CN103263009B - Marinated mushroom making method - Google Patents
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Abstract
The invention discloses a marinated mushroom making method. The method comprises the following steps: carrying out enzymatic hydrolysis of a main raw material fresh edible shiitake mushrooms by using three composite enzymes comprising cellulase, neutral protease and 5'-phosphodiesterase to obtain a crude enzymatic hydrolysis liquid; and rehydrating dry shiitake mushroom stems through using the crude enzymatic hydrolysis liquid, inoculating molds for fermenting the mushroom stems, mixing, marinating, frying, cooling, carrying out vacuum packaging, pasteurizing, and carrying out air drying cooling to obtain marinated shiitake mushrooms. The making method has the advantages of simplicity and operation safety, and the marinated shiitake mushrooms prepared through the making method have the advantages of good mouthfeel, stable quality and eating convenience.
Description
Technical field
The present invention relates to food microorganisms fermentation and food processing technology field, the preparation method of the fragrant bacterium mushroom of a kind of halogen is specifically provided.
Background technology
Edible mushroom is only second to grain, cotton, oil, dish, really in China's agricultural economy, occupy the 6th, and mushroom industry is not striven resource with other industry, turn waste into wealth, realize recycling economy, create the benefit of ten times, hundred times, it has consequence and effect in agricultural development, it is the important component part in ecological circulation economy, can deepen waste utilization, adjust pattern of farming, Industrialization process, promote increasing peasant income, increase foreign exchange earnings from exports.The known edible mushroom of China has kind more than 350, and wherein the Basidiomycotinas that belong to, common are: mushroom, coprinus comatus, straw mushroom, mushroom, auricularia auriculajudae, white fungus, agrocybe and bolete etc. more.Whole world edible mushroom annual production should be at 1000～1,500 ten thousand tons.The main Edible Fungi state in the whole world comprises China, the U.S., Poland, Holland and the state such as Japanese.Wherein, the edible mushroom output of China accounts for the more than 70% of the whole world, occupies first place in the world.The nutritive value of edible mushroom approved widely, and its a kind of animal food that had both been different from, is different from again plant food, takes the course of its own, and is described as " healthy food of full price " by people.The features such as edible mushroom is balanced in nutrition except having, high protein, low fat, the composition of Amino Acids in Proteins is also more complete.As contained several amino acids in bowling mushroom, agrocybe, coprinus comatus protein, and 8 kinds of essential amino acids content that human body can not self generate are high especially, the feature with delicious flavour, research is found, the delicate flavour of edible mushroom is from some nonvolatile amino acid, peptide and ucleotides nitrogen-containing compound, and have anti-ageing, reduce cholesterol, anti-cancer and anticancer effect.
According to documents and materials, show, the nutritive value of mushroom stems is only second to mushroom lid, and its active constituent content is underestimated.The people such as Gao Shan are by agrocybe and soybean, flour mixed culture fermentation is developed to the flavouring (Gao Shan that succeeds, the research of agrocybe taste composite fermentation flavouring. Southern Yangtze University's academic dissertation, 2008), grandson Jia Pingli conducts in-depth research with S. cervisiae fermentation method brew " Xianggu " mushroom wine, utilizing metabolism of yeasts to produce a large amount of enzyme systems decomposes mushroom macromolecular substances, the " Xianggu " mushroom wine that brew goes out is amber, wine degree is 10 °, mouthfeel is pure, unique flavor (Sun Jiaping, Zhang Xiuling. with the research of aging process brew " Xianggu " mushroom wine. Northeast Agricultural University's journal, 2008, 39 (12): 90-92).The people such as Shao Wei by mushroom by lactobacillus-fermented be prepared into ferment sausage (Shao Wei. fermented mushroom sausage production technology. processing of farm products, 2007,4:24-25).Publication number be the patent of CN102763837A by enzymolysis after mushroom abrasive dust, carry out the flavouring that Maillard reaction is prepared into seasoning paste sauce.More than research shows, edible mushroom can be improved its quality and mouthfeel by enzymolysis, zymophyte, the value of improving product.
