CN103907882A - Production method of plum juice and straw mushroom seasoning - Google Patents
Production method of plum juice and straw mushroom seasoning Download PDFInfo
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- CN103907882A CN103907882A CN201310004941.8A CN201310004941A CN103907882A CN 103907882 A CN103907882 A CN 103907882A CN 201310004941 A CN201310004941 A CN 201310004941A CN 103907882 A CN103907882 A CN 103907882A
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- straw mushroom
- plum
- plum halogen
- plum juice
- flavouring
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- 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
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Life Sciences & Earth Sciences (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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a plum juice and straw mushroom seasoning and a production method thereof. The plum juice and straw mushroom seasoning is mainly composed of 40-65% by volume of a plum juice and 35-60% by volume of a straw mushroom extract liquid. The production method of the plum juice and straw mushroom seasoning comprises the following steps: pulping fresh straw mushroom, adding protease and cellulase for enzymatic hydrolysis, filtering, adding water to filter residues in order to carry out heat extraction, mixing the above obtained enzymatic hydrolysis liquid with the obtained heat extraction liquid, carrying out low temperature vacuum concentration, mixing the obtained concentrate with a preprocessed plum juice according to the above volume proportions, and carrying out precipitation and heating disinfection treatment to prepare the plum juice and straw mushroom seasoning. The production method has the advantages of low cost and environmental protection, and the plum juice and straw mushroom seasoning prepared by adopting the method has the fresh taste of the straw mushroom and also has the plum fragrance of the plum juice.
Description
Technical field
The present invention relates to a kind of production method of flavouring, be specifically related to a kind of processing method of plum halogen straw mushroom flavouring.
Background technology
Green plum, claims again fruit plum, has peracid low sugar characteristic, because organic acid content is too high, does not generally eat raw, and need process.Pickling processing is the major way of traditional green plum processing, in green plum curing process, the fresh plum of general every 100kg adds the salt of 25～30kg, after fresh green plum is mixed with solid salt, leave standstill the several months, after leaching plum juice, then plum is pulled out for processing plum base, plum is pulled rear remaining liquid out and is plum halogen.Plum halogen is mainly the mixture of moisture, organic acid, soluble sugar, mineral matter and other components and salt in fresh plum, and nutrition and flavor substance content are higher.But because it contains a large amount of salt, recycling cost is high, technical difficulty is large, therefore pickles in processing at traditional green plum, and how plum halogen directly discharges in environment, has not only wasted resource, returns environment and causes certain pollution.Had the patent of utilizing about plum halogen, as patent 200710033012.4 discloses a kind of method for making of plum halogen beverage, plum halogen after filtration, the technique such as concentrating and desalinating, clarification, essence filter, allotment, obtain a kind of plum halogen health drink; Patent 201010227224.8 discloses a kind of method of producing plum juice via plum halogen desalination, and plum halogen, after normal pressure distillation and concentration, extracts desalination with edible alcohol, then recovered alcohol, and the liquid that concentrate obtains during with distillation mixes, thereby obtains desalination plum juice.These two patents all need to carry out concentration, and not only energy consumption is high, and technique relative complex.
Straw mushroom contains the taste compounds such as rich in protein, Saccharide and saccharide alcohols, free amino acid, nucleotides, is the good raw material of processing and seasoning product, has had in the market straw mushroom soy sauce seasoning to sell.Straw mushroom is a kind of high temperature modification edible mushroom, preserve easy parachute-opening, and low temperature is preserved easy autolyze under normal temperature, and therefore straw mushroom is fresh-keeping is still an international difficult problem so far.Straw mushroom is the highest with the price of egg type, after the prolongation of mushroom handle and parachute-opening, commodity value significantly declines, but there are some researches show, the straw mushroom of parachute-opening phase, higher (the Mau et al. of flavor substance content such as its flavour nucleotide, amino acid, 1997), be more suitable for the exploitation for deep processed products such as flavouring.
Also do not utilize at present the flavouring of plum halogen and straw mushroom exploitation.
