CN104187584B - Many mushrooms of edible mushroom powder product and preparation method thereof - Google Patents

Many mushrooms of edible mushroom powder product and preparation method thereof Download PDF

Info

Publication number
CN104187584B
CN104187584B CN201410344665.4A CN201410344665A CN104187584B CN 104187584 B CN104187584 B CN 104187584B CN 201410344665 A CN201410344665 A CN 201410344665A CN 104187584 B CN104187584 B CN 104187584B
Authority
CN
China
Prior art keywords
enzymolysis
mushroom
powder
temperature
hickory chick
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201410344665.4A
Other languages
Chinese (zh)
Other versions
CN104187584A (en
Inventor
刘飞
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangdong Daxiang Traditional Chinese Medicine Pharmaceutical Co ltd
Original Assignee
Guangdong Hexiang Pharmaceutical Corp Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guangdong Hexiang Pharmaceutical Corp Ltd filed Critical Guangdong Hexiang Pharmaceutical Corp Ltd
Priority to CN201410344665.4A priority Critical patent/CN104187584B/en
Publication of CN104187584A publication Critical patent/CN104187584A/en
Application granted granted Critical
Publication of CN104187584B publication Critical patent/CN104187584B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17Amino acids, peptides or proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/02Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/24Synthetic spices, flavouring agents or condiments prepared by fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof

Abstract

This discloses a kind of many mushrooms of edible mushroom powder product, the invention belongs to edible mushroom deep processing field. Described many mushrooms of edible mushroom powder, comprises following parts by weight component: hickory chick enzymolysis powder 5-15, Pleurotus nebrodensis mushroom enzymolysis powder 10-20, animal protein hydrolysis powder 2-5; Described preparation method, for to take each raw material by formula, mixes rear microwave disinfection, packaging. Product of the present invention has that mushroom fragrance is outstanding, suitable, the nutritious feature of taste, both can make flavoring, can help separately again food. By enzymolysis processing, make protein in mushroom solid tissue obtain degraded to a certain extent, total amino acid content has improved 20-37% than non-enzymolysis processing; And owing to adopting special high temperature centrifugal separation process, make edible fungi polysaccharide content in product improve 16-35% simultaneously; Due to the good compatibility of various nutritional labelings that enzymolysis produces, make product of the present invention not only there is good seasoning function but also there is good nutrition nourishing function.

