CN104323228A - Method for producing pleurotus eryngii flavour liquid - Google Patents
Method for producing pleurotus eryngii flavour liquid Download PDFInfo
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- CN104323228A CN104323228A CN201410544301.0A CN201410544301A CN104323228A CN 104323228 A CN104323228 A CN 104323228A CN 201410544301 A CN201410544301 A CN 201410544301A CN 104323228 A CN104323228 A CN 104323228A
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- pleurotus eryngii
- juice
- liquid
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- sterilization
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a method for producing pleurotus eryngii flavour liquid, which belongs to the food processing field. The method comprises the following steps: employing miqu juice, sterilizing, culturing, adding pleurotus eryngii powder and yeast liquid, culturing, adding pleurotus eryngii powder, injecting into miqu juice, culturing and fermenting, supplementing acid, adjusting fragrance and seasoning, separating and filtering, filtering a supernatant, sterilizing, slaking and processing the finished product. The method for producing the pleurotus eryngii flavour liquid has the beneficial effect that the product has clarified state, and contains unique fragrance and ester fragrance of pleurotus eryngii. The pleurotus eryngii flavour liquid is helpful for secreting hydrochloric acid in gastric juice and digesting food, softening and protecting blood vessel, reducing blood fat and cholesterol in human body, increasing the immunity, beautifying and slimming, and inhibiting the cancer cell effect. The operation is simple, the enforcement is convenient, and the pleurotus eryngii flavour liquid is the food with high nutrition and health value.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of pleurotus eryngii baste.
Background technology
Pleurotus eryngii, has another name called pleurotus eryngii, be succeed in developing in recent years integrate edible, medicinal, the Rare edible fungus new varieties of dietotherapy.Pleurotus eryngii bacterial context is plump, quality is tender and crisp, particularly stem dense structure, solid, milky white, can all eat, and stem is than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", there is happy almond flavor and the mouthfeel as abalone, be applicable to fresh-keeping, processing, firmly get liking of people.Pleurotus eryngii is nutritious, be rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, magnesium, zinc, can improve immune function of human body, have anticancer, reducing blood lipid, the effect such as ease constipation stomach and beauty treatment to human body, be the high edible mushroom of a kind of healthy nutritive value.Through related science checking, pleurotus eryngii has following effect: lipoid and reducing blood pressure of 1, dispelling: can soften and protect blood vessel, has the effect reducing blood fat and cholesterol in human body; 2, immunity is improved: protein maintains the most important nutrient of immunity function, for forming the Main Ingredients and Appearance of white blood cell and antibody; 3, help digestion: contribute to the secretion of hydrochloric acid in gastric juice and the digestion of food, be suitable for Therapeutic diet and stagnate disease.
Fresh pleurotus eryngii is easily oxidized in atmosphere, not easily preserves, and for being processed into the comprehensive utilization that pleurotus eryngii baste can realize pleurotus eryngii raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution pleurotus eryngii is not easily preserved, a kind of preparation method of pleurotus eryngii baste is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of pleurotus eryngii baste, it is characterized in that: the processing process adopting the bent juice → sterilization → cultivation → interpolation pleurotus eryngii powder of rice and yeast juice → cultivation → interpolation pleurotus eryngii powder → inject bent juice → cultivation and fermentation → benefit acid → seasoning and seasoning → separating and filtering → cleaner liquid → sterilization → slaking → finished product, concrete operation step is:
The preparation of the bent juice of A, rice: do culture medium with the bent juice of fresh rice, the Baume degrees of bent for rice juice is adjusted to 8-10, and put into flask, flask bolt should put into the fiery sterilization of silk floss; First the flask loading the bent juice of rice is put into boiling water boiling 20-30 minute, carry out sterilization;
B, one-level are cultivated and are separated: in above-mentioned bent liquid, add appropriate pleurotus eryngii powder and yeast juice 80 milliliters, at 38-42 DEG C, cultivate 12-16 hour, form vesicle, and have pleurotus eryngii fragrance, be one-level nutrient solution to surface; Now one-level nutrient solution is separated, gets supernatant;
C, secondary are cultivated: in isolated supernatant, then add pleurotus eryngii powder, put into the bent juice of rice and make nutrient solution, by this nutrient solution in the bent liquid adding 1: 10 to, cultivate 20 days at product temperature 42 DEG C with 3: 1 ratios;
D, benefit acid: will acid be mended between secondary culture period, the benefit acid amount of 100 liters of bent juice is the lactic acid 600 milliliters of 75%, breeds to prevent miscellaneous bacteria;
E, seasoning and seasoning: when the alcohol content of zymotic fluid reaches 22 degree, start to distribute that mushroom is fragrant and ester is fragrant, during close to fermentation ends, adds a small amount of rice wine and carry out blending and seasoning;
F, separating and filtering: after fermentation ends, the supernatant of separation and fermentation liquid, filters and removes insoluble substance, obtain clarified solution;
G, sterilization slaking: liquid is passed into wet sterilization, sterilization 10-15 minute at 108 DEG C, the pleurotus eryngii liquid of sterilization is carried out slaking in liquid container, and the time is 4 months, then bottles, and is finished product.
