CN102885289A - Condiment prepared by extracting flavor substances of dry products of wild edible mushrooms and method - Google Patents
Condiment prepared by extracting flavor substances of dry products of wild edible mushrooms and method Download PDFInfo
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Abstract
The invention discloses a condiment prepared by extracting flavor substances of dry products of wild edible mushrooms and a method. The method comprises the following steps of: using fruit bodies of dry products of wild edible mushrooms including tricholoma matsutake, boletus edulis, boletaceae, tremellodon gelatinosum and the like as main raw materials, mixing one fruit body with other three fruit bodies according to a ratio of 2-3: 0.5-1: 0.5-1: 0.5-1, performing impurity removal, primary crushing and high-pressure airflow collision crushing at a supersonic speed, then sorting by three levels of vortex airflow with different speeds and temperatures, effectively and fully removing silts in the dried wild mushrooms to achieve the completely edible requirements, wherein the whole machining process cannot damage the natural nutrients and flavors of the raw materials, then a molecular embedding technology is adopted to combine a composite mushroom powder condiment product with the wild edible mushroom flavors. The adopted production technique is unique, the production process is safe and healthy, and the natural flavor ingredients and nutrients of the edible mushrooms are reserved.
Description
Technical field
The present invention relates to flavouring and preparation method, more specifically relate to and prepare flavouring and preparation method take the wild edible fungus dried product as prepared using.
Background technology
At present, China's industrialization development is rapid, industrialization degree is more and more higher, the refuse of supervening has also reduced people's quality of life to the destruction of the environment of our life and to the pollution of food, so people get simultaneously to the rich of material life that people bring at the enjoyment industrialization development, also yearn for very much deindustrialization epoch ecosystem food to people's benefit, it is in the ascendant that China develops various flavouring to the delicate flavour that utilizes the wild bacterium, and people show special preference to the food that the wild plant is developed.
Chinese patent application CN1278410A discloses a kind of Wild mushroom soup material.It is namely drinkable that its all adopts the wild fungi plants such as Termitomyces albuminosus, bolete, Russula vivesscens (Schaeff.) Franch, Lactarius volemus Fr, wizened bacterium, matsutake, mushroom bacterium, BAIFENGJUN, pixie stool to be that raw material adds the flavorings such as an amount of salt and monosodium glutamate, also can directly put into various soup as flavoring, in order to increase delicate flavour and the fragrance of soup.
Chinese patent application CN101218975A discloses a kind of production method for wildness bacterium soup, the prescription that to make powder through section oven dry is: after matsutake 11～16%, ox liver 23～26%, wild-type champignon 15～20%, cepe 15～20%, the black tiger palm 5～10%, yellow fragrant bacterium 5～10%, edible salt 15～16%, (percentage by weight) are mixed into soup stock, adopt soup stock: water is 1: 250～350 to make through boiling.
Chinese patent CN101103796B discloses a kind of mushroom seasoning and preparation method thereof.Mushroom seasoning of the present invention is made by following weight portion raw material: 1～5 part of hickory chick, 5～10 parts of matsutakes, 1～5 part of dictyophora phalloidea, 10～25 parts of boletes, 20～25 parts on mushroom, 6～15 parts of agrocybes, 10～25 parts of pixie stools, 3～8 parts of glossy ganodermas, 3～15 parts of natural perfume materials, 10～25 parts of sodium glutamates.The present invention carries out wild mushroom highly enriched, becomes instant product, is a kind of condiment.
Chinese patent CN1037902C discloses a kind of tonic composite flavouring material, and it is comprised of the composition of following percentage by weight: seasoning major ingredient 25～70, mountain delicacy major ingredient 25～70, auxiliary flavoring 0～10, spice 0～20.Above-mentioned seasoning major ingredient is meat flavour agent or extra large tasty agents, or the mixture of meat flavour agent and extra large tasty agents.Described meat flavour agent is chicken powder, chickens' extract, powdered beef or powder of pork.Described extra large tasty agents is shrimp med, crab meat, shellfish powder or laver powder.
