CN104172071A - Edible mushroom seasoner as well as preparation method and application thereof - Google Patents
Edible mushroom seasoner as well as preparation method and application thereof Download PDFInfo
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- CN104172071A CN104172071A CN201410373500.XA CN201410373500A CN104172071A CN 104172071 A CN104172071 A CN 104172071A CN 201410373500 A CN201410373500 A CN 201410373500A CN 104172071 A CN104172071 A CN 104172071A
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- flavoring
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
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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
Abstract
The invention discloses an edible mushroom seasoner as well as a preparation method and an application thereof. The preparation method comprises the following steps: (1) inoculating a seed liquid of an edible mushroom into a culture liquid for liquid fermentation, after the fermentation is completed, performing solid-liquid separation, so as to obtain fermentation supernate and mycelia; (2) respectively drying the fermentation supernate and mycelia, making powder and subsequently mixing, so as to obtain a seasoner of single taste; and (3) making multiple seasoners with single taste from different edible mushrooms according to the steps (1) and (2), mixing at least two of the seasoners, thereby obtaining the edible mushroom seasoner. According to the edible mushroom seasoner, an inherent production mode that sporocarp of the edible mushrooms is adopted as a raw material is abandoned, the edible mushrooms are subjected to liquid fermentation, and the contents of nutrient substances in the fermentation liquid and the mycelia are greatly increased compared with those of the sporocarp; the fermentation supernate and the mycelia are sufficiently utilized, and the resource utilization rate is greatly increased; the production period is short, and the yield is high; the powder seasoner is easy to preserve and is beneficial for maintaining the quality stability.
Description
Technical field
The present invention relates to a kind of flavoring, be specifically related to a kind of edible mushroom seasoning material and its preparation method and application.
Background technology
Edible mushroom is that a class is organic, the pollution-free food of nutrition, health care.Its protein content is high more a lot of than general vegetables and fruit, and its amino acid composition is more comprehensive, not only contains eight seed amino acids of needed by human, also contains multivitamin and the mineral element with physiologically active.
Edible mushroom is delicious flavour not only, nutritious, also has many types to have medical value, by people, is called healthy food.Wherein Hericium erinaceus, Ji Songrong, grifola frondosus, halimasch, Agrocybe aegerita etc. also have very high medical value.Hericium erinaceus is nutritious, is rich in the amino acid of needed by human, has the effect of obvious active anticancer and enhancing immunity of organisms; The unrighted acid that it is contained, is beneficial to blood circulation, can reduce cholesterolemia content, delays senility.And Ji Songrong contains abundant selenium material, active polysaccharide body and cancerocidal substance, to strengthening body immunity, supplement and special procure nutritional oil and well act on.Grifola frondosus has high medical health care function, and it can strengthen the susceptibility of human body to insulin, has the effect that suppresses hypertension and hyperglycaemia; Owing to being rich in iron, copper and Vitamin C, it can prevent anaemia, scurvy, leucoderma, prevents the generation of artery sclerosis and cerebral thrombus; Can promote children's torso to grow up healthy and sound and intelligence development, anti-ageing, strengthen memory and sensitivity.Halimasch has calmness, anticonvulsion, effect such as treatment cardiovascular and cerebrovascular disease etc., and its contained armillaria mellea polysaccharide also has antineoplastic activity.Agrocybe aegerita function diuresis excreting dampness, invigorating the spleen to arrest diarrhea, clearing lung-heat heat, flat liver improving eyesight.
Edible mushroom is abundant nutritious and have food therapy value and day by day come into one's own because of it, is used to prepare multi-condiment material.But in prior art, be all by substituting stuff cultivation conventionally, cultivate fructification as the raw material of producing flavoring, its production cycle is long, unstable product quality.
The Chinese patent literature that is CN 101933598 B as notification number discloses a kind of edible fungus flavor meat flavoring, this flavoring is that to take edible mushroom (mushroom, pleurotus eryngii, asparagus) or its leftover bits and pieces be primary raw material, adds water homogenate, through Microwave Extraction, enzymolysis, obtains edible mushroom enzymolysis liquid; By the proportioning of different edible mushroom enzymolysis liquids, determine best proportioning, obtain edible mushroom seasoning base fluid; In edible mushroom seasoning base liquid, add the raw materials such as suitable reduced sugar, amino acid, through Maillard reaction, prepare.
Notification number is that the Chinese patent literature of CN 101595964 B discloses a kind of bacterium mushroom thick soup flavoring, this flavoring is by the inspissated juice of the various edible mushrooms of 40%-60%, the winter bamboo shoot inspissated juice of 20%-30%, the moyashi inspissated juice of 10%-20%, the salt of the grease of 5%-10% (animals and plants all can) 2%-5%, the monosodium glutamate of 5%-10% and the emulsifying agent of 0.05%-0.1% form.Wherein, the inspissated juice of edible mushroom is by obtaining dry mushroom by flooding.
