CN103202451B - Preparation method of mushroom sauce added with nano-calcium powder - Google Patents

Abstract

The invention discloses a preparation method of mushroom sauce added with nano-calcium powder, belonging to the technical field of agricultural product processing. The preparation method comprises the steps of: by taking dried mushrooms and chicken skeleton and/or pig bones as raw materials, finally obtaining the high-calcium mushroom sauce through pretreatment, ultramicro and nanoscale grinding, ultrasonic assisted hot-water extraction, biological enzymolysis, centrifugation, seasoning, thickening, bottling and sterilizing. By adopting the ultramicro grinding technology, the preparation method reduces the particle size of mushroom powder, and improves the utilization rate of the raw materials; by adopting the ultrasonic assisted hot-water extraction, the preparation method shortens the extraction time, improves the extraction efficiency, and reduces the nutrition loss; by adopting the biological enzymolysis technology, the preparation method can remove impurities, improve the product clarity and the product stability, and well maintain nutritional ingredients of the product; and the animal skeleton is prepared into the nano-calcium powder which is added into the mushroom sauce, so that the mushroom sauce has a calcium supplementation efficacy, and can effectively inhibit the growth of bacteria. The high-calcium mushroom sauce prepared by the preparation method is rich in nutrition, unique in flavor, and convenient and rapid to use, thus being nutritional and healthy sauce which meets the needs of the time.

Description

A kind of XIANGGU TIAOWEIZHI preparation method of adding nanometer calcium powder

Technical field

Add an XIANGGU TIAOWEIZHI preparation method for nanometer calcium powder, relate to fungi compound seasoner manufacture craft, belong to technical field of agricultural product process.

Background technology

Mushroom is a kind of edible mushroom having long enjoyed a good reputation in China, is deeply loved by the public.Its genus Basidiomycetes ( basidaiomycetes), Agaricales ( agaricales), Tricholomataceae ( tricholomatacete), Lentinus ( lentinus), formal name used at school lentinusedodes, have another name called mushroom, dried mushroom, flower mushroom etc.Mushroom have the title of " king of mountain delicacy ", and its delicious flavour, gives off a strong fragrance, and is rich in protein, amino acid, vitamin and mineral matter, is the delicacy excellent product that people are generally acknowledged.

Meanwhile, mushroom also has very high health care and medical value, and this is early on the books at ancient Chinese, as write mushroom " dry flat, nontoxic " in Compendium of Material Medica; " medical center usurp will " thinks that mushroom " can take off beans poison "; And " herbal classic is met source " thinks mushroom " large beneficial stomach Qi ".Mushroom contains more physiological activator, as lentinan has obvious inhibition virus and opposing cancer effect; Eritadenine can prevent cirrhosis, and the cholesterol suppressing in blood raises, the effect reducing blood pressure; Mushroom also contains a large amount of ergosterols, can change into VD, strengthens human body resistance against diseases, promotes skeleton normal development.In addition, in mushroom, also contain a large amount of enzymes, can correct human chitinase deficiency disease.As can be seen here, mushroom is a kind of rare edible health good merchantable brand.

