CN101584447A

CN101584447A - Fermented mushroom product and preparing method thereof

Info

Publication number: CN101584447A
Application number: CNA2009100650634A
Authority: CN
Inventors: 朱新成; 臧晋; 李长春; 吕鹏丽
Original assignee: 朱新成; 臧晋; 李长春
Current assignee: Zhongjing food Limited by Share Ltd
Priority date: 2009-05-31
Filing date: 2009-05-31
Publication date: 2009-11-25
Anticipated expiration: 2029-05-31
Also published as: CN101584447B

Abstract

The present invention discloses a fermented mushroom product and a preparing method thereof. The invention relates to a product which is processed and fermented by the edible mushroom. The preparing method comprises the following steps: selecting the mushroom, cleaning, sterilizing, inoculating, starter propagating, fermenting, mixing, packaging, sterilizing, etc. The fermented mushroom product of the invention has the advantages of unique flavor and rich content of a plurality of easy-absorbing nutrient components. The fermented mushroom product of the invention not only is a delicious, healthy and convenient food which integrates the functions of supplementing nutrition, nourishing and regulating the immunity of human body, but also is a flavoring ingredient in the food industry.

Description

A kind of fermented mushroom product and production method thereof

Technical field

The invention belongs to edible mushroom deep processing field, particularly a kind of fermented type herb of Thinleaf GLossogyne products and production method thereof.

Background technology

Mushroom is a kind of food of nutritious delicious flavour, and also has very high medical value.It can improve body immunity, brings high blood pressure down, reduces cholesterol level, prevention is arranged and treat multiple disease, the effect of promoting longevity.It is reported, contain protein 18.4g in every 100g mushroom, fatty 4.8g, carbohydrate 59.3g, crude fibre 8.5g, and contain calcium 120mg, phosphorus 420mg, iron 25mg, Cobastab ₁0.07mg, Cobastab ₂1.13mg, and vitamin C, 30 plurality of enzymes and 18 seed amino acids, wherein 7 kinds is that human body must amino acid, the compositions such as double stranded RNA, lentinan that also contain rare ergosterol (provitamin D) in the general vegetables in addition and have immunologic function.As a kind of common edible mushroom, people have the custom of the mushroom of cooking always, often use in high-grade dishes especially, and are time-consuming but mushroom is cooked more complicated, can not satisfy people's the demand that makes things convenient for.And the mushroom deep processed product seldom in the market, mainly be that bright product and dried product are sold on market, can not directly eat, shortage is primary raw material with the mushroom, after fermenting, form the goods that peculiar flavour, nutrition easily absorb, satisfy delicious, healthy, the food demand easily of consumers in general.

Summary of the invention

For satisfying people to health, nutrition, delicious, food demand easily, the present invention selects mushroom for use, utilize modern biofermentation technique to make delicious flavour, nutritious mushroom product, can satisfy the direct eating requirements of people, it is used to can be used as the food industry flavoring again.Mainly the problem of Xie Jueing is: method for production such as traditional mushroom adopts burning more, boil, and the mushroom local flavor of processing is single, and nutritional labeling is difficult for absorbing.After the present invention adopts Aspergillus to carry out fermentation process, the big molecule that human body is difficult for absorbing in the mushroom is fully degraded, improved nutritive value, health-care efficacy and the absorption efficiency of mushroom, and local flavor is also unique more than traditional fabrication, delicious pure and honest.

Preparation process of the present invention is as follows: choose fresh mushroom (or dried thin mushroom adds doubly water infiltration 2-5 hour of mushroom weight 0.5-3), select, clean, be cut into the mushroom fourth of suitable size, sterilization treatment, the kinds such as aspergillus class of inoculating about mushroom raw material 1-15% are bent, place in the thermostatic chamber and cultivate 36-72 hour, and the control temperature is 20-40 ℃, this moment, spore was stout and strong, neatly, dense, be covered with bent material, be yellow green, and do not have varied bacteria growing.Adding concentration is about 7-20%, weight was about dried mushroom raw material 1-2 salt solution doubly in 20-50 ℃ of bottom fermentation 240-480 hour.

This Product Green is natural, and is nutritious, is easy to absorb, and bright fragrant pure and honest, unique flavor can be gone with rice or bread separately, and the seasoning culinary art also can be used as food industry processing batching.

The present invention has following good effect: after the present invention adopts Aspergillus etc. to carry out fermentation process, the big molecule that human body is difficult for absorbing in the mushroom is fully degraded, improved nutritive value, health-care efficacy and the absorption efficiency of mushroom, and local flavor is also unique more than traditional fabrication, delicious pure and honest.Preparation method of the present invention is convenient to industrialized production, for the mushroom deep processing become green, nutrition, nice, healthy food provides effective way easily, fermented mushroom product can eat separately, mixing meal goes with rice or bread, can be used as chafing dish, each dishes seasoned food again, also can be used for food industry processing and seasoning batching or as the seasoning bag of instant food, to solve the ubiquitous subalimentation problem of fast food food such as instant noodles.

