CN105231401A - Composite dried collybia albuminosa sauce and preparation method thereof - Google Patents
Composite dried collybia albuminosa sauce and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a composite dried collybia albuminosa sauce and a preparation method thereof. The preparation method comprises the following steps: (1) screening and cleaning dried collybia albuminosa; (2) soaking the cleaned collybia albuminosa; (3) draining the soaked collybia albuminosa; (4) mashing the drained collybia albuminosa to obtain collybia albuminosa pulp; (5) performing enzymatic hydrolysis on the collybia albuminosa pulp, regulating the pH value to enable the pH of the pulp to be 5.5, and then adding cellulase, wherein the enzymatic hydrolysis temperature is 55-60 DEG C, the enzymatic hydrolysis time is 1 hour; then adding papain and flavored protease, wherein the enzymatic hydrolysis temperature is 50-60 DEG C, and the enzymatic hydrolysis time is 2 hours; (6) performing enzymic inactivation on enzymatic hydrolysate; (7) filtering the enzymatic hydrolysis on which the enzymic inactivation is performed; (8) seasoning the filtered enzymatic hydrolysis: adding table salt, white granulated sugar, gourmet powder, I+G, yeast extracts, dried scallop quality, ethyl maltol, ginger powder, pepper powder and sodium benzoate to the obtained enzymatic hydrolysate in the step (7), and stirring the materials of the enzymatic hydrolysate, the table salt, the white granulated sugar, the gourmet powder, the I+G, the yeast extracts, the dried scallop quality, the ethyl maltol, the ginger powder, the pepper powder and the sodium benzoate to enable the materials to be dissolved; (9) thickening the dissolved materials obtained in the step (8); and (10) filling the thickened materials in bottles, and disinfecting the bottles with the thickened materials. According to the composite dried termitomyces albuminosus sauce disclosed by the invention, the enzymatic hydrolysis time is shortened, the energy consumption is reduced, the stability of products is improved, and the prepared composite dried termitomyces albuminosus sauce is safe, healthy and rich in nutrition.
Description
Technical field
The invention belongs to food processing technology field, relate to the processing technology of edible mushroom purpose compound flavour enhancer, be specifically related to a kind of dry collybia albuminosa composite seasoning juice and preparation method thereof.
Background technology
Edible mushroom is one of important sources of vegetable protein and nutritional factors, and comprehensive nutrition, reasonable mixture ratio, containing rich in protein, cellulose, minerals and vitamins, and fat content is low, can dietotherapeutic.At present, China's edible fungus is still in the preliminary working stage, and based on dry product or fresh goods, intensive processing product is less, and added value of product is low.Following developing direction should be strengthen the research of the profound technology of edible mushroom and the exploitation dynamics of profound product, advance the modernization of edible mushroom, Virtual production, put forth effort to develop the various kinds of drug goods etc. of edible mushroom seasoning product, nutraceutical product, leisure food and beverage and special efficacy.Except edible mushroom has had further development except the production of kind as mushroom, mushroom, flat mushroom, straw mushroom, asparagus, white fungus, black fungus, dictyophora phalloidea etc. of conventional cultivation and has consolidated, the Rare edible fungus kind of various introduction newly developed, new constantly increases, as Agricus blazei, coprinus comatus, pleurotus eryngii, Agrocybe chaxingu, Stropharia rugoso-annulata, Agrocybe aegerita, Pleurotus tuber-regium, half tongue bacterium etc., some wild mushrooms such as collybia albuminosa, bolete etc. is also more and more favored in addition.
Collybia albuminosa (Termitomycesalbuminosus (Berk.) Heim.), another name chicken silk mushroom, termite mushroom, handle of umbrella mushroom, Ji termite bacterium etc., belong to Basidiomycetes, Agaricales, Bai Mo section, ant nest Pseudomonas.Collybia albuminosa meat flavour is delicious, and be one of southwest main product wild edible fungus, it is nutritious, delicious flavour, saturating sweetness in delicate fragrance.Collybia albuminosa contains functional component and the trace element such as calcium, iron such as amino acid, vitamin, ergosterol, polysaccharide of needed by human, has certain medical care effect.In collybia albuminosa fructification, protein content is up to 36.94%, higher than general edible mushroom flat mushroom, auricularia auriculajudae etc., in its Amino acid profile, the content of the delicious amino acid such as glutamic acid, aspartic acid is far above other amino acid whose content, reach 7.18g/100g wet basis, 2.5g/100g wet basis respectively, make it have outstanding delicate flavour.
