CN103766843A - Mushroom dietary fiber compound seasoning and production method thereof - Google Patents
Mushroom dietary fiber compound seasoning and production method thereof Download PDFInfo
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 105
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 37
- 150000001875 compounds Chemical class 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 51
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 238000000227 grinding Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000019503 curry powder Nutrition 0.000 claims abstract description 6
- 229940029982 garlic powder Drugs 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 19
- 235000013305 food Nutrition 0.000 claims description 17
- 229940088598 enzyme Drugs 0.000 claims description 16
- 238000006243 chemical reaction Methods 0.000 claims description 14
- 239000000835 fiber Substances 0.000 claims description 14
- 238000001976 enzyme digestion Methods 0.000 claims description 12
- 238000001125 extrusion Methods 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 108091005804 Peptidases Proteins 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 244000252132 Pleurotus eryngii Species 0.000 claims description 7
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 244000251953 Agaricus brunnescens Species 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000014666 liquid concentrate Nutrition 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 230000003301 hydrolyzing effect Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical class OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000121220 Tricholoma matsutake Species 0.000 description 1
- 240000006794 Volvariella volvacea Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a mushroom dietary fiber compound seasoning and a production method thereof, which are characterized in that the compound seasoning is prepared by taking mushroom as a raw material through the steps of carrying out selecting, washing, microwave enzyme deactivation, homogenizing, enzymolysis, concentration, microwave drying, extruding, superfine grinding and the like on the mushroom so as to obtain mushroom dietary fiber powder; compounding the mushroom dietary fiber powder with salt, white granulated sugar, chicken essence, beta-Cyclodextrins, CMC-Na, garlic powder, ginger powder, chili powder, paprika powder, curry powder, and then sterilizing and packaging to obtain the product. The mushroom dietary fiber compound seasoning prepared according to the invention is rich in nutrition, delicious in flavor and good in dispersibility; the dietary fiber content of the product is 5-20%, therefore, the mushroom dietary fiber compound seasoning is a health-care seasoning.
Description
Technical field
The present invention relates to a kind of mushroom dietary fiber compound seasoner and production method thereof, belong to food intensive processing technical field.
Background technology
Mushroom delicious flavour, nutritious, protein content accounts for 3.7% left and right of fresh weight, and amino acid composition rationally, essential amino acid is various, also contain in addition abundant dietary fiber and several physiological active substances, there is the blood sugar of reduction and reduce cholesterol, anti-oxidant, immunological regulation and the effect such as anticancer.Mushroom is wide in China's cultivation area, and output is high, is the high-grade mushroom vegetables that consumer likes.
Along with the raising of national life level, in diet structure, animal food is taken on the high sidely, and the absorption of dietary fiber is on the low side, and the person of causeing fat increases, and the incidence of disease of chronic disease increases.Dietary fiber has Constipation, reduce cholesterol absorption, be beneficial to and prevent cardiovascular disease, increase satiety, prevents obesity, promotes the fermentation of colon bacterium, is conducive to the effects such as anti-cancer.The diet structure that in mushroom, abundant high-quality dietary fiber is exchanged the body of giving sb. a hard time has importance.
Patent (publication No. CN 103461940 A, date of publication on December 25th, 2013) " a kind of mushroom flavoring and preparation method thereof " disclosed, be take mushroom as raw material, through grinding, sieve, enzymolysis, alcohol extracting, filtration, suction filtration, concentrated, allocating technology, make a kind of liquid quelite; Liu Wan etc. (Liu Wan, a Min, Chang Jihong. eight delicacies mushroom soup stock processing technology [J]. food and biotechnology journal, 2012,31 (8): 831-835), take eight delicacies mushroom as raw material, add flavoring composite, add again the auxiliary material such as starch, carragheen, finally add essence, digested tankage to make; Zou Wei (Zou Wei, agaricus bisporus local flavor material Research on processing technology [D]. master thesis, Xi'an: Shaanxi Normal University, 2011) take flavor substance stripping as object, prepare agaricus bisporus local flavor material.In above-mentioned document, not relating to extruding-puffing technique, there is the problem of dietary fiber bad dispersibility in product, and not to the mushroom handle of rejecting in process and etc. an outer level mushroom fully utilize.
Patent (publication number CN 101617808 A, open day on January 6th, 2010) discloses " a kind of compound mushroom flavoring and preparation method thereof ", is to be directly primary raw material with agaricus bisporus powder and straw mushroom powder, adds flavoring to make; Wang Huidang (Wang Huidang, mushroom Ultramicro-powder is made technique and the application study [D] thereof of mushroom extract condiment. master thesis, Wuxi: Southern Yangtze University, 2012) take the mushroom powder of ultramicro grinding as raw material, add salt, monosodium glutamate, spice and cornstarch and prepare lentinus edodes extract flavouring; Patent (publication number CN 102366076 A, date of publication on 03 07th, 2012) discloses " a kind of fungus essence and preparation method thereof ", adds flavoring make a kind of fungus essence that mixes mouthfeel with mushroom, flat mushroom, three kinds of edible mushroom mixed powders of matsutake; Patent (publication No. CN 102362684 A, date of publication on February 29th, 2012) discloses " a kind of mushroom soup stock ", is take flat mushroom, mushroom, asparagus as raw material, composite other vegetables, flavoring; Patent (publication number CN 101611901 A, open day on December 30th, 2009) discloses " a kind of convenient soup blend and preparation method ", and take dewater mushroom and dehydrated vegetables as raw material, composite seasoning, makes convenient soup blend; Patent (publication number CN 102362656 A, date of publication on 02 29th, 2012) discloses " a kind of Chinese black mushroom soup stock seasoning powder "; Patent (publication number CN 102630920 A, date of publication on 08 15th, 2012) discloses " a kind of preparation method of fungus essence flavoring and the flavoring making by the method ", directly take air-dried mushroom in slice as raw material, prepares a kind of flavoring.In above-mentioned document, do not relate to enzymolysis and extruding-puffing technique, product exists and is that the protolysate content of delicate flavour is low, the problem of dietary fiber bad dispersibility, and not to the mushroom handle of rejecting in process and wait an outer grade mushroom to fully utilize.
Summary of the invention
The object of the invention is to provide a kind of mushroom dietary fiber compound seasoner and production method thereof, take mushroom as raw material, carry out the mushroom that enzymolysis obtains being rich in dietary fiber, and improve specific retention and the swellbility of dietary fiber by extrusion, promote the health care of mushroom flavoring.
Technical solution of the present invention is summarized as follows: take mushroom as raw material, selected, cleaning, microwave deactivating enzyme, homogenate, enzymolysis, concentrated, microwave drying, extrusion, ultramicro grinding, make mushroom food fibre powder, composite salt, white granulated sugar, chickens' extract ,-cyclodextrin, CMC-Na, garlic powder, ginger powder, chilli powder, zanthoxylum powder, curry powder again, through sterilizing, packing, make and be rich in dietary fiber, mushroom flavor is mellow, mouthfeel is various flavoring.A kind of mushroom dietary fiber compound seasoner and production method thereof specifically comprise the following steps:
(1) preliminary treatment: selecting the mushroom without disease and pest, rinse well with running water, adopt the known microwave deactivating enzyme method enzyme that goes out, is 1: 2 ~ 5(w/v in solid-liquid ratio) ratio in mushroom, add water, homogenate;
(2) double-enzyme hydrolysis: the 0.05 ~ 2.0%(w/w that presses mushroom raw material quality) interpolation cellulase (commercial enzyme 15000U/g alive), enzyme digestion reaction 1 ~ 3h, then press 0.02 ~ 2.0%(w/w of mushroom raw material quality) interpolation protease (commercial enzyme 20000U/g alive), enzyme digestion reaction 2 ~ 4h, cellulase, protease hydrolytic reaction temperature and pH are undertaken by known method;
(3) food fibre powder is produced: adopt known method, to mushroom enzymolysis liquid concentrate, microwave drying, extrusion, ultramicro grinding, make mushroom food fibre powder;
(4) composite seasoning: in every 100 grams of mushroom food fibre powders, add 25 ~ 40 grams of salt, 1 ~ 5 gram of white granulated sugar, 0.2 ~ 1.0 gram of chickens' extract, 3 ~ 5 grams of-cyclodextrin, 5 ~ 10 grams of CMC-Na, 2 ~ 4 grams of garlic powders, 3 ~ 5 grams of ginger powders, 0 ~ 5 gram of chilli powder, 0 ~ 2 gram of zanthoxylum powder, 0 ~ 0.5 gram of curry powder, mix;
(5) sterilizing, packing: adopt known method to carry out sterilizing to mushroom dietary fiber compound seasoner, packing.