Description

Many mushrooms of edible mushroom powder product and preparation method thereof
Technical field
The invention belongs to edible mushroom deep processing field, particularly a kind of edible fungus and preparation method thereof.
Background technology
Pleurotus nebrodensis is a kind of rare edible mushroom, analyzes according to St Foods Q Supervision & Testing Center, and Pleurotus nebrodensis protein content is highReach 14.7%, contain 18 seed amino acids in protein, wherein 8 seed amino acids of needed by human all contain. Every gram of Pleurotus nebrodensis contains190 milligrams of polysaccharide. In amino acid, lysine is 569 milligrams/100 grams, is 2.8 times of general flat mushroom; Leucine 790.2Milligram/100 grams, is 2.6 times of general flat mushroom; Isoleucine is 470.1 milligrams/100 grams, is 2.5 times of general flat mushroom;674.6 milligrams/100 grams of valines, are 2.2 times of general flat mushrooms, and other human body essential amino acid content are also than general flat mushroomDoubly, especially glutamic acid and arginine content are high especially for high 1.9-2.7, and these are all the nutritional factors that is conducive to intelligence development,More taller than the asparagus content that is called in the world intelligence mushroom. Pleurotus nebrodensis also contains a large amount of multivitamins and multi mineral element.The contained a large amount of mushroom polysaccharide of Pleurotus nebrodensis, can strengthen the immunologic function of human body. Courage in its unrighted acid and blood of human body is solidAlcohol is combined into cholesterol ester, reduces blood pressure, prevents arteriosclerotic effect. The often edible Pleurotus nebrodensis disease dissipating blood stasis and clearing away heat that disappears in additionThe effect of removing toxic substances. The nutritive value that Pleurotus nebrodensis is surprising and health care have caused the very big concern of scientific circles.
Hickory chick is under the jurisdiction of Ascomycotina (Ascomycotina), discomycete, Pezizale, Morchellaceae, morchella, sheepTripe bacterium has many small ruts with its cap surface, and the outward appearance utmost point is gained the name like sheep tripe. It is a kind of wild famous and precious edible and medical fungi,Early include in Li Shizhen (1518-1593 A.D.) Compendium of Material Medica. The traditional Chinese medical science is used as medicine with Morchella esculenta (L.) Pers sporophore. Hickory chick is foremost delicious food in sac fungusWith bacterium, hickory chick contains protein 22.1%, fat 3.8%, polysaccharide 16.3%; And the unrighted acid in fat and saturatedThe ratio of aliphatic acid is 5 to 3, and the useful linoleic acid of human body is accounted for to 56% of fatty acid total amount. The amino acid of needed by human is complete,Its content is 5 times of Hericium erinaceus. Also contain the element of the needed by human such as abundant potassium, phosphorus, calcium, iron, magnesium, zinc and selenium. ItsThe content of middle potassium, phosphorus is respectively 4 times and 2 times of Cordyceps sinensis, and zinc content is 9 times of Cordyceps sinensis. Selenium can change carcinogenicThe metabolism direction of thing and anti-oxidant, thereby hickory chick is described as " anticancer star ".
Hickory chick property is flat, and taste is sweet cold, nontoxic, have beneficial stomach, digestion help food, phlegm-eliminiating and qi-regulating, kidney tonifying, establishing-Yang, benefit brain,The function of refreshing oneself. Research finds that hickory chick has reducing blood lipid, regulates immunity, antifatigue, anti-radiation, antitumor action, and energyAlleviate the toxic and side effect that cancer patient's chemicotherapy causes.
Mushroom, claims again mushroom, dried mushroom, is a kind of edible mushroom that human body is had to stronger nutrition health-care functions. According to one's analysis, 100g is freshIn mushroom, contain protein 18.4g, fatty 4.8g, carbohydrate 71g (wherein sugar accounts for 35.1g), and contain calcium 120mg,Phosphorus 420mg, iron 25mg, vitaminB10 .07mg, vitamin B2 1.13mg, and vitamin C, 30 plurality of enzymes and 16Seed amino acid, also contains rare ergosterol in general vegetables (generating the precursor substance of vitamin D in human body) and tool in additionThere is the composition such as double stranded RNA, lentinan of immunologic function.
In mushroom leachate, contain the more 5'-GMP that can produce delicate flavour (5 '-GMP) and produce the mushroom essence of fragrance(Lenthionine), several amino acids and these product taste compositions use mutually, have just produced the distinctive delicate flavour of mushroom and fragrance.Mushroom contains water-soluble delicate flavour material, can be used as food seasoning, so mushroom important edible and medical fungus and the seasoning that be peopleProduct. Utilize mushroom raw material, be equipped with suitable auxiliary material and also can process various delicious condiment, so both enriched the product of food of fungiPlant, improved again the economic benefit of mushroom.
At present the research of Mushroom production, mushroom processing is come into one's own day by day, " food and biotechnology journal " theThe 26th the 2nd phase of volume " Study on Liquid Fermentation Technology of Morchella esculenta " of March in 2007 has been done to dissolve in to hickory chick liquid deep layer fermenting and has groundStudy carefully, the best medium proportioning of selection is: corn flour 4.0g/dL, glucose 1.0g/dL, analysis for soybean powder 2.0g/dL, dusty yeast0.3g/dL、KH2PO40.2g/dL、MgSO40.1g/dL、CaSO40.1g/dL; Selection optimal culture conditions is: 24 DEG C, initialPH5.8, the shaking flask liquid amount of 250mL is 100mL, inoculum concentration 10mL, shaking flask rotating speed 140r/min, fermentation time is 108h.On market, the kind of mushroom converted products mainly concentrates on fresh goods, dried product and three aspects of canned pack, and publication number isChina's invention " mushroom powder and production technology thereof " of CN1136408A discloses the edible mushroom powder that is solid powdery, production workSkill is: fresh mushroom, rinsing, fragmentation, breaking-wall cell, separation, ultrafiltration, oven dry, its technique simple but nutrition and delicate flavour compositionIt is not fine retaining. Publication number is China's invention " a kind of compound mushroom flavoring and preparation method thereof " of CN101617808ADisclosing a kind of primary raw material is the flavoring of agaricus bisporus powder, straw mushroom powder, sodium glutamate etc., the wherein preparation method of mushroom powderFor: by after fresh mushroom rinsing, boiling, pulverizing, defibrination, homogeneous, then being dried and making through concentrated, spraying, also there is raw material in itExtraction and application rate is not high, and nutrition and delicate