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Soy sauce prepared from oyster mushrooms

A technology for soy sauce and oyster mushrooms, which is applied in the application, the function of food ingredients, and the food ingredients containing yeast, can solve the problems of insufficient color enhancement of oyster mushrooms, inconspicuous characteristics of oyster mushrooms, insufficient freshness enhancement effect, etc., and achieves color improvement. and flavor, reduce bad flavor, improve color and umami effect

Inactive Publication Date: 2021-09-24
QINGDAO DENGTA FLAVOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a soy sauce prepared by using oyster mushrooms and a preparation method, thereby effectively solving the problems of insufficient color enhancement of oyster mushrooms, insufficient freshness enhancement, and unobvious characteristics of oyster mushrooms in the preparation of soy sauce by oyster mushrooms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: flat mushroom pretreatment

[0030] 1) Selection of oyster mushrooms:

[0031] Choose oyster mushrooms that are disease-free, insect-free, rot-free, odor-free, pesticide residues and harmful metals do not exceed the standard, have a complete structure, and have a crisp and tender texture. Clean them after removing impurities.

[0032] 2) sliced ​​oyster mushrooms

[0033] Cut oyster mushrooms into 1mm thick slices;

[0034] 3) Pre-roasted oyster mushrooms

[0035] Bake at 90°C for 20 minutes, the surface of the oyster mushroom begins to shrink, the color turns yellow, and the aroma becomes stronger.

[0036] 4) Baked oyster mushrooms

[0037] Bake at 130°C for 30 minutes, so that the color of the oyster mushroom slices turns yellowish brown, with the aroma of roasted oyster mushrooms and no bitterness in the mouth.

Embodiment 2

[0038] Embodiment 2: screening of protease for enzymolysis of flat mushroom

[0039] Grind the roasted Pleurotus ostreatus, add deionized water, the ratio of solid to liquid is 1:6, the pH is natural, and use different kinds of protease (500U / g) and flavor protease (1500U / g) to compound enzymolysis for 4 hours at 50°C to prepare Obtain baked oyster mushroom enzymatic solution.

[0040] Table 1: Effect of different proteases and flavor proteases on the quality of Pleurotus ostreatus enzymolysis solution

[0041] Protease type Umami amino acid (g / 100mL) flavor protease 0.563±0.025 Flavor protease + papain 0.707±0.031 Flavor Protease + Alkaline Protease 0.605±0.022 Flavor protease + neutral protease 0.755±0.032 Flavor Protease + Bromelain 0.718±0.028 Flavor Protease + Acid Protease 0.673±0.019

[0042] It can be seen from Table 1 that the umami amino acid content in the roasted oyster mushroom liquid with flavor protease and neu...

Embodiment 3

[0044] 1) Selection of oyster mushrooms:

[0045] Choose oyster mushrooms that are disease-free, insect-free, rot-free, odor-free, pesticide residues and harmful metals do not exceed the standard, have a complete structure, and have a crisp and tender texture. Clean them after removing impurities.

[0046] 2) Pretreatment of oyster mushrooms

[0047] Cut oyster mushrooms into thin slices with a thickness of 1mm, bake at 90°C for 20 minutes, and bake at 130°C for 30 minutes, so that the color of the oyster mushroom slices turns yellowish brown, with the aroma of roasted oyster mushrooms, and no bitter taste in the mouth.

[0048] 3) Protease hydrolysis

[0049] The oyster mushroom treated in step 1) is crushed, added with deionized water, the ratio of material to liquid is 1:6, the pH is natural, and the flavor protease and neutral protease (3:1) are used to enzymatically hydrolyze for 4 hours at 50°C to obtain baked Pleurotus ostreatus enzymatic solution.

[0050] 4) Soy sa...

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PUM

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Abstract

The invention provides soy sauce prepared from oyster mushrooms. The color and flavor of the soy sauce can be remarkably improved through a baking and enzymolysis composite method, and the prepared oyster mushroom soy sauce has nutritional ingredients of the oyster mushrooms, is dark brown in color and luster, glossy, strong in sauce flavor and oyster mushroom baking flavor, outstanding in delicate flavor and rich in nutrition. Through an oyster mushroom baking pretreatment process, in combination with double-enzyme enzymolysis of flavor protease and neutral protease, reducing saccharides and the like in the oyster mushrooms are promoted to form melanoid brown pigments with protein and amino acids, special flavor substances are formed, the color and flavor of the oyster mushrooms are improved, special flavor of the oyster mushrooms is generated, bad flavor is reduced, and the effects of oxidation resistance and the like are enhanced. Through the fermentation process, the color and flavor of the oyster mushroom soy sauce are further improved. According to the process, the brewing quality of high-salt liquid soy sauce is greatly improved, and the economic benefits of production enterprises can be effectively improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to soy sauce prepared from oyster mushrooms. Background technique [0002] Pleurotus otreatus (Pleurotus ostreatus), also known as Pleurotus ostreatus, also known as Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, green mushroom, etc., belongs to the genus Pleurotus genus Pleurotus of the order Agaricaceae under the Basidiomycota. It is the main species of edible fungi in my country to enhance physiological functions such as immunity. The protein content of Pleurotus ostreatus is about 30%, rich in 8 kinds of essential amino acids for human body, among which lysine, leucine, isoleucine and glutamic acid are relatively rich in content, which endows Pleurotus ostreatus with delicious taste. In addition, Pleurotus ostreatus is also rich in vitamins, trehalose, mannitol, potassium, calcium, sodium, magnesium, manganese, copper, zinc, sulfur and other i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/24A23L31/00A23L29/00A23L33/00
CPCA23L27/50A23L27/24A23L31/00A23L29/06A23L33/00A23V2002/00A23V2200/15A23V2200/30A23V2250/76A23V2250/762
Inventor 蔡晓丹钱冠兰谭海刚李静付循照
Owner QINGDAO DENGTA FLAVOUR IND
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