The nutrition and the medicinal characteristic that have in view of mushroom, scientific research personnel is devoted to the research and development of mushroom product always, and form various informative product, relate generally to the foodstuff products such as canned Xianggu mushroom, shiitake fungus sweetmeat, mushroom tartar sauce, and the medicines and health protection product such as Lentinan, mushroom oral liquid.Consider that people are growing to the demand of flavouring, it has been trend of the times that mushroom is developed to a kind of flavouring easy to use.Have in this respect relevant report both at home and abroad.Chang Haijun etc. (2006) are studied mushroom garlic multi-soy sauce manufacture craft, have determined the optimum formula of product, and products obtained therefrom amino-acid nitrogen content is high, delicious in taste, are a kind of good health care condiments.Hao Rui ridges etc. (2001) are take new fresh mushroom as raw material, and are aided with the genuine compositions of various local flavors (as chili oil, pork, peanut, spring bamboo, dried bean curd etc.) and have made mushroom composite jam, products obtained therefrom unique flavor, delicious flavour, nutritious.Zhai Weiwei (2009) is studied mushroom chilli garlic sauce manufacture craft, and the optimum formula of having determined mushroom chilli garlic sauce is mushroom: garlic ratio is 4:1, and salt is 4%; Sucrose is 10%; Stabilizing agent is 3.5%, and the product of producing according to formula has good organoleptic quality.But the report of producing XIANGGU TIAOWEIZHI both at home and abroad take dried thin mushroom as raw material is also relatively less.Song Shumin etc. (1994), take EF-016 bacterial strain as middle trial production bacterial classification, have made XIANGGU TIAOWEIZHI by half sponge process.This production method had both improved the nitrogen content of product, had improved the mouthfeel of product, had preserved preferably again the original local flavor of mushroom and nutrition.But hypha fermentation legal system is got XIANGGU TIAOWEIZHI, fermentation period is long, and condition is wayward, and expends large content of starting materials, and cost is higher.Compare, adopt extraction to produce XIANGGU TIAOWEIZHI and can shorten the production cycle, reduce production costs.

Prepare XIANGGU TIAOWEIZHI key and be how effectively the flavor components in mushroom and delicate flavour composition to be extracted.Superfine communication technique, Ultrasonic Wave-Assisted Extraction technology, biological enzymolysis technology etc. typically, in leaching process, use a little advanced technologies, as can be effectively improved utilization rate and the extracting efficiency of raw material.Superfine communication technique, as a kind of food processing new technology, can make mushroom powder particle size reach micron order, has effectively destroyed the eucaryotic cell structure of mushroom, thereby has been conducive to the lifting of extracting efficiency.Shi Defang etc. (2009), take mushroom stems as experiment material, have studied ultramicro grinding and have processed the impact that mushroom stems polysaccharide is extracted.Result shows, after mushroom stems ultramicro grinding, polysaccharide dissolution rate is coarse crushing 2.17 times.Ultrasonic wave, as a kind of novel food processing ancillary method, is applied to mushroom leaching process, can obviously improve extracting efficiency.This is because ultrasonic wave hole bubble collapse moment can produce high temperature, high pressure, and also can produce powerful shock wave and microjet in fluid matrix, and these effects can not only reduce or eliminate the block layer between particle and extract, thereby have strengthened mass-transfer efficiency.Meanwhile, the institutional framework of mushroom is also had destruction, impels the release of its inclusion, thereby greatly accelerated extracting efficiency.The technique of the auxiliary hot water extracting lentinan of ultrasonic wave that Wang Yafei etc. (2004) have passed through optimization of orthogonal test, and by comparing with common lixiviate mode, confirmed the superiority of ultrasonic wave auxiliary heat flooding.Because mushroom contains a large amount of celluloses, in leaching process, can cause the materials such as local flavor albumen, peptide, amino acid to be not easy to be discharged into outside, thereby affect the extraction of mushroom flavor substance.Therefore, mushroom cellulose and protein are hydrolyzed, have just become the key problem of exploitation mushroom flavour product.Yang Feng etc. (2008) are hydrolyzed to mushroom with pentosanase, papain, determine that best enzymatic hydrolysis condition is: first add 40 ℃ of enzymolysis 2h of pentosanase of 0.1%, add again 45 ℃ of enzymolysis 3h of papain of 0.2%, and after enzymolysis, enzymolysis liquid quality is limpid, aromatic flavour.