How to obtain with short production cycle, output is high, steady quality, the flavoring that is easy to preserve are this area problem demanding prompt solutions.
Summary of the invention
The invention provides a kind of preparation method of edible mushroom seasoning material, this preparation method is with short production cycle, output is high, the edible mushroom seasoning material steady quality of acquisition, is easy to preserve.
A preparation method for edible mushroom seasoning material, comprising:
(1) by carrying out liquid fermentation in the seed liquor access nutrient solution of edible mushroom, after having fermented, carry out Separation of Solid and Liquid, obtain the upper cleer and peaceful mycelium of fermentation;
(2) after the upper cleer and peaceful mycelium of fermentation is dry, powder process, mix respectively, obtain the flavoring of single taste;
(3) adopt different edible mushrooms, according to step (1)～(2), make the flavoring of multiple single taste, and by least two kinds of mixing wherein, obtain described edible mushroom seasoning material.
The fructification that the present invention casts aside available technology adopting edible mushroom is made the intrinsic production model of raw material, then edible mushroom is carried out to liquid fermentation, compare with fructification, polysaccharide in zymotic fluid, mycelium, unrighted acid, amino acid whose equal content improve greatly, thereby have greatly improved the nutritive value of flavoring.In preparation process, fermentation supernatant and mycelium are all made full use of, and the supernatant that ferments of the nutrient composition content in mycelium is higher, compares with only getting the supernatant that ferments in prior art, and resource utilization improves greatly.In fermentation, cleer and peaceful mycelium is all dried and makes powdery, compares with liquid seasoning, and powdery seasonings preservation preferably, is conducive to keep constant product quality.
As preferably, described edible mushroom comprises Hericium erinaceus (Hericium erinaceus (Bull.) Per.), Ji Songrong (Agaricus blazei Murrill), grifola frondosus (Grifolafrondosa (Fr.) S.F.Gray.), halimasch (Armillariella mellea) and Agrocybe aegerita (Agrocybe cylindracea); The flavoring of described multiple single taste comprises Hericium erinaceus flavoring, Ji Songrong flavoring, grifola frondosus flavoring, halimasch flavoring and Agrocybe aegerita flavoring.
Hericium erinaceus, Ji Songrong, grifola frondosus, halimasch, the equal delicious flavour of Agrocybe aegerita, nutritious, and there is higher medical value, by at least two kinds in Hericium erinaceus flavoring, Ji Songrong flavoring, grifola frondosus flavoring, halimasch flavoring, Agrocybe aegerita flavoring are mixed according to certain ratio, can obtain nutritive value, edible mushroom seasoning material that medical value is higher.
Particularly, the preparation method of described edible mushroom seasoning material, comprising:
(1) after Hericium erinaceus is activated, carry out liquid fermentation, obtain zymotic fluid, zymotic fluid is carried out to Separation of Solid and Liquid, obtain the upper cleer and peaceful mycelium of fermentation;
As preferably, when Hericium erinaceus is carried out to liquid fermentation, the Chinese patent literature that the step of liquid fermentation and parameter can be CN00135442.6 referring to notification number, produces but the present invention only proceeds to secondary seed tank, and the terminal of fermentation is logarithmic growth late period.
(2) after the upper cleer and peaceful mycelium of fermentation is dry, powder process, mix respectively, obtain Hericium erinaceus flavoring;
The supernatant that will ferment spraying is dry, obtains supernatant xeraphium; Mycelium is dried and pulverized at 60 ℃, obtain hypha powder; Supernatant xeraphium is all mixed with hypha powder, obtain Hericium erinaceus flavoring.
(3) according to the method identical with step (1)-(2), obtain respectively Ji Songrong flavoring, grifola frondosus flavoring, halimasch flavoring, Agrocybe aegerita flavoring;
As preferably, when Ji Songrong is carried out to liquid fermentation, the Chinese patent literature that the step of liquid fermentation and parameter can be CN00135444.2 referring to notification number; When grifola frondosus is carried out to liquid fermentation, the Chinese patent literature that is CN00135441.8 referring to notification number; When halimasch is carried out to liquid fermentation, the Chinese patent literature that is CN00135443.4 referring to notification number; When Agrocybe aegerita is carried out to liquid fermentation, the Chinese patent literature that is CN00135439.6 referring to notification number; But the present invention all only proceeds to secondary seed tank and produces, and the terminal of fermentation is logarithmic growth late period.
