CN1748568A - Fragrance mushroom sauce product and its producing method - Google Patents
Fragrance mushroom sauce product and its producing method Download PDFInfo
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- CN1748568A CN1748568A CNA2005101090913A CN200510109091A CN1748568A CN 1748568 A CN1748568 A CN 1748568A CN A2005101090913 A CNA2005101090913 A CN A2005101090913A CN 200510109091 A CN200510109091 A CN 200510109091A CN 1748568 A CN1748568 A CN 1748568A
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- enzymolysis
- mushroom
- sauce product
- protease
- mushroom sauce
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Abstract
The Xianggu mushroom sauce product and its production process belong to the field of edible fungi processing technology. The production process of Xianggu mushroom sauce product includes the following steps: crushing Xianggu mushroom sporophore in a crusher and adding water, adding proteinase to enzymolyze, heating to 95-100 deg c for deactivating enzyme, adding table salt, sesame oil and chili, homogenizing in a colloid mill and a homogenizer, concentrating to reach solid matter content of 30-60 wt%, packing and high temperature sterilizing. The Xianggu mushroom sauce product is delicious and rich in nutritious components, and has functions of nourishing and regulating body's immunity. The Xianggu mushroom sauce product may be used in seasoning common food and chafing dish.
Description
Technical field
The invention belongs to edible mushroom deep processing field, particularly a kind of fragrance mushroom sauce product and production method thereof.
Technical background
Mushroom claims mushroom, dried mushroom again, is a kind of edible mushroom to the nutritious health-care effect of human body.
According to one's analysis, contain protein 18.4g, fatty 4.8g, carbohydrate 71g (wherein sugar accounts for 35.1g) in the 100g fresh mushroom, and contain calcium 120mg, phosphorus 420mg, iron 25mg, vitaminB10 .07mg, vitamin B2 1.13mg, and vitamin C, 30 plurality of enzymes and 16 seed amino acids, the compositions such as double stranded RNA, lentinan that also contain rare ergosterol in the general vegetables (generating the precursor substance of vitamin D in the human body) in addition and have immunologic function.
The kind of mushroom converted products mainly concentrates on bright product, dried product and three aspects of canned pack in the market, it is nutritious, delicious in taste to make full use of the mushroom bacterium, be rich in the characteristics of various nutritional labelings, develop the growing material requisite that the fragrance mushroom sauce product with alimentary health-care function can satisfy and enrich people, Products Development also will be opened up the edible mushroom new application.
Summary of the invention:
The technical problem that the present invention solves provides a kind of fragrance mushroom sauce product and production method thereof
Preparation of product process of the present invention is as follows:
Crushing and water-adding: mushroom fruiting body adopts pulverizer to pulverize, the water mixing that pulverizing finishes back adding 5-10 part, and enzymolysis: add protease and carry out enzymolysis, enzymatic hydrolysis condition is controlled temperature at 40-70 ℃, enzymolysis time 1-6 hour; The enzyme that goes out allotment: be warmed up to 95-100 ℃ and went out enzyme 10-20 minute, add salt 2-4%, sesame oil 2-5% subsequently; Homogeneous concentrates: adopt colloid mill and homogenizer to handle then, carry out concentration after homogeneous is handled and make solid content reach 30-60%; Packaging sterilizing: the packing back adopts high-temperature sterilization to be product.
This product has mushroom fragrance to be given prominence to, and taste is suitable, both can make flavoring, can help food separately again, is the good merchantable brand of house tourism.
The particle diameter of mushroom crushed material is below 0.5mm among the present invention.The protease that adds among the present invention has flavor protease or compound protease, and the addition of enzyme preparation is 0.03～0.05% of a mixed liquor weight.Enzyme preparation is purchased in enzyme preparation companies such as Novi's letter, Guangxi and east, Beijing China.
Other food dressings that can select to add have the monosodium glutamate of mushroom fruiting body weight 0.5-1% among the present invention, add bright red hot pepper 2-20% (mushroom fruiting body weight meter).
