CN102763837A - Lentinula edodes sauce and preparation method thereof - Google Patents
Lentinula edodes sauce and preparation method thereof Download PDFInfo
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- CN102763837A CN102763837A CN2012102895661A CN201210289566A CN102763837A CN 102763837 A CN102763837 A CN 102763837A CN 2012102895661 A CN2012102895661 A CN 2012102895661A CN 201210289566 A CN201210289566 A CN 201210289566A CN 102763837 A CN102763837 A CN 102763837A
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Abstract
The invention relates to a lentinula edodes sauce and a preparation method thereof. The lentinula edodes sauce is prepared by the following materials of, by weight, 100 parts of lentinula edodes powder zymolyte, 10-25 parts of amino acids, 10-20 parts of reducing sugars and 20-30 parts of water, and the materials are subjected to a maillard reaction to obtain the lentinula edodes sauce. The prepared lentinula edodes sauce has the advantages that special color, aroma and taste of the lentinula edodes can be maintained, the nutrition is abundant, and the lentinula edodes sauce can be eaten alone and also can be used for seasoning of cooked wheaten food and dishes.
Description
Technical field
The invention belongs to the food seasoning technical field, particularly a kind of mushroom sauce and preparation method thereof.
Background technology
As the food of integration of drinking and medicinal herbs, the mushroom meat is plump delicate, delicious flavour, and fragrance is unique, and is nutritious, has very high nutrition, medicinal and health care value.Multiple delicate flavour material such as contained amino acid, nucleotides and aroma substances such as mushroom is smart, mushroom is oily, octanol give mushroom unique local flavor jointly in the mushroom.The Along with people's growth in the living standard, herb of Thinleaf GLossogyne products also comes into one's own day by day and favors, simultaneously based on people to flavouring nutrition and local flavor require increasingly highly, this uses mushroom to be raw material, the flavouring-soy-sauce of developing a kind of novelty becomes possibility.
Summary of the invention
The purpose of this invention is to provide a kind of mushroom sauce and preparation method thereof.The product of the inventive method preparation can keep the unique color, smell and taste of mushroom, significantly increase the nutritive value of product.
The inventive method realizes through following technical scheme,
A kind of mushroom sauce, this mushroom sauce is prepared through Maillard reaction by the raw material that comprises mushroom powder zymolyte, amino acid, reduced sugar, water.
Preferably; 1), get new fresh mushroom said mushroom powder zymolyte is prepared by the method that comprises the steps:, through drying and crushing, cross 200 mesh sieves, the mushroom powder behind the sieve is put into autoclave; Mass ratio by mushroom powder and water 1:1 adds entry; Closed reactor, the control temperature is incubated 1～2 hour and cools to 55 ℃ afterwards at 120 ℃～130 ℃; 2), in the step 1) products therefrom, add mixed enzyme, enzyme concentration is 0.1%～0.5% of its quality, is warming up to 55 ℃, and the control temperature is at 50 ℃～55 ℃, enzymolysis 3～4 hours, and enzymolysis is reduced to room temperature after finishing, must this mushroom powder zymolyte.More preferably, described mixed enzyme is that acid protease and papain mass ratio are the mixture of 1:0.5-2.
Preferably, said raw materials in part by weight is: 100 parts of mushroom powder zymolytes, amino acid/11 0-25 part, reduced sugar 10-20 part, water 20-30 part.
Preferably, described raw material also comprises VB
1, one or more the mixture in the HVP liquid, yeast extract (dusty yeast or yeast extract), wherein 0＜VB
1≤5 parts, 0＜HVP liquid≤50 part, 0＜yeast extract≤50 part.
Preferably, the reaction condition of Maillard reaction is: the pH value is 5.0～7.0,100～120 ℃ of control temperature, insulation reaction 1～2 hour.
Preferably, said amino acid is one or more the mixture in glycine, alanine, cysteine, the cysteine hydrochloride.
Preferably, said reduced sugar is one or both the mixture in glucose, the wood sugar.