(4) get at least two kinds of mixing in Hericium erinaceus flavoring, Ji Songrong flavoring, grifola frondosus flavoring, halimasch flavoring, Agrocybe aegerita flavoring, obtain described edible mushroom seasoning material.
The present invention also provides the edible mushroom seasoning material that utilizes described preparation method to make.In this edible mushroom seasoning material, contain abundant edible fungi polysaccharide, crude protein, amino acid, unrighted acid and saturated fatty acid, there is high nutritive value.
Preferably, described edible mushroom seasoning material is formed by Hericium erinaceus flavoring and Ji Songrong flavoring for mixture; As further preferred, the mixed proportion of Hericium erinaceus flavoring and Ji Songrong flavoring is 2～5:1.
More preferably, described edible mushroom seasoning material is formed by Hericium erinaceus flavoring, Ji Songrong flavoring and grifola frondosus flavoring for mixture.As further preferred, the mixed proportion of Hericium erinaceus flavoring, Ji Songrong flavoring and grifola frondosus flavoring is 2～5:1:0.5.
More preferably, described edible mushroom seasoning material is formed by Hericium erinaceus flavoring, Ji Songrong flavoring, grifola frondosus flavoring and Agrocybe aegerita flavoring for mixture.As further preferred, the mixed proportion of a bacterium flavoring, Ji Songrong flavoring, grifola frondosus flavoring and Agrocybe aegerita flavoring is 2～5:1:0.5:0.5.
More preferably, described edible mushroom seasoning material is mixed with 2～5:1:0.5:0.5:0.5 by Hericium erinaceus flavoring, Ji Songrong flavoring, grifola frondosus flavoring, Agrocybe aegerita flavoring and halimasch flavoring.Under this mixed proportion, edible mushroom seasoning material nutrient is worth moderate, but has local flavor and the medical value of five kinds of edible mushrooms concurrently.
The present invention also provides the application of described edible mushroom seasoning material in making processed food.Edible mushroom seasoning material of the present invention is added in the raw-food materials such as flour, ground rice, corn flour, buckwheat with 1～5%, be made into corresponding processed food, as steamed bun, bread, noodles etc.Add processed food that described edible mushroom seasoning material makes not only food local flavor improve, nutritional labeling increases greatly, and has certain dietary function.
Compared with prior art, beneficial effect of the present invention is:
(1) fructification that the present invention casts aside available technology adopting edible mushroom is made the intrinsic production model of raw material, then edible mushroom is carried out to liquid fermentation, compare with fructification, polysaccharide in zymotic fluid, mycelium, unrighted acid, amino acid whose equal content improve greatly, thereby have greatly improved the nutritive value of flavoring;
(2) in preparation process, fermentation supernatant and mycelium are all made full use of, and the supernatant that ferments of the nutrient composition content in mycelium is higher, compares with only getting the supernatant that ferments in prior art, and resource utilization improves greatly;
(3) in fermentation, cleer and peaceful mycelium is all dried and makes powdery, compares with liquid seasoning, and powdery seasonings preservation preferably, is conducive to keep constant product quality;
(4) preparation method of the present invention is with short production cycle, and output is high, effectively saves production cost;
(5), by least two kinds in Hericium erinaceus flavoring, Ji Songrong flavoring, grifola frondosus flavoring, halimasch flavoring, Agrocybe aegerita flavoring are mixed according to certain ratio, can obtain nutritive value, edible mushroom seasoning material that medical value is higher;
(6) edible mushroom seasoning material of the present invention is used for making processed food, add processed food that described edible mushroom seasoning material makes not only food local flavor improve, nutritional labeling increases greatly, and has certain dietary function.
The specific embodiment
Method for making and the application of embodiment 1. Hericium erinaceus flavorings
1. Hericium erinaceus liquid fermentation
The step of Hericium erinaceus actication of culture, liquid fermentation, culture medium prescription, various parameter, all with reference to patent of invention CN00135442.6, are produced but only proceed to 700L secondary seed tank.
2. the preparation of Hericium erinaceus flavoring
After fermentation ends, zymotic fluid is led to centrifuge and carry out Separation of Solid and Liquid, use DHY320 type disk centrifugal separator (Liaoyang Long Da pharmaceutical machine Co., Ltd), rotary drum rotating speed under 7300r/min centrifugal 1 hour.
Fermented supernatant fluid after separation leads in LPG500 type spray dryer (the logical dry Engineering Co., Ltd of Jiangsu space), dry supernatant xeraphium, the about 11-13kg of obtaining for 2 hours of spraying under 200 ℃ of drying tower inlet temperatures, centrifugal rotational speed 12000 r/min conditions; Isolated mycelium is placed in to QX841-3 type baking oven (Wujiang celebrating rosy clouds baking oven electric furnace Manufacturing Co., Ltd) simultaneously, at 60 ℃, dries 5 hours; Mycelium after oven dry is pulverized under 60 order conditions through FL-250 pulverizer, obtains the about 16-19kg of Hericium erinaceus hypha powder.
