CN102715486A - Seasoning with edible mushroom flavor and production method of seasoning - Google Patents
Seasoning with edible mushroom flavor and production method of seasoning Download PDFInfo
- Publication number
- CN102715486A CN102715486A CN201210235806XA CN201210235806A CN102715486A CN 102715486 A CN102715486 A CN 102715486A CN 201210235806X A CN201210235806X A CN 201210235806XA CN 201210235806 A CN201210235806 A CN 201210235806A CN 102715486 A CN102715486 A CN 102715486A
- Authority
- CN
- China
- Prior art keywords
- edible mushroom
- parts
- water
- concentrate
- percent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a seasoning with edible mushroom flavor. The seasoning comprises the following raw materials in percentage by mass: 30-70 percent of edible mushroom curing concentrated liquid, 20-50 percent of edible mushroom green-removing water and boiling water concentrated liquid, 5.0-15.0 percent of spicery boiling liquid, 1.0-12.0 percent of salt, 2.0-5.0 percent of sugars, 0.5-8 percent of essence of chicken; 0.1-1.0 percent of disodium 5'-ribonucleotide, 0.1-1.5 percent of caramel pigments, 0.1-0.3 percent of xanthan gums and 0.1-0.5 percent of haematochrome. The seasoning with the edible mushroom flavor is prepared by carrying out odor removal, ammonium salt drop treatment, vacuum concentration desalting treatment on edible mushroom processing waste water, boiling, mixing the raw material components and sterilizing at the high temperature. The seasoning contains components such as amino acid nitrogen, protein type nitrogen-containing compounds, saccharides, vitamins, mineral substances, organic acid, organic ester, organic alcohol and organic aldehyde, so that the original nutrition flavor of the edible mushroom is maintained, and the product has the characteristics of color, aroma, taste and the like; the production method is simple to operate, is high in desalting ratio, stable in soluble solid contents, wide in sources and considerable in economic value; and moreover, the raw materials is cheap and available. The method turns waste into treasure so as to facilitate environment friendliness.
Description
Technical field
The present invention relates to a kind of edible fungus flavor flavouring and production method thereof, particularly a kind of method of utilizing the edible mushroom processing-waste to produce the edible fungus flavor flavouring belongs to food processing technology field.
Background technology
Edible mushroom contains rich in protein, amino acid, vitamin and mineral matter; And delicious flavour, unique flavor is especially as high-quality dietary fiber, low fat, food low in calories; Accepted by people, many countries advocate animal food-vegetarian diet-bacterium food as the optimal diet structure.It is found that edible mushroom in recent years except that being rich in above-mentioned nutriment, also contain a large amount of active materials such as polysaccharide, interferon, derivant etc., can improve body immunity, have antitumaous effect.Therefore, edible for a long time edible mushroom, very useful to health.But edible mushroom belongs to food seasonal strong, fresh-keeping difficulty again simultaneously, adopts the salt marsh method to carry out fresh-keeping and processing mostly.The salt marsh method certainly leads to a large amount of high salt edible mushroom pickling waste waters; Discover that its salt content is 22%～25%; Contain abundant fruit body of edible fungi extract simultaneously,, be difficult to directly utilized because its salt content is too high; If not treated just discharging also can cause severe contamination to soil, water source, so desalination becomes the key that edible mushroom processing pickling waste water is handled.Present most of desalting technology research concentrates on boiler feed water wastewater treatment, desalinization, and less to the utilization research of high salinity, high concentrated organic wastewater, and cost height such as employing method such as salt tolerant bacterium, film processings, multiple-effect evaporation processing; In addition, edible mushroom completes and brew water contains the oxygen enrichment organic matter like several amino acids, vitamin and inorganic salts etc., and directly discharging also can cause serious environmental to pollute.Usually, edible mushroom water is meant that bright edible mushroom obtains behind boiling 6～15min in boiling water the working fluid that completes; The purpose that completes is passivation peroxidase and polyphenol oxidase activity, prevents enzymatic browning, kills the pathogenic microorganism that the mushroom surface is adhered to simultaneously, preserves the nutritive value and the commodity value of mushroom body to greatest extent.In the process of completing, the nutrition group branch of mushroom body dissolves in the water that completes to some extent.The edible mushroom brew water is in the edible mushroom process, edible fungi raw materials such as bright mushroom, the salt marsh mushroom working fluid that the secondary boiling obtains after cutting, finishing.Water and the contained nutritional labeling of brew water are relatively low because edible mushroom completes, and directly utilize to have certain difficulty, and most enterprises all directly are thrown in the environment.Therefore, be necessary existing edible mushroom processing waste water is developed, to satisfy the mushroom industry growth requirement.
