CN105011088A - Fungus mushroom essence and making method thereof - Google Patents
Fungus mushroom essence and making method thereof Download PDFInfo
- Publication number
- CN105011088A CN105011088A CN201510501813.3A CN201510501813A CN105011088A CN 105011088 A CN105011088 A CN 105011088A CN 201510501813 A CN201510501813 A CN 201510501813A CN 105011088 A CN105011088 A CN 105011088A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- bacterium
- preparation
- slip
- essence
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to the food processing field, in particular to a fungus mushroom essence and a making method thereof. The fungus mushroom essence is free of obvious residue residual and is in a uniform and fine semi-solid state. The characteristic flavor of the fungus mushroom essence is natural, pure, strong and full. The fungus mushroom essence tastes delicious and mellow. The content of soluble sugar, protein, peptide and amino acid in enzymatic hydrolysate is increased. The content of the soluble sugar is increased by 45-65%. The content of free amino acid nitrogen is increased by 40-60%. The raw material utilizing rate is larger than 97%. Production cost is effectively reduced. The technology is easy and convenient to perform, food safety is improved, and industrialized and standard production can be really achieved.
Description
Technical field
The present invention relates to food processing field, particularly a kind of bacterium mushroom essence and preparation method thereof.
Background technology
China's domestic fungus resource enriches, various edible mushroom is rich in Fresh ear field, flavour nucleotide etc. in fragrant taste composition because of it, and the trace element of needed by human body, local flavor is delicious unique, nutritious, and there is certain health care, be loved by the people, the market demand is huge, is widely used in the industries such as catering trade, flavouring, meat products, instant food, Frozen Prepared Food, leisure dilated food.The many employings of current edible mushroom are eaten raw, or make the roughing modes such as dry product, and added value of product is low, is difficult to realize standardized production.Along with the development of modern food industry, utilizing edible mushroom to develop high-quality base of flavour development to improving food class and promoting that the development of food industry is significant, is also the important directions of edible mushroom deep processing.
About edible mushroom deep processing, look into newly through technology, what be seen in report mainly contains water extraction, enzymatic isolation method etc., but these class methods exist the technical barriers such as raw material availability is low, material slag is residual many, characteristic flavor on basis is weak, technique is loaded down with trivial details more.The problems such as the bacterium mushroom essence existing characteristics local flavor that conventional method is prepared is not obvious, local flavor is weak, raw material availability is low, material slag is many.Therefore, provide a kind of and be applicable to suitability for industrialized production, the bacterium mushroom essence and preparation method thereof of unique flavor has important practical significance.
Summary of the invention
In view of this, the invention provides a kind of bacterium mushroom essence and preparation method thereof.This bacterium mushroom essence is without obviously expecting that slag remains, in uniform and smooth semisolid, characteristic flavor on basis is naturally pure, strong full, flavour is delicious mellow, improve raw material availability, effectively reduce production cost, simple process, improve foodsafety, can really realize industrialization, standardized production.
In order to realize foregoing invention object, the invention provides following technical scheme:
The invention provides a kind of preparation method of bacterium mushroom essence, comprise the steps:
Step 1: get bacterium mushroom and pulverize obtained compound bacteria mushroom powder, cross colloid mill after mixing with water, through high-pressure homogeneous, obtained bacterium mushroom slip;
Step 2: get the bacterium mushroom slip that step 1 is obtained, mix with cellulase, protease, after enzymolysis, after stirring with reduced sugar (edible glucose), amino acid (cysteine, glycine, alanine), in 70 DEG C ~ 90 DEG C reaction 30 ~ 60min.
The method that the present invention is combined with breaking-wall cell, multistage target enzymolysis, low thermal response technology prepare bacterium mushroom essence, 1., cell wall breaking technology its innovative point and advantage are:: after dry mushroom suitably heats rehydration, through high-pressure homogeneous pre-treatment, realize dry mushroom breaking-wall cell, the polysaccharide cytoskeleton material institutional frameworks such as chitin are destroyed, soluble polysaccharide and soluble protein content increase, thus greatly increase effective concentration of substrate of enzymolysis.2., multistage target zymolysis technique: the slip through pre-treatment adds cellulase and carries out enzymolysis, further destruction cell wall structure, discharge more solable matters, add protease simultaneously and carry out enzymolysis, through coordinated enzymatic hydrolysis effect, flavor substance is able to fully be formed and release, and in enzymolysis liquid, soluble saccharide, albumen, peptide, amino acids material increase greatly, wherein soluble sugar content improves 45 ~ 65%, and free amino acid nitrogen content improves 40 ~ 60%.3., low thermal response technology: during current essence for food hot-working is produced, thermal response temperature mostly is more than 110 DEG C, and the reaction time is generally greater than 60min.Under the thermal rection condition that, the time higher in temperature is longer, the easier distortion of fragrance of formation is in original fragrance, and the nutrient component damages in raw material is larger.Low thermal response, analog family is stewed and is boiled process conditions, appropriate reduced sugar and amino acid is added in enzymolysis liquid, at reaction temperature 80-90 DEG C, carry out low thermal response under time 30-60min condition and form local flavor enrichment, greatly enhance bacterium mushroom characteristic flavor on basis, bacterium mushroom characteristic flavor on basis is given prominence to, and has the natural fragrance of bacterium mushroom and genuine sensation.Simultaneously because reaction temperature is low, the time is short, effectively maintain the nutritional labeling in raw material, improve the security of product, saved energy consumption.The bacterium mushroom essence made by above combination technique method is without obviously material slag is residual, figure is evenly fine and smooth, characteristic flavor on basis is naturally pure, strong full, flavour is delicious mellow, improve raw material availability, effectively reduce production cost, simple process, improve foodsafety, can really realize industrialization, standardized production.
In specific embodiments more of the present invention, in the preparation method of bacterium mushroom essence provided by the invention, pressure high-pressure homogeneous described in step 1 is 20 ~ 40Mpa, and described high-pressure homogeneous number of times is 2 ~ 3 times.
In specific embodiments more of the present invention, in the preparation method of bacterium mushroom essence provided by the invention, the mass ratio of the mushroom slip of bacterium described in step 2 and described cellulase is 100:(0.03 ~ 0.05), the enzyme work of described cellulase is 20,000 u/g.
In specific embodiments more of the present invention, in the preparation method of bacterium mushroom essence provided by the invention, the mass ratio of the mushroom slip of bacterium described in step 2 and described protease is 100:(0.03 ~ 0.05), the enzyme work of described protease is 200,000 u/g.
In specific embodiments more of the present invention, in the preparation method of bacterium mushroom essence provided by the invention, protease described in step 2 is neutral proteinase, extracts obtained, originate from Nanning Pang Bo biological by bacillus subtilis through fermentation.
In specific embodiments more of the present invention, in the preparation method of bacterium mushroom essence provided by the invention, the mushroom of bacterium described in step 1 is selected from agrocybe, mushroom, Boletus aereus or pixie stool.
In specific embodiments more of the present invention, in the preparation method of bacterium mushroom essence provided by the invention, in the mushroom of bacterium described in step 1, the mass ratio of agrocybe powder, mushroom, Boletus aereus, pixie stool is 50:28:22:10.
In specific embodiments more of the present invention, in the preparation method of bacterium mushroom essence provided by the invention, the mass ratio meeting bacterium mushroom powder and water described in step 1 is 1:(6 ~ 10); Described being mixed into is warming up to 60 DEG C of constant temperature stirring 1h.
In specific embodiments more of the present invention, in the preparation method of bacterium mushroom essence provided by the invention, in step 2, enzymolysis is specially in 50 ~ 54 DEG C of enzymolysis 8-10h.
In specific embodiments more of the present invention, in the preparation method of bacterium mushroom essence provided by the invention, the mass ratio of the mushroom slip of bacterium described in step 2 and described reduced sugar is 100:(0.5 ~ 1.5); Described reduced sugar is selected from edible glucose.
In specific embodiments more of the present invention, in the preparation method of bacterium mushroom essence provided by the invention, the mushroom slip of bacterium described in step 2 and described amino acid whose mass ratio are 100:(0.5 ~ 1.0); Described amino acid is selected from cysteine, glycine, alanine.
In described amino acid, cysteine, glycine, alanine weight ratio are 6:5:5.
In specific embodiments more of the present invention, in the preparation method of bacterium mushroom essence provided by the invention, the speed stirred described in step 2 is 90r/min.
Present invention also offers the bacterium mushroom essence that above-mentioned preparation method is obtained.