Supernatant xeraphium is evenly mixed with Hericium erinaceus hypha powder, obtain Hericium erinaceus flavoring, about 27-32kg.Finally by XY-90BF type automatic packaging machine (Shanghai Xin Yue package packing machine Co., Ltd), be packaged into bag, specification has 100g/ bag, 500 g/ bags, 1k g/ bag, 2k g/ bag etc.
3. the main component of Hericium erinaceus flavoring and stability
The main component of Hericium erinaceus flavoring is measured as crude protein (Kjeldahl's method), Hericium erinaceus Polysaccharides (hot water extraction), total amino acid content (automatic amino acid analyzer), essential amino acid (automatic amino acid analyzer) equal size, be the results are shown in Table 1.These compositions, are used in food manufacturing process at flavoring, not only can increase nutritive value of food, can also give food special local flavor.
Table 1 Hericium erinaceus flavoring main component table
| Main component | Supernatant xeraphium | Hericium erinaceus hypha powder | Hericium erinaceus flavoring |
| Crude protein (%) | 13.5 | 31.8 | 24.2 |
| Hericium erinaceus Polysaccharides (%) | 11.6 | 17.9 | 15.2 |
| Total amino acid content (%) | 11.8 | 28.3 | 21.6 |
| Essential amino acid (%) | 6.0 | 13.6 | 10.5 |
| Moisture (%) | 8.1 | 8.0 | 8.1 |
The Hericium erinaceus flavoring of depositing under dry, ventilation, shady and cool condition has also been carried out to regular reinspection.Store after 18 months and again analyze and find, still contain crude protein 22.8%, Hericium erinaceus Polysaccharides 14.0%, total amino acid content 20.7%, moisture 8.6%, illustrate that this Hericium erinaceus flavoring is easy to preserve, can preserve more than 18 months at normal temperatures.
4. the application of Hericium erinaceus flavoring
In flour, in the ratio of 1-5%, add above-mentioned Hericium erinaceus flavoring, and after face, be processed into the various flour-made foods such as steamed bun, bread, noodles.In the food processing process such as ground rice, corn flour, buckwheat, also add according to the above ratio.
Method for making and the application of embodiment 2. Ji's matsutake flavorings
1. Ji's matsutake liquid fermentation
The step of Agaricus blazei activation, liquid fermentation, culture medium prescription, various parameter, all with reference to patent of invention CN00135444.2, are produced but only proceed to 700L secondary seed tank.
2. the preparation of Ji's matsutake flavoring
After fermentation ends, zymotic fluid is led to centrifuge and carry out Separation of Solid and Liquid, use DHY320 type disk centrifugal separator (Liaoyang Long Da pharmaceutical machine Co., Ltd), rotary drum rotating speed under 7300r/min centrifugal 1 hour.
Fermented supernatant fluid after separation leads in LPG500 type spray dryer (the logical dry Engineering Co., Ltd of Jiangsu space), dry supernatant xeraphium, the about 12-14kg of obtaining for 2 hours of spraying under 200 ℃ of drying tower inlet temperatures, centrifugal rotational speed 12000r/min condition; Isolated mycelium is placed in to QX841-3 type baking oven (Wujiang celebrating rosy clouds baking oven electric furnace Manufacturing Co., Ltd) simultaneously, at 60 ℃, dries 5 hours; Mycelium after oven dry is pulverized under 60 order conditions through FL-250 pulverizer, obtains the about 20-22kg of Agaricus blazei silk powder.
Supernatant xeraphium is evenly mixed with Agaricus blazei silk powder, obtain Ji Songrong flavoring, about 32-36kg.Finally by XY-90BF type automatic packaging machine (Shanghai Xin Yue package packing machine Co., Ltd), be packaged into bag, specification has 100g/ bag, 500 g/ bags, 1k g/ bag, 2k g/ bag etc.
3. the main component of Ji's matsutake flavoring and stability
The main component of Ji Songrong flavoring is measured as crude protein (Kjeldahl's method), Agaricus Blazei Murrill polysaccharide (hot water extraction), total amino acid content (automatic amino acid analyzer), essential amino acid (automatic amino acid analyzer), aliphatic acid (GC) equal size, be the results are shown in Table 2.These compositions, are used in food manufacturing process at flavoring, not only can increase nutritive value of food, can also give food special local flavor.
