CN102599420A - Edible mushroom and fungus composite-flavor nutrient noodles prepared through submerged fermentation of liquid and production method thereof - Google Patents
Edible mushroom and fungus composite-flavor nutrient noodles prepared through submerged fermentation of liquid and production method thereof Download PDFInfo
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Abstract
The invention discloses edible mushroom and fungus composite-flavor nutrient noodles prepared through submerged fermentation of liquid and a production method thereof. The edible mushroom and fungus composite-flavor nutrient noodles prepared through submerged fermentation of liquid have excellent quality and good flavor. A cap fungus liquid fermented culture is prepared through a liquid fermentation method, so that the flavor is unique, and the cost is low; and the cap fungus liquid fermented culture is compounded with champignon extracted liquid and Cordyceps militaris hydrolyzate after being cured, so that the fragrance and delicate flavor are more remarkable. Different amino acid contained in the liquid fermented culture can improve the nutritive value of the product; and lentinan in the champignon and cordycepic acid and cordycepin in the Cordyceps militaris ensure that the product has a healthcare function. The edible mushroom and fungus composite-flavor nutrient noodles prepared through the submerged fermentation of the liquid not only have attractive color and have unique delicate flavor of the cap fungus liquid fermented culture, the champignon and the Cordyceps militaris, but also are rich in nutrients such as lentinan, cordycepic acid, cordycepin, different amino acid and the like, have a good development and application prospect, and can play a role in promoting and supporting the development of the industry.
Description
Technical field:
The present invention relates to a kind of noodles and preparation method thereof, be specifically related to edible mushroom composite flavor alimentary paste of a kind of liquid deep layer fermenting preparation and preparation method thereof.
Background technology:
Noodles originate from the Chinese Eastern Han Dynasty epoch; It is the popular staple food in Chinese nation's diet; Also be a kind of international popular food, be only second to the second-biggest-in-the-world convenience food of bread especially, on the cooking culture of China and even All Around The World, all occupy important chapter.At present, many novel noodle products are arranged on the market, like pumpkin noodle, carrot noodle, buckwheat health nutritious noodle etc., though these noodles color and lusters are tempting, local flavor and nutrition are often undesirable.Therefore, combine the composite technological development edible mushroom composite flavor alimentary paste that waits to have broad prospects through the edible fungus liquid fermentation method.
Edible rhzomorph is with delicious flavour, unique flavor and well-known.Its carbohydrate, protein, unsaturated fat content suit, and compare with general vegetables, grain, meat more to help keeping the balanced in nutrition of human body, are described as " God's food ".The gill fungus granulose that it is rich in, alkene terpene, several amino acids, vitamin and trace element; But enhances human body immunologic function; Tumour and cardiovascular and cerebrovascular disease there are significant remission effect, multiple chronic disease is had auxiliary curative effect, meet modern's health diet demand.
The liquid fermentation of edible mushroom has that cost is low, raw material sources are wide, with short production cycle, growth conditions is easy to control, output is high, can realize characteristics such as extensive industrialization.Mycelium in its fermentation culture medium has nutritive value similar with fructification and medicinal health care function, can replace fructification to carry out the deep processing of edible mushroom with mycelium; Be rich in several physiological active substances such as polysaccharide, polypeptide, alkaloid, terpenoid, phenols, sterol, enzyme, nucleic acid, amino acid, vitamin in the zymotic fluid; These materials have the effect of preventing and curing diseases to human organ, and medicinal health care function such as anti-inflammatory, antibiotic, anticancer, anti-ageing, antiulcer, raising immunity and radiation proof are arranged.In addition, different edible fungus liquid fermentation culture mediums also have unique separately local flavor.
Mushroom is one of special product of China, at the title of among the people have " mountain delicacy ".It is high protein, low-fat nutritional health food, because its fragrance is unique, delicious flavour, is described as " queen in the mushroom " by people.Modern medicine and nutrient research show, mushroom has the rickets of control, suppress growth of cancer cells and reduce effects such as blood fat, also can prevent because of common ailment of middle-aged and old such as coronary heart disease that artery sclerosis causes, hypertension.