At present, the research about collybia albuminosa flavouring makes, and domestic have Patents to disclose and research.Zhang Lu discloses a kind of processing method (number of patent application: CN201310490737.1) utilizing collybia albuminosa soy sauce, this invention is the collybia albuminosa soy sauce utilizing collybia albuminosa hot dipping extract and common soy sauce to obtain for raw material, although technique is simple, delicious flavour, but collybia albuminosa does not deal with when hot dipping is carried, and the recovery rate that flavor substance and delicate flavour material are carried in hot dipping is lower, fragrance, delicate flavour material and nutritional labeling can not fully discharge, characteristic flavor on basis is outstanding not, and flavor substance retention rate is lower.Wang Zhufeng discloses a kind of mountain precious seasoning and preparation method thereof (number of patent application: CN200710092563.8), this invents with collybia albuminosa, bolete, hickory chick, agrocybe etc. as raw material, bacterium powder is ground into after oven dry, bacterium powder and other are prepared burden formulated, the method is simple, but the dissolubility of bacterium powder is poor, and mode of appearance is not good, mobility is bad, and the easy moisture absorption.The people such as Luo Xiaomiao (2010) utilize collybia albuminosa mycelium fermentation broth to prepare flavouring, unique flavor, rich in taste, but this technique is more complicated, and condition is wayward, and at substantial raw material, cost is higher.Week, book waited people (2010) to take collybia albuminosa as raw material, added papain and flavor protease carries out enzymolysis, then obtained collybia albuminosa purpose compound flavour enhancer through concentrated, dry, enzymolysis liquid Determination of Free Amino Acids enriches, tasty mouthfeel, but enzymolysis time is longer, and efficiency is lower.
Summary of the invention
The present invention is directed to above-mentioned weak point and dry collybia albuminosa composite seasoning juice of one provided and preparation method thereof, the present invention adopts complex enzyme branch zymolysis technique, shorten enzymolysis time, reduce energy consumption, improve the stability of product, the dry collybia albuminosa composite seasoning juice prepared remains raw material natural quality and original local flavor, safety and Health and nutritious.
For achieving the above object, the technical solution adopted for the present invention to solve the technical problems is:
A kind of dry collybia albuminosa composite seasoning juice, its preparation method comprises the following steps:
(1) screening and cleaning: choose without mildew, free from extraneous odour, the dry collybia albuminosa that do not rot, clean up;
(2) soak: be soaked in water clean collybia albuminosa 2h;
(3) drain: the collybia albuminosa of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the collybia albuminosa drained, add water, break into slurry with beater; The collybia albuminosa wherein drained and the weight ratio of water are 1:7;
(5) enzymolysis: the pH of the slurries obtained by the sodium hydrogen phosphate being 3 with pH-citrate phosphate buffer regulating step (4), make its pH=5.5, then cellulase is added, hydrolysis temperature is 55-60 DEG C, enzymolysis time is 1h, add papain and flavor protease again, hydrolysis temperature is 50-60 DEG C, and enzymolysis time is 2h; 0.2-0.4%, 0.2-0.4%, the 0.2-0.4% of collybia albuminosa weight after its cellulase, papain, flavor protease account for respectively and drain;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 80 DEG C ~ 90 DEG C enzyme 10min that go out, obtain leaching liquor;
(7) filter: by the leaching liquor of step (6) gained 400 object filter-cloth filterings, remove residue, obtain the collybia albuminosa enzymolysis liquid of clarification;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, yeast extract, dried scallop powder, ethyl maltol, Jiang Fen, pepper powder and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition accounts for 1.0 ~ 2.0%, 3%, 0.5%, 0.03%, 0.5%, 2%, 0.2 ~ 0.8%, 0.1%, 0.1% and 0.1% of the collybia albuminosa enzymolysis liquid weight of clarification respectively, then stir, make it dissolve;
(9) thickening: add hydroxypropul starch and sodium carboxymethylcellulose in step (8) gained material, its addition accounts for 6% and 0.5% of the collybia albuminosa enzymolysis liquid weight of clarification respectively;
(10) filling, sterilization: by filling for the collybia albuminosa composite seasoning juice vial obtained by step (9), then in 110 DEG C of sterilization 20min, obtain finished product.
