CN103734692B - A kind of fermented type mushroom product and its preparation method - Google Patents
A kind of fermented type mushroom product and its preparation method Download PDFInfo
- Publication number
- CN103734692B CN103734692B CN201310754373.3A CN201310754373A CN103734692B CN 103734692 B CN103734692 B CN 103734692B CN 201310754373 A CN201310754373 A CN 201310754373A CN 103734692 B CN103734692 B CN 103734692B
- Authority
- CN
- China
- Prior art keywords
- mushroom
- preparation
- aspergillusoryzae
- fermentation
- aspergillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention discloses a kind of fermented type mushroom product and its preparation method. Method comprises the steps: (1) koji: being cultured to the mature and stable phase obtain bent material by inoculating aspergillus tubigensis (Aspergillus) after pretreated mushroom sterilization, the spore powder addition of described aspergillus tubigensis (Aspergillus) is 0.1～the 1.5 ‰ of described mushroom quality; (2) salt solution is added, at 25～48 DEG C of temperature, fermentation 240～360h; Wherein, adding Pleurotus eryngii in time fermenting and proceed to 120～192h, co-fermentation is to terminating. The fermented type mushroom product of the present invention, unique flavor, nutritive value height, mouthfeel is tender and crisp, is easy to digest and assimilate, simultaneously also make mushroom, the nutrition of Pleurotus eryngii complement each other, improve nutritive value and the health-care effect of product to a great extent.
Description
Technical field
The present invention relates to a kind of fermented type mushroom product and its preparation method.
Background technology
Mushroom has another name called fragrant bacterium, Xiang Qin, belongs to bacterium wood Agaricus edibilis, and nutritious, pharmaceutical use is very high. Mushroom meat is plump delicate, delicious flavour, and fragrance is unique, nutritious, is the food of a kind of food and medicine consangunity, has very high nutrition, medicine and health care value. It can anti-curing oncoma, reducing blood-fat, antithrombotic, stomach invigorating, guarantor liver, prevention rickets treasure that eliminate-poverty blood, strengthening immunity are people promotes longevity. According to made, in every 100 grams of dry products of mushroom, containing 13 grams, protein, 1.8 grams, fat, 54 grams, carbohydrate, robust fibre 7.8 grams, 72 milligrams, riboflavin, calcium 124 milligrams, 415 milligrams, phosphorus, iron 25.3 milligrams, 196 milligrams, potassium, nicotinic acid 18.9 milligrams. Also containing multivitamin and amino acid in mushroom, forming in 20 seed amino acids of protein, mushroom is just containing 18 kinds, and wherein 7 kinds is essential amino acid. The vitamins D former (ergosterol) also lacked containing general vegetables in mushroom, it is after sun exposure, can be transformed into vitamins D2, can promote that human body is to the absorption of calcium, phosphorus, helps the growth of children's bone and tooth. Mushroom is not only nutritious, and has certain medical value. Traditional Chinese medicine is thought, mushroom nature and flavor are sweet, flat, cool, controls the broken blood of wind, invigorating the liver and kidney, stomach invigorating benefit gas, intelligence promoting and tranquilization, reduces phlegm, the effect such as beauty treatment. It is applicable to weakness of the spleen and the stomach, the crowd such as maldigestion, the deficiency of vital energy are weak, deficiency of the kidney impotence, chronic hepatitis, nephritic edema, gallbladdergallstonecholetithiasis, rickets.
Pleurotus eryngii bacterial context is plump, quality is tender and crisp, have almond flavor, excellent taste, is a kind of edible mushrooms got consumer reception very much. Pleurotus eryngii contains abundant potassium, calcium, sodium, magnesium, zinc, copper, iron, molybdenum, tin etc. more than 10 plants mineral element, 18 seed amino acids, wherein containing 8 seed amino acids of needed by human, the effect be used as medicine and have and fall blood pressure, reducing blood-fat, reduction cholesterol and strengthen body immunity. Pleurotus eryngii dry product contains protein 21.44%, fat 1.88%, reducing sugar 2.17%, total reducing sugar 36.78%, N.F,USP MANNITOL 2.27%, total free aminoacids 2.36%, total carbohydrates 57.35%, water soluble component 66.9%, ash content 7.83%, moisture 11.56%.
