206 results about "Lentinus" patented technology

The invention discloses a method for simultaneously detecting ergothioneine, ergosterol, ergosterol peroxide and lentinine in lentinus edodes, and belongs to the technical field of measurement of active ingredients of the lentinus edodes. The method comprises the following steps: detecting a shiitake mushroom extracting solution by adopting an ultra-high performance liquid chromatography-tandem mass spectrometry mode, wherein a chromatographic column is an HILIC or C18 chromatographic column; the mobile phase A and the mobile phase B are an aqueous solution containing formic acid and a methanol or acetonitrile solution containing formic acid respectively; the mass spectrum conditions comprise an electrospray ionization source; a positive ion multiple reaction monitoring mode; the ion spraying temperature is 315-325 DEG C; the temperature of the ion transmission tube is 320-330 DEG C; and the ion spraying voltage is 3500 V to 3700 V. The method has the characteristics of high sensitivity, high selectivity and high accuracy, and is suitable for quantitative detection of ergothioneine, lentinine, ergosterol peroxide and ergosterol compounds in shiitake mushrooms.

The invention discloses a label cleaning type crispness increasing method for fried food, and belongs to the field of fried products. According to the preparation method, firstly, lentinus edodes stem nanocellulose is prepared by combining enzymolysis with a high-pressure homogenization method, and the lentinus edodes stem nanocellulose is compounded with casein, so that stable lentinus edodes stem nanocellulose-casein gel emulsion can be prepared; then the gel-like emulsion is applied to the paste-coated fried product, and the gel-like emulsion is used for forming pores in advance in the paste so as to achieve the crispness increasing effect, reduce the oil content and inhibit grease oxidation. The stable gel emulsion based on a natural formula can replace a commercial leavening agent to realize clean label type crispness enhancement, and the prepared paste can be applied to various paste fried foods and has a good market prospect.

The invention belongs to the technical field of protein peptide preparation, and particularly relates to mushroom peptide prepared based on Maillard reaction and application of the mushroom peptide to preparation of products with the effects of reducing blood pressure, blood sugar, blood fat and uric acid and antioxidant activity. The mushroom peptide disclosed by the invention has the effects of remarkably reducing blood pressure, blood sugar, blood fat and uric acid and resisting oxidation, and can be used as an auxiliary therapeutic agent or functional food for four high diseases such as hypertension, hyperlipidemia, diabetes mellitus and hyperuricemia and oxidative stress related diseases.

The invention discloses microbial combined bacteria and a method for improving fertility of newly-cultivated land. The method comprises the following steps: combining every two of bacillus amyloliquefaciens WK1, white rot fungi NDM3-2 and trichoderma helichum HJR7 to form three combined bacteria; the three combined bacteria are applied to soil containing straw and lentinus edodes residues respectively, and a pot experiment (rice and white clover crop rotation) for two years is carried out with no addition of any bacteria as a contrast; analyzing the physical and chemical properties of the soil and the microbiological indexes of the soil; and according to an analysis result, the combination of the white rot fungi NDM3-2 and the trichoderma helichum HJR7 is confirmed to be an ideal scheme for improving the fertility of the newly-cultivated land.

The invention discloses a Lentinus edodes strain SICAU-F2-1283 and application thereof, the strain is preserved in China Center for Type Culture Collection on April 14, 2025, the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC No.41891. The Lentinus edodes strain SICAU-F2-1283 has been preserved in China Center for Type Culture Collection. The lentinus edodes strain provided by the invention has the advantages of more fruiting quantity in a wheat straw culture medium, large single mushroom mass, high biological efficiency and excellent agronomic traits. The new mushroom variety provided by the invention solves the problems of low yield and poor quality of mushrooms in wheat straw cultivation, provides choices of more varieties of different types for the edible mushroom industry, and has a remarkable application prospect in the field of mushroom planting.