Table 2 Ji matsutake flavoring main component table
The Ji Songrong flavoring of depositing under dry, ventilation, shady and cool condition has also been carried out to regular reinspection.Store after 18 months and again analyze and find, still contain crude protein 38.1%, Agaricus Blazei Murrill polysaccharide 34.3%, total amino acid content 20.9%, moisture 8.7%, illustrated that this flavoring is easy to preserve, can preserve more than 18 months at normal temperatures.
4. the application of Ji's matsutake flavoring
In flour, in the ratio of 1-5%, add above-mentioned Ji's matsutake flavoring, and after face, be processed into the various flour-made foods such as steamed bun, bread, noodles.In the food processing process such as ground rice, corn flour, buckwheat, also add according to the above ratio.
Method for making and the application of embodiment 3. grifola frondosus flavorings
1. grifola frondosus liquid fermentation
The step of the activation of grifola frondosus bacterial classification, liquid fermentation, culture medium prescription, various parameter, all with reference to patent of invention CN00135441.8, are produced but only proceed to 700L secondary seed tank.
2. the preparation of grifola frondosus flavoring
After fermentation ends, zymotic fluid is led to centrifuge and carry out Separation of Solid and Liquid, use DHY320 type disk centrifugal separator (Liaoyang Long Da pharmaceutical machine Co., Ltd), rotary drum rotating speed under 7300r/min centrifugal 1 hour.
Fermented supernatant fluid after separation leads in LPG500 type spray dryer (the logical dry Engineering Co., Ltd of Jiangsu space), dry supernatant xeraphium, the about 10-12kg of obtaining for 2 hours of spraying under 200 ℃ of drying tower inlet temperatures, centrifugal rotational speed 12000r/min condition; Isolated mycelium is placed in to QX841-3 type baking oven (Wujiang celebrating rosy clouds baking oven electric furnace Manufacturing Co., Ltd) simultaneously, at 60 ℃, dries 5 hours; Mycelium after oven dry is pulverized under 60 order conditions through FL-250 pulverizer, obtains the about 15-17kg of grifola frondosus mycelia powder.
Supernatant xeraphium is evenly mixed with grifola frondosus mycelia powder, obtain grifola frondosus flavoring, about 25-29kg.Finally by XY-90BF type automatic packaging machine (Shanghai Xin Yue package packing machine Co., Ltd), be packaged into bag, specification has 100g/ bag, 500 g/ bags, 1k g/ bag, 2k g/ bag etc.
3. the main component of grifola frondosus flavoring and stability
The main component of grifola frondosus flavoring is measured as crude protein (Kjeldahl's method), grifolan (hot water extraction), total amino acid content (automatic amino acid analyzer), essential amino acid (automatic amino acid analyzer) equal size, be the results are shown in Table 3.These compositions, are used in food manufacturing process at flavoring, not only can increase nutritive value of food, can also give food special local flavor.
Table 3 grifola frondosus flavoring main component table
| Main component | Supernatant xeraphium | Grifola frondosus mycelia powder | Grifola frondosus flavoring |
| Crude protein (%) | 16.6 | 23.7. | 20.8 |
| Grifolan (%) | 5.3 | 12.6 | 9.7 |
| Total amino acid content (%) | 13.9 | 22.9 | 19.3 |
| Essential amino acid (%) | 4.2 | 9.5 | 7.4 |
| Moisture (%) | 8.1 | 8.0 | 8.0 |
The grifola frondosus flavoring of depositing under dry, ventilation, shady and cool condition has also been carried out to regular reinspection.Store after 18 months and again analyze and find, still contain crude protein 20.0%, grifolan 8.9%, total amino acid content 18.5%, moisture 8.6%, illustrated that this flavoring is easy to preserve, can preserve more than 18 months at normal temperatures.
4. the application of grifola frondosus flavoring
In flour, in the ratio of 1-5%, add above-mentioned grifola frondosus flavoring, and after face, be processed into the various flour-made foods such as steamed bun, bread, noodles.In the food processing process such as ground rice, corn flour, buckwheat, also add according to the above ratio.
Method for making and the application of embodiment 4. halimasch flavorings
1. halimasch liquid fermentation
The step of Armillaria mellea activation, liquid fermentation, culture medium prescription, various parameter, all with reference to patent of invention CN00135443.4, are produced but only proceed to 700L secondary seed tank.
2. the preparation of halimasch flavoring
After fermentation ends, zymotic fluid is led to centrifuge and carry out Separation of Solid and Liquid, use DHY320 type disk centrifugal separator (Liaoyang Long Da pharmaceutical machine Co., Ltd), rotary drum rotating speed under 7300r/min centrifugal 1 hour.
