CN104187620B - A kind of Chinese caterpillar fungus health powder - Google Patents
A kind of Chinese caterpillar fungus health powder Download PDFInfo
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- CN104187620B CN104187620B CN201410379807.0A CN201410379807A CN104187620B CN 104187620 B CN104187620 B CN 104187620B CN 201410379807 A CN201410379807 A CN 201410379807A CN 104187620 B CN104187620 B CN 104187620B
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Abstract
The invention discloses a kind of Chinese caterpillar fungus health powder product, belong to edible mushroom deep processing field. Described Chinese caterpillar fungus health powder comprises following parts by weight composition: hickory chick enzymolysis powder 10-25, Pleurotus nebrodensis Chinese caterpillar fungus enzymolysis powder 25-35, animal protein hydrolysis powder 2-5, pickled vegetable fermentation liquor freeze-dried powder 2-6; Described preparation method is: take each raw material by formula, mix rear microwave disinfection, packaging is product. It is outstanding that product of the present invention has mushroom fragrance, and taste is suitable, nutritious feature; Pass through enzymolysis processing, total amino acid content has improved 20-37% before than enzymolysis, while, because the good compatibility of the various nutritional labelings that enzymolysis produces makes product of the present invention not only have good seasoning function but also have good nutrition nourishing function, is a kind of edible mushroom deep processed product that collects nutrition, nourishing, adjusting immunity of human body function. This product instant, can be used as common food flavoring or chafing dish bottom flavorings edible, also direct-edible.
Description
Technical field
The invention belongs to edible mushroom deep processing field, particularly a kind of Chinese caterpillar fungus health powder.
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%; In protein, contain 18 seed amino acids, 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; Surprisingly arginine, lysine, these haveBe beneficial to the nutritional factors of intelligence development, more taller than the asparagus content that is called in the world intelligence mushroom. Pleurotus nebrodensis also contains a large amount ofMultivitamin, mineral element and mushroom polysaccharide, can strengthen the immunologic function of human body. In its unrighted acid and blood of human bodyCholesterol be combined into cholesterol ester, reduce blood pressure, prevent arteriosclerotic effect. The often edible Pleurotus nebrodensis disease that disappears in additionThe effect that the stasis of blood is clearing heat and detoxicating. Therefore 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. " food and biotechnology journal "The 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.
At present the research of Mushroom production, mushroom processing is come into one's own day by day, on market, the kind of mushroom converted products is mainly concentratedAspect three of fresh goods, dried product and canned packs, China invention " mushroom powder and production work thereof that publication number is CN1136408ASkill " the edible mushroom powder that is solid powdery is disclosed, production technology is: fresh mushroom, rinsing, fragmentation, breaking-wall cell, pointFrom, ultrafiltration, oven dry, it is not fine that its technique simple but nutrition and delicate flavour composition retain. Publication number be CN101617808A inIt is agaricus bisporus powder, straw mushroom that state's invention " a kind of compound mushroom flavoring and preparation method thereof " discloses a kind of primary raw materialThe flavoring of powder, sodium glutamate etc., wherein the preparation method of mushroom powder is: by fresh mushroom rinsing, boiling, pulverizing, defibrination,After homogeneous, then be dried and make through concentrated, spraying. This method also exists raw material extraction and application rate not high, and nutrition and delicate flavour retainBad problem. Publication number is that CN101455332A China's invention " a kind of edible fungus composition of disease preventing and treating " discloses oneEffectively disease preventing and treating, the edible fungus composition taking good care of one's health, is made up of the raw material of following percentage by weight: auricularia auriculajudae 8-10%,Straw mushroom 9-11%, mushroom 7-9%, Chinese caterpillar fungus 9-11%, asparagus 11-13%, white fungus 10-12%, Chinese