Mushroom and Pleurotus eryngii are exactly the edible mushrooms deeply liked by people all the time, but mushroom, Pleurotus eryngii eat separately nutrition and effect is more single and cook more complicated, can not meet people to nutrition and requirement easily. In existing market, mushroom and Pleurotus eryngii are jointly considerably less as deep processed product, mainly commercially sell with fresh goods, dry products respectively, and fresh goods storage time is limited. Pleurotus eryngii make after dry product again can large losses nutrition and in fresh material, lose the original local flavor of fresh mushroom and flavour. And existing mushroom product, the methods such as the many employings of Pleurotus eryngii product fry, boil make, and seldom have the mushroom leavened prod of instant edible. The product that edible fungi kind also only single in existing edible fungus fermented product is fermented and drawn, local flavor is single, and nutritive value is not high, cannot meet people to the requirement of health diet, convenient diet.
Summary of the invention
The present invention is in order to solve edible fungus fermented product of the prior art seldom and uses the fermentation of single edible fungus variety more, taste is single, the defect that nutritive value is not high, it is provided that nutritive value height, a kind of fermented type mushroom product that unique flavor, health-care effect and digestibility are high and its preparation method.
But the researchist of the present invention attempts fermenting to test by mushroom and Pleurotus eryngii but ending in failure, and obtains fermentation mushroom product mouthfeel not good, cannot reach the tender crisp effect of product inlet simultaneously. And after mushroom and Pleurotus eryngii are fermented respectively remix obtain product color and local flavor not good, human consumer cannot be allowed to accept.
The present invention finally solves the problems of the technologies described above by the following technical solutions.
The present invention provides the preparation method of a kind of fermented type mushroom product, and it comprises the steps:
(1) koji: being cultured to the mature and stable phase obtain bent material by inoculating aspergillus tubigensis (Aspergillus) after pretreated mushroom sterilization, the spore powder addition of described aspergillus tubigensis (Aspergillus) is 0.1～the 1.5 ‰ of described mushroom quality;
(2) salt solution is added, at 25～48 DEG C of temperature, fermentation 240～360h; Wherein, adding Pleurotus eryngii in time fermenting and proceed to 120～192h, co-fermentation is to terminating.
In the present invention, the pre-treatment described in step (1) is the conventional pre-treatment in this area. Goodly, described pretreated process, for choosing dried thin mushroom, after the water soaking 2～5h of dried thin mushroom quality 2～7 times, is selected, impurity elimination, is cut into the mushroom fourth that size is applicable to after cleaning. More preferably, the quality of described water is 3-7 times of mushroom quality, and the time of described immersion is 3-5h.
In the present invention, described Pleurotus eryngii is the food grade Pleurotus eryngii of this area routine. Generally through impurity elimination, clean, it is cut into the Pleurotus eryngii fourth of size to fit, ferments after sterilization. The quality comparation of the addition of described Pleurotus eryngii and the addition of described mushroom is 1:1～1.5:1 goodly.
In the present invention, described aspergillus tubigensis is the aspergillus mushroom bacterial classification for Koji fermentation of this area routine, generally adds with the form of spore powder, spore content is about 15,000,000,000/gram. Described aspergillus tubigensis (Aspergillus) is aspergillus oryzae (Aspergillusoryzae) goodly. Described aspergillus oryzae be goodly aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai make 3.042), aspergillus oryzae (Aspergillusoryzae) ACCC30467(Shanghai make 336-2) and aspergillus oryzae (Aspergillusoryzae) ACCC30368(AS3.350) in one or more.Described aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai makes 3.042) the consumption of spore powder be 0.1～the 0.5 ‰ of described mushroom quality goodly; 336-2 is made in described aspergillus oryzae (Aspergillusoryzae) ACCC30467(Shanghai) the consumption of spore powder be 0.1～the 0.5 ‰ of mushroom quality goodly, be more preferably 0.3 ‰; Described aspergillus oryzae (Aspergillusoryzae) ACCC30368(AS3.350) the consumption of spore powder be 0.1-0.5 ‰ goodly.