Chinese patent CN100521968C discloses a kind of natural flavour mountaineous delicacies nourishing purpose compound flavour enhancer and manufacture method thereof, the major ingredient A of this flavouring is comprised of following one or more raw materials: cepe, Boletus luridus, hickory chick, Tricholoma, collybia albuminosa, QINGKANGJUN, club fungi, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, ice bacterium, corn marigold, Suillus bovines, Pleurotus nebrodensis, wherein main flavor is: cepe, Boletus luridus, hickory chick, Tricholoma, collybia albuminosa; Major ingredient B is comprised of following one or more raw materials: sodium glutamate, I+G, YEWEISU; The making step of this product comprises edible mushroom impurity elimination, pulverizing, metering, and lixiviate is filtered, protease, cellulase degradation, and inactivator, concentrated, composite, granulate, dry several steps.
Chinese patent application CN1337178A discloses a kind of edible fungi instant product and preparing process thereof, comprises two products of instant soup of edible fungi and mixing flavouring extract.It is that to adopt multiple fresh food mushroom entity be primary raw material, through quantitatively, cleaning, rubbing, seasoning cook, soup halogen is made in high-temperature steam boiling heating, canning sealing, sterilization; Or Direct spraying is dried to the All Pure Nature instant product that the industrialized production methods such as mixing flavouring extract make after the slurrying.
Summary of the invention
The purpose of this invention is to provide the free of contamination pollution-free food flavouring that a kind of people like, satisfy people to the demand of pollution-free food, improve the requirement of people's quality of the life.The objective of the invention is to realize by the following method, at first select and originate from the wild mushroom of producing in mountain areas such as the Liangshan, Sichuan that does not have industrial pollution and the Yunnan-Guizhou Plateau, without go mouldy, smelly, the matsutake, cepe, the Boletus luridus that turn sour, the fructification of the wild edible fungus such as Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb is primary raw material, according to the formula combination of the Different Weight ratio of various raw materials, can present the flavoring products of different original pure wild local flavors.Can be Tricholoma matsutake (lto et lmai) Singer sporophore: Boletus luridus fructification: cepe fructification: the ratio of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=2-3: 0.5-1: 0.5-1: 0.5-1 is mixed, and just presents the product of Tricholoma local flavor; Boletus luridus fructification: Tricholoma matsutake (lto et lmai) Singer sporophore: cepe fructification: the ratio of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=2-3: 0.5-1: 0.5-1: 0.5-1 is mixed, and just presents the product of Boletus luridus local flavor; Cepe fructification: Tricholoma matsutake (lto et lmai) Singer sporophore: Boletus luridus fructification: the ratio of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=2-3: 0.5-1: 0.5-1: 0.5-1 is mixed, and just presents the product of cepe local flavor; Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification: Boletus luridus fructification: the ratio of cepe fructification: Tricholoma matsutake (lto et lmai) Singer sporophore=2-3: 0.5-1: 0.5-1: 0.5-1 is mixed, and just presents the product of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb local flavor.
The raw material of wild edible fungus is picked out the impurity of stone and moldy metamorphism, be placed on again in 55-60 ℃ the air drier dry 120-180 minute, be dried to moisture and be lower than 3%.The floor height of edible mushroom is 3 centimetres when dry.Owing to adopting the long technique of low temperature in the dry run; so that the local flavor of raw material itself and nutriment are not destroyed; particularly raw material contains polysaccharide component and is attached to the surface and forms the sticking shape diaphragm of one deck, can guarantee that the fragrance matter of raw material does not have much losses in drying process.
The raw material that drying is good is pulverized machine with omnipotent stainless steel first and is just pulverized, and the granularity of pulverizing is 20 orders, at the beginning of the raw material that crushes pulverize again with supersonic jet mill, keep reinforced evenly, can be so that the granularity of pulverizing reaches the 800-1000 order.Air velocity is the 350-360 meter per second, and temperature is 15 ℃, and pressure is that 1MPa is equivalent to 100 atmospheric pressures.When the granularity of raw material reaches 800 orders when above; the histocyte wall energy of raw material is enough fully broken; just discharged to greatest extent at protective nutriment of drying stage and fragrance matter, can be reached the quality requirements to fragrance matter and nutriment of flavouring.It is insufficient that this technique can effectively solve edible mushroom original flavor substance release, utilizes a halfway industry difficult problem, particularly keeps under the process conditions of original flavor material through low temperature drying; Simultaneously, when adopting such superfine communication technique, raw material granularity is 800 when above, and the aqueous solution of formation is colloidal state after the feed particles dissolving, and the flavouring of making in use sediment obviously reduces.