caterpillar fungus 12-14%, flat mushroom 7-9%,Hedgehog hydnum 8-10%, spice 2-3%, flavouring 2-3% and water 4-6%, total amount 100%. When making first by auricularia auriculajudae, straw mushroom, mushroomMushroom, Chinese caterpillar fungus, asparagus, white fungus, Chinese caterpillar fungus, flat mushroom and hedgehog hydnum cutting slivering or piece, then add spice, flavouring and water,In placement pressure cooker, high temperature 120-150 DEG C, boiling 5-10 minute, lets cool, tinning or bottling or pack. Publication numberInvent " a kind of antitumor health care mushroom congee " for the China of CN103494180A a kind of making of antitumor health care mushroom congee is providedTechnique, this mushroom congee comprises Hericium erinaceus, northern hickory chick, asparagus, Chinese caterpillar fungus, white fungus, flat mushroom, pleurotus eryngii, seafood mushroom, crabTaste mushroom, tomato, the seed of Job's tears, rice etc., each raw material is allocated in proportion, selected ingredient requirement green high quality, without disease and pest. SystemStandby flow process comprises the screening of raw material and pretreatment, boiling, tinning, sterilizing etc., and manufacturing process is not added any anticorrisive agent and foodAdditive. It is characterized by: taking the edible mushroom with antitumor efficacy as primary raw material, and raw material is fresh fruit body of edible fungi,Use with antitumor vegetables, cereal collocation, strengthened value and the nutritive value of various raw materials. This mushroom congee comprises multipleActive material is as hickory chick element, Flammulin, cordycepin etc., and mushroom taste is strong, nutritious, to strengthening immunity, pre-preventing tumorHave obvious prevention and health-care effect, its technological operation is simple, and suitable batch production is produced. Publication number is CN101238878A'sChina invention " instant edible mushroom and preparation method thereof " provides a kind of preparation method of instant edible mushroom, is characterised in that useFlavoring comprises mushroom powder, and this mushroom powder comprises matsutake dry powder 9-11 by mass parts, Boletus luridus dry powder 18-22, flower mushroom dry powder9-11, HEIHUZHANG fungus dry powder 9-11, hickory chick dry powder 9-11, Termitomyces albuminosus dry powder 9-11, Boletus aereus dry powder 90-110, monkeyBacterium dry powder 9-11. its preparation method technological process is simple, with low cost; The instant product mouthfeel of making is good, non-greasy,There is the feature of the strong natural fresh perfume (or spice) of mushroom. Described mushroom powder by corresponding fresh feed bacterium natural air drying to water content lower than 12%Rear grinding and obtain granularity 40-120 order.
Pickles belong to the victual that fermentation " cold working " is made. Due to the uniqueness of processing technology and preparation method, to keeping vegetablesThe nutritional labeling of dish and color, smell and taste body are very favourable, make kimchi products not only fully retained the good organoleptic quality of original vegetables andNutritional labeling, and give the functional characteristic of its renewal.
The nutritional labeling of pickles is very abundant, except containing protein, dietary fiber, calcium, phosphorus, iron, carrotene, capsicimOutside nutritional labeling, also contain vitamin A, B1、B2, the nutritional labeling such as C. Meanwhile, due to the fermentation of beneficial bacterium, produceRaw metabolite gives again pickles certain functional. For this reason, pickles become unfailing product for thousands of years among the people.
Kimchi products is due to the effect of salt and fermentation in fermenting and producing, and the moisture of vegetables itself can leach in a large number, produces a large amount ofPickle fermentation liquid, these pickled vegetable fermentation liquors be rich in vitamin ingredients in lactic acid bacteria in pickle fermentation, lactic acid, vegetables, itsThe mineral matter that his vegetables contain. Pickle production producer generally directly discharges pickled vegetable fermentation liquor at present, causes and is rich in a large number nutritionThe waste of the zymotic fluid dividing, and caused environmental pollution in various degree. As can be seen here, scientific utilization pickled vegetable fermentation liquor not only canSo that a large amount of utilities are utilized, on the other hand also can protection of the environment, reduce and pollute.