flavour retain bad problem. Publication number is invention " a kind of control of CN101455332A ChinaThe edible fungus composition of disease " effectively disease preventing and treating of one is disclosed, the edible fungus composition taking good care of one's health, by following weightThe raw material composition of percentage: auricularia auriculajudae 8-10%, straw mushroom 9-11%, mushroom 7-9%, mushroom 9-11%, asparagus 11-13%, silverEar 10-12%, glossy ganoderma 12-14%, flat mushroom 7-9%, hedgehog hydnum 8-10%, spice 2-3%, flavouring 2-3% and water 4-6%, totalAmount 100%. First by auricularia auriculajudae, straw mushroom, mushroom, mushroom, asparagus, white fungus, glossy ganoderma, flat mushroom and hedgehog hydnum cutting slivering or piece,Then add spice, flavouring and water, place in pressure cooker, high temperature 120-150 DEG C, boiling 5-10 minute, lets cool, dressTank or bottling or pack. Publication number is that China's invention " a kind of antitumor health care mushroom congee " of CN103494180A providesA kind of manufacture craft of antitumor health care mushroom congee, this mushroom congee comprises Hericium erinaceus, northern hickory chick, asparagus, mushroom, silverEar, flat mushroom, pleurotus eryngii, seafood mushroom, crab flavour mushroom, tomato, the seed of Job's tears, rice etc., each raw material is allocated in proportion, selected formerMaterial require green high quality, without disease and pest; Preparation flow comprises the screening of raw material and pretreatment, boiling, tinning, sterilizing etc., systemThe process of doing is not added any anticorrisive agent and food additives; It is taking the edible mushroom with antitumor efficacy as primary raw material, and raw materialFor fresh fruit body of edible fungi, use with antitumor vegetables, cereal collocation, strengthen value and the nutrition of various raw materialsBe worth. This mushroom congee comprises various active material as hickory chick element, Flammulin, lentinacin etc., and mushroom taste is strong, nutritious,Enhancing immunity, pre-preventing tumor are had to obvious prevention and health-care effect; And technological operation is simple, suitable batch production is produced.Publication number is that China's invention " instant edible mushroom and preparation method thereof " of CN101238878A provides a kind of instant edible mushroomPreparation method, is characterised in that the flavoring of use comprises mushroom powder, and this mushroom powder comprises matsutake dry powder 9-11, ox by mass partsLiver bacterium dry powder 18-22, flower mushroom dry powder 9-11, HEIHUZHANG fungus dry powder 9-11, hickory chick dry powder 9-11, Termitomyces albuminosus dry powder 9-11,Boletus aereus dry powder 90-110, Hericium erinaceus dry powder 9-11, has preparation method's technological process simple, with low cost; What make isFood products taste is good, and non-greasy has the feature of the strong natural fresh perfume (or spice) of mushroom. Described mushroom powder is by corresponding fresh feedBacterium natural air drying to water content obtains granularity 40-120 order lower than 12% rear grinding.
How to make full use of mushroom nutritious, delicious in taste, be rich in the feature of various nutritional labelings, improve raw material extraction, profitBy rate, exploitation has the flavoring products of good nutrition health care, meets and enriches the growing material requisite of people, opens upEdible mushroom new application is edible mushroom deep processing field problem demanding prompt solution.
Summary of the invention
The technical problem that the present invention solves is to provide a kind of many mushrooms of edible mushroom powder, and the preparation method of this many mushrooms of edible mushroom powder is provided.
Described many mushrooms of edible mushroom powder, comprises following parts by weight component: hickory chick enzymolysis powder 5-15, Pleurotus nebrodensis mushroom enzymolysis powder10-20, animal protein hydrolysis powder 2-5.
Preferably, the ingredients weight parts number of described many mushrooms of edible mushroom powder is composed as follows: hickory chick enzymolysis powder 5-15, Pleurotus nebrodensis perfume (or spice)Mushroom enzymolysis powder 10-20, animal protein hydrolysis powder 2-5, salt 0.05-0.2;
The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, after fermentation ends, adjusts to40-60 DEG C, adds the cellulase degradation processing of zymotic fluid weight 0.5-2%, temperature 30-50 DEG C, pH4-5, time 0.5-1Hour; Add the flavor protease enzymolysis processing of zymotic fluid weight 0.3-1%, hydrolysis temperature 45-50 DEG C, pH value 6-7, enzymolysisTime 1-2 hour; Adjust temperature to 90-110 DEG C of maintenance 5-10 minute, maintain this temperature centrifugation, keep rotating speed to existMore than 4000rpm; The dry hickory chick enzymolysis powder that obtains of centrifuged supernatant.
Described Pleurotus nebrodensis mushroom enzymolysis powder preparation process is as follows: after mushroom, Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are pulverized, and powderMince and mix with the ratio of 1:3-6 with water, adjustment temperature is 40-60 DEG C, and pH is 5.0-7.0, adds mushroom and Pleurotus nebrodensisAfter the cellulase degradation 1-1.5 of entity quality 0.1-0.3% hour, adjust temperature to 80-95 DEG C of maintenance 2-5 minute, then adjustWhole temperature to 50 DEG C, add mushroom and Pleurotus nebrodensis sporophore quality 0.1-0.3% flavor protease carries out enzymolysis, hydrolysis temperature subsequently40-50 DEG C, pH value 6-7, enzymolysis time 1-2 hour, controls temperature and obtains supernatant, supernatant 90-95 DEG C of centrifugationThe dry Pleurotus nebrodensis mushroom enzymolysis powder that obtains of spraying. Described mushroom, Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are all crushed to particle diameter and existBelow 0.5mm. The parts by weight of mushroom, Pleurotus nebrodensis, Radix Isatidis and Radix Angelicae Sinensis are respectively mushroom 5-8, Pleurotus nebrodensis 3-4, Radix Isatidis0.2-0.5, Radix Angelicae Sinensis 0.3-1;
Described animal protein hydrolysis powder, preparation method thereof is as follows: get quantitative animal flesh and rub through meat grinder, the animal flesh after rubbing and waterWith the ratio mixing of 1:5.1-6 and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 105-120 micron, glueThe flow-control of body mill be 0.2-0.5 ton/hour; It is 40-60 DEG C that animal flesh after milling treatment of colloid is adjusted to temperature, and pH is5.0-7.0, adds the papain enzymolysis 60-100 minute of animal flesh quality 0.12-0.25%, is cooled to 5-10 DEG C of maintenance1.5-2 hour, increases the temperature to 85-95 DEG C and keeps 10-25 minute, controls temperature to 40-50 DEG C, adds animal flesh quality0.12-0.25% flavor protease carries out enzymolysis, hydrolysis temperature 40-50 DEG C, pH value 6-7, and enzymolysis time 1-2 hour, obtainsAnimal protein factor digest, controls temperature and keeps 2-3 minute at 90 DEG C, adjusts temperature 50 DEG C of centrifugal acquisition supernatants, centrifugal turningSpeed 4000-5000rpm, centrifugation time 1-2 minute, the dry animal protein hydrolysis powder that obtains of centrifuged supernatant spraying.