The treatment conditions of colloid mill and homogenizer are as follows among the present invention: the gap of adjusting colloid mill stator and rotor is 0.5～1 micron, utilizes its shearing force effect to handle, and the colloid mill flow is 0.1～1 ton/hour; Homogenizer adopts particle size after cracking at 0.1～0.5 micron high pressure homogenizer, utilize the effect of power such as its high pressure release force, void effect, shearing, carry out ultra micro and handle, adjusting high pressure homogenizer pressure is 60～100Mpa, and high-pressure homogeneous flow is 0.1～1 ton/hour;
Pulverization process technology makes fruit body of edible fungi realize good crushing effect among the present invention, and fructification exists with the form of particulate, and the various nutritional labelings in the fructification have obtained good stripping; The existence of a large amount of fructification particulates has improved the enzymolysis efficiency of various external enzymes greatly; Handle by enzymolysis and homogeneous, thereby make protein in its fructification tissue obtain to a certain degree degraded, measure by the amino acid automatic analyzer, total amino acid content has improved 44-67% before than enzymolysis, effectively raise the content of each seed amino acid and other flavor substances in the product of the present invention, make product of the present invention delicious in taste, simultaneously since the good compatibility of the various nutritional labelings that enzymolysis produces make product of the present invention not only have good seasoning function but also have the good nutrition nourishing function.
Concentration process using conventional freezing concentrates or vacuum concentration process among the present invention.
Solid content reaches 40-60% after the concentration.
This season sauce local flavor deliciousness is rich in the multiple nutrients functional component, is a kind of edible mushroom deep processed product that collects nutrition, nourishing, adjusting human body immunity function.
This product instant can be used as common food flavoring or chafing dish bottom flavorings and eats.
The specific embodiment
The following examples can make those skilled in the art more fully understand the present invention, but do not limit the present invention in any way.
Embodiment 1
This routine fragrance mushroom sauce product preparation process is as follows:
Commercially available mushroom fruiting body cleans the back through pick and adopts pulverizer to pulverize, and the particle diameter of mushroom crushed material is below 0.5mm.The water that adds 10 parts after pulverizing finishes mixes, and adds flavor protease and carries out enzymolysis, and the addition of enzyme preparation is 0.03% of a mixed liquor.Enzymatic hydrolysis condition is 40 ℃ of temperature, and ph5, enzymolysis time 4 hours, enzymolysis finish and be warmed up to 20 minutes enzymes that go out of 95 ℃ of maintenances.In enzymolysis liquid, add the salt of mushroom fruiting body weight 4% subsequently, 2% sesame oil, 2% pimiento; Adopt colloid mill and homogenizer to handle then, the treatment conditions of colloid mill and homogenizer are as follows: the gap of adjusting colloid mill stator and rotor is 0.5 micron, utilizes its shearing force effect to handle, and the colloid mill flow is 0.5 ton/hour; Homogenizer adopts particle size after cracking at 0.3 micron high pressure homogenizer, and adjusting high pressure homogenizer pressure is 60Mpa, and high-pressure homogeneous flow is 0.4 ton/hour, utilizes the effect of power such as its high pressure release force, void effect, shearing, handles.Carry out concentration after homogeneous is handled and make solid content reach 60%, pack then, and adopt 121 ℃ to keep being product after the sterilization in 15 minutes.
Embodiment 2
The main production process of this power invention product:
Commercially available mushroom fruiting body cleans the back through pick and adopts pulverizer to pulverize, and the particle diameter of mushroom crushed material is below 0.5mm among the present invention.The water that adds 8 parts after pulverizing finishes mixes, and adds flavor protease and carries out enzymolysis, and the addition of enzyme preparation is 0.05% of a mixed liquor.Enzymatic hydrolysis condition is 55 ℃ of temperature, and ph6, enzymolysis time 2 hours, enzymolysis finish and be warmed up to 20 minutes enzymes that go out of 95 ℃ of maintenances.In enzymolysis liquid, add mushroom fruiting body weight 4% salt, 2% sesame oil, 5% pimiento subsequently; Adopt colloid mill and homogenizer to handle then, the treatment conditions of colloid mill and homogenizer are as follows: the gap of adjusting colloid mill stator and rotor is 0.5 micron, utilizes its shearing force effect to handle, and the colloid mill flow is 0.5 ton/hour; Homogenizer adopts particle size after cracking at 0.3 micron high pressure homogenizer, and adjusting high pressure homogenizer pressure is 60Mpa, and high-pressure homogeneous flow is 0.4 ton/hour, utilizes the effect of power such as its high pressure release force, void effect, shearing, handles.Carry out concentration after homogeneous is handled and make solid content reach 50%, pack then, and adopt 121 ℃ to keep being product after the sterilization in 20 minutes.
