CN102150821A - Method for preparing fresh dried mushroom hydrolysate by bio-enzyme technology - Google Patents
Method for preparing fresh dried mushroom hydrolysate by bio-enzyme technology Download PDFInfo
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- CN102150821A CN102150821A CN2010106050985A CN201010605098A CN102150821A CN 102150821 A CN102150821 A CN 102150821A CN 2010106050985 A CN2010106050985 A CN 2010106050985A CN 201010605098 A CN201010605098 A CN 201010605098A CN 102150821 A CN102150821 A CN 102150821A
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- dried mushroom
- hydrolyzate
- cellulase
- amylase
- protease
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Abstract
The invention relates to a method for preparing fresh dried mushroom hydrolysate by a bio-enzyme technology, comprising the following steps of: selecting fresh dried mushroom; washing and pulping the selected dried mushroom; adjusting concentration of a substrate, raising temperature and heating; lowering temperature and adding a complex enzyme preparation to carry out enzymolysis for 1-4h at 30-50 DEG C; and raising temperature to carry out enzyme destruction, ultrafiltration concentration and paperboard filtration to obtain a brown transparent concentrated solution which has typical dried mushroom flavor. The soluble solid state material content of the product is 20-40 Brix. With the method of the invention, active constituents of the dried mushroom can be maximally obtained and biological activity of the obtained nutritional ingredients can be preserved. The obtained undiluted liquid is purely natural, free from any chemical additive and has the functions of promoting digestion, lowering blood fat level, and preventing diseases and cancers, thus being applicable to a series of beverages, seasonings and health food.
Description
(1) technical field:
The present invention relates to utilize the reparation technology of biological enzyme technology, particularly a kind of preparation method who utilizes biological enzyme technology to produce bright dried mushroom hydrolyzate, the dried mushroom hydrolyzate of producing can be used for series beverage, flavouring and health food.
(2) background technology:
Dried mushroom has another name called white mushroom, Mongolian dried mushroom, cloud dish mushroom, silver plate.Silver plate is also named the military camp, is the prime quality in the dried mushroom.Its bacterial context plumpness, the thin tool fragrance of matter, delicious U.S. is of high nutritive value.It all is delicious edible fungus that kind more than 10 is arranged in the Tricholoma.
The dried mushroom that is rich in trace elements of selenium is good benefit selenium food, and it can prevent peroxide infringement body, reduces because of lacking blood pressure rising and the blood viscosity increase that selenium causes, regulates thyroid work, improves immunity.Contain multiple antiviral ingredients in the dried mushroom, these compositions have very good effect to supplemental treatment by the disease that virus causes.Dried mushroom is a kind of diet cosmetic food preferably.A large amount of strings that it is contained have the constipation of preventing, have the constipation of preventing, promote toxin expelling, the effect of prevention diabetes and colorectal cancer, reduction cholesterol level, and it belongs to low-calorie diet again, can prevent to get fat.
Fresh dried mushroom has extremely strong respiration, in case leave culture medium, adopts that dried mushroom moisture scatters and disappears in a large number in back 2-3 days, lamella browning at first, and the browning that turns to be yellow above the whole then dried mushroom, the also bad thereupon change of local flavor loses commodity value.Develop a kind of preparation method who utilizes biological enzyme technology to produce bright dried mushroom hydrolyzate, not only alleviated dried mushroom post-harvest fresh-keeping burden, also improved added value of product.The bright dried mushroom hydrolyzate of the present invention's development, mouthfeel is good, and is nutritious, is easy to absorb.
(3) summary of the invention
The object of the present invention is to provide a kind of preparation method who utilizes biological enzyme technology to produce bright dried mushroom hydrolyzate, it can produce the active ingredient of dried mushroom to greatest extent, and can keep the biologically active of nutritional labeling.
Technical scheme of the present invention is: a kind of preparation method who utilizes biological enzyme technology to produce bright dried mushroom hydrolyzate is characterized in that it realizes by following steps:
(1) cleans, pulls an oar: dried mushroom is cleaned fragmentation, making beating;
(2) regulate concentration of substrate: the ratio in dried mushroom and water is 1: 2-1: 6 add water sizes mixing;
(3) intensification heating: the dried mushroom slurries are warming up to 90-100 ℃, insulation 10-30min;
(4) enzymolysis: slurry is cooled to 30 ℃-50 ℃, adds the complex enzyme formulation hydrolysis, enzyme concentration is the 0.15%-0.3% of dried mushroom by weight, stirs, and maintains the temperature at 30 ℃-50 ℃, enzymolysis 1-4h; The intensification enzyme that goes out;
(5) ultrafiltration concentrates: further clarification is concentrated through ultrafiltration for filtrate, concentrates the transparent concentrate of brown of making 20-40Brix;
(6) cardboard filter: through cardboard filter, degerming, sterile filling is made the dried mushroom hydrolyzate.