Described animal flesh is chicken;
The enzyme preparation of adding in the present invention is purchased from Novi's letter, Beijing Dong Huadeng enzyme preparation company.
In toadstool ferment culture medium, add the root of bidentate achyranthes and the bark of eucommia enzymolysis liquid of 10-20%;
The described root of bidentate achyranthes and bark of eucommia enzymolysis liquid preparation method are as follows: the interpolation mass ratio of the root of bidentate achyranthes and the bark of eucommia is 1:2, and both are pulverizedCross 100 mesh sieves, crushed mixture is added to 6 times of water-soluble solutions, the cellulase degradation of interpolation mixture quality 2.5% 35 minutes,Adjustment temperature is 40-60 DEG C, and pH is 5.0-7.0, keeps 30-60 minute, obtains the root of bidentate achyranthes and bark of eucommia enzymolysis liquid.
Product preparation process of the present invention is as follows:
Take each raw material by formula, mix rear microwave disinfection, packaging is product.
Product of the present invention can directly eat or be dissolved in water edible, also can add in other food and use.
Beneficial effect
It is outstanding that this product has mushroom fragrance, and taste is suitable, and nutritious feature both can have been made flavoring, can help separately again food,It is the good merchantable brand of house tourism. By enzymolysis processing, make protein in its fructification tissue obtain degraded to a certain extent, utilize ammoniaBase acid automatic analyzer is measured, and total amino acid content has improved 20-37% than non-enzymolysis processing; And special high temperature is centrifugal owing to adoptingSeparating technology effectively raises the water-soluble effect of product of the present invention, makes edible fungi polysaccharide content in product improve 16-35% simultaneously,Effectively improve product quality; Make product of the present invention delicious in taste owing to adding animal protein factor digest, simultaneously because enzymolysis producesThe good compatibility of various nutritional labelings, make product of the present invention not only there is good seasoning function but also there is good nutrition nourishing meritEnergy.
The preparation of animal protein hydrolysis powder, adopts high-pressure homogeneous, enzymolysis high-temperature process in mid-term subsection enzymolysis treatment process to combine,Be beneficial to enzyme and play a role, improve enzymolysis efficiency and nutriment stripping, improved nutritive value and the good taste of product, this productProduct are good mouthfeel under the condition without flavouring, and taste appraisal score value uses flavouring product higher than related category.
This product special flavour deliciousness, is rich in multiple nutrients functional component, is the nutrition of a kind of collection, nourishing, adjusting immunity of human body functionEdible mushroom deep processed product. This product instant, can be used as common food flavoring or chafing dish bottom flavorings edible, also can be directEdible.
Detailed description of the invention
The following examples can make the present invention of those skilled in the art's comprehend, but do not limit the present invention in any way.
Embodiment 1
A kind of many mushrooms of edible mushroom powder, parts by weight are composed as follows: hickory chick enzymolysis powder 10, Pleurotus nebrodensis mushroom enzymolysis powder 15, animalProteolysis powder 3, salt 0.2;
The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, adjusts to 45 DEG C after fermentation ends,Add the cellulase degradation processing of zymotic fluid weight 1%, temperature 45 C, pH5,1 hour time; Add zymotic fluid weight 0.5%Flavor protease enzymolysis processing, 50 DEG C of hydrolysis temperatures, pH value 7, enzymolysis time 2 hours; Adjust temperature to 100 DEG C maintenance6 minutes, maintain this temperature centrifugation, keep rotating speed at 4000rpm; The dry hickory chick enzymolysis powder that obtains of centrifuged supernatant.
Described Pleurotus nebrodensis mushroom enzymolysis powder preparation process is as follows: after mushroom, Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are pulverized, and powderMince and mix with the ratio of 1:5 with water, adjusting temperature is 50 DEG C, and pH is 6.0, adds mushroom and Pleurotus nebrodensis sporophore quality0.2% cellulase degradation is after 1 hour, adjusts temperature to 90 DEG C and keeps 3 minutes, then adjust temperature to 50 DEG C, add subsequentlyMushroom and Pleurotus nebrodensis sporophore quality 0.1% flavor protease carry out enzymolysis, 40 DEG C of hydrolysis temperatures, pH value 6, and enzymolysis time 1 is littleTime, control temperature and obtain supernatant 95 DEG C of centrifugations, the dry Pleurotus nebrodensis mushroom enzymolysis powder that obtains of supernatant spraying. Described perfume (or spice)Mushroom, Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are all crushed to particle diameter below 0.5mm. Mushroom, Pleurotus nebrodensis, Radix Isatidis and work asThe parts by weight of returning are respectively mushroom 6, Pleurotus nebrodensis 3, Radix Isatidis 0.5, Radix Angelicae Sinensis 0.3;
Described animal protein hydrolysis powder, preparation method thereof is as follows: get animal flesh and rub through meat grinder, the animal flesh after rubbing and water are with 1:6 ratio is mixed and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 105 microns, colloid mill flow-controlIt is 0.3 ton/hour; It is 50 DEG C that animal flesh after milling treatment of colloid is adjusted to temperature, and pH is 6.0, adds animal flesh quality0.20% papain enzymolysis 80 minutes, is cooled to 8 DEG C to keep 1.5 hours, and increase the temperature to 90 DEG C and keep 15 minutes,Control temperature to 45 DEG C, add animal flesh quality 0.2% flavor protease and carry out enzymolysis, 50 DEG C of hydrolysis temperatures, pH value 7, enzyme1 hour solution time, obtains animal protein factor digest, controls temperature and keeps 2-3 minute at 90 DEG C, adjusts temperature centrifugal at 50 DEG CObtain supernatant, centrifugal rotational speed 4500rpm, centrifugation time 2 minutes, the dry animal protein that obtains of centrifuged supernatant spraying is hydrolyzedPowder.
Described animal flesh is chicken;
The preparation method of hickory chick is as follows:
(1) preparation of described fermented morel liquid: adopt slant strains to spread cultivation step by step and obtain hickory chick fungal fermented filtrate;