Embodiment 3
The main production process of product of the present invention is as follows:
Commercially available mushroom fruiting body cleans the back through pick and adopts pulverizer to pulverize, and the particle diameter of mushroom crushed material is below 0.5mm among the present invention.The water that adds 8 parts after pulverizing finishes mixes, and adds compound protease and carries out enzymolysis, and the addition of enzyme preparation is 0.04% of a mixed liquor.Enzymatic hydrolysis condition is 55 ℃ of temperature, and ph6, enzymolysis time 1 hour, enzymolysis finish and be warmed up to 20 minutes enzymes that go out of 95 ℃ of maintenances.In enzymolysis liquid, add mushroom fruiting body weight 4% salt, 2% sesame oil, 8% pimiento subsequently; Adopt colloid mill and homogenizer to handle then, the treatment conditions of colloid mill and homogenizer are as follows: the gap of adjusting colloid mill stator and rotor is 0.5 micron, utilizes its shearing force effect to handle, and the colloid mill flow is 0.5 ton/hour; Homogenizer adopts particle size after cracking at 0.3 micron high pressure homogenizer, and adjusting high pressure homogenizer pressure is 60Mpa, and high-pressure homogeneous flow is 0.4 ton/hour, utilizes the effect of power such as its high pressure release force, void effect, shearing, handles.Carry out concentration after homogeneous is handled and make solid content reach 40%, pack then, and adopt 121 ℃ to keep being product after the sterilization in 20 minutes.
This product selects 100 ages of Beijing area to eat January continuously the elderly of 60～75 years old weak easy catching a cold in the winter time, restrain every day edible 100, with before edible and edible back effect relatively, the results are shown in Table 1, the result shows that this product has positive effect to raising the elderly resistance, enhancing body immunity, and product has good edible and nutritious tonifying effect.Many continuously edible this product old men reflect that clothes effect of a specified duration is better, and have no interest the whole year, and health is better.
The table 1 mushroom sauce eating effect table of comparisons
| Number | Edible preceding 30 days times of common cold (total) | Times of common cold (total) in 30 days after edible February |
| 100 | 31 | 4 |
Claims (4)
1, a kind of fragrance mushroom sauce product, its preparation process comprises the steps: to pulverize allotment: mushroom fruiting body adopts pulverizer to pulverize, and pulverizes the water that adds 5-10 part after finishing and mixes enzymolysis: add protease and carry out enzymolysis, enzymatic hydrolysis condition is controlled temperature at 40-70 ℃, enzymolysis time 1-6 hour; The enzyme that goes out allotment: be warmed up to 95-100 ℃ and went out enzyme 10-20 minute, salt addition 2-4%, sesame oil 2-5%, capsicum 2-20% (mushroom fruiting body weight meter); Homogeneous concentrates: adopt colloid mill and homogenizer to handle then, concentration makes solid content reach 30-60%; Packaging sterilizing: high-temperature sterilization is adopted in the packing back.
2, a kind of fragrance mushroom sauce product according to claim 1 is characterized in that the protease that adds is flavor protease or compound protease.
3, a kind of fragrance mushroom sauce product according to claim 1, the addition that it is characterized in that protease is 0.03～0.05% of a fructification weight.
4, a kind of fragrance mushroom sauce product according to claim 1, its production process comprises the steps: 1. to pulverize allotment: mushroom fruiting body adopts pulverizer to pulverize, and pulverizes the water mixing that the back that finishes adds 5-10 part; 2. enzymolysis: add protease and carry out enzymolysis, enzymatic hydrolysis condition control temperature is at 40-70 ℃, enzymolysis time 1-6 hour; 3. the enzyme that goes out allotment: be warmed up to 95-100 ℃ and went out enzyme 10-20 minute, add salt 2-4%, sesame oil 2-5%, capsicum 2-20% (mushroom fruiting body weight meter); 4. homogeneous concentrates: adopt colloid mill and homogenizer to handle then, carry out concentration after homogeneous is handled and make solid content reach 30-60%; 5. packaging sterilizing: the packing back adopts high-temperature sterilization to be product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101090913A CN1748568A (en) | 2005-10-19 | 2005-10-19 | Fragrance mushroom sauce product and its producing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101090913A CN1748568A (en) | 2005-10-19 | 2005-10-19 | Fragrance mushroom sauce product and its producing method |
