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Method for promoting lentinus edodes flavor substance release by using ultrahigh pressure wall breaking technology

A flavor substance and ultra-high pressure technology, which is applied in the field of food processing, can solve the problems of low utilization rate of raw materials of shiitake mushroom heat reaction flavor and influence on product flavor, and achieve the effects of improving flavor, activity retention, and increasing added value.

Pending Publication Date: 2022-01-18
哈尔滨腾凝科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problems that the raw material utilization rate of the existing mushroom thermal reaction flavor is not high, and the flavor of the product is affected due to the volatilization of flavor substances during the heating process, and provides a method of promoting the flavor of mushrooms by using ultra-high pressure wall breaking technology. method of substance release

Method used

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  • Method for promoting lentinus edodes flavor substance release by using ultrahigh pressure wall breaking technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment utilizes an ultrahigh pressure technology for the specific operation broken mushroom flavor is released:

[0027] (1) The clean mushrooms placed in an oven dried, drying 48h at 50 ℃, mushrooms dried to constant weight; then, after drying the mushrooms into a high-speed mill, and grinding 3min, 80 mesh sieve, mushroom powder is obtained.

[0028] (2) to take a first layer disposed 5L mushroom powder bag and the first layer of mushroom powder containing bag opening is placed to the bottom of the second layer of the packaging bag; of mushroom powder after vacuum treatment of secondary packaging .

[0029] (3) After the vacuum treatment mushroom powder pressing cavity disposed directly integrated pressure treatment apparatus; water injected into the cavity, the cavity of the water had completely no mushroom powder; plunger will fall into place the chamber pressure was raised to 400MPa; and maintained at a pressure of 400MPa 4min conditions, dwell temperature of ...

Embodiment 2

[0031] This embodiment utilizes an ultrahigh pressure technology for the specific operation broken mushroom flavor is released:

[0032] (1) The clean mushrooms placed in an oven dried, drying 48h at 50 ℃, mushrooms dried to constant weight; then, after drying the mushrooms into a high-speed mill, and grinding 3min, 80 mesh sieve, mushroom powder is obtained.

[0033] (2) to take a first layer disposed 5L mushroom powder bag and the first layer of mushroom powder containing bag opening is placed to the bottom of the second layer of the packaging bag; of mushroom powder after vacuum treatment of secondary packaging .

[0034] (3) After the vacuum treatment mushroom powder pressing cavity disposed directly integrated pressure treatment apparatus; water injected into the cavity, the cavity of the water had completely no mushroom powder; plunger will fall into place the chamber pressure was raised to 600MPa; and maintained at a pressure of 600MPa conditions 1min, dwell temperature of ...

Embodiment 3

[0036] This embodiment utilizes an ultrahigh pressure technology for the specific operation broken mushroom flavor is released:

[0037] (1) The clean mushrooms placed in an oven dried, drying 36h at 55 ℃, mushrooms dried to constant weight; then, after drying the mushrooms into a high-speed mill, and grinding 5min, through a 100 mesh sieve to obtain a mushroom powder.

[0038] (2) to take a first layer disposed 5L mushroom powder bag and the first layer of mushroom powder containing bag opening is placed to the bottom of the second layer of the packaging bag; of mushroom powder after vacuum treatment of secondary packaging .

[0039] (3) After the vacuum treatment mushroom powder pressing cavity disposed directly integrated pressure treatment apparatus; water injected into the cavity, the cavity of the water had completely no mushroom powder; plunger will fall into place the chamber pressure was raised to 400MPa; and maintained at a pressure of 400MPa 4min conditions, dwell tempe...

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Abstract

The invention discloses a method for promoting lentinus edodes flavor substance release by using an ultrahigh pressure wall breaking technology, and belongs to the technical field of food processing. The problems that the utilization rate of development raw materials of existing mushroom thermal reaction essence is low, and the flavor of a product is affected due to volatilization of flavor substances during heating are solved. According to the invention, the shiitake mushroom powder is subjected to ultrahigh-pressure wall-breaking treatment by using integrated direct-pressurization ultrahigh-pressure treatment equipment, so that the release of shiitake mushroom flavor can be effectively promoted, and the sensory quality of the product is improved while the flavor of the product is increased. The method is operated at normal temperature and high pressure, so that the active ingredients in cells of the raw materials are not lost, the activity of the active ingredients is reserved. Therefore, the flavor is improved while the nutrition is not lost. The method also has the advantages of no pollution, high safety and the like, and provides theoretical basis and technical support for development of natural mushroom essence.

Description

Technical field [0001] The present invention relates to a method for ultrahigh pressure technology for broken mushroom flavor release, it belongs to technical field of food processing. Background technique [0002] Mushrooms, also known as Qin Hong, thick mushroom, is an important cultivation of edible and medicinal fungi, located in China, Japan, Korea and Vietnam, known as the "mushroom Queen" reputation. Mushrooms have good health care function and high medicinal value, can prevent and treat a variety of diseases, documented as early as the "Compendium of Materia Medica", the mushroom "natured, sweet, Qi is not hungry, cure expelling wind, phlegm qi, benefits the taste of food aid, the rationale urine can not help. " Amino acid species of mushrooms abundant, it is possible to constitute it contains 18 protein, essential amino acids, essential amino acids half range, in which the essential high proportion of total amino acids. And the unique flavor of mushrooms is one of the im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/10
CPCA23L31/00A23L5/17A23V2002/00A23V2300/46
Inventor 滕翔宇商佳琦刘宁康佳欣金日天
Owner 哈尔滨腾凝科技有限公司
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