CN102885279B - Mushroom essence and manufacture method thereof - Google Patents
Mushroom essence and manufacture method thereof Download PDFInfo
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- CN102885279B CN102885279B CN201110200524.1A CN201110200524A CN102885279B CN 102885279 B CN102885279 B CN 102885279B CN 201110200524 A CN201110200524 A CN 201110200524A CN 102885279 B CN102885279 B CN 102885279B
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Abstract
The invention discloses a mushroom essence and a manufacture method thereof and is characterized in that the mushroom essence is composed of the following components shown in the specification by weight parts. A main process of the method comprises steps of slaking edible fungi, pulping, hydrolyzing with enzyme, inactivating the enzyme, condensing, drying, granulating, screening, etc. As a new generation of composite refreshing seasonings, the mushroom essence can replace both monosodium glutamate and chickens essence, can be widely used in food and beverage industry, modern families and food industry, and has a wide market prospect.
Description
Technical field
The present invention relates to the high-grade flavoring of a kind of modern compound and manufacture method thereof, specifically a kind of mushroom essence.
Background technology
Delicious flavour, people is all joyful.Fresh next from what? from this taste and seasoning.This taste so-called, be exactly in daily meat and vegetables food, the natural delicate flavour composition contained, as sodium glutamate, Sodium Inosinate and sodium guanylate etc.; So-called seasoning, adds freshener and other flavoring substance exactly, the dish cooked out is had fresh fragrant delicious.
Monosodium glutamate is first generation freshener, and main component is sodium glutamate.Along with the raising of people's living standard, common monosodium glutamate can not meet the requirement of people to delicate flavour, and too much interpolation, dish can be made again with bitter taste, and dry after food, the appearance of chickens' extract meets the requirement of people to the delicious flavour of compound.
American-European, Japan and area, Chinese Hong Kong, Macao, Taiwan, the Replacement rate of chickens' extract to monosodium glutamate reaches 80%-90%, though China mainland area chickens' extract to the Replacement rate of monosodium glutamate less than 40%, present rapid growth in recent years.The high-grade delicate flavour material of compound is more and more subject to the welcome of consumer, has huge growing space.
In 3rd delicate flavour symposium on academic subjects, various countries flavouring expert unanimously generally acknowledges, modern consumer is as the colony requiring higher life grade, and taste constantly promotes, and needs higher freshness, abundanter nutrition and better flavour.
China's edible mushroom annual production accounts for the world and always produces more than seventy percent, is only second to plant husbandry, aquaculture, is called as " the 3rd agricultural ".
Edible mushroom industry " 12 " development plan proposes: edible mushroom scale plantation average annual growth rate is 8%.
Protein contained by general edible mushroom is higher.Protein content as fresh mushroom is 8.5%.The protein content of one jin of mushroom is equivalent to the content of two jin of lean meat, three jin of eggs or 12 jin of milk.Amino acid content from mushroom, 8 seed amino acids of needed by human body have in mushroom, wherein lysine and leucic content particularly abundant, lysine to promotion memory, promote intelligence and have unique effect, grow very important to infant and senior health and fitness.
In edible mushroom, the content of fat is lower, and based on unrighted acid, is similar to vegetable oil.As unrighted acid in mushroom, black fungus, white fungus accounts for 75% in fat, 73.1%, 69.2% respectively, secondly not only do not contain cholesterol in edible mushroom, and containing abundant steroid, the content of Blood Cholesterol can be reduced.
Edible mushroom is of a great variety, is mainly divided into " mushroom " " bacterium " " gill fungus " " mushroom " " ear " etc., common are mushroom, straw mushroom, black fungus, Pleurotus nebrodensis, white fungus, hedgehog hydnum mushroom, hazel mushroom etc.Current China mushroom industry, no matter be produce plantation, or be the can processing of raw material with mushroom, mainly based on manual tactics of human sea, whole industrial machine, automaticity are on the low side.Along with China's economic development, RMB constantly appreciates, labor cost constantly increases, and the core competitiveness of the low-cost advantage that China's mushroom industry is depended on for existence is lost gradually." three is few " contradiction in scale plantation and intensive processing: the research and development of market orientation are few, and high value added product is few, and the leading enterprise of industry is few.
Therefore, crack Edible Fungi Industry Development bottleneck, find new growth point, mushroom industry is continued, stable, develop in a healthy way, benefiting vast mushroom agriculture, is the present stage significant problem that faces of Edible Fungi Industry Development.
The mushroom essence that the present invention develops, can meet consumer to delicious flavour health, high-grade, diversified demand, be widely used in catering trade, Modern Family and food industry.
Summary of the invention
The object of this invention is to provide a kind of deliciousness, nutrition, health, high-grade modern compound seasoner.
The present invention realizes by following technical scheme.