Be that 800-1000 purpose bacterium powder separates with three grades of eddy airstreams with granularity.First order air velocity is 0.4 meter per second, and temperature is 15 ℃; Second level air velocity is 0.3 meter per second, and temperature is 10 ℃; Third level air velocity is 0.2 meter per second, and temperature is 5 ℃.Through such three grades of separation, can remove the silt particle on the fruit body of edible fungi more than 96%, also solved the difficult industry difficult problem of separating of natural silt particle in the drying raw material of edible mushroom, can reach the standard of safe edible fully.
The wild edible fungus bacterium powder of separator well is pressed 75 parts in wild edible fungus bacterium powder, 10 parts of salt, 7.5 parts of cyclodextrines, 7.5 parts of white granulated sugars carry out the molecule embedding treatment.In vacuum mixer, mix.Vacuum is 680Pa, and temperature is 15 ℃.
The sterilization in ozone machine of embedded material, ozone concentration is 50 milligrams/cube.Sterilizing time is 30 seconds.
Carry out vacuum packaging with vacuum packing machine.Vacuum is 680Pa.
The production technology that product of the present invention adopts is unique, it is the bacterium flavor powder seasoning that present China unique use supersonic speed high pressure draught disintegrating process and three grades of eddy airstream low temperature sorting process are thought combination, can effectively solve drying edible mushroom fragrance matter discharge insufficient, utilize thoroughly, the product precipitation mainly with and the difficult industry difficult problem of separating of silt particle, adopt simultaneously the formulation optimization combination of the different proportion of raw material, can present the natural bacterium element flavouring of different wild mushroom local flavors and nutritional characteristic.Adopt simultaneously ozone sterilization and vacuum to mix the embedding treatment technology, the quality that can effectively guarantee product is arranged.The production process safety and sanitation keep edible mushroom natural flavor composition and nutritional labeling.
Description of drawings
Fig. 1 flavouring process chart of the present invention
The fine powder electron microscopic shines before Fig. 2 broken wall
Ultramicro-powder electron micrograph behind Fig. 3 broken wall
The specific embodiment
The preparation method 1 of embodiment 1 Tricholoma flavored edible wild mushroom bacterium powder
One, wild edible fungus raw material sources and quality requirements
Two, wild edible fungus prescription
Wild edible fungus material rate (weight ratio): Tricholoma matsutake (lto et lmai) Singer sporophore: Boletus luridus fructification: cepe fructification: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=2: 1: 1: 1.
Three, preparation method
The raw material of the wild edible fungus of formula ratio is picked out the impurity of stone and moldy metamorphism, be placed in 55-60 ℃ the air drier dry 120-180 minute again and be lower than 3% to moisture, the floor height of edible mushroom is 3 centimetres when dry.Can guarantee in the situation that heated-air drying is not destroyed nutrition and the local flavor of raw material.
The raw material that drying is good is pulverized machine with omnipotent stainless steel first and is just pulverized, and the granularity of pulverizing is 20 orders, at the beginning of the raw material that crushes pulverize again with supersonic jet mill, keep reinforced evenly, can be so that the granularity of pulverizing reaches the 800-1000 order.Air velocity is the 350-360 meter per second, and temperature is 15 ℃, and pressure is that 1MPa is equivalent to 100 atmospheric pressures.
Be that 800-1000 purpose bacterium powder separates with three grades of eddy airstreams with granularity.First order air velocity is 0.4 meter per second, and temperature is 15 ℃; Second level air velocity is 0.3 meter per second, and temperature is 10 ℃; Third level air velocity is 0.2 meter per second, and temperature is 5 ℃.Through such three grades of separation, can remove the silt particle on the fruit body of edible fungi more than 99%, reach the standard of safe edible fully, get wild edible fungus bacterium powder.