Summary of the invention
The object of the present invention is to provide a kind of producing after the edible mushroom processing waste water is handled to keep the peculiar color of edible mushroom and abundant nutrition material, give the edible fungus flavor flavouring of its instant, unique flavor again.
Another object of the present invention is to provide a kind of production method of utilizing the edible mushroom processing waste water to produce above-mentioned flavouring.
The objective of the invention is to realize through following technical proposal: a kind of edible fungus flavor flavouring is characterized in that: it comprises following raw materials according component composition, by mass percentage:
Edible mushroom is pickled concentrate: 30%～70%
Edible mushroom complete water and/or brew water concentrate: 20%～50%
Spice boils liquid: 5%～15%
Salt: 1%～12%
Sugar: 2%～5%
Chickens' extract: 0.5%～8%
Flavour nucleotide disodium: 0.1%～1%
Caramel colorant: 0.1%～1.5%
Xanthans: 0.1%～0.3%
Haematochrome: 0.1%～0.5%
Wherein edible mushroom pickle concentrate be with after the edible mushroom pickling liquid coarse filtration 0 ℃～15 ℃ leave standstill clarification, get supernatant, at vacuum 80～95kPa, rotating speed 55～80r/min, 60 ℃～80 ℃ of temperature concentrate 20～40min down, centrifugation obtains then;
Complete water and/or brew water concentrate of edible mushroom is that 0 ℃～15 ℃ leave standstill clarification, get supernatant, 60 ℃～80 ℃ of temperature, under vacuum 75～95kPa, concentrate 1～2h and obtain with edible mushroom complete water and/or brew water coarse filtration;
Spice boils liquid and is boiled by the following raw materials according component by mass fraction: 5～10 parts of anises, 2～4 parts of fennel seeds, 8～16 parts on cassia bark, 5～10 parts of dried orange peels, 5～10 parts in Chinese prickly ash, 1～3 part of spiceleaf, 1～4 part of tsaoko, 5～10 parts of rhizoma zingiberis, 5～10 parts in Radix Glycyrrhizae; Add 1500～2000 parts in water, boil and be concentrated into 1000 parts.
Edible mushroom according to the invention comprises tea tree mushroom, Asparagus, pleurotus eryngii, mushroom, Ji mushroom, elegant precious mushroom, Pleurotus nebrodensis etc.
Any one that edible mushroom pickling liquid according to the invention is said edible mushroom or multiple pickling liquid.
Complete water and/or brew water of said edible mushroom can be than mixing with any; Said edible mushroom the complete water of water that completes for any one or multiple said edible mushroom; Said brew water is the brew water of any one or multiple eating bacterium.
Said sugar is brown sugar and/or rock sugar.
Said haematochrome is capsicum red pigment or monascorubin.
Said edible mushroom pickling liquid is the pickling liquid that contains 20%～30% salt after salt is pickled edible mushroom;
In order to guarantee that flavouring free from extraneous odour according to the invention, mouthfeel are good; Before said edible mushroom pickling liquid is concentrated, said supernatant being eliminated the unusual smell, fall ammonium salt handles: transfer pH8.0～9.0; Place 95 ℃～100 ℃ following boiling 20～40min again; Transfer pH 4.8～5.5 then, naturally cool to and carry out vacuum after the room temperature again and concentrate.
Adopt the 1mol/L sodium hydrate aqueous solution that said supernatant is transferred pH8.0～9.0, adopt the 1mol/L lactic acid aqueous solution to transfer pH4.8～5.5.
For keeping color and luster and the natural flavor of said flavouring in concentration process; Alleviate browning degree; Complete before water and/or brew water vacuum concentrate said edible mushroom; Add 0.1 ‰～0.5 ‰ L-cysteine, 0.1%～0.5% sodium isoascorbate and 0.05 ‰～0.2 ‰ disodium ethylene diamine tetraacetate, said percentage composition is and accounts for the complete quality percentage composition of water and/or brew water total amount of said edible mushroom.