According to edible fungi of china association statistics, China's edible mushroom industry working population is nearly 30,000,000, approximately 60,000,000,000 yuan of year wound output values.300,000 tons of year processing dehydration edible mushrooms, the market share of the mushroom category of especially dewatering (mushroom lid) is maximum, 100,000 tons of a large amount of mushroom stems of generation of processing capacity account for 30% left and right of mushroom gross weight, but because mushroom stems fibrosis is high, palatability is poor, mushroom stems mostly not by development and utilization fully, is sometimes also used as mushroom stems gurry and is processed and cause the wasting of resources in processing or commercialization are processed.
At present, mushroom deep processing aspect has become study hotspot, but aspect the comprehensive utilization and the utilization of resources of mushroom stems, especially be combined with instant noodles that to be developed to the bacterium mushroom research of halogen fragrance very few, the present invention is on the basis of great many of experiments, the possibility of the fragrant bacterium mushroom of a kind of halogen suitability for industrialized production has been proposed, for consumer provides the fragrant bacterium mushroom of a kind of convenient and instant halogen product.
Summary of the invention
In order to overcome above-mentioned defect, the invention provides the preparation method of the fragrant bacterium mushroom of a kind of halogen, this preparation method is simple, handling safety, and the fragrant bacterium mushroom of the halogen making through this preparation method mouthfeel is good, steady quality, instant.
The present invention for the technical scheme that solves its technical problem and adopt is: the preparation method of the fragrant bacterium mushroom of a kind of halogen, comprises following making step:
Step 1: select one or more in fresh food bacterium mushroom as raw material and clean, cut shaping and steam slaking, obtaining slaking raw material;
Step 2: be that 1:2-6 prepares by the slaking raw material making and water according to material-water ratio, and add plurality of enzymes and carry out enzyme digestion reaction 1-24h in process for preparation under 30-55 ℃ of condition, obtain the thick liquid of enzymolysis; By weight, slaking raw material and water amount to 100 parts, and this enzyme is any one or the multiple mixture in the 5 ˊ-phosphodiesterase of the cellulase of 0.02～0.5 part, the neutral proteinase of 0.15～2.0 part and 0.02～0.2 part;
Step 3: utilize the thick liquid of this enzymolysis to carry out rehydration under 30-55 ℃ of condition, rehydration time 1-6h to dehydration edible fungus cluster; When reconstitution rate reaches 200-300%, the edible fungus cluster after rehydration is cut to shaping, the edible fungus cluster after this rehydration is steamed to 20-30min under 100 ℃ of conditions, the enzyme that goes out is processed; Then the edible fungus cluster microbe inoculation leavening after this being steamed, carries out secondary fermentation, obtains the edible fungus cluster that ferments;
Step 4: fermentation edible fungus cluster and stew in soy sauce that step 3 is made are prepared and stir, standby; Wherein, by weight, stew in soy sauce batching comprises the vegetable oil of 1～10 part, the thick broad-bean sauce of 1～20 part, the bubble pimiento of 0～5 part, the chilli oil of 1～10 part, the onion of 0～6 part, the garlic of 0～3 part, the braised flavoring of 5～15 parts and the sesame of 0～5 part;
Step 5: the fermentation edible fungus cluster after stirring in step 4 and stew in soy sauce batching are carried out to stew in soy sauce 20～60min, after the fragrance infiltration fermentation edible fungus cluster of stew in soy sauce batching, under 110～240 ℃ of conditions, in oil cauldron, carry out frying, after frying evenly, obtain the fragrant bacterium mushroom of this halogen.
As a further improvement on the present invention, described edible fungus cluster is one or more in mushroom, flat mushroom, coprinus comatus and agrocybe.
As a further improvement on the present invention, by weight, described microbe leaven comprises middle section 3.951 aspergillus of 0.1～5 part and the AS3.350 aspergillus niger of 0.02～1 part.
As a further improvement on the present invention, by weight, described braised flavoring comprises the Chinese prickly ash of 1～5 part, the fennel seeds of 0～25 part, the fructus amomi of 0～0.9 part, the spiceleaf of 0～0.7 part, the Radix Glycyrrhizae of 0～5 part, the black pepper of 1～10 part, the five-spice powder of 0～15 part, the cassia bark of 1～20 part, the tangerine skin of 2～10 parts, the galingal of 0～0.5 part, the cumin of 0～0.5 part, the tsaoko of 0～5 part, the root of Dahurain angelica of 0～0.5 part, the garlic of 0～10 part, the hot millet of 0～5 part, the cloves of 0～1 part, the shallot of 0～35 part and the anise of 0～2.5 part.