Chinese patent: " preparation methods of bioanalysis Rapid Fermentation pickles ", the patent No. is 201110421967.3; Life is disclosedThe preparation method of thing method Rapid Fermentation pickles, belongs to field of vegetable deep-processing, particularly utilizes composite bacterium powder to produce the side of picklesMethod. This invention has solved the technical problem of quick production high-quality fermentation pickled vegetable, and key step has: (1) reinforced sealing: vegetables are formerAfter material cutting, put into container, the auxiliary material that adds the composite bacterium powder that contains acetobacter, S. cervisiae and contain salt, sealingContainer; (2) fermentation: control temperature and carry out prior fermentation at 23-36 DEG C, temperature is controlled to 15-25 DEG C subsequently and carries out after fermentation,Whole fermentation time is at 20-40 hour; (3) dehydration allotment: the complete pickles moisture of sloughing that ferments, adds flavoring for mixture to be evenlyCan. This invention is applicable to the pickle production of different scales, can obviously shorten the production time, and kimchi products is nutritious, tastePure, this product has broad application prospects in pickle production field.
Chinese patent " preparation methods of the prebiotic pickles of bioanalysis Rapid Fermentation ", application number: 201210310308.7; This inventionThe preparation method who discloses the prebiotic pickles of bioanalysis Rapid Fermentation, belongs to field of vegetable deep-processing, particularly utilizes composite bacterium powderProduce the method for pickles. This invention has solved the technical problem of quick production high-quality fermentation pickled vegetable, and key step has: (1) addsMaterial sealing: put into container after vegetable raw-material cutting, add the composite bacterium powder that contains acetobacter, S. cervisiae and contain foodThe auxiliary material of salt, airtight container; (2) fermentation: control temperature and carry out prior fermentation at 23-36 DEG C, subsequently temperature is controlled at15-25 DEG C is carried out after fermentation, and whole fermentation time is at 20-40 hour; (3) dehydration allotment: the complete pickles moisture of sloughing that ferments,Add flavoring for mixture evenly. This invention is applicable to the pickle production of different scales, can obviously shorten the production time, bubbleDish product is nutritious, pure taste, and this product has broad application prospects in pickle production field.
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 Chinese caterpillar fungus health powder.
Described Chinese caterpillar fungus health powder comprises following parts by weight composition: hickory chick enzymolysis powder 10-25, and Pleurotus nebrodensis Chinese caterpillar fungus enzymolysis powder 25-35,Animal protein hydrolysis powder 2-5, pickled vegetable fermentation liquor freeze-dried powder 2-6.
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, enzymolysisAfter time 1-2 hour, adjust temperature and keep 5-10 minute, cooling to 90-110 DEG C; The dry hickory chick enzymolysis that obtains of enzymolysis liquidPowder.
Pleurotus nebrodensis Chinese caterpillar fungus enzymolysis powder preparation process is as follows: after Chinese caterpillar fungus, Pleurotus nebrodensis sporophore and Radix Isatidis are pulverized, crushed material and water withThe ratio of 1:3-6 is mixed, and adjustment temperature is 40-60 DEG C, and pH is 5.0-7.0, adds Chinese caterpillar fungus and Pleurotus nebrodensis sporophore qualityAfter the cellulase degradation 1-1.5 of 0.1-0.3% hour, adjust temperature and keep 2-5 minute to 80-95 DEG C, adjust temperature to 50 DEG C,Add subsequently Chinese caterpillar fungus and Pleurotus nebrodensis sporophore quality 0.1-0.3% flavor protease carries out enzymolysis, hydrolysis temperature 40-50 DEG C, pH value6-7, enzymolysis time 1-2 hour, centrifugation obtains supernatant, the dry Pleurotus nebrodensis Chinese caterpillar fungus enzymolysis powder that obtains of supernatant spraying. InstituteState Chinese caterpillar fungus, Pleurotus nebrodensis sporophore and Radix Isatidis and be all crushed to particle diameter below 0.5mm. The weight of Chinese caterpillar fungus, Pleurotus nebrodensis and Radix IsatidisUmber is respectively Chinese caterpillar fungus 10-15, Pleurotus nebrodensis 5-15, Radix Isatidis 0.1-0.2;
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 water are with 1:The ratio of 5.1-6 is mixed and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 105-120 micron, colloid millFlow-control 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 is 5.0-7.0,Add the papain enzymolysis 60-100 minute of animal flesh quality 0.12-0.25%, be cooled to 5-10 DEG C to keep 1.5-2 hour,Increase the temperature to 85-95 DEG C and keep 10-25 minute, control temperature to 40-50 DEG C, add animal flesh quality 0.12-0.25% windTaste protease carries out enzymolysis, hydrolysis temperature 40-50 DEG C, pH value 6-7, and enzymolysis time 1-2 hour, obtains animal protein hydrolysisLiquid, gets the dry animal protein hydrolysis powder that obtains of centrifuged supernatant (centrifugal rotational speed 3000-5000rpm) 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 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 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.
