Mushroom-highland barley bran sauce and preparation method thereof

A technology for highland barley bran and shiitake mushroom, which is applied in the field of shiitake mushroom and highland barley bran sauce and its preparation field, can solve the problems of poor flavor of sauce, general anti-oxidation effect of sauce, low content of highland barley powder, etc., so as to increase added value and improve anti-oxidation effect. , the effect of extending the industrial chain

Pending Publication Date: 2020-09-01
JILIN AGRI SCI & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the disadvantages existing in the prior art, such as insufficient fermentability, short pre-fermentation and post-fermentation times, poor flavor of the sauce, low content of highland barley flour, and general antioxidant effect of the prepared sauce, the invention provides A mushroom barley bran sauce and its preparation method are disclosed. The method utilizes mushrooms to ferment barley bran to produce lentinan and lentinan, and fully releases polyphenols and flavonoids in the barley bran to enrich them in the sauce

Method used

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  • Mushroom-highland barley bran sauce and preparation method thereof

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Embodiment 1

[0032] A preparation method of mushroom highland barley bran sauce is realized by the following method:

[0033] 1) preparing a mixed solution containing potassium dihydrogen phosphate and magnesium sulfate, the mass concentrations of which are 0.3% and 0.1% respectively;

[0034] 2) Moisten the highland barley bran with the mixed solution in 1), the mass ratio of the mixed solution to the highland barley bran is 1.8:1;

[0035] 3) Put the moistened highland barley bran in 2) at 115°C for 30 minutes;

[0036] 4) Cool the steamed highland barley bran in 3) to below 30°C, inoculate the mushroom seed solution, the quality of the mushroom seed solution is 5‰ of the quality of the highland barley bran in 2), and ventilate and cultivate at about 25°C until its Mycelium growing more than 0.5cm;

[0037] 5) Soak the soybeans for 6 hours, drain the surface moisture;

[0038] 6) Mix the highland barley bran that has grown mushroom hyphae in 4) with the soybeans that have drained the ...

Embodiment 2

[0043]A preparation method of mushroom highland barley bran sauce is realized by the following method:

[0044] 1) preparing a mixed solution containing potassium dihydrogen phosphate and magnesium sulfate, the mass concentrations of which are 0.3% and 0.1% respectively;

[0045] 2) Moisten the highland barley bran with the mixed solution in 1), the mass ratio of the mixed solution to the highland barley bran is 2.5:1;

[0046] 3) Put the moistened highland barley bran in 2) at 115°C for 30 minutes;

[0047] 4) Cool the steamed highland barley bran in 3) to below 30°C, inoculate the mushroom seed solution, the quality of the mushroom seed liquid is 8‰ of the quality of the highland barley bran in 2), and ventilate and cultivate at about 25°C until it reaches its peak temperature. Mycelium growing more than 0.5cm;

[0048] 5) Soak the soybeans for 8 hours, drain the surface moisture;

[0049] 6) Mix the highland barley bran that has grown mushroom hyphae in 4) with the soybe...

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Abstract

The invention discloses a preparation method of a mushroom-highland barley bran sauce, and belongs to the technical field of fermented food. The preparation method comprises the following steps: 1) wetting highland barley bran by a solution, and thoroughly cooking the highland barley bran; 2) inoculating a mushroom seed solution after cooling; 3) thoroughly soaking soybeans; 4) after mushroom hyphae grow on the highland barley bran, uniformly mixing and stirring with soybeans, and thoroughly cooking; 5) cooling, and inoculating aspergillus oryzae, yeast and lactobacillus to prepare a starter;6) adding saline water into the starter, and keeping on fermentation; and 7) sterilizing and canning the fermented sauce to obtain the mushroom-highland barley bran sauce. The highland barley bran isused for replacing traditional flour to prepare sauce, the additional value of the highland barley bran is increased, and the highland barley processing industry chain is prolonged. The mushroom is used for fermenting the highland barley bran, various amino acids, vitamins, lentinan, eritadenine and other substances can be produced, rich enzyme systems of the mushroom can also promote the decomposition of highland barley bran, rich polyphenol and flavonoid in highland barley bran are released, and the antioxidant effect of the sauce is improved.

Description

technical field [0001] The invention belongs to the technical field of brewed food, and in particular relates to a shiitake mushroom, highland barley bran sauce and a preparation method thereof. Background technique [0002] Shiitake mushroom, originated in my country, is the second largest mushroom in the world, and also a famous and precious edible fungus in my country. The earliest cultivation of shiitake mushrooms in my country has a history of more than 800 years. Lentinus edodes is also a famous medicinal fungus in my country. The medical scientists of all dynasties have written works on the medicinal properties and functions of shiitake mushrooms. The meat of shiitake mushrooms is thick and tender, with delicious taste, unique aroma and rich nutrition. It is a kind of food with the same source of food and medicine, and has high nutritional, medicinal and health value. Shiitake mushrooms are rich in amino acids and mineral elements, as well as functional ingredients...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L7/10A23L33/00C12N1/14C12R1/645
CPCA23L27/60A23L7/10A23L33/00C12N1/14A23V2002/00A23V2200/30A23V2200/02
Inventor 刘静雪高婷婷
Owner JILIN AGRI SCI & TECH COLLEGE
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