The preparation method 2 of embodiment 2 Tricholoma flavored edible wild mushroom bacterium powder
One, wild edible fungus raw material sources and quality requirements
Two, wild edible fungus prescription
Wild edible fungus material rate (weight ratio): Tricholoma matsutake (lto et lmai) Singer sporophore: Boletus luridus fructification: cepe fructification: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=3: 0.5: 0.5: 0.5.
Three, preparation method
The raw material of the wild edible fungus of formula ratio is picked out the impurity of stone and moldy metamorphism, be placed in 55-60 ℃ the air drier dry 120-180 minute again and be lower than 3% to moisture, the floor height of edible mushroom is 3 centimetres when dry.Can guarantee in the situation that heated-air drying is not destroyed nutrition and the local flavor of raw material.
The raw material that drying is good is pulverized machine with omnipotent stainless steel first and is just pulverized, and the granularity of pulverizing is 20 orders, at the beginning of the raw material that crushes pulverize again with supersonic jet mill, keep reinforced evenly, can be so that the granularity of pulverizing reaches the 800-1000 order.Air velocity is the 350-360 meter per second, and temperature is 15 ℃, and pressure is that 1MPa is equivalent to 100 atmospheric pressures.
Be that 800-1000 purpose bacterium powder separates with three grades of eddy airstreams with granularity.First order air velocity is 0.4 meter per second, and temperature is 15 ℃; Second level air velocity is 0.3 meter per second, and temperature is 10 ℃; Third level air velocity is 0.2 meter per second, and temperature is 5 ℃.Through such three grades of separation, can remove the silt particle on the fruit body of edible fungi more than 99%, reach the standard of safe edible fully, get wild edible fungus bacterium powder.
The preparation method 1 of embodiment 3 Boletus luridus flavored edible wild mushroom bacterium powder
One, wild edible fungus raw material sources and quality requirements
With embodiment 1.
Two, wild edible fungus prescription
Wild edible fungus material rate (weight ratio): Boletus luridus fructification: Tricholoma matsutake (lto et lmai) Singer sporophore: cepe fructification: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=2: 1: 1: 1.
Three, preparation method
The raw material of the wild edible fungus of formula ratio is picked out the impurity of stone and moldy metamorphism, be placed in 55-60 ℃ the air drier dry 120-180 minute again and be lower than 3% to moisture, the floor height of edible mushroom is 3 centimetres when dry.Can guarantee in the situation that heated-air drying is not destroyed nutrition and the local flavor of raw material.
The raw material that drying is good is pulverized machine with omnipotent stainless steel first and is just pulverized, and the granularity of pulverizing is 20 orders, at the beginning of the raw material that crushes pulverize again with supersonic jet mill, keep reinforced evenly, can be so that the granularity of pulverizing reaches the 800-1000 order.Air velocity is the 350-360 meter per second, and temperature is 15 ℃, and pressure is that 1MPa is equivalent to 100 atmospheric pressures.
Be that 800-1000 purpose bacterium powder separates with three grades of eddy airstreams with granularity.First order air velocity is 0.4 meter per second, and temperature is 15 ℃; Second level air velocity is 0.3 meter per second, and temperature is 10 ℃; Third level air velocity is 0.2 meter per second, and temperature is 5 ℃.Through such three grades of separation, can remove the silt particle on the fruit body of edible fungi more than 99%, reach the standard of safe edible fully, get wild edible fungus bacterium powder.The preparation method 2 of embodiment 4 Boletus luridus flavored edible wild mushroom bacterium powder
One, wild edible fungus raw material sources and quality requirements
With embodiment 1.
Two, wild edible fungus prescription
Wild edible fungus material rate (weight ratio): Boletus luridus fructification: Tricholoma matsutake (lto et lmai) Singer sporophore: cepe fructification: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=3: 0.5: 0.5: 0.5.
Three, preparation method
The raw material of the wild edible fungus of formula ratio is picked out the impurity of stone and moldy metamorphism, be placed in 55-60 ℃ the air drier dry 120-180 minute again and be lower than 3% to moisture, the floor height of edible mushroom is 3 centimetres when dry.Can guarantee in the situation that heated-air drying is not destroyed nutrition and the local flavor of raw material.
