CN105212200A - The extracting method of natural bacterium mushroom element and the fresh condiment preparation method of rich bacterium mushroom element vegetables in edible mushroom - Google Patents
The extracting method of natural bacterium mushroom element and the fresh condiment preparation method of rich bacterium mushroom element vegetables in edible mushroom Download PDFInfo
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- CN105212200A CN105212200A CN201410288961.7A CN201410288961A CN105212200A CN 105212200 A CN105212200 A CN 105212200A CN 201410288961 A CN201410288961 A CN 201410288961A CN 105212200 A CN105212200 A CN 105212200A
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Abstract
The invention discloses extracting method and the fresh condiment preparation method of rich bacterium mushroom element vegetables of natural bacterium mushroom element in edible mushroom.This extracting method comprises the steps: (1) mass ratio 1:1:1 Trichotoma matsutake, pixie stool and bolete, with dusty yeast 10:1 in mass ratio, with 10 quality times water co-grinding homogeneous, and 90 ~ 100 DEG C of insulation 10 ~ 20min; (2) be cooled to 40 ~ 60 DEG C, adjust pH5 ~ 7, under ul-trasonic irradiation, constant temperature enzymolysis 0.5h ~ 2h, filters to obtain enzyme-extracting solution; Ultrasonic power 300 ~ 600W, ultrasonic time 20 ~ 50min, frequency 8 ~ 20kHz; In enzyme digestion reaction, enzyme preparation consumption accounts for quality of material 2% ~ 5%, and enzyme preparation is the neutral proteinase of mass ratio 10:10:1,5 '-phosphodiesterase and cellulase; (3) 90 ~ 100 DEG C of insulation 10min go out enzyme; (4) reduced pressure concentration.The method mild condition, efficiency are high, cost is low, foodsafety is high.
Description
Technical field
The present invention relates to extracting method and the fresh condiment preparation method of rich bacterium mushroom element vegetables of natural bacterium mushroom element in edible mushroom.
Background technology
Edible mushroom is the mushroom general name that can eat for the mankind, has the good reputation of " meat or fish in element ".The Eleventh Five-Year Plan period, under the leading of scientific and technical innovation, the artificial cultivation technique of edible mushroom achieves significant progress, defines the industrial scale merged with the utilization of resources and natural ecological environment gradually.But along with the opening of WTO, extensive traditional agriculture is produced the demand changed to value added by manufacture and is become more urgent, separation and Extraction and the intensive processing technology of the active ingredient of edible mushroom be " 12 " and period CHINESE INDUSTRIES policy guide new direction.
China has with the resource of White mushroom and the Agricus blazei rare mushroom of six large characteristics that is representative, and the flavour of its deliciousness mainly stems from the non-volatile active materials such as be rich in natural nucleotide, free amino acid.But the eucaryotic cell structure of fungi plant makes the extraction efficiency of its active principle lower.
Summary of the invention
Technical problem to be solved by this invention is to overcome in prior art the lower defect of the extraction efficiency of the active principle extracting fungi plant, provides extracting method and the natural bacterium mushroom element of gained of natural bacterium mushroom element in edible mushroom.The method reaction condition is gentle, efficiency is high, cost is comparatively cheap, foodsafety is high, brings the experience of the delicious food of completely clean element, can also promote the sustainable and healthy development of China's mushroom industry simultaneously, have huge market prospects for vast consumer.
The invention provides the extracting method of natural bacterium mushroom element in edible mushroom, comprise the steps:
(1) Trichotoma matsutake of mass ratio 1:1:1, pixie stool and bolete after cleaning, with dusty yeast 10:1 in mass ratio, then with 10 quality water co-grinding homogeneous doubly, be warming up to 90 DEG C ~ 100 DEG C, insulation 10 ~ 20min;
(2) material is cooled to 40 DEG C ~ 60 DEG C, regulates pH to 5 ~ 7, under ultrasound condition, carry out enzyme digestion reaction constant temperature stir enzymolysis 0.5h ~ 2h, filter to obtain enzyme-extracting solution; Wherein, ultrasonic power 300 ~ 600W, ultrasonic time 20 ~ 50min, frequency 8 ~ 20kHz; In described enzyme digestion reaction, enzyme preparation consumption is for accounting for quality of material total amount 2% ~ 5%, and described enzyme preparation is the neutral proteinase of mass ratio 10:10:1,5 '-phosphodiesterase and cellulase;
(3) go out enzyme-extracting solution 90 DEG C ~ 100 DEG C insulation 10min enzyme;
(4) reduced pressure concentration again.
The natural bacterium mushroom element that the present invention also provides said method obtained.