The preparation method of mushroom essence of the present invention, is characterized in that: it by following component by weight ratio form:
The preparation method of described edible mushroom enzymolysis concentrate:
(1) select materials: choose high-quality edible mushroom;
(2) clean: rinse with water, and with drinking water rinsing twice;
(3) slaking: clean raw material is put into jacketed pan, by suitable weight ratio, adds clean water, opens steam valve, within 3-10 minute after water boiling, closes steam valve, insulation 15-35 minute;
(4) slurrying: with colloid mill by edible mushroom through corase grind, fine grinding, ultra tinyly grind pulp thing, note should passing into cooling water when slurrying or adding ice cube, prevent edible fungus protein to be damaged because of TRANSIENT HIGH TEMPERATURE nutrition;
(5) enzymolysis: use 0.15%-0.25% protease, carries out enzymolysis, enzymolysis 6-14 hour, temperature 45-60 DEG C, pH value 6.5-8.5, whole process automatic stirring by with the edible mushroom slurry after clean water dilution 2-4 times;
(6) go out enzyme: be warming up to 85-93 DEG C, insulation 20-30 minute;
(7) concentrated: by economic benefits and social benefits enrichment facility, concentration time 1.5-3 hour, obtains edible mushroom enzymolysis concentrate.
The preparation method of described edible mushroom enzymolysis powder:
Be drying to obtain edible mushroom enzymolysis powder to edible mushroom enzymolysis concentrate, drying means has spraying dry, vacuum drying, drying bu sublimation etc.
The manufacture method of described product:
(1) measure: by recipe requirements manual weighing or automatic gauge, accurately take each raw material weight;
(2) mix: available mixer mixing, fully mix;
(3) granulate: granulate with swing or squash type granulator;
(4) dry: belt tunnel drier, boiling drier or spray dryer can be adopted to carry out drying, make moisture content be less than 5%.
(5) sieve: with the screening of three grades of screening machines, graininess is mushroom essence, be Powderedly mushroom fine powder, mushroom fine powder adds batching can obtain mushroom powder through processing further;
(6) pack: pack with packing machine.
Feature of the present invention is:
(1) the mushroom essence that the present invention makes is the increasing fresh seasoning of a new generation, and mushroom essence, both can replace monosodium glutamate, again alternative chickens' extract, and have wide market prospects;
(2) biological enzymolysis technology is utilized, edible mushroom enzymolysis is become the taste compound such as little peptide, amino acid, guanylic acid, inosinicacid of rich content, the delicious foods such as the delicate flavour making edible mushroom intrinsic, fragrance display, and have nature, strong fragrant edible mushroom fragrance, mellow long;
(3) the many delicate flavour materials in mushroom essence have effect that is collaborative or that be multiplied, therefore make mushroom essence present extremely fresh delicious food;
(4) nutritional labeling after edible mushroom enzymolysis, easily digested;
(5) along with the development of planting edible mushroom industry, the output of edible mushroom is surged, the amount of causing is inexpensive greatly, and fail to catch up with the paces of plant husbandry for the deep processing industry of edible mushroom, had a strong impact on the running quality of mushroom industry market economy, edible mushroom deep processing had become the bottleneck of Edible Fungi Industry Development already.The present invention is that the intensive processing of edible mushroom and comprehensive utilization open a road, will produce significant economic benefit and social benefit, and produce demonstration effect after industrialization.
Embodiment,
Formula:
The preparation method of described edible mushroom enzymolysis concentrate:
(1) select materials: choose high-quality edible mushroom;
(2) clean: rinse with water, and with drinking water rinsing twice;
(3) slaking: clean edible fungi raw materials is put into jacketed pan, by suitable weight ratio, adds clean water, opens steam valve, within 6 minutes after water boiling, closes steam valve, is incubated 20 minutes;
(4) slurrying: with colloid mill by edible mushroom through corase grind, fine grinding, ultra tinyly grind pulp thing, note should passing into cooling water when slurrying or adding ice cube, prevent edible fungus protein to be damaged because of TRANSIENT HIGH TEMPERATURE nutrition;
(5) enzymolysis: use 0.2% protease, carries out enzymolysis, enzymolysis 9 hours, temperature 50 C, pH value 7.5, whole process automatic stirring by diluting the slurry of the edible mushroom after 3 times with clean water;
(6) go out enzyme: be warming up to 90 DEG C, is incubated 20 minutes;
(7) concentrated: by economic benefits and social benefits enrichment facility, concentration time 2.5 hours, obtains edible mushroom enzymolysis concentrate.
The preparation method of described edible mushroom enzymolysis powder:
Be drying to obtain edible mushroom enzymolysis powder to edible mushroom enzymolysis concentrate, drying means has spraying dry, vacuum drying, drying bu sublimation etc.
The manufacture method of described product:
(1) measure: by recipe requirements manual weighing or automatic gauge, accurately take each raw material weight;
(2) mix: available mixer mixing, fully mix;
(3) granulate: granulate with swing or squash type granulator;
(4) dry: dry with drying machine, make moisture content be less than 5%;
(5) sieve: with the screening of three grades of screening machines, graininess is mushroom essence, be Powderedly mushroom fine powder, mushroom fine powder adds batching can obtain mushroom powder through processing further;
(6) pack: pack with packing machine.