Fermented supernatant fluid after separation leads in LPG500 type spray dryer (the logical dry Engineering Co., Ltd of Jiangsu space), dry supernatant xeraphium, the about 6-8kg of obtaining for 2 hours of spraying under 200 ℃ of drying tower inlet temperatures, centrifugal rotational speed 12000r/min condition; Isolated mycelium is placed in to QX841-3 type baking oven (Wujiang celebrating rosy clouds baking oven electric furnace Manufacturing Co., Ltd) simultaneously, at 60 ℃, dries 5 hours; Mycelium after oven dry is pulverized under 60 order conditions through FL-250 pulverizer, obtains the about 12-14kg of halimasch hypha powder.
Supernatant xeraphium is evenly mixed with halimasch hypha powder, obtain halimasch flavoring, about 18-22kg.Finally by XY-90BF type automatic packaging machine (Shanghai Xin Yue package packing machine Co., Ltd), be packaged into bag, specification has 100g/ bag, 500 g/ bags, 1k g/ bag, 2k g/ bag etc.
3. the main component of halimasch flavoring and stability
The main component of halimasch flavoring is measured as crude protein (Kjeldahl's method), armillaria mellea polysaccharide (hot water extraction), total amino acid content (automatic amino acid analyzer), essential amino acid (automatic amino acid analyzer), polypeptide (Forint phenol method) equal size, be the results are shown in Table 4.These compositions, are used in food manufacturing process at flavoring, not only can increase nutritive value of food, can also give food special local flavor.
Table 4 halimasch flavoring main component table
| Main component | Supernatant xeraphium | Halimasch hypha powder | Halimasch flavoring |
| Crude protein (%) | 12.3 | 18.7 | 16.5 |
| Armillaria mellea polysaccharide (%) | 4.5 | 8.2 | 6.9 |
| Total amino acid content (%) | 6.0 | 16.8 | 13.2 |
| Essential amino acid (%) | 0.9 | 4.2 | 3.1 |
| Polypeptide (%) | - | 2.6 | 1.7 |
| Moisture (%) | 8.5 | 8.5 | 8.6 |
The halimasch flavoring of depositing under dry, ventilation, shady and cool condition has also been carried out to regular reinspection.Store after 18 months and again analyze and find, still contain crude protein 15.3%, armillaria mellea polysaccharide 6.2%, total amino acid content 12.4%, moisture 9.0%, illustrated that this flavoring is easy to preserve, can preserve more than 18 months at normal temperatures.
4. the application of halimasch flavoring
In flour, in the ratio of 1-5%, add above-mentioned halimasch flavoring, and after face, be processed into the various flour-made foods such as steamed bun, bread, noodles.In the food processing process such as ground rice, corn flour, buckwheat, also add according to the above ratio.
Method for making and the application of embodiment 5. Agrocybe aegerita flavorings
1. Agrocybe aegerita liquid fermentation
The step of Agrocybe aegerita actication of culture, liquid fermentation, culture medium prescription, various parameter, all with reference to patent of invention CN00135439.6, are produced but only proceed to 700L secondary seed tank.
2. the preparation of Agrocybe aegerita flavoring
After fermentation ends, zymotic fluid is led to centrifuge and carry out Separation of Solid and Liquid, use DHY320 type disk centrifugal separator (Liaoyang Long Da pharmaceutical machine Co., Ltd), rotary drum rotating speed under 7300r/min centrifugal 1 hour.
Fermented supernatant fluid after separation leads in LPG500 type spray dryer (the logical dry Engineering Co., Ltd of Jiangsu space), dry supernatant xeraphium, the about 9-11kg of obtaining for 2 hours of spraying under 200 ℃ of drying tower inlet temperatures, centrifugal rotational speed 12000r/min condition; Isolated mycelium is placed in to QX841-3 type baking oven (Wujiang celebrating rosy clouds baking oven electric furnace Manufacturing Co., Ltd) simultaneously, at 60 ℃, dries 5 hours; Mycelium after oven dry is pulverized under 60 order conditions through FL-250 pulverizer, obtains the about 15-17kg of Agrocybe aegerita hypha powder.
Supernatant xeraphium is evenly mixed with Agrocybe aegerita hypha powder, obtain Agrocybe aegerita flavoring, about 24-28kg.Finally by XY-90BF type automatic packaging machine (Shanghai Xin Yue package packing machine Co., Ltd), be packaged into bag, specification has 100g/ bag, 500 g/ bags, 1k g/ bag, 2k g/ bag etc.
3. the main component of Agrocybe aegerita flavoring and stability
The main component of Agrocybe aegerita flavoring is measured as crude protein (Kjeldahl's method), Agrocybe aegerita polysaccharide (hot water extraction), total amino acid content (automatic amino acid analyzer), essential amino acid (automatic amino acid analyzer) equal size, be the results are shown in Table 5.These compositions, are used in food manufacturing process at flavoring, not only can increase nutritive value of food, can also give food special local flavor.
