CN101836706B - Method for preparing mushroom noodles - Google Patents
Method for preparing mushroom noodles Download PDFInfo
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- CN101836706B CN101836706B CN2010101597562A CN201010159756A CN101836706B CN 101836706 B CN101836706 B CN 101836706B CN 2010101597562 A CN2010101597562 A CN 2010101597562A CN 201010159756 A CN201010159756 A CN 201010159756A CN 101836706 B CN101836706 B CN 101836706B
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Abstract
The invention discloses mushroom noodles and a method for preparing the same. The method comprises the following steps of: by adopting the modern biological technique, performing compound enzymolysis on the mushrooms by using cellulase, protease and phosphodiesterase so as to fully release nutrient content of the mushrooms; inactivating enzyme; filtering enzymolysis products; kneading dough by using the filtrate; and pressing the obtained flour into strips. The mushroom noodles prepared by the method do not contain any chemical additive, but contain rich nutrient elements such as protein, saccharide, phospholipid, linoleic acid and various vitamins and mineral substances, and the like, and are nutritious and delicious instant noodles.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method with mushroom noodles of mushroom flavor and alimentary health-care function.
Background technology
The preparation method of noodles is simple and various, a kind of wide popular cuisines in China, but because its nutritional labeling is single, need to can take in comparatively comprehensively nutrition with vegetables etc. are matched, this is not just so that the process of the cooking complicated of noodles meets the modern of high rhythm life for the requirement of fast food.The nutritive value of mushroom is proved by modern science, wherein contain the abundant nutrient such as protein, carbohydrate, phosphatide, linoleic acid and multivitamin and mineral matter, at analgesia, calm, relieving cough and reducing sputum, catharsis and toxin expelling, raising immunity of organisms, reduce blood pressure, reduce blood fat, treat the aspects such as diabetes remarkable result is all arranged.If can provide a kind of nutritional labeling with mushroom fully to incorporate wherein noodles, will satisfy people for the multiple demand of nutrition, delicious food, health, fast food comprehensively.
Summary of the invention
The object of the invention is to provide a kind of preparation method with mushroom noodles of mushroom flavor and alimentary health-care function.
The present invention seeks to realize by following technological means: utilize modern biotechnology, with cellulase, protease and three kinds of enzymes of phosphodiesterase mushroom is carried out complex enzyme hydrolysis, so that the nutritional labeling in the mushroom fully discharges, afterwards with enzyme-deactivating, and filtration enzymolysis product, with filtrate and face, again gained flour press strip is got final product.
Concrete preparation method comprises the steps:
(1) gets edible dried mushrooms, be broken into mushroom powder (requiring without water content) with tissue mashing machine;
(2) mushroom powder is dissolved in the water of its 10 times of quality;
(3) PH to 5 of regulator solution adds cellulase and protease, and the consumption of the two is 0.01%～0.25% of mushroom powder quality, and enzymolysis is 2 hours in 50 ℃ thermostat water bath;
Cellulase can the enzymolysis cell membrane, has increased the permeability of cell membrane;
Protease can enzymolysis protein matter, has increased to be the amino acid whose content of flavor;
(4) PH to 7 of regulator solution, the phosphodiesterase of adding mushroom powder quality 0.01%～0.25% is simultaneously according to 10
-3The consumption of mol/L adds zinc acetate to be protected phosphodiesterase, and the temperature of rising thermostat water bath rises to 70 ℃, enzymolysis 2 hours;
Phosphodiesterase is zinc enzyme, and zinc ion can keep its stability, among the present invention is to add zinc acetate phosphodiesterase is protected;
Di-phosphate ester endonuclease capable enzymolysis nucleic acid has increased the content of flavour nucleotide;
(5) under 90 ℃ condition, keep 15min, make enzyme denaturation, lose activity;
(6) filter the enzymolysis filtrate for later use of to pester with four layers of gauze (common gauze);
(7) dilution mushroom enzymolysis filtrate, making enzymolysis filtrate quality after the dilution is 4～10 times of dried mushrooms quality;
(8) get the flour of the 5 times of quality of enzymolysis filtrate after the dilution in the step (7), with filtrate and face;
(9) use the flour stranding machine pressure surface;
(10) under 20 ℃～30 ℃ condition, carry out predrying 20min, under 45 ℃ condition, carry out the dry 60min of trunk, under 20 ℃～30 ℃ condition, carry out dry 40min at end, namely get mushroom noodles, packing.
The present invention utilizes modern biotechnology, with cellulase, protease and three kinds of enzymes of phosphodiesterase mushroom is carried out complex enzyme hydrolysis, make they under its reactive conditions separately respectively 1. enzymolysis the cell membrane of mushroom, so that the permeability of cell membrane increases, more be conducive to oozing out of the interior nutritional labeling of cell; 2. enzymolysis protein, increased be the flavor amino acid whose content; 3. enzymolysis nucleic acid, increased the content of flavour nucleotide, thereby fully extract the abundant nutrient such as protein, nucleic acid, carbohydrate, phosphatide, linoleic acid and multivitamin in the mushroom and mineral matter, the enzymolysis filtrate that to fully dissolve again above-mentioned nutriment is used for and face, dexterously it is melted in the middle of the noodles.Therefore, with the mushroom noodles that the inventive method prepares, do not contain any chemical adding ingredient, the content of various nutritional labelings is high, can select different types of mushroom according to the taste needs simultaneously, is the instant noodle of a kind of nutrition, delicious food.
The specific embodiment
Below in conjunction with embodiment the present invention is further described, but be not to limit the present invention.