As a further improvement on the present invention, the making step of the fragrant bacterium mushroom of this halogen also includes:
Step 6: the fragrant bacterium mushroom of halogen that step 5 is made carries out quantitative package, and the fragrant bacterium mushroom of prepared packed halogen is thrown in pasteurization machine and carry out pasteurize under 85～100 ℃ of conditions, sterilizing time 15～30min obtains the fragrant bacterium mushroom of halogen finished product.
The invention has the beneficial effects as follows: the cellulase that 1) the present invention adds can be decomposed into lignin fibre macromolecular substances the material that little molecule easily absorbs, neutral proteinase can be decomposed into protein polypeptide and amino acids, 5 ˊ-di-phosphate ester endonuclease capable produces a large amount of delicate flavour materials, is conducive to the rehydration to dehydration edible fungus cluster; 2) aspergillus niger AS3.350 used in the present invention can decompose the fibr tissue of edible fungus cluster, and can strengthen fermentation fragrance, improves the quality stability of product; 3) the present invention carries out compatibility by 18 kinds of halogen material, thereby makes the fragrant nature of halogen of bacterium mushroom product, gives off a strong fragrance, and chewiness is strong: 4) preparation method of the present invention is simple, safe, is easy to suitability for industrialized production.
Accompanying drawing explanation
Fig. 1 is bacterium mushroom enzymolysis process flow chart of the present invention;
Fig. 2 is the production technological process of the fragrant bacterium mushroom of halogen of the present invention;
Fig. 3 is the matter structure comparison diagram of the fragrant bacterium mushroom of the halogen made of the present invention and original flavor flat mushroom.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further details, but the invention is not restricted to these embodiment.
Embodiment 1～8 is the weight portion shared according to the raw material described in table 1 all, according to following steps, prepares the fragrant mushroom of halogen:
Step 1: new fresh mushroom is cleaned, cut shaping and steams slaking, obtain slaking raw material;
Step 2: the slaking raw material and the water that make are prepared according to formula ratio, and the plurality of enzymes of adding formula ratio in process for preparation carries out enzyme digestion reaction 1-24h under 30-55 ℃ of condition, obtain the thick liquid of enzymolysis;
Step 3: first utilize the thick liquid of this enzymolysis to carry out rehydration under 30-55 ℃ of condition, rehydration time 1-6h to dehydration mushroom; When reconstitution rate reaches 200-300%, the mushroom after rehydration is cut to shaping, and the mushroom after this rehydration is steamed to 20-30min under 100 ℃ of conditions; Then the mushroom microbe inoculation leavening after this being steamed, carries out secondary fermentation, obtains fermented mushroom;
Step 4: the fermented mushroom that step 3 is made and stew in soy sauce batching are prepared and stir according to recipe ratio, standby;
Step 5: the fermented mushroom after stirring in step 4 and stew in soy sauce batching are carried out to stew in soy sauce 20～60min, after the fragrance infiltration fermented mushroom of stew in soy sauce batching, carry out frying under 110～240 ℃ of conditions in oil cauldron, obtain the fragrant mushroom of this halogen after frying evenly.
Table 1 is made the component of the fragrant mushroom embodiment of halogen
Unit: weight portion
Embodiment 9～16 is the preparation method of the fragrant coprinus comatus of a kind of halogen, and its preparation method is identical with the preparation method of embodiment 1～8, and the shared weight portion of each raw material is as shown in table 2:
Table 2 is made the component of the fragrant coprinus comatus embodiment of halogen
Unit: weight portion
Embodiment 17～24 is a kind of preparation method of original flavor flat mushroom, the preparation method of its preparation method and embodiment 1～16 is basic identical, it is different: after the step 4) in embodiment 1～16 completes, embodiment 17～24 does not carry out stew in soy sauce to fermentation flat mushroom and stew in soy sauce batching, but fermentation flat mushroom and stew in soy sauce batching are directly carried out to frying under 110～240 ℃ of conditions in oil cauldron, after frying evenly, obtain this original flavor flat mushroom.Make the shared weight portion of each raw material of original flavor flat mushroom as shown in table 3:
Table 3 is made the component of original flavor flat mushroom embodiment
Unit: weight portion
According to bacterium mushroom sensory evaluation and texture testing standard, respectively the fragrant mushroom of above-mentioned halogen, the fragrant coprinus comatus of halogen and original flavor flat mushroom are carried out to texture analysis, texture analysis parameter: TPA pattern; Measuring probe: press down probe P/5R; Speed: 5mm/s before measuring; Finding speed: 2mm/s; Speed: 5mm/s after measuring; Compression ratio: 60%; Initiation power: 5g; Cause type: automatically; Obtain number: 200PPS(collection per second is counted).