The north Chinese caterpillar fungus is also claimed Cordyceps militaris, is the abbreviation of northern Chinese caterpillar Fungus.Research shows that the pharmacological action of northern Chinese caterpillar fungus and effect are identical with Cordyceps sinensis, have lung nourishing and qi invigorating, increase smart kidney tonifying, hemostasis and phlegm, inhibition tumour, cough-relieving are calm, the wind dispelling heat radiation, stay Rong Meiyan, delay senility, the effect of effect such as tonifying kidney and strengthening yang and raising immunity of organisms.The north Chinese caterpillar fungus contains chemical compositions such as cordycepin, cordycepic acid, Cordyceps sinensis polysaccharide, superoxide dismutase, amino acid, vitamin and various trace elements, and wherein Cordyceps sinensis polysaccharide also is considered to one of extraordinary immunopotentiating agent on the our times.The north Chinese caterpillar fungus contains protein more than 40%, and protein content is high, and nutrition is extremely abundant.
Summary of the invention:
It is more single to the present invention is directed to present noodles local flavor, and the unbalanced problem of nutrition provides edible mushroom composite flavor alimentary paste of a kind of liquid deep layer fermenting preparation and preparation method thereof.The edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation of the present invention not only has the composite flavor of unique flat mushroom liquid fermentation culture medium, mushroom and northern Chinese caterpillar fungus; And comprehensive nutrition is balanced; Can satisfy the daily required various nutrients of human body; Also contain multiple bioactivator, meet people's health diet requirement.
The edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation of the present invention is made through following method, and this method may further comprise the steps:
(a) preparation of flat mushroom slurry: flat mushroom (Pleurotus ostreatus) seed liquor is inoculated in the complete medium (CYM) by inoculum concentration 5%～35% carries out liquid fermentation; Fermentation temperature is 10～50 ℃; 50～250r/min shaken cultivation, 2～10d obtains flat mushroom liquid fermentation culture medium, and it is dropped into homogeneous pulping in the colloid mill; At 40～100 ℃ of following slaking 1～30min, obtain the flat mushroom slurry;
(b) preparation of mushroom extract: mushroom (Lentinus edodes (Berk.) sing) dry product is ground into powder; Get in the water that the mushroom powder is added to 2～40 times of its quality, ultrasonic Treatment 5～35min is hydrolyzed then; Hydrolysis temperature is 20 ℃～100 ℃; Hydrolysis time is 2～20h, and hydrolyzate obtains the mushroom extract with backflow extractor extracting 1～36h at normal temperatures through filtering;
(c) preparation of northern Chinese caterpillar fungus hydrolyzate: northern Chinese caterpillar fungus (Cordyceps militaris (L.) Link) dry product is ground into powder; get in the water of 2～30 times of northern its quality of Chinese caterpillar fungus powder adding; ultrasonic Treatment 5～30min, be hydrolyzed then, hydrolysis temperature is 20 ℃～90 ℃; hydrolysis time is 0.5～15h, obtains northern Chinese caterpillar fungus hydrolyzate;
(d) get flour 800～1000 weight portions, high-strength flour 5～30 weight portions, flat mushroom slurry 60～280 weight portions; Mushroom extract 60～180 weight portions; North Chinese caterpillar fungus hydrolyzate 60～180 weight portions, salt 6～20 weight portions, sodium carbonate 1～10 weight portion; Carry out after mixing and face, calendering, slitting, heated-air drying, cut-out, forming processes, obtain the edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation.
Preferably; The flat mushroom seed liquor of described step (a) prepares through following method: flat mushroom strain is inserted carry out the cultivation of mother's kind in the improvement PDA culture medium; Cultivate 2～10d for 10～50 ℃ and obtain female the kind, then by inserting 0.1～1.0cm in per 50～200mL complete medium
2Female inclined-plane, 10～50 ℃, 50～250r/min shaken cultivation, 2～10d of planting.
Further preferred, described female kind cultivation temperature is 20～40 ℃, inserts 0.3～0.7cm among the incubation time 4～9d, per then 60～180mL complete medium (CYM)
2Female inclined-plane, 20～35 ℃, 100～200r/min shaken cultivation, 5～9d of planting.
Preferably, in described step (a), described inoculum concentration is preferably 6～25%; The fermentation temperature of described liquid fermentation is 20～35 ℃, 100～200r/min shaken cultivation, 5～9d; Curing temperature is 70～95 ℃, and the curing time is 5～25min, obtains the flat mushroom slurry.
