CN102150822A - Fresh tree fungus hydrolyzate prepared by utilizing biological enzyme technology - Google Patents
Fresh tree fungus hydrolyzate prepared by utilizing biological enzyme technology Download PDFInfo
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- CN102150822A CN102150822A CN2010106052961A CN201010605296A CN102150822A CN 102150822 A CN102150822 A CN 102150822A CN 2010106052961 A CN2010106052961 A CN 2010106052961A CN 201010605296 A CN201010605296 A CN 201010605296A CN 102150822 A CN102150822 A CN 102150822A
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- auricularia auriculajudae
- hydrolyzate
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- cellulase
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Abstract
The invention provides fresh tree fungus hydrolyzate prepared by utilizing biological enzyme technology. The fresh tree fungus hydrolyzate is prepared through the following steps: dipping, cleaning and pulping the tree fungus; regulating the concentration of a substrate, and heating; cooling and adding a composite enzyme preparation followed by enzymolysis at the temperature of 40-60 DEG C for 1 to 4 hours; and heating to kill enzyme, concentrating, and filtering through a cardboard to obtain brown transparent concentrated solution which has typical tree fungus flavor, wherein the content of the soluble solid in the product is 10-30Brix. The effective components of the tree fungus can be furthest prepared by using the method, and the bioactivity of prepared nutrient ingredients can be maintained. The prepared stock has anti-tumor active substances, can be used for reinforcing the body immunity, can prevent and resist cancer after being eaten, and can be used in serial beverages and health-care foods.
Description
(1) technical field:
The present invention relates to utilize the reparation technology of biological enzyme technology, be particularly related to a kind of preparation method who utilizes biological enzyme technology to produce the auricularia auriculajudae hydrolyzate, the Normal juice of being produced has anti-tumor active substance, can strengthen immunity of organisms, but edible cancer-resisting can be used for series beverage and health food.
(2) background technology:
Auricularia auriculajudae fructification colloid becomes disc, the irregular shape of ear shape, diameter 3-12 centimetre.Soft when fresh, do the back and become cutin.The mouthfeel delicacy, local flavor is special, is a kind of nutritious famous edible mushroom.Contain carbohydrate, protein 10.6 grams, fat 0.2 gram, heat 306 Jiao, amino acid, vitamin and mineral matter.Have beneficial gas, the strong intelligence of allaying one's hunger, make light of one's life by commiting suicide, hemostasis and pain-relieving, the effect such as invigorate blood circulation of enriching blood, be rich in the polysaccharide colloid, good clear sliding effect is arranged, be mine worker, textile worker's important health food, also have certain anticancer and treatment angiocardiopathy function.Develop a kind of preparation method who utilizes biological enzyme technology to produce the auricularia auriculajudae hydrolyzate, improved added value of product.The auricularia auriculajudae 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 auricularia auriculajudae hydrolyzate, it can produce the active ingredient of auricularia auriculajudae 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 auricularia auriculajudae hydrolyzate is characterized in that it realizes by following steps:
(1) soaks, cleans, pulls an oar: auricularia auriculajudae is soaked, cleans, fragmentation, making beating;
(2) regulate concentration of substrate: the ratio in auricularia auriculajudae and water is 1: 4-1: 10 add water sizes mixing;
(3) intensification heating: the auricularia auriculajudae 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 0.2%-0.4% of auricularia auriculajudae by weight, stirs, and maintains the temperature at 40 ℃-60 ℃, enzymolysis 1-4h; The intensification enzyme that goes out;
(5) concentrate: concentrating filter liquor, make the transparent hydrolyzate of brown of 10-30Brix;
(6) cardboard filter: through cardboard filter, degerming, sterile filling is made the auricularia auriculajudae hydrolyzate.
Above-mentioned steps (4) adds composite hydrolytic enzyme and can be cellulase, and dextranase, pectase are apoenzyme, composite lipase, amylase, protease wherein a kind of, two or three, be composited, addition is the 0.2%-0.4% of dried mushroom by weight.