Beneficial effect: product figure clarification of the present invention, containing unique pleurotus eryngii fragrance and ester perfume, this product contributes to the secretion of hydrochloric acid in gastric juice and the digestion of food; soften and protection blood vessel, reduce blood fat and cholesterol in human body, there is the function improving body immunity; beauty treatment is dispelled fat, inhibition cancer cell effect.Simple to operate, being convenient to implement, is the high food of a kind of healthy nutritive value.
Detailed description of the invention
Embodiment 1
:
A preparation method for pleurotus eryngii baste, concrete operation step is:
The preparation of the bent juice of A, rice: do culture medium with the bent juice of fresh rice, the Baume degrees of bent for rice juice is adjusted to 12, and put into flask, flask bolt should put into the fiery sterilization of silk floss; First the flask loading the bent juice of rice is put into boiling water boiling 50 minutes, carry out sterilization; Sweet osmanthus crushed into powder after drying is added;
B, one-level are cultivated and are separated: in above-mentioned bent liquid, add appropriate pleurotus eryngii powder and yeast juice 30 milliliters, cultivate 24 hours at 30 ~ 35 DEG C, form vesicle, and have pleurotus eryngii fragrance, be one-level nutrient solution to surface; Now one-level nutrient solution is separated, gets supernatant;
C, secondary are cultivated: in isolated supernatant, then add pleurotus eryngii powder, put into the bent juice of rice and make nutrient solution, by this nutrient solution in the bent liquid adding 1: 10 to, cultivate 10 days at product temperature 35 DEG C with 3: 1 ratios;
D, benefit acid: will acid be mended between secondary culture period, the benefit acid amount of 100 liters of bent juice is the lactic acid 300 milliliters of 75%, breeds to prevent miscellaneous bacteria;
E, seasoning and seasoning: when the alcohol content of zymotic fluid reaches 8 ~ 10 degree, start to distribute that mushroom is fragrant and ester is fragrant, during close to fermentation ends, adds a small amount of glutinous rice wine and carry out blending and seasoning;
F, separating and filtering: after fermentation ends, the supernatant of separation and fermentation liquid, filters and removes insoluble substance, obtain clarified solution;
G, sterilization slaking: liquid is passed into wet sterilization, sterilization 3 ~ 5 minutes at 90 DEG C, the pleurotus eryngii liquid of sterilization is carried out slaking in liquid container, and the time is 1 month, then bottles, and is finished product.
Embodiment 2
:
A preparation method for pleurotus eryngii baste, concrete operation step is:
The preparation of the bent juice of A, rice: do culture medium with the bent juice of fresh rice, the Baume degrees of bent for rice juice is adjusted to 18, and put into flask, flask bolt should put into the fiery sterilization of silk floss; First the flask loading the bent juice of rice is put into boiling water boiling 60 minutes, carry out sterilization;
B, one-level are cultivated and are separated: in above-mentioned bent liquid, add appropriate pleurotus eryngii powder, a little pleurotus eryngii powder and yeast juice 50 milliliters, cultivate 12 hours, form vesicle, and have pleurotus eryngii fragrance, be one-level nutrient solution to surface at 45 DEG C; Now one-level nutrient solution is separated, gets supernatant;
C, secondary are cultivated: in isolated supernatant, then add pleurotus eryngii powder, put into the bent juice of rice and make nutrient solution, by this nutrient solution in the bent liquid adding 1: 8 to, cultivate 10 days at product temperature 38 DEG C with 3: 2 ratios;
D, benefit acid: will acid be mended between secondary culture period, the benefit acid amount of 80 liters of bent juice is the lactic acid 200 milliliters of 80%, breeds to prevent miscellaneous bacteria;
E, seasoning and seasoning: when the alcohol content of zymotic fluid reaches 18 degree, start to distribute that mushroom is fragrant and ester is fragrant, during close to fermentation ends, adds a small amount of glutinous rice wine and carry out blending and seasoning;
F, separating and filtering: after fermentation ends, the supernatant of separation and fermentation liquid, filters and removes insoluble substance, obtain clarified solution;
G, sterilization slaking: liquid is passed into wet sterilization, sterilization 6-8 minute at 120 DEG C, carries out slaking by the pleurotus eryngii liquid of sterilization in liquid container, and the time is 3-4 month, then bottles, is finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of a pleurotus eryngii baste, it is characterized in that: the processing process adopting the bent juice → sterilization → cultivation → interpolation pleurotus eryngii powder of rice and yeast juice → cultivation → interpolation pleurotus eryngii powder → inject bent juice → cultivation and fermentation → benefit acid → seasoning and seasoning → separating and filtering → cleaner liquid → sterilization → slaking → finished product, concrete operation step is:
