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Stropharia rugosoannulata extracting solution and preparation method thereof

A technology of Stropharia stropharcoides and its extraction solution, which is applied in food extraction, functions of food ingredients, food science, etc., can solve problems such as limited extraction efficiency, and achieve the effect of rich taste and strong antioxidant capacity

Active Publication Date: 2021-03-26
神农架天润生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Low-temperature extraction can retain functional components to a great extent, but the extraction efficiency is limited, and it needs to be combined with other processing methods to make a breakthrough in the extraction capacity

Method used

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  • Stropharia rugosoannulata extracting solution and preparation method thereof
  • Stropharia rugosoannulata extracting solution and preparation method thereof
  • Stropharia rugosoannulata extracting solution and preparation method thereof

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preparation example Construction

[0029] The invention provides a kind of preparation method of Stropharia grandis extract, comprising the following steps:

[0030] 1) mixing superfine powder of Stropharia stropharcota with water and a mixed enzyme solution, and performing enzymatic hydrolysis to obtain an enzymatic hydrolysis solution; the mixed enzyme solution includes cellulase, pectinase, 5'-phosphodiesterase and papain;

[0031] 2) treating the enzymolyzed solution under the condition of 200-600 MPa to deactivate the enzyme by ultra-high pressure to obtain the Stropharia stropharia mixed solution;

[0032] 3) The Stropharia stropharcota mixture is sequentially subjected to reduced-pressure low-temperature extraction and solid-liquid separation to obtain an extract;

[0033] 4) separating the supernatant from the extract to obtain the extract of Stropharia grandis.

[0034] In the invention, the superfine powder of Stropharia stropharia is mixed with water and a mixed enzyme liquid, and enzymatically hydr...

Embodiment 1

[0052] (1) Slice the fresh Stropharia stropharia to 6 mm, dry it, crush it to 80 mesh, and then pulverize it to obtain superfine powders of Stropharia stropharia with different particle sizes, and select Stropharia stropharia powder with a particle size of 180 μm for extraction Preparation of liquid: add pure water to the mushroom powder for extraction, the ratio of solid to liquid is 1g:30mL; the volume of the compound enzyme liquid added accounts for 8% of the total volume of the mushroom liquid, cellulase, pectinase, 5'-phosphodiester The mass ratio of enzyme and papain is 10:1:5:5. Under the condition of 600MP, the enzyme was killed by ultra-high pressure, and the solubilization treatment was carried out for 30 minutes.

[0053] (2) The extract solution after ultra-high pressure treatment is subjected to vacuum cold extraction. When the external pressure decreases, the boiling point of the extract solution decreases, and the volatile and non-volatile components can be furt...

Embodiment 2

[0070] (1) Slice the fresh Stropharia stropharia to 6mm, dry it, crush it to 80 meshes, and then pulverize it to obtain superfine powders of Stropharia stropharia with different particle sizes, and select Stropharia stropharia powder with a particle size of 90 μm for extraction Preparation of liquid: add pure water to the mushroom powder for extraction, the ratio of solid to liquid is 1g:20mL; The mass ratio of papain is 15:5:5:1. Under the condition of 500MP, the enzyme was killed by ultra-high pressure, and the solubilization treatment was performed for 25 minutes.

[0071] (2) The extract solution after ultra-high pressure treatment is subjected to vacuum cold extraction. When the external pressure decreases, the boiling point of the extract solution decreases, and the volatile and non-volatile components can be further dissolved. The operation is carried out in a decompression drying oven: the vacuum degree is set to 0pa, the temperature of the decompression oven is adjus...

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Abstract

The invention provides a stropharia rugosoannulata extracting solution and a preparation method thereof, and belongs to the technical field of edible fungus extraction. The preparation method of the stropharia rugosoannulata extracting solution comprises the steps of: mixing stropharia rugosoannulata superfine powder with water and a mixed enzyme solution, and performing enzymolysis; and carryingout ultrahigh-pressure enzyme deactivation treatment on the enzymatic hydrolysate under the condition of 200 to 600MPa, sequentially carrying out decompression low-temperature extraction and solid-liquid separation on the stropharia rugosoannulata mixed solution, and separating supernate from the extracting solution to obtain the stropharia rugosoannulata extracting solution. The stropharia rugosoannulata extracting solution prepared by the invention is rich in flavor substance, palatefull and comprehensive in component. According to the invention, by reasonable process combination, the wholeextracting process is kept under the low-temperature condition, effective components and heat-sensitive components in the stropharia rugosoannulata extracting solution are protected to a great extentunder the condition of ensuring full extraction of flavor components, the flavor components in the stropharia rugosoannulata are extracted by fully utilizing the stropharia rugosoannulata, other components are not introduced, and the stropharia rugosoannulata extracting solution is environment-friendly, safe and rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of edible fungus extraction, and in particular relates to a stropharia stropharia extract and a preparation method thereof. Background technique [0002] Stropharia rugosoannulata, also known as wine red stropharia rugosoannulata, is bright in color, tender and delicious. It is a new type of edible fungus recommended by the Food and Agriculture Organization of the United Nations (FAO) to developing countries. Stropharia is rich in nutrition, pleasant in flavor, and is a good source of protein. In addition, it is also rich in polysaccharides, phenols, minerals and various biologically active substances. In addition to volatile flavor components, Stropharia is also rich in non-volatile flavor compounds such as sugars, organic acids, free amino acids and 5'-nucleotides. Stropharia has been listed as the top ten international mushrooms. Today, Stropharia stropharia has been widely planted in my country and has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L31/00A23L33/00A23L29/00
CPCA23L27/10A23L31/00A23L33/00A23L29/06A23V2002/00A23V2250/208A23V2200/30A23V2300/14
Inventor 卢琪李露薛淑静杨德王少华
Owner 神农架天润生物科技有限责任公司
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