CN105294868A - Extraction method for mushroom polysaccharide and preparation method for double-mushroom soup-stock essence - Google Patents
Extraction method for mushroom polysaccharide and preparation method for double-mushroom soup-stock essence Download PDFInfo
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Abstract
The invention discloses an extraction method for mushroom polysaccharide and a preparation method for a double-mushroom soup-stock essence. The preparation method for the double-mushroom soup-stock essence comprises the following steps: (1) uniformly mixing a natural mushroom raw material and a compound enzyme preparation, then adding water, and carrying out heating and activating so as to obtain a mixed solution; (2) adjusting a pH value of the mixed solution to be 5.0, carrying out enzymatic hydrolysis at 40 to 50 DEG C so as to obtain an enzymatic hydrolysate; (3) decocting the enzymatic hydrolysate, carrying out centrifugation, then subjecting an obtained supernatant to filtration, concentration and refiltration, and carrying out precipitation with ethanol; (4) subjecting obtained precipitate to vacuum freezing and drying so as to obtain the mushroom polysaccharide; and (5) with a low-temperature drying technology and a starch-coating forming technology, blending the mushroom polysaccharide and a solid-state compound seasoning product so as to obtain the double-mushroom soup-stock essence. The double-mushroom soup-stock essence provided by the invention has the advantages of flavor-improving and freshness-increasing functions of a common seasoning, nutritional values of health-care products, simple process, less equipment investment, safe and controllable production operation and food quality, stable quality, and applicability to mass production.
Description
Technical field
Preparation Method refined by the extracting method and the heavy mushroom soup-stock that the present invention relates to a kind of bacterium mushroom polysaccharide.
Background technology
Along with biochemical fast development, people to the structure of polysaccharide and Analysis on Biological Activity more and more deep, gradually find polysaccharide to human body, there is great utility value.In recent years, a large amount of experimental results shows, vegetable polysaccharides have immunity moderation, anti-oxidant, antibacterial, radioprotective, antiviral, reduce the physiological functions such as blood sugar, adjusting blood lipid and decreasing cholesterol, there is the feature of high-efficiency low-toxicity.Vegetable polysaccharides can also improve the eating quality of food, improves processing characteristics and organoleptics property.
Natural edible bacterium mushroom as a kind of vegetable polysaccharides, containing abundant biologically active substance as: macromolecule polysaccharide, β-glucose and RNA complex body, natural organic germanium, nucleic acid degradation product, cAMP and triterpene compound etc. are to safeguarding that HUMAN HEALTH has the composition of important utility value.But traditional edible fungus cluster Polyose extraction method is on the basis of alcohol water precipitation, adopt enzymolysis, microwave, ultrasonic wave, the methods such as film process and CO2 supercritical extraction carry out assisted extraction or refining.There is the problems such as effective component extraction rate is not high, impurity clearance rate is low in these methods.Therefore, improving the Extraction and separation purifying process of natural bacterium mushroom polysaccharide, improve the raw-material utilization ratio of natural bacterium mushroom, is exploitation vegetable polysaccharides problem demanding prompt solution.
Summary of the invention
Technical problem to be solved by this invention is to overcome that existing natural bacterium mushroom Polyose extraction method extraction efficiency is low, extraction time long, impurity removes difficulty, Product Activity loses large defect, and Preparation Method refined by the extracting method and the heavy mushroom soup-stock that provide a kind of bacterium mushroom polysaccharide.Heavy mushroom soup-stock of the present invention was proficient in complex enzyme hydrolysis technology from natural bacterium mushroom, was extracted bacterium mushroom polysaccharide effective active composition, and be combined with common bacterium mushroom soup-stock extractive flavouring, adopt cryodrying and starch to contain shaping agglomeration technique, prepare the compound seasoner being rich in bacterium mushroom polysaccharide.Heavy mushroom soup-stock essence of the present invention changes the structure of original natural component in natural bacterium mushroom Polyose extraction process, adds the physiologically active of extract, and its healthy value is far above common food flavouring.And the starting material natural bacterium mushroom utilization ratio of heavy mushroom soup-stock essence of the present invention is high, operational path is simple, and equipment investment is few, and final product quality is stablized, and is conducive to producing in enormous quantities.
