Processing technology and application method of black fungus aroma-enhancing powder

Abstract

The invention discloses a processing technology and an application method of black fungus aroma-enhancing powder, and relates to the technical field of food processing, the processing technology of the black fungus aroma-enhancing powder comprises the following steps: step S101, naturally drying picked fresh black fungus in the sun; step S102, rehydrating the dried black fungus, and soaking the black fungus; step S103, carrying out secondary hot air drying on the soaked black fungus; and step S104, powdering the dried black fungus to obtain the black fungus aroma-enhancing powder. According to the method, through technical innovation, the flavor of the black fungus is improved on the basis of not adding any chemical reagent.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically relates to a processing technology and application method of black fungus flavor enhancing powder. Background Art

[0002] Currently, black fungus is mainly sold after natural air-drying, or is added in small amounts in instant foods or pickled mustard to adjust the taste. There are relatively few processed products of black fungus fruiting bodies on the market. This is all due to the lack of obvious flavor in black fungus. Summary of the Invention

[0003] Aiming at the defects existing in the prior art, the purpose of the present invention is to provide a processing technology and application method of black fungus flavor enhancing powder, which improves the flavor of black fungus through technological innovation without adding any chemical reagents.

[0004] To achieve the above purpose, the technical solution adopted by the present invention is: a processing technology of black fungus flavor enhancing powder, including the following steps:

[0005] Step S101. Naturally dry the freshly picked black fungus.

[0006] Step S102. Soak the dried black fungus in water until it unfolds.

[0007] Step S103. Perform secondary hot air drying on the water-soaked black fungus.

[0008] Step S104. Powder the dried black fungus to obtain black fungus flavor enhancing powder.

[0009] On the basis of the above technical solution, in step S101, before natural drying, the freshly picked black fungus needs to be sorted, and the fresh black fungus without mildew and insect damage is selected.

[0010] On the basis of the above technical solution, in step S102, the dried black fungus is soaked in water until it unfolds with ultrapure water, and the water soaking temperature is 20 - 25°C and the time is 1.5 - 2h.

[0011] On the basis of the above technical solution, in step S103, the drying temperature is 55 - 65°C and the drying time is 7.5 - 8h.

[0012] On the basis of the above technical solution, in step S104, the dried black fungus is powdered twice with a pulverizer, and each time is 2 - 2.5min.

[0013] On the basis of the above technical solution, in the black fungus flavor enhancing powder, the relative content of aroma substances is 33.69 - 34.61%.

[0014] On the basis of the above technical solution, the aroma substances include 3-carene, n-octanal, furan linalool oxide, 2-ethylfuran, propylbenzene, 5-methyl-3-heptanone, anisole, 2-methyl-3-furanthiol, 1-(acetoxy)-2-acetone, isobutyl propionate, butyl 2-methylbutyrate, cis-4-decenal, carvacrol, methyl 2-furoate, 2-cyclohexen-1-one, 4-methylthiazole, 1-octen-3-one, ethyl 2-butenoate, 2-acetylpyridine, 3-hexanone, amyl 2-methylbutyrate.

[0015] On the basis of the above technical solution, in the black fungus flavor-enhancing powder, the relative content of off-odor substances is 4.33 - 4.39%.

[0016] On the basis of the above technical solution, the off-odor substances include butyric acid, N,N-dimethylacetamide, dipropyl disulfide, N,N-dimethylformamide, 1,4-cineole, 2,2,4,6,6-pentamethylheptane, 1H-pyrrole-2-carbaldehyde.