The method that the present invention is combined with breaking-wall cell, multistage target enzymolysis, low thermal response technology prepare bacterium mushroom essence, 1., cell wall breaking technology its innovative point and advantage are:: after dry mushroom suitably heats rehydration, through high-pressure homogeneous pre-treatment, realize dry mushroom breaking-wall cell, the polysaccharide cytoskeleton material institutional frameworks such as chitin are destroyed, soluble polysaccharide and soluble protein content increase, thus greatly increase effective concentration of substrate of enzymolysis.2., multistage target zymolysis technique: the slip through pre-treatment adds cellulase and carries out enzymolysis, further destruction cell wall structure, discharge more solable matters, add protease simultaneously and carry out enzymolysis, through coordinated enzymatic hydrolysis effect, flavor substance is able to fully be formed and release, and in enzymolysis liquid, soluble saccharide, protein, peptide, amino acids material increase greatly, wherein soluble sugar content improves 45 ~ 65%, and free amino acid nitrogen content improves 40 ~ 60%.3., low thermal response technology: during current essence for food hot-working is produced, thermal response temperature mostly is more than 110 DEG C, and the reaction time is generally greater than 60min.Under the thermal rection condition that, the time higher in temperature is longer, the easier distortion of fragrance of formation is in original fragrance, and the nutrient component damages in raw material is larger.Low thermal response, analog family is stewed and is boiled process conditions, appropriate reduced sugar and amino acid is added in enzymolysis liquid, at reaction temperature 80-90 DEG C, carry out low thermal response under time 30-60min condition and form local flavor enrichment, greatly enhance bacterium mushroom characteristic flavor on basis, bacterium mushroom characteristic flavor on basis is given prominence to, and has the natural fragrance of bacterium mushroom and genuine sensation.Simultaneously because reaction temperature is low, the time is short, effectively maintain the nutritional labeling in raw material, improve the security of product, saved energy consumption.
The bacterium mushroom essence made by above combination technique method is without obviously expecting that slag remains, in uniform and smooth semisolid, characteristic flavor on basis is naturally pure, strong full, flavour is delicious mellow, raw material availability reaches more than 97%, effective reduction production cost, simple process, improve foodsafety, can really realize industrialization, standardized production.
The present invention can effectively solve following technical barrier: 1., by combination breaking-wall cell, multistage target enzymolysis, low thermal response technology, prepares naturally pure, strong full, delicious mellow, the uniform natural level bacterium mushroom essence of figure of local flavor; 2., improve raw material availability, effectively reduce production cost; 3., realize bacterium mushroom essence to produce without scorification; 4., by low thermal response technology, prepare delicious mellow, the bacterium mushroom essence of " genuineness " of strong full, the flavour of characteristic flavor on basis, effectively keep nutritional labeling, improve foodsafety, saved energy consumption.
Detailed description of the invention
The invention discloses a kind of bacterium mushroom essence and preparation method thereof, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope methods and applications as herein described are changed or suitably change with combination, realize and apply the technology of the present invention.
The invention provides raw materials usedly in bacterium mushroom essence and preparation method thereof all can have market to buy.Wherein, neutral proteinase, cellulase all purchased from purchased from Nanning Pang Bo, edible glucose purchased from Inner Mongol Fu Feng from, amino acid is beautiful purchased from Beijing section of Cigna.
Below in conjunction with embodiment, set forth the present invention further:
Embodiment 1 enzymolysis liquid screening test
Respectively agrocybe, mushroom, Boletus aereus, pixie stool dried product are ground into 30 order fine powders, be mixed with compound bacteria mushroom powder (wherein the mass ratio of agrocybe powder, mushroom, Boletus aereus, pixie stool is 50:28:22:10), then the compound bacteria mushroom powder prepared is added in a clean band agitating heating container, and add a certain amount of water simultaneously, be heated to 60 DEG C of constant temperature and stir 1 hour, be cooled to less than 50 DEG C blowings and cross colloid mill 1 time, then cross homogenizer and be prepared into bacterium mushroom slip.Getting this slip adds in the reactor of band thermometer and reflux condensing tube, consider that dry mushroom main component is carbohydrate and protein, add cellulase and neutral proteinase, peak enzymolysis-ability temperature is 52 ± 2 DEG C, carry out multistage target enzymolysis, obtained bacterium mushroom enzymolysis liquid carries out sensory evaluation.
Adopt experiment of single factor scheme, investigate homogenization pressure, homogenization cycles, enzyme dosage, material-water ratio respectively to the impact of enzymolysis result.
Evaluation index and evaluation method: 11 people, after the enzyme that gone out by enzymolysis liquid, mark to each enzymolysis liquid test sample respectively in point color and luster, apparent condition, fragrance and flavour four aspects, total score is 100 points, wherein:
Color and luster full marks are 15 points.Normal 14--15 divides, and compared with normal 12--13.9 divides, and can divide by 9.7--11.9, still can divide by 7.5--9.6, and general 6--7.4 divides, and slightly poor 3--5.9 divides, and difference 1--2.9 divides, very poor 0 point.
Apparent condition full marks are 15 points.Normal 14--15 divides, and compared with normal 12--13.9 divides, and can divide by 9.7--11.9, still can divide by 7.5--9.6, and general 6--7.4 divides, and slightly poor 3--5.9 divides, and difference 1--2.9 divides, very poor 0 point.
