsutake, 0.5-2 parts of morchella esculenta, 2-5 parts of a white fungus extract and 20-30 parts of functional oligosaccharide. Seasoningpowder products being rich in palatable taste, unique in flavor, high in nutrient value of products and high in eating efficacy can be obtained, and the products are good in eating mouth feel and long in quality guarantee period.
Description
technical field [0001] The invention relates to the technical field of condiment processing, in particular to a functional edible fungusseasoning powder and a preparation method thereof. Background technique [0002] The first generation of condiments is monosodium glutamate represented by monosodium glutamate, and its main component, sodium glutamate, is extracted from grain fermentation or synthesized industrially. The second-generation condiment added 5'sodium inosinate and 5'sodium guanylate (I+G) on the basis of the first generation to become a nucleotide seasoning, that is, "super fresh monosodium glutamate". The third-generation seasoning is a compound seasoning represented by chicken essence, that is, adding animal tissue extract or hydrolyzed protein and other flavor-enhancing substances on the basis of the previous two generations. With the upgrading of the concept of mass consumption, consumers have changed from simply pursuing the enjoyment of taste to paying m...
Claims
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