(1) first order seed is cultivated: hickory chick slant strains is accessed in 500 ml shake flasks, and 100 milliliters of fermentation medium loading amounts,180 revs/min of rotary shaking tables, 24 DEG C of cultivation temperature, incubation time 50 hours;
(2) secondary seed is cultivated: first order seed, according in 500 milliliters of secondary seed shaking flasks of inoculum concentration access of 10%, is cultivatedCondition is identical with first order seed;
(3) three grades of seed culture: with in 5000 milliliters of three grades of seed shaking flasks of 10% inoculum concentration access, fermentation is trained by secondary seedSupport 1000 milliliters of base loading amounts, 100 revs/min of rotary shaking tables, 24 DEG C of cultivation temperature, incubation time 50 hours;
(4) first class seed pot is cultivated: the first class seed pot by three grades of seeds taking 10% inoculum concentration access total measurement (volume) as 150L, send outFerment culture medium loading amount 100L, 24 DEG C of cultivation temperature, 150 revs/min of mixing speeds, ventilation (V/V) 1:0.5, tank pressure 0.05Mpa,Incubation time 48 hours;
(5) secondary seed tank is cultivated: first class seed pot bacterial classification is accessed to total measurement (volume) as 1.5 tons of secondary seed tanks taking 10% inoculum concentration,1 ton of fermentation medium loading amount, condition of culture is identical with first class seed pot;
(6) fermentation tank culture: the fermentation tank by the bacterial classification in secondary seed tank taking 10% inoculum concentration access total measurement (volume) as 13 tons,10 tons of fermentation medium loading amounts, 24 DEG C of cultivation temperature, 100 revs/min of mixing speeds, ventilation (V/V) 1:0.4, tank pressure 0.05Mpa, incubation time 72 hours.
Described fermented morel liquid fermentation medium consists of: millet 2%, peptone 1%, beef extract 1%, corn 2.5%, phosphorusAcid dihydride potassium 0.5%, the root of bidentate achyranthes and bark of eucommia enzymolysis liquid 15%; Insufficient section water is supplied, pH7.0-7.2,121 DEG C of high pressure steam sterilizations20min。
The described root of bidentate achyranthes and bark of eucommia enzymolysis liquid preparation method are as follows: the interpolation mass ratio of the root of bidentate achyranthes and the bark of eucommia is 1:2, and both are pulverizedCross 100 orders, crushed mixture is added to 6 times of water-soluble solutions, the cellulase degradation of interpolation mixture quality 2.5% 35 minutes, adjustsWhole temperature is 60 DEG C, and pH is 7.0, keeps 60 minutes, obtains the root of bidentate achyranthes and bark of eucommia enzymolysis liquid.
The enzyme preparation of adding in the present invention is purchased from letter enzyme preparation company of Novi.
Product preparation process of the present invention is as follows:
Take each raw material by formula, mix rear microwave disinfection, packaging is product.
It is outstanding that this product has mushroom fragrance, and taste is suitable, and total amino acid content has improved 20% than non-enzymolysis processing; And due to combinationAdopt high temperature centrifugal separation process to effectively raise the water-soluble effect of product of the present invention, make edible fungi polysaccharide content in product simultaneouslyImprove 18%, effectively improved product quality; Make product of the present invention delicious in taste owing to adding animal protein factor digest, simultaneouslyThe good compatibility of various nutritional labelings producing due to enzymolysis makes product of the present invention not only have good seasoning function but also has goodNutritious tonifying function.
Embodiment 2
A kind of many mushrooms of edible mushroom powder, parts by weight are composed as follows: hickory chick enzymolysis powder 15, Pleurotus nebrodensis mushroom enzymolysis powder 10, animalProteolysis powder 2, salt 0.05;
The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, adjusts to 60 DEG C after fermentation ends,Add the cellulase degradation processing of zymotic fluid weight 2%, temperature 50 C, pH4.5,0.5 hour time; Add zymotic fluid weightThe flavor protease enzymolysis processing of amount 1%, 45 DEG C of hydrolysis temperatures, pH value 6.5, enzymolysis time 1 hour; Adjust temperature to 100 DEG CKeep 5 minutes, maintain this temperature centrifugation, keep rotating speed at 4500rpm; The dry hickory chick enzymolysis that obtains of centrifuged supernatantPowder.
Pleurotus nebrodensis mushroom enzymolysis powder preparation process is as follows: after mushroom, Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are pulverized, and crushed materialMix with the ratio of 1:6 with water, adjusting temperature is 60 DEG C, and pH is 7.0, adds mushroom and Pleurotus nebrodensis sporophore quality 0.2%Cellulase degradation after 1.5 hours, adjust temperature to 80 DEG C and keep 5 minutes, then adjust temperature to 50 DEG C, subsequently add fragrantMushroom and Pleurotus nebrodensis sporophore quality 0.3% flavor protease carry out enzymolysis, 50 DEG C of hydrolysis temperatures, pH value 7, and enzymolysis time 2 hours,Control temperature and obtain supernatant 90 DEG C of centrifugations, the dry Pleurotus nebrodensis mushroom enzymolysis powder that obtains of supernatant spraying. Described mushroom,Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are all crushed to particle diameter below 0.5mm. Mushroom, Pleurotus nebrodensis, Radix Isatidis and Radix Angelicae SinensisParts by weight are respectively mushroom 8, Pleurotus nebrodensis 4, Radix Isatidis 0.2, Radix Angelicae Sinensis 0.5;
Described animal protein hydrolysis powder, preparation method thereof is as follows: get quantitative animal flesh and rub through meat grinder, the animal flesh after rubbing and waterWith the ratio mixing of 1:5.4 and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 105 microns, colloid mill streamIt is 0.3 ton/hour that amount is controlled; It is 60 DEG C that animal flesh after milling treatment of colloid is adjusted to temperature, and pH is 7.0, adds animalThe papain enzymolysis of meat quality 0.12% 100 minutes, is cooled to 5 DEG C to keep 2 hours, increases the temperature to 95 DEG C and keeps 25Minute, control temperature to 50 DEG C, add animal flesh quality 0.12% flavor protease and carry out enzymolysis, 45 DEG C of hydrolysis temperatures, pH value6, enzymolysis time 21 hours, obtains animal protein factor digest, controls temperature and keeps 2 minutes at 90 DEG C, adjusts temperature at 50 DEG CCentrifugal acquisition supernatant, centrifugal rotational speed 5000rpm, centrifugation time 1 minute, the dry animal protein that obtains of centrifuged supernatant sprayingHydrolysis powder.
Described animal flesh is chicken;
The preparation method of hickory chick is as follows:
(1) preparation of described fermented morel liquid: adopt slant strains to spread cultivation step by step and obtain hickory chick fungal fermented filtrate;
