Preparation process of edible mushroom'purple flower 'seasoning particles

Abstract

The invention discloses a preparation process of edible mushroom'philippine violet herb 'seasoning granules, which comprises the following steps: selecting materials, deactivating enzymes, baking, breaking walls, mixing, granulating, drying and the like, taking edible mushroom'philippine violet herb' as a raw material, combining with a granule preparation process, developing a special seasoning with fresh mushroom flavor, preparing the edible mushroom'philippine violet herb 'into the seasoning granules, and preparing the seasoning granules into the edible mushroom'philippine violet herb' seasoning granules. The problem that fresh wild edible mushrooms, namely the Chinese violet, are not easy to preserve and transport is solved, so that the commodity value of the Chinese violet is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of edible mushroom processing, and specifically to a production process of flavor granules of the edible mushroom "Purple Flower Mushroom". Background Art

[0002] The edible mushroom industry is a characteristic industry. Since fresh edible mushrooms, especially fresh wild edible mushrooms such as "Purple Flower Mushroom", are not easy to preserve and transport, in the season of large-scale high-yield harvest, if proper fresh-keeping storage or processing is not carried out, they will rot and deteriorate, reducing the commercial value and causing economic losses. Therefore, the research on the post-processing technology of edible mushrooms is extremely urgent. This patent uses the edible mushroom "Purple Flower Mushroom" as the raw material and combines the granule production process to develop a special flavoring with the flavor of fresh mushrooms to improve the commercial value of "Purple Flower Mushroom". Summary of the Invention

[0003] Aiming at the deficiencies of the prior art, the present invention provides a production process of flavor granules of the edible mushroom "Purple Flower Mushroom" to solve the problems that the fresh wild edible mushroom "Purple Flower Mushroom" is not easy to preserve and transport, and to improve the commercial value of the edible mushroom "Purple Flower Mushroom".

[0004] To achieve the above objectives, the present invention is realized through the following technical solutions: A production process of flavor granules of the edible mushroom "Purple Flower Mushroom", the production process includes the following steps: S1. Material selection, select fresh Purple Flower Mushrooms and prickly pears to remove impurities, remove dead and diseased mushrooms, rinse them clean with water, drain, and then slice them to obtain Purple Flower Mushroom raw materials and prickly pear raw materials; select fresh spinach and laver, rinse them clean with water respectively, drain, and then cut them into sections to obtain spinach raw materials and laver raw materials respectively; As a preferred embodiment, when selecting Purple Flower Mushrooms, those with a bright orange-red surface on the cap, a light purple or blue-violet surface on the gill surface, and the cap not fully unfolded in an umbrella shape with the edge curled inwards are tender mushrooms.

[0005] S2. Blanching, put the Purple Flower Mushroom raw materials, prickly pear raw materials, spinach raw materials and laver raw materials into boiling water to inactivate the enzymes and remove the peculiar smell; As a preferred embodiment, when blanching Purple Flower Mushrooms, first soak and rinse them with 0.6% light salt water for ten minutes, add a citric acid solution with a pH of 4 - 4.5 to prevent the Purple Flower Mushrooms from oxidizing and discoloring, and then add 10% salt and boil for 5 - 7 minutes.

