CN102613575A - Processing technology of black hypha mushroom food additives - Google Patents
Processing technology of black hypha mushroom food additives Download PDFInfo
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- CN102613575A CN102613575A CN2012100987014A CN201210098701A CN102613575A CN 102613575 A CN102613575 A CN 102613575A CN 2012100987014 A CN2012100987014 A CN 2012100987014A CN 201210098701 A CN201210098701 A CN 201210098701A CN 102613575 A CN102613575 A CN 102613575A
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Abstract
The invention discloses a processing technology of black hypha mushroom food additives, belonging to the technical field of processing of food additives. The processing technology of the black hypha mushroom food additives comprises the following steps of: firstly, peeling off external skin of the black hypha mushrooms by adopting a centrifugal peeler; secondly, drying and sterilizing the black hypha mushrooms at a temperature of 65-70 DEG C by a microwave drying sterilizer, wherein the moisture content of the black hypha mushrooms after treatment is 12-14 percent; thirdly, grinding the black hypha mushrooms into 120-mesh black hypha mushroom powder by adopting a grinder; and finally, mixing and stirring for 25-40 minutes by a mixer and sterilizing to obtain the black hypha mushroom food additives. According to the processing technology of the black hypha mushroom food additives, disclosed by the invention, the original nutrients of the black hypha mushrooms are reserved to a maximum extent; the prepared food additives have the features of rich nutrients, good compound taste and natural scent. The processing technology disclosed by the invention has the advantage of high yield, and the prepared additives have a long quality guarantee period.
Description
Technical field
The present invention relates to the food additives manufacture field, the process technology of particularly black silk mushroom additive.
Background technology
Food additives are meant and are used to improve food quality, prolong shelf life storage, are convenient to food processing and increase by the one type of chemical synthesis or the natural materials of food nutrient composition.Food additives are for improving quality such as food color, and add chemical combination material or natural materials in the food for anticorrosion with needs processing technology.China's food additives have 23 classifications, more than 2000 kind at present.Because the chemical synthesis additive has some harm to human body, so People more and more is liked the food additives that use natural materials to process.
To the data deficiencies of black silk mushroom research aspect, still the black silk of no-trump mushroom is with the report that directly is made into food additives both at home and abroad.The northern China custom that has the jowar crow rice cooking that the children is tender to eat among the people, it can strengthen body immunity, prevents the effect of intestines problem.In China, clearly put down in writing jowar crow rice in Zhang Zhongyi " plant pathogenic fungi " book and have medical value.
Modern scientific research shows that black silk mushroom contains rich nutrient contents, is desirable natural health care.Paid attention to by people just gradually and be familiar with.Therefore will deceiving a mushroom, to be processed into food additives are technical problems that those skilled in the art are badly in need of solving.
Summary of the invention
The processing technology that the purpose of this invention is to provide a kind of black silk mushroom food additives; Utilize this processing technology can produce the vegetal pole horn of plenty, compound mouthfeel is good; And food additives with natural flavor; Yield is high, the shelf-life limit for length, and the inventive method has farthest kept the original nutritional labeling of black silk mushroom.
The objective of the invention is to realize through following technical scheme:
The processing technology of black silk mushroom food additives; To deceive a mushroom and take black silk mushroom crust off with centrifugal flaying machine, and carry out 65 ℃ ~ 70 ℃ dry sterilization processing then through the microwave drying sterilization machine, handling the right black silk mushroom water content in back is 12 ~ 14%; Adopt pulverizer to be crushed to the black silk of 120 purposes mushroom powder then; Mix through mixer again and stirred 25-40 minute, sterilization, both.
The processing method of black above-mentioned mushroom is following: the manual jowar crow rice of gathering, remove medium and small mixing through vibratory sieve, and remove light assorted through the air draught separator; Remove stone shoulder to shoulder through stone remover; Clear height beam crow rice after obtaining clearing up is taken jowar crow rice exocuticle off, the airing of drying in the shade in the ventilation then by hand; Airing to moisture is 14 ~ 16%, the De Heisi mushroom.
Above-mentioned microwave drying sterilization machine is a QW-40HM7 type microwave drying sterilization machine.
Above-mentioned pulverizer is a 30B-X type pulverizer.
Above-mentioned centrifugal flaying machine model is BP60.
Above-mentioned mixer is a twin-screw BJ250-1 type mixer.