(1) first order seed is cultivated: hickory chick slant strains is accessed in 500 ml shake flasks, and 100 milliliters of fermentation medium loading amounts,180 revs/min of rotary shaking tables, 24 DEG C of cultivation temperature, incubation time 50 hours;
(2) secondary seed is cultivated: first order seed, according in 500 milliliters of secondary seed shaking flasks of inoculum concentration access of 10%, is cultivatedCondition is identical with first order seed;
(3) three grades of seed culture: with in 5000 milliliters of three grades of seed shaking flasks of 10% inoculum concentration access, fermentation is trained by secondary seedSupport 1000 milliliters of base loading amounts, 100 revs/min of rotary shaking tables, 24 DEG C of cultivation temperature, incubation time 50 hours;
(4) first class seed pot is cultivated: the first class seed pot by three grades of seeds taking 10% inoculum concentration access total measurement (volume) as 150L, send outFerment culture medium loading amount 100L, 24 DEG C of cultivation temperature, 150 revs/min of mixing speeds, ventilation (V/V) 1:0.5, tank pressure 0.05Mpa,Incubation time 48 hours;
(5) secondary seed tank is cultivated: first class seed pot bacterial classification is accessed to total measurement (volume) as 1.5 tons of secondary seed tanks taking 10% inoculum concentration,1 ton of fermentation medium loading amount, condition of culture is identical with first class seed pot;
(6) fermentation tank culture: the fermentation tank by the bacterial classification in secondary seed tank taking 10% inoculum concentration access total measurement (volume) as 13 tons,10 tons of fermentation medium loading amounts, 24 DEG C of cultivation temperature, 100 revs/min of mixing speeds, ventilation (V/V) 1:0.4, tank pressure 0.05Mpa, incubation time 72 hours.
Described fermented morel liquid fermentation medium consists of: millet 2%, peptone 1%, beef extract 1%, corn 2.5%, phosphorusAcid dihydride potassium 0.5%, the root of bidentate achyranthes and bark of eucommia enzymolysis liquid 10%; Insufficient section water is supplied, pH7.0-7.2,121 DEG C of high pressure steam sterilizations20min。
The described root of bidentate achyranthes and bark of eucommia enzymolysis liquid preparation method are as follows: the interpolation mass ratio of the root of bidentate achyranthes and the bark of eucommia is 1:2, and both are pulverizedCross 100 orders, crushed mixture is added to 6 times of water-soluble solutions, the cellulase degradation of interpolation mixture quality 2.5% 35 minutes, adjustsWhole temperature is 60 DEG C, and pH is 7.0, keeps 60 minutes, obtains the root of bidentate achyranthes and bark of eucommia enzymolysis liquid.
The enzyme preparation of adding in the present invention is purchased from letter enzyme preparation company of Novi.
Product preparation process of the present invention is as follows:
Take each raw material by formula, mix rear microwave disinfection, packaging is product.
It is outstanding that this product has mushroom fragrance, and taste is suitable, and total amino acid content has improved 20% than non-enzymolysis processing; And due to employingSpecial high temperature centrifugal separation process effectively raises the water-soluble effect of product of the present invention, makes edible fungi polysaccharide in product contain simultaneouslyAmount has improved 18%, has effectively improved product quality; Make product of the present invention delicious in taste owing to adding animal protein factor digest, withTime due to enzymolysis Radix Isatidis and, Radix Angelicae Sinensis, the root of bidentate achyranthes and the bark of eucommia effectively discharge the active ingredient of Chinese medicine, improved wherein and plantedThe result of extraction of thing polysaccharide, in product, plant polyose is through enzymolysis and zymotechnique processing, plant polyose in hickory chick enzymolysis powderContent improve than contrast (there is no the enzymolysis processing root of bidentate achyranthes and the bark of eucommia) improved 8-19%; Therefore, the various battalion of product of the present inventionThe good compatibility of forming point makes product of the present invention not only have good seasoning function but also has good nutrition nourishing function.
Embodiment 3
Basic skills is with example 1 and example 2;
A kind of many mushrooms of edible mushroom powder, parts by weight are composed as follows: hickory chick enzymolysis powder 5, Pleurotus nebrodensis mushroom enzymolysis powder 20, animalProteolysis powder 5, salt 0.1;
Described fermented morel liquid fermentation medium consists of: millet 2%, and peptone 1%, beef extract 1%, corn, 2.5%,Potassium dihydrogen phosphate 0.5%, the root of bidentate achyranthes and bark of eucommia enzymolysis liquid 20%; Insufficient section water is supplied, pH7.0-7.2, and 121 DEG C of high steams go outBacterium 20min.
Product preparation process of the present invention is as follows:
Take each raw material by formula, mix rear microwave disinfection, packaging is product.
The embodiment of the present invention 1 product select in the winter time Beijing area 100 ages 60-75 year weak easy catching a cold the elderly connectContinue and eat January, edible 100 grams of every day, to eat front and to eat rear effect comparison, the results are shown in Table 1, result shows this productRaising the elderly resistance, enhancing body immunity are had to positive effect, and product has good edible and nutritious tonifying effect. WithTime can significantly improve sleep quality, improvement rate reach 40% (taking have quality length of one's sleep as assessment according to) many edible continuouslyThis product old man reflects that to take for a long time effect better, and have no interest the whole year, and health is better;
The table 1 eating effect table of comparisons
Sensory evaluation experiment
The product of inviting 30 personnel to prepare the embodiment of the present invention 1 carries out sense organ marking, each 30 of personnel; Outside marking comprisesSee (20 points), quality (25 points), local flavor (30 points), chew four aspects of rear residue sense (25 points), marking personnel are independentCarry out, be independent of each other, accurate to ensure judging result. Add up judging result, all score value is got approximation, retains wholeNumber, specifically in table 1:
Table 1 sensory evaluation statistics
Note: show significant difference (P < 0.05) with marking different lowercase alphabets in a line, mark different capitalizations and represent that difference is extremely aobviousWork (P < 0.01), indicates same letter and represents not remarkable (P > 0.05) of difference.
Above result shows, product prepared by the present invention has good sensory manifestation from outward appearance, quality, local flavor and mouthfeel.