About fragrant mushroom seasoning making aspect, domestic also have Patents open.Gui Chunwei etc. (2006) disclose a kind of XIANGGU TIAOWEIZHI and preparation method thereof (number of patent application: 200610023852.8), it is that raw material is prepared XIANGGU TIAOWEIZHI that this invention adopts mushroom, HUAZIGU, black fungus and straw mushroom, although delicious flavour, use simply, affected the efficiency of lixiviate and the utilization rate of raw material but mushroom grain is not carried out to any pretreatment in technological process.Zhao Baitao etc. (2010) disclose a kind of edible fungus flavor meat flavor seasoning and its preparation method and application (number of patent application: 201010236708.9), this invention is take edible mushroom or its leftover bits and pieces as primary raw material, prepare a kind of meat flavour by techniques such as Microwave Extraction, enzymolysis, Maillard reactions strong and have the Novel spices of mushroom local flavor concurrently, but compared with the present invention, product calcium content is lower.Yang Mingduo etc. (2007) disclose a kind of preparation method's (number of patent application: 200710144637.8), the product special flavour of this invention preparation is special, is of high nutritive value of shiitake fungus-swine bone high-soup jelly.This invention pig bone smashes the rear enzymolysis processing of directly carrying out, and affects the extraction of active ingredient.Zhu Geyong (2004) discloses a kind of hot shiitake jam and preparation method thereof (number of patent application: 200410155128.1), describe formula and the manufacture craft of hot shiitake jam in detail, but do not relate to the extraction of Flavor Compounds in Lentinus edodes.Luo Meng (2001) discloses a kind of edible fungi instant product and preparation technique (number of patent application: 01131256.4), this invention mainly lays particular emphasis on the introduction of food soup halogen and two production formulas of mixing flavouring extract thereof.

Calcium is trace element important in human body, and to skeleton growth, the NE etc. that maintains neural and muscle has important effect.But due to the problem that Chinese diet structure exists, more than 80% Chinese's calcium intake deficiency, need to replenish the calcium in various degree.Although calcium supplementing product is of a great variety on market, all exist the problem that water is difficult for being absorbed by the body that is insoluble in, and the calcium powder that adopts nanometer technology to prepare solves problems preferably.Compared with conventional calcium supplementing product, nanometer calcium powder hydrophily is stronger, is more easily absorbed by the body.Make nano particle there is good performance preparation method most important.Machinery ball-milling method is rotation or the vibrations that utilize ball mill, makes hard sphere carry out strong shock, grinding and stirring to raw material, thereby raw material is pulverized to a kind of method for nano_scale particle.The method is simple to operate, with low cost, had an application more widely industrial.Huang Hao etc. (2010) utilize high-energy ball milling method, have prepared nano oxide powder take lanthana, calcium oxide and manganese dioxide as raw material.Particle size by TEM to powder and deployment conditions have carried out observing discovery, adopt high-energy ball milling method 20h just can prepare the nano-perovskite powder that granular size is 50-100nm.Zhang Guangqiang etc. (2009) are take elemental silicon and graphite mixed powder as initial feed, by high-energy mechanical ball milling legal system for high-quality β-SiC nano-powder, found that, after ball milling 20h, silica flour and graphite powder complete reaction have generated single-phase β-SiC nano powder, average grain size is about 20nm, but it is obvious to reunite; Sample after ball milling 40h, average grain size is about 12nm, and sample dispersion is better, is uniform spheric granules.The present invention is take livestock products leftover bits and pieces--and the Ultramicro-powder of animal bones is initial feed, make an addition in XIANGGU TIAOWEIZHI for nanometer calcium powder by high-energy mechanical ball milling legal system, thereby realize the comprehensive utilization of livestock products leftover bits and pieces, the nutritive effect (calcium-enriching function) that increases again XIANGGU TIAOWEIZHI, has suppressed the growth of XIANGGU TIAOWEIZHI duration of storage bacterium simultaneously.

At present, pursuing consumption pattern healthy, nutrition has become a kind of trend, and mushroom is with its peculiar flavour, high nutritive value and significant physiological function and be loved by the people.But, caused in recent years the Edible Fungi Business Economic Benefits such as mushroom to glide due to shortage of raw materials, production cost increase, product relative surplus etc.Therefore, the edible mushrooms such as mushroom are carried out to deep processing, improve its added value, become very urgent.It is efficiently a kind of that the present invention is intended to exploitation, and economic high calcium XIANGGU TIAOWEIZHI preparation method, for the deep processing of the edible mushrooms such as mushroom provides new Research Thinking.