A kind of bright auricularia auriculajudae hydrolyzate that utilizes biological enzyme technology to produce, it is characterized in that: outward appearance is the brown transparency liquid, has typical auricularia auriculajudae local flavor; The product soluble solid content is 10-30Brix.
Superiority of the present invention is: 1, produce bright auricularia auriculajudae 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 auricularia auriculajudae active ingredient to greatest extent; The biologically active that 4, can keep auricularia auriculajudae active ingredient and nutritional labeling; 5, improve the added value of product of auricularia auriculajudae; 6, the auricularia auriculajudae 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 the auricularia auriculajudae hydrolyzate is characterized in that it realizes by following steps:
(1) soaks, cleans, pulls an oar: auricularia auriculajudae is soaked, cleans, fragmentation, making beating;
(2) regulate concentration of substrate: in the ratio of auricularia auriculajudae and water is to add water at 1: 5 to size mixing;
(3) intensification heating: the auricularia auriculajudae slurries are warming up to 90 ℃, insulation 20min;
(4) enzymolysis: slurry is cooled to 50 ℃, adds the complex enzyme formulation hydrolysis, enzyme concentration is 0.4% of an auricularia auriculajudae by weight, stirs, and maintains the temperature at 50 ℃, enzymolysis 4h; The intensification enzyme that goes out;
(5) concentrate: concentrating filter liquor, make the transparent hydrolyzate of brown of 30Brix;
(6) cardboard filter: through cardboard filter, degerming, sterile filling is made the auricularia auriculajudae 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 auricularia auriculajudae local flavor; The product soluble solid content is 30brix.
Embodiment 2: a kind of preparation method who utilizes biological enzyme technology to produce the auricularia auriculajudae hydrolyzate is characterized in that it realizes by following steps:
(1) soaks, cleans, pulls an oar: auricularia auriculajudae is soaked, cleans, fragmentation, making beating;
(2) regulate concentration of substrate: in the ratio of auricularia auriculajudae and water is to add water at 1: 10 to size mixing;
(3) intensification heating: the auricularia auriculajudae slurries are warming up to 90 ℃, insulation 20min;
(4) enzymolysis: slurry is cooled to 55 ℃, adds the complex enzyme formulation hydrolysis, enzyme concentration is 0.3% of an auricularia auriculajudae by weight, stirs, and maintains the temperature at 55 ℃, enzymolysis 4h; The intensification enzyme that goes out;
(5) concentrate: concentrating filter liquor, make the transparent hydrolyzate of brown of 10Brix;
(6) cardboard filter: through cardboard filter, degerming, sterile filling is made the auricularia auriculajudae 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 auricularia auriculajudae local flavor; The product soluble solid content is 10brix.
Claims (5)
1. biological enzyme technology is produced bright auricularia auriculajudae hydrolyzate, it is characterized in that realizing by following step:
1) soaks, cleans, pulls an oar: auricularia auriculajudae is soaked, cleans, fragmentation, making beating;
(2) regulate concentration of substrate: the ratio in auricularia auriculajudae and water is 1: 4-1: 10 add water sizes mixing;
(3) intensification heating: the auricularia auriculajudae 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 0.2%-0.4% of auricularia auriculajudae by weight, stirs, and maintains the temperature at 40 ℃-60 ℃, enzymolysis 1-4h; The intensification enzyme that goes out;
(5) concentrate: concentrating filter liquor, make the transparent hydrolyzate of brown of 10-30Brix;
(6) cardboard filter: through cardboard filter, degerming, sterile filling is made the auricularia auriculajudae hydrolyzate.
2. produce bright auricularia auriculajudae hydrolyzate according to the said biological enzyme technology of claim 1, it is characterized in that added enzyme can be with cellulase in the step (4), dextranase, pectase is an apoenzyme, according to weight ratio, protease: amylase: cellulase=1: 3: 2; Again with lipase, amylase, one or more in the protease are composite to form, and addition is 0.2%-0.4% in raw material weight, and hydrolysis temperature is at 40 ℃-60 ℃, enzymolysis 1-4h;
3. biological enzyme technology according to claim 2 is produced bright auricularia auriculajudae hydrolyzate, it is characterized in that: complex enzyme formulation is by cellulase, dextranase, pectase and protease mix to be formed, and its weight ratio is a cellulase: dextranase: pectase: protease=1: 3: 2: 1;
4. biological enzyme technology according to claim 2 is produced bright auricularia auriculajudae hydrolyzate, it is characterized in that: complex enzyme formulation is by cellulase, dextranase, pectase, protease and amylase mix to be formed, and its weight ratio is a cellulase: dextranase: pectase: protease: amylase=1: 3: 2: 1: 0.5;
5. produce bright auricularia auriculajudae hydrolyzate according to the said biological enzyme technology that utilizes of claim 1, it is characterized in that the dried mushroom hydrolyzate that step (6) makes is the transparent concentrate of brown of 10-30Brix, have typical auricularia auriculajudae local flavor.
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| CN2010106052961A CN102150822A (en) | 2010-12-24 | 2010-12-24 | Fresh tree fungus hydrolyzate prepared by utilizing biological enzyme technology |
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| CN2010106052961A CN102150822A (en) | 2010-12-24 | 2010-12-24 | Fresh tree fungus hydrolyzate prepared by utilizing biological enzyme technology |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415572A (en) * | 2011-12-09 | 2012-04-18 | 中国计量学院 | Preparation method of black fungus dietary fiber |
| CN106616942A (en) * | 2016-12-16 | 2017-05-10 | 山东省科创食用菌产业技术研究院 | Preparation method of auricularia fuscosuccinea dew |
| CN107177007A (en) * | 2017-08-09 | 2017-09-19 | 黑龙江省科学院微生物研究所 | A kind of preparation method of Auricularia polysaccharide |
| CN110393292A (en) * | 2019-08-08 | 2019-11-01 | 吉林农业大学 | A kind of jade agaric moisturizing ingredient fast preparation method |
| CN112237277A (en) * | 2020-10-29 | 2021-01-19 | 电子科技大学中山学院 | Edible fungus iron fortified soy sauce and preparation method thereof |
| CN112715926A (en) * | 2020-10-28 | 2021-04-30 | 陕西秦巴神仙叶食品有限公司 | Preparation method of immortal leaf and black fungus oligopeptide |
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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 CN2010106052961A patent/CN102150822A/en active Pending
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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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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415572A (en) * | 2011-12-09 | 2012-04-18 | 中国计量学院 | Preparation method of black fungus dietary fiber |
| CN102415572B (en) * | 2011-12-09 | 2013-05-15 | 中国计量学院 | Preparation method of black fungus dietary fiber |
| CN106616942A (en) * | 2016-12-16 | 2017-05-10 | 山东省科创食用菌产业技术研究院 | Preparation method of auricularia fuscosuccinea dew |
| CN107177007A (en) * | 2017-08-09 | 2017-09-19 | 黑龙江省科学院微生物研究所 | A kind of preparation method of Auricularia polysaccharide |
| CN107177007B (en) * | 2017-08-09 | 2019-05-10 | 黑龙江省科学院微生物研究所 | A kind of preparation method of Auricularia polysaccharide |
| CN110393292A (en) * | 2019-08-08 | 2019-11-01 | 吉林农业大学 | A kind of jade agaric moisturizing ingredient fast preparation method |
| CN112715926A (en) * | 2020-10-28 | 2021-04-30 | 陕西秦巴神仙叶食品有限公司 | Preparation method of immortal leaf and black fungus oligopeptide |
| CN112237277A (en) * | 2020-10-29 | 2021-01-19 | 电子科技大学中山学院 | Edible fungus iron fortified soy sauce and preparation method thereof |
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Application publication date: 20110817 |