Compared with prior art, a kind of mushroom dietary fiber compound seasoner of the present invention and production method thereof have the following advantages:
(1) the present invention, take mushroom as primary raw material, has prepared a kind of mushroom dietary fiber compound seasoner, has improved the health care of flavoring;
(2) in the present invention by the enzymolysis of cellulase and protease, make the better stripping of dietary fiber;
(3) specific retention and the swellbility of dietary fiber in the present invention, have been improved by extrusion;
(4) the present invention makes product is nutritious, color and luster is pure, taste is various, dissolubility is good, carry aspect.
The specific embodiment
Embodiment mono-
Agaricus bisporus is selected, after cleaning, microwave deactivating enzyme, by solid-liquid ratio 1:2 homogenate; Press the 0.05%(w/w of agaricus bisporus material quality) add cellulase, enzyme digestion reaction 3h, then presses the 0.04%(w/w of mushroom raw material quality) and interpolation protease, enzyme digestion reaction 3h; Then adopt known method, to mushroom enzymolysis liquid concentrate, microwave drying, extrusion, ultramicro grinding, make mushroom food fibre powder; In every 100 grams of mushroom food fibre powders, add 25 ~ 30 grams of salt, 1 ~ 2 gram of white granulated sugar, 0.8 ~ 1.0 gram of chickens' extract, 5 grams of-cyclodextrin, 5 grams of CMC-Na, 2 grams of garlic powders, 3 grams of ginger powders, mix; Make fresh odor type mushroom flavoring, in product, dietary fiber content is 20%.
Embodiment bis-
After the selected cleaning of mushroom, microwave deactivating enzyme, press solid-liquid ratio 1:3 homogenate; Press the 0.1%(w/w of mushroom material quality) add cellulase, enzyme digestion reaction 1h, then presses the 0.02%(w/w of mushroom material quality) add protease, enzyme digestion reaction 4h; Then adopt known method, to mushroom enzymolysis liquid concentrate, microwave drying, extrusion, ultramicro grinding, make mushroom dietary fiber powder; In every 100 grams of mushroom dietary fiber powder, add 30 ~ 35 grams of salt, 2 ~ 4 grams of white granulated sugars, 0.2 ~ 0.5 gram of chickens' extract, 3 grams of-cyclodextrin, 8 grams of CMC-Na, 3 grams of garlic powders, 4 grams of ginger powders; 5 grams of chilli powders, mix; Make pungent type mushroom flavoring, in product, dietary fiber content is 15%.
Embodiment tri-
After the selected cleaning of flat mushroom, microwave deactivating enzyme, press solid-liquid ratio 1:2 homogenate; Press the 0.12%(w/w of flat mushroom material quality) add cellulase, enzyme digestion reaction 1h, then press the 0.06%(w/w of flat mushroom material quality) and interpolation protease, enzyme digestion reaction 2h; Then adopt known method, to flat mushroom enzymolysis liquid concentrate, microwave drying, extrusion, ultramicro grinding, make flat mushroom food fibre powder; In every 100 grams of flat mushroom food fibre powders, add 35 ~ 40 grams of salt, 2 ~ 3 grams of white granulated sugars, 0.5 ~ 0.8 gram of chickens' extract, 5 grams of-cyclodextrin, 6 grams of CMC-Na, 4 grams of garlic powders, 5 grams of ginger powders, 3 grams of chilli powders, 2 grams of zanthoxylum powders, mix; Make spicy type mushroom flavoring, in product, dietary fiber content is 5%.
Embodiment tetra-
After the selected cleaning of pleurotus eryngii, microwave deactivating enzyme, press solid-liquid ratio 1:3 homogenate; Press the 0.08%(w/w of pleurotus eryngii material quality) add cellulase, enzyme digestion reaction 2h, then press the 0.08%(w/w of pleurotus eryngii material quality) and interpolation protease, enzyme digestion reaction 2h; Then adopt known method, to pleurotus eryngii enzymolysis liquid concentrate, microwave drying, extrusion, ultramicro grinding, make pleurotus eryngii food fibre powder; In every 100 grams of pleurotus eryngii food fibre powders, add 30 ~ 40 grams of salt, 3 ~ 5 grams of white granulated sugars, 0.5 ~ 1.0 gram of chickens' extract, 3 grams of-cyclodextrin, 10 grams of CMC-Na, 2 grams of garlic powders, 3 grams of ginger powders, 0.5 gram of curry powder, mixes; Make curried type mushroom flavoring, in product, dietary fiber content is 10%.
Claims (5)
1. a mushroom dietary fiber compound seasoner and production method thereof, it is characterized in that: take mushroom as raw material, selected, cleaning, microwave deactivating enzyme, homogenate, enzymolysis, concentrated, microwave drying, extrusion, ultramicro grinding, make mushroom food fibre powder, composite salt, white granulated sugar, chickens' extract ,-cyclodextrin, CMC-Na, garlic powder, ginger powder, chilli powder, zanthoxylum powder, curry powder again, through sterilizing, packing, make, specifically comprise the following steps:
(1) preliminary treatment: selecting the mushroom without disease and pest, rinse well with running water, adopt the known microwave deactivating enzyme method enzyme that goes out, is 1: 2 ~ 5(w/v in solid-liquid ratio) ratio in mushroom, add water, homogenate;
(2) double-enzyme hydrolysis: the 0.05 ~ 2.0%(w/w that presses mushroom raw material quality) interpolation cellulase (commercial enzyme 15000U/g alive), enzyme digestion reaction 1 ~ 3h, press again 0.02 ~ 2.0%(w/w of mushroom raw material quality) interpolation protease (commercial enzyme 20000U/g alive), enzyme digestion reaction 2 ~ 4h, cellulase, protease hydrolytic reaction temperature and pH are undertaken by known method;
(3) food fibre powder is produced: adopt known method, to mushroom enzymolysis liquid concentrate, microwave drying, extrusion, ultramicro grinding, make mushroom food fibre powder;
(4) composite seasoning: in every 100 grams of mushroom food fibre powders, add 25 ~ 40 grams of salt, 1 ~ 5 gram of white granulated sugar, 0.2 ~ 1.0 gram of chickens' extract, 3 ~ 5 grams of-cyclodextrin, 5 ~ 10 grams of CMC-Na, 2 ~ 4 grams of garlic powders, 3 ~ 5 grams of ginger powders, 0 ~ 5 gram of chilli powder, 0 ~ 2 gram of zanthoxylum powder, 0 ~ 0.5 gram of curry powder, mix;
(5) sterilizing, packing: adopt known method to carry out sterilizing to mushroom dietary fiber compound seasoner, packing.
2. a kind of mushroom dietary fiber compound seasoner according to claim 1 and production method thereof, is characterized in that: described mushroom is agaricus bisporus or flat mushroom.
3. a kind of mushroom dietary fiber compound seasoner according to claim 1 and production method thereof, is characterized in that: described mushroom is mushroom or pleurotus eryngii.
4. a kind of mushroom dietary fiber compound seasoner according to claim 1 and production method thereof, is characterized in that: described mushroom be the mushroom handle of rejecting in fresh whole mushroom or process, etc. outer level mushroom.
5. a kind of mushroom dietary fiber compound seasoner according to claim 1 and production method thereof, is characterized in that: described mushroom is the mushroom dehydrating.