Fragrance full marks are 30 points.Without assorted gas, give off a strong fragrance, pure (or joyful) 29.3--30 divides; Divide without assorted gas, fragrance stronger, pure (or joyful) 27--29.2; Can divide by 24--26.9 without assorted gas, sensation; Still can divide by 21--23.9; Qualifying 18--20.9 divides; Fail less than 18 points.
Flavour full marks are 40 points.Pure, tasty and refreshing 39.1--40 divides, and purer, agreeable to the taste 36--39 divides, and can divide by 32--35.9, and still can divide by 28--31.9, qualifying 24--27.9 divides, and fails less than 24 points.
Get 11 to divide for each person as final score, >=85 are divided into and meet the requirements.
Enzymolysis liquid single factor test screens:
1., the selection of homogenization pressure: fixing homogenization cycles is 2 times, cellulase, neutral protein enzyme dosage are respectively 0.04% (by bacterium mushroom slip gauge), material-water ratio is 1:8, enzymolysis time 8 hours, carry out homogeneous at 10Mpa, 20Mpa, 30Mpa, 40Mpa, 50Mpa respectively, evaluation result is as table 1:
Table 1 evaluation result
Homogenization pressure is little, and material slag is many, and local flavor is weak, and homogenization pressure is large, and may have certain destruction to mushroom-flavor, choosing homogenization pressure is 20 ~ 40Mpa, and the suitableeest homogenization pressure is 30Mpa.
2., the selection of homogenization cycles: fixing homogenization pressure is 30Mpa, cellulase, neutral protein enzyme dosage are respectively 0.04% (by bacterium mushroom slip gauge), material-water ratio is 1:8, enzymolysis time 8 hours, material is carried out 1 time, 2 times, 3 times, 4 times, 5 times homogeneous respectively, evaluation result is as table 2:
Table 2 evaluation result
Homogenization cycles is few, and material slag is many, and local flavor is weak, and homogenization cycles, more than 4 times, may have certain destruction, and process costs is high, considers to mushroom-flavor and state, and choosing homogenization cycles is 2 ~ 3 times, and the suitableeest homogenization cycles is 2 times.
3., the selection of cellulase consumption: fixing homogenization pressure is 30Mpa, homogenization cycles is 2 times, neutral protein enzyme dosage is 0.04% (by bacterium mushroom slip gauge), material-water ratio is 1:8, enzymolysis time 8 hours, cellulase consumption (by bacterium mushroom slip gauge) is respectively 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, and evaluation result is as table 3:
Table 3 evaluation result
Cellulase consumption is little, and material slag is many, and local flavor is weak, consumption >=0.03%, and local flavor and state are progressively improved, and consider the factors such as production cost, and choosing cellulase consumption is 0.03 ~ 0.05%, and optimum dose is 0.04%.
4., the selection of neutral protein enzyme dosage: fixing homogenization pressure is 30Mpa, homogenization cycles is 2 times, cellulase consumption is 0.04% (by bacterium mushroom slip gauge), material-water ratio is 1:8, enzymolysis time 8 hours, neutral protein enzyme dosage (by bacterium mushroom slip gauge) is respectively 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, and evaluation result is as table 4:
Table 4 evaluation result
Neutral protein enzyme dosage is little, and material slag is many, and local flavor is weak, consumption >=0.03%, and local flavor and state are progressively improved, and consider the factors such as production cost, and choosing cellulase consumption is 0.03 ~ 0.05%, and optimum dose is 0.04%.
5., the selection of solid-liquid ratio: fixing homogenization pressure is 30Mpa, homogenization cycles is 2 times, cellulase, neutral protein enzyme dosage are respectively 0.04% (by bacterium mushroom slip gauge), enzymolysis time 8 hours, solid-liquid ratio is respectively 1:4,1:6,1:8,1:10,1:12,1:15, and evaluation result is as table 5:
Table 5 evaluation result
Solid-liquid ratio is too small, state is coarse, poor fluidity and exist material slag; Solid-liquid ratio is excessive, and moisture content of material is high, and characteristic flavor on basis obviously weakens.Consider, choosing solid-liquid ratio is 1:(6 ~ 10), the suitableeest solid-liquid ratio is 1:8.
Embodiment 2 thermal response screening test
Get above-mentioned bacterium mushroom slip 100g after high-pressure homogeneous, according to single factor experiment result and the biological nature of enzyme in early stage, determine that hydrolysis temperature is 52 ± 2 DEG C, complex enzyme consumption is 0.08g (each 0.04g of its cellulase, neutral proteinase).And determine that enzymolysis time, edible glucose, compound amino acid (cysteine, glycine, alanine weight ratio are 6:5:5), reaction temperature, reaction time are for affect main factor, adopt L further
16(4
5) orthogonal test scheme, carry out main factor screening test.
