Preparation method of lyophyllum decastes nutritional ingredient powder

A technology for nutritional ingredients and antler mushrooms is applied in the field of development and utilization of edible fungus resources, which can solve the problems of neglecting the utilization of characteristic nutrients, lack of nutrient retention and regulation technology, etc. Shortening, high porosity effect

Pending Publication Date: 2020-11-03
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] It can be found that the above examples of edible fungus processing and production, or focus on the flavor and shape of edible fungus products for deep processing, or extract and utilize a single nutrient in edible fungi

Method used

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  • Preparation method of lyophyllum decastes nutritional ingredient powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Cleaning and cutting of raw materials: select fresh and clean antler mushrooms with no pests, no rot, no mechanical damage, and no deformities, wash until the surface is free of impurities, and cross-cut mushroom slices to 3mm;

[0023] (2) Vacuum microwave pre-drying: place the above-mentioned mushroom slices in a vacuum microwave drying chamber, with an emission power of 6W / g, a rotating speed of 600r / min, a vacuum degree of 90KPa, and a microwave time of 4min, and dry to a moisture content of 40%;

[0024] (3) Vacuum freeze-drying: vacuum freeze-drying, cold trap temperature -45°C, vacuum degree 50Pa, dry for 20h to moisture content 3%;

[0025] (4) Coarse powder preparation: after the dried antler mushroom slice pulverizer is pulverized, cross a 60-mesh sieve to obtain antler mushroom coarse powder;

[0026] (5) Superfine pulverization: Vibrating low-temperature superfine pulverization of the antler mushroom powder, controlling the powder temperature below 40°C,...

Embodiment 2

[0030] (1) Cleaning and cutting of raw materials: select fresh and clean antler mushrooms with no pests, no rot, no mechanical damage, and no deformities, wash until the surface is free of impurities, and cross-cut mushroom slices to 8mm;

[0031] (2) Vacuum microwave pre-drying: place the above-mentioned mushroom slices in a vacuum microwave drying chamber, with an emission power of 2W / g, a rotating speed of 400r / min, a vacuum degree of 80KPa, and a microwave time of 2min, and dry to a moisture content of 60%;

[0032] (3) Vacuum freeze-drying: vacuum freeze-drying, cold trap temperature -45°C, vacuum degree 40-50Pa, dry for 15h to moisture content 5%;

[0033] (4) Coarse powder preparation: after the dried velvet mushroom sheet pulverizer is pulverized, cross a 30-mesh sieve to obtain velvet mushroom coarse powder;

[0034] (5) Ultra-fine grinding: Vibration-type ultra-fine grinding is performed on the coarse powder of antler mushroom, the temperature of the powder is contro...

Embodiment 3

[0037] (1) Cleaning and cutting of raw materials: select fresh and clean antler mushrooms with no pests, no rot, no mechanical damage, and no deformities, wash until the surface is free of impurities, and cross-cut mushroom slices to 5mm;

[0038] (2) Vacuum microwave pre-drying: place the above-mentioned mushroom slices in a vacuum microwave drying chamber, with an emission power of 4W / g, a rotating speed of 500r / min, a vacuum degree of 90KPa, and a microwave time of 3min, and dry to a moisture content of 50%;

[0039] (3) Vacuum freeze-drying: vacuum freeze-drying, cold trap temperature -45°C, vacuum degree 50Pa, dry for 17h to moisture content 4%;

[0040] (4) Coarse powder preparation: after the dried velvet mushroom sheet pulverizer is pulverized, cross a 40-mesh sieve to obtain velvet mushroom coarse powder;

[0041] (5) Ultra-fine grinding: Vibration-type ultra-fine grinding is carried out on the coarse powder of antler mushroom, the temperature of the powder is control...

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Abstract

The invention discloses a preparation method of lyophyllum decastes nutritional ingredient powder, and belongs to the field of development and utilization of edible mushroom resources. The preparationmethod comprises the following steps of by taking lyophyllum decastes as a raw material, performing cleaning, performing cutting, performing combined treatment of vacuum microwave and vacuum freeze drying to obtain dried lyophyllum decastes slices which adopt a loose porous structure and of which the moisture content is 3-5%, and performing vibration type low-temperature superfine grinding to obtain the lyophyllum decastes nutritional ingredient powder with the particle size of 1600-5000 meshes. According to the method, the microstructure of the lyophyllum decastes slices is remarkably improved in the drying process, so that smaller-particle-size powder is obtained through superfine grinding, the dissolution rate of nutrient substances is increased, the total protein retention rate of theprepared lyophyllum decastes nutritional ingredient powder reaches 73-87%, the total sugar retention rate reaches 90-99%, the total phenol retention rate reaches 71-89%, and the nutritional ingredient retention rate is increased to the maximum extent. The nutritional ingredient powder as low as the nanoscale is high in plasticity, so that development of various product forms is facilitated.

Description

technical field [0001] The invention relates to the field of development and utilization of edible fungus resources, in particular to a preparation method of pilose antler mushroom nutritional ingredient powder. [0002] technical background [0003] Antler mushroom scientifically known as Lyophyllum decastes, contains high protein, low fat, a variety of trace elements, rich in ergosterol and essential amino acids needed by the human body. It has physiological functions such as enhancing the immune regulation of the body and relieving chronic diseases. It is a precious medicinal and edible fungus. Studies have proved that the polysaccharides in the fruiting bodies of pilose antler mushrooms have anti-tumor, anti-oxidation, and hypoglycemic and lipid-lowering effects. At present, the consumption of antler mushrooms is mainly fresh food, and researches pay more attention to its cultivation technology and biological characteristics, and the development rate of related processed...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L5/00A23L5/30
CPCA23L31/00A23L5/00A23L5/34A23V2002/00A23V2300/10A23V2300/20A23V2250/211A23V2250/2132
Inventor 戴竹青肖亚冬刘春泉宋江峰李大婧孙思燕江宁张钟元
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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