Further, step (5) cellulase solution temperature is 55 DEG C.
Further, in step (5), papain and flavor protease hydrolysis temperature are 60 DEG C.
Further, the cellulase added in step (5) accounts for 0.3% of the collybia albuminosa weight after draining.
Further, the papain added in step (5) accounts for 0.2% of the collybia albuminosa weight after draining.
Further, the flavor protease added in step (5) accounts for 0.2% of the collybia albuminosa weight after draining.
Dry collybia albuminosa composite seasoning juice of one provided by the invention and preparation method thereof, has following several beneficial effect:
(1) the present invention adopts dry collybia albuminosa to be raw material, compared with the purpose compound flavour enhancer of chemical synthesis, remains the natural quality of raw material and original local flavor, safety and Health and nutritious.
(2) the present invention adopts complex enzyme stepwise discretization technology, shortens enzymolysis time, reduces energy consumption, improves the stability of product.
(3) the present invention adopts the filter-cloth filtering of high order number, improves the clarity of product, reduces costs, and simple to operate, and efficiency is high.
(4) composite seasoning juice obtained by the present invention, both can be used as instant seasoning material, also can be used as the batching for food processing, enrich the mouthfeel of product, and product yield is high, mellow in taste is delicious, be of high nutritive value, processing technology is reasonable, practical, all-ages.
Detailed description of the invention
Embodiment 1
A kind of dry collybia albuminosa composite seasoning juice, its preparation method comprises the following steps:
(1) screening and cleaning: choose without mildew, free from extraneous odour, the dry collybia albuminosa that do not rot, it is cleaned up in drum washing machine;
(2) soak: be soaked in water clean collybia albuminosa 2h, remove the bad air and impurity that produce in the drying process of collybia albuminosa;
(3) drain: the collybia albuminosa of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the collybia albuminosa drained, add water, break into slurry with beater; The collybia albuminosa wherein drained and the weight ratio of water are 1:7;
(5) enzymolysis: the pH of the slurries obtained by the sodium hydrogen phosphate being 3 with pH-citrate phosphate buffer regulating step (4), make its pH=5.5, then cellulase is added, hydrolysis temperature is 55 DEG C, enzymolysis time is 1h, add papain and flavor protease again, hydrolysis temperature is 60 DEG C, and enzymolysis time is 2h; 0.3%, 0.2%, 0.2% of collybia albuminosa weight after its cellulase, papain, flavor protease account for respectively and drain;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 80 DEG C ~ 90 DEG C enzyme 10min that go out, obtain leaching liquor;
(7) filter: the leaching liquor of step (6) gained is cooled to room temperature, with 400 object filter-cloth filterings, remove residue, obtain the collybia albuminosa enzymolysis liquid of clarification;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, yeast extract, dried scallop powder, ethyl maltol, Jiang Fen, pepper powder and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition accounts for 1.0 ~ 2.0%, 3%, 0.5%, 0.03%, 0.5%, 2%, 0.2 ~ 0.8%, 0.1%, 0.1% and 0.1% of the collybia albuminosa enzymolysis liquid weight of clarification respectively, then stir, make it fully dissolve;
(9) thickening: add hydroxypropul starch and sodium carboxymethylcellulose in step (8) gained material, its addition accounts for 6% and 0.5% of the collybia albuminosa enzymolysis liquid weight of clarification respectively;
(10) filling, sterilization: by filling for the collybia albuminosa composite seasoning juice vial obtained by step (9), then in 110 DEG C of sterilization 20min, obtain finished product.
