Probiotic fermented edible mushroom seasoning and preparation method thereof

Abstract

The invention discloses a probiotic fermented edible mushroom seasoning and a preparation method thereof, and develops a novel edible mushroom seasoning which is prepared by the following steps of: dicing or shredding more than two edible mushrooms serving as raw materials, and performing combined fermentation by using lactobacillus plantarum, bifidobacterium and saccharomycetes, so as to obtain the probiotic fermented edible mushroom seasoning. Then the edible mushrooms and the fermentation liquor are subjected to dehydration treatment through vacuum freeze drying and spray drying respectively, and the obtained product has the nutritional value and seasoning function of the edible mushrooms; the seasoning also contains probiotics (such as lactobacillus plantarum, bifidobacterium, saccharomycetes and the like) and metabolites (such as various organic acids, biotin and the like) of the probiotics capable of improving the intestinal microecosystem of a human body, and belongs to nutritional and healthy natural seasoning.

Description

Technical Field

[0001] The invention relates to the technical field of seasoning production, in particular to a probiotic fermented edible fungus seasoning and a preparation method thereof. Background Art

[0002] Edible fungi are recognized as healthy foods. They are rich in dietary fiber, protein, polysaccharides, nucleic acids, amino acids, flavonoids, sterols and adenosine. They are high in protein, low in fat, low in calories and multi-functional. They also have anti-tumor, lipid-lowering, anti-viral and immunomodulatory effects. They are a rare source of food and medicine and are deeply loved by the public. Edible fungi have nutritional, nourishing and medicinal functions. In addition, they contain unique volatile aromatic substances, which are very suitable for development into functional composite seasonings. Existing functional composite seasonings of edible fungi are divided into two categories: one is based on the primary processing of edible fungi, such as edible fungi dry powder supplemented with other seasonings such as salt, sugar, monosodium glutamate, I+G and spices to make seasonings or grinding and adding to soy sauce and other seasonings; the other is based on the deep processing of edible fungi, such as using enzymatic technology to hydrolyze the cellulose and protein of edible fungi into small molecules, and then making various fungus-flavored seasonings through compounding and other processes.

[0003] Probiotics refer to active microorganisms that are beneficial to the host. They mainly exist in the human intestine and help maintain the balance of intestinal microecology, enhance immunity, improve food digestion, prevent and treat certain diseases and reduce the side effects of antibiotics. Probiotics that are beneficial to human health mainly include: Lactobacillus (including Lactobacillus, Lactobacillus plantarum and Lactobacillus acidophilus), Bifidobacterium (including Bifidobacterium longum, Bifidobacterium breve and Bifidobacterium infantis) and yeast.

[0004] According to the relevant literature (CN108371316A, CN104172071A, CN101077173A, CN107509901A, CN109480255A, CN115381070A, etc.) found, various edible fungus seasonings reported are either prepared by crushing the edible fungi and compounding them with other seasonings, or by adding a variety of enzyme preparations to enzymolyze the cellulose and protein of the edible fungi to fully release the flavoring substances of the edible fungi, or by subjecting the edible fungus enzymolyzates to Maillard reaction for flavoring. There is no report on the use of probiotics in the production of edible fungus seasonings by edible fungus fermentation. Summary of the invention

[0005] The purpose of the present invention is to provide a probiotic fermented edible fungus seasoning and a preparation method thereof in order to solve the above problems, and develop a new type of edible fungus seasoning. Two or more edible fungi are used as raw materials, which are diced or shredded and then fermented with plant lactobacillus, bifidobacterium and yeast. The edible fungi and the fermentation liquid are dehydrated by vacuum freeze drying and spray drying respectively. The obtained product not only has the nutritional value and seasoning function of the edible fungi themselves, but also contains probiotics (such as plant lactobacillus, bifidobacterium, yeast, etc.) and metabolites of the probiotics (such as various organic acids, biotin, etc.) that can improve the human intestinal microecological system, and is a nutritious and healthy natural seasoning.