The preparation of the bent juice of A, rice: do culture medium with the bent juice of fresh rice, the Baume degrees of bent for rice juice is adjusted to 8-10, and put into flask, flask bolt should put into the fiery sterilization of silk floss; First the flask loading the bent juice of rice is put into boiling water boiling 20-30 minute, carry out sterilization;
B, one-level are cultivated and are separated: in above-mentioned bent liquid, add appropriate pleurotus eryngii powder and yeast juice 80 milliliters, at 38-42 DEG C, cultivate 12-16 hour, form vesicle, and have pleurotus eryngii fragrance, be one-level nutrient solution to surface; Now one-level nutrient solution is separated, gets supernatant;
C, secondary are cultivated: in isolated supernatant, then add pleurotus eryngii powder, put into the bent juice of rice and make nutrient solution, by this nutrient solution in the bent liquid adding 1: 10 to, cultivate 20 days at product temperature 42 DEG C with 3: 1 ratios;
D, benefit acid: will acid be mended between secondary culture period, the benefit acid amount of 100 liters of bent juice is the lactic acid 600 milliliters of 75%, breeds to prevent miscellaneous bacteria;
E, seasoning and seasoning: when the alcohol content of zymotic fluid reaches 22 degree, start to distribute that mushroom is fragrant and ester is fragrant, during close to fermentation ends, adds a small amount of rice wine and carry out blending and seasoning;
F, separating and filtering: after fermentation ends, the supernatant of separation and fermentation liquid, filters and removes insoluble substance, obtain clarified solution;
G, sterilization slaking: liquid is passed into wet sterilization, sterilization 10-15 minute at 108 DEG C, the pleurotus eryngii liquid of sterilization is carried out slaking in liquid container, and the time is 4 months, then bottles, and is finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410544301.0A CN104323228A (en) | 2014-10-15 | 2014-10-15 | Method for producing pleurotus eryngii flavour liquid |
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| CN201410544301.0A CN104323228A (en) | 2014-10-15 | 2014-10-15 | Method for producing pleurotus eryngii flavour liquid |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266124A (en) * | 2015-11-09 | 2016-01-27 | 吴蓓蓓 | Fabrication method of beet root compound seasoning liquid |
| CN105326005A (en) * | 2015-09-24 | 2016-02-17 | 南陵县襄荷产业协会 | Making method of Morchella esculenta flavoring liquid |
| CN105341866A (en) * | 2015-11-10 | 2016-02-24 | 胡志荣 | Preparation method for a radix asparagi composite seasoning solution |
| CN105433343A (en) * | 2015-11-17 | 2016-03-30 | 张佳成 | Making method of glossy ganoderma health-care seasoning liquid |
| CN106616839A (en) * | 2016-09-29 | 2017-05-10 | 芜湖市三山区绿色食品产业协会 | Making method of coprinus comatus composite seasoning liquid |
Citations (2)
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| CN101933598A (en) * | 2010-07-26 | 2011-01-05 | 中华全国供销合作总社南京野生植物综合利用研究院 | Meaty seasoning with edible fungi flavor and preparation method and application thereof |
| CN102210445A (en) * | 2011-04-28 | 2011-10-12 | 山东创新源农业技术开发有限公司 | Method for processing flavor mushroom sauce |
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2014
- 2014-10-15 CN CN201410544301.0A patent/CN104323228A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101933598A (en) * | 2010-07-26 | 2011-01-05 | 中华全国供销合作总社南京野生植物综合利用研究院 | Meaty seasoning with edible fungi flavor and preparation method and application thereof |
| CN102210445A (en) * | 2011-04-28 | 2011-10-12 | 山东创新源农业技术开发有限公司 | Method for processing flavor mushroom sauce |
Non-Patent Citations (1)
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| 严奉伟等: "《食用菌深加工技术与工艺配方》", 30 May 2002 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105326005A (en) * | 2015-09-24 | 2016-02-17 | 南陵县襄荷产业协会 | Making method of Morchella esculenta flavoring liquid |
| CN105266124A (en) * | 2015-11-09 | 2016-01-27 | 吴蓓蓓 | Fabrication method of beet root compound seasoning liquid |
| CN105341866A (en) * | 2015-11-10 | 2016-02-24 | 胡志荣 | Preparation method for a radix asparagi composite seasoning solution |
| CN105433343A (en) * | 2015-11-17 | 2016-03-30 | 张佳成 | Making method of glossy ganoderma health-care seasoning liquid |
| CN106616839A (en) * | 2016-09-29 | 2017-05-10 | 芜湖市三山区绿色食品产业协会 | Making method of coprinus comatus composite seasoning liquid |
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Application publication date: 20150204 |