CN101822376B - Method for producing nutritional fine meal by utilizing edible fungus rinsing and scalding liquid - Google Patents
Method for producing nutritional fine meal by utilizing edible fungus rinsing and scalding liquid Download PDFInfo
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- CN101822376B CN101822376B CN2010101722238A CN201010172223A CN101822376B CN 101822376 B CN101822376 B CN 101822376B CN 2010101722238 A CN2010101722238 A CN 2010101722238A CN 201010172223 A CN201010172223 A CN 201010172223A CN 101822376 B CN101822376 B CN 101822376B
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Abstract
The invention provides a method for producing nutritional fine meal by utilizing an edible fungus rinsing and scalding liquid, and microcapsule functional nutritional fine meal is obtained by the method through the steps of filtering, wall material mixing, stirring, homogenizing and spray drying of the edible fungus rinsing and scalding liquid. The rinsing and scalding liquid disused in the edible fungus processing process is utilized by the method for producing the functional nutritional fine meal rich in granulose, edible fungus polyphenol and mycoprotein; consequently, not only the current problem of rinsing and scalding liquid processing is solved, pollution is reduced, and resources are reasonably used, but also the method is easy for continuous large-scale industrial production, and the produced microcapsule fine meal has the characteristics of abundant nutrition, good stability and long storage period.
Description
Technical field
The present invention relates to the production technology that the food processing byproduct comprehensive utilizes, more specifically relate to a kind of method of utilizing discarded edible mushroom blanching liquid to produce the nutritious extract powder.
Background technology
In recent years, China's edible fungus culturing amount and output constantly increase, and the accessory substance quantity such as blanching liquid that process produces also constantly enlarge.Agaricus bisporus is one of main cultivar of China edible mushroom, and national 80% agaricus bisporus is used to produce dried mushroom mushroom can, and output reaches 14.28 ten thousand tons, accounts for about 65% of world's canned mushroom total output, ranks first in the world; The Stropharia rugoso-annulata cultivated area constantly enlarges in recent years, and only Sanming City annual output in Fujian Province's just reaches nearly 20,000 tons, and wherein major part is sold as the salt marsh mushroom; Elegant precious mushroom cultivation scope and output increase year by year, and only the annual production of Luoyuan County, Fujian just reaches more than 40,000 ton, and part is processed to fried leisure product.And blanching processing (also claiming to complete) is one of process procedure main in the edible mushroom processing; The converted products of Stropharia rugoso-annulata, agaricus bisporus and elegant precious mushroom salt marsh, sugar system, fried, canning or cold storage all need carry out blanching to be handled, to reach the enzyme that goes out, to improve the purpose of product quality.Therefore China produces tens thousand of tons of Stropharia rugoso-annulatas, agaricus bisporus and elegant precious mushroom blanching liquid every year at least.
For the liquid after Stropharia rugoso-annulata, agaricus bisporus and the elegant precious mushroom blanching; Contain bioactivators such as nutriments such as amounts of protein, amino acid, vitamin, mineral matter and active polysaccharide, aldehydes matter; But these blanching liquid only have few part to be used to produce flavouring such as soy sauce, vinegar at present; Major part is drained as waste water, the not only wasting of resources, and cause environmental pollution.For utilizing microcapsule embedded technology, the smart powder of edible mushroom that discarded Stropharia rugoso-annulata, agaricus bisporus and elegant precious mushroom blanching liquid rich nutrient substances and active component are developed as high added value does not appear in the newspapers as yet.
Summary of the invention
The object of the present invention is to provide a kind of method of utilizing edible mushroom blanching liquid to produce the nutritious extract powder; To low, the environmental pollution problem of edible mushroom blanching liquid utilization rate; Utilize it to be rich in to human body beneficial's the nutrition and the characteristics of active material; Adopt microcapsule embedded technology, produce the smart powder of function nutrition that is easy to preserve, be rich in granulose, edible mushroom polyphenol, mycoprotein.
The method of utilizing edible mushroom blanching liquid to produce the nutritious extract powder of the present invention, be with edible mushroom blanching liquid through filtering, mix wall material, stirring, homogeneous, spray-drying obtains the smart powder of edible mushroom function nutrition; Said edible mushroom blanching liquid is processed into the liquid waste that stays after blanching is handled in the edible fungus process of salt marsh, sugar system, fried, canning or cold storage for the fresh food bacterium; Said edible mushroom blanching liquid is Stropharia rugoso-annulata blanching liquid, agaricus bisporus blanching liquid or elegant precious mushroom blanching liquid; The pH value of said edible mushroom blanching liquid is 6.0～7.0; Said wall material is a kind of in cycloheptaamylose, the ethyl cellulose.