Summary of the invention

The object of this invention is to provide a kind of XIANGGU TIAOWEIZHI preparation method of adding nanometer calcium powder, form a kind of nutritious, unique flavor, high calcium XIANGGU TIAOWEIZHI easy to use.

Technical scheme of the present invention: a kind of XIANGGU TIAOWEIZHI preparation method of adding nanometer calcium powder, take dried thin mushroom, chicken carcasses and/or pig bone as raw material, through pretreatment of raw material, ultra micro and nanoscale pulverizing, ultrasonic wave auxiliary heat flooding, biological enzymolysis, centrifugal, seasoning, thickening, bottling and sterilization, finally make high calcium XIANGGU TIAOWEIZHI finished product; Step is:

(1) pretreatment of raw material: buy from the market raw material (dried thin mushroom, chicken carcasses, pig bone), clean and remove surface blot, pulverize and form 100 object dried thin mushroom powder and bone meal, dry for standby;

(2) ultra micro and nanoscale are pulverized: 100 object mushroom powder, bone meal are added respectively to ZNC-300 type machinery rolloff micronizer through electromagnetism feeder, make average grain diameter and be dried thin mushroom powder and the bone meal of 11.5 microns.Wherein ultramicro grinding condition is: charging rate is 3-5kg/h, and operating pressure is 0.3 MPa, and main frame frequency is 44 Hz, and blower fan frequency is 42 Hz.Adopt high-energy mechanical ball milling method to process 25h for bone meal particulate again and be prepared into nanometer bone meal, wherein mechanical ball mill running parameter is: ball-milling medium diameter is 5-12 mm, and ball-milling medium is with powder quality than being 16:1, and ball grinder rotating speed is 450 r/min; Final acquisition nano bone powder particles is 45nm – 96nm;

(3) ultrasonic wave auxiliary heat flooding: take a certain amount of mushroom powder through ultramicro grinding, according to solid-liquid ratio 1:30(g:mL) add in beaker and carry out Ultrasonic Wave-Assisted Extraction in hot water.The condition of lixiviate is: 60 ℃ of extraction temperatures, extraction time 1.5-2 h, ultrasonic frequency 40 KHz, ultrasonic power 120-160 W, ultrasonic pulse 50%;

(4) biological enzymolysis: step (3) gained mushroom leaching liquor pH is adjusted to 5, adds 0.1% flavor protease (calculating with dried thin mushroom weight) and 0.4% cellulase (calculating with dried thin mushroom weight), then enzymolysis 1.5 h in 55 ℃ of water-baths;

(5) centrifugal: step (4) gained mushroom lixiviate enzymolysis liquid is put into centrifuge, is centrifugal 20 min in the centrifuge of 4000 g at rotating speed, removes residue, gets mushroom enzymolysis liquid;

(6) seasoning: according to formula, by the nano bone powder particles preparing in advance according to 1:10(nano bone grain weight amount: dried thin mushroom weight) ratio add in mushroom enzymolysis liquid, then salt, white granulated sugar, I+G and digested tankage are added in proportion in mushroom enzymolysis liquid and are stirred evenly.Wherein salt, white granulated sugar, I+G and digested tankage addition are respectively 3%, 2%, 0.5% and 0.4% of mushroom enzymolysis liquid quality.In addition, also needing to add mass concentration is that 0.1% calgon is dispersed in mushroom enzymolysis liquid better to strengthen nanometer bone meal;

(7) thickening: take sodium carboxymethylcellulose, propylene glycol alginate and xanthans as thickener, wherein sodium carboxymethylcellulose, propylene glycol alginate and xanthans addition are respectively 0.3%, 0.2% and 0.09% of mushroom enzymolysis liquid;

(8) bottling, sterilizing: pack step (7) gained high calcium XIANGGU TIAOWEIZHI in vial (every bottle of net weight 200g), in vacuum and steam bottle placer, seal, then at 121 ℃, sterilizing 15 min.The product calcium content finally obtaining is about 195-246mg/ bottle.