The raw material that drying is good is pulverized machine with omnipotent stainless steel first and is just pulverized, and the granularity of pulverizing is 20 orders, at the beginning of the raw material that crushes pulverize again with supersonic jet mill, keep reinforced evenly, can be so that the granularity of pulverizing reaches the 800-1000 order.Air velocity is the 350-360 meter per second, and temperature is 15 ℃, and pressure is that 1MPa is equivalent to 100 atmospheric pressures.
Be that 800-1000 purpose bacterium powder separates with three grades of eddy airstreams with granularity.First order air velocity is 0.4 meter per second, and temperature is 15 ℃; Second level air velocity is 0.3 meter per second, and temperature is 10 ℃; Third level air velocity is 0.2 meter per second, and temperature is 5 ℃.Through such three grades of separation, can remove the silt particle on the fruit body of edible fungi more than 99%, reach the standard of safe edible fully, get wild edible fungus bacterium powder.
The preparation method 1 of embodiment 5 cepe flavored edible wild mushroom bacterium powder
One, wild edible fungus raw material sources and quality requirements
With embodiment 1.
Two, wild edible fungus prescription
Wild edible fungus material rate (weight ratio): cepe fructification: Tricholoma matsutake (lto et lmai) Singer sporophore: Boletus luridus fructification: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=2: 1: 1: 1.
Three, preparation method
The raw material of the wild edible fungus of formula ratio is picked out the impurity of stone and moldy metamorphism, be placed in 55-60 ℃ the air drier dry 120-180 minute again and be lower than 3% to moisture, the floor height of edible mushroom is 3 centimetres when dry.Can guarantee in the situation that heated-air drying is not destroyed nutrition and the local flavor of raw material.
The raw material that drying is good is pulverized machine with omnipotent stainless steel first and is just pulverized, and the granularity of pulverizing is 20 orders, at the beginning of the raw material that crushes pulverize again with supersonic jet mill, keep reinforced evenly, can be so that the granularity of pulverizing reaches the 800-1000 order.Air velocity is the 350-360 meter per second, and temperature is 15 ℃, and pressure is that 1MPa is equivalent to 100 atmospheric pressures.
Be that 800-1000 purpose bacterium powder separates with three grades of eddy airstreams with granularity.First order air velocity is 0.4 meter per second, and temperature is 15 ℃; Second level air velocity is 0.3 meter per second, and temperature is 10 ℃; Third level air velocity is 0.2 meter per second, and temperature is 5 ℃.Through such three grades of separation, can remove the silt particle on the fruit body of edible fungi more than 99%, reach the standard of safe edible fully, get wild edible fungus bacterium powder.
The preparation method 2 of embodiment 6 cepe flavored edible wild mushroom bacterium powder
One, wild edible fungus raw material sources and quality requirements
With embodiment 1.
Two, wild edible fungus prescription
Wild edible fungus material rate (weight ratio): cepe fructification: Tricholoma matsutake (lto et lmai) Singer sporophore: Boletus luridus fructification: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=3: 0.5: 0.5: 0.5.
Three, preparation method
The raw material of the wild edible fungus of formula ratio is picked out the impurity of stone and moldy metamorphism, be placed in 55-60 ℃ the air drier dry 120-180 minute again and be lower than 3% to moisture, the floor height of edible mushroom is 3 centimetres when dry.Can guarantee in the situation that heated-air drying is not destroyed nutrition and the local flavor of raw material.
The raw material that drying is good is pulverized machine with omnipotent stainless steel first and is just pulverized, and the granularity of pulverizing is 20 orders, at the beginning of the raw material that crushes pulverize again with supersonic jet mill, keep reinforced evenly, can be so that the granularity of pulverizing reaches the 800-1000 order.Air velocity is the 350-360 meter per second, and temperature is 15 ℃, and pressure is that 1MPa is equivalent to 100 atmospheric pressures.
Be that 800-1000 purpose bacterium powder separates with three grades of eddy airstreams with granularity.First order air velocity is 0.4 meter per second, and temperature is 15 ℃; Second level air velocity is 0.3 meter per second, and temperature is 10 ℃; Third level air velocity is 0.2 meter per second, and temperature is 5 ℃.Through such three grades of separation, can remove the silt particle on the fruit body of edible fungi more than 99%, reach the standard of safe edible fully, get wild edible fungus bacterium powder.The preparation method 1 of embodiment 7 Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb flavored edible wild mushroom bacterium powder
One, wild edible fungus raw material sources and quality requirements
With embodiment 1.