The invention provides an influenza vaccine adjuvant based on lentinan as well as a preparation method and application thereof. The active ingredient of the vaccine adjuvant is lentinan, the lentinan is extracted from fresh lentinus edodes through a water extraction and alcohol precipitation method, no additional chemical modification is needed, the vaccine adjuvant can be used for preparing the influenza virus vaccine, and the influenza virus vaccine at least contains one of three inactivated influenza virus antigens, namely H1N1 A, H3N2 A and Victoria B. The invention also provides a vaccine preparation and a preparation method thereof, the vaccine preparation comprises the vaccine adjuvant and an influenza virus vaccine, the content of lentinan in the vaccine preparation is 4 mg / mL, and the vaccine preparation has an immunological enhancement effect.

The invention discloses a preparation method of a mellow shiitake mushroom sauce, and belongs to the technical field of food processing, and the preparation method mainly comprises the following steps: preparing shiitake mushroom water, preparing onion and garlic mixed water, preparing sterilized shiitake mushroom stems, preparing a shiitake mushroom clear liquid, and stir-frying the shiitake mushroom sauce. According to the method, after the lentinus edodes stems are frozen, rolled and kneaded and then cooked at high temperature and high pressure, umami substances in the lentinus edodes stems can be effectively released into the lentinus edodes water, then the lentinus edodes stems are sterilized and fresh by preparing the onion and garlic mixed water, the lentinus edodes stems can be effectively sterilized, the umami can be effectively improved, and then the lentinus edodes caps are subjected to secondary enzymolysis treatment; the mushroom clear liquid is centrifugally extracted, so that the flavoring substances in the mushroom caps can be fully retained, and finally, all the raw materials are jointly fried to obtain the mushroom sauce with the mellow flavor. The lentinus edodes sauce prepared by the preparation method disclosed by the invention has a rich mellow flavor, can still keep delicious smell and mouth feel after being placed for a long time, is not added with preservatives and additives, and does not influence a human body.

The invention discloses a shiitake mushroom strain FX85 and a breeding method and application thereof, the shiitake mushroom strain FX85 is preserved in China Center for Type Culture Collection on December 3, 2024, the address is Wuhan University, Wuhan, China, and the preservation number is CCTCC NO: M 20242713. The average yield of fresh mushrooms of the FX85 obtained through breeding is 912 g / stick and is 8.07% higher than that of a control variety of new 808, the polysaccharide content of the strain is 8.75% higher than that of the strain of new 808, the protein content is 21.57% higher than that of the strain of new 808, the stem-cap ratio is 13.77% higher than that of the strain of new 808, the agronomic character and the yield are better than those of the strain of new 808, and the FX85 has popularization value. The novel high-yield shiitake mushroom variety bred by the method can enrich the existing shiitake mushroom germplasm resource library, is beneficial to adjusting the shiitake mushroom planting structure, and improves the shiitake mushroom planting benefit.

The present application discloses a kind of lentinus edodes automatic sorting machine, it is related to lentinus edodes sorting field, including screening box, the aperture of screen hole gradually reduces several screen plate, feeding table, further include: mounting plate, it is fixedly installed in the bottom of screen plate;Through mechanism, it is set the outside of mounting plate, the through mechanism includes reciprocating screw rod rotationally connected between the inner wall of mounting plate, the outside transmission connection of reciprocating screw rod has connecting strip, the inner side of connecting strip is equipped with sliding slot, the inner side of sliding slot is vertically slidably connected with connecting plate.The lentinus edodes automatic sorting machine, connecting strip is driven to reciprocate by reciprocating screw rod, and in the process of connecting strip movement, by reciprocating lifting mechanism and reset spring cooperation drive jack to reciprocate lifting reset action, so that the lentinus edodes jammed in screen hole can be fully ejected, effectively avoid the situation that lentinus edodes is jammed in screen hole for a long time, leading to lentinus edodes screening efficiency reduces and screening effect is poor.