Above-mentioned steps (4) adds composite hydrolytic enzyme and can be cellulase, and protease, amylase are apoenzyme, composite lipase, pectase, dextranase wherein a kind of, two or three, be composited, addition is the 0.15%-0.3% of dried mushroom by weight.
A kind of bright dried mushroom hydrolyzate that utilizes biological enzyme technology to produce, it is characterized in that: outward appearance is the brown transparency liquid, has typical dried mushroom local flavor; The product soluble solid content is 20-40Brix.
Superiority of the present invention is: 1, produce bright dried mushroom hydrolyzate production efficiency height with this method; 2, the product that makes of the method be pure natural without any chemical residue, the product clear does not contain visible suspension and sediment; 3, can produce dried mushroom active ingredient to greatest extent; The biologically active that 4, can keep dried mushroom active ingredient and nutritional labeling; 5, improve the added value of product of dried mushroom; 6, the dried mushroom hydrolyzate mouthfeel produced of this method is good, nutritious, good absorbing.
(4) specific embodiment:
Embodiment 1: a kind of preparation method who utilizes biological enzyme technology to produce bright dried mushroom hydrolyzate is characterized in that it realizes by following steps:
(1) cleans, pulls an oar: dried mushroom is cleaned fragmentation, making beating;
(2) regulate concentration of substrate: in the ratio of dried mushroom and water is to add water at 1: 2 to size mixing;
(3) intensification heating: the dried mushroom slurries are warming up to 90 ℃, insulation 20min;
(4) enzymolysis: slurry is cooled to 40 ℃, adds the complex enzyme formulation hydrolysis, enzyme concentration is 0.15% of a dried mushroom by weight, stirs, and maintains the temperature at 40 ℃, enzymolysis 2h; The intensification enzyme that goes out;
(5) ultrafiltration concentrates: further clarification is concentrated through ultrafiltration for filtrate, concentrates the transparent concentrate of brown of making 30Brix;
(6) cardboard filter: through cardboard filter, degerming, sterile filling is made the dried mushroom hydrolyzate.
A kind of bright dried mushroom hydrolyzate that utilizes biological enzyme technology to produce, it is characterized in that: outward appearance is the brown transparency liquid, has typical dried mushroom local flavor; The product soluble solid content is 30brix.
Embodiment 2: a kind of preparation method who utilizes biological enzyme technology to produce bright dried mushroom hydrolyzate is characterized in that it realizes by following steps:
(1) cleans, pulls an oar: dried mushroom is cleaned fragmentation, making beating;
(2) regulate concentration of substrate: in the ratio of dried mushroom and water is to add water at 1: 4 to size mixing;
(3) intensification heating: the dried mushroom slurries are warming up to 100 ℃, insulation 10min;
(4) enzymolysis: slurry is cooled to 30 ℃, adds the complex enzyme formulation hydrolysis, enzyme concentration is 0.3% of a dried mushroom by weight, stirs, and maintains the temperature at 30 ℃, enzymolysis 3h; The intensification enzyme that goes out;
(5) ultrafiltration concentrates: further clarification is concentrated through ultrafiltration for filtrate, concentrates the transparent concentrate of brown of making 30Brix;
(6) cardboard filter: through cardboard filter, degerming, sterile filling is made the dried mushroom hydrolyzate.
A kind of bright dried mushroom hydrolyzate that utilizes biological enzyme technology to produce, it is characterized in that: outward appearance is the brown transparency liquid, has typical dried mushroom local flavor; The product soluble solid content is 30brix.