Separately average, test result is as follows: table 4 is sensory evaluation scores standard; Table 5 is the organoleptic quality evaluations contrast of the fragrant bacterium mushroom of halogen of the present invention (the fragrant mushroom of halogen and the fragrant coprinus comatus of halogen) with original flavor flat mushroom; Table 6 is the matter structure contrast of the fragrant bacterium mushroom of halogen of the present invention (the fragrant mushroom of halogen and the fragrant coprinus comatus of halogen) with original flavor bacterium mushroom; Table 7 is the impact of technological condition for fermentation of the present invention on product glutamic acid and amino acid content.
Table 4 sensory evaluation scores standard (individual event full marks 10 minutes)
The organoleptic quality evaluations (overall merit full marks are 10 minutes) of the fragrant bacterium mushroom of table 5 halogen of the present invention and original flavor flat mushroom
As shown in Table 5, the fragrant bacterium mushroom of the prepared halogen of the present invention is obviously being better than original flavor bacterium mushroom aspect fragrance, mouthfeel and flavour, illustrate and utilizes mold fermentation metabolism to produce a large amount of enzyme system and flavor substance, makes that halogen perfume bacterium mushroom of the present invention gives off a strong fragrance, flavour is abundanter.
The product of embodiment 1～24 is carried out to the analysis of matter structure, and test structure is as shown in table 6, table 7 and Fig. 3:
The matter structure contrast of the fragrant bacterium mushroom of table 6 halogen of the present invention and original flavor bacterium mushroom
Note: letter is different represents that there were significant differences (p < 0.05)
As shown in Table 6, the fragrant bacterium mushroom of halogen of fermenting through aspergillus is obviously better than original flavor bacterium mushroom in elasticity and chewiness, and its impact all reaches the level of signifiance, and ((p < 0.05) illustrates that the fragrant bacterium mushroom of halogen product quality after aspergillus fermentation is better.
The impact of table 7 technological condition for fermentation on product glutamic acid and amino acid content
As shown in Table 7, by comparing the comparative analysis of three kinds of exogenous enzymes to amino acid content in the fragrant bacterium mushroom of halogen, result is as follows: 5 ˊ-phosphodiesterase has remarkable impact to the impact of delicate flavour material nucleotide content, aspergillus oryzae has remarkable impact to the amino acid content of product, and AS3.350 aspergillus niger has reached the level of signifiance to the impact of the local flavor sensory evaluation scores (flavor substance) of product.By optimal level, combined and carried out verification experimental verification, the amino acid content of product is 3.86%, glutamic acid 0.92%.Therefore, the fragrant bacterium mushroom of the prepared halogen of the present invention can be widely used in instant noodles, instant-rice and bread.
Claims (4)
1. a preparation method for the fragrant bacterium mushroom of halogen, is characterized in that: comprise following making step:
Step 1: select one or more in fresh food bacterium mushroom as raw material and clean, cut shaping and steam slaking, obtaining slaking raw material;
Step 2: be that 1:2-6 prepares by the slaking raw material making and water according to material-water ratio, and add plurality of enzymes and carry out enzyme digestion reaction 1-24h in process for preparation under 30-55 ℃ of condition, obtain the thick liquid of enzymolysis; By weight, slaking raw material and water amount to 100 parts, and this enzyme is the mixture that 5 ˊ-phosphodiesterase of the cellulase of 0.02～0.5 part, the neutral proteinase of 0.15～2.0 part and 0.02～0.2 part forms;
Step 3: utilize the thick liquid of this enzymolysis to carry out rehydration under 30-55 ℃ of condition, rehydration time 1-6h to dehydration edible fungus cluster; When reconstitution rate reaches 200-300%, the edible fungus cluster after rehydration is cut to shaping, the edible fungus cluster after this rehydration is steamed to 20-30min under 100 ℃ of conditions, the enzyme that goes out is processed; Then the edible fungus cluster microbe inoculation leavening after this being steamed, carries out secondary fermentation, obtains the edible fungus cluster that ferments; Separately by weight, described microbe leaven comprises middle section 3.951 aspergillus of 0.1～5 part and the AS3.350 aspergillus niger of 0.02～1 part;
Step 4: fermentation edible fungus cluster and stew in soy sauce that step 3 is made are prepared and stir, standby; Wherein, by weight, stew in soy sauce batching comprises the vegetable oil of 1～10 part, the thick broad-bean sauce of 1～20 part, the bubble pimiento of 0～5 part, the chilli oil of 1～10 part, the onion of 0～6 part, the garlic of 0～3 part, the braised flavoring of 5～15 parts and the sesame of 0～5 part;
Step 5: the fermentation edible fungus cluster after stirring in step 4 and stew in soy sauce batching are carried out to stew in soy sauce 20～60min, after the fragrance infiltration fermentation edible fungus cluster of stew in soy sauce batching, under 110～240 ℃ of conditions, in oil cauldron, carry out frying, after frying evenly, obtain the fragrant bacterium mushroom of this halogen.
2. the preparation method of the fragrant bacterium mushroom of halogen according to claim 1, is characterized in that: described edible fungus cluster is one or more in mushroom, flat mushroom, coprinus comatus, agrocybe.
3. the preparation method of the fragrant bacterium mushroom of halogen according to claim 1, it is characterized in that: by weight, described braised flavoring comprises the Chinese prickly ash of 1～5 part, the fennel seeds of 0～25 part, the fructus amomi of 0～0.9 part, the spiceleaf of 0～0.7 part, the Radix Glycyrrhizae of 0～5 part, the black pepper of 1～10 part, the five-spice powder of 0～15 part, the cassia bark of 1～20 part, the tangerine skin of 2～10 parts, the galingal of 0～0.5 part, the cumin of 0～0.5 part, the tsaoko of 0～5 part, the root of Dahurain angelica of 0～0.5 part, the garlic of 0～10 part, the hot millet of 0～5 part, the cloves of 0～1 part, the anise of the shallot of 0～35 part and 0～2.5 part.
4. the preparation method of the fragrant bacterium mushroom of halogen according to claim 1, is characterized in that: the making step of the fragrant bacterium mushroom of this halogen also includes:
Step 6: the fragrant bacterium mushroom of halogen that step 5 is made carries out quantitative package, and the fragrant bacterium mushroom of prepared packed halogen is thrown in pasteurization machine and carry out pasteurize under 85～100 ℃ of conditions, sterilizing time 15～30min obtains the fragrant bacterium mushroom of halogen finished product.
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| CN103614301B (en) * | 2013-11-22 | 2015-08-26 | 浙江工业大学 | Produce the aspergillus niger of lytic enzyme and the application in preparation mushroom zymolyte thereof |
| CN103783480B (en) * | 2014-02-13 | 2017-05-24 | 李洁 | Technology for fabricating natural nutritional flavoring agent by taking lentinus edodes stems as raw material |
| CN105053981A (en) * | 2015-07-20 | 2015-11-18 | 合肥梅香园禽蛋制品有限公司 | Tonifying and digestion-promoting morinda officinalis cotton-shaped shii-take stems and preparation method thereof |
| CN105876764A (en) * | 2016-04-16 | 2016-08-24 | 河南省商业科学研究所有限责任公司 | Preparation technology of fermented mushroom sauce |
| CN106036812A (en) * | 2016-06-28 | 2016-10-26 | 马丽 | Processing technique for wild mushroom leisure food |
| CN106387824B (en) * | 2016-09-06 | 2020-01-21 | 统一企业(中国)投资有限公司昆山研究开发中心 | Mushroom-flavored instant noodle seasoning packet and processing method thereof |
| CN106262799A (en) * | 2016-10-17 | 2017-01-04 | 云南云菌科技（集团）有限公司 | A kind of storage period length, the peppery bacterium of perfume (or spice) that nutrition retention rate is high and preparation method thereof |
| CN109170815A (en) * | 2018-09-28 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of mushroom dried bean curd sauce and preparation method thereof |
| CN111772174A (en) * | 2020-06-08 | 2020-10-16 | 内蒙古草原汇香食品科技有限公司 | Preparation process and preparation device of marinated white mushrooms |
| CN114982990B (en) * | 2022-05-27 | 2023-02-07 | 武汉轻工大学 | Leisure instant mushroom vegetarian meat product processing equipment and processing method |
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