The utility model discloses a mushroom planting greenhouse which comprises a waterproof base, a greenhouse body is arranged at the top of the waterproof base, a support is arranged on the inner top wall of the greenhouse body, a plurality of concentric-square-shaped frames are arranged at the top of the waterproof base at equal intervals, and a plurality of transverse plates are vertically arranged on the inner side walls of the concentric-square-shaped frames at equal intervals. The mushroom planting greenhouse comprises a support, a plurality of hollow square frames are arranged on the support, an upper vertical pipe and a lower vertical pipe are sequentially arranged below the support from top to bottom, a pipe sleeve is rotationally connected between the lower end of the upper vertical pipe and the upper end of the lower vertical pipe, and the lower end of the lower vertical pipe extends to the position between every two adjacent hollow square frames. The nozzles on each branch pipe correspond to the mushroom sticks on each layer of transverse plate, and meanwhile, the positions of the branch pipes and the nozzles are adjusted through the position adjusting mechanism in the length direction of the transverse plate, so that uniform water replenishing is conducted on the mushroom sticks on different layers, the yield of mushrooms and the utilization rate of water resources are increased, and the planting cost is reduced.

The utility model discloses a shiitake mushroom stem-removing and sorting device, which relates to the shiitake mushroom processing technical field, and comprises a stem-removing mechanism and an anti-blocking screening mechanism, the anti-blocking screening mechanism is connected to the discharge end of the stem-removing mechanism, the stem-removing mechanism comprises a base, a conveying assembly is arranged on the base, a dial wheel assembly is arranged above the conveying assembly, and the anti-blocking screening mechanism is connected to the discharge end of the anti-blocking screening mechanism. A pressing wheel assembly is arranged on one side of the shifting wheel assembly, and a handle cutting assembly is arranged on the inner side of the conveying assembly. The anti-blocking type screening mechanism is connected to the discharging end of the stem removing mechanism, material transfer between original devices is omitted, the machining efficiency is effectively improved, meanwhile, the problem that mushroom stems are clamped in holes and cannot be completely lowered in place is solved through the pressing wheel assembly arranged above the conveying assembly, and the processing efficiency is improved. And the problem of blockage caused by the fact that the shiitake mushrooms are clamped in the screening holes is solved through the anti-blocking assembly.

The invention discloses a processing method of high-fiber steamed buns with a slow digestion function, and belongs to the technical field of food processing. The quality defects that traditional wheat steamed buns are poor in gluten network structure stability, prone to softening and collapsing, prone to aging and the like are overcome. According to the invention, a low-moisture extrusion technology is combined with compound enzyme directional modification to modify the dietary fibers in the lentinus edodes stems, so that the modified lentinus edodes stem dietary fibers are obtained. A traditional steamed bun processing technology and a traditional steamed bun processing formula are optimized, key technological parameters such as extrusion technological parameters, enzymolysis conditions and the addition amount of the modified dietary fibers are optimized, and the high-fiber steamed bun rich in the modified lentinus edodes stem dietary fibers is prepared. As an exogenous nutritional supplement and a texture modifier, the extruded modified dietary fiber not only solves the quality defects of poor gluten network structure stability, easiness in softening, easiness in aging and the like of the traditional wheat steamed bun, but also reduces the digestibility of the wheat steamed bun. The method has a wide application prospect for developing wheat flour derivative products with high fiber and low digestibility.

The invention discloses primers, a kit and a method for detecting four viruses in lentinus edodes. According to the invention, LAMP (loop-mediated isothermal amplification) primer groups are respectively designed and screened according to four viruses in the lentinula edodes, and the four viruses are respectively a Lentinula edodes dominant virus 1 virus, a Lentinula edodes dominant virus HKB virus, a Lentinula edodes dominant gene-like virus 1-Hunong-1 virus and a Lentinula edodes dominant virus 5 virus. The detection system is micro-quantized, the local concentration of the target sequence is improved from the side, the detection limit is greatly improved, and the lower detection limit can reach 10 copy / microliter.

The application discloses a novel plant protein meat strip and a preparation method thereof, and belongs to the technical field of food processing. The plant protein meat strip is prepared from the following raw materials in parts by weight: soybean protein isolate 30-40 parts, pea protein 20-25 parts, gluten powder 10-15 parts, lentinus edodes powder 8-12 parts, konjac powder 5-8 parts, corn starch 10-15 parts, sunflower seed oil 5-8 parts, yeast extract 2-3 parts, carrot powder 2-4 parts, celery powder 1-2 parts, salt 0.8-1.2 parts, ginger powder 0.5-1 part and garlic powder 0.5-1 part. The preparation method comprises the following steps: mixing ingredients, multi-section temperature control double-screw extrusion molding, low-temperature marinating using specific plant-based broth, drying and high-temperature sterilization. Through protein compounding and process optimization, the application solves the problems of poor texture and single flavor of the existing plant meat strips, the product has a taste close to real meat, the flavor is natural and mellow, and the product is suitable for industrial production.