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% before than enzymolysis, effectively raises in product of the present invention variousThe content of amino acid and other flavor substances, makes product of the present invention delicious in taste, the various nutritional labelings that simultaneously produce due to enzymolysisGood compatibility make product of the present invention not only there is good seasoning function but also there is good nutrition nourishing function. Toadstool ferment trainingSupporting after adding the root of bidentate achyranthes of 10-20% and bark of eucommia enzymolysis liquid in base has improved more than 10% polysaccharide in final hickory chick enzymolysis powder.
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, picklesThe interpolation of zymotic fluid freeze-dried powder has supplemented vegetable nutrient factor vitamin C and probiotic composition, is beneficial to product aspect adjustment enteron aislePlay a role. This product is good mouthfeel under the condition without flavouring, and taste appraisal score value uses flavouring higher than related categoryProduct 10-15 point.
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 Chinese caterpillar fungus health powder, parts by weight are composed as follows: hickory chick enzymolysis powder 15, Pleurotus nebrodensis Chinese caterpillar fungus enzymolysis powder 30, animal eggPlain boiled water solution powder 3, 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,Add the cellulase degradation processing of zymotic fluid weight 1%, 40 DEG C of temperature, pH4-5,1 hour time; Add zymotic fluid weight1% flavor protease enzymolysis processing, hydrolysis temperature 45-50 DEG C, pH value 6-7, enzymolysis time, after 1 hour, is adjusted temperature and is arrived100 DEG C keep 6 minutes, cooling; The dry hickory chick enzymolysis powder that obtains of enzymolysis liquid.
Pleurotus nebrodensis Chinese caterpillar fungus enzymolysis powder preparation process is as follows: after Chinese caterpillar fungus, Pleurotus nebrodensis sporophore and Radix Isatidis are pulverized, crushed material and water withThe ratio of 1:5 is mixed, and adjusting temperature is 50 DEG C, and pH is 6.0, adds the fiber of Chinese caterpillar fungus and Pleurotus nebrodensis sporophore quality 0.2%Element enzyme enzymolysis is adjusted temperature to 90 DEG C and is kept 3 minutes after 1 hour, adjust temperature to 50 DEG C, add Chinese caterpillar fungus and Pleurotus nebrodensis subsequentlyEntity quality 0.2% flavor protease carries out enzymolysis, 45 DEG C of hydrolysis temperatures, pH value 6-7, enzymolysis time 1 hour, centrifugationObtain supernatant, the dry Pleurotus nebrodensis Chinese caterpillar fungus enzymolysis powder that obtains of supernatant spraying. Described Chinese caterpillar fungus, Pleurotus nebrodensis sporophore and Radix Isatidis are equalBe crushed to particle diameter below 0.5mm. The parts by weight of Chinese caterpillar fungus, Pleurotus nebrodensis and Radix Isatidis are respectively Chinese caterpillar fungus 12, Pleurotus nebrodensis 10, plateBlue root 0.1;
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 water are with 1:6 ratio is mixed and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 105-120 micron, colloid mill flowControl is 0.2-0.5 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 movingThe papain enzymolysis of thing meat quality 0.15% 80 minutes, is cooled to 8 DEG C to keep 1.5 hours, increases the temperature to 90 DEG C of maintenances20 minutes, control temperature to 50 DEG C, add animal flesh quality 0.15% flavor protease and carry out enzymolysis, 40 DEG C of hydrolysis temperatures, pHValue 6-7, enzymolysis time 1 hour, obtains animal protein factor digest, gets centrifuged supernatant (centrifugal rotational speed 4000rpm) spraying and is driedObtain animal protein hydrolysis powder.
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.
The 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 above-mentioned 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 10%; Insufficient section water is supplied, pH7.0-7.2, and 121 DEG C of high steams go outBacterium 20min.
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.
