Processing method of pleurotus eryngii enzyme byproduct meal replacement powder

A processing method and technology of Pleurotus eryngii, applied in the field of food processing, can solve the problems of high-value and full-efficiency utilization of Pleurotus eryngii solid raw materials, improper resource handling, waste and environmental protection, and achieve full-efficiency high value-added comprehensive utilization and operation Convenience, enhanced effect of hypoglycemic and weight loss effects

Active Publication Date: 2021-03-26
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The object of the present invention is to provide a processing method of Pleurotus eryngii enzyme by-product meal replacement powder, dry and process the fermented Pleurotus eryngii solid product into powder and add In the meal replacement powder, it solves the waste and environmental protection problems caused by the high-value and full-effect utilization of the fermented Pleurotus eryngii solid raw material and improper resource handling in the prior art

Method used

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  • Processing method of pleurotus eryngii enzyme byproduct meal replacement powder
  • Processing method of pleurotus eryngii enzyme byproduct meal replacement powder
  • Processing method of pleurotus eryngii enzyme byproduct meal replacement powder

Examples

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Effect test

Embodiment 1

[0025] (1) Soak the cut Pleurotus eryngii (small pieces of about 0.5cm) in a sodium bicarbonate solution with a mass fraction of 10%, soak for 5 minutes, take out the freeze-thaw treatment, and then use citric acid with a mass concentration of 15% The solution is soaked and rinsed twice, and the raw materials are put into the fermenter according to the weight ratio of sugar: material: water = 1:3:10, and the capacity accounts for three-fifths of the container;

[0026] (2) Take the activated and centrifuged lactic acid bacteria sludge, adjust to OD with sterile saline 600 =0.6, according to the ratio of Leuconostoc enterococcus:Lactobacillus plantarum=2:1, inoculate 5% of the mixed bacterial solution, place it at room temperature for enhanced fermentation, stir once a day, and filter it with gauze after 7 days to obtain Pleurotus eryngii enzyme solid product;

[0027] (3) Put the obtained solid product in an ultra-low temperature refrigerator for pre-freeze-drying, and then p...

Embodiment 2

[0030] (1) Soak the cut Pleurotus eryngii (small pieces of about 0.5cm) in a sodium bicarbonate solution with a mass fraction of 10%, soak for 5 minutes, take out the freeze-thaw treatment, and then use citric acid with a mass concentration of 15% The solution is soaked and rinsed twice, and the raw materials are put into the fermenter according to the weight ratio of sugar: material: water = 1:3:10, and the capacity accounts for three-fifths of the container;

[0031] (2) Take the activated and centrifuged lactic acid bacteria sludge, adjust it to OD600=0.6 with sterile saline, inoculate 5% of the mixed bacteria solution according to the ratio of Leuconostoc enterococci:Lactobacillus plantarum=2:1, and place in Intensive fermentation at room temperature. Stir once a day, ferment for 7 days and filter with gauze to obtain the solid product of Pleurotus eryngii enzyme.

[0032] (3) The obtained solid product is pre-lyophilized in an ultra-low temperature refrigerator, and then...

Embodiment 3

[0035] (1) Soak the cut Pleurotus eryngii (small pieces of about 0.5cm) in a sodium bicarbonate solution with a mass fraction of 10%, soak for 5 minutes, take out the freeze-thaw treatment, and then use citric acid with a mass concentration of 15% The solution is soaked and rinsed twice, and the raw materials are put into the fermenter according to the weight ratio of sugar: material: water = 1:3:10, and the capacity accounts for three-fifths of the container;

[0036] (2) Take the activated and centrifuged lactic acid bacteria sludge, adjust it to OD600=0.6 with sterile saline, inoculate 5% of the mixed bacterial solution according to the ratio of Leuconostoc enterococci:Lactobacillus plantarum=2:1, and place in Intensive fermentation at room temperature. Stir once a day, ferment for 7 days and filter with gauze to obtain the solid product of Pleurotus eryngii enzyme.

[0037] (3) The obtained solid product is pre-lyophilized in an ultra-low temperature refrigerator, and the...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing method of pleurotus eryngii enzyme byproduct meal replacement powder. The method comprises thefollowing steps: (1) preparing a pleurotus eryngii enzyme solid product; (2) preparing solid product dry powder; and (3) adding oat flour, millet flour, konjac powder, soybean flour, sodium hexametaphosphate, xylitol and edible essence to the pleurotus eryngii enzyme solid product dry powder, and performing uniform mixing so as to obtain the solid product meal replacement powder. The method is simple in process, convenient to operate, high in fermentation speed and easy to implement and popularize, the additional value and resource utilization efficiency of the produced pleurotus eryngii areimproved, waste-free full-effect high-additional-value comprehensive utilization is achieved, the pleurotus eryngii enzyme solid product dry powder is made into the meal replacement powder, dispersionstability is good, water retention capacity is high, and the meal replacement powder is pasty after being brewed. The meal replacement powder has the effects of reducing blood fat, reducing cholesterol, promoting gastrointestinal digestion, enhancing body immunity, preventing cardiovascular diseases and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of meal replacement powder produced by Pleurotus eryngii enzyme. Background technique [0002] With the rapid development of my country's social economy and the rapid improvement of living standards, great changes have taken place in dietary structure and lifestyle. The proportion of nutritional imbalances in the body caused by unbalanced nutrition and unreasonable dietary structure continues to increase, and the coexistence of excess nutrition and nutritional deficiency In particular, the rate of overweight and obese people is rising rapidly, which increases the risk of constipation, "three highs", diabetes, cardiovascular and cerebrovascular diseases, and even cancer and other diseases. Studies in recent years have found that optimizing and adjusting diet structure and balanced nutrition are of great significance for preventing and improvi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L31/00A23L7/10A23L11/00A23L19/10A23L29/30A23P10/40
CPCA23L33/00A23L31/00A23L7/198A23L11/07A23L19/115A23L29/37A23P10/40A23V2002/00A23V2200/12A23V2200/30A23V2200/3262A23V2200/32A23V2200/324A23V2200/326A23V2250/5066A23V2250/6422A23V2300/50
Inventor 吴昊姜积康李静李文香
Owner QINGDAO AGRI UNIV
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