Beneficial effect of the present invention:

1, adopting dried thin mushroom and skeleton is the baste that raw material is produced, and safer, more healthy than the flavouring (as monosodium glutamate, chickens' extract) of chemical synthesis, nutrition is abundanter, and is applicable to the development trend of modern flavoring;

2, employing superfine communication technique has reduced the size of particle, has destroyed the eucaryotic cell structure of raw material, is more conducive to the extraction of flavor substance; In addition, adopt superfine communication technique also to improve the utilization rate of raw material and the efficiency of lixiviate;

3, adopt biological enzymolysis technology can remove impurity, improve the clarity of product, improve the stability of product;

4, adopt the lixiviate of ultrasonic wave auxiliary water both to shorten extraction time, reduced energy consumption, improved again the yield of product;

5, in XIANGGU TIAOWEIZHI, add the existing calcium replenishing that is beneficial to of nanometer calcium powder, the effectively growth of anti-bacteria again, the shelf life of prolongation XIANGGU TIAOWEIZHI.

In a word, the present invention produces the high calcium XIANGGU TIAOWEIZHI delicious flavour making, and aromatic flavour is nutritious, be the flavouring of all-ages health-nutrition, and processing technology is reasonable, practical, is convenient to extensive popularization.

The specific embodiment

The preparation method of 1: one boar bone-XIANGGU TIAOWEIZHI of embodiment, comprises the following steps:

(1) pretreatment of raw material: buy from the market dried thin mushroom and pig bone, clean and remove surface blot, pulverize and form 100 object dried thin mushroom powder, Os Sus domestica powder, dry for future use;

(2) ultramicro grinding: 100 object mushroom powder, Os Sus domestica powder are added respectively to ZNC-300 type machinery rolloff micronizer through electromagnetism feeder, make Average Particle Diameters and be dried thin mushroom powder and the Os Sus domestica powder of 11.5 microns.Wherein ultramicro grinding condition is: charging rate is 3-5kg/h, and operating pressure is 0.3MPa, and main frame frequency is 44 Hz, and blower fan frequency is 42 Hz.Adopt mechanical ball-milling method to process 25h for Os Sus domestica powder particulate again and be prepared into nanometer bone meal, wherein mechanical ball mill running parameter is: ball-milling medium diameter is 5-12 mm, and ball-milling medium is with powder material than being 16:1, and ball grinder rotating speed is 450 r/min; Final acquisition nanometer Os Sus domestica powder granular size is 62nm – 96nm;

(3) ultrasonic wave auxiliary heat flooding: take a certain amount of mushroom powder through ultramicro grinding, according to solid-liquid ratio 1:30(g:mL) add in beaker and carry out Ultrasonic Wave-Assisted Extraction in hot water.Wherein the condition of lixiviate is: 60 ℃ of extraction temperatures, extraction time 1.5 h, ultrasonic frequency 40 KHz, ultrasonic power 160 W, ultrasonic pulse 50%;

(4) biological enzymolysis: mushroom leaching liquor pH is adjusted to 5, adds 0.1% flavor protease (calculating with dried thin mushroom weight) and 0.4% cellulase (calculating with dried thin mushroom weight), then enzymolysis 1.5 h in 55 ℃ of water-baths;

(5) centrifugal: mushroom leaching liquor is put into centrifuge, is centrifugal 20min under 4000 g at rotating speed, remove residue, get mushroom enzymolysis liquid;