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| CN1748568A true CN1748568A (en) | 2006-03-22 |
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| CNA2005101090913A Pending CN1748568A (en) | 2005-10-19 | 2005-10-19 | Fragrance mushroom sauce product and its producing method |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664162B (en) * | 2009-09-17 | 2012-06-06 | 南阳张仲景大厨房股份有限公司 | Pickled pepper and mushroom sauce and preparation method thereof |
| CN101664163B (en) * | 2009-09-17 | 2012-06-13 | 南阳张仲景大厨房股份有限公司 | Fermented bean curd and mushroom sauce and preparation method thereof |
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN103549558A (en) * | 2013-11-12 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Mushroom sauce powder |
| CN103734688A (en) * | 2014-01-08 | 2014-04-23 | 天津市林业果树研究所 | Edible mushroom favor sauce and making method thereof |
| EP2838375A1 (en) * | 2012-04-20 | 2015-02-25 | Othmar Kaeppeli | Biomass hetero-colloidal systems, production and uses thereof |
| CN105146504A (en) * | 2015-09-28 | 2015-12-16 | 山东省农业科学院农产品研究所 | Method for extracting nutrient substances from edible mushrooms and application of nutrient substances of edible mushrooms in preparing seasoning |
| CN107373615A (en) * | 2017-08-22 | 2017-11-24 | 安徽本草堂生物科技有限公司 | A kind of processing method of mushroom bread clip heart sauce |
| CN107751952A (en) * | 2017-08-04 | 2018-03-06 | 安庆市豪盛农副产品有限公司 | A kind of pasty state mushroom sauce and preparation method thereof |
| CN108142915A (en) * | 2017-12-15 | 2018-06-12 | 广东东阳光药业有限公司 | Cordyceps flower tartar sauce and preparation method thereof |
| CN111202117A (en) * | 2018-11-22 | 2020-05-29 | 钟祥兴利食品股份有限公司 | Cream mushroom crisp production process |
| CN114504099A (en) * | 2022-03-01 | 2022-05-17 | 东源县顺天印象农业发展有限公司 | Mushroom and termitomyces albuminosus sauce and preparation method thereof |
| CN115039863A (en) * | 2022-06-30 | 2022-09-13 | 重庆飞亚实业有限公司 | Mushroom-flavor marinating paste |
-
2005
- 2005-10-19 CN CNA2005101090913A patent/CN1748568A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664163B (en) * | 2009-09-17 | 2012-06-13 | 南阳张仲景大厨房股份有限公司 | Fermented bean curd and mushroom sauce and preparation method thereof |
| CN101664162B (en) * | 2009-09-17 | 2012-06-06 | 南阳张仲景大厨房股份有限公司 | Pickled pepper and mushroom sauce and preparation method thereof |
| EP2838375B1 (en) * | 2012-04-20 | 2018-08-22 | Othmar Kaeppeli | Production of biomass hetero-colloidal systems |
| EP2838375A1 (en) * | 2012-04-20 | 2015-02-25 | Othmar Kaeppeli | Biomass hetero-colloidal systems, production and uses thereof |
| US9931299B2 (en) | 2012-04-20 | 2018-04-03 | Othmar Kaeppeli | Biomass hetero-colloidal systems, production and uses thereof |
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN102885286B (en) * | 2012-10-18 | 2014-06-25 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN103549558A (en) * | 2013-11-12 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Mushroom sauce powder |
| CN103734688A (en) * | 2014-01-08 | 2014-04-23 | 天津市林业果树研究所 | Edible mushroom favor sauce and making method thereof |
| CN105146504A (en) * | 2015-09-28 | 2015-12-16 | 山东省农业科学院农产品研究所 | Method for extracting nutrient substances from edible mushrooms and application of nutrient substances of edible mushrooms in preparing seasoning |
| CN105146504B (en) * | 2015-09-28 | 2018-01-30 | 山东省农业科学院农产品研究所 | Extract the method for edible fungi nutrition material and its application for preparing flavouring |
| CN107751952A (en) * | 2017-08-04 | 2018-03-06 | 安庆市豪盛农副产品有限公司 | A kind of pasty state mushroom sauce and preparation method thereof |
| CN107373615A (en) * | 2017-08-22 | 2017-11-24 | 安徽本草堂生物科技有限公司 | A kind of processing method of mushroom bread clip heart sauce |
| CN108142915A (en) * | 2017-12-15 | 2018-06-12 | 广东东阳光药业有限公司 | Cordyceps flower tartar sauce and preparation method thereof |
| CN111202117A (en) * | 2018-11-22 | 2020-05-29 | 钟祥兴利食品股份有限公司 | Cream mushroom crisp production process |
| CN114504099A (en) * | 2022-03-01 | 2022-05-17 | 东源县顺天印象农业发展有限公司 | Mushroom and termitomyces albuminosus sauce and preparation method thereof |
| CN115039863A (en) * | 2022-06-30 | 2022-09-13 | 重庆飞亚实业有限公司 | Mushroom-flavor marinating paste |
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