The invention provides a kind of extracting method of bacterium mushroom polysaccharide, it comprises the steps:
(1) natural bacterium mushroom raw material is mixed with compound enzymic preparation, add suitable quantity of water, heat-activated, obtain mixed solution;
(2) regulate the pH to 5.0 of mixed solution, enzymolysis at 40 ~ 50 DEG C, obtains enzymolysis solution;
(3) decoct enzymolysis solution, centrifugal under solution slight boiling condition, gained supernatant liquor after filtration, concentrated refilter after, with alcohol settling;
(4) by step (3) gained precipitation vacuum lyophilization, bacterium mushroom polysaccharide is obtained.
In step (1), described natural bacterium mushroom raw material preferably adopts following step pre-treatment: first by raw material pulverizing, then add distilled water and boil, be cooled to room temperature.
In step (1), the component of described compound enzymic preparation preferably comprises cellulase, polygalacturonase and proteolytic enzyme;
In step (1), described heat-activated adopts this area routine operation, such as heating in water bath activation; The temperature of described heating is preferably 40 ~ 50 DEG C, and the time of described heating is preferably 20min.
In step (2), the time of described enzymolysis is preferably 2.0h.
In step (3), the temperature of described decoction is preferably 100 DEG C.
In step (3), the consumption of described ethanol is preferably for refiltering 3 times of consumptions of rear supernatant volume.
In step (4), described vacuum lyophilization adopts this area routine operation, and described freezing temperature is preferably-60 DEG C, and the time of described drying is preferably 11h.
In step (4), the extraction yield >=86mg/g of described bacterium mushroom polysaccharide.
Present invention also offers a kind of bacterium mushroom polysaccharide obtained by aforesaid method.
The present invention also provides a kind of heavy mushroom soup-stock to refine Preparation Method, and it comprises the steps, adopts cryodrying technology and starch to contain forming technique, foregoing bacterium mushroom polysaccharide and solid union flavoring product is merged, and obtains heavy mushroom soup-stock essence.
The present invention also provides aforesaid heavy mushroom soup-stock to refine, and Preparation Method obtains to heavy mushroom soup-stock essence.
The physical and chemical index of heavy mushroom soup-stock essence of the present invention meets the requirement of food safety provincial standard DB31/2002, and wherein amino-acid nitrogen and bacterium mushroom polysaccharide index embody product higher healthy nutritive value.Content >=the 3.2g/100g of the amino-acid nitrogen of heavy mushroom soup-stock essence of the present invention.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can arbitrary combination, obtains 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 compound enzymic preparation for extracting bacterium mushroom polysaccharide of the present invention has the high feature of atopic, can highly selective conversion be carried out to natural bacterium mushroom effective constituent in a mild condition, overcome the defects such as conventional alcohol water extraction method effective component extraction rate is low, complex procedures, extract loss of activity.
2, the increasing taste that heavy mushroom soup-stock essence of the present invention has common food flavouring concurrently increases fresh function, has again the nutritive value of healthcare product, meets the demand of consumers in general.
3, the operational path of heavy mushroom soup-stock essence of the present invention is simple, and equipment investment is few, production operation and Safety of Food Quality controlled, final product quality is stablized, and is conducive to producing in enormous quantities.
Embodiment
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) mixed with compound enzymic preparation by natural bacterium mushroom raw material, add suitable quantity of water, 40 DEG C of water-bath activation 20min, obtain mixed solution, the component of described compound enzymic preparation comprises cellulase 1 part, polygalacturonase 5 parts, 11 parts, proteolytic enzyme;
(2) regulate the pH to 5.0 of mixed solution, at 45 DEG C, enzymolysis 2.0h, obtains enzymolysis solution;
(3) 100 DEG C decoct enzymolysis solutions, centrifugal under solution slight boiling condition, gained supernatant liquor after filtration, concentrated refilter after, with the alcohol settling of supernatant liquor 3 times of volumetric usage;
(4) by step (3) gained precipitation-60 DEG C of vacuum lyophilization 11h, bacterium mushroom polysaccharide is obtained;
(5) adopt cryodrying technology and starch to contain forming technique, bacterium mushroom polysaccharide and solid union flavoring product are merged, obtain heavy mushroom soup-stock essence.
The key technical indexes: sense index, amino-acid nitrogen, bacterium mushroom polysaccharide content
The physical and chemical index of the heavy mushroom soup-stock essence of embodiment 1 meets the requirement of food safety provincial standard DB31/2002, the wherein content >=3.2g/100g of amino-acid nitrogen, total nitrogen content >=3.8g/100g.The amino-acid nitrogen of embodiment 1 and bacterium mushroom polysaccharide index embody product higher healthy nutritive value.