Summary of the invention
The present invention utilizes plum halogen and straw mushroom containing the feature of different flavor material, develops a kind of plum halogen straw mushroom flavouring.First straw mushroom is carried out to enzymolysis and extraction, then hydrolyzate and leaching liquor merging are concentrated into the straw mushroom concentrate that flavor substance meets product development requirement, and will be through pretreated plum halogen mixing preparation with it, produce Mei Lade product and sterilizing by heating again, finally obtain a kind of plum halogen straw mushroom flavouring.The peculiar taste of the existing straw mushroom of plum halogen straw mushroom flavouring, has again tart flavour and the plum fragrance of plum halogen, can be used for the cooking and cold and dressed with sauce.In this invention, plum halogen has obtained utilizing completely, also fully extracts the taste compound in straw mushroom simultaneously, has realized the deep processing and utilization of straw mushroom, has extended straw mushroom industrial chain.
The present invention realizes by following manner:
1. plum halogen pretreatment: adopt 100 order～300 mesh filter screens to filter, remove the suspension in plum halogen, for subsequent use.
2. straw mushroom enzymolysis liquid preparation: get fresh straw mushroom, clean, making beating, adds the water of 2～5 times of volumes of straw mushroom slurry, the enzyme of straw mushroom weight 0.25%～0.50%, and wherein the ratio of protease and cellulase is 1～2: 1, pH6.0～7.0,25～50 ℃ of hydrolysis temperatures, enzymolysis time 3～5 hours, filters, filtrate for later use, filter residue is for lixiviate.
3. straw mushroom leaching liquor preparation: the straw mushroom slag through enzymolysis, after filtering adds after the water of 1～3 times of volume at 80～100 ℃ lixiviate 30～60 minutes, filters, filtrate for later use, and filter residue discards.
4. straw mushroom concentrate preparation: straw mushroom enzymolysis liquid obtained above and straw mushroom leaching liquor are merged, carry out Vacuum Concentration at 60～90 ℃, to amino-acid nitrogen (in nitrogen) content >=0.6%.
5. allotment: will allocate in proportion through pretreated plum halogen and straw mushroom concentrate, wherein the volumn concentration of plum halogen is 40%～65%, and the volumn concentration of straw mushroom extract is 35%～60%.
6. heating: deployed in proportion plum halogen straw mushroom juice is processed 30～60 minutes at 80～100 ℃.By heat treated, promote that on the one hand maillard reaction product generates, can play on the other hand sterilization effect.
Advantage of the present invention is:
1. resource makes full use of: plum halogen is a kind of accessory substance that green plum is pickled middle generation, due to its high salt peracid, is not fully used in the past, directly to environmental emission, causes certain influence to environment.The present invention after filtering, makes flavouring with the allotment of straw mushroom extract by plum halogen, and plum halogen has obtained complete utilization, has realized the efficient utilization of resource, has reduced environmental pressure.
2. improve the added value of inferior straw mushroom: because straw mushroom belongs to high temperature mushroom, preserve easy parachute-opening, and low temperature is preserved easy autolyze under normal temperature, therefore straw mushroom is fresh-keeping is still an international difficult problem so far.The present invention is not high to the shape requirement of straw mushroom, and straw mushroom used can be to approach the inferior mushrooms such as the straw mushroom of parachute-opening, by being processed into flavouring, can improve the added value of inferior straw mushroom.
3. equipment investment is little: capital equipment of the present invention is straw mushroom enzymolysis equipment, and filtration, heating, filling apparatus etc., and equipment investment is less, and scale is can I large.
The specific embodiment
Below by embodiment, the present invention is more specifically described, but embodiments of the present invention are not limited to this.
Embodiment 1:
Get salt content and be 25.5% and acid content be the plum halogen 2000ml of 5.4% (with citrometer), filter with 300 order nylon filtering cloths, for subsequent use.