In the present invention, condition and the method for the cultivation described in step (1) are this area routine. The time of described cultivation is 28～48h goodly, and the temperature of described cultivation is 20～40 DEG C goodly, is more preferably 30-33 DEG C. Cultivate koji terminal generally stout and strong with aspergillus oryzae spore, dense, it is covered with bent material, till yellow-green colour, without varied bacteria growing.
In the present invention, the temperature of the fermentation described in step (2) is 34～36 DEG C goodly, and the time of described fermentation is 288～360h goodly.
In the present invention, the salt solution described in step (2) is the conventional salt solution in this area. Goodly, described salt solution is sodium-chlor mass concentration is the salt solution of 8～20%, and the addition of described salt solution is the quality of 1.5～3 times of mushrooms. More preferably, described salt solution is sodium-chlor mass concentration is the salt solution of 10-18%, and the addition of described salt solution is the quality of 2.5-3 times of mushroom.
In the present invention, it is preferred that, step (2) also adds yeast during fermentation and ferments. Described yeast is the yeast that this area routine uses, and is generally SHENGXIANG yeast bacterium. Described yeast is methamidophos (Zygosaccharomycesrouxii) CGMCC2.180 goodly and/or covers strange torulopsis bacterium (Torulopsismogii) CICC1019. The consumption of the spore powder of described methamidophos (Zygosaccharomycesrouxii) CGMCC2.180 is 0.1～the 0.5 ‰ of described mushroom quality goodly, is more preferably 0.3 ‰; The consumption of the spore powder of described illiteracy strange torulopsis bacterium (Torulopsismogii) CICC1019 is 0.1～the 0.5 ‰ of described mushroom quality goodly, is more preferably 0.1 ‰.
In the present invention, it is preferred that, the time of the fermentation described in step (2) is 288～360h.
In the present invention, it is preferred that, step adds Pleurotus eryngii in (2) when described fermentation proceeds to 168～192h time, and co-fermentation is to terminating.
The present invention also provides a kind of fermented type mushroom product prepared by aforesaid method.
Fermented type mushroom product of the present invention can eat separately, it is also possible to the processing as food is prepared burden.
In the present invention, if without specified otherwise, per-cent is mass percent, and permillage is quality permillage.
Meet on the basis of this area general knowledge, above-mentioned each optimum condition, can arbitrary combination, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
The positive progressive effect of the present invention is: fermented type mushroom product of the present invention, unique flavor, nutritive value height, mouthfeel is tender and crisp, be easy to digest and assimilate, simultaneously also make mushroom, the nutrition of Pleurotus eryngii complement each other, improve nutritive value and the health-care effect of product to a great extent. The making method of the present invention is simple, economy is convenient to realize suitability for industrialized production, solve single edible fungi product nutrition, local flavor, problem that mouthfeel is single, for different edible fungi product jointly process to improve product nutritive value, health-care effect provide new approach. Product of the present invention can be taken food separately, it is also possible to uses in seasoning is cooked, it is also possible to the processing as food is prepared burden.
Embodiment
Below by the mode of embodiment, the present invention is described further, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted concrete condition in the following example, conventionally and condition, or selects according to catalogue.
The bacterial classification source that the present invention uses:
Aspergillus tubigensis: Kang Yuan bio tech ltd, Shandong Zibo Yiyuan, brand be Chun Fengben make aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai make 3.042), aspergillus oryzae (Aspergillusoryzae) ACCC30467(Shanghai make 336-2), aspergillus oryzae (Aspergillusoryzae) ACCC30368(AS3.350).
Yeast: Kang Yuan bio tech ltd, Shandong Zibo Yiyuan, brand is methamidophos (Zygosaccharomycesrouxii) CGMCC2.180 of Chun Fengben wine, covers strange torulopsis bacterium (Torulopsismogii) CICC1019.
Embodiment 1
This production process is as follows:
1, Feedstock treating: choose dried thin mushroom, selects, impurity elimination, cleans, and after adding the water soaking 3h of dried thin mushroom weight 7 times, is cut into the mushroom fourth that size is applicable to.