Claims (10)
1. an extracting method for bacterium mushroom polysaccharide, it comprises the steps:
(1) natural bacterium mushroom raw material is mixed with compound enzymic preparation, add suitable quantity of water, heat-activated, obtain mixed solution;
(2) regulate the pH to 5.0 of mixed solution, enzymolysis at 40 ~ 50 DEG C, obtains enzymolysis solution;
(3) decoct enzymolysis solution, centrifugal under solution slight boiling condition, gained supernatant liquor after filtration, concentrated refilter after, with alcohol settling;
(4) by step (3) gained precipitation vacuum lyophilization, bacterium mushroom polysaccharide is obtained.
2. extracting method as claimed in claim 1, is characterized in that: described natural bacterium mushroom raw material is through pre-treatment: first by raw material pulverizing, then add distilled water and boil, be cooled to room temperature; The component of described compound enzymic preparation comprises cellulase, polygalacturonase and proteolytic enzyme.
3. extracting method as claimed in claim 1, it is characterized in that: the temperature of described heat-activated is 40 ~ 50 DEG C, the time of described heat-activated is 20min.
4. extracting method as claimed in claim 1, is characterized in that: the time of described enzymolysis is 2.0h; The temperature of described decoction is 100 DEG C.
5. extracting method as claimed in claim 1, is characterized in that: the consumption of described ethanol is the 3 times of consumptions refiltering rear supernatant volume.
6. extracting method as claimed in claim 1, it is characterized in that: the temperature of described vacuum lyophilization is-60 DEG C, the time of described drying is 11h.
7. extracting method as claimed in claim 1, is characterized in that: the extraction yield >=86mg/g of described bacterium mushroom polysaccharide.
8. the bacterium mushroom polysaccharide obtained by the extracting method in claim 1 ~ 7 described in any one.
9. a Preparation Method refined by heavy mushroom soup-stock, and it comprises the steps, adopts cryodrying technology and starch to contain forming technique, bacterium mushroom polysaccharide as claimed in claim 7 and solid union flavoring product merged, and obtains heavy mushroom soup-stock essence.
10. one kind as claimed in claim 9 heavy mushroom soup-stock refine that Preparation Method obtains to heavy mushroom soup-stock essence.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410290144.5A CN105294868A (en) | 2014-06-24 | 2014-06-24 | Extraction method for mushroom polysaccharide and preparation method for double-mushroom soup-stock essence |
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| CN201410290144.5A CN105294868A (en) | 2014-06-24 | 2014-06-24 | Extraction method for mushroom polysaccharide and preparation method for double-mushroom soup-stock essence |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157801A (en) * | 2018-02-09 | 2018-06-15 | 张可池 | Soup-stock rich in fungi polysaccharide and fruit polysaccharide |
| CN109757691A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of acid is felt well the preparation method of fresh young chicken juice flavor cake |
| CN111743128A (en) * | 2020-07-10 | 2020-10-09 | 大连工业大学 | Snakehead soup product containing polysaccharide and preparation method thereof |
| CN115381861A (en) * | 2022-06-22 | 2022-11-25 | 深圳市维龄可伴生物科技有限公司 | Extraction method and application of mushroom nutrient solution |
| CN115969025A (en) * | 2022-12-28 | 2023-04-18 | 祝雪良 | Compound polysaccharide seasoning for improving freshness |
-
2014
- 2014-06-24 CN CN201410290144.5A patent/CN105294868A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157801A (en) * | 2018-02-09 | 2018-06-15 | 张可池 | Soup-stock rich in fungi polysaccharide and fruit polysaccharide |
| CN109757691A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of acid is felt well the preparation method of fresh young chicken juice flavor cake |
| CN111743128A (en) * | 2020-07-10 | 2020-10-09 | 大连工业大学 | Snakehead soup product containing polysaccharide and preparation method thereof |
| CN115381861A (en) * | 2022-06-22 | 2022-11-25 | 深圳市维龄可伴生物科技有限公司 | Extraction method and application of mushroom nutrient solution |
| CN115381861B (en) * | 2022-06-22 | 2024-03-22 | 深圳市维龄可伴生物科技有限公司 | Extraction method and application of mushroom nutrient solution |
| CN115969025A (en) * | 2022-12-28 | 2023-04-18 | 祝雪良 | Compound polysaccharide seasoning for improving freshness |
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