The present invention also provides a kind of preparation method of mushroom sauce, comprises the steps:
1), get new fresh mushroom, through drying and crushing, cross 200 mesh sieves, the mushroom powder behind the sieve is put into autoclave; Mass ratio by mushroom powder and water 1:1 adds entry; Closed reactor, the control temperature is incubated 1～2 hour and cools to 55 ℃ afterwards at 120 ℃～130 ℃;
2), in the step 1) products therefrom, add mixed enzyme, enzyme concentration is 0.1%～0.5% of its quality, is warming up to 55 ℃, and the control temperature is at 50 ℃～55 ℃, enzymolysis 3～4 hours, enzymolysis is reduced to room temperature after finishing, mushroom powder zymolyte;
3), in agitated reactor, add each reaction mass, said reaction mass comprises step 2) mushroom powder zymolyte, amino acid, reduced sugar, water, adjust pH is 5.0～7.0,100～120 ℃ of control temperature, insulation reaction 1～2 hour, reaction promptly gets mushroom sauce after finishing.
Preferably, in the said method, the parts by weight of said reaction mass are: 100 parts of mushroom powder zymolytes, amino acid/11 0-25 part, reduced sugar 10-20 part, water 20-30 part.
Preferably, in the said method, described reaction mass also comprises VB
1, one or more the mixture in the HVP liquid, yeast extract (dusty yeast or yeast extract), wherein 0＜VB
1≤5 parts, 0＜HVP liquid≤50 part, 0＜yeast extract≤50 part.
Preferably, in the said method, described mixed enzyme is that acid protease and papain mass ratio are the mixture of 1:0.5-2.
Preferably, in the said method, said amino acid is one or more the mixture in glycine, alanine, cysteine, the cysteine hydrochloride.
Preferably, in the said method, said reduced sugar is one or both the mixture in glucose, the wood sugar.The beneficial effect that the present invention had:
The mushroom sauce of the present invention preparation can keep the unique color, smell and taste of mushroom, and is nutritious, can eat separately, also applicable to the seasoning of wheaten food, dish.
The specific embodiment:
In order to understand the present invention, further specify the present invention with embodiment below, but do not limit protection scope of the present invention.
Embodiment 1:
A kind of preparation method of mushroom sauce comprises the steps:
With new fresh mushroom drying and crushing, behind 200 mesh sieves, get mushroom powder 1000g excessively, drop in the autoclave, add entry 1000g, be warming up to 120 ℃ of boilings, insulation 2h cools to 55 ℃,
Adding acid protease 2g, papain 2g in agitated reactor, heating and control temperature are 55 ℃, the beginning enzymolysis, enzymolysis time 3h, enzymolysis is reduced to room temperature after finishing, and gets mushroom powder zymolyte, and is subsequent use;
Get mushroom powder zymolyte 100g, add glucose 10g, wood sugar 4g, glycine 4g, alanine 4g, cysteine hydrochloride 10g, VB
15g, HVP liquid 50g, water 25g puts into agitated reactor, and using an amount of PBS adjust pH is 5.5, is warming up to 110 ℃ of temperature, the beginning Maillard reaction, reaction time 1h, products therefrom are mushroom sauce.
The mushroom sauce that embodiment 1 obtains has natural mellow fragrance of mushroom and light meat flavour, can eat separately, also applicable to the seasoning of wheaten food, dish.
Embodiment 2:
A kind of preparation method of mushroom sauce comprises the steps:
With new fresh mushroom drying and crushing, behind 200 mesh sieves, get mushroom powder 1000g excessively, drop in the autoclave, add entry 1000g, be warming up to 130 ℃ of boilings, insulation 2h cools to 55 ℃;
In agitated reactor, add acid protease 2g, papain 1g again, heating and control temperature are 55 ℃, the beginning enzymolysis, enzymolysis time 4h, enzymolysis is reduced to room temperature after finishing, mushroom powder zymolyte, subsequent use;
Get mushroom powder zymolyte 100g, add glucose 10g, wood sugar 4g, glycine 9g; Alanine 14g, HVP liquid 50g, yeast extract 20g; Water 25g puts into agitated reactor, and using an amount of PBS adjust pH is 6.5, is warming up to 120 ℃ of temperature; The beginning Maillard reaction, reaction time 1h, products therefrom are mushroom sauce.