[0017] The present invention also provides a fermentation production process for black fungus and soybean soy sauce, comprising the following steps:

[0018] Step S201. Soak soybeans in warm water at a temperature of 25 - 30°C for 4 - 5 hours;

[0019] Step S202. Steam the soaked soybeans at 100°C for 1 hour;

[0020] Step S203. Cool the steamed soybeans to room temperature and drain the water;

[0021] Step S204. Take 1000 parts by weight of soybeans, 100 - 150 parts by weight of flour, 50 - 100 parts by weight of the above-mentioned black fungus flavor-enhancing powder, and 2 parts by weight of Aspergillus oryzae powder and mix them evenly;

[0022] Step S205. After mixing evenly, spread them out flat on a stainless steel breathable sieve with a thickness of 2 - 3 cm; carry out two-stage fermentation in an environment of 28 - 35°C;

[0023] Step S206. After 24 hours of fermentation, when white mycelia appear on the surface, turn over and break up the soybean grains;

[0024] Step S207. After continuing to ferment for 24 hours, the mycelia turn green;

[0025] Step S208. After fermentation is completed, expose to the sun or dry at 45°C until the moisture content is less than 20% to obtain fermented soybeans;

[0026] Step S209. Take 1 part by weight of fermented soybeans, 1 part by weight of salt, and 6 parts by weight of sterile water or warm boiled water;

[0027] Step S210. Dissolve salt in sterile water or warm boiled water, then pour it into a sterile fermentation tank, add fermented beans, and seal for fermentation for 30 days;

[0028] Step S211. Filter the soy bean paste through a 400-mesh sieve and then boil it for 10 minutes;

[0029] Step S212. Package and pasteurize to obtain Auricularia auricula - soy sauce.

[0030] The beneficial effects of the present invention are as follows: Through technological innovation, without adding any chemical reagents, the present invention enhances the flavor of Auricularia auricula. The flavor substances such as 3-carene, n-octanal, and furfuryl linalool oxide are significantly higher than those of ordinary dried Auricularia auricula, giving Auricularia auricula an obvious fresh and fragrant smell, providing technical support for the extension of the industrial chain of Auricularia auricula. At the same time, using the Auricularia auricula powder produced by the present invention for the production of Auricularia auricula - soy sauce can effectively enhance the fresh and fragrant flavor, reduce the saltiness to a certain extent, further enhance the taste of freshness with a hint of saltiness, and the flavor characteristics of a rich aftertaste of freshness. Specific Embodiments

[0031] The following further elaborates on the present invention in conjunction with embodiments. The following embodiments are explanations of the present invention, and the present invention is not limited to the following embodiments. The present invention limits its addition amount only for the convenience of implementing the present invention, and it does not mean that it cannot be implemented outside the scope defined by the present invention.

[0032] An embodiment of the present invention provides a processing technology for Auricularia auricula flavor - enhancing powder, including the following steps:

[0033] Step S101. Naturally dry the freshly picked Auricularia auricula; specifically, in step S101, before natural drying, the freshly picked Auricularia auricula needs to be sorted, and the fresh Auricularia auricula without mildew and insect damage is selected.

[0034] Step S102. Rehydrate the dried Auricularia auricula; specifically, in step S102, use ultrapure water to rehydrate the dried Auricularia auricula, with the rehydration temperature of 20 - 25°C and the time of 1.5 - 2 h.

[0035] Step S103. Perform secondary hot - air drying on the rehydrated Auricularia auricula; specifically, in step S103, the drying temperature is 55 - 65°C and the drying time is 7.5 - 8 h.

[0036] Step S104. Powder the dried Auricularia auricula to obtain Auricularia auricula flavor - enhancing powder. Specifically, in step S104, use a pulverizer to powder the dried Auricularia auricula twice, with each time being 2 - 2.5 min.

[0037] In the black fungus flavor enhancer powder, the relative content of aroma substances is 33.69 - 34.61%. Specifically, the aroma substances include 3-carene, n-octanal, furfuryl linalool oxide, 2-ethylfuran, propylbenzene, 5-methyl-3-heptanone, anisole, 2-methyl-3-furanthiol, 1-(acetoxy)-2-propanone, isobutyl propionate, butyl 2-methylbutyrate, cis-4-decenal, carvacrol, methyl 2-furoate, 2-cyclohexen-1-one, 4-methylthiazole, 1-octen-3-one, ethyl 2-butenoate, 2-acetylpyridine, 3-hexanone, pentyl 2-methylbutyrate.