Table 5 Agrocybe aegerita flavoring main component table
| Main component | Supernatant xeraphium | Agrocybe aegerita hypha powder | Agrocybe aegerita flavoring |
| Crude protein (%) | 16.3 | 25.6 | 22.1 |
| Agrocybe aegerita polysaccharide (%) | 20.5 | 26.9 | 24.5 |
| Total amino acid content (%) | 4.7 | 7.9 | 6.7 |
| Essential amino acid (%) | 1.4 | 3.8 | 2.9 |
| Moisture (%) | 8.3 | 8.2 | 8.3 |
The Agrocybe aegerita flavoring of depositing under dry, ventilation, shady and cool condition has also been carried out to regular reinspection.Store after 18 months and again analyze and find, still contain crude protein 21.3%, Agrocybe aegerita polysaccharide 23.8%, total amino acid content 6.3%, moisture 8.9%, illustrated that this flavoring is easy to preserve, can preserve more than 18 months at normal temperatures.
4. the application of Agrocybe aegerita flavoring
In flour, in the ratio of 1-5%, add above-mentioned Agrocybe aegerita flavoring, and after face, be processed into the various flour-made foods such as steamed bun, bread, noodles.In the food processing process such as ground rice, corn flour, buckwheat, also add according to the above ratio.
Embodiment 6 prepares edible mushroom seasoning material
Five kinds of flavorings that make by the method for making of above-described embodiment, choose wherein at least two kinds and mix in proportion, and obtain edible mushroom seasoning material of the present invention.
The nutritive value difference of Hericium erinaceus, Ji Songrong, grifola frondosus, halimasch, Agrocybe aegerita is each tool local flavor again, and Hericium erinaceus is nutritious, medical value is high, therefore the present embodiment be take Hericium erinaceus flavoring as main component, other edible mushroom seasoning material of arranging in pairs or groups are made edible mushroom seasoning material of the present invention, improve the nutritive value of edible mushroom seasoning material.
1, Hericium erinaceus flavoring mixes with 2:1 with other any, and mixed main nutrient composition and content are as table 6; Hericium erinaceus flavoring mixes with 5:1 with other any, and mixed main nutrient composition and content are as table 7.
Table 6 Hericium erinaceus flavoring and other any with the mixed main nutrient composition of 2:1 and content
Table 7 Hericium erinaceus flavoring and other any with the mixed main nutrient composition of 5:1 and content
From table 6, table 7, compare with other flavorings, Hericium erinaceus flavoring mixes under 2:1,5:1 with Ji Songrong flavoring in the edible mushroom seasoning material obtaining, the content of crude protein, polysaccharide, total amino acid content, essential amino acid is all higher, make edible mushroom seasoning material there is higher nutritive value, and have local flavor and the medical value of Hericium erinaceus and two kinds of edible mushrooms of Ji Songrong concurrently.
2, on the basis of table 6 and table 7 result, by Hericium erinaceus flavoring: Ji Songrong flavoring: (grifola frondosus flavoring, halimasch flavoring or Agrocybe aegerita flavoring) mixes with 4:2:1, and the main nutrient composition of the edible mushroom seasoning material of acquisition and content are as table 8.
Table 8 Hericium erinaceus flavoring, Ji Songrong flavoring and other any with the mixed main nutrient composition of 4:2:1 and content
From table 8, on the basis of Hericium erinaceus flavoring and Ji Songrong flavoring, the edible mushroom seasoning material that adds the acquisition of Agrocybe aegerita flavoring has more polysaccharide than adding grifola frondosus flavoring and halimasch flavoring, there is higher nutritive value and medical value, and have local flavor and the medical value of Hericium erinaceus, Ji Songrong and three kinds of edible mushrooms of Agrocybe aegerita concurrently.
3, on the basis of table 8, by Hericium erinaceus flavoring: Ji Songrong flavoring: (in grifola frondosus flavoring, halimasch flavoring or Agrocybe aegerita flavoring any two kinds) mixes with 4:2:1:1, and the main nutrient composition of the edible mushroom seasoning material of acquisition and content are as table 9.
Table 9 Hericium erinaceus flavoring, Ji Songrong flavoring and other any two with the mixed main nutrient composition of 4:2:1:1 and content
From table 9, on the basis of Hericium erinaceus flavoring and Ji Songrong flavoring, the edible mushroom seasoning material that adds Agrocybe aegerita flavoring and the acquisition of grifola frondosus flavoring has more crude protein and the polysaccharide of high-load than adding other two kinds of flavorings, there is higher nutritive value and medical value, and have local flavor and the medical value of Hericium erinaceus, Ji Songrong, grifola frondosus and four kinds of edible mushrooms of Agrocybe aegerita concurrently.