Embodiment 2 gained mushroom sauce have unique mushroom local flavor and light burnt fragrant and sweet, can eat separately, also applicable to the seasoning of wheaten food and dish.
Embodiment 3:
A kind of preparation method of mushroom sauce comprises the steps:
With new fresh mushroom drying and crushing, behind 200 mesh sieves, get mushroom powder 1000g excessively, drop in the autoclave, add entry 1000g, be warming up to 120 ℃ of boilings, insulation 1h cools to 55 ℃,
Adding acid protease 1g, papain 2g in agitated reactor, heating and control temperature are 55 ℃, the beginning enzymolysis, enzymolysis time 3h, enzymolysis is reduced to room temperature after finishing, and gets mushroom powder zymolyte, and is subsequent use;
Get mushroom powder zymolyte 100g, add glucose 10g, wood sugar 4g; Glycine 10g, alanine 4kg, yeast extract 50g; Water 28g puts into agitated reactor, and using an amount of PBS adjust pH is 5.0, is warming up to 100 ℃ of temperature; The beginning Maillard reaction, reaction time 1.5h, products therefrom are mushroom sauce.
Embodiment 3 obtains mushroom and has uniqueness, mellow mushroom local flavor, can eat separately, also can be widely used in wheaten food and dish seasoning.
The above; It only is preferred embodiment of the present invention; Be not that technical scheme of the present invention is done any pro forma restriction; Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (10)
1. mushroom sauce, it is characterized in that: this mushroom sauce is prepared through Maillard reaction by the raw material that comprises mushroom powder zymolyte, amino acid, reduced sugar, water.
2. according to the said mushroom sauce of claim 1; 1), get new fresh mushroom it is characterized in that: said mushroom powder zymolyte is prepared by the method that comprises the steps:, through drying and crushing, cross 200 mesh sieves, the mushroom powder behind the sieve is put into autoclave; Mass ratio by mushroom powder and water 1:1 adds entry; Closed reactor, the control temperature is incubated 1～2 hour and cools to 55 ℃ afterwards at 120 ℃～130 ℃; 2), in the step 1) products therefrom, add mixed enzyme, enzyme concentration is 0.1%～0.5% of its quality, is warming up to 55 ℃, and the control temperature is at 50 ℃～55 ℃, enzymolysis 3～4 hours, and enzymolysis is reduced to room temperature after finishing, must this mushroom powder zymolyte.
3. according to claim 1 or 2 said mushroom sauce, it is characterized in that: said raw materials in part by weight is: 100 parts of mushroom powder zymolytes, amino acid/11 0-25 part, reduced sugar 10-20 part, water 20-30 part.
4. according to each said mushroom sauce of claim 1-3, it is characterized in that: described raw material also comprises VB
1, one or more the mixture in the HVP liquid, yeast extract, wherein 0＜VB
1≤5 parts, 0＜HVP liquid≤50 part, 0＜yeast extract≤50 part.
5. according to each said mushroom sauce of claim 1-4, it is characterized in that: the reaction condition of Maillard reaction is: the pH value is 5.0～7.0,100～120 ℃ of control temperature, insulation reaction 1～2 hour.
6. according to each said mushroom sauce of claim 1-5, it is characterized in that: said amino acid is one or more the mixture in glycine, alanine, cysteine, the cysteine hydrochloride.
7. according to each said mushroom sauce of claim 1-6, it is characterized in that: said reduced sugar is one or both the mixture in glucose, the wood sugar.
8. the preparation method of a mushroom sauce is characterized in that: comprise the steps:
1), get new fresh mushroom, through drying and crushing, cross 200 mesh sieves, the mushroom powder behind the sieve is put into autoclave; Mass ratio by mushroom powder and water 1:1 adds entry; Closed reactor, the control temperature is incubated 1～2 hour and cools to 55 ℃ afterwards at 120 ℃～130 ℃;
2), in the step 1) products therefrom, add mixed enzyme, enzyme concentration is 0.1%～0.5% of its quality, is warming up to 55 ℃, and the control temperature is at 50 ℃～55 ℃, enzymolysis 3～4 hours, enzymolysis is reduced to room temperature after finishing, mushroom powder zymolyte;
3), in agitated reactor, add each reaction mass, said reaction mass comprises step 2) mushroom powder zymolyte, amino acid, reduced sugar, water, adjust pH is 5.0～7.0,100～120 ℃ of control temperature, insulation reaction 1～2 hour, reaction promptly gets mushroom sauce after finishing.