Another object of the present invention realizes through following technical proposal: a kind of production method of edible fungus flavor flavouring is characterized in that:
A. raw material is prepared
With after the edible mushroom pickling liquid coarse filtration 0 ℃～15 ℃ leave standstill clarification; Get supernatant, adopt the 1mol/L sodium hydrate aqueous solution to transfer pH8.0～9.0, place 95 ℃～100 ℃ following boiling 20～40min again; Adopt the lactic acid aqueous solution of 1mol/L to transfer pH 4.8～5.5 then, naturally cool to room temperature; At vacuum 80～95kPa, rotating speed 55～80r/min, 60 ℃～80 ℃ following vacuum of temperature concentrate 20～40min, and centrifugation promptly gets edible mushroom and pickles concentrate then;
With edible mushroom complete water and/or brew water coarse filtration, 0 ℃～15 ℃ leave standstill clarification, get supernatant, 60 ℃～80 ℃ of temperature, under vacuum 75～95kPa, concentrate 1～2h, promptly obtain edible mushroom complete water and/or brew water concentrate;
Complete before water and/or brew water vacuum concentrate said edible mushroom; Add 0.1 ‰～0.5 ‰ L-cysteines, 0.1%～0.5% sodium isoascorbate and 0.05 ‰～0.2 ‰ disodium ethylene diamine tetraacetate, said percentage composition is and accounts for the complete quality percentage composition of water and/or brew water total amount of said edible mushroom.
Spice boils liquid and boiled by the following raw materials according component by mass fraction: 5～10 parts of anises, 2～4 parts of fennel seeds, 8～16 parts on cassia bark, 5～10 parts of dried orange peels, 5～10 parts in Chinese prickly ash, 1～3 part of spiceleaf, 1～4 part of tsaoko, 5～10 parts of rhizoma zingiberis, 5～10 parts in Radix Glycyrrhizae, 1500～2000 parts in water boil and are concentrated into 1000 parts.
B. modulation
Complete water and/or brew water concentrate and edible mushroom of edible mushroom is pickled concentrate and mixed; Add spice again and boil liquid, salt, sugar, chickens' extract, flavour nucleotide disodium, caramel colorant, xanthans and haematochrome; Adopt colloid mill to carry out miniaturization, then 65 ℃～70 ℃ following homogeneous 1～2 time; Adopt 135 ℃～140 ℃ high-temperature short-time sterilization to handle and got said flavouring in 3～5 seconds.
Owing to adopted technique scheme, the present invention to have following advantage:
(1) edible fungus flavor flavouring of the present invention; Belong to compound seasoner, its Main Ingredients and Appearance is that the edible mushroom processing-waste obtains after treatment, has both kept edible mushroom original nutrition local flavor; Give characteristics such as the peculiar color of product again; This flavouring is rich in compositions such as amino-acid nitrogen, protein-based nitrogen-containing compound, carbohydrate, vitamin, mineral matter and organic acid, ester, alcohol, aldehyde, and aromatic flavour, bright salty agreeable to the taste is a kind of edible fungus flavor flavouring of the local flavor that shows unique characteristics.
(2) production method according to the invention is simple to operate, the vacuum concentrating and desalinating method of edible mushroom pickling liquid in the production method, and salt rejection rate can reach 40%～60%; Water and the brew water vacuum concentration method of completing can fully keep its thermal sensitivity nutritional labeling, reduces amino-acid nitrogen and flavor substance loss, and soluble solid content reaches 15%～25%; For keeping color and luster and the natural flavor of said flavouring in concentration process, alleviate browning degree simultaneously, it is controlled to add L-cysteine, sodium isoascorbate, disodium ethylene diamine tetraacetate.
(3) the invention solves existing edible mushroom processing waste water without any processing, directly discharging causes environmental pollution problems, has both reduced environmental pollution, has made full use of abundant edible mushroom working fluid resource again, turns waste into wealth, and is beneficial to environmental protection.
(4) raw material of the present invention is cheap and easy to get, and wide material sources, the raw material of said flavouring main component are the edible mushroom processing-waste, and 2～3 yuan of per kilogram processing costs can be gained 4～5 yuan; Whole nation edible mushroom total output 5% is used for processing, and nearly 500,000 tons of processing waste waters are just arranged, and produces 0.2 ton of local flavor flavouring by 1 ton and calculates, and can produce 100,000 tons, 400,000,000 yuan of the profits of can making a profit, and economic worth is considerable.
The specific embodiment:
Following examples are only with of the present invention the explaining of opposing, and wherein percentage, umber do not have specified otherwise, and all in mass percent, mass fraction, mass fraction also all can change quality g, Kg or other mass unit into.
