CN104783117A - Preparation method of mushroom seasoning - Google Patents
Preparation method of mushroom seasoning Download PDFInfo
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- CN104783117A CN104783117A CN201410653035.5A CN201410653035A CN104783117A CN 104783117 A CN104783117 A CN 104783117A CN 201410653035 A CN201410653035 A CN 201410653035A CN 104783117 A CN104783117 A CN 104783117A
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- mushroom
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- flavour material
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a preparation method of a mushroom seasoning. The preparation method comprises: directly adding dried mushrooms into water; adding water to a volume, 1.5-2 times as large as the volume of dried mushrooms, till the dried mushrooms have totally absorbed water, and performing boiling; adding monosodium glutamate, the weight ratio of which to water is 3-5%, and salt, the weight ratio of which to water is 3-5%, and performing boiling for 20-30 min; taking 10-30 parts by weight of a mushroom concentrate with a baume degree of 15-18; taking 5-9 parts by weight of one or more materials selected from vegetable gum, polysaccharide, starch, cellulose, and protein; performing fully and uniform mixing to prepare a mushroom concentrated mixed solution through homogenizing; and performing spray-drying to the mixed solution at 80-100 DEG C to obtain the mushroom seasoning. An existing mushroom seasoning in the market can boost fresh flavor, which can't reach the genuine purpose that a mushroom seasoning has a mushroom fragrance. The inventor adopts a conception of spray-drying and acquires the mushroom seasoning with a pure mushroom fragrance through experiment exploration.
Description
Technical field
The present invention relates to food field of deep, relate to field of seasoning, be specifically related to a kind of preparation method of mushroom delicate flavour material.
Background technology
Flavouring, refers to the color that can increase dish, promotes appetite, is of value to the accesary foods of health.Its major function promotes vegetable quality, meets the sense organ needs of consumer, thus stimulate appetite, and promotes health.In broad terms, flavouring comprises savory agent, acid, sweetener, tasty agents and pungent pastil etc., all belongs to this type of as salt, soy sauce, vinegar, monosodium glutamate, sugar (separately stating), anise, fennel, Chinese prickly ash, mustard etc.
Fungus essence be after chicken bouillon product, another high-end pure plain seasoner products.The selected new fresh mushroom of this product is raw material, adopts sophisticated technologies and new technology to refine and forms, retain the delicate flavour of mushroom, fragrance, plain fresh local flavor to a greater extent, belong to flavor type compound seasoner.As novel third generation compound seasoner, fungus essence collection tool element and fresh perfect adaptation, can meet the desire for good food of people, is conducive to again modern in new life position, sets up science, civilization, reasonably eating habit and mode.
But the flavouring of nearly all other the mature technologies at present of admixture of the fungus essence on current market, can not be called the fungus essence in pure meaning.As Chinese Patent Application No. 201010600176.2 discloses a kind of fungus essence and preparation method thereof; This fungus essence is made up of the raw material of following weight portion: edible fungi mixture 8 parts ~ 15 parts, monosodium glutamate 35 parts ~ 45 parts, salt 25 parts ~ 35 parts, maltodextrin 5 parts ~ 10 parts, starch 5 parts ~ 10 parts, sugar 5 parts ~ 10 parts, I+G1 part ~ 5 part, yeastex 1 part ~ 5 parts, flavoring essence 1 part ~ 3 parts, wherein, described edible fungi mixture mixes obtained by mushroom, matsutake, flat mushroom with the ratio of 5:3:2.The fungus essence of its invention is fresh fragrant delicious, and rich in taste, is of high nutritive value.The preparation method of its invention comprises the following steps: a. raw material prepares; B. edible fungi mixture is made; C. be uniformly mixed; D. granulation, obtained fungus essence just finished product; E. dry, obtained fungus essence finished product.The preparation method of a kind of fungus essence of its invention, it is simple to operate, reduces production cost.But people must be allowed to feel, and the taste compound of product of this invention comes from except other the contribution of component of edible fungi mixture is larger.