9. the preparation method of said according to Claim 8 mushroom sauce, it is characterized in that: the parts by weight of said reaction mass are: 100 parts of mushroom powder zymolytes, amino acid/11 0-25 part, reduced sugar 10-20 part, water 20-30 part.
10. according to Claim 8 or the preparation method of 9 said mushroom sauce, it is characterized in that: described reaction mass also comprises VB
1, one or more the mixture in the HVP liquid, yeast extract, wherein 0＜VB
1≤5 parts, 0＜HVP liquid≤50 part, 0＜yeast extract≤50 part.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960710A (en) * | 2012-12-03 | 2013-03-13 | 浙江大学 | Seafood mushroom seasoning sauce and preparation method thereof |
| CN103393168A (en) * | 2013-07-23 | 2013-11-20 | 天津春发生物科技集团有限公司 | Preparation method of peanut butter |
| CN103549394A (en) * | 2013-10-28 | 2014-02-05 | 山西紫团生态农业有限公司 | Flavor enhanced type edible mushroom raw material processed food and production method thereof |
| CN106036763A (en) * | 2016-06-24 | 2016-10-26 | 山东天博食品配料有限公司 | Abalone flavored essence and preparation method thereof |
| CN107373615A (en) * | 2017-08-22 | 2017-11-24 | 安徽本草堂生物科技有限公司 | A kind of processing method of mushroom bread clip heart sauce |
| CN112021551A (en) * | 2020-08-31 | 2020-12-04 | 内蒙古红太阳食品有限公司 | Preparation method of compound zymolyte seasoning sauce with high bonding property and high water-holding capacity |
| CN113647596A (en) * | 2021-08-06 | 2021-11-16 | 佛山市海天(高明)调味食品有限公司 | Flavouring base material and its application |
-
2012
- 2012-08-14 CN CN2012102895661A patent/CN102763837A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960710A (en) * | 2012-12-03 | 2013-03-13 | 浙江大学 | Seafood mushroom seasoning sauce and preparation method thereof |
| CN103393168A (en) * | 2013-07-23 | 2013-11-20 | 天津春发生物科技集团有限公司 | Preparation method of peanut butter |
| CN103549394A (en) * | 2013-10-28 | 2014-02-05 | 山西紫团生态农业有限公司 | Flavor enhanced type edible mushroom raw material processed food and production method thereof |
| CN103549394B (en) * | 2013-10-28 | 2016-07-13 | 山西紫团生态农业有限公司 | A kind of local flavor strengthens edible fungi raw materials processed goods and preparation method thereof |
| CN106036763A (en) * | 2016-06-24 | 2016-10-26 | 山东天博食品配料有限公司 | Abalone flavored essence and preparation method thereof |
| CN106036763B (en) * | 2016-06-24 | 2019-07-26 | 山东天博食品配料有限公司 | A kind of abalone flavor essence and preparation method thereof |
| CN107373615A (en) * | 2017-08-22 | 2017-11-24 | 安徽本草堂生物科技有限公司 | A kind of processing method of mushroom bread clip heart sauce |
| CN112021551A (en) * | 2020-08-31 | 2020-12-04 | 内蒙古红太阳食品有限公司 | Preparation method of compound zymolyte seasoning sauce with high bonding property and high water-holding capacity |
| CN113647596A (en) * | 2021-08-06 | 2021-11-16 | 佛山市海天(高明)调味食品有限公司 | Flavouring base material and its application |
| CN113647596B (en) * | 2021-08-06 | 2023-09-15 | 佛山市海天(高明)调味食品有限公司 | Flavoring base material and application thereof |
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Application publication date: 20121107 |