Two, wild edible fungus prescription
Wild edible fungus material rate (weight ratio): Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification: Boletus luridus fructification: cepe fructification: Tricholoma matsutake (lto et lmai) Singer sporophore=2: 1: 1: 1.
Three, preparation method
The raw material of the wild edible fungus of formula ratio is picked out the impurity of stone and moldy metamorphism, be placed in 55-60 ℃ the air drier dry 120-180 minute again and be lower than 3% to moisture, the floor height of edible mushroom is 3 centimetres when dry.Can guarantee in the situation that heated-air drying is not destroyed nutrition and the local flavor of raw material.
The raw material that drying is good is pulverized machine with omnipotent stainless steel first and is just pulverized, and the granularity of pulverizing is 20 orders, at the beginning of the raw material that crushes pulverize again with supersonic jet mill, keep reinforced evenly, can be so that the granularity of pulverizing reaches the 800-1000 order.Air velocity is the 350-360 meter per second, and temperature is 15 ℃, and pressure is that 1MPa is equivalent to 100 atmospheric pressures.
Be that 800-1000 purpose bacterium powder separates with three grades of eddy airstreams with granularity.First order air velocity is 0.4 meter per second, and temperature is 15 ℃; Second level air velocity is 0.3 meter per second, and temperature is 10 ℃; Third level air velocity is 0.2 meter per second, and temperature is 5 ℃.Through such three grades of separation, can remove the silt particle on the fruit body of edible fungi more than 99%, reach the standard of safe edible fully, get wild edible fungus bacterium powder.
The preparation method 2 of embodiment 8 Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb flavored edible wild mushroom bacterium powder
One, wild edible fungus raw material sources and quality requirements
With embodiment 1.
Two, wild edible fungus prescription
Wild edible fungus material rate (weight ratio): Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification: Boletus luridus fructification: cepe fructification: Tricholoma matsutake (lto et lmai) Singer sporophore=3: 0.5: 0.5: 0.5.
Three, preparation method
The raw material of the wild edible fungus of formula ratio is picked out the impurity of stone and moldy metamorphism, be placed in 55-60 ℃ the air drier dry 120-180 minute again and be lower than 3% to moisture, the floor height of edible mushroom is 3 centimetres when dry.Can guarantee in the situation that heated-air drying is not destroyed nutrition and the local flavor of raw material.
The raw material that drying is good is pulverized machine with omnipotent stainless steel first and is just pulverized, and the granularity of pulverizing is 20 orders, at the beginning of the raw material that crushes pulverize again with supersonic jet mill, keep reinforced evenly, can be so that the granularity of pulverizing reaches the 800-1000 order.Air velocity is the 350-360 meter per second, and temperature is 15 ℃, and pressure is that 1MPa is equivalent to 100 atmospheric pressures.
Be that 800-1000 purpose bacterium powder separates with three grades of eddy airstreams with granularity.First order air velocity is 0.4 meter per second, and temperature is 15 ℃; Second level air velocity is 0.3 meter per second, and temperature is 10 ℃; Third level air velocity is 0.2 meter per second, and temperature is 5 ℃.Through such three grades of separation, can remove the silt particle on the fruit body of edible fungi more than 99%, reach the standard of safe edible fully, get wild edible fungus bacterium powder.
The preparation of embodiment 9 flavouring of the present invention
One, flavouring formula of the present invention:
The wild edible fungus bacterium powder of four kinds of local flavors of embodiment 1-8 gained is chosen respectively 75 parts, 10 parts of salt, 7.5 parts of cyclodextrines, 7.5 parts of white granulated sugars.
Two, preparation method
The wild edible fungus bacterium powder of four kinds of local flavors of separator well mixed with cyclodextrine carry out the molecule embedding treatment.In vacuum mixer, mix.The amount of cyclodextrine is 10% of bacterium powder, salt and white granulated sugar is accurately mixed by the requirement of filling a prescription carry out embedding treatment simultaneously.Vacuum is 680Pa, and temperature is 15 ℃.