Embodiment 2
A kind of dry collybia albuminosa composite seasoning juice, its preparation method comprises the following steps:
(1) screening and cleaning: choose without mildew, free from extraneous odour, the dry collybia albuminosa that do not rot, it is cleaned up in drum washing machine;
(2) soak: be soaked in water clean collybia albuminosa 2h, remove the bad air and impurity that produce in the drying process of collybia albuminosa;
(3) drain: the collybia albuminosa of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the collybia albuminosa drained, add water, break into slurry with beater; The collybia albuminosa wherein drained and the weight ratio of water are 1:7;
(5) enzymolysis: the pH of the slurries obtained by the sodium hydrogen phosphate being 3 with pH-citrate phosphate buffer regulating step (4), make its pH=5.5, then cellulase is added, hydrolysis temperature is 55 DEG C, enzymolysis time is 1h, add papain and flavor protease again, hydrolysis temperature is 60 DEG C, and enzymolysis time is 2h; 0.2%, 0.3%, 0.3% of collybia albuminosa weight after its cellulase, papain, flavor protease account for respectively and drain;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 80 DEG C ~ 90 DEG C enzyme 10min that go out, obtain leaching liquor;
(7) filter: the leaching liquor of step (6) gained is cooled to room temperature, with 400 object filter-cloth filterings, remove residue, obtain the collybia albuminosa enzymolysis liquid of clarification;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, yeast extract, dried scallop powder, ethyl maltol, Jiang Fen, pepper powder and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition accounts for 1.0 ~ 2.0%, 3%, 0.5%, 0.03%, 0.5%, 2%, 0.2 ~ 0.8%, 0.1%, 0.1% and 0.1% of the collybia albuminosa enzymolysis liquid weight of clarification respectively, then stir, make it fully dissolve;
(9) thickening: add hydroxypropul starch and sodium carboxymethylcellulose in step (8) gained material, its addition accounts for 6% and 0.5% of the collybia albuminosa enzymolysis liquid weight of clarification respectively;
(10) filling, sterilization: by filling for the collybia albuminosa composite seasoning juice vial obtained by step (9), then in 110 DEG C of sterilization 20min, obtain finished product.
Embodiment 3
A kind of dry collybia albuminosa composite seasoning juice, its preparation method comprises the following steps:
(1) screening and cleaning: choose without mildew, free from extraneous odour, the dry collybia albuminosa that do not rot, it is cleaned up in drum washing machine;
(2) soak: be soaked in water clean collybia albuminosa 2h, remove the bad air and impurity that produce in the drying process of collybia albuminosa;
(3) drain: the collybia albuminosa of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the collybia albuminosa drained, add water, break into slurry with beater; The collybia albuminosa wherein drained and the weight ratio of water are 1:7;
(5) enzymolysis: the pH of the slurries obtained by the sodium hydrogen phosphate being 3 with pH-citrate phosphate buffer regulating step (4), make its pH=5.5, then cellulase is added, hydrolysis temperature is 55 DEG C, enzymolysis time is 1h, add papain and flavor protease again, hydrolysis temperature is 60 DEG C, and enzymolysis time is 2h; 0.4%, 0.4%, 0.4% of collybia albuminosa weight after its cellulase, papain, flavor protease account for respectively and drain;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 80 DEG C ~ 90 DEG C enzyme 10min that go out, obtain leaching liquor;
(7) filter: the leaching liquor of step (6) gained is cooled to room temperature, with 400 object filter-cloth filterings, remove residue, obtain the collybia albuminosa enzymolysis liquid of clarification;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, yeast extract, dried scallop powder, ethyl maltol, Jiang Fen, pepper powder and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition accounts for 1.0 ~ 2.0%, 3%, 0.5%, 0.03%, 0.5%, 2%, 0.2 ~ 0.8%, 0.1%, 0.1% and 0.1% of the collybia albuminosa enzymolysis liquid weight of clarification respectively, then stir, make it fully dissolve;
(9) thickening: add hydroxypropul starch and sodium carboxymethylcellulose in step (8) gained material, its addition accounts for 6% and 0.5% of the collybia albuminosa enzymolysis liquid weight of clarification respectively;
(10) filling, sterilization: by filling for the collybia albuminosa composite seasoning juice vial obtained by step (9), then in 110 DEG C of sterilization 20min, obtain finished product.
