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Mushroom essence and preparation method thereof

The technology of mushroom essence and shiitake mushroom essence is applied in the field of mushroom essence and its preparation, and achieves the effects of enriching taste, improving freshness and promoting human metabolism.

Pending Publication Date: 2022-06-03
上海大山合菌物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a kind of mushroom essence and its preparation method in order to overcome the defect that monosodium glutamate is added to the mushroom essence currently on the market and has a certain risk of eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1: Raw material ratio: salt: 20%, glucose: 22%, maltitol: 10%, wheat starch: 15.3%, disodium nucleotide: 5%, citric acid: 0.3%, glycine: 0.1%, matsutake powder : 0.1%, Morel powder: 0.1%, Shiitake mushroom extract: 1%, Agaricus blazei extract: 0.5%, Grifola frondosa extract: 0.5%, Calcium silicate: 0.3%, Hydrolyzed vegetable protein: 1.1%, Angel Yeast FA62: 3%, Angel Yeast KU012: 1%, Scallops: 0.3%, Silesia Mushroom Flavor: 0.1%, Mushroom Flavor: 0.3%, Alanine: 18%, Vegetable Oil: 1%.

[0029] 2: The above-mentioned raw materials are pulverized by an ultrafine pulverizer.

[0030] 3: Add 10% water of the total weight of the raw materials, stir evenly, granulate and dry, and then sieve, so that the particle size of the mushroom essence ranges from 1mm to 3mm, and then bag it for later use.

Embodiment 2

[0032] 1: Raw material ratio: Salt: 19%, Glucose: 23%, Maltitol: 11%, Wheat starch: 15.3%, Disodium nucleotide: 4.5%, Citric acid: 0.3%, Glycine: 0.1%, Matsutake powder : 0.1%, Morel powder: 0.1%, Shiitake mushroom extract: 1%, Agaricus blazei extract: 0.5%, Grifola frondosa extract: 0.5%, Calcium silicate: 0.3%, Hydrolyzed vegetable protein: 1.1%, Angel Yeast FA62: 3%, Angel Yeast KU012: 1%, Scallops: 0.3%, Silesia Mushroom Flavor: 0.1%, Mushroom Flavor: 0.3%, Alanine: 17.5%, Vegetable Oil: 1%.

[0033] 2: The above-mentioned raw materials are pulverized by an ultrafine pulverizer.

[0034] 3: Add 8% water of the total weight of the raw materials, stir evenly, granulate and dry, and then sieve, so that the particle size of the mushroom essence ranges from 1mm to 3mm, and then bag it for later use.

Embodiment 3

[0036] 1: Raw material ratio: salt: 20%, glucose: 22%, maltitol: 10%, wheat starch: 15.3%, disodium nucleotide: 5%, citric acid: 0.28%, glycine: 0.12%, Matsutake powder : 0.1%, Morel powder: 0.1%, Shiitake mushroom extract: 1.2%, Agaricus blazei extract: 0.46%, Grifola frondosa extract: 0.54%, Calcium silicate: 0.28%, Hydrolyzed vegetable protein: 1.12%, Angel Yeast FA62: 2.9%, Angel Yeast KU012: 1%, Scallops: 0.3%, Silesia Mushroom Flavor: 0.1%, Mushroom Flavor: 0.28%, Alanine: 17.2%, Vegetable Oil: 1%.

[0037] 2: The above-mentioned raw materials are pulverized by an ultrafine pulverizer.

[0038] 3: Add 7% water of the total weight of the raw materials, stir evenly, granulate and dry, and then sieve, so that the particle size of the mushroom essence ranges from 1mm to 3mm, and then bag it for later use.

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Abstract

The invention provides mushroom essence and a preparation method thereof. The raw materials comprise 18%-22% of salt, 20%-24% of glucose, 9%-11% of maltitol, 14%-16% of wheat starch, 4%-6% of nucleotide disodium, 0.28%-0.33% of citric acid, 0.08%-0.12% of glycine, 0.08%-0.12% of tricholoma matsutake powder, 0.08%-0.12% of morchella esculenta powder, 0.7%-1.3% of mushroom extract and the like. The percentage is mass percentage. The mushroom essence disclosed by the invention can be added into dishes to improve the delicious degree of the dishes under the condition of no monosodium glutamate, and can enrich the taste, so that the seasoning has mushroom fragrance, and different taste requirements of people can be met.

Description

technical field [0001] The invention belongs to the field of condiments, in particular to a mushroom essence and a preparation method thereof. Background technique [0002] Monosodium glutamate, also known as monosodium glutamate, is a kind of seasoning, and its main function is to increase the umami of food. The main component of monosodium glutamate is sodium glutamate, which is one of the amino acids in the oxidative metabolism of brain tissue, and is very important to improve and maintain the function of the thalamus. [0003] But if you eat too much MSG, it will be harmful to your body. Excessive consumption of monosodium glutamate will lead to the increase of glutamate in human blood. Glutamate can be converted into an inhibitory neurotransmitter by enzymatic catalysis in brain tissue, which can cause dizziness, headache, drowsiness, muscle cramps and a series of symptom. Some sensitive people may experience weight loss, bone pain, muscle weakness and other symptoms...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L31/00A23L33/10
CPCA23L27/00A23L27/10A23L27/20A23L33/10A23L31/00A23V2002/00A23V2200/16A23V2200/14A23V2200/30A23V2250/208Y02A40/90
Inventor 毛传福董淮海
Owner 上海大山合菌物科技股份有限公司