The sterilization in ozone machine of embedded material, ozone concentration is 50 milligrams/cube.Sterilizing time is 30 seconds.Carry out vacuum packaging with vacuum packing machine.Vacuum is 680Pa.Obtain respectively the flavouring of four kinds of local flavors.
Embodiment 10 drying mushroom raw material super-micro wall-broken validity check and interpretations of result
Method: adopt electron microscope to test, this experiment is carried out particle diameter detection and micrology research (cepe raw material) to the mushroom Ultramicro-powder that the drying bacterium raw material fine powder that obtains through Ordinary pulverization and superfine communication technique obtain
Capital equipment and instrument: stainless steel is pulverized machine, precise electronic microscope, electronic analytical balance.
Experimental procedure:
1. particle diameter detects
1.1 take by weighing bolete Ultramicro-powder 1 gram, he is loose to add 20 times of amount n-octyl alcohols, load collection image also detects particle diameter.
1.2 take by weighing 5 parts of bolete Ultramicro-powder 1 grams, according to the said method load, gather image and detect particle diameter.
2. micrology research
Get respectively bolete fine powder and Ultramicro-powder 1 gram, thoroughly change with chloraldurate, put microscopically and observe and gather image.
3. result
3.1 the particle diameter testing result of bolete fine powder and Ultramicro-powder sees Table 1
Find 3.2 micrology research is observed, the microscopic features of two kinds of powders have very large difference: the visible epicuticle of fine powder has the large shape lithocyst that contains cystolith, cystolith diameter 45～72 μ m; The common yellow green fine granularity of Ultramicro-powder thing, accidental pore fragment and cystolith fragment, the maximum 25 μ m of diameter.Bolete microscopic features photo is seen Fig. 2 and Fig. 3.
4. conclusion:
This experiment utilization microscopy carries out the particle diameter detection, and the also pattern of observable particle directly perceived is united and used software to process, and the measurement number of particles is reached more than 6000, has improved the preci-sion and accuracy of microscopy measurement particle diameter.Experimental result shows, bolete fine powder, its particle diameter D50 are 69.8 μ m, and Ultramicro-powder then is 25.1 μ m, illustrates that Ultramicro-powder particle diameter in this experiment is much smaller than fine powder.By experimental result as can be known, substantially exist without complete cell in the Ultramicro-powder, the ultramicro grinding condition in this experiment of illustrating can make the breaking-wall cell of mushroom material, will be conducive to the stripping of active ingredient and the release of flavor component.
Table 1: the particle diameter testing result of bolete fine powder and Ultramicro-powder
The natural silt particle of embodiment 11 drying mushroom raw materials separates validity check method and the interpretation of result of removing
Method: adopt high speed centrifugation separate and subside and proportion volumetric method to test:
Capital equipment and instrument: stainless steel is pulverized machine, high speed and precision tube centrifuge, vacuum drying chamber, precise electronic assay balance, accurate scale volume device
Experimental procedure:
1, adopt respectively general comminuting method to be crushed to 40 orders dried mushroom raw material (cepe), 60 orders, 80 orders, the different grain sizes such as 100 orders and subtle powder smash are to 800 orders, 1000 orders, and three grade low-temp silt particles separate respectively, obtain respectively the varigrained raw material and the raw material that separates silt particle that does not separate silt particle.
2, accurately take by weighing varigrained various raw material 5 grams, with the fully dissolving in volumetric flask of 200 milliliters of demineralized waters.
The raw material that 3, will dissolve good various granularities adopts respectively at a high speed (15000 rev/mins) centrifugation 5 minutes, and takes out respectively the settle solids material of separating and carry out vacuum dehydrating at lower temperature.All be 1 hour drying time.
4, use respectively the dried solid matter of electronic analytical balance weighing.
5, take by weighing respectively varigrained raw material 5 grams that separate and do not separate silt particle through three grade low-temp silt particles, be respectively charged into accurate scale volume device, calculate volume number separately and draw proportion according to the proportion volumetric method.