The invention discloses a lentinus edodes MAPK family gene Le-10004182, and the sequence of the lentinus edodes MAPK family gene Le-10004182 is shown as SEQ ID NO. 1. An overexpression vector or an interference vector of the gene Le-10004182 is constructed through a cDNA (complementary deoxyribonucleic acid) sequence of the gene Le-10004182, and the overexpression vector or the interference vector is transferred into mushroom mycelia through an agrobacterium tumefaciens-mediated genetic transformation method, so that the biomass of the mushroom mycelia is regulated and controlled. The lentinus edodes MAPK family gene Le-10004182 and the regulation and control of the lentinus edodes MAPK family gene Le-10004182 on the growth of lentinus edodes mycelia provide a new solution thought for further analysis of the growth and development of the lentinus edodes mycelia and variety improvement.

The invention discloses automatic mushroom harvesting equipment and an operation method thereof, and belongs to the field of agricultural machinery automation. The equipment is composed of a movable harvesting bin, a rack, a square bin, a shiitake mushroom culture frame, a conveying device, a shiitake mushroom picking device, a shiitake mushroom collecting device, a control cabinet and a driving device. The conveying device adopts a joint chain and a conveying chain which are butted up and down to form a closed loop, so that the mushroom sticks can be automatically transferred from the square bin to a harvesting point position and returned after being picked; the mushroom picking device is identified and positioned by a depth camera, and double parallel mechanical arms are arranged in a V shape to cooperatively pick, so that 270-degree full-coverage, low-loss and high-efficiency harvesting of mushroom sticks is realized; the shiitake mushroom collecting device automatically unloads baskets through a linear sliding table. During operation, the movable harvesting bin walks to a designated mushroom house, and closed-loop circulation of chain butt joint, mushroom stick conveying, visual guidance picking, automatic basket-full moving-out and mushroom stick returning is completed. The device is compact in structure, high in picking efficiency, low in missing picking rate, small in interference to the cultivation environment and suitable for automatic harvesting of factory-like shelf shiitake mushrooms.

The invention relates to the technical field of edible mushroom cultivation, and discloses mushroom stick sealing equipment and a method thereof. The mushroom stick sealing equipment is characterized in that a storage box is arranged on a carrier plate, a charging pipe penetrating through the carrier plate is arranged at the bottom of the storage box, and a spiral feeding piece is arranged in the charging pipe; the sleeve is rotationally connected to the bottom of the carrying plate. The charging pipe is located in the sleeve. The opening part comprises a sleeve, a plurality of supporting rods and an opening and closing part, the sleeve is arranged on the charging pipe in a sleeving mode, the supporting rods are all hinged to the bottom of the outer wall of the sleeve, and the opening and closing part is connected with the supporting rods and used for driving the supporting rods to be opened or contracted; the driving piece is used for enabling the sleeve and the supporting rods to twist the mushroom stick bag for closing up; the sealing assembly is arranged on the side edge of the sleeve and used for sealing the closing position of the mushroom stick bag. The mushroom stick sealing equipment is simple and compact in structure, the sealing work can be completed without transferring the mushroom sticks, the situation that mushroom stick materials are spilled is avoided, the compactness of the mushroom sticks is guaranteed, and the whole equipment is convenient to produce and use and high in automation degree.

The invention relates to the technical field of food processing, and particularly discloses a method for resource utilization of lentinus edodes stipes, which is characterized in that a complex enzyme preparation consisting of cellulase, acid protease and pectinase is used for carrying out synergistic enzymolysis on the lentinus edodes stipes under the optimal enzymolysis conditions of pH 3.5, temperature 51 DEG C, enzyme concentration 6% and time 4 hours. According to the method provided by the invention, the hardness and chewiness of the lentinus edodes stipe can be remarkably reduced, the compact fiber structure of the lentinus edodes stipe can be destroyed, the release and content of bioactive components such as ergothioneine, soluble protein and crude polysaccharide can be synchronously increased, and the chocolate-coated lentinus edodes stipe developed based on the method is full in appearance, uniform in color and luster, coordinated in flavor, good in microbial safety and suitable for industrial production. And high-valued comprehensive utilization of shiitake mushroom processing byproducts is realized.