In the market and open source literature does not all also have a kind of pure mushroom delicate flavour material, do not reach while promoting delicate flavour and perfect can present the real purpose of the mushroom delicate flavour material of mushroom fragrance.
Summary of the invention
The object of this invention is to provide a kind of preparation method of mushroom delicate flavour material, do not have a kind of pure mushroom delicate flavour material, while promoting delicate flavour, do not reach and can perfect present the problem of the real purpose of the mushroom delicate flavour material of mushroom fragrance.
It is as follows that the present invention realizes the technical scheme that foregoing invention object takes:
A preparation method for mushroom delicate flavour material, comprises the following steps:
1) the mushroom lid of the new fresh mushroom after cleaning is upwards shone system, dry to fifty percent, then mushroom lid is shone system downwards, and more than dry to ninety percent, obtained dried mushrooms;
2) described dried mushrooms are directly put into water, treat that dried mushrooms absorb water completely, add water to 1.5 ~ 2 times of boilings of dried mushrooms volume, add with water quality than be 3 ~ 5% monosodium glutamate, boil 20 ~ 30 minutes than the salt being 3 ~ 5% with water quality;
3) be the mushroom concentrated liquid of 15 ~ 18 by the water Vacuum Concentration of boiling mushroom to Baume degrees;
4) get weight portion be 10 ~ 30 described Baume degrees be the mushroom concentrated liquid of 15 ~ 18, then get weight portion be 5 ~ 9 natural plant gum, polysaccharide, starch, cellulose, protein one or more fully mix, homogeneous becomes mushroom to concentrate mixed liquor;
5) mushroom after homogeneous is concentrated mixed liquor spraying dry at 80 ~ 100 DEG C both described mushroom delicate flavour material.
Described step 1), because new fresh mushroom only has more discharge in gastronomical process through the drying ribonucleic acid wherein that just can make, its process is hydrolysis guanylic acid, and the main delicate flavour material of guanylic acid just in mushroom, its freshness is about tens times of common monosodium glutamate.Therefore, the fragrance of dried mushrooms and delicate flavour are all considerably beyond fresh mushroom.When shining under the sun, note first mushroom mushroom lid upwards, shine to fifty percent dry, by mushroom lid down, shine dry to ninety percent more than.The evaporation of such solarization mushroom moisture processed is fast, directly can avoid producing one " sunlight flavor " during follow-up boiling mushroom.If one side is shone system and do not stir, then have " sunlight flavor ", impact significantly; Reason may be that when simultaneously shining processed, reverse side there occurs irreversible going mouldy.
Described step 2) when boiling mushroom, can not again clean, cleaning can lose mushroom dissolved element greatly again, and produces material impact to follow-up spraying dry, and mushroom taste disappears obviously.Add with water quality than be 3 ~ 5% monosodium glutamate, boil 20 ~ 30 minutes than the salt being 3 ~ 5% with water quality; Adding of monosodium glutamate can promote delicate flavour, and adding of salt makes delicate flavour promote further, and the taste of the mushroom savory flavorant after what it had more meaning is in order to spraying dry is in harmonious proportion more, and due to sodium chloride stable in properties, is more prone to spraying and produces powder.
Described step 3) be the mushroom concentrated liquid of 15 ~ 18 by the water Vacuum Concentration of boiling mushroom to Baume degrees; Underconcentration, then the mushroom delicate flavour material after spraying dry does not possess mushroom taste, excessively concentrated, can produce a kind of smell of burning, can not realize pure mushroom fragrance.
Described step 4) due to step 3) mushroom concentrated liquid Baume degrees be 15 ~ 18, the mushroom delicate flavour material prepared in order to spraying dry is shaping more effective, and possesses pure mushroom fragrance; Then need to add more natural plant gum, polysaccharide, starch, cellulose, protein, be not so difficult to shaping and there is no pure mushroom fragrance.