This fermented mushroom product is easy to storage, and easy to carry, it is instant break a seal, need not to cook through loaded down with trivial details technology again, not only sufficient food industry flavoring, and the material that has additional nutrients, the while has also been satisfied the demand of people to health, nutrition, delicious, instant food.

The specific embodiment

Following embodiment can make those skilled in the art understand the present invention all sidedly, but does not limit the present invention in any way.

Embodiment 1

This routine herb of Thinleaf GLossogyne products preparation process is as follows:

1, raw material is handled: choose dried thin mushroom, select, clean, the water infiltration that adds 0.8 times of mushroom weight was cut into the mushroom fourth of suitable size after 3 hours.

2, koji: sterilization back was inserted aspergillus oryzae AS3.951 (Shanghai makes 3.042) and is planted bently, and consumption is 3% of a mushroom raw material, in 32 ℃ of constant temperature culture 48 hours.This moment, spore was stout and strong, and is neat, dense, is covered with bent material, is yellow green, and do not have assorted bacterium.

3, fermentation: adding concentration is 18%, and weight is that the salt solution of 1.2 times of mushroom raw materials fermented under 45 ℃ 12 days.

4, packaging sterilizing: packing sterilization, finished product.

Embodiment 2

1, raw material is handled: choose fresh mushroom, select, clean, be cut into the mushroom fourth of suitable size.

2, koji: after the sterilization, insert aspergillus oryzae AS3.951 (Shanghai makes 3.042) and plant bently, consumption is 2%, and Lu Shi yeast AS2.180, consumption are 3%, then in 28 ℃ of constant temperature culture 48 hours.This moment, bent material became dark yellow-green, was bent.

3, fermentation: adding concentration is 12%, and weight is that the salt solution of 1.5 times of mushroom raw materials fermented under 38 ℃ 10 days.

4, packaging sterilizing: packing sterilization, finished product.

Embodiment 3

1, raw material is handled: choose dried thin mushroom, clean, the water infiltration that adds 0.8 times of mushroom weight was cut into the mushroom fourth of suitable size after 3 hours.

2, koji: sterilization cooling back access aspergillus oryzae AS3.951 (Shanghai makes 3.042) plants bent, and consumption is 3% of a mushroom raw material, supports 48 hours in 32 ℃ of constant temperature then.This moment, spore was stout and strong, and is neat, dense, is covered with bent material, is yellow green, and do not have assorted bacterium.

4, allotment: in the fermented mushroom product, add the frying that stirs of 70% ripe mushroom fourth, 1% spicy powder, 0.5% Chinese prickly ash and 1% green onion mud and become mushroom sauce.

5. packaging sterilizing: the packing sterilization, finished product.

Claims

1, fermented mushroom product, its preparation process comprise the steps: to choose fresh mushroom (or dried thin mushroom adds doubly water infiltration 2-5 hour of mushroom weight 0.5-3), select, clean, be cut into the mushroom fourth of suitable size, sterilization treatment, the kinds such as aspergillus class of inoculating about mushroom raw material 1-15% are bent, place in the thermostatic chamber and cultivate 36-72 hour, the control temperature is 20-40 ℃, and this moment, spore was stout and strong, and is neat, dense, be covered with bent material, be yellow green, and do not have varied bacteria growing.Adding concentration is about 7-20%, weight was about dried mushroom raw material 1-2 salt solution doubly in 20-50 ℃ of bottom fermentation 240-480 hour.

2, according to claim 1 described in, it is characterized in that directly choosing fresh or dried thin mushroom ferments.

3, according to claim 1 described in, it is characterized in that choosing the fermentation of single aspergillus; Or choose bacterial classifications such as aspergillus, yeast and carry out composite fermentation.

4, according to claim 1 described in, the fermented mushroom product preparation process is: 1. raw material is handled: choose fresh mushroom (or dried thin mushroom adds doubly water infiltration 2-5 hour of mushroom weight 0.5-3), select, clean, be cut into the mushroom fourth of suitable size.2. koji: the mushroom fourth is carried out sterilization treatment, and the aspergillus class etc. of inoculating about mushroom raw material 1-15% is planted bent, places and cultivates 36-72 hour in the thermostatic chamber, and the control temperature is 20-40 ℃.3. fermentation: adding concentration is about 7-20%, weight is that mushroom raw material 1-2 salt solution doubly fermented under 20-50 ℃ 240-480 hour.4. post-processed: the mushroom sterilization packaging after will fermenting, or be dried to packing behind the solid, or add the condiment culinary art and handle sterilization packaging, or add ripe mushroom fourth and make mushroom sauce sterilization packaging, to satisfy the various product demands in market.