[0006] S3. Baking: Centrifugally dehydrate the raw materials of Russula virescens, Rosa roxburghii Tratt, spinach, and laver after green killing, and bake the dehydrated raw materials of Russula virescens, Rosa roxburghii Tratt, spinach, and laver in an oven at a temperature of 36 - 38 °C for 2 hours. Next, raise the temperature to 43 - 48 °C and bake for 3 hours, then raise the temperature to 55 - 58 °C and bake for 3 hours. S4. Wall breaking: Perform wall breaking treatment on the baked raw materials of Russula virescens, Rosa roxburghii Tratt, spinach, laver, and white sesame seeds until they reach 80 - 100 mesh to form Russula virescens powder, Rosa roxburghii Tratt powder, spinach powder, laver powder, and sesame powder. S5. Mixing: Mix Russula virescens powder, Rosa roxburghii Tratt powder, spinach powder, laver powder, low-sodium salt, hydrolyzed vegetable protein, yeast extract, sesame powder, corn starch, maltodextrin, and mogroside. S6. Granulation: Granulate the mixed powder through a granulator to obtain granular raw materials of 20 - 30 mesh after granulation. S7. Drying: Dry the granulated raw materials; the drying temperature is 35 - 45 °C, the drying time is 10 - 50 minutes, and the moisture content after drying is 7 - 10%. In step S5, the mixing ratio is as follows: Russula virescens powder 5 - 10%, Rosa roxburghii Tratt powder 1 - 2%, spinach powder 1 - 3%, laver powder 2 - 3%, low-sodium salt 15 - 20%, hydrolyzed vegetable protein 3 - 5%, yeast extract 2 - 4%, sesame powder 2 - 4%, corn starch 10 - 15%, maltodextrin 10 - 15%, and mogroside 0.1 - 0.3%.

[0007] Preferably, in step S5, the mixing sequence is as follows: (1) Premixing stage: Mix low-sodium salt, corn starch, and maltodextrin for 10 minutes, and pay special attention to avoiding caking. (2) Flavor addition: Sequentially add hydrolyzed vegetable protein, yeast extract, and Russula virescens powder to (1) and mix for 5 minutes. (3) Nutrition enhancement: Add spinach powder, Rosa roxburghii Tratt powder, laver powder, and sesame powder to (2) and mix for 3 minutes. (4) Finally, add mogroside and mix, avoiding high-temperature treatment.

[0008] Preferably, in step S1, cut Russula virescens and Rosa roxburghii Tratt into thin slices 0.2 - 0.4 cm thick, and cut spinach and laver into small sections 1 - 5 cm long.

[0009] Preferably, in step S6, first crush the mixed raw materials, then dry them, and control the moisture content at 13 - 15%. Finally, use a granulator to granulate and form the dried raw materials.

[0010] Preferably, the above granulator uses high-temperature extrusion to granulate the purple flower mushroom, and then cools and dries the granules after granulation.

[0011] The present invention provides a production process for flavoring granules of the edible mushroom "purple flower mushroom", which has the following beneficial effects: Through processes such as material selection, blanching, baking, cell wall breaking, mixing, granulation, and drying in sequence, using the edible mushroom "purple flower mushroom" as the raw material and combining the granule production process, a special flavoring with the flavor of fresh mushrooms is developed. The edible mushroom "purple flower mushroom" is made into flavoring granules to overcome the problems of difficult preservation and transportation of fresh wild edible mushroom "purple flower mushroom", thereby improving the commercial value of "purple flower mushroom". Specific embodiments

[0012] Next, in combination with the embodiments of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0013] Embodiment 1 The present invention provides a technical solution: a production process for flavoring granules of the edible mushroom "purple flower mushroom", and the production process includes the following steps: S1. Material selection: Select fresh purple flower mushrooms and prickly pears, remove impurities, pick out dead and diseased mushrooms, rinse them clean with water, drain, and then slice them to obtain purple flower mushroom raw materials and prickly pear raw materials; Select fresh spinach and laver, rinse them clean with water respectively, drain, and then cut them into sections to obtain spinach raw materials and laver raw materials respectively; As a preferred embodiment, when selecting purple flower mushrooms, those with a bright orange-red surface of the mushroom cap, a light purple or blue-violet gill surface, and the mushroom cap not fully unfolded in an umbrella shape with the edge curled inwards are tender mushrooms.