[0038] In the black fungus flavor enhancer powder, the relative content of off-odor substances is 4.33 - 4.39%. Specifically, the off-odor substances include butyric acid, N,N-dimethylacetamide, dipropyl disulfide, N,N-dimethylformamide, 1,4-cineole, 2,2,4,6,6-pentamethylheptane, 1H-pyrrole-2-carbaldehyde.

[0039] Table 1. Comparison of the content of aroma substances in black fungus after secondary hot air drying at different temperatures

[0040]

[0041] As can be seen from Table 1, the content of aroma substances in black fungus after secondary hot air drying is greater than that of conventionally dried black fungus, and the total relative content of characteristic aroma substances at hot air drying temperatures of 50°C and 70°C is lower than that at 55 - 65°C.

[0042] Table 2. Comparison of the content of off-odor substances in black fungus after secondary hot air drying at different temperatures

[0043]

[0044] As can be seen from Table 2, the content of off-odor substances in black fungus after secondary hot air drying is less than that of conventionally dried black fungus, and the total relative content of characteristic off-odor substances at 60°C is the lowest.

[0045] The embodiment of the present invention also provides a fermentation production process for black fungus and soybean soy sauce, including the following steps:

[0046] Step S201. Soak soybeans in warm water at a temperature of 25 - 30°C for 4 - 5 hours;

[0047] Step S202. Steam the soaked soybeans at 100°C for 1 hour;

[0048] Step S203. Cool the steamed soybeans to room temperature and drain the water;

[0049] Step S204. Take 1000 parts by weight of soybeans, 100 - 150 parts by weight of flour, 50 - 100 parts by weight of the black fungus flavor enhancer as described above, and 2 parts by weight of Aspergillus oryzae powder, and mix them evenly;

[0050] Step S205. After mixing evenly, spread it out flat on a stainless - steel breathable sieve with a thickness of 2 - 3 cm; carry out two - stage fermentation in an environment of 28 - 35 °C;

[0051] Step S206. After 24 hours of fermentation, when white hyphae appear on the surface, turn over and rub the soybean grains to disperse them;

[0052] Step S207. After continuing to ferment for 24 hours, the hyphae turn green;

[0053] Step S208. After fermentation is completed, expose it to the sun or dry it at 45 °C until the moisture content is less than 20% to obtain fermented soybeans;

[0054] Step S209. Take 1 part by weight of fermented soybeans, 1 part by weight of salt, and 6 parts by weight of sterile water or warm boiled water;

[0055] Step S210. Dissolve the salt in sterile water or warm boiled water, pour it into a sterile fermentation tank, then add the fermented soybeans, and seal and ferment for 30 days;

[0056] Step S211. Filter the soybean sauce through a 400 - mesh sieve and then boil it for 10 minutes;

[0057] Step S212. Package and pasteurize (65 °C water bath for 30 min) to obtain black fungus - soybean soy sauce.

[0058] Table III. Comparison of the taste characteristics of soy sauce with different contents of black fungus flavor enhancer

[0059]

[0060] As can be seen from Table III, after adding black fungus powder, the fresh fragrance of soy sauce can be effectively improved, while the saltiness is reduced, further enhancing the taste of being fresh with a hint of saltiness. Among them, the highest umami aftertaste of H reaches 1.73, CK is 1.69, G is 1.67, and I is 1.69.

[0061] The soy sauce added with black fungus has all achieved the flavor characteristics of being fresh with a hint of saltiness and having a sufficient umami aftertaste.

[0062] The present invention is not limited to the above - mentioned embodiments. For those of ordinary skill in the art in this technical field, without departing from the principle of the present invention, several improvements and retouches can be made, and these improvements and retouches are also regarded as within the protection scope of the present invention. The content not described in detail in this specification belongs to the prior art well - known to those of ordinary skill in the art.