Instance 1:
A. raw material is prepared
The ammonium salt that eliminates the unusual smell, falls of tea tree mushroom pickling liquid is handled: with tea tree mushroom pickling liquid; 4 ℃ leave standstill clarification after four layers of gauze coarse filtration; Get supernatant, adopt the 1mol/L sodium hydrate aqueous solution to transfer pH to 8.5, be placed on boiling 30min in 95 ℃; Adopt the 1mol/L lactic acid aqueous solution to transfer pH to 5.0 then, naturally cool to room temperature;
Through eliminating the unusual smell, fall tea tree mushroom pickling liquid after ammonium salt is handled at vacuum 80kPa, rotating speed 60r/min, 75 ℃ of following vacuum of temperature concentrate 30min, centrifugalize then, promptly get the tea tree mushroom and pickle concentrate;
Complete water and brew water of tea tree mushroom adopted four layers of filtered through gauze, and 10 ℃ leave standstill clarification, get supernatant; 75 ℃ of temperature; Under the vacuum 80kPa, concentrate 1.5h, before vacuum concentrates; Add L-cysteine 0.2 ‰, sodium isoascorbate 0.5% and disodium ethylene diamine tetraacetate 0.2 ‰, promptly get tea tree mushroom complete water and brew water concentrate; Wherein said percentage composition is and accounts for the complete quality percentage composition of water and brew water total amount of said edible mushroom.
Boil spice by mass fraction by the following raw materials according component and boil liquid: 8 parts of anises, 3 parts of fennel seeds, 10 parts on cassia bark, 8 parts of dried orange peels, 8 parts in Chinese prickly ash, 2 parts of spiceleafs, 2 parts of tsaokos, 8 parts of rhizoma zingiberis, 8 parts in Radix Glycyrrhizae, 1500 parts in water boils and is concentrated into 1000 parts.
B. modulation
By the raw material components percentage composition tea tree mushroom is pickled complete water and brew water concentrate 50% of concentrate 30%, tea tree mushroom and mix, add spice and boil liquid 6.0%, salt 8.0%; Brown sugar and rock sugar 3.0%, chickens' extract 2.0%, flavour nucleotide disodium 0.4%; Caramel colorant 0.15%, xanthans 0.15%, capsicum red pigment 0.3%; Adopt colloid mill to carry out miniaturization, then 70 ℃ of following homogeneous 2 times; The above-mentioned said mixed liquor that modulates is adopted 135 ℃ of sterilization treatment 4 seconds, get said flavouring.
Instance 2:
A. raw material is prepared
The taste removal of Asparagus pickling liquid, fall ammonium salt and handle: with the Asparagus pickling liquid; 4 ℃ leave standstill clarification after four layers of gauze coarse filtration; Get supernatant, adopt the 1mol/L sodium hydrate aqueous solution to transfer pH9.0, place 98 ℃ of following boiling 25min again; Adopt the 1mol/L lactic acid aqueous solution to transfer pH4.8 then, naturally cool to room temperature;
Through eliminating the unusual smell, fall Asparagus pickling liquid after ammonium salt is handled at vacuum 90kPa, rotating speed 75r/min, 80 ℃ of following vacuum of temperature concentrate 25min, centrifugalize then, promptly get Asparagus and pickle concentrate;
Asparagus is completed hydromining with four layers of gauze; 10 ℃ leave standstill clarification, get supernatant, 80 ℃ of temperature; Under the vacuum 90kPa; Concentrate 2h, interpolation L-cysteine 0.2 ‰, sodium isoascorbate 0.3% and disodium ethylene diamine tetraacetate 0.1 ‰ before vacuum concentrates promptly get Asparagus complete water and brew water concentrate; Wherein said percentage composition is and accounts for the complete quality percentage composition of water and brew water total amount of said bright edible mushroom.
Boil spice by mass fraction by the following raw materials according component and boil liquid:, add 1500 parts of water and boil, be concentrated into 1000 parts for 5 parts of anises, 3 parts of fennel seeds, 10 parts on cassia bark, 6 parts of dried orange peels, 8 parts in Chinese prickly ash, 2 parts of tsaokos, 6 parts of rhizoma zingiberis, 6 parts in Radix Glycyrrhizae.
B. modulation
By the quality percentage composition Asparagus is pickled concentrate 40%, the Asparagus concentrated liquid 40% that completes and mix, add spice and boil liquid 4.0%, salt 6.0%; Brown sugar 3.0%, chickens' extract 4.5%, flavour nucleotide disodium 0.8%; Caramel colorant 1.1%, xanthans 0.2%, capsicum red pigment 0.4%; Adopt colloid mill to carry out miniaturization, then 65 ℃ of following homogeneous 2 times; Adopt 140 ℃ of high-temperature short-time sterilization to handle 3 seconds the above-mentioned said mixed liquor that modulates, get said flavouring.