Claims (2)

1. many mushrooms of edible mushroom powder, is made up of following parts by weight component: hickory chick enzymolysis powder 5-15, Pleurotus nebrodensis mushroom enzymolysis powder10-20, animal protein hydrolysis powder 2-5;
The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, after fermentation ends, adjusts to40-60 DEG C, adds the cellulase degradation processing of zymotic fluid weight 0.5-2%, temperature 30-50 DEG C, pH4-5, time 0.5-1Hour; Add the flavor protease enzymolysis processing of zymotic fluid weight 0.3-1%, hydrolysis temperature 45-50 DEG C, pH value 6-7, enzymolysisTime 1-2 hour; Adjust temperature to 90-110 DEG C of maintenance 5-10 minute, maintain this temperature centrifugation, keep rotating speed to existMore than 4000rpm; The dry hickory chick enzymolysis powder that obtains of centrifuged supernatant;
The root of bidentate achyranthes and the bark of eucommia enzymolysis liquid that in culture medium, add 10-20% for described toadstool ferment; The described root of bidentate achyranthes and bark of eucommia enzymolysis liquid systemPreparation Method is as follows: the interpolation mass ratio of the root of bidentate achyranthes and the bark of eucommia is 1:2, and both were pulverized to 100 orders, and crushed mixture is added to 6Doubly water-soluble solution, the cellulase degradation of interpolation mixture quality 2.5% 35 minutes, adjustment temperature is 40-60 DEG C, pH is 5.0-7.0,Keep 30-60 minute, obtain the root of bidentate achyranthes and bark of eucommia enzymolysis liquid.
2. many mushrooms of edible mushroom powder, is characterized in that, preferred, the ingredients weight parts number of described many mushrooms of edible mushroom powder is composed as follows:Hickory chick enzymolysis powder 10, Pleurotus nebrodensis mushroom enzymolysis powder 15, animal protein hydrolysis powder 3, salt 0.2;
The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, adjusts to 45 DEG C after fermentation ends,Add the cellulase degradation processing of zymotic fluid weight 1%, temperature 45 C, pH5,1 hour time; Add zymotic fluid weight 0.5%Flavor protease enzymolysis processing, 50 DEG C of hydrolysis temperatures, pH value 7, enzymolysis time 2 hours; Adjust temperature to 100 DEG C maintenance6 minutes, maintain this temperature centrifugation, keep rotating speed at 4000rpm; The dry hickory chick enzymolysis powder that obtains of centrifuged supernatant;
Described Pleurotus nebrodensis mushroom enzymolysis powder preparation process is as follows: after mushroom, Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are pulverized, and powderMince and mix with the ratio of 1:5 with water, adjusting temperature is 50 DEG C, and pH is 6.0, adds mushroom and Pleurotus nebrodensis sporophore quality0.2% cellulase degradation is after 1 hour, adjusts temperature to 90 DEG C and keeps 3 minutes, then adjust temperature to 50 DEG C, add subsequentlyMushroom and Pleurotus nebrodensis sporophore quality 0.1% flavor protease carry out enzymolysis, 40 DEG C of hydrolysis temperatures, pH value 6, and enzymolysis time 1 is littleTime, control temperature and obtain supernatant 95 DEG C of centrifugations, the dry Pleurotus nebrodensis mushroom enzymolysis powder that obtains of supernatant spraying; Described perfume (or spice)Mushroom, Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are all crushed to particle diameter below 0.5mm; Mushroom, Pleurotus nebrodensis, Radix Isatidis and work asThe parts by weight of returning are respectively mushroom 6, Pleurotus nebrodensis 3, Radix Isatidis 0.5, Radix Angelicae Sinensis 0.3;
Described animal protein hydrolysis powder, preparation method thereof is as follows: get quantitative animal flesh and rub through meat grinder, the animal flesh after rubbing and waterWith the ratio mixing of 1:6 and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 105 microns, colloid mill streamIt is 0.3 ton/hour that amount is controlled; It is 50 DEG C that animal flesh after milling treatment of colloid is adjusted to temperature, and pH is 6.0, adds animalThe papain enzymolysis of meat quality 0.20% 80 minutes, is cooled to 8 DEG C to keep 1.5 hours, increases the temperature to 90 DEG C and keeps 15Minute, control temperature to 45 DEG C, add animal flesh quality 0.2% flavor protease and carry out enzymolysis, 50 DEG C of hydrolysis temperatures, pH value7, enzymolysis time 1 hour, obtains animal protein factor digest, controls temperature and keeps 2-3 minute at 90 DEG C, adjusts temperature at 50 DEG CCentrifugal acquisition supernatant, centrifugal rotational speed 4500rpm, centrifugation time 2 minutes, the dry animal protein that obtains of centrifuged supernatant sprayingHydrolysis powder;
Described animal flesh is chicken;
The preparation method of hickory chick is as follows:
(1) preparation of described fermented morel liquid: adopt slant strains to spread cultivation step by step and obtain hickory chick fungal fermented filtrate;
(1) first order seed is cultivated: hickory chick slant strains is accessed in 500 ml shake flasks, and 100 milliliters of fermentation medium loading amounts,180 revs/min of rotary shaking tables, 24 DEG C of cultivation temperature, incubation time 50 hours;
(2) secondary seed is cultivated: first order seed, according in 500 milliliters of secondary seed shaking flasks of inoculum concentration access of 10%, is cultivatedCondition is identical with first order seed;
(3) three grades of seed culture: with in 5000 milliliters of three grades of seed shaking flasks of 10% inoculum concentration access, fermentation is trained by secondary seedSupport 1000 milliliters of base loading amounts, 100 revs/min of rotary shaking tables, 24 DEG C of cultivation temperature, incubation time 50 hours;
(4) first class seed pot is cultivated: the first class seed pot by three grades of seeds taking 10% inoculum concentration access total measurement (volume) as 150L, send outFerment culture medium loading amount 100L, 24 DEG C of cultivation temperature, 150 revs/min of mixing speeds, ventilation (V/V) 1:0.5, tank pressure 0.05Mpa,Incubation time 48 hours;
(5) secondary seed tank is cultivated: first class seed pot bacterial classification is accessed to total measurement (volume) as 1.5 tons of secondary seed tanks taking 10% inoculum concentration,1 ton of fermentation medium loading amount, condition of culture is identical with first class seed pot;
(6) fermentation tank culture: the fermentation tank by the bacterial classification in secondary seed tank taking 10% inoculum concentration access total measurement (volume) as 13 tons,10 tons of fermentation medium loading amounts, 24 DEG C of cultivation temperature, 100 revs/min of mixing speeds, ventilation (V/V) 1:0.4, tank pressure 0.05Mpa, incubation time 72 hours;
Described fermented morel liquid fermentation medium consists of: millet 2%, peptone 1%, beef extract 1%, corn 2.5%, phosphorusAcid dihydride potassium 0.5%, the root of bidentate achyranthes and bark of eucommia enzymolysis liquid 15%; Insufficient section water is supplied, pH7.0-7.2,121 DEG C of high pressure steam sterilizations20min;
The described root of bidentate achyranthes and bark of eucommia enzymolysis liquid preparation method are as follows: the interpolation mass ratio of the root of bidentate achyranthes and the bark of eucommia is 1:2, and both are pulverizedCross 100 orders, crushed mixture is added to 6 times of water-soluble solutions, the cellulase degradation of interpolation mixture quality 2.5% 35 minutes, adjustsWhole temperature is 60 DEG C, and pH is 7.0, keeps 60 minutes, obtains the root of bidentate achyranthes and bark of eucommia enzymolysis liquid.
CN201410344665.4A 2014-07-18 2014-07-18 Many mushrooms of edible mushroom powder product and preparation method thereof Active CN104187584B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410344665.4A CN104187584B (en) 2014-07-18 2014-07-18 Many mushrooms of edible mushroom powder product and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410344665.4A CN104187584B (en) 2014-07-18 2014-07-18 Many mushrooms of edible mushroom powder product and preparation method thereof