Claims (5)
1. biological enzyme technology is produced bright dried mushroom hydrolyzate, it is characterized in that realizing by following step:
(1) cleans, pulls an oar, heats up: dried mushroom is cleaned fragmentation, making beating;
(2) regulate concentration of substrate: the ratio in dried mushroom and water is 1: 2-1: 6 add water sizes mixing;
(3) intensification heating: the dried mushroom slurries are warming up to 90-100 ℃, insulation 10-30min;
(4) enzymolysis: slurry is cooled to 30 ℃-50 ℃, adds the complex enzyme formulation hydrolysis, enzyme concentration is the 0.15%-0.3% of dried mushroom by weight, stirs, and maintains the temperature at 30 ℃-50 ℃, enzymolysis 1-4h; The intensification enzyme that goes out;
(5) ultrafiltration concentrates: further clarification is concentrated through ultrafiltration for filtrate, concentrates the transparent concentrate of brown of making 20-40Brix;
(6) cardboard filter: through cardboard filter, degerming, sterile filling is made the dried mushroom hydrolyzate.
2. produce bright dried mushroom hydrolyzate according to the said biological enzyme technology of claim 1, it is characterized in that added enzyme can be an apoenzyme with protease, amylase, cellulase in the step (4), according to weight ratio, protease: amylase: cellulase=2: 2: 1; Protease: amylase: cellulase=1: 2: 1, again with pectase, lipase, one or more in the dextranase are composite to form, and addition is 0.15%-0.3% in raw material weight, and hydrolysis temperature is at 30 ℃-50 ℃, enzymolysis 1-4h;
3. biological enzyme technology according to claim 2 is produced bright dried mushroom hydrolyzate, it is characterized in that: complex enzyme formulation is mixed by protease, amylase, cellulase and pectase and forms, and its weight ratio is a protease: amylase: cellulase: pectase=2: 2: 1: 1;
4. biological enzyme technology according to claim 2 is produced bright dried mushroom hydrolyzate, it is characterized in that: complex enzyme formulation is mixed by protease, amylase, cellulase, pectase, zytase and dextranase and forms, and its weight ratio is a protease: amylase: cellulase: pectase: dextranase=2: 2: 1: 1: 0.5;
5. according to the said a kind of preparation method who utilizes biological enzyme technology to produce bright dried mushroom hydrolyzate of claim 1, it is characterized in that the dried mushroom hydrolyzate that step (6) makes is the transparent concentrate of brown of 20-40Brix, have typical dried mushroom local flavor.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010106050985A CN102150821A (en) | 2010-12-24 | 2010-12-24 | Method for preparing fresh dried mushroom hydrolysate by bio-enzyme technology |
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| CN2010106050985A CN102150821A (en) | 2010-12-24 | 2010-12-24 | Method for preparing fresh dried mushroom hydrolysate by bio-enzyme technology |
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| CN102150821A true CN102150821A (en) | 2011-08-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404830A (en) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | Hot pot condiment and preparation method thereof |
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| CN1471867A (en) * | 2003-06-27 | 2004-02-04 | 王白鸥 | Clear juice ginger concentrated juice producing method |
| CN1846545A (en) * | 2006-01-25 | 2006-10-18 | 天津市诺奥科技发展有限公司 | Clear sweet potato juice prepared by biological enzyme technology its prepn process |
| CN101225421A (en) * | 2007-01-16 | 2008-07-23 | 浙江大学 | Novel process for extracting golden fungus polysaccharides by step enzyme method |
| CN101736055A (en) * | 2008-11-24 | 2010-06-16 | 叶挺梅 | Method for extracting auricularia auricula polysaccharides |
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2010
- 2010-12-24 CN CN2010106050985A patent/CN102150821A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471867A (en) * | 2003-06-27 | 2004-02-04 | 王白鸥 | Clear juice ginger concentrated juice producing method |
| CN1846545A (en) * | 2006-01-25 | 2006-10-18 | 天津市诺奥科技发展有限公司 | Clear sweet potato juice prepared by biological enzyme technology its prepn process |
| CN101225421A (en) * | 2007-01-16 | 2008-07-23 | 浙江大学 | Novel process for extracting golden fungus polysaccharides by step enzyme method |
| CN101736055A (en) * | 2008-11-24 | 2010-06-16 | 叶挺梅 | Method for extracting auricularia auricula polysaccharides |
Non-Patent Citations (1)
| Title |
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| 《饮料加工》 20091231 朱巧力等 浓缩芒果浑汁制备中的酶解工艺研究 第179-183页 1-5 第35卷, 第9期 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404830A (en) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | Hot pot condiment and preparation method thereof |
| CN103404830B (en) * | 2013-08-01 | 2014-12-31 | 宁夏红山河食品股份有限公司 | Hot pot condiment and preparation method thereof |
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Application publication date: 20110817 |