(6) seasoning: according to formula, by the nanometer Os Sus domestica powder particle preparing in advance according to 1:10(nanometer Os Sus domestica powder weight: dried thin mushroom weight) ratio add in mushroom enzymolysis liquid, then salt, white granulated sugar, I+G and digested tankage are added in proportion in mushroom enzymolysis liquid and are stirred evenly.Wherein salt, white granulated sugar, I+G and digested tankage addition are respectively 3%, 2%, 0.5% and 0.4% of mushroom enzymolysis liquid quality.In addition, also needing to add mass concentration is that 0.1% calgon is so that nanometer Os Sus domestica powder is dispersed in mushroom enzymolysis liquid better;

(7) thickening: take sodium carboxymethylcellulose, propylene glycol alginate and xanthans as thickener, wherein sodium carboxymethylcellulose, propylene glycol alginate and xanthans addition are respectively 0.3%, 0.2% and 0.09% of mushroom enzymolysis liquid;

(8) bottling, sterilizing: pack high calcium XIANGGU TIAOWEIZHI in vial (every bottle of net weight 200g), in vacuum and steam bottle placer, seal, then at 121 ℃, sterilizing 15 min.The product calcium content finally obtaining is about 246mg/ bottle.

Embodiment 2: a kind of preparation method of chicken bone-XIANGGU TIAOWEIZHI, comprises the following steps:

(1) pretreatment of raw material: buy from the market dried thin mushroom and chicken carcasses, clean and remove surface blot, pulverize and form 100 object dried thin mushroom powder, chick bone powder, dry for future use.

(2) ultra micro and nanoscale are pulverized: 100 object mushroom powder, bone meal are added respectively to ZNC-300 type machinery rolloff micronizer through electromagnetism feeder, make Average Particle Diameters and be dried thin mushroom powder and the chick bone powder of 11.5 microns.Wherein ultramicro grinding condition is: charging rate is 3-5kg/h, and operating pressure is 0.3MPa, and main frame frequency is 44 Hz, and blower fan frequency is 42 Hz.Adopt again mechanical ball-milling method to process for chicken frame bone meal particulate and within 25 hours, be prepared into nanometer bone meal.Wherein mechanical ball mill running parameter is: ball-milling medium diameter is 5-12 mm, and ball-milling medium is with powder than being 16:1, and ball grinder rotating speed is 450 r/min; Final acquisition nanometer chick bone powder granular size is 45nm – 83nm.

(3) ultrasonic wave auxiliary heat flooding: take a certain amount of mushroom powder through ultramicro grinding, according to solid-liquid ratio 1:30(g:mL) add in beaker and carry out Ultrasonic Wave-Assisted Extraction in hot water.Wherein the condition of lixiviate is: 60 ℃ of extraction temperatures, extraction time 2 h, ultrasonic frequency 40 KHz, ultrasonic power 140 W, ultrasonic pulse 50%.

(4) biological enzymolysis: mushroom leaching liquor pH is adjusted to 5, adds 0.1% flavor protease (calculating with dried thin mushroom weight) and 0.4% cellulase (calculating with dried thin mushroom weight), then enzymolysis 1.5 h in 55 ℃ of water-baths.

(5) centrifugal: mushroom leaching liquor is put into centrifuge, is centrifugal 20min under 4000 g at rotating speed, remove residue, get mushroom enzymolysis liquid.

(6) seasoning: according to formula, by the nanometer chick bone powder particle preparing in advance according to 1:10(nanometer chick bone powder weight: dried thin mushroom weight) ratio add in mushroom enzymolysis liquid, then salt, white granulated sugar, I+G and digested tankage are added in proportion in mushroom enzymolysis liquid and are stirred evenly.Wherein salt, white granulated sugar, I+G and digested tankage addition are respectively 3%, 2%, 0.5% and 0.4% of mushroom enzymolysis liquid quality.In addition, also needing to add mass concentration is that 0.1% calgon is so that nanometer bone meal is dispersed in mushroom enzymolysis liquid better.

(7) thickening: take sodium carboxymethylcellulose, propylene glycol alginate and xanthans as thickener, wherein sodium carboxymethylcellulose, propylene glycol alginate and xanthans addition are respectively 0.3%, 0.2% and 0.09% of mushroom enzymolysis liquid.