[0006] The present invention achieves the above-mentioned purpose through the following technical solutions:

[0007] The present invention provides a method for preparing a probiotic fermented edible fungus seasoning, comprising the following steps:

[0008] Step S1, activation of probiotics;

[0009] Step S2, clean the fresh edible fungi after removing the mushroom feet, sand, metal and other impurities. If the fresh edible fungi are dry, soak them in water to rehydrate them and then clean them;

[0010] Step S3, cutting the cleaned edible fungi into 10mmX10mm dices or 3mmX30mm filaments using a vegetable cutter;

[0011] Step S4, mixing the diced bacteria or mycelium obtained in step S3 according to the following ratios to obtain edible fungus fermentation material: diced bacteria (mycelium) 40-70% phr, white sugar 1-5% phr, meat extract 1-3% phr, yeast extract 0.5-1% phr, and water 30-60% phr;

[0012] Step S5, sterilizing the edible fungus fermentation material: put the edible fungus fermentation material prepared in step S4 into a stainless steel fermentation tank, raise the temperature to 90-97°C, and maintain it for 20-40 minutes;

[0013] Step S6, cooling the edible fungus fermentation material sterilized in step S5 to 30-40° C., inoculating the probiotic solution activated in step S1 at 2-5% phr of the total weight of the fermentation material, stirring evenly, and fermenting at 30-40° C. for 24-48 hours, stirring for 2 minutes every 8-12 hours;

[0014] Step S7, starting from the 12th hour, sampling and measuring the pH value, sampling once every 6 hours, when the pH reaches 3.5, the fermentation material is mature;

[0015] Step S8, filtering the fermented material in step 7 through a 10-mesh vibrating screen to separate the bacterial residue from the fermentation liquid;

[0016] Step S9, freeze-drying the bacterial residue separated in step S8 to obtain fermented dry bacteria;

[0017] Step S10, adding the following auxiliary materials according to the weight of the fermentation liquid separated in step S8 (based on the weight of the fermentation liquid, all calculated by weight): salt 2-6% phr, trehalose 0.2-1% phr, oligofructose 0.2-1% phr, monosodium glutamate 0.5-2% phr, bouillon powder 1-2% phr, pepper powder 0.2-1% phr, stirring evenly, passing through a homogenizer and then spray drying to obtain probiotic seasoning powder;

[0018] Step S11, combining the fermented dry bacteria obtained in step S9 and the probiotic seasoning powder obtained in step S10, mixing them evenly and then packaging them to obtain a probiotic fermented edible fungus seasoning product.

[0019] As a preferred embodiment of the present invention, the activation of probiotics in step S1 specifically comprises the following steps:

[0020] Step S101, making bean sprout water: wash the soybean sprouts, add water twice the weight of the bean sprouts, boil, and simmer for 30 minutes over low heat, filter and take the soup, and control the soup to be equal in weight to the bean sprouts. If there is more, it will be concentrated, and if there is less, wash the bean sprouts with boiling water;

[0021] Step S102, preparing activation culture medium: bean sprout water 97.5% phr, sugar 2% phr, beef extract 1% phr, yeast extract 0.5% phr;

[0022] Step S103, sterilization of the activated culture medium: sterilization at 115° C. for 30 minutes;

[0023] Step S104, inoculation and culture: when the activated culture medium is cooled to 35°C, 0.1-0.5% phr Lactobacillus plantarum powder (from Gaofuji Biotechnology Co., Ltd.), 0.1-0.3% phr Bifidobacterium powder (from Gaofuji Biotechnology Co., Ltd.), and 0.1-0.3% phr yeast powder (from Angel Yeast Co., Ltd.) are added according to the total amount of the culture medium, and after stirring evenly, the culture is statically cultured at 30-40°C for 12-24h, and stirring is started for 2min every 4-6h to obtain an activated probiotic solution.

[0024] The invention also provides a probiotic fermented edible fungus seasoning, comprising fermented dry bacteria and probiotic seasoning powder.

[0025] As a preferred embodiment of the present invention, the fermented dry bacteria is obtained by freeze-drying the bacterial residue separated by filtration after the fermentation is completed.

[0026] As a preferred embodiment of the present invention, the probiotic seasoning powder is obtained by uniformly mixing the fermentation liquid and auxiliary materials, passing through a homogenizer, and then spray-drying.

[0027] As a preferred embodiment of the present invention, the fermentation liquid is the liquid separated by filtration after the fermentation is completed.