Choose fresh full Pleurotus eryngii, impurity elimination, clean, be cut into the mushroom fourth that size is applicable to.
2, koji: access aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai after mushroom sterilizing and make 3.042), add-on is the 0.5 ‰ of mushroom raw material, is placed in 33 DEG C of constant temperature culture 28h. Now spore is stout and strong, dense, is covered with bent material, in yellow-green colour, without varied bacteria growing.
3, fermenting: adding the salt solution that concentration is 10%, weight is 2.5 times of mushroom weight, ferment under 34 DEG C of conditions, when fermenting to 120h, add the Pleurotus eryngii of the good bacterium of death of monks or nuns, add-on is consistent with mushroom weight, fermentation 360h.
4, packaging sterilizing: packing sterilizing.
Embodiment 2
This production process is as follows:
1, Feedstock treating: choose dried thin mushroom, selects, impurity elimination, cleans, and after adding the water soaking 4h of dried thin mushroom weight 5 times, is cut into the mushroom fourth that size is applicable to.
Choose fresh full Pleurotus eryngii, impurity elimination, clean, be cut into the mushroom fourth that size is applicable to.
2, koji: access aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai after mushroom sterilizing and make 3.042), add-on is the 0.5 ‰ of mushroom raw material, Lu Shi yeast (Zygosaccharomycesrouxii) CGMCC2.180 and Meng Qi torulopsis (Torulopsismogii) CICC1019, add-on is respectively 0.3 ‰ and the 0.1 ‰ of mushroom raw material, is placed in 30 DEG C of constant temperature culture 28h. Now spore is stout and strong, dense, is covered with bent material, in yellow-green colour, without varied bacteria growing.
3, fermenting: adding the salt solution that concentration is 14%, weight is 3 times of mushroom weight, ferment under 36 DEG C of conditions, when fermenting to 168h, add the Pleurotus eryngii of the good bacterium of death of monks or nuns, add-on is consistent with mushroom weight, fermentation 288h.
4, packaging sterilizing: packing sterilizing.
Embodiment 3
This production process is as follows:
1, Feedstock treating: choose dried thin mushroom, selects, impurity elimination, cleans, and after adding the water soaking 5h of dried thin mushroom weight 6 times, is cut into the mushroom fourth that size is applicable to.
Choose fresh full Pleurotus eryngii, impurity elimination, clean, be cut into the mushroom fourth that size is applicable to.
2, koji: access after mushroom sterilizing aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai make 3.042), aspergillus oryzae (Aspergillusoryzae) ACCC30467(Shanghai make 336-2), add-on is respectively 0.5 ‰ and the 0.3 ‰ of mushroom raw material, is placed in 33 DEG C of constant temperature culture 28h.Now spore is stout and strong, dense, is covered with bent material, in yellow-green colour, without varied bacteria growing.
3, fermenting: adding the salt solution that concentration is 18%, weight is 2.8 times of mushroom weight, ferment under 36 DEG C of conditions, when fermenting to 144h, add the Pleurotus eryngii of the good bacterium of death of monks or nuns, add-on is consistent with mushroom weight, fermentation 360h.
4, modulation is containing the food of fermented type mushroom product: by fermented type mushroom product with mixture (1:1:1) frying 20～50min of the mushroom of 60% and Pleurotus eryngii mixture (1:1), 2% spice mixture, 0.5% red chilly powder and 2% green onion, ginger and garlic.
Embodiment 4
This production process is as follows:
1, Feedstock treating: choose dried thin mushroom, selects, impurity elimination, cleans, and after adding the water soaking 3h of dried thin mushroom weight 7 times, is cut into the mushroom fourth that size is applicable to.
Choose fresh full Pleurotus eryngii, impurity elimination, clean, be cut into the mushroom fourth that size is applicable to.