Get fresh straw mushroom 2.0kg, clear water is cleaned, and pulls an oar with food blending machine, obtain straw mushroom slurry 1950ml, add deionized water 4000ml, add 5.0g protease and 5.0g cellulase, adjust pH is 6.5, stir, process 3 hours at 45 ℃ of water enzyme digestions, 100 order nylon filtering cloths filter, and obtain enzymolysis liquid 5450ml, filter residue 550g, for subsequent use.Add 1000ml deionized water to filtering gained filter residue after enzymolysis, 90 ℃ of lixiviates 30 minutes, filter with 100 order nylon filtering cloths, obtain leaching liquor 1345ml, filter residue 205g.Straw mushroom enzymolysis liquid 5450ml and leaching liquor 1345ml are merged, and Vacuum Concentration under 90 ℃ of conditions, obtains concentrate 2460ml, and the amino-acid nitrogen that detects concentrate is 1.0, for subsequent use.Plum halogen and straw mushroom concentrate are mixed for 35: 65 by volume, obtain mixed liquor 3785ml, wherein straw mushroom concentrate 2460ml, plum halogen 1325ml.Mixed liquor is placed in to normal heating at 95 ℃ and processes 60 minutes, obtain plum halogen straw mushroom flavouring 3520ml, then filling.
Embodiment 2:
Get salt content and be 24.5% and acid content be the plum halogen 20L of 5.2% (with citrometer), filter with 300 order nylon filtering cloths, for subsequent use.
Get fresh straw mushroom 20kg, clear water is cleaned, and pulls an oar with food blending machine, obtain straw mushroom slurry 19.50L, add deionized water 40L, add 50g protease and 50g cellulase, adjust pH is 6.5, stir, put jacketed pan, be added to 45 ℃ of enzymolysis processing 3 hours, 100 order nylon filtering cloths filter, obtain enzymolysis liquid 55L, filter residue 5.3kg, for subsequent use.Add 15L deionized water to filtering gained filter residue after enzymolysis, put jacketed pan and be heated to 90 ℃ of lixiviates 30 minutes, filter with 100 order nylon filtering cloths, obtain leaching liquor 13.5L, filter residue 2.2kg.Straw mushroom enzymolysis liquid 55L and leaching liquor 13.5L are merged, and Vacuum Concentration under 90 ℃ of conditions, obtains concentrate 25.0L, and the amino-acid nitrogen that detects concentrate is 1.05, for subsequent use.Plum halogen and straw mushroom concentrate are mixed for 40: 60 by volume, obtain mixed liquor 41.2L, wherein straw mushroom concentrate 25.0L, plum halogen 17.2L.Mixed liquor is placed in to normal heating at 90 ℃ and processes 45 minutes, obtain plum halogen straw mushroom flavouring 38.2L, then filling.
List of references
MAU?Jengleun，CHYAU?Chamgchemg，LI?Juhyiing，et?al.Flavor?compounds?instraw?mushrooms?Volvariella?volvacea?harvested?at?different?stages?of?maturity[J].JAgric?Food?Chem，1997，45(12)：4726-4729.
Claims (5)
1. a preparation method for plum halogen straw mushroom flavouring, is characterized in that, gets fresh straw mushroom, clean making beating, enzymolysis, filter, filter residue adds water and heats lixiviate 1 time, merges enzymolysis liquid and leaching liquor, concentrated, mix with plum halogen after pretreatment, through precipitation, heat sterilization and filling, make plum halogen straw mushroom flavouring, the pretreatment of wherein said plum halogen is for filtering impurity elimination.
2. the preparation method of plum halogen straw mushroom flavouring as claimed in claim 1, it is characterized in that, straw mushroom enzymolysis processing is: add the water of 3～5 times of volumes of straw mushroom slurry, the enzyme of straw mushroom weight 0.25%～0.50%, wherein the ratio of protease and cellulase is 1～2: 1, pH 6.0～7.0,25～50 ℃ of hydrolysis temperatures, enzymolysis time 3～5 hours.
3. the preparation method of plum halogen straw mushroom flavouring as claimed in claim 1, is characterized in that, lixiviate 30～60 minutes at 80～100 ℃ after the straw mushroom slag through enzymolysis, after filtering adds the water of 1～3 times of volume.
4. the preparation method of plum halogen straw mushroom flavouring as claimed in claim 1, it is characterized in that, the leaching liquor that the enzymolysis liquid that claim 2 obtains and claim 3 obtain merges, and carries out Vacuum Concentration, to amino-acid nitrogen (in nitrogen) content >=0.6% at 60～90 ℃.