[0028] As preferred of the present invention, the auxiliary materials include salt 2-6% phr, trehalose 0.2-1% phr, oligofructose 0.2-1% phr, monosodium glutamate 0.5-2% phr, bouillon powder 1-2% phr, pepper 0.2-1% phr (based on the weight of the fermentation liquid).

[0029] The beneficial effects of the present invention are:

[0030] The invention uses probiotics to ferment edible fungi, then separates the fungus residue from the fermentation liquid, removes moisture from the fungus residue by vacuum freeze drying, removes moisture from the fermentation liquid by spray drying, and then mixes the freeze-dried fungus residue with the probiotic seasoning powder obtained by spray drying to obtain a finished edible fungus seasoning. The product has a delicious taste, unique flavor, and rich nutrition. It is rich in active probiotics, organic acids, amino acids, biotin and edible cellulose. The fermented edible fungi can be quickly rehydrated after freeze drying, and is a functional seasoning with dual functions of nutrition and seasoning. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0032] In order to make the objectives, technical solutions and advantages of the present invention clearer, the implementation method of the present invention will be described in detail below in conjunction with the accompanying drawings and embodiments, so that the implementation process of how the present invention applies technical means to solve technical problems and achieve technical effects can be fully understood and implemented accordingly.

[0033] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0034] Embodiment 1

[0035] A method for preparing a probiotic fermented edible fungus seasoning comprises the following steps:

[0036] 1. Activation of probiotics: (1) Preparation of bean sprout water: Take 100 kg of soybean sprouts, wash and add 200 kg of water, boil and simmer for 30 minutes on low heat, filter and take the soup, and control the weight of the soup to 100 kg. (2) Preparation of activation culture medium: 97.5 kg of bean sprout water, 2 kg of sugar, 1 kg of beef extract, and 0.5 kg of yeast extract. (3) Sterilization of activation culture medium: Sterilize at 115°C for 30 minutes. (4) Activation of probiotics: When the activation culture medium is cooled to 35°C, add 0.2% plant lactobacillus powder, 0.1% bifidobacterium powder, and 0.1% yeast powder according to the total amount of culture medium, stir evenly, and culture at 35-37°C for 24 hours, stirring for 2 minutes every 6 hours.

[0037] 2. Clean the fresh boletus, fresh yellow boletus, fresh black boletus and fresh shiitake mushrooms, removing the mushroom feet, mud, metal and other impurities.

[0038] 3. Use a vegetable cutter to cut the edible fungi cleaned in step 2 into 10mmX10mm cubes.

[0039] 4. Mix the diced mushrooms from step 3 with other raw materials in the following proportions: 100kg of delicious boletus diced mushrooms, 100kg of yellow boletus diced mushrooms, 100kg of black boletus diced mushrooms, 100kg of shiitake mushroom diced mushrooms, 10kg of white sugar, 10kg of chicken extract, 5kg of yeast extract, and 575kg of water.

[0040] 5. Place the prepared edible fungus fermentation material in step 4 into a stainless steel fermentation tank, heat it to 90°C, and maintain it for 40 minutes.

[0041] 6. Cool the edible fungus fermentation material sterilized in step 5 to 35°C, inoculate 20 kg of the probiotic liquid activated in step 1, stir evenly, and ferment at 35-37°C, stirring for 2 minutes every 6 hours.

[0042] 7. Start taking samples from the 12th hour to measure the pH value, and take samples every 6 hours. When the pH reaches 3.5, the fermentation material is mature.

[0043] 8. The fermented material in step 7 was filtered through a 10-mesh vibrating screen to separate the residue from the fermentation liquid, and 420 kg of mixed fermentation residue and 580 kg of fermentation liquid were obtained.

[0044] 9. The mixed fermentation bacteria residue separated in step 8 was vacuum freeze-dried to obtain 48.2 kg of fermentation freeze-dried bacteria.

[0045] 10. Add the following auxiliary materials to the fermentation liquid separated in step 8: 11.6 kg salt, 1.6 kg trehalose, 1.6 kg oligofructose, 2.9 kg monosodium glutamate, 5.8 kg chicken broth powder, and 1.6 kg pepper powder. Stir evenly, pass through a homogenizer, and then spray dry to obtain 41.3 kg probiotic seasoning powder.

[0046] 11. The fermented freeze-dried bacteria obtained in step 9 and the probiotic seasoning bacteria powder obtained in step 10 are mixed together, stirred evenly, and packaged to obtain 89.5 kg of a probiotic fermented edible fungus seasoning product.

[0047] The probiotic fermented edible fungus seasoning obtained in Example 1 was tested for relevant indicators, and the results are shown in Table 1.

[0048] Table 1 Test results of technical indicators of probiotic fermented edible fungus seasoning

[0049]

[0050] Embodiment 2

[0051] A method for preparing a probiotic fermented edible fungus seasoning comprises the following steps:

[0052] 1. Activation of probiotics: (1) Preparation of bean sprout water: Take 100 kg of soybean sprouts, wash and add 200 kg of water, boil and simmer for 30 minutes on low heat, filter and take the soup, and control the weight of the soup to 100 kg. (2) Preparation of activation culture medium: 97.5 kg of bean sprout water, 2 kg of sugar, 1 kg of beef extract, and 0.5 kg of yeast extract. (3) Sterilization of activation culture medium: sterilize at 115°C for 30 minutes. (4) Activation of probiotics: When the activation culture medium is cooled to 35°C, add 0.3% plant lactobacillus powder, 0.2% bifidobacterium powder, and 0.2% yeast powder according to the total amount of culture medium, stir evenly, and culture at 37-40°C for 18 hours, stirring for 2 minutes every 6 hours.

[0053] 2. Soak the dried porcini slices, dried yellow porcini slices, dried king oyster mushroom slices and dried shiitake mushroom slices, which have been cleaned of mushroom feet, mud, sand, metal and other impurities, in 40℃ warm water for 5 hours to rehydrate them, and drain the water.

[0054] 3. Use a vegetable cutter to cut the edible fungi that have been drained in step 2 into 3mmX30mm filaments.

[0055] 4. Mix the mycelium of step 3 with other raw materials in the following proportions: 150kg of Boletus mycelium, 150kg of Boletus mycelium, 100kg of Pleurotus eryngii mycelium, 100kg of Lentinus edodes mycelium, 15kg of sugar, 15kg of beef extract, 8kg of yeast extract, and 562kg of water.

[0056] 5. Place the prepared edible fungus fermentation material in step 4 into a stainless steel fermentation tank, heat it to 95°C, and maintain it for 30 minutes.

[0057] 6. Cool the edible fungus fermentation material sterilized in step 5 to 35°C, inoculate 35 kg of the probiotic liquid activated in step 1, stir evenly, and ferment at 37-40°C for 24-48 hours, stirring for 2 minutes every 6 hours.

[0058] 7. Start taking samples from the 12th hour to measure the pH value, and take samples every 6 hours. When the pH reaches 3.5, the fermentation material is mature.

[0059] 8. The fermented material in step 7 was filtered through a 10-mesh vibrating screen to separate the residue from the fermentation liquid, and 530 kg of mixed fermentation residue and 470 kg of fermentation liquid were obtained.

[0060] 9. The mixed fermentation bacteria residue separated in step 8 was vacuum freeze-dried to obtain 112.2 kg of fermented freeze-dried bacteria.

[0061] 10. Add the following auxiliary materials to the fermentation liquid separated in step 8: 18.8 kg salt, 2.3 kg trehalose, 2.3 kg oligofructose, 4.7 kg monosodium glutamate, 7 kg beef broth powder, and 2.3 kg pepper powder. Stir evenly, pass through a homogenizer, and then spray dry to obtain 46.7 kg probiotic seasoning powder.

[0062] 11. The fermented freeze-dried bacteria obtained in step 9 and the probiotic seasoning bacteria powder obtained in step 10 are mixed together, stirred evenly, and packaged to obtain 158.9 kg of probiotic fermented edible fungus seasoning.

[0063] The probiotic fermented edible fungus seasoning obtained in Example 2 was tested for relevant indicators, and the results are shown in Table 2.

[0064] Table 2 Test results of technical indicators of probiotic fermented edible fungus seasoning

[0065]

[0066]

[0067] Embodiment 3

[0068] A method for preparing a probiotic fermented edible fungus seasoning comprises the following steps:

[0069] 1. Activation of probiotics: (1) Preparation of bean sprout water: Take 100 kg of soybean sprouts, wash and add 200 kg of water, boil and simmer for 30 minutes on low heat, filter and take the soup, and control the weight of the soup to 100 kg. (2) Preparation of activation culture medium: 97.5 kg of bean sprout water, 2 kg of sugar, 1 kg of beef extract, and 0.5 kg of yeast extract. (3) Sterilization of activation culture medium: Sterilize at 115°C for 30 minutes. (4) Activation of probiotics: When the activation culture medium is cooled to 35°C, add 0.5% plant lactobacillus powder, 0.3% bifidobacterium powder, and 0.3% yeast powder according to the total amount of culture medium, stir evenly, and culture at 37-40°C for 12 hours, stirring for 2 minutes every 6 hours.

[0070] 2. Wash the fresh porcini and fresh oyster mushrooms, which have been cleaned of their legs, mud, metal and other impurities, and cut them into 10mmX10mm cubes; soak the dried pleurotus eryngii slices and dried chicken leg slices in 40℃ warm water for 5 hours to rehydrate them, drain the water and cut them into 3mmX30mm mycelium.

[0071] 3. Mix the diced mushrooms and mycelium from step 2 with other raw materials in the following proportions: 150kg of delicious boletus diced mushrooms, 150kg of shiitake mushroom diced mushrooms, 200kg of shiitake mushroom shreds, 200kg of Coprinus comatus mycelium, 20kg of sugar, 20kg of beef extract, 10kg of yeast extract, and 250kg of water.

[0072] 4. Place the prepared edible fungus fermentation material in step 3 into a stainless steel fermentation tank, heat it to 97°C, and maintain it for 20 minutes.

[0073] 5. Cool the edible fungus fermentation material sterilized in step 4 to 37°C, inoculate 50 kg of the probiotic liquid activated in step 1, stir evenly, and ferment at 37-40°C for 24-48 hours, stirring for 2 minutes every 6 hours.

[0074] 6. Start taking samples from the 12th hour to measure the pH value, and take samples every 6 hours. When the pH reaches 3.5, the fermentation material is mature.

[0075] 7. The fermented material in step 6 was filtered through a 10-mesh vibrating screen to separate the residue from the fermentation liquid, and 720 kg of mixed fermentation residue and 280 kg of fermentation liquid were obtained.

[0076] 8. The mixed fermentation residue separated in step 7 was vacuum freeze-dried to obtain 121.8 kg of fermented freeze-dried bacteria.

[0077] 9. Add the following auxiliary materials to the fermentation liquid separated in step 7: 16.8 kg salt, 2.8 kg trehalose, 2.8 kg oligofructose, 5.6 kg monosodium glutamate, 5.6 kg seafood soup powder, and 2.8 kg pepper powder. Stir evenly, pass through a homogenizer, and then spray dry to obtain 45.3 kg probiotic seasoning powder.

[0078] 10. The fermented freeze-dried bacteria obtained in step 8 and the probiotic seasoning powder obtained in step 9 are mixed together, stirred evenly, and packaged to obtain 167.1 kg of probiotic fermented edible fungus seasoning.

[0079] The relevant indexes of the probiotic fermented edible fungus seasoning obtained in this example were tested, and the results are shown in Table 3.

[0080] Table 3 Test results of technical indicators of probiotic fermented edible fungus seasoning

[0081]

[0082] Although the present invention is described herein with reference to the illustrative embodiments of the present invention, the above embodiments are only preferred embodiments of the present invention, and the embodiments of the present invention are not limited to the above embodiments. It should be understood that those skilled in the art can design many other modifications and embodiments, which will fall within the scope and spirit of the principles disclosed in this application.