Described step 5) be that thermal creep stress in spraying dry carries out at conventional temperatures, but more than 100 DEG C, not so also can not can affect the pure mushroom fragrance of mushroom delicate flavour material.
Preferably, in order to obtain more uniform mushroom delicate flavour material in spraying dry, in described step 5) in mushroom concentrate mixed liquor homogeneous before add the emulsifying agent that weight portion is 0.1 ~ 0.2.
State goal of the invention in realization simultaneously, described emulsifying agent be the stearoyl lactate be applied in bread, CSL, diacetyl tartarate monoglyceride, sucrose fatty ester, distillation monoglyceride one or more.Described emulsifying agent more easily and mushroom concentrated liquid interact, form the complex of complexity, play the effect of better polymeric mushrooms taste compound, and make mushroom delicate flavour material possess longer freshness date because it possesses certain antioxidation.
Preferably, in described step 5) in described natural plant gum be one or more of Arabic gum, agar, alginates, guar gum, tamarind gum and carragheen; Described polysaccharide is one or more of xanthans, arabogalactan, galactomannan and shitosan; Described starch is one or more of cornstarch, farina, cross-linking modified starch and graft copolymerization starch; Described cellulose is one or more of CMC, carboxyethyl cellulose, ethyl cellulose, cellulose diacetate, butylacetic acid cellulose and celluloid; Described protein is one or more of gelatin, casein, zein and soybean protein.Above-mentioned material possesses the flavor of embedding or the stripping of absorption mushroom or the ability in fresh material.
In order to make more flavor be fresh material retain, reduce Exposure to Sunlight duration, prevent other disadvantageous flavor be fresh material generation, described step 1) in new fresh mushroom, mushroom lid is no more than 7 centimeters.Advantageously possesses pure mushroom fragrance in mushroom delicate flavour material.
Also have a kind of situation, if when there is no fine day, can step 1 be said) be replaced into and the new fresh mushroom cleaned is dried at 60 ~ 80 DEG C.Although it is good that dried mushrooms obtained like this obtain dried mushrooms not as good as Exposure to Sunlight, it also can not make the mushroom delicate flavour material of follow-up preparation have other peculiar smell.
While realizing goal of the invention, find to take out the mushroom that completes of boiling, then the moisture in mushroom boiling completed is extruded into step 2) described in boiling mushroom water in significantly can increase mushroom delicate flavour material and possess pure mushroom fragrance.
The invention has the beneficial effects as follows, the mushroom delicate flavour material on market confuses monosodium glutamate and other flavouring are produced together, while it does not reach at all and promotes delicate flavour, and the real purpose of the mushroom delicate flavour material that guaranteed real mushroom fragrance presents.Inventor by spray-dired design, through experimental exploration obtain a kind of can promote delicate flavour while present the mushroom delicate flavour material of pure mushroom fragrance.
Detailed description of the invention
The preparation of embodiment 1 one kinds of mushroom delicate flavour material
A preparation for mushroom delicate flavour material, comprises the following steps:
1) the mushroom lid of the new fresh mushroom after cleaning is upwards shone system, dry to fifty percent, then mushroom lid is shone system downwards, and more than dry to ninety percent, obtained dried mushrooms;
2) described dried mushrooms are directly put into water, treat that dried mushrooms absorb water completely, add water to 1.5 ~ 2 times of boilings of dried mushrooms volume, add with water quality than be 3 ~ 5% monosodium glutamate, boil 20 ~ 30 minutes than the salt being 3 ~ 5% with water quality;
3) be the mushroom concentrated liquid of 15 ~ 18 by the water Vacuum Concentration of boiling mushroom to Baume degrees;
4) get weight portion be 10 described Baume degrees be the mushroom concentrated liquid of 15 ~ 18, then get weight portion be 5 guar gum fully mix, homogeneous becomes mushroom to concentrate mixed liquor;
5) mushroom after homogeneous is concentrated mixed liquor at 80 ~ 100 DEG C spraying dry both described mushroom delicate flavour material.