(8) bottling, sterilizing: pack high calcium XIANGGU TIAOWEIZHI in vial (every bottle of net weight 200g), in vacuum and steam bottle placer, seal, then at 121 ℃, sterilizing 15 min.The product calcium content finally obtaining is 195mg/ bottle.

Claims (1)

1. one kind is added the XIANGGU TIAOWEIZHI preparation method of nanometer calcium powder, it is characterized in that take dried thin mushroom, chicken carcasses and/or pig bone as raw material, through pretreatment of raw material, ultra micro and nanoscale pulverizing, ultrasonic wave auxiliary heat flooding, biological enzymolysis, centrifugal, seasoning, thickening, bottling and sterilization, finally make high calcium XIANGGU TIAOWEIZHI finished product; Step is:

(1) pretreatment of raw material: buy from the market raw material: dried thin mushroom, chicken carcasses and/or pig bone, clean and remove surface blot, pulverize and form 100 object dried thin mushroom powder, bone meal, dry for standby;

(2) ultra micro and nanoscale are pulverized: 100 object mushroom powder, bone meal are added respectively to ZNC-300 type machinery rolloff micronizer through electromagnetism feeder, make average grain diameter and be dried thin mushroom powder and the bone meal of 11.5 microns; Wherein ultramicro grinding condition is: charging rate is 3-5kg/h, and operating pressure is 0.3 MPa, and main frame frequency is 44 Hz, and blower fan frequency is 42 Hz; Adopt mechanical ball-milling method to process 25h for bone meal particulate again and be prepared into nanometer bone meal, wherein mechanical ball mill running parameter is: ball-milling medium diameter is 5-12 mm, and ball-milling medium is with powder quality than being 16:1, and ball grinder rotating speed is 450 r/min; Final acquisition nano bone powder particles is 45nm – 96nm;

(3) ultrasonic wave auxiliary heat flooding: be 1:30 according to solid-liquid ratio g:mL, mushroom powder is added and in beaker, in hot water, carries out Ultrasonic Wave-Assisted Extraction, extracting condition is: 60 ℃ of extraction temperatures, extraction time 1.5-2 h, ultrasonic frequency 40 KHz, ultrasonic power 120-160 W, ultrasonic pulse 50%;

(4) biological enzymolysis: it is 5 that step (3) gained mushroom leaching liquor is adjusted to pH, adds the flavor protease of dried thin mushroom weight 0.1% and the cellulase of dried thin mushroom weight 0.4%, then enzymolysis 1.5 h in 55 ℃ of water-baths;

(5) centrifugal: step (4) gained mushroom lixiviate enzymolysis liquid is put into centrifuge, centrifugal 20 min in the centrifuge that is 4000g at rotating speed; Remove residue, get mushroom enzymolysis liquid;

(6) seasoning: according to formula, by the nano bone powder particles preparing in advance according to nano bone grain weight amount: the ratio that dried thin mushroom weight is 1:10 adds in mushroom enzymolysis liquid, then salt, white granulated sugar and I+G, digested tankage are added in proportion in mushroom enzymolysis liquid and stirred evenly, wherein salt, white granulated sugar, I+G and digested tankage addition are respectively 3%, 2%, 0.5% and 0.4% of mushroom enzymolysis liquid quality; In addition, also needing to add mass concentration is that 0.1% calgon is so that nanometer bone meal is dispersed in mushroom enzymolysis liquid better;

(7) thickening: take sodium carboxymethylcellulose, propylene glycol alginate and xanthans as thickener, wherein sodium carboxymethylcellulose, propylene glycol alginate and xanthans addition are respectively 0.3%, 0.2% and 0.09% of mushroom enzymolysis liquid;

(8) bottling, sterilization: step (7) gained high calcium XIANGGU TIAOWEIZHI is packed in vial, and every bottle of net weight 200g seals in vacuum and steam bottle placer, then at 121 ℃, sterilizing 15 min, the product calcium content finally obtaining is 195-246mg/ bottle.