Owing to adopt technique scheme, make the present invention have following advantage and effect:
The black silk mushroom and the food additives that adopt the inventive method to make have farthest kept black silk mushroom original nutrition composition.The black silk of the present invention mushroom food additives have the vegetal pole horn of plenty, compound mouthfeel is good and have the characteristics of natural flavor.The black silk of the present invention mushroom food additives have nutritions such as high protein, carbohydrate, mineral matter, vitamin; Especially 8 kinds of human bodies must amino acid, fungi polysaccharide and dietary fiber isoreactivity polysaccharide; Mineral matter K, Fe, Se, vitamin A, B1, B2, B6, C, E equal size are higher, are desirable natural health cares.Thereby realize the technical scale production of black silk mushroom, the inventive method also has the yield height, the additive shelf-life limit for length's who makes advantage.
The specific embodiment
Below in conjunction with embodiment and test data the present invention is explained in further detail.Following examples are merely specific embodiment of the present invention, but design concept of the present invention is not limited thereto, and allly utilize this design that the present invention is carried out the change of unsubstantiality, all should belong to the behavior of invading protection domain of the present invention.
Method among the following embodiment if no special instructions, is conventional method.
Percentage composition among the following embodiment is the quality percentage composition if no special instructions.
Embodiment 1
The processing technology of black silk mushroom food additives, manual 500 kilograms in the jowar crow rice of gathering, the manual jowar crow rice of gathering; Remove medium and small mixing through vibratory sieve, remove light mixing, remove stone shoulder to shoulder through stone remover through the air draught separator; Clear height beam crow rice after obtaining clearing up is taken jowar crow rice exocuticle off, the airing of drying in the shade in the ventilation then by hand; Airing to moisture is 14 ~ 16%, the De Heisi mushroom; To deceive a mushroom and take black silk mushroom crust off with centrifugal flaying machine; Carry out 65 ℃ ~ 70 ℃ dry sterilization processing then through the microwave drying sterilization machine; Handling the right black silk mushroom water content in back is 12 ~ 14%, adopts pulverizer to be crushed to the black silk of 120 purposes mushroom powder then, mixes through mixer and stirs 25-40 minute; Sterilization obtains 257 kilograms in black silk mushroom food additives powder.Do not add any additives, aeration-drying place is placed and not to be seen in 12 months and denaturalization phenomenon occurs.
The used various device optimal selection of present embodiment is following: the microwave drying sterilization machine is a QW-40HM7 type microwave drying sterilization machine; Pulverizer is a 30B-X type pulverizer; Centrifugal flaying machine model is BP60; Mixer is two spiral shell BJ250-1 type mixers.
The black silk mushroom food additives that present embodiment 1 method makes are tested excellent specific property and the advantage that has after deliberation:
Table 1: the black silk main nutritions of mushroom food additives (g/100g)
| Moisture | Thick protein | Crude fat | Total reducing sugar | Thick starch | Crude fibre | Ash content |
| 71.54 | 5.75 | 5.12 | 2.10 | 1.14 | 2.70 | 1.49 |
Visible by table 1, contain rich in protein, fat, starch, sugar and mineral matter in the black silk mushroom food additives, can provide the nutrition of benefit for the mankind.Modern study confirms that it has the enhancing function of intestinal canal, and favourable ight soil is discharged; Reduce cholesterolemia, regulate blood sugar; Control body weight and fat-reducing; Effects such as prevention colon cancer.
Table 2: black silk mushroom food additives vitamin contents (mg/kg)
| Composition | A | B1 | B2 | B6 | C | E |
| Content | 2.02 | 9.79 | 334.51 | 281.55 | 10.8 | 111.4 |
Can know that by table 2 black silk mushroom food additives vitamin content is higher, especially B2, B6, E etc.Therefore, as often eating the deficiency that black silk mushroom can be replenished body vitamin A, vitamin B complex and vitamin C and vitamin E.
Table 3: black silk mushroom food additives inorganic element contents (mg/kg)
| Element | K | Na | Ca | Mg | Fe | Mn | Zn | Cu | Se |
| Content | 8180 | 88.25 | 410.0 | 557.5 | 28.0 | 4.0 | 18.5 | 4.0 | 0.087 |
Can be known that by table 3 potassium content is the highest in the black silk mushroom food additives, is 8180 mg/kg, Se content is very abundant to be 0.087 mg/kg, and China's many areas selenium, selenium deficiency has been proved to be the major reason that Keshan disease takes place.The census of population finds that also selenium deficiency area tumor incidence obviously increases.Therefore, black silk mushroom is the not good food of selenium of human body.
Table 4: in the black silk mushroom food additives 8 kinds must amino acid quantity and content
| Interventions Requested | Content (mg/100g) | Interventions Requested | Content (mg/100g) |
| Valine * | 105．17 | Phenylalanine * | 75．58 |
| Methionine * | 20．64 | Lysine * | 328．82 |
| Isoleucine * | 165．17 | Tryptophan * | 11.33 |
| Leucine * | 180．64 | Threonine | 101.96 |
Can know that by table 4 black silk mushroom food additives are the high protein resources of fine quality of a kind of amount.
Can know that by table 1,2,3,4 black silk mushroom food additives contain nutriments such as rich in protein, fat, starch, sugar and mineral matter, have become the natural nutrition health food.Have wide development and application prospect.The black silk mushroom food additives technology that process technology of the present invention is produced is reasonable, nutritious, mouthfeel is good, can realize industrialized large-scale production again simultaneously.
The black silk mushroom additive quality testing result that the embodiment of the invention makes sees the following form:
| Test item | Standard-required | Assay | Conclusion |
| Color and luster, smell | Black, the intrinsic smell of jowar crow rice | Meet the requirements | Qualified |
| Fineness degree | All sieve through CB42 | All pass through | Qualified |
| Moisture % | ≤14 | 13.24 | Qualified |
| Sand content % | ≤0.02 | 0.01 | Qualified |
| Magnetic metal thing (g/Kg) | <0.003 | Do not detect | Qualified |
Claims (6)
1. the processing technology of black silk mushroom food additives; It is characterized in that deceiving a mushroom and take black silk mushroom crust off with centrifugal flaying machine, carry out 65 ℃ ~ 70 ℃ dry sterilization processing then through the microwave drying sterilization machine, handling the right black silk mushroom water content in back is 12 ~ 14%; Adopt pulverizer to be crushed to the black silk of 120 purposes mushroom powder then; Mix through mixer again and stirred 25-40 minute, sterilization, both.
2. the processing technology of black silk mushroom food additives according to claim 1 is characterized in that the processing method of described black silk mushroom is following: the manual jowar crow rice of gathering, remove medium and small assorted through vibratory sieve; Remove light mixing through the air draught separator, remove stone shoulder to shoulder, the clear height beam crow rice after obtaining clearing up through stone remover; The manual then jowar crow rice exocuticle of taking off; The airing of drying in the shade in the ventilation, airing to moisture be 14 ~ 16%, the De Heisi mushroom.
3. the processing technology of black silk mushroom food additives according to claim 1 is characterized in that described microwave drying sterilization machine is a QW-40HM7 type microwave drying sterilization machine.
4. the processing technology of black silk mushroom food additives according to claim 1 is characterized in that described pulverizer is a 30B-X type pulverizer.
5. the processing technology of black silk mushroom food additives according to claim 1 is characterized in that described centrifugal flaying machine model is BP60.
6. the processing technology of black silk mushroom food additives according to claim 1 is characterized in that described mixer is a twin-screw BJ250-1 type mixer.
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| CN2012100987014A CN102613575A (en) | 2012-04-06 | 2012-04-06 | Processing technology of black hypha mushroom food additives |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1620916A (en) * | 2004-12-15 | 2005-06-01 | 辽宁省农业科学院食品与加工研究所 | Preparation method of nutrient additive of Chinese sorghum smut fungi and its product |
| CN101385482A (en) * | 2008-09-23 | 2009-03-18 | 辽宁省农业科学院食品与加工研究所 | Bagged sorghum dark rice fresh-keeping production method |
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- 2012-04-06 CN CN2012100987014A patent/CN102613575A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1620916A (en) * | 2004-12-15 | 2005-06-01 | 辽宁省农业科学院食品与加工研究所 | Preparation method of nutrient additive of Chinese sorghum smut fungi and its product |
| CN101385482A (en) * | 2008-09-23 | 2009-03-18 | 辽宁省农业科学院食品与加工研究所 | Bagged sorghum dark rice fresh-keeping production method |
Non-Patent Citations (3)
| Title |
|---|
| 吴玉强等: "高粱乌米变成致富宝贝", 《新农业》 * |
| 李莉峰等: "高粱乌米挂面研制", 《辽宁农业科学》 * |
| 王小鹤等: "高粱黑粉真菌格瓦斯饮料制作工艺的研究", 《食品科技》 * |
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Application publication date: 20120801 |