Described pickled vegetable fermentation liquor method for preparing freeze-dried powder: get 100 kilograms of pickled vegetable fermentation liquors, pH value 4.0; (1) filter: apertureBe that the membrane filtration of 0.5 millimeter is removed the large grain materials such as the dish leaf in zymotic fluid; (2) film concentrating and separating: fermented liquid control temperatureCarry out below film separation at 30 DEG C; Film separates the board-like film that adopts 400 dalton's molecular cut offs, membrane area 1.08m2, filterLater stage adds about 2.5L pure water to carry out diafiltration, obtains trapped fluid 4.5kg. (3) dry powder process; Trapped fluid adopts freezing dryPowder process such as dry drying means such as grade.
In order to extend storage life, preferably carry out packing after 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 microbial inoculum activity is fallenLowly be 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.
Embodiment 2:
A kind of Chinese caterpillar fungus health powder, parts by weight are composed as follows: hickory chick enzymolysis powder 10, Pleurotus nebrodensis Chinese caterpillar fungus enzymolysis powder 35, animal eggPlain boiled water solution powder 5, pickled vegetable fermentation liquor freeze-dried powder 6.
Embodiment 3
A kind of Chinese caterpillar fungus health powder, parts by weight are composed as follows: hickory chick enzymolysis powder 25, Pleurotus nebrodensis Chinese caterpillar fungus enzymolysis powder 25, animal eggPlain boiled water solution powder 2, pickled vegetable fermentation liquor freeze-dried powder 2.
Product preparation process of the present invention is as follows:
Take each raw material by formula, mix rear microwave disinfection, packaging is product.
This product embodiments 1 product select in the winter time Efficiency in Buildings in Tianjin Area 100 ages 60-75 year weak easy catching a cold the elderly connectContinue and eat January, edible 80 grams of every day, to eat front and to eat rear effect comparison, the results are shown in Table 1, result shows this product pairRaising the elderly resistance, enhancing body immunity have positive effect, and product has good edible and nutritious tonifying effect. ManyContinuously edible this 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
Claims (2)
1. a Chinese caterpillar fungus health powder, comprises following parts by weight composition: hickory chick enzymolysis powder 10-25, Pleurotus nebrodensis Chinese caterpillar fungus enzymolysis powder 25-35, animal protein hydrolysis powder 2-5, pickled vegetable fermentation liquor freeze-dried powder 2-6; 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 processing 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, pH value 6-7, after enzymolysis time 1-2 hour; Adjust temperature and keep 5-10 minute, cooling to 90-110 DEG C; Enzymolysis liquid is dried and obtains hickory chick enzymolysis powder, wherein in toadstool ferment culture medium, adds 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, both were pulverized to 100 orders, 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, pH is 5.0-7.0, keeps 30-60 minute, obtains the root of bidentate achyranthes and bark of eucommia enzymolysis liquid.
2. Chinese caterpillar fungus health powder according to claim 1, is characterized in that described pickled vegetable fermentation liquor method for preparing freeze-dried powder: get 100 kilograms of pickled vegetable fermentation liquors, pH value 4.0; (1) filter: aperture is that the membrane filtration of 0.5 millimeter is removed the large grain materials such as the dish leaf in zymotic fluid; (2) film concentrating and separating: fermented liquid control temperature is carried out film separation below at 30 DEG C; Film separates the board-like film that adopts 400 dalton's molecular cut offs, membrane area 1.08m2, the filtration later stage adds about 2.5L pure water to carry out diafiltration, obtains trapped fluid 4.5kg; (3) dry powder process: trapped fluid adopts freeze-drying powder process; Carry out packing after freeze drying;
Described cryodesiccated condition is :-40 degree pre-freezes 6 hours; Then freeze-drying is until water content is less than 5%.
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| 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 |
| CN1792241A (en) * | 2005-12-31 | 2006-06-28 | 中国食品发酵工业研究院 | Hickory chick seasoning, and its prodn. method |
| 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 |
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| JPS5933338B2 (en) * | 1981-08-07 | 1984-08-15 | Toyo Seikan Kaisha Ltd |
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| 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 |
| CN1792241A (en) * | 2005-12-31 | 2006-06-28 | 中国食品发酵工业研究院 | Hickory chick seasoning, and its prodn. method |
| 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 |
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