The invention discloses a LeRho1 gene expression vector and a method for improving heat resistance and trichoderma resistance of lentinus edodes. The LeRho1 gene expression vector is a recombinant expression vector, a target gene for coding the LeRho1 protein is inserted into the recombinant expression vector, and the amino acid sequence of the LeRho1 protein is shown as SEQ ID NO. 1. The invention finds that the LeRho1 gene has a positive regulation effect on the heat resistance of the shiitake mushroom strain, and the LeUSPA and LeUSPH genes mediate the thermal response of the shiitake mushroom strain through negative regulation. Therefore, according to the method, the LeRho1 gene overexpression vector or LeUSPA and LeUSPH gene silencing vectors are constructed and transferred into the shiitake mushroom strain for genetic transformation, the heat resistance and trichoderma resistance of the shiitake mushroom strain can be remarkably improved, and the transformation efficiency is high.

The utility model relates to a mushroom stick sterilization device, and belongs to the technical field of edible mushroom processing. Comprising an outer sterilization tank body and an inner sterilization tank body arranged in the outer sterilization tank body, a feeding and discharging window and an inner tank body feeding and discharging window are correspondingly arranged on the outer sterilization tank body and the inner sterilization tank body respectively, a sterilization steam inlet is formed in the center of the bottom face of the outer sterilization tank body, and a steam generation disc is arranged at the top end of the sterilization steam inlet. A plurality of steam generation holes are uniformly formed in the surface of the steam generation disc, the steam generation disc is over against a bottom through opening of the sterilization steam inlet, an ozone generator and a condensation controller are respectively arranged on the side walls of the upper parts of the outer sterilization tank body and the inner sterilization tank body, and a water outlet is also formed in the bottom of the outer sterilization tank body.

The application discloses a tricholoma matsutake mushroom and vegetable fresh composite seasoning and belongs to the field of food seasoning processing. The seasoning contains 7-15 parts of edible mushroom composite enzymatic extract, 5-15 parts of laminaria enzymatic extract, 35-45 parts of edible salt and other raw materials in terms of mass fraction; the edible mushroom composite enzymatic extract and the laminaria enzymatic extract are respectively prepared through a two-step enzymatic process, and the edible mushroom contains multiple rare mushroom species such as tricholoma matsutake and lentinus edodes. The seasoning takes rare edible mushroom and laminaria as the umami core, and is compounded with kale powder and fruit and vegetable powder, is rich in flavor and nutrition, and has the functions of seasoning and nutrition supplementing; the umami synergy is realized through the enzymatic process, the umami strength is high, and the taste is mellow; the raw materials are natural and free of chemical synthetic umami agents, the utilization rate of the raw materials is high, the clean label trend is met, the seasoning can be applied to the field of high-end soup bases and the like, and the product has high added value.

The invention discloses a lentinus edodes cultivation method based on liquid strain inoculation. The lentinus edodes cultivation method comprises the following steps: S1, preparing raw materials of a lentinus edodes cultivation compost formula; s2, preparing fungus bags: uniformly mixing the culture materials according to a formula, bagging, sterilizing in a sterilization chamber at normal pressure, taking out and cooling for later use; s3, preparing liquid strain formula raw materials: 10 to 30 parts of potatoes, 2 to 5 parts of agar, 2 to 5 parts of cane sugar, 0.02 to 0.05 part of citric acid and 500 to 700 parts of water; s4, preparing a liquid strain, namely boiling potatoes in boiling water, taking juice, adding cane sugar and citric acid into the juice, sufficiently and uniformly stirring, sterilizing the mixed solution, and culturing in a constant-temperature room, so as to obtain the mushroom liquid strain; s5, inoculating the liquid strain prepared in the step S4 to the fungus bag prepared in the step 2; s6, the fungus bags obtained in the step S5 are placed in a constant-temperature culture room to be cultured, and S7, after the fungus bags obtained in the step S6 are subjected to dark culture, normal fruiting can be achieved.