[0014] S2. Blanching: Put the purple flower mushroom raw materials, prickly pear raw materials, spinach raw materials, and laver raw materials into boiling water to inactivate the enzymes and remove the peculiar smell; As a preferred embodiment, when blanching the purple flower mushrooms, first soak and rinse them with 0.6% light salt water for ten minutes, add a citric acid solution with a pH of 4 - 4.5 to prevent the purple flower mushrooms from oxidizing and discoloring, and then add 10% salt and boil for 5 - 7 minutes.

[0015] S3. Baking: Centrifugally dehydrate the raw materials of Russula virescens, Rosa roxburghii tratt, spinach, and laver after green killing, and bake the dehydrated raw materials of Russula virescens, Rosa roxburghii tratt, spinach, and laver in an oven at a temperature of 36 - 38 °C for 2 hours. Next, raise the temperature to 43 - 48 °C and bake for 3 hours, then raise the temperature to 55 - 58 °C and bake for 3 hours. S4. Wall breaking: Perform wall breaking treatment on the baked raw materials of Russula virescens, Rosa roxburghii tratt, spinach, laver, and white sesame seeds until they reach 80 - 100 mesh to form Russula virescens powder, Rosa roxburghii tratt powder, spinach powder, laver powder, and sesame powder. S5. Mixing: Mix Russula virescens powder, Rosa roxburghii tratt powder, spinach powder, laver powder, low - sodium salt, hydrolyzed vegetable protein, yeast extract, sesame powder, corn starch, maltodextrin, and mogroside. S6. Granulation: Granulate the mixed powder through a granulator to obtain granular raw materials of 20 - 30 mesh. S7. Drying: Dry the granulated raw materials; the drying temperature is 35 - 45 °C, the drying time is 10 - 50 minutes, and the moisture content after drying is 7 - 10%. Example Two In this example, in step S5, the mixing sequence is as follows: (1) Premixing stage: Mix low - sodium salt, corn starch, and maltodextrin for 10 minutes, paying particular attention to avoiding caking. (2) Flavor addition: Sequentially add hydrolyzed vegetable protein, yeast extract, and Russula virescens powder to (1) and mix for 5 minutes. (3) Nutrition enhancement: Add spinach powder, Rosa roxburghii tratt powder, laver powder, and sesame powder to (2) and mix for 3 minutes. (4) Finally, add mogroside for mixing, avoiding high - temperature treatment.

[0016] In this example, in step S1, cut Russula virescens and Rosa roxburghii tratt into slices 0.2 - 0.4 cm thick, and cut spinach and laver into sections 1 - 5 cm long.

[0017] In this example, in step S6, first crush the mixed raw materials, then dry them with the moisture controlled at 13 - 15%, and finally granulate and form the dried raw materials with a granulator.

[0018] In this example, the above granulator uses high - temperature extrusion to granulate Russula virescens particles, and then cools and dries them after granulation.

[0019] Example Three In step S5, the mixing ratio is as follows: purple mushroom powder 5-10%, rose roxburghii powder 1-2%, spinach powder 1-3%, laver powder 2-3%, low-sodium salt 15-20%, hydrolyzed vegetable protein 3-5%, yeast extract 2-4%, sesame powder 2-4%, corn starch 10-15%, maltodextrin 10-15% and mogroside 0.1-0.3%.