Claims (2)
1. the preparation method of mushroom essence, is characterized in that: it by following composition by weight ratio make:
The preparation method of described edible mushroom enzymolysis concentrate:
(1) select materials: choose high-quality edible mushroom;
(2) clean: rinse with water, and with drinking water rinsing twice;
(3) slaking: clean raw material is put into jacketed pan, by suitable weight ratio, adds clean water, opens steam valve, within 3-10 minute after water boiling, closes steam valve, insulation 15-35 minute;
(4) slurrying: with colloid mill by edible mushroom through corase grind, fine grinding, ultra tinyly grind pulp thing, note should passing into cooling water when slurrying or adding ice cube, prevent edible fungus protein to be damaged because of TRANSIENT HIGH TEMPERATURE nutrition;
(5) enzymolysis: use 0.15%-0.25% protease, carries out enzymolysis, enzymolysis 6-14 hour, temperature 45-60 DEG C, pH value 6.5-8.5, whole process automatic stirring by with the edible mushroom slurry after clean water dilution 2-4 times;
(6) go out enzyme: be warming up to 85-93 DEG C, insulation 20-30 minute;
(7) concentrated: by economic benefits and social benefits enrichment facility, concentration time 1.5-3 hour, obtains edible mushroom enzymolysis concentrate;
The preparation method of described edible mushroom enzymolysis powder:
Be drying to obtain edible mushroom enzymolysis powder to edible mushroom enzymolysis concentrate, drying means has spraying dry, vacuum drying, drying bu sublimation;
The manufacture method of described mushroom essence:
(1) measure: by recipe requirements manual weighing or automatic gauge, accurately take each raw material weight;
(2) mix: with mixer mixing, fully mix;
(3) granulate: granulate with swing or squash type granulator;
(4) dry: dry with drying machine;
(5) sieve: with the screening of three grades of screening machines, graininess is mushroom essence, be Powderedly mushroom fine powder, mushroom fine powder adds batching can obtain mushroom powder through processing further;
(6) pack: pack with packing machine.
2. the preparation method of mushroom essence according to claim 1, in the manufacture method of wherein mushroom essence, (4) are dry, it is characterized in that: adopt belt tunnel drier, boiling drier or spray dryer to carry out drying, make moisture content be less than 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201110200524.1A CN102885279B (en) | 2011-07-18 | 2011-07-18 | Mushroom essence and manufacture method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110200524.1A CN102885279B (en) | 2011-07-18 | 2011-07-18 | Mushroom essence and manufacture method thereof |
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| CN102885279A CN102885279A (en) | 2013-01-23 |
| CN102885279B true CN102885279B (en) | 2015-07-15 |
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| CN201110200524.1A Active CN102885279B (en) | 2011-07-18 | 2011-07-18 | Mushroom essence and manufacture method thereof |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187584B (en) * | 2014-07-18 | 2016-05-18 | 广东和翔制药有限公司 | Many mushrooms of edible mushroom powder product and preparation method thereof |
| CN104187590B (en) * | 2014-07-25 | 2016-04-13 | 义乌市锦钰信息科技有限公司 | edible mushroom nourishing powder product and production method thereof |
| CN104187591B (en) * | 2014-07-25 | 2016-04-13 | 义乌市锦钰信息科技有限公司 | Hickory chick nourishing product and production method thereof |
| CN104222950A (en) * | 2014-09-20 | 2014-12-24 | 宿松县九九乐食品有限公司 | Production method for agrocybe cylindracea chicken essence |
| CN105231401A (en) * | 2015-11-06 | 2016-01-13 | 广元市青川县山客山珍有限公司 | Composite dried collybia albuminosa sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1214878A (en) * | 1997-10-16 | 1999-04-28 | 周伟强 | Lentinus edodes extract flavouring |
| CN101642231A (en) * | 2009-09-01 | 2010-02-10 | 兰蓉 | Drumstick mushroom essence and preparation method thereof |
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- 2011-07-18 CN CN201110200524.1A patent/CN102885279B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1214878A (en) * | 1997-10-16 | 1999-04-28 | 周伟强 | Lentinus edodes extract flavouring |
| CN101642231A (en) * | 2009-09-01 | 2010-02-10 | 兰蓉 | Drumstick mushroom essence and preparation method thereof |
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| CN102885279A (en) | 2013-01-23 |
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Effective date of registration: 20230426 Address after: No. 016 North Jinmei Road, Changfeng Shuangfeng Economic Development Zone, Hefei City, Anhui Province, 230000 Patentee after: Anhui Zhongke Zhongshi Biotechnology Co.,Ltd. Address before: 1-815, No. 268 Chengfu Road, Zhongguancun, Haidian District, Beijing, 100190 Patentee before: Jiang Dianshui |
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