2, koji: access after mushroom sterilizing aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai make 3.042), aspergillus oryzae (Aspergillusoryzae) ACCC30467(Shanghai make 336-2) and aspergillus oryzae (Aspergillusoryzae) ACCC30368(AS3.350), add-on is respectively 0.5 ‰, 0.3 ‰, the 0.2 ‰ of mushroom raw material, is placed in 33 DEG C of constant temperature culture 28h. Now spore is stout and strong, dense, is covered with bent material, in yellow-green colour, without varied bacteria growing.
3, fermenting: adding the salt solution that concentration is 10%, weight is 2.5 times of mushroom weight, ferment under 34 DEG C of conditions, when fermenting to 120h, add the Pleurotus eryngii of the good bacterium of death of monks or nuns, add-on is consistent with mushroom weight, fermentation 360h.
4, packaging sterilizing: packing sterilizing.
Embodiment 5
This production process is as follows:
1, Feedstock treating: choose dried thin mushroom, selects, impurity elimination, cleans, and after adding the water soaking 5h of dried thin mushroom weight 3 times, is cut into the mushroom fourth that size is applicable to.
Choose fresh full Pleurotus eryngii, impurity elimination, clean, be cut into the mushroom fourth that size is applicable to.
2, koji: access after mushroom sterilizing aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai make 3.042), aspergillus oryzae (Aspergillusoryzae) ACCC30467(Shanghai make 336-2), add-on is respectively 0.1 ‰ and the 0.5 ‰ of mushroom raw material, is placed in 20 DEG C of constant temperature culture 48h. Now spore is stout and strong, dense, is covered with bent material, in yellow-green colour, without varied bacteria growing.
3, fermenting: adding the salt solution that concentration is 10%, weight is 1.5 times of mushroom weight, ferment under 25 DEG C of conditions, when fermenting to 192h, add the Pleurotus eryngii of the good bacterium of death of monks or nuns, add-on is consistent with mushroom weight, fermentation 360h.
Embodiment 6
This production process is as follows:
1, Feedstock treating: choose dried thin mushroom, selects, impurity elimination, cleans, and after adding the water soaking 4h of dried thin mushroom weight 5 times, is cut into the mushroom fourth that size is applicable to.
Choose fresh full Pleurotus eryngii, impurity elimination, clean, be cut into the mushroom fourth that size is applicable to.
2, koji: access aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai after mushroom sterilizing and make 3.042), add-on is the 0.5 ‰ of mushroom raw material, methamidophos (Zygosaccharomycesrouxii) CGMCC2.180 and Meng Qi torulopsis bacterium (Torulopsismogii) CICC1019, add-on is respectively 0.5 ‰ and the 0.5 ‰ of mushroom raw material, is placed in 40 DEG C of constant temperature culture 28h. Now spore is stout and strong, dense, is covered with bent material, in yellow-green colour, without varied bacteria growing.
3, fermenting: adding the salt solution that concentration is 14%, weight is 3 times of mushroom weight, ferment under 48 DEG C of conditions, when fermenting to 120h, add the Pleurotus eryngii of the good bacterium of death of monks or nuns, add-on is 1.5 times of mushroom weight, fermentation 288h.
4, packaging sterilizing: packing sterilizing.
Comparative example 1
1, Feedstock treating: choose dried thin mushroom, selects, impurity elimination, cleans, and after adding the water soaking 3～5h of dried thin mushroom weight 3～7 times, is cut into the mushroom fourth that size is applicable to.
Choose fresh full Pleurotus eryngii, impurity elimination, clean, be cut into the mushroom fourth that size is applicable to.
2, koji: access aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai after mushroom sterilizing and make 3.042), add-on is the 1.6 ‰ of mushroom raw material, is placed in 33 DEG C of constant temperature culture 28h. Now spore is stout and strong, dense, is covered with bent material, in yellow-green colour, without varied bacteria growing.
3, fermenting: adding the salt solution that concentration is 10%, weight is 2.5 times of mushroom weight, ferment under 34 DEG C of conditions, when fermenting to 120h, add the Pleurotus eryngii of the good bacterium of death of monks or nuns, add-on is consistent with mushroom weight, fermentation 360h.
4, packaging sterilizing: packing sterilizing.