[0020] Example 4 Taking 500 g of the finished product as an example, the raw materials are weighed as follows: Purple mushroom powder: 500 × 5% = 25 g (flavor enhancement, nucleotide 5″-AMP ≥ 0.5%) Low-sodium salt: 500 × 15% = 75 g (basic seasoning, source of saltiness, replacing 30% of sodium chloride) Hydrolyzed vegetable protein: 500 × 3% = 15 g (flavor enhancement, umami enhancement, containing sodium glutamate) Yeast extract: 500 × 2% = 10 g (natural flavor enhancement, nucleotide umami enhancement, IMP+GMP ≥ 10%) Spinach powder: 500 × 1% = 5 g (nutritional fortification, dietary fiber 5%, iron element) Rose roxburghii powder: 500 × 1% = 5 g (antioxidant, vitamin C ≥ 200 mg / 100 g) Chopped laver: 500 × 2% = 10 g (ocean flavor, iodine 1804 g / 100 g, algal polysaccharide) White sesame seeds: 500 × 2% = 10 g (nutty aroma, lignan 0.5%, calcium 620 mg / 100 g) Corn starch: 500 × 10% = 50 g (functional filler, anticaking agent, thickening agent) Maltodextrin: 500 x 10% = 50 g (mouthfeel adjustment, carrier, reducing sweetness) Mogroside: 500 × 0.1% = 0.5 g (natural sweetness, sweetness 200 times that of sucrose) Example 5 Taking 500 g of the finished product as an example, the raw materials are weighed as follows: Purple mushroom powder: 500 x 10% = 50 g (flavor enhancement, nucleotide 5-AMP ≥ 0.5%) Low-sodium salt: 500 × 20% = 100 g (basic seasoning, source of saltiness, replacing 30% of sodium chloride) Hydrolyzed vegetable protein: 500 × 5% = 25 g (flavor enhancement, umami enhancement) Yeast extract: 500 × 4% = 20 g (natural flavor enhancement, nucleotide umami enhancement, IMP+GMP ≥ 10%) Spinach powder: 500x 3% = 15 g (nutritional fortification, dietary fiber 5%, iron element) Roselle powder: 500 × 2% = 10 g (antioxidant, vitamin C ≥ 200 mg / 100 g) Laver flakes: 500 × 3% = 15 g (ocean flavor, iodine 180 / 4 g / 100 g, seaweed polysaccharide) White sesame seeds: 500 × 4% = 20 g (nutty aroma, lignans 0.5%, calcium 620 mg / 100 g) Corn starch: 500 × 15% = 75 g (functional filler, anticaking agent, thickener) Maltodextrin: 500 × 15% = 75 g (taste adjustment, carrier, reducing sweetness) Lo han guo glycoside: 500 × 0.3% = 1.5 g (natural sweetness, 200 times sweeter than sucrose) Example 6 Taking 500 g of the finished product as an example, weigh the raw materials as follows: Russula powder: 500 × 8% = 40 g (flavor enhancement, nucleotide 5'-AMP ≥ 0.5%) Low-sodium salt: 500 × 18% = 90 g (basic seasoning, source of saltiness, replacing sodium chloride) Hydrolyzed vegetable protein: 500 × 4% = 20 g (flavor enhancement, umami enhancement, containing monosodium glutamate) Yeast extract: 500 × 3% = 15 g (natural flavor enhancement, nucleotide umami enhancement, IMP + GMP ≥ 10%) Spinach powder: 500 × 2% = 10 g (nutritional fortification, dietary fiber 5%, iron element) Roselle powder: 500 x 1.5% = 7.5 g (antioxidant, vitamin C ≥ 200 mg / 100 g) Laver flakes: 500 × 2.5% = 12.5 g (ocean flavor, iodine 1804 g / 100 g, seaweed polysaccharide) White sesame seeds: 500 × 3% = 15 g (nutty aroma, lignans 0.5%, calcium 620 mg / 100 g) Corn starch: 500 × 12% = 60 g (functional filler, anticaking agent, thickener) Maltodextrin: 500 × 12% = 60 g (taste adjustment, carrier, reducing sweetness) Lo han guo glycoside: 500 × 12% = 19 (natural sweetness, 200 times sweeter than sucrose) Through processes such as material selection, fixation, baking, cell wall breaking, mixing, granulation, and drying in sequence, using the edible mushroom "Purple Flower Mushroom" as the raw material and combining the granule production process, a special condiment with the flavor of fresh mushrooms is developed. The edible mushroom "Purple Flower Mushroom" is made into flavor granules to overcome the problems of difficult preservation and transportation of fresh wild edible mushroom "Purple Flower Mushroom", thereby enhancing the commercial value of "Purple Flower Mushroom".

