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Mushroom powder and its producing method

A technology of edible mushrooms and production methods, which is applied in food preparation, application, food science, etc., can solve problems affecting the consumption of edible mushrooms, and achieve the effects of promoting human metabolism, preventing diseases, and enhancing immunity

Inactive Publication Date: 2003-11-26
陈福存 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing edible fungus food usually needs to be eaten after cooking and processing. Today, with the accelerated pace of life and work, many people cannot spend a lot of time on cooking and processing due to work tension, which affects the understanding of hazel mushrooms and white fungus. , Hericium erinaceus, oyster mushroom, shiitake mushroom, straw mushroom and other edible fungus consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The edible fungus for brewing includes wild hazel mushroom and lactose, which are respectively made of 40% of wild hazel mushroom and 60% of lactose in weight percentage.

[0020] Wherein the wild hazel mushroom can also be any one of black fungus, white fungus, Hericium erinaceus, oyster mushroom, shiitake mushroom, straw mushroom, ganoderma lucidum, tree antler or any combination thereof.

[0021] The preparation method of described brewing edible fungus, comprises the following steps:

[0022] (1) After the wild hazel mushrooms are selected, the wild hazel mushrooms are cleaned with a traditional Chinese medicine cleaning machine;

[0023] (2) Place the raw material obtained in step (1) in the extraction tank, add water to the extraction tank according to 6 times the weight of the raw material, heat and boil and then cool down to 60°C-85°C for heat preservation, and use 60°C-85°C water to The raw materials were leached three times, wherein the first leaching was 2 h...

Embodiment 2

[0030] The edible fungus for brewing comprises straw mushroom, black fungus, wolfberry and lactose, and is made of 30% of straw mushroom, 5% of black fungus, 5% of wolfberry and 60% of lactose.

[0031] The preparation method of described brewing edible fungus, comprises the following steps:

[0032] (1) After selecting straw mushrooms, black fungus and wolfberry, use a traditional Chinese medicine cleaning machine to clean straw mushrooms, black fungus and wolfberry;

[0033] (2) Place the raw material obtained in step (1) in the extraction tank, add water to the extraction tank according to 8 times the weight of the raw material, heat and boil and then cool down to 60°C-85°C for heat preservation, and use 60°C-85°C water to Raw materials were leached three times, wherein the first leaching was 1.5 hours, the second leaching was 1.5 hours, and the third leaching was 1.5 hours;

[0034] (3) filter the solution obtained in step (2) with a plate and frame filter to remove insol...

Embodiment 3

[0040] The edible fungus for brewing comprises Hericium erinaceus, wild rose and lactose, which are respectively made of 35% of Hericium erinaceus, 15% of wild rose and 50% of lactose by weight percentage.

[0041] The preparation method of described brewing edible fungus, comprises the following steps:

[0042] (1) After selecting Hericium erinaceus and wild roses, use a traditional Chinese medicine cleaning machine to clean Hericium erinaceus and wild roses;

[0043] (2) Place the raw material obtained in step (1) in the extraction tank, add water to the extraction tank according to 6 times the weight of the raw material, heat and boil and then cool down to 60°C-85°C for heat preservation, and use 60°C-85°C water to Raw materials were leached three times, wherein the first leaching was 2.5 hours, the second leaching was 2.5 hours, and the third leaching was 0.5 hours;

[0044] (3) filter the solution obtained in step (2) with a plate and frame filter to remove insolubles su...

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PUM

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Abstract

The mushroom powder is produced with filbert mushroom in 40 wt% and lactose in 60 wt%. The production process includes sorting and cleaning of filbert mushroom; thrice boiling leaching with water inside leaching tank to obtain leached solution; filtering the leached solution in a plate-frame filter to eliminate coarse fiber and other insoluble matter; concentrating the juice in vacuum concentrating machine at 65 deg.c to 20 Beaume deg; mixing the juice and lactose and pelletizing the mixture in a pelletizing machine; sterilizing the obtained pellet; and packing and sealing in a pellet packing machine. The mushroom powder is easy to take, easy to store and transport, and delicious.

Description

technical field [0001] The present invention generally relates to a food processing method, in particular to a fungus for brewing food and a preparation method thereof. Background technique [0002] Edible fungi include hazel mushrooms, tremella, Hericium erinaceus, oyster mushrooms, shiitake mushrooms, straw mushrooms, etc. Since ancient times, edible fungi have been listed as delicacies for their rich nutrition and delicious taste. Edible fungi contain a lot of high protein and A variety of amino acids, vitamins, trace elements, antibiotics, nucleotides, polysaccharides, etc. necessary for the human body. Regular consumption of edible fungi such as hazel mushrooms, white fungus, Hericium erinaceus, oyster mushrooms, shiitake mushrooms, and straw mushrooms can promote human metabolism and enhance immunity. power to prevent disease. But the existing edible fungus food usually needs to be eaten after cooking and processing. Today, with the accelerated pace of life and work, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
Inventor 陈福存王德生王兆宇
Owner 陈福存
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