Embodiment 1:
Make as follows mushroom noodles:
(1) gets 2～5 kilograms of edible dried mushrooms, be broken into mushroom powder (requiring without water content) with tissue mashing machine;
(2) mushroom powder is dissolved in its 20～50 kg water;
(3) PH to 5 of regulator solution adds cellulase and protease, and the consumption of the two is 0.01%～0.25% of mushroom powder quality, and enzymolysis is 2 hours in 50 ℃ thermostat water bath;
(4) PH to 7 of regulator solution, the phosphodiesterase of adding mushroom powder quality 0.01%～0.25% is simultaneously according to 10
-3The consumption of mol/L adds zinc acetate to be protected phosphodiesterase, and the temperature of rising thermostat water bath rises to 70 ℃, enzymolysis 2 hours;
(5) under 90 ℃ condition, keep 15min, make enzyme denaturation, lose activity;
(6) filter the enzymolysis filtrate for later use of to pester with four layers of gauze (common gauze);
(7) dilution mushroom enzymolysis filtrate, making the enzymolysis filtrate quality after the dilution is 20kg;
(8) get the 100kg superior wheat flour, get edible salt 1kg, with enzymolysis filtrate and the face after the dilution in the step (7);
(9) use the flour stranding machine pressure surface;
(10) carry out predrying 20min under 20 ℃～30 ℃ condition, carry out the dry 60min of trunk under 45 ℃ condition, carry out dry 40min at end under 20 ℃～30 ℃ condition, namely get mushroom noodles, its water content is 12%～14%, packing.
Claims (1)
1. the preparation method of a mushroom noodles is characterized in that, comprises the steps:
(1) gets edible dried mushrooms, be broken into mushroom powder with tissue mashing machine;
(2) mushroom powder is dissolved in the water of its 10 times of quality;
(3) pH to 5 of regulator solution adds cellulase and protease, and the consumption of the two is 0.01%～0.25% of mushroom powder quality, and enzymolysis is 2 hours in 50 ℃ thermostat water bath;
(4) pH to 7 of regulator solution, the phosphodiesterase of adding mushroom powder quality 0.01%～0.25% is simultaneously according to 10
-3The consumption of mol/L adds zinc acetate to be protected phosphodiesterase, and the temperature of rising thermostat water bath rises to 70 ℃, enzymolysis 2 hours;
(5) under 90 ℃ condition, keep 15min, make enzyme denaturation, lose activity;
(6) with four layers of filtered through gauze, the enzymolysis filtrate for later use of must pestering;
(7) dilution mushroom enzymolysis filtrate, making enzymolysis filtrate quality after the dilution is 4～10 times of dried mushrooms quality;
(8) get the flour of the 5 times of quality of enzymolysis filtrate after the dilution in the step (7), with filtrate and face;
(9) use the flour stranding machine pressure surface;
(10) under 20 ℃～30 ℃ condition, carry out predrying 20min, under 45 ℃ condition, carry out the dry 60min of trunk, under 20 ℃～30 ℃ condition, carry out dry 40min at end, namely get mushroom noodles, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101597562A CN101836706B (en) | 2010-04-29 | 2010-04-29 | Method for preparing mushroom noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101597562A CN101836706B (en) | 2010-04-29 | 2010-04-29 | Method for preparing mushroom noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101836706A CN101836706A (en) | 2010-09-22 |
| CN101836706B true CN101836706B (en) | 2013-04-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010101597562A Expired - Fee Related CN101836706B (en) | 2010-04-29 | 2010-04-29 | Method for preparing mushroom noodles |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689521B (en) * | 2013-12-16 | 2015-05-13 | 江南大学 | Biological enzymolysis and Maillard reaction-based preparation method for clam essences |
| CN104026473A (en) * | 2014-06-10 | 2014-09-10 | 北大荒丰缘集团有限公司 | Armillaria mellea fine dried noodles |
| CN104686927A (en) * | 2015-04-01 | 2015-06-10 | 西华大学 | Method for manufacturing high-calcium slimming kidney bean noodles through mushroom salting water |
| CN105104932A (en) * | 2015-08-17 | 2015-12-02 | 王韶华 | Technology for making mushroom vermicelli |
| CN107535836A (en) * | 2017-10-18 | 2018-01-05 | 江苏省海洋资源开发研究院(连云港) | The preparation method of one main laver pattern noodles |
| CN107568299A (en) * | 2017-10-30 | 2018-01-12 | 南京康之春生物科技有限公司 | A kind of mushroom biscuit and preparation method thereof |
| CN113383899A (en) * | 2021-07-12 | 2021-09-14 | 杨昌艳 | Making method of coriaria sinica mushroom noodles |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100485040C (en) * | 2007-01-31 | 2009-05-06 | 郝林 | Process for preparing shiitake mushroom extract |
| CN101263886B (en) * | 2008-04-28 | 2011-03-16 | 广东省微生物研究所 | Preparation of edible mushroom seasoning base |
| CN101613418A (en) * | 2009-07-22 | 2009-12-30 | 柏林 | A kind of method of extracting agaricus lentinan |
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2010
- 2010-04-29 CN CN2010101597562A patent/CN101836706B/en not_active Expired - Fee Related
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| CN101836706A (en) | 2010-09-22 |
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Effective date of registration: 20191209 Address after: 063021 No.10 Xinkai Road, Kaiping District, Tangshan City, Hebei Province Patentee after: Tangshan Huayu Food Co., Ltd Address before: 067000 Hebei city of Chengde province Fengyingzi University Park, Chengde Teachers College for Nationalities Patentee before: Li Jie |
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Granted publication date: 20130403 Termination date: 20200429 |
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