The utility model relates to the field of mushroom cultivation devices, and discloses an eucommia ulmoides mushroom three-dimensional cultivation device which comprises a frame, the top and the bottom of an inner cavity of the frame are fixedly connected with supporting plates, the tops of the supporting plates are provided with placing plates, and the bottoms of the placing plates are fixedly connected with T-shaped rods. The two sides of the surface of the T-shaped rod are slidably sleeved with sliding sleeves, the bottoms of the sliding sleeves are fixedly connected to the top of the supporting plate, clamping grooves are formed in the tops of the sliding sleeves, clamping plates are fixedly connected to the two sides of the bottom of the containing plate and located in the clamping grooves, and trapezoidal grooves are formed in the front face and the back face of the supporting plate. According to the device, the opening-shaped plate drives the eucommia lentinus edodes matrix to move and incline through the containing plate and the trapezoidal groove, then the T-shaped rod limits the containing plate through the sliding sleeve and the supporting plate, the advantage that picking is convenient is achieved, a worker does not need to hold the eucommia lentinus edodes matrix by hand for picking, and the picking efficiency is improved.

The invention relates to a composition containing selenium gluconate and application of the composition in preparation of anti-cancer drugs. The composition comprises a shiitake mushroom extract, a chicory extract and selenium gluconate. Wherein the selenium gluconate is selenium salt of gluconic acid, has an anti-cancer effect, but is easy to generate side effects when being independently used; according to the invention, the mushroom extract, the chicory extract and the selenium gluconate are combined for use, so that the killing power of the composition on cancer cells can be synergistically improved, the immunity can be remarkably improved, the related side effects can be effectively reduced, and the damage to normal cells can be reduced.

This invention discloses a method for preparing shiitake mushroom soy sauce, belonging to the field of food technology. The steps are as follows: (1) Remove the wood chips from the roots of shiitake mushrooms, cut them into small pieces, boil them in salt water, drain them, and collect the water and shiitake mushroom pieces; (2) Soak soybeans in water, cook them, cool them in cold water and drain them, add flour and sauce fermentation powder, stir evenly, and ferment at a constant temperature; (3) Drain the washed soybeans, add the water, salt, and caramel from boiling shiitake mushrooms, stir and ferment, filter, and collect the soybean fermentation liquid; (4) Wash the potatoes, cut them into pieces, cook them, cool them, add shiitake mushroom pieces, sauce fermentation powder, and caramel, stir and ferment, filter, and collect the shiitake mushroom fermentation liquid; (5) Mix and sterilize: Mix the soybean fermentation liquid and the shiitake mushroom fermentation liquid, sterilize, and obtain the product. This invention broadens the food deep processing channels for shiitake mushrooms, improves the extraction and utilization rate of shiitake mushroom nutrients, and the resulting shiitake mushroom soy sauce is healthier.

A kind of lentinus edodes cultivation oxygen-increasing puncture machine, including rack, the fungus bag conveying mechanism with drive is installed on rack, the conveying mechanism is chain conveyor driven by conveying motor, side fence is fixedly installed on both sides of chain, puncture motor is fixedly installed on rack, a set of two orientation linkage puncture mechanism is respectively installed on the output shaft of speed reducer both ends.One kind of lentinus edodes cultivation oxygen-increasing puncture method, using the puncture machine, the drive crank on output shaft drives first linkage shaft to rotate by drive connecting rod, the drive crank on first linkage shaft drives second linkage shaft to rotate by drive crank, the material pressing drive crank on second linkage shaft drives third linkage shaft to rotate by drive connecting rod, when third linkage shaft rotates, end shaft slides downward by cam hole drive end, so that pressing plate is pressed on fungus bag, in the process of third linkage shaft continues to rotate, end shaft is located in arc hole, no longer changes diameter in the process of rotation, and the puncture machine is stable in the process of puncture.

