CN102919794A - Shiitake seasoning syrup and its preparation method - Google Patents
Shiitake seasoning syrup and its preparation method Download PDFInfo
- Publication number
- CN102919794A CN102919794A CN2011102303823A CN201110230382A CN102919794A CN 102919794 A CN102919794 A CN 102919794A CN 2011102303823 A CN2011102303823 A CN 2011102303823A CN 201110230382 A CN201110230382 A CN 201110230382A CN 102919794 A CN102919794 A CN 102919794A
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- preparation
- seasoning
- shiitake
- mushroom
- lentinan
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a shiitake seasoning syrup and its preparation method. The preparation method comprises the following steps: 1, carrying out liquid fermentation and solid fermentation to obtain shiitake mycelia; 2, extracting lentinans through using the combination of biological composite enzymatic hydrolysis, acid treatment and hot water extraction; and 3, adding the lentinans into a nutritional seasoning juice to obtain the shiitake seasoning syrup. The shiitake seasoning syrup simultaneously has the seasoning and healthcare functions, substantially improves the nutrition and healthcare values of traditional foods, and gives a high and new technology to the traditional foods.
Description
Technical field
Biological and the new medicine field of the present invention, particularly a kind of mushroom seasoning is revealed and preparation method thereof.
Background technology
Asparagus, mushroom, mung bean prevent and treat artery sclerosis, improve fat metabolism, reduce cholesterol, anti-inflammatory, the effect such as detoxify, relieve summer heat.Have antiviral, antitumor, strengthen the effect of immune function of human body fast.The low sugar, low fat, high-cellulose, the homovitamin that utilize the natural materials such as asparagus, mushroom, mung bean to have, be rich in protein, amino acid, mushroom adenine, the special efficacy that contains simultaneously the necessary trace element of multiple human body, be merged in the liquid quelite, the traditional processing technology of liquid quelite is combined with modern biotechnology, improve value-added content of product, make common flavouring in seasoning, have again a health care, the nutrition and health care that greatly promotes traditional food is worth, and gives the intension of their new and high technologies.
Summary of the invention
The purpose of this invention is to provide and a kind ofly contain the seasoning that asparagus, mushroom, mung bean etc. are rich in the extract of various natural nutrients and reveal and preparation method thereof, this seasoning dew possesses health care, the nutrition and health care that greatly promotes traditional food is worth, and gives the intension of their new and high technologies.
The present invention solve the problems of the technologies described above technical scheme be: the preparation method that a kind of mushroom seasoning is revealed may further comprise the steps:
(1) shiitake mushroom hypha that obtains with liquid fermentation and solid fermentation;
(2) use biological complex enzyme solution, acid treatment to extract lentinan in conjunction with the hot water extraction;
(3) lentinan is added in the nutritional flavoring juice, namely get the mushroom seasoning and reveal.
Step (3) also incorporates the water extract of asparagus, mung bean in the nutritional flavoring juice.
Better, step (2) also adopts special film filter and pressure control, reaches clarification request to guarantee product.
Better, temperature in the production technology of lentinan, asparagus, Semen phaseoli radiati extract is controlled at is less than or equal to 101 ℃, protein can sex change.
The biosynthesis of polysaccharide originates in core protein exactly, through the effect of multiple glycosyl transferase, epimerase, sulfate transferase etc., is formed with the linear molecule of the recurring unit of particular order.Its advantage is to improve significantly the recovery rate of active ingredient.
The raw material that the present invention is used or reagent except specifying, equal commercially available getting.
Than prior art, beneficial effect of the present invention is as follows: the present invention utilizes biotechnology development functionality food, utilize modern fermentation technique, to having formed the process route of submerged fermentation production lentinan, adopt up-to-date extraction, separating technology, take the advanced technology means such as membrane filtration, lentinan is added in the liquid baste as nutrition fortifier.Produce the product of unique functional, good stability.Asparagus, mushroom, mung bean all are natural plants, and its resource is extensive, and plantation is convenient, easily obtain, cheap, and its edible medical value is high, reliable as the long-term edible safety of hypolipidemic dietary seafood, be applied to the human food and produce, can improve the human general level of the health.
The specific embodiment
The below further specifies the present invention with embodiment, but the present invention is not limited.Should be understood that after having read content of the present invention, those skilled in the art can make various changes or modifications the present invention, these equivalent form of values fall within the application's appended claims limited range equally.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.