Preferably, in described step (b), get in the water of 5～25 times of its quality of mushroom powder adding; Ultrasonic Treatment 10～25min; Be hydrolyzed then, hydrolysis temperature is 30 ℃～75 ℃, and hydrolysis time is 5～15h; Hydrolyzate obtains the mushroom extract with backflow extractor extracting 5～20h at normal temperatures through vacuum filtration.
Described mushroom powder was preferably the mushroom powder of 60 mesh sieves.
Preferably, in described step (c), get in the water of 6～20 times of northern its quality of Chinese caterpillar fungus powder adding, ultrasonic Treatment 10～20min is hydrolyzed then, and hydrolysis temperature is 35 ℃～70 ℃, and hydrolysis time is 2～9h, obtains northern Chinese caterpillar fungus hydrolyzate.
Described northern Chinese caterpillar fungus powder was preferably the northern Chinese caterpillar fungus powder of 60 mesh sieves.
Described ultrasonic Treatment, preferably its ultrasonic frequency is that 40KHz, power are 100W.
Preferably, in described step (d), get flour 900～990 weight portions; High-strength flour 15～30 weight portions, flat mushroom slurry 120～240 weight portions, mushroom extract 60～120 weight portions; North Chinese caterpillar fungus hydrolyzate 60～160 weight portions, salt 8～18 weight portions, sodium carbonate 2～8 weight portions; Carry out after mixing and face, calendering, slitting, heated-air drying, cut-out, forming processes, obtain the edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation.
Described heated-air drying, preferred baking temperature is 35～50 ℃.
Beneficial effect of the present invention is following:
The edible mushroom composite flavor alimentary paste of liquid deep layer fermenting of the present invention preparation does not have national standard now, and index detects with reference to the commercial criterion (NY/T 1512-2007) of eating face raw, and index meets table 1,2 and the requirement of table 3.
Table 1: organoleptic indicator
Table 2: physical and chemical index
Table 3: microbiological indicator
The edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation of the present invention meets eats physical and chemical index (table 2) and the microbiological indicator (table 3) of discussing industry standard (the NY/T1512-2007 pollution-free food is eaten face, rice flour produts raw) face to face raw.Therefore show by The above results that the edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation of the present invention is a kind of meeting to eat the product of discussing industry standard (NY/T 1512-2007) face to face raw.
The edible mushroom composite flavor alimentary paste of the liquid deep layer fermenting preparation of the present invention's development, best in quality, raciness.The present invention adopts solution fermentation to prepare flat mushroom liquid fermentation culture medium, and unique flavor, cost are lower, and composite with mushroom extract and northern Chinese caterpillar fungus hydrolyzate after the slaking, fragrant delicate flavour is more outstanding.Each seed amino acid that contains in the liquid fermentation and culture thing has improved the nutritive value of product; Cordycepic acid and cordycepin in lentinan in the mushroom and the northern Chinese caterpillar fungus make product have health-care efficacy.Not only color and luster is tempting, unique bright fragrant breeze is distinguished the flavor of to have flat mushroom liquid fermentation culture medium, mushroom and northern Chinese caterpillar fungus for the edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation therefore of the present invention; And be rich in nutritional labelings such as lentinan, cordycepic acid, cordycepin and each seed amino acid; Have the excellent development application prospect, will play good promotion and supporting role the development of the industry.
The specific embodiment
Below be to further specify to of the present invention, rather than limitation of the present invention.
Embodiment 1
Adopt improvement PDA culture medium to carry out mother and plant cultivation, improvement PDA culture medium prescription is: peeling potato 200g, chopping liquor filter and remove residue, be diluted to 1L, and add sucrose 20g, peptone 10g, agar 18g, accent pH7.0; Flat mushroom (Pleurotus ostreatus) bacterial classification is inserted in the sterilization back, and 20 ℃ of cultivation 4d obtain mother to full packages and plant subsequent use.Adopt the 250mL triangular flask; Every triangular flask packing 60mL complete medium (CYM); Complete medium (CYM) prescription is: peptone 2g, yeast extract 2g, glucose 20g, magnesium sulfate 0.5g, potassium dihydrogen phosphate 0.46g, dipotassium hydrogen phosphate 1.0g, and distilled water adds to 1000ml; Under aseptic condition, every bottle graft is gone into female inclined-plane 0.3cm of kind
2One, cultivate 5d in shaking table 100r/min, 20 ℃, do not pollute and be the flat mushroom seed liquor.Be inoculated in secondary with the flat mushroom seed liquor and shake bottle, inoculum concentration 6%, fermentation condition is: fermentation temperature is 20 ℃, and shaking speed is 100r/min, and fermentation time is 5d, promptly obtains flat mushroom liquid fermentation culture medium; It is dropped into homogeneous pulping in the colloid mill,, obtain the flat mushroom slurry at 70 ℃ of following slaking 25min.The mushroom dry product is pulverized, crossed 60 mesh sieves, get in the water of 5 times of its quality of mushroom powder adding; 40KHz, 100W ultrasonic Treatment 10min are hydrolyzed then, and hydrolysis temperature is 30 ℃; Hydrolysis time is 5h, and hydrolyzate obtains the mushroom extract with backflow extractor extracting 5h at normal temperatures through vacuum filtration.Get northern Chinese caterpillar fungus dry product and pulverize, cross 60 mesh sieves, get in the water of 6 times of northern its quality of Chinese caterpillar fungus powder adding, 40KHz, 100W ultrasonic Treatment 10min are hydrolyzed then, and hydrolysis temperature is 35 ℃, and hydrolysis time is 2h, obtains northern Chinese caterpillar fungus hydrolyzate.Get flour 900 weight portions, high-strength flour 30 weight portions, flat mushroom is starched 120 weight portions; Mushroom extract 60 weight portions; North Chinese caterpillar fungus hydrolyzate 160 weight portions, salt 8 weight portions, sodium carbonate 2 weight portions; Carry out after mixing and face, calendering, slitting, 35 ℃ of heated-air dryings, cut-out, forming processes, obtain the edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation.
The edible mushroom composite flavor alimentary paste of this liquid deep layer fermenting preparation meets the industry standard (NY/T1512-2007) of discussing face to face of eating raw; Its best in quality, raciness; Not only have the peculiar flavour of flat mushroom liquid fermentation culture medium, and have mushroom and the special bright fragrant breeze flavor of northern Chinese caterpillar fungus, also have nutritional labelings such as lentinan, cordycepic acid, cordycepin and each seed amino acid concurrently; Be a kind of novel flavor nutrition noodles, meet the modern delicious with the healthy demand of diet.
Embodiment 2
Adopt improvement PDA culture medium to carry out mother and plant cultivation, improvement PDA culture medium prescription is: peeling potato 200g, chopping liquor filter and remove residue, be diluted to 1L, and add sucrose 20g, peptone 10g, agar 18g, accent pH7.0; Flat mushroom (Pleurotus ostreatus) bacterial classification is inserted in the sterilization back, and 26 ℃ of cultivation 7d are subsequent use to full packages.Adopt the 250mL triangular flask; Every triangular flask packing 150mL complete medium (CYM); Complete medium (CYM) prescription is: peptone 2g, yeast extract 2g, glucose 20g, magnesium sulfate 0.5g, potassium dihydrogen phosphate 0.46g, dipotassium hydrogen phosphate 1.0g, and distilled water adds to 1000ml; Under aseptic condition, every bottle graft is gone into female inclined-plane 0.5cm of kind
2One, cultivate 7d in shaking table 150r/min, 26 ℃, do not pollute and be the flat mushroom seed liquor.Be inoculated in secondary with the flat mushroom seed liquor and shake bottle, inoculum concentration 10%, fermentation condition is: fermentation temperature is 26 ℃, and shaking speed is 150r/min, and fermentation time is 7d, obtains flat mushroom liquid fermentation culture medium; It is dropped into homogeneous pulping in the colloid mill,, obtain the flat mushroom slurry at 80 ℃ of following slaking 10min.The mushroom dry product is pulverized, crossed 60 mesh sieves, get in the water of 10 times of its quality of mushroom powder adding; 40KHz, 100W ultrasonic Treatment 15min; Be hydrolyzed then, hydrolysis temperature is 45 ℃, and hydrolysis time is 8h; Hydrolyzate obtains the mushroom extract with backflow extractor extracting 15h at normal temperatures through vacuum filtration.Get northern Chinese caterpillar fungus dry product and pulverize, cross 60 mesh sieves, get in the water of 10 times of northern its quality of Chinese caterpillar fungus powder adding, 40KHz, 100W ultrasonic Treatment 15min are hydrolyzed then, and hydrolysis temperature is 45 ℃, and hydrolysis time is 7h, obtains northern Chinese caterpillar fungus hydrolyzate.Get flour 978 weight portions, high-strength flour 22 weight portions, flat mushroom is starched 180 weight portions; Mushroom extract 100 weight portions; North Chinese caterpillar fungus hydrolyzate 80 weight portions, salt 16 weight portions, sodium carbonate 5 weight portions; Carry out after mixing and face, calendering, slitting, 40 ℃ of heated-air dryings, cut-out, forming processes, obtain the edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation.
The edible mushroom composite flavor alimentary paste of this liquid deep layer fermenting preparation meets the industry standard (NY/T1512-2007) of discussing face to face of eating raw; Its best in quality, raciness; Not only have the peculiar flavour of flat mushroom liquid fermentation culture medium, and have mushroom and the special bright fragrant breeze flavor of northern Chinese caterpillar fungus, also have nutritional labelings such as lentinan, cordycepic acid, cordycepin and each seed amino acid concurrently; Be a kind of novel flavor nutrition noodles, meet the modern delicious with the healthy demand of diet.
Embodiment 3
Adopt improvement PDA culture medium to carry out mother and plant cultivation, improvement PDA culture medium prescription is: peeling potato 200g, chopping liquor filter and remove residue, be diluted to 1L, and add sucrose 20g, peptone 10g, agar 18g, accent pH7.0; Flat mushroom (Pleurotus ostreatus) bacterial classification is inserted in the sterilization back, and 30 ℃ of cultivation 5d are subsequent use to full packages.Adopt the 250mL triangular flask; Every triangular flask packing 100mL complete medium (CYM); Complete medium (CYM) prescription is: peptone 2g, yeast extract 2g, glucose 20g, magnesium sulfate 0.5g, potassium dihydrogen phosphate 0.46g, dipotassium hydrogen phosphate 1.0g, and distilled water adds to 1000ml; Under aseptic condition, every bottle graft is gone into female inclined-plane 0.6cm of kind
2One, cultivate 5d in shaking table 150r/min, 32 ℃, do not pollute and be the flat mushroom seed liquor.Be inoculated in secondary with the flat mushroom seed liquor and shake bottle, inoculum concentration 17%, fermentation condition is: fermentation temperature is 32 ℃, and shaking speed is 150r/min, and fermentation time is 5d, promptly obtains flat mushroom liquid fermentation culture medium; It is dropped into homogeneous pulping in the colloid mill,, obtain the flat mushroom slurry at 85 ℃ of following slaking 18min.The mushroom dry product is pulverized, crossed 60 mesh sieves, get in the water of 20 times of its quality of mushroom powder adding; 40KHz, 100W ultrasonic Treatment 20min; Be hydrolyzed then, hydrolysis temperature is 60 ℃, and hydrolysis time is 12h; Hydrolyzate obtains the mushroom extract with backflow extractor extracting 10h at normal temperatures through vacuum filtration.Get northern Chinese caterpillar fungus dry product and pulverize, cross 60 mesh sieves, get in the water of 15 times of northern its quality of Chinese caterpillar fungus powder adding, 40KHz, 100W ultrasonic Treatment 10min are hydrolyzed then, and hydrolysis temperature is 60 ℃, and hydrolysis time is 5h, obtains northern Chinese caterpillar fungus hydrolyzate.Get flour 950 weight portions, high-strength flour 15 weight portions, flat mushroom is starched 120 weight portions; Mushroom extract 120 weight portions; North Chinese caterpillar fungus hydrolyzate 120 weight portions, salt 12 weight portions, sodium carbonate 6 weight portions; Carry out after mixing and face, calendering, slitting, 45 ℃ of heated-air dryings, cut-out, forming processes, obtain the edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation.
The edible mushroom composite flavor alimentary paste of this liquid deep layer fermenting preparation meets the industry standard (NY/T1512-2007) of discussing face to face of eating raw; Its best in quality, raciness; Not only have the peculiar flavour of flat mushroom liquid fermentation culture medium, and have mushroom and the special bright fragrant breeze flavor of northern Chinese caterpillar fungus, also have nutritional labelings such as lentinan, cordycepic acid, cordycepin and each seed amino acid concurrently; Be a kind of novel flavor nutrition noodles, meet the modern delicious with the healthy demand of diet.