Embodiment 4
A kind of dry collybia albuminosa composite seasoning juice, its preparation method comprises the following steps:
(1) screening and cleaning: choose without mildew, free from extraneous odour, the dry collybia albuminosa that do not rot, it is cleaned up in drum washing machine;
(2) soak: be soaked in water clean collybia albuminosa 2h, remove the bad air and impurity that produce in the drying process of collybia albuminosa;
(3) drain: the collybia albuminosa of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the collybia albuminosa drained, add water, break into slurry with beater; The collybia albuminosa wherein drained and the weight ratio of water are 1:7;
(5) enzymolysis: the pH of the slurries obtained by the sodium hydrogen phosphate being 3 with pH-citrate phosphate buffer regulating step (4), make its pH=5.5, then cellulase is added, hydrolysis temperature is 55 DEG C, enzymolysis time is 1h, add papain and flavor protease again, hydrolysis temperature is 50 DEG C, and enzymolysis time is 2h; 0.3%, 0.2%, 0.4% of collybia albuminosa weight after its cellulase, papain, flavor protease account for respectively and drain;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 80 DEG C ~ 90 DEG C enzyme 10min that go out, obtain leaching liquor;
(7) filter: the leaching liquor of step (6) gained is cooled to room temperature, with 400 object filter-cloth filterings, remove residue, obtain the collybia albuminosa enzymolysis liquid of clarification;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, yeast extract, dried scallop powder, ethyl maltol, Jiang Fen, pepper powder and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition accounts for 1.0 ~ 2.0%, 3%, 0.5%, 0.03%, 0.5%, 2%, 0.2 ~ 0.8%, 0.1%, 0.1% and 0.1% of the collybia albuminosa enzymolysis liquid weight of clarification respectively, then stir, make it fully dissolve;
(9) thickening: add hydroxypropul starch and sodium carboxymethylcellulose in step (8) gained material, its addition accounts for 6% and 0.5% of the collybia albuminosa enzymolysis liquid weight of clarification respectively;
(10) filling, sterilization: by filling for the collybia albuminosa composite seasoning juice vial obtained by step (9), then in 110 DEG C of sterilization 20min, obtain finished product.
Embodiment 5
A kind of dry collybia albuminosa composite seasoning juice, its preparation method comprises the following steps:
(1) screening and cleaning: choose without mildew, free from extraneous odour, the dry collybia albuminosa that do not rot, it is cleaned up in drum washing machine;
(2) soak: be soaked in water clean collybia albuminosa 2h, remove the bad air and impurity that produce in the drying process of collybia albuminosa;
(3) drain: the collybia albuminosa of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the collybia albuminosa drained, add water, break into slurry with beater; The collybia albuminosa wherein drained and the weight ratio of water are 1:7;
(5) enzymolysis: the pH of the slurries obtained by the sodium hydrogen phosphate being 3 with pH-citrate phosphate buffer regulating step (4), make its pH=5.5, then cellulase is added, hydrolysis temperature is 55 DEG C, enzymolysis time is 1h, add papain and flavor protease again, hydrolysis temperature is 55 DEG C, and enzymolysis time is 2h; 0.3%, 0.2%, 0.4% of collybia albuminosa weight after its cellulase, papain, flavor protease account for respectively and drain;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 80 DEG C ~ 90 DEG C enzyme 10min that go out, obtain leaching liquor;
(7) filter: the leaching liquor of step (6) gained is cooled to room temperature, with 400 object filter-cloth filterings, remove residue, obtain the collybia albuminosa enzymolysis liquid of clarification;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, yeast extract, dried scallop powder, ethyl maltol, Jiang Fen, pepper powder and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition accounts for 1.0 ~ 2.0%, 3%, 0.5%, 0.03%, 0.5%, 2%, 0.2 ~ 0.8%, 0.1%, 0.1% and 0.1% of the collybia albuminosa enzymolysis liquid weight of clarification respectively, then stir, make it fully dissolve;
(9) thickening: add hydroxypropul starch and sodium carboxymethylcellulose in step (8) gained material, its addition accounts for 6% and 0.5% of the collybia albuminosa enzymolysis liquid weight of clarification respectively;
(10) filling, sterilization: by filling for the collybia albuminosa composite seasoning juice vial obtained by step (9), then in 110 DEG C of sterilization 20min, obtain finished product.