Instance 3:
A. raw material is prepared
The taste removal of pleurotus eryngii pickling liquid, fall ammonium salt and handle: with the pleurotus eryngii pickling liquid; Four layers of gauze coarse filtration, 4 ℃ leave standstill clarification, get supernatant; Adopt the 1mol/L sodium hydrate aqueous solution to transfer pH to 8.5; 95 ℃ of following boiling 30min adopt the 1mol/L lactic acid aqueous solution to transfer pH to 5.0 then, naturally cool to room temperature;
Through eliminating the unusual smell, fall pleurotus eryngii pickling liquid after ammonium salt is handled at vacuum 75kPa, rotating speed 60r/min, 80 ℃ of following vacuum evaporation of temperature concentrate 35min, centrifugalize then, promptly get pleurotus eryngii and pickle concentrate;
The pleurotus eryngii brew water is adopted four layers of gauze coarse filtration; 10 ℃ leave standstill clarification, get supernatant, 70 ℃ of temperature; Under the vacuum 75kPa; Concentrate 2h, interpolation L-cysteine 0.3 ‰, sodium isoascorbate 0.2% and disodium ethylene diamine tetraacetate 0.2 ‰ before vacuum concentrates promptly get pleurotus eryngii complete water and brew water concentrate; Wherein said percentage composition is and accounts for the complete quality percentage composition of water and brew water total amount of said edible mushroom.
Boil spice by mass fraction by the following raw materials according component and boil liquid: 5 parts of anises, 2 parts of fennel seeds, 8 parts on cassia bark, 5 parts of dried orange peels, 5 parts in Chinese prickly ash, 1 part of spiceleaf, 1 part of tsaoko, 5 parts of rhizoma zingiberis, Radix Glycyrrhizae 5%; Add 2000 parts of water and boil 2h, be concentrated into 1000 parts.
B. modulation
By the quality percentage composition pleurotus eryngii is pickled concentrate 40%, 35% mixing of pleurotus eryngii brew water concentrate, add spice and boil liquid 10.0%, salt 6.0%; Rock sugar 2.5%; Chickens' extract 5.0%, flavour nucleotide disodium 0.6%, caramel colorant 0.5%, xanthans 0.2%, capsicum red pigment 0.2%; Adopt colloid mill to carry out miniaturization, then 70 ℃ of following homogeneous 2 times; The above-mentioned said mixed liquor that modulates is adopted 135 ℃ of sterilization treatment 5 seconds, get said flavouring.
The main performance index that table 1 records for the said flavouring that makes by embodiment 1 to 3 described raw material components and production method.Wherein salt-less solid, amino-acid nitrogen, full nitrogen, salt index all adopt the GB18186-2000 method to detect and obtain; The ammonium salt index adopts the GB/T5009.39 method to detect and obtains; The sugar index adopts GB/T 15038-2006 method to detect and obtains; The total acid index adopts GB/T 12456-2008 method to detect and obtains.
Table 1
| Performance indications | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Salt-less solid content (g/100ml) | 24.5 | 24.0 | 23.8 |
| Amino-acid nitrogen (g/100ml) | 0.83 | 1.05 | 0.85 |
| Full nitrogen (g/100ml) | 1.45 | 1.36 | 1.30 |
| Ammonium salt (g/100ml) | 0.08 | 0.10 | 0.13 |
| Salt is (in sodium chloride (g/100ml) | 18.2 | 17.2 | 17.5 |
| Sugar (reduced sugar meter (g/100ml) | 3.52 | 3.23 | 3.45 |
| Total acid is (in lactic acid (g/100ml) | 1.52 | 1.83 | 1.98 |
Can know that from table 1 data analysis the edible fungus flavor flavouring index of correlation that makes according to embodiment 1 to 3 described raw material components and production method has surpassed the index of hot pickled mustard tube standard for soy sauce SB/T10431-2007 defined, satisfies edible demand.
Table 2 concentrates the complete vacuum of water and/or brew water of back salt rejection rate situation, edible mushroom and concentrates the back soluble solid content for record edible mushroom pickling liquid vacuum according to embodiment 1 to 3 described production method.Wherein salt rejection rate and soluble solid content adopt the detection of GB18186-2000 method to obtain.
Table 2
Can know that from table 2 data analysis according to embodiment 1 to 3 described production method, salt rejection rate is high, it is stable that soluble solid content keeps.
Table 3 is the method that embodiment 4～7 produces said flavouring, and except processing by following provisions step and technological parameter, other requirement is all identical with embodiment 3.