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| CN201410054203.9A CN103766843A (en) | 2014-02-18 | 2014-02-18 | Mushroom dietary fiber compound seasoning and production method thereof |
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| CN201410054203.9A CN103766843A (en) | 2014-02-18 | 2014-02-18 | Mushroom dietary fiber compound seasoning and production method thereof |
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| CN103766843A true CN103766843A (en) | 2014-05-07 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970346A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Dried fruit sleeve-fish long-moistening shiitake mushroom stem floss and preparation method thereof |
| CN104970345A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Wine lee and fish roe spleen strengthening pine needle smoked shiitake stem and preparation method thereof |
| CN104970348A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Mustard, beef and Jerusalem artichoke shiitake mushroom stem floss |
| CN104970347A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Nerve-soothing and qi-tonifying egg, ginger and shiitake mushroom stem floss and preparation method thereof |
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| CN105146531A (en) * | 2015-07-06 | 2015-12-16 | 任本顺 | Acid and fresh eyesight improving mushroom stem floss and preparation method thereof |
| CN105146530A (en) * | 2015-07-06 | 2015-12-16 | 任本顺 | Incensed pericarp spicy mushroom stem floss and preparation method thereof |
| CN105146498A (en) * | 2015-07-06 | 2015-12-16 | 任本顺 | Opuntia stricta tranquilizing and nourishing mushroom stem floss and preparation method thereof |
| CN105146500A (en) * | 2015-07-20 | 2015-12-16 | 合肥梅香园禽蛋制品有限公司 | Dried yin-nourishing cocoa and sesame mushroom stem floss and preparation method thereof |
| CN105146497A (en) * | 2015-07-06 | 2015-12-16 | 任本顺 | Franchet peashrub flower root sauce lentinus edodes stem floss and preparation method thereof |
| CN105639576A (en) * | 2015-12-31 | 2016-06-08 | 安徽味仙食品有限公司 | Composite mushroom flavouring and production method thereof |
| CN105982050A (en) * | 2015-02-04 | 2016-10-05 | 天津工业大学 | Production method of pickled vegetables adding pleurotus eryngii |
| CN108371316A (en) * | 2018-01-24 | 2018-08-07 | 中国农业科学院农产品加工研究所 | The preparation method of edible mushroom nanometer toppings |
| CN110786445A (en) * | 2019-09-26 | 2020-02-14 | 黄河三角洲京博化工研究院有限公司 | Preparation process of flavored selenium-rich edible fungus functional flour |
| CN114128866A (en) * | 2021-10-25 | 2022-03-04 | 上海太太乐食品有限公司 | Plant-based compound seasoning rich in dietary fibers and preparation method thereof |
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| CN105982050A (en) * | 2015-02-04 | 2016-10-05 | 天津工业大学 | Production method of pickled vegetables adding pleurotus eryngii |
| CN105077207A (en) * | 2015-07-06 | 2015-11-25 | 任本顺 | Fresh fragrant pig's trotter and mushroom stem floss capable of regulating meridians and preparation method of fresh fragrant trotter and mushroom stem floss |
| CN105146497A (en) * | 2015-07-06 | 2015-12-16 | 任本顺 | Franchet peashrub flower root sauce lentinus edodes stem floss and preparation method thereof |
| CN105146498A (en) * | 2015-07-06 | 2015-12-16 | 任本顺 | Opuntia stricta tranquilizing and nourishing mushroom stem floss and preparation method thereof |
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| CN104982917A (en) * | 2015-07-20 | 2015-10-21 | 合肥梅香园禽蛋制品有限公司 | Appetizing and pleasing cotton-shaped Lentinus edodes stems with a rice wine aroma and a preparation method thereof |
| CN104970347A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Nerve-soothing and qi-tonifying egg, ginger and shiitake mushroom stem floss and preparation method thereof |
| 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 |
| CN104970348A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Mustard, beef and Jerusalem artichoke shiitake mushroom stem floss |
| CN104970345A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Wine lee and fish roe spleen strengthening pine needle smoked shiitake stem and preparation method thereof |
| CN105639576A (en) * | 2015-12-31 | 2016-06-08 | 安徽味仙食品有限公司 | Composite mushroom flavouring and production method thereof |
| CN108371316A (en) * | 2018-01-24 | 2018-08-07 | 中国农业科学院农产品加工研究所 | The preparation method of edible mushroom nanometer toppings |
| CN108371316B (en) * | 2018-01-24 | 2021-05-11 | 中国农业科学院农产品加工研究所 | Preparation method of edible mushroom nano seasoning powder |
| CN110786445A (en) * | 2019-09-26 | 2020-02-14 | 黄河三角洲京博化工研究院有限公司 | Preparation process of flavored selenium-rich edible fungus functional flour |
| CN114128866A (en) * | 2021-10-25 | 2022-03-04 | 上海太太乐食品有限公司 | Plant-based compound seasoning rich in dietary fibers and preparation method thereof |
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