Publications (2)

Publication Number Publication Date
CN104187584A CN104187584A (en) 2014-12-10
CN104187584B true CN104187584B (en) 2016-05-18

Family

ID=52073099

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410344665.4A Active CN104187584B (en) 2014-07-18 2014-07-18 Many mushrooms of edible mushroom powder product and preparation method thereof

Country Status (1)

Country Link
CN (1) CN104187584B (en)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1615742A (en) * 2004-12-08 2005-05-18 中国食品发酵工业研究院 Lucid ganoderma nourishing soup
CN1751594A (en) * 2004-09-22 2006-03-29 中国食品发酵工业研究院 Edible mushroom nourishing soup, and its prodn. method
CN102578554A (en) * 2011-12-27 2012-07-18 天津市林业果树研究所 Edible mushroom instant powder processing method
CN102771768A (en) * 2012-07-20 2012-11-14 黄晓青 Morel health product and preparation method thereof
CN102885279A (en) * 2011-07-18 2013-01-23 蒋佃水 Mushroom essence and manufacture method thereof
CN102894429A (en) * 2012-09-11 2013-01-30 山西汉波食品股份有限公司 Dense morchella red date milk
CN102960789A (en) * 2012-10-21 2013-03-13 山西汉波食品股份有限公司 Isatis root and red date concentrated slurry product
CN103584073A (en) * 2013-11-08 2014-02-19 徐州绿之野生物食品有限公司 Preparation method for edible fungus flavor food

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1751594A (en) * 2004-09-22 2006-03-29 中国食品发酵工业研究院 Edible mushroom nourishing soup, and its prodn. method
CN1615742A (en) * 2004-12-08 2005-05-18 中国食品发酵工业研究院 Lucid ganoderma nourishing soup
CN102885279A (en) * 2011-07-18 2013-01-23 蒋佃水 Mushroom essence and manufacture method thereof
CN102578554A (en) * 2011-12-27 2012-07-18 天津市林业果树研究所 Edible mushroom instant powder processing method
CN102771768A (en) * 2012-07-20 2012-11-14 黄晓青 Morel health product and preparation method thereof
CN102894429A (en) * 2012-09-11 2013-01-30 山西汉波食品股份有限公司 Dense morchella red date milk
CN102960789A (en) * 2012-10-21 2013-03-13 山西汉波食品股份有限公司 Isatis root and red date concentrated slurry product
CN103584073A (en) * 2013-11-08 2014-02-19 徐州绿之野生物食品有限公司 Preparation method for edible fungus flavor food

Also Published As

Publication number Publication date
CN104187584A (en) 2014-12-10

Similar Documents

Publication Publication Date Title
CN104172141B (en) Edible fungus health-care powder effervescent tablet and preparation method thereof
CN104000170A (en) Randia cochinchinensis sauce with function of promoting digestion, and preparation method of randia cochinchinensis sauce
CN105558735A (en) Edible fungus mycelium fermented drink and making method thereof
CN102285826B (en) Liquid culture medium for Dictyophora rubrovalvata liquid fermentation
CN101991043A (en) Method for processing compound oat nutritious food with liquid fermentation tricholoma matsutake mycelium polysaccharide
CN104187585B (en) Edible mushroom many mushrooms powder product and preparation method thereof
CN104187586B (en) Hericium erinaceus many mushrooms powder and preparation method thereof
CN104522624B (en) A healthcare powder product of edible fungi and a preparation method thereof
CN104172071B (en) A kind of edible mushroom seasoning material and its preparation method and application
CN1788608A (en) Pleurotus ferulae nutritious flavoring and its production method
CN104489641B (en) Cordyceps sinensis health powder effervescent tablet product and preparation method thereof
CN104187712B (en) A kind of preparation method of Chinese caterpillar fungus health powder
CN104223037B (en) A kind of preparation method of the edible fungus health-care product containing Chinese caterpillar fungus
CN1788607A (en) Morel sauce product and its production method
CN104187584B (en) Many mushrooms of edible mushroom powder product and preparation method thereof
CN104187713B (en) A kind of edible fungus health-care product containing Chinese caterpillar fungus
JP2005295858A (en) Raw material for food and food composition
CN104187620B (en) A kind of Chinese caterpillar fungus health powder
CN1792241A (en) Hickory chick seasoning, and its prodn. method
KR20040064188A (en) Functional paint
CN105265916A (en) Preparation method of composite nutrient hot pepper sauce
CN106616192A (en) Mushroom effervescent tablets and preparation method thereof
KR20040064403A (en) Functional herb medicine and plant juice containing diet enzyme, herb medicines and functional materials
KR20040063681A (en) Functional kimchi
CN107926489A (en) Mix mycelia brewed powder and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C41 Transfer of patent application or patent right or utility model
CB03 Change of inventor or designer information

Inventor after: Liu Fei

Inventor before: Duan Zhongda

COR Change of bibliographic data
TA01 Transfer of patent application right

Effective date of registration: 20160420

Address after: Liwan District Huancui road Guangzhou city Guangdong province 510385 No. 10 building two layer

Applicant after: GUANGDONG HEXIANG PHARMACEUTICAL CO.,LTD.

Address before: 312300 Zhejiang Province, Shaoxing city Shangyu District Desheng Baiguan Street building room 2201 West first

Applicant before: SHAOXING SHANGYU HONGSHENG TECHNOLOGY TRANSFER SERVICES Co.,Ltd.

C14 Grant of patent or utility model
GR01 Patent grant
PE01 Entry into force of the registration of the contract for pledge of patent right

Denomination of invention: Edible fungus multi-mushroom powder product and preparing method thereof

Effective date of registration: 20171227

Granted publication date: 20160518

Pledgee: China Co. truction Bank Corp Guangzhou Liwan branch

Pledgor: GUANGDONG HEXIANG PHARMACEUTICAL CO.,LTD.

Registration number: 2017440000211

PE01 Entry into force of the registration of the contract for pledge of patent right
PC01 Cancellation of the registration of the contract for pledge of patent right

Date of cancellation: 20190604

Granted publication date: 20160518

Pledgee: China Co. truction Bank Corp Guangzhou Liwan branch

Pledgor: GUANGDONG HEXIANG PHARMACEUTICAL CO.,LTD.

Registration number: 2017440000211

PC01 Cancellation of the registration of the contract for pledge of patent right
CP03 Change of name, title or address

Address after: 510000 second floor, building 1 and building 6, No. 10, Huancui South Road, Liwan District, Guangzhou City, Guangdong Province

Patentee after: Guangdong Daxiang traditional Chinese Medicine Pharmaceutical Co.,Ltd.

Address before: 510385 floor 2, building 1, No. 10 Huancui South Road, Liwan District, Guangzhou, Guangdong Province

Patentee before: GUANGDONG HEXIANG PHARMACEUTICAL CO.,LTD.

CP03 Change of name, title or address