Table 3
The edible fungus flavor flavouring that makes according to embodiment 4～7 described raw material components and production method; Its salt-less solid, amino-acid nitrogen, full nitrogen, salt, ammonium salt, sugar and total acid index and pickling liquid vacuum concentrate the back salt rejection rate and complete water and brew water vacuum concentrate index that method of testing that the back soluble solid content adopts by embodiment 1～3 obtains in the number range of the index of correlation of table 1 and table 2, satisfy edible demand.
The edible fungus flavor flavouring that embodiment 1～7 described production method makes, aromatic flavour, bright salty agreeable to the taste, safe to eat; It is simple to produce said flavouring method, is suitable for large-scale production.
Claims (6)
1. edible fungus flavor flavouring is characterized in that: it comprises that the following raw materials according component forms, by mass percentage:
Edible mushroom is pickled concentrate: 30%～70%
Edible mushroom complete water and/or brew water concentrate: 20%～50%
Spice boils liquid: 5%～15%
Salt: 1%～12%
Sugar: 2%～5%
Chickens' extract: 0.5%～8%
Flavour nucleotide disodium: 0.1%～1%
Caramel colorant: 0.1%～1.5%
Xanthans: 0.1%～0.3%
Haematochrome: 0.1%～0.5%
Wherein edible mushroom pickle concentrate be with after the edible mushroom pickling liquid coarse filtration 0 ℃～15 ℃ leave standstill clarification, get supernatant, at vacuum 80～95kPa, rotating speed 55～80r/min, 60 ℃～80 ℃ of temperature concentrate 20～40min down, centrifugation obtains then;
Complete water and/or brew water concentrate of edible mushroom is that 0 ℃～15 ℃ leave standstill clarification, get supernatant, 60 ℃～80 ℃ of temperature, under vacuum 75～95kPa, concentrate 1～2h and obtain with edible mushroom complete water and/or brew water coarse filtration;
Spice boils liquid and is boiled by the following raw materials according component by mass fraction: 5～10 parts of anises, 2～4 parts of fennel seeds, 8～16 parts on cassia bark, 5～10 parts of dried orange peels, 5～10 parts in Chinese prickly ash, 1～3 part of spiceleaf, 1～4 part of tsaoko, 5～10 parts of rhizoma zingiberis, 5～10 parts in Radix Glycyrrhizae; Add 1500～2000 parts in water, boil and be concentrated into 1000 parts.
2. edible fungus flavor flavouring as claimed in claim 1; It is characterized in that: the said supernatant that said edible mushroom pickling liquid coarse filtration is left standstill gained is transferred pH8.0～9.0; Place 95 ℃～100 ℃ following boiling 20～40min; And then transfer pH 4.8～5.5, naturally cool to and carry out vacuum after the room temperature and concentrate.
3. edible fungus flavor flavouring as claimed in claim 2 is characterized in that: adopt the 1mol/L sodium hydrate aqueous solution to transfer pH8.0～9.0, adopt the 1mol/L lactic acid aqueous solution to transfer pH 4.8～5.5.
4. like claim 1,2 or 3 described edible fungus flavor flavouring, it is characterized in that: said haematochrome is capsicum red pigment or monascorubin.
5. adopt the production method of the described edible fungus flavor flavouring of the arbitrary claim of claim 1 to 4, it is characterized in that:
A. raw material is prepared
With after the edible mushroom pickling liquid coarse filtration 0 ℃～15 ℃ leave standstill clarification; Get supernatant, adopt the 1mol/L sodium hydrate aqueous solution to transfer pH 8.0～9.0, place 95 ℃～100 ℃ following boiling 20～40min again; Adopt the lactic acid aqueous solution of 1mol/L to transfer pH 4.8～5.5 then, naturally cool to room temperature; At vacuum 80～95kPa, rotating speed 55～80r/min, 60 ℃～80 ℃ following vacuum of temperature concentrate 20～40min, and centrifugation promptly gets edible mushroom and pickles concentrate then;
With edible mushroom complete water and/or brew water coarse filtration, 0 ℃～15 ℃ leave standstill clarification, get supernatant, 60 ℃～80 ℃ of temperature, under vacuum 75～95kPa, concentrate 1～2h, promptly obtain edible mushroom complete water and/or brew water concentrate;
Spice boils liquid and boiled by the following raw materials according component by mass fraction: 5～10 parts of anises, 2～4 parts of fennel seeds, 8～16 parts on cassia bark, 5～10 parts of dried orange peels, 5～10 parts in Chinese prickly ash, 1～3 part of spiceleaf, 1～4 part of tsaoko, 5～10 parts of rhizoma zingiberis, 5～10 parts in Radix Glycyrrhizae, 1500～2000 parts in water boil and are concentrated into 1000 parts;
B. modulation
Complete water and/or brew water concentrate and edible mushroom of edible mushroom is pickled concentrate and mixed; Add spice again and boil liquid, salt, sugar, chickens' extract, flavour nucleotide disodium, caramel colorant, xanthans and haematochrome; Adopt colloid mill to carry out miniaturization, then 65 ℃～70 ℃ following homogeneous 1～2 time; Adopt 135 ℃～140 ℃ high-temperature short-time sterilization to handle and got said flavouring in 3～5 seconds.
6. like the production method of the said described edible fungus flavor flavouring of claim 5; It is characterized in that: complete before water and/or brew water vacuum concentrate said edible mushroom; Add 0.1 ‰～0.5 ‰ L-cysteines, 0.1%～0.5% sodium isoascorbate and 0.05 ‰～0.2 ‰ disodium ethylene diamine tetraacetate, said percentage composition is and accounts for the complete quality percentage composition of water and/or brew water total amount of said edible mushroom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210235806.XA CN102715486B (en) | 2012-07-09 | 2012-07-09 | Seasoning with edible mushroom flavor and production method of seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210235806.XA CN102715486B (en) | 2012-07-09 | 2012-07-09 | Seasoning with edible mushroom flavor and production method of seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102715486A true CN102715486A (en) | 2012-10-10 |
| CN102715486B CN102715486B (en) | 2014-02-05 |
Family
ID=46941471
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210235806.XA Expired - Fee Related CN102715486B (en) | 2012-07-09 | 2012-07-09 | Seasoning with edible mushroom flavor and production method of seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102715486B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263001A (en) * | 2013-05-21 | 2013-08-28 | 湖北省农业科学院农产品加工与核农技术研究所 | Method capable of improving flavor of edible fungi precooking fluid and processing edible fungi precooking fluid into sauce |
| CN103783475A (en) * | 2013-10-15 | 2014-05-14 | 哈尔滨鑫红菊食品科技有限公司 | Formula of Instant noodle seasoning bag |
| CN103932140A (en) * | 2014-04-23 | 2014-07-23 | 山西山宝食用菌生物有限公司 | Mushroom composite seasoning paste and manufacture method thereof |
| CN104223042A (en) * | 2014-09-11 | 2014-12-24 | 福建绿宝食品集团有限公司 | Vegetarian pleurotus eryngii bull paddywack and processing method thereof |
| CN104305159A (en) * | 2014-11-10 | 2015-01-28 | 西华大学 | Sweet and spicy edible fungus deactivation water and nutritional fruit and vegetable composite seasoning sauce and preparation method thereof |
| CN105595295A (en) * | 2015-11-07 | 2016-05-25 | 安徽味仙食品有限公司 | Compound fermented seasoning, and preparation method thereof |
| CN109275884A (en) * | 2018-04-20 | 2019-01-29 | 聂菲菲 | A kind of edible mushroom seasoning product preparation method |
| CN112690432A (en) * | 2021-01-27 | 2021-04-23 | 江苏碧尔康技术研究有限公司 | Co-production method of strong-flavor edible fungus products |
| CN113826866A (en) * | 2021-10-14 | 2021-12-24 | 山东润德生物科技有限公司 | Method for preparing seasoning by using N-acetylglucosamine mother liquor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336694A (en) * | 2008-08-11 | 2009-01-07 | 浙江富盛控股集团有限公司 | Monosodium glutamate with edible fungus dry extract |
| CN101584448A (en) * | 2009-07-06 | 2009-11-25 | 广东珠江桥生物科技股份有限公司 | Seasoning powder with natural strong mushroom flavor and preparation method thereof |
| CN101897415A (en) * | 2010-07-07 | 2010-12-01 | 重庆市中药研究院 | Spicy cabbage sauce and preparation method thereof |
| KR20110072051A (en) * | 2009-12-22 | 2011-06-29 | 전라남도 | Preparation method for mushroom salt with antioxidant activity and mushroom salt made therefrom |
-
2012
- 2012-07-09 CN CN201210235806.XA patent/CN102715486B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336694A (en) * | 2008-08-11 | 2009-01-07 | 浙江富盛控股集团有限公司 | Monosodium glutamate with edible fungus dry extract |
| CN101584448A (en) * | 2009-07-06 | 2009-11-25 | 广东珠江桥生物科技股份有限公司 | Seasoning powder with natural strong mushroom flavor and preparation method thereof |
| KR20110072051A (en) * | 2009-12-22 | 2011-06-29 | 전라남도 | Preparation method for mushroom salt with antioxidant activity and mushroom salt made therefrom |
| CN101897415A (en) * | 2010-07-07 | 2010-12-01 | 重庆市中药研究院 | Spicy cabbage sauce and preparation method thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263001A (en) * | 2013-05-21 | 2013-08-28 | 湖北省农业科学院农产品加工与核农技术研究所 | Method capable of improving flavor of edible fungi precooking fluid and processing edible fungi precooking fluid into sauce |