Claims

1. A method for preparing a probiotic fermented edible fungus seasoning, characterized in that: The following steps are involved: Step S1, activation of probiotics; Step S2, clean the fresh edible fungi after removing the mushroom feet, sand, metal and other impurities. If the fresh edible fungi are dry, soak them in water to rehydrate them and then clean them; Step S3, cutting the cleaned edible fungi into 10mmX10mm dices or 3mmX30mm filaments using a vegetable cutter; Step S4, mixing the diced bacteria or mycelium obtained in step S3 in the following proportions to obtain an edible fungus fermentation material: diced bacteria (mycelium) 40-70% phr, white sugar 1-5% phr, meat extract 1-3% phr, yeast extract 0.5-1% phr, and water 30-60% phr; Step S5, sterilizing the edible fungus fermentation material: put the edible fungus fermentation material prepared in step S4 into a stainless steel fermentation tank, raise the temperature to 90-97°C, and maintain it for 20-40 minutes; Step S6, cooling the edible fungus fermentation material sterilized in step S5 to 30-40° C., inoculating the probiotic solution activated in step S1 at 2-5% phr of the total weight of the fermentation material, stirring evenly, and fermenting at 30-40° C. for 24-48 hours, stirring for 2 minutes every 8-12 hours; Step S7, starting from the 12th hour, sampling and measuring the pH value, sampling once every 6 hours, when the pH reaches 3.5, the fermentation material is mature; Step S8, filtering the fermented material in step 7 through a 10-mesh vibrating screen to separate the bacterial residue from the fermentation liquid; Step S9, freeze-drying the bacterial residue separated in step S8 to obtain fermented dry bacteria; Step S10, adding auxiliary materials according to the weight of the fermentation liquid separated in step S8, stirring evenly, passing through a homogenizer, and then spray drying to obtain probiotic seasoning powder; Step S11, combining the fermented dry bacteria obtained in step S9 and the probiotic seasoning powder obtained in step S10, mixing them evenly and then packaging them to obtain a probiotic fermented edible fungus seasoning product.

2. The method for preparing a probiotic fermented edible fungus seasoning according to claim 1, characterized in that: The activation of the probiotics in step S1 specifically comprises the following steps: Step S101, making bean sprout water: wash the soybean sprouts, add water twice the weight of the bean sprouts, boil, and simmer for 30 minutes over low heat, filter and take the soup, and control the soup to be equal in weight to the bean sprouts. If there is more, it will be concentrated, and if there is less, wash the bean sprouts with boiling water; Step S102, preparing activation culture medium: bean sprout water 97.5% phr, sugar 2% phr, beef extract 1% phr, yeast extract 0.5% phr; Step S103, sterilization of the activated culture medium: sterilization at 115° C. for 30 minutes; Step S104, inoculation and culture: when the activated culture medium is cooled to 35°C, 0.1-0.5% phr Lactobacillus plantarum powder, 0.1-0.3% phr Bifidobacterium powder, and 0.1-0.3% phr yeast powder are added according to the total amount of the culture medium, stirred evenly, and cultured at 30-40°C for 12-24h, stirring for 2min every 4-6h to obtain an activated probiotic solution.

3. The method for preparing a probiotic fermented edible fungus seasoning according to claim 2, characterized in that: The auxiliary materials include salt 2-6% phr, trehalose 0.2-1% phr, oligofructose 0.2-1% phr, monosodium glutamate 0.5-2% phr, bouillon powder 1-2% phr, and pepper powder 0.2-1% phr.

4. A probiotic fermented edible fungus seasoning powder prepared by the method for preparing a probiotic fermented edible fungus seasoning according to any one of claims 1 to 3, characterized in that: Includes fermented dried bacteria and probiotic seasoning powder.

5. The probiotic fermented edible fungus seasoning according to claim 4, characterized in that: The fermented dry bacteria are obtained by freeze-drying the bacterial residue separated by filtration after the fermentation is completed.

6. The probiotic fermented edible fungus seasoning according to claim 5, characterized in that: The probiotic seasoning powder is obtained by uniformly mixing fermentation liquid and auxiliary materials, passing through a homogenizer, and then spray-drying.

7. The probiotic fermented edible fungus seasoning according to claim 6, characterized in that: The fermentation liquid is the liquid separated by filtration after the fermentation is completed.

8. The probiotic fermented edible fungus seasoning according to claim 7, characterized in that: The auxiliary materials include salt 2-6% phr, trehalose 0.2-1% phr, oligofructose 0.2-1% phr, monosodium glutamate 0.5-2% phr, bouillon powder 1-2% phr, and pepper powder 0.2-1% phr.

Images