Table 6 factor, water-glass
Table 7 L
16(4
5) orthogonal test table
According to above orthogonal experiments: score>=90 point, there is A
1b
3c
3d
3e
3, A
2b
3c
4d
1e
2, A
3b
2c
4d
3e
1three kinds of testing programs, can filter out main factor level is thus: by bacterium mushroom slip 100g, edible glucose consumption is 0.5-1.5g, compound amino acid consumption is 0.5-1.0g, enzymolysis time is 8-10 hour, the reaction time is 30-60MIN, reaction temperature is 70-90 DEG C.
The preparation of embodiment 3 bacterium mushroom essence
In advance required for experiment bacterium mushroom dried product test-type Universalpulverizer is ground into 30 order fine powders, get composite bacterium powder 100 weight portion (wherein 50 parts, agrocybe powder powder, mushroom powder 28 parts, 22 parts, Boletus aereus powder, 10 parts, pixie stool powder), adding volume is in 1000ml cleaning band stirred glass reaction bulb, and add 600 parts, water simultaneously, be heated to 60 DEG C of constant temperature and stir 1 hour, be cooled to 50 DEG C of blowings and cross colloid mill 1 time, then keep 40MPa pressure to cross homogenizer and be prepared into bacterium mushroom slip for 3 times.Getting this slip 100 weight portion adds in the reaction bulb of band thermometer and reflux condensing tube, add cellulase 0.03 weight portion, neutral proteinase 0.05 weight portion, 52 ± 2 DEG C of insulated and stirred enzymolysis 10 hours, then 0.5 weight portion edible glucose, 1.0 weight portion compound amino acids (cysteine, glycine, alanine weight ratio are 6:5:5) are added, thermal agitation is added, mixing speed 90R/MIN, reaction temperature 90 DEG C after mixing, reaction time 30MIN, cooling after reaction.Obtained figure evenly, give off a strong fragrance full, tasty mouthfeel is mellow, bacterium mushroom feature fragrant and the compound wild mushroom essence of the fragrant perfect adaptation of meat.
The preparation of embodiment 4 bacterium mushroom essence
In advance required for experiment bacterium mushroom dried product test-type Universalpulverizer is ground into 30 order fine powders, get composite bacterium powder 100 weight portion (wherein 50 parts, agrocybe powder powder, mushroom powder 28 parts, 22 parts, Boletus aereus powder, 10 parts, pixie stool powder), adding volume is in 1000ml cleaning band stirred glass reaction bulb, and add 800 parts, water simultaneously, be heated to 60 DEG C of constant temperature and stir 1 hour, be cooled to 50 DEG C of blowings and cross colloid mill 1 time, then keep 30MPa pressure to cross homogenizer and be prepared into bacterium mushroom slip for 2 times.Get this slip 100 weight portion to add in the reaction bulb of band thermometer and reflux condensing tube, add cellulase 0.04 weight portion, neutral proteinase 0.04 weight portion, 52 ± 2 DEG C of insulated and stirred enzymolysis 9 hours; Then 1.0 weight portion edible glucoses, 0.75 weight portion compound amino acid (cysteine, glycine, alanine weight ratio are 6:5:5) is added, thermal agitation is added, mixing speed 90R/MIN, reaction temperature 80 DEG C after mixing, reaction time 45MIN, cooling after reaction.Obtained figure evenly, give off a strong fragrance full, tasty mouthfeel is mellow, highlight the wild mushroom essence of bacterium mushroom composite flavor.
The preparation of embodiment 5 bacterium mushroom essence
In advance required for experiment bacterium mushroom dried product test-type Universalpulverizer is ground into 30 order fine powders, get composite bacterium powder 100 weight portion (wherein 50 parts, agrocybe powder powder, mushroom powder 28 parts, 22 parts, Boletus aereus powder, 10 parts, pixie stool powder), adding volume is in 1000ml cleaning band stirred glass reaction bulb, and add 1000 parts, water simultaneously, be heated to 60 DEG C of constant temperature and stir 1 hour, be cooled to 50 DEG C of blowings and cross colloid mill 1 time, then keep 20MPa pressure to cross homogenizer and be prepared into bacterium mushroom slip for 2 times.Get this slip 100 weight portion to add in the reaction bulb of band thermometer and reflux condensing tube, add cellulase 0.05 weight portion, neutral proteinase 0.03 weight portion, 52 ± 2 DEG C of insulated and stirred enzymolysis 8 hours; Then 1.5 weight portion edible glucoses, 0.5 weight portion compound amino acid (cysteine, glycine, alanine weight ratio are 6:5:5) is added, thermal agitation is added, mixing speed 90R/MIN, reaction temperature 70 DEG C after mixing, reaction time 60MIN, cooling after reaction.Obtained figure evenly, give off a strong fragrance full, tasty mouthfeel is mellow, highlight the wild mushroom essence of bacterium mushroom composite flavor.