Embodiment 4
Adopt improvement PDA culture medium to carry out mother and plant cultivation, improvement PDA culture medium prescription is: peeling potato 200g, chopping liquor filter and remove residue, be diluted to 1L, and add sucrose 20g, peptone 10g, agar 18g, accent pH7.0; Flat mushroom (Pleurotus ostreatus) bacterial classification is inserted in the sterilization back, and 40 ℃ of cultivation 9d are subsequent use to full packages.Adopt the 250mL triangular flask; Every triangular flask packing 180mL complete medium (CYM); Complete medium (CYM) prescription is: peptone 2g, yeast extract 2g, glucose 20g, magnesium sulfate 0.5g, potassium dihydrogen phosphate 0.46g, dipotassium hydrogen phosphate 1.0g, and distilled water adds to 1000ml; Under aseptic condition, every bottle graft is gone into female inclined-plane 0.7cm of kind
2One, cultivate 9d in shaking table 200r/min, 35 ℃, do not pollute and be the flat mushroom seed liquor.Be inoculated in secondary with the flat mushroom seed liquor and shake bottle, inoculum concentration 25%, fermentation condition is: fermentation temperature is 35 ℃, and shaking speed is 200r/min, and fermentation time is 9d, obtains flat mushroom liquid fermentation culture medium; It is dropped into homogeneous pulping in the colloid mill,, obtain the flat mushroom slurry at 95 ℃ of following slaking 5min.The mushroom dry product is pulverized, crossed 60 mesh sieves, get in the water of 25 times of its quality of mushroom powder adding; 40KHz, 100W ultrasonic Treatment 25min; Be hydrolyzed then, hydrolysis temperature is 75 ℃, and hydrolysis time is 15h; Hydrolyzate obtains the mushroom extract with backflow extractor extracting 20h at normal temperatures through vacuum filtration.Get northern Chinese caterpillar fungus dry product and pulverize, cross 60 mesh sieves, get in the water of 20 times of northern its quality of Chinese caterpillar fungus powder adding, 40KHz, 100W ultrasonic Treatment 20min are hydrolyzed then, and hydrolysis temperature is 70 ℃, and hydrolysis time is 9h, obtains northern Chinese caterpillar fungus hydrolyzate.Get flour 990 weight portions, high-strength flour 30 weight portions, flat mushroom is starched 240 weight portions; Mushroom extract 60 weight portions; North Chinese caterpillar fungus hydrolyzate 60 weight portions, salt 18 weight portions, sodium carbonate 8 weight portions; Carry out after mixing and face, calendering, slitting, 50 ℃ of heated-air dryings, cut-out, forming processes, obtain the edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation.
The edible mushroom composite flavor alimentary paste of this liquid deep layer fermenting preparation meets the industry standard (NY/T1512-2007) of discussing face to face of eating raw; Its best in quality, raciness; Not only have the peculiar flavour of flat mushroom liquid fermentation culture medium, and have mushroom and the special bright fragrant breeze flavor of northern Chinese caterpillar fungus, also have nutritional labelings such as lentinan, cordycepic acid, cordycepin and each seed amino acid concurrently; Be a kind of novel flavor nutrition noodles, meet the modern delicious with the healthy demand of diet.