The present invention also provides the preparation method of the fresh condiment of rich bacterium mushroom element vegetables, and it is made up of following raw material, and described raw material comprises aforementioned natural bacterium mushroom element.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
1, the inventive method has reaction condition gentleness, efficiency is high, cost is comparatively cheap, foodsafety is high feature; Effectively improve the dissolution efficiency of biological enzymolysis site and solute; The product obtained natural bacterium mushroom element is in conjunction with flavouring application actual features, and the amino acid be rich in both giving full play to and the flavor of flavour nucleotide act synergistically, improving product practical ranges.
2, the enzyme preparation of the present invention's employing, bound site for cell membrane, protein-polysaccharide carries out effective biology enzyme reaction, adopt water extraction to make full use of the similar intermiscibility of polar solvent simultaneously, make full use of the cell wall structure of the physical concussion of ultrasonic wave broken bacterium mushroom body, the dissolution efficiency of the materials such as effective raising protein, nucleotides, amino acid, plant polyose, promotes the ratio in enzymolysis site.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
Embodiment 1
(1) bacterium mushroom raw material (quality is than Trichotoma matsutake: pixie stool: bolete=1:1:1) is cleaned, add dusty yeast (quality is than bacterium mushroom: dusty yeast=10:1), pulverize homogeneous after adding the water of 10 times, be warming up to 90 DEG C ~ 100 DEG C, insulation 10 ~ 20min;
(2) material is cooled to 40 DEG C ~ 60 DEG C, regulates pH to 5 ~ 7, put into ultrasonic grind extraction equipment and carry out enzyme digestion reaction.Ultrasonic power 300 ~ 600W, ultrasonic time 20 ~ 50min, frequency 8 ~ 20kHz; Add 2wt% ~ 5wt% enzyme preparation (neutral proteinase: 5 '-phosphodiesterase: cellulase=10:10:1), constant temperature stirring at low speed enzymolysis 0.5h ~ 2h, filter and remove insoluble matter.
(3) enzyme-extracting solution 90 DEG C ~ 100 DEG C insulation 10min inactivator is heated.
(4) reduced pressure concentration extract.
After testing, in the product obtained natural bacterium mushroom element, 5 '-flavour nucleotide is greater than 3g/100ml, and free amino acid total amount is greater than 60g/100ml, plant polyose 0.8mg/100ml.
Claims (3)
1. the extracting method of natural bacterium mushroom element in edible mushroom, it is characterized in that, it comprises the steps:
(1) Trichotoma matsutake of mass ratio 1:1:1, pixie stool and bolete after cleaning, with dusty yeast 10:1 in mass ratio, then with 10 quality water co-grinding homogeneous doubly, be warming up to 90 DEG C ~ 100 DEG C, insulation 10 ~ 20min;
(2) material is cooled to 40 DEG C ~ 60 DEG C, regulates pH to 5 ~ 7, under ultrasound condition, carry out enzyme digestion reaction constant temperature stir enzymolysis 0.5h ~ 2h, filter to obtain enzyme-extracting solution; Wherein, ultrasonic power 300 ~ 600W, ultrasonic time 20 ~ 50min, frequency 8 ~ 20kHz; In described enzyme digestion reaction, enzyme preparation consumption is for accounting for quality of material total amount 2% ~ 5%, and described enzyme preparation is the neutral proteinase of mass ratio 10:10:1,5 '-phosphodiesterase and cellulase;
(3) go out enzyme-extracting solution 90 DEG C ~ 100 DEG C insulation 10min enzyme;
(4) reduced pressure concentration again.
2. the natural bacterium mushroom element that in an edible mushroom as claimed in claim 1, the extracting method of natural bacterium mushroom element is obtained.
3. a preparation method for the fresh condiment of rich bacterium mushroom element vegetables, it is made up of following raw material, and described raw material comprises natural bacterium mushroom element as claimed in claim 2.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901615A (en) * | 2016-04-19 | 2016-08-31 | 湖南农业大学 | Processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues |
| 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 |
| CN108740943A (en) * | 2018-05-16 | 2018-11-06 | 成都中医药大学 | A kind of natural flavouring mushroom monosodium glutamate and preparation method thereof |
| CN109429902A (en) * | 2018-12-18 | 2019-03-08 | 苏思晓 | Improve the preparation method of mushroom Quantitative Determination of Ergosterol barrel |
-
2014
- 2014-06-24 CN CN201410288961.7A patent/CN105212200A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901615A (en) * | 2016-04-19 | 2016-08-31 | 湖南农业大学 | Processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues |
| 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 |
| CN108740943A (en) * | 2018-05-16 | 2018-11-06 | 成都中医药大学 | A kind of natural flavouring mushroom monosodium glutamate and preparation method thereof |
| CN109429902A (en) * | 2018-12-18 | 2019-03-08 | 苏思晓 | Improve the preparation method of mushroom Quantitative Determination of Ergosterol barrel |
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