The preparation of embodiment 2 one kinds of mushroom delicate flavour material
A preparation for mushroom delicate flavour material, comprises the following steps:
1) the new fresh mushroom cleaned is dried at 60 ~ 80 DEG C, obtained dried mushrooms;
2) described dried mushrooms are directly put into water, treat that dried mushrooms absorb water completely, add water to 1.5 ~ 2 times of boilings of dried mushrooms volume, add with water quality than be 3 ~ 5% monosodium glutamate, boil 20 ~ 30 minutes than the salt being 3 ~ 5% with water quality;
3) be the mushroom concentrated liquid of 15 ~ 18 by the water Vacuum Concentration of boiling mushroom to Baume degrees;
4) get weight portion be 20 described Baume degrees be the mushroom concentrated liquid of 15 ~ 18, then get weight portion be 8 xanthans fully mix, homogeneous becomes mushroom to concentrate mixed liquor;
5) mushroom after homogeneous is concentrated mixed liquor at 80 ~ 100 DEG C spraying dry both described mushroom delicate flavour material.
The preparation of embodiment 3 one kinds of mushroom delicate flavour material
A preparation for mushroom delicate flavour material, comprises the following steps:
1) the new fresh mushroom cleaned is dried at 60 ~ 80 DEG C, obtained dried mushrooms;
2) described dried mushrooms are directly put into water, treat that dried mushrooms absorb water completely, add water to 1.5 ~ 2 times of boilings of dried mushrooms volume, add with water quality than be 3 ~ 5% monosodium glutamate, boil 20 ~ 30 minutes than the salt being 3 ~ 5% with water quality;
3) be the mushroom concentrated liquid of 15 ~ 18 by the water Vacuum Concentration of boiling mushroom to Baume degrees;
4) get weight portion be 25 described Baume degrees be the mushroom concentrated liquid of 15 ~ 18, then get weight portion be 8 casein fully mix, homogeneous becomes mushroom to concentrate mixed liquor;
5) mushroom after homogeneous is concentrated mixed liquor at 80 ~ 100 DEG C spraying dry both described mushroom delicate flavour material.
The preparation of embodiment 4 one kinds of mushroom delicate flavour material
A preparation for mushroom delicate flavour material, comprises the following steps:
1) the mushroom lid of the new fresh mushroom after cleaning is upwards shone system, dry to fifty percent, then mushroom lid is shone system downwards, and more than dry to ninety percent, obtained dried mushrooms;
2) described dried mushrooms are directly put into water, treat that dried mushrooms absorb water completely, add water to 1.5 ~ 2 times of boilings of dried mushrooms volume, add with water quality than be 3 ~ 5% monosodium glutamate, boil 20 ~ 30 minutes than the salt being 3 ~ 5% with water quality;
3) be the mushroom concentrated liquid of 15 ~ 18 by the water Vacuum Concentration of boiling mushroom to Baume degrees;
4) get weight portion be 20 described Baume degrees be the mushroom concentrated liquid of 15 ~ 18, get again weight portion be 6 casein fully mix, add weight portion be 0.1 ~ 0.2 ratio be 1:1 stearoyl lactate and distillation monoglyceride, homogeneous becomes mushroom to concentrate mixed liquor;
5) mushroom after homogeneous is concentrated mixed liquor at 80 ~ 100 DEG C spraying dry both described mushroom delicate flavour material.
The preparation of embodiment 5 one kinds of mushroom delicate flavour material
A preparation for mushroom delicate flavour material, comprises the following steps:
1) the mushroom lid of the new fresh mushroom after cleaning is upwards shone system, dry to fifty percent, then mushroom lid is shone system downwards, and more than dry to ninety percent, obtained dried mushrooms;
2) described dried mushrooms are directly put into water, treat that dried mushrooms absorb water completely, add water to 1.5 ~ 2 times of boilings of dried mushrooms volume, add with water quality than be 3 ~ 5% monosodium glutamate, boil 20 ~ 30 minutes than the salt being 3 ~ 5% with water quality;
3) be the mushroom concentrated liquid of 15 ~ 18 by the water Vacuum Concentration of boiling mushroom to Baume degrees;
4) get weight portion be 25 described Baume degrees be the mushroom concentrated liquid of 15 ~ 18, get again weight portion be 5 ratio be that 2:1CMC and carboxyethyl cellulose fully mix, add the stearoyl lactate that weight portion is 0.1 ~ 0.2, homogeneous becomes mushroom to concentrate mixed liquor;
5) mushroom after homogeneous is concentrated mixed liquor at 80 ~ 100 DEG C spraying dry both described mushroom delicate flavour material.