Embodiment 6 sensory evaluation
Subjective appreciation is undertaken by 31 people groups, color and luster, apparent condition, fragrance and flavour four aspects are divided to contrast to combined method of the present invention with the control sample without high-pressure homogeneous pre-treatment (other process conditions are identical), mark respectively, total score is 100 points, wherein:
Color and luster full marks are 15 points.Normal 14--15 divides, and compared with normal 12--13.9 divides, and can divide by 9.7--11.9, still can divide by 7.5--9.6, and general 6--7.4 divides, and slightly poor 3--5.9 divides, and difference 1--2.9 divides, very poor 0 point.
Apparent condition full marks are 15 points.Normal 14--15 divides, and compared with normal 12--13.9 divides, and can divide by 9.7--11.9, still can divide by 7.5--9.6, and general 6--7.4 divides, and slightly poor 3--5.9 divides, and difference 1--2.9 divides, very poor 0 point.
Fragrance full marks are 30 points.Without assorted gas, give off a strong fragrance, pure (or joyful) 29.3--30 divides; Divide without assorted gas, fragrance stronger, pure (or joyful) 27--29.2; Can divide by 24--26.9 without assorted gas, sensation; Still can divide by 21--23.9; Qualifying 18--20.9 divides; Fail less than 18 points.
Flavour full marks are 40 points.Pure, tasty and refreshing 39.1--40 divides, and purer, agreeable to the taste 36--39 divides, and can divide by 32--35.9, and still can divide by 28--31.9, qualifying 24--27.9 divides, and fails less than 24 points.
The sample that above-described embodiment 3, embodiment 4, embodiment 5 make is made to sample (other process conditions are identical) without high-pressure homogeneous pre-treatment carry out sensory evaluation with corresponding.31 for each person evaluation result as gathered as table 8:
Sensory evaluation record
Table 8 embodiment 3 sensory evaluation record
Table 9 embodiment 4 sensory evaluation record
Table 10 embodiment 5 sensory evaluation record
Table 11 product sensory evaluates comparing result (31 are worth for each person)
Embodiment 7 Quality Detection
According to the regulation of GB 30616-2014 " national food safety standard essence for food ", bacterium mushroom essence prepared by embodiment 3 ~ embodiment 5 is detected:
Table 12 physical and chemical index
Table 13 microbiological indicator
Embodiment 8 contrast test
The control sample preparation method of each embodiment: compound bacteria mushroom powder adds water after mixing, without colloid mill and high pressure homogenizer process just direct enzymolysis, other process conditions are identical with corresponding embodiment method with proportioning.
Bacterium mushroom essence prepared by the bacterium mushroom essence prepare embodiment 3 ~ embodiment 5 and control group compares, and result is as follows:
Table 14 raw material availability and production cost result
Visible, the preparation method of bacterium mushroom essence provided by the invention improves raw material availability 40 ~ 45%, reaches more than 97%; And effectively reduce production cost about 25%, reduce energy consumption.
Compared with control group, These parameters all has significant difference (P < 0.05).
Table 15 material slag rate detects
Material slag rate detection method: cross 100 mesh standard sieves after the enzyme that gone out by enzymolysis liquid, get oversize (material slag) and be placed in surface plate, 65 DEG C, baking oven is dried to constant weight (about 24h), weighs, record.
Material slag rate (%)=(after dry material slag amount/dry bacterium mushroom quality) × 100
Bacterium mushroom essence thing residue provided by the invention remains, and compared with control sample, pole significantly reduces the residual quantity (P < 0.01) of residue.
Table 16 enzymolysis liquid soluble sugar and free ammonical nitrogen result
Enzymolysis liquid is gone out after enzyme, centrifugal, get supernatant and measure soluble sugar and amino acid nitrogen content, the method that wherein soluble sugar specifies by GB/T 15672-2009 measures, the method that amino-acid nitrogen specifies by GB/T5009.37-2003 measures, and result is converted to and accounts for dry bacterium mushroom gauge (%).As can be seen from the above results, enzymolysis after the process of dry bacterium mushroom rehydration laggard horizontal high voltage homogeneous, soluble sugar content can improve 45 ~ 65%, free amino acid nitrogen content can improve 40 ~ 60%, substantially increase hydrolysis result, improve production efficiency, effectively reduce production cost.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a preparation method for bacterium mushroom essence, is characterized in that, comprises the steps:
Step 1: get bacterium mushroom and pulverize obtained compound bacteria mushroom powder, cross colloid mill after mixing with water, through high-pressure homogeneous, obtained bacterium mushroom slip;
Step 2: get the bacterium mushroom slip that step 1 is obtained, mix with cellulase, protease, after enzymolysis, after stirring with reduced sugar, amino acid, in 70 DEG C ~ 90 DEG C reaction 30 ~ 60min.