The results are shown in Table 2:
A is the raw material that does not separate silt particle of various granularities
B is the raw material (unit of weight: gram of the separation silt particle of various granularities; Proportion unit: grams per liter; Volume unit: milliliter)
The natural silt particle of the drying mushroom raw material of table 2 separates the validity check result who removes
Can find out from above result, the solid matter of various granularities mainly is the silt particle composition in the raw material, after ultramicro grinding, separates through the high speed silt particle again, and the silt particle in can the effective separation raw material the highlyest can remove 96.4% with the silt particle in the raw material.
Claims (6)
1. one kind is extracted the flavouring that wild edible fungus dried product fragrance matter prepares, it is characterized in that first with four kinds of wild mushrooms after the impurity elimination: Tricholoma matsutake (lto et lmai) Singer sporophore: Boletus luridus fructification: cepe fructification: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification, so that wherein a kind of fructification and other three kinds of fructifications are mixed in the ratio of 2-3: 0.5-1: 0.5-1: 0.5-1, drying, just pulverize, after the supersonic speed high pressure draught is pulverized again through the three grades of separating obtained wild edible fungus bacterium of eddy airstream powder 50-80 parts and salt 5-10 part, cyclodextrine 2-8 part, white granulated sugar 2-8 part is mixed embedding, ozone sterilization, vacuum-packed.
2. flavouring as claimed in claim 1 is characterized in that Tricholoma matsutake (lto et lmai) Singer sporophore: the Boletus luridus fructification: the cepe fructification: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=2-3: 0.5-1: 0.5-1: 0.5-1.
3. flavouring as claimed in claim 1 is characterized in that the Boletus luridus fructification: Tricholoma matsutake (lto et lmai) Singer sporophore: the cepe fructification: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=2-3: 0.5-1: 0.5-1: 0.5-1.
4. flavouring as claimed in claim 1 is characterized in that the cepe fructification: Tricholoma matsutake (lto et lmai) Singer sporophore: the Boletus luridus fructification: Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification=2-3: 0.5-1: 0.5-1: 0.5-1.
5. flavouring as claimed in claim 1 is characterized in that the Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb fructification: the Boletus luridus fructification: cepe fructification: Tricholoma matsutake (lto et lmai) Singer sporophore=2-3: 0.5-1: 0.5-1: 0.5-1.
6. the preparation method of flavouring as claimed in claim 1, its method is as follows:
1) raw material of the wild edible fungus of formula ratio is picked out the impurity of stone and moldy metamorphism, be placed in 55-60 ℃ the air drier dry 120-180 minute again and be lower than 3% to moisture, the floor height of edible mushroom is 3 centimetres when dry; Can guarantee in the situation that heated-air drying is not destroyed nutrition and the local flavor of raw material;
2) raw material that drying is good is pulverized machine with omnipotent stainless steel first and is just pulverized, and the granularity of pulverizing is 20 orders, at the beginning of the raw material that crushes pulverize again with supersonic jet mill, keep reinforced evenly, can be so that the granularity of pulverizing reaches the 800-1000 order; Air velocity is the 350-360 meter per second, and temperature is 15 ℃, and pressure is that 1MPa is equivalent to 100 atmospheric pressures;
3) be that 800-1000 purpose bacterium powder separates with three grades of eddy airstreams with granularity; First order air velocity is the 0.9-0.3 meter per second, and temperature is 25-20 ℃; Second level air velocity is the 0.6-0.3 meter per second, and temperature is 15-10 ℃; Third level air velocity is the 0.5-0.2 meter per second, and temperature is 10-5 ℃; Through such three grades of separation, can fully remove the silt particle on the fruit body of edible fungi, reach the standard of safe edible fully;
4) be that the bacterium powder carries out the molecule embedding treatment with the cyclodextrine mixing with separator well; In vacuum mixer, mix; The amount of cyclodextrine is 1/10 of bacterium powder, salt and white granulated sugar is accurately mixed by the requirement of filling a prescription carry out embedding treatment simultaneously; Vacuum is 680Pa, and temperature is 15 ℃;
5) the sterilization in ozone machine of embedded material, ozone concentration is 50 milligrams/cube; Sterilizing time is 30 seconds; Carry out vacuum packaging with vacuum packing machine; Vacuum is 680Pa.
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