The preparation of embodiment 6 one kinds of mushroom delicate flavour material
A preparation for mushroom delicate flavour material, comprises the following steps:
1) the mushroom lid of the new fresh mushroom after cleaning is upwards shone system, dry to fifty percent, then mushroom lid is shone system downwards, and more than dry to ninety percent, obtained dried mushrooms;
2) described dried mushrooms are directly put into water, treat that dried mushrooms absorb water completely, add water to 1.5 ~ 2 times of boilings of dried mushrooms volume, add with water quality than be 3 ~ 5% monosodium glutamate, boil 20 ~ 30 minutes than the salt being 3 ~ 5% with water quality;
3) be the mushroom concentrated liquid of 15 ~ 18 by the water Vacuum Concentration of boiling mushroom to Baume degrees;
4) get weight portion be 25 described Baume degrees be the mushroom concentrated liquid of 15 ~ 18, get again weight portion be 5 ratio be the xanthans of 1:1:1, arabogalactan and cornstarch fully mix, add the diacetyl tartarate monoglyceride that weight portion is 0.1 ~ 0.2, homogeneous becomes mushroom to concentrate mixed liquor;
5) mushroom after homogeneous is concentrated mixed liquor at 80 ~ 100 DEG C spraying dry both described mushroom delicate flavour material.
Embodiment 7, test example
Measure each project by the following method:
1, National Standard of the People's Republic of China GB/18186-2000, the method for the middle mensuration amino-acid nitrogen that makes soy sauce measures amino-acid nitrogen.
2, People's Republic of China (PRC) light industry standard QB/T2845-2007 food additives-flavour nucleotide two sodium determination flavour nucleotide disodium of number one amendment is comprised.
3, National Standard of the People's Republic of China GB/T 23372-2009, in food, the mensuration-liquid chromatogram-inductively coupled plasma mass spectrometry of inorganic arsenic measures the content of arsenic.
4, the content of Aas Determination of Lead In China.
Physicochemical and microbial index table
Claims (8)
1. a preparation method for mushroom delicate flavour material, comprises the following steps:
1) the mushroom lid of the new fresh mushroom after cleaning is upwards shone system, dry to fifty percent, then mushroom lid is shone system downwards, and more than dry to ninety percent, obtained dried mushrooms;
2) described dried mushrooms are directly put into water, treat that dried mushrooms absorb water completely, add water to 1.5 ~ 2 times of boilings of dried mushrooms volume, add with water quality than be 3 ~ 5% monosodium glutamate, boil 20 ~ 30 minutes than the salt being 3 ~ 5% with water quality;
3) be the mushroom concentrated liquid of 15 ~ 18 by the water Vacuum Concentration of boiling mushroom to Baume degrees;
4) get weight portion be 10 ~ 30 described Baume degrees be the mushroom concentrated liquid of 15 ~ 18, then get weight portion be 5 ~ 9 natural plant gum, polysaccharide, starch, cellulose, protein one or more fully mix, homogeneous becomes mushroom to concentrate mixed liquor;
5) mushroom after homogeneous is concentrated mixed liquor at 80 ~ 100 DEG C spraying dry both described mushroom delicate flavour material.
2. the preparation method of mushroom delicate flavour material as claimed in claim 1, is characterized in that: in described step 5) in mushroom concentrate mixed liquor homogeneous before add the emulsifying agent that weight portion is 0.1 ~ 0.2.