[0021] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A production process of flavor granules of the edible fungus "Purple Flower Mushroom", characterized in that, The manufacturing process includes the following steps: S1. Material selection: Select fresh purple flower mushrooms and prickly pears, remove impurities, pick out dead and diseased mushrooms, rinse them thoroughly with clean water, drain, and then slice them to obtain purple flower mushroom raw materials and prickly pear raw materials; Select fresh spinach and laver, rinse them thoroughly with clean water, drain, and then cut them into sections to obtain spinach raw materials and laver raw materials respectively; S2. Blanching: Put the purple flower mushroom raw materials, prickly pear raw materials, spinach raw materials and laver raw materials into boiling water to inactivate enzymes and remove odors; S3. Baking: Centrifugally dehydrate the blanched purple flower mushroom raw materials, prickly pear raw materials, spinach raw materials and laver raw materials, and bake the dehydrated purple flower mushroom raw materials, prickly pear raw materials, spinach raw materials and laver raw materials in an oven at a temperature of 36 - 38 °C for 2 hours, then raise the temperature to 43 - 48 °C and bake for 3 hours, and then raise the temperature to 55 - 58 °C and bake for 3 hours; S4. Wall breaking: Perform wall breaking treatment on the baked purple flower mushroom raw materials, prickly pear raw materials, spinach raw materials, laver raw materials and white sesame seeds until they reach 80 - 100 meshes to form purple flower mushroom powder, prickly pear powder, spinach powder, laver powder and sesame powder; S5. Mixing: Mix the purple flower mushroom powder, prickly pear powder, spinach powder, laver powder, low - sodium salt, hydrolyzed vegetable protein, yeast extract, sesame powder, corn starch, maltodextrin and mogroside; S6. Granulation: Granulate the mixed powder through a granulator to obtain granular raw materials of 20 - 30 meshes after granulation; S7. Drying: Dry the granulated raw materials; The drying temperature is 35 - 45 °C, the drying time is 10 - 50 minutes, and the moisture content after drying is 7 - 10%; In step S5, the mixing ratio is as follows: purple flower mushroom powder 5 - 10%, prickly pear powder 1 - 2%, spinach powder 1 - 3%, laver powder 2 - 3%, low - sodium salt 15 - 20%, hydrolyzed vegetable protein 3 - 5%, yeast extract 2 - 4%, sesame powder 2 - 4%, corn starch 10 - 15%, maltodextrin 10 - 15% and mogroside 0.1 - 0.3%.

2. The manufacturing process of a flavoring granule of an edible fungus "Purple Flower Mushroom" according to claim 1, characterized in that: In step S5, the mixing sequence is as follows: (1) Premixing stage: Mix the low - sodium salt, corn starch and maltodextrin for 10 minutes; (2) Flavor addition: Sequentially add hydrolyzed vegetable protein, yeast extract and purple flower mushroom powder to (1) and mix for 5 minutes; (3) Nutritional fortification: Add spinach powder, prickly pear powder, laver powder and sesame powder to (2) and mix for 3 minutes; (4) Finally, add mogroside for mixing.

3. The manufacturing process of a flavor granule of an edible mushroom "Purple Flower Mushroom" according to claim 1, characterized in that: In step S1, cut the purple flower mushrooms and prickly pears into slices 0.2 - 0.4 cm thick, and cut the spinach and laver into sections 1 - 5 cm long.

4. The manufacturing process of a flavor granule of an edible mushroom "Purple Flower Mushroom" according to claim 1, characterized in that: In step S6, first crush the mixed raw materials, dry them after treatment, and control the moisture content at 13 - 15%, and finally granulate and form the dried raw materials with a granulator.

5. The manufacturing process of a flavoring granule of an edible mushroom "Purple Flower Mushroom" according to claim 4, characterized in that: The above - mentioned granulator uses high - temperature extrusion to granulate purple flower mushroom particles, and performs cooling and drying after granulation.