The invention relates to the technical field of instant food production, and discloses a making process of a convenient mushroom hotpot, which comprises the following steps of: firstly, selecting basic mushrooms of which the first type is shiitake mushroom, coriaria sinica, pleurotus citrinopileatus, black fungus, pleurotus cornucopiae, velvet antler mushroom, cordyceps flower and hericium erinaceus, and the second type is tremella aurantialba and bamboo fungus; cleaning and removing impurities, adding water into the first type of mushrooms, heating at 100-120 DEG C for 30 minutes, adding the second type of mushrooms, and continuously heating for 20 minutes to obtain a mixed system containing cooked mushrooms and mushroom stock; and after solid-liquid separation, adding seasonings into the mushroom stock soup, heating to prepare a mushroom soup bag, sealing the cooked mushrooms to form a mushroom bag, and packaging the mushroom soup bag and the mushroom bag together to obtain the product. According to the scheme, the problems that basic mushroom combination of an existing convenient mushroom hotpot is not clear, the taste and the umami are insufficient due to the fact that heating is not conducted according to characteristics differentially, and the flavor is poor due to the fact that mushroom soup is not original soup are solved, and the product is convenient to eat and stable in quality.

The utility model discloses a shiitake mushroom drying and dewatering device, and relates to the technical field of drying devices. The shiitake mushroom drying device comprises a rack, a conveying mechanism is arranged in the rack, a containing box is arranged above the conveying mechanism, an elastic connecting assembly used for being connected with the containing box is arranged at the top of the conveying mechanism, a drying box is fixedly connected to the left end of the rack, and a hot air output assembly used for drying shiitake mushrooms is arranged on the surface of the drying box. A sealing assembly used for sealing the drying box is arranged on the surface of the drying box, a vibration control assembly used for vibrating the containing box is arranged at the bottom of the drying box, the conveying mechanism comprises a control motor, the effect of effectively drying and dewatering mushrooms conveniently is achieved in the using process, a user only needs to put in and take out the mushrooms, and the drying efficiency is improved. In the whole drying process, the number of manual operation procedures is small, operation is simpler, and the drying efficiency is effectively improved.

The invention discloses a tricholoma matsutake and edible mushroom composite delicious base material and a preparation method thereof, and belongs to the technical field of food processing.The delicious base material is prepared by the steps that tricholoma matsutake powder, mushroom powder and pleurotus eryngii powder serve as main raw materials and are mixed according to the mass ratio of (1.5-3): (0.5-1.5): (0.5-1.5), enzymolysis and enzyme deactivation are carried out step by step, lactobacillus plantarum is inoculated for fermentation, and lactic acid and succinic acid are produced; after the fermentation liquor is concentrated, fermented soy sauce and fermented table vinegar are added for blending and compounding, so that synergistic supply of four flavor precursors including glutamic acid, 5 '-nucleotide, organic acid and characteristic volatile matters is realized by virtue of complementary flavor substance spectrums of the three strains, and multi-dimensional freshness enhancement is realized by virtue of T1R1 / T1R3 receptor three-site synergistic activation and post-nasal olfaction cross-modal integration; the total free amino acid content of the finished product is greater than or equal to 6g / 100g, the equivalent delicate flavor concentration is greater than or equal to 40g MSG / 100g, and the finished product can be directly applied to seasoning of soup bases, sauces and prefabricated dishes.

The invention relates to a mushroom protein peptide substituted salt base material as well as a preparation method and application thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: sequentially carrying out enzymolysis on shiitake mushroom powder by flavourzyme and trypsin, heating, extracting, concentrating, adding maltodextrin, and drying to obtain the shiitake mushroom protein peptide substituted salt base material. The salt substitute base material not only contains nutritional ingredients of the shiitake mushrooms, but also contains rich soluble peptides and umami substances, and can be used for preparing shiitake mushroom protein peptide salt and other seasonings. The shiitake mushroom protein peptide salt substitute base material is used for partially replacing salt, so that the content of sodium in the salt can be remarkably reduced, the salty taste of the salt is ensured, the effect of reducing the sodium but not reducing the salty taste is achieved, in addition, the protein content and the umami of the seasoning salt can be remarkably improved, and the problems that existing low-sodium salt is poor in taste and low in nutritional value are solved.