Claims (7)
1. a preparation method for dry collybia albuminosa composite seasoning juice, comprises the following steps:
(1) screening and cleaning: choose without mildew, free from extraneous odour, the dry collybia albuminosa that do not rot, clean up;
(2) soak: be soaked in water clean collybia albuminosa 2h;
(3) drain: the collybia albuminosa of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the collybia albuminosa drained, add water, break into slurry with beater; The collybia albuminosa wherein drained and the weight ratio of water are 1:7;
(5) enzymolysis: the pH of the slurries obtained by the sodium hydrogen phosphate being 3 with pH-citrate phosphate buffer regulating step (4), make its pH=5.5, then cellulase is added, hydrolysis temperature is 55-60 DEG C, enzymolysis time is 1h, add papain and flavor protease again, hydrolysis temperature is 50-60 DEG C, and enzymolysis time is 2h; 0.2-0.4%, 0.2-0.4%, the 0.2-0.4% of collybia albuminosa weight after its cellulase, papain, flavor protease account for respectively and drain;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 80 DEG C ~ 90 DEG C enzyme 10min that go out, obtain leaching liquor;
(7) filter: by the leaching liquor of step (6) gained 400 object filter-cloth filterings, remove residue, obtain the collybia albuminosa enzymolysis liquid of clarification;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, yeast extract, dried scallop powder, ethyl maltol, Jiang Fen, pepper powder and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition accounts for 1.0 ~ 2.0%, 3%, 0.5%, 0.03%, 0.5%, 2%, 0.2 ~ 0.8%, 0.1%, 0.1% and 0.1% of the collybia albuminosa enzymolysis liquid weight of clarification respectively, then stir, make it dissolve;
(9) thickening: add hydroxypropul starch and sodium carboxymethylcellulose in step (8) gained material, its addition accounts for 6% and 0.5% of the collybia albuminosa enzymolysis liquid weight of clarification respectively;
(10) filling, sterilization: by filling for the collybia albuminosa composite seasoning juice vial obtained by step (9), then in 110 DEG C of sterilization 20min, obtain finished product.
2. the preparation method of a kind of dry collybia albuminosa composite seasoning juice according to claim 1, is characterized in that, step (5) cellulase solution temperature is 55 DEG C.
3. the preparation method of a kind of dry collybia albuminosa composite seasoning juice according to claim 1, is characterized in that, in step (5), papain and flavor protease hydrolysis temperature are 60 DEG C.
4. the preparation method of a kind of dry collybia albuminosa composite seasoning juice according to claim 1, is characterized in that, 0.3% of the collybia albuminosa weight after the cellulase added in step (5) accounts for and drains.
5. the preparation method of a kind of dry collybia albuminosa composite seasoning juice according to claim 1, is characterized in that, 0.2% of the collybia albuminosa weight after the papain added in step (5) accounts for and drains.
6. the preparation method of a kind of dry collybia albuminosa composite seasoning juice according to claim 1, is characterized in that, 0.2% of the collybia albuminosa weight after the flavor protease added in step (5) accounts for and drains.
7. the dry collybia albuminosa composite seasoning juice that the method according to any one of claim 1-6 is prepared.
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| CN107822070A (en) * | 2017-10-30 | 2018-03-23 | 聊城市新恒基生物科技有限公司 | A kind of preparation method of composite antioxidant |
| CN108065342A (en) * | 2018-01-31 | 2018-05-25 | 济宁学院 | The preparation method of collybia albuminosa nutrient solution |
| 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 |
| CN110140769A (en) * | 2019-05-23 | 2019-08-20 | 江苏农林职业技术学院 | A kind of Termitomyces albuminosus with black skin brown whisk yoghout and preparation method thereof |
| CN114504099A (en) * | 2022-03-01 | 2022-05-17 | 东源县顺天印象农业发展有限公司 | Mushroom and termitomyces albuminosus sauce and preparation method thereof |
| CN115287320A (en) * | 2022-08-08 | 2022-11-04 | 上海市农业科学院 | Stropharia rugosoannulata soluble flavor peptide and preparation method and application thereof |
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| CN115287320A (en) * | 2022-08-08 | 2022-11-04 | 上海市农业科学院 | Stropharia rugosoannulata soluble flavor peptide and preparation method and application thereof |
| CN115287320B (en) * | 2022-08-08 | 2023-12-01 | 上海市农业科学院 | Stropharia rugoso-annulata soluble flavor peptide, and preparation method and application thereof |
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