The concrete steps of said method are following:
(1) Stropharia rugoso-annulata or agaricus bisporus or elegant precious mushroom blanching liquid via hole diameter are 0.15mm sieve filters, and mix stirring, homogeneous with the wall material.The consumption of said wall material is 10～100% of a blanching liquid soluble solid.
(2) solution behind the homogeneous is spray dried to the smart powder of microcapsules, and the drying process with atomizing parameter is: the charging solid concentration is 1～30%, and EAT is 120～160 ℃, and leaving air temp is 75～100 ℃.
Remarkable advantage of the present invention is:
1, can make full use of the discarded blanching liquid resource of discarded Stropharia rugoso-annulata, agaricus bisporus and elegant precious mushroom, the smart powder that the Development and Production added value is higher, nutritious is turned waste into wealth.
2, utilize active component in safety non-toxic, the edible wall material embedding blanching liquid, be made into the smart powder of microcapsules, prevent that active nutritional composition in the smart powder from because of ambient influnence oxidation, rotten or decompose, improving stability, prolong storage period.
3, adopt the spray-drying microcapsule method to produce the nutritious extract powder, have the advantage that equipment is simple, cost is low, be easy to large-scale continuous production.
The specific embodiment
Described Stropharia rugoso-annulata, agaricus bisporus and elegant precious mushroom blanching liquid should be fresh, pollution-free; By Stropharia rugoso-annulata, agaricus bisporus and the elegant precious mushroom of fresh, free from extraneous odour, free from insect pests, after cleaning and removing is removed silt impurity, adopt the water source that meets resident's drinking water standard, get through blanching.Add citric acid like the blanching process, blanching liquid needs to be neutralized to pH6.0～7.0 with edible sodium carbonate liquor.
Blanching liquid; Via hole diameter is that the sieve of 0.15mm filters, and it is 1～30% that filtrating is concentrated into concentration, utilizes abbe's refractometer to measure the soluble solid content of filtrating; Calculate blanching liquid soluble solid; Confirm wall material addition according to blanching liquid soluble solid, stir then, homogeneous that homogenization pressure is 10～30MPa; Wherein ethyl cellulose is earlier with joining behind the anhydrous alcohol solution in the blanching liquid again, and the 1g ethyl cellulose is with 20～100mL anhydrous alcohol solution.Solution behind the homogeneous adopts spray drying device, and formulations prepared from solutions is become smart powder, and the drying process with atomizing parameter is: charging soluble solid concentration is 1～30%, and EAT is 120～160 ℃, and leaving air temp is 75～100 ℃.The smart powder water content of gained spray-drying≤5%.
Below be practical implementation case of the present invention, further describe the present invention, but the present invention be not limited only to this.
Embodiment 1
The fresh Stropharia rugoso-annulata blanching liquid that processing Stropharia rugoso-annulata salt marsh mushroom produces; Via hole diameter is that the sieve of 0.15mm filters; It is 3.0% that filtrating is concentrated into soluble solid content, and the concentrate cumulative volume is 2000mL, adds cycloheptaamylose 12g by the addition that accounts for blanching liquid soluble solid weight 20%; Utilize 800r/min to stir instrument and stir back homogeneous about 10min, homogenization pressure is 10MPa.
Solution behind the homogeneous utilizes spray dryer to be processed into smart powder, and 130 ℃ of spray dryer EATs, leaving air temp are 80 ℃, and charging soluble solid concentration is 3.6%, smart powder water content≤5% after the spray-drying.
Embodiment 2
The fresh agaricus bisporus blanching liquid that processing agaricus bisporus can produces; Via hole diameter is that the sieve of 0.15mm filters, and it is 8.0% that filtrating is concentrated into soluble solid content, and the concentrate cumulative volume is 1000mL; Add ethyl cellulose 8g by 10% addition; Ethyl cellulose adds after 200mL 95% edible ethanol dissolves fully earlier, utilizes 1000r/min to stir instrument and stirs back homogeneous about 15min, and homogenization pressure is 20MPa.
Solution behind the homogeneous utilizes spray dryer to be processed into smart powder, and 150 ℃ of spray dryer EATs, leaving air temp are 85 ℃, and charging soluble solid concentration is 8.5%, smart powder water content≤5% after the spray-drying.