2. preparation method according to claim 1, is characterized in that, pressure high-pressure homogeneous described in step 1 is 20 ~ 40Mpa, and described high-pressure homogeneous number of times is 2 ~ 3 times.
3. preparation method according to claim 1 and 2, is characterized in that, the mass ratio of the mushroom slip of bacterium described in step 2 and described cellulase is 100:(0.03 ~ 0.05), the enzyme work of described cellulase is 20,000 u/g.
4. the preparation method according to any one of claims 1 to 3, is characterized in that, the mass ratio of the mushroom slip of bacterium described in step 2 and described protease is 100:(0.03 ~ 0.05), the enzyme work of described protease is 200,000 u/g.
5. the preparation method according to any one of Claims 1-4, is characterized in that, protease described in step 2 is neutral proteinase.
6. the preparation method according to any one of claim 1 to 5, is characterized in that, the mushroom of bacterium described in step 1 is selected from agrocybe, mushroom, Boletus aereus or pixie stool.
7. the preparation method according to any one of claim 1 to 6, is characterized in that, the mass ratio meeting bacterium mushroom powder and water described in step 1 is 1:(6 ~ 10); Described being mixed into is warming up to 60 DEG C of constant temperature stirring 1h.
8. the preparation method according to any one of claim 1 to 7, is characterized in that, in step 2, enzymolysis is specially in 50 ~ 54 DEG C of enzymolysis 8-10h.
9. the preparation method according to any one of claim 1 to 8, is characterized in that, the mass ratio of the mushroom slip of bacterium described in step 2 and described reduced sugar is 100:(0.5 ~ 1.5); Described reduced sugar is selected from edible glucose;
Described bacterium mushroom slip and described amino acid whose mass ratio are 100:(0.5 ~ 1.0); Described amino acid is selected from cysteine, glycine, alanine;
The speed of described stirring is 90r/min.
10. the bacterium mushroom essence that the preparation method according to any one of claim 1 to 9 is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510501813.3A CN105011088A (en) | 2015-08-14 | 2015-08-14 | Fungus mushroom essence and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510501813.3A CN105011088A (en) | 2015-08-14 | 2015-08-14 | Fungus mushroom essence and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011088A true CN105011088A (en) | 2015-11-04 |
Family
ID=54401697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510501813.3A Pending CN105011088A (en) | 2015-08-14 | 2015-08-14 | Fungus mushroom essence and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011088A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036763A (en) * | 2016-06-24 | 2016-10-26 | 山东天博食品配料有限公司 | Abalone flavored essence and preparation method thereof |
| CN106107888A (en) * | 2016-06-24 | 2016-11-16 | 山东天博食品配料有限公司 | A kind of crab flavor essence without seafood anaphylactogen composition and preparation method thereof |
| CN106418481A (en) * | 2016-12-28 | 2017-02-22 | 山东省农业科学院农产品研究所 | Enzyme hydrolysis method of shiitake mushrooms |
| CN107348458B (en) * | 2017-08-29 | 2018-07-06 | 云南龙云大有实业有限公司 | The production method of delicate flavour wild mushroom juice |
| CN108719925A (en) * | 2018-06-07 | 2018-11-02 | 成都珪食品开发股份有限公司 | A kind of vegetarian diet Chinese prickly ash flavoring and preparation method thereof |
| CN109805349A (en) * | 2019-03-04 | 2019-05-28 | 济宁耐特食品有限公司 | A kind of pixie stool flavor cream and preparation method thereof |
| CN114027494A (en) * | 2021-12-10 | 2022-02-11 | 上海市农业科学院 | Flavor base material and preparation method and application thereof |
| CN114431448A (en) * | 2022-02-23 | 2022-05-06 | 南京高新工大生物技术研究院有限公司 | Seasoning based on edible fungus fermentation technology and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664150A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Boletus fermenting liquid composition for preparing essence |
| CN103141799A (en) * | 2013-03-28 | 2013-06-12 | 天津春发生物科技集团有限公司 | Lentinus edodes essence and preparation method thereof |
| CN104664306A (en) * | 2015-02-03 | 2015-06-03 | 上海应用技术学院 | Lenthionine and preparation method thereof |
-
2015