Comparative example 2
1, Feedstock treating: choose dried thin mushroom, selects, impurity elimination, cleans, and after adding the water soaking 3～5h of dried thin mushroom weight 3～7 times, is cut into the mushroom fourth that size is applicable to.
Choose fresh full Pleurotus eryngii, impurity elimination, clean, be cut into the mushroom fourth that size is applicable to.
2, koji: access aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai after mushroom sterilizing and make 3.042), add-on is the 0.5 ‰ of mushroom raw material, Lu Shi yeast (Zygosaccharomycesrouxii) (CGMCC2.180) and illiteracy strange torulopsis (Torulopsismogii) CICC1019, add-on is respectively 0.3 ‰ and the 0.1 ‰ of mushroom raw material, is placed in 30 DEG C of constant temperature culture 28h. Now spore is stout and strong, dense, is covered with bent material, in yellow-green colour, without varied bacteria growing.
3, fermenting: adding the salt solution that concentration is 14%, weight is 3 times of mushroom weight, ferment under 36 DEG C of conditions, when fermenting to 72h, add the Pleurotus eryngii of the good bacterium of death of monks or nuns, add-on is consistent with mushroom weight, fermentation 288h.
4, packaging sterilizing: packing sterilizing.
Comparative example 3
1, Feedstock treating: choose dried thin mushroom, selects, impurity elimination, cleans, and after adding the water soaking 3～5h of dried thin mushroom weight 3～7 times, is cut into the mushroom fourth that size is applicable to.
Choose fresh full Pleurotus eryngii, impurity elimination, clean, be cut into the mushroom fourth that size is applicable to.
2, koji: access aspergillus oryzae (Aspergillusoryzae) CICC2339(Shanghai after mushroom sterilizing and make 3.042), add-on is the 0.5 ‰ of mushroom raw material, Lu Shi yeast (Zygosaccharomycesrouxii) (CGMCC2.180) and illiteracy strange torulopsis (Torulopsismogii) CICC1019, add-on is respectively 0.3 ‰ and the 0.1 ‰ of mushroom raw material, is placed in 30 DEG C of constant temperature culture 28h. Now spore is stout and strong, dense, is covered with bent material, in yellow-green colour, without varied bacteria growing.
3, fermenting: adding the salt solution that concentration is 14%, weight is 3 times of mushroom weight, ferment under 36 DEG C of conditions, when fermenting to 240h, add the Pleurotus eryngii of the good bacterium of death of monks or nuns, add-on is consistent with mushroom weight, fermentation 288h.
4, packaging sterilizing: packing sterilizing.
Effect example
Product is carried out sensory evaluation, specific as follows:
Sensory evaluation method: to the subjective appreciation of sample.Form subjective appreciation group by 20 researchists, color and luster, local flavor, mouthfeel are comprehensively given a mark, get its mean value, fill in in following table. Table 1 is standard organoleptic standard evaluation table, and table 2 is embodiment 1～3, the sensory evaluation result of comparative example 1～3 product.
Table 1 sense organ standard rating table
The sensory evaluation experimental result of the product of table 2 embodiment and comparative example
Subjective appreciation draws: embodiment sample that the present invention obtains is marked all more than 90 points, all shows excellence in mouthfeel, local flavor and color and luster, will be that then successful is poor for a fermented type mushroom product comparative example 1,2,3 product deeply liked by human consumer.
Claims (17)
1. the preparation method of a fermented type mushroom product, it is characterised in that, it comprises the steps:
(1) koji: being cultured to the mature and stable phase obtain bent material by inoculating aspergillus tubigensis (Aspergillus) after pretreated mushroom sterilization, the spore powder addition of described aspergillus tubigensis (Aspergillus) is 0.1～the 1.5 ‰ of described mushroom quality;
(2) salt solution is added, at 25～48 DEG C of temperature, fermentation 240～360h; Wherein, adding Pleurotus eryngii in time fermenting and proceed to 120～192h, co-fermentation is to terminating.
2. preparation method as claimed in claim 1, it is characterised in that, described pretreated process, for choosing dried thin mushroom, after the water soaking 2～5h of dried thin mushroom quality 2～7 times, is selected, impurity elimination, is cut into the mushroom fourth that size is applicable to after cleaning;
And/or, the mass ratio of the addition of described Pleurotus eryngii and the addition of described mushroom is 1:1～1.5:1.
3. preparation method as claimed in claim 2, it is characterised in that, the quality of described water is 3-7 times of mushroom quality, and the time of described immersion is 3-5h.
4. preparation method as claimed in claim 1, it is characterised in that, described aspergillus tubigensis (Aspergillus) is aspergillus oryzae (Aspergillusoryzae).
5. preparation method as claimed in claim 4, it is characterized in that, described aspergillus oryzae is one or more in aspergillus oryzae (Aspergillusoryzae) CICC2339, aspergillus oryzae (Aspergillusoryzae) ACCC30467 and aspergillus oryzae (Aspergillusoryzae) ACCC30368.
6. preparation method as claimed in claim 5, it is characterised in that, the consumption of the spore powder of described aspergillus oryzae (Aspergillusoryzae) CICC2339 is 0.1～the 0.5 ‰ of described mushroom quality;
And/or, the consumption of the spore powder of described aspergillus oryzae (Aspergillusoryzae) ACCC30467 is 0.1～the 0.5 ‰ of mushroom quality;
And/or, the consumption of the spore powder of described aspergillus oryzae (Aspergillusoryzae) ACCC30368 is 0.1-0.5 ‰.
7. preparation method as claimed in claim 6, it is characterised in that, the consumption of the spore powder of described aspergillus oryzae (Aspergillusoryzae) ACCC30467 is the 0.3 ‰ of mushroom quality;
And/or, the consumption of the spore powder of described aspergillus oryzae (Aspergillusoryzae) ACCC30368 is 0.2 ‰.
8. preparation method as claimed in claim 1, it is characterised in that, the time of described cultivation is 28～48h;
And/or, the temperature of described cultivation is 20～40 DEG C;
And/or, the temperature of the fermentation described in step (2) is 34～36 DEG C, and the time of described fermentation is 288～360h.
9. preparation method as claimed in claim 8, it is characterised in that, the temperature of described cultivation is 30-33 DEG C.
10. preparation method as claimed in claim 1, it is characterised in that, described salt solution is sodium-chlor mass concentration is the salt solution of 8～20%, and the addition of described salt solution is the quality of 1.5～3 times of mushrooms.
11. preparation methods as claimed in claim 10, it is characterised in that, described salt solution is sodium-chlor mass concentration is the salt solution of 10-18%, and the addition of described salt solution is the quality of 2.5-3 times of mushroom.
12. preparation methods as claimed in claim 1, it is characterised in that, step (2) also adds yeast during fermentation and ferments.
13. preparation methods as claimed in claim 12, it is characterized in that, described yeast is methamidophos (Zygosaccharomycesrouxii) CGMCC2.180 and/or covers strange torulopsis bacterium (Torulopsismogii) CICC1019.
14. preparation methods as claimed in claim 13, it is characterised in that, the consumption of the spore powder of described methamidophos (Zygosaccharomycesrouxii) CGMCC2.180 is 0.1～the 0.5 ‰ of described mushroom quality;
And/or, the consumption of the spore powder of described illiteracy strange torulopsis bacterium (Torulopsismogii) CICC1019 is 0.1～the 0.5 ‰ of described mushroom quality.
15. preparation methods as claimed in claim 14, it is characterised in that, the consumption of the spore powder of described methamidophos (Zygosaccharomycesrouxii) CGMCC2.180 is the 0.3 ‰ of described mushroom quality;
And/or, the consumption of the spore powder of described illiteracy strange torulopsis bacterium (Torulopsismogii) CICC1019 is the 0.1 ‰ of described mushroom quality.
16. preparation methods as claimed in claim 1, it is characterised in that, the time of the fermentation described in step (2) is 288～360h;
And/or, step adds Pleurotus eryngii in (2) when described fermentation proceeds to 168～192h time, and co-fermentation is to terminating.