Claims

1. A processing technology for black fungus flavoring powder, characterized in that: The following steps are involved: Step S101. Drying the fresh black fungus naturally; Step S102. Soaking the dried black fungus in water; Step S103: drying the rehydrated black fungus with hot air for a second time; Step S104: Grind the dried black fungus into powder to obtain black fungus flavoring powder.

2. The black fungus flavoring powder processing technology as claimed in claim 1, characterized in that: In step S101, the freshly picked black fungus needs to be sorted before natural drying, and fresh black fungus without mold or insect infestation is selected.

3. The processing technology of black fungus flavoring powder as claimed in claim 1, characterized in that: In step S102, ultrapure water is used to rehydrate the dried black fungus, the rehydration temperature is 20-25° C., and the time is 1.5-2 hours.

4. The processing technology of black fungus flavoring powder as claimed in claim 1, characterized in that: In step S103, the drying temperature is 55-65°C, and the drying time is 7.5-8h.

5. The processing technology of black fungus flavoring powder as claimed in claim 1, characterized in that: In step S104, the dried black fungus is pulverized twice using a pulverizer, each time for 2-2.5 minutes.

6. The processing technology of black fungus flavoring powder as claimed in claim 1, characterized in that: The relative content of aromatic substances in the black fungus flavoring powder is 33.69-34.61%.

7. The processing technology of black fungus flavoring powder as claimed in claim 6, characterized in that: The aromatic substances include 3-carene, n-octanal, furan linalool oxide, 2-ethylfuran, propylbenzene, 5-methyl-3-heptanone, anisole, 2-methyl-3-furanthiol, 1-(acetoxy)-2-propanone, isobutyl propionate, butyl 2-methylbutyrate, cis-4-decenal, carvacrol, methyl 2-furoate, 2-cyclohexene-1-one, 4-methylthiazole, 1-octen-3-one, ethyl 2-butenoate, 2-acetylpyridine, 3-hexanone, and pentyl 2-methylbutyrate.

8. The processing technology of black fungus flavoring powder as claimed in claim 1, characterized in that: The relative content of bad smell substances in the black fungus flavoring powder is 4.33-4.39%.

9. The processing technology of black fungus flavoring powder as claimed in claim 8, characterized in that: The bad smell substances include butyric acid, N,N-dimethylacetamide, dipropyl disulfide, N,N-dimethylformamide, 1,4-cineole, 2,2,4,6,6-pentamethylheptane, and 1H-pyrrole-2-carboxaldehyde.

10. A process for producing fungus and soybean soy sauce fermentation, characterized in that: The following steps are involved: Step S201. Soak soybeans in warm water at a temperature of 25-30°C for 4-5 hours; Step S202: After filtering the soybeans, steam them at 100° C. for 1 hour; Step S203. Cool the steamed soybeans to room temperature and drain the water; Step S204. Take 1000 parts by weight of soybeans, 100 to 150 parts by weight of flour, 50 to 100 parts by weight of the black fungus flavoring powder as described in any one of claims 1 to 9, and 2 parts by weight of Aspergillus oryzae powder and mix them evenly; Step S205. After mixing evenly, spread it on a stainless steel breathable screen with a thickness of 2-3 cm; Two-stage fermentation at 28-35°C; Step S206. After 24 hours of fermentation, if white mycelium appears on the surface, turn over and rub the beans to loosen them; Step S207. After continuing the fermentation for 24 hours, the mycelium turns green; Step S208. After fermentation is completed, expose to the sun or dry at 45°C until the moisture content is less than 20% to obtain fermented beans; Step S209. Take 1 part by weight of fermented beans, 1 part by weight of salt and 6 parts by weight of sterile water or warm water; Step S210. Dissolve the salt in sterile water or warm water and pour into a sterile fermentation tank, then add the fermented beans, and seal and ferment for 30 days; Step S211. Filter the soybean paste through a 400-mesh sieve and boil for 10 minutes; Step S212: packaging and pasteurization to obtain fungus and soybean soy sauce.

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