3. the preparation method of mushroom delicate flavour material as claimed in claim 2, is characterized in that: described emulsifying agent be stearoyl lactate, CSL, diacetyl tartarate monoglyceride, sucrose fatty ester, distillation monoglyceride one or more.
4. the preparation method of mushroom delicate flavour material as claimed in claim 1, is characterized in that: in described step 5) in described natural plant gum be one or more of Arabic gum, agar, alginates, guar gum, tamarind gum and carragheen; Described polysaccharide is one or more of xanthans, arabogalactan, galactomannan and shitosan; Described starch is one or more of cornstarch, farina, cross-linking modified starch and graft copolymerization starch; Described cellulose is one or more of CMC, carboxyethyl cellulose, ethyl cellulose, cellulose diacetate, butylacetic acid cellulose and celluloid; Described protein is one or more of gelatin, casein, zein and soybean protein.
5. the preparation method of mushroom delicate flavour material as claimed in claim 1, is characterized in that: described step 1) in new fresh mushroom, mushroom lid is no more than 7 centimeters.
6. the preparation method of mushroom delicate flavour material as claimed in claim 1, is characterized in that: step 1) for the new fresh mushroom cleaned is dried at 60 ~ 80 DEG C.
7. the preparation method of mushroom delicate flavour material as claimed in claim 1, is characterized in that: described step 2) in take out the mushroom that boiling completes, then the moisture in mushroom boiling completed is extruded into step 2) described in boiling mushroom water in.
8. a mushroom delicate flavour material as arbitrary in claim 1 ~ 7 as described in mushroom delicate flavour material preparation method obtain.
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| CN201410653035.5A CN104783117A (en) | 2014-11-17 | 2014-11-17 | Preparation method of mushroom seasoning |
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| CN201410653035.5A CN104783117A (en) | 2014-11-17 | 2014-11-17 | Preparation method of mushroom seasoning |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048297A (en) * | 2017-02-17 | 2017-08-18 | 紫山丸善(龙海)果菜加工有限公司 | A kind of handling process of mushroom thick soup |
| CN111165777A (en) * | 2019-12-31 | 2020-05-19 | 浙江百兴食品有限公司 | Nourishing mushroom seasoning packet and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101401633A (en) * | 2008-05-16 | 2009-04-08 | 涂小林 | Hedgehog fungus fresh monosodium glutamate |
| CN101617808A (en) * | 2009-08-13 | 2010-01-06 | 宜昌益农科技开发有限公司 | Compound mushroom flavoring and preparation method thereof |
| CN102488170A (en) * | 2011-11-18 | 2012-06-13 | 四川省南充绿宝菌业科技有限公司 | Production method of highly concentrated powdery mushroom flavoring and product obtained therethrough |
| CN103734814A (en) * | 2014-02-06 | 2014-04-23 | 武杰 | Mushroom concentrated soup and preparation method thereof |
-
2014
- 2014-11-17 CN CN201410653035.5A patent/CN104783117A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101401633A (en) * | 2008-05-16 | 2009-04-08 | 涂小林 | Hedgehog fungus fresh monosodium glutamate |
| CN101617808A (en) * | 2009-08-13 | 2010-01-06 | 宜昌益农科技开发有限公司 | Compound mushroom flavoring and preparation method thereof |
| CN102488170A (en) * | 2011-11-18 | 2012-06-13 | 四川省南充绿宝菌业科技有限公司 | Production method of highly concentrated powdery mushroom flavoring and product obtained therethrough |
| CN103734814A (en) * | 2014-02-06 | 2014-04-23 | 武杰 | Mushroom concentrated soup and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048297A (en) * | 2017-02-17 | 2017-08-18 | 紫山丸善(龙海)果菜加工有限公司 | A kind of handling process of mushroom thick soup |
| CN111165777A (en) * | 2019-12-31 | 2020-05-19 | 浙江百兴食品有限公司 | Nourishing mushroom seasoning packet and preparation method thereof |
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