Embodiment 3
The precious mushroom blanching of the fresh show liquid of the crisp generation of elegant precious mushroom of processing vacuum frying; Via hole diameter is that the sieve of 0.15mm filters; It is 10% that filtrating is concentrated into soluble solid content, and the concentrate cumulative volume is 3000mL, adds cycloheptaamylose 300g by 100% addition; Utilize 800r/min to stir instrument and stir back homogeneous about 10min, homogenization pressure is 30MPa.
Solution behind the homogeneous utilizes spray dryer to be processed into smart powder, and 160 ℃ of spray dryer EATs, leaving air temp are 90 ℃, and charging soluble solid concentration is 20%, smart powder water content≤5% after the spray-drying.
Embodiment 4
The fresh Stropharia rugoso-annulata blanching liquid that processing Stropharia rugoso-annulata salt marsh mushroom produces; Via hole diameter is that the sieve of 0.15mm filters; It is 20% that filtrating is concentrated into soluble solid content, and the concentrate cumulative volume is 4000mL, adds cycloheptaamylose 400g by 50% addition; Utilize 600r/min to stir instrument and stir back homogeneous about 12min, homogenization pressure is 30MPa.
Solution behind the homogeneous utilizes spray dryer to be processed into smart powder, and 140 ℃ of spray dryer EATs, leaving air temp are 95 ℃, and charging soluble solid concentration is 30%, smart powder water content≤5% after the spray-drying.
Claims (4)
1. method of utilizing edible mushroom blanching liquid to produce the nutritious extract powder, it is characterized in that: the concrete preparation process of said method is following:
(1) after edible mushroom blanching liquid uses the sieve filtration of aperture as 0.15mm, mixes stirring, homogeneous with the wall material;
(2) solution behind the homogeneous is spray dried to the smart powder of microcapsules;
The consumption of the said wall material of step (1) is 10～100% of a blanching liquid soluble solid; Said wall material is a kind of in cycloheptaamylose, the ethyl cellulose;
Said spray-dired technological parameter is: the soluble solid concentration of the edible mushroom blanching liquid of charging is 1～30%, and EAT is 120～160 ℃, and leaving air temp is 75～100 ℃.
2. the method for utilizing edible mushroom blanching liquid to produce the nutritious extract powder according to claim 1 is characterized in that: said edible mushroom blanching liquid is processed into the liquid waste that stays after blanching is handled in the edible fungus process of salt marsh, sugar system, fried, canning or cold storage for the fresh food bacterium.
3. the method for utilizing edible mushroom blanching liquid to produce the nutritious extract powder according to claim 1 and 2, it is characterized in that: said edible mushroom blanching liquid is Stropharia rugoso-annulata blanching liquid, agaricus bisporus blanching liquid or elegant precious mushroom blanching liquid.
4. the method for utilizing edible mushroom blanching liquid to produce the nutritious extract powder according to claim 1 and 2, it is characterized in that: the pH value of said edible mushroom blanching liquid is 6.0～7.0.
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| CN104705631B (en) * | 2015-03-30 | 2017-01-25 | 福建省农业科学院农业工程技术研究所 | Method for fermenting and preserving edible fungi by utilizing blanching liquid lactic acid of edible fungi |
| CN105130684B (en) * | 2015-09-29 | 2018-09-18 | 闽南师范大学 | The formula and manufacture craft of a kind of composite biological fertilizer and application |
| CN108464498A (en) * | 2018-03-26 | 2018-08-31 | 黄振忠 | A kind of Agricus blazei Brine processing technique |
| CN114304592B (en) * | 2021-11-01 | 2023-06-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing low-salt edible fungus sauce with assistance of micro-freezing |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455329A (en) * | 2007-12-12 | 2009-06-17 | 天津市林业果树研究所 | Water-soluble constituent extraction method from edible fungus scalding liquor |
| CN101700058A (en) * | 2009-11-13 | 2010-05-05 | 昆明理工大学 | Russula mycelium anti-staling agent and preparing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455329A (en) * | 2007-12-12 | 2009-06-17 | 天津市林业果树研究所 | Water-soluble constituent extraction method from edible fungus scalding liquor |
| CN101700058A (en) * | 2009-11-13 | 2010-05-05 | 昆明理工大学 | Russula mycelium anti-staling agent and preparing method thereof |
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