Claims (10)
1. the preparation method of the edible mushroom composite flavor alimentary paste of a liquid deep layer fermenting preparation is characterized in that, may further comprise the steps:
(a) preparation of flat mushroom slurry: flat mushroom (Pleurotus ostreatus) seed liquor is inoculated into by inoculum concentration 5%～35% carries out liquid fermentation in the complete medium; Fermentation temperature is 10～50 ℃; 50～250r/min shaken cultivation, 2～10d obtains flat mushroom liquid fermentation culture medium, and it is dropped into homogeneous pulping in the colloid mill; At 40～100 ℃ of following slaking 1～30min, obtain the flat mushroom slurry;
(b) preparation of mushroom extract: mushroom (Lentinus edodes (Berk.) sing) dry product is ground into powder; Get in the water that the mushroom powder is added to 2～40 times of its quality, ultrasonic Treatment 5～35min is hydrolyzed then; Hydrolysis temperature is 20 ℃～100 ℃; Hydrolysis time is 2～20h, and hydrolyzate obtains the mushroom extract with backflow extractor extracting 1～36h at normal temperatures through filtering;
(c) preparation of northern Chinese caterpillar fungus hydrolyzate: northern Chinese caterpillar fungus (Cordyceps militaris (L.) Link) dry product is ground into powder; get in the water of 2～30 times of northern its quality of Chinese caterpillar fungus powder adding; ultrasonic Treatment 5～30min, be hydrolyzed then, hydrolysis temperature is 20 ℃～90 ℃; hydrolysis time is 0.5～15h, obtains northern Chinese caterpillar fungus hydrolyzate;
(d) get flour 800～1000 weight portions, high-strength flour 5～30 weight portions, flat mushroom slurry 60～280 weight portions; Mushroom extract 60～180 weight portions; North Chinese caterpillar fungus hydrolyzate 60～180 weight portions, salt 6～20 weight portions, sodium carbonate 1～10 weight portion; Carry out after mixing and face, calendering, slitting, heated-air drying, cut-out, forming processes, obtain the edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation.
2. preparation method according to claim 1; It is characterized in that; The flat mushroom seed liquor of described step (a) prepares through following method: flat mushroom strain is inserted carry out the cultivation of mother's kind in the improvement PDA culture medium; Cultivate 2～10d for 10～50 ℃ and obtain female the kind, then by inserting 0.1～1.0cm in per 50～200mL complete medium
2Female inclined-plane, 10～50 ℃, 50～250r/min shaken cultivation, 2～10d of planting.
3. preparation method according to claim 2 is characterized in that, described female kind cultivation temperature is 20～40 ℃, and incubation time 4～9d inserts 0.3～0.7cm in per then 60～180mL complete medium
2Female inclined-plane of planting, 20～35 ℃, 100～200r/min shaken cultivation 5～9 days.
4. preparation method according to claim 1 is characterized in that, in described step (a), described inoculum concentration is 6～25%; The fermentation temperature of described liquid fermentation is 20～35 ℃, 100～200r/min shaken cultivation, 5～9d; Curing temperature is 70～95 ℃, and the curing time is 5～25min, obtains the flat mushroom slurry.
5. preparation method according to claim 1 is characterized in that, in described step (b); Get in the water of 5～25 times of its quality of mushroom powder adding, ultrasonic Treatment 10～25min is hydrolyzed then; Hydrolysis temperature is 30 ℃～75 ℃; Hydrolysis time is 5～15h, and hydrolyzate obtains the mushroom extract with backflow extractor extracting 5～20h at normal temperatures through vacuum filtration.
6. preparation method according to claim 1 is characterized in that, in described step (c); get in the water of 6～20 times of northern its quality of Chinese caterpillar fungus powder adding; ultrasonic Treatment 10～20min, be hydrolyzed then, hydrolysis temperature is 35 ℃～70 ℃; hydrolysis time is 2～9h, obtains northern Chinese caterpillar fungus hydrolyzate.
7. according to claim 5 or 6 described preparation methods, it is characterized in that, mushroom powder that described mushroom powder or northern Chinese caterpillar fungus powder were 60 mesh sieves or northern Chinese caterpillar fungus powder, described ultrasonic Treatment, its ultrasonic frequency are that 40KHz, power are 100W.
8. preparation method according to claim 1 is characterized in that, in described step (d); Get flour 900～990 weight portions, high-strength flour 15～30 weight portions, flat mushroom slurry 120～240 weight portions; Mushroom extract 60～120 weight portions; North Chinese caterpillar fungus hydrolyzate 60～160 weight portions, salt 8～18 weight portions, sodium carbonate 2～8 weight portions; Carry out after mixing and face, calendering, slitting, heated-air drying, cut-out, forming processes, obtain the edible mushroom composite flavor alimentary paste of liquid deep layer fermenting preparation.
9. preparation method according to claim 8 is characterized in that, described heated-air drying, and its baking temperature is 35～50 ℃.
10. the edible mushroom composite flavor alimentary paste of the liquid deep layer fermenting preparation made of a preparation method according to claim 1.
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| CN103750384A (en) * | 2014-01-20 | 2014-04-30 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of edible mushroom flavored meat sausage |
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