4, on the basis of table 9, by Hericium erinaceus flavoring: Ji Songrong flavoring: grifola frondosus flavoring: halimasch flavoring: Agrocybe aegerita flavoring mixes with 4:2:1:1:1, the main nutrient composition of the edible mushroom seasoning material of acquisition and content are as table 10.
Table 10 Hericium erinaceus flavoring: Ji Songrong flavoring: grifola frondosus flavoring: halimasch flavoring: Agrocybe aegerita flavoring is with the mixed main nutrient composition of 4:2:1:1:1 and content
Although the content of each nutritional labeling of edible mushroom seasoning material that five kinds of flavoring for mixture are obtained declines relatively, but this edible mushroom seasoning material has local flavor and the medical value of Hericium erinaceus, Ji Songrong, grifola frondosus, halimasch and five kinds of edible mushrooms of Agrocybe aegerita concurrently, nutrition is more comprehensive, and medical value is higher.
5, in flour, in the ratio of 1-5%, add the edible mushroom seasoning material of the present embodiment, and after face, also can be processed into the various flour-made foods such as steamed bun, bread, noodles.In the food processing process such as ground rice, corn flour, buckwheat, also add according to the above ratio.
Claims (10)
1. a preparation method for edible mushroom seasoning material, comprising:
(1) by carrying out liquid fermentation in the seed liquor access nutrient solution of edible mushroom, after having fermented, carry out Separation of Solid and Liquid, obtain the upper cleer and peaceful mycelium of fermentation;
(2) after the upper cleer and peaceful mycelium of fermentation is dry, powder process, mix respectively, obtain the flavoring of single taste;
(3) adopt different edible mushrooms, according to step (1)～(2), make the flavoring of multiple single taste, and by least two kinds of mixing wherein, obtain described edible mushroom seasoning material.
2. preparation method as claimed in claim 1, it is characterized in that, described edible mushroom comprises Hericium erinaceus (Hericium erinaceus (Bull.) Per.), Ji Songrong (Agaricus blazei Murrill), grifola frondosus (Grifolafrondosa (Fr.) S.F.Gray.), halimasch (Armillariella mellea) and Agrocybe aegerita (Agrocybe cylindracea); The flavoring of described multiple single taste comprises Hericium erinaceus flavoring, Ji Songrong flavoring, grifola frondosus flavoring, halimasch flavoring and Agrocybe aegerita flavoring.
3. the edible mushroom seasoning material that utilizes the preparation method described in claim 1 or 2 to make.
4. edible mushroom seasoning material as claimed in claim 3, is characterized in that, by Hericium erinaceus flavoring and Ji Songrong flavoring for mixture, is formed.
5. edible mushroom seasoning material as claimed in claim 4, is characterized in that, the mixed proportion of Hericium erinaceus flavoring and Ji Songrong flavoring is 2～5:1.
6. edible mushroom seasoning material as claimed in claim 3, is characterized in that, by Hericium erinaceus flavoring, Ji Songrong flavoring and grifola frondosus flavoring for mixture, is formed.
7. edible mushroom seasoning material as claimed in claim 6, is characterized in that, the mixed proportion of Hericium erinaceus flavoring, Ji Songrong flavoring and grifola frondosus flavoring is 2～5:1:0.5.
8. edible mushroom seasoning material as claimed in claim 3, is characterized in that, by Hericium erinaceus flavoring, Ji Songrong flavoring, grifola frondosus flavoring and Agrocybe aegerita flavoring for mixture, is formed.
9. edible mushroom seasoning material as claimed in claim 8, is characterized in that, the mixed proportion of Hericium erinaceus flavoring, Ji Songrong flavoring, grifola frondosus flavoring and Agrocybe aegerita flavoring is 2～5:1:0.5:0.5.
10. the application of the edible mushroom seasoning material as described in as arbitrary in claim 4～9 in making processed food.
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Cited By (5)
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| CN105725163A (en) * | 2016-02-06 | 2016-07-06 | 湖北工业大学 | Lentinus edodes and black garlic source |
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| WO2020177389A1 (en) * | 2019-03-01 | 2020-09-10 | 华熙生物科技股份有限公司 | Ergothioneine-containing hericium erinaceus health product formulation and preparation method therefor |
| CN112167599A (en) * | 2020-10-15 | 2021-01-05 | 严园妹 | Instant seasoning containing hericium erinaceus and preparation method thereof |
| CN112471489A (en) * | 2020-11-12 | 2021-03-12 | 内蒙古中谷君创生物科技发展有限责任公司 | Low-fat nutritional salad sauce prepared from mycelium of Dictyophora Indusiata (Vent. Ex pers) Fisch and Polyporus tiger-palm and its preparation method |
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