- 2015-08-14 CN CN201510501813.3A patent/CN105011088A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664150A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Boletus fermenting liquid composition for preparing essence |
| CN103141799A (en) * | 2013-03-28 | 2013-06-12 | 天津春发生物科技集团有限公司 | Lentinus edodes essence and preparation method thereof |
| CN104664306A (en) * | 2015-02-03 | 2015-06-03 | 上海应用技术学院 | Lenthionine and preparation method thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036763A (en) * | 2016-06-24 | 2016-10-26 | 山东天博食品配料有限公司 | Abalone flavored essence and preparation method thereof |
| CN106107888A (en) * | 2016-06-24 | 2016-11-16 | 山东天博食品配料有限公司 | A kind of crab flavor essence without seafood anaphylactogen composition and preparation method thereof |
| CN106036763B (en) * | 2016-06-24 | 2019-07-26 | 山东天博食品配料有限公司 | A kind of abalone flavor essence and preparation method thereof |
| CN106418481A (en) * | 2016-12-28 | 2017-02-22 | 山东省农业科学院农产品研究所 | Enzyme hydrolysis method of shiitake mushrooms |
| CN107348458B (en) * | 2017-08-29 | 2018-07-06 | 云南龙云大有实业有限公司 | The production method of delicate flavour wild mushroom juice |
| CN108719925A (en) * | 2018-06-07 | 2018-11-02 | 成都珪食品开发股份有限公司 | A kind of vegetarian diet Chinese prickly ash flavoring and preparation method thereof |
| CN109805349A (en) * | 2019-03-04 | 2019-05-28 | 济宁耐特食品有限公司 | A kind of pixie stool flavor cream and preparation method thereof |
| CN114027494A (en) * | 2021-12-10 | 2022-02-11 | 上海市农业科学院 | Flavor base material and preparation method and application thereof |
| CN114431448A (en) * | 2022-02-23 | 2022-05-06 | 南京高新工大生物技术研究院有限公司 | Seasoning based on edible fungus fermentation technology and preparation method thereof |
| CN114431448B (en) * | 2022-02-23 | 2023-07-25 | 南京高新工大生物技术研究院有限公司 | Flavoring based on edible fungus fermentation technology and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105011088A (en) | Fungus mushroom essence and making method thereof | |
| CN105886315B (en) | The brewing method of bitter buckwheat monascus old mature vinegar | |
| CN103666993B (en) | Tea leaf fermentation liquor and method for making | |
| CN105901656A (en) | Multi-strain mixed fermentation process for soy sauce | |
| CN103387907A (en) | Preparation method of medlar yellow wine | |
| CN104783128A (en) | Citrus steamed fish sauce and preparation method thereof | |
| CN105176728A (en) | Pu'er tea slurry-fruit juice wine and preparation method thereof | |
| CN106912763A (en) | A kind of production method of lemon ferment | |
| CN115211546A (en) | Fermented chili and hotpot condiment and preparation method thereof | |
| CN101971959B (en) | Composite flavoring and production method thereof | |
| CN103598529A (en) | Cordyceps sinensis or cordyceps militaris health-maintaining noodles and processing method | |
| CN102102057B (en) | Biological magnetized wine and preparation method thereof | |
| CN104522604A (en) | Dried orange peel soup for Guiling jelly or beverage and preparation technology thereof | |
| KR101470949B1 (en) | Method for producing beverage adding shiitake extract and beverage produced by the same method | |
| CN108359571A (en) | A kind of production technology of white tea fruit Spirit | |
| CN105661469B (en) | A kind of utilization method of soybean protein isolate processing waste water | |
| CN107625018A (en) | A kind of preparation method of fermented ginger leaf beverage | |
| CN109527144A (en) | A kind of cereal Pu'er tea mixed fermentation beverage and preparation method thereof | |
| CN101658289B (en) | Preparing method of cordyceps sinensis dark soy sauce | |
| CN106616889A (en) | Potato and beef mixed rice paste and preparation method thereof | |
| CN102986919A (en) | Preparation method for black soyabean primary colored bean curd | |
| KR20140056702A (en) | Seasoning ganjang with ganjang made from liquid meju containing rice | |
| CN113907231B (en) | Preparation method of mulberry leaf biological beverage and product | |
| CN115812791A (en) | Nutritional milk powder and preparation method thereof | |
| CN102885280B (en) | A kind of liquid mushroom seasoning new product and preparation method with peculiar flavour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151104 |
|
| RJ01 | Rejection of invention patent application after publication |