| CN103783475A (en) * | 2013-10-15 | 2014-05-14 | 哈尔滨鑫红菊食品科技有限公司 | Formula of Instant noodle seasoning bag |
| CN103932140A (en) * | 2014-04-23 | 2014-07-23 | 山西山宝食用菌生物有限公司 | Mushroom composite seasoning paste and manufacture method thereof |
| CN103932140B (en) * | 2014-04-23 | 2015-09-16 | 山西山宝食用菌生物有限公司 | Mushroom complex flavor cream and preparation method thereof |
| CN104223042A (en) * | 2014-09-11 | 2014-12-24 | 福建绿宝食品集团有限公司 | Vegetarian pleurotus eryngii bull paddywack and processing method thereof |
| CN104305159A (en) * | 2014-11-10 | 2015-01-28 | 西华大学 | Sweet and spicy edible fungus deactivation water and nutritional fruit and vegetable composite seasoning sauce and preparation method thereof |
| CN104305159B (en) * | 2014-11-10 | 2016-09-07 | 西华大学 | Edible mushroom completes sweet peppery tartar sauce of water compound nutritional fruits and vegetables and preparation method thereof |
| CN105595295A (en) * | 2015-11-07 | 2016-05-25 | 安徽味仙食品有限公司 | Compound fermented seasoning, and preparation method thereof |
| CN109275884A (en) * | 2018-04-20 | 2019-01-29 | 聂菲菲 | A kind of edible mushroom seasoning product preparation method |
| CN112690432A (en) * | 2021-01-27 | 2021-04-23 | 江苏碧尔康技术研究有限公司 | Co-production method of strong-flavor edible fungus products |
| CN113826866A (en) * | 2021-10-14 | 2021-12-24 | 山东润德生物科技有限公司 | Method for preparing seasoning by using N-acetylglucosamine mother liquor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102715486B (en) | 2014-02-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102715486B (en) | Seasoning with edible mushroom flavor and production method of seasoning | |
| Bhardwaj et al. | Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition | |
| CN101099587B (en) | 'Piteguo' beverage and its preparation process | |
| KR101002197B1 (en) | Mineral composition using marine water | |
| Ramírez-Guzmán et al. | Traditional fermented beverages in Mexico | |
| Runjala et al. | Cashew apple (Anacardium occidentale L.) therap eutic benefits, processing and product development: An over view | |
| CN103053984B (en) | Kelp seasoning wine and preparation method thereof | |
| CN105394469A (en) | Functional health edible salt added with suaeda salsal | |
| CN104489801A (en) | Preparation method of kelp health-care drink | |
| CN101972015B (en) | Litchi and apple mixed juice beverage and preparation method thereof | |
| CN103053979A (en) | Compound anchovy cooking liquor sauce and preparation method thereof | |
| CN101669662B (en) | Method for preparing compound beverage of asparagus and green pepper | |
| CN105146478A (en) | Seafood sauce and production method thereof | |
| CN105995318A (en) | Concentrated and clear American black chokeberry juice and preparation method | |
| CN101584452B (en) | Method for manufacturing multi-dimensional nutritional soy sauce | |
| CN103005058A (en) | Oriental cherry milk tea and manufacturing method thereof | |
| CN100558256C (en) | The preparation method of Chinese magnoliavine fruit functional salad jam | |
| CN101810318B (en) | Tricholoma matsutake can and preparation method thereof | |
| CN105995261A (en) | Concentrated and clear jujube juice and preparation method | |
| CN105558730A (en) | Nutritional snake gourd fruit beverage and production process thereof | |
| CN106262658A (en) | A kind of edible fungus flavor flavoring agent and production method thereof | |
| CN101816399A (en) | Pickled mustard juice and production method thereof | |
| CN105520041A (en) | Preparation method of wild garlic preservative | |
| CN103932326A (en) | Processing method of original ecological Sichuan pawpaw juice | |
| CN107156357A (en) | A kind of burdock flavor milk tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140205 Termination date: 20140709 |
|
| EXPY | Termination of patent right or utility model |