Embodiment 1
Shiitake mushroom hypha with liquid fermentation and solid fermentation acquisition.Use biological complex enzyme solution, acid treatment to extract lentinan in conjunction with the hot water extraction, improve significantly the recovery rate of active ingredient.Determine the control temperature in lentinan, asparagus, the mung bean liquid quelite processing parameter when being less than or equal to 101 ℃, protein can sex change.The liquid of the lentinan that biology is extracted, asparagus, mung bean incorporates nutritional flavoring juice.The sedimentary controlled condition of development polysaccharide baste.Special film filter and pressure control guarantee that product reaches clarification request.
The key technical indexes: sense index, polyoses content, amino-acid nitrogen, disodium 5 '-ribonucleotide are qualified.
Sedimentary controlled condition and product quality indicator meet Q/YQSQ 418 standards in lentinan, asparagus, the production of mung bean liquid quelite.
It all is to add or do not add product, its outward appearance and traditional soy sauce no significant difference of trace element take soy sauce as base-material that general liquid is transferred fresh goods.Mushroom seasoning dew outward appearance is limpid, nothing precipitates, not muddy, long shelf-life, is applicable to the diet of various styles; Tasty mouthfeel.Its distinctive health care is that the people of fast pace life pass through convenient, healthy consumption, body odour seasoning and health care double effect.The mushroom seasoning is revealed, and is reliable as the long-term edible safety of hypolipidemic dietary seafood, is applied to the human food and produces, and can improve the human general level of the health.
Claims (6)
1. the preparation method that the mushroom seasoning is revealed is characterized in that, may further comprise the steps:
(1) shiitake mushroom hypha that obtains with liquid fermentation and solid fermentation;
(2) use biological complex enzyme solution, acid treatment to extract lentinan in conjunction with the hot water extraction;
(3) lentinan is added in the nutritional flavoring juice, namely get the mushroom seasoning and reveal.
2. preparation method as claimed in claim 1 is characterized in that, step (3) also incorporates the water extract of asparagus, mung bean in the nutritional flavoring juice.
3. preparation method as claimed in claim 1 is characterized in that, step (2) also adopts special film filter and pressure control, reaches clarification request to guarantee product.
4. preparation method as claimed in claim 1 is characterized in that, temperature in the production technology of lentinan, asparagus, Semen phaseoli radiati extract is controlled at be less than or equal to 101 ℃, and protein can sex change.
5. the mushroom seasoning of preparation method's gained as claimed in claim 1 is revealed.
6. mushroom seasoning as claimed in claim 5 is exposed at the application in the seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102303823A CN102919794A (en) | 2011-08-11 | 2011-08-11 | Shiitake seasoning syrup and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102303823A CN102919794A (en) | 2011-08-11 | 2011-08-11 | Shiitake seasoning syrup and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919794A true CN102919794A (en) | 2013-02-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102303823A Pending CN102919794A (en) | 2011-08-11 | 2011-08-11 | Shiitake seasoning syrup and its preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN102919794A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445128A (en) * | 2013-09-16 | 2013-12-18 | 郭大捷 | Vegetarian seasoning |
| CN103750236A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Mung bean shiitake liquid seasoning |
| CN106722883A (en) * | 2016-12-21 | 2017-05-31 | 天津中天精科科技有限公司 | A kind of mushroom effervescent tablet and its preparation |
| CN107723184A (en) * | 2017-10-18 | 2018-02-23 | 湖州新驰医药科技有限公司 | A kind of production method of edible mushroom wine |
| CN108936522A (en) * | 2018-07-17 | 2018-12-07 | 内蒙古蒙菇农牧业科技有限公司 | Mushroom seasoning without sodium glutamate and its preparation method and application |
-
2011
- 2011-08-11 CN CN2011102303823A patent/CN102919794A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445128A (en) * | 2013-09-16 | 2013-12-18 | 郭大捷 | Vegetarian seasoning |
| CN103445128B (en) * | 2013-09-16 | 2015-01-14 | 王建荣 | Vegetarian seasoning |
| CN103750236A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Mung bean shiitake liquid seasoning |
| CN103750236B (en) * | 2013-12-16 | 2016-01-13 | 马鞍山市安康菌业有限公司 | A kind of mung bean mushroom liquid quelite |
| CN106722883A (en) * | 2016-12-21 | 2017-05-31 | 天津中天精科科技有限公司 | A kind of mushroom effervescent tablet and its preparation |
| CN107723184A (en) * | 2017-10-18 | 2018-02-23 | 湖州新驰医药科技有限公司 | A kind of production method of edible mushroom wine |
| CN108936522A (en) * | 2018-07-17 | 2018-12-07 | 内蒙古蒙菇农牧业科技有限公司 | Mushroom seasoning without sodium glutamate and its preparation method and application |
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Legal Events
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |