CN104187590B - edible mushroom nourishing powder product and production method thereof - Google Patents
edible mushroom nourishing powder product and production method thereof Download PDFInfo
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- CN104187590B CN104187590B CN201410357274.6A CN201410357274A CN104187590B CN 104187590 B CN104187590 B CN 104187590B CN 201410357274 A CN201410357274 A CN 201410357274A CN 104187590 B CN104187590 B CN 104187590B
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- 239000000843 powder Substances 0.000 title claims abstract description 60
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- 238000000855 fermentation Methods 0.000 claims abstract description 38
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000221638 Morchella Species 0.000 description 1
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- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of edible mushroom nourishing powder product its, parts by weight consist of: hickory chick enzymolysis powder 15-30, animal protein hydrolysis powder 1-3, mushroom enzymolysis powder 15-20, pickled vegetable fermentation liquor freeze-dried powder 3-5; The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, adjusts to 40-60 DEG C after fermentation ends, adds the cellulase degradation process of zymotic fluid weight 0.5-2%; Add the flavor protease enzymolysis processing of zymotic fluid weight 0.3-1%; Adjustment temperature keeps 5-10 minute to 90-110 DEG C, and centrifugation is got supernatant fluid drying and obtained hickory chick enzymolysis powder.This product special flavour is delicious, and being rich in multiple nutrients functional component, is a kind of edible mushroom deep processed product collecting nutrition, nourishing, adjusting immunity of human body function.This product instant, namely direct-edible also can bath is taken.
Description
Technical field
The invention belongs to edible mushroom field of deep, particularly a kind of edible fungus and production method thereof.
Background technology
Hickory chick is under the jurisdiction of Ascomycotina (Ascomycotina), discomycete, Pezizale, Morchellaceae, morchella, and hickory chick has many small ruts with its cap surface, gains the name like sheep tripe in outward appearance pole.It is a kind of wild famous and precious edible and medical fungi, includes the earliest 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 edible mushroom in sac fungus, and hickory chick contains protein 22.1%, fat 3.8%, polysaccharide 16.3%; And the unrighted acid in fat is 5 to 3 with the ratio of saturated fatty acid, the linoleic acid useful to human body accounts for 56% of fatty acid total amount.The amino acid of needed by human is complete, and its content is 5 times of Hericium erinaceus, and it also contains the element of the needed by human such as abundant potassium, phosphorus, calcium, iron, magnesium, zinc and selenium.Wherein the content of potassium, phosphorus is 4 times and 2 times of Cordyceps sinensis respectively, and Zn content is 9 times of Cordyceps sinensis.Selenium then can change carcinogenic metabolism direction and anti-oxidant, and thus hickory chick is described as " anticancer star ".
Hickory chick is not only delicious in taste and have good physical therapy function, and exploitation hickory chick Related product has good market prospects; But hickory chick product is based on fructification fresh goods and dried product in the market, hickory chick Related product not yet occurs, therefore developing hickory chick Related product is a thing urgently to be resolved hurrily.
The nutritional labeling of pickles is very abundant, except containing except the nutritional labelings such as protein, dietary fiber, calcium, phosphorus, iron, carrotene, capsicim, also containing vitamin A, B
1, B
2, the nutritional labeling such as C.Meanwhile, due to the fermentation of beneficial bacterium, the metabolite of generation gives again pickles certain functional.For this reason, pickles become unfailing product for thousands of years among the people.
Kimchi products in fermenting and producing due to the effect of salt and fermentation, the moisture of vegetables itself can leach in a large number, produce a large amount of pickle fermentation liquid, these pickled vegetable fermentation liquors are rich in the mineral matter that vitamin ingredients in lactic acid bacteria in pickle fermentation, lactic acid, vegetables and other vegetables contain.Pickled vegetable fermentation liquor generally directly discharges by current pickle production producer, causes the waste of the zymotic fluid being rich in nutritional labeling in a large number, and causes environmental pollution in various degree.As can be seen here, scientific utilization pickled vegetable fermentation liquor not only can make a large amount of utility be utilized, on the other hand also can protection of the environment, decreasing pollution.
Chinese patent: the preparation method of bioanalysis Rapid Fermentation pickles, the patent No. is 201110421967.3; Disclose the preparation method of bioanalysis Rapid Fermentation pickles, this invention belongs to field of vegetable deep-processing, particularly utilizes composite bacterium powder to produce the method for pickles.This invention addresses the technical problem of quick production high-quality fermentation pickled vegetable, key step has: (1) reinforced sealing: put into container after vegetable raw-material cutting, add the composite bacterium powder containing acetobacter, S. cervisiae and the auxiliary material containing salt, airtight container; (2) ferment: control temperature carries out prior fermentation at 23-36 DEG C, temperature is controlled subsequently to carry out after fermentation at 15-25 DEG C, and whole fermentation time is at 20-40 hour; (3) dehydration allotment: ferment and completely slough pickles moisture, add flavoring for mixture evenly.The present invention is applicable to the pickle production of different scales, obviously can shorten the production time, and kimchi products is nutritious, pure taste, and this product has broad application prospects in pickle production field.
" preparation method of the prebiotic pickles of bioanalysis Rapid Fermentation; application number: 201210310308.7; disclose the preparation method of bioanalysis Rapid Fermentation probio pickles, belong to field of vegetable deep-processing particularly utilizes composite bacterium powder to produce the method for pickles to Chinese patent.This invention addresses the technical problem of quick production high-quality fermentation pickled vegetable, key step has: (1) reinforced sealing: put into container after vegetable raw-material cutting, add the composite bacterium powder containing acetobacter, S. cervisiae and the auxiliary material containing salt, airtight container; (2) ferment: control temperature carries out prior fermentation at 23-36 DEG C, temperature is controlled subsequently to carry out after fermentation at 15-25 DEG C, and whole fermentation time is at 20-40 hour; (3) dehydration allotment: ferment and completely slough pickles moisture, add flavoring for mixture evenly.This invention is applicable to the pickle production of different scales, obviously can shorten the production time, kimchi products is nutritious, pure taste, and this product has broad application prospects in pickle production field.
Summary of the invention:
The technical problem that the present invention solves is to provide a kind of edible mushroom nourishing powder product and production method thereof.
A kind of edible mushroom nourishing powder product, parts by weight are composed as follows: hickory chick enzymolysis powder 15-30, animal protein hydrolysis powder 1-3, mushroom enzymolysis powder 15-20, pickled vegetable fermentation liquor freeze-dried powder 3-5;
The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, adjusts to 40-60 DEG C after fermentation ends, adds the cellulase degradation process of zymotic fluid weight 0.5-2%, temperature 30-50 DEG C, pH4-5, time 0.5-1 hour; Add the flavor protease enzymolysis processing of zymotic fluid weight 0.3-1%, hydrolysis temperature 45-50 DEG C, after pH value 6-7, enzymolysis time 1-2 hour, adjustment temperature keeps 5-10 minute to 90-110 DEG C, and supernatant fluid dry acquisition hickory chick enzymolysis powder is got in centrifugation.
Mushroom enzymolysis powder preparation process is as follows: mushroom fruiting body, after Radix Isatidis is pulverized, crushed material mixes with the ratio of 1:3-6 with water, adjustment temperature is 40-60 DEG C, pH is 5.0-7.0, adjust temperature after adding cellulase degradation 1-1.5 hour of mushroom fruiting body quality 0.1-0.3% and keep 2-5 minute to 80-95 DEG C, adjustment temperature is to 50 DEG C, add mushroom fruiting body quality 0.1-0.3% flavor protease subsequently and carry out enzymolysis, hydrolysis temperature 40-50 DEG C, pH value 6-7, enzymolysis time 1-2 hour, centrifugation obtains supernatant, supernatant spraying dry obtains mushroom enzymolysis powder.Described mushroom fruiting body, Radix Isatidis are all crushed to particle diameter at below 0.5mm.The parts by weight of mushroom fruiting body, Radix Isatidis are respectively mushroom fruiting body 5-10, Radix Isatidis 0.2-0.5;
Animal protein hydrolysis powder, preparation method thereof is as follows: get quantitative animal flesh and rub through meat grinder, animal flesh after rubbing and water mix with the ratio of 1:5.1-6 and through milling treatment of colloid, adjustment colloid mill stator and the gap of rotor are 105-120 micron, colloid mill flow-control be 0.2-0.5 ton/hour, it is 40-60 DEG C that animal flesh after milling treatment of colloid is adjusted temperature, pH is 5.0-7.0, add the papain enzymolysis 60-100 minute of animal flesh quality 0.12-0.25%, 5-10 DEG C is cooled to keep 1.5-2 hour, increase the temperature to 85-95 DEG C and keep 10-25 minute, control temperature is to 40-50 DEG C, add animal flesh quality 0.12-0.25% flavor protease and carry out enzymolysis, hydrolysis temperature 40-50 DEG C, pH value 6-7, enzymolysis time 1-2 hour, obtain animal protein factor digest, get centrifuged supernatant (centrifugal rotational speed 3000-5000rpm)) spraying dry acquisition animal protein hydrolysis powder.
Described animal flesh is chicken;
Product preparation process of the present invention is as follows:
Take each raw material by formula, mix rear microwave disinfection, packaging is product.
Enzyme preparation is purchased from Novi's letter, Guangxi and Beijing Dong Huadeng enzyme preparation company.
In the present invention, other can select the food dressing added to have the monosodium glutamate of Morchella esculenta (L.) Pers sporophore weight 0.5-1%, capsicum 2-20% (Morchella esculenta (L.) Pers sporophore weighing scale).
Product of the present invention passes through enzymolysis processing, protein in fructification tissue is made to obtain degraded to a certain extent, measured by amino acid analyzer, total amino acid content improves 25-36% than before enzymolysis, effectively raise the content of each seed amino acid and other flavor substances in product of the present invention, make product of the present invention delicious in taste, simultaneously because the good compatibility of the various nutritional labelings of enzymolysis generation makes product of the present invention not only have good seasoning function but also have good nutrition nourishing function.
Adopt enzymolysis processing technique effectively to achieve the stripping of function factor in fructification in the present invention, improve the nutritive value of product; Hickory chick enzymolysis liquid adopts separating at high temperature to effectively raise polyoses content in product, and the polyoses content that separating at high temperature supernatant is separated than normal temperature improves 1-2%.In final products, polyoses content reaches 8-15g/100g.Effectively supplementing probio and vegetables vitamin component thereof by adding pickled vegetable fermentation liquor freeze-dried powder, greatly improving nutritive value.
This product special flavour is delicious, and being rich in multiple nutrients functional component, is a kind of edible mushroom deep processed product collecting nutrition, nourishing, adjusting immunity of human body function.This product instant, both direct-edible also can bath was taken.
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 edible mushroom nourishing powder product, parts by weight are composed as follows: hickory chick enzymolysis powder 25, animal protein hydrolysis powder 2, mushroom enzymolysis powder 18, pickled vegetable fermentation liquor freeze-dried powder 4;
The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, adjusts to 50 DEG C after fermentation ends, adds the cellulase degradation process of zymotic fluid weight 1%, temperature 40 DEG C, pH5,1 hour time; Add the flavor protease enzymolysis processing of zymotic fluid weight 0.8%, hydrolysis temperature 50 DEG C, pH value 6, enzymolysis time is after 1 hour; Adjustment temperature keeps 8 minutes to 110 DEG C, and centrifugation is got supernatant fluid drying and obtained hickory chick enzymolysis powder.
Mushroom enzymolysis powder preparation process is as follows: after mushroom fruiting body, Radix Isatidis are pulverized, crushed material mixes with the ratio of 1:5 with water, adjustment temperature is 50 DEG C, pH is 6.0, the cellulase degradation adding mushroom fruiting body quality 0.2% adjusts temperature and keeps 4 minutes to 85 DEG C after 1 hour, adjustment temperature carries out enzymolysis to 50 DEG C, subsequently interpolation mushroom fruiting body quality 0.2% flavor protease, hydrolysis temperature 45 DEG C, pH value 7, enzymolysis time 1 hour, centrifugation obtains supernatant, and supernatant spraying dry obtains mushroom enzymolysis powder.Described mushroom fruiting body, Radix Isatidis are all crushed to particle diameter at below 0.5mm.The parts by weight of mushroom fruiting body, Radix Isatidis are respectively mushroom fruiting body 8, Radix Isatidis 0.2;
Animal protein hydrolysis powder, preparation method thereof is as follows: get quantitative animal flesh and rub through meat grinder, animal flesh after rubbing and water mix with the ratio of 1:6 and through milling treatment of colloid, the gap of adjustment colloid mill stator and rotor is 110 microns, and colloid mill flow-control is 0.3 ton/hour; It is 50 DEG C that animal flesh after milling treatment of colloid is adjusted temperature, pH is 6.0, add the papain enzymolysis 60 minutes of animal flesh quality 0.15%, 8 DEG C are cooled to keep 1.5 hours, increase the temperature to 95 DEG C to keep 15 minutes, control temperature is to 45 DEG C, add animal flesh quality 0.15% flavor protease and carry out enzymolysis, hydrolysis temperature 45 DEG C, pH value 7, enzymolysis time 1 hour, obtain animal protein factor digest, get centrifuged supernatant (centrifugal rotational speed 3000-5000rpm)) spraying dry acquisition animal protein hydrolysis powder.
Described animal flesh is chicken;
Pickled vegetable fermentation liquor method for preparing freeze-dried powder is as follows: get 100 kilograms of pickled vegetable fermentation liquors, pH value 4.0;
(1) filter: aperture is the large grain materials such as the dish leaf in the membrane filtration removing zymotic fluid of 0.5 millimeter; (2). film concentrating and separating: fermented liquid control temperature carries out UF membrane below 30 DEG C; UF membrane adopts the board-like film of 400 dalton's molecular cut offs, membrane area 1.08m
2, the filtration later stage adds about 2.5L pure water and carries out diafiltration, obtains trapped fluid 4.5kg.(3). dry powder process; Trapped fluid adopts the drying means powder process such as freeze drying.
In order to extend storage life, pack after preferably carrying out freeze drying; Cryodesiccated condition is :-40 degree pre-freezes 6 hours; Then freeze-drying is until water content is less than 5%.The method freeze drying obtains pulvis, and storage life can reach 12 months, and the reduction of microbial inoculum activity is no more than 8%.
Product preparation process of the present invention is as follows:
Take each raw material by formula, mix rear microwave disinfection, packaging is product.
Enzyme preparation is purchased from Novi's letter, Guangxi and Beijing Dong Huadeng enzyme preparation company.
Adopt high-pressure homogeneous and enzymolysis processing technique effectively to achieve the stripping of function factor in fructification in the present invention, improve the nutritive value of product, in final products, polyoses content reaches 15g/100g.
The present invention utilizes collagen in papain energy cracking meat and meat fiber, and makes the loosely organized of meat.Because papain is cysteinyl-protease, energy degrade collagen fiber and ctgf protein, actomyosin and collagen degradation are become micromolecular polypeptide even amino acid by it, make muscle myofilament and the fracture of muscle waist silk, make meat become soft, and simplify after protein structure makes human body edible and be easy to digest and assimilate; Adopt the process of flavor protease that amino acid whose resolution ratio is significantly improved subsequently, the better deliciousness of local flavor of final chicken meat product.
Embodiment 2
Basic with example 1
A kind of edible mushroom nourishing powder product, parts by weight are composed as follows: hickory chick enzymolysis powder 5-30, animal protein hydrolysis powder 1, mushroom enzymolysis powder 15, pickled vegetable fermentation liquor freeze-dried powder 5;
In final products, polyoses content reaches 11g/100g.
Embodiment 3
Basic with example 1
A kind of edible mushroom nourishing powder product, parts by weight are composed as follows: hickory chick enzymolysis powder 15, animal protein hydrolysis powder 1, mushroom enzymolysis powder 20, pickled vegetable fermentation liquor freeze-dried powder 3;
The table 1 product eating effect table of comparisons
Table 2 product standard
Sensory evaluation is tested
The product (table 2 is product standard) of inviting 30 personnel to prepare the embodiment of the present invention 1 carries out sense organ marking, each 30 of personnel; Marking comprises outward appearance (20 points), quality (25 points), local flavor (30 points), chews rear residue sense (25 points) four aspects, and marking personnel independently carry out, and are independent of each other, accurate to ensure judging result.Add up judging result, equal score value gets approximation, retains integer, specifically in table 3:
Table 3 sensory evaluation statistics
Note: show significant difference (P < 0.05) with marking different lowercase alphabet in a line, mark different capitalization and represent that difference extremely significantly (P < 0.01), indicate same letter and represent difference not significantly (P > 0.05).
Above result shows, product prepared by the present invention has good sensory manifestation from outward appearance, quality, local flavor and mouthfeel.
Claims (1)
1. an edible mushroom nourishing powder product preparation method, comprise following process: take each raw material by formula, mix rear microwave disinfection, packaging is product; Parts by weight consist of: hickory chick enzymolysis powder 15-30, animal protein hydrolysis powder 1-3, mushroom enzymolysis powder 15-20, pickled vegetable fermentation liquor freeze-dried powder 3-5; The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, adjusts to 40-60 DEG C after fermentation ends, adds the cellulase degradation process of zymotic fluid weight 0.5-2%, temperature 30-50 DEG C, pH4-5, time 0.5-1 hour; Add the flavor protease enzymolysis processing of zymotic fluid weight 0.3-1%, hydrolysis temperature 45-50 DEG C, after pH value 6-7, enzymolysis time 1-2 hour; Adjustment temperature keeps 5-10 minute to 90-110 DEG C, and centrifugation is got supernatant fluid drying and obtained hickory chick enzymolysis powder; Pickled vegetable fermentation liquor method for preparing freeze-dried powder is as follows: get 100 kilograms of pickled vegetable fermentation liquors, pH value 4.0; (1). filter: aperture is the dish leaf in the membrane filtration removing zymotic fluid of 0.5 millimeter; (2). film concentrating and separating: fermented liquid control temperature carries out UF membrane below 30 DEG C; UF membrane adopts the board-like film of 400 dalton's molecular cut offs, membrane area 1.08m
2, the filtration later stage adds 2.5L pure water and carries out diafiltration, obtains trapped fluid 4.5kg; (3). dry powder process; Trapped fluid adopts cryodesiccated method powder process; Cryodesiccated condition is :-40 degree pre-freezes 6 hours; Then freeze-drying is until water content is less than 5%.
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| CN106174570A (en) * | 2016-10-17 | 2016-12-07 | 四川东坡中国泡菜产业技术研究院 | A kind of method utilizing Pickles water to make nourishing capsule granule |
| CN107950966A (en) * | 2017-11-29 | 2018-04-24 | 云南村寨农业科技有限公司 | A kind of wild edible fungus chafing dish bottom flavorings and preparation method thereof |
| CN108835568B (en) * | 2018-08-29 | 2022-03-01 | 四川东坡中国泡菜产业技术研究院 | Preparation method of composite pickle powder |
| CN110604279A (en) * | 2019-10-22 | 2019-12-24 | 西华大学 | Method for preparing flavor pickle fermentation liquor by low-temperature nano-crushing of tartary buckwheat shell walnut residues and multi-stage enzymolysis fermentation |
| CN111109325A (en) * | 2020-01-21 | 2020-05-08 | 浙江大学 | Morchella low-calorie snack food and preparation method thereof |
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| 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 |
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