5. the preparation method of plum halogen straw mushroom flavouring as claimed in claim 1, is characterized in that, the volumn concentration of plum halogen is 40%～65%, and the volumn concentration of straw mushroom extract is 35%～60%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310004941.8A CN103907882B (en) | 2013-01-04 | 2013-01-04 | A kind of production method of plum halogen straw mushroom flavouring |
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| CN201310004941.8A CN103907882B (en) | 2013-01-04 | 2013-01-04 | A kind of production method of plum halogen straw mushroom flavouring |
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| CN103907882A true CN103907882A (en) | 2014-07-09 |
| CN103907882B CN103907882B (en) | 2016-02-24 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187713A (en) * | 2014-08-04 | 2014-12-10 | 天津天绿健科技有限公司 | Edible fungus health product containing Chinese caterpillar fungus |
| CN109953312A (en) * | 2019-03-06 | 2019-07-02 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of plum halogen red acid soup and preparation method thereof |
Citations (6)
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| CN1701710A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method of salted vegetable with plum taste |
| CN101336694A (en) * | 2008-08-11 | 2009-01-07 | 浙江富盛控股集团有限公司 | Monosodium glutamate with edible fungus dry extract |
| KR20090007859A (en) * | 2007-07-16 | 2009-01-21 | 주식회사 하이닉스반도체 | Flash memory device and repairing method thereof |
| KR20090078590A (en) * | 2008-01-15 | 2009-07-20 | 문기경 | Preparation method for powdered natural seasonings eliminated fishy smell |
| CN101617808A (en) * | 2009-08-13 | 2010-01-06 | 宜昌益农科技开发有限公司 | Compound mushroom flavoring and preparation method thereof |
| CN101828686A (en) * | 2010-04-26 | 2010-09-15 | 浙江温州轻工研究院 | Mushroom seasoning juice and preparation method thereof |
-
2013
- 2013-01-04 CN CN201310004941.8A patent/CN103907882B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1701710A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method of salted vegetable with plum taste |
| KR20090007859A (en) * | 2007-07-16 | 2009-01-21 | 주식회사 하이닉스반도체 | Flash memory device and repairing method thereof |
| KR20090078590A (en) * | 2008-01-15 | 2009-07-20 | 문기경 | Preparation method for powdered natural seasonings eliminated fishy smell |
| CN101336694A (en) * | 2008-08-11 | 2009-01-07 | 浙江富盛控股集团有限公司 | Monosodium glutamate with edible fungus dry extract |
| CN101617808A (en) * | 2009-08-13 | 2010-01-06 | 宜昌益农科技开发有限公司 | Compound mushroom flavoring and preparation method thereof |
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Non-Patent Citations (1)
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| 张雁，等: "草菇蒜茸调味酱的工艺研究", 《食品科技》, no. 5, 31 December 2005 (2005-12-31), pages 36 - 38 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187713A (en) * | 2014-08-04 | 2014-12-10 | 天津天绿健科技有限公司 | Edible fungus health product containing Chinese caterpillar fungus |
| CN104187713B (en) * | 2014-08-04 | 2015-12-30 | 天津天绿健科技有限公司 | A kind of edible fungus health-care product containing Chinese caterpillar fungus |
| CN109953312A (en) * | 2019-03-06 | 2019-07-02 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of plum halogen red acid soup and preparation method thereof |
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| CN103907882B (en) | 2016-02-24 |
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Effective date of registration: 20180607 Address after: 515300 Guangdong Jieyang Puning Ma'anshan farm Shaxi Development Zone Patentee after: Puning Dongyu Food Co.,Ltd. Address before: 510610 133 Dongguan Zhuang Yi Heng Road, Tianhe District, Guangzhou, Guangdong Patentee before: SERICULTURE & AGRI FOOD Research Institute GAAS |
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Effective date of registration: 20211203 Address after: 515300 Shaxi District, Ma'anshan farm, Puning City, Jieyang City, Guangdong Province Patentee after: Puning xiaomeiwu Food Co.,Ltd. Address before: 515300 Guangdong Jieyang Puning Ma'anshan farm Shaxi Development Zone Patentee before: Puning Dongyu Food Co.,Ltd. |
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Denomination of invention: A production method of plum marinated straw mushroom seasoning Effective date of registration: 20230602 Granted publication date: 20160224 Pledgee: Guangdong Finance Inclusive Finance (Jieyang) Financing Guarantee Co.,Ltd. Pledgor: Puning xiaomeiwu Food Co.,Ltd. Registration number: Y2023980042711 |
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