Fermented type mushroom product prepared by the preparation method as described in 17. 1 kinds of items as arbitrary in claim 1～16.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310754373.3A CN103734692B (en) | 2013-12-31 | 2013-12-31 | A kind of fermented type mushroom product and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310754373.3A CN103734692B (en) | 2013-12-31 | 2013-12-31 | A kind of fermented type mushroom product and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734692A CN103734692A (en) | 2014-04-23 |
| CN103734692B true CN103734692B (en) | 2016-06-15 |
Family
ID=50491829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310754373.3A Active CN103734692B (en) | 2013-12-31 | 2013-12-31 | A kind of fermented type mushroom product and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734692B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244617A (en) * | 2017-12-22 | 2018-07-06 | 西峡县锦澎食品有限公司 | Fermented mushroom superfine preparation method |
| CN111406896A (en) * | 2020-04-30 | 2020-07-14 | 四川大学 | Preparation method of Pi county bean cotyledon with accurate and efficient ligustrazine enrichment function |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0813250B2 (en) * | 1993-06-11 | 1996-02-14 | カネショウ株式会社 | Manufacturing method of fortified vinegar |
| CN101584447B (en) * | 2009-05-31 | 2011-08-03 | 朱新成 | Fermented mushroom product and preparing method thereof |
| CN102210445B (en) * | 2011-04-28 | 2012-07-25 | 山东创新源农业技术开发有限公司 | Method for processing flavor mushroom sauce |
| CN103330190A (en) * | 2013-07-18 | 2013-10-02 | 郝敬方 | Ant-content mushroom paste processing method |
-
2013
- 2013-12-31 CN CN201310754373.3A patent/CN103734692B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103734692A (en) | 2014-04-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101984859B (en) | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent | |
| CN104041795B (en) | A kind of fermented type red yeast rice meat pulp and manufacture craft thereof | |
| CN101664162B (en) | Pickled pepper and mushroom sauce and preparation method thereof | |
| CN103445237B (en) | Production method for Chinese chestnut full nutrition powder puffed food | |
| CN101584447B (en) | Fermented mushroom product and preparing method thereof | |
| CN101584446A (en) | Flavor mushroom pickled vegetable product and preparing method thereof | |
| CN102090592A (en) | Papaw pieces and production method thereof | |
| CN105918914A (en) | Processing method of fermented dried duck meat | |
| CN103005392B (en) | A kind of broad bean highland barley sauce and preparation method thereof | |
| CN105249305A (en) | Goose fat liver-containing fish flesh ball and preparation method thereof | |
| CN105249271A (en) | Goose fat liver-containing traditional Chinese medicine health ball and preparation method thereof | |
| CN105029280A (en) | Making method for seasoned leaf mustard and okra | |
| CN105053966B (en) | A kind of champignon-fish paste and preparation method thereof | |
| CN101664163B (en) | Fermented bean curd and mushroom sauce and preparation method thereof | |
| CN104026522A (en) | Low-salt temperature change curing method of leaf mustard sauce products | |
| CN105249256A (en) | Goose fat liver-containing livestock meat ball and preparation method thereof | |
| CN103734692B (en) | A kind of fermented type mushroom product and its preparation method | |
| CN102894346A (en) | Yeasted edible fungus and pickling method | |
| CN112690441A (en) | Mushroom sour and hot sauce | |
| CN103734691B (en) | A kind of food containing fermented type mushroom and preparation method thereof | |
| CN1181755C (en) | Process for preparing desaccharified deodoured nutritive compoiste pumpkin powder | |
| CN113712188A (en) | Delicate-flavor compound seasoning sauce and preparation method thereof | |
| CN105420024A (en) | Kiwi fruit and sweet potato mixing fruit wine | |
| CN104997045A (en) | Fresh and tender mentha haplocalyx goose meat instant food and preparation method thereof | |
| CN109511943A (en) | A kind of preparation method of black garlic soy sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20181017 Address after: 201403 Jinhai Road, Fengxian District, Shanghai 7399 Patentee after: Shanghai Dashan co mushroom biotech Co., Ltd. Address before: 201403 Jinhai Road, Fengxian District, Shanghai